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A note from Laurey |
February 14-21, 2004
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| This week's note from Laurey |
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I�m feeling a little scrunchy this morning. I stayed up later than usual last night, feeling full of energy and spunk after Monroe and I had our "Delicious Expeditions" evening here in the Garden Room. Maurie poured four different Tuscan wines and we cooked, ate, laughed, and spent the evening with a very nice bunch of people.
The funny part for me was noticing how nervous I felt before the guests arrived. You�d think that, by now, I�d get over that. But I was fluttery and jittery and Emily had to grab me and remind me to breathe. I wasn�t concerned about the demonstrating and cooking. And I was not worried about the food or the wine. But, I realized when I stopped for a moment right before everyone showed up, I felt wobbly about people coming to spend time in my place. You know, to this party in my �house.� Once again I remembered what it is like to be the hostess, what my clients go through before their guests arrive.
�Will they fit?�
�Will the new dimmers make the lighting work better? Did we buy the right kind of tables? Chairs?�
�Will the guests get along with each other?�
�Will they have fun?�
�Will they come back?�
At this point I�m ALMOST used to the idea of people coming in for lunch. Almost. After all, only a few months ago the office was far away from the dining area. And the dining area only held 14 crammed-in guests. So it makes sense that the buzz of a full dining room at lunch is still a new sound to me. (But I really, really like it!)
And, as far as parties go, we�ve had a handful of events here in the Garden Room, so I am getting used to that activity too. Karen, our catering director, is a sculptor in her other life so she brings her artistry to arranging the room in different and interesting and functional and sparkling ways. It is a nice space for a party. I�ve seen that.
But it IS different when it is your own party. No question about it. And the reality is, Monroe was here and made the room look cozy and comfortable and, well, Tuscan-like. He figured out a way to hide a slide projector and bounce the images around the room so that the wall filled with pictures of our Tuscan hillsides. And Maurie was in control of the wine. All I had to do was talk a little. Cook a little. Schmooze a little. No big deal, right?
The guests ate, sipped, talked and, it seems to me, really had a nice time. So what was I worried about? Still, when I went home the details kept spinning through my head. All good details. The guests did fit. The lighting was very nice. The guests seemed to get along with each other very nicely. They seemed to have fun. And, I think, they would come back without being forced.
And on that note � a number of folks asked about when we are going to schedule the next Delicious Expeditions evening. I�d say it is certain we WILL put others on our calendars. We�d love to do An Evening in Provence. A night of Basque �pintxos� (wonderful, exotic hors d�oeuvres). Stay tuned and we�ll let you know.
Bene!
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Delicious Expeditions |
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Mardi Gras - Tuesday, February 24 |
Laissez les bon temps roulez!!!
It's Mardi Gras, y'all!
Once again we're making a special dinner. And, since you keep asking, this one will be SPICY (not searing, you know, but zingy!)
The Dinner this year will be a Chicken and Sausage Jambalaya with Shrimp and will cost 13.25.
We'll make a Vegetarian version for you for 9.25 if that's your preference.
Give us a call by noon or so on Tuesday and then come by between 4:30 and 6:00 to pick up the festivities. |
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| Our "Cold Mountain" Trout Spread and Starr Ridge Crackers |
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We're making a new spread with "Cold Smoked" Trout from our neighbors who live over at the base of Cold Mountain.
We like it a whole lot!
Try some on these Starr Ridge Crackers. Need a quick "I'm going to a party and what should I bring?" idea? Here's your answer! |
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Come for Lunch! |
Deb and Martha and Richard (and Adam and Sachie and Donna and Bronwen and Melissa and Ann...) have been FULL of inspiration these days. Must be Spring!
The deli case is jammed with all sorts of wonderful salads, entrees, and other possibilities. You simply just have to come see for yourself. (Stay here and enjoy our sunny tables, why don't you?) |
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| Syrupin' Time |
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Warm days and cold nights make the sap run up in Vermont. Makes me think of Pancakes! (yum!)
We have "eating" Maple Syrup (the light, refined kind) and "cooking" Maple Syrup (which comes later in the season, is richer and darker and, um, is my favorite for pouring on ice cream).
We also have Pure Maple Butter, which is 100% pure Vermont Maple Syrup that has been whipped into a spreadable consistency. Slather some on a scone, tuck some into a biscuit, or dip your spoon right into the jar for a decidedly un-ladylike approach! Why not? |
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Dinners-to-go for the Week |
Dinners come with a freshly-made green salad, salad dressing of the day,
and our bread of the day. We take reservations until noon or so.
Monday February 23 Chicken Schnitzel with Braised Red Cabbage 10.00
Tuesday February 24 Mardi Gras Featured Dinner:
Chicken and Sausage Jambalaya with Shrimp 13.25
Vegetarian version: 9.25
Wednesday February 25 Beef and Peppers, Proven�al 10.50**
Thursday February 26 Meatloaf and Garlic Green Beans 9.75**
Friday February 28 Shrimp Queso Blanco in Corn Crepes 10.75
Please order by phone (252-1500), by FAX (252-02002) or stop in to speak to one of us in person.
Dinners are ready at 4:30 and can be picked up until we close at 6:00 pm.
** this means low-carb.
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Dinner to Go monthly menu |
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| Casserole of the Week |
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We make a special casserole each Wednesday. Give us a call on Tuesday before we close and we�ll plan on making one for you. Order a half if you have around 4 folks, or, if you have a bigger group, or just like leftovers, order a full sized one. Then come by to pick yours up between 4:30 and 6:00 on Wednesday. Simple, wouldn�t you say?
Wednesday, February 25
Seafood Newburgh served with Brown Rice
full 45.00
half 22.50
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Our window Lavender in bloom! |
Mmmmmm....
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| See you next week! |
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| Tye says, "Enough talking, take me for a walk!!!" |
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Contact Info: |
Laurey's Catering and Gourmet to Go
67 Biltmore Avenue
Asheville, NC 28801
Laurey Masterton, proprietor |
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