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The Weekly Newsletter |
Menus and Stories for August 16 - August 21, 2004
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| YUM! |
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A glimpse at today's big buffet.
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What's in this issue: |
1. Yum!
2. What's in this issue
3. Dinners to Go
4. Casserole of the week
6. Dinner and Conversation
7. A Note from Laurey
8. New Chairs
If you'd rather not receive these weekly notes, simply scroll to the bottom of this page, follow the instructions about "unsubscribe" and that'll be that. |
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| Local figs! |
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The nightly dinners for the week (Call 252-1500 to order) |
Dinners-to-go are available Monday through Friday.
Here's how it works:
Just call us in the morning and we'll take your order for that night's meal. Then come back between 4:30 and 6:00 to pick up your dinner - all ready in a heatable container. Simple, yes?
Monday August 16 Chicken Crepes Florentine 9.50
Tuesday August 17 Lemon Basil Ratatouille with Cheddar Cheese Grits 9.00
Wednesday August 18 Parmesan Chicken with Saffron Risotto 9.50
Thursday August 19 Old-fashioned Meatloaf and Roasted Vegetables 10.50
Friday August 20 Pan-fried Halibut with Apple Buttermilk Slaw 12.25 **
** means you can enjoy this meal to your "low-carb" heart's content. Yum! |
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Dinners to go for the whole month |
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| The Casserole of the Week |
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Casseroles are made each Wednesday.
Call to order on Tuesday if you can.
Orders will be ready on Wednesday between 4:30 and 6:00.
Order a full pan for 9 (or so) or a half pan for 4 or 5.
Wednesday, August 18
Hearty Beef and Pepper Ragout
Full 35.00
Half 17.50
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Last chance |
Dinner and Conversations will be this Wednesday. If you'd like to join a spirited group who are gathering to talk about the Sacredness of Food, give us a call.
You are not too late.
The cost is $25.00 + tax per person, which will include all the food and wine. You are responsible for keeping up your end of the conversation.
Hope you come. |
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| Spinning Spider and Fruit |
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Today's party |
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| A Note from Laurey |
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August 14, 2004
Whew! What a couple of days we have had!
Yesterday I took a buffet of Tuscan-inspired salads up to The Penland School, an hour of so north of here. We had done this lunch last year and had presented everything in their ceramic bowls which seemed fitting, since that lunch was served in their ceramics studio. This year the lunch was served in the iron workshop. I gathered a pile of our galvanized platters, loaded up the food, and scooted off. It was fun to present this buffet for 65 visitors on solid slabs of steel, shiny anvils and acetelyne torches making up the background. Off in a corner crafters pounded iron rods, making curls of aromatic smoke drift over my buffet. Very fun! The hit of the lunch was a Marinated Farro Salad that Martha made. Also known as Spelt, this barley-like grain is something that we in the kitchen all loved, and we�re a tough crowd to please! Watch for it in our deli case soon.
Lunch done, I meandered down the hill to the big tent. We were the dinner providers for the guests � some 300 of them! I had a couple of hours to do my job since the food was not due to arrive until 5, so I puttered around, assembled the structure for the buffets, visited the art gallery, and even took a bit of a nap.
Right on time our van putted around the corner and my helpers flew into action, arranging a casual dinner of foods inspired by the South: our Baked and Fried Chicken, Richard�s Sweet Potato Salad, Cole Slaw, and a beautiful salad made from Whistlepig Farms� Heirloom Tomatoes. Zounds!
After the guests were happily eating, my helpers and I packed up the van and drove back to Asheville. I slid into my hot tub once I got home, right after a bowl of blueberries and cereal (this caterer�s preferred post-party meal!)
Today, up early, I scoured the markets and found some beautiful basil from B+L organics, got some huge sunflowers from Hickory Nut Gap Farms, came to work, packed the van, and popped back up to The Penland School. Donna, ace helper and shop co-manager came up with me today. She knew just what to do, having been there last year too. Our Penland helpers were sharp, smart, enthusiastic, fun. They had taken over the sound system, and the kitchen was jumping! I got them all going, skipped out to the tent, set up the buffets, and got all the platters out in plenty of time for primping. Lunch was a Dilled Salmon Salad, a Marinated Roast Beef Salad, Roasted Vegetables, and Pasta with Artichokes.
Though the weather forecasters had warned that Hurricane Charley�s aftereffects would cause a day of pouring rain, it was gorgeous up in that valley. The volunteers served everyone and then helped us pack up. We were home almost before I realized we had left (well, not exactly.)
Anyway � it was a fun couple of days. I get to go home for a nap soon and that, after the cereal, will be the best reward possible. |
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New chairs (for the younger set) |
Flora preferred this backward-style of seating.
Yours might like to sit facing the table, but I guess you'll never know until you try, right? |
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Contact Info: |
Laurey@laureysyum.com
828-252-1500
67 Biltmore Avenue
Asheville, NC 28801 |
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