The Weekly Newsletter
Menus and Stories for January 17 - 22, 2005

A Summer Buffet
Do you have a big event this summer? Keep us in mind, since we love big events (even though we may seem small.)

In this issue of the newsletter I thought I'd show you a few snaps of some recent parties. Incredible as it may seem, it IS time to start planning those summer events: Weddings, Company Picnics (yup - we know our way around a grill), and Family Gatherings of all kinds.

And, since we've helped so many brides and mothers (and some grooms and fathers) with their weddings, we REALLY know what to say. We can recommend florists, photographers, bands, djs, and all sorts of decorative things too. We have places to recommend and, if you need us to, we can run the show too. Just let us know.

part of a Wedding's bounty

Local Cheeses...

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 January 17 Artichoke and Feta-stuffed Chicken Breast 9.50
Tuesday January 18 Tuna Cassoulet, Provencale 11.25
Wednesday January 19 Beef and Mushroom Marsala 10.50
Thursday Janaury 20 Pulled Pork BBQ and Sweet Potato Salad 10.25
Friday January 21 Crab Cakes with Red Pepper Remoulade 11.50

The Casserole of the Week
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.

January 19
Chicken and Mushrooms with Wild Rice
half pan 16.50
full pan 33.00

A more formal approach

Getting ready in our Garden Room

A winter spread

A Note from Laurey
Hi there,

I hope you enjoy looking at some pictures of some events we've done recently. After much nudging (!) I finally redid our book of pictures here in the shop, you know, the one we show prospective clients. It took a long time to do it, but the end result is, I must say, very nice. (Perhaps I have a secret "scrapbooker" hidden inside me.)

The impetus for all of this, especially this photo show, is to just point out that the catering of big and small events is something we like to do very much. I’m excited that we have already had a surprising number of inquiries about weddings for this summer. But what that also means is that if YOU are planning something, we need to get you on our calendar soon so we can guarantee you a spot. After all, we DO say no after a certain point. (I heard about a caterer who would do 50 major events on one day – THAT is hard to imagine.)

The other point I wanted to make is that we really have become event planners. It is just what we do. Now, we know that there are planners all over, and we like them and respect them and, yes, need them. But we also want you to know that, when it comes to the normal kinds of things that a person needs when planning an event – we know all SORTS of things and are ready and eager to send you to our colleagues who, together with us, will make your day exactly the way you’d wish it to be.

Right now Emily, who is our office manager, and Adam, one of our shop managers, are planning their April wedding. Their event is going to take place in Baltimore, so they are getting a really close look at how it is to plan an important event from a distant location. Emily is now an expert in knowing how to guide you through your trials and concerns! With so many of our weddings coming from out of town, we thought you’d like to know that we know what it’s like to be in your shoes. We really do.

So, I know this is not my normal “note” but these are things I thought you should know.

I’ll be back to my rambling, chatty self next week.

For now, though…


Contact Info:
Laurey's (yum!) Catering
Gourmet-to-Go (and to stay!)
67 Biltmore Avenue
Asheville, NC 28801


Monday - Friday 10:00 - 6:00 pm
Saturday 10:00 - 4:00 pm

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