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The Weekly Newsletter |
Menus and Stories for June 27 - July 2, 2005
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| Summer is here! |
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Dust off the croquet set.
Haul out the tiki torches.
Come here for the food.
Hurry on home.
And have fun!
Yee-ha! |
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Sharing with friends |
Kris sure does make wonderful cakes.
This piece of Carrot Cake, today's special lunch treat, made a small group very happy.
No one felt guilty because no one ate too much.
What a great idea. |
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| A lunch buffet in the Garden Room |
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We had a surprise birthday party here last week. The party boy did not suspect a thing (well, maybe he did.)
We love Garden Room fests. We've been hosting a number of smaller meetings in the mornings. Hot coffee, fresh muffins and fruit.
Let us know if you'd like to celebrate here. |
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Dinners and Casseroles |
Dinners come with a freshly-made green salad, salad dressing of the day,
and made-right-here bread of the day. We take reservations until noon or so.
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.
Monday June 27 Chicken and Sweet Potato Curry 9.50
Tuesday June 28 Italian-style, Stuffed Flank Steak 10.25
Wednesday June 29 Crabcakes and Marinated Cole Slaw 11.75
Thursday June 30 Glazed Meatloaf and Garlic-mashed Potatoes 9.75
Friday July 1 Greek Shrimp with Feta and Tomatoes 12.75
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.
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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.
Wednesday, June 28
Eggplant Parmesan with Pesto Ricotta Topping- full pan 29.75/half pan 15.00
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Our website |
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| Local beauties |
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Whistlepig Farms' "Red, White, and Blue" carrots. Sweeter than you can imagine.
(They're part of our special July 4th dinner.) |
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Star-spangled Picnic Spectacular for the 4th |
Take a friend (and us) to the fireworks!
We're making a special dinner (for 2) to go on July 4th. Here's the menu for this year:
Barbecued Free-Range Chicken Half
Sweet Potato Salad
Richard's Fried Okra
Roasted Local Carrots (Red, White, and Blue - really!)
Old fashioned Cole Slaw
Corn Bread with Jalapenos
Fresh Berry Cobbler
We'll close at 4:30 that day. Please (if you can) let us know by July 1st.
The price for a picnic for two is 28.75
(yup, you read correctly: that's for two - not one!)
Call to reserve: 252-1500.
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| On the other hand... |
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In case you're not thrilled with our dinner to go choice (we know, it happens), don't forget that we're now making as many as 20 different salads and entree-like items each day.
If you haven't seen the deli case lately, well, trust me, you just need to see what I mean. We're SURE you can find dinner to go! |
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"Low key" breakfast |
Muffins, scones, quiche, chocolate cake....(why not?)
We leave you alone to enjoy the paper in our sun-filled space. Small groups love coming here for impromptu meetings and such. You might too. |
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| A Note from Laurey |
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Travel, travel, travel.
I have an unexpected day here and I�m feeling very happy about it all. It�s sort of a long story, which I�ll condense for you.
Last summer I got bumped off a flight and received a voucher for free travel. I�m supposed to go to Rhode Island this weekend to cook for a benefit for Women Chefs and Restaurateurs and so I decided to use that voucher for the airfare. I called a couple of months ago, made a reservation, got a �Locator Key Code� from the phone agent, jotted the code down, and put the papers in a file, ready to be used when the time came.
Yesterday I packed up shrimp for 300, along with the necessary cooking utensils (and cookers!), all the display materials, maps, hostess gifts, bumper stickers, business cards, chef clothes, etc., hustled around here in the office to get everything done, and got to the airport with the requisite hour to spare. When I reached the front of the line, the agent at the counter told me that I should have cashed the voucher in 24 hours after making the reservation (which no one had told me on the phone those many months ago, by the way) and that my reservation had �fallen out of the system.� (!!!!!)
She wrangled around and did what she could, to her credit, (though it did take her a bit of time to warm up to me) and we ended up finding space for me on a flight that leaves tonight. The event is tomorrow, after all, but when I had tried to find space on a flight for today, way back then when I was making my plane reservations, all flights for were �full.� So they said.
I hauled my cooler back to the car, tucked my suitcase back into the trunk, headed to town, put the shrimp back in the freezer at work, took myself out to dinner, went home, fed the cats (my pup Tye is away since I was supposed to be too), did the laundry, sat outside and watched the fireflies, read, ate some graham crackers and milk, and had a nice sleep � right in my own bed. Funny how the time seemed luxurious to me, slow, endless. And today, when I was supposed to be there, I find myself pleased to be here. I have the whole day, unplanned, to finish the bits and pieces that I did not get to yesterday. It�s much better, really.
Tonight I�ll go to the airport to give it another try. I�d LIKE to cook for 300 people in Rhode Island tomorrow. I LIKE this organization - Women Chefs and Restaurateurs - and would LIKE to be able to do my part to help them. But if it doesn�t work, and I have to stay home, that will be just fine too. |
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From "Magnet Central" |
This is one from the "Play with your food" series. They are all on display on the revolving "Happy Center" up in the shop.
I, for one, can't go by it without smiling (which is a good thing as far as I am concerned.) |
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Contact Info: |
Laurey's
"Gourmet Comfort Food"
Eat In - Take Out - Catering
67 Biltmore Avenue
Asheville, NC 28801
828-252-1500
Hours:
Monday - Friday 10:00 - 6:00 pm
Saturday 10:00 - 4:00 pm |
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