The Weekly Newsletter
Menus and Stories for July 4 - 16, 2005

Special July 4th Dinner
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.

Summer beauties

Fizzy Lizzie
Have you tried these? Boy they are good!

They've stopped making the Lemonade BUT they've replaced it with Pineapple. WOW it is so delicious.

By the way, the Fizzies just got written up in the New York Times. (Isn't it nice to know that you don't have to be up there to get these drinks? I mean, can you imagine how unbearable it is in that hot city?)

Great stuff. Trust me.

Dinners to go: Two week's worth
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 July 4 Star-Spangled Spectacular
28.75 for dinner for two – please call to reserve
Tuesday July 5 Fresh Spinach Quiche, Gaspacho, and Corn Muffins 9.00
Wednesday July 6 Flank Steak Marsala with Stuffed Potatoes 10.25
Thursday July 7 Pulled Pork BBQ with Sweet Potato Salad 10.00
Friday July 8 Zesty Wild Salmon with Summer Succotash 12.75

Monday July 11 Maple Thyme Chicken with Parmesan Risotto 10.00
Tuesday July 12 Beef Ragout with Irish Potatoes 10.50
Wednesday July 13 Honey Mustard Stuffed Springhouse Pork Chop 11.00
Thursday July 14 Crunchy Baked Snapper with New Potatoes 12.00
Friday July 15 Crabcakes with Dill and Tomato Remoulade 11.50

Our website

Casseroles for two weeks
We make a special casserole each week on Wednesday. Please give us a call by the end of the day on Tuesday and we’ll fix yours for you. Come by between 4:30 and 6:00. Get a half (for 4 appetites) or a full sized pan (for 9 or so.)

July 6
Welsh Rarebit and Vegetable Gratin
with Sliced Tomatoes, Potato and Zucchini
half 14.00/ whole 28.00

July 13
NC Seafood Lasagna
half 21.00/ whole 42.00


and more zinnias

Color in a hand-blown vase

A Note from Laurey
July 1, 2005

Happy July. Happy Fourth. Happy days.

This newsletter, as you see, is for the next two weeks. I am on my way to Mexico. This, for a change, has very little to do with work – what a nice thought!

I am going to Oaxaca and then to Teotitlan de Valle, a small Zapotec weaving community in the mountains to the east of the big colonial beauty. Chris has a friend who leads culinary tours, and the friend has a friend who leads culinary tours so, for this round, we’re ALL going to be on holiday – eating, cooking, learning, watching. Someone else is the leader this time. I think that’s a very refreshing idea.

The focus of this trip is a big festival in that small town, all about dancing and worshiping and honoring and saluting. I’m a little vague on the details right this sec, but I’ll certainly tell you about it when I get home.

Oaxaca has been at the top of my wish list for years, and it is a very exciting thing to know that I’ll be there. Chris has been a number of times before, so she gets to show me her favorite places. She has already told me about a kind of grub, the one that is in the bottom of the mescal bottles, that gets ground up and put in some of the foods there. And then there are the toasted grasshoppers. Oaxaca is the place to go for mole (that’s “mo-lay – my computer doesn’t do accents) and I’m told there are a number that need to be tried. We’ll be staying at the guesthouse of one of the weavers so we’ll get a firsthand look at that too. We get to visit Monte Alban, Mitla, some local markets (one of my most favorite things to see) and who knows what else.

Things here will be just fine you know. Richard is in charge in the kitchen and Deb, Martha and a couple of helpers are cooking up a storm with the garden bounty. This team has been putting out some wonderful, delicious and inventive foods. Emily has the office under control. Karen is the party chief so that’ll be fine too. And Adam and the shopsters will keep all filled and served and such.

By the way, remember last week and my travel debacle? Believe it or not, it got worse. On my way home, out of three possible segments of flying, there were two completely cancelled flights, two delays, and a whole lot of fuming people. I was supposed to get home at 12:00, after starting the day at 5 in the morning, a reasonable time. I ended up having to rent a car and drive home from Charlotte and didn’t get home until 7:00. I had no luggage and absolutely no desire to fly on that particular airline anytime soon. (Wish me luck on the trip to Mexico!)

See you on the 15th.


Favorite lovelies

Contact Info:
"Gourmet Comfort Food"
Eat In - Take Out - Catering
67 Biltmore Avenue
Asheville, NC 28801


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

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