The Weekly Newsletter
Menus and Stories for October 3 - 7, 2005

Local Figs!

Richard's "Sandy's" are turning into a big hit around here. He's an early bird which is good for you. Most days he's got these babies ready by 8:00. Pastry goes on the bottom. Next is a layer of chocolate, then cream, then fruit, then apricot glaze. Add coffee and ya got breakfast!

Fall color continues

Our flower babe came in the other day. Her gardens, she had told us a couple of weeks ago, were done for the season. But seeing her prompted me to say, "We MISS your flowers. We miss the color!" And, before I knew it, she had dropped off a box filled with zinnias and such. Martha snapped 'em up, trimmed 'em, and stuck them on each table in the cafe. Voila!

Here's another one.

Dinners to go (NEW - free dinner drawing*)

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.

* starting this month we are innaugurating a free dinner-to-go once a month drawing, thought up by Emily, our office wizard (thanks for the great idea, Em!). Here's how it works:
Every time you order a dinner to go you are eligible to enter our drawing. Just drop a card in our drawing jar (a business card works or fill out one of the cards that we have right here) and, at the end of the month, we'll pull one card which will be good for two free dinners-to-go.

Order a lot? Enter a lot!
Good luck!!

Here's this week's menu:

Monday, October 3 - Cider Chicken with Cheddar Potatoes 9.75
Tuesday, October 4 - Spinach and Basil Feta Piroshki (dumplings) 9.25
Wednesday, October 5 - Orange Rosemary Roasted Pork Tenderloin 10.25
Thursday, October 6 - Hickory Nut Gap Farms' Beef Ribs 11.25
Friday, October 7 - Baked Snapper with Corn Fritters 12.25

Our website

Casserole of the Week

We make a special casserole each week on Wednesday. Please give us a call by the end of the day on Tuesday and weíll 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.)

Wednesday, October 5
Traditional Lasagna with Beef
Full: 35.00
Half: 17.50

Downtown is "hot!"

Okay - that title has nothing to do with this beautful green flower, but I wanted to continue the flower series and, well, there is no way to photograph the subject of this little story.

I found out this past week that ALL of downtown Asheville is now "hot" in a wi-fi sense. What this means, I'm told, is that you can go anywhere in the downtown area (I'm not sure the exact boundaries, but we are right in the middle, I think) and use your laptop. Now, we get very busy at lunchtime and, truthfully, I'm not really thrilled about a cafe full of laptops during that period of time. BUT, come spend your mornings here if you like. We have coffee, pastries, muffins, quiche. That sort of thing. Afternoons are good for a late lunch or a brownie or, heck, an early dinner.

Give it a whirl. Let me know if I'm making this up, or if it is really true. (Thanks to the Buncombe County Commisions for this one, by the way.)

A Yellow Branch delivery

This makes me soar with delight.

Karen Mickler (the gal on the right in the picture) and her able assistant, Chelsea dropped off some of their wonderful Yellow Branch Farmstead cheese the other day. Chelsea, Karen tells me, is the new farm assistant. She is a carpenter, a musician, a farmer, and a cheesemaker. Zounds!

I hestiate to rave about their cheese because they are a small operation and there is a limit to how much cheese they can make ane we might not have any when you get here even though we WANT to, know what I mean? They have only a small herd of Jersey cows and Bruce is the guy who makes the cheese, BUT, if you're lucky, we'll have wedges of it for you in our "Help Yourself" case right along the wall in our shop. If you see it, snap some up. They grow the herbs that are in the herbed cheeses. Good stuff.

Deb's Stuffed Peppers

These are local peppers, grown by a family over in Horseshoe. This time Deb filled them with basmati rice and some herbed feta. I had one for lunch yesterday and it made me very happy indeed!

By the way, the same family is responsible for the wonderful heirloom tomatoes that you'll find in our deli case in the "tomato salad" section (!) Actually, we don't do much except splash on a bit of vinegar and maybe a snip or two of fresh herbs. The tomatoes take care of the rest - all by themselves. A frost will come before too long, so do take advantage of the chance to get them while you can.

A Note from Laurey

A note for the day:

Whew Ė itís busy here right now!

We are preparing a wedding or two, a couple of business meetings, a birthday party, and, sweetest of all, a 60th Wedding Anniversary.

When this couple got married, he immediately shipped off overseas. They had a short wedding but there was no cake, no big party, no time for any of that. And then he was gone for two years. They kept in touch via letters, but two years is a long time and letters took a long time then. I can hardly imagine it, being fairly addicted to e-mail and my cell phone, but they got through it.

Theyíve been coming in and talking to me and planning their anniversary celebration for a number of months now. Their friends are coming from all over the United States. Think about it. How many 60th anniversary parties might anyone ever get to attend?

I am about to go help put some baskets of sweets together for them. And then, when that is done, I will assemble a cake for a wedding that is to happen later this afternoon. They are having one of my motherís Miracle Meringue Cakes as their wedding cake. Layers of meringue, cake, whipped cream and fruit. This is one of my favorite cakes and Iím happy to be the assembler (I get to lick the whipped cream bowl!)

So, isnít that sweet? A Wedding Day and a 60th Anniversary day?

I celebrated my first year with Chris last week. One year. It seemed to fly by in one way. We had adventures, fun, and a struggle or two. All to be expected, really. Life is good, and it is not always a smooth slide. But oh, it is great to get to share the day to day, the big times, the hard times, the adventure, the love. Lucky lucky me.

Happy Anniversary to the 60th duo. Best fortune to the newlyweds. Happy October 1 to the rest of you.

Love your buddy*

October 4th is St. Francis Day, the Blessing of the Animals day.
This is my sweet dog Tye. I tried to get Tye to pose with our two cats, but Sam, the 19 year old tabby would have none of it, nor, for that matter, would Skipper, the 10 year old black fellow. I tried to take a picture of each of them separately but the result was one black, round blob and one tabby blob. I'll keep trying.
I know to keep an eye on the floor when I get up these days because Skipper is a hunter and loves bringing home the bounty of his evening's outings. This morning's gift was a little mole, placed lovingly right next to the bed, curled up, contented looking, and quite dead. Ah me. Perhaps it was Skipper's version of an animal blessing. It's hard to say.
Anyway - I love this little barrel-of-energy dog. I love her two new roommates too. They all bless me every day and every night and so I hope St. Francis blesses them back. Give yours an extra treat this week, why don't you?

* Do follow the link below to find out all about Suzi Katz and her brilliant bumper stickers.

*Love YOUR buddy!

Contact Info:

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


Monday - Friday 8:00 - 6:00 pm
Saturday 8:00 - 4:00 pm

· · · ·

To subscribe to this newsletter, click here.
To unsubscribe , click here.
To change your address or edit your subscription
preferences, click here.

Powered By MyNewsletterBuilder - Privacy Guaranteed!  
Click Here for a FREE 60-day trial!