The Weekly Newsletter
Menus and Stories for October 24 - 29, 2005

Kether's new salad

Kether, our newest cook, is quite a clever one. If you are one of our regulars you have no doubt noticed the lovely variety of new salads in our deli case. There are a number of reasons for this: better ingredients from more farmers, more customer interest, and new cooking energy. Kether is the new cooking energy here and everyone else is rising up, bringing their creativity to our daily shop offerings.

This is a soybean salad. Edamame beans, carrots, black sesame seeds, sesame oil, and some other ingredients are making this one a must have.

We're sure glad she's here!

Grilled Chicken

And Richard continues to offer lots of grilled things for our in-house lunches. Well, we do send these sorts of things out on office lunches and casual dinners too, not to mention putting them on our dinner-to-go list. Considering the fact that our grill is not much more than 8" wide (really - what the heck was I thinking when I planned this kitchen?) we have an incredible amount of grilled meats and vegetables appearing on a daily basis in our cafe.


Ham and cheese rollups

This is one of our "puffed pastry bites" assortment. Easy enough to do, if you're so inclined, they are nice salty snack for an after-concert reception (as we are doing later tonight) or a wedding (as we are doing this afternoon) or a new development's open house (that one is going on as I write this note.)

The recipe, such as it is, will be in our local paper this coming week in a special article about holiday catering, but it's really pretty easy. 1) defrost puffed pastry sheets. 2) cut into long strips. 3) layer with ham and cheese. 4) roll into long "logs." 5) slice into discs and brush with egg wash (one egg and one teaspoon of water - stirred together with a fork.) 6) bake in a hot oven until golden brown. 7) enjoy!

Dinners to go (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 24 Artichoke Chevre Stuffed Chicken 10.00
Tuesday October 25 Applesauce, Potato Cakes and Roast Pork 10.50
Wednesday October 26 Meatloaf with Parsley Potatoes 10.25
Thursday October 27 Shrimp and Sausage Gumbo 10.75
Friday October 28 Crab Cakes 11.50

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 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.)

Chicken Mole Tortilla "Pie"
Full casserole: 33.75
Half: 16.90

More fall colors

I went to the North Asheville tailgate market this morning. The market across the street from the shop is done for the season, but things were bustling up north. I could not resist these beautiful Cosmos. I bought 3 big bundles of them and even got change back from my ten. Not bad! The farmer said I could scatter the seeds around my house after the flowers had wilted. I'm going to do just that!

Melissa's first cake

Melissa has been on the job for just one full week. We've been way to busy to let her ease into the job slowly: just this past week she had a wedding cake to bake in addition to the pans and pans of brownies, congo bars, raspberry bars, and the eight different cookies she has to make every day. She has daily muffins and desserts and breads to go with the dinners to go. Lots for a new person to learn.

She's doing great, but the buttercream, a pesky thing for even experienced bakers, was not a very cooperative thing yesterday. The good news is that she DID get enough done in time for me to get the cake decorated and delivered to the wedding site - all before the wedding party arrived. (!!) Here is the cake before it got its flowers. Alternating layers of white and chocolate cake. Both from my mother's books. VERY good!

A new-ish hors d'oeuvre

Rick, our chef, is the inventor of these oven-roasted tomatoes. We toast sour dough baguettes, spread on some of our "Quattro Formaggi" (our four cheese blend) and that's it. Mmm!

A Note From Laurey

October 22, 2005

It’s sort of a quiet day here so far – though it is still early. We’ve had a string of spectacular days and I think everyone might just be staying home to rest. If I were not here today, I’d probably be doing just that.

I woke up thinking about my family and pets. This was not such a stretch of a thought because when I woke up I was tucked in by two of the house’s three animals. Tye had had a rare night out of her crate, which meant on my bed, and, as the night’s chill came on, she snuggled in closer and closer. Skipper usually spends most of the night outside searching for moles and mice and bats. He does tend to sneak in around dawn and makes his way to my pillow where he settles for the final hour or so of my sleep. He’s jet black and, in the months after he had moved in, when I would wake up and see nothing but dark fur, I was frequently very surprised. Now, if he does NOT join me, I wake up wondering if he is okay.

My mother was a cat person. My father preferred dogs. And, more importantly, neither one liked the other’s pet preference. Both were certain that the guests at our Inn would be allergic to the other’s pets. And that meant that we grew up without indoor pets. My sister had a horse, and we had assorted bunnies and ducks and even donkeys once, but neither parent could prevail on the other enough to get their way with a new pet.

One year, however, my father managed to wear my mother down. He had seen a store in a nearby town that had a new sign announcing dachshund puppies. “Doxies” were his favorite and he cajoled and persisted and harangued and finally she gave in.

Off he drove to store where he picked out one of the little puppies and drove it back to the Inn. We heard him driving up the road and ran out to greet him. My mother stayed in the doorway of the Inn, watching from a considerable distance as my father opened the door and reached in to pick up his new companion. The new companion, not happy with his first car ride, promptly bit my father on his hand, instantly drawing an alarming amount of blood.

“Back it goes!” my mother hooted.

And back it went.

I love my little friends at my house. They are so happy to see me when I get home. So happy to have dinner (okay, Sam is fairly demanding, but she at least knows that I am the cat-food giver and that’s saying something!) As I settle in for the evening they are happy to settle in with me, following me from room to room as I go about my slowing down activities. I think my parents were both wrong. I think that pets would have added quite a lot to the Inn. Well, maybe. (Or, in the case of that particular pup, maybe not.)

Nice words on one of our new magnets

Contact Info:

Laurey's "Gourmet Comfort Food" Eat In - Take Out - Catering 67 Biltmore Avenue Asheville, NC 28801 828-252-1500 Hours: Monday - Friday 8:00 - 6:00 pm Saturday 8:00 - 4:00 pm

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