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The Weekly Newsletter |
Menus and Stories for November 7 - 12, 2005
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| We have a new van! |
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Since the old one was beginning to look like it had played�a few�too many rounds of bumper car, we decided that it was time to look for something new.� This is it!� Cool, isn't it?
Maybe you'll see Jon zipping around town dropping off boxed lunches, chicken pot pie dinners, gift baskets.� Wave to him if you can - he might have something extra that he could share.� (But really,�if you want to be sure there'll be something in the van for you - do give us a call.)
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Martha has a new egg dish |
Melissa couldn't resist bringing in this sweet plate for Martha, the queen of the eggs.� It's funny how deviled eggs look so much better on a silly little dish like this.� Very grandmotherly, don't you think?� |
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| Jo's Toffee |
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These folks certainly do know how to do candy!� Fabulous toffee.��Airy, popped corn,�and�a fat bag filled up to the brim.� Nice!� As�I mentioned last week,�we're�beginning to fill up with treats for you in our Gourmet to Go area up in the front of our shop.� We have Jo's delicious candies of all kinds: Peanut Putter "Meltaways", Peppermint Bark (oh my!), and their memorable�Lemon Breeze too.� This year we've also brought in Toffee which is covered with milk chocolate and nuts and is packed into a festive box.� Perfect for an evening snack after turkey, know what I mean?� It wouldn't hurt to stock up for the holidays either. |
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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.
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. Innaugurated last month, our first winner was delighted!� Maybe you'll win next month.
Order a lot? Enter a lot!
Good luck!!
Here's this week's menu:
Monday November 7 Baked and Fried Chicken with Braised Fall Greens 9.75
Tuesday November 8 Eleanor's Beef Stir-Fry 10.75
Wednesday November 9 Molasses BBQ Pork Ribs 10.75
Thursday November 10 Duck a l'Orange 13.75
Friday November 11 Crab Cakes and Vegetable Slaw 11.50 |
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Our website |
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| Casserole of the Week |
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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.)
Wednesday, November 9 Madeira Chicken with Mushrooms and Artichokes Full: 32.00 Half: 19.00 |
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Hank's Premium Sodas |
Adam, our shop manager,�has done it again.� Hank's Premium Sodas are his newest find.� They're made in small, "carefully-controlled batches" in Pennsylvania and have been since the 90s.� If you like real, old-fashioned sodas, do give them a try next time you're in.� Everyone who has tried them so far has been very happy - which is a very good thing as far as we are concerned.� Let us know what you think.
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| Thanksgiving Dinner to Go |
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Believe it or not, it is time to think about Thanksgiving. We thought we'd show you this year's menu and give you an early chance to get your order in for this year's meal.
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Thanksgiving 2005 � Dinner to go
We make a full Thanksgiving Dinner to Go each year. Our dinners are made and packed up on Wednesday giving our staff the chance to go home and be with their own families on Thanksgiving.
Please order by Friday, November 18 if you can.
(This will give us plenty of time to make sure we have the ingredients we need.)
We�ll have your dinner ready to pick up on Wednesday, November 23 between 3 and 5:00 in the afternoon
At the start: Richard�s Oven-roasted Tomatoes with Quattro Formaggi and Garlic Toasts
Elsie�s Spiced, Pickled Shrimp
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Blueberry Hill Turkey and Stuffing served with Herbed Gravy and Roasted Cranberries
Creamy Mashed Yukon Gold Potatoes
Richard�s Award-winning Sweet Potato Salad
Roasted Baby Green Beans and Whole Baby Carrots with Roasted Mushrooms
Laurey�s Jubilee* Chutney
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Pumpkin Pie
Pecan Pie
Price per person 28.25 (+ tax)
Orders will be presented in reheatable containers and you will be given instructions for reheating.
Feel free to order the whole meal just for yourself or for a gang of 50.
Want just the parts? Let us know. We do that too. |
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Granola! |
New baker.� New granola.�
(By the way - Melissa is making really good muffins, interesting desserts, great dinner-to-go breads and biscuits too. Yum!)
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| A Note From Laurey |
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I write to you this week from Seattle.� It is cold, rainy, grey.� Early this morning the water from the Puget Sound woke me up as it smashed into the deck of Chris's house.� The waves hit so hard that the whole house shuddered.� It's a good day for comic books and hot chowder.
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I'm here to be a part of the Women Chefs and Restaurateur's conference.� This year I am cooking at one meal, speaking at one session,�helping with�two other sessions and being a regular attendee whenever else I get time.� Tomorrow I am scheduled to go to an Oyster Farm (I hope it stops pouring by then!) and then out to a dinner.� As you can imagine, there are lots of dinners and events and times to taste new things.� Over the course of these next few days there will be a whole lot of tasting.��I feel full in anticipation, to be truthful.
I have been coming to these conferences for a long time, but this is the first time I get to really cook something.� It feels like a big deal to me.� I walked around the hotel kitchen this morning, finding my way in and out of the ovens, pans, cooks.� The sous chef was gracious to me.� The whole staff�has been warned that this conference is taking over the whole hotel for the weekend so everyone is very nice.
I can't help feeling that I am "playing cook," but on Sunday, some 300 folks will be eating my roasted vegetables for lunch - along with food from many other chefs, to be sure.� Of course it will all be fine.� The produce is from local farms, but I feel a bit out of my element, nervous that�I won't do well.� (But really, what might I imagine that could�happen to roasted vegetables?)
Oh - here's a fun little story: this morning, as I was waiting for the desk clerk at the hotel to look something up, I saw a steady stream of very tall men wandering through the lobby, making their way out to a bus.� Turns out they�were The Timberwolves - a professional basketball team on their way to today's game with the�Seattle Supersonics.� I'm not much of a basketball fan, but I CAN say that these men were all VERY tall!� (We have one client in Asheville who used to be an NBA player, and, whenever I see him it amuses me that I have to crank my head all the way back�just �to look into his face.)� Well, these guys were ALL that tall.
Anyway - it's kind of fun to be here, a bit intimidating, but exciting all the same. I'll be back next week.� I'll tell you all about it then. |
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Nicole |
| I'd been thinking about looking for someone to come and join our gang to help during the week at lunch time.� And then, just when I�had decided I�was ready, Nicole showed up.� I love it when that happens!� She is now with us every day, keeping the tables straightened and clean, primping the retail area, and making me (and others) very happy.� She is lovely, energetic, and a good worker�who�has quickly become important to us.� Life is a sweet thing. |
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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 8:00 - 6:00 pm Saturday 8:00 - 4:00 pm |
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