The Weekly Newsletter
Menus and Stories for November 7 - 12, 2005

Jubilee Chutney

We have a new "value added" facility here and I spent the morning there yesterday making our Thanksgiving Cranberry Chutney. ("Value Added" means that you take a raw ingredient, cook it, preserve it, you know - add value to it.) We'd been making our preserves right here in previous years but we're too busy these days so it is particularly pleasing to me that this new facility exists.

We make Jubilee Chutney each year around this time, calling it that because we send the profit to the Jubilee Community. They in turn send our donation on to local agencies who need money to help pay for heat and food and basic needs like that. Thanksgiving is perfect for this sort of thing, don't you think?

Champagne for 250!

Here are our hands pouring some Piper for a group who were celebrating a new piece of machinery the other day. (Who says parties have to be all about a wedding, anyway?) We set up under a tent on a very blustery day, served hot chocolate and hot apple crisp and hot tea and hot coffee and hot cider and everyone seemed to have a very nice time.

Time for Hot Chocolate

Hot Chocolate from Vermont has re-appeared. Do stock up. They make a variety of different flavors - organic and old-fashioned and modern: whatever suits your taste.

How about a handful of "Don't Postpone Joy" mugs while you're at it?

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. Inaugurated 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 14 Chicken Jambalaya 10.00
Tuesday November 15 Pork Tenderloin, Sauerkraut and Roasted Apples 10.25
Wednesday November 16 Swedish Meatballs with Oven-roasted Potatoes 10.00
Thursday November 17 Chicken and Herbed Dumplings 9.75
Friday November 18 Baked Scallops Florentine 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 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 16
Hearty Beef Stew with Fall Vegetables
Full: 38.00
Half: 19.00

Potato Chip Cookies???

Our friends from near here have paired up with our friends in Virginia and together they have concocted this curious shortbread and potato chip cookie. You'll be surprised! They're very good. (Plus - what a cute tin, eh?)

Last week to order Thanksgiving Dinner to Go

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.

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

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

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.

"Relish Tray" parts

In Vermont no holiday meal starts without a tray of pickled things. If you are not a pickler, come pick up a sample of ours. When was the last time you had Piccalilli? Chow Chow? Watermelon Pickle?

We're your Asheville source.

A Note From Laurey


Wedding time for me this afternoon (I'm cooking for one, that is.)

Here's a Haiku for the afternoon:

Crisp and warm and fall
A wedding, then a party
We get to cook. Yay!


I'll be in touch next week.

Making Chutney

I LOVE a good machine. This one is from somewhere in Europe and the pistons and valves and funnels are wonderfully tight and trim. After figuring out how it all works a very specific amount of chutney can be portioned into a waiting jar. (I was fearful we'd turn into a Lucy-style mess of an assembly line but the shut-off switch was right next to me, so it never got out of control.)

"Chutney Babes" have entered the age of the machine. Nice!

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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