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The Weekly Newsletter |
Menus and Stories for January 30 - February 4, 2006
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| A healthy start |
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You know our aim is to increase the amount of organic and local foods that we buy, make, and serve. This juice is quite delicious and is in stock in our Help Yourself section. Give it a try with some of our Banana Bread and a container of yogurt. (By the way - I was in an airport this week and picked up a container of yogurt. It was one of those commercially available ones. I was trying to find something healthy to eat in that sea of fast food. Sadly, it turned out to be pretty much inedible, especially after having been introduced to Fullam creamery's made-near-here elixer. Local is good. We, and you, are lucky to have their yogurts and cheeses.)
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Rick's new Burritos |
Another breakfast savory from Richard. These were filled with an omelet - vegetarian in this case. Sometimes he'll add ham, I'd guess, sometimes bacon. Good stuff.
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| A hint of Spring |
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I know it's too early to get excited about Spring, but this one reminded me that, before too long it'll be here. Fresh, simple, easy. I'm writing in the morning, but I think I'll save a spot on my lunch plate for a taste of this.
By the way - did you know that we have a "Little of Each" option for lunch? Just ask the folks in the shop and they'll give you a bit of as many things as you'd like to try. For me, this, a taste of a number of things, is a wonderful option. If you'd rather just have one thing, we can do that too. No problem.
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Dinners to go |
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.
Here's this week's menu:
Monday, January 30 Chicken Marsala on Buttered Noodles 9.75
Tuesday,January 31 Corned Beef Hash with Braised Greens 10.00
Wednesday, February 1 Marinated Flank Steak with Dried Cherry Compote 10.72
Thursday, February 2 Winter Roast Pork with Sauerkraut 10.50
Friday, February 3 Shrimp Provencal 12.25
By the way, 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 a few months ago, our first winner was delighted! Maybe you'll win next month.
Order a lot? Enter a lot!
Good luck!!
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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.)
Rick's Beef Stew and Parslied Potatoes
Full: 37.75
Half: 18.50
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Quiche. Good. |
Still being cautious after the holidays? This one would fit the bill. Eggs and vegetables and a little bit of cheese (or maybe not, depending on the day.) When I was growing up, my mother made Quiche Lorraine which was always a big production, with crust from scratch and such.� Every time she ever made it we had unexpected company. Our Inn was way off the beaten path, so it was always a surprise, and then a game, to imagine who might show up. Ours incorporates puffed pastry so it is less time-intense, but no less delicious.
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| A sweet touch |
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For me a day is best when I finish with a bit of sweet. My favorite thing is vanilla ice cream with maple syrup. I actually have a big jug of dark, sweetness from Vermont in my refrigerator. If you don't, or if you are one who likes something different every now and then, give these sauces a try. Spiced Chocolate or Spiced Caramel. Both mixed with figs from California. Very nice. A bit fancy, but not so much so that you'll feel intimidated.
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Remember these? |
I was just browsing through old pictures and came across this one. Ah, I miss the brightness and warmth of summer. Today is a nice day, sunny, almost warm. I guess I should be happy to have the quiet darker days of late January. I AM. (And I also look forward to warmer days.)
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| A Note From Laurey |
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Another week, another jaunt.
I just got back from a few days at a catering conference in Las Vegas. My oh my, that is a place. I�d been before, but there had been a lapse of a few years and maybe it is my attitude, or something, but the flash, the dazzle, the thrill seemed to have faded for me this time around.
Ah well. My life here is quiet enough and sweet enough and very real. I guess it is exciting to get a glimpse of another way of doing things, but mostly it just reminded me, as if I needed reminding, that the way I do things is really just fine. Maybe not so flashy, maybe slower paced. So it is. And that is just fine.
I tasted it all, though, walked a lot, looked at the shops and the lights and the displays and wondered about it all. I was there alone and perhaps that makes a difference. Without anyone to bounce it all around with, things seemed frightfully hollow. Of course it is the show of it all, the veneer of it all, the distance from reality that attracts people. This time, for me, it felt like I had stumbled behind the set and could see what was really going on. It was not a happy place back there. I don�t think that is something that they want you to see. But there you have it.
Now I�m home. My garden, clean and ready, is beginning to show promise. My home, which I now share with Chris, two cats and one dog, is its own silly and simple place. We are planning an addition but even that will be something modest and comfortable. I really don�t want all that snazziness and sizzle. I like the woods and a fire and a sleeping dog. I like hot chocolate and a book and a story or two at the end of a day.
I get sucked in, finding myself drawn to all that glitz. What would that be like? I wonder. Might it be fun to try? The truth is that it all wears thin so quickly and what is behind it? Not much.
So here I am, sitting at my desk, looking out at a sunny day. Things get quiet at this time of year, but that, too, is nice. We all need a breather. It�ll get busier soon enough. I, for one, prefer this way to the constant frenetic way that exists elsewhere. At this level we can treat our customers as real people, as friends, as ones we care about. At this level things feel manageable. It is nice to be reminded of this as the new year begins. Once again, I am glad to be home � with nowhere I have to go for a while. What a nice thought.
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Dancing in the fog |
Me at a big party in Las Vegas.
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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
"Don't Postpone Joy!"(tm)
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