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The Weekly Newsletter |
Menus and Stories for February 20 - 25, 2006
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| The Mardi Gras Baby for February 28 |
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This is what you will be hoping to find if you order one of our Mardi Gras Special dinners next week (Tuesday, February 28th, that is.). We'll hide ONE baby in ONE of the "King Cakes" which will accompany each special dinner-to-go that night. Read on for the details of the menu and so on:
Celebrate Fat Tuesday with us this year.
Here�s our menu for a simple evening at home:
The Soup:
Shrimp and Andouille Sausage Gumbo with Giacomo's Andouille Sausage
The Main Event:
Gallatoire�s Pan-Fried Chicken Breasts
with Artichoke Hearts and Button Mushrooms
Red Beans and Rice
Cajun Cornbread
The Dessert:
Individual King Cakes*
(*if you get the baby, you win two dinners to go)
Please place your order by the end of the day on Monday if you can. We�ll fix you up and have your dinner ready to pick up between 4:30 and 6:00 on Tuesday. �Laissez les bons temps roulez!�
Oh, the price? 15.50
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Richard's Newest |
The possibilities for our "Low Key" breakfast continue to expand.
These are Richard's creation of the day: A spicy breakfast burrito. This particular one contains a new product for us: Giacomo's Spicy Andouille Sausage. Giacomo is the real deal, a sausage-maker who lives in Greensboro, making traditional sausages the way he learned from his Italian ancestors. Adam, our shop manager, is always on the lookout for new local ingredients, and this, his latest find, is a great one.
Giacomo's Andouille sausage is very spicy, pleasingly full of zip. We're putting it into the Mardi Gras dinner too. Keep an eye out in our deli case 'cause our cooks will be tucking it in here and there. And come by for the day's Low Key breakfast options: muffins, yogurt, fruit, quiche, pastries, and no fuss.
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| Pineapple Upside-Down Cake |
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Doesn't this look like a good thing to have with a hot cup of coffee?
Melissa makes some delicious cakes. Mid afternoon is quiet around here, so think of us for a coffee break, an impromptu afternoon meeting, or, well, just for a cake break. yum!
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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 February 20 Honey and Ginger Glazed Chicken and Rice 9.75
Tuesday February 21 Spinach and Havarti Frittata with Roasted Potatoes 9.75
Wednesday February 22 Meatloaf with Cheddar Mashed Potatoes 10.00
Thursday February 23 Fried Chicken, Collards, and Corn Fritters 10.25
Friday February 24 Salmon Filet with Lemongrass 13.00
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.)
Wednesday, February 22
Greek lemon Shrimp with Kalamata Olives, Feta, and Rice
Full: 42.00
Half: 21.00
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Some New Glass |
Thought I'd show you a few photos of some of my recent glass creations. The red thing is a pen, which will give you an idea of these piece's sizes. For the most part they are small, but I'm beginning to incorporate some color and some texture and some design. Most importantly, I'm still having fun doing it, and I'm almost ready to consider making things to put on our tables here in the cafe. Yipes!!!!
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| Piece # 2 |
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This clear dish might one day grow up and be big enough to hold a dinner's worth of fettucine alfredo or something at some point. You never know.
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Piece # 3 |
This one is thin and that's a good thing, and it is green, which is fun. It's a little off-center, but it's nice to know that there is room for improvement. (There is ALWAYS room for improvement with glass, if one doesn't break the piece first, that is...!!!)
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| A Note From Laurey |
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Noon already! Zeeps. It is funny that on a slow February day time can crawl or zoom and then, when you look up, either a lot has happened, or nothing has. Ah, nothing like a snowy morning for a dose of the profound.
Today started out grey and cold. I�ve already met with a bride, greeted breakfasters, talked to some lunch visitors, answered mail, answered calls, and worked on the newsletter. Now, when I finally get to this note, I look up and see a sky filled with snow, swirling and sticking and finally bringing a look of winter to us. Yesterday it was 65 here. I�ve seen my first crocus already, which seems scary. I�m glad it is snowing. That�s what it is supposed to do, right?
I thought I�d show you some of my new glass in this newsletter. The nice part about being a bit slower at this time of year is that I get time to continue on my glass blowing pursuit. Last week was a particularly productive session for me, resulting in four or five pleasing new shapes, some new colors, some different textures. This is not an easy thing to do, and a mind that drifts away from the needed focus of molten glass is enough to ruin an attempt. I like the focus, the losing of myself in this material. I like imaging a piece and seeing how close I can come to it. I�m still not at all great, but that is not the point.
Last week I planned to spend the day playing at glass with a friend. We�d worked together just once, but had found a similarity in style, rhythm, pace. This, as you can imagine, is a tricky thing and the discovery of our compatibility was a delight. However, our signals got crossed and I showed up at the studio but he did not. I was on my own.
There is an intriguing dance that comes with working on a piece of art (mine is not yet quite art, but it will be at some point) in front of a bunch of other artists. Glass blowing is not a private pursuit. Others swirl around the studio. Others work at their own benches. Others stroll through, watching, judging, observing. One cannot hope to be off in a corner figuring things out in solitude. The others who were working with me earlier this week were gracious with me, generously offering support, a hand at the right moment, a word of praise at a technique well done. I felt okay, knowing I am a beginner and yet feeling included in the group of much better artists. As I played, experimented, attempted, pushed, I tried not to be embarrassed by my ineptitude. They too were once clumsy, I tried to remember.
So today, here in my office in the back of the shop, I have another box of glass things. They wobble in some cases. They lean in others. One or two are nice. One or two are very pleasing to me. One or two I�ll try to make bigger, will try to improve, will try to replicate. It�s all about the learning, at this point, and it is a great gift to be able to have the time and the place and the ability to stumble along, turning and shaping and developing.
I�ll be in touch next week.
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So they say |
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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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