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The Weekly Newsletter |
Menus and Stories for February 27 - March 4, 2006
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| Mardi Gras is this Tuesday! February 28 |
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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, tucked into one of the cakes, 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? Just 15.50
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Kether's Scandinavian Cole Slaw |
One of today's offerings
in the deli case.
Fresh.
Light.
Good.
(yum!)
All the pictures of salads were taken this morning. We make these salads fresh every day. As the ground warms up and makes way for shoots and sprouts, we'll be featuring locally-grown produce more and more. For now, we find what we can, cook it as little as possible (nothing here is excessively fancy) and try to let the flavors of the ingredients shine through.
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| French Green Beans |
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Another of the day's possibilities.
These are simply blanched and then tossed in a little olive oil.
Add a piece of chicken or some tofu or a cookie to your plate and, well, that's lunch.
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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 27 Balsamic Chicken with Apricots 10.00
Tuesday February 28 Mardi Gras � oh boy! (see above)
Wednesday March 1 Raspberry Chipotle Pork Loin 10.75
Thursday March 2 Chicken and Dumplings 10.00
Friday March 3 Shrimp and Fettuccine Parmigiano 12.75
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, March 1
Beef Wellington Pot Pie
(with a Puffed Pastry topping)
Full 37.50
Half 18.75
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Richard's Fried Chicken |
Ah, Rick. This is a shot of today's Southern-fried Chicken, still in the pan.
We've started bringing in chicken on the bone. Not as easy to handle as the kind without the bones, but so much more flavorful. Richard, master Sweet Potato Salad-maker, has been cooking fried chicken most days (I saw Kether managing the pan the other day too) which has been making our visitors very happy, indeed.
The other day I made up a sampler of salads for an about-to-be married couple. I included a piece of this chicken. Once I set the plate in front of them they sat back, tasted, smiled, sighed, looked at each other, and seemed very happy indeed.
Give it a try. See what I mean.
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| Roasted Beets and Oranges |
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This one glistens like a bowl filled with jewels.
I'm a big beet fan. Maybe you are not. If so, well, there's not much to say. If you are wavering, give this a try for a sweet, fresh taste. You just might become a fan too.
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Curried Tofu with Coconut-crusted Bananas |
Weirdly delicious.
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| A Note From Laurey |
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February 25, 2006
Oh Spring is coming.
At my house the birds have started to come back. Instead of the one inane Cardinal that flies into the window all day long (WHY does he do that?) we are beginning to hear sparrows and spring sounds. Just now I looked out the windows in the back of our caf�, down into our Garden. Martha bought a bird feeder a couple of weeks ago and today, right now, it is filled with happy birds. (My bird book is at home so I can�t be more specific at the moment.)
Martha�s garden is beginning to take on a hint of green. My garden at home is too. Good thing we cleaned out those beds. There is now room for things to pop. Soon. Soon.
Oh sure, I know I�m early. It�s still February. But it is almost March and that, around here, means sprouts! This past week felt full of Spring around here. We had days and days of sun and tables filled with visitors each day. I am really liking lunches these days. We are getting a more and more diverse assortment of guests, which is very fun.
There is a hiking group who stopped by for lunch this week. They have matching shirts and sturdy legs and bright complexions. They invited me to join them on a hike, but Friday mornings are not really the best time for me to go hiking, know what I mean? The Italian group comes once a month, and the pre-matinee crowd, the folks who are planning to go to an early movie up the street at the Fine Arts theatre, has been growing too. We�re seeing a lot of mothers and babies, a nice collection of businessmen, even some students. I know we�ve hosted a number of planning sessions for a number of different topics. I�m encouraged to see our local officials meeting with local constituents. Maybe our food is helping make Asheville a better place. Wouldn�t that be nice?
I�ve been meeting with lots of brides, mothers, grooms, planners. It�s fun to listen to their dreams and help craft a menu that will enhance their big day. Of course we see many folks who veer away from the mainstream. Mainstreamers tend to end up in hotel banquet rooms. We often help plan mountaintop events, parties in fields, soirees in the forest. We�re asked to present elegant events with no equipment, no power, no water � an entertaining challenge.
I like to have things to look forward to. Spring, simple spring, is enough for me for now.
I�ll jot you another note next week.
Cheers, Laurey
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Tomato and Mozzarella Salad |
A bright spot on a dreary day.
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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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