The Weekly Newsletter
Menus and Stories for September 25 - 29, 2006

Oven-roasted Tomatoes
These little fellows make a lovely starter. Here some are, perched on top of roasted red pepper crostini.


And bite-sized Crab Cakes
Hors d'oeuvres # 2 at a recent party were tiny versions of one of our favorite starters.
Guests mingled by a lake near here and then sat under an open-sided tent. The geese honked in the background, the grill kept everyone perky, and everyone scooted home just past dark.


The main event
We made small versions of our tenderloin, salmon, polenta and acorn squash.
A sprig of rosemary, a drizzle of madeira glaze. Dinner.


Dinners to go
Dinners, as you know, 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 is the menu for this coming week: Monday September 25 Chicken stuffed with Olives and Spinach 10.25 Tuesday September 26 Moussaka with Locally-raised Lean Buffalo 11.75 Wednesday September 27 Jerked-seasoned Baby back Ribs 12.25 Thursday September 28 Chicken Enchiladas and Black Bean Mango Salsa 11.25 Friday September 29 Italian Lemon Garlic Shrimp 12.95

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!!

Our website


Special 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, September 28 Shepherd�s Pie The traditional kind � with a mashed potato top Full 38.50 Half 19.25


Getting Ready
This and the other food pictures in this week's newsletter are from a party we did recently at a lake near Asheville.� It could not have been a lovlier day, with warm sun, migrating geese, and appreciative guests.�


Right before they arrive
See, we get there early, get everything set, and then wait.� We've found that that is the best time for our staff to stop for a bit, sit for a bit, eat a bit, and then hop to it as soon as the guests show up.� I like this part very much, seeing the staff relaxed and informal.� I don't usually sit down, but then again, I usually leave before every single dish is washed too so I don't really need that pre-party break.�


Glass
Here's a photo of one of my creations from my week of glass school earlier this month.� The red thing is my trusy pen, stuck in so you can get a sense of the size (not veyr big, really, though it sure felt huge when I was making it!)� This is the first thing I ever made using cane - those little white swirly lines.�


A Note From Laurey

Hiya,

I write from Seattle this week.� I'm just back here from a week on Vancouver Island at an old lodge perched on a rock.� We flew up on a seaplane which was a big huge thrill.� The pilot gathers the passengers from a mish mash of chairs in a casual room on the edge of a lake and, a few minutes later, pulls back on a knob and - tra la! - the water is way below.� I'd been up here in the middle of the summer too, and was delighted to watch the islands I'd visited then drift by on our way north.� It's all making a bit more sense now.

After a couple of nights in a cabin we moved to "the barracks," airy shelters with a bed, a light, and a wall that opened up to the water.� Shore birds woke us up just at dawn, otters�jolted us awake�in the middle of the night.� There are loons up there and nothing is more melancholy than their call.� Tug boats pulled logs south, vagabond sailboats�wended their way north.�

One day we rented a double kayak and "made the crossing."��Six boats took off from our side of the waterway and slipped across to Thetis Island, about 2 miles away.� From there we paddled up an inlet to its end, a murky, dark glen of vines and abandoned cottages and rotting boats.� Back out in the open water we found a rocky outcropping where we stopped to eat our brown bagged lunches.� Feeling like school children (I did) we unwrapped our sandwiches ("TUNA fish!!!") and�ate our cookies under the stern eye of some cormorants and annoyed gulls.� And then, on top of delightfully still water, we crossed back, gliding across with hardly a ripple to break our paths.�

Later, in the drawn-out quiet of the afternoon, a staff member delivered an urgent message to us: there had been a car accident.� It seemd that everyone was fine, but we needed to go - immediately - to the hospital.� Chris and her brother, who had taken an afternoon excursion,�were in an ambulance, we were told, and, well, we were on our way.� Imagine.� Kayaking and ambulances and vacation and hospitals all at once.� The short story is that they are fine.� The ambulance was a precaution but the x-rays showed nothing.� The doctor told Chris she'd be sore (she is) but that�she would get better over time (that, too, is true.)� Karl is fine too, shaken, but unharmed.�

Their car could not be driven, however, so our plan of driving home with them�turned into a return on the little yellow seaplane.� Once again the pilot stowed our bags and, pushing forward on the power stick, coaxed our plane up and off the water.� This time we all pointed out our now-familiar rocks, our lodge, our barracks, our lunch spot.� And, once again, before we knew it, we had landed on the lake, this time the one in Seattle, and were back in Chris's waiting car on our way to this home.

I'll be back in North Carolina on Monday.� See you Tuesday.

Oh, Don't Postpone Joy.


An early bowl
Bowls were a part of this class's assignment.� They are much harder than you might think.� Mine all turned out a bit wobbly, but they improved over the week.� This one, an early experiment in color,�has a wrap of clear glass and an early foray into the world of leaves.� The base is called a Swedish Foot and getting all those parts put together, level, is quite a feat.� This is my first attempt at all of that.�


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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