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The Weekly Newsletter |
Menus and Stories for October 30 - November 3, 2006
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| This morning (still dark!) |
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Our place was filled with warmth this morning as the quiche and muffins came out of the oven and got tucked into baskets for this bridesmaid's buffet.� Gosh it was dark!� But by the time the maid of honor and her friends and aunties arrived, the sun was up and our Garden Room got all sunny.� The gathered ladies told stories about the bride and everyone seemed to have a nice time.� Now, I think, they are off getting their hair done.� The wedding is tonight at the Biltmore Estate.� What a fine day they will all have.
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Cackalacky!!! |
Martha found another one. She's quite the scout, our Martha.
Cackalacky is an old nickname for our state. And the smart folks who make this sauce were inspired by old time food and old time flavors when they concocted this delicious condiment. I'd suggest shaking some on an omelet or in some tuna salad or on anything you plain old feel like putting it on (or in.) I'm fond of it right off the palm of my hand, but popcorn might be nice too.
Give it a try.
We'll even toss in one of their fun bumperstickers with the purchase of a jar of their original Spice Sauce.
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| Caramel Apples!!! |
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Oh these are SO good.� Hand-dipped in delicious caramel, and then rolled in either pecans or peanuts, they are currently waiting for you in our "Help-Yourself" cooler in the front of the shop.� Zounds.
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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 October 30 Roasted Chicken with Risotto, Chickpeas, and Sage 10.25
Tuesday October 31 Madeira Pork Tenderloin with Plums and Wild Rice 11.75
Wednesday November 1 Rosemary Pork Tenderloin with Parsnip Puree 11.25
Thursday November 2 Hickory Nut Gap Meatballs with Sweet Potato Fries 12.00
Friday November 3 Shrimp w/ Artichokes + Fullam Cheese Gratin 12.75
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.
(This really works! We have had one fellow win three times - which makes him very happy, though I think he is the perfect winner, since he orders three or four times each week.)
Maybe you'll win next month.
Order a lot? Enter a lot!
Good luck!! |
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Our website |
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| Special 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, November 1
Classic Chicken Pot Pie
Full: 32
Half: 16
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Thanksgiving Dinner to Go - 2006 |
Oh my � it�s almost Thanksgiving.
As we do every year, we are making the entire Thanksgiving meal. Everything is cooked and made ready for you to pick up on Wednesday, the day before Thanksgiving. Don�t worry, we�ll give you re-heating instructions. It�s all very easy.
This year�s menu features our versions of all the classics
It will be a homey, traditional comfort-filled meal.
If you just want parts of the meal, let us know when you place your order.
Please call 252-1500 to place your order by the end of the day on Friday, November 17
Orders will be ready to pick up between 2 and 4 on Wednesday, November 22
At the start:
Elsie�s Pickled Shrimp Cocktail
with John�s Dunk Sauce
A presentation of Locally-made Artisanal Cheese
The Dinner:
Oven-Roasted Turkey
with Fresh Sage, Rosemary, and Thyme
Sourdough Stuffing
with Herbs and Fall Apples
Mushroom Gravy
Kris�s Soft Vermont Cheddar Cheese Yeast Rolls
Richard�s Sweet Potatoes au Gratin
Saut�ed Kale and Italian �Cippole� Onions
Jubilee Chutney
Classic Pies:
Pecan
and Pumpkin
The cost for the entire meal is 28.50 per person
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| Fran's Chocolates from Seattle |
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I travel to Seattle a few times a year and every time I go to the (fancy) grocery store there I am pulled in by the chocolates produced by Seattle's own� Fran Bigelow, called the nation's best chocolatier (by Food and Wine).� We have the very best of her line, top prize winners from the Fancy Food Show.� These handmade, hand-dipped caramels are covered with either a dark or a milk chocolate and are sprinkled with French sea salt for an amazingly delicious finish.� These, my friends, are truly unusual and will be the most perfect gift when you go to dinner at the in-law's home.� Maybe you should tuck one in your purse for those moments when nothing else will do.
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Organic Blueberry Jam |
This summer was SO busy, both in my life and on the schedule of the production kitchen we use for canning, that it was only last week that I� found time to get a space on their schedule and go into Jam Babe mode.� Here is the sweet result.� We bought a whole bunch of berries this summer, at the height of their sweet prime and froze them.� It was as if we were right back in the heat of those July days when we brought the gigantic kettle to a boil, however, with the aromas filling the kitchen.
As soon as we started to put the boiling jam in the waiting jars, a photographer showed up, so keep your eye out this week for a feature on Blue Ridge Food Ventures' facilities.� They just might include a shot of Jam Babes.
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| A Note From Laurey |
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Good morning to you all.
I woke up in a sweat this morning, filled with anxiety that came from one of those dreams that we all have. As soon as I realized it was just a dream, I relaxed and laughed.
In my dream I was on my way to a party I was supposed to be cooking. This party, by the way, is real. And it will happen tonight, for real. The guests arrive at 6:30. I am going to get there at 5:30 and will cook in front of them. I will be bringing all the food � of course.
In my dream it was 5:00 and I was at the party but I had not brought any of the food. I stood in the kitchen chatting with a friend, one of the guests, and then, all of a sudden, realized that I didn�t have any of the food. He was in the middle of telling me a long story and I couldn�t really interrupt him but my mind was racing, wondering how I was going to get all the food and get back in time to be set up. And, I recall, for some reason I did not have a car. (I don�t remember how I had gotten to the party � maybe with my friend.)
Conveniently another friend happened to show up and, hearing my quick story, she offered to lend me HER car, except that her car was just the driver�s seat. No body. No chassis. No protective anything. Still, she showed me how to operate the little knobs on the side of the seat and off I went, scooting along the regular road with all the cars, wind in my hair, trying to figure out how I was going to get it all done, and where I was going to put all the groceries!
And that�s when I woke up.
I�m sure the party will be fine. We have the food here and I will be sure to bring it with me. I will leave here in plenty of time. And it will all be fine. But it makes me laugh that these hauntings still fill my night life.
Other than that little tale, things seem good. The shop here is filling up with new products. November 1 is the 3rd anniversary of our move to this location. It stuns me to see time speed along. We�re fully in, fully comfortable, and very happy with it all.
I�m moving along with the book. It looks like we�re going to shoot for a February book release. I mean, we could possibly have pushed to get it out by Christmas, but there are a stunning number of details in book doings, and in the long run I�d much rather spend a bit more time now making sure all is good, correct, and smooth. Thanks for waiting this out with me. I think we�ll both be very happy when it is done.
I�ll be in touch next week.
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A new silly magnet. |
Need some?
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