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The Weekly Newsletter |
Menus and Stories for November 20 - 24, 2006
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| Jubilee Chutney 2006 |
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Last week I showed you cases of our chutney, just back from being filled with this year's crop of berries, fruits, spices, and care. Here, now, are the jars, all pert and ready for you to tuck into your holiday satchels. This is the chutney we make and serve with our Thanksgiving Dinners, but the Jam Babes' crew (um, me and my friend Kim) have started canning it for you (in a fancy "value-added facility") and here it is.
As we always do, this year we will send a hearty percentage of the sales of the chutney to The Jubilee Community's Outreach Team which will disperse the funds as they see fit. Trust me when I say that this year's batch is a stellar one!
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One last chance - (order by noon on Monday) |
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 to place your order by noon on Monday, November 20.
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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| Marching ahead - more local ingredients |
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Yee-haw! We now are proudly serving local, organic eggs in our breakfast burritos. Though it seems an easy thing ("heck, they sell 'em in the grocery store, what's so hard about getting 'em in your restaurant?") it takes time to find and secure a source, figure out the pricing (we're happy that they are only incrementally more expensive) and, well, get 'em listed on our menu and in our minds. But Richard and Kether and Deb and Martha and Lauren (a new gal) keep on these things and, well, here you go!
Now you can feel even better about coming here for a sunny, quiet, low-key breakfast.
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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, which will be a bit of a short one for us due to the Thanksgiving Holiday.
Monday November 20 Chardonnay Chicken with Braised Fall Greens 9.95
Tuesday November 21 Garlic Caper Grilled Pork Chops 11.25
Wednesday November 22 Thanksgiving Dinner to Go (see inside)
Thursday November 23 Thanksgiving Day (we�ll be closed)
Friday November 24 Thanksgiving Day with our Families (we�ll be closed)
We will also be closed on Saturday this week. See you on Monday.
As a reminder, 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.
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 (Tuesday this week) |
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Please note! - The casserole will be made on Tuesday this week.
(Hint: Buy a couple and stick the extras in the freezer. See below.)
If you know you're having company for the holidays, go ahead and buy these as we make them. Stick them in your freezer, and then, when everyone shows up and you don't want to cook, you'll be all set.
We make a special casserole each week. Please give us a call by the end of the day on Monday (this week only) 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.)
This week's offering is
Cajun Sausage and Seafood Jambalaya
Full: 39.95
Half: 20
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Today |
Yes, not only do we have Soup of the Day and a Hot Special of the Day and a Sandwich of the Day, oh and Chicken of the Day and Fish of the Day (!) we now have a Wrap of the Day. This one is a Greek-inspired one, grilled chicken, cukes, and a fresh Greek dressing (made by us).
What's on the list on any given day is dependent on the weather, the available ingredients, and the whim of the cooks. That keeps it fun for us and interesting for you. Come see what I mean.
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| Fresh Mozz and Cherry Tomatoes |
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Another fresh offering of the day.
Bright and good.
(I'm always fond of a touch of red).
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A special treat for you |
This is my favorite ice cream topping. Birch Caramel is made with boiled syrup from Alaskan Birch trees, just like maple syrup, you know.
Well, this batch of ours got a little cold and crystallized and is not in top form anymore. HOWEVER, I called Michael and Dulce who make it and told them what had happened and they suggested taking the top off, sticking it in the microwave for a minute or two, and then stirring in some half and half or heavy cream. I tried it and it works, but, since it's kind of a pain in the neck, we're going to put it on sale, a rare thing.
Come and stock up. Trust me, it is not hard to do.
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| A Note From Laurey |
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Oh my, what has happened to the time?
Can you BELIEVE it is almost Thanksgiving? I am only beginning to realize it. Maybe the same is true for you too. Around here it stays mild for a long time, way into November (is it really November already?) and this year is no exception. Well, okay, today is cold � finally - but I�ve been roaming around in short sleeves up until very recently. My sweaters call me, asking to go out, but there has been no reason to take them off the shelf in my closet until now.
My family�s Thanksgiving tradition is a bit different. My eldest sister is the one in charge on this day. She is the center of her community in Lexington, Kentucky and a number of years ago she started having gatherings at her house on this day. Except that, in deference to all the people going to their own families for the actual day of Thanksgiving, she has the dinner on Saturday. Friday, for her, is the biggest day, with final shopping and bustling and baking and assembling. Anyone visiting gets drawn up into the swirl of things in her world.
My Vermont sister has just moved to Kentucky so she�ll be there to play too. She�s the baker in our family, the only one who is patient enough to actually follow a recipe and do what it says on paper. Actually both sisters are good at that. I am not. I approach a recipe as a suggestion and only a suggestion. I collect recipe titles and then take it from there. This annoys my sisters who watch over my shoulder as I follow my instincts. I can see their brows knit as I add this or subtract that. I CAN follow a recipe, but it is very hard for me. Goes against my true nature.
My sister, the organizer, runs the show in more ways than this. Not only do we gather and celebrate on Saturday, but she designs the menu too. She spends the whole year collecting recipes and then, in the weeks before Thanksgiving Saturday she comes up with this year�s menu. And when she finds out who is coming, she gives them a recipe and guidance about quantity. (She assigns recipes to the recipe followers in her group of friends). Early trials at a pot luck were not so successful for her, with five versions of green beans with cream of mushroom soup being a little out of balance as far a complete meal goes.
Anyway � I�m looking forward to being a part of my sister�s celebration. Chris is coming too which will be very nice for me. She�s a wonderful cook, of course, and has a good sense of humor about the Masterton frenzy. At Christmas the picture reverses, with all of us (my sisters too) joining Chris�s family for that celebration. Ah holidays!
(Oh, if you are running late and want to change your mind and have us cook your Thanksgiving Dinner, just let us know. We�re taking orders until Monday at noon).
However you spend it � Happy Thanksgiving!
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A reason to be thankful |
This is Jones, the first baby in my family (my niece's little boy, born on July 4th).
I can't wait to see him - just a few short days now. I'll be spending as much time as possible staring at him, cuddling him, playing with him, singing to him.
I hope that you have something as wonderful as him to celebrate in this time of thanks.
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