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The Weekly Newsletter |
Menus and Stories for February 5 - 16, 2007
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| The Book on The Table in The Shop |
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Oh hooray. Here it is, out of its box, all arranged and perky.
If you'd like one, do stop by. If I'm here, and you'd like me to, I'll happily sign yours. If I'm not here, I'll sign it as soon as I get back and we'll give you a call and you can pick it up.
If you're not close enough, we can ship yours. Send us a check for 25.00 and tell us your address and that'll be that. (That price will cover the shipping, by the way.) And if you'd rather pay by credit card, give us a call or send that number in an e-mail if you wish. We tried to get all set up on the computer for credit card purchasing but we're not quite there. I'll tell you when we're ready for that. For now, let's stick with the old-fashioned way, shall we?
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Tye dances with the Stars |
This was MY head attire for last week's contest. Joe and I had a blast, "competing" with 11 couples. We ended up in a three-way tie for third, which, in my mind, is the perfect spot. I mean, if we'd actually won first place, well, that would have been too much to bear. As it was we got to clown around and be goofs.
We're already planning our return to the momentary dancing spotlight next year. We're thinking hip hop might be fun. We'll be sure to tell you well in advance so you can get your tickets before the show sells out.
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| Valentine's Day Dinner to Go - 2007 |
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We make a special Valentine's Day Dinner to Go each year. It's easy for you, no pesky waiters or waiting until your table is ready. Here's this year's menu:
At the start:
Classic Shrimp Cocktail
with a Spanish �Romesco� sauce
The Salad:
Hearts of Romaine with Hearts of Palm and Artichoke Hearts
with a Classic Caesar Dressing
Heart-shaped Brioche
The Dinner:
Julia Child�s Classic Chicken Breast with Diced Aromatic Vegetables
Wild Mushroom Ravioli with Caper Butter
Saut�ed Chard with Roasted Garlic Cloves
The Dessert:
Red Velvet Cake with Cream Cheese Frosting
The price per person is 22.50
Please reserve by noon on Tuesday the 12th.
Orders will be ready for pick up on Wednesday, between 4:30 and 6:00 when we close.
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Dinners to go (for two weeks) |
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.
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!!
Here's this week's menu:
Monday February 5 Olive and Walnut Ricotta-stuffed Chicken 9.95
Tuesday February 6 Broiled Tilapia with Bruschetta Topping 12.50
Wednesday February 7 Beef Tips and Madeira Sauce 11.75
Thursday February 8 Roast Pork with Fried Apples and Bacon 10.75
Friday February 9 Almond Crusted Trout with Stuffed Zucchini 12.25
And next week we're making:
Monday February 12 Chicken Monterrey with Lemony Carrot Lentil Salad 9.95
Tuesday February 13 Seared Pork Tenderloin with Red-eye Gravy 10.25
Wednesday February 14 Special Valentine�s Day Dinner-To-Go
Thursday February 15 Chicken Fried Steak with Souffl�d Grits 11.75
Friday February 16 Crab Cakes 12.25
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Our website |
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| Special casserole of the week - two weeks |
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We make a special casserole each week. Order before noon on Wednesday and we'll have yours ready to pick up between 4:30 and 6:00 that very afternoon. Order a full for 9 portions or, if your gang is smaller, opt for the half-sized one, which serves 4 or so.
They do freeze perfectly so if you want to stock up for the holidays, go right ahead!
This week's offering is:
Wednesday, February 7 Seafood Bouillabaisse Full 48.00 Half 24.00
For Valentine's Day, in addition to the special dinner, we're making:
Good Old Fashioned Beef Stew with Mushroom Wild Rice
Full 37.00
Half 18.50
If you'd like add bread and a salad, just let us know.
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Portobello Wellingtons |
Here Richard seals up some of Andrew's Portobellos (the recipe is in our new book) prior to baking them and packing them up for a party tonight. Yu - UM!!!
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| Don't Tell! |
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Elyse was making the cutest baby versions of our cookies this morning and I could not resist a sneak. ( I had no idea that the photographer was right there).
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Today's quesadilla |
Each day's is different. Today the special has chicken adn jack cheese and peppers....oh boy!
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| A Note From Laurey |
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February 3, 2007
Good morning to you!
It�s a gorgeous day here. Sunny, cold. Just what it is supposed to be at this time of year. I�m trying to stay warm but my hands just won�t cooperate. As I write I have the heater going, blasting up hot air, which, somehow, does not make it up to my hands. My feet are boiling. Ah well � it�s always been this way. Icicles for as long as I can remember.
Things have been wild for me this past week. I realize that the flurry is mostly inside my head, but it has kept me off balance and giddy for a number of days. Fortunately I get to go home at night where the dog and the cat have been waiting, and THEY have no idea what is going on with anyone but them and that brings me back to a much more manageable state.
I�ve been sending the book out and have been getting the first group of comments and a few invitations. I�m going to be a part of a North Carolina Women (in food?) festival at A Southern Season in March. And I�m going to get to tell some stories in Michigan this summer. I�ll take the books and some stories to Atlanta in the spring. It feels exciting and fun and good.
I tagged along after my mother quite a bit when I was little. I hauled the boxes of books, the cooking demonstration bits and pieces, the scattered apparatus of her life. I loved to do that. I got early training in stage management (which I later put to good use in my 1st career - in the theatre). And, hearing her interviewed over and over again, I caught on to the ways of that life too.
I was talking with Jaime, here in the office, yesterday and was musing about how a person learns to do something. I�ve sometimes wondered how a coach becomes a good coach, for instance, and I realize that it probably comes from having been coached by a good coach. Know what I mean? So my coaches were my mother and father and it is sweet and crazy and dizzying even to pull on all those early lessons and remember and try to do a good job now with all of this. I didn�t think about this part of it when I was writing those stories but here I am and this is how it feels. Nice.
Anyway � I�m going to go away next week to learn more about blowing glass. Frankly I need to just be doing something completely different for a little bit. I�ll be back soon though and will, I hope, show you pictures of what I�ve learned.
(I won�t get to write a newsletter next week to remind you, so please don�t forget to order your Valentines� Dinner, okay? Thanks!)
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Cashion likes our cookies too! |
Don't you wish we could ALL be this delighted by our food? I do!
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