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The Weekly Newsletter |
Menus and Stories for March 19 - 30, 2007
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| Fresh things |
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We make all kinds of wonderful complicated salads every day. In season we feature lots of locally-grown vegetables too. But I was surprised to get a call the other week wondering if it was possible to get a "plain green salad."
YOU BET!
We make these little combinations every day. They're available in our "help yourself" case right up front. A lot of folks add a piece of grilled chicken or a scoop of our tuna salad. You get to pick your own salad dressing - or not have any at all if that's more to your liking.
(and yes, it's just about time to fill these "snap boys" up with local farm produce. I can't wait.)
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Kether's Savory Bread Pudding |
Oh we have some clever ones here!
This is Kether's newest creation. It was my breakfast this morning - right after I took this picture - and made me very happy. She filled today's version with cheese and tomatoes and herbs and eggs and oh it was delicious. I told her it was a keeper, so I hope she continues to make it. (I suspect she will.)
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| Noel's chocolate pops |
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Another in-house creation. These are Noel's chocolate bunny pops. Dark, Milk, and White Chocolate. Yu-UM!!!
(And cute too.)
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Dinners to go (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 the menu for the next two weeks:
Monday March 19 Buffalo Fried Chicken with Apple Buttermilk Slaw 9.95
Tuesday March 20 Italian Sausage, Peppers, and Orzo 10.75
Wednesday March 21 Cumin and Coffee-rubbed Flank Steak 11.75
Thursday March 22 Curried Shrimp with Coconut Rice 12.75
Friday March 23 Mediterranean Salmon and Early Spring Vegetables 13.25
Monday March 26 Chicken and Chevre Crepes with Corn 9.95
Tuesday March 27 Mahi-Mahi with Sun-dried Tomato Pesto 12.50
Wednesday March 28 Pork Loin with Fig and Pistachio Stuffing 10.75
Thursday March 29 Sirloin Tips with Mushrooms and Hashbrowns 11.25
Friday March 30 Grilled Tuna with Sugar Snaps and New Potatoes 13.00
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Our website |
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| Special casserole - 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.
This week's offering is:
Would you like to add a salad and bread? Just ask and we'll fix 'em for you.
Wednesday, March 21
Ham, Cheddar, Monterrey Jack
and North Carolina Spoon Bread Casserole
Whole 34.50
Half 17.25
Wednesday, March 28
Chicken, Leek and Mushroom Fettuccine
Whole 32.75
Half 16.50
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Wes and his Segways (and me) |
My friend Wes has a new company! I met him when he was conducting Segway Tours at the Arboretum - and that was very fun! Well, he has just started his own company, showing people how to use these incredibly fun machines and scooting around downtown Asheville with them. He's a smart fellow so you'll learn a lot about the history of our town. But more than that, you'll have SO MUCH FUN!!!
And, when you are on his tour, you get to stop here for coffee or a cookie. (And I get to play with the "Segs" while you take your break. NOT that I have a hidden agenda here...)
The tours start at The Chamber of Commerce. And here, right below these words, is the link for you to find out more.
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Moving Sidewalk Tours |
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| Pear and Pistachio muffin |
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The muffin of the day today.
As my 7 year-old friend David says, "Su-WEET!!!"
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Oh what fun! |
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| A Note From Laurey |
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March 17, 2007
What a full and fun week I just had.
Early in the week my friend Wes brought his first Segway tour here. I LOVE these things. When I grow up I�m going to get one for myself. (If that ever happens!) In the meantime, I�ll have to go on tours with Wes or wait until they come by for their morning break.
And the next day, bright and early, I got to go tape three spots for our local tv mid-day news show. Bob Caldwell kibbutzes while I chat and quickly (3 minutes is all we have) throw together ingredients for the featured recipe. This time we taped three segments which will be shown over the next few months. All three were from the new book so it was fun to see the picture of my book flashed up on the tv monitor. What a happy moment (three times!) You can see these spots if you visit Carolina Kitchen on the WLOS web site. I�m not sure when they�ll be posted but check and I�m sure you�ll find them. They post the recipes too.
But the highlight of the week, by far, was getting to bask in the light cast by Garrison Keillor who visited to tell some stories and sing some songs. We got to bring dinner. Oh lucky us! I stopped by with the main course right on time. And, though I was looking for him, I was surprised to almost bump into my idol himself. As usual I stuttered and stammered and spoke like I�d forgotten how. In my mind I�d planned a nice, casual, easy chat. It didn�t happen. And instead of a calm, measured, sophisticated presentation I almost tossed my new book at him. He caught it (nice guy) and flipped through it, commenting here and there. I suggested he turn to the preface, which is about me meeting him last time he was here. He turned, started reading, kept reading and, finally, looked up.
�You�ve given me much too much credit!� He said.
�Oh no, not really,� I replied.
We chatted a bit more about not much of anything. He asked how my business was going. I told him it was good. He asked about my food. We call it "gourmet comfort food� I said, which caught his attention. I see, he said. He asked if people were fussy eaters. I said yes they were. He said, how do they know about being fussy? I speculated that they learn by reading magazines or something like that. And then I left him, kicking myself at sounding like a nincompoop again, to eat and get ready.
The show was wonderful. He told one long story that lasted for the entire evening. He and his gang sang some here and tehre when it fit into the story line. I sank into his voice. So lovely. I, along with everyone else, was carried away.
Afterwards I went back to blow out the sterno. Truthfully, I went back to say goodnight.
�You were wonderful!� I chirped, stuttering still. �Amazing. Terrific.�
�Here,� he said, �I have something for you.�
He went into his dressing room, got two books, two cd sets and a picture. He gave me the books and the cds and then went to the couch and sat down. I joined him. He started writing, chortling quietly to himself.
�Here you go.� he said, handing me the picture.
He'd written, �I�ll have the grilled cheese, please, and a cup of soup, boop-boop-a-doop. Thanks, LAUREY. Garrison Keillor�
(And he didn�t even have to ask how to spell my name. That story, as I mentioned earlier, is in the introduction to my book.)
I floated out of the theatre, got into my car, drove home � somehow � and went to sleep. Oh me oh my. Boop-boop-a-doop.
By the way - I am going to go on a vacation next week and won't be back to write my newsletter until the beginning of April. I'm going to join Chris and her family on the island of Kauai in Hawaii. No, we will not be taking any helicopters. I'll tell you stories when I get home. Have a good couple of weeks. |
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New glass |
I'm at a place in my development that everything seems so very hard! I am breaking much more than I am keeping, but that, I'm told, means I'm pushing myself to do harder and harder things. Could be. I can tell you that it is frustrating to have so many of my attempts end up on the floor (in pieces).
Sigh.
Here is a fun piece that I did manage to keep recently. At some point I WILL get past this time and it will all seem like a blink. For now - it's just annoying.
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