The Weekly Newsletter
Menus and Stories for July 23 - August 3, 2007
The Bobbsey Twins at work

This happens every so often, we show up dressed alike.

Yesterday Emily and I arrived, similarly clad in t-shirts, shorts, sneakers. We ALMOST both wore brown shorts but our intuitions must have spoken too loudly because we both changed into what you see here. Cute, yes?

Miso pretty

Sweet, cute (the theme today?) gums can be found up in our "Happy Center."

Poisson en Papillote

I think I told you about teaching at the Swannanoa School of Culinary Arts. I can't imagine a lovelier spot for such a thing. Housed in a log cabin next to the gardens of Warren Wilson college, the students gather either inside or out on the porch to learn from a succession of teachers throughout the week.

Here is everyoe learning about trout wrapped in parchment paper. First I showed them, then they did it, and then we all sat around and ate. They all got to spend the afternoon napping. I came back to work - but that's fine too. I have a nice place to work right here.

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.

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!!

I'm going on vacation next week so here's the menu for the next two weeks

Monday July 23 Pesto Chicken Linguine with Heirloom Tomatoes 10.95
Tuesday July 24 Portobello Mushroom Wellington 9.95
Wednesday July 25 Dijon and Sage-Roasted Pork with Local Collards 10.75
Thursday July 26 Rolled Eggplant w/ Pancetta with Marinara 9.95
Friday July 27 Grilled Salmon with Pine Nut Risotto 12.75



Monday July 30 Spicy Chicken and Portabellas in Zucchini Crepes 10.25
Tuesday July 31 Steak Fajitas with Avocado Salsa and Black Beans 10.95
Wednesday August 1 Kether�s Hickory Nut Beef-stuffed Chiles Relleno 10.95
Thursday August 2 Summer Meatloaf with Mashed Potatoes 10.50
Friday August 3 Fish Tacos in Parmesan Taco Shells 13.75

Our website
Special casserole of the week

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. (Yes, you can order in advance too.) Order a full for 9 portions or, if your gang is smaller, opt for the half-sized one, which serves 4 or so.

The offerings for the next two weeks are:

Wednesday, July 25
Cape Cod-inspired
Seafood, Vidalia Onion and Fresh Herb �Cottage� Pie
Whole 42.00
Half 21.00

Wednesday August 1
Eggplant Parmesan
Full 32.00
Half 16.00
Say, we'll happily make a salad and provide bread for you if you like, just let us know when you call and we'll get you all set up.

A picture of health

Here's a beautiful Echinacea flower from my home garden. Doesn't it just make you feel better?

Wear some joy of your own

We've printed up our t-shirts, the new style, and have them up in our shop for your wearing pleasure. The back sports our favorite saying, "Don't Postpone Joy." Wear it or just hang it in your closet to remind yourself . I find it a good way to start the day, even if I forget along the way.

Calling all pecorino lovers!

Hey! Great news!!!

There is a new (to us) cheese maker in the nearby mountains of Tennessee. They raise sheep and make fabulous cheese from the milk. I'm not sure how they came to be known to us, but when we sampled their cheese recently we all, everyone in the kitchen, went into a bit of a lovely reverie.

For me, the most immediate pleasure comes from knowing that I can now eat really fine pecorino cheese and I don't have to look for some importer from Tuscany. My tastes of locust Grove's sent me right to Pienza, where my favorite pecorino's come from.

We have them on display in our "Help Yourself" deli case. One of the shopsters will happily cut a piece for you. Just tell 'em how much you'd like and that'll be that.

A Note From Laurey

July 21, 2007

Hi there,

Oh my where does the time go? I got up early and did my morning things and went to work and did my work things and then did a few other things and now, just like that, it is the afternoon. Sheesh!

We�re having our staff craft sale today. The windows are filled with treasures. I have a lot of my glass on display and out for viewing (and buying, perhaps) pleasure. My, there is a lot! I had packed things away in boxes in anticipation of this day and unwrapping them was like hearing from an old friend. It mostly surprises me to see how many things I�ve made. How�s that even possible? In case you can�t make it today, we�ll keep things out through this coming week, so do come by if you get a chance.

I�ve had a fun and full week. I taught again, as you saw in the previous story. And yesterday I got to go put together a party high up in the mountains, at the Outward Bound base camp that housed and cared for me in my early days of my North Carolina life. I taught at that base camp before I started this catering gig, and it was very moving to be there again, this time with my food. My business was so dependent on the things I learned at that school. Now, twenty years later, I feel successful and I owe a lot of that early bravery on the things I learned out on the Outward Bound rocks. What a thing!

This morning, just a bit ago, I delivered lunch to a gathering of folks who are honoring one of their friend�s 60th birthdays. As I was setting up they were dancing in the other room, bending and singing and bowing to her. She had asked that she be told when I arrived and, at the end of the dance, she swept me into the room and invited all the guests to bow to me! Imagine! I, in turn bowed to HER and to all the gathered wisdom of these friends of hers. It was sort of silly and also very sincere and sweet and caring. It is these sorts of things that remind me of how special it is that I get to do what I do. It�s not always just stomach filling. Often, very often, this food is a nourishing accompaniment to some life event, and I�m always moved to remember that aspect of this all.

Tomorrow I go to Seattle. Chris and Spike are waiting to play and go slow or speed up. Two of us (you guess who) are going sea kayaking. Three of us are going to take walks. One of us is going to enjoy the change of scene and the time to be there with the other two. I�ll be back in a week, but not soon enough to get a second newsletter out, so I�ve included the menu for two weeks. I am packing my camera and will show you how big the little pup is and how pretty the San Juan Islands are.

In the meantime, come try some of Heather�s new Chile Rellenos or Elyse�s baked treat. The gang will be here keeping it all going which is yet another reason for me to feel deeply grateful.

A blur of color

These are this morning's haul form the across-the-street market. As soon as I finish this newsletter I'll go put them in vases for our tables. For now, however, just this picture makes me happy. You too?

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