Roz Savage, my inspiration just left Asheville this morning.  It is rare to have a living, breathing adventurer in this life - a flesh and blood person.  She is a genuine, honest, sincere person and it was lovely to have her here.

 

She's preparing to row across the Indian Ocean and then, in 2012, across the Atlantic again.  Wow!

 

Here's a chance to come to my home, meet my bees, taste some honey and foods that rely on bees AND help us fund the Chefs Move to Schools program (ASAP is a huge part of making this program function here in Asheville.)

 

At the 75th birthday party last week we served sliced local tomatoes and freshly made (imported from Philadelphia) Burrata, a fabulously buttery mozzarella.

 

Here are our dinners for this coming two week. (I'm going on a little jaunt and will not be able to write the newsletter this coming week.)

 

Order by noon and we'll have your dinner ready to pick up by 3. We are open until 8 now which makes it easy for you to dawdle if you like. Feel free to stay right here with us if you like. We'll reheat your meal and stay out of your way.

 

Monday September 13

Local Beef Tacos with Spicy Red Slaw and Guacamole 11

 

Tuesday September 14

Seafood Crepes w/Garlic Frites 12.75

 

Wednesday September 15

Pan Seared NC Trout w/Creamy Polenta + Garlicky Kale 13.25

 

Thursday September 16

*Grilled Local Pork Chops w/Brussels Sprouts + Collards 13.75

 

Friday September 17

Crabcakes w/Maple Cole Slaw and Fresh Tomato Salad 13.25

 

Monday September 20

Lito’s Flank Steak Fajitas w/Chipotle Salsa 11.75

 

Tuesday September 21

*Roast Wild Salmon w/Indian Dahl and Cucumber Raita 15.25

 

Wednesday September 22

*Herb-roasted Chicken w/Rapini and Pine Nuts 11.75

 

Thursday September 23

*Crispy Duck Breast w/Glazed Turnips and Orange Sauce 15.75

 

Friday September 24

Herbed Potato Gnocchi w/Tomato Vegetable Ragout 11.25

 

 * these are gluten free

 

(though it is important to know that

We make a special casserole each week.

 

 

Order by noon or so. Order a half if you have around 4 folks. If you have a bigger group, or you just like leftovers, order a full-sized one.

 

 

Then come pick up between 3:00 and 8:00. (Or bring a gang and enjoy your dinner right here. We do have beer and wine by the glass, you know.)

 

 

Please order by phone (252-1500) or stop in to speak to one of us in person.

 

The casseroles for the next two weeks are:

 

Wednesday, September 15

Spicy Creole Shrimp Jambalaya

Full: 52.50 Half: 26.25

 

Wednesday, September 22

Julia Child’s Beef Bourguignon

Full: 62 Half: 31

 

We make Lasagna every Friday. Here are the next two offerings.

 

Friday, September 17

Traditional Lasagna with Hickory Nut Gap Beef

Full: 49.50 Half: 24.75

 

Friday, September 24

Chevre, Artichoke and Spinach

Full: 38.50 Half: 19.25

 

Have I shown you this?  maybe.  But if not - do try it.  It is SO simple!!!

 

Chunks of watermelon.

Crumbles of Feta.

Pitted Kalamata Olives.

A drizzle of nice Olive oil.

And, if you feel like it, some arugula or a leaf or two of mint.

 

Chill.

Now that people are back from the beach and such, our "Gourmet Comfort Tunes" are going to return to our regular schedule.

 

Hannah Levin is a local gal who sings, plays guitar, and who knows what else.  The fun about these nights is getting to experience them right along with you.

 

Have you read On Rue Tatin?  If so, mark your calendar for our October Dinner and Conversation."

 

Susan Herrmann Loomis has a new book Nuts in the Kitchen and she'll be here, sharing stories and recipes (the entire meal will be from this book.)

 

 

September 10, 2010

 

Whoo wee! Here we go. This is a good, fun ride and it does not seem to be slowing down. In a little bit I am off to the airport, headed to Atlanta (not so much fun) and then Paris (very fun except that I will only be in the airport) and then Florence, Italy! I land, collect my bags, meet my family, and get in our van and drive to our villa in the heart of Tuscany.

 

Can you say suh-WEET!?

 

We’re off to do pastel painting and live a bit of a slower life for a bit. I can taste my favorite bites from my favorite places and I plan to make sure they are still on top of my list. I have the drives in my mind, the vistas imprinted in dreams. It will be nice to have a vacation, a real vacation, with my sisters.

 

There is an expression in Tuscany which is, “la dolce far niente” which means, “the sweetness of doing nothing.” The Masterton girls are not exactly “far niente” girls, but we’ll try to rise to the occasion, doing as little as possible. I think it’s safe to say we’ll sleep in, to at least 7 or something luxurious like that. It’s probably a given that we’ll go out to dine some and will do some cooking too. I’m happy to cook – especially when someone else does the dishes. I love being the driver and one sister loves being the navigator so that’s good. Anyway – we’re off and I’m sure it’ll be fun.

 

I’ll miss being here next Saturday morning to write to you but, uh, I guess I’ll suck it up and just, uh, go to Italy. I mean, my desk IS a nice place but, uh, Florence is a nice place to be on a Saturday morning too. (If you haven’t been, you’ll just have to trust me.)

 

When I get back I hop right back into my Asheville life. Immediately I have the ASAP benefit (do come if you can) and then a class with my Chefs Move to Schools gang from Isaac Dickson Elementary School. Our café music starts up and I also need to get going on my training regimen. I’ll going to do another bike ride next summer (more about that soon) and my desk body needs to remember how to be a bike body.

 

We’re starting our cooking classes again in October. I think I’ll do one or two each month. Other folks here might teach too. We’ll have to see how all that goes. The first class will be on October 13th.

 

I’m still trying to get a good copy of my TED talk. I’ll keep you posted on that one.

 

I’m still hoping that my bees are doing well. I have a date with my mentor when I get home and I’ll let you know how that goes too. I will not have my own honey to offer this year, though we will be getting my mentor’s honey soon. Mmmm.

 

The biggest news is that, once our current stash of plastic grocery bags is gone we will be switching to exclusively paper. You could start now to bring your own bag. Roz says, “Just say NO to plastic,” and that’s what we’re going to do.

 

Okey doke. See you soon. As soon as I get home.