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The Weekly Newsletter |
Menus and Stories for May 3 - May 8, 2004
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| Ready for the ovens |
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Yum! (wouldn't you say)?
Martha made this Roasted Artichoke and Red Pepper Lasagna this morning. Mmmm! Perfect for the rainy day we are having.
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What's in this issue: |
1. YUM!
2. Baked treats
3. Dinners to Go
4. Casserole of the week
5. New - Sea Salt
6. A Note from Laurey
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| Kris's Lemon-Rosemary Shortbread |
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You see, I can't predict what the gang will do every day, which means, really, that every time you come here, you can be surprised right along with the rest of us.
Kris's "Muffin-of-the-Day" experiments are incredibly enjoyable too. Today's possibilities, for example, were a Lemon Buttermilk Corn Muffin (no sugar in this one) and a Chocolate Pecan Muffin. Zounds!
You just MIGHT want to start coming early for a cup of coffee and a sample of the day's offering. I would if I were you. (Oh wait - I already do!) |
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The nightly dinners for the week |
Dinners-to-go are available Monday through Friday.
Here's how it works:
Just call us in the morning and we'll take your order. Then come back between 4:30 and 6:00 to pick up your dinner - all ready in a heatable container. Simple, yes?
Monday May 3 Lemon Parmesan Chicken 9.75 **
Tuesday May 4 Cajun Snapper Filet with Tri-color Cole Slaw 11.25
Wednesday May 5 Braised Beef with Onions, Carrots, and Peas 11.75 **
Thursday May 6 Jambalaya with Andouille Sausage 10.25
Friday May 7 Sage-Roasted Salmon en Croute 12.00
** this means low-carb. We think you look great, by the way. Keep it up!
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Dinners to go for the whole month |
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| The Casserole of the Week |
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Casseroles are made each Wednesday.
Call to order on Tuesday if you can.
Orders will be ready on Wednesday between 4:30 and 6:00.
Order a full pan for 9 (or so) or a half pan for 4 or 5.
This week's casserole is:
Greek Chicken with Lemon Orzo
Half 16.50
Full 33.00
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Celtic Sea Salt |
This salt is not exactly a local product, but it is SOLD locally so we're tweaking our definition of the word "local."
The salt is sun-dried and then hand-harvested in Brittany, way up on the northern coast of France. It provides over 80 minerals, is very pure, and, well, tastes great too.
We now have it on our tables here in our dining area, and will also keep it in stock on the shleves in the shop.
Healthy salt.
Take some home, why don't you? |
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| A May Day Haiku |
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Rain rain rain rain rain.
This is what helps the flowers.
But you knew that, right? |
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A Note from Laurey |
Hello friends!
As you read this note, I am actually, physically, in Italy. Monroe and I are guiding a group on one of our Delicious Expeditions, but, through the miracle of modern science, I am able to write this note before we leave and have it saved in a secret place – not to be sent until the right time. (This makes me LOVE science)!
May Day is a big deal in Italy. Labor Day. A few years ago we were there, driving to one of the smaller towns we visit. As we approached the parking lot, just on the outskirts of the village, we noticed the street lined with people – 20 or 30 at the most, but WAY more than we’d ever seen in the entire area. Monroe, driving with his group ahead of me, hollered to me through our walkie-talkies, “There’s a parade ahead!” He pulled over to the side of the road, as did I, and we all hopped out just in time to admire this tiny place’s Labor Day Parade – a parade of the tractors!
Yup!
There were six or seven very clean tractors, each one polished to a near-blinding shine, each driven by the owner and his son or, in many cases, his grandson. Wearing clean clothes for the occasion, these shy men caught our admiring eyes, and, prompted by our enthusiasm, waved and allowed the tiniest corner of a smile. A tractor parade! Amazing.
There was a very small, very cute band, five or six old fellows with frayed uniforms and almost-in-tune trombones. What a sight. These are the kinds of things that are utterly unpredictable.
This year we’ll be in Montepulciano on the 1st. That is a big wine town, so it’ll be fun to see how they might celebrate the day. They have a contest in the fall which involves rolling huge casks of wine up a very steep hill. But that’s not until the fall. May Day in Montepulciano. Should be fun. Maybe you can come with us next year.
I’ll be sure to tell you a story or two when we get back. Va bene? (“okay”?)
Ciao!
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Maria likes the Chocolate Canyons |
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Contact Info: |
Laurey's Catering and Gourmet to Go
67 Biltmore Avenue
Asheville, NC 28801
828-252-1500
Laurey Masterton, Proprietor |
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