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The Weekly Newsletter |
Menus and Stories for April 26 - May 1, 2004
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| Wow - look at this asparagus!!!! |
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What's in this issue: |
1. YUM!
2. Dinners to Go for the week
3. Casserole of the Week
4. Salads - oh boy!
5. Staffing Notes
6. A Note from Laurey
7. Doing our part - Dining out for Life |
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| Cookies in their little houses |
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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 April 26 Curried Chicken with Cashews 10.50 **
Tuesday April 27 Grilled Pork with Smoked Pepper Enchiladas 11.75
Wednesday April 28 Beef and Mushroom Stroganoff 11.25
Thursday April 29 Elsie's Chicken Baked in Wine 10.75 **
Friday April 30 Brazilian Seafood Stew 12.50
** 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:
Spanish Seafood Paella
Full: 49.50
Half: 24.75
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South Beach and Atkins adherents - Look no further |
Why not start with one of our freshly-made salads (always available in our "Help Yourself" area). Then come to the deli case and get a portion of the day's fish or chicken and there you go.
Take the box with you, if you like. But be prepared to tell your friends where you've been. They're going to want to know once they see how great you look. |
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| Staffing notes |
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It's spring and things are fine.
You might say hello to some new and old faces here. Lev, our sweet friend, has been here in so many capacities over the years. He's about to come back to us on a very regular basis. We're thrilled. This time he'll be cooking. Yippee!
Say, did you know he's getting ready to be a father? He and his sweet wife are very excited.
And Valerie, one of our newer party servers, has been joining in here and there. You might see her in the shop, or you might spy her making trays or baskets or soups or other things. She's a delight. Highly qualified, delightfully efficient. She's the one with long braids.
Donna, the very quiet shop gal, has just taken on the elevated spot of co-manager. As we've gotten busier, it has been harder and harder for Adam, our highly talented existing shop manager, to keep up with all the details. Sharing is good, we think. This way they'll both be able to lean on each other and they'll both be able to step into the kitchen to cook too (they are BOTH talented in that end too). We think it's a pretty good arrangement.
We're about to get a couple of other new folks, but I'll tell you about them as the time comes. |
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A Note from Laurey |
Whew – I’m running around a bit too frantic for my taste. I leave in an hour to go to Connecticut to take an intensive Italian refresher course. I’ll be home LATE on Sunday night – full of Italian. I come to work on Monday and then, that very afternoon, leave for Italy. I really have been doing my work all along, but right now I feel a bit out of control.
I am the one who does the majority of the talking on our Delicious Expeditions trips. Monroe, my partner in that venture, is the navigator, the negotiator, my full partner in all ways – except for talking. Actually he understands everything that everyone says, but, when it gets complicated, I’m the one who speaks.
We now only do one trip a year. With that much time between journeys, it takes me a couple of days to get back into the linguistic swing, and so, presented with the opportunity to scoot up for this last-minute intensive, I jumped at the chance. Right this minute, however, I’m feeling the pressure.
So thanks for understanding that I’m going to keep this particular note short.
Have a grand week.
Ciao!
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| Dining Out for Life - Thursday, April 29 |
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This is going to be a big deal. Restaurants all over our area are participating. Here's the low down:
When you buy from us we will send 20% to Western North Carolina AIDS Project.
This includes everything we do this whole day:
Drop-off Catering.
Lunches.
Dinner to Go.
Oh, and cookies.
Come on by and help us make this event a very big deal. (And if you don't feel like having multiple meals with us, then be sure you go to other restaurants too).
Thanks, friends.
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Bye now! |
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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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