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The Weekly Newsletter |
Menus and Stories for August 2 - August 7, 2004
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| A new Baby!!! |
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Look what Lev and Esther made!
Here is little Josiah Shalom Habif, just about 5 days old, on his very first outing into the world. He arrived after some countless hours, emerging as a sweetly beautiful boy to these lovely proud parents.
Having known Lev for some time, and Esther too (they met through Esther's brother Gabe who used to work here), it is particularly sweet to now see this baby. We are all delighted (as are they.)
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What's in this issue: |
1. Josiah Shalom Habif joins the world
2. Dinner and Conversation - August 18
3. Dinners to Go
4. Casserole of the week
5. Talented individuals
6. Yum # 1
7. A Note from Laurey
8. Yum, another one
If you'd rather not receive these weekly notes, simply scroll to the bottom of this page, follow the instructions about "unsubscribe" and that'll be that. |
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| Dinner and Conversation - August 18 |
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“A Dinner with the Growers”
in The Garden Room at Laurey’s
at 7:00 pm
We’ve been tossing this idea around for some time: gathering a group of folks who care about food and who care about a specific topic and who care about conversing with others with like minds. We recently decided that we’d done enough thinking and felt it was time to get going and just try it.
Here we go!
For this initial dinner we have invited some of the folks who grow our foods to come and start us off by talking about who they are and why they do what they do. The dinner will feature their foods – a bounty of the summer. Sandra Smith, founder of Holy Ground, a spiritual retreat and study center, will be here to help guide the conversations.
Depending on how many folks come, we will either sit at one big table or will gather people together into more manageable, smaller tables. The cost will be $25.00 (+ tax) which will include the food and beverages and, well, the evening. You just have to bring an interested, conversational self (that’d be YOU!)
If you’d like to come, just give us a call to make a reservation (828) 252-1500.
(These flowers, to give credit where credit is due, were grown by Barry and Laura at B+L Organics. Nice, huh?) |
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The nightly dinners for the week (Call 252-1500 to order) |
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 for that night's meal. Then come back between 4:30 and 6:00 to pick up your dinner - all ready in a heatable container. Simple, yes?
Monday August 2 Artichoke-stuffed Chicken with Citrus Sesame Sauce 10.00
Tuesday August 3 Grouper Dijonnaise 12.00 **
Wednesday August 4 BBQ Ribs with Sweet Potato Salad 10.00
Thursday August 5 Beef and Vegetable Tamale Pie 10.25
Friday August 6 Lemon Thyme Salmon with Sauce Veracruz 12.25
** means you can enjoy this meal to your "low-carb" heart's content. Yum! |
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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.
Wednesday, August 4
Maine-style Chicken and 3 Bean Pie
like an old-fashioned Church supper!
Full 33.00
Half 16.50
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Talented and interesting individuals |
More big news!
You met Emily, our "office gal extraordinare" last week.
This is Adam, the co-manager of the shop. He has kept things running smoothly for us for a couple of years now, improving the systems, training and maintaining the staff, the product, the overall look and feel of the front.
In his other life, Adam is a composer, a fellow who makes music of the computer variety. He spins for dances, records, tinkers, plays. Actually, he has his first CD coming out at the end of August - which is a very big deal! (We'll see if we can get some here for you.)
The big news for these two is that they have just decided to get married. They've known each other for eight years, I think, but still, it is a grand decision and it will be fun to share their excitement as time goes by. Emily is a Baltimorean so the whole shebang will take place later on this year in the land of the Blue Crab. But you can wish them well from here just the same.
Congratulations, you two! |
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| Come for Lunch! |
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We've noticed an increasing number of folks coming here for lunch gatherings. What a nice thing that is! There is a group of professional women who come, babies in tow, once a month. They rearrange the chairs and tables (I think a number of them are architects) and make themselves at home.
And then, once a month, there is a group of Italian speakers. They transform the place into a little bit of Tuscany, chirping and gesticulating. What fun!
Bankers bring their clients, lawyers bring their partners, doctors come, pick up a salad from the "Help Yourself" deli case, and run back to their offices.
Think of us the next time you need a bright, delicious place to come for farm-fresh foods.
Yum!
It gets a bit quieter around 1:30, so join us for a late lunch if that suits you. |
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| A Note from Laurey |
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July 31, 2004
Here we are on the last day of July. The kitchen is bustling with preparations for two weddings. The market across the street is filled with happy market-goers. All seems right this morning.
I woke up early and went outside to cut a bag full of Ivy for one of today’s weddings. Four or five swaths through my bank produced a fat bagful, leaving hardly any dent in the crop. When I moved into my house the bank was full of Juniper with just a little Ivy on one edge. Now, due to my inertia, I suppose, almost the whole thing is covered with Ivy, the juniper just peeking out form underneath. Ah well. The dark green leaves make me happy too.
I am a lucky land owner. My little piece of property sits tucked back from the road in a lush valley and from a distance it appears that I know what I am doing, from a garden standpoint. I put in a garden a few years ago and then kind of neglected it. Yesterday, however, as I stopped and took a good look, I realized that those things I envisioned those years ago have grown and filled in and, well, look very nice. Somehow everything is all yellow or purple right now. (Gardeners among you are rolling your eyes now, saying “duh – that’s what ALWAYS happens at this time of year!”) Everywhere I look there are tufts of yellow, dots of dark blue, a range of purples, and an occasional pop of red. What a delight.
Similarly, if I look around this shop and this business, watching as it grows and flows, I feel the same way.
“Wow!” I find myself saying, “look at that! Look at how this place has grown. Who would have ever thought it possible?”
One of the most pleasurable things these days is to sit in my office and just listen. In the mornings, the kitchen is a busy place, mixers and ovens and conversations all fly. Then, later, there is a flurry of activity as lunches get packed up, gathered, delivered. The phone rings with last-minute changes to orders. The printer clicks away.
Things get a little quieter then, a brief lull before lunchtime when the front door bells begin to ring as guests arrive. And then, the best sound of all, conversations filling the dining area.
We’re on the edge of a big and very busy month. August, around here, will be a full time. Weddings, parties, big events. Today it feels good to slow down and just listen.
I’m liking this time. I don’t feel highly active on the outside, but my brain is busy, creating, contemplating, wondering. Big things are going on, but everything is not always blatant or obvious or, really, even visible in the moment. But, in a time like this, it is amazing to take a look and see what has grown in times that were, no doubt, quiet in their own way when they were happening.
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Yum! Broadwing Farms' Eggplant |
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Contact Info: |
Laurey@laureysyum.com
828-252-1500
67 Biltmore Avenue
Asheville, NC 28801 |
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