|
The Weekly Newsletter |
Menus and Stories for August 8 - 13, 2005 **
|
|
| In Siena |
|
Why, you might ask, am I starting this newsletter with a picture of me with my travel partner Monroe? Well, since time is short, and a picture is worth a thousand words, I thought I'd devote this entire newsletter to Delicious Expeditions.
As I've mentioned, Monroe and I are putting together a last-minute trip to Tuscany this fall, intending to coincide with the harvest of the olives (and the pressing of this year's olive oil.) The dates for the fall trip are October 21 - 30. We'll go again in early April, but you won't get just-pressed olive oil then.
Take a look and see if you'd like to join us for one of our small group culinary expeditions. |
|
|
|
|
|
Our home |
We stay in restored farmhouses that are part of a Nature Conservancy-like operation. The Abbey, which is the heart of the estate, is nearly 1000 years old.
You'll have your own room (and bathroom) and will have plenty of time to wander around the 2500 acres grounds when we're not off on one of our daily excursion. |
|
|
|
|
| "...like THIS!..." |
|
| We visit local cooks for classes (and do some ourselves too). In this one, Luisella was elaborating on EXACTLY how she wanted me to explain "Bianco Mangiare" one of our favorite desserts - made from only white things (flour, egg whites, almonds, cream, sugar and so on.) |
|
|
|
|
|
|
Dinners to go (back here at Laurey's) |
Dinners 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.
Monday August 8 Peachy Chicken with Piñon Rice 9.75
Tuesday August 9 Roasted Sweet Potato Crusted Grouper 12.25
Wednesday August 10 Horseradish Dijon Flank Steak 10.75
Thursday August 11 Broccoli Chevre Fritatta w/ Gazpacho + Corn Muffins 9.25
Friday August 12 Crabcakes a la Laurey 11.50
Dinners are ready at 4:30 and can be picked up until we close at 6:00 pm.
|
|
Our website |
|
|
| Our Casserole of the week |
|
We make a special casserole each week on Wednesday. Please give us a call by the end of the day on Tuesday and we’ll fix yours for you. Come by between 4:30 and 6:00. Get a half (for 4 appetites) or a full sized pan (for 9 or so.)
Wednesday, August 10
Turkey Lasagna with Sage and Fresh Mozzarella
Full 33.00
Half 16.50
|
|
|
|
|
|
Neighbors? |
Well, there really aren't any close ones.
Do you like photography?
Watercolors?
Wandering?
Um, eating?
|
|
|
|
|
| The Tistarellis |
|
Donatella and her son Fausto run the local Frantoio
(olive oil press) and are bubbly, friendly, and outgoing (well, let's say that the mother is...!) Fausto, to be more precise, maintains the machinery and is a bit less effusive, though once you catch his eye, he will let out a little wink and a tiny smile. But his reticence doesn't matter a bit once you get a taste of their Cinque Monte cold-pressed, extra virgin olive oil, made entirely with their own hand-picked olives.
Elixer of the gods to be sure. |
|
|
|
|
|
Pasta class |
"Pici" is the local specialty. Hand made, hand rolled, quickly cooked, tossed with local sauces (try the wild boar ragu.)
Yup, you'll learn how to make 'em. |
|
|
|
|
| A Note from Laurey |
|
August 6, 2005
Good morning to you. I can barely see out the window this morning. We’re under a thick fog blanket. It’s kind of nice in a way, though I’ll bet that anyone trying to fly out of here today is sitting on the runway waiting for air traffic control to let the plane take off.
It’s kind of fun to sit here in the fog and think about what might be going on in Tuscany right now. And it’s also fun to think that, in a few short months, I’ll be headed back to Tuscany, my Italian home away from this North Carolina home.
We usually travel in the spring, which is very nice. The hills fill with wisps of greens, grey soil turning, turning, turning into wheat and soybeans and sunflowers. In the fall things are winding down, but just like here, the leaves turn gold. The big difference is that it is grape leaves, not birch or maple or oak, that are turning.
Here in our mountains I have begun to detect a hint of fall. It is beginning to stay dark a little bit later each morning, though the afternoons still stretch into the evening, long and warm and lovely. In my yard the fireflies are still very active, hovering, blinking, calling to each other to come for a visit.
Monroe and I have now taken a number of trips to Tuscany and always look forward to going back and visiting our Tuscan friends – and introducing them to our guests. He and I are the drivers, the guides, and the teachers in some cases. We take you to our favorite places, show you our favorite scenery (Monroe knows every tiny back road there is!) and give you an inside look at this lovely area of the world. We like to see the world through its food and that’s what our focus is on these “expeditions.”
But right now I need to come back here and actually get ready to go across the street to our tailgate market because it is time to do some cooking demonstrations. So please excuse me as I leave you to imagine joining us on one of our trips. We’d love to have you with us. Oh, we only have room for 10, so do let us know, sooner than later, if you’d like to come.
Ciao e Buon divertimento!
(bye and have fun)
|
|
|
|
|
|
"Enzo's" pizza |
Well yes, in between all the visits and excursions and naps and walks and classes, we DO find time to sit down and enjoy the wonderful food.
It IS a "Delicious Expedition," after all.
Would you like to join us? Jot me an e-mail and I'll send you the details.
laurey@laureysyum.com |
|
|
|
|
Contact Info: |
Laurey's
"Gourmet Comfort Food"
Eat In - Take Out - Catering
67 Biltmore Avenue
Asheville, NC 28801
828-252-1500
Hours:
Monday - Friday 8:00 - 6:00 pm
Saturday 8:00 - 4:00 pm |
|
|
