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The Weekly Newsletter |
Menus and Stories for November 24 - 28, 2008
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| You're not too late |
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| The last chance to order our complete Thanksgiving Dinner to Go is the end of the day on Monday. Know that, if you wish, you can also pick and choose, ordering just your favorite parts to eat (and least favorite parts to cook.)
Call us at 252-1500 and we'll talk you through the ordering.
Here's the menu for your review:
At the start:
North Carolina version of a New England Relish Tray:
Adam's Mixed Pickles
Pickled Seckle Pears
YellowBranch Cheese Wedges with Crackers
The Meal:
Herb-Roasted Turkey with Sage Stuffing
Mushroom Gravy
Mashed Sweet Potatoes with Mrs. Wilbur's Spiced Nuts and Made-right-here Marshmallows
Curly Kale with Lusty Monk Mustard
Honeyed Baby Carrots with Tops
Laurey's Jubilee Chutney
Rosemary Cheddar Rolls
The Sweet Finish:
Apple Pie
Pumpkin Pie
How does it work?
We make and package dinners in individual portions or, if you wish, family-style. You can get slices of white meat turkey or a whole turkey (which is good if you like leftovers). One meal comes with one slice of pie, but you can certainly get an entire pie if you like. We'll talk you through it when you call, don't worry.
Dinners are made on Wednesday, the day before Thanksgiving. That's November 26th. You can pick yours up between 2 and 4, which is when we close. Call 252-1500 to place your order. Yippee!! The price, same as last year, is $29.95 per person.
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Fresh, local (really?) olive oil |
Adam recently read about a fellow who alternates his time between here and his 8-generation-old olive grove in Greece. Nico Theros's family manage 1600 Abelie Olive trees on the Messinian coast. The olives are picked by hand with a crew of just 7 people, pressed and shipped here (yup!) in barrels. Nico bottles it and, now, we sell it!
The Theros's trees are old - some 800 years! And, being Greek, Nico praises the Greek version of oil, preferring it to Tuscan, Spanish, Californian, as one might expect.
This is finishing oil, not cooking oil. Drizzle some on just-grilled fish, on just-sliced bread, or in a just-tossed salad. If there was this sort of designation, his would be considered Extra Extra Virgin. It is fragrant, lovely, and I recommend it. There!
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| Meet the grower |
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Here is Nico with some of his babies. We're hoping to get him here for a demonstration and tasting. It looks like it will be in the first week of December. Watch in the next newsletter and I'll let you know how it is looking.
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Dinners to go for this week |
| 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 (252-0200)or stop in to speak to one of us in person.
Dinners are ready at 4:30 and can be picked up until we close at 6:00 pm.
Monday November 25 Chicken, Leeks, and Herb Dumplings 9.95
Tuesday November 25 Pork Tenderloin w/Roasted Plums + Winter Squash 11.75
Wednesday November 26 Thanksgiving Dinner-to-Go (see inside)
Thursday November 27 Thanksgiving Day - we're taking the day off
Friday November 28 And we'll be closed today (and Saturday too. See you Monday)
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Our website |
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| Special casserole of the week on Tuesday this week!!! |
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We make a special casserole each week, usually on Wednesday.
This week we're doing it for you on Tuesday.
Order before noon and we'll have yours ready to pick up between 4:30 and 6:00 that very afternoon. (Yes, you can order in advance too.) Order a full for 9 portions or, if your gang is smaller, opt for the half-sized one, which serves 4 or so.
Say, we'll happily make a salad and provide bread for you if you like, just let us know when you call and we'll get you all set up.
Tuesday, November 25
(note - due to Thanksgiving, this week's casserole will be made on Tuesday)
Beef Bourguignon with Carrots, Parsnips, Onions, and Potatoes
Full: 37.25
Half: 18.75
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Spinning Spider's prize winner |
I don't like to say we only carry the best, BUT I am happy to say that we do only carry our favorites. In many cases, much to our delight, our favorites DO get selected as the best.
Spinning Spider's Stackhouse Chevre is one such product. Chosen first by Southern Foodways Alliance (basically they won the academy award for chevre), Stackhouse has a thin layer of organic apple wood ash on its equator. A bit more ash is tucked under the rind. You might want to start your Thanksgiving off with a taste of this.
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| Gift Basket Time |
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We are fully stocked, ready to go. Here's a glimpse of a basket we sent out the other day (yes we do ship and, for local addresses, deliver, though you can certainly pick up too.)
In the coming days, we'll have examples out for you to see. You can check our website too for some words, descriptions of some of our offerings. Or just come have lunch with us, browse, and let us pack up your choices while you enjoy your soup. |
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Adam's latest |
We have brie in puffed pastry with winter fruits on our catering menu. But the other day Adam made some that we're now selling in our shop. Pick up a slice or a chunk or, what the heck, a whole one. Add some crackers and you'll be good to go.
This one is made with Chapel Hill Creamery's Smoked Farmer's Cheese. YUUUUUM!! |
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| A Note from Laurey |
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| November 22, 2008
G'morning. Oops - it's now afternoon.
Out in front of our window there is a parade going on. Cement Mixers are hauling carol-singing troops, unicycle-riding kids are circling, and marching bands are toting their tubas, oompahing in the holiday spirit. I will show you pictures next week. (I'm one of those old-fashioned gals who prefers to wait until after Thanksgiving to display Christmas things.
This week was a whirlwind of a rush for me. The director of communications and marketing (the PR gal) for OCNA came to Asheville to meet me. The Ovarian Cancer National Alliance is one of the main beneficiaries of my cross country bike ride. And, though I've been telling all of YOU about it for a long time, and though I've been telling my friends all about it for some time, and though donations are rolling in (I'm almost at the $20,000.00 mark on my way to my $50,000.00 goal), this was my first time telling a complete stranger about what I want to do with this project.
She flew in from Washington, DC and we spent the next 10 hours (in between some sleep) talking and getting to know each other's wishes, abilities, and organizations. By the time she left, I got the sense that she and all of OCNA are really with me, as am I, now, with them.
It's kind of a funny thing, new to me, to know that there is relatively short time to convey to someone just how important something like this is. I mean, usually I have lots of time to mull over my words and organize my thoughts and get prepared and come up with just the right strategy. I had lots of time to think about this meeting, but instead of being highly organized, I just gave in and trusted that whatever happened would be the right thing.
And indeed that is exactly what happened. Though I had set up a number of meetings, there ended up being some confusion and all the meetings got accidentally cancelled or changed and, well, everyone I WANTED her to meet had conflicts and all my advance planning looked like it was going to completely disintegrate. But at the very last minute, everything fell back into place and all the meetings DID happen. Everyone met. Everyone learned more about my ride and OCNA and how we all are going to do good things together.
I have not yet found the deep breaths I need. I am still swirling with the realization that this thing that I have wished so hard for and have worked so hard for is really now happening. OCNA is going to lend their PR skills to helping me spread the word about early detection of ovarian cancer. I'm going to spread the word about what they are doing. The web of contact is now bigger than me and is growing.
So it's kind of sweet to sit here at my desk, listening to the staff chortle as they look up from their work to exclaim about a float of baby lambs and wise men who look curiously like the washing machine repairmen pictured on the trucks that are pulling their crèche.
In a few short months I'll be riding across the United States on my bicycle. It is nice to know that I can now rest, knowing that others are on board, helping me do the publicity work. Now it is time for me to focus on my training. Part 1 of phase 2 starts tomorrow. Right after my nap.
If you are interested in being part of the bike ride, you can read more about it on my blog. I've tucked a link right below here.
Happy Thanksgiving - I'll be in touch next week.
(and thanks for giving us Thursday, Friday and Saturday next week. We'll all be celebrating with our families and friends.) |
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What a reason for Thanks |
Henry ("Monsieur Henri" is what I call him) was not here last year. But boy oh boy he's fully here now. Currently he smiles when he sees anyone, he chirps to himself all day long, he coos at his mobile which hovers over his office spot, and he makes everyone else smile and chirp and coo too.
He certainly is high on my list of things to give thanks for this year. (And his mother and father are pretty coo-worthy too.)
Hope you have something as lovely in your life. Happy Thanksgiving.
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