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The Weekly Newsletter |
Menus and Stories for March 2 - 6, 2009
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| The real deal |
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Here's how your fish comes into our shop. This is Alaskan King Salmon. Chris skins it and cuts it into portions and grills it and sticks it in our deli case and that's that.
Fresh fish turns into dinners to go. Fresh fish becomes a served party for you.
Very nice, yes?
Oh, we check the supplier's offerings with the Monterrey Bay Seafood Watch program, and avoid the fish they tell us to avoid. Caring for the Earth (one of the five points of our Vision), means making sure the stocks are adequate. (And that, too, is how we try to take care of you.)
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Yu - UM! |
I invited a couple of friends and my sister for breakfast here last Sunday. They made bets to see if it was possible for me to stay seated through one entire meal. Wanting to prove I could, I made myself sit on the far side of the table, tucked in and, uh, stuck in that spot.
Actually, it was really nice. Nice to sit. Nice to have such good food, served easily and and quickly. Nice to be here with friends. I DID make them let me take pictures of their food. Pictured here is the Special breakfast of the day: a fresh asparagus omelet, with Hickory Nut Gap Sausage, locally-baked whole grain bread, and grits made with Yellow Branch Farmstead cheese.
Do come and see for yourself. Sundays from 9 until 2.
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| Meanwhile, how about lunch? |
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Martha made these wraps the other day and wanted to show them to me (and to you.)
We have Chicken Caesar Wraps most days, as well as Roasted Vegetable and Humus wraps. Frequently Deb or Martha will make something special, like a turkey and BLT wrap or a crispy fried chicken wrap.
On chilly days we have a hot dish of the day and there are always soups, two or three each day. You know, of course, that we make dinners to go during the week. If that option doesn't suit you, just come on by and see what else there is. If it's a sunny day we might make some sunny salads. I think that's more interesting than the "if it's Monday they must be serving ________" system. |
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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 March 2 Cider Chicken with Succotash 9.95
Tuesday March 3 Beef Tips Marsala 11.75
Wednesday March 4 Spinach + Mushroom-stuffed Pork Loin 11.75
Thursday March 5 French Bistro Chicken 10.25
Friday March 6 Grilled Amberjack with Avocado-Fruit Salsa 14.75
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Our website |
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| Special casserole of the week |
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We make a special casserole each Wednesday.
Give us a call on Tuesday before we close and we'll fix you up.
Order a half if you have around 4 folks, or, if you have a bigger group,
Or just like leftovers, order a full sized one.
Then come pick up between 4:30 and 6:00 on Wednesday.
This week's special casserole is
Wednesday, March 4
Seafood Leek Casserole with potato Topping
Full: 47.50
Half: 23.75
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Spring!!! |
I may be leaving to go on my bike ride for the next two months (OHMYGOSH I'm going to be riding my bike for the next two months!!!) but that does not mean things will stop around here. Chris, our chef, is planning to feature foods from along my route. If I'm riding in Arizona, he'll make Southwest, Arizona-inspired foods. When I get to Louisiana, you'll get Cajun and Creole specialties.
These cuties pies bloomed last week in my garden at home. By the time I get back, things will be fully out, a riot of spring colors.
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| A Special Dinner - all about Argentina March 21 |
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The gang here is going to keep things going, don't you worry one bit.
On March 21, we are going to do a special Dinner and Conversation, featuring food and wines from Argentina! (It's enough to make me want to stay home!)
For starters, we'll be making Empanadas, a trio of authentic bites for you to taste. We'll have Gambas a la Plancha too (Shrimp, grilled with garlic, that is).
Then we'll let you try "Locro," an Argentinian Corn Stew.
And then, Grilled Flank Steak and assorted Grilled Sausages with Chimichurri Sauce. We'll have Roasted Spring Vegetables and plenty of crusty bread to sop up all the juices too.
Dessert is a layered Dulce de Leche cake with Cinammon Ice Cream.
Devon Price, from The Country Vinter, will be joining us and will be pouring wines to accompany each course. He's been to Argentina and will guide you through the dinner. Don't worry though, he's informal and so are we. Part of this will be a buffet, part will be seated. Invite some friends and celebrate the beginning of Spring with them and us.
The price will be 50.00 per person (+ tax). Call us to save your spots! 252-1500.
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Laurey cooks |
My last class featured my mother's recipes. She made Shrimp Tempura every single night at Blueberry Hill. It was ALWAYS served with my father's Dunk Sauce, his only recipe. Here is a batch of almost-ready-to-eat-but-be-careful-if-you-do-because-they-are-still-VERY-hot shrimp.
We had a fun time in this series of three classes. Chris's start next Tuesday. Still have a bit of space available if you'd like to learn how to make soups or sauces or entrees. When I get back, after a bit of a break, we'll start up again.
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| A Note from Laurey |
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| February 28, 2009
Saturday. The last day of February. The last Saturday before I leave to go on my bike ride. The last Saturday I sit here at my desk, writing to you of the week's happenings and my mind's musings. I have my laptop and I plan to write to you from the road - it is my plan. But next Saturday is a riding day. Next Saturday I'll be riding to Jacumba, California. 45 Miles. Next Saturday I will not be sitting here at my desk writing to you.
WOW!
I keep getting notes from my contacts on the ride and from the folks who are supporting me. The PR director for the Ovarian Cancer National Alliance has written a press release and has sent it to local chapters along the ride route. I'm set to be interviewed in Phoenix and in Silver City, New Mexico and in San Antonio and in Marfa, Texas and, oh yes, in San Diego too. NBC. CBS. This thing is coming together.
In San Diego a representative from the mayor's office is coming to a reception that a Women Chefs and Restaurateurs colleague is arranging. I'm going to get some sort of a proclamation. A Proclamation!
Wow!
Ovarian Cancer survivors have been finding out about this ride and have been getting in touch with me and are planning to come say hello or wave or share stories. And Women Chefs are spreading the word too, as is the Chamber of Commerce. It's a big deal.
Friends have been giving me little good luck charms and I tuck them into my pocket or pin them on or zip them into the bag I will carry on my handlebars. Last night a bee friend gave me a jar of bee pollen. Another has given me her bee's honey. I have a very special bee pin from a friend who has done this ride, and a good luck penny. I have an amethyst, a piece of malachite, a special bee bead, a special Blue Heron coin. I have arnica, magic muscle cream, and a special bracelet. I feel protected. Very.
Wow!
I've been counting down to this time since last May. I leave here on Tuesday, get my bike and then go to the special reception on Wednesday, meet my fellow riders on Thursday, and actually start riding on Friday. Next Friday. March 6th.
Pretty much everything is ready. The staff here is excited, hoping you keep coming (a lot!) We're all sure things will be fine, but we're all a little nervous too. Come make them feel okay, will you?
Thanks for making this possible for me to do. I feel ready, cared for, cradled. This is a huge adventure for me and I cannot wait. I cannot wait to get on my bike and ride. All the way across the entire United States.
By the way, if you'd like to follow along, I am hoping to keep up with my blog on a very regular basis. You can see it by Googling "Laurey Bikes" or by pasting this link into your browser (http://www.laureybikes.blogstpot.com)
Wow!
I'll be in touch as much as I can. And I'll be back in May.
Wow.
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Suh-WEET! |
Mark, t-shirt maker to the stars (and us) showed up with this wonderful gift last week. My very own bike jersey. I ran up and down the shop a few times, skipping around like a six year old. I cannot WAIT to wear it - on my bike!!!
Thank you Mark. It's PERFECT!
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