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The Weekly Newsletter |
Menus and Stories for June 29 - July 3, 2009
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| Simple Supper at Laurey |
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Okey doke my friends. The time has come!
Starting this week (Tuesday) we will have extended summertime hours. If you all love it, we'll keep it going into the fall and beyond.
This answers a few desires of yours:
1. Many of you would like to come a bit later to pick up your dinners to go.
2. Many of you would like to come here to eat a simple supper on the way to the movie or a gallery crawl or a show at the Orange Peel.
3. Many of you (me included) would like to go out to eat but don't want the hassle of waitstaff and all that. Our "low-key" style is perfect for you.
4. Many of you would just like to be able to come see us more often.
So from now on we'll be open during the week (Monday through Friday) until 8, unless we have a private party.
Thanks for asking. See you soon. |
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4th of July at Laurey |
We're going to make our special dinner to go 4th of July picnic again.
And, just to be different, you can get your order either on the 3rd or the 4th.
(We like to be different.)
Here's the menu for you:
Our very favorite 4th of July Crisply Fried Chicken
Chris's amazing Baby Back Ribs
Old fashioned Country-style Potato Salad
Snazzy Creamy Maple-sweetened Cole Slaw
Crackling Jalapeno Corn Bread
Fresh Summer Jicama and Orange Salad
And Red, White, and Blue Berry Shortcakes.
We'd like it if you'd call by Wednesday to place your order. (252-1500)
The price will be $17.76. (plus tax)
Regarding pickup:
We have a big party in here on Friday AND Saturday so
Friday orders will be ready to pick up between 2 and 4, which is when we will close.
Saturday orders will be ready to pick up between 12 and 2, which is when we will close.
Give us a call!!
252-1500 |
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| Lobster Dinner - Friday, July 10. 7pm. Right here. |
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Summertime just feels like lobster time to me. How about you? And, since Maine is so far away, how about coming to Bar Harbor South (um, here at Laurey's).
We
thought it'd be fun to have a mid-summer Lobster fest right here.
Baked stuffed Clams, Corn on the Cob, Steamed Local Potatoes, LOBSTER
(it'd be hard to have a lobster dinner without lobsters, right?) and
shortcakes.
This one is going to be really casual. Bibs. Newspaper. Beer. Summertime music.
The
exact price will depend on the price of the lobster. I'll keep you
posted. The most important part is to come, have fun, and (best of
all) be able to keep the sand out of your plate! (Unless things go
crazy, it looks like the price will be 37.00 + tax. Add
10.00 if you'd like beer or wine.)
Want to join us? 252-1500. |
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Dinners to go (**with Gluten Free options) |
Dinners come with a freshly-made green salad, salad dressing of the day, and made-right here bread (or rice cakes) 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.
New pickup hours!!! Dinners are now ready to pick up between 3:00 and , starting Tuesday, 8:00.
Monday, June 29 * Rosemary Lemon Chicken w/ Polenta Cakes 9.95
Tuesday, June 30 Portobello Mushroom Wellington 10.25
Wednesday, July 1 *Cremini Mushroom-stuffed Beef Rolls 12.75
Thursday, July 2 Parmesan Chicken and Zucchini Cakes 10.25
Friday, July 3 Fourth of July Picnic Special
* Gluten Free!!
(now offering gluten free breads or crackers in place of our baked right here breads)
for all of you gluten aficionados - these things have ALWAYS been gluten free. We just haven't mentioned it before. But so many folks have been asking, we though it was time to get on this particular wagon.
And for those of you who have been asking. THANKS - come give these offerings a try.
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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.
Order by noon or so.
Order a half if you have around 4 folks. If you have a bigger group,
or just like leftovers, order a full sized one.
Then come pick up between 3:00 and 6:00.
Wednesday, July 1
Chicken Pot Pie with Fried Green Tomato Crust
Full 35
Half 17.50
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Chris and the day |
Our chef shows up EARLY each morning. His (your) quiche is baked fresh every day. WE make the crust. WE assemble the fillings. WE bake them for you (well, Chris does.)
We only use local eggs and now, as we're getting into the heart of the summer, many of the fillings will be local too. the options change every day, providing you the chance to have quiche every day without being repetitive.
And yes, he'll be happy to make your beloved French Toast on a moment's notice. Who says you have to wait for the weekends?
How's that sound?
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| At the market |
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The first "Marketing and Cooking" class was GREAT! A bunch of us met at the shop, hooked up the "sports utility wagon", walked down the hill, visited with some of our farmers, bought a wagon full of produce, walked back up the hill, cooked everything, and then had lunch.
We'll do another of these before too long. Would you like a Wednesday afternoon class instead of a Saturday morning one? It'd start at 3 and would include a sampling of everything we find and cook. Let me know and I'll add it to the schedule. |
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Dinner with the Farmers - July 16 |
Golly there is a lot on the calendar around here all of a sudden.
Here's another one for you. Our second Dinner with the Farmers. (We'll be doing one on the third Thursday of a month through the fall.)
This one will feature the folks from East Fork Farm, Flying Cloud Farm, and my friend Frank Teneralli (who grows "cute baby squash" among many other things.)
It's so enlightening to meet these folks, see how hard they work, understand, for real, where the food comes from. Do join in, won't you?
The dinner will start at 7. Cost is $37.00 per person (+tax). Add 10.00 if you'd like ot have wine or beer. |
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| A Note from Laurey |
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I write to you from home on Sunday morning. Yesterday started early and ended late and I never had time to sit and write this note. Sorry to be off schedule.
The morning got off to a nice early start with a visit to the north Asheville market. I was earlier than the farmers! (scary) so I headed to work to get ready for my cooking class. Fortunately, the plan was to do nothing ahead of time other than pushing a few tables around. When the guests arrived, I was ready, if a little nervous about having planned no specific menu. But to be authentic, to see what it’s like to go to the market with no plan, come back, cook, and serve lunch – in real time – it was important to stay loose. It went very well and makes me want to do it again.
We had three different styles of kale, fresh beets with a little vinaigrette, roasted little squash, roasted purple potato crisps, kohlrabi and fennel tastings, bread tastings, and a smoked trout mousse. Nice!
Then I hopped back into the office to try to catch up with my tasks but knew I had to make it quick, as I had a group coming to my house to learn about bees and have a honey-inspired dinner. And, as usual, I had bought nothing in advance. Heh heh. Welcome to my world.
I was at the store at 2:15. Home at 3:00. Dinner was well underway by the time my sister arrived at 4:00. We transformed my deck into an outdoor dining room. I vacuumed. She took a shower. The guest arrived at 6:30, right on time.
Their evening started with a tour of my bee hives. I suited up, lit my smoker, and took the up the hill to look around. I had hoped to get some honey for them but ended up just giving them a look into a couple of frames, which were covered with bees but not ready to be removed for honey extraction quite yet.
Back to “bee world” (my equipment area) where I gave a bit of a class about how it all works. Then up stairs for starters and the dinner – all things that would not be around without honeybees: Honey-glazed chicken, roasted purple potatoes, cucumber salad, blackberry jam, peach cobbler. And honey for tasting too.
Heather and I joined them for dinner and sat and talked until the fireflies lit up the night. They asked me stories about the bike ride and as I told them, “sister dear” did almost all the dishes (WOW!) She took all the leftovers when she left and Tye, Skipper and I trundled off to bed.
End of day.
Next week I’m off to Washington for my big speech about my bike ride. This speech is the culmination of the ride for me. The last planned piece in this particular experience. I am very excited. There will be a bike ride on Sunday which will be the first annual (I hope) ride for ovarian cancer awareness. Big stuff.
And I know there’s a lot going on at Laurey’s. I’m proud of our food and our staff and the place itself. Please come join us for any and all of the events I’ve written about here. And tell me if there’s something you’d like that I haven’t thought of. (Might you like to come to hear spoken word performances? Music? Might you like to do some Zydeco dancing? Cooking classes will start in the fall again – so do keep that in mind too.)
Anyway – now it’s Sunday and it’s time to move along with this day.
See you on the 3rd or 4th and the 10th and the 16th and the…oh my!
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Laurey Bikes (the blog) |
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Grayson and the cupcake |
We asked and you said you did not need a special kid's menu. We have lots of children here every day and they are the kind who eat what we have, which I means you are the very smartest parents.
Just want you to know we have sweet rewards for those who join the "clean plate club," like Grayson here. When he left, his mother had removed all evidence of his indulgence. But in the moment it was hard to resist this picture. Thanks Grayson. See you soon. |
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