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The Weekly Newsletter |
Menus and Stories for July 6 - 10, 2009
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| Last chance for Lobster at Laurey's on the 10th |
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We can take reservations up until Wednesday so please call if you'd like to make sure to get your very own lobster (and bib). 252-1500
Here's the full menu:
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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Hi-tech times |
Oh we're with it these days.
We've just signed up with Twitter. When I remember, I put little reminders up. And you never know, there might just be special offers at random times. Do add us to the list of places and people you follow. (@laureysyum)
We're on Facebook (Laurey's Catering). If you are on Facebook you can join us. I send reminders about special things and tell little stories and, well, you know, try to keep you all informed.
And then there are the blog options:
www.laureysyum.blogspot.com is the blog for here.
www.laureybikes.blogspot.com is the blog for my bike musings.
And in between all of these things I get completely confused and can't remember what I have written and where I have written it. (Well, not really.) But I'm having a good time which is worth a lot, right?
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Laurey's Catering - the blog |
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| 2nd Farmer's Dinner - July 16 |
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Golly there is a lot on the calendar around here all of a sudden.
We asked and you said you'd like to meet more farmers. We're going to have a dinner with farmers each month for as long as we can. Third Thursday of the month
This one will feature the food and the folks from East Fork Farm (we'll be cooking their lamb), from Annie Louise Perkinson from Flying Cloud Farm (this is that lovely farm on the straightaway on the Fairview Road, just before Hickory Nut Gap), and from my friend Frank Teneralli (who grows "cute baby squash" among many other things.) We'll also have one day-old Blueberry Jam (I'm making a new batch on the 15th.)
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 to have wine or beer.
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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 8:00.
Monday July 6 Chicken Fettuccine with Hazelnut Pesto 10.25
Tuesday July 7 *Portuguese-style Roasted Cod 12.25
Wednesday July 8 Chris’s Grilled Chicken and Chorizo Skewers 11.25
Thursday July 9 *Italian Meatballs with Fresh Tomato Gravy 10.75
Friday July 10 Crabcakes, Laurey’s style 13.25
* 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 8
Spinach Lover’s Lasagna
Full 30
Half 15
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Local Broccoli |
This time of year is SO much fun for us. Farmers show up with a case or two of this and that. Because we're small(ish) we can buy a case from them and turn it into offerings in the cafe.
We write lots of menus for events happening way in the future and someimtes, in the middle of November, I have to remember that it WILL be July and we WILL be able to get local broccoli and local green beans and local all kinds of things.
So here we are. Here it is. Come see what's new today.
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| Simple Suppers |
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Yup - we're now open until 8 during the week (Monday through Friday). If we have a private event here, we might have to close early, but that doesn't happen all the time.
The great part about being open later is that you can come pick up your dinner to go a bit later. And sure, stay here if you like. No need to rush home.
We will be having music, events, dancing, all sorts of things. In the meantime, if you have a book group or a conversational Italian group or want to discuss the latest I-26 option (argh!), come on in. The food is easy, delicious, varied. See you soon.
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Chilled brew |
Oh yes, we have a nice stock of local, domestic, and imported beer too. The price, along with its temperature, is perfect for an early evening cool down. (Have one for lunch if you like.)
We have all kinds of carefully selected non-alcoholic offerings too. And the shopsters make Lemonade, Iced Tea, and Punch on a regular basis. (We want to make sure you don't go away thirsty.) |
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| A Note from Laurey |
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July 4, 2009
These marker dates really point out the flying by that time is doing these days. It really, honestly, seems like just a month ago – at the most – when I was talking about fireworks and swimming and summer frolic on the Fourth. And look at this – an entire year has gone by. Again.
Zoom.
I’m headed to Washington, DC at the beginning of the week. I’m going there to speak at the 12th Annual Ovarian Cancer National Alliance’s conference. I’m the closing speaker, finishing out the conference on the 8th. Then I’ll drive back on the 9th, just in time for the lobster feast on the 10th.
Zoom zoom.
I’ve entered the next stage of the bike ride experience. After musing and wallowing and contemplating, I am finally at a point where I can see things a little bit more clearly and am beginning to be able to have some perspective on the whole ride experience. I’ll be addressing cancer survivors at the Washington event. In September I’ll be speaking at the Culinary Institute of America in New York, addressing young chefs, talking about the ride, spreading the word. I also just got to be the guest DJ on “Local Color”, Laura Blackley’s show on WNCW-FM, talking about the ride, sharing my favorite music, spreading the word. And I will be in Michigan in December, speaking to some business colleagues about the ride. These engagements begin to help me believe that my ride can have a lasting impact. And that makes me feel good.
In the meantime, my nephew is about to turn 3 on the 4th. My friend’s eldest child is about to turn 8, also on the 4th. I have been a part of these two lives since they started. And a close friend of mine turns 61 on the 9th. She has been a part of my life since the beginning of my time here in Asheville. Cooking for her was the beginning of my food life here. I cooked that meal 21 years ago.
Zoom zoom. Zoom.
Do enjoy your weekend. I’ll be sure to drive carefully and will look forward to telling you all about it when I get back.
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Laurey Bikes (the blog) |
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On the Deschutes with Willow |
Just got this wonderful picture and thought I'd include it in this note. I mean, it is the 4th of July weekend as I write and that marks the beginning of summer in many parts.
On my recent trip to Bend, we floated down the river, Willow flirting with all passing boats. She's a compact bundle and her shifts from side to side caused some noticeable rocking in our canoe. But gosh, what a terrific way to spend an afternoon.
Happy summer. The real one.
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