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The Weekly Newsletter |
Menus and Stories for August 10 - 14, 2009
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| This week! Farmer's Dinner. |
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Okay my friends, THIS is the week of our August Farmer's Dinner.
We have three farmers: Paul Litman (pictured), Wayne Uffleman, and the folks from Wake Robin Bread. they'll join us for dinner AND we'll be cooking and serving foods that they grew or produced.
Here's the menu:
Local, Artisanal Cheeses from our area
Wayne's Grits, served with Fresh North Carolina Shrimp (um, that'd be "Shrimp and Grits").
Paul's produce (He's growing beans and kale and eggplant and basil and tomatoes and okra and chard. Perhaps I'll serve braised kale, Sauteed Wax Beans...that sort of thing. Sorry but I don't know EXACTLY what I'm serving of his, since it depends on what he brings to market...)
Wake Robin Breads with my Blueberry Jam
And some Peach Cobbler too.
The price is 37.00 per person + tax. Would you like wine or beer? If so, it'll be 10.00 more.
These are FUN dinners. The farmers join us, dine, and then tell stories about their work. I'll be the cook. Dinner starts at 7. Sound fun? Call us! 252-1500
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Asheville's First Tomato Walk! |
It is tomato time around here.
(I know I've told you this but it makes me happy.)
A bunch of local restaurateurs (check the link below this paragraph) are teaming up to have the very first Asheville Tomato Walk.
Mark you calendar for August 20. From 5-7 we'll all be open. We'll all have tomato things to taste. Hmmm...maybe I'll make fried green tomatoes out on our sidewalk (um, not ON the sidewalk - you know what I mean, right?)
It'll be fun.
It'll be delicious.
And I'll tell you more next week.
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Tomato Walk |
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| Breakfast time for Laurey |
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I'm back in the kitchen these days. It's kind of fun.
I get to play dress-like-a-chef.
I get to play with my food (and yours too.)
I get to fill our deli case with all sorts of bright, fresh things that my friends have grown.
And I get to take a little break here and there and enjoy the things I just cooked.
Here was my breakfast this morning. (Looks pretty healthy, don't you think?)
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Dinners to go (or to stay!) |
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 at 3:00. You can come as late as 8. And if you prefer, stay right here with us. (We'll be happy to heat your meal if you like.)
Monday August 10 *Roasted Summer Chicken w/ Green Beans + Pecans 10.25
Tuesday August 11 Ratatouille and Greek Zucchini Cakes 10.50
Wednesday August 12 Smothered Pork Chops with Early Apples 10.75
Thursday August 13 Chicken, Spinach and Mushrooms Crepes 10.25
Friday August 14 *Skillet Trout with Parsley-Pecan Pesto 13.75
* Gluten Free!!
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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 8:00. (Or bring a gang and enjoy your dinner right here.)
This week we are making:
Wednesday, August 12
*Creole-style Chicken, Shrimp and Sausage Jambalaya
Full 54
Half 27
* this means no glutens will be harmed or included in this dinner.
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Wednesday Market Demo |
Our demonstration at the French Broad tailgate market got rained out. I stood in the door of my shop, gazed across the street through the torrents of rain, and decided that I was probably not going to stand there cooking zucchini fritters or caponata or fried green tomatoes.
I WILL try again this coming Wednesday. I'll be there between 3 and 5. Right across the street. This is a picture of the caponata (eggplant "caviar") that I did not serve. I'll make it again next week. Promise. (It is a great appetizer if you dip sliced fennel in it. It's also terrific as a composed salad accompaniment. And no glutens were harmed in the making of it either!)
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| Back in the saddle |
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My days this week involved getting up early, pulling on chef clothes, coming to work, putting on my hat, and going into the kitchen where I got to be "Salad Babe." Here's how the deli case looked after we (me and Deb and Martha and Stephanie and Lito) got finished with it the other day.
Yum, don't you think?
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Stephanie's Skewers |
She's a keeper. Except that she is going back to school in a week. Alas.
She's leading our kitchen right now. Doing a great job. I should show you a picture of her, but her food grabs me so much that I thought she'd be okay with me featuring IT, not her.
By the way, Stephanie is the creator of the Eggplant Stacks. We'll miss her (and her creations) but know the world of food will be better off once she finishes her nutrition degree and gets back into a kitchen.
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Funny |
Remember Life Magazine? The very last page (inside the cover) was always some goofy photograph. (Do you remember what they used to call that?) Anyway, here's my version of that "Final Shot" page (or whatever it was that they called it.)
This drag racer bike was an amusing discovery on my bike ride. I could barely get on the thing. And yes, I asked first. If you look at my video (now posted on You Tube - see the link below) you will see an Arizona license plate. The same guy owned this bike as owned the car with that plate.
Mostly this snapshot is my gift to me - a reminder that I just did this bike ride. Time seems to be racing by and this proves that I really did this fun, hard, good event.
Oh - and I have posted my video on You Tube. If you'd like to look at it, clickon the link just below this story.
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Live. Love. Bike. - my video |
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