Here's our menu for Thanksgiving Dinner to go for this year. We'll be making the whole meal for you to pick up on Wednesday. (Don't worry, we'll include instructions.)

Please order before Monday, November 23 (if you can.) Order for one or for 40. And yes, you can get just parts of the meal if you wish, though don't you think it'd be fun to have us make the whole thing?

Here's the menu:

At the start:

Smoked Trout Pate

with Roasted Garlic Crostini

**

The Dinner:

Oven-roasted Turkey with Fresh, local Herbs

North Carolina Shiitake Mushroom Gravy

Cornbread Stuffing with Hickory Nut Gap Apples

North Carolina Sweet Potato Wedges with a Sorghum Glaze

Brendan’s Southern-style Green Beans with Bacon

Laurey’s Jubilee! Chutney

Soft Rolls made with YellowBranch Farmstead Cheese

**

The Sweet Finish:

Traditional Pumpkin or Apple Crumb Pie

Price per person: 29.95 + NC State tax

Call us!

We make and sell this not too sweet Chutney every year and send a portion of the proceeds to the Jubilee Community which uses the funds to heat homes in the winter.

I was on WCQS-FM the other night, talking about holiday food and cavorting with David Hurand, the host and Eberhard Heide, my next door neighbor here.  I always bring bites of this and that.  This time my personal favorite was a crispy filo pastry with brie and my chutney.  It's easy enough to do.  A delightfully simple hors d'oeuvre.

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.

 

Monday, November 23 *Hungarian Chicken with Roasted Beet Salad 11.00

Tuesday, November 24 Seared Tilapia w/ Roasted Fingerlings + Olive Vinaigrette 12.25

Wednesday, November 25 Thanksgiving Dinner to go (see inside!)

Thursday, November 26 We’re cooking at our homes today

We make a special casserole each week. Usually it is on Wednesday, but this week we are going to put it together on Tuesday because on Wednesday we'll be full up with Thanksgiving dinners to go, okay?

 

Order by noon or so. Order a half if you have around 4 folks. If you have a bigger group, or you 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. We do have beer and wine by the glass, you know.)

This week's casserole is:

Spinach Lover’s Lasagna

Full: 38

Remember Chunky Candy?  Well, these make those seem like, well, let's just say these are fabulous!  trust me on this one.  Really.  Chocolate made in my home state, loaded with nuts or fruit or, well, good things.

Hurry on over here today between until 4.  These beautiful beads are made of rolled up little strips of paper and they are a sight to see.  Made in Uganda and incredibly reasonably priced they are the perfect stocking stuffer. 

Ooh – such temptation is rolling up the street right in front of the shop. It’s the Asheville holiday parade. We’ve had tractors and unicycles and floats with carolers and decked out bicycles too. There’ve been some bands and some, um BANDS, know what I mean? Funny folks. Truly reflective of this funny place here in the mountains. I tore myself away after the llamas passed. They are using them for caddying on golf courses now. Really.

Meanwhile, lunch progresses and the pile of things I SHOULD be doing has not gone away in my parade-watching time. Funny about that.

I’m one of those old-fashioned types who tries really hard to wait until after Thanksgiving to pull out the Christmas decorations. It just doesn’t seem right to me to do so until then. Cranberry things? Okay? Holly? Not yet.

During the parade my sister called. She’s getting ready for the Thanksgiving dinner. She assigns recipes to her friends and a big party ensues. I am table décor babe at her house. I get plenty enough cooking without having my own assignment. Plus she tends to want people to follow the recipes and I tend to want to veer off in my own direction. We have a fine time, no matter how it goes. I’m glad it’s going to happen this week. I love gravy and turkey and the smells and the flavor of that day.

Gosh, I can barely concentrate. There is Jazz on our shop speakers and pounding drums outside. How can I sit still while that is going on? How? Maybe I’d better go look.

 I think I will.

Happy Thanksgiving to you all.

It's really all about love and thanks and community.  I am so grateful to have found that right here, surrounding me and my friends.  Emily and Adam and Henry are not here this year but they fill my heart and, I know, so many of yours too.