Hello again folks in newsletter land,

 

Andrew here againn to bring you updates and news about Laurey on the long road (The Camino de Santiago) and what is happening here in our no longet sleepy little mountain town.

 

Laurey has only 4 days left until she is done.  That is still another 100 km (that's 62 miles in American)  So that is still quite some trekking to do. Apparently this last 100 km is the minimum to walk in order to be granted exceptance into heaven.  So it is getting more and more crowded the closer she gets.

 

She is in good spirits even though the blisters keep coming and the feet swell up.  Like Laurey Masterton would ever do the minimum of anything.  We can't wait for her to be done and take some time to recoup, relax, and enjoy Europe in the early summer before she comes back home.

 

It is definitely the season here in Asheville.  Slowly but surely our little town has been growing and growing and it seems that there is no real tourist season anymore.  That is until summer hits and you find yourself downtown as the sun sets.  People everywhere, and music, and street performers pour out onto the streets.

 

Some may not like the congestion and the noise but I think it is great.  The whole year we live in that "some place I want to visit and relax."  When you live in the "some place else" it is so easy to forget how lucky we all are.  And if anyone thinks that Asheville is a secret anymore, think again.

 

I love that people love our town.

I love going to other's "somplace else."

 

We are all pretty darn lucky around here.

 

Here are dinners to go for this week.  This, if you do not know, is a fabulous way to have dinner.  It's easy - just call us by noon and your dinner will be ready for you to pick up by 3 that very day. 

 

Call by noon and we'll have your dinner ready at 3. You can stop by to pick yours up until we close at 8. Add Salad (3.25) or bread (1.25) if you like.

Tuesday, June 25

Spanikopita with Tabouleh Salad

$8.95

 

Wednesday, June 26

Chimichurri Steak with Grilled Summer Vegetables

$9.50

 

Thursday, June 27

Tennessee Braised Ribs with Fried Okra

$8.95

 

Friday, June 28

Shrimp Scampi Fettucine

$8.75

 

Monday, July 1

Lemon Rosemary Chicken with Sauteed Local Greens

$8.95

 

We always make a few extra so check in even if it seems a little late.

 The Casserole of the week:

 

Wednesday, June 26

Red Curry Lamb with Carrots& Jasmine Rice Pilaf

whole $55.00/half $27.50

 

 

The Lasagna of the week:

 

Friday, June 28

Traditional Beef & Mushroom

(made with Hickory Nut Gap Beef)

whole $52.00/half $26.00

 

A whole serves 8 to 9 people the halfe serves 3 to 4.

We have done it again.  This weekend we went out, we saw, we gave people parties to remember with fantastic service and great food.  Leslie and her various crews were all over the place hauling ice, drinks, furniture and food.

 

Sure it's just doing our jobs but what a job they do.  It is hot and sweaty work one minute and refined professional service the next.  I am so proud of all of our folks.

 

Thanks again to all of our customers for your kind words and for thinking of us in the first place. And congratulations to all the happy couples whether it wwas your wedding or your fiftieth anniversary. 

 

We here at Laurey's are a bunch of dog lovers.  Here is a picture of two caterers Mo and Emmalee loving on a big old goof ball. 

 

Just a reminder when it gets this hot make sure they all  have shade and water available at all times.

 

We will be closed for the day on Wednesday the Fourth and back here at 8 am the next day for business as usual.  The exciting news is that we have a Dinner-to-Go on Tuesday the Third.  Here it is:

 

Bone-in Buttermilk Fried Chicken

Brocolli Salad with Applewood Smoked Bacon

and Marinated Coleslaw

 

a perfect little picnic for freedom

 

$9.95

 

Happy Fourth of July to you all.

We are very happy to announce that The WNC Cheese Trail is up and running and that we an official supporter of it.  It is a tour of the areas dairies and creameries, small farms and homesteads. 

 

Our General Manager Adam Thome who many of you know has been passionate about the local cheese movement for years and has worked closely with many of the farms on this tour.  He is the guy that makes sure we always hav a variety of local cheeses available in the shop and on catered parties.  His efforts have helped me and may others appreciate this unique source of sustainable deliciousness in our area.  So thanks Adam. 

 

Have a great week everybody. Remember one foot in front of the other and keep on walking, and walking, and walking and well you get the idea. 

 

Thanks for reading.

 

Until next time,