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The Weekly Newsletter for July 7, 2014
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 We're are so happy to continue to have you as our happy customers, our eager readers, and our steadfast friends.
Please keep us in mind when you are planning your family celebrations!!
We're happy to chat about special menus and special diets, pleased to please your most treasured families.
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Dinners to go for the week
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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.
You can stop by to pick yours up until we close at 8.
Add salad (3.25) or bread (1.25) if you like.
 Monday, July 7 Mediterranean Chicken and Farro $8.95
Tuesday, July 8
Fried Green Tomato Stack
with Black Bean and Corn Salad $9.50
Wednesday, July 9
Mexican Beef Tamale Pie
with Green Beans $9.95*GF*
Thursday, July 10
Grilled Shrimp with Coconut Rice
and Mango Pineapple Slaw $10.95
Friday, July 11
Fennel Seared Amberjack
with Cherry Tomato Caprese Salad $10.25
....and here is the entire July menu!
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Casserole and Lasagnas to go !
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Casserole of the Week
whole serves (9) ~ half serves (4)
Wednesday, July 9 Vegetarian Shepherd's Pie Whole $32/Half $16
Lasagna of the Week
whole serves (9) ~ half serves (4)
Friday, July 11 Herbed Chevre and Cremini Mushrooms Whole $39/Half $19.50
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We LOVED this cucumber soup at Blueberry Hill Inn when we were kids.
My recollection of its origin was when our mother, Elsie Masterton, made cucumber marmalade, an odd and wonderful condiment of her own invention.
Laurey tells us it is "transformed" by honey! Another light and delightful dish for summer!
This is from Laurey's Fresh Honey Cookbook for July, page 110, and features sourwood honey.
A Recipe: Chilled Cucumber Soup
The ingredients:
1 (12 ounce) bottle lager beer (anything light!)
1/2 cup sour cream
2 medium cucumbers
1 teaspoon honey, preferably sourwood
1 teaspoon sea salt
1/2 teaspoon granulated garlic
Here's what you do:
1. Slowly pour the beer over the sour cream in a large bowl.
2. Peel the cucumbers (unless they are RIGHT from your garden or the farmer's market!). Cut the cucumbers into a very small dice, (reserving 4 thin slices for garnishing the soup) and add them to the sour cream mixture.
3. Slightly warm the honey by running the jar under warm water for about 1 minute. Add the sea salt, garlic, and warmed honey to the bowl. Stir well to combine. Pulse in the blender if you prefer a smoother texture. Chill in the refrigerator.
4. Ladle into chilled soup bowls or cups. Garnish with the thin slice of cucumber - "and be prepared to hear some oohs and ahhs!"
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Laurey's notes (from a lifetime of writing)
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[So much has been written about Laurey and her life projects, but of course the best spokesman is Laurey herself. In this column we present archival reprints of her messages. This is an early newsletter from her online records.]
August 14, 2004
Whew! What a couple of days we have had!
Yesterday I took a buffet of Tuscan-inspired salads up to The Penland School, an hour of so north of here. We had done this lunch last year and had presented everything in their ceramic bowls which seemed fitting, since that lunch was served in their ceramics studio. This year the lunch was served in the iron workshop. I gathered a pile of our galvanized platters, loaded up the food, and scooted off. It was fun to present this buffet for 65 visitors on solid slabs of steel, shiny anvils and acetelyne torches making up the background. Off in a corner crafters pounded iron rods, making curls of aromatic smoke drift over my buffet. Very fun! The hit of the lunch was a Marinated Farro Salad that Martha made. Also known as Spelt, this barley-like grain is something that we in the kitchen all loved, and we're a tough crowd to please! Watch for it in our deli case soon.
 Lunch done, I meandered down the hill to the big tent. We were the dinner providers for the guests - some 300 of them! I had a couple of hours to do my job since the food was not due to arrive until 5, so I puttered around, assembled the structure for the buffets, visited the art gallery, and even took a bit of a nap.
Right on time our van putted around the corner and my helpers flew into action, arranging a casual dinner of foods inspired by the South: our Baked and Fried Chicken, Richard's Sweet Potato Salad, Cole Slaw, and a beautiful salad made from Whistlepig Farms' Heirloom Tomatoes. Zounds!
After the guests were happily eating, my helpers and I packed up the van and drove back to Asheville. I slid into my hot tub once I got home, right after a bowl of blueberries and cereal (this caterer's preferred post-party meal!)
Today, up early, I scoured the markets and found some beautiful basil from B+L organics, got some huge sunflowers from Hickory Nut Gap Farms, came to work, packed the van, and popped back up to The Penland School. Donna, ace helper and shop co-manager came up with me today. She knew just what to do, having been there last year too. Our Penland helpers were sharp, smart, enthusiastic, fun. They had taken over the sound system, and the kitchen was jumping! I got them all going, skipped out to the tent, set up the buffets, and got all the platters out in plenty of time for primping. Lunch was a Dilled Salmon Salad, a Marinated Roast Beef Salad, Roasted Vegetables, and Pasta with Artichokes.
Though the weather forecasters had warned that Hurricane Charley's aftereffects would cause a day of pouring rain, it was gorgeous up in that valley. The volunteers served everyone and then helped us pack up. We were home almost before I realized we had left (well, not exactly.)
Anyway - it was a fun couple of days. I get to go home for a nap soon and that, after the cereal, will be the best reward possible.
[source: Laurey's Cafe and Catering newsletter, August 14, 2004]
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Quick hello - on our way back from fireworks - thank you and see you next week!!
- from Heather Masterton
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