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The Weekly Newsletter for July 14, 2014
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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 14
Phyllo Baked Chicken Brie and Honey $8.95
Tuesday, July 15
Spinach Mushroom Taquitos with Avocado Sauce $7.95
Wednesday, July 16
Rosemary Pork Stuffed Peppers with Rice $9.95*GF*
Thursday, July 17
Asian Meatballs with Broccoli and Rice $9.95
Friday, July 18
Shrimp Fra Diavolo $10.95
....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 16 GF Mac'n Cheese with Roasted Vegetables Whole $45/Half $22.50
Lasagna of the Week
whole serves (9) ~ half serves (4)
Friday, July 18 Pesto Chicken and Roasted Peppers Whole $48/Half $24
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Over the years, Laurey's cafe has been blessed with cooks from all over the world.
This quick salad comes from El Salvador, and is so good!
Laurey says, "There is no honey in this recipe, but I'm including it because without bees there would be no avocados."
This is from Laurey's Fresh Honey Cookbook for April, page 69.
A Recipe: Avocado and Mango Salad
The ingredients:
1 avocado
1 mango, cut into 1/2 inch cubes
zest of 1 small lime
juice of 1 small lime
1 teaspoon finely chopped fresh dill
1 teaspoon whole fresh cilantro leaves (compost the stems)
Sea salt
Bibb lettuce leaves
Here's what you do:
1. Cut the avocado in half and remove the pit. Cut the flesh into 1/2 inch cubes while it is still in its skin. Gently remove the cubes from the skin using a small ruber spatula and place into a medium bowl. NOTE: If you are careful the avocado pieces will maintain their cube shape, but if a little gets mashed, don't worry. It will still taste wonderful.
2. Add the mango cubes and season with the lime zest, lime juice, dill, and cilantro. Add salt to taste.
3. Arrange lettuce leaves on a platter, top with the avocado-mango mixture, and serve. Serves 4 as a side dish.
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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 21, 2004
What a week we've had. Again. What a delight it all is.
It really was a week of gardens. As you can see by looking at these pictures, we spent an afternoon cleaning up the garden over at the YWCA. I had helped get it built a while ago, but had found a garden manager to take care of it and, frankly, I hadn't gone over there in way too long. (I guess that I was spending time building THIS place, an acceptable excuse, I suppose.) Well, the manager moved on and I got a call for help from the YW folks and enlisted the gang here to do a clean up session. Much to my surprise, the garden was in very good shape even before we arrived. Someone had been in there weeding, cleaning, sorting, harvesting. Still, our little group really did a nice job, getting the place ready for the fall planting.
And then, a couple of days after the clean up, I met with some folks over there who are going to help the children get more involved, more connected, more in touch with the dirt, the tomatoes, the basil, the onions. This has always been my dream for that garden, to have little kids and old people, teachers and community folks all working together to plant and dig and eat real food. It looks like it is happening.
Keeping with the garden and real food theme, we had our first Dinner and Conversation this week. What a grand start it was! Nearly forty people came to share the evening, meet a couple of our growers, tell stories, celebrate the sacredness of food. I must say, one of my favorite moments was sitting at a table with excited people, some of whom I did not even know, watching this room full of strangers eating, talking, exclaiming. I was late sitting down, as is the usual style of the host. But when I did, and took my first bite of the Heirloom Tomato Salad with Tomand Kari's Floralina Orange Banana Tomatoes, and moaned at the exquisite tang, my friend, who was sitting next to me said, "Oh WE'VE already moaned about everything! You're behind!" She went back for thirds on the roasted Bulbing Fennel. I saw a lot of returns for more of the roasted "All Blue" baby potatoes, the stuffed "Gold Nugget" Squash, the Peach Bars. YUM all around.
We listened, after dinner, to the growers tell why they do what they do. I should have known, but admit I was surprised at their eloquence. "Growers live by the seasons," Tom said, "we follow the moon, the stars, the planets. We're really eating dirt, you know. Marvelous isn't it?"
 One fellow, a guest, told about visiting a commercial tomato grower in Florida and as he told about watching the stacking the cases of hard green tomatoes in a gas chamber, it felt like I was hearing about a concentration camp. I thought about it all night long, grateful to be living in a place where tomatoes ripen on the vine, in the sun, with real water and soft air.
This morning Martha, one of our cooks for the feast, came into my office asking about the Dinner and Conversations. "We LOVE it when the growers come into the kitchen!" she said, "We always want to see what they brought us." It's lovely to see the cooks' inspiration when I go up to have lunch from our deli case. Heartening to know that I am not the only one who is full of this passion. Growers, buyers, cookers, eaters. We need, and have, all of them.
I'll be in touch next week.
[source: Laurey's Cafe and Catering newsletter, August 14, 2004]
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Talented and Interesting Individuals - 10 years ago!
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[For the next few issues, we're running Laurey's notes from 2004 about her extraordinary staff - we thought you'd enjoy her celebrations of their longevity, and now even more so!]
[Emily and Adam, of course, now lead the show here at Laurey's.]
July 26, 2004
Okay - here's a team shot for you: the office team.
Here's the order: from the left you see Karen (our director of catering), Emily, me, and Maurie.
Emily is the one who generally gets to the phone first. She heads up the organization of each day's parties, and, well, keeps things together for all of us. She came to the Fancy Food Show with me last month and is now also taking the lead on keeping the shop full of all the products we fell in love with on that trek. She really is the glue that holds the whole place together and I am particulary delighted every time I come to work and see her perky smile.
 And Maurie is the official Office Manager. It is her responsibility to keep all the payments coming in and going out, which is, as you know, a key part of any business. She keeps herself tucked into the corner of the office, quietly entering numbers, writing invoices, keeping the joint in line. She has been a part of this place for quite some time (has it really been five years?) and, well, I'm not so sure what I'd do without her either.
I told you how I fretted when we moved out of the big office downstairs into our much smaller space upstairs. It used to be that we each had tons of room, shouting out thoughts to each other. Now, tucked into this small room that we share, we are doing well, keeping ourselves in a good humor (for the most part.) It is a rare thing to get along this well with four very different people, but we do just fine, working, laughing, helping, protecting, caring.
Lucky me!
[source: Laurey's Cafe and Catering newsletter, July 26, 2004]
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Oh, dear friends - another late-evening publication as we unpack and re-settle into the lovely cabin in Weaverville - Laurey's home since 1995.
Many changes there; I composed four or five stories in my noodle as we went through the days. Much to share with you next week!
- from Heather Masterton
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