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The Weekly Newsletter for November 10, 2014
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Sharing great good humor in the grand tradition of our founder... this display greets you at the counter in Laurey's cafe.
Yeah.
Welcome, dear ones, and thank you for stopping by.
(Thanksgiving artwork courtesy of Lito's family.)
 and why don't we just go ahead and start with dessert?
Our fabulous desserts lounge temptingly atop the deli case:
...amazing Fall Spice cupcakes (Margot is icing them in the photos below)...
... Sweet Potato Tartlets...
C'mon, they're good for you - think of all that carotene. You'll be able to see better at night!
Anyway, thank you for indulging.
They're awesome. And you're awesome.
- from Heather Masterton
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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, November 10 Athenian PhylloChicken
in Lemon Cream $8.95
Tuesday, November 11
Spinach Chevre Stuffed Portabello
with Mango Avocado Salad $7.95
Wednesday, November 12
Salisbury Steak
with Loaded Mashed Potatoes $9.25*GF*
Thursday, November 13
Grilled Shrimp
in Srirachi Butter $10.95
Friday, November 14
Parmesan Pecan Crusted Trout
with Lemon Green Beans $11.95
....and here are all of the
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Casserole and Lasagnas to go!
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Casserole of the Week
whole serves (9) ~ half serves (4)
Wednesday, November 12
Lamb Curry with Rice
Whole $59.95/Half $30
Lasagna of the Week
whole serves (9) ~ half serves (4)
Friday, November 14
Herbed Chevre & Crimini Mushroom
Whole $42/Half $21
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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.
[I am re-typing Laurey's OFFLINE early newsletter, a paper version, produced only once a month in the early years. This is from November of 1997. - Heather]
 September 1997
I wrote about goddogs and godchildren recently which made me think of (and hear from) my godson's mother. Barbara and I have been best friends since 10th grade. Her son, my godson, just turned 11. In many ways this business got its start when he was born.
I was unemployed. Traveling in California. Trying to figure out what to do with my life. It was June. The baby was due in July. I knew I was going to stay with Barbara after the birth to help cook, clean and babysit. (This was going to be my godchild, after all.) It seemed to make sense to just go there right away.
It was really really hot that summer in that city. Near, but not near enough for any breeze, to the shore of Lake Michigan. We waited. Sweated. Waited. Paced. I cooked all the meals. Experimented and fed exhausted, willing folks. Visitors had Indian feasts, Mexican treats. The Chile Rellenos turned out perfectly and Barbara's brother Jonathan said that I should open a restaurant. One day I sat down and drew and then painted a logo for a place I imagined I might one day own. My signature. Some blue checks for a border. Cute. Perky. And it helped me wait for this godchild.
It turned out I was present at Ezra's birth. We all got up at 4:00 that morning and walked, father and mother and I, to the hospital. The birth didn't seem to take all that long. (Barbara might have a different memory.) Barbara was strong and solid. Ezra looked right at me first thing. Tiny and loud and amazing. We walked him home a few days later. Looked at the Morning Glories which were planted in his honor and which had waited until his birth to bloom.
 He and I started at the same time. He is a big boy now.
I have a thriving place here. The continent between us is so big I don't see him as much as I would like, but we are connected by the phone, with occasional letters and, always, by a few blue checkered blocks.
Happy birthday, Ezra.
[source: Laurey's monthly newsletter, September 1997]
[In the summer of 2013, Laurey attended Ezra's graduation from Law School!]
- Heather Masterton
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The chefs in the kitchen...
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Just to remind you that the photos I snap and publish here in the newsletter are ALL from Laurey's shop. Usually I shoot them just a few days before I write this. (These AMAZING plum tomatoes just hopped into the camera!)
These beautiful foods, so bright and so delicious, were all RIGHT HERE ready for you to eat - come on over.
I see you here at lunches and at breakfasts and at parties - so delighted you love us and love this wonderful food we offer you.
..and the cooks who bring these really terrific meals to your table. They are working with the best of our local produce, and they really do it right!
Here's Martha and Adam and Rolando...they look quiet right here but this was a BUSY day. Thank you!
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Lito and the Freshest of Beer Battered Filets...
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...ohmigosh these Grouper Filets are fantastic!!
Light and floating - oh yeah...
Pop them out of our cafe fresh onto your dinner table... go ahead!!
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In late October, Jill Warren Lucas wrote a wonderful article in Our State magazine, all about Asheville being Bee City - we are all so proud that our Laurey was such an excellent beekeeper and bee-promoter.
Here's the really terrific article, featuring good words about what it means that we are Bee-City!!! also very cool info from bee-genius Jon Christie; local restaurateurs who feature honey; the sweet owners of the cool West Asheville store, The Bee Charmer, and much more!!: Click here to read the whole article in Our State magazine
(and just as a quick preview) - here's our bit:
A taste of honey
Laurey Masterton was one of Asheville’s beekeeping pioneers. The owner of Laurey’s Café on Biltmore Avenue mentored many people who wanted to collect honey or support the at-risk honeybee population by establishing hives. During her cancer treatment, Masterton wore a black and yellow knit cap that looked like a beehive embellished with little golden bee charms.
Masterton, who died in February, left a literary legacy in The Fresh Honey Cookbook, which highlights different varietals of honey each month while describing the busy life cycle of bees. It has 84 recipes, including some favorites from her café, which is now operated by former employees Emily and Adam Thome. They continue to feature several of her signature dishes, including the irresistible sweet and salty kale chips, sweet potato salad (made with local sourwood honey), and savory pork loin with orange honey mustard.
Hooray, honey!
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Thank you for bringing us to your Holiday table!!
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Our Thanksgiving menu is right on the first page of our website...
http://www.laureysyum.com/
Order yours by Friday, November 21,
and pick up between 2 and 4 pm on Wednesday, Nov 26. So easy!!!
Hugs,
Heather
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