THANKSGIVING 2015 Many of you have called and asked about Thanksgiving this year. The answer is YES! We are preparing a Thanksgiving meal that will be ready for pick up on Wednesday, Nov 25th. We are working on the menu offerings now. If you have any requests or suggestions please don’t hesitate to get in touch. We all have a lot of experience with this meal and are very excited to continue this tradition. We’ll release the menu in the next few weeks and will be ready to start taking orders!
A word about Gift Certificates from Laurey’s Catering:
We have been trying to handle a number of inquiries regarding customers who have Laurey’s Catering Gift Certificates and want to redeem them at our business. Because of the path we had to take to get this company up and running, our business is a completely new entity and a new corporation. We have no legal association with Laurey’s Catering. While these are the cold facts, we do understand people’s eagerness to redeem coupons that they feel they are owed. We have been dealing with these issues as fairly as we can and on a case by case basis. Many people with outdated Certificates who had plenty of time to redeem them while Laurey’s was still in operation are not going to receive much help. We want to both satisfy customer requests while still putting our business in a position to succeed. Given that we are now approaching the 3 month mark for the opening of 67 Biltmore, we would like to put a time limit on these requests. We will accept inquiries from any outstanding Laurey’s Catering Gift Certificates until the end of August. This gives folks 2 more full weeks to get in touch with us. We would like to personally handle these inquiries, so please be sure to ask for Adam and/or Emily. We will do our best to respond to these requests in a timely manner. Thanks for understanding.
Obviously, we also have our own 67 Biltmore Downtown Eatery + Catering Gift Certificates that are available for purchase at the front. We are happy to mail them with personalized notes as well!
Most of you know that we try to honor Laurey Masterton in many ways. She was such a spirit of Joy for us and our community. During her last years of her illness she found a lot of support in the Livestrong Program at the YMCA. After her completion of the program she wanted to be more involved as she often did when she truly believed in something. Laurey wanted to help raise money to fund the training for instructors so more Livestrong classes could be offered. She also wanted to help raise money to help the folks on the Livestrong waiting list get into the program faster. You see, the Livestrong Program is free to participants and their families.
One of Laurey’s huge projects in the last years of her life was the JOYride. Sadly she was only able to witness and participate in the first year. With the help of the YMCA, Laurey’s legacy of the JOYride and raising money for this amazing program lives on. The 3rd annual JOYRide will take place on September 12. We know how much the program helped Laurey. She told us again and again. We know that this program gave her back her Joy after a hard and lengthy treatment. We are happy to continue to help the YMCA raise money for the Livestrong Program and we hope you will too.
As always, we love to hear from you. Please feel free to contact us at [email protected]
Greetings and happy late Summer to everyone. We’ve had lots of catering jobs the last few weeks.
Below is a platter we did for our friends at Noble Cider. They’ve just opened a brand new tasting room and are expanding their operation. Congrats to Trevor and JoAnna!
Oh, and this Ploughman’s type of lunch platter isn’t really on our catering menu. We have a very nice Local Artisan Cheese platter already, but this is a step up and heartier with cured meats, pickles, chutneys, breads (not pictured) and other condiments. They sure enjoyed it. In fact, they enjoyed it so much that they suggested we add it to our menu. Not a bad idea!
Our Ploughman’s Lunch features great local cheeses, cured meats, toasty baguette, nuts, fruits, and chutneys!
Our BIG week for Penland
Ever cooked for 540 people? Well, we just did. Two days in a row! And for the most part things went relatively smooth. Admittingly any event in the neighborhood of 500 just about maxes us out. Storage and refrigeration are the biggest hurdles for us to overcome. The Penland School of Crafts annual auction occurs every August and we were excited to cook for them this year. This was a big fundraising event for them so of course they wanted things to be “just right” for their ticket holders. We rallied our staff, kept them highly caffeinated and then prepped and chopped and cooked ’til we got it all done. The menus this year were full of tasty summer delights. We served slow cooked brisket with peach salsa, blue cheese slaw, local lettuce salad and warm apple crisp with caramel drizzle. Hungry yet? That was just Friday’s dinner. Saturday we grilled Ahi Tuna & radicchio with arugula & oranges. We also served chicken nicoise, fingerling potato salad with herb dijonaisse, crisp sugar snap peas, watermelon with blackberries and fresh mint all followed by fruit hand pies with whipped cream. Yowzers! See pictures below to continue the mouth watering…
Our Baker made special Red, White, and Blue shortcakes for you to take to your parties. YUM!
Celebrate with us today! Stop by and try a USA Cupcake!
We hope you have some special plans with your family and friends this holiday weekend! We wanted to remind you that we will be closed on July 4th (enjoying our own family and friend parities) but HAVE NO FEAR, you can stop by today until 6pm to get your favorite salads, meals, and treats to either eat in or take home. Many of our items would be perfect for your weekend parties! We’ll have our famous baked and fried chicken strips, pasta salads, sweet potato salad, chicken salad, cupcakes, etc in our case today ready for you to pack in our to go boxes.
A fan favorite- Pimento Cheese, in our To Go cooler! Pick one up today!
Our Buffalo Chicken Mac n Cheese is ready to be taken home for your get togethers!
Here are some other cool and delicious things that have been happening this week:
We catered a post-wedding brunch in our shop on Sunday morning
We feature Counter Culture Coffee in our shop. We started brewing Hologram, which is fruity and chocolaty. Here’s a picture of our delicious Iced Coffee
NY Style Cheesecake with Fresh Southern Peach Compote!
DELICIOUS key lime pie with homemade whipped cream. Pick one up to go!
There’s never a more fragrant, fresh, and booming time in the kitchen than in the late Spring and early Summer. Farmers deliver fresh veggies, meats, eggs and cheeses and the cooks put these products to great use! Whether it be for breakfast, lunch, dinner or catering events- they’ve been cooking away. We’ve been so excited to see everyone’s faces in the shop and at events and we hope you like what we’ve made!
The food prepared this week has been beautiful and delicious! Whether it was made for in the shop, for a delivery, or for a catered event, we wanted to share with you some of what we’ve made. If you read to the bottom, you’ll even get a recipe from something Adam made this week so you can make it at home and with your friends and family!
To start, we got Southern with some good ol’ fried okra….
Our cooks made cornmeal fried okra this week! How Southern…
We catered a beautiful 40th Vow Re-newel party…
This delicious and fresh spread was a catered dinner for a 40th Wedding Vow Renewal this past weekend.
And we had some beauties in the case:
Our Roasted Vegetable Lasagna was front and center in the case this week
We featured whole fried local trout in the case! WOW!
Everyday there are great options in our Grab n’ Go cooler for your dinner at home. Here is Chicken Country Captain and Lamb, Veggies & Polenta
We had HUGE deliveries this week:
Emmalee prepares a mountain of meals for delivery. We love delivering meals to your businesses!
We deliver fresh foods to area meetings. Call us for your delivery order! 828.252.1500
And don’t forget about dessert:
Devon holds today’s featured desserts: Almond Pinwheel Danish & Strawberry Rhubarb or Apple Turnovers
We celebrated the most important birthday:
We celebrated Henry’s 7th Birthday on June 23rd!
And as promised, a recipe:
Adam made his delicious ChimiChurri today! Want the recipe? Read below…
(1) bunch mint
(1) bunch cilantro
(1) bunch parsley
(1) bunch oregano
(1) shallot
(2) tablespoons red wine vinegar
(2) tablespoons extra virgin olive oil
salt / pepper
*chop all ingredients very fine – rub on your favorite meat to marinade, or use as a condiment on the side of your favorite dish.
We hope this week has treated you well. Be in touch! – 67 Biltmore Staff
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