Local Food--buy Appalachian feature partner: Laurey's Catering and Gourmet-to-Go.

As Wendell Berry notes, "eating is an agricultural act." When we makechoices about what we eat, we directly affect the Landscape where we live. When we eat locally grown food, we vote for a local landscape that includes farms. Appalachian Sustainable Agriculture Project (ASAP wants to make it easier for people concerned with the loss of local farms, who want to eat the freshest and healthiest food, and who want to be able to find restaurants, grocers and other sources of locally grown food. The ASAP Buy Appalachian program asks local businesses to purchase food from local farmers and to support local farmers by increasing their purchases whenever possible. All ASAP partners at listed in the Local Food Guide and on-line www.BuyAppalachian.org. Businesses that make an exceptional effort to support local farms (while serving the freshest food) will be profiled hem Become a Buy Appalachia Partner by visiting the website at www.BuyAppalachian.org.

Laurey Masterton has a deep appreciation for quality ingredients that is reflected in the many dishes she and her staff prepare. For seven years, Laurey's Catering and Gourmet-To-Go has been a landmark for fine food on Broadway in downtown Asheville. For the last 17 years, people in our region have bee able to enjoy Laurey's catering creations that incorporate freshest local ingredients whenever possible. Laurey is "committed to local," as she buys locally grown food from area farms such as B&L, Full Sun, Thatchmore, Broadwing and others at the many farmers' tailgate markets around Asheville.

Laurey has witnessed a lot of change in the food scene in Asheville. In one of her many endeavors, she takes people on food tours to Italy and France to experience the deep connection between farms, food and communities there. She now feels that the area in and around Asheville, with the numerous farmers' tailgate markets, the innovative farmers, and the many skilled chefs and specialty restaurants, is a worthy destination for people seeking to fully experience a location by enjoying the foods grown locally and prepared by talented chefs that reflect the local culture. She now gets calls for catering that features locally grown food.

As much as she uses area produce, Laurey would like to incorporate even more locally grown food. "My dream is to change my business so that it is more in line with what is local and seasonal." She is excited about the prospect, but knows she still has a way to go. Until the community is ready to fully embrace locally grown food and seasonal availability, restaurants and caterers like Laurey's will need to balance the local and seasonal with the demands of the local market.

Recipes copyright Laurey Masterton 2002. Laurey's Catering and Gourmet-to-Go is located at 67 Biltmore Avenue in downtown Asheville. Drop by for lunch or call them at 828-252-1500.

Charlie Jackson is the Local Food Campaign Director of the Appalachian Sustainable Agriculture Project For more info on ASAP, contact him at 828-293-3262, [e-mail]

Richard's Oven-dried
Tomatoes

Roma tomatoes
Minced Fresh Garlic
Kosher salt
Fresh Ground Pepper
Sugar
Olive Oil
Balsamic Vinegar
Fresh Basil

Here's what you do:

Cut tomatoes in hall through stem end, creating two long pieces. Scoop
out as many of the seeds as possible. Fill cavity with chopped garlic
and chopped basil. Season to taste with salt and pepper. Sprinkle with
sugar and drizzle with olive oil and balsamic vinegar.

Place on a baking rack that is then Put on a baking sheet. Bake in a
very slow oven (250) for 4-6 hours. The tomatoes can be served at room
temperature of warmed. They will keep in the refrigerator for a couple
of days and are wonderful on a salad.

(C) Laurey's Catering 2003

Laurey's Squash
Casserole

2 lb. summer squash, thickly sliced
1 medium onion, coarsley dropped
1 cup bread crumbs
1/2 teaspoon salt
fresh ground black pepper
1/2 cup milk
1 cup grated Vermont extra sharp
cheddar
3 tablespoons butter
1 egg.

Here's what you do:

Slice squash and layer in casserole,
Mix milk and egg with a folk.

Between each layer of squash distribute remaining ingredients, some on
each layer.

Pour milk/egg mixture over layered squash, Top with grated cheese.
Bake at 350 for 30 minutes. If you like, finish under a broiler for a
browned top.

(C) Laurey Masterton 2002
Laurey's Catering Gourmet to Go