Posted by: Kim_Hamilton on 06/01/2009 02:45 PM
Updated by: thepinetree on 06/29/2009 11:21 AM
Expires: 01/01/2014 12:00 AM
The Lunch Lady is Here to Spread the Love...Lunch Menu for June 29th~July 3rd Enclosed
Click the Lovely Cupcake to visit Lunch Lady Catering!
Kris Fichtner would like to spread the "Lunch Lady" Love! Kris is the owner of Lunch Lady Catering. She specializes in "Outside The Box Lunches", Fresh and delicious drop-off catering and daily delivery of fine boxed lunches serving Murphys and the Ebbetts Pass Corridor! Her weekly menu will be emailed to you every Sunday if you are on her list and you can choose if you want to order for one or all five days. This is such a wonderful idea....Having your gourmet and healthy lunches delivered right to your door....No more thinking about.."what do I want for lunch today?".... Plan ahead and order your lunches in advance....We will also be post her Weekly Menu's right here on ThePineTree every Sunday for your convenience. She can also create your own personal menu...
Outside the Box Lunches Yummy yet Healthy Lunch Menu for June 29 – July 3rd
Monday
Sweet Corn Salad
Grilled sweet white corn, red onion, sweet red peppers, fresh grape tomatoes, and fresh basil atop crisp romaine lettuce and accompanied by red wine vinaigrette and a wedge of parmesan cornbread.
Tuesday
Pasta Toss
Tender Pasta tossed with marinated vegetables, cherry tomatoes, organic arugula, herbs, feta cheese, flaked albacore, and a basil vinaigrette
Wednesday
Wonton Crisps
Wonton wrappers stuffed with tofu, shiitake mushrooms, cabbage, ginger, and onion, crisped and served with a spicy soy dipping sauce and sesame udon noodles
Thursday
Apple Salad
Sweet Fuji apples, with or without crisp peppered bacon, toasted walnuts, scallions, bleu cheese, and organic field greens with balsamic vinaigrette and served with freshly baked bread
Friday
The All American
*Happy Fourth of July weekend!*
The Lunch Lady Club: smoked turkey breast, bacon, crisp lettuce, roasted tomato aioli, dijon mustard, sweet pickles, and soft white bread accompanied by creamy coleslaw
"Our satisfying, upscale lunches are prepared for you with fresh, seasonal ingredients to provide you with a restaurant quality lunch in your home, office, or meeting place.
This service is perfect for everyday professionals, business meetings, social gatherings, small or large groups, and anyone who is just plain bored with bagging it! We also provide luncheon buffets and event menus created around your personal tastes, so please inquire about your next event!
About my Menu's...Menus are created weekly for the following week with a different lunch option for each day. To sign up to receive our menu, please contact us at kris.lunchladycatering@gmail.com with menu service as the subject. You will be emailed weekly menus in time to place your orders up to 7 days in advance.
Ordering:
Orders can be placed by e-mailing kris.lunchladycatering@gmail.com,or by calling 209-768-1044.
We begin accepting orders a week in advance, but will accept orders as late as 4:30pm on the day prior to service. Please include your name, days of choice, any pertinent dietary/allergy information (no nuts, vegetarian, etc), your business name, and location. A confirmation will be sent within 24hrs. Advance orders are strongly encouraged, as we may sell out on any given day.
Cost:
For only $10, you will be delivered a healthy lunch that includes an entrée, utensils, napkin, and something sweet.
Pay only for the individual days you order lunch or pay for an entire week of satisfying lunches!
Delivery & Payment:
Your lunch will be delivered between 9:30 and 11:30am on your days of choice. Payment will be collected upon delivery in the form of cash or check made out to Kris Fichtner. No credit cards, sorry.
Cancellation Policy:
Cancellations will be accepted 24hrs in advance without charge on individual orders.
She also offers "Hostess Helpers"....They are composed platters designed
to be ready to serve at any meeting, social gathering, or event. Choose a single platter, or mix and match to create a catered buffet! Orders can be placed for numbers ranging from ten to fifty and are priced according to guest number and seasonal availability.
Please contact us for pricing and to customize your menu!
Hostess Helpers are available 7 days a week!"
Lunch Lady Catering is partnered with Sugar Shack Bakery.... From "Cloud Nine Cakes", Fresh Pies to Cookies and Scones....Your sweet tooth is sure to be filled!
"Getting to Know Me
Who is this Lunch Lady? Where did she get her chops? Well let me tell you a little about my culinary background…….
I come from a food family. In my family, recipes are our heirlooms. My grandmother threw herself into food and cooking after the death of my grandfather when I was very young. I spent hours with her in the kitchen while she baked bread, decorated cakes for family and friends, whipped up chilled soups and perfected countless dessert recipes. I admired her skills very much and when I turned seven, she took me to a very fancy restaurant in San Francisco owned by a friend of hers. I ordered the wild boar with juniper berries and loved it. She was so proud!
In my home as a child, we lived on a small family farm and raised our own livestock, eggs and poultry, grew our own fruits and vegetables, and my Mom did lots of cooking, baking, preserving, and canning. She made her own fruit leather, granola, breads, preserves, cured meats, you name it, my Mom made the best around, and I was often under foot in the kitchen helping out. We had a connection to most of what we ate. One neighbor had an apiary and gave us 5 gallon buckets full of golden clover honey and orange blossom honey, one neighbor had a fig tree, one a plum, walnut orchards, almond orchards, we had access to the best that the good earth had to offer. At each harvest, it was a scramble to find new ways to prepare and preserve the abundance to last the entire year. I remember giant bowls of cherries looking like glistening garnets on our kitchen table, warm from the morning sun, skins tight with sugary juice. We endlessly shelled almonds and walnuts, our fingers rough from the work. Applesauce. Our crank peeler was priceless because of the sheer volume of apples we processed in our small kitchen each fall, but we knew there would be applesauce cakes, and warm applesauce on oatmeal with fresh cream for breakfast in winter. There was one year when we all thought if we even saw another zucchini, we would pass out. Collecting eggs was my morning ritual. I gently reached in under the sleeping chickens and removed their beautiful, creamy brown, white, and green eggs, warm from their bodies, and sometimes still with a soft shell. Breakfast. During the day, the chickens would forage through the garden, finding bugs, our natural pesticides. The great horned tomato worms were their prize, and they would all rush greedily to the feast when one was found. Days on the farm were long, at times arduous, but always rewarding.
As a teenager, I began cooking for my family on my own, and it felt natural to be providing my loved ones with nourishment. It was rewarding work. At fifteen, I was given the opportunity to travel to France where I sampled pastries, chocolates, bread still warm from the boulangerie, a real croissant, fresh market foods, and I stumbled upon authentic Moroccan food. I was changed forever. When I sought a part time job back home, it was no surprise that I looked in the culinary field nourishing others. I found peace in the ritual of preparation, and in the fast pace of the professional kitchen. I loved the way I could access people through food, reliving with them their food memories, and introducing them to new ones. I discovered the definite connection between the essence of a person and how they nourish and sustain themselves. I found camaraderie in my fellow food workers, and I knew I had found my place in the world.
Working in the culinary industry took me to many interesting places, mainly throughout California, learning everywhere I went. When I worked side by side with a Japanese man, I learned about New Year's mochi and the Japanese theories of balancing a plate. The many and dear Mexican cooks enriched my knowledge of my own heritage and gave a history to my own celebration foods. A waiter from Spain taught me how to use almonds in savory dishes and schooled me on Spanish cheeses. Indian food brought me to an apartment in ElCerrito drenched in the aroma of spices, wearing a sari, and patting out fresh, warm roti with my hands. I learned people really wanted to talk about their childhood dishes, their cultural staples, what sustained them through times of sorrow and celebration. It was a part of their identity. I immersed myself in food culture taking notes, recording recipes and sketching dishes everywhere I went. I learned about cultural foods, vegetarian foods, macrobiotics, raw foods, everyone had some specialty to impart, and I ate it all up! The bulk of my working experience was in the San Francisco Bay Area where I discovered catering. I worked for both Paula LeDuc and Savoy Catering of Emeryville and Oakland respectively, eventually leaving Paula LeDuc to become the Executive Chef of Savoy Catering. I adored making people's fantasies come true for one event through flavor, aroma and texture. I loved making people's food memories with them, but on a grander scale than I could achieve in a restaurant. Celebration food, mourning food, nourishment as reward, as surprise, as enticement or invitation, it all thrilled me. From Savoy, I went on to serve as Corporate Caterer to PeopleSoft (now Oracle) and Sybase in Pleasanton, cooking for business meetings, company parties, and the like, but came home to the foothills to start my family.
Now that my family is well begun, I have relished being in the professional kitchen again, and at home I share my love of technique and exquisite preparation with my children. So for me, things have come full circle. I live in an area I love, making the food I love for friends, and family. I use my childhood memories of food fresh from the ground, vine or tree to nourish my clients with fresh, wholesome ingredients, and care. Each dish contains elements extracted from an experience in my life. It continues to be a joyous one! Thank you for being a part of it, and letting me be a small part of yours!"
Kris is also offering Dine In Dinners....Feed The Family, or A Romantic Dinner for Two! Just heat and eat!
Each complete meal serves a family of 4-6. Pick Up only for Dinners.
SO give Lunch Lady catering a call at (209)768.1044 or email her at kris.lunchladycatering@gmail.com. You can also visit her website at Lunchladycatering.com. She is here to help! And is very sweet too:)
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