WELCOME TO ANNA LEE’S

 This restaurant and the catering business were started in September 1983. We serve lunch on weekdays from 11:30 to 2:00. We have a monthly Dinner Party and a Cooking Class. Our clientele consists mostly of regular customers and an occasional person who just stumbles upon us.

 If you are interested in our background or if you just need something to read, this newsletter is for you! Take it with you if you like.

 Speaking of reading material, for those of you who come to lunch alone, our community table may be the ticket – there you will find a copy of today’s paper and other periodicals, as well as the possibility of good company. Depending on the time of your visit, you may find Dale, Jerry, Margery, Gary, Joe, The Earlies or anyone of us eating lunch. You are welcome to join! It’s the big table in the back.

  TAKING CARE OF OUR GUESTS. 

 When you come in and there is not a table available, please wait a few minutes. All of our regular patrons are very sensitive to the fact that there is limited space and they will make room as soon as they have comfortably consumed their lunch – some may even invite you to share their table. We do what we can to make service go smoothly.

 Items to Go: Anything on the menu is available for pickup before 12:00 and after 1:30. You may call in your order. There is a 10% charge for this service. Large amounts of soup, whole pinwheels and desserts, picnic meals, etc., may be ordered a day or two in advance.

 Catering: Our emphasis is on individual planning; therefore, we do not have printed literature and price lists. Each customer’s interests are different. When discussing catering, we work with your budget and may offer some advice before arriving upon a quote, based on a per person charge. We can include linen, dishes, and glassware as well as service.

 In-House Catering: The restaurant is available in the evening and on weekends as an extension of your home or business. We screen off the kitchen, get out the linens and candles and PRESTO! We can accommodate groups up to 40 for these private parties, rehearsal dinners, meetings or presentations.

 Edible Garnish: To feast your eyes we add to each plate an edible decoration. You may find fresh fruit, carrot slices, a pickle or a tuft of parsley, all colorful and healthy. When these tidbits end up in your tummy, it makes us happy!

 Cooking Classes: Each class tackles a different subject and lasts 2 1/2 hours: 7:00- 9:30 PM. We wine and dine you and give you a show. Recipes are printed. The cost per class is $40.00, which is payable at sign up and non-refundable. Annelies teaches all the classes unless a guest instructor is announced. Please check our schedule.

 Monthly Dinners: On the last Saturday of the month, we plan a seven-course dinner. We accept around 35 reservations. We dine from 7:00-11:00 PM. During these evenings guests are treated to a variety of dishes accompanied by wine, anecdotes and classical music. The cost is $65.00, tax is included. $20.00 of this amount is paid as a non-refundable deposit. These are favorite events. A schedule is posted at the register. We have an email service delivering news about our classes and dinners. Click on eMail us to sign up.

  PERSONAL NOTE

 After high school, I attended a Professional year, learning the basics of nutrition, food preparation and kitchen management in the Netherlands… Then on to the United States at the invitation of a Kokomo, Indiana couple. I spent a year with Uncle John and Aunt Sara and don’t know what meant more as an education – classes at Indiana University or the exposure to a terrific cook!

I received a scholarship to finish my degree and taught school for six years before moving to the Atlanta area. I became involved in the restaurant business, first at Sidney’s Just South and later at Spencer’s restaurants operated by the same family. At the start of 1982, I found Richard’s close to home, which a year later grew into Anna Lee’s.

There was (and still is) this pastry shop in my hometown of Nijkerk. I could smell it a kilometer away! By the time my bike was parked, my eyes were glued to the display window. Once inside, the sights and smells were overwhelming…  There was never enough money to cover the impulses! When pockets were empty, I would go around the building and stand on the pedals of my bike to look through the bakery kitchen window. I could see the baker and several trainees at work with buckets of sweet butter, glazed cherries, whole hazelnuts, flavoring jars and a dark chocolate bath…  Ahhh! That would be the job!

 And now it is – I am Annelies. The name Anna Lee’s is the phonetic offspring of my real name. I get to do the dessert and soup making, and enjoy running the restaurant. When I’m not here, I’m off to the Mercado or Sam’s or I have an occasional day off – I hope my spirit hovers.