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Dear Friend:
 As you know, I love to travel. So, when I heard about a culinary trip to Vietnam I signed up immediately. It turned out to be one of the most amazing trips I’ve ever taken. I traveled with a delegation of foodies – chefs, cookbook authors and food writers – and we had incredible food experiences. We cooked almost every day and we had a bazillion culinary adventures. Cooking together in Vietnamese homes, schools and restaurants and visiting food markets and rice fields. I even met a woman who grew fresh peppercorns, then picked and dried them all by hand.
The food in Vietnam sings – it is simple, but flavorful. So aromatic! While I was familiar with the indigenous spices, I was surprised by the way they took on a new life in the foods. The use of Cassia, with its cinnamon-like taste, Star Anise and Black Pepper created intense dishes that weren’t overwhelming. They made the exotic into something warm and welcoming.
Two dishes that I really enjoyed were the Nem, the Vietnamese spring rolls, which were a little different in every city, and the Pho, a soup that is usually beef based with rice noodles, scallions, Vietnamese herbs, greens and sometimes a little fish sauce. I had a bowl full almost everyday for breakfast.
I had to take two boats to get to a tiny restaurant called “Restaurant at The End of the World.” Frankly, I’m not unhappy that the “end of the world” is so far away. I am happy to report it was worth the trip just for the Halibut-like fish grilled in a banana leaf with Vietnamese Black Pepper and Lemongrass. After making the same tuna dish in Blue Bell for many years, I finally found a dish that I thought could replace the one on the menu. We’re now serving my riff on this Vietnamese dish, Lemongrass and Vietnamese Black Pepper Crusted Tuna accompanied by Mashed Sweet Potatoes with Coconut, Nuoc Man Sauce and Crispy Leeks and Potatoes.
New Year’s Eve – We’ve planned a very special New Year’s Eve celebration – complete with hats, noise makers, streamers and -- a 4-course menu with wine pairings. We’ll start your party with a selection of hors d'oeuvres and a glass of bubbly. The menu will include choices of several appetizers, entrees and desserts. Entrée choices include: Sautéed Wild Striped Bass, White Asparagus, Sun Dried Tomato and Caper Nage; Sea Scallops with Parisian Gnocchi, Hen of the Woods Mushrooms, Truffle Sauce; Pepper Crusted Tuna, Fork-Mashed Yukon Gold Potatoes, Porcini Shallot Broth; Braised Short Ribs, Sweet Potato and Leek Hash, Foie Gras and Red Wine Sauce; Rack of Lamb, Roasted Artichokes, Meyer Lemon and Thyme. The prix fixe meal includes wines paired with each course. No byob on New Year’s Eve. And, each guest will leave with a gift -- to get 2008 off to a tasty start. The prix fixe meal is $110 including four courses, wine pairings and goodie bag. Not including additional beverages, non-alcoholic beverages, tax and gratuity. For reservations call 215/641-2660.
Holiday Spirits – Warm up with our special holiday spirits. We’re serving warm apple  cider (with a kick), hot cocoa (that we can kick up a notch, too) and, of course, our select, food-friendly list of wines and beers. We’ve added holiday foods too – from Truffled Smoked Salmon Tartare on Potato Latkes to Gingerbread with Honey-Roasted Pears. We’ll be closed on December 24 and 25, as well as January 1.
Gift Certificates – If you’re tired of fighting mall traffic, consider giving Alison at Blue Bell gift certificates for the holidays. They come beautifully packaged and can be used anytime, any day. No traffic and parking is free! For a gift certificate, call 215/641-2660.
Prix Fixe Meals – We’re launching a prix fixe menu. Three courses for $33. You get to choose three courses out of four: appetizers, entrees, desserts or wines. Each course will include several options. Available Tuesday, Wednesday and Thursday nights.
20 Days of Cookies – Eight days of Chanukah plus 12 days of Christmas equals 20 days of homemade holiday cookies for you. As a little treat, we’re giving each guest a pretty, little bag of Amelia’s amazing holiday cookies. Think shortbread, chocolate chip and more. Each customer who comes in for lunch or dinner before December 22 will get a bag of these heavenly holiday treats to take home. Some customers are nibbling them as they walk out the door, some are saving them for the next day and I’ve even heard that a little re-gifting is going on.
 We’re Blogging – Ever since we announced that we’ll be opening a second restaurant on Bethlehem Pike in Ft. Washington, we’ve been awash in questions from customers. So, we’ve started a blog so that you can watch and read about our progress. Check it out. Be sure to leave a comment and let me know what you think.
Seasonal Beer - We currently have about a dozen small batch beers on the menu  including some very special seasonal beers. We love Rogue Brewery’s spicy winter amber ale, Santa’s Private Reserve. It is only available for three months. Anchor Brewery has already run out of their Christmas Ale. But, we got our hands on one more case. It is a dark ale with a Burch flavor that’s smooooth on the palate. And, we secured some of Magic Hat Brewery’s annual, one-batch-only mystery beer, Odd Notion. Cheers!
Insider’s Tip – Our Stone Crab Claws with Mustard Mayonnaise Sauce are on the menu as an appetizer. But, if you ask, we’ll serve it as an entrée so you can make a meal of it. The stone crabs are plentiful this season. They remind me of Florida – without the humidity. The tiny Maine Shrimp are back too. They’re so tasty on their own, we’re simply pairing them with a squeeze of lemon and a little cocktail sauce.
New Entrees – The Braised Lamb Shank with Spelt, Mushroom Risotto and Anchovy Butter is just so succulent and tender. It’s yummy - perfect for a chilly night. We’re also serving Duck Confit, Shrimp Fried Rice with Ginger Lime Soy Sauce and Parmesan Crusted Skate with Broccoli Rabe, Tomato Compote and Fresh Mozzarella. Wild Striped Bass are running and the preparation changes every week.
And for Dessert – We’re beginning to think that the Coconut Custard Pie will outpace the Mango Upside Down Cake for the title of “the dessert we can’t take off the menu.” It’s been very popular.
 Enjoy the holidays,
Alison |
