Dear Friend:

Since the heat broke, the outdoor patio is a wonderful place to be. It’s so beautiful right now. We take reservations for the patio each day. When the weather is nice we have 20 more seats – and sometimes inside seats open up too when insiders choose to move outside. So, if you wake up and the weather is beautiful, give us a call. Then, all afternoon you can look forward to dinner and a glass of white peach sangria, al fresco. We start taking reservations at 11:30 a.m. on weekdays and 12 noon on Saturdays.

Many afternoons, I’m thinking about that thirst-quenching sangria as I toil in the hot, dusty construction site that is being transformed into Alison two. The restaurant, just four miles away in Ft. Washington, is finally coming together. I’m busy meeting with the electrician to decide on the lighting package, solving size issues with the refrigeration unit and finalizing china and flatware patterns. We’re working hard to open Alison two before you have to put away your white shoes. To read about the progress, visit our blog.

Zagat – We were humbled to make Zagat’s newest guide, World’s Top Restaurants 2008/2009. Alison at Blue Bell is called “a foodie’s delight with innovative, Manhattan-quality eats served in a warm, simple space.” Thanks for your continued support in this survey-based book.

Prix Fixe – Don’t feel like cooking? Remember our Prix Fixe Meals – three courses for $33. You get to choose three courses out of four: appetizers, entrees, desserts or wines. Each course includes several options. Available Tuesday, Wednesday and Thursday nights.

Fourth of July –. Kick off your long weekend with dinner at Alison at Blue Bell. We’ll be open for dinner on Friday, the Fourth of July. So put away your charcoal and relax on our patio.

The Chef’s Kitchen -  You know how much I enjoy going to the Sheepscot Harbour Village & Resort in Edgecomb, Maine to tape episodes of The Chef’s Kitchen, formerly known as Fretz Kitchen. Now you can read all about my last appearance on the show. Check my website periodically for air dates.

Grits – We took our annual trip down south to pick up hundreds of pounds of freshly-ground grits. But, this year we didn’t go to the World Grits Festival because they weren’t going to grind grits on-site. Instead, we went to a little farm in Old Fort, North Carolina (near Ashville) where Farmer John McEntire ground heirloom corn into grits for us. We’ve been using it for Carolina Mako Shark, Grits & Truffle Butter, Italian Salami, Artichokes and Cockle Clams; and Grits Cake with Morel Mushrooms, Fiddlehead Ferns, Goat Cheese and White Balsamic Aioli.

New Entrees – Anthony’s come up with great new entrees and new twists on some old favorites, including Parmesan Crusted Monkfish, Caponata, Spinach, Mozzarella and Green Olive Tapenade; Alaskan Halibut, Roasted Corn and Portobello Mushroom Salad, Lemon Caper Vinaigrette and Lamb with Cucumber Salad, Lamb Ravioli and Yogurt Garlic Sauce. And you soft shell lovers will be happy to know that we’re serving Soft Shells as often as we can get them. Try our Soft Shells with Lettuce Torta, Caramelized Mushrooms and Mustard Sauce.

Local Produce – Tomatoes are one of my favorite things! I slice them up with fresh mozzarella from Claudio’s, basil and olive oil. I’ve had a big bowl for lunch every day this week. I’m not worried about the tomato scare because I know where my tomatoes (and yours) are coming from. Almost every morning, I go to Maple Acres Farm Market in Plymouth Meeting for their beautiful produce, some of it's organic and all of it is tasty and locally grown.  It’s on the menu by lunchtime.  In addition to tomatoes, we’re starting to get fresh blueberries, cherries and squash blossoms.

New Appetizers – We’re using the local tomatoes in Chilled Tomato Gazpacho with Crab and Olive Salad. Other appetizers currently on the menu include Grilled Spanish Octopus, French Lentils, Golden Raisin Vinaigrette and Pecorino Cheese; and Shrimp and Avocado Cocktail, Tomato Chipotle Dressing, Ranch Drizzle. Anthony updated my fig pancake appetizer and we’re now serving a Yeasted Middle Eastern Pancake with Fresh California Fig, Prosciutto di Parma Ricotta Salata and Aged Balsamic. The pancake is a little firmer than what you’re used to and works well under the Proscuitto.

Wine List – For summer, we’ve been stocking crisp, citrusy and fruity wines. We have one of the most extensive half bottles lists in the region and guests are really loving it. Why stock so many half bottles? So, you can have a different wine with each course, so you can try wines that aren’t normally sold by the glass and so you can try a new wine without making a major investment.

BYOB -- You can bring your own bottle – but you don’t need to – with so many domestic and imported wines available right here. We get most of wines from Fleet Street Importers who handles small production boutique wines, many of which can be found "over the bridge." Most of our bottles are only marked up about $15 – far less than it would cost you to fill up your tank, pay our $5 corkage fee and drive to NJ to get it yourself. Plus the time it would take you. Not to mention that it’s illegal. Relax and let Tom introduce you to great wine/food pairings at reasonable prices. Chances are you’ll never go back to BYOB.

Beer Lovers  -- For the summer months, we’re featuring lighter style ales and beers from small-batch breweries. The Hopfen Hefe-Weizen Ale is a collaboration of brewmasters Peter Drexler of Schneider Brewery and Garrett Oliver of Brooklyn Brewery. In an unorthodox move, these two “hop heads” added hops to this white style beer and came up with a tasty brew. This 16.9 ounce beer is definitely something to try with a friend. Also noteworthy is our Hefe Weissbier, a wheat-style beer from Weihenstephaner, the world’s oldest brewery.

Desserts – You’re supposed to get five servings of fruit a day. You can fill that nutritional need just from Amelia’s amazing dessert menu! She’s clearly been inspired by all the sweet, local produce. Go for it with her Blueberry Polenta Pecan Cobbler; Strawberry Shortcake; Strawberry Rhubarb Pie; Peach Streusel Pie and Raspberry Fig Sesame Almond Crostada with Vanilla Ice Cream.

Happy Summer,

Alison