Dear Friend:

I can hardly believe that we're celebrating our second anniversary. Thank you again for your support. It motivates all of us to keep working hard for you and inspires us to keep growing and trying new things. It's your feedback that helps make the restaurant better and better.

It looks like the long, cold, wet winter is finally over. Now that spring is here we're reopening the patio and adding spring foods to the menu. Watch for asparagus, ramps, artichokes, avocados, peas, morels and strawberries as well as wild salmon, wild striped bass, halibut and soft shell crabs. Here's what's new...

Outdoor Dining Reopens -- The days are getting warmer and the crocus are blooming. Time to open our 20-seat patio with its umbrella-shaded tables, lush flower pots and tiny, white lights. Celebrate the return of spring with al fresco dining starting in April.

Foodies Fantasy Trip -- Last month we welcomed back PBS' Joanne Weir and author of "From Tapas to Meze, Small Plates from the Mediterranean," for a KitchenAid The Book & The Cook dinner. We all had a great time getting to know Joanne better and tasting her recipes. I'm thinking about accompanying Joanne on a culinary journey to Italy. If you think you'd like to join our small group for a week of hands-on cooking classes and visits to food markets, wineries and specialty food producers, let me know.

Cooking Classes - If you'd rather do cooking classes closer to home, I'll be teaching at Carlow Cookery at 7 p.m. on Tues, May 3 and Wed, May 4. For details visit www.carlowcookery.com. And at 1:30 p.m. on Saturday, June 4, I'll be doing a cooking demonstration at Williams Sonoma at King of Prussia Mall.

Our Website - We've updated our website with photos of our Book & Cook dinner with Joanne Weir, photos of our fantastic food journey to Turkey and even Christo's "The Gates" which was just down the block from my Manhattan apartment. Check it out at www.alisonatbluebell.com.

Passover - I love Passover. Some of my earliest memories are of having Passover at my Grandmother's house. I loved searching for the Afikomen, reciting the 4 questions and, most of all, the food. During Passover, our menu will include Matzoh Ball Soup and Fried Matzoh with Smoked Salmon, Dill and Sour Cream as well as many entrees that are delicious any time -- including during Passover. And anyone who thinks Passover desserts are one dimensional hasn't tried our fabulous Passover desserts - CrËme Caramel, Vanilla Bean Panna Cotta with Raspberries; Banana CrËme Fraiche Cheesecake; Chocolate Torte with Passion Fruit Sorbet; and a Sweet Plate with Chocolate-Nut Matzoh Breakaway and Macaroons.

Secretaries Day -Don't forget Secretaries Day/Administrative Assistants Day on Wednesday, April 27. Celebrate all week. We'll be open for lunch from 11:30 a.m. through 2:30 p.m. on Tuesday through Friday. Reservations recommended. And we offer gift certificates.

Mother's Day -- We'll be open on Sunday, May 8 so that you can take your mom to dinner on her special day. Please make reservations early. Treat mom to a 3-course prix fixe dinner for only $45 per person, not including beverages, tax and gratuity. We'll be open from 4 p.m. to 8:30 p.m. If the weather is pleasant, we'll have outside dining. And, if you're looking for a memorable gift, ask about our gift certificates.

Not on the Menu - Although it's not on the menu, I try to keep a selection of cheeses (Maytag Blue, Manchego, Parmigiano-Reggiano, Goat Cheese) in the house for you. On my day off I often stop at NYC's Fairway (co-owned by Steve Jenkins, author of Cheese Primer) and pick up whatever looks interesting. If you'd like a cheese course, just ask your server.

Grits are on the Menu - I'll be going to the World Grits Festival in St. George, South Carolina, again this year. Watch for Truffled Grits, Goat Cheese Grits and more, starting in late April.

Turkish foods are on the Menu - We'll be serving food inspired by the ingredients, flavors and techniques I learned about in Turkey. Watch the menu for Shrimp and Feta Manti, Yogurt Sauce, Brown Butter and Mint. In the travel section of last week's New York Times, there was an article about Istanbul. It mentions a dish made with layers of hand-rolled dough with cheese and herbs, called su borek. You can try it here - I'll be making and serving the labor-intensive dish. Also, the Turkish Batter-Fried Mussels with Garlic and Pine Nut Sauce that we served at the Book & Cook dinner were such a big hit that we've added it to the menu.

Happy Spring,

Alison