For some of our regulars, the restaurant’s success is a mixed blessing. I know that Fridays and Saturdays book up fast. Here are two tips. First, put your name on the waiting list. When people cancel their reservations we really go straight to the waiting list so you may still get a table. Second, we don’t take reservations for the outdoor patio until that day. So, you can always call at the last minute to get outdoor seats if the weather looks good. And our new canopy will keep the patio cool and shady all day long.

KitchenAid^® The Book & The Cook –Joanne Weir, James Beard-winning cookbook author, TV celebrity and culinary teacher, joined us for another successful dining event this year. It was a lovely evening, with Joanne signing cookbooks and guests sharing tastes of wine and bites of entrees with other tables. The Turkish Batter Fried Mussels with Garlic Pine Nut Sauce was a big hit again this year so we’re adding it to the menu. To me, that’s what The Book & The Cook is all about! 

Culinary Trip to Tuscany – Join us for our next collaboration with Joanne – a Culinary Trip to Tuscany. From September 10-15, 2006, Joanne and I will lead 5 hands-on cooking classes, visit an outdoor market, a regional vineyard, an olive mill, a Pecorino cheesemaker and more. If you’ve been thinking about joining us, now is the time to sign up. There are just a few spaces left and we expect to sell out by April 15. Details can be found at http://joanneweir.com/tourpromo2005.html or contact Irene at 215/782-2258 or spotlightpr@comcast.net.

Wine dinner — When you’re a BYOB, the state store is your wine cellar and the Pennsylvania Liquor Control Board is your personal sommelier.  That’s why I’m so excited about hosting Jonathan Newman, chairman of the Pennsylvania Liquor Control Board (PLCB) at 6:30 p.m. on Monday, June 12 for a special wine dinner. I will create a 4-course menu which Jonathan will pair with wines. Guests will get a list of featured wines ahead of time so that they can share in the tasting and discussion. Jonathan has revolutionized the Pennsylvania wine industry and we look forward to a dynamic conversation about the changes, how he picks wines, pairing wine with food and more. For reservations, call 215/641-2660. We’ll take reservations starting April 12. Outdoor dining will be available, weather permitting.

Mother’s Day – We will be open on Sunday, May 14 for Mother’s Day. I’m creating a special prix fixe menu for your mom, including 3 courses for $50 plus beverage, tax and tip. We’ll start taking reservations on April 14 at 215/641-2660. We also have gift certificates.

Administrative Assistants Day – Do you have an exceptional assistant? Treat your assistant to an exceptional meal on Wednesday, April 26 or anytime that week. We’re open for lunch (Tuesday through Friday) and dinner, and have gift certificates too. Hopefully the weather will cooperate and our outdoor patio will be open. We’re currently taking reservations.

Food & Wine magazine – Our spicy, chocolate dessert, Chocolate Chile Espresso Pot de Crème with Dulce de Leche, will be highlighted in the May issue of Food & Wine magazine.

Mexico – I recently visited San Miguel de Allende, an old Spanish town about 3-1/2 hours north of Mexico City. I strolled the cobblestone streets admiring the beautiful architecture and breath-taking views and tasted warm, handmade tortillas, gorditas and fresh fruit licuados. I especially enjoyed the Chili Relleno Seco (dried stuffed chili) and the guacamole at Restaurant Bugambilia. The food was so good and the atmosphere so inviting, that I actually went twice. Who wouldn’t be inspired! Don’t be surprised to see Mexican flavors on the menu during the warm months ahead. Click here for more pictures.

Paris – I snuck in a quick trip to Paris during Fashion Week. While there, I visited a few favorites, including Le Bon Marche, one of the world’s greatest food markets, L’Epi Dupin, a bistro nearby, and Bakery Laduree on Rue Jacob in the 6th arrondissement, which is a great place for lunch. Check out Le Bon Marche at http://www.lagrandeepicerie.fr.

Pennypack Farm– One of the building blocks of great food is starting with the best possible ingredients. In addition to Maple Acres, we’ve now developed a relationship with the Pennypack Farm Education Center for Sustainable Food Systems. I am buying a lot of beautiful produce from them and supporting their mission of increasing public understanding of the health, economic, ecological and social issues involved in sustainable local food systems. For more info, visit http://www.pennypackfarm.org/

Grits – It’s grits season again and I’ll be going to the World Grits Festival in St. George, South Carolina for freshly-ground grits to serve at the restaurant. The first year, I brought back 150 pounds, the second year, 200 pounds. This year, who knows! I just love pairing grits with other seasonal foods, like halibut, black truffles and morels. Watch for Truffled Grits with Porcini-dusted Halibut, and a warm Morel and Ramp Salad; Shrimp Grits with Manchego Cheese Butter and Ranchero Sauce and more.

Seasonal Favorites – The bad news is that brussel sprout season is almost over.  Say goodbye to Roasted Brussel Sprouts with Balsamic Bacon and Parmesan, until fall. The good news is that  Wild Salmon is back! I hope the salmon season will be long and plentiful. The salmon tastes so amazing-it just melts in your mouth. Rhubarb is back too – that means our warm strawberry rhubarb crisp with vanilla ice cream. Also back in season are Wild Striped Bass, West Coast Halibut, Cape May Sea Scallops, Peas, Asparagus and, very soon, Fresh Figs.

Passover – During Passover, we’ll be cooking up some Matzoh Ball Soup. The fifth question, dill or parsley? I use dill. Also popular are Smoked Salmon Tartare with Crème Fraîche and Homemade Potato Chips; Pepper crusted Tuna with Sherry Shallot Broth Shoestring Potatoes and Spinach; and Hanger Steak with French Fries and Red Wine Sauce. We’ll serve several special desserts, including Chocolate Chili Pot de Crème and Chocolate-covered Matzoh.

Happy Spring,

Alison