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Dear Friend:
 Great news! After working diligently for more than 18 months, I have finally signed a lease for a second restaurant. The new space is at 424 S. Bethlehem Pike, in Ft. Washington, near the convergence of the Pennsylvania Turnpike and 309 and just four miles from Alison at Blue Bell. I expect to open the second, yet-unnamed restaurant in Spring 2008.
Don’t worry, the first restaurant will stay open too. I envision the new restaurant as a place where there will be enough space for you to walk in without reservations and get a table or just come to relax and enjoy a drink and snack at the bar. We’re designing this second space to have many of the amenities that you’ve been asking for – a full bar with a large selection of wines, beers and liquors, personal wine lockers, a private dining room, acceptance of credit cards and more.
And the icing on the cake is a much larger kitchen, planned by Mark Stech-Novak, who has designed some of the top restaurant kitchens in the world. This will allow me to offer tasting menus and maybe even a raw bar. There are lots of things on my wish list. Almost everything in the first restaurant is made from scratch, except the ice cream. Now, we can make that in-house as well. While it is still in the design stage, I’m even considering placing a chef’s table in the kitchen. Check our website for frequent updates about our new space.
What won’t change is my commitment to the community and to listening – and responding to your needs. Here’s how we’re doing that at Alison at Blue Bell…
Gift Certificates – Don’t know what to get your colleague for Chanukah or Christmas? Tired of giving (and receiving) Dilbert calendars, coffee mugs and fruit baskets? How about a gift certificate from Alison at Blue Bell? They come beautifully packaged and can be used anytime, any day. For a gift certificate call 215/641-2660.
 Holiday Foods -- During the holidays we’ll be serving our Truffled Smoked Salmon Tartare on Potato Latkes, awesome gingerbread made by Amelia, our pastry chef extraordinaire, warm apple cider (with a kick), hot cocoa and lots of other great holiday foods. We’ll be closed on December 24 and 25, as well as January 1 but wait until you hear about our plans for New Year’s Eve…
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 to savor with a glass of bubbly while you peruse the menu. The menu will include choices of several appetizers, entrees and desserts. 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.
 The Book & The Cook Dinner – In October, we were thrilled to host Joan Nathan, winner of the culinary industry’s most prestigious cookbook awards and the “doyenne of Jewish American food” for a sold out dinner for The Book & The Cook. You can still get a taste for the evening, as we’ve put our own spin on the Lamb Stew by adding Artichokes, Wild Mushrooms and a Buttermilk Biscuit. And we’ve added Chocolate Croissant Bread Pudding with Dried Cherries and Apple Strudel to the dessert menu. We had so much fun that we’ll continue hosting authors and food experts throughout the year. As events are scheduled, we’ll keep you posted through the newsletter.
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.
 Business Person’s Lunch – Plus, check out our new Business Person's lunch. For $16 choose an appetizer, entree and dessert. If you're pressed for time, we'll even pack your dessert to go so you can enjoy it later. Available Tuesday through Friday.
Corkage Fee – As I read various websites and blogs, I see lots of misconceptions about corkage fees, in general, and mine, in particular. Our customers told us they wanted a liquor license. So we invested in one. Then, we designed a carefully selected, food-friendly list that we change frequently. As a courtesy, we continue to allow guests to bring their own bottle. I truly believe we offer you the best of all worlds -- we have a great wine list by the bottle or glass. We offer five reds, five whites, sparkling wines, dessert wines and beers. If you choose to bring your own wine (cork or screw top) we charge a $5 corkage fee for each bottle. We charge NO corkage fee for beer or any other alcohol – despite what the local food bloggers are claiming. I can’t think of very many other restaurants that do that – can you think of many restaurants that let you purchase liquor OR bring your own? What if you wanted to bring your own appetizer or entree?
Gourmet’s Diary of a Foodie – Last week I taped an episode of this James Beard Award-winning TV show, which describes itself as “a sophisticated, high-end series that introduces viewers to a feast of cutting-edge food trends, exotic ingredients, and in-the-know food players on an international level.” It will air on PBS and National Geographic stations in 2008. On the show, Dr. Marcia Pelchat from Monell Chemical Senses Center and I discussed the relationship between aroma and cuisine.
Zagat – Thanks for your kind words in the Zagat survey. We not only landed on the “Most Popular” list but also earned a 26 (out of 30) for food – putting us among an elite group in the “extraordinary to perfection” category. We’ll continue to work hard to earn your kudos.
Wine/Beer List – Our wine and beer lists continue to grow and we can help you match wines to your meal. In the month since we added beer, the list has grown to include beers from regional microbreweries including Brooklyn Brewery and Ommegang Brewery. We seek interesting, food-friendly beers from small producers. Our wineofferings are expanding too. We are currently offering five reds, five whites, morewines by the glass and more half bottles. During The Book & The Cook we paired wines by the glass with menu items and it worked beautifully. You’ll be seeing more wine/food pairings on our daily dinner menu too.
Cheese Plate -- And what goes better with wine, than cheese. Our latest selections are: Epoisse, Humboldt Fog, Pecorino and Pierre Robert with fresh fig jam, homemade grape jam, grilled bread and seasonal fruit. Order it with a wine by the glass and share it OR, for European-style diners, save it for dessert. If you don’t see the cheese plate on the menu, just ask, we’re happy to make one for you.
 Brussels Sprouts – The Roasted Brussels Sprouts with Balsamic Bacon and Parmesan are back!
Meat – Ever since my days at Striped Bass, I’ve been associated with great seafood. It’s flattering, but at Alison at Blue Bell we serve great non-seafood dishes too. You’ll find our Hanger Steak with Hand-cut Fries and Red Wine Sauce and our Natural Beef Rib Steak with Country Potato, Radicchio and Steak Sauce, as well as veal checks, short ribs, ribeye steak, brisket sandwiches and chicken dishes on the menu. Our menu
changes frequently, so if you try something you like, let us know and we'll
bring it back more often. We really do read - and respond - to your
suggestions.
 We’re excited about the changes ahead,
Alison |
