Alison at Blue Bell

[shacke]

I will be going there tomorrow for dinner. Has anyone been recently and, if so, any particular stand outs one way or the other? Also, it's cash only - what does it run a person as I have to hit the ATM prior.

Evan

[Diann]

I've been there for lunch a couple of times recently and have liked the salmon BLT, roasted beets, roasted brussels sprouts (but Evan, you probably do those equally well at home) and crabcake.

If the menu is similar to what's posted on the menu, the salmon with bacon and sweet potato ravioli might be nice (resembles the salmon BLT). Striped bass or scallops sound good right about now.

I *think* dinner entrees are in the $20s.

[etalanian]

My familly eats there often. We've never been disappointed yet. My husband loves the crab cakes, and my daughter had a great lamb dish there recently. The menu changes, but she often has duck tacos, which are amazing, and a great calamari salad. She has a special talent with fish.

She also serves authentic southern grits that she drives down to one of the Carolinas to buy. Maybe you'll be lucky and they will be on the menu.

Have a great time! Be sure to bring enough money to have dessert. The chocolate-chile pots de creme was written up in Food and Wine mag recently.

Best,

Eileen

[aaronwcpa]

In addition to cash, I believe, that checks are easily accepted.

[shacke]

Thank you for the link and the recommendations. Alison at Blue Bell has a distinctly southwestern tint.

I had the duck tacos which, as Philadining likes to say, were solid. Not incredible, but very tasty and that was a good recommendation.

I will say that the scallop entree I had was one of the best entrees I have had in a very long while. It was a "meated up" seafood preparation that was a marvel. Seared sea scallops atop of bay scallop shaped potato gnochhi mixed with diced squash, leeks and smalls chunks of prosciutto. The sauce was a rich foie gras sauce. I told Alison Barshak that she hit that one out of the park. She is very present in the room, circulating constantly.

The other fish entrees at the table were a bit too busy for me, sort of the opposite of keeping something simple. The flavor combinations consisting of a bit too many parts. Can't even remember what was in every dish. While the scallops could be accused of the same thing, that one worked and worked well.

Dessert was good. Upside down mango cake, chocolate bread pudding and lemon pudding cake.

Overall a good meal for me. On a return visit out there, I would personally choose more uncomplicated preparations, of which there were several. That, of course, is only my opinion.

Evan

[etalanian]

Shacke,

Glad you enjoyed Alison at Blue Bell. It's one of my family's favorites, and we're glad there's something out in this area that is excellent, affordable, and friendly.

Every time we've eaten there Alison has been very present in the dining room, seeing how the customers are doing, and how they like the dishes. When someone has a question about a dish, she is very generous with information. FYI - The gnocchi are a french variety, made from pate a choux, not potato.

Maybe we'll see you there some time.

Best,

Eileen

[shacke]

Shacke,

Glad you enjoyed Alison at Blue Bell. It's one of my family's favorites, and we're glad there's something out in this area that is excellent, affordable, and friendly.

Every time we've eaten there Alison has been very present in the dining room, seeing how the customers are doing, and how they like the dishes.  When someone has a question about a dish, she is very generous with information. FYI -  The gnocchi are a french variety, made from pate a choux, not potato.

Maybe we'll see you there some time.

Best,

Eileen

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Sounds good, Eileen. BTW, great site you have - definitely going to make those marshmallows.

[etalanian]

Thanks, Shacke! Let me know how it goes.

Edited June 9, 2006 by etalanian (log)

[Rich Pawlak]

I had the good fortune to attend the Chairman's Selection wine dinner at Alison's on Monday night, and it was terrific. Packed house. What was most terrific, however, was the waitstaff at Alison's, as warm, sincere and professional as any I've encountered in the last 10 years. Absolutely top notch, worthy of a "Best Of" designation in any forum or publication.

That being said, the highlight of the evening for me was the entree and its wine pairing. Alison served a lamb entree which tasted oddly familiar, and then she revealed that she had basically deconstructed moussaka, and it was truly brilliant. The wine chosen by Chairman Newman for this dish was a Castello del Terriccio Tassinaia 1999, a stunningly delicious super Tuscan that I am buying at least a case of . It was THAT good: chocolate, leather, plum, currant, a stunning kaleidescope of flavors and aromas, and with the lamb entree, a blissful match. Newman really knows how to pick his wines.

[KatieLoeb]

I had the good fortune to attend the Chairman's Selection wine dinner at Alison's on Monday night, and it was terrific.  Packed house. What was most terrific, however, was the waitstaff at Alison's, as warm, sincere and professional as any I've encountered in the last 10 years. Absolutely top notch, worthy of a "Best Of" designation in any forum or publication.

That being said, the highlight of the evening for me was the entree and its wine pairing.  Alison served a lamb entree which tasted oddly familiar, and then she revealed that she had basically deconstructed moussaka, and it was truly brilliant. The wine chosen by Chairman Newman for this dish was a Castello del Terriccio Tassinaia 1999, a stunningly delicious super Tuscan that I am buying at least a case of .  It was THAT good: chocolate, leather, plum, currant, a stunning kaleidescope of flavors and aromas, and with the lamb entree, a blissful match.  Newman really knows how to pick his wines.

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Nice. Sounds like a lovely dinner. Can you tell us a little more about the menu and wine pairings? And what's the cost of admission for the fabulous Tassinaia?

[mrbigjas]

Nice.  Sounds like a lovely dinner.  Can you tell us a little more about the menu and wine pairings?  And what's the cost of admission for the fabulous Tassinaia?

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i looked it up when i read rich's post: $20 for the 1999, $30 for the 2000.

[KatieLoeb]

Nice.  Sounds like a lovely dinner.  Can you tell us a little more about the menu and wine pairings?  And what's the cost of admission for the fabulous Tassinaia?

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i looked it up when i read rich's post: $20 for the 1999, $30 for the 2000.

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WOW! Sounds great. I'll have to go find me some of that before it all disappears.

[Rich Pawlak]

I had the good fortune to attend the Chairman's Selection wine dinner at Alison's on Monday night, and it was terrific.  Packed house. What was most terrific, however, was the waitstaff at Alison's, as warm, sincere and professional as any I've encountered in the last 10 years. Absolutely top notch, worthy of a "Best Of" designation in any forum or publication.

That being said, the highlight of the evening for me was the entree and its wine pairing.  Alison served a lamb entree which tasted oddly familiar, and then she revealed that she had basically deconstructed moussaka, and it was truly brilliant. The wine chosen by Chairman Newman for this dish was a Castello del Terriccio Tassinaia 1999, a stunningly delicious super Tuscan that I am buying at least a case of .  It was THAT good: chocolate, leather, plum, currant, a stunning kaleidescope of flavors and aromas, and with the lamb entree, a blissful match.  Newman really knows how to pick his wines.

←

Nice. Sounds like a lovely dinner. Can you tell us a little more about the menu and wine pairings? And what's the cost of admission for the fabulous Tassinaia?

←

Dinner was $65 per. Appetizer was a rustic flatbread topped with mild goat cheese, prosciutto and grilled figs, paired with a Michele Chiarlo Gavi 2005, bright, crisp, with nice acid; first course was a lump crab and avocado timbale with a mango chili oil drizzle, paired with a 2004 Rutherford Hill Chardonnay, also a very nice match; entree was the brilliant lamb dish and the Tassinaia, absolutely stunning in every way; dessert was a choclate raspberry airy cake, paired with a 2003 Taylor Fladgate Vintage Port, very rich and full and mellow.