| WE WILL BE CLOSED JANUARY 1
THROUGH JANUARY 5 |
| You can reach us by phone Wednesday through Friday this week |
| Join our list |
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| [Title Redacted] |
"Simple Weeknight Menu"
with John and Caprial
$35 |
| Cooking for Canines |
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| Braising |
| Keep warm this winter with these wonderful braised dishes |
| Pam Hurt in Fall |
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Two days before Christmas, Pam (our retail manager) slipped on her stairs at home and broke her hip. She had surgery the next day and is now recovering at a nursing facility nearby. Due to the extent of her injuries, she will not be in for a while and we'll miss her a lot. You can send any wishes to her through us. | |
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Greetings!
Happy new year, from everyone at In Good Taste!
The new year will bring us many changes.... a new class reservation system, brand new cooking classes, and John and Caprial! We are excited about all of them and can't wait to share everything with you.
Our Winter classes are some of the best ever and a few of them are already full. Where possible, if there's an interest, we'll schedule a repeat class to make sure you don't miss out. It is important to show your interest by putting your name on a waiting list.
With the cold weather upon us, we are busy cooking up a storm again in our kitchens. Today, Cheryl has a pot of greens and a ham hock on the stove to get ready to celebrate the new year in style. the aromas wafting over my way are almost more than I can bear. Next she is making the traditional black eyed peas and those will almost certainly torment me too. Sometimes it's hard working around all these fabulous cooks!
Here's hoping you and your familyenjoy a prosperous and very healthy year ahead.
All the best,
Barbara |
| Caprial and John Pence |
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 Classes at In Good Taste
We are delighted that Caprial and John Pence have signed up to teach cooking classes at In Good Taste as they expand their class venue.
Starting in January, they will offer a number of classes each month, showcasing some of the recipes that have made them so popular on national TV.
They are offering their regular evening classes, as well as introducing their popular "[Title Redacted]" series to our school. In this popular format, John and Caprial will teach lunch time classes - in one hour - and you get to eat the meal that they cook during that hour. At $35 a lunch class, this is a great deal.
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| NEW CLASS REGISTRATION SYSTEM |
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 Big Changes for you
We are excited to announce our new cooking class registration system.
After much feedback from you, we selected a system that will provide you with the following features:
- Ability to pay by credit card or Paypal online
24 hours a day, 7 days a week
- Automatic class confirmation emails when you purchase a seat in a class
- Automatic emails remiinding you of your upcoming class (about 3 days before each class)
- Purchase of gift certificates online (without that phone call!)
- Ability to check your gift certificate and credit balance at any time
- A record of the history of your classes (starting with this system)
- An ability to check on your upcoming classes from anywhere at any time
- Number of open seats in each class will be displayed
- ... and more
These are features you've been asking for and we are happy we found a system that can provide you with everything you wanted. We've already tranferred your upcoming classes into the new system so we are all ready to switch over tomorrow (New Year's day).
While we expect you'll love it, I'm sure the changes might be confusing at first. If so, the system does have some FAQs and a wonderful support hot line. And, of course, you can always call us with questions. |
| WE WILL BE CLOSED ... |
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 January 1 through January 5
This down time will allow us to complete our inventory and do some much-needed maintenance. We will be available via phone Wednesday through Friday, from 10 am to 5 pm.
We will re-open on Sunday, January 6.
Happy New Year everyone! |
| Recipe: Potaje Tangérois |
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 Moroccan Tangier-Style White Bean and Chard Soup
With the cold chill outside, we are thinking warm soups and braises. Here's a soup we all emjoy on days like this; it's steaming broth and fragrant aromas will call you to the table. The recipe is originally from Kitty Morse, one of our favorite chefs.
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