Spring is definitely on it's way -- the Farmer's Market has opened in Portland! I can't wait to go. We missed opening day because we were in Seattle for the International Association of Culinary Professional's annual conference.

We have a lot in store for you in April. Read on to learn all about it ....

Anne Willan is the founder of the highly regarded La Varenne cooking school in France. This top notch school has turned out a number of highly successful chefs. Now, it's your turn! This technique-laden class is designed to give you the skills to create a number of very successful and elegant dishes.

In the class, you will learn how to make two very elegant sauces, both ideal for entertaining. The first sauce is a sabayon, or light foamy custard. Anne flavors the sauce with champagne to create the most succulent of starters: Fresh Oysters in Champagne Sabayon. Anne's secret is to whisk a little of the oyster liquid in with the egg yolks, adding extra flavor to the buttery sauce. We selected Fanny Bay oysters from Vancouver Island to make this dish even more special. This delicious starter is elegant and guaranteed to impress any food loving guest.

The second sauce is a classic French Marchand de Vin Bordelaise, a traditional red wine reduction flavoured with shallot. Anne serves this on Roast Tenderloin of Beef. We selected Strawberry Mountain beef, our favourite beef tenderloin. Anne will also show you how to tie the tenderloin and how to roast it so it will retain its moisture.

You will also learn how to make the classic arancini, Italian rice cakes traditionally made from left over risotto and flavoured with Parmesan cheese. These delicious morsels will become a staple of your entertaining repertoire.

Other techniques you will learn include making chutney, pound cake, and learning how to macerate strawberries.

This month, a new publication and website will be launched in Portland. Edible Portland will be available mid April and we are sure you will love it. The concept has been growing in other cities, as part of the Edible Communities publications. We are so happy to welcome them to Portland.

The stated goal of the magazine and website is "to be a resource that makes eating, growing, and enjoying our local abundance an everyday pleasure. Edible Portland serves the greater Portland metropolitan area including Hood River and the Willamette Valley.

They are also ".... encouraging people to eat more locally-grown and locally-produced foods. By eating locally, we help sustain the small family farms that grow these foods, we enjoy food that is fresher and healthier for us, and we help reduce the cost on the environment -- and in dollars -- of transporting foods over long distances".

We couldn't agree more.

John Ash is also returning to Portland to teach at In Good Taste. We love his cooking and we love his passion for the food. His focus for Spring turns to eating lighter with these sensational main dish salads. Even thought they are "salads", the menus are substantial and use the finest of fresh ingredients.

John starts with a delicious fresh Dungeness Crab and Mango Salad; it's elegant, it's easy and it's a main dish to die for. His Warm Wild Mushroom Salad with Corn Mustard Dressing makes the most of fresh, wild mushrooms which are so abundant in our area. John will teach you how to poach chicken as he makes his Poached Chicken Salad with Apples and Pecans.

If you've always wanted to learn how to make the most succulent and tender duck breast, John will show you how. He will teach you everything you need to know in this dramatic Warm Duck Breast Salad with Asian Spices. To top everything off, John will teach you how to make his delicious "Soup" of Fruits with Muscat Sabayon and Coconut Shortbreads, a fitting ending to any sophisticated meal.

For those of you who have taken a class with John, you will know that he also urges us to eat more local foods. At the end of his emails, he always has a statement that goes something like this: "Look for opportunities to spend at least $10 per week on locally grown, seasonal ingredients! It can make such a difference". What wise words, and so easy for us to follow. See you at John's class!

Lucy is keeping it simple - and delicious - this month with this seasonal soup. It's great for entertaining and for everyday too. Look for the best of the new crop of asparagus at the farmer's market, and dinner will be ready in no time!

Judith is excited about Anne Willan's forthcoming visit to In Good Taste, especially after reviewing this lovely book. It is one of my favourite cookbooks so I'm delighted that Judith feels that way too.

"Experience the Difference. Savor the Results"

We are very excited about our new range of products designed by the master chefs of the prestigious CIA (Culinary Institute of America). Dedicated to excellence, the world's premier culinary college brings its expertise to the home kitchen with a selection of essential and extraordinary tools. This Masters Collection provides the ultimate in performance for beginners and experienced cooks alike.

All products have been designed, developed, and tested by the Chefs of the CIA. The range of products is extensive and includes cookware, bakeware, decorating sets, knives, and tools.

And, equally important, the proceeds go towards scholarships for students!