Cooking at La Pitchoune
May 25 - May 31, 2008
Spend the week with me and cook in
the former home of Julia Child
Open House at
Bret's Table
for Zoë François'
new book
Thanks for pulling up a chair at Bret's Table!
Christmas Relish
A recent chilly Saturday morning, found our good friend, Jerry
arriving at Bret's Table.  He was here to share his wonderful
family recipe for Christmas Pepper Relish; a beautifully colored
concoction made with red and green bell peppers, onions and
assorted spices.  
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Recent Chocolate
Extravaganza
My friends Brian and Christine
of BT McElrath Chocolatier
I'm hoping to convince Brian to teach a class here at Bret's Table
sometime before Valentine's Day. I'll be sure to let everyone know
when exactly it will take place.
 
I sampled an amazing cow's milk cheese recently called Lagrein.
The appearance of the cheese is lovely in its simplicity, but, it
packs a wallop of onion and grass. The cows pasture in the Alto
Adige region of Italy.  

The curd of the cheese is soaked in the red Lagrein wine after
which the rind is often rubbed with herbs and spices before the
cheese is aged. This procedure creates a firm-textured and
somewhat elastic cheese paste with numerous cracks and eyes.

It's a pleasant change to a cheese tray and I have said before what
grows together goes together -- so try it with a wine from the
same region.
A new Find in the Cheese Case
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