Have you always wanted to learn how to make a soufflé;
perfect pie dough or a blind baked tart shell? How about
learning how to properly use the knives in your knife block?
Other suggestions might include learning to make sauces
such as a Béarnaise, Béchamel, or a Hollandaise sauce; or
how to plan and execute the perfect party.
I offer private cooking instruction in your home or here at
Bret's Table on the topic of your choice. Call or email me
for details.
perfect pie dough or a blind baked tart shell? How about
learning how to properly use the knives in your knife block?
Other suggestions might include learning to make sauces
such as a Béarnaise, Béchamel, or a Hollandaise sauce; or
how to plan and execute the perfect party.
I offer private cooking instruction in your home or here at
Bret's Table on the topic of your choice. Call or email me
for details.
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uncommon ingredients...."
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I am teaching a variety of classes this fall. The Laundry
will be tackled again with a seasonal menu from Thomas
Keller’s cookbook, The French Laundry. His
philosophy and recipes continue to inspire.
Autumn is also one of my favorite times to spend in the
hills of Provence. The lavender has been harvested and
now hangs in bundles from the rafters. The olives are
ripening on the trees, awaiting the press before the year
ends. The morning market air is crisp and requires a
scarf to keep out the chill, but the sun warms by
afternoon to allow the farmer’s table to be set on the
terrace for a late afternoon lunch.
Before we all get too frantic with the upcoming holiday
season, we’ll make some of my favorite holiday sweets
from the old world as well as holiday cookies with a
twist. We’ll all make some dough - cookie dough, that is
-that is perfect for freezing and baking later
As the season unfolds, we’ll have a little bite of this, a
nibble of that and before you know it, we’ll have a
delightful holiday buffet party. I’ll be teaching a couple of
appetizer classes, one featuring Italian antipasti, the other
an array of my other favorites. We’ll cook together and
raise a glass of our favorite beverage to start the holidays
off with good cheer.
Check out all the classes I will be teaching this autumn,
and sign up early. I so very much look forward seeing
you and hearing what new summer vegetables you may
have found at the market or where you picked your
favorite strawberries.
will be tackled again with a seasonal menu from Thomas
Keller’s cookbook, The French Laundry. His
philosophy and recipes continue to inspire.
Autumn is also one of my favorite times to spend in the
hills of Provence. The lavender has been harvested and
now hangs in bundles from the rafters. The olives are
ripening on the trees, awaiting the press before the year
ends. The morning market air is crisp and requires a
scarf to keep out the chill, but the sun warms by
afternoon to allow the farmer’s table to be set on the
terrace for a late afternoon lunch.
Before we all get too frantic with the upcoming holiday
season, we’ll make some of my favorite holiday sweets
from the old world as well as holiday cookies with a
twist. We’ll all make some dough - cookie dough, that is
-that is perfect for freezing and baking later
As the season unfolds, we’ll have a little bite of this, a
nibble of that and before you know it, we’ll have a
delightful holiday buffet party. I’ll be teaching a couple of
appetizer classes, one featuring Italian antipasti, the other
an array of my other favorites. We’ll cook together and
raise a glass of our favorite beverage to start the holidays
off with good cheer.
Check out all the classes I will be teaching this autumn,
and sign up early. I so very much look forward seeing
you and hearing what new summer vegetables you may
have found at the market or where you picked your
favorite strawberries.
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