Brooke's Table

02/05/2026

January was gooood ✨ Loving the slow start to this year. Feeling so grateful to share my joy through food. Cooking up some inspired ideas for the 2026. Stay tuned…

08/08/2025

When the light hits the bites just right ☀️ 🌼

06/03/2025

The Silverado Strawberry stand either hates or loves to see me coming 🍓

04/24/2025

04/04/2025

Mt. Tam Semifreddo with cocoa powder, marinated cherries and feulletine; think semi frozen cheese mousse. How bad can that be? This dish was created out of an excess of Mt. Tam and egg whites on hand. It’s a mix between a cheese course and dessert and pairs beautifully with Napa Cabernet 🍷

03/17/2025

Rabbit Tortellini with Mushroom brodo, Black trumpets, Fava beans, and Parmesan fonduta. Paired with a beautifully aged Oakville Cabernet. Spring is finally hereeee!!

03/02/2025

In search of the most perfect scone recipe. Introducing test #2 the salad scone from “More than Cake” cookbook (inspired by ). Literally take whatever greens, fruits, herbs that you have in the fridge and throw it in the scone. No waste in this kitchen. Taking more time this year to play 😊

01/12/2025

Honeynut squash is hands down my favorite ingredient of winter. Its creamy, sweet, concentrated squash flavor lends itself beautifully in this three ingredient vegan soup. Usually the simplest things are the best. Find it on food and wine menu.

10/16/2024

Finally saying goodbye to the wonderful season of the melon. If I cooked for you this summer you probably saw some sort of melon dish on the menu. Goal was to change people’s mind about melon and show it can be exciting and wildly delicious. MISSION ACCOMPLISHED 🍈👊🏻

09/14/2024

Pretty proud of this one ☝🏻 Lamb carbonara with handmade Cavatelli and house cured lamb bacon. Anytime I have lamb racks on menu I save the trim from frenching and use it to make this beautiful bacon. Cured for 3-4 days in a fennel pollen and allspice mixture and then lightly smoked.

08/24/2024

A moment for the most perfect tomato I have ever laid my hands on. Quick trip to the farmers market then off to cook for the most wonderful group of people. It’s the simple, slow mornings that I really enjoy 😊

08/05/2024

*food/friend appreciation post** I rarely go out to eat (strange I know), but recently I was able to go visit and do the food and wine experience and all I can say is WOW. I left this meal feeling inspired not just by the food but also by the wine and the thought and care that and put into their menus. I’ve been day dreaming of this meal everyday since 💫