Thanks to your incredibly positive response the last two years, Trestle on Tenth’s third annual metzgete will run from this Friday, January 15, through Sunday, January 24, for $26 per person.

So, what is a metzgete? Loosely translated as “a butcher’s affair,” it is a very traditional Swiss celebration of the pig, customarily offered at country restaurants throughout Switzerland during the cold months. The metzgete follows, right on the heels of the slaughter, which happens in late fall and deep winter, and originated as a way to use every scrap of the pig--especially those parts that would or could not be dried, smoked or pickled for later consumption. Resembling the choucroute garnie of neighboring Alsace, the dish starts with sauerkraut and mashed potatoes and is then heaped with all kinds of pork.  Next week at Trestle, our version will include everything from braised belly to homemade bratwurst to liver and blood sausages; served, if you like, family-style for a group. We would suggest pairing the metzgete with a glass of Switzerland’s most notable white wine, Chasselas, or a bottle of artisanal Swiss beer, both of which will be offered. We look forward to sharing with you a true Swiss experience in a modern American setting.  

Fondue Classes
On Sunday January 17 and 24 at six PM I will demonstrate a fondue cooking class, followed by a family-style fondue dinner that includes glasses of Chasselas, the queen of Swiss white wine.  The class is limited to 12 people and costs $55 per person. Please call us to reserve your seat. 

Ralf and the Trestle on Tenth team

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Back to my Roots

Sometimes it seems we are tethered too our roots by an invisible rubber band and the farther we venture out and away, the faster we snap back to them.  Food is a powerful trigger for this phenomenon.  For some it may be the aroma of braising brisket and onions that sends them back to a different time and place.  Or it could be chicken curry or homemade tamales or even (heaven help us) Lutefisk.

For me it is---yes, you guessed it---fondue.  Not the spoofelated kind with all sorts of brew and meats and fruit and such, but the real and only Swiss kind.  Cheesy, stringy, hot, with pungent room-filling aromatics and eaten when it is bitter cold and nasty outside.  Accompanied by bread cubes for dunking, bündnerfleisch, speck, steamed potatoes, cornichons to nibble on, and glasses of white wine, preferably Chasselas, or hot black tea.  And of course all the better in the company of family or good friends, as was our tradition at home.  And, oh yeah, for the hardy, shots of Kirschwasser!

So finally, after countless requests and increasingly frequent thoughts of wintertime at home, my rubber band snapped me back!

From now until the end of February we are offering Sunday night traditional Swiss cheese fondue made with nutty Emmentaler, spicy Gruyère and creamy Vacherin cheese for $24 per person, with all the traditional plated accoutrements (meaning booze not included.)

Ralf and the team at Trestle on Tenth

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please join us on the evening of December 31 to celebrate the passing of the old and the arrival of the new year with a special menu

5-course tasing menu for $65 per person (or $115 with wine pairings)

or has Trestle on Tenth arrived at Twitter ?
You can follow us now on https://twitter.com/TrestleonTenth for up-to-the-minute updates on hunting and gatherings at the greenmarket, specials and other Trestle interests. 
Let's also not forget follies of yours truly.  Ralf and the team at Trestle on Tenth.