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At the Table With David - Volume I

Growing up, we gathered around the table for dinner as a family. There were always extra settings for our friends who rounded out the group, adding to the laughter and shared memories.

Each of us had the opportunity to create the weekly menu for dinner.  Friends caught on quickly and always asked who's week it was before accepting an invitation.  Friends made each meal more festive and fun.

If it was Ken, the youngest, we had hamburgers, hot dogs and other American staples of the late 70s and 80s.  If it was Dindy, lots of fish and fancy spices.  

When it was my turn the star meal of the week was roast beef, green beans and Yorkshire pudding.  

As for Dad's menu, we'll save that for another day.

Summer Berry Pudding

Courtesy of Bon Appetit Magazine

This is one of my all-time favorite warm weather desserts.  

A little vanilla ice cream or fresh whipped cream makes it taste

like a little bit of heaven.  

Click here for print version of recipe.


2 pints strawberries, hulled and quartered 

2 pints blueberries 

2 pints raspberries 

1 cup + 2 Tbsp sugar 

1 vanilla bean, split lengthwise 

1 1-lb loaf brioche or challah bread, cut crosswise into 1” slices 

6 Tbsp unsalted butter, room temperature 

½ tsp ground cinnamon 


Line 8” spring form pan with plastic wrap. 

Combine all berries, 1 cup sugar and ½ cup water in a large pot. (save a handful of each type of berries to place on top of pudding to serve).  Scrape in seeds from vanilla bean.  Bring to a simmer, stirring to dissolve sugar.  Simmer for 10 minutes.  Set berry sauce aside. 
Spread bread slices with butter.  Mix remaining 2 Tbsp sugar and cinnamon in a small bowl.  Sprinkle over bread slices. 
Drizzle ½ cup of warm berry sauce over bottom of spring form pan.  Line pan with a single layer of bread, cutting to fit as needed.  Pour 1 ½ cups berry sauce over.  Repeat layering two more times.  Pour any remaining source over.  Cover with plastic. 
Set a plate slightly smaller than the pan on top of pudding to weigh down, keeping bread submerged.  Chill for at least 1 hour and up to 2 days.   
Remove plate and plastic from top of pudding.  Invert onto a plate.  Release pan sides, remove pan and plastic.  Sprinkle with remaining berries to serve. 
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Each edition of At The Table with David will include a recipe, a short story or musings, some inspiring photos and a few things we love that make cooking and entertaining at home beautiful and simple.  

If you have a recipe or hack that you

would like to share, email us.


Things we love...

Joule Sous Vide one of the best tools we've added to our kitchen in the past year.  From freezer to table it cooks up the most perfect steak, fish, chicken and so much more.  Super easy to clean.  Plug it in, program it and head back to your home office, walk the pup or take a nap.

Dishtillery is extraordinary compendium of all things food and libation related from Betsy and Jen Karetnick. Dindy remembers fondly, and with lots of giggles, lychee picking in Homestead with this duo along with Chef Michael Schwartz on a sweltering summer day.  Essays on comestibles, original recipes for a dish or a cocktail, a wine recommendation, and a gardening tip. Longtime professionals in the food, wine, gardening, travel, and lifestyle spaces, Betsy and Jen also bring you relevant advice, poems, and humor.


At the Table with David is sponsored by and contains the memories and recipes from our founder and CEO, David Altman, his family and friends.


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