October 2015

Food in the News

Food and Water Watch working for clean food

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If you’re like us you care about what’s in your food.  That’s why we always have an ear open for people who are doing work in that direction. Currently in Washington State, Food and Water Watch are gathering support to get the widespread use of antibiotics out of farming.  Their goal is to  get Senator […]

Food and Water Watch working for clean food Read More »

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If you’re like us you care about what’s in your food.  That’s why we always have an ear open for people who are doing work in that direction. Currently in Washington State, Food and Water Watch are gathering support to get the widespread use of antibiotics out of farming.  Their goal is to  get Senator

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Better Know a Cheese

Delice du Jura

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From: The region of the Jura in the French AlpsMade By:  Fromagerie Badoz Milk: Pasteurized cow’s milk Curdling type: rennet Size/ weigh: Flat disc about 9″ in diameter and 1″ tall.  It weighs in at about 16 oz Rind: Washed with brine every 2 days during first weeks of aging, giving a pungent, orange colored

Delice du Jura Read More »

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From: The region of the Jura in the French AlpsMade By:  Fromagerie Badoz Milk: Pasteurized cow’s milk Curdling type: rennet Size/ weigh: Flat disc about 9″ in diameter and 1″ tall.  It weighs in at about 16 oz Rind: Washed with brine every 2 days during first weeks of aging, giving a pungent, orange colored

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Cafe Presse | Le Pichet

Le Pichet and Café Presse doing our own Restaurant Week

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What:      Fixed price menus that beats Seattle Restaurant Week prices When:     October 18 to 29, Sunday through Thursday Where:    At Café Presse and Le Pichet, of course! Café Presse and Le Pichet are not part of Seattle Restaurant Week, but we’re beating their prices! During Seattle Restaurant Week, we will be offering specially priced Prix

Le Pichet and Café Presse doing our own Restaurant Week Read More »

[portfolio_slideshow]

What:      Fixed price menus that beats Seattle Restaurant Week prices When:     October 18 to 29, Sunday through Thursday Where:    At Café Presse and Le Pichet, of course! Café Presse and Le Pichet are not part of Seattle Restaurant Week, but we’re beating their prices! During Seattle Restaurant Week, we will be offering specially priced Prix

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Le Pichet

Le Pichet October prix fixe menu

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“Better than Restaurant Week” Prix Fixe Menu October 18 to 29, 2015 Sunday to Thursday, Dinner only 5:30pm to 10pm 3 courses for $28.00 Choice of: Gâteau au foie de volaille Smooth chicken liver terrine served with cornichons and two mustards or Salade verte Bibb lettuce with mustard and hazelnut vinaigrette Choice of: Œuf de

Le Pichet October prix fixe menu Read More »

[portfolio_slideshow]

“Better than Restaurant Week” Prix Fixe Menu October 18 to 29, 2015 Sunday to Thursday, Dinner only 5:30pm to 10pm 3 courses for $28.00 Choice of: Gâteau au foie de volaille Smooth chicken liver terrine served with cornichons and two mustards or Salade verte Bibb lettuce with mustard and hazelnut vinaigrette Choice of: Œuf de

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Cafe Presse

Café Presse Mardi Prix Fixe menu – Fall 2015

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Mardi Prix Fixe menu:  Fall 2015 Fixed priced menu available every Tuesday from 11am to 10pm.    Entrée + Plat -or- Plat + Dessert   $19                     Entrée + Plat + Dessert     $23 les Entrées Salade verte Bibb lettuce with hazelnut vinaigrette or Gâteau aux foies de volailles Smooth chicken liver terrine, dried cherry compote les Plats

Café Presse Mardi Prix Fixe menu – Fall 2015 Read More »

[portfolio_slideshow]

Mardi Prix Fixe menu:  Fall 2015 Fixed priced menu available every Tuesday from 11am to 10pm.    Entrée + Plat -or- Plat + Dessert   $19                     Entrée + Plat + Dessert     $23 les Entrées Salade verte Bibb lettuce with hazelnut vinaigrette or Gâteau aux foies de volailles Smooth chicken liver terrine, dried cherry compote les Plats

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Cafe Presse

Fall menu starts at Café Presse

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The new Fall menu started last Thursday at Café Presse with the traditional menu tasting for our staff.  We were all excited for the flavors of Fall after such a long hot summer and to see again some of our old favorites return to the menu (like oysters on the half shell and Soupe a

Fall menu starts at Café Presse Read More »

[portfolio_slideshow]

The new Fall menu started last Thursday at Café Presse with the traditional menu tasting for our staff.  We were all excited for the flavors of Fall after such a long hot summer and to see again some of our old favorites return to the menu (like oysters on the half shell and Soupe a

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Better Know a Cheese

Le Ramier Roux

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From: The region of Tarn et Garonne, north of of Toulouse in southwest France. Made By:  Le Ferme du Ramier. Milk: Raw cow’s milk Curdling type: rennet Size/ weigh: Flat disc about 18″ in diameter and 3″ tall.  It weighs in at about 12# Rind: Washed rind. Interior: semi-firm pate, gently ivory in color and

Le Ramier Roux Read More »

[portfolio_slideshow]

From: The region of Tarn et Garonne, north of of Toulouse in southwest France. Made By:  Le Ferme du Ramier. Milk: Raw cow’s milk Curdling type: rennet Size/ weigh: Flat disc about 18″ in diameter and 3″ tall.  It weighs in at about 12# Rind: Washed rind. Interior: semi-firm pate, gently ivory in color and

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Pantry

Chicken stock

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This recipe for chicken stock differs from the classic method I learned for making stock during my time at the Ecole Ferrandi in Paris.  At Ferrandi, all the vegetables were carefully peeled and dices and the herbs and spices tied into a boquet garni using cheesecloth.  However, I find that using the skins and peels

Chicken stock Read More »

[portfolio_slideshow]

This recipe for chicken stock differs from the classic method I learned for making stock during my time at the Ecole Ferrandi in Paris.  At Ferrandi, all the vegetables were carefully peeled and dices and the herbs and spices tied into a boquet garni using cheesecloth.  However, I find that using the skins and peels

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