Author name: Jim

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Mushroom hunting in les Landes

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Sitting in my warm apartment in Seattle, an early December mushroom outing in the SW of France seemed like a great idea.  So I contacted the Sociétié Mycologique du Béarn and invited myself along on their next outing, which happened to fall during our upcoming stay in France. What I failed to consider was how […]

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Sitting in my warm apartment in Seattle, an early December mushroom outing in the SW of France seemed like a great idea.  So I contacted the Sociétié Mycologique du Béarn and invited myself along on their next outing, which happened to fall during our upcoming stay in France. What I failed to consider was how

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Cafe Presse

New Year’s Eve Take-out Dinner from Café Presse

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Does a romantic New Year’s Eve at home sound like a good idea this year? Ring in 2018 chez vous, away from the crowds Choose dinner only or with a bottle of sparkling wine Includes party hats, noisemakers and confetti! Take Home Dinner for Two Menu Salade aux endives, au céleri et aux crevettes pochées

New Year’s Eve Take-out Dinner from Café Presse Read More »

[portfolio_slideshow]

Does a romantic New Year’s Eve at home sound like a good idea this year? Ring in 2018 chez vous, away from the crowds Choose dinner only or with a bottle of sparkling wine Includes party hats, noisemakers and confetti! Take Home Dinner for Two Menu Salade aux endives, au céleri et aux crevettes pochées

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Stuff

Supper in Orthez

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Light supper in Orthez…Merlu de ligne from Saint-Jean de Luz pan sautéed with a compote of fennel and leeks from the garden and sauteed spinach. On arrival in late November, found the garden still held a few winter veggies…some sad looking Brussels sprout, a fine row of leeks, one or two gigantic cabbages and a

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[portfolio_slideshow]

Light supper in Orthez…Merlu de ligne from Saint-Jean de Luz pan sautéed with a compote of fennel and leeks from the garden and sauteed spinach. On arrival in late November, found the garden still held a few winter veggies…some sad looking Brussels sprout, a fine row of leeks, one or two gigantic cabbages and a

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Stuff

Holy Mackerel, check out Café Presse in the Washington Post!

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Here is a link to a Washington Post article entitled “If you can only eat three meals in Seattle, make sure they’re here”.  Spoiler alert, Café Presse is one of them!

Holy Mackerel, check out Café Presse in the Washington Post! Read More »

[portfolio_slideshow]

Here is a link to a Washington Post article entitled “If you can only eat three meals in Seattle, make sure they’re here”.  Spoiler alert, Café Presse is one of them!

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Stuff

November 2017 Chef’s Dinner

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The November 2017 version of our Chef’s Dinner took place last Wednesday and welcomed a sold out crowd to the back room at Café Presse.  The theme for the dinner was Tout est bon dans le cochon (every part of the pig is good) and the menu for the event was designed to highlight the

November 2017 Chef’s Dinner Read More »

[portfolio_slideshow]

The November 2017 version of our Chef’s Dinner took place last Wednesday and welcomed a sold out crowd to the back room at Café Presse.  The theme for the dinner was Tout est bon dans le cochon (every part of the pig is good) and the menu for the event was designed to highlight the

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Stuff

Artisan Butcher Demo

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As noted in an earlier post, last week, in preparation for our November Quarterly Chef’s Dinner, Café Presse had a visit from artisan butcher Darron Marsolf, who showed us the proper way to break down a pig.  In addition to being a top-notch butcher, Darron is a affable fellow, and he took the time to

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[portfolio_slideshow]

As noted in an earlier post, last week, in preparation for our November Quarterly Chef’s Dinner, Café Presse had a visit from artisan butcher Darron Marsolf, who showed us the proper way to break down a pig.  In addition to being a top-notch butcher, Darron is a affable fellow, and he took the time to

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Cafe Presse

Work starts for the Quarterly Dinner

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Preparations began today for the November Chef’s Dinner at Café Presse with the arrival of an entire half hog from Pure Country Pork in Ephrata.  The dinner, which is on Wednesday November 8, 2017, features a menu that makes use the whole spectrum of pig parts. This afternoon, artisan butcher Darron Marzolf will be showing

Work starts for the Quarterly Dinner Read More »

[portfolio_slideshow]

Preparations began today for the November Chef’s Dinner at Café Presse with the arrival of an entire half hog from Pure Country Pork in Ephrata.  The dinner, which is on Wednesday November 8, 2017, features a menu that makes use the whole spectrum of pig parts. This afternoon, artisan butcher Darron Marzolf will be showing

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Our Suppliers

Villa Jerada

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All the olive oils we use at Le Pichet and Café Presse are supplied by our friends at Seattle based Villa Jerada.  Mehdi Boujrada, the brains behind Villa Jerada, imports organic olive oils from Morocco that happen to be produced by the Aquallal family, who are neighbors of Mahdi’s family there.  Sold under the Atlas

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[portfolio_slideshow]

All the olive oils we use at Le Pichet and Café Presse are supplied by our friends at Seattle based Villa Jerada.  Mehdi Boujrada, the brains behind Villa Jerada, imports organic olive oils from Morocco that happen to be produced by the Aquallal family, who are neighbors of Mahdi’s family there.  Sold under the Atlas

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Wine

M de Pentes de Barène

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  In May of 2017, I wrote a post about a wonderful visit we had to Domaine les Pentes de Barène in Tursan, an tiny wine growing region in the SW of France.  I mentioned that our host, Gaelle Vergnes, had given us two bottles from their first ever bottling of a sweet wine, which

M de Pentes de Barène Read More »

[portfolio_slideshow]

  In May of 2017, I wrote a post about a wonderful visit we had to Domaine les Pentes de Barène in Tursan, an tiny wine growing region in the SW of France.  I mentioned that our host, Gaelle Vergnes, had given us two bottles from their first ever bottling of a sweet wine, which

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Le Pichet

Fête de Beaujolais Nouveau at Le Pichet

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Please join us for our annual Fête de Beaujolais Nouveau at Le Pichet. Always the 3rd Thursday in November, 11/16 starting at 6pm No Cover Charge, No Reservations, Everyone is Welcome!

Fête de Beaujolais Nouveau at Le Pichet Read More »

[portfolio_slideshow]

Please join us for our annual Fête de Beaujolais Nouveau at Le Pichet. Always the 3rd Thursday in November, 11/16 starting at 6pm No Cover Charge, No Reservations, Everyone is Welcome!

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