Author name: Jim

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Escargot a little too local

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In Orthez, I took this photo of a local snail making his way across a rain-soaked bench.  If I was a more industrious sort, I would have captured this specimen, fed him on organic veggies, and kept him in captivity for a week to allow any toxins to flush out of his system, then simmered […]

Escargot a little too local Read More »

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In Orthez, I took this photo of a local snail making his way across a rain-soaked bench.  If I was a more industrious sort, I would have captured this specimen, fed him on organic veggies, and kept him in captivity for a week to allow any toxins to flush out of his system, then simmered

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Stuff

Tête de Porc at Café Presse

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Cafe Presse chef de cuisine Dre Neely is once again doing one of his favorite projects:  making tête de porc.  Thats pigs head to you and me.  Tête de porc, however, is not the same as other, more well known uses of head, like terrine de tête or  fromage de tête.  Both of these two

Tête de Porc at Café Presse Read More »

[portfolio_slideshow]

Cafe Presse chef de cuisine Dre Neely is once again doing one of his favorite projects:  making tête de porc.  Thats pigs head to you and me.  Tête de porc, however, is not the same as other, more well known uses of head, like terrine de tête or  fromage de tête.  Both of these two

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Stuff

New dessert menu at Cafe Presse

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  Last Thursday at Cafe Presse, Pastry Chef Allyson Lanter rolled out new spring desserts to match our spring dinner menu.  Spring is an in-between time for desserts, when winter apples, and pears are gone, citrus and tropical fruits are waning but summer berries are not yet here.  We have decided to take advantage of

New dessert menu at Cafe Presse Read More »

[portfolio_slideshow]

  Last Thursday at Cafe Presse, Pastry Chef Allyson Lanter rolled out new spring desserts to match our spring dinner menu.  Spring is an in-between time for desserts, when winter apples, and pears are gone, citrus and tropical fruits are waning but summer berries are not yet here.  We have decided to take advantage of

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Stuff

Le Pichet de Paris

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Here is a nice photo sent to us from Paris by a good friend mine.  Located in Paris’s 8th arrondissement, this Le Pichet (de Paris) obviously has no relation to our own Seattle Le Pichet, except for the shared name. It is a true that, when traveling in France, restaurants named Le Pichet seem to

Le Pichet de Paris Read More »

[portfolio_slideshow]

Here is a nice photo sent to us from Paris by a good friend mine.  Located in Paris’s 8th arrondissement, this Le Pichet (de Paris) obviously has no relation to our own Seattle Le Pichet, except for the shared name. It is a true that, when traveling in France, restaurants named Le Pichet seem to

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Stuff

New dishes for Café Presse Spring menu

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Local asparagus, oil-poached albacore tuna, fingerling potatoes and creamy garlic-caper vinaigrette. This week, Cafe Presse chef de cuisine Dre Neeley rolled out the new menu for Spring 2015.  As always, the first day of the new menu included two menu tastings that allowed the entire staff to sample the new dishes. Here are photos of

New dishes for Café Presse Spring menu Read More »

[portfolio_slideshow]

Local asparagus, oil-poached albacore tuna, fingerling potatoes and creamy garlic-caper vinaigrette. This week, Cafe Presse chef de cuisine Dre Neeley rolled out the new menu for Spring 2015.  As always, the first day of the new menu included two menu tastings that allowed the entire staff to sample the new dishes. Here are photos of

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Pantry

Tomato Chutney

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This recipe is a great way to use up extra tomatoes when the garden is giving more than you can use.  You can preserve the finished chutney in jars in the Fall to have chutney all year round. It is also a good way to use plain preserved tomatoes in juice when fresh tomatoes are

Tomato Chutney Read More »

[portfolio_slideshow]

This recipe is a great way to use up extra tomatoes when the garden is giving more than you can use.  You can preserve the finished chutney in jars in the Fall to have chutney all year round. It is also a good way to use plain preserved tomatoes in juice when fresh tomatoes are

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Cafe Presse

Café Presse Tops Seattle Restaurant Week for Value

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MARDI PRIX FIXE MENU AVAILABLE SUNDAY TO THURSDAY DURING SEATTLE RESTAURANT WEEK What:  A fixed price menu with your choice of 2 or 3 courses at a great price When: Normally, only on Tuesday, but between April 12 -23, 2015, available Sunday to Thursday  from 11am to 10pm Where:  Café Presse of course! Mardi Prix

Café Presse Tops Seattle Restaurant Week for Value Read More »

[portfolio_slideshow]

MARDI PRIX FIXE MENU AVAILABLE SUNDAY TO THURSDAY DURING SEATTLE RESTAURANT WEEK What:  A fixed price menu with your choice of 2 or 3 courses at a great price When: Normally, only on Tuesday, but between April 12 -23, 2015, available Sunday to Thursday  from 11am to 10pm Where:  Café Presse of course! Mardi Prix

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Cafe Presse

Café Presse Spring menu starts April 9th

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Thought you might like to know:  Café Presse chef de cuisine Dre Neeley will roll out his new Spring 2015 menu on Thursday, April 9. Asparagus, watercress, spring onions and garlic, escarole, leeks and morels are just some of the spring produce ready to make their appearance.  On the meatier side, look for quail, spicy

Café Presse Spring menu starts April 9th Read More »

[portfolio_slideshow]

Thought you might like to know:  Café Presse chef de cuisine Dre Neeley will roll out his new Spring 2015 menu on Thursday, April 9. Asparagus, watercress, spring onions and garlic, escarole, leeks and morels are just some of the spring produce ready to make their appearance.  On the meatier side, look for quail, spicy

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Cafe Presse | Le Pichet

Save the date for Dining Out for Life 2015

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Mark your calendar:    Dining Out for Life 2015 is on Thursday April 30.  That’s when you can help support the Lifelong Aids Alliance and the great work they do, simply by dining out at one simply by of the many participating restaurants. As always, both Le Pichet and Café Presse will be donating 30% of

Save the date for Dining Out for Life 2015 Read More »

[portfolio_slideshow]

Mark your calendar:    Dining Out for Life 2015 is on Thursday April 30.  That’s when you can help support the Lifelong Aids Alliance and the great work they do, simply by dining out at one simply by of the many participating restaurants. As always, both Le Pichet and Café Presse will be donating 30% of

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Savory Dishes

Axoa d’Espelette

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This version of the classic veal and beef based specialty of the Basque countries is named for the town of  Espelette, which produces the famous ground chile powder that is one of the trademarks of Basque cooking.  In Espelette, the Axoa is made with ground meat, in contrast to other versions that call for the

Axoa d’Espelette Read More »

[portfolio_slideshow]

This version of the classic veal and beef based specialty of the Basque countries is named for the town of  Espelette, which produces the famous ground chile powder that is one of the trademarks of Basque cooking.  In Espelette, the Axoa is made with ground meat, in contrast to other versions that call for the

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