Last Thursday, Cafe Presse chef de cuisine Dre Neeley rolled out his Winter menu for 2015. Here are some photos of the new dishes. Hope you will come by soon to give them a try.
Cafe Presse winter 2015 menu Read More »
Last Thursday, Cafe Presse chef de cuisine Dre Neeley rolled out his Winter menu for 2015. Here are some photos of the new dishes. Hope you will come by soon to give them a try.
On the borderline between the 11th and 12 arrondissements and to the east of the Bastille is a neighborhood that is referred to alternately by reference to its main thoroughfare (the Faubourg Saint-Antoine) or its metro stop (Ledru Rollin), or, as often as not, by its market, the Marché d’Aligre. Which makes sense, because the
Marché d’Aligre / Marché Couvert Beauvau, Paris Read More »
On the borderline between the 11th and 12 arrondissements and to the east of the Bastille is a neighborhood that is referred to alternately by reference to its main thoroughfare (the Faubourg Saint-Antoine) or its metro stop (Ledru Rollin), or, as often as not, by its market, the Marché d’Aligre. Which makes sense, because the
What: “Garbure Béarnaise Workshop” Cooking Class and Supper presented by Chef James Drohman (each session limited to 16 students) When: Three different sessions of this class will be offered: Saturday January 24, 2015, 12:noon to 3:30pm or Tuesday January 27, 2015, 6pm to 9:30pm or Saturday January 31, 2015, 4pm to 7:30pm Location: the
Still a few places left for January Classes Read More »
What: “Garbure Béarnaise Workshop” Cooking Class and Supper presented by Chef James Drohman (each session limited to 16 students) When: Three different sessions of this class will be offered: Saturday January 24, 2015, 12:noon to 3:30pm or Tuesday January 27, 2015, 6pm to 9:30pm or Saturday January 31, 2015, 4pm to 7:30pm Location: the
Special at Cafe Presse today: Garbure Béarnaise One of the iconic dishes of the cooking of southwestern France, a garbure is, at its base, a peasant stew of white beans and winter vegetables. Regional variations abound (Landaise? Gasconne?) but in the Béarn, garbure is enriched with duck fat, duck and pork confits, panchetta (ventreche de
Garbure Béarnaise at Café Presse Read More »
Special at Cafe Presse today: Garbure Béarnaise One of the iconic dishes of the cooking of southwestern France, a garbure is, at its base, a peasant stew of white beans and winter vegetables. Regional variations abound (Landaise? Gasconne?) but in the Béarn, garbure is enriched with duck fat, duck and pork confits, panchetta (ventreche de
Reserve now for New Year’s Eve Read More »
According to Ballotpedia, Oregon’s Initiative 92, which would have required labeling of certain foods that are produced with or contain genetically modified ingredients, was narrowly defeated on November 4. 2014. However, the final margin of defeat was only 809 votes, so the measure will go to an automatic recount which could begin as early as
Oregon GMO Labeling headed to a recount Read More »
According to Ballotpedia, Oregon’s Initiative 92, which would have required labeling of certain foods that are produced with or contain genetically modified ingredients, was narrowly defeated on November 4. 2014. However, the final margin of defeat was only 809 votes, so the measure will go to an automatic recount which could begin as early as
Now at Café Presse and Le Pichet…our house made Vin Chaud. Vin chaud is the hot mulled wine of France, traditionally served during the Holidays and any time that its cold and damp out. I worked under a chef in Paris who would grab onto the slightest sneeze or sniffle from anyone in the kitchen
Vin Chaud for the Holidays Read More »
Now at Café Presse and Le Pichet…our house made Vin Chaud. Vin chaud is the hot mulled wine of France, traditionally served during the Holidays and any time that its cold and damp out. I worked under a chef in Paris who would grab onto the slightest sneeze or sniffle from anyone in the kitchen
What: Cooking demonstration and tasting by Le Pichet and Cafe Presse Executive Chef Jim Drohman When: Saturday, December 06, 2014 from 11am to 12 noon Where: The new show kitchen in the Pike Place Market Atrium Please join Chef Jim Drohman for a cooking demonstration in the Pike Place Market Atrium kitchen on Saturday, December
Chef Jim Drohman cooking demo in the Market Atrium Read More »
What: Cooking demonstration and tasting by Le Pichet and Cafe Presse Executive Chef Jim Drohman When: Saturday, December 06, 2014 from 11am to 12 noon Where: The new show kitchen in the Pike Place Market Atrium Please join Chef Jim Drohman for a cooking demonstration in the Pike Place Market Atrium kitchen on Saturday, December
I highly recommend the recent New York Times article by Mark Bittman entitled “Dont ask how to feed the 9 billion”. In the article and during a subsequent talk he gave at the New York Times sponsored “Food for Tomorrow” conference, Bittman simply and clearly debunks the myth that only industrial agriculture can feed the
Hunger is a poverty problem Read More »
I highly recommend the recent New York Times article by Mark Bittman entitled “Dont ask how to feed the 9 billion”. In the article and during a subsequent talk he gave at the New York Times sponsored “Food for Tomorrow” conference, Bittman simply and clearly debunks the myth that only industrial agriculture can feed the