Author name: Jim

Cafe Presse

Cafe 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 October 19 and30, available Sunday to Thursday  from 11am to 10pm Where:  Café Presse of course! Mardi Prix Fixe […]

Cafe Presse tops Seattle Restaurant Week for value Read More »

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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 October 19 and30, available Sunday to Thursday  from 11am to 10pm Where:  Café Presse of course! Mardi Prix Fixe

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Pantry

Red Muscat grape jam

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This jam, made with Muscat grapes that have a slightly more lively acid profile than most table grapes, is a great foil for well aged goat cheeses.  This recipe makes about 12 half pint jars of jam.

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This jam, made with Muscat grapes that have a slightly more lively acid profile than most table grapes, is a great foil for well aged goat cheeses.  This recipe makes about 12 half pint jars of jam.

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Stuff

..and if life gives you grapes…

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Fall in the Béarn is different than any weather I have experienced before.  Sure there is rain, even violent rain,  but there are also interludes of intense golden sunlight and clear blue skies between the towering storm clouds.  And the temperature jumps between 85 and 60 degrees as the fronts pass quickly over in succession. 

..and if life gives you grapes… Read More »

[portfolio_slideshow]

Fall in the Béarn is different than any weather I have experienced before.  Sure there is rain, even violent rain,  but there are also interludes of intense golden sunlight and clear blue skies between the towering storm clouds.  And the temperature jumps between 85 and 60 degrees as the fronts pass quickly over in succession. 

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France

Petite Dejeuner in the Béarn

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When arriving in Orthez, our first stop, even before our house, is always our favorite  dairy,  Ferme Lait P’tit Béarnais.  A couple miles up the road from our house, this family-run organic farm features the output of their small troupe of 20 or so of the local tawny brown Bearnaise cows;  raw milk, sometime still

Petite Dejeuner in the Béarn Read More »

[portfolio_slideshow]

When arriving in Orthez, our first stop, even before our house, is always our favorite  dairy,  Ferme Lait P’tit Béarnais.  A couple miles up the road from our house, this family-run organic farm features the output of their small troupe of 20 or so of the local tawny brown Bearnaise cows;  raw milk, sometime still

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Cafe Presse

Mardi Prix Fixe to Debut this Tuesday

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Café Presse is proud to announce MARDI PRIX FIXE MENU Every Tuesday from 11am to 10pm What:  A fixed price menu with your choice of 2 or 3 courses at a great price When: Every Tuesday from 11am to 10pm, beginning October 7, 2014 Where:  Café Presse of course! Café Presse now offers a fixed

Mardi Prix Fixe to Debut this Tuesday Read More »

[portfolio_slideshow]

Café Presse is proud to announce MARDI PRIX FIXE MENU Every Tuesday from 11am to 10pm What:  A fixed price menu with your choice of 2 or 3 courses at a great price When: Every Tuesday from 11am to 10pm, beginning October 7, 2014 Where:  Café Presse of course! Café Presse now offers a fixed

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Stuff

Fall menu 2014 starts at Café Presse

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Chef de cuisine Dre Neely rolled out his Fall 2014 menu last Thursday, featuring dishes that  highlight Fall produce and flavors.  The menu also marks the return of seasonal favorites such as raw oysters on the half shell, and French onion soup. Here are some photos of the new dishes.  And check out the full

Fall menu 2014 starts at Café Presse Read More »

[portfolio_slideshow]

Chef de cuisine Dre Neely rolled out his Fall 2014 menu last Thursday, featuring dishes that  highlight Fall produce and flavors.  The menu also marks the return of seasonal favorites such as raw oysters on the half shell, and French onion soup. Here are some photos of the new dishes.  And check out the full

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Stuff

Fast Times at Café Presse

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If you were asking yourself “Hey, isn’t that Café Presse on the cover of last Friday’s Weekend Plus section of the Seattle Times”, why yes it is, thanks for noticing.  Check out the article from Friday October 3, 2014.

Fast Times at Café Presse Read More »

[portfolio_slideshow]

If you were asking yourself “Hey, isn’t that Café Presse on the cover of last Friday’s Weekend Plus section of the Seattle Times”, why yes it is, thanks for noticing.  Check out the article from Friday October 3, 2014.

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Stuff

Raw Milk Comte

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If you like cheese labels, or just like cheese, here is an interesting specimen…the label from a raw milk 12 month cave aged Comté.  Comté is sort of like a village designated gruyere, meaning it is one of the cheeses that fall broadly under the label “Gruyere” but comes from a smaller sub-area that has

Raw Milk Comte Read More »

[portfolio_slideshow]

If you like cheese labels, or just like cheese, here is an interesting specimen…the label from a raw milk 12 month cave aged Comté.  Comté is sort of like a village designated gruyere, meaning it is one of the cheeses that fall broadly under the label “Gruyere” but comes from a smaller sub-area that has

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Stuff

Fall dishes added to the menu at Le Pichet

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This week saw a number of new dishes added to the menu at Le Pichet by chef de cuisine Jack Spiess.  Check out the photos below, check out the menu, or come by and give them a try.

Fall dishes added to the menu at Le Pichet Read More »

[portfolio_slideshow]

This week saw a number of new dishes added to the menu at Le Pichet by chef de cuisine Jack Spiess.  Check out the photos below, check out the menu, or come by and give them a try.

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Stuff | Uncategorized

Meet “la Famille”

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The general knowledge in my family has always been that our Drohman ancestors came to America from the area along the border between southern Germany and northern Switzerland.  I remember as a kid always saying that our people were German.  However, in my head, this was all about something that had happened in the very 

Meet “la Famille” Read More »

[portfolio_slideshow]

The general knowledge in my family has always been that our Drohman ancestors came to America from the area along the border between southern Germany and northern Switzerland.  I remember as a kid always saying that our people were German.  However, in my head, this was all about something that had happened in the very 

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