Author name: Jim

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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 […]

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[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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Fish and seafood

Grilled Washington Sardine with dill-caper potato salad

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This summer dish is a perfect way to use the fresh local sardines that are available from late June through September here in Seattle….in fact it is currently on the menu at Cafe Presse (summer 2014).  Fresh sardines are not only very good for you, during the season they are also very inexpensive. While on

Grilled Washington Sardine with dill-caper potato salad Read More »

[portfolio_slideshow]

This summer dish is a perfect way to use the fresh local sardines that are available from late June through September here in Seattle….in fact it is currently on the menu at Cafe Presse (summer 2014).  Fresh sardines are not only very good for you, during the season they are also very inexpensive. While on

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Stuff

Early Fall dishes on the menu at Le Pichet

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Although it still seems like Summer in Seattle, Fall has come to the farm tables in the Pike Place Market.  Here are some new dishes recently added to the menu at Le Pichet that reflect the arrival of Fall produce.  And you can check out the entire menu on our website.

Early Fall dishes on the menu at Le Pichet Read More »

[portfolio_slideshow]

Although it still seems like Summer in Seattle, Fall has come to the farm tables in the Pike Place Market.  Here are some new dishes recently added to the menu at Le Pichet that reflect the arrival of Fall produce.  And you can check out the entire menu on our website.

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Stuff

We’re open Labor Day Weekend

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Cafe Presse and Le Pichet will both be open regular hours Labor Day Weekend, including Monday September 1, 2014. Le Pichet open 8am to midnght everyday Cafe Presse open 7am to 2am everdaty

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[portfolio_slideshow]

Cafe Presse and Le Pichet will both be open regular hours Labor Day Weekend, including Monday September 1, 2014. Le Pichet open 8am to midnght everyday Cafe Presse open 7am to 2am everdaty

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Le Pichet

Join Le Pichet at the 1900 1st Ave Block Party

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Come by and see us at the  “1900 1st Ave Block Party”, Sunday August 10 from 1 to 5pm.  We will be selling taste-sized samples of a special Market inspired dish at our curbside stand, with 100% of the price going directly to support the Pike Place Market Clinic. Sneak Peak at our dish: “Chilled

Join Le Pichet at the 1900 1st Ave Block Party Read More »

[portfolio_slideshow]

Come by and see us at the  “1900 1st Ave Block Party”, Sunday August 10 from 1 to 5pm.  We will be selling taste-sized samples of a special Market inspired dish at our curbside stand, with 100% of the price going directly to support the Pike Place Market Clinic. Sneak Peak at our dish: “Chilled

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Savory Dishes

Falafels

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The recipe that we use at Le Pichet and Cafe Presse for falafel owes a lot to Claudia Rodin’s seminal cookbook, A Book of Middle Eastern Food. This recipe will make enough to feed 8 people generously.

Falafels Read More »

[portfolio_slideshow]

The recipe that we use at Le Pichet and Cafe Presse for falafel owes a lot to Claudia Rodin’s seminal cookbook, A Book of Middle Eastern Food. This recipe will make enough to feed 8 people generously.

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Food in the News

New poultry inspection rules at Dept of Agriculture

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According to a July 31, 2014 article in the New York Times, the US Department of Agriculture has just released new rules for inspections during processing of poultry.  Couple o’ highlights: 1)  Poultry processing plants will now be responsible for inspecting themselves. 2)  New rules would set the maximum speed of processing lines at inspection

New poultry inspection rules at Dept of Agriculture Read More »

[portfolio_slideshow]

According to a July 31, 2014 article in the New York Times, the US Department of Agriculture has just released new rules for inspections during processing of poultry.  Couple o’ highlights: 1)  Poultry processing plants will now be responsible for inspecting themselves. 2)  New rules would set the maximum speed of processing lines at inspection

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Stuff

Let us do the cooking.

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Too hot to turn on the oven at home?  Let us cook a chicken for you, to enjoy either here at Café Presse or to take to “chez vous”.  You can choose a cold half-chicken served with mayonnaise and a summer salad  or a whole chicken roasted to order for you, with or without pommes

Let us do the cooking. Read More »

[portfolio_slideshow]

Too hot to turn on the oven at home?  Let us cook a chicken for you, to enjoy either here at Café Presse or to take to “chez vous”.  You can choose a cold half-chicken served with mayonnaise and a summer salad  or a whole chicken roasted to order for you, with or without pommes

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