Author name: Jim

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Cafe Presse named top 10 places in the U.S. to watch the World Cup

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Thanks to Flipkey.com / Trip Advisor for including Cafe Presse on their recent list of “10 Best Sports Bars in the U.S. to watch the World Cup”.  Not sure, but Cafe Presse may be the only French bar / cafe to make the list… Cafe Presse will be showing every minute of every match of […]

Cafe Presse named top 10 places in the U.S. to watch the World Cup Read More »

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Thanks to Flipkey.com / Trip Advisor for including Cafe Presse on their recent list of “10 Best Sports Bars in the U.S. to watch the World Cup”.  Not sure, but Cafe Presse may be the only French bar / cafe to make the list… Cafe Presse will be showing every minute of every match of

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Great Ideas

“Goal: An Incredible Journey” has a Kickstarter Campaign

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A new soccer documentary that followed the US Women’s team to the 2013 Homeless World Cup is looking to raise funds to complete post production and get the film out to the world.  The director, Micha X. Peled, of San Francisco-based Teddy Bear Films, is a documentary film maker whose previous work work has been

“Goal: An Incredible Journey” has a Kickstarter Campaign Read More »

[portfolio_slideshow]

A new soccer documentary that followed the US Women’s team to the 2013 Homeless World Cup is looking to raise funds to complete post production and get the film out to the world.  The director, Micha X. Peled, of San Francisco-based Teddy Bear Films, is a documentary film maker whose previous work work has been

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Stuff

Sausage Making Workshop photos

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Yesterday’s Sausage Making Workshop was a ton of fun with the added bonus that we all got to eat a lot of great sausages after the work was finished.  Here are a few photos of the event.  And if you are interested in being on the mailing list for upcoming classes, please email me at

Sausage Making Workshop photos Read More »

[portfolio_slideshow]

Yesterday’s Sausage Making Workshop was a ton of fun with the added bonus that we all got to eat a lot of great sausages after the work was finished.  Here are a few photos of the event.  And if you are interested in being on the mailing list for upcoming classes, please email me at

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Better Know a Cheese

Chevrot and mini chevrot

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From: Charente-Poitou, south of the Loire valley on  the Atlantic coast of France. Made By:  Cooperative Sevre-et-Belle Milk: Another example of a cheese made with raw milk in France but with pasteurized milk for export, as the US does not allow the importation of raw milk cheeses aged less than 60 days (and even those

Chevrot and mini chevrot Read More »

[portfolio_slideshow]

From: Charente-Poitou, south of the Loire valley on  the Atlantic coast of France. Made By:  Cooperative Sevre-et-Belle Milk: Another example of a cheese made with raw milk in France but with pasteurized milk for export, as the US does not allow the importation of raw milk cheeses aged less than 60 days (and even those

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Better Know a Cheese

Get ready to Better Know a Cheese

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Do you love cheese?  Do you wonder how your lactose-intolerant friends find the courage to carry on day after day?  Do you consider it a good thing that handling a well aged Saint-Nectare or Reblochon makes your hands reek for the rest of the day?  When you stand in front of a well-stocked cheese counter

Get ready to Better Know a Cheese Read More »

[portfolio_slideshow]

Do you love cheese?  Do you wonder how your lactose-intolerant friends find the courage to carry on day after day?  Do you consider it a good thing that handling a well aged Saint-Nectare or Reblochon makes your hands reek for the rest of the day?  When you stand in front of a well-stocked cheese counter

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Stuff

A favorite Paris restaurant

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I was very happy to read the recent Pete Wells article in the New York Times about Paris restaurant Arpege and its chef – owner Alain Passard.   Arpege has been the setting for some of the most memorable meals of my life, and is the only 3-star Michelin restaurant where I have eaten more than

A favorite Paris restaurant Read More »

[portfolio_slideshow]

I was very happy to read the recent Pete Wells article in the New York Times about Paris restaurant Arpege and its chef – owner Alain Passard.   Arpege has been the setting for some of the most memorable meals of my life, and is the only 3-star Michelin restaurant where I have eaten more than

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That’s “P-R-E-S-S-E”

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Thank you Q13, the local Fox affiliated channel here in Seattle, for a nice mention in an article on their website entitled “Top 5 chill bars on Capitol Hill you have to try”.  Of course we always appreciate a good word, but it is extra nice when they spell our name correctly.

That’s “P-R-E-S-S-E” Read More »

[portfolio_slideshow]

Thank you Q13, the local Fox affiliated channel here in Seattle, for a nice mention in an article on their website entitled “Top 5 chill bars on Capitol Hill you have to try”.  Of course we always appreciate a good word, but it is extra nice when they spell our name correctly.

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Cafe Presse

May 2014 Corner Table Dinner

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What: Family-style dinner at Café Presse When: Tuesday May 27, 2014, 6:30pm Where: The back room at Cafe Presse The menu for the May 2014 Corner Table  will feature aVegetarian Menu (at least for vegetarians who are egg friendly).  And for those who indulge in fish, there is an option to satisfy you as well.

May 2014 Corner Table Dinner Read More »

[portfolio_slideshow]

What: Family-style dinner at Café Presse When: Tuesday May 27, 2014, 6:30pm Where: The back room at Cafe Presse The menu for the May 2014 Corner Table  will feature aVegetarian Menu (at least for vegetarians who are egg friendly).  And for those who indulge in fish, there is an option to satisfy you as well.

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Stuff

Le Pichet new dishes

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Last week, Le Pichet executive chef Jack Spiess added new dishes to the menu that make use of the wonderful spring product that is beginning to arrive.  Look for green garlic, scallions, ramps, asparagus and more.  Check out these photos or see our full menu:

Le Pichet new dishes Read More »

[portfolio_slideshow]

Last week, Le Pichet executive chef Jack Spiess added new dishes to the menu that make use of the wonderful spring product that is beginning to arrive.  Look for green garlic, scallions, ramps, asparagus and more.  Check out these photos or see our full menu:

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Cafe Presse

Be a part of “Check, Please” filming at Café Presse

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Café  Presse has been picked to be a part of the new season of “Check, Please” on KCTS, Seattle’s PBS station. If you haven’t seen the show before, basically it works like this: Three local food lovers are picked to be featured.  They each nominate their favorite dining spot and then they each eat at

Be a part of “Check, Please” filming at Café Presse Read More »

[portfolio_slideshow]

Café  Presse has been picked to be a part of the new season of “Check, Please” on KCTS, Seattle’s PBS station. If you haven’t seen the show before, basically it works like this: Three local food lovers are picked to be featured.  They each nominate their favorite dining spot and then they each eat at

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