Author name: Jim

Cafe Presse

March 2014 Corner Table Menu

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What: Family-style dinner at Café Presse When: Tuesday March 25, 2014, 6:30pm Where: The back room at Cafe Presse The menu for the Marche 2014 Corner Table is complete!  The next Corner Table dinner at Café Presse is scheduled for Tuesday March 25, 2014 at 6:30pm.  Space is limited and by reservation only so call […]

March 2014 Corner Table Menu Read More »

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What: Family-style dinner at Café Presse When: Tuesday March 25, 2014, 6:30pm Where: The back room at Cafe Presse The menu for the Marche 2014 Corner Table is complete!  The next Corner Table dinner at Café Presse is scheduled for Tuesday March 25, 2014 at 6:30pm.  Space is limited and by reservation only so call

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Stuff

Seattle Times recommends happy hour at Cafe Presse

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The Seattle Times calls Vin Expresse, Cafe Presse’s Paris-style happy hour “the best kept Happy Hour secret on Capitol Hill”…read  the article here.

Seattle Times recommends happy hour at Cafe Presse Read More »

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The Seattle Times calls Vin Expresse, Cafe Presse’s Paris-style happy hour “the best kept Happy Hour secret on Capitol Hill”…read  the article here.

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Stuff

Tapping off some vinegar at Le Pichet

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Finally, after many days of waiting, the red wine vinegar in our barrel at Le Pichet is ready for use. As described in an earlier post, last October we started a batch of vinegar using an old 3o liter oak Beaujolais Nouveau barrel as the receptacle.   Since then we have patiently added more wine (mostly

Tapping off some vinegar at Le Pichet Read More »

[portfolio_slideshow]

Finally, after many days of waiting, the red wine vinegar in our barrel at Le Pichet is ready for use. As described in an earlier post, last October we started a batch of vinegar using an old 3o liter oak Beaujolais Nouveau barrel as the receptacle.   Since then we have patiently added more wine (mostly

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Le Pichet

Valentines Treats at Le Pichet

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Looking for a sweet gift for you Valentine? Le Pichet also has bags of our salted butter caramels wrapped and ready for giving. Unfortunately, all our dinner reservations on Valentines day at Le Pichet have been taken.  However, there are still a few tables available for dinner on Saturday and Sunday;  call right away if

Valentines Treats at Le Pichet Read More »

[portfolio_slideshow]

Looking for a sweet gift for you Valentine? Le Pichet also has bags of our salted butter caramels wrapped and ready for giving. Unfortunately, all our dinner reservations on Valentines day at Le Pichet have been taken.  However, there are still a few tables available for dinner on Saturday and Sunday;  call right away if

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Stuff

Cafe Presse for Valentine’s Day

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Cafe Presse still has a few dinner reservations available for Valentine’s Day, Friday February 14, 2014.  With the big day happening on a Friday, tables around town are sure to be packed, so call now to make your reservation. And if you are looking for something sweet for your sweetie, Cafe Presse is also offering

Cafe Presse for Valentine’s Day Read More »

[portfolio_slideshow]

Cafe Presse still has a few dinner reservations available for Valentine’s Day, Friday February 14, 2014.  With the big day happening on a Friday, tables around town are sure to be packed, so call now to make your reservation. And if you are looking for something sweet for your sweetie, Cafe Presse is also offering

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Events

Catch me Live on KCTS Saturday February 8

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Just a quick heads up that I will be doing a live cooking demonstrations this Saturday, February 8, 2013 on KCTS Cooks:  Chef’s Secrets on channel 9 from 11am to 3pm.  The show will feature restaurant chefs from around Washington, preparing some of their favorite dishes. I will be cooking a dish that we are

Catch me Live on KCTS Saturday February 8 Read More »

[portfolio_slideshow]

Just a quick heads up that I will be doing a live cooking demonstrations this Saturday, February 8, 2013 on KCTS Cooks:  Chef’s Secrets on channel 9 from 11am to 3pm.  The show will feature restaurant chefs from around Washington, preparing some of their favorite dishes. I will be cooking a dish that we are

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Cafe Presse

February 2014 Corner Table Dinner at Cafe Presse

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What: Family-style dinner at Café Presse When: Tuesday February 25, 2014, 6:30pm Where: The back room at Cafe Presse The menu for the February 2014 Corner Table is complete!  The next Corner Table dinner at Café Presse is scheduled for Tuesday February 25, 2014 at 6:30pm.  Space is limited and by reservation only so call

February 2014 Corner Table Dinner at Cafe Presse Read More »

[portfolio_slideshow]

What: Family-style dinner at Café Presse When: Tuesday February 25, 2014, 6:30pm Where: The back room at Cafe Presse The menu for the February 2014 Corner Table is complete!  The next Corner Table dinner at Café Presse is scheduled for Tuesday February 25, 2014 at 6:30pm.  Space is limited and by reservation only so call

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France

Fete de Bixentxo, Ciboure

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The Basque fishing port of Ciboure is only minutes from the French border with Spain, on the bay of Biscay.  Because it has no sandy beaches, it has remained an active fishing port and a sleepy neighbor to big sister Saint-Jean-de-Luz, the Belle Époque  beach resort across the harbor. Each year during January, however,  Ciboure

Fete de Bixentxo, Ciboure Read More »

[portfolio_slideshow]

The Basque fishing port of Ciboure is only minutes from the French border with Spain, on the bay of Biscay.  Because it has no sandy beaches, it has remained an active fishing port and a sleepy neighbor to big sister Saint-Jean-de-Luz, the Belle Époque  beach resort across the harbor. Each year during January, however,  Ciboure

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Stuff

Cauliflower gratin

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Having purchased a fat cauliflower in the market, our evening meal featured a gratin of cauliflower served with pan seared pork chops.  However, I can’t claim that this was  exactly a “market inspiration”.  Instead, the idea came from an email from renowned Seattle food journalist Nancy Leson, who is preparing an article on crème fraiche

Cauliflower gratin Read More »

[portfolio_slideshow]

Having purchased a fat cauliflower in the market, our evening meal featured a gratin of cauliflower served with pan seared pork chops.  However, I can’t claim that this was  exactly a “market inspiration”.  Instead, the idea came from an email from renowned Seattle food journalist Nancy Leson, who is preparing an article on crème fraiche

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