Author name: Jim

Stuff

Don’t turn on the oven

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The weather report in Seattle is for  today calls for temperatures in the high 80’s, which for a Seattle native means something like a heatwave (that’s right, I am a hot weather wimp). Here’s a stay cool tip that I plan to follow myself this afternoon:  Instead of heating the whole house by cooking, order […]

Don’t turn on the oven Read More »

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The weather report in Seattle is for  today calls for temperatures in the high 80’s, which for a Seattle native means something like a heatwave (that’s right, I am a hot weather wimp). Here’s a stay cool tip that I plan to follow myself this afternoon:  Instead of heating the whole house by cooking, order

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Cafe Presse

August 2013 Corner Table Menu

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What: Family-style dinner at Cafe Presse When: Tuesday August 27, 2013 6:30pm Where: The back room at Cafe Presse The menu for the August Corner Table is complete!  The next Corner Table dinner at Cafe Presse is scheduled for Tuesday August 27, 2013 at 6:30pm.  Space is limited and by reservation only so call today

August 2013 Corner Table Menu Read More »

[portfolio_slideshow]

What: Family-style dinner at Cafe Presse When: Tuesday August 27, 2013 6:30pm Where: The back room at Cafe Presse The menu for the August Corner Table is complete!  The next Corner Table dinner at Cafe Presse is scheduled for Tuesday August 27, 2013 at 6:30pm.  Space is limited and by reservation only so call today

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Events

Cooking Demo today at 2pm

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If you are anywhere near the Pike Place Market today, Sunday August 4, 2013, would be pleased to have you drop by the Chef Demonstration Booth today between 2 and 3pm for a cooking demonstration give jointly by myself and Le Pichet Chef de Cuisine Jack Spiess. Here’s what we will be cooking: “Roasted beet

Cooking Demo today at 2pm Read More »

[portfolio_slideshow]

If you are anywhere near the Pike Place Market today, Sunday August 4, 2013, would be pleased to have you drop by the Chef Demonstration Booth today between 2 and 3pm for a cooking demonstration give jointly by myself and Le Pichet Chef de Cuisine Jack Spiess. Here’s what we will be cooking: “Roasted beet

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Savory Dishes

Clams simmered with creamy clam fumet, sweet corn, bacon and basil

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This dish is currently on the menu at Cafe Presse (summer 2013).  Clams, unlike mussels, stay firm and delicious all summer long in cool Northwest waters, making possible this summer-y combination of ingredients.

Clams simmered with creamy clam fumet, sweet corn, bacon and basil Read More »

[portfolio_slideshow]

This dish is currently on the menu at Cafe Presse (summer 2013).  Clams, unlike mussels, stay firm and delicious all summer long in cool Northwest waters, making possible this summer-y combination of ingredients.

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Cafe Presse

Still places left for the July Corner Table

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Just a heads up that there are still places left for next Tuesday’s Corner Table at Cafe Presse.  Grab some friend and come by…it really is a good time. July 2013 Corner Table Dinner   Tuesday July 30, 6:30pm  Check out this earlier post for more info about the menu. Reservations:  206 709-7674

Still places left for the July Corner Table Read More »

[portfolio_slideshow]

Just a heads up that there are still places left for next Tuesday’s Corner Table at Cafe Presse.  Grab some friend and come by…it really is a good time. July 2013 Corner Table Dinner   Tuesday July 30, 6:30pm  Check out this earlier post for more info about the menu. Reservations:  206 709-7674

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Events

Cooking Demonstration in the Pike Place Market

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What:  Cooking demonstration and tasting by Le Pichet and Cafe Presse Executive Chef Jim Drohman and Chef de Cuisine Jack Spiess, as part of the Chefs on the Cobblestones series When:  Sunday August 04 and Sunday August 25, both from 2pm to 3pm Where:  The Pike Place Market demonstration stand, the corner of Pike Place

Cooking Demonstration in the Pike Place Market Read More »

[portfolio_slideshow]

What:  Cooking demonstration and tasting by Le Pichet and Cafe Presse Executive Chef Jim Drohman and Chef de Cuisine Jack Spiess, as part of the Chefs on the Cobblestones series When:  Sunday August 04 and Sunday August 25, both from 2pm to 3pm Where:  The Pike Place Market demonstration stand, the corner of Pike Place

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Desserts and Sweets

Tourte aux blettes – sweet green chard and apple tart

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This unusual dessert can be found in pastry shops in the city of  Nice and throughout the Cote d’Azur.  Although the idea of green chard in a dessert may seem strange, its pairing with raisins and pine nuts is typical Nicoise cooking. About 8 portions

Tourte aux blettes – sweet green chard and apple tart Read More »

[portfolio_slideshow]

This unusual dessert can be found in pastry shops in the city of  Nice and throughout the Cote d’Azur.  Although the idea of green chard in a dessert may seem strange, its pairing with raisins and pine nuts is typical Nicoise cooking. About 8 portions

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Cafe Presse

Additional Convesations Planned on GMO Labeling

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Last month, Cafe Presse hosted a Conversation about I522, the proposed Washington State initiative that would mandate labeling  of foods containing genetically engineered ingredients (also known as GMO’s or genetically modified organisms).  This meeting was attended by a full house of people interested in learning more about the impacts of I522. Because of the great

Additional Convesations Planned on GMO Labeling Read More »

[portfolio_slideshow]

Last month, Cafe Presse hosted a Conversation about I522, the proposed Washington State initiative that would mandate labeling  of foods containing genetically engineered ingredients (also known as GMO’s or genetically modified organisms).  This meeting was attended by a full house of people interested in learning more about the impacts of I522. Because of the great

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