Author name: Jim

Cafe Presse

Cafe Presse has an “In House” wine shop

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Big news at Cafe Presse;  we now have an in-house “wine shop”, which we call Vin Presse. Wine Director Joanne Herron says: “All bottles range from $8-$14, excellent values for every bottle on our restaurant wine list. We will  additionally be offering special seasonal selections.  This is a perfect match with our food-to-go, as well […]

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Big news at Cafe Presse;  we now have an in-house “wine shop”, which we call Vin Presse. Wine Director Joanne Herron says: “All bottles range from $8-$14, excellent values for every bottle on our restaurant wine list. We will  additionally be offering special seasonal selections.  This is a perfect match with our food-to-go, as well

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Cafe Presse | Le Pichet

Dining Out for Life 2013

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Mark your calendar for early for one of the funnest and most important fundraisers of the year. Dining Out for Life 2013 Thursday April 25, 2013 The concept behind Dining Out for Life, which is celebrating its 20th year in Seattle, is simple:  just eat out at any of a whole ton of participating restaurants, 

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Mark your calendar for early for one of the funnest and most important fundraisers of the year. Dining Out for Life 2013 Thursday April 25, 2013 The concept behind Dining Out for Life, which is celebrating its 20th year in Seattle, is simple:  just eat out at any of a whole ton of participating restaurants, 

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Cafe Presse | Uncategorized

Cafe Presse Spring Menu Starts Tuesday

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  The 2013 Spring menu at Cafe Presse begins this coming Tuesday, April 2rd at 9am. Its the time of the year when we bid “farewell” to winter favorites like Axoa, Raclette, Oysters and Soupe a l’oignon gratinée, and begin enjoying lighter fare for spring. This year’s menu will feature the bounty of the springtime

Cafe Presse Spring Menu Starts Tuesday Read More »

[portfolio_slideshow]

  The 2013 Spring menu at Cafe Presse begins this coming Tuesday, April 2rd at 9am. Its the time of the year when we bid “farewell” to winter favorites like Axoa, Raclette, Oysters and Soupe a l’oignon gratinée, and begin enjoying lighter fare for spring. This year’s menu will feature the bounty of the springtime

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Cafe Presse | Le Pichet

We are Open Easter Weekend.

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Cafe Presse and Le Pichet will be open regular hours over the Easter Weekend, March 30 to April 1, 2013. Cafe Presse is open everyday from 7am until 2am Le Pichet is open everyday from 8am until midnight For more information or reservations call: Le Pichet:  206.256.1499   Cafe Presse:  206.709.7674

We are Open Easter Weekend. Read More »

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Cafe Presse and Le Pichet will be open regular hours over the Easter Weekend, March 30 to April 1, 2013. Cafe Presse is open everyday from 7am until 2am Le Pichet is open everyday from 8am until midnight For more information or reservations call: Le Pichet:  206.256.1499   Cafe Presse:  206.709.7674

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Pantry

Olive walnut tapenade

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Tapenade is one of the archetypical condiments of the French region of Provence.  As with many regional specialties, there are as many versions of tapenade as there are cooks in Provence.  This version used 3 different varieties of olive, but the rich, earthy flavor given by the oil cured olives predominates.  If you plan to

Olive walnut tapenade Read More »

[portfolio_slideshow]

Tapenade is one of the archetypical condiments of the French region of Provence.  As with many regional specialties, there are as many versions of tapenade as there are cooks in Provence.  This version used 3 different varieties of olive, but the rich, earthy flavor given by the oil cured olives predominates.  If you plan to

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Le Pichet

Spring dishes at Le Pichet

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It’s springtime at Le Pichet!  Chef de cuisine Jack Spiess added new dishes to the menu on Thursday, March 21 that reflect the changing season and the new offerings from the farmers with whom we work.  Here’s hoping that these photos will put you in the mood for spring sunshine as well.

Spring dishes at Le Pichet Read More »

[portfolio_slideshow]

It’s springtime at Le Pichet!  Chef de cuisine Jack Spiess added new dishes to the menu on Thursday, March 21 that reflect the changing season and the new offerings from the farmers with whom we work.  Here’s hoping that these photos will put you in the mood for spring sunshine as well.

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Cafe Presse

March 2013 Corner Table Menu

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What: Family-style dinner at Cafe Presse When: Tuesday March 26, 2013 6:30pm Where: The back room at Cafe Presse The menu for the March Corner Table is complete!  The next Corner Table dinner at Cafe Presse is scheduled for Tuesday March 26, 2013 at 6:30pm.  Space is limited and by reservation only so call today

March 2013 Corner Table Menu Read More »

[portfolio_slideshow]

What: Family-style dinner at Cafe Presse When: Tuesday March 26, 2013 6:30pm Where: The back room at Cafe Presse The menu for the March Corner Table is complete!  The next Corner Table dinner at Cafe Presse is scheduled for Tuesday March 26, 2013 at 6:30pm.  Space is limited and by reservation only so call today

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Cafe Presse | Le Pichet

Winter Supper raises over $6000 for charity

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On February 24, 2013, Le Pichet and Cafe Presse teamed up with the Corson Building, Bar Sejor, Sitka and Spruce, Bar Ferd’nand and Le Caviste to cook an over the top Winter Supper at the Corson Building.  The idea, which was hatched jointly by Matt Dillon and myself, was to cook an old style, elaborate

Winter Supper raises over $6000 for charity Read More »

[portfolio_slideshow]

On February 24, 2013, Le Pichet and Cafe Presse teamed up with the Corson Building, Bar Sejor, Sitka and Spruce, Bar Ferd’nand and Le Caviste to cook an over the top Winter Supper at the Corson Building.  The idea, which was hatched jointly by Matt Dillon and myself, was to cook an old style, elaborate

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Food in the News

GM Foods in the Spotlight

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Its not easy being GM Two recent articles, one featured on National Public Radio, and the second on New York Times Op-Ed page, both look at the trials and tribulations of the approval process for  new GM products. In his piece for NPR, Dan Charles looks at the different motives behind the development of so-called

GM Foods in the Spotlight Read More »

[portfolio_slideshow]

Its not easy being GM Two recent articles, one featured on National Public Radio, and the second on New York Times Op-Ed page, both look at the trials and tribulations of the approval process for  new GM products. In his piece for NPR, Dan Charles looks at the different motives behind the development of so-called

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Food in the News

Mislabeled fish rampant in the U.S.

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According to a New York Times article by Kirk Johnson, a recently released study shows that the fish being served on tables across America is chronically mislabeled, either through error or through misrepresentation. The study was conducted by Oceana, a non-profit ocean protection group,  who looked at seafood being sold in sushi bars, stores and

Mislabeled fish rampant in the U.S. Read More »

[portfolio_slideshow]

According to a New York Times article by Kirk Johnson, a recently released study shows that the fish being served on tables across America is chronically mislabeled, either through error or through misrepresentation. The study was conducted by Oceana, a non-profit ocean protection group,  who looked at seafood being sold in sushi bars, stores and

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