Author name: Jim

Cafe Presse | Le Pichet

We are Open Easter Weekend.

Posted on

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 »

[portfolio_slideshow]

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

Tagged , , | Leave a Comment
Pantry

Olive walnut tapenade

Posted on

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

Leave a Comment
Le Pichet

Spring dishes at Le Pichet

Posted on

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.

Tagged , , , , , , , | 2 Comments
Cafe Presse

March 2013 Corner Table Menu

Posted on

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

Tagged , , , , | Leave a Comment
Cafe Presse | Le Pichet

Winter Supper raises over $6000 for charity

Posted on

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

Tagged , , , , , , , , , | 1 Comment
Food in the News

GM Foods in the Spotlight

Posted on

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

Tagged , , , | Leave a Comment
Food in the News

Mislabeled fish rampant in the U.S.

Posted on

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

Tagged , | Leave a Comment
Stuff

Cafe Presse has a new Chef de Cuisine

Posted on

Changing chefs is always a sad and happy event. In the case of the recent change at Cafe Presse, the sad comes from the fact that outgoing Chef de Cuisine Jessi Aaenson and I have worked together since the late 90’s.  I first hired her as a  line cook at Campagne restaurant when she was

Cafe Presse has a new Chef de Cuisine Read More »

[portfolio_slideshow]

Changing chefs is always a sad and happy event. In the case of the recent change at Cafe Presse, the sad comes from the fact that outgoing Chef de Cuisine Jessi Aaenson and I have worked together since the late 90’s.  I first hired her as a  line cook at Campagne restaurant when she was

Tagged | 3 Comments
Stuff

Smoked pork for your Valentine

Posted on

Interesting tidbit I noticed while reading through a book called Bêtes a Manger, by Colette Mechin.   The book is an ethnological study of the way that French people kill, butcher and eat meat. Apparently, Valentine’s Day has not always been a day dedicated to amorous love in all parts of France.  According to the author,

Smoked pork for your Valentine Read More »

[portfolio_slideshow]

Interesting tidbit I noticed while reading through a book called Bêtes a Manger, by Colette Mechin.   The book is an ethnological study of the way that French people kill, butcher and eat meat. Apparently, Valentine’s Day has not always been a day dedicated to amorous love in all parts of France.  According to the author,

Tagged , , | Leave a Comment
Stuff

Ode to Moderation

Posted on

In a recent  New York Times Op-Ed, Frank Bruni makes the case that America has become a culture of binging.  Not only in culinary and dietary matters, but in culture, entertainment and politics more broadly, Bruni sees a society lacking in what old timers use to call “the virtue of moderation” and instead venerates “the

Ode to Moderation Read More »

[portfolio_slideshow]

In a recent  New York Times Op-Ed, Frank Bruni makes the case that America has become a culture of binging.  Not only in culinary and dietary matters, but in culture, entertainment and politics more broadly, Bruni sees a society lacking in what old timers use to call “the virtue of moderation” and instead venerates “the

Leave a Comment
Scroll to Top