Author name: Jim

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Café Presse New Menu: Staff Tasting Photos

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The new mid-Winter menu at Café Presse began today, Thursday January 17, 2013.  As we do for each new menu, this morning we had a staff tasting so that everyone in the kitchen can learn to prepare the dishes and the waitstaff is knowledgeable about each dish. Here are a few photos of the new […]

Café Presse New Menu: Staff Tasting Photos Read More »

[portfolio_slideshow]

The new mid-Winter menu at Café Presse began today, Thursday January 17, 2013.  As we do for each new menu, this morning we had a staff tasting so that everyone in the kitchen can learn to prepare the dishes and the waitstaff is knowledgeable about each dish. Here are a few photos of the new

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Cafe Presse

Cafe Presse New Menu Today

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The new menu for mid-Winter at Cafe Presse begins today, January 17, 2012 at9am.  Check it out here (it should be posted sometime today) or just come by and see it first hand. Look for photos from this morning’s Staff Tasting very soon.

Cafe Presse New Menu Today Read More »

[portfolio_slideshow]

The new menu for mid-Winter at Cafe Presse begins today, January 17, 2012 at9am.  Check it out here (it should be posted sometime today) or just come by and see it first hand. Look for photos from this morning’s Staff Tasting very soon.

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Charcuterie

Gateau de foie de volaille (smooth chicken liver terrine)

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This recipe was inspired by a classic Paul Bocuse dish.  In his version, he bakes the gateau in individual ramekins, then serves it warm with crayfish cream.  I was interested in developing a really good smooth liver terrine, so I adapted his recipe by trial and error to arrive at this final result.  It is

Gateau de foie de volaille (smooth chicken liver terrine) Read More »

[portfolio_slideshow]

This recipe was inspired by a classic Paul Bocuse dish.  In his version, he bakes the gateau in individual ramekins, then serves it warm with crayfish cream.  I was interested in developing a really good smooth liver terrine, so I adapted his recipe by trial and error to arrive at this final result.  It is

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Cafe Presse

January 2013 Corner Table Menu

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What: Family-style dinner at Cafe Presse When: Tuesday January 29, 2013 6:30pm Where: The back room at Cafe Presse The menu for the January Corner Table is complete!  The next Corner Table dinner at Cafe Presse is scheduled for Tuesday January 29, 2013 at 6:30pm.  Space is limited and by reservation only so call today

January 2013 Corner Table Menu Read More »

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What: Family-style dinner at Cafe Presse When: Tuesday January 29, 2013 6:30pm Where: The back room at Cafe Presse The menu for the January Corner Table is complete!  The next Corner Table dinner at Cafe Presse is scheduled for Tuesday January 29, 2013 at 6:30pm.  Space is limited and by reservation only so call today

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Stuff

Lamb neck

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According to the old maxim, “a good friend is someone who sends you meat in the mail”.  Actually, that’s probably not an old maxim but something we made up other day in the kitchen at Le Pichet.  However, if it were an old maxim, it’s ending would be  “…but the person who sends you 10#

Lamb neck Read More »

[portfolio_slideshow]

According to the old maxim, “a good friend is someone who sends you meat in the mail”.  Actually, that’s probably not an old maxim but something we made up other day in the kitchen at Le Pichet.  However, if it were an old maxim, it’s ending would be  “…but the person who sends you 10#

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Le Pichet

Ringing in 2013!

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As always, New Year’s Eve 2012 at Le Pichet was a hoot.  It was an evening filled with the traditional culinary elements of a French Réveillon celebration:  Champagne, oysters, caviar, Roquefort cheese, chocolate, chestnuts and much more.  Here are a few photos of the night.

Ringing in 2013! Read More »

[portfolio_slideshow]

As always, New Year’s Eve 2012 at Le Pichet was a hoot.  It was an evening filled with the traditional culinary elements of a French Réveillon celebration:  Champagne, oysters, caviar, Roquefort cheese, chocolate, chestnuts and much more.  Here are a few photos of the night.

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Cafe Presse | Le Pichet

Bailey Boushay House Chef’s Dinner 2013

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What:  21st Annual Bailey-Boushay House Chef’s Dinner When:  Sunday January 20, 2013 beginning at 5pm Where:  Bell Harbor International Conference Center, Pier 66 in Seattle Every January for the last 13 years, it has been our great pleasure to have been invited to  participate as the Chef of Le Pichet at the Bailey-Boushay House Chef’s

Bailey Boushay House Chef’s Dinner 2013 Read More »

[portfolio_slideshow]

What:  21st Annual Bailey-Boushay House Chef’s Dinner When:  Sunday January 20, 2013 beginning at 5pm Where:  Bell Harbor International Conference Center, Pier 66 in Seattle Every January for the last 13 years, it has been our great pleasure to have been invited to  participate as the Chef of Le Pichet at the Bailey-Boushay House Chef’s

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Food in the News

I-522 for GMO Labeling in Washington State

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California voters declined to approve labeling for foods containing GMOs on November 6, 2012.  But now Washingtonians have a chance to be at the forefront of the drive to know what ingredients our food contains. Washington Initiative 522  if passed would establish mandatory labeling of food produced through genetic engineering.  Whether not they think that

I-522 for GMO Labeling in Washington State Read More »

[portfolio_slideshow]

California voters declined to approve labeling for foods containing GMOs on November 6, 2012.  But now Washingtonians have a chance to be at the forefront of the drive to know what ingredients our food contains. Washington Initiative 522  if passed would establish mandatory labeling of food produced through genetic engineering.  Whether not they think that

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Le Pichet

Raclette at Le Pichet

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This  Thursday, December 13, 2012, Raclette Savoyarde makes it seasonal return to the lunch and dinner menus at Le Pichet.  In addition to the traditional version served with cold cuts and pickles, Le Pichet will also be offering a vegetarian version served with pears, apples and walnuts. Raclette will return to the menu at Cafe

Raclette at Le Pichet Read More »

[portfolio_slideshow]

This  Thursday, December 13, 2012, Raclette Savoyarde makes it seasonal return to the lunch and dinner menus at Le Pichet.  In addition to the traditional version served with cold cuts and pickles, Le Pichet will also be offering a vegetarian version served with pears, apples and walnuts. Raclette will return to the menu at Cafe

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