Author name: Jim

Cafe Presse | Le Pichet

A Winter Supper for two Great Causes

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On Sunday February 24, 2013, Chefs Matt Dillon and Jim Drohman are teaming  up to prepare a very special dinner at the Corson Building. Its an old-style French Country Supper to Benefit Jubilee Women’s  Center and Pike Market Senior Center.  Reservations are very limited, and are available only by calling Le Pichet  or the Corson Building […]

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On Sunday February 24, 2013, Chefs Matt Dillon and Jim Drohman are teaming  up to prepare a very special dinner at the Corson Building. Its an old-style French Country Supper to Benefit Jubilee Women’s  Center and Pike Market Senior Center.  Reservations are very limited, and are available only by calling Le Pichet  or the Corson Building

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Cafe Presse

“The Layover” Seattle Episode to air February 4th

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Word is out:  Next Monday, February 4, 2013, at 9pm the Travel Channel will air an episode of Anthony Boudain’s  “The Layover” in which Tony visits Seattle.  The show spent 5 – 6 hours filming at Le Pichet last July, so we are hopeful that some of that footage will make it into the final

“The Layover” Seattle Episode to air February 4th Read More »

[portfolio_slideshow]

Word is out:  Next Monday, February 4, 2013, at 9pm the Travel Channel will air an episode of Anthony Boudain’s  “The Layover” in which Tony visits Seattle.  The show spent 5 – 6 hours filming at Le Pichet last July, so we are hopeful that some of that footage will make it into the final

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Stuff

Lamb Necks Take 3 and 4

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This week, I reached the end of my trove of Arizonan lamb necks, with the happy result being two more lamb neck dishes. Number One:  Hash of pulled lamb neck, caramelized onions, winter squash and curly kale, topped with poached farm eggs….unfortunately I don’t have any photos of this dish.  It was so tasty that

Lamb Necks Take 3 and 4 Read More »

[portfolio_slideshow]

This week, I reached the end of my trove of Arizonan lamb necks, with the happy result being two more lamb neck dishes. Number One:  Hash of pulled lamb neck, caramelized onions, winter squash and curly kale, topped with poached farm eggs….unfortunately I don’t have any photos of this dish.  It was so tasty that

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Stuff

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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