Author name: Jim

Food in the News

Seattle Screening of “The Vanishing of the Bees”

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Last night I attended a screening of the new documentary “The Vanishing of the Bees” sponsored by Slow Food Seattle at the Piggott Auditorium a the Seattle University.  I found it to be a deeply unsettling experience but one that I would recommend to anyone who is concerned about the future of our food supply. […]

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Last night I attended a screening of the new documentary “The Vanishing of the Bees” sponsored by Slow Food Seattle at the Piggott Auditorium a the Seattle University.  I found it to be a deeply unsettling experience but one that I would recommend to anyone who is concerned about the future of our food supply.

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Cafe Presse

August Dates for the French Conversation Table

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What:  August Meetings of the Table de Conversation Française When:  4pm to 6pm, Wednesday August 10 and 24, 2011 Where:  the back room at Cafe Presse If you are a French speaker, you are cordially invited to come to the French Conversation Table at Cafe Presse.  It takes place every other Wednesday from 4pm to

August Dates for the French Conversation Table Read More »

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What:  August Meetings of the Table de Conversation Française When:  4pm to 6pm, Wednesday August 10 and 24, 2011 Where:  the back room at Cafe Presse If you are a French speaker, you are cordially invited to come to the French Conversation Table at Cafe Presse.  It takes place every other Wednesday from 4pm to

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Savory Dishes

Roasted Chicken

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This recipe, which I developed for Le Pichet in 2000, is designed to produce a perfectly roasted, crispy skinned chicken in just under 1 hour.  Since the recipe is so simple with almost no added flavors to hide the great taste of the chicken, choose the best quality bird you can get your hands on. 

Roasted Chicken Read More »

[portfolio_slideshow]

This recipe, which I developed for Le Pichet in 2000, is designed to produce a perfectly roasted, crispy skinned chicken in just under 1 hour.  Since the recipe is so simple with almost no added flavors to hide the great taste of the chicken, choose the best quality bird you can get your hands on. 

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Stuff

Roasted Chicken

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I was recently asked by Seattle DINING if I would give up the recipe for the Whole Roasted Chicken for two that we serve at Le Pichet and Cafe Presse, to be featured in their “Chef’s Kitchen” section.  I agreed (the feature is scheduled to appear on their website beginning sometime in July 2011) and,

Roasted Chicken Read More »

[portfolio_slideshow]

I was recently asked by Seattle DINING if I would give up the recipe for the Whole Roasted Chicken for two that we serve at Le Pichet and Cafe Presse, to be featured in their “Chef’s Kitchen” section.  I agreed (the feature is scheduled to appear on their website beginning sometime in July 2011) and,

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Cafe Presse | Le Pichet

Cooking Demonstration at the Bite of Seattle

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What:  “The Bite Cooks” Cooking Demonstration featuring Le Pichet and      Cafe Presse Executive Chef Jim Drohman When:  Sunday July 17, 2011 3:30pm Where:  The Bite of Seattle, Seattle Center For more information, visit the Bite of Seattle website If you miss the live demonstration at the Bite of Seattle, it will be available on Comcast

Cooking Demonstration at the Bite of Seattle Read More »

[portfolio_slideshow]

What:  “The Bite Cooks” Cooking Demonstration featuring Le Pichet and      Cafe Presse Executive Chef Jim Drohman When:  Sunday July 17, 2011 3:30pm Where:  The Bite of Seattle, Seattle Center For more information, visit the Bite of Seattle website If you miss the live demonstration at the Bite of Seattle, it will be available on Comcast

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Food in the News

New local source for Grass Fed Beef

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You may have heard that Thundering Hooves Ranch closed in March 2011.  Over the last few years, Thundering Hooves Ranch, located in Walla Walla, has become one the the premier producers of sustainably raised, all grass fed natural beef and a name found on the menus in Seattle.  The reasons for the closure are many

New local source for Grass Fed Beef Read More »

[portfolio_slideshow]

You may have heard that Thundering Hooves Ranch closed in March 2011.  Over the last few years, Thundering Hooves Ranch, located in Walla Walla, has become one the the premier producers of sustainably raised, all grass fed natural beef and a name found on the menus in Seattle.  The reasons for the closure are many

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Cafe Presse | Le Pichet

Grass Fed Beef at Cafe Presse and Le Pichet

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What:  All Grass Fed Beef now featured on our menus. When:  Beginning July 10, 2011 Where:  Le Pichet and Cafe Presse We are very pleased to announce that as of July 10, 2011, at Cafe Presse and Le Pichet, all our beef will be 100% grass fed, no antibiotics, no hormone beef from Northwest Grass

Grass Fed Beef at Cafe Presse and Le Pichet Read More »

[portfolio_slideshow]

What:  All Grass Fed Beef now featured on our menus. When:  Beginning July 10, 2011 Where:  Le Pichet and Cafe Presse We are very pleased to announce that as of July 10, 2011, at Cafe Presse and Le Pichet, all our beef will be 100% grass fed, no antibiotics, no hormone beef from Northwest Grass

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Breads

Whole Wheat Seed Bread made with Sour Starter

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This recipe yields a dense, chewy bread that is great toasted.  Since it is a heavy dough, plan on long, slow fermentation and consequently, long raising times.

Whole Wheat Seed Bread made with Sour Starter Read More »

[portfolio_slideshow]

This recipe yields a dense, chewy bread that is great toasted.  Since it is a heavy dough, plan on long, slow fermentation and consequently, long raising times.

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Markets and Sources

Franks Produce reopens in the Pike Place Market

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Frank’s Quality Produce re-0pened on June 15, 2011 after a winter and spring long  closure that was required so that  earthquake retrofits  could be made in Seattle’s Pike Place Market.  Frank’s Quality Produce is a longtime market resident, with members of the family having sold produce at Pike Place for four generations.  Their stand, in

Franks Produce reopens in the Pike Place Market Read More »

[portfolio_slideshow]

Frank’s Quality Produce re-0pened on June 15, 2011 after a winter and spring long  closure that was required so that  earthquake retrofits  could be made in Seattle’s Pike Place Market.  Frank’s Quality Produce is a longtime market resident, with members of the family having sold produce at Pike Place for four generations.  Their stand, in

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