Author name: Jim

Markets and Sources

Seattle’s Farmers Markets – May and June 2011

Posted on

If you have been frequenting the Farmers Markets in Seattle all winter long, congratulations.  I try to make it to at least one market each week, just to keep abreast of the produce that is available, but during the winter it can be a lonely vigil.  After the first of January, the crowds thin down […]

Seattle’s Farmers Markets – May and June 2011 Read More »

[portfolio_slideshow]

If you have been frequenting the Farmers Markets in Seattle all winter long, congratulations.  I try to make it to at least one market each week, just to keep abreast of the produce that is available, but during the winter it can be a lonely vigil.  After the first of January, the crowds thin down

Tagged | Leave a Comment
Cafe Presse | Le Pichet

Sunset Supper 2011 to support the Market Foundation

Posted on

What:    Sunset Supper in the Market 2011. When:   Friday August 19th, 7:30 to 11pm Where:  The Pike Place Market For more information and tickets, check out the Pike Place Market website.

Sunset Supper 2011 to support the Market Foundation Read More »

[portfolio_slideshow]

What:    Sunset Supper in the Market 2011. When:   Friday August 19th, 7:30 to 11pm Where:  The Pike Place Market For more information and tickets, check out the Pike Place Market website.

Leave a Comment
Breads

Sour Starter from Rye Flour

Posted on

This is a an easy recipe for making a sour bread starter using rye flour, which is bases on a recipe in the book Nourishing Traditions by Sally Fallon.  A total of seven days are required for the starter to be ready to use in a batch of bread.

Sour Starter from Rye Flour Read More »

[portfolio_slideshow]

This is a an easy recipe for making a sour bread starter using rye flour, which is bases on a recipe in the book Nourishing Traditions by Sally Fallon.  A total of seven days are required for the starter to be ready to use in a batch of bread.

Tagged | Leave a Comment
Le Pichet

Get ready for Bastille Day

Posted on

What:  “Fete de Quatorze Juillet” – Celebrate Bastille Day When:  Thursday July 14, 2011 from 6pm to midnight. Where:  Le Pichet NO COVER NO RESERVATIONS If you have never been to a Bastille Day party at Le Pichet, you may be surprised by what you find.  Normally, Le Pichet seems like a pretty tranquil, well

Get ready for Bastille Day Read More »

[portfolio_slideshow]

What:  “Fete de Quatorze Juillet” – Celebrate Bastille Day When:  Thursday July 14, 2011 from 6pm to midnight. Where:  Le Pichet NO COVER NO RESERVATIONS If you have never been to a Bastille Day party at Le Pichet, you may be surprised by what you find.  Normally, Le Pichet seems like a pretty tranquil, well

Tagged | Leave a Comment
Le Pichet

Pike Place Market Cooking Demonstration on June 26, 2011

Posted on

What:      Cooking Demonstration with Exective Chef Jim Drohman When:     Sunday June 26, 2011 from noon to 1pm Where:   Pike Place Market For more information about Summer Sunday Cooking Demonstrations, check out the Pike Place Market’s web site.

Pike Place Market Cooking Demonstration on June 26, 2011 Read More »

[portfolio_slideshow]

What:      Cooking Demonstration with Exective Chef Jim Drohman When:     Sunday June 26, 2011 from noon to 1pm Where:   Pike Place Market For more information about Summer Sunday Cooking Demonstrations, check out the Pike Place Market’s web site.

Tagged , | Leave a Comment
Stuff

How do you make sour starter anyway?

Posted on

Haven’t you always wondered how to make a sour bread starter?  Are they hard to make?  Can you keep them for a long time?  What does a sour starter actually look like?  Although I have a fair amount of experience with baking bread, I had never tackled this particular aspect of bread making and therefore

How do you make sour starter anyway? Read More »

[portfolio_slideshow]

Haven’t you always wondered how to make a sour bread starter?  Are they hard to make?  Can you keep them for a long time?  What does a sour starter actually look like?  Although I have a fair amount of experience with baking bread, I had never tackled this particular aspect of bread making and therefore

Tagged | Leave a Comment
Stuff

Cheese Label from Maison Jean d’Alos of Bordeaux

Posted on

Here is a new cheese label that recently turned up at Le Pichet.  It is a great example of the odd, esoteric sorts of designs you often find on French cheeses.  This one comes from Jean d’Alos, Fromager and Affineur of Bordeaux.  A “fromager” is of course a cheese seller or shop and the addition

Cheese Label from Maison Jean d’Alos of Bordeaux Read More »

[portfolio_slideshow]

Here is a new cheese label that recently turned up at Le Pichet.  It is a great example of the odd, esoteric sorts of designs you often find on French cheeses.  This one comes from Jean d’Alos, Fromager and Affineur of Bordeaux.  A “fromager” is of course a cheese seller or shop and the addition

Tagged | Leave a Comment
Food in the News

Animal Farm without the Orwell

Posted on

It seems that the use of draft animals to replace motorized farm machinery is on the rise on farms around America.  This rise is well documented in a recent New York Times article written by Tess Taylor. I first read about the return of draft animals to the farm in Europe where the popularity of

Animal Farm without the Orwell Read More »

[portfolio_slideshow]

It seems that the use of draft animals to replace motorized farm machinery is on the rise on farms around America.  This rise is well documented in a recent New York Times article written by Tess Taylor. I first read about the return of draft animals to the farm in Europe where the popularity of

Leave a Comment
Stuff

New Menu Day at Cafe Presse

Posted on

The Spring menu rolled out at Cafe Presse on April 19, 2011. Spring means the end of many of our Winter favorites, like onion soup, Axoa and oysters.  But it also means the arrival of Spring produce and traditional warm weather dishes like Steak Tartare.  Local rhubarb, asparagus, radishes, leeks, herbs, spring onions and peas

New Menu Day at Cafe Presse Read More »

[portfolio_slideshow]

The Spring menu rolled out at Cafe Presse on April 19, 2011. Spring means the end of many of our Winter favorites, like onion soup, Axoa and oysters.  But it also means the arrival of Spring produce and traditional warm weather dishes like Steak Tartare.  Local rhubarb, asparagus, radishes, leeks, herbs, spring onions and peas

Tagged | Leave a Comment
Stuff

Cheese Label Art

Posted on

I not usually the sort of person who collects things.  Well, some may argue with that assertion but if you leave aside books and old menus, I don’t collect much.  The one exception is cheese labels.  I have saved the labels from cheeses for since the period when my wife and I lived in France. 

Cheese Label Art Read More »

[portfolio_slideshow]

I not usually the sort of person who collects things.  Well, some may argue with that assertion but if you leave aside books and old menus, I don’t collect much.  The one exception is cheese labels.  I have saved the labels from cheeses for since the period when my wife and I lived in France. 

Tagged | Leave a Comment
Scroll to Top