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Now on the menu at Le Pichet

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It’s beginning to feel a lot like Fall but summer produce is still filling the  farmer stalls!  Celebrate the transition from late Summer to Fall at Le Pichet with dishes that reflect the end of season bounty.

Now on the menu at Le Pichet Read More »

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It’s beginning to feel a lot like Fall but summer produce is still filling the  farmer stalls!  Celebrate the transition from late Summer to Fall at Le Pichet with dishes that reflect the end of season bounty.

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The adventure in the Pays Basque comes to an end. Wherein Pat goes to the Fête de Bayonne

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In addition to his visits to see artisan cheese maker, production of salt at Salies de Bearn and traditional methods of making jambon de Bayonne in Hagetmau, Café Presse chef de cuisine Patrick MacWhorter finished his trip to France at the Fête de Bayonne.    The Fête de Bayonne is the largest Basque festivals in France,

The adventure in the Pays Basque comes to an end. Wherein Pat goes to the Fête de Bayonne Read More »

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In addition to his visits to see artisan cheese maker, production of salt at Salies de Bearn and traditional methods of making jambon de Bayonne in Hagetmau, Café Presse chef de cuisine Patrick MacWhorter finished his trip to France at the Fête de Bayonne.    The Fête de Bayonne is the largest Basque festivals in France,

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Summer Chef’s Dinner photos

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The Summer 2016 Chef’s Dinner at Café Presse was last Tuesday and we had a great time! The theme for the dinner was “Summer in the Pays Basque” and the menu took its inspiration from the recent trip to the French Basque countries taken by our chef de cuisine Patrick MacWhorter. Keep your eye on

Summer Chef’s Dinner photos Read More »

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The Summer 2016 Chef’s Dinner at Café Presse was last Tuesday and we had a great time! The theme for the dinner was “Summer in the Pays Basque” and the menu took its inspiration from the recent trip to the French Basque countries taken by our chef de cuisine Patrick MacWhorter. Keep your eye on

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More adventures in the Pays Basque, wherein Pat sees how they make ham

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  After his visit to artisan cheese producers Agour, Cafe Presse chef de cuisine Pat MacWharter next took a trip to see exactly how the famous Basque ham, jambon de Bayonne, is produced.  One of the first things he learned is that to make jambon de Bayonne, you have to start with salt from Salies

More adventures in the Pays Basque, wherein Pat sees how they make ham Read More »

[portfolio_slideshow]

  After his visit to artisan cheese producers Agour, Cafe Presse chef de cuisine Pat MacWharter next took a trip to see exactly how the famous Basque ham, jambon de Bayonne, is produced.  One of the first things he learned is that to make jambon de Bayonne, you have to start with salt from Salies

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Its too hot to cook!

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The weather forecast for this weekend in Seattle  calls for temperatures in the 90’s, which for a Seattle native feels like the Sahara (that’s right, we are hot weather wimps). Here’s our stay cool tip :  Instead of heating the whole house by cooking, order a roasted chicken To Go from Cafe Presse. Or better

Its too hot to cook! Read More »

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The weather forecast for this weekend in Seattle  calls for temperatures in the 90’s, which for a Seattle native feels like the Sahara (that’s right, we are hot weather wimps). Here’s our stay cool tip :  Instead of heating the whole house by cooking, order a roasted chicken To Go from Cafe Presse. Or better

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Making green walnut wine

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As described in an earlier post, last June I put  some green walnuts and leaves to macerate on red wine.  A few spices, some bay leaves and a piece of dried orange peel made up the rest of the ingredients, then the whole was  safely tucked into an old sauerkraut crock, was tucked into a

Making green walnut wine Read More »

[portfolio_slideshow]

As described in an earlier post, last June I put  some green walnuts and leaves to macerate on red wine.  A few spices, some bay leaves and a piece of dried orange peel made up the rest of the ingredients, then the whole was  safely tucked into an old sauerkraut crock, was tucked into a

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Pressed iron pans

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A friend recently received this beautiful French pressed iron pan above as a gift and asked for my advice on how to season and care for it.  It occurred to me that other people might be interested in the same info, so I am including it here. In a traditional French kitchen, pressed iron pans

Pressed iron pans Read More »

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A friend recently received this beautiful French pressed iron pan above as a gift and asked for my advice on how to season and care for it.  It occurred to me that other people might be interested in the same info, so I am including it here. In a traditional French kitchen, pressed iron pans

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Adventures in the Pays Basque, wherein Pat visits a fromagerie

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Café Presse chef de cuisine Patrick MacWhorter is just back from a week in the French Basque Countries, where he had his first taste of the marvelously varied culinary riches of that region.  Despite the generally held belief among his co-workers that Pat spent the entire trip drinking and eating at the Fête de Bayonne

Adventures in the Pays Basque, wherein Pat visits a fromagerie Read More »

[portfolio_slideshow]

Café Presse chef de cuisine Patrick MacWhorter is just back from a week in the French Basque Countries, where he had his first taste of the marvelously varied culinary riches of that region.  Despite the generally held belief among his co-workers that Pat spent the entire trip drinking and eating at the Fête de Bayonne

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A chef in the Pays Basque

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For 5 days in July, Café Presse Chef de Cuisine Patrick MacWhorter visited the French Basque countries as the guest of Société Agour,  a producer of traditional Basque cheeses and jambon de Bayonne.  During this time, Pat had the opportunity to visit artisan fromageries, charcutiers and much, much more.  He also was in Bayonne for

A chef in the Pays Basque Read More »

[portfolio_slideshow]

For 5 days in July, Café Presse Chef de Cuisine Patrick MacWhorter visited the French Basque countries as the guest of Société Agour,  a producer of traditional Basque cheeses and jambon de Bayonne.  During this time, Pat had the opportunity to visit artisan fromageries, charcutiers and much, much more.  He also was in Bayonne for

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