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Michael Ruhlman lunching at Café Presse

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Author Michael Ruhlman  stopped by Café Presse for lunch today, and was kind enough to pose for this photo with Café Presse chef de cuisine Dre Neeley.  Michael is in Seattle to discuss and sign  his new book  Egg: A Culinary Exploration of the World’s Most Versatile Ingredient at an event this evening at Elliot […]

Michael Ruhlman lunching at Café Presse Read More »

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Author Michael Ruhlman  stopped by Café Presse for lunch today, and was kind enough to pose for this photo with Café Presse chef de cuisine Dre Neeley.  Michael is in Seattle to discuss and sign  his new book  Egg: A Culinary Exploration of the World’s Most Versatile Ingredient at an event this evening at Elliot

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Dried plums poached in spiced red wine

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Recently, I noticed an article written by Martha Rose Shuleman in the food section of the  New York Times that struck a chord.  It was about prunes poached in red wine, a classic French bistro dessert, but also one that I have always had a hard time selling to diners here in Seattle.  Their image

Dried plums poached in spiced red wine Read More »

[portfolio_slideshow]

Recently, I noticed an article written by Martha Rose Shuleman in the food section of the  New York Times that struck a chord.  It was about prunes poached in red wine, a classic French bistro dessert, but also one that I have always had a hard time selling to diners here in Seattle.  Their image

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Le Pichet and Café Presse in the Media

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Lots of good press for Le Pichet and Café Presse recently… In the March 2014 Seattle Magazine, Le Pichet was named “Best of the trend: Nose to Tail Dining”.  Cafe Presse was also sighted for honorable mention in the same category. Also in Seattle Magazine March 2014, Le Pichet was named “Best French Restaurant” in

Le Pichet and Café Presse in the Media Read More »

[portfolio_slideshow]

Lots of good press for Le Pichet and Café Presse recently… In the March 2014 Seattle Magazine, Le Pichet was named “Best of the trend: Nose to Tail Dining”.  Cafe Presse was also sighted for honorable mention in the same category. Also in Seattle Magazine March 2014, Le Pichet was named “Best French Restaurant” in

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Roasted Chicken among Zagat’s “8 Biggest Cuts of Meat in Seattle”

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Zagat is big on big cuts of meat.  The proof is a series of recent articles featuring restaurant meat dishes from around the country sized for the Paleolithic man in all of us (check out these Zagat articles on Houston, Chicago, Los Angeles and Washington DC, among others). Now, it’s Seattle’s 15 minutes in the 

Roasted Chicken among Zagat’s “8 Biggest Cuts of Meat in Seattle” Read More »

[portfolio_slideshow]

Zagat is big on big cuts of meat.  The proof is a series of recent articles featuring restaurant meat dishes from around the country sized for the Paleolithic man in all of us (check out these Zagat articles on Houston, Chicago, Los Angeles and Washington DC, among others). Now, it’s Seattle’s 15 minutes in the 

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Creme fraiche and other delights

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Remember a post I wrote in January about making cauliflower gratin at the house in Orthez?  In that post, I mentioned that my inspiration for making that dish at that moment was a discussion with food writer Nancy Leson on the topic of crème fraiche  for an article she was working on. If you do

Creme fraiche and other delights Read More »

[portfolio_slideshow]

Remember a post I wrote in January about making cauliflower gratin at the house in Orthez?  In that post, I mentioned that my inspiration for making that dish at that moment was a discussion with food writer Nancy Leson on the topic of crème fraiche  for an article she was working on. If you do

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Seattle Times recommends happy hour at Cafe Presse

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The Seattle Times calls Vin Expresse, Cafe Presse’s Paris-style happy hour “the best kept Happy Hour secret on Capitol Hill”…read  the article here.

Seattle Times recommends happy hour at Cafe Presse Read More »

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The Seattle Times calls Vin Expresse, Cafe Presse’s Paris-style happy hour “the best kept Happy Hour secret on Capitol Hill”…read  the article here.

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Tapping off some vinegar at Le Pichet

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Finally, after many days of waiting, the red wine vinegar in our barrel at Le Pichet is ready for use. As described in an earlier post, last October we started a batch of vinegar using an old 3o liter oak Beaujolais Nouveau barrel as the receptacle.   Since then we have patiently added more wine (mostly

Tapping off some vinegar at Le Pichet Read More »

[portfolio_slideshow]

Finally, after many days of waiting, the red wine vinegar in our barrel at Le Pichet is ready for use. As described in an earlier post, last October we started a batch of vinegar using an old 3o liter oak Beaujolais Nouveau barrel as the receptacle.   Since then we have patiently added more wine (mostly

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Cafe Presse for Valentine’s Day

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Cafe Presse still has a few dinner reservations available for Valentine’s Day, Friday February 14, 2014.  With the big day happening on a Friday, tables around town are sure to be packed, so call now to make your reservation. And if you are looking for something sweet for your sweetie, Cafe Presse is also offering

Cafe Presse for Valentine’s Day Read More »

[portfolio_slideshow]

Cafe Presse still has a few dinner reservations available for Valentine’s Day, Friday February 14, 2014.  With the big day happening on a Friday, tables around town are sure to be packed, so call now to make your reservation. And if you are looking for something sweet for your sweetie, Cafe Presse is also offering

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Cauliflower gratin

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Having purchased a fat cauliflower in the market, our evening meal featured a gratin of cauliflower served with pan seared pork chops.  However, I can’t claim that this was  exactly a “market inspiration”.  Instead, the idea came from an email from renowned Seattle food journalist Nancy Leson, who is preparing an article on crème fraiche

Cauliflower gratin Read More »

[portfolio_slideshow]

Having purchased a fat cauliflower in the market, our evening meal featured a gratin of cauliflower served with pan seared pork chops.  However, I can’t claim that this was  exactly a “market inspiration”.  Instead, the idea came from an email from renowned Seattle food journalist Nancy Leson, who is preparing an article on crème fraiche

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