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Thanks for asking, Cara.

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A reader of this blog recently emailed to request the recipe for a dish on the Summer 2013 menu at Cafe Presse:  Fallafels et sa salade aux frisée et aux figues, sauce blanche “Crispy chickpea fritters, curly endive, figs, melon, red onion, lemon-tahini vinaigrette and minted yogurt sauce” Thanks for asking, Cara, and I would […]

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A reader of this blog recently emailed to request the recipe for a dish on the Summer 2013 menu at Cafe Presse:  Fallafels et sa salade aux frisée et aux figues, sauce blanche “Crispy chickpea fritters, curly endive, figs, melon, red onion, lemon-tahini vinaigrette and minted yogurt sauce” Thanks for asking, Cara, and I would

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Don’t turn on the oven

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The weather report in Seattle is for  today calls for temperatures in the high 80’s, which for a Seattle native means something like a heatwave (that’s right, I am a hot weather wimp). Here’s a stay cool tip that I plan to follow myself this afternoon:  Instead of heating the whole house by cooking, order

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The weather report in Seattle is for  today calls for temperatures in the high 80’s, which for a Seattle native means something like a heatwave (that’s right, I am a hot weather wimp). Here’s a stay cool tip that I plan to follow myself this afternoon:  Instead of heating the whole house by cooking, order

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Find us on Instagram

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Now you can use Instagram to keep current on what’s up at Cafe Presse and Le Pichet, get previews of upcoming specials and new  menu dishes and instant photos of parties and special events as they are happening. Follow us at cafepresseseattle  or lepichetseattle  and add your favorite photos as well.  

Find us on Instagram Read More »

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Now you can use Instagram to keep current on what’s up at Cafe Presse and Le Pichet, get previews of upcoming specials and new  menu dishes and instant photos of parties and special events as they are happening. Follow us at cafepresseseattle  or lepichetseattle  and add your favorite photos as well.  

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Tour de France Day 1

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The 100th edition of the Tour de France got underway today with one of the craziest finishes I have ever seen.  Lets just say it involved a race against the clock to free a bus wedged under the finishing banner.  And that was just the start of problems. Don’t forget that Cafe Presse will be

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The 100th edition of the Tour de France got underway today with one of the craziest finishes I have ever seen.  Lets just say it involved a race against the clock to free a bus wedged under the finishing banner.  And that was just the start of problems. Don’t forget that Cafe Presse will be

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Le Pichet has Air Conditioning (and so does Cafe Presse)

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Le Pichet has Air Conditioning! While it may be 85 degrees outside in Seattle today, it is cool and comfortable inside Le Pichet because of our new Air Conditioning.  

Le Pichet has Air Conditioning (and so does Cafe Presse) Read More »

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Le Pichet has Air Conditioning! While it may be 85 degrees outside in Seattle today, it is cool and comfortable inside Le Pichet because of our new Air Conditioning.  

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Goodbye to the Continental

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Any one who has spent time as a student at the University of Washington or as a resident of the U District will know the Continental Pastry Shop.  It has been a bedrock of the stretch of University Avenue between 45th and 47th for over 40 years.  Many, many restaurants have come and gone during

Goodbye to the Continental Read More »

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Any one who has spent time as a student at the University of Washington or as a resident of the U District will know the Continental Pastry Shop.  It has been a bedrock of the stretch of University Avenue between 45th and 47th for over 40 years.  Many, many restaurants have come and gone during

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Special tonight at Cafe Presse

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  The special du jour at Cafe Presse this evening, Saturday June 22, 2013, while it lasts, hopefully tomorrow Sunday June 23 as well: “Saute of Gulf shrimp, sweet onions and asparagus finished with brandy and dandelion pistou, served on creamy black currant polenta”  

Special tonight at Cafe Presse Read More »

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  The special du jour at Cafe Presse this evening, Saturday June 22, 2013, while it lasts, hopefully tomorrow Sunday June 23 as well: “Saute of Gulf shrimp, sweet onions and asparagus finished with brandy and dandelion pistou, served on creamy black currant polenta”  

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Green Chard for Dessert?

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Green Chard: not just for dinner I recently set out to make a Tourte aux blettes,  a sweet tarte made with green chard, which is a specialty of the city of Nice on the French Riviera.  If you are saying “Green chard for dessert?  You gotta be kiddin’ me”, trust me, you are not alone; 

Green Chard for Dessert? Read More »

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Green Chard: not just for dinner I recently set out to make a Tourte aux blettes,  a sweet tarte made with green chard, which is a specialty of the city of Nice on the French Riviera.  If you are saying “Green chard for dessert?  You gotta be kiddin’ me”, trust me, you are not alone; 

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SIFF looks at food

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Food People Take Note As The Stranger’s Bethany Jean Clement points out in a recent Slog entry, included in  the lineup for this year’s the Seattle International Film Festival are a significant number of films that concern food, farming or eating. I have already got tickets for French film “After Winter, Spring” and for Swiss

SIFF looks at food Read More »

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Food People Take Note As The Stranger’s Bethany Jean Clement points out in a recent Slog entry, included in  the lineup for this year’s the Seattle International Film Festival are a significant number of films that concern food, farming or eating. I have already got tickets for French film “After Winter, Spring” and for Swiss

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Draft Horses make a comeback

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According to an article in the New York Times, by Anne Raver, by some estimates, there are now about 400,000 farms in North America that use draft animals in some capacity…who knew?  Interesting article, though.  

Draft Horses make a comeback Read More »

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According to an article in the New York Times, by Anne Raver, by some estimates, there are now about 400,000 farms in North America that use draft animals in some capacity…who knew?  Interesting article, though.  

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