Le Pichet

Join us for our Fête de Beaujolais Nouveau!

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What:  Le Pichet’s 15th annual Fête de Beaujolais Nouveau When:  Thursday November 20, 2014, from 6pm until late Where:  Le Pichet, 1933 1st Avenue Le Pichet’s celebration of the first new wine of the year,  which will mark its 15th edition on November 20,  has become a highlight of our year and a party not […]

Join us for our Fête de Beaujolais Nouveau! Read More »

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What:  Le Pichet’s 15th annual Fête de Beaujolais Nouveau When:  Thursday November 20, 2014, from 6pm until late Where:  Le Pichet, 1933 1st Avenue Le Pichet’s celebration of the first new wine of the year,  which will mark its 15th edition on November 20,  has become a highlight of our year and a party not

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Stuff

Sunday dinner in Orthez

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Here is a portrait of a farm raised chicken that I recently roasted for a Sunday dinner while spending time in France.   This tasty critter was raised, free range and natural, on a farm just outside of Orthez that also raises ducks,  pigeons and guinea hens (well, the pigeons probably have some limits on their

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[portfolio_slideshow]

Here is a portrait of a farm raised chicken that I recently roasted for a Sunday dinner while spending time in France.   This tasty critter was raised, free range and natural, on a farm just outside of Orthez that also raises ducks,  pigeons and guinea hens (well, the pigeons probably have some limits on their

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Stuff

Caviar from Aquitaine

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Ever heard of caviar that is raised in France?  With caviar from the Caspian Sea  being either too expensive or morally murky ( Caspian Sea sturgeons have been on the endangered species list for a while) or just plain unavailable, many countries have seen growth   in their farmed caviar industries, notably the U.S., Canada, Israel

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[portfolio_slideshow]

Ever heard of caviar that is raised in France?  With caviar from the Caspian Sea  being either too expensive or morally murky ( Caspian Sea sturgeons have been on the endangered species list for a while) or just plain unavailable, many countries have seen growth   in their farmed caviar industries, notably the U.S., Canada, Israel

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Cooking Classes

January 2015 Cooking Class: Garbure Béarnaise Workshop

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What:  “Garbure Béarnaise Workshop” Cooking Class and Supper presented by Chef James Drohman (each session limited to 16 students)  When: Three different sessions of this class will be offered:   Saturday January 24, 2015, 12:noon to 3:30pm or Tuesday January 28, 2015, 6pm to 9:30pm or Saturday January 31, 2015, 4pm to 7:30pm Location:  the

January 2015 Cooking Class: Garbure Béarnaise Workshop Read More »

[portfolio_slideshow]

What:  “Garbure Béarnaise Workshop” Cooking Class and Supper presented by Chef James Drohman (each session limited to 16 students)  When: Three different sessions of this class will be offered:   Saturday January 24, 2015, 12:noon to 3:30pm or Tuesday January 28, 2015, 6pm to 9:30pm or Saturday January 31, 2015, 4pm to 7:30pm Location:  the

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France

Grapes redux

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In the interest of fairness and honesty, here is an update on a post from last week about making grape jam.  In that post, I mentioned (a bit snidely, I am afraid) that the older woman at the Saturday farmer’s market in Orthez, from whom I purchased grapes for jam making, promised a bulk discount

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[portfolio_slideshow]

In the interest of fairness and honesty, here is an update on a post from last week about making grape jam.  In that post, I mentioned (a bit snidely, I am afraid) that the older woman at the Saturday farmer’s market in Orthez, from whom I purchased grapes for jam making, promised a bulk discount

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Restaurants

Chez Canaille, Pau, France

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  Chez Canaille is a bistrot, pure and simple.  That means copious portions, a menu that is meat-centric, heavy on charcuterie and doesnt stray far from traditional and regional specialties and a wine list of well priced bottles  from lesser known appellations.  In other words, no modern monkey business. Well, maybe a little modern monkey

Chez Canaille, Pau, France Read More »

[portfolio_slideshow]

  Chez Canaille is a bistrot, pure and simple.  That means copious portions, a menu that is meat-centric, heavy on charcuterie and doesnt stray far from traditional and regional specialties and a wine list of well priced bottles  from lesser known appellations.  In other words, no modern monkey business. Well, maybe a little modern monkey

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Cafe Presse

Cafe Presse tops Seattle Restaurant Week for value

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MARDI PRIX FIXE MENU AVAILABLE SUNDAY TO THURSDAY DURING SEATTLE RESTAURANT WEEK What:  A fixed price menu with your choice of 2 or 3 courses at a great price When: Normally, only on Tuesday, but between October 19 and30, available Sunday to Thursday  from 11am to 10pm Where:  Café Presse of course! Mardi Prix Fixe

Cafe Presse tops Seattle Restaurant Week for value Read More »

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MARDI PRIX FIXE MENU AVAILABLE SUNDAY TO THURSDAY DURING SEATTLE RESTAURANT WEEK What:  A fixed price menu with your choice of 2 or 3 courses at a great price When: Normally, only on Tuesday, but between October 19 and30, available Sunday to Thursday  from 11am to 10pm Where:  Café Presse of course! Mardi Prix Fixe

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Pantry

Red Muscat grape jam

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This jam, made with Muscat grapes that have a slightly more lively acid profile than most table grapes, is a great foil for well aged goat cheeses.  This recipe makes about 12 half pint jars of jam.

Red Muscat grape jam Read More »

[portfolio_slideshow]

This jam, made with Muscat grapes that have a slightly more lively acid profile than most table grapes, is a great foil for well aged goat cheeses.  This recipe makes about 12 half pint jars of jam.

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Stuff

..and if life gives you grapes…

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Fall in the Béarn is different than any weather I have experienced before.  Sure there is rain, even violent rain,  but there are also interludes of intense golden sunlight and clear blue skies between the towering storm clouds.  And the temperature jumps between 85 and 60 degrees as the fronts pass quickly over in succession. 

..and if life gives you grapes… Read More »

[portfolio_slideshow]

Fall in the Béarn is different than any weather I have experienced before.  Sure there is rain, even violent rain,  but there are also interludes of intense golden sunlight and clear blue skies between the towering storm clouds.  And the temperature jumps between 85 and 60 degrees as the fronts pass quickly over in succession. 

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France

Petite Dejeuner in the Béarn

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When arriving in Orthez, our first stop, even before our house, is always our favorite  dairy,  Ferme Lait P’tit Béarnais.  A couple miles up the road from our house, this family-run organic farm features the output of their small troupe of 20 or so of the local tawny brown Bearnaise cows;  raw milk, sometime still

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[portfolio_slideshow]

When arriving in Orthez, our first stop, even before our house, is always our favorite  dairy,  Ferme Lait P’tit Béarnais.  A couple miles up the road from our house, this family-run organic farm features the output of their small troupe of 20 or so of the local tawny brown Bearnaise cows;  raw milk, sometime still

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