Stuff

Le Pichet new dishes

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Last week, Le Pichet executive chef Jack Spiess added new dishes to the menu that make use of the wonderful spring product that is beginning to arrive.  Look for green garlic, scallions, ramps, asparagus and more.  Check out these photos or see our full menu:

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Last week, Le Pichet executive chef Jack Spiess added new dishes to the menu that make use of the wonderful spring product that is beginning to arrive.  Look for green garlic, scallions, ramps, asparagus and more.  Check out these photos or see our full menu:

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Cafe Presse

Be a part of “Check, Please” filming at Café Presse

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Café  Presse has been picked to be a part of the new season of “Check, Please” on KCTS, Seattle’s PBS station. If you haven’t seen the show before, basically it works like this: Three local food lovers are picked to be featured.  They each nominate their favorite dining spot and then they each eat at

Be a part of “Check, Please” filming at Café Presse Read More »

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Café  Presse has been picked to be a part of the new season of “Check, Please” on KCTS, Seattle’s PBS station. If you haven’t seen the show before, basically it works like this: Three local food lovers are picked to be featured.  They each nominate their favorite dining spot and then they each eat at

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Food in the News

Genetically Engineered Food Laws advance

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Efforts to require labels on Genetically Engineered foods (often refereed to as GM or GE foods) advanced in the far ends of the U.S. this week.  And in Oregon’s Jackson County, a mostly rural area that includes part of the Rogue Vally, a Farm Bill will soon be decided that would go even further. Vermont

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Efforts to require labels on Genetically Engineered foods (often refereed to as GM or GE foods) advanced in the far ends of the U.S. this week.  And in Oregon’s Jackson County, a mostly rural area that includes part of the Rogue Vally, a Farm Bill will soon be decided that would go even further. Vermont

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Cooking Classes

May 2014 Cooking Class: Sausage Making Workshop

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What:  “Sausage Making Workshop” Cooking Class presented by Chef Jim Drohman (each session limited to 16 students) When: Two different sessions of this class will be offered: Wednesday May 14, 2014, from 6:00 to 9:00pm or Sunday May 18, 2014, from 1 to 4:00pm Location:  the Kitchen at Mallet, 2700 4th Ave S. Suite C,

May 2014 Cooking Class: Sausage Making Workshop Read More »

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What:  “Sausage Making Workshop” Cooking Class presented by Chef Jim Drohman (each session limited to 16 students) When: Two different sessions of this class will be offered: Wednesday May 14, 2014, from 6:00 to 9:00pm or Sunday May 18, 2014, from 1 to 4:00pm Location:  the Kitchen at Mallet, 2700 4th Ave S. Suite C,

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Desserts and Sweets

Gateau au fromage blanc de chevre

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This recipe was developed at Le Pichet when we were doing trials to perfect a recipe for Tourteau Poitevin,  a sweet cake made with fresh goat’s milk cheese that is a specialty of the region of Poitou.   Trials eventually led to a tourteau recipe made with mascarpone that I like very much and that

Gateau au fromage blanc de chevre Read More »

[portfolio_slideshow]

This recipe was developed at Le Pichet when we were doing trials to perfect a recipe for Tourteau Poitevin,  a sweet cake made with fresh goat’s milk cheese that is a specialty of the region of Poitou.   Trials eventually led to a tourteau recipe made with mascarpone that I like very much and that

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Cafe Presse

Vin Expresse and After Hours

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Cafe Presse now has two great Happy Hours Vin Expresse: Everyday from 4pm to 6pm Our Paris-style wine happy hour -All in-house bottles of wine available at Take-Out prices; all bottles from $9 and $15. -Menu of wine-friendly snacks at special low prices. Presse After Hours: Sunday to Thursday, 11pm to 1:30am Our late night

Vin Expresse and After Hours Read More »

[portfolio_slideshow]

Cafe Presse now has two great Happy Hours Vin Expresse: Everyday from 4pm to 6pm Our Paris-style wine happy hour -All in-house bottles of wine available at Take-Out prices; all bottles from $9 and $15. -Menu of wine-friendly snacks at special low prices. Presse After Hours: Sunday to Thursday, 11pm to 1:30am Our late night

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Stuff

Spring Menu now at Cafe Presse

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The Spring 2014 menu at Cafe Presse was rolled out on Tuesday April 8, 2014.  If you haven’t had a chance to come by and try it yourself, here are some photos of several of the dishes…Hope you will come by and try these as well as the rest of the menu.

Spring Menu now at Cafe Presse Read More »

[portfolio_slideshow]

The Spring 2014 menu at Cafe Presse was rolled out on Tuesday April 8, 2014.  If you haven’t had a chance to come by and try it yourself, here are some photos of several of the dishes…Hope you will come by and try these as well as the rest of the menu.

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Stuff

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 »

[portfolio_slideshow]

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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Cafe Presse

Spring menu starts tomorrow at Café Presse

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The new menu for Spring 2014 at Café Presse will be rolled out tomorrow,  Tuesday April 8, 2014 at 9am.   Here is a sneak peek of some of the new dish you will find: Tourin blanchi “Creamy sweet garlic soup, bleu cheese croutons, marinated spring onions” Asperge, confit de thon, œuf mollet “House preserved albacore

Spring menu starts tomorrow at Café Presse Read More »

[portfolio_slideshow]

The new menu for Spring 2014 at Café Presse will be rolled out tomorrow,  Tuesday April 8, 2014 at 9am.   Here is a sneak peek of some of the new dish you will find: Tourin blanchi “Creamy sweet garlic soup, bleu cheese croutons, marinated spring onions” Asperge, confit de thon, œuf mollet “House preserved albacore

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Stuff

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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