Cafe Presse

Fundraiser for Green Plate Special

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What:  Benefit for Green Plate Special at the Corner Table When:  Tuesday September 24, 2013, 6:30pm Where:  The back room at Cafe Presse Cafe Presse is proud to Welcome Green Plate Special to the Corner Table! We are pleased to announce that the September 2013 Corner Table Dinner at Cafe Presse will be a fundraising […]

Fundraiser for Green Plate Special Read More »

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What:  Benefit for Green Plate Special at the Corner Table When:  Tuesday September 24, 2013, 6:30pm Where:  The back room at Cafe Presse Cafe Presse is proud to Welcome Green Plate Special to the Corner Table! We are pleased to announce that the September 2013 Corner Table Dinner at Cafe Presse will be a fundraising

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Stuff

Le Pichet and Cafe Presse open Labor Day

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Cafe Presse and Le Pichet will be open regular hours to serve you on Labor Day Monday September 2, 2013…See you there!   Cafe Presse  7am to 2am Le Pichet      8am to Midnight

Le Pichet and Cafe Presse open Labor Day Read More »

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Cafe Presse and Le Pichet will be open regular hours to serve you on Labor Day Monday September 2, 2013…See you there!   Cafe Presse  7am to 2am Le Pichet      8am to Midnight

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Food in the News

Tomatoes engineered for flavor

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A friend recently forwarded me this article by Kenneth Chang in the NY Times which discusses efforts by scientists at the University of Florida’s Institute for Plant Innovation to built a better tasting tomato that can still be mass marketed.  In this case, the methods to be used are plain old selective breeding, backed up

Tomatoes engineered for flavor Read More »

[portfolio_slideshow]

A friend recently forwarded me this article by Kenneth Chang in the NY Times which discusses efforts by scientists at the University of Florida’s Institute for Plant Innovation to built a better tasting tomato that can still be mass marketed.  In this case, the methods to be used are plain old selective breeding, backed up

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Stuff

Le Pichet on Eater.com

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Lately, I have had the odd experience of people, some I know and some I don’t, coming up to me and saying “Hey great interview on Eater”.   The surprise is not that so many people read Eater.com…as a person past 50, I have come to accept that there are a lot of people who read

Le Pichet on Eater.com Read More »

[portfolio_slideshow]

Lately, I have had the odd experience of people, some I know and some I don’t, coming up to me and saying “Hey great interview on Eater”.   The surprise is not that so many people read Eater.com…as a person past 50, I have come to accept that there are a lot of people who read

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Cafe Presse | Le Pichet

Bite Nite to support Yes on 522

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This November, Washingtonians will have a chance to vote on I522, an initiative that would require labels for Genetically Engineered Food.  Le Pichet and Cafe Presse hope that you will consider attending this important event to support Yes on 522!  Please click here to purchase tickets.

Bite Nite to support Yes on 522 Read More »

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This November, Washingtonians will have a chance to vote on I522, an initiative that would require labels for Genetically Engineered Food.  Le Pichet and Cafe Presse hope that you will consider attending this important event to support Yes on 522!  Please click here to purchase tickets.

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Cafe Presse

Join us Monday for a Conversation about I522

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Where:  The back room at Café Presse When:  Monday August 26, from 5:30pm to 6:30pm Please join us tonight, Monday August 26, 2013 for another Conversation about Washington State’s I522, which would require labeling of foods containing genetically engineered ingredients. Don’t know anything about GMOs but would like to?  Have questions about GMOs or I522? 

Join us Monday for a Conversation about I522 Read More »

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Where:  The back room at Café Presse When:  Monday August 26, from 5:30pm to 6:30pm Please join us tonight, Monday August 26, 2013 for another Conversation about Washington State’s I522, which would require labeling of foods containing genetically engineered ingredients. Don’t know anything about GMOs but would like to?  Have questions about GMOs or I522? 

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Restaurants

“La Belle Auberge”, Castegnede, France

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Having grown up reading Elisabeth David, I have always been enchanted with her descriptions of the auberges that populated the countryside of France when she first visited in the 1940’s.  The kind of place that one happens across when driving way off the beaten path, where a lunch of well cooked local fish, meat and

“La Belle Auberge”, Castegnede, France Read More »

[portfolio_slideshow]

Having grown up reading Elisabeth David, I have always been enchanted with her descriptions of the auberges that populated the countryside of France when she first visited in the 1940’s.  The kind of place that one happens across when driving way off the beaten path, where a lunch of well cooked local fish, meat and

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Stuff

Big beautiful brioche photo

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This photo of the brioche at Le Pichet comes courtesy of widely-admired food writer Ronald Holden, who writes, among other things,  the self-described “crisp, crunchy words, typed fresh daily” that make up  the  blog Cornichon.org Says Ronald: Had the Oeufs Plats for breakfast the other day; yummy. Big surprise was the brioche, which I’d not

Big beautiful brioche photo Read More »

[portfolio_slideshow]

This photo of the brioche at Le Pichet comes courtesy of widely-admired food writer Ronald Holden, who writes, among other things,  the self-described “crisp, crunchy words, typed fresh daily” that make up  the  blog Cornichon.org Says Ronald: Had the Oeufs Plats for breakfast the other day; yummy. Big surprise was the brioche, which I’d not

Tagged , | 1 Comment
Restaurants

“Chez Mattin”, Ciboure France

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Chez Mattin (pronounced “ma chin”) is a Basque bistrot in the fishing port of Ciboure, which lies across harbor from the larger coastal city of Saint-Jean-de-Luz.  With its menu of traditional Basque specialties and its wood beamed dining room, Chez Mattin feels like a portal into a simpler time in dining.  This is good, honest

“Chez Mattin”, Ciboure France Read More »

[portfolio_slideshow]

Chez Mattin (pronounced “ma chin”) is a Basque bistrot in the fishing port of Ciboure, which lies across harbor from the larger coastal city of Saint-Jean-de-Luz.  With its menu of traditional Basque specialties and its wood beamed dining room, Chez Mattin feels like a portal into a simpler time in dining.  This is good, honest

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Sauces

Sauce blanche

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This sauce, along with harissa paste, make up the indispensable duo of accompaniments to falafels or kebab in the Turkish sandwich stands and shops of Paris.  If you plan to serve with lamb, adding mint, lemon peel and tarragon makes a tasty variation.  Currently we are serving this sauce with our falafel salad at Cafe

Sauce blanche Read More »

[portfolio_slideshow]

This sauce, along with harissa paste, make up the indispensable duo of accompaniments to falafels or kebab in the Turkish sandwich stands and shops of Paris.  If you plan to serve with lamb, adding mint, lemon peel and tarragon makes a tasty variation.  Currently we are serving this sauce with our falafel salad at Cafe

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