Stuff

Roasted Chicken Featured

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Le Pichet and Cafe Presse Chickens are Tops You may have caught the photo of Le Pichet’s Poulet Roti on the cover of the Friday Weekend Entertainment section of the Seattle Times on May 3rd, 2013 (see above if you missed it). Evidently, a lot of people saw the photo and read the article that […]

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Le Pichet and Cafe Presse Chickens are Tops You may have caught the photo of Le Pichet’s Poulet Roti on the cover of the Friday Weekend Entertainment section of the Seattle Times on May 3rd, 2013 (see above if you missed it). Evidently, a lot of people saw the photo and read the article that

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Cafe Presse | Le Pichet

Cooking Demonstration in the Pike Place Market

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What:  Cooking Demonstration When:  Sunday June 23rd, 2013, from noon to 1pm Where: In the Pike Place Market, as part of  “Summer Sundays on the Cobblestones” On Sunday, June 23rd, I will be  giving a cooking demonstration in the middle of the street at the Pike Place Market.  The event, which will take place from

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What:  Cooking Demonstration When:  Sunday June 23rd, 2013, from noon to 1pm Where: In the Pike Place Market, as part of  “Summer Sundays on the Cobblestones” On Sunday, June 23rd, I will be  giving a cooking demonstration in the middle of the street at the Pike Place Market.  The event, which will take place from

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Cafe Presse

May 2013 Corner Table Menu

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What: Family-style dinner at Cafe Presse When: Tuesday May 28, 2013 6:30pm Where: The back room at Cafe Presse The menu for the March Corner Table is complete!  The next Corner Table dinner at Cafe Presse is scheduled for Tuesday May 28, 2013 at 6:30pm.  Space is limited and by reservation only so call today

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What: Family-style dinner at Cafe Presse When: Tuesday May 28, 2013 6:30pm Where: The back room at Cafe Presse The menu for the March Corner Table is complete!  The next Corner Table dinner at Cafe Presse is scheduled for Tuesday May 28, 2013 at 6:30pm.  Space is limited and by reservation only so call today

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Stuff

Our neighbor’s eggs

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The house next to ours in Orthez is what I would term a manor house;  that is, a grand old home in its own modestly sized park.  I am sure that the term ‘manor house’ implies something specific, but to my eyes,  it’s a manor house. Although it was originally built as the home for

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[portfolio_slideshow]

The house next to ours in Orthez is what I would term a manor house;  that is, a grand old home in its own modestly sized park.  I am sure that the term ‘manor house’ implies something specific, but to my eyes,  it’s a manor house. Although it was originally built as the home for

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Stuff

Pigeon des Landes roti en poele et sa salade verte

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A quick supper dish that really was an inspiration du marché as the French say…an inspiration from a farm stand at the Sunday market at Amou, a short drive north of Orthez in the adjacent region of Les Landes  Pigeon breast, legs, gizzard and heart, marinated with a bit of port wine, thyme and garlic, then

Pigeon des Landes roti en poele et sa salade verte Read More »

[portfolio_slideshow]

A quick supper dish that really was an inspiration du marché as the French say…an inspiration from a farm stand at the Sunday market at Amou, a short drive north of Orthez in the adjacent region of Les Landes  Pigeon breast, legs, gizzard and heart, marinated with a bit of port wine, thyme and garlic, then

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Stuff

Sauté of Boudin Basque

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This was supper one night this week: Sauté au boudin basque aux pommes Basque-style blood sausage sauteed with onions, apples, mushrooms and thyme The boudin came from one of the best charcutiers in the region  (at least to my mind and in the mind of the long queue  of old people waiting in line in

Sauté of Boudin Basque Read More »

[portfolio_slideshow]

This was supper one night this week: Sauté au boudin basque aux pommes Basque-style blood sausage sauteed with onions, apples, mushrooms and thyme The boudin came from one of the best charcutiers in the region  (at least to my mind and in the mind of the long queue  of old people waiting in line in

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Food in the News

More bad news for bees

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It’s not easy to be a bee The news on the bee front is going from bad to worse.  As discussed in an earlier post on this blog, bee populations throughout the world and particularly in Europe and North America, have been under pressure for the last decade.  Now come reports of more bad news. 

More bad news for bees Read More »

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It’s not easy to be a bee The news on the bee front is going from bad to worse.  As discussed in an earlier post on this blog, bee populations throughout the world and particularly in Europe and North America, have been under pressure for the last decade.  Now come reports of more bad news. 

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Cafe Presse | Le Pichet

Premier Chefs Dinner to support Fred Hutchinson CRC

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Join Le Pichet and Cafe Presse Executive Chef this May at the Premier Chefs Dinner to support the very important work done at the Fred Hutchinson Cancer Research Center.   The date for this event is Sunday May 19th 2013 and the featured speaker for the evening is celebrity chef Rick Bayless.    Click here for

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Join Le Pichet and Cafe Presse Executive Chef this May at the Premier Chefs Dinner to support the very important work done at the Fred Hutchinson Cancer Research Center.   The date for this event is Sunday May 19th 2013 and the featured speaker for the evening is celebrity chef Rick Bayless.    Click here for

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Markets and Sources

Its Spring in the Béarn

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While Seattle waits for the Spring produce, spring arrived a few weeks ago in the Béarn.  Asparagus, both white and green and as thick as my thumb mark the apex of the season.  Strawberries (strawberries!  We will be waiting  weeks for then at home) from les Landes, 20 minutes north of Orthez in varieties with

Its Spring in the Béarn Read More »

[portfolio_slideshow]

While Seattle waits for the Spring produce, spring arrived a few weeks ago in the Béarn.  Asparagus, both white and green and as thick as my thumb mark the apex of the season.  Strawberries (strawberries!  We will be waiting  weeks for then at home) from les Landes, 20 minutes north of Orthez in varieties with

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Le Pichet

Spring dishes new to the menu at Le Pichet

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As more spring vegetables arrive in the market, chef de cuisine Jack Spiess has been adding new spring-inspired dishes to the menu at Le Pichet (he also took these photos…thanks Jack).  Enjoy!

Spring dishes new to the menu at Le Pichet Read More »

[portfolio_slideshow]

As more spring vegetables arrive in the market, chef de cuisine Jack Spiess has been adding new spring-inspired dishes to the menu at Le Pichet (he also took these photos…thanks Jack).  Enjoy!

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