Food in the News

GMO Labeling on the move

Posted on

Labeling of GMO foods to be on ballet: Good news on the GMO Labeling front:  Washington State Initiative I-522, which would require labeling of foods that contain Genetically Modified material, has qualified enough signatures to be put to a vote.  According to the Seattle Times, The initiative will be part of the general election ballet […]

GMO Labeling on the move Read More »

[portfolio_slideshow]

Labeling of GMO foods to be on ballet: Good news on the GMO Labeling front:  Washington State Initiative I-522, which would require labeling of foods that contain Genetically Modified material, has qualified enough signatures to be put to a vote.  According to the Seattle Times, The initiative will be part of the general election ballet

Leave a Comment
Cafe Presse

February 2013 Corner Table Menu

Posted on

What: Family-style dinner at Cafe Presse When: Tuesday February 26, 2013 6:30pm Where: The back room at Cafe Presse The menu for the January Corner Table is complete!  The next Corner Table dinner at Cafe Presse is scheduled for Tuesday February 26, 2013 at 6:30pm.  Space is limited and by reservation only so call today

February 2013 Corner Table Menu Read More »

[portfolio_slideshow]

What: Family-style dinner at Cafe Presse When: Tuesday February 26, 2013 6:30pm Where: The back room at Cafe Presse The menu for the January Corner Table is complete!  The next Corner Table dinner at Cafe Presse is scheduled for Tuesday February 26, 2013 at 6:30pm.  Space is limited and by reservation only so call today

Tagged , , , , | Leave a Comment
Cooking Classes

March 2013 Cooking Class: Bouchon Lyonnais

Posted on

What:  “Cooking French At Home”, Cooking Class and Demonstration presented by    Chef James Drohman (class limited to 16 guests) When:  Wednesday, March 6, 2013, 6:30 to 9:30pm Location:  the Kitchen at Mallet, 2700 4th Ave S. Suite C, Seattle WA (free parking available), in Seattle’s SODO neighborhood. Price:  $125 per student, which includes a menu

March 2013 Cooking Class: Bouchon Lyonnais Read More »

[portfolio_slideshow]

What:  “Cooking French At Home”, Cooking Class and Demonstration presented by    Chef James Drohman (class limited to 16 guests) When:  Wednesday, March 6, 2013, 6:30 to 9:30pm Location:  the Kitchen at Mallet, 2700 4th Ave S. Suite C, Seattle WA (free parking available), in Seattle’s SODO neighborhood. Price:  $125 per student, which includes a menu

1 Comment
Cafe Presse | Le Pichet

A Winter Supper for two Great Causes

Posted on

On Sunday February 24, 2013, Chefs Matt Dillon and Jim Drohman are teaming  up to prepare a very special dinner at the Corson Building. Its an old-style French Country Supper to Benefit Jubilee Women’s  Center and Pike Market Senior Center.  Reservations are very limited, and are available only by calling Le Pichet  or the Corson Building

A Winter Supper for two Great Causes Read More »

[portfolio_slideshow]

On Sunday February 24, 2013, Chefs Matt Dillon and Jim Drohman are teaming  up to prepare a very special dinner at the Corson Building. Its an old-style French Country Supper to Benefit Jubilee Women’s  Center and Pike Market Senior Center.  Reservations are very limited, and are available only by calling Le Pichet  or the Corson Building

Tagged , , , | Leave a Comment
Cafe Presse

“The Layover” Seattle Episode to air February 4th

Posted on

Word is out:  Next Monday, February 4, 2013, at 9pm the Travel Channel will air an episode of Anthony Boudain’s  “The Layover” in which Tony visits Seattle.  The show spent 5 – 6 hours filming at Le Pichet last July, so we are hopeful that some of that footage will make it into the final

“The Layover” Seattle Episode to air February 4th Read More »

[portfolio_slideshow]

Word is out:  Next Monday, February 4, 2013, at 9pm the Travel Channel will air an episode of Anthony Boudain’s  “The Layover” in which Tony visits Seattle.  The show spent 5 – 6 hours filming at Le Pichet last July, so we are hopeful that some of that footage will make it into the final

Tagged , , | 1 Comment
Stuff

Lamb Necks Take 3 and 4

Posted on

This week, I reached the end of my trove of Arizonan lamb necks, with the happy result being two more lamb neck dishes. Number One:  Hash of pulled lamb neck, caramelized onions, winter squash and curly kale, topped with poached farm eggs….unfortunately I don’t have any photos of this dish.  It was so tasty that

Lamb Necks Take 3 and 4 Read More »

[portfolio_slideshow]

This week, I reached the end of my trove of Arizonan lamb necks, with the happy result being two more lamb neck dishes. Number One:  Hash of pulled lamb neck, caramelized onions, winter squash and curly kale, topped with poached farm eggs….unfortunately I don’t have any photos of this dish.  It was so tasty that

Tagged , , , , | Leave a Comment
Stuff

Café Presse New Menu: Staff Tasting Photos

Posted on

The new mid-Winter menu at Café Presse began today, Thursday January 17, 2013.  As we do for each new menu, this morning we had a staff tasting so that everyone in the kitchen can learn to prepare the dishes and the waitstaff is knowledgeable about each dish. Here are a few photos of the new

Café Presse New Menu: Staff Tasting Photos Read More »

[portfolio_slideshow]

The new mid-Winter menu at Café Presse began today, Thursday January 17, 2013.  As we do for each new menu, this morning we had a staff tasting so that everyone in the kitchen can learn to prepare the dishes and the waitstaff is knowledgeable about each dish. Here are a few photos of the new

Tagged , , , , , , , , , | Leave a Comment
Cafe Presse

Cafe Presse New Menu Today

Posted on

The new menu for mid-Winter at Cafe Presse begins today, January 17, 2012 at9am.  Check it out here (it should be posted sometime today) or just come by and see it first hand. Look for photos from this morning’s Staff Tasting very soon.

Cafe Presse New Menu Today Read More »

[portfolio_slideshow]

The new menu for mid-Winter at Cafe Presse begins today, January 17, 2012 at9am.  Check it out here (it should be posted sometime today) or just come by and see it first hand. Look for photos from this morning’s Staff Tasting very soon.

Tagged , | Leave a Comment
Charcuterie

Gateau de foie de volaille (smooth chicken liver terrine)

Posted on

This recipe was inspired by a classic Paul Bocuse dish.  In his version, he bakes the gateau in individual ramekins, then serves it warm with crayfish cream.  I was interested in developing a really good smooth liver terrine, so I adapted his recipe by trial and error to arrive at this final result.  It is

Gateau de foie de volaille (smooth chicken liver terrine) Read More »

[portfolio_slideshow]

This recipe was inspired by a classic Paul Bocuse dish.  In his version, he bakes the gateau in individual ramekins, then serves it warm with crayfish cream.  I was interested in developing a really good smooth liver terrine, so I adapted his recipe by trial and error to arrive at this final result.  It is

Tagged , , | 16 Comments
Scroll to Top