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Foie gras terrine: why not keep one around the house?

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On the lookout for Foie Gras On a Tuesday in November, the display of foie gras at the market in Orthez is an impressive sight.  Not that the market at Orthez is uniquely gifted with foie gras; at this time of the year,  most of the markets in the region are similarly gifted.  The holiday […]

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On the lookout for Foie Gras On a Tuesday in November, the display of foie gras at the market in Orthez is an impressive sight.  Not that the market at Orthez is uniquely gifted with foie gras; at this time of the year,  most of the markets in the region are similarly gifted.  The holiday

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Stuff

Famous Trout

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The cold streams of the Pyrenees are renowned for the wonderful quality of the freshwater fish they produce.  For this reason, one can find the designation Truite de Banca in markets and on menus throughout the  the Southwest of Franc. The Branca trout are raised in stream-fed ponds in the mountain pass above Saint-Jean Pied

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[portfolio_slideshow]

The cold streams of the Pyrenees are renowned for the wonderful quality of the freshwater fish they produce.  For this reason, one can find the designation Truite de Banca in markets and on menus throughout the  the Southwest of Franc. The Branca trout are raised in stream-fed ponds in the mountain pass above Saint-Jean Pied

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Stuff

First dinner in Orthez

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On arriving at our home in Orthez, the first order of business is always a visit to the market.  Conveniently, we arrived just in time for the Saturday Market (the smaller of the two weekly markets featuring exclusively local farm product  (the big market day, that includes in addition to food,  a wide range of

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[portfolio_slideshow]

On arriving at our home in Orthez, the first order of business is always a visit to the market.  Conveniently, we arrived just in time for the Saturday Market (the smaller of the two weekly markets featuring exclusively local farm product  (the big market day, that includes in addition to food,  a wide range of

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Stuff

Using every part of the walnut

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One of the things I find most endearing about the the French is how they find a use for just about everything.  They were eating pigs, lambs and cows (among other critters) from “nose to tail” long before anyone had heard of the term in the U.S.  They use the leftovers from making wine to

Using every part of the walnut Read More »

[portfolio_slideshow]

One of the things I find most endearing about the the French is how they find a use for just about everything.  They were eating pigs, lambs and cows (among other critters) from “nose to tail” long before anyone had heard of the term in the U.S.  They use the leftovers from making wine to

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Le Pichet

New Dishes for Fall at Le Pichet

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On November 1st,  chef de cuisine Jack Spiess unveiled a new menu of dishes for Fall at Le Pichet. This new Fall menu also features some old favorites returning for a seasonal appearance, including Huites cru a la bordelais (Local oysters, raw on the half shell with lemon, sauce mignonette and a grilled pork sausage)

New Dishes for Fall at Le Pichet Read More »

[portfolio_slideshow]

On November 1st,  chef de cuisine Jack Spiess unveiled a new menu of dishes for Fall at Le Pichet. This new Fall menu also features some old favorites returning for a seasonal appearance, including Huites cru a la bordelais (Local oysters, raw on the half shell with lemon, sauce mignonette and a grilled pork sausage)

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Stuff

Help me plan Cooking Classes in 2013

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Some of you may remember back in 2009 when I offered several cooking classes exploring the basic techniques of French country cooking.  I have always very much enjoyed giving classes; Unfortunately,  I haven’t really had the opportunity during the last few years.  It is a pleasure for me to pass on  techniques that I have

Help me plan Cooking Classes in 2013 Read More »

[portfolio_slideshow]

Some of you may remember back in 2009 when I offered several cooking classes exploring the basic techniques of French country cooking.  I have always very much enjoyed giving classes; Unfortunately,  I haven’t really had the opportunity during the last few years.  It is a pleasure for me to pass on  techniques that I have

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Cafe Presse

November 2012 Corner Table Menu

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What: Family-style dinner at Cafe Presse When: Tuesday November 27, 2012 6:30pm Where: The back room at Cafe Presse The menu for the November Corner Table is complete!  The next Corner Table dinner at Cafe Presse is scheduled for Tuesday November 27, 2012 at 6:30pm.  Space is limited and by reservation only so call today

November 2012 Corner Table Menu Read More »

[portfolio_slideshow]

What: Family-style dinner at Cafe Presse When: Tuesday November 27, 2012 6:30pm Where: The back room at Cafe Presse The menu for the November Corner Table is complete!  The next Corner Table dinner at Cafe Presse is scheduled for Tuesday November 27, 2012 at 6:30pm.  Space is limited and by reservation only so call today

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Cafe Presse

Join Us for Election Night at Cafe Presse

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Tuesday night, November 5, 2012, Cafe Presse will be broadcasting live Election Returns beginning at 5pm.  Everyone is invited, No Reservations, No Cover Charge.  Just come on by.

Join Us for Election Night at Cafe Presse Read More »

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Tuesday night, November 5, 2012, Cafe Presse will be broadcasting live Election Returns beginning at 5pm.  Everyone is invited, No Reservations, No Cover Charge.  Just come on by.

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Markets and Sources

Rainy Saturday at the Farmers Market

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Saturday morning,  having coffee at a Greek restaurant up the street from the University District Farmers Market, reading Michael Lynch’s In Praise of Reason, thinking the reasonable course might be to stay here instead of going out into the rain to shop. Proof of what a strange transition from Summer to Fall we had this

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[portfolio_slideshow]

Saturday morning,  having coffee at a Greek restaurant up the street from the University District Farmers Market, reading Michael Lynch’s In Praise of Reason, thinking the reasonable course might be to stay here instead of going out into the rain to shop. Proof of what a strange transition from Summer to Fall we had this

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