Cafe Presse | Le Pichet

Cafe Presse and Le Pichet open regular hours for July 4th Holiday

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Just a note to remind you that both Cafe Presse and sister restaurant Le Pichet will be open regular hours on Wednesday, July 4, 2012.  We hope you will have a great Fourth of July holiday. Cafe Presse  7am until 2am Le Pichet 8am until 12 midnight

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Just a note to remind you that both Cafe Presse and sister restaurant Le Pichet will be open regular hours on Wednesday, July 4, 2012.  We hope you will have a great Fourth of July holiday. Cafe Presse  7am until 2am Le Pichet 8am until 12 midnight

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Le Pichet

Party for Bastille Day 2012 at Le Pichet

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Please join us at Le Pichet for our annual Bastille Day party.  We always enjoy throwing our 2 Cafe-Style events each year (the other is our Beaujolais Nouveau Party that takes place the 3rd Thursday of November) as it gives us the chance to break out of our normal, fairly reserved mold and swing a

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Please join us at Le Pichet for our annual Bastille Day party.  We always enjoy throwing our 2 Cafe-Style events each year (the other is our Beaujolais Nouveau Party that takes place the 3rd Thursday of November) as it gives us the chance to break out of our normal, fairly reserved mold and swing a

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Food in the News

GMO Labels to be put to vote in California

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GMOs are everywhere…at least in the USA Although many people are not aware of it, almost all the processed food sold in the US contains Genetically Modified Organisms.  This according to an article by Amy Harmon and Andrew Pollack in the New York Times.  If that makes you nervous, it may (or may not) help

GMO Labels to be put to vote in California Read More »

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GMOs are everywhere…at least in the USA Although many people are not aware of it, almost all the processed food sold in the US contains Genetically Modified Organisms.  This according to an article by Amy Harmon and Andrew Pollack in the New York Times.  If that makes you nervous, it may (or may not) help

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Cafe Presse

June Corner Table Menu

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What: Family-style dinner at Cafe Presse When: Tuesday June 26, 2012 6:30pm Where: The back room at Cafe Presse The next Corner Table dinner at Cafe Presse is scheduled for Tuesday June 26, 2012 at 6:30pm.  Space is limited and by reservation only so call today to save your place. The Corner Table is a

June Corner Table Menu Read More »

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What: Family-style dinner at Cafe Presse When: Tuesday June 26, 2012 6:30pm Where: The back room at Cafe Presse The next Corner Table dinner at Cafe Presse is scheduled for Tuesday June 26, 2012 at 6:30pm.  Space is limited and by reservation only so call today to save your place. The Corner Table is a

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Charcuterie

Pork shank and Spring herb terrine

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This terrine differs from the Burgundian classic Jambon Persillée  in that it is made from fresh pork shanks instead of from smoked ham.  The inclusion of soft herbs give it a lightness that contrasts with many other terrines. This recipe makes two (6 cup) terrines

Pork shank and Spring herb terrine Read More »

[portfolio_slideshow]

This terrine differs from the Burgundian classic Jambon Persillée  in that it is made from fresh pork shanks instead of from smoked ham.  The inclusion of soft herbs give it a lightness that contrasts with many other terrines. This recipe makes two (6 cup) terrines

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Stuff

Appetizer Special at Le Pichet

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Appetizer special, Sunday May 27, 2012 at Le Pichet: “Pork shank and Spring herb terrine, served on a warm salad of fingerling potatoes, local asparagus, crispy pork skin and a shallot-caper-grain mustard vinaigrette” I made 4 terrines, and two have already sold so we will probably only have this as a special today and tomorrow.

Appetizer Special at Le Pichet Read More »

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Appetizer special, Sunday May 27, 2012 at Le Pichet: “Pork shank and Spring herb terrine, served on a warm salad of fingerling potatoes, local asparagus, crispy pork skin and a shallot-caper-grain mustard vinaigrette” I made 4 terrines, and two have already sold so we will probably only have this as a special today and tomorrow.

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Markets and Sources

Farm Table Report – University Market May 26

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9am Saturday at the University Farmers Market Memorial Day Weekend and the weather feels almost like summer.  Even at 9am, the air is warm, no breeze, few clouds. I took the old number 43 bus to the University Farmer’s Market this morning, not sure exactly what to expect.  Given the holiday weekend, it is possible

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9am Saturday at the University Farmers Market Memorial Day Weekend and the weather feels almost like summer.  Even at 9am, the air is warm, no breeze, few clouds. I took the old number 43 bus to the University Farmer’s Market this morning, not sure exactly what to expect.  Given the holiday weekend, it is possible

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Cafe Presse | Le Pichet

Pike Place Market Chefs Demonstration June 24, 2012

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What:      Cooking Demonstration with Le Pichet and Cafe Presse Executive Chef Jim Drohman When:     Sunday June 24, 2012 from 2pm to 3pm Where:   Pike Place Market For more information about Summer Sunday Cooking Demonstrations, check out the Pike Place Market’s web site. Summer Farm Days on the Cobblestones for 2012 begin on June 24. 

Pike Place Market Chefs Demonstration June 24, 2012 Read More »

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What:      Cooking Demonstration with Le Pichet and Cafe Presse Executive Chef Jim Drohman When:     Sunday June 24, 2012 from 2pm to 3pm Where:   Pike Place Market For more information about Summer Sunday Cooking Demonstrations, check out the Pike Place Market’s web site. Summer Farm Days on the Cobblestones for 2012 begin on June 24. 

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Le Pichet

Le Pichet to feature the cheeses of Ferme Kukulu

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What:  Exclusive Selection of the Cheeses of Ferme Kukulu When:  Beginning May 19, 2012 Where:  At Le Pichet In March of this year, I was lucky enough to have the chance to visit Ferme Kukulu in the French Basque Countries.  This family-run farm has been producing raw milk cheeses in the traditional style, using traditional

Le Pichet to feature the cheeses of Ferme Kukulu Read More »

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What:  Exclusive Selection of the Cheeses of Ferme Kukulu When:  Beginning May 19, 2012 Where:  At Le Pichet In March of this year, I was lucky enough to have the chance to visit Ferme Kukulu in the French Basque Countries.  This family-run farm has been producing raw milk cheeses in the traditional style, using traditional

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