Le Pichet

Le Pichet Menu adds Spring Dishes

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Last Friday, April 13th, 2012, Le Pichet Chef de Cuisine Brent Harding rolled out our new menu for Spring.  The local Spring vegetables are just starting to arrive and we, as cooks, are always longing to begin using and eating them as soon as possible after the long winter. The new dishes feature Yakima asparagus, […]

Le Pichet Menu adds Spring Dishes Read More »

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Last Friday, April 13th, 2012, Le Pichet Chef de Cuisine Brent Harding rolled out our new menu for Spring.  The local Spring vegetables are just starting to arrive and we, as cooks, are always longing to begin using and eating them as soon as possible after the long winter. The new dishes feature Yakima asparagus,

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Food in the News

Arsenic found in factory chickens

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If you still need a  reason to switch to organic or no-chemical chickens, I recommend you read the April 5, 2012 New York Times article by Nicholas Kristof.  He sites two new studies, one from John Hopkins University and the other from the Arizona State University, that found evidence indicating that  factory poultry are routinely

Arsenic found in factory chickens Read More »

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If you still need a  reason to switch to organic or no-chemical chickens, I recommend you read the April 5, 2012 New York Times article by Nicholas Kristof.  He sites two new studies, one from John Hopkins University and the other from the Arizona State University, that found evidence indicating that  factory poultry are routinely

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Cafe Presse

April Corner Table to feature Vegetarian Menu

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What: Family-style dinner at Cafe Presse When: Tuesday April 24, 2012 6:30pm Where: The back room at Cafe Presse The new spring menu at Cafe Presse begins on April 18th, 2012.  Because of the number of vegetarian dishes on the new menu, we decided to feature an all vegetarian menu for the April’s Corner Table

April Corner Table to feature Vegetarian Menu Read More »

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What: Family-style dinner at Cafe Presse When: Tuesday April 24, 2012 6:30pm Where: The back room at Cafe Presse The new spring menu at Cafe Presse begins on April 18th, 2012.  Because of the number of vegetarian dishes on the new menu, we decided to feature an all vegetarian menu for the April’s Corner Table

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Stuff

Is Seattle America’s Best City for Hipsters?

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According to an article on the website for Travel and Leisure Magazine, Seattle is the “#1 best city in America for Hipsters”.  As the article points out, this may or may not be a compliment.  It is, in any event,  the verdict of readers of Travel and Leisure, who ranked 35 cities based on what

Is Seattle America’s Best City for Hipsters? Read More »

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According to an article on the website for Travel and Leisure Magazine, Seattle is the “#1 best city in America for Hipsters”.  As the article points out, this may or may not be a compliment.  It is, in any event,  the verdict of readers of Travel and Leisure, who ranked 35 cities based on what

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Food in the News

Studies Point to Pesticides in Declining Bee Populations

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According to a recent New York Times report, two studies carried out in Europe have concluded that pesticides may be responsible for the alarming decline in the world population of honeybees and bumblebees.  The results of these studies, one of which was carried out in France and the other in Britain, were recently reported in

Studies Point to Pesticides in Declining Bee Populations Read More »

[portfolio_slideshow]

According to a recent New York Times report, two studies carried out in Europe have concluded that pesticides may be responsible for the alarming decline in the world population of honeybees and bumblebees.  The results of these studies, one of which was carried out in France and the other in Britain, were recently reported in

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Markets and Sources

Ferme KUKULU in Espelette

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During a recent visit to the Southwest of France, we visited one of the artisan cheese makers who’s cheeses we are lucky enough to feature on our cheese board at both Le Pichet and Cafe Presse.  Ferme Kukulu is located just outside of the small town of Espelette in the heart of the French Basque

Ferme KUKULU in Espelette Read More »

[portfolio_slideshow]

During a recent visit to the Southwest of France, we visited one of the artisan cheese makers who’s cheeses we are lucky enough to feature on our cheese board at both Le Pichet and Cafe Presse.  Ferme Kukulu is located just outside of the small town of Espelette in the heart of the French Basque

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Stuff

Cafe Presse in the Pollinator Pathway (almost)

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You may have noticed the wooden box that has recently appeared on the sidewalk in front of Cafe Presse.  If so, you may have asked yourself “what is that thing?”. The short answer is:  Its a planter box. The longer answer is that it is the beginnings of our plan to support the Pollinator Pathway

Cafe Presse in the Pollinator Pathway (almost) Read More »

[portfolio_slideshow]

You may have noticed the wooden box that has recently appeared on the sidewalk in front of Cafe Presse.  If so, you may have asked yourself “what is that thing?”. The short answer is:  Its a planter box. The longer answer is that it is the beginnings of our plan to support the Pollinator Pathway

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Stuff

When a rooster comes along…

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On a recent Saturday at the University Farmer’s Market, I noticed that the kids at Seabreeze Farms had four roosters for sale.  Now this may not seem like any great cause for notice, but in my experience it is pretty rare to be able to get your hands on a rooster. During the time I

When a rooster comes along… Read More »

[portfolio_slideshow]

On a recent Saturday at the University Farmer’s Market, I noticed that the kids at Seabreeze Farms had four roosters for sale.  Now this may not seem like any great cause for notice, but in my experience it is pretty rare to be able to get your hands on a rooster. During the time I

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Savory Dishes

Piperade

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Piperade is the quintessential Basque sauce and condiment, an indispensable basic of Basque cooking.  It is essentially a slow simmered compote of sweet peppers, tomato and onions, flavored with thyme and Piment d’Espelette.  Piperade can be used in many dishes, including with eggs (the photo shows a dish of eggs baked with prawns and piperade),

Piperade Read More »

[portfolio_slideshow]

Piperade is the quintessential Basque sauce and condiment, an indispensable basic of Basque cooking.  It is essentially a slow simmered compote of sweet peppers, tomato and onions, flavored with thyme and Piment d’Espelette.  Piperade can be used in many dishes, including with eggs (the photo shows a dish of eggs baked with prawns and piperade),

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Food in the News

Harvard Food Law Society

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Interested in food policy, food law and how it effects how we eat?  The website for the Harvard Food Law Society is an interesting source for news, information and intelligent debate on a whole range of food related topics. Raw milk?  Check out the live debate.  The Sugar Epidemic in America?  Food and mental health? 

Harvard Food Law Society Read More »

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Interested in food policy, food law and how it effects how we eat?  The website for the Harvard Food Law Society is an interesting source for news, information and intelligent debate on a whole range of food related topics. Raw milk?  Check out the live debate.  The Sugar Epidemic in America?  Food and mental health? 

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