Basque cuisine – Jim Drohman

P’tit déjeuner in Biarritz

dh_test — Fri, 15 Sep 2023 15:00:42 +0000

Petit déjeuner, Basque-style, one recent morning at a table outside the covered market in Biarritz. A good strong noisette (we would call that a macchiatto I think), plus a warm slice of tortilla espagnole, the famous egg and potato frittata that is often served as a pintxo in the Pays Basque.

Special today at Café Presse

Jim — Sat, 17 Apr 2021 20:47:00 +0000

Special croque today at Café Presse: Grand Central Bakery rustic pullman loaf baked with béchamel, herbed goat cheese and Basque-style sweet pepper ragoût!

Plat du jour at Cafe Presse

Jim — Fri, 12 Mar 2021 20:21:44 +0000

Our main course special today at Café Presse is a long-time guest favorite: Axoa d’Espelette.

Axoa is a stalwart of good Basque country cooking. Our version is made in the style of the village of Espelette, with ground beef and veal simmered with sweet peppers, onions, garlic, tomato, thyme and Piment d’Espelette,served with pommes frites. Miam miam! Available while supply lasts.

Today’s special at Cafe Presse: Axoa d’Espelette

Jim — Sun, 22 Jan 2017 18:59:57 +0000

It’s not easy to do justice to Axoa in a photo. Regardless of its humble looks, this traditional Basque dish have become a favorite of guests at Cafe Presse and is one of our most requested menu offerings.

Traditionally in the Basque countries, Axoa is made with either veal, pork or beef, slowly simmered with peppers, tomatoes, onions and garlic and served with steamed or fried potatoes. Our version, which takes it queue from the French town of Espelette, is made with a combination of range veal and grass fed beef, finished with the famous dried piment d’Espelette and paired with pommes frites,

Special today and for a limited time, come try our Axoa d’Espelette.

Chef Jim Drohman cooking demo in the Market Atrium

Jim — Wed, 26 Nov 2014 22:53:47 +0000

What: Cooking demonstration and tasting by Le Pichet and Cafe Presse Executive Chef Jim Drohman

When: Saturday, December 06, 2014 from 11am to 12 noon

Where: The new show kitchen in the Pike Place Market Atrium

Please join Chef Jim Drohman for a cooking demonstration in the Pike Place Market Atrium kitchen on Saturday, December 06, 2014 from 11am to 12 noon. The demonstration is free and open to the public.

Jim will be cooking Moules en Piperade, Penn Cove mussels simmered with white wine, parsley and Basque sweet pepper compote, served with grilled baguette. And he will be giving out tastes to the audience when the demonstration is finished.

Please visit the Pike Place Market website for full details.