Café Presse and Le Pichet were very proud to have been asked to be a part of the 2017 Premier Chef’s Dinner to support the great work they to that the Fred Hutchinson Cancer Research Center.  The gala dinner, that featured guest speaker and culinary icon Alice Waters, as well as a host of top Seattle chefs, took place last Sunday May 21.

For their cocktail hour hors d’ouevre offering, Café Presse chef de cuisine Patrick MacWhorter and Le Pichet chef de cuisine Dave Cooper chose a mini-version of the classic Parisian sandwich, the jambon-beurre.  The ultimate in simplicity, the jambon-beurre consists only of good bread, salted butter and jambon de Paris.  Their version featured house-made Paris-style ham, sea-salt butter from Brittany, house made brioche and a garnish of cornichons.

Early warning and Mark your calendar! Thursday April 28, 2016 is the date for this year’s Dining Out for Life. Join us at Le Pichet and Cafe Presse in supporting the great work they do at the Life Long AIDS Alliance. The best part is that all you have to do is dine out at one of your favorite restaurants.  A portion on your entire bill will go directly to this worthy group.

Mark your calendar:    Dining Out for Life 2015 is on Thursday April 30.  That’s when you can help support the Lifelong Aids Alliance and the great work they do, simply by dining out at one simply by of the many participating restaurants. As always, both Le Pichet and Café Presse will be donating 30% of our sales for the entire day, so come by for breakfast, lunch or dinner and support a great cause.

Le Pichet chef de cuisine Jack Spiess and Cafe Presse chef de cuisine Dre Neeley at the 2015 Bailey Boushay House Chef’s Dinner, on January 25, 2015.  The event raised over $364,000 for the great work they do at Bailey Boushay House!

Here’s a photo of the dish prepared by Le Pichet chef de cuisine Jack Spiess and Café Presse chef de Cuisine Dre Neeley for last night’s Bailey-Boushay House Chef’s Dinner 2015.

Smokes sablefish profiterole with apple, cabbage and lemon fresh cheese.

We are always thrilled to be apart of this great event to support the important work of the Bailey-Boushay house.

Sneak Peak at our dish: “Chilled gazpacho of roasted yellow tomatoes and peppers, cucumber, fennel, sweet corn and smoked paprika, garnished with a fennel creme fraiche and radish”

Hope we will see you there!

What:  Benefit for Green Plate Special at the Corner Table
When:  Tuesday September 24, 2013, 6:30pm
Where:  The back room at Cafe Presse

Cafe Presse is proud to Welcome Green Plate Special to the Corner Table!

We are pleased to announce that the September 2013 Corner Table Dinner at Cafe Presse will be a fundraising event to benefit Green Plate Special.

Café Presse’s Corner Table dinners are designed to celebrate the changing season and the conviviality of the table. This special edition of the Corner Table will feature a menu designed by GPS Director and Chef Laura Dewell in collaboration with Chef Jim Drohman of Le Pichet and Cafe Presse.  Laura’s menu has been designed around fresh produce picked just a few minutes away, in the Central District, where Green Plate Special’s garden has been inspiring and empowering middle school youth to grow, cook, and enjoy healthy foods for the past three years.

The cost is $75 per person, which includes wine, tax and tip.  All proceeds will go directly to Green Place Special. Space is limited.  For information or reservations please call Café Presse at 206.70

Menu

Falafels des fèves, condiment aux courgettes, sauce blanche
“Amuse bouche of crispy dried fava fritters served with zucchini relish and garlic-yogurt sauce”

Salade aux légumes « fin d’été », croutons aux rillettes de thon
“Salad of Romano beans, sweet peppers, tomatoes, basil and chicory, with local albacore rillettes on grilled baguette slices”

Ragoût au porc et aux haricots blancs, chou frisée et confiture de tomates
“Natural pork shoulder braised with white wine, scarlet runner beans and rosemary, served with toasted garlic kale and tomato jam”

Clafouti aux poires et aux groseilles du Cap, et sa crème fouettée
“Dense vanilla custard baked with ground cherries and pears, with ground cherry purée and whipped cream”

Here’s more info about GPS and Laura in their own words:

Green Plate Special (GPS) is a cooking and food-growing nonprofit program, supporting the nutritional and physical health of middle school youth, grades 5-8, primarily low income. As an after-school, field trip and holiday-camp program, we teach young people how to grow and cook healthy whole foods in a home-garden and home-kitchen setting. We are located in Seattle’s Central District, on the corner of MLK Jr. Way and East Union Street. Our programing is free and sliding-scale need based.

Mission:
Through teaching home-focused cooking, food growing and how to shop for food;  we will inspire and empower middle school youth in our community to eat and live healthier lives. We will be a part of the solution to breaking the cycle of childhood obesity and other food related health issues.

Laura Dewell, Founder and Executive Director –Green Plate Special
Laura has been cooking and working in the culinary world for over 25 years. She has owned and operated multiple restaurants, including Pirosmani in Seattle and taught cooking privately and through culinary programs around Seattle.  In the last 10 years, Laura has worked with elementary and middle school children, teaching hands-on cooking classes. With a BA in Child Psychology from the University of Oregon, Laura is now doing her life’s (other dream) of working with middle school youth in both the kitchen and garden in the central district of Seattle. She now digs in the dirt and stirs a pot of soup quite regularly.

]]> https://www.jimdrohman.com/blog/2013/09/04/fundraiser-for-green-plate-special/feed/ 0 https://www.jimdrohman.com/blog/2013/08/27/bite-nite-to-support-yes-on-522/ https://www.jimdrohman.com/blog/2013/08/27/bite-nite-to-support-yes-on-522/#respond Tue, 27 Aug 2013 07:00:39 +0000 https://www.jimdrohman.com/?p=3706

This November, Washingtonians will have a chance to vote on I522, an initiative that would require labels for Genetically Engineered Food.  Le Pichet and Cafe Presse hope that you will consider attending this important event to support Yes on 522!  Please click here to purchase tickets.