Hands-on Chicken Workshop

What:  A hands-on workshop all about cooking chicken.  Each student will work with their own chicken to learn the basics, then divide up in pairs to actually practice three different cooking methods.

When:     Three class dates will be offered
Sunday November 6, 2016, 12noon to 3:30pm
or
Monday November 7, 2016, 6pm to 9:30pm
or
Saturday November 12, 2016 5pm to 8:30pm

Location:  The Gate Valve Studio (formerly The Kitchen at Mallet)
2700 4^th Ave S. Suite C, Seattle WA in Seattle’s SODO neighborhood.
Free parking is available.

Price:  $160 per student, which includes hands-on workshop, snacks during class, degustation of the dishes we make paired with French country wines, a recipe packet and a trussing needle to take home (does not include sales tax)

Hooray! The days of flaccid factory chickens are gone. Nowadays in Seattle, we have a wide range of options for getting our hands on high quality, farm-raised birds that are a lot tastier and healthier than their mass produced brethren. But these brave new birds also come with a hefty price tag that makes it worth your while to know your way around a chicken, and how to make the most of their fantastic flavor.

In this special hands-on workshop, which will be strictly limited to only 12 participants, each student will work with their own chicken to learn all the ins and outs of chicken preparation, including how to cook 3 different traditional dishes.

If you are ready to get your hands dirty and do some cooking, this class is for you!

For complete details and sign-up information about this class, please email Jim at jdrohman@lepichetseattle.com.

We can provide gift cards for this class upon request…
The Holidays are just around the corner!

Monday, look for a post with details about my next cooking class in November 2016…can you guess what the class topic will be?

New cooking class from Café Presse and Le Pichet!

When:   Two different sessions of this class will be offered:
Tuesday June 7, 2016, 6:00pm to 9:30pm
or
Saturday June 11, 2016, 12:00noon to 3:30pm

Where:   The Gate Valve Studio (formerly the Kitchen at Mallet), in Seattle’s SODO neighborhood  (free parking available at both locations)

Price:  $130 per student, which includes cooking demonstration, with hands-on learning for critical skills, degustation of the dishes we will prepare paired with French country wines, and a recipe packet (does not include sales tax)

If you are interested in receiving complete details and sign-up information about this class, please email Jim at jdrohman@lepichetseattle.com. 

We can provide gift cards for this class upon request…Mother’s and Father’s Days are just around the corner!

Last week, Cafe Presse and Le Pichet Executive Chef Jim Drohman taught a cooking class at the Ruins, a private dining club on lower Queen Anne Hill.  The class, which featured a menu of classic dishes from Le Pichet was planned to coincide with celebration of Le Pichet’s 15th Birthday, in August of this year.

The sold out class also featured a family style dinner of the menu prepared and wines from the Le Pichet and Cafe Presse wine lists, as well as a tour of The Ruins.

If you would like to be on the mailing list for upcoming classes, please email Jim at jdrohman@lepichetseattle.com

Taken as a whole, these dishes comprise a menu that perfectly illustrates the principles
of French country cooking that have animated Le Pichet since its inception: simplicity,
authenticity, adherence to traditional techniques, refusal to cut corners, reverence for wonderful ingredients and for letting their true flavors shine.

Join chef Drohman for a cooking class and family-style dinner celebrating these
classic dishes from Le Pichet’s menu. Learn the steps and techniques that elevate
simple dishes to classics of traditional cuisine.  Reminisce with chef Drohman about
the creation Le Pichet and how it came to be a fixture of the Seattle restaurant
scene. And raise a glass to 15 fun years of Le Pichet.

In a first for these cooking classes, we are very pleased to be able to offer the
June 16 class at the Ruins Private Dining Club. The Ruins is one of Seattle’s best
kept secrets and during the June 16 class, we will have the opportunity to tour its
legendary dining rooms and kitchens and hear a bit about its history.

If you are interested in receiving complete details and sign-up information about this class, please email Jim at jdrohman@lepichetseattle.com.  We can provide gift cards for this class upon request…Mother’s and Father’s Days are just around the corner!

 When: Three different sessions of this class will be offered:
  Saturday January 24, 2015, 12:noon to 3:30pm
or
Tuesday January 27, 2015, 6pm to 9:30pm
or
Saturday January 31, 2015, 4pm to 7:30pm

Location:  the Kitchen at Mallet, 2700 4^th Ave S. Suite C, Seattle WA  (free parking available), in Seattle’s SODO neighborhood.

Price:  $130 per student, which includes a hands-on learning, snacks while we work, garbure supper, 1 pint of garbure to take home, wine, and a recipe packet (does not include sales tax).

There are few dishes as central to the cooking of Southwestern France as garbure.  Like its close cousin cassoulet, garbure is, at base, a peasant soup of white beans simmered with a ham end and seasonal vegetables, which in the Béarnaise winter, often means cabbage, onions, and root vegetables.  But, depending on the means and ambition of the household, it can also include pork, rustic local sausages and confit of pork, duck and goose, including heart, gizzard and neck.  And when prepared by an expert, it is a one of the grand classics of French country cooking.

In this class, we will undertake the preparation of a classic garbure as the point of departure for learning some very important kitchen skills, including the preparation of duck and pork confits and making fresh sausages.  When the garbure is finished, we will all gather round for a hearty supper including the rustic wines of the region.  Finally, at the end of class, take home a pint of garbure to enjoy with your family.

Says Chef Drohman: “I am very excited to have the opportunity to share with you my love of the home-style cooking and simple, simply delicious wines of France.  The class will be a mix of demonstration, hands on learning and communal eating.”

If you are interested in receiving more details and sign-up information about this class, please email Jim at jdrohman@lepichetseattle.com

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.

 When: Three different sessions of this class will be offered:
  Saturday January 24, 2015, 12:noon to 3:30pm
or
Tuesday January 28, 2015, 6pm to 9:30pm
or
Saturday January 31, 2015, 4pm to 7:30pm

Location:  the Kitchen at Mallet, 2700 4^th Ave S. Suite C, Seattle WA  (free parking available), in Seattle’s SODO neighborhood.

Price:  $130 per student, which includes a hands-on learning, snacks while we work, garbure supper, 1 pint of garbure to take home, wine, and a recipe packet (does not include sales tax).

There are few dishes as central to the cooking of Southwestern France as garbure.  Like its close cousin cassoulet, garbure is, at base, a peasant soup of white beans simmered with a ham end and seasonal vegetables, which in the Béarnaise winter, often means cabbage, onions, and root vegetables.  But, depending on the means and ambition of the household, it can also include pork, rustic local sausages and confit of pork, duck and goose, including heart, gizzard and neck.  And when prepared by an expert, it is a one of the grand classics of French country cooking.

In this class, we will undertake the preparation of a classic garbure as the point of departure for learning some very important kitchen skills, including the preparation of duck and pork confits and making fresh sausages.  When the garbure is finished, we will all gather round for a hearty supper including the rustic wines of the region.  Finally, at the end of class, take home a pint of garbure to enjoy with your family.

Says Chef Drohman: “I am very excited to have the opportunity to share with you my love of the home-style cooking and simple, simply delicious wines of France.  The class will be a mix of demonstration, hands on learning and communal eating.”

If you are interested in receiving more details and sign-up information about this class, please email Jim at jdrohman@lepichetseattle.com

Yesterday’s Sausage Making Workshop was a ton of fun with the added bonus that we all got to eat a lot of great sausages after the work was finished.  Here are a few photos of the event.  And if you are interested in being on the mailing list for upcoming classes, please email me at jdrohman@lepichetseattle.com or sign up for newsletters from Cafe Presse or Le Pichet.

When: Three different sessions of this class will be offered:

Wednesday October 16, 2013, 6:30pm to 9:30pm
Sunday October 20, 2013, 1pm to 4pm
Wednesday October 23, 2013, 6:30pm to 9:30pm

Location:  the Kitchen at Mallet, 2700 4th Ave S. Suite C, Seattle WA
in Seattle’s SODO neighborhood (free parking available).

Price:  $125 per student, which includes a menu of classic French dishes, wine, and a recipe packet (does not include sales tax).

Please join Le Pichet and Cafe Presse Executive Chef Jim Drohman in July for his latest cooking class and demonstration:  French Kitchen basics.

Do you love French cooking but feel too intimidated to get started?  Or do you feel that a review of basic culinary techniques would be helpful?  This class is for you!

The goal of this class is make student feel comfortable trying out traditional French recipes by providing an introduction to basic French techniques.  We will start with how to handle a chef’s knife,  basic French knife cuts and sharpening…if you have your own, bring it along…if not bring your questions about what to look for in a knife.  Then, through the preparation of a few simple dishes, we will learn how to make a stock; how to truss, roast and carve a chicken; be introduced to the basic workings of chocolate and to the dynamics of whipping cream and eggs.

 What you will really learn is that preparing a complicated meal is easy when you know how to break it down into approachable steps.  All this while enjoying four complete dishes accompanied by wine.

Says Chef Drohman: “I am very excited to have the opportunity to share with you my love of the home-style cooking and simple, simply delicious wines of France.  The class will be a mix of demonstration, hands on learning and communal eating.”

If you are interested in receiving more details and sign-up information about this class, please email Jim at jdrohman@lepichetseattle.com

Class Menu:

Rillettes de thon, échalotes et betteraves au vinaigre, baguette
“Potted local albacore tuna served with pickled shallots and beets and sliced baguette”

Poulet rôti (demonstration)
“Whole roasted chicken”

Ragout aux lentilles de Puy, au chou et aux chanterelles
“French green lentils simmered with pancetta, Savoy cabbage, chanterelle mushrooms and cream”

Mousse au chocolat (demonstration)
“Chocolate mousse served with fresh whipped cream and vanilla butter cookies”

As an accompaniment to this classic French menu, we will taste several lesser known wines from the countryside of France.