Lamb – Jim Drohman https://www.jimdrohman.com Wed, 26 Jul 2023 08:56:10 +0000 en-US hourly 1 https://wordpress.org/?v=6.7.1 New for spring at Le Pichet https://www.jimdrohman.com/blog/2019/04/14/new-for-spring-at-le-pichet/ https://www.jimdrohman.com/blog/2019/04/14/new-for-spring-at-le-pichet/#respond Sun, 14 Apr 2019 17:18:24 +0000 https://www.jimdrohman.com/?p=6968

New for spring on the menu at Le Pichet: Rustic Lamb-pork caulfat sausages, pan roasted and served on roasted radicchio, salsify, garlic confit, pine nuts and nettle-herb pistou

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Spring Dinner 2016 asparagus
Grilled Yakima asparagus with house-smoked trout, hazelnuts and tarragon-fennel pollen vinaigrette.

Our Spring Dinner at Café Presse on May 24th was a big success, our thanks to everyone who attended.  The dinner, which featured lamb, asparagus and rosé wine, was the second of our 2016 seasonal dinners, following the Jura Wine Dinner in February that featured the cuisine and wines of this lesser known alpine region of France (including Poulet aux Vin Jaune...check out my recipe).

These seasonal dinners are a ton of fun for us in the kitchen.  They allow us to use what I call “micro-seasonal” ingredients, things that won’t be in season long enough to find a place on the regular menu.  They also let us work with products that might be a little to pricey for the regular menu.

Anyway, we thought everything turned out great and hope that our guests agreed.  If you would like to attend one of our Seasonal Dinners, watch our website or sign up for our newsletter to get the latest info.  The next dinner will be in late August.

In the meantime, here are some pics of last Tuesday’s dinner.

 

Warm tart with asparagus, chèvre, lamb belly lardons and crème fraîche
Warm tart with asparagus, chèvre, lamb belly lardons and crème fraîche

Lamb loin tartare served on grilled baguette with watercress mayonnaise and marinated radishes.
Lamb loin tartare served on grilled baguette with watercress mayonnaise and marinated radishes.

Potato-leek-asparagus soup garnished with Fourme d'Ambert
Potato-leek-asparagus soup garnished with Fourme d’Ambert

Chive blossoms and borage flowers from our garden.
Chive blossoms and borage flowers from our garden.

Grilled lamb brochette and lamb-pork crépinette on flageolet beans sauteed with spring morels, green garlic, spring onions and ramps, with a rich lamb-red vermouth jus.
Grilled lamb brochette and lamb-pork crépinette on flageolet beans sauteed with spring morels, green garlic, spring onions and ramps, with a rich lamb-red vermouth jus.

Kitchen copy of the menu.
Kitchen copy of the menu.

Ossau Iraty Vallée d'Aspe. rhubard and rose Lillet confiture.
Ossau Iraty Vallée d’Aspe. rhubard and rose Lillet confiture.

Warm pistachio madeleines, wildflower honey macerated strawberries, orange-bay leaf ice cream.
Warm pistachio madeleines, wildflower honey macerated strawberries, orange-bay leaf ice cream.

]]> https://www.jimdrohman.com/blog/2016/05/28/spring-dinner-2016-photos/feed/ 0 Menu for Spring Lamb & Asparagus Fête https://www.jimdrohman.com/blog/2016/05/06/menu-for-spring-lamb-asparagus-fete/ https://www.jimdrohman.com/blog/2016/05/06/menu-for-spring-lamb-asparagus-fete/#respond Fri, 06 May 2016 23:27:58 +0000 https://www.jimdrohman.com/?p=5398 Café Presse and Le Pichet invite you to celebrate Spring!

Spring Lamb & Asparagus Fête Menu

Tuesday May 24, 2016, 6:30pm

 Dinner including five paired wines  $75

Les hors d’œuvres
Asparagus tart with chèvre and smoked lamb lardons
Warm asparagus-potato-leek soup raw milk Fourme d’Ambert
Lamb loin tartare with radishes and watercress mayonnaise, on sliced baguette

Asperges grillées à la truite fumée, vinagrette à l’estragon et noisettes torréfiés
Grilled asparagus, house smoked trout, creamy tarragon-fennel pollen vinaigrette and toasted hazelnuts

Brochette et crepinette d’agneau, sauté aux haricots blancs
Grilled lamb leg brochette and pan roasted lamb crepinette, white beans sautéed with spring morels, green garlic, spring onion and ramps and morel-lamb jus

Ossau Iraty vallée d’Aspe et sa confiture à la rhubarbe et au Lillet rosé
Sheep’s milk cheese from the French Basque countries served with rhubarb-Lillet rosé jam

Madeleine aux pistache, frais de nos régions et glace au laurier et a l’orange
Warm pistachio madeleine served with honey-macerated strawberries and bay leaf-orange ice cream

Space is limited;  please call Cafe Presse for reservations 206.709,7674

Note that menu may change slightly due to availability of spring produce

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It’s Spring in the Northwest! What more reason do we need to celebrate? How about
local asparagus and spring lamb? Café Presse and Le Pichet Executive chef Jim Drohman and Café Presse chef de cuisine Patrick MacWhorter are teaming up to prepare a 5 course menu to celebrate the season and these spring favorites. Wine director Joanne Herron has selected her favorite bottles from the newly arrived French rosés.

What:    5-course family-style dinner featuring lamb,asparagus and rosé
When:   Tuesday May 24, 2016, 6:30pm
Where: The back room at Café Presse
Cost:     Dinner including wine $75

Visit our website for complete menu and wines to be served.
www.cafepresseseattle.com
Places are limited for this special event. Reservations 206.709.7674

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