Le Pichet chef de cuisine Dave Cooper has added new summer dishes to the menu! Check out our current menu here.
Now on the menu at Le Pichet Read More »
Le Pichet chef de cuisine Dave Cooper has added new summer dishes to the menu! Check out our current menu here.
Mardi Prix Fixe Menu Fixed priced menu available every Tuesday from 11am to 10pm. Entrée + Plat -or- Plat + Dessert $19.00 or Entrée + Plat + Dessert $23.00 les Entrées Salade verte Bibb lettuce salade with hazelnut vinaigrette or Petite assiette de jambon de Bayonne Appetizer portion of air dried country ham from the
Have you tried our Tuesday Prix Fixe yet? Read More »
Mardi Prix Fixe Menu Fixed priced menu available every Tuesday from 11am to 10pm. Entrée + Plat -or- Plat + Dessert $19.00 or Entrée + Plat + Dessert $23.00 les Entrées Salade verte Bibb lettuce salade with hazelnut vinaigrette or Petite assiette de jambon de Bayonne Appetizer portion of air dried country ham from the
The weather forecast for this weekend in Seattle calls for temperatures in the 90’s, which for a Seattle native feels like the Sahara (that’s right, we are hot weather wimps). Here’s our stay cool tip : Instead of heating the whole house by cooking, order a roasted chicken To Go from Cafe Presse. Or better
Its too hot to cook! Read More »
The weather forecast for this weekend in Seattle calls for temperatures in the 90’s, which for a Seattle native feels like the Sahara (that’s right, we are hot weather wimps). Here’s our stay cool tip : Instead of heating the whole house by cooking, order a roasted chicken To Go from Cafe Presse. Or better
As described in an earlier post, last June I put some green walnuts and leaves to macerate on red wine. A few spices, some bay leaves and a piece of dried orange peel made up the rest of the ingredients, then the whole was safely tucked into an old sauerkraut crock, was tucked into a
Making green walnut wine Read More »
As described in an earlier post, last June I put some green walnuts and leaves to macerate on red wine. A few spices, some bay leaves and a piece of dried orange peel made up the rest of the ingredients, then the whole was safely tucked into an old sauerkraut crock, was tucked into a
Vin de noix is an aperitif made from red wine macerated with green walnuts and walnut leaves, then fortified with alcohol and sugar. It is traditionally enjoyed at the holidays, as the green walnuts are ready to pick on St.-Jean’s day (June 24) and it needs about 6 months of aging before drinking.
Vin de noix is an aperitif made from red wine macerated with green walnuts and walnut leaves, then fortified with alcohol and sugar. It is traditionally enjoyed at the holidays, as the green walnuts are ready to pick on St.-Jean’s day (June 24) and it needs about 6 months of aging before drinking.
A friend recently received this beautiful French pressed iron pan above as a gift and asked for my advice on how to season and care for it. It occurred to me that other people might be interested in the same info, so I am including it here. In a traditional French kitchen, pressed iron pans
A friend recently received this beautiful French pressed iron pan above as a gift and asked for my advice on how to season and care for it. It occurred to me that other people might be interested in the same info, so I am including it here. In a traditional French kitchen, pressed iron pans
Café Presse chef de cuisine Patrick MacWhorter is just back from a week in the French Basque Countries, where he had his first taste of the marvelously varied culinary riches of that region. Despite the generally held belief among his co-workers that Pat spent the entire trip drinking and eating at the Fête de Bayonne
Adventures in the Pays Basque, wherein Pat visits a fromagerie Read More »
Café Presse chef de cuisine Patrick MacWhorter is just back from a week in the French Basque Countries, where he had his first taste of the marvelously varied culinary riches of that region. Despite the generally held belief among his co-workers that Pat spent the entire trip drinking and eating at the Fête de Bayonne
Café Presse and Le Pichet invite you to fete Summer in the Pays Basque Tuesday August 30, 2016 6:30pm Dinner including wine $75 per person Les hors d’œuvres Croquettas with spinach and Oussa Iraty cheese Vinegar-cured anchovy filet, nectarine-basil tartare, sherry, hazelnuts, grilled baguette Eggs scrambled with piperade, grilled jambon de bayonne, baguette slice Salade
Menu for August Chef’s Dinner at Cafe Presse Read More »
Café Presse and Le Pichet invite you to fete Summer in the Pays Basque Tuesday August 30, 2016 6:30pm Dinner including wine $75 per person Les hors d’œuvres Croquettas with spinach and Oussa Iraty cheese Vinegar-cured anchovy filet, nectarine-basil tartare, sherry, hazelnuts, grilled baguette Eggs scrambled with piperade, grilled jambon de bayonne, baguette slice Salade
For 5 days in July, Café Presse Chef de Cuisine Patrick MacWhorter visited the French Basque countries as the guest of Société Agour, a producer of traditional Basque cheeses and jambon de Bayonne. During this time, Pat had the opportunity to visit artisan fromageries, charcutiers and much, much more. He also was in Bayonne for
A chef in the Pays Basque Read More »
For 5 days in July, Café Presse Chef de Cuisine Patrick MacWhorter visited the French Basque countries as the guest of Société Agour, a producer of traditional Basque cheeses and jambon de Bayonne. During this time, Pat had the opportunity to visit artisan fromageries, charcutiers and much, much more. He also was in Bayonne for
Cafe Presse invites you to celebrate Summer in the Pays Basque! Recently, our Chef de Cuisine Patrick MacWhorter had the opportunity to visit the French Basque Countries for the first time. While there, he toured the workshops of artisan cheese makers and charcutiers, shopped the farmer’s markets and sampled the rich culinary tradition of this
Chef’s Dinner August 2016 – Summer in the Pays Basque Read More »
Cafe Presse invites you to celebrate Summer in the Pays Basque! Recently, our Chef de Cuisine Patrick MacWhorter had the opportunity to visit the French Basque Countries for the first time. While there, he toured the workshops of artisan cheese makers and charcutiers, shopped the farmer’s markets and sampled the rich culinary tradition of this