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A favorite Paris restaurant

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I was very happy to read the recent Pete Wells article in the New York Times about Paris restaurant Arpege and its chef – owner Alain Passard.   Arpege has been the setting for some of the most memorable meals of my life, and is the only 3-star Michelin restaurant where I have eaten more than […]

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I was very happy to read the recent Pete Wells article in the New York Times about Paris restaurant Arpege and its chef – owner Alain Passard.   Arpege has been the setting for some of the most memorable meals of my life, and is the only 3-star Michelin restaurant where I have eaten more than

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That’s “P-R-E-S-S-E”

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Thank you Q13, the local Fox affiliated channel here in Seattle, for a nice mention in an article on their website entitled “Top 5 chill bars on Capitol Hill you have to try”.  Of course we always appreciate a good word, but it is extra nice when they spell our name correctly.

That’s “P-R-E-S-S-E” Read More »

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Thank you Q13, the local Fox affiliated channel here in Seattle, for a nice mention in an article on their website entitled “Top 5 chill bars on Capitol Hill you have to try”.  Of course we always appreciate a good word, but it is extra nice when they spell our name correctly.

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Cafe Presse

May 2014 Corner Table Dinner

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What: Family-style dinner at Café Presse When: Tuesday May 27, 2014, 6:30pm Where: The back room at Cafe Presse The menu for the May 2014 Corner Table  will feature aVegetarian Menu (at least for vegetarians who are egg friendly).  And for those who indulge in fish, there is an option to satisfy you as well.

May 2014 Corner Table Dinner Read More »

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What: Family-style dinner at Café Presse When: Tuesday May 27, 2014, 6:30pm Where: The back room at Cafe Presse The menu for the May 2014 Corner Table  will feature aVegetarian Menu (at least for vegetarians who are egg friendly).  And for those who indulge in fish, there is an option to satisfy you as well.

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Stuff

Le Pichet new dishes

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Last week, Le Pichet executive chef Jack Spiess added new dishes to the menu that make use of the wonderful spring product that is beginning to arrive.  Look for green garlic, scallions, ramps, asparagus and more.  Check out these photos or see our full menu:

Le Pichet new dishes Read More »

[portfolio_slideshow]

Last week, Le Pichet executive chef Jack Spiess added new dishes to the menu that make use of the wonderful spring product that is beginning to arrive.  Look for green garlic, scallions, ramps, asparagus and more.  Check out these photos or see our full menu:

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Cafe Presse

Be a part of “Check, Please” filming at Café Presse

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Café  Presse has been picked to be a part of the new season of “Check, Please” on KCTS, Seattle’s PBS station. If you haven’t seen the show before, basically it works like this: Three local food lovers are picked to be featured.  They each nominate their favorite dining spot and then they each eat at

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Café  Presse has been picked to be a part of the new season of “Check, Please” on KCTS, Seattle’s PBS station. If you haven’t seen the show before, basically it works like this: Three local food lovers are picked to be featured.  They each nominate their favorite dining spot and then they each eat at

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Food in the News

Genetically Engineered Food Laws advance

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Efforts to require labels on Genetically Engineered foods (often refereed to as GM or GE foods) advanced in the far ends of the U.S. this week.  And in Oregon’s Jackson County, a mostly rural area that includes part of the Rogue Vally, a Farm Bill will soon be decided that would go even further. Vermont

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Efforts to require labels on Genetically Engineered foods (often refereed to as GM or GE foods) advanced in the far ends of the U.S. this week.  And in Oregon’s Jackson County, a mostly rural area that includes part of the Rogue Vally, a Farm Bill will soon be decided that would go even further. Vermont

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Cooking Classes

May 2014 Cooking Class: Sausage Making Workshop

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What:  “Sausage Making Workshop” Cooking Class presented by Chef Jim Drohman (each session limited to 16 students) When: Two different sessions of this class will be offered: Wednesday May 14, 2014, from 6:00 to 9:00pm or Sunday May 18, 2014, from 1 to 4:00pm Location:  the Kitchen at Mallet, 2700 4th Ave S. Suite C,

May 2014 Cooking Class: Sausage Making Workshop Read More »

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What:  “Sausage Making Workshop” Cooking Class presented by Chef Jim Drohman (each session limited to 16 students) When: Two different sessions of this class will be offered: Wednesday May 14, 2014, from 6:00 to 9:00pm or Sunday May 18, 2014, from 1 to 4:00pm Location:  the Kitchen at Mallet, 2700 4th Ave S. Suite C,

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Desserts and Sweets

Gateau au fromage blanc de chevre

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This recipe was developed at Le Pichet when we were doing trials to perfect a recipe for Tourteau Poitevin,  a sweet cake made with fresh goat’s milk cheese that is a specialty of the region of Poitou.   Trials eventually led to a tourteau recipe made with mascarpone that I like very much and that

Gateau au fromage blanc de chevre Read More »

[portfolio_slideshow]

This recipe was developed at Le Pichet when we were doing trials to perfect a recipe for Tourteau Poitevin,  a sweet cake made with fresh goat’s milk cheese that is a specialty of the region of Poitou.   Trials eventually led to a tourteau recipe made with mascarpone that I like very much and that

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Cafe Presse

Vin Expresse and After Hours

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Cafe Presse now has two great Happy Hours Vin Expresse: Everyday from 4pm to 6pm Our Paris-style wine happy hour -All in-house bottles of wine available at Take-Out prices; all bottles from $9 and $15. -Menu of wine-friendly snacks at special low prices. Presse After Hours: Sunday to Thursday, 11pm to 1:30am Our late night

Vin Expresse and After Hours Read More »

[portfolio_slideshow]

Cafe Presse now has two great Happy Hours Vin Expresse: Everyday from 4pm to 6pm Our Paris-style wine happy hour -All in-house bottles of wine available at Take-Out prices; all bottles from $9 and $15. -Menu of wine-friendly snacks at special low prices. Presse After Hours: Sunday to Thursday, 11pm to 1:30am Our late night

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Stuff

Spring Menu now at Cafe Presse

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The Spring 2014 menu at Cafe Presse was rolled out on Tuesday April 8, 2014.  If you haven’t had a chance to come by and try it yourself, here are some photos of several of the dishes…Hope you will come by and try these as well as the rest of the menu.

Spring Menu now at Cafe Presse Read More »

[portfolio_slideshow]

The Spring 2014 menu at Cafe Presse was rolled out on Tuesday April 8, 2014.  If you haven’t had a chance to come by and try it yourself, here are some photos of several of the dishes…Hope you will come by and try these as well as the rest of the menu.

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