Just for the Holidays, Vin Chaud is now included in the After Hours Happy Hour at Cafe Presse.
Come in between 11:30pm and 1:30am any evening and enjoy this Holiday specialty at a special price. Made with red wine, brandy, honey, lemon, orange and spices, it will surely take the chill off.
There are still tables available. Call now at 206 256-2499 to reserve yours.
According to Ballotpedia, Oregon’s Initiative 92, which would have required labeling of certain foods that are produced with or contain genetically modified ingredients, was narrowly defeated on November 4. 2014. However, the final margin of defeat was only 809 votes, so the measure will go to an automatic recount which could begin as early as today.
This vote follows the defeat of a similar Initiative effort in Washington State last year when Initiative 522 lost by about 4 percentage points in November 2013.
According to ABC News, a total of nearly 30 million dollars was spent on Oregon’s Initiative 92, making it the most expensive Initiative election in Oregon history. The overwhelming majority of spending was done by opponents of the measure.
Now at Café Presse and Le Pichet…our house made Vin Chaud. Vin chaud is the hot mulled wine of France, traditionally served during the Holidays and any time that its cold and damp out. I worked under a chef in Paris who would grab onto the slightest sneeze or sniffle from anyone in the kitchen as an excuse to make up a batch.
More famously, vin chaud is the beverage of choice for warming hands and spirits at annual Marchés de Noël, or traditional Christmas markets that pop up across France every year during the month of December.
Vin chaud at the Marché de Noël in Bordeaux.
Our version is made with red wine, brandy, lemon, orange, cinnamon, cloves, mace, bay leaf and allspice and a touch of honey, served hot with a twist of orange. Enjoy it now and until the end of the year.
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.
I highly recommend the recent New York Times article by Mark Bittman entitled “Dont ask how to feed the 9 billion”. In the article and during a subsequent talk he gave at the New York Times sponsored “Food for Tomorrow” conference, Bittman simply and clearly debunks the myth that only industrial agriculture can feed the world’s expanding population.
As he notes, by current estimates, between 30 and 40% of agricultural products purchased in the United States to be eaten as food is ends up in the garbage as waste. Add to that that the 40% that goes to produce ethanol (according to a 2012 NY Times article) and it becomes clear that we produce plenty of food. The real problem is making sure that we eat what we produce and that everyone can afford to buy what they need.
Both Le Pichet and Cafe Presse for the Holidays, we are wrapping up our famous salted butter caramels for you to enjoy or to give. Made with only honey, heavy cream, butter and sea salt, each box holds 10 caramels and are $5 while the supply lasts.
Here at Le Pichet for the Holidays, we are wrapping up gift boxes of our famous salted butter caramels for you to enjoy or to give. Made with only organic honey, heavy cream, butter and sea salt, each box holds 10 caramels and are $5 while the supply lasts.
Le Pichet’s Fête de Beaujolais Nouveau kicks off tonight at 6pm. Everyone is welcome and we hope to see you there.
But if parties are not your style, you can still drop by Cafe Presse to sample the first new wine of 2014, where we will be serving it by the glass, pichet or bottle beginning today as well.
Basque sheep grazing among the vines in Irouleguy.
The tiny Basque town of Irouleguy and its red roofed church are perched in the foothills of the Atlantic Pyrenees almost within sight of the Bay of Biscay. The vineyards that make up the AOC encircle the town, lining the steeply sloping hills that climb away south towards Spain. Some are at elevations over 100o feet, making them some of the highest vines in the Pyrenees.