Author Archives: Jim

More adventures in the Pays Basque, wherein Pat sees how they make ham

  After his visit to artisan cheese producers Agour, Cafe Presse chef de cuisine Pat MacWharter next took a trip to see exactly how the famous Basque ham, jambon de Bayonne, is produced.  One of the first things he learned … Continue reading

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Now on the menu at Le Pichet

Le Pichet chef de cuisine Dave Cooper has added new summer dishes to the menu! Check out our current menu here.  

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Have you tried our Tuesday Prix Fixe yet?

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 … Continue reading

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Its too hot to cook!

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 … Continue reading

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Making green walnut wine

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, … Continue reading

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Vin de Noix

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 … Continue reading

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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 … Continue reading

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Adventures in the Pays Basque, wherein Pat visits a fromagerie

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 … Continue reading

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Menu for August Chef’s Dinner at Cafe Presse

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, … Continue reading

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A chef in the Pays Basque

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 … Continue reading

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