Author Archives: Jim

Grapes redux

In the interest of fairness and honesty, here is an update on a post from last week about making grape jam.  In that post, I mentioned (a bit snidely, I am afraid) that the older woman at the Saturday farmer’s … Continue reading

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Chez Canaille, Pau, France

  Chez Canaille is a bistrot, pure and simple.  That means copious portions, a menu that is meat-centric, heavy on charcuterie and doesnt stray far from traditional and regional specialties and a wine list of well priced bottles  from lesser … Continue reading

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Cafe Presse tops Seattle Restaurant Week for value

MARDI PRIX FIXE MENU AVAILABLE SUNDAY TO THURSDAY DURING SEATTLE RESTAURANT WEEK What:  A fixed price menu with your choice of 2 or 3 courses at a great price When: Normally, only on Tuesday, but between October 19 and30, available … Continue reading

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Red Muscat grape jam

This jam, made with Muscat grapes that have a slightly more lively acid profile than most table grapes, is a great foil for well aged goat cheeses.  This recipe makes about 12 half pint jars of jam.

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..and if life gives you grapes…

Fall in the Béarn is different than any weather I have experienced before.  Sure there is rain, even violent rain,  but there are also interludes of intense golden sunlight and clear blue skies between the towering storm clouds.  And the … Continue reading

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Petite Dejeuner in the Béarn

When arriving in Orthez, our first stop, even before our house, is always our favorite  dairy,  Ferme Lait P’tit Béarnais.  A couple miles up the road from our house, this family-run organic farm features the output of their small troupe … Continue reading

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Mardi Prix Fixe to Debut this Tuesday

Café Presse is proud to announce MARDI PRIX FIXE MENU Every Tuesday from 11am to 10pm What:  A fixed price menu with your choice of 2 or 3 courses at a great price When: Every Tuesday from 11am to 10pm, … Continue reading

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Fall menu 2014 starts at Café Presse

Chef de cuisine Dre Neely rolled out his Fall 2014 menu last Thursday, featuring dishes that  highlight Fall produce and flavors.  The menu also marks the return of seasonal favorites such as raw oysters on the half shell, and French … Continue reading

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Fast Times at Café Presse

If you were asking yourself “Hey, isn’t that Café Presse on the cover of last Friday’s Weekend Plus section of the Seattle Times”, why yes it is, thanks for noticing.  Check out the article from Friday October 3, 2014.

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Raw Milk Comte

If you like cheese labels, or just like cheese, here is an interesting specimen…the label from a raw milk 12 month cave aged Comté.  Comté is sort of like a village designated gruyere, meaning it is one of the cheeses … Continue reading

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