Author name: Jim

Stuff

Slow Foods Wants to “Take Back the Value Meal”

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Slow Food USA is challenging us all to “Take Back the Value Meal” by getting together with family, friends and neighbors to cook a slow food meal that costs no more than $5 per person.  On September 17, Slow Food USA members all over the U.S. will be cooking good food on the cheap, either […]

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Slow Food USA is challenging us all to “Take Back the Value Meal” by getting together with family, friends and neighbors to cook a slow food meal that costs no more than $5 per person.  On September 17, Slow Food USA members all over the U.S. will be cooking good food on the cheap, either

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Cafe Presse

Enjoy a Cafe Presse Pique-Nique at the Local Sightings Film Festival

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What:  Cafe Presse and NWFF offer pique-niques at the Local Sightings Film Festival When:  September 30 to October 6 2011 Where:  Northwest Film Forum Cafe Presse and Northwest Film Forum are teaming up to help you enjoy the 2012 Local Sightings Film Festival a little bit more.  During this year’s festival, movie goers will be

Enjoy a Cafe Presse Pique-Nique at the Local Sightings Film Festival Read More »

What:  Cafe Presse and NWFF offer pique-niques at the Local Sightings Film Festival When:  September 30 to October 6 2011 Where:  Northwest Film Forum Cafe Presse and Northwest Film Forum are teaming up to help you enjoy the 2012 Local Sightings Film Festival a little bit more.  During this year’s festival, movie goers will be

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Stuff

New Dishes on the Menu at Le Pichet

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A few photos of new dishes that have recently been added to the menu at Le Pichet by Chef de Cuisine Brent Harding.  It’s the time of year when the season for some produce is ending just as that of others is beginning.  This explains the addition of 2-3 new dishes each week or two.  

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A few photos of new dishes that have recently been added to the menu at Le Pichet by Chef de Cuisine Brent Harding.  It’s the time of year when the season for some produce is ending just as that of others is beginning.  This explains the addition of 2-3 new dishes each week or two.  

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Cafe Presse

Grass Fed New York Strip at Cafe Presse

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New to the menu at Cafe Presse:  We are now featuring grass fed New York Strip steak for our Steak Frites.  This great tasting steak comes to us from Northwest Grass Fed Beef, a collective of small ranchers in Washington, Oregon and Idaho.  It is 100% natural and 100% grass fed so it not only

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New to the menu at Cafe Presse:  We are now featuring grass fed New York Strip steak for our Steak Frites.  This great tasting steak comes to us from Northwest Grass Fed Beef, a collective of small ranchers in Washington, Oregon and Idaho.  It is 100% natural and 100% grass fed so it not only

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Stuff

Gratin Lyonnais and Seasonal Envy

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About this time of year, I start to get the question.  People call.  I get emails.  Guests stop me in the restaurants, or even on the street.  The question that is simmers up every year about this time is:  “When is the Gratin Lyonnais going to be back on the menu?” Trust me, I am

Gratin Lyonnais and Seasonal Envy Read More »

About this time of year, I start to get the question.  People call.  I get emails.  Guests stop me in the restaurants, or even on the street.  The question that is simmers up every year about this time is:  “When is the Gratin Lyonnais going to be back on the menu?” Trust me, I am

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Soups

Gratin Lyonnais

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In making Soupe a l’oignon Gratinée, or French Onion Soup, there are two basic schools of thought:  1)  the Paris school, which developed around the wholesale market at Les Halles, and which always features beef broth  2)  the Lyon school, which demands a soup made with chicken stock, maybe because of the proximity to Lyon

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In making Soupe a l’oignon Gratinée, or French Onion Soup, there are two basic schools of thought:  1)  the Paris school, which developed around the wholesale market at Les Halles, and which always features beef broth  2)  the Lyon school, which demands a soup made with chicken stock, maybe because of the proximity to Lyon

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Markets and Sources

The Fall Harvest Season Arrives at the Pike Place Market

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When I think of the growing season in Seattle from the distance of the winter, I often make the mistake of associating July and August with height of the harvest.  This year especially, because of the very mild summer, spending time in the Pike Place Market has made the truth abundantly clear:  the real height

The Fall Harvest Season Arrives at the Pike Place Market Read More »

When I think of the growing season in Seattle from the distance of the winter, I often make the mistake of associating July and August with height of the harvest.  This year especially, because of the very mild summer, spending time in the Pike Place Market has made the truth abundantly clear:  the real height

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Food in the News

Fried Bubble Gum and Fruits of the Farm?

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A story this morning on NBC reported on this latest entry into the market for more and more outrageous fried foods.  Fried Bubble Gum certainly falls into the category of strictly for morbid curiosity.  Even at that, I doubt that any sort of curiosity would entice me to try the latest offering from the 2011

Fried Bubble Gum and Fruits of the Farm? Read More »

A story this morning on NBC reported on this latest entry into the market for more and more outrageous fried foods.  Fried Bubble Gum certainly falls into the category of strictly for morbid curiosity.  Even at that, I doubt that any sort of curiosity would entice me to try the latest offering from the 2011

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Cafe Presse | Le Pichet

Cooking with Class to Support Support Seniors

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What:  Cooking for Class When:  Tuesday September 13, 2011 Where:  Salty’s on Alki To cut to the chase, Cooking with Class is a great event, strictly based on the amount of money it raises each year for Providence ElderPlace and Heritage House at the Pike Place Market, two very worthwhile senior assisted living facilities.  Having

Cooking with Class to Support Support Seniors Read More »

What:  Cooking for Class When:  Tuesday September 13, 2011 Where:  Salty’s on Alki To cut to the chase, Cooking with Class is a great event, strictly based on the amount of money it raises each year for Providence ElderPlace and Heritage House at the Pike Place Market, two very worthwhile senior assisted living facilities.  Having

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