Author name: Jim

Stuff

Roasted Chicken

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I was recently asked by Seattle DINING if I would give up the recipe for the Whole Roasted Chicken for two that we serve at Le Pichet and Cafe Presse, to be featured in their “Chef’s Kitchen” section.  I agreed (the feature is scheduled to appear on their website beginning sometime in July 2011) and, […]

Roasted Chicken Read More »

I was recently asked by Seattle DINING if I would give up the recipe for the Whole Roasted Chicken for two that we serve at Le Pichet and Cafe Presse, to be featured in their “Chef’s Kitchen” section.  I agreed (the feature is scheduled to appear on their website beginning sometime in July 2011) and,

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Cafe Presse | Le Pichet

Cooking Demonstration at the Bite of Seattle

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What:  “The Bite Cooks” Cooking Demonstration featuring Le Pichet and      Cafe Presse Executive Chef Jim Drohman When:  Sunday July 17, 2011 3:30pm Where:  The Bite of Seattle, Seattle Center For more information, visit the Bite of Seattle website If you miss the live demonstration at the Bite of Seattle, it will be available on Comcast

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Slide 1

What:  “The Bite Cooks” Cooking Demonstration featuring Le Pichet and      Cafe Presse Executive Chef Jim Drohman When:  Sunday July 17, 2011 3:30pm Where:  The Bite of Seattle, Seattle Center For more information, visit the Bite of Seattle website If you miss the live demonstration at the Bite of Seattle, it will be available on Comcast

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Food in the News

New local source for Grass Fed Beef

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You may have heard that Thundering Hooves Ranch closed in March 2011.  Over the last few years, Thundering Hooves Ranch, located in Walla Walla, has become one the the premier producers of sustainably raised, all grass fed natural beef and a name found on the menus in Seattle.  The reasons for the closure are many

New local source for Grass Fed Beef Read More »

You may have heard that Thundering Hooves Ranch closed in March 2011.  Over the last few years, Thundering Hooves Ranch, located in Walla Walla, has become one the the premier producers of sustainably raised, all grass fed natural beef and a name found on the menus in Seattle.  The reasons for the closure are many

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Cafe Presse | Le Pichet

Grass Fed Beef at Cafe Presse and Le Pichet

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What:  All Grass Fed Beef now featured on our menus. When:  Beginning July 10, 2011 Where:  Le Pichet and Cafe Presse We are very pleased to announce that as of July 10, 2011, at Cafe Presse and Le Pichet, all our beef will be 100% grass fed, no antibiotics, no hormone beef from Northwest Grass

Grass Fed Beef at Cafe Presse and Le Pichet Read More »

What:  All Grass Fed Beef now featured on our menus. When:  Beginning July 10, 2011 Where:  Le Pichet and Cafe Presse We are very pleased to announce that as of July 10, 2011, at Cafe Presse and Le Pichet, all our beef will be 100% grass fed, no antibiotics, no hormone beef from Northwest Grass

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Breads

Whole Wheat Seed Bread made with Sour Starter

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This recipe yields a dense, chewy bread that is great toasted.  Since it is a heavy dough, plan on long, slow fermentation and consequently, long raising times.

Whole Wheat Seed Bread made with Sour Starter Read More »

Slide 1

This recipe yields a dense, chewy bread that is great toasted.  Since it is a heavy dough, plan on long, slow fermentation and consequently, long raising times.

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Markets and Sources

Franks Produce reopens in the Pike Place Market

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Frank’s Quality Produce re-0pened on June 15, 2011 after a winter and spring long  closure that was required so that  earthquake retrofits  could be made in Seattle’s Pike Place Market.  Frank’s Quality Produce is a longtime market resident, with members of the family having sold produce at Pike Place for four generations.  Their stand, in

Franks Produce reopens in the Pike Place Market Read More »

Frank’s Quality Produce re-0pened on June 15, 2011 after a winter and spring long  closure that was required so that  earthquake retrofits  could be made in Seattle’s Pike Place Market.  Frank’s Quality Produce is a longtime market resident, with members of the family having sold produce at Pike Place for four generations.  Their stand, in

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Markets and Sources

Seattle’s Farmers Markets – May and June 2011

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If you have been frequenting the Farmers Markets in Seattle all winter long, congratulations.  I try to make it to at least one market each week, just to keep abreast of the produce that is available, but during the winter it can be a lonely vigil.  After the first of January, the crowds thin down

Seattle’s Farmers Markets – May and June 2011 Read More »

If you have been frequenting the Farmers Markets in Seattle all winter long, congratulations.  I try to make it to at least one market each week, just to keep abreast of the produce that is available, but during the winter it can be a lonely vigil.  After the first of January, the crowds thin down

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Cafe Presse | Le Pichet

Sunset Supper 2011 to support the Market Foundation

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What:    Sunset Supper in the Market 2011. When:   Friday August 19th, 7:30 to 11pm Where:  The Pike Place Market For more information and tickets, check out the Pike Place Market website.

Sunset Supper 2011 to support the Market Foundation Read More »

What:    Sunset Supper in the Market 2011. When:   Friday August 19th, 7:30 to 11pm Where:  The Pike Place Market For more information and tickets, check out the Pike Place Market website.

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Breads

Sour Starter from Rye Flour

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This is a an easy recipe for making a sour bread starter using rye flour, which is bases on a recipe in the book Nourishing Traditions by Sally Fallon.  A total of seven days are required for the starter to be ready to use in a batch of bread.

Sour Starter from Rye Flour Read More »

Slide 1

This is a an easy recipe for making a sour bread starter using rye flour, which is bases on a recipe in the book Nourishing Traditions by Sally Fallon.  A total of seven days are required for the starter to be ready to use in a batch of bread.

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