Author name: Jim

Le Pichet

Get ready for Bastille Day

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What:  “Fete de Quatorze Juillet” – Celebrate Bastille Day When:  Thursday July 14, 2011 from 6pm to midnight. Where:  Le Pichet NO COVER NO RESERVATIONS If you have never been to a Bastille Day party at Le Pichet, you may be surprised by what you find.  Normally, Le Pichet seems like a pretty tranquil, well […]

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What:  “Fete de Quatorze Juillet” – Celebrate Bastille Day When:  Thursday July 14, 2011 from 6pm to midnight. Where:  Le Pichet NO COVER NO RESERVATIONS If you have never been to a Bastille Day party at Le Pichet, you may be surprised by what you find.  Normally, Le Pichet seems like a pretty tranquil, well

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Le Pichet

Pike Place Market Cooking Demonstration on June 26, 2011

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What:      Cooking Demonstration with Exective Chef Jim Drohman When:     Sunday June 26, 2011 from noon to 1pm Where:   Pike Place Market For more information about Summer Sunday Cooking Demonstrations, check out the Pike Place Market’s web site.

Pike Place Market Cooking Demonstration on June 26, 2011 Read More »

What:      Cooking Demonstration with Exective Chef Jim Drohman When:     Sunday June 26, 2011 from noon to 1pm Where:   Pike Place Market For more information about Summer Sunday Cooking Demonstrations, check out the Pike Place Market’s web site.

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Stuff

How do you make sour starter anyway?

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Haven’t you always wondered how to make a sour bread starter?  Are they hard to make?  Can you keep them for a long time?  What does a sour starter actually look like?  Although I have a fair amount of experience with baking bread, I had never tackled this particular aspect of bread making and therefore

How do you make sour starter anyway? Read More »

Haven’t you always wondered how to make a sour bread starter?  Are they hard to make?  Can you keep them for a long time?  What does a sour starter actually look like?  Although I have a fair amount of experience with baking bread, I had never tackled this particular aspect of bread making and therefore

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Stuff

Cheese Label from Maison Jean d’Alos of Bordeaux

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Here is a new cheese label that recently turned up at Le Pichet.  It is a great example of the odd, esoteric sorts of designs you often find on French cheeses.  This one comes from Jean d’Alos, Fromager and Affineur of Bordeaux.  A “fromager” is of course a cheese seller or shop and the addition

Cheese Label from Maison Jean d’Alos of Bordeaux Read More »

Here is a new cheese label that recently turned up at Le Pichet.  It is a great example of the odd, esoteric sorts of designs you often find on French cheeses.  This one comes from Jean d’Alos, Fromager and Affineur of Bordeaux.  A “fromager” is of course a cheese seller or shop and the addition

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Food in the News

Animal Farm without the Orwell

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It seems that the use of draft animals to replace motorized farm machinery is on the rise on farms around America.  This rise is well documented in a recent New York Times article written by Tess Taylor. I first read about the return of draft animals to the farm in Europe where the popularity of

Animal Farm without the Orwell Read More »

It seems that the use of draft animals to replace motorized farm machinery is on the rise on farms around America.  This rise is well documented in a recent New York Times article written by Tess Taylor. I first read about the return of draft animals to the farm in Europe where the popularity of

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Stuff

New Menu Day at Cafe Presse

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The Spring menu rolled out at Cafe Presse on April 19, 2011. Spring means the end of many of our Winter favorites, like onion soup, Axoa and oysters.  But it also means the arrival of Spring produce and traditional warm weather dishes like Steak Tartare.  Local rhubarb, asparagus, radishes, leeks, herbs, spring onions and peas

New Menu Day at Cafe Presse Read More »

The Spring menu rolled out at Cafe Presse on April 19, 2011. Spring means the end of many of our Winter favorites, like onion soup, Axoa and oysters.  But it also means the arrival of Spring produce and traditional warm weather dishes like Steak Tartare.  Local rhubarb, asparagus, radishes, leeks, herbs, spring onions and peas

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Stuff

Cheese Label Art

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I not usually the sort of person who collects things.  Well, some may argue with that assertion but if you leave aside books and old menus, I don’t collect much.  The one exception is cheese labels.  I have saved the labels from cheeses for since the period when my wife and I lived in France. 

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I not usually the sort of person who collects things.  Well, some may argue with that assertion but if you leave aside books and old menus, I don’t collect much.  The one exception is cheese labels.  I have saved the labels from cheeses for since the period when my wife and I lived in France. 

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Cafe Presse | Le Pichet

Dining Out For Life on April 28, 2011

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Ever year at Le Pichet and Cafe Presse, we look forward to participating in Dining Out for Life to support the work of the Lifelong AIDS Alliance here in Seattle.  This year, Dining our for Life takes place on Thursday, April 28, 2011.  You should make plans now to eat out at your favorite participating

Dining Out For Life on April 28, 2011 Read More »

Ever year at Le Pichet and Cafe Presse, we look forward to participating in Dining Out for Life to support the work of the Lifelong AIDS Alliance here in Seattle.  This year, Dining our for Life takes place on Thursday, April 28, 2011.  You should make plans now to eat out at your favorite participating

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Food in the News

No More Raw Milk Cheese in America?

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Ah, the joy of cheese.  As anyone who has visited France can attest, one of it’s great pleasures is the unmatched selection of cheeses.  A walk though even the most modest Paris fromagerie is a study in mixed emotions:  I am off my head at the thought of this wonderfully varied selection at my disposal,

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Slide 1

Ah, the joy of cheese.  As anyone who has visited France can attest, one of it’s great pleasures is the unmatched selection of cheeses.  A walk though even the most modest Paris fromagerie is a study in mixed emotions:  I am off my head at the thought of this wonderfully varied selection at my disposal,

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Food in the News

Is there a good fish farm?

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In a post concerning fish farming, I asked the question “why would anyone choose farm raised fish when the options for sustainable wild caught fish are so plentiful?”.  I believe that this is a legitimate question, given the inferior quality of most farmed fish I’ve tasted.  By way of answer, a friend, who is also

Is there a good fish farm? Read More »

In a post concerning fish farming, I asked the question “why would anyone choose farm raised fish when the options for sustainable wild caught fish are so plentiful?”.  I believe that this is a legitimate question, given the inferior quality of most farmed fish I’ve tasted.  By way of answer, a friend, who is also

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