Thought you might like to see a few photos of the Winter dishes recently added to the Le Piche menu by Chef de Cuisine Jack Spiess. Enjoy.
Winter Dishes at Le Pichet Read More »
Thought you might like to see a few photos of the Winter dishes recently added to the Le Piche menu by Chef de Cuisine Jack Spiess. Enjoy.
What: “French Kitchen Basics” Cooking Class, Demonstration and Supper presented by Chef James Drohman (each session limited to 16 students). When: Three different sessions of this class will be offered: Wednesday October 16, 2013, 6:30pm to 9:30pm Sunday October 20, 2013, 1pm to 4pm Wednesday October 23, 2013, 6:30pm to 9:30pm Location: the Kitchen at
October 2013 Cooking Class: French Kitchen Basics Read More »
What: “French Kitchen Basics” Cooking Class, Demonstration and Supper presented by Chef James Drohman (each session limited to 16 students). When: Three different sessions of this class will be offered: Wednesday October 16, 2013, 6:30pm to 9:30pm Sunday October 20, 2013, 1pm to 4pm Wednesday October 23, 2013, 6:30pm to 9:30pm Location: the Kitchen at
The weather report in Seattle is for today calls for temperatures in the high 80’s, which for a Seattle native means something like a heatwave (that’s right, I am a hot weather wimp). Here’s a stay cool tip that I plan to follow myself this afternoon: Instead of heating the whole house by cooking, order
Don’t turn on the oven Read More »
The weather report in Seattle is for today calls for temperatures in the high 80’s, which for a Seattle native means something like a heatwave (that’s right, I am a hot weather wimp). Here’s a stay cool tip that I plan to follow myself this afternoon: Instead of heating the whole house by cooking, order
Many people don’t think of slow simmering when deciding what to do with a chicken. However, farm raised chickens lend themselves very well to this treatment, since they are generally full of flavor, less fatty and a bit firmer in texture than standard birds (which is to say tougher, especially in the legs). All three
Chicken Fricasse with mushrooms and creme fraiche Read More »
Many people don’t think of slow simmering when deciding what to do with a chicken. However, farm raised chickens lend themselves very well to this treatment, since they are generally full of flavor, less fatty and a bit firmer in texture than standard birds (which is to say tougher, especially in the legs). All three