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Euro 2012…its gonna be tasty!

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If you are a soccer fan, you are already well aware that the UEFA 2012 European Championship begins on June 8, 2012.  After the World Cup, this event, which only comes around every 4 years, is perhaps the most important tournament in world football. Cafe Presse for every match every minute Cafe Presse will be […]

Euro 2012…its gonna be tasty! Read More »

If you are a soccer fan, you are already well aware that the UEFA 2012 European Championship begins on June 8, 2012.  After the World Cup, this event, which only comes around every 4 years, is perhaps the most important tournament in world football. Cafe Presse for every match every minute Cafe Presse will be

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Markets and Sources

University Farmers Market

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The sky looked broken and unpromising on the way to the University Farmers Market this morning.  The market itself, by contrast, had a decidedly early Spring feel; not cold but not really warm.  Snatches of sunshine breaking through the clouds but a rainbow hinting at rain to come. In the year-long life cycle of the

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Slide 1

The sky looked broken and unpromising on the way to the University Farmers Market this morning.  The market itself, by contrast, had a decidedly early Spring feel; not cold but not really warm.  Snatches of sunshine breaking through the clouds but a rainbow hinting at rain to come. In the year-long life cycle of the

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Markets and Sources

Ferme KUKULU in Espelette

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During a recent visit to the Southwest of France, we visited one of the artisan cheese makers who’s cheeses we are lucky enough to feature on our cheese board at both Le Pichet and Cafe Presse.  Ferme Kukulu is located just outside of the small town of Espelette in the heart of the French Basque

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Slide 1

During a recent visit to the Southwest of France, we visited one of the artisan cheese makers who’s cheeses we are lucky enough to feature on our cheese board at both Le Pichet and Cafe Presse.  Ferme Kukulu is located just outside of the small town of Espelette in the heart of the French Basque

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Stuff

When a rooster comes along…

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On a recent Saturday at the University Farmer’s Market, I noticed that the kids at Seabreeze Farms had four roosters for sale.  Now this may not seem like any great cause for notice, but in my experience it is pretty rare to be able to get your hands on a rooster. During the time I

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Slide 1

On a recent Saturday at the University Farmer’s Market, I noticed that the kids at Seabreeze Farms had four roosters for sale.  Now this may not seem like any great cause for notice, but in my experience it is pretty rare to be able to get your hands on a rooster. During the time I

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Savory Dishes

Piperade

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Piperade is the quintessential Basque sauce and condiment, an indispensable basic of Basque cooking.  It is essentially a slow simmered compote of sweet peppers, tomato and onions, flavored with thyme and Piment d’Espelette.  Piperade can be used in many dishes, including with eggs (the photo shows a dish of eggs baked with prawns and piperade),

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Slide 1

Piperade is the quintessential Basque sauce and condiment, an indispensable basic of Basque cooking.  It is essentially a slow simmered compote of sweet peppers, tomato and onions, flavored with thyme and Piment d’Espelette.  Piperade can be used in many dishes, including with eggs (the photo shows a dish of eggs baked with prawns and piperade),

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Cafe Presse | Uncategorized

Dinner with Winemaker Pierre Breton at Cafe Presse

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Café Presse has the great privilege to host French Natural Wine Star Pierre Breton, for a 3 course family-style meal showcasing his remarkable wines on Thursday, March 1, 2012.  He and his wife, Catherine, took over their vineyards in the Loire Valley in 1989 and are leaders in the organic and biodynamic wine movement in

Dinner with Winemaker Pierre Breton at Cafe Presse Read More »

Café Presse has the great privilege to host French Natural Wine Star Pierre Breton, for a 3 course family-style meal showcasing his remarkable wines on Thursday, March 1, 2012.  He and his wife, Catherine, took over their vineyards in the Loire Valley in 1989 and are leaders in the organic and biodynamic wine movement in

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Stuff

Canning Tuna with Slow Foods Seattle

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Slow Foods Seattle held their 2nd Annual Tuna Canning Workshop, directed by local fisherman Jeremy Brown on Sunday January 8, 2012.  This event caught my eye for a couple of reasons. First,  I am a big fan of preserved fish in all of its many forms.  Sardines, anchovies, octopus, tuna, herring, the whole world of

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Slide 1

Slow Foods Seattle held their 2nd Annual Tuna Canning Workshop, directed by local fisherman Jeremy Brown on Sunday January 8, 2012.  This event caught my eye for a couple of reasons. First,  I am a big fan of preserved fish in all of its many forms.  Sardines, anchovies, octopus, tuna, herring, the whole world of

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Cafe Presse | Le Pichet

Raclette to make seasonal return.

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  What:  Raclette is on the return at Cafe Presse and Le Pichet. Where:  Le Pichet and Cafe Presse When:  Le Pichet beginning today, December 13, 2011 Cafe Presse beginning January 3, 2012 Ever since July when Le Pichet’s Raclette Savoyarde was featured on the Food Network show “The Best Thing I Ever Ate”, it

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Slide 1

  What:  Raclette is on the return at Cafe Presse and Le Pichet. Where:  Le Pichet and Cafe Presse When:  Le Pichet beginning today, December 13, 2011 Cafe Presse beginning January 3, 2012 Ever since July when Le Pichet’s Raclette Savoyarde was featured on the Food Network show “The Best Thing I Ever Ate”, it

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Stuff

All things organic at Paris’ Salon Marjolaine

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Saturday November 5, 2011: We got wind of an all-organic exposition and fair going on at the Parc Floral located at the Bois de Vincennes (saw it in the PariScope, the weekly guide to all things entertainment, arts and culture going on in Paris;  where else would you find this sort of thing?).  It is

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Slide 1

Saturday November 5, 2011: We got wind of an all-organic exposition and fair going on at the Parc Floral located at the Bois de Vincennes (saw it in the PariScope, the weekly guide to all things entertainment, arts and culture going on in Paris;  where else would you find this sort of thing?).  It is

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Stuff

Big Americain in Pau

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  Tuesday November 1, 2011: Observed this sign on a stand selling hamburgers in at a carnival in the Place de Verdun in Pau.  “Warm round bread, two patties, lettuce, tomatoes, onions, fries, choice of sauce 6 euros.”  I did not purchase a Big Americain so cannot provide any further commentary.  What else is there

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Slide 1

  Tuesday November 1, 2011: Observed this sign on a stand selling hamburgers in at a carnival in the Place de Verdun in Pau.  “Warm round bread, two patties, lettuce, tomatoes, onions, fries, choice of sauce 6 euros.”  I did not purchase a Big Americain so cannot provide any further commentary.  What else is there

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