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Stuff

In the vineyards of Irouleguy

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The tiny Basque town of  Irouleguy and its red roofed church are perched in the foothills of the Atlantic Pyrenees almost within sight of the Bay of Biscay.  The vineyards that make up the AOC encircle the town, lining the steeply sloping hills that climb away south towards Spain.  Some are at elevations over 100o […]

In the vineyards of Irouleguy Read More »

Slide 1

The tiny Basque town of  Irouleguy and its red roofed church are perched in the foothills of the Atlantic Pyrenees almost within sight of the Bay of Biscay.  The vineyards that make up the AOC encircle the town, lining the steeply sloping hills that climb away south towards Spain.  Some are at elevations over 100o

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Cooking Classes

January 2015 Cooking Class: Garbure Béarnaise Workshop

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What:  “Garbure Béarnaise Workshop” Cooking Class and Supper presented by Chef James Drohman (each session limited to 16 students)  When: Three different sessions of this class will be offered:   Saturday January 24, 2015, 12:noon to 3:30pm or Tuesday January 28, 2015, 6pm to 9:30pm or Saturday January 31, 2015, 4pm to 7:30pm Location:  the

January 2015 Cooking Class: Garbure Béarnaise Workshop Read More »

What:  “Garbure Béarnaise Workshop” Cooking Class and Supper presented by Chef James Drohman (each session limited to 16 students)  When: Three different sessions of this class will be offered:   Saturday January 24, 2015, 12:noon to 3:30pm or Tuesday January 28, 2015, 6pm to 9:30pm or Saturday January 31, 2015, 4pm to 7:30pm Location:  the

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Stuff

Fall menu 2014 starts at Café Presse

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Chef de cuisine Dre Neely rolled out his Fall 2014 menu last Thursday, featuring dishes that  highlight Fall produce and flavors.  The menu also marks the return of seasonal favorites such as raw oysters on the half shell, and French onion soup. Here are some photos of the new dishes.  And check out the full

Fall menu 2014 starts at Café Presse Read More »

Slide 1

Chef de cuisine Dre Neely rolled out his Fall 2014 menu last Thursday, featuring dishes that  highlight Fall produce and flavors.  The menu also marks the return of seasonal favorites such as raw oysters on the half shell, and French onion soup. Here are some photos of the new dishes.  And check out the full

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Stuff

Early Fall dishes on the menu at Le Pichet

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Although it still seems like Summer in Seattle, Fall has come to the farm tables in the Pike Place Market.  Here are some new dishes recently added to the menu at Le Pichet that reflect the arrival of Fall produce.  And you can check out the entire menu on our website.

Early Fall dishes on the menu at Le Pichet Read More »

Slide 1

Although it still seems like Summer in Seattle, Fall has come to the farm tables in the Pike Place Market.  Here are some new dishes recently added to the menu at Le Pichet that reflect the arrival of Fall produce.  And you can check out the entire menu on our website.

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Stuff

Spring Menu now at Cafe Presse

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The Spring 2014 menu at Cafe Presse was rolled out on Tuesday April 8, 2014.  If you haven’t had a chance to come by and try it yourself, here are some photos of several of the dishes…Hope you will come by and try these as well as the rest of the menu.

Spring Menu now at Cafe Presse Read More »

Slide 1

The Spring 2014 menu at Cafe Presse was rolled out on Tuesday April 8, 2014.  If you haven’t had a chance to come by and try it yourself, here are some photos of several of the dishes…Hope you will come by and try these as well as the rest of the menu.

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Cafe Presse

March 2014 Corner Table Menu

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What: Family-style dinner at Café Presse When: Tuesday March 25, 2014, 6:30pm Where: The back room at Cafe Presse The menu for the Marche 2014 Corner Table is complete!  The next Corner Table dinner at Café Presse is scheduled for Tuesday March 25, 2014 at 6:30pm.  Space is limited and by reservation only so call

March 2014 Corner Table Menu Read More »

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What: Family-style dinner at Café Presse When: Tuesday March 25, 2014, 6:30pm Where: The back room at Cafe Presse The menu for the Marche 2014 Corner Table is complete!  The next Corner Table dinner at Café Presse is scheduled for Tuesday March 25, 2014 at 6:30pm.  Space is limited and by reservation only so call

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Events

Catch me Live on KCTS Saturday February 8

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Just a quick heads up that I will be doing a live cooking demonstrations this Saturday, February 8, 2013 on KCTS Cooks:  Chef’s Secrets on channel 9 from 11am to 3pm.  The show will feature restaurant chefs from around Washington, preparing some of their favorite dishes. I will be cooking a dish that we are

Catch me Live on KCTS Saturday February 8 Read More »

Just a quick heads up that I will be doing a live cooking demonstrations this Saturday, February 8, 2013 on KCTS Cooks:  Chef’s Secrets on channel 9 from 11am to 3pm.  The show will feature restaurant chefs from around Washington, preparing some of their favorite dishes. I will be cooking a dish that we are

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Cafe Presse

February 2014 Corner Table Dinner at Cafe Presse

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What: Family-style dinner at Café Presse When: Tuesday February 25, 2014, 6:30pm Where: The back room at Cafe Presse The menu for the February 2014 Corner Table is complete!  The next Corner Table dinner at Café Presse is scheduled for Tuesday February 25, 2014 at 6:30pm.  Space is limited and by reservation only so call

February 2014 Corner Table Dinner at Cafe Presse Read More »

Slide 1

What: Family-style dinner at Café Presse When: Tuesday February 25, 2014, 6:30pm Where: The back room at Cafe Presse The menu for the February 2014 Corner Table is complete!  The next Corner Table dinner at Café Presse is scheduled for Tuesday February 25, 2014 at 6:30pm.  Space is limited and by reservation only so call

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Stuff

Cauliflower gratin

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Having purchased a fat cauliflower in the market, our evening meal featured a gratin of cauliflower served with pan seared pork chops.  However, I can’t claim that this was  exactly a “market inspiration”.  Instead, the idea came from an email from renowned Seattle food journalist Nancy Leson, who is preparing an article on crème fraiche

Cauliflower gratin Read More »

Slide 1

Having purchased a fat cauliflower in the market, our evening meal featured a gratin of cauliflower served with pan seared pork chops.  However, I can’t claim that this was  exactly a “market inspiration”.  Instead, the idea came from an email from renowned Seattle food journalist Nancy Leson, who is preparing an article on crème fraiche

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