Vegetables

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Radish Sprouts

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  Radish sprouts in the east-facing window of my apartment.  These radishes are  the second crop this year from this pot:  the first was a crop of collard greens that just about made a side dish for two. Obviously my garden is more symbolic than practical.

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Slide 1

  Radish sprouts in the east-facing window of my apartment.  These radishes are  the second crop this year from this pot:  the first was a crop of collard greens that just about made a side dish for two. Obviously my garden is more symbolic than practical.

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Cafe Presse

Fall menu starts at Café Presse

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The new Fall menu started last Thursday at Café Presse with the traditional menu tasting for our staff.  We were all excited for the flavors of Fall after such a long hot summer and to see again some of our old favorites return to the menu (like oysters on the half shell and Soupe a

Fall menu starts at Café Presse Read More »

Slide 1

The new Fall menu started last Thursday at Café Presse with the traditional menu tasting for our staff.  We were all excited for the flavors of Fall after such a long hot summer and to see again some of our old favorites return to the menu (like oysters on the half shell and Soupe a

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Stuff

Sea bass with spring vegetables

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It’s a cliché that chefs find their inspiration in the market.  Fortunately, it’s a clichés that also happens to be true, as often as schedules and demands of the kitchen allow (wish it was everyday!).  If a kitchen is available, the leisure of travel is the prefect time to indulge. Here is evidence for the

Sea bass with spring vegetables Read More »

Slide 1

It’s a cliché that chefs find their inspiration in the market.  Fortunately, it’s a clichés that also happens to be true, as often as schedules and demands of the kitchen allow (wish it was everyday!).  If a kitchen is available, the leisure of travel is the prefect time to indulge. Here is evidence for the

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Soups

Roasted fennel-potato soup with Gulf prawns, thyme leaves, croutons and honey

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This, soup, which is currently on the Winter 2015 menu at Café Presse, was developed by Chef de cuisine Dre Neeley. This recipe makes 6-8 servings.

Roasted fennel-potato soup with Gulf prawns, thyme leaves, croutons and honey Read More »

This, soup, which is currently on the Winter 2015 menu at Café Presse, was developed by Chef de cuisine Dre Neeley. This recipe makes 6-8 servings.

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Stuff

Still a few places left for January Classes

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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 27, 2015, 6pm to 9:30pm or Saturday January 31, 2015, 4pm to 7:30pm Location:  the

Still a few places left for January Classes 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 27, 2015, 6pm to 9:30pm or Saturday January 31, 2015, 4pm to 7:30pm Location:  the

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Cafe Presse

Garbure Béarnaise at Café Presse

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Special at Cafe Presse today:  Garbure Béarnaise One of the iconic dishes of the cooking of southwestern France, a garbure is, at its base, a peasant stew of white beans and winter vegetables.  Regional variations abound (Landaise?  Gasconne?) but in the Béarn, garbure is enriched with duck fat, duck and pork confits, panchetta (ventreche de

Garbure Béarnaise at Café Presse Read More »

Slide 1

Special at Cafe Presse today:  Garbure Béarnaise One of the iconic dishes of the cooking of southwestern France, a garbure is, at its base, a peasant stew of white beans and winter vegetables.  Regional variations abound (Landaise?  Gasconne?) but in the Béarn, garbure is enriched with duck fat, duck and pork confits, panchetta (ventreche de

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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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Le Pichet

Join Le Pichet at the 1900 1st Ave Block Party

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Come by and see us at the  “1900 1st Ave Block Party”, Sunday August 10 from 1 to 5pm.  We will be selling taste-sized samples of a special Market inspired dish at our curbside stand, with 100% of the price going directly to support the Pike Place Market Clinic. Sneak Peak at our dish: “Chilled

Join Le Pichet at the 1900 1st Ave Block Party Read More »

Come by and see us at the  “1900 1st Ave Block Party”, Sunday August 10 from 1 to 5pm.  We will be selling taste-sized samples of a special Market inspired dish at our curbside stand, with 100% of the price going directly to support the Pike Place Market Clinic. Sneak Peak at our dish: “Chilled

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Stuff

Cooking Demonstration in the Pike Place Market

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What:  Cooking demonstration and tasting by Le Pichet and Cafe Presse Executive Chef Jim Drohman as part of the Chefs on the Cobblestones series When:  Sunday June 22, 2014, from 2pm to 3pm Where:  The Pike Place Market demonstration stand, the corner of Pike Place and Stewart Please join Chef  Jim Drohman for a cooking

Cooking Demonstration in the Pike Place Market Read More »

What:  Cooking demonstration and tasting by Le Pichet and Cafe Presse Executive Chef Jim Drohman as part of the Chefs on the Cobblestones series When:  Sunday June 22, 2014, from 2pm to 3pm Where:  The Pike Place Market demonstration stand, the corner of Pike Place and Stewart Please join Chef  Jim Drohman for a cooking

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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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