Stuff

Best French Onions Soup in Seattle? The Weekly says its at Cafe Presse

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A recent web article by Seattle Weekly food critic Hanna Raskin proposes to sort out once and for all the question of who makes the best French onion soup in Seattle.  After what (one can only assume) was an exhaustive search, she and her team named their list of “Seattle’s 9 Best French Onion Soups”.  […]

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A recent web article by Seattle Weekly food critic Hanna Raskin proposes to sort out once and for all the question of who makes the best French onion soup in Seattle.  After what (one can only assume) was an exhaustive search, she and her team named their list of “Seattle’s 9 Best French Onion Soups”. 

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Cafe Presse

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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Cafe Presse

Benefit for Green Plate Special at Cafe Presse

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What:  Benefit for Green Plate Special at the Corner Table When:  Tuesday May 29, 2012, 6:30pm Where:  The back room at Cafe Presse Cafe Presse is Happy to Welcome Green Plate Special If you follow this blog, you know that I am a big supporter of Green Plate Special (see my post from last summer). 

Benefit for Green Plate Special at Cafe Presse Read More »

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What:  Benefit for Green Plate Special at the Corner Table When:  Tuesday May 29, 2012, 6:30pm Where:  The back room at Cafe Presse Cafe Presse is Happy to Welcome Green Plate Special If you follow this blog, you know that I am a big supporter of Green Plate Special (see my post from last summer). 

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Stuff

Seattle University Donates Soil for Cafe Presse Gardens

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As discussed in a previous post, we at Cafe Presse have undertaken a project to reclaim two disused tree pits in our sidewalk and turn them into gardens .  We got the idea when we read about the Pollinator Pathway project that aims to establish a corridor for indigenous pollinators (bees, butterflies, hummingbird, bats, etc)

Seattle University Donates Soil for Cafe Presse Gardens Read More »

Slide 1

As discussed in a previous post, we at Cafe Presse have undertaken a project to reclaim two disused tree pits in our sidewalk and turn them into gardens .  We got the idea when we read about the Pollinator Pathway project that aims to establish a corridor for indigenous pollinators (bees, butterflies, hummingbird, bats, etc)

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Savory Dishes

Brandade Nîmoise

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Brandade de morue is a  salt cod dish from the French Mediterranean coast.  This very traditional preparation involves gently simmering the  salt cod in milk, then mixing it with garlic, olive oil and cream.  We add a bit of potato to the mixture (a particularity that comes from the Provençal city of Nîmes, which accounts

Brandade Nîmoise Read More »

Slide 1

Brandade de morue is a  salt cod dish from the French Mediterranean coast.  This very traditional preparation involves gently simmering the  salt cod in milk, then mixing it with garlic, olive oil and cream.  We add a bit of potato to the mixture (a particularity that comes from the Provençal city of Nîmes, which accounts

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Stuff

Philadelphia artists captures the many faces of cheese

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Every once in a while, I see a cheese that is so ripe and well covered with multi-colored molds that it seems to resemble nothing so much as the work an  impressionist painter.  Perhaps an overstatement. But when I first saw the cheese portraits of Philadelphia based artist Mike Geno , I felt like this

Philadelphia artists captures the many faces of cheese Read More »

Every once in a while, I see a cheese that is so ripe and well covered with multi-colored molds that it seems to resemble nothing so much as the work an  impressionist painter.  Perhaps an overstatement. But when I first saw the cheese portraits of Philadelphia based artist Mike Geno , I felt like this

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Cafe Presse

…and Cafe Presse Spring menu is not far behind

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This morning at 9am,  Chef de Cuisine Jesse Aaenson launched the new spring menu at Cafe Presse.  Here are a few photos from the Staff Tasting. Note that if you are already lamenting the departure of Soup a l’Oignon Gratinée (better known as French onion soup), we will be serving it as a special for

…and Cafe Presse Spring menu is not far behind Read More »

Slide 1

This morning at 9am,  Chef de Cuisine Jesse Aaenson launched the new spring menu at Cafe Presse.  Here are a few photos from the Staff Tasting. Note that if you are already lamenting the departure of Soup a l’Oignon Gratinée (better known as French onion soup), we will be serving it as a special for

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Le Pichet

Le Pichet Menu adds Spring Dishes

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Last Friday, April 13th, 2012, Le Pichet Chef de Cuisine Brent Harding rolled out our new menu for Spring.  The local Spring vegetables are just starting to arrive and we, as cooks, are always longing to begin using and eating them as soon as possible after the long winter. The new dishes feature Yakima asparagus,

Le Pichet Menu adds Spring Dishes Read More »

Slide 1

Last Friday, April 13th, 2012, Le Pichet Chef de Cuisine Brent Harding rolled out our new menu for Spring.  The local Spring vegetables are just starting to arrive and we, as cooks, are always longing to begin using and eating them as soon as possible after the long winter. The new dishes feature Yakima asparagus,

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Food in the News

Arsenic found in factory chickens

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If you still need a  reason to switch to organic or no-chemical chickens, I recommend you read the April 5, 2012 New York Times article by Nicholas Kristof.  He sites two new studies, one from John Hopkins University and the other from the Arizona State University, that found evidence indicating that  factory poultry are routinely

Arsenic found in factory chickens Read More »

If you still need a  reason to switch to organic or no-chemical chickens, I recommend you read the April 5, 2012 New York Times article by Nicholas Kristof.  He sites two new studies, one from John Hopkins University and the other from the Arizona State University, that found evidence indicating that  factory poultry are routinely

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