What:  Cooking Demonstration by Chef Jim Drohman
When:  Sunday June 23rd, 2013, from noon to 1pm
Where: In the Pike Place Market, as part of  “Summer Sundays on the Cobblestones”

On Sunday, June 23rd, Le Pichet and Cafe Presse Executive Chef Jim Drohman will be giving a cooking demonstration and tasting in the Pike Place Market.  The event, which will take place from 12noon to 1pm, is part of Summer Sundays on the Cobblestones, when Pike Place is closed to cars to make way for more farmer stands, musicians and other fun stuff, like cooking demonstrations.  Come by to say “Hi” and sample  Jim’s dish.

For more information, visit the Pike Place Market web site.

Join Le Pichet and Cafe Presse Executive Chef this May at the Premier Chefs Dinner to support the very important work done at the Fred Hutchinson Cancer Research Center.   The date for this event is Sunday May 19th 2013 and the featured speaker for the evening is celebrity chef Rick Bayless.    Click here for more info and to get your tickets.

The Fred Hutch is  near to our hearts here at Le Pichet

Washington State asparagus broiled with lemon-garlic oil, thinly sliced Iberico lardo, soft cooked egg and crispy waffle cut potatoes.

As more spring vegetables arrive in the market, chef de cuisine Jack Spiess has been adding new spring-inspired dishes to the menu at Le Pichet (he also took these photos…thanks Jack).  Enjoy!

Spring lamb soup with lamb broth and shank, white and kidney beans and spring herb pistou butter.

Trout filet grilled on the skin on a salad of grilled bread, arugula, Meyer lemon, Nicoise olives and garlic-white anchovy bagna cauda

Grilled Northwest Grass Fed beef skirt steak, wild ramp butter, rustic mushroom duxelles and pommes frites

Roasted beef marrow bones served with spring garlic broth, fava beans and grilled country bread.

It’s springtime at Le Pichet!  Chef de cuisine Jack Spiess added new dishes to the menu on Thursday, March 21 that reflect the changing season and the new offerings from the farmers with whom we work.  Here’s hoping that these photos will put you in the mood for spring sunshine as well.

Cider marinated camembert serve warm on sliced baguette with a salad of spring lettuces, dates, walnuts and a walnut vinaigrette.

Crayfish and whitefish rillettes served grilled baguette slices

Spring vegetable Vol a Vent with tri-colored baby potatoes, mushrooms and a creamy chevre sauce.

Grilled duck-pork sausage on fromage blanc-nettle dumplings, poultry jus, spring greens and red wine poached rhubarb

The show spent 5 – 6 hours filming at Le Pichet last July, so we are hopeful that some of that footage will make it into the final cut.  The filming focused mostly on Le Pichet’s house-made charcuterie, but several other dishes were filmed as well.