Preparations began today for the November Chef’s Dinner at Café Presse with the arrival of an entire half hog from Pure Country Pork in Ephrata. The dinner, which is on Wednesday November 8, 2017, features a menu that makes use the whole spectrum of pig parts.
This afternoon, artisan butcher Darron Marzolf will be showing the Cafe Presse kitchen crew the finer points of breaking down a carcass, and after that the work of brining, curing, marinating and sausage making will begin.
Dinner by reservation only, call Cafe Presse at 206.709.7674
Here are a few more shots of the start of work…
Chef Jim,
I thank the heavens everyday that I had the opportunity to work for you. You helped feed my love for French food and technique. Finally get to mark one off the bucket list and go to Paris. Long overdue. If you have any favorites spots for me and my beautiful wife to go eat, clue me in. Can’t wait!