Camembert aged 20 days in Normandy cider, served wit caramelized onion-pork cracklin’ brioche
The November 2017 version of our Chef’s Dinner took place last Wednesday and welcomed a sold out crowd to the back room at Café Presse. The theme for the dinner was Tout est bon dans le cochon (every part of the pig is good) and the menu for the event was designed to highlight the different possibilities in taste, texture and experience possible using the humble hog. We hope everyone who attended enjoyed the experience.
Here are a few photos of the different dishes for your enjoyment…and look for info about upcoming chef dinners on this blog or on the Café Presse website!
Terrine de tête de porc served with house-made dark rye bread and mustard creme fraîche
Local crab apples, , pickled with honey and apple cider vinegar take the place of traditional cornichons for a seasonal addition
Salad of curly, red and Belgian endives, pomegranate seeds and blood oranges served with crispy pork foot beignetsPork leg simmered with chanterelle mushrooms, chestnuts and boudin noir, served with steamed savoy cabbageThe cheese courseWashington quince poached with honey, bay leaf and smoked pig tail, served with vanilla bean ice cream and toasted hazelnuts
