Author name: Jim

Cafe Presse | Stuff

Check out Café Presse’s Spring menu

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Here at Cafe Presse, we are feeling very proud of our new Spring menu 2019 which started last Thursday, 4/4. Chef de cuisine James O’Hern has designed menu full of dishes that feature first of the season veggies and lighter preparations that satisfy that spring longing to shake off winter. Enjoy!

Check out Café Presse’s Spring menu Read More »

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Here at Cafe Presse, we are feeling very proud of our new Spring menu 2019 which started last Thursday, 4/4. Chef de cuisine James O’Hern has designed menu full of dishes that feature first of the season veggies and lighter preparations that satisfy that spring longing to shake off winter. Enjoy!

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Stuff

Rillettes de porc in progress…

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The ingredients for our rillettes de porc, served at both Le Pichet and Café Presse: Berkshire Farms pork shoulder, carrots, onions, garlic, thyme and bay leaf. Add fat (we use duck fat) and a lot of time slow cooking and the rillettes are almost finished. The cooked pork is mixed with the cooking fat, salt

Rillettes de porc in progress… Read More »

[portfolio_slideshow]

The ingredients for our rillettes de porc, served at both Le Pichet and Café Presse: Berkshire Farms pork shoulder, carrots, onions, garlic, thyme and bay leaf. Add fat (we use duck fat) and a lot of time slow cooking and the rillettes are almost finished. The cooked pork is mixed with the cooking fat, salt

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Stuff

Swiss Wine coming to Le Pichet

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It may be a first: a Swiss wine is coming to the wine list at Le Pichet. Wine Director Joanne Herron says that Swiss wines are rare in the U.S. because the majority of wine produced in Switzerland is consumed locally and never leaves the country. Here is a rare chance to try some for

Swiss Wine coming to Le Pichet Read More »

[portfolio_slideshow]

It may be a first: a Swiss wine is coming to the wine list at Le Pichet. Wine Director Joanne Herron says that Swiss wines are rare in the U.S. because the majority of wine produced in Switzerland is consumed locally and never leaves the country. Here is a rare chance to try some for

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Stuff

New at Le Pichet!

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Happy Hour! Starting Monday March 18 Every Monday – Thursday from 3 – 5pm Enjoy any Bottle from our Wine List at take-out prices while dining-in! Bottles starting at $15 Wine-friendly snacks at Happy Hour prices Mardi Prix Fixe Starting Tuesday March 19 Every Tuesday, make your choice of 2 or 3 courses from our

New at Le Pichet! Read More »

[portfolio_slideshow]

Happy Hour! Starting Monday March 18 Every Monday – Thursday from 3 – 5pm Enjoy any Bottle from our Wine List at take-out prices while dining-in! Bottles starting at $15 Wine-friendly snacks at Happy Hour prices Mardi Prix Fixe Starting Tuesday March 19 Every Tuesday, make your choice of 2 or 3 courses from our

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Cafe Presse

Café Presse is making changes!

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Starting Monday, March 18: Our full menu will start at 8am Enjoy all your favorite dishes from our full menu beginning when we open at 8am, including omelettes, croques and frites New Late Night Happy Hourwill be from 11pm – 1am Our new Menu Noctamble is designed for night owls! Late Night Beverages Amazing Discounts

Café Presse is making changes! Read More »

[portfolio_slideshow]

Starting Monday, March 18: Our full menu will start at 8am Enjoy all your favorite dishes from our full menu beginning when we open at 8am, including omelettes, croques and frites New Late Night Happy Hourwill be from 11pm – 1am Our new Menu Noctamble is designed for night owls! Late Night Beverages Amazing Discounts

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Cafe Presse

February Chef’s Dinner photos

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Our Quarterly Chef’s Dinner took place at Cafe Presse last evening and frankly it was a blast. The theme for February’s dinner was  “Celebrate Sparkles” and  it offered a great opportunity both to try some of the lesser-known sparking wine of the French countryside and to also see how well these wines pair with food

February Chef’s Dinner photos Read More »

[portfolio_slideshow]

Our Quarterly Chef’s Dinner took place at Cafe Presse last evening and frankly it was a blast. The theme for February’s dinner was  “Celebrate Sparkles” and  it offered a great opportunity both to try some of the lesser-known sparking wine of the French countryside and to also see how well these wines pair with food

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Cafe Presse | Recipes

Bringing back the Salmis

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The February Chef’s Dinner at Cafe Presse is all about sparkling wine from the French countryside. Although many people think of sparkling wine for a toast, it can often be a struggle to find a place for bubbles during the actual meal.  With that in mind, I wanted to design a menu that highlights all

Bringing back the Salmis Read More »

[portfolio_slideshow]

The February Chef’s Dinner at Cafe Presse is all about sparkling wine from the French countryside. Although many people think of sparkling wine for a toast, it can often be a struggle to find a place for bubbles during the actual meal.  With that in mind, I wanted to design a menu that highlights all

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