Author name: Jim

Cafe Presse

Winter Menu at Café Presse

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Our winter menu 2018 started yesterday at Café Presse and we are really excited about it!   In addition to the dishes shown here, this change marked the return to our menu of two of our cold weather favorites:  Raclette Savoyarde and Axoa d’Espelette. Here are some photos from the traditional staff menu tasting to whet […]

Winter Menu at Café Presse Read More »

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Our winter menu 2018 started yesterday at Café Presse and we are really excited about it!   In addition to the dishes shown here, this change marked the return to our menu of two of our cold weather favorites:  Raclette Savoyarde and Axoa d’Espelette. Here are some photos from the traditional staff menu tasting to whet

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Our Suppliers

Corsican Cellars

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If you love all the cheeses we use on our menu and cheese board at Le Pichet and Café Presse, you likely have Olivier Boye to thank for them.  We get most of our cheeses from him, including the raw milk raclette shown above and the raw-milk cave aged Comté that we use in omelettes,

Corsican Cellars Read More »

[portfolio_slideshow]

If you love all the cheeses we use on our menu and cheese board at Le Pichet and Café Presse, you likely have Olivier Boye to thank for them.  We get most of our cheeses from him, including the raw milk raclette shown above and the raw-milk cave aged Comté that we use in omelettes,

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Le Pichet

Ring in 2018 at Le Pichet

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Celebrate the New Year with us at Le Pichet! Extended dinner hours from 5pm to 12 midnight Hats –  Noisemakers –  Confetti – Midnight toast Live dinner music beginning at 9:30pm Festive dinner, dessert and champagne specials Call Le Pichet at 206.256.1499 to reserve your table

Ring in 2018 at Le Pichet Read More »

[portfolio_slideshow]

Celebrate the New Year with us at Le Pichet! Extended dinner hours from 5pm to 12 midnight Hats –  Noisemakers –  Confetti – Midnight toast Live dinner music beginning at 9:30pm Festive dinner, dessert and champagne specials Call Le Pichet at 206.256.1499 to reserve your table

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Stuff

Mushroom hunting in les Landes

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Sitting in my warm apartment in Seattle, an early December mushroom outing in the SW of France seemed like a great idea.  So I contacted the Sociétié Mycologique du Béarn and invited myself along on their next outing, which happened to fall during our upcoming stay in France. What I failed to consider was how

Mushroom hunting in les Landes Read More »

[portfolio_slideshow]

Sitting in my warm apartment in Seattle, an early December mushroom outing in the SW of France seemed like a great idea.  So I contacted the Sociétié Mycologique du Béarn and invited myself along on their next outing, which happened to fall during our upcoming stay in France. What I failed to consider was how

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Cafe Presse

New Year’s Eve Take-out Dinner from Café Presse

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Does a romantic New Year’s Eve at home sound like a good idea this year? Ring in 2018 chez vous, away from the crowds Choose dinner only or with a bottle of sparkling wine Includes party hats, noisemakers and confetti! Take Home Dinner for Two Menu Salade aux endives, au céleri et aux crevettes pochées

New Year’s Eve Take-out Dinner from Café Presse Read More »

[portfolio_slideshow]

Does a romantic New Year’s Eve at home sound like a good idea this year? Ring in 2018 chez vous, away from the crowds Choose dinner only or with a bottle of sparkling wine Includes party hats, noisemakers and confetti! Take Home Dinner for Two Menu Salade aux endives, au céleri et aux crevettes pochées

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Stuff

Supper in Orthez

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Light supper in Orthez…Merlu de ligne from Saint-Jean de Luz pan sautéed with a compote of fennel and leeks from the garden and sauteed spinach. On arrival in late November, found the garden still held a few winter veggies…some sad looking Brussels sprout, a fine row of leeks, one or two gigantic cabbages and a

Supper in Orthez Read More »

[portfolio_slideshow]

Light supper in Orthez…Merlu de ligne from Saint-Jean de Luz pan sautéed with a compote of fennel and leeks from the garden and sauteed spinach. On arrival in late November, found the garden still held a few winter veggies…some sad looking Brussels sprout, a fine row of leeks, one or two gigantic cabbages and a

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Stuff

Holy Mackerel, check out Café Presse in the Washington Post!

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Here is a link to a Washington Post article entitled “If you can only eat three meals in Seattle, make sure they’re here”.  Spoiler alert, Café Presse is one of them!

Holy Mackerel, check out Café Presse in the Washington Post! Read More »

[portfolio_slideshow]

Here is a link to a Washington Post article entitled “If you can only eat three meals in Seattle, make sure they’re here”.  Spoiler alert, Café Presse is one of them!

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Stuff

November 2017 Chef’s Dinner

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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

November 2017 Chef’s Dinner Read More »

[portfolio_slideshow]

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

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Stuff

Artisan Butcher Demo

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As noted in an earlier post, last week, in preparation for our November Quarterly Chef’s Dinner, Café Presse had a visit from artisan butcher Darron Marsolf, who showed us the proper way to break down a pig.  In addition to being a top-notch butcher, Darron is a affable fellow, and he took the time to

Artisan Butcher Demo Read More »

[portfolio_slideshow]

As noted in an earlier post, last week, in preparation for our November Quarterly Chef’s Dinner, Café Presse had a visit from artisan butcher Darron Marsolf, who showed us the proper way to break down a pig.  In addition to being a top-notch butcher, Darron is a affable fellow, and he took the time to

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Cafe Presse

Work starts for the Quarterly Dinner

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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

Work starts for the Quarterly Dinner Read More »

[portfolio_slideshow]

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

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