Author name: Jim

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New on the menu at Le Pichet, late March 2017

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Now on the menu for both lunch and dinner: Millas gascons au confit de porc, salade de cresson et oignons verts Pan roasted cornmeal porridge cake with ground pork and pork confit, with grilled mushroom velouté and watercress-spring onion salad

New on the menu at Le Pichet, late March 2017 Read More »

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Now on the menu for both lunch and dinner: Millas gascons au confit de porc, salade de cresson et oignons verts Pan roasted cornmeal porridge cake with ground pork and pork confit, with grilled mushroom velouté and watercress-spring onion salad

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Stuff

Bubbling Cassoulet

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The recent Quarterly Chef’s Dinner at Café Presse that featured dishes and wines from the Midi-Pyrenees was a big success…we really enjoyed doing it and the fantastic feedback from guests was gratifying.  If you missed it, check out this link to video of the cassoulet coming out of oven:  Bubbling Cassoulet Video And check below

Bubbling Cassoulet Read More »

[portfolio_slideshow]

The recent Quarterly Chef’s Dinner at Café Presse that featured dishes and wines from the Midi-Pyrenees was a big success…we really enjoyed doing it and the fantastic feedback from guests was gratifying.  If you missed it, check out this link to video of the cassoulet coming out of oven:  Bubbling Cassoulet Video And check below

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Cafe Presse

Menu for February 2017 Chef’s Dinner at Café Presse

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Café Presse and Le Pichet invite you to a winter Cassoulet Dinner Tuesday February 28, 2017, 6:30pm  menu Les hors d’œuvres Crispy fritters filled with Fourme d’Ambert cheese, herbed butter and spinach House-smoked trout, cabbage-apple salad, chestnut purée, baguette slice Eggs scrambled with duck gizzards, heart and wild mushrooms, on bread dumpling slice Petit toast

Menu for February 2017 Chef’s Dinner at Café Presse Read More »

[portfolio_slideshow]

Café Presse and Le Pichet invite you to a winter Cassoulet Dinner Tuesday February 28, 2017, 6:30pm  menu Les hors d’œuvres Crispy fritters filled with Fourme d’Ambert cheese, herbed butter and spinach House-smoked trout, cabbage-apple salad, chestnut purée, baguette slice Eggs scrambled with duck gizzards, heart and wild mushrooms, on bread dumpling slice Petit toast

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Cafe Presse

Cassoulet Dinner at Café Presse

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Le Pichet and Café Presse invite you to a winter CASSOULET DINNER When Le Pichet and Café Presse executive chef Jim Drohman left  Campagne restaurant back in 2000 (has it really been that long?), he stopped making cassoulet. The tiny kitchen at Le Pichet was just too small for preparing this classic from the southwest

Cassoulet Dinner at Café Presse Read More »

[portfolio_slideshow]

Le Pichet and Café Presse invite you to a winter CASSOULET DINNER When Le Pichet and Café Presse executive chef Jim Drohman left  Campagne restaurant back in 2000 (has it really been that long?), he stopped making cassoulet. The tiny kitchen at Le Pichet was just too small for preparing this classic from the southwest

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Roasted parsnip soup, red wine braised beef shank, Fourme d’Ambert

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This was the dish we served at the 2017 Bailey Boushay House Chef’s Dinner.  A good choices for either a warm, filling first course or, with a green salad, a light but satisfying supper during the cold winter months. Serves 8

Roasted parsnip soup, red wine braised beef shank, Fourme d’Ambert Read More »

[portfolio_slideshow]

This was the dish we served at the 2017 Bailey Boushay House Chef’s Dinner.  A good choices for either a warm, filling first course or, with a green salad, a light but satisfying supper during the cold winter months. Serves 8

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Cafe Presse

Valentine’s Dinner Chez Vous

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Does a romantic dinner for two at home sound like fun this year? Don’t want to fight the crowds for a Valentine’s Day table? Cafe Presse has the solution! Café Presse St.-Valentine’s Take-Home Dinner for 2 Salade aux deux endives, au bleu, aux noix et aux graines de grenade Salad of Belgian and curly endives,

Valentine’s Dinner Chez Vous Read More »

[portfolio_slideshow]

Does a romantic dinner for two at home sound like fun this year? Don’t want to fight the crowds for a Valentine’s Day table? Cafe Presse has the solution! Café Presse St.-Valentine’s Take-Home Dinner for 2 Salade aux deux endives, au bleu, aux noix et aux graines de grenade Salad of Belgian and curly endives,

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Cafe Presse

Today’s special at Cafe Presse: Axoa d’Espelette

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It’s not easy to do justice to Axoa in a photo.  Regardless of its humble looks, this traditional Basque dish have become a favorite of guests at Cafe Presse and is one of our most requested menu offerings. Traditionally in the  Basque countries, Axoa is made with either veal, pork or beef, slowly simmered with

Today’s special at Cafe Presse: Axoa d’Espelette Read More »

[portfolio_slideshow]

It’s not easy to do justice to Axoa in a photo.  Regardless of its humble looks, this traditional Basque dish have become a favorite of guests at Cafe Presse and is one of our most requested menu offerings. Traditionally in the  Basque countries, Axoa is made with either veal, pork or beef, slowly simmered with

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Cafe Presse

New Desserts at Café Presse

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The winter menu for 2017 started last Tuesday at Café Presse, and that means a new dessert menu as well.  Here are photos the new desserts added by pastry chef Allyson Lanter.    

New Desserts at Café Presse Read More »

[portfolio_slideshow]

The winter menu for 2017 started last Tuesday at Café Presse, and that means a new dessert menu as well.  Here are photos the new desserts added by pastry chef Allyson Lanter.    

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