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Spring Menu starts at Cafe Presse

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The new spring menu started today at Café Presse and it is filled with tastes of the season.  Here are some photos of the savory dishes from today’s staff tasting.  Look for photos of the new desserts soon. And by the way, yes, Steak Tartare is back!

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The new spring menu started today at Café Presse and it is filled with tastes of the season.  Here are some photos of the savory dishes from today’s staff tasting.  Look for photos of the new desserts soon. And by the way, yes, Steak Tartare is back!

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Really local radishes

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This bunch of radishes was grown super locally on an extremely small scale farmer…specifically it was grown in a pot in a SW facing window of our apartment on First Hill.  Next up: collards!

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This bunch of radishes was grown super locally on an extremely small scale farmer…specifically it was grown in a pot in a SW facing window of our apartment on First Hill.  Next up: collards!

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New on the menu at Le Pichet

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New for spring on the menu at Le Pichet! Socca nissarda, Chickpea flour-olive oil pancake baked with melted leeks, topeed with green checkpeas, green chard and French sheep’s-milk feta cheese.

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New for spring on the menu at Le Pichet! Socca nissarda, Chickpea flour-olive oil pancake baked with melted leeks, topeed with green checkpeas, green chard and French sheep’s-milk feta cheese.

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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 »

[portfolio_slideshow]

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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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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