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The adventure in the Pays Basque comes to an end. Wherein Pat goes to the Fête de Bayonne

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In addition to his visits to see artisan cheese maker, production of salt at Salies de Bearn and traditional methods of making jambon de Bayonne in Hagetmau, Café Presse chef de cuisine Patrick MacWhorter finished his trip to France at the Fête de Bayonne.    The Fête de Bayonne is the largest Basque festivals in France, […]

The adventure in the Pays Basque comes to an end. Wherein Pat goes to the Fête de Bayonne Read More »

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In addition to his visits to see artisan cheese maker, production of salt at Salies de Bearn and traditional methods of making jambon de Bayonne in Hagetmau, Café Presse chef de cuisine Patrick MacWhorter finished his trip to France at the Fête de Bayonne.    The Fête de Bayonne is the largest Basque festivals in France,

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Cafe Presse | Le Pichet

We’re open on Labor Day

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Both Café Presse and Le Pichet will be open regular hours on Labor Day, Monday September 5th, 2016.  Hope to see you there! Cafe Presse open 7am to 2am Le Pichet open 8am to 12midnight

We’re open on Labor Day Read More »

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Both Café Presse and Le Pichet will be open regular hours on Labor Day, Monday September 5th, 2016.  Hope to see you there! Cafe Presse open 7am to 2am Le Pichet open 8am to 12midnight

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Cafe Presse

Presidential Debates 2016

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Join us at Cafe Presse to watch the 2016 Presidential Debates Monday        09/26    6-7:30pm Tuesday        10/04    6-7:30pm Vice Presidents Sunday          10/09    6-7:30pm Wednesday  10/19    6-7:30pm See all the Presidential Debates live on the big screen At Café Presse. No Cover.  No Reservations.  Everyone Welcome!

Presidential Debates 2016 Read More »

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Join us at Cafe Presse to watch the 2016 Presidential Debates Monday        09/26    6-7:30pm Tuesday        10/04    6-7:30pm Vice Presidents Sunday          10/09    6-7:30pm Wednesday  10/19    6-7:30pm See all the Presidential Debates live on the big screen At Café Presse. No Cover.  No Reservations.  Everyone Welcome!

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Summer Chef’s Dinner photos

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The Summer 2016 Chef’s Dinner at Café Presse was last Tuesday and we had a great time! The theme for the dinner was “Summer in the Pays Basque” and the menu took its inspiration from the recent trip to the French Basque countries taken by our chef de cuisine Patrick MacWhorter. Keep your eye on

Summer Chef’s Dinner photos Read More »

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The Summer 2016 Chef’s Dinner at Café Presse was last Tuesday and we had a great time! The theme for the dinner was “Summer in the Pays Basque” and the menu took its inspiration from the recent trip to the French Basque countries taken by our chef de cuisine Patrick MacWhorter. Keep your eye on

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Stuff

More adventures in the Pays Basque, wherein Pat sees how they make ham

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  After his visit to artisan cheese producers Agour, Cafe Presse chef de cuisine Pat MacWharter next took a trip to see exactly how the famous Basque ham, jambon de Bayonne, is produced.  One of the first things he learned is that to make jambon de Bayonne, you have to start with salt from Salies

More adventures in the Pays Basque, wherein Pat sees how they make ham Read More »

[portfolio_slideshow]

  After his visit to artisan cheese producers Agour, Cafe Presse chef de cuisine Pat MacWharter next took a trip to see exactly how the famous Basque ham, jambon de Bayonne, is produced.  One of the first things he learned is that to make jambon de Bayonne, you have to start with salt from Salies

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Cafe Presse

Have you tried our Tuesday Prix Fixe yet?

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Mardi Prix Fixe Menu Fixed priced menu available every Tuesday from 11am to 10pm. Entrée + Plat  -or-  Plat + Dessert    $19.00 or Entrée + Plat + Dessert     $23.00 les Entrées Salade verte Bibb lettuce salade with hazelnut vinaigrette or Petite assiette de jambon de Bayonne Appetizer portion of air dried country ham from the

Have you tried our Tuesday Prix Fixe yet? Read More »

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Mardi Prix Fixe Menu Fixed priced menu available every Tuesday from 11am to 10pm. Entrée + Plat  -or-  Plat + Dessert    $19.00 or Entrée + Plat + Dessert     $23.00 les Entrées Salade verte Bibb lettuce salade with hazelnut vinaigrette or Petite assiette de jambon de Bayonne Appetizer portion of air dried country ham from the

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Stuff

Its too hot to cook!

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The weather forecast for this weekend in Seattle  calls for temperatures in the 90’s, which for a Seattle native feels like the Sahara (that’s right, we are hot weather wimps). Here’s our stay cool tip :  Instead of heating the whole house by cooking, order a roasted chicken To Go from Cafe Presse. Or better

Its too hot to cook! Read More »

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The weather forecast for this weekend in Seattle  calls for temperatures in the 90’s, which for a Seattle native feels like the Sahara (that’s right, we are hot weather wimps). Here’s our stay cool tip :  Instead of heating the whole house by cooking, order a roasted chicken To Go from Cafe Presse. Or better

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Stuff

Making green walnut wine

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As described in an earlier post, last June I put  some green walnuts and leaves to macerate on red wine.  A few spices, some bay leaves and a piece of dried orange peel made up the rest of the ingredients, then the whole was  safely tucked into an old sauerkraut crock, was tucked into a

Making green walnut wine Read More »

[portfolio_slideshow]

As described in an earlier post, last June I put  some green walnuts and leaves to macerate on red wine.  A few spices, some bay leaves and a piece of dried orange peel made up the rest of the ingredients, then the whole was  safely tucked into an old sauerkraut crock, was tucked into a

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Beverages

Vin de Noix

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Vin de noix is an aperitif made from  red wine macerated with green walnuts and walnut leaves, then fortified with alcohol and sugar.  It is traditionally enjoyed at the holidays, as the green walnuts are ready to pick on St.-Jean’s day (June 24) and it needs about 6 months of aging before drinking.

Vin de Noix Read More »

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Vin de noix is an aperitif made from  red wine macerated with green walnuts and walnut leaves, then fortified with alcohol and sugar.  It is traditionally enjoyed at the holidays, as the green walnuts are ready to pick on St.-Jean’s day (June 24) and it needs about 6 months of aging before drinking.

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