Author name: Jim

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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 »

[portfolio_slideshow]

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 »

[portfolio_slideshow]

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 »

[portfolio_slideshow]

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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Stuff

Pressed iron pans

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A friend recently received this beautiful French pressed iron pan above as a gift and asked for my advice on how to season and care for it.  It occurred to me that other people might be interested in the same info, so I am including it here. In a traditional French kitchen, pressed iron pans

Pressed iron pans Read More »

[portfolio_slideshow]

A friend recently received this beautiful French pressed iron pan above as a gift and asked for my advice on how to season and care for it.  It occurred to me that other people might be interested in the same info, so I am including it here. In a traditional French kitchen, pressed iron pans

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Stuff

Adventures in the Pays Basque, wherein Pat visits a fromagerie

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Café Presse chef de cuisine Patrick MacWhorter is just back from a week in the French Basque Countries, where he had his first taste of the marvelously varied culinary riches of that region.  Despite the generally held belief among his co-workers that Pat spent the entire trip drinking and eating at the Fête de Bayonne

Adventures in the Pays Basque, wherein Pat visits a fromagerie Read More »

[portfolio_slideshow]

Café Presse chef de cuisine Patrick MacWhorter is just back from a week in the French Basque Countries, where he had his first taste of the marvelously varied culinary riches of that region.  Despite the generally held belief among his co-workers that Pat spent the entire trip drinking and eating at the Fête de Bayonne

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Cafe Presse

Menu for August Chef’s Dinner at Cafe Presse

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Café Presse and Le Pichet invite you to fete Summer in the Pays Basque Tuesday August 30, 2016 6:30pm Dinner including wine $75 per person Les hors d’œuvres Croquettas with spinach and Oussa Iraty cheese Vinegar-cured anchovy filet, nectarine-basil tartare, sherry, hazelnuts, grilled baguette Eggs scrambled with piperade, grilled jambon de bayonne, baguette slice Salade

Menu for August Chef’s Dinner at Cafe Presse Read More »

[portfolio_slideshow]

Café Presse and Le Pichet invite you to fete Summer in the Pays Basque Tuesday August 30, 2016 6:30pm Dinner including wine $75 per person Les hors d’œuvres Croquettas with spinach and Oussa Iraty cheese Vinegar-cured anchovy filet, nectarine-basil tartare, sherry, hazelnuts, grilled baguette Eggs scrambled with piperade, grilled jambon de bayonne, baguette slice Salade

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