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Sauté of Boudin Basque

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This was supper one night this week: Sauté au boudin basque aux pommes Basque-style blood sausage sauteed with onions, apples, mushrooms and thyme The boudin came from one of the best charcutiers in the region  (at least to my mind and in the mind of the long queue  of old people waiting in line in […]

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This was supper one night this week: Sauté au boudin basque aux pommes Basque-style blood sausage sauteed with onions, apples, mushrooms and thyme The boudin came from one of the best charcutiers in the region  (at least to my mind and in the mind of the long queue  of old people waiting in line in

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Cafe Presse has a new Chef de Cuisine

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Changing chefs is always a sad and happy event. In the case of the recent change at Cafe Presse, the sad comes from the fact that outgoing Chef de Cuisine Jessi Aaenson and I have worked together since the late 90’s.  I first hired her as a  line cook at Campagne restaurant when she was

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[portfolio_slideshow]

Changing chefs is always a sad and happy event. In the case of the recent change at Cafe Presse, the sad comes from the fact that outgoing Chef de Cuisine Jessi Aaenson and I have worked together since the late 90’s.  I first hired her as a  line cook at Campagne restaurant when she was

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Smoked pork for your Valentine

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Interesting tidbit I noticed while reading through a book called Bêtes a Manger, by Colette Mechin.   The book is an ethnological study of the way that French people kill, butcher and eat meat. Apparently, Valentine’s Day has not always been a day dedicated to amorous love in all parts of France.  According to the author,

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[portfolio_slideshow]

Interesting tidbit I noticed while reading through a book called Bêtes a Manger, by Colette Mechin.   The book is an ethnological study of the way that French people kill, butcher and eat meat. Apparently, Valentine’s Day has not always been a day dedicated to amorous love in all parts of France.  According to the author,

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Ode to Moderation

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In a recent  New York Times Op-Ed, Frank Bruni makes the case that America has become a culture of binging.  Not only in culinary and dietary matters, but in culture, entertainment and politics more broadly, Bruni sees a society lacking in what old timers use to call “the virtue of moderation” and instead venerates “the

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[portfolio_slideshow]

In a recent  New York Times Op-Ed, Frank Bruni makes the case that America has become a culture of binging.  Not only in culinary and dietary matters, but in culture, entertainment and politics more broadly, Bruni sees a society lacking in what old timers use to call “the virtue of moderation” and instead venerates “the

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Watch the State of the Union Address at Café Presse

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Cafe Presse will be showing the 2013 State of the Union Address on Tuesday, February 12th beginning at 6pm on the TV over the bar.  Free for everyone, no reservations.

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Cafe Presse will be showing the 2013 State of the Union Address on Tuesday, February 12th beginning at 6pm on the TV over the bar.  Free for everyone, no reservations.

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Lamb Necks Take 3 and 4

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This week, I reached the end of my trove of Arizonan lamb necks, with the happy result being two more lamb neck dishes. Number One:  Hash of pulled lamb neck, caramelized onions, winter squash and curly kale, topped with poached farm eggs….unfortunately I don’t have any photos of this dish.  It was so tasty that

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[portfolio_slideshow]

This week, I reached the end of my trove of Arizonan lamb necks, with the happy result being two more lamb neck dishes. Number One:  Hash of pulled lamb neck, caramelized onions, winter squash and curly kale, topped with poached farm eggs….unfortunately I don’t have any photos of this dish.  It was so tasty that

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Café Presse New Menu: Staff Tasting Photos

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The new mid-Winter menu at Café Presse began today, Thursday January 17, 2013.  As we do for each new menu, this morning we had a staff tasting so that everyone in the kitchen can learn to prepare the dishes and the waitstaff is knowledgeable about each dish. Here are a few photos of the new

Café Presse New Menu: Staff Tasting Photos Read More »

[portfolio_slideshow]

The new mid-Winter menu at Café Presse began today, Thursday January 17, 2013.  As we do for each new menu, this morning we had a staff tasting so that everyone in the kitchen can learn to prepare the dishes and the waitstaff is knowledgeable about each dish. Here are a few photos of the new

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Lamb neck

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According to the old maxim, “a good friend is someone who sends you meat in the mail”.  Actually, that’s probably not an old maxim but something we made up other day in the kitchen at Le Pichet.  However, if it were an old maxim, it’s ending would be  “…but the person who sends you 10#

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[portfolio_slideshow]

According to the old maxim, “a good friend is someone who sends you meat in the mail”.  Actually, that’s probably not an old maxim but something we made up other day in the kitchen at Le Pichet.  However, if it were an old maxim, it’s ending would be  “…but the person who sends you 10#

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Ecole Ferrandi on Alexander Lobrano’s “Diner’s Diary”

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One of the food blogs that I consistently enjoy is Alexander Lobrano’s “Diner’s Diary”.  His accounts of dining experiences in Paris and his thoughts on dining, cooking and food are always entertaining, accurate and insightful.  Best of all, his opinions generally jive with my own, making his blog a valuable source of info for my

Ecole Ferrandi on Alexander Lobrano’s “Diner’s Diary” Read More »

[portfolio_slideshow]

One of the food blogs that I consistently enjoy is Alexander Lobrano’s “Diner’s Diary”.  His accounts of dining experiences in Paris and his thoughts on dining, cooking and food are always entertaining, accurate and insightful.  Best of all, his opinions generally jive with my own, making his blog a valuable source of info for my

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Marché de Noël in Bordeaux

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I think that it is pretty well known among my friends that I am not a person that gets real fired up for Christmas.  I mean, I like to get together with family and friend and drink a glass to “Peace on Earth and Goodwill Toward Men” as much as the next guy.  But the

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[portfolio_slideshow]

I think that it is pretty well known among my friends that I am not a person that gets real fired up for Christmas.  I mean, I like to get together with family and friend and drink a glass to “Peace on Earth and Goodwill Toward Men” as much as the next guy.  But the

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