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 […]

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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

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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,

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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,

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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.    

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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.    

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Cafe Presse

Winter Menu starts today at Café Presse

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The Winter 2017 menu started this morning at 9am at Café Presse.  As always, the first day of the new menu was kicked off by a all staff tasting before service this morning. Here are photos of some of  the new dishes (there are lots more in addition to these!).  You can check out the

Winter Menu starts today at Café Presse Read More »

[portfolio_slideshow]

The Winter 2017 menu started this morning at 9am at Café Presse.  As always, the first day of the new menu was kicked off by a all staff tasting before service this morning. Here are photos of some of  the new dishes (there are lots more in addition to these!).  You can check out the

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New Year’s Resolution: Polish my French skills at the French Conversation Table at Café Presse

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2017 Dates for the French Conversation Table at Café Presse: January:           04, 18                  July:              05, 19 February:         01, 15                  August:         02, 16, 30 March:             01,15,29              September:   13, 27 April:                12, 26                  October:        11, 25 May:                10, 24                   November:    08  (no meeting on 11/22) June:               07,

New Year’s Resolution: Polish my French skills at the French Conversation Table at Café Presse Read More »

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2017 Dates for the French Conversation Table at Café Presse: January:           04, 18                  July:              05, 19 February:         01, 15                  August:         02, 16, 30 March:             01,15,29              September:   13, 27 April:                12, 26                  October:        11, 25 May:                10, 24                   November:    08  (no meeting on 11/22) June:               07,

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New Year’s Eve at Le Pichet

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If its New Year’s Eve at Le Pichet, there just has to be foie gras!  This year it is Terrine of whole Hudson Valley duck foie gras, with Sauternes-vanilla poaced quince and grilled brioche.

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If its New Year’s Eve at Le Pichet, there just has to be foie gras!  This year it is Terrine of whole Hudson Valley duck foie gras, with Sauternes-vanilla poaced quince and grilled brioche.

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Desserts and Sweets

U Pastizza

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This classic dessert from the island of Corsica is basically a rustic crème caramel thickened with a bit of fine semolina flour.  While doing recipe research, I discovered versions that used day old bread or even cous-cous  for the thickener. I think that this version works the best. U Pastizza pairs very well with fresh

U Pastizza Read More »

[portfolio_slideshow]

This classic dessert from the island of Corsica is basically a rustic crème caramel thickened with a bit of fine semolina flour.  While doing recipe research, I discovered versions that used day old bread or even cous-cous  for the thickener. I think that this version works the best. U Pastizza pairs very well with fresh

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