Cafe Presse

Café Presse Spring menu starts April 9th

Posted on

Thought you might like to know:  Café Presse chef de cuisine Dre Neeley will roll out his new Spring 2015 menu on Thursday, April 9. Asparagus, watercress, spring onions and garlic, escarole, leeks and morels are just some of the spring produce ready to make their appearance.  On the meatier side, look for quail, spicy […]

Café Presse Spring menu starts April 9th Read More »

[portfolio_slideshow]

Thought you might like to know:  Café Presse chef de cuisine Dre Neeley will roll out his new Spring 2015 menu on Thursday, April 9. Asparagus, watercress, spring onions and garlic, escarole, leeks and morels are just some of the spring produce ready to make their appearance.  On the meatier side, look for quail, spicy

Leave a Comment
Cafe Presse | Le Pichet

Save the date for Dining Out for Life 2015

Posted on

Mark your calendar:    Dining Out for Life 2015 is on Thursday April 30.  That’s when you can help support the Lifelong Aids Alliance and the great work they do, simply by dining out at one simply by of the many participating restaurants. As always, both Le Pichet and Café Presse will be donating 30% of

Save the date for Dining Out for Life 2015 Read More »

[portfolio_slideshow]

Mark your calendar:    Dining Out for Life 2015 is on Thursday April 30.  That’s when you can help support the Lifelong Aids Alliance and the great work they do, simply by dining out at one simply by of the many participating restaurants. As always, both Le Pichet and Café Presse will be donating 30% of

Tagged | Leave a Comment
Savory Dishes

Axoa d’Espelette

Posted on

This version of the classic veal and beef based specialty of the Basque countries is named for the town of  Espelette, which produces the famous ground chile powder that is one of the trademarks of Basque cooking.  In Espelette, the Axoa is made with ground meat, in contrast to other versions that call for the

Axoa d’Espelette Read More »

[portfolio_slideshow]

This version of the classic veal and beef based specialty of the Basque countries is named for the town of  Espelette, which produces the famous ground chile powder that is one of the trademarks of Basque cooking.  In Espelette, the Axoa is made with ground meat, in contrast to other versions that call for the

Tagged , , | Leave a Comment
Cafe Presse

Cafe Presse Does Private Events

Posted on

Looking for a place to host a wedding dinner?  Special birthday party?  Family reunion? A brunch with co-workers?  A private party?  The back room at Café Presse is available for  your private events throughout the day, all year long, any day of the week.  We can seat up to 45 guests, and our Executive Chef

Cafe Presse Does Private Events Read More »

[portfolio_slideshow]

Looking for a place to host a wedding dinner?  Special birthday party?  Family reunion? A brunch with co-workers?  A private party?  The back room at Café Presse is available for  your private events throughout the day, all year long, any day of the week.  We can seat up to 45 guests, and our Executive Chef

Leave a Comment
Stuff

Bailey Boushay House Dinner

Posted on

Le Pichet chef de cuisine Jack Spiess and Cafe Presse chef de cuisine Dre Neeley at the 2015 Bailey Boushay House Chef’s Dinner, on January 25, 2015.  The event raised over $364,000 for the great work they do at Bailey Boushay House!

Bailey Boushay House Dinner Read More »

[portfolio_slideshow]

Le Pichet chef de cuisine Jack Spiess and Cafe Presse chef de cuisine Dre Neeley at the 2015 Bailey Boushay House Chef’s Dinner, on January 25, 2015.  The event raised over $364,000 for the great work they do at Bailey Boushay House!

Tagged | Leave a Comment
Cafe Presse | Le Pichet

Join us on Presidents Day

Posted on

Café Presse and Le Pichet will both be open regular hours on Presidents Day, Monday February 16, 2015.  Hope to see you here! Our Hours: Café Presse:  7am to 2am Le Pichet:     8am to midnight

Join us on Presidents Day Read More »

[portfolio_slideshow]

Café Presse and Le Pichet will both be open regular hours on Presidents Day, Monday February 16, 2015.  Hope to see you here! Our Hours: Café Presse:  7am to 2am Le Pichet:     8am to midnight

Tagged , , | Leave a Comment
Stuff

Nancy Leson’s Perfect Valentine’s Dinner? Our roast chicken

Posted on

During a recent interview on radio station KPLU, host Dick Stein asked former Seattle Times food writer Nancy Leson what would constitute her perfect Valentine’s Day dinner.  Her reply?  Roasted chicken from Le Pichet or Cafe Presse. Well Nancy, your wish can come true, right in your own home.  Because this Valentine’s Day, Cafe Presse

Nancy Leson’s Perfect Valentine’s Dinner? Our roast chicken Read More »

[portfolio_slideshow]

During a recent interview on radio station KPLU, host Dick Stein asked former Seattle Times food writer Nancy Leson what would constitute her perfect Valentine’s Day dinner.  Her reply?  Roasted chicken from Le Pichet or Cafe Presse. Well Nancy, your wish can come true, right in your own home.  Because this Valentine’s Day, Cafe Presse

Tagged , , , | Leave a Comment
Soups

Roasted fennel-potato soup with Gulf prawns, thyme leaves, croutons and honey

Posted on

This, soup, which is currently on the Winter 2015 menu at Café Presse, was developed by Chef de cuisine Dre Neeley. This recipe makes 6-8 servings.

Roasted fennel-potato soup with Gulf prawns, thyme leaves, croutons and honey Read More »

[portfolio_slideshow]

This, soup, which is currently on the Winter 2015 menu at Café Presse, was developed by Chef de cuisine Dre Neeley. This recipe makes 6-8 servings.

Tagged , , , , | Leave a Comment
France

Does French Cooking Still Matter?

Posted on

If you have any hesitation in answering the above question with a resounding “YES!”, please check out this article by Paris based food writer Alexander Lobrano.   Alex brings the old time religion, seriously thumping the bible of French culinary excellence. And I couldn’t agree with him more.

Does French Cooking Still Matter? Read More »

[portfolio_slideshow]

If you have any hesitation in answering the above question with a resounding “YES!”, please check out this article by Paris based food writer Alexander Lobrano.   Alex brings the old time religion, seriously thumping the bible of French culinary excellence. And I couldn’t agree with him more.

Leave a Comment
Cafe Presse

Give your Valentine house-made caramels from Café Presse

Posted on

Looking for something sweet for your sweetheart on Valentine’s Day?  Stop by Café Presse for a bag of our house-made salted-butter caramels.  Made with local honey, they come 10 to a bag for $6. Available while supplies last.  Call ahead to reserve yours. Café Presse 206.709.7674

Give your Valentine house-made caramels from Café Presse Read More »

[portfolio_slideshow]

Looking for something sweet for your sweetheart on Valentine’s Day?  Stop by Café Presse for a bag of our house-made salted-butter caramels.  Made with local honey, they come 10 to a bag for $6. Available while supplies last.  Call ahead to reserve yours. Café Presse 206.709.7674

Tagged , , | Leave a Comment
Scroll to Top