The arrival of quince is a landmark of late fall: quince are traditionally the last tree fruit of the year to show up on the farm stands, usually in mid to late November. So they have for me an association with the holidays of the end of the year. This may be, in part, because …
Pan roasted duck breast with roasted quince and cabbage Read More »
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Confit de canard, or preserved duck, is an indispensable dish of southwestern France and a warm, comforting dish on a cold winter evening. Its origin lies in the culture of duck farming that has shaped the entire region, from the Pays Basque in far southwest, north to Gascony and east to the area around Toulouse. …
Confit de canard – preserved duck legs Read More »
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Just added today to the menu at Cafe Presse: Salad of Belgian endive, Bosc pears, garlic croutons and creamy bleu cheese dressing. Choose the salad only (its vegetarian!) or opt to add slices of house smoked Muscovy duck breast. Miam Miam!
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Special this afternoon at Café Presse the afternoon of Sunday 6/14: Crispy leg of duck confit served on a ragout of French green lentils simmered with brandy macerated black currants, parsley and garlic
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Café Presse Chef de Cuisine James O’Hern has rolled out his Winter 2020 menu full of dishes that will warm you up on a cold winter day. Here as some photos to whet your appetite. You can check out our full menu here.
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Our Quarterly Chef’s Dinner took place at Cafe Presse last evening and frankly it was a blast. The theme for February’s dinner was “Celebrate Sparkles” and it offered a great opportunity both to try some of the lesser-known sparking wine of the French countryside and to also see how well these wines pair with food …
February Chef’s Dinner photos Read More »
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The February Chef’s Dinner at Cafe Presse is all about sparkling wine from the French countryside. Although many people think of sparkling wine for a toast, it can often be a struggle to find a place for bubbles during the actual meal. With that in mind, I wanted to design a menu that highlights all …
Bringing back the Salmis Read More »
Leave a CommentTuesday February 26, 2019 Menu Les amuse bouches Mimolette and bacon gougères warm from the oven Black cod tartare, pink grapefruit, chervil, shallots on house-made buckwheat baguette ~ Potage aux légumes d’hiver et son consommé aux crevettes Shellfish consommé with leeks, spinach and celery root, smoked prawns and Brittany sea-salt butter ~ Salmis de canard …
“Celebrate Sparkles” Dinner Menu Read More »
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House smoked duck breast on a salad of French lentils, frisée lettuce, macerated golden raisins, Delicata squash and Dijon mustard vinaigrette Salad of lacinato kale, kohlrabi, pink grapefruit, creamy grapefruit dressing, Espelette pumpkin seeds and shaved sheep’s milk cheese
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Work is well underway in preparation forthe new Winter 2019 menu that starts at Cafe Presse on Thurday January 10th. Here are a couple pictures of some of different steps that go into it.
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