Mushrooms

Spring Menu starts at Café Presse

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Cafe Presse chef de cuisine James O’Hern unveiled his new menu for Spring 2018 today with the traditional staff tasting.  The staff tasting is sort of a cross between a dinner party and a training class on all the details of the new menu; food, friends and lots of talk about the dishes. Here are …

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Fall Quarterly Chef’s Dinner Menu

Fall 2017 Chef’s Dinner at Café Presse Tout est bon dans le cochon Wednesday November 8, 2017  MENU Terrine de tête de porc, pommes sauvage aux épices Pork head and kidney terrine, house made dark rye bread, spiced crab apples, mustard crème fraiche Beignets aux pieds de cochon, salade aux endives Crispy pig’s foot beignets, …

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Tonight’s Special at Cafe Presse

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Today’s special at Café Presse combines lovage from our own garden with morel mushrooms:  Creamy potato-leek-lovage soup garnished with morel mushroom and Comté beignets For those not familiar with lovage, it is an herb that has a flavor similar to wild celery, more pungent and earthy than its domesticated cousin. The lovage for this soup …

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Poulet au vin jaune trial

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Although I have cooked similar chicken dishes many times, I had until recently never actually cooked Poulet au Vin Jaune.  In fact, I had never even had the chance to tasted a real vin jaune from the Jura.  This may be explained by the fact that, although vin jaune has a big  reputation among French …

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Fall menu starts at Café Presse

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The new Fall menu started last Thursday at Café Presse with the traditional menu tasting for our staff.  We were all excited for the flavors of Fall after such a long hot summer and to see again some of our old favorites return to the menu (like oysters on the half shell and Soupe a …

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