Dinner special tonight at Café Presse
Pan roasted wild-caught Alaskan pollock filet served on a saute of heirloom summer squashes, chanterelle mushrooms and sweet onions, with a Basque cider-herb pan sauce
Leave a Comment Mushrooms
Washington State Morels
Fresh Washington State morel mushrooms being sauteed as part of the oil preserving process. These beauties will end up as garnish for our potato-leeks soup, currently on the menu at Café Presse. Yum!
Leave a Comment
Spring Menu starts at Café Presse
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 …
Spring Menu starts at Café Presse Read More »
Leave a CommentMushroom hunting in les Landes
Sitting in my warm apartment in Seattle, an early December mushroom outing in the SW of France seemed like a great idea. So I contacted the Sociétié Mycologique du Béarn and invited myself along on their next outing, which happened to fall during our upcoming stay in France. What I failed to consider was how …
Mushroom hunting in les Landes Read More »
Leave a CommentFall 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, …
Fall Quarterly Chef’s Dinner Menu Read More »
Leave a CommentTonight’s Special at Cafe Presse
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 …
Tonight’s Special at Cafe Presse Read More »
Leave a CommentPoulet au vin jaune
This recipe, which comes from the region of the Jura in the foothills of the Alps, is one of the marvels of French country cooking. In France it is often made with the famous blue-footed chickens from nearby Bresse. Vin jaune is a white wine from the Jura that undergoes extensive aging in oak barrels, …
Poulet au vin jaune Read More »
7 CommentsPoulet au vin jaune trial
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 …
Poulet au vin jaune trial Read More »
Leave a CommentFall menu starts at Café Presse
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 …
Fall menu starts at Café Presse Read More »
Leave a Comment