In 2018, we planted a little apple tree in a sunny SE corner of our yard. These days, it has grown to important size and yields a lot more lovely eating apples than we can possibly eat. So after having given bags to all our friends and neighbors, and eaten apples everyday for a month, …
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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 …
Spring Menu starts at Café Presse Read More »
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Preparations began today for the November Chef’s Dinner at Café Presse with the arrival of an entire half hog from Pure Country Pork in Ephrata. The dinner, which is on Wednesday November 8, 2017, features a menu that makes use the whole spectrum of pig parts. This afternoon, artisan butcher Darron Marzolf will be showing …
Work starts for the Quarterly Dinner Read More »
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In anticipation of a number or social engagements at our place in Orthez, I though I would make a little pâté. A fat terrine full of county-style pâté is the perfect thing to have on hand to go with aperitifs.
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This recipe is a great way to use up extra tomatoes when the garden is giving more than you can use. You can preserve the finished chutney in jars in the Fall to have chutney all year round. It is also a good way to use plain preserved tomatoes in juice when fresh tomatoes are …
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Fall in the Béarn is different than any weather I have experienced before. Sure there is rain, even violent rain, but there are also interludes of intense golden sunlight and clear blue skies between the towering storm clouds. And the temperature jumps between 85 and 60 degrees as the fronts pass quickly over in succession. …
..and if life gives you grapes… Read More »
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Thought you might like to see a few photos of the Winter dishes recently added to the Le Piche menu by Chef de Cuisine Jack Spiess. Enjoy.
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This 30 liter oak barrel, which once contained wine for Le Pichet’s annual Fete de Beaujolais Nouveau circa 2003, is now the home of our project to make our own vinegar. Last week, the project was launched with 2 liters of good quality red wine vinegar, heated to a boil and used to scald out …
Le Pichet launches vinegar barrel Read More »
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On February 24, 2013, Le Pichet and Cafe Presse teamed up with the Corson Building, Bar Sejor, Sitka and Spruce, Bar Ferd’nand and Le Caviste to cook an over the top Winter Supper at the Corson Building. The idea, which was hatched jointly by Matt Dillon and myself, was to cook an old style, elaborate …
Winter Supper raises over $6000 for charity Read More »
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