Quarterly Chef’s Dinners

Cafe Presse

February Chef’s Dinner photos

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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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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

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Cafe Presse | Recipes

Bringing back the Salmis

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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 »

Slide 1

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

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Cafe Presse

“Celebrate Sparkles” Dinner Menu

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Tuesday 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 »

Tuesday 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

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Cafe Presse

February 2019 Chefs’ Dinner at Café Presse

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Celebrate Sparkles! It’s the middle of February, it’s Seattle grey outside and months remain before we can expect any sunshine. Time for some sparkles!  The country side of France produces the best sparkling wines in the world and they are also amazingly adaptable and complimentary with food. Please join us for a dinner highlighting the

February 2019 Chefs’ Dinner at Café Presse Read More »

Slide 1

Celebrate Sparkles! It’s the middle of February, it’s Seattle grey outside and months remain before we can expect any sunshine. Time for some sparkles!  The country side of France produces the best sparkling wines in the world and they are also amazingly adaptable and complimentary with food. Please join us for a dinner highlighting the

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Cafe Presse

August Quarterly Dinner Photos

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The August 2018 Quarterly Dinner at Cafe Presse featured a celebration of the food and festivals of the region of the Languedoc-Roussillon.  The dinner kicked off with a tapas and sangria reception featuring live Spanish guitar from local musician Jon Yerby. Tapas were followed by a 3 course menu of regional specialties.  If you missed

August Quarterly Dinner Photos Read More »

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The August 2018 Quarterly Dinner at Cafe Presse featured a celebration of the food and festivals of the region of the Languedoc-Roussillon.  The dinner kicked off with a tapas and sangria reception featuring live Spanish guitar from local musician Jon Yerby. Tapas were followed by a 3 course menu of regional specialties.  If you missed

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Cafe Presse

Menu for August 2018 Quarterly Dinner

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     Feria en Languedoc-Roussillon Menu Tuesday August 28, 2018, $60 per person  Buffet de tapas à la Feria A selection of small bites from the Languedoc-Roussillon: Anchovies stuffed with green olives Fougasse, rustic bread made with olive oil, black olives and rosemary Fromage du Languedoc Boles de Picolet, pork-dried porcini meatballs simmered in spiced tomato

Menu for August 2018 Quarterly Dinner Read More »

     Feria en Languedoc-Roussillon Menu Tuesday August 28, 2018, $60 per person  Buffet de tapas à la Feria A selection of small bites from the Languedoc-Roussillon: Anchovies stuffed with green olives Fougasse, rustic bread made with olive oil, black olives and rosemary Fromage du Languedoc Boles de Picolet, pork-dried porcini meatballs simmered in spiced tomato

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Cafe Presse

August 2018 Chef’s Dinner at Café Presse

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Feria en Languedoc-Roussillon! In the south of France, Feria is the word used for the summer festivals that bring together everyone in town to celebrate the season, good food and the sweetness of being alive.  The menu for our August 2018 Quarterly Chef’s Dinner is inspired by a traditional Feria from the region of the

August 2018 Chef’s Dinner at Café Presse Read More »

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Feria en Languedoc-Roussillon! In the south of France, Feria is the word used for the summer festivals that bring together everyone in town to celebrate the season, good food and the sweetness of being alive.  The menu for our August 2018 Quarterly Chef’s Dinner is inspired by a traditional Feria from the region of the

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Stuff

June Quarterly Dinner photos

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Last Wednesday June 6th, for our June Quarterly Dinner at Café Presse we celebrated the cuisine of the region of the Béarn. If you didn’t have the chance to attend, here are a few photos of the dishes served. Note we in the kitchen got a little too busy to photograph every course.  But you

June Quarterly Dinner photos Read More »

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Last Wednesday June 6th, for our June Quarterly Dinner at Café Presse we celebrated the cuisine of the region of the Béarn. If you didn’t have the chance to attend, here are a few photos of the dishes served. Note we in the kitchen got a little too busy to photograph every course.  But you

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Stuff

Poule au pot trial

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In preparation for the upcoming June Chef’s Dinner at Cafe Presse, I recently put together  a Poule au Pot trial run using a chicken from Hungry Hollow Farms. Here are some photos of the process: Here is the chicken as received from Hungry Hollow Farms and delivered by owner/farmer Grant Jones.  GMO free, pasture raised

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In preparation for the upcoming June Chef’s Dinner at Cafe Presse, I recently put together  a Poule au Pot trial run using a chicken from Hungry Hollow Farms. Here are some photos of the process: Here is the chicken as received from Hungry Hollow Farms and delivered by owner/farmer Grant Jones.  GMO free, pasture raised

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Cafe Presse

Hungry Hollow Farms at Café Presse Quarterly Dinner

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For our June 2018 Quarterly Chef’s Dinnner at Café Presse, we will be preparing a traditional Poule au pot, featuring free-range, pasture raised farm chickens from Hungry Hollow Farms near Shelton WA. THIS JUST IN:  Artisan farmer/owner of Hungry Hollow Farms Grant Jones will be on hand to talk about how he works and to

Hungry Hollow Farms at Café Presse Quarterly Dinner Read More »

Slide 1

For our June 2018 Quarterly Chef’s Dinnner at Café Presse, we will be preparing a traditional Poule au pot, featuring free-range, pasture raised farm chickens from Hungry Hollow Farms near Shelton WA. THIS JUST IN:  Artisan farmer/owner of Hungry Hollow Farms Grant Jones will be on hand to talk about how he works and to

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