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!
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New menu prep
Here at Café Presse, we are busy getting ready for the debut of our new summer menu that starts Wednesday June 26th!
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February Chef’s Dinner photos
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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Pureed soup of roasted butternut squash and honeycrisp apples, garnished with chèvre crème fraîche. Miam Maim!
Leave a Comment“Celebrate Sparkles” Dinner Menu
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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Leave a CommentSpring 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 …
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Leave a CommentRoasted parsnip soup, red wine braised beef shank, Fourme d’Ambert
This was the dish we served at the 2017 Bailey Boushay House Chef’s Dinner. A good choices for either a warm, filling first course or, with a green salad, a light but satisfying supper during the cold winter months. Serves 8
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 …
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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 …
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