Summer – Jim Drohman

Roasted figs for dessert

Jim — Mon, 02 Sep 2024 06:50:10 +0000

Figs, figs and more figs! Our little fig tree has really over achieved this year! Big, fat, juicy green figs with the most succulent deep red interior. A true taste of summer. But we have sooo many! We have given figs to all the neighbors, I have made jam twice, we eat figs with the local jambon de Bayonne regularly.

Here is a quick and easy dessert using fresh figs, that bakes in the oven in just minutes, or, as I did, covered on the barbeque.

New on the menu at Le Pichet

Jim — Fri, 24 Jul 2020 22:06:26 +0000

New on the menu at Le Pichet for summer: Salad of Gem lettuces, cherry tomatoes, heirloom cucumbers and garlic croutons tossed with a dill-creme fraîche dressing

Now on the menu at Le Pichet

Jim — Mon, 02 Sep 2019 18:44:19 +0000

Salad of heirloom tomatoes and summer melon dressed with olive oil, Banyuls vinegar, shallots, oregano and crispy jambon de Bayonne

Now on the menu for late summer at Le Pichet. Enjoy the summer produce while it is here, fall is coming soon!

Seafood terrine made with bay scallops, prawns and white fish, with spicy red pepper-orange puree and fennel-parsley-caper salad

New to the menu at Le Pichet

Jim — Mon, 08 Jul 2019 15:10:21 +0000

Salad of lolla rossa lettuce, marinated apricots, Walla Walla sweet onions, roasted apricot vinaigrette and candied pistachios

Le Pichet chef de cuisine Vince Hall has added a trio of summer appetizers to the menu at Le Pichet this week that mark the arrival of summer produce to local farm tables. Here are a few pics to whet your appetite!

Pureed white bean soup with onions, garlic, smoked ham hock and kale, garnished with marinated cherry tomatoes and parsley

Roasted red beets and marinated beet greens, with tarragon vinaigrette, toasted pecans and cow’s milk bleu cheese

Also new desserts for Summer at Cafe Presse!

Jim — Sun, 30 Jun 2019 18:41:25 +0000

Lime curd baked in a sweet pastry crust, with local raspberries and whipped cream

Summer menu means new desserts as well as savory dishes, and with all the summer fruits and berries, there is a wealth of choices for ingredients. Here are photos of the new summer desserts created by Café Presse pastry chef Allyson Lanter:

Profiteroles filled with hazelnut ice cream, served with warm chocolate sauce and candied hazelnuts

Our seasonal coupe is made with basil ice cream, peach compote and cinnamon sugar croutons

Sweet corn pots de creme with Bing cherry compote and whipped cream

Café Presse summer menu 2019

Jim — Sun, 30 Jun 2019 03:28:24 +0000

Salad of heirloom tomatoes, watermelon, dill-lemon vinaigrette, jambon de Bayonne and goat’s milk fresh cheese

Our new summer menu started last week at Café Presse and we are very proud of the new dishes! Here are some photos from the traditional new menu day all staff tasting:

Our seasonal croque with caramelized onions, chevre and black olive tapenade

Roasted red pepper-grilled corn soup, garnished with a baguette crouton and marinated peppers, corn and basil

Crispy chickpea fallafels on a salad of lacinato kale, plums, red onions and harissa vinaigrette, topped with sauce blanche

Our grass fed beef tartare, hand chopped to order and served with a salad of frisee lettuce, watercress, preserved shiitakes, mushroom vinaigrette and cured egg yolk

Grilled bordelaise style pork sausages served on Basque sweet pepper ragout with onions, garlic, thyme, olive oil and piment d’Espelette

Cold roasted half WA State free range chicken, served with mayonnaise an a salad of red and white endives, figs,walnuts, fig vinaigrette and cow’s milk bleu cheese

Le Grand Aioli: saffron aioli served with cold poached vegetables, hard cooked egg and steamed ling cod

Gratin of chard, eggplant and black olives with parmesan bechemel, sauce tomate and thyme bread crumbs

Rabbit-pork caul fat sausages, served with rosemary-olive oil crushed potatoes, artichokes, spinach and sweet onion gastrique

Smoked and grilled mackerel filet, served on a saute of white beans, cherry tomatoes, summer squashes and sage, with sherry vinegar and olive oil

Grass fed beef petit sirloin steak, with lemon sauteed escarole, marrow-roasted peach butter and pommes frites

New Summer menu at Café Presse

Jim — Thu, 12 Jul 2018 18:03:33 +0000

Pan roasted lamb-pork sausage served on a Corsican stye ragout of white beans, panchette, tomatoes, green chard and parmesan

We are very pleased to present to you our new menu for Summer 2018 at Cafe Presse! Here are photos of the savory dishes from the staff tasting this morning. Look for photos of our new desserts soon, including the new Coupes Glacées.

Crispy chickpea falalels with roasted peach gazpacho, cucumbers, red onion, kale and ras al hanut vinaigrette

Salad of local tomatoes, shallots, capers, and tarragon-garlic vinaigrette, and if you choose, with buttermilk fried chicken livers

Our new Croque, the Provencal, with Gruyere, basil pistou, tomatoes and bechemel

Bearnais stye pork collar confit, served cold with grilled figs, walnut-dried fig rye bread and sauce verte

Local rockfish filet, dusted with hazelnut flour and pan roasted a la meuniere, with green beans, hazelnuts, sweet onion and candied lemon brown butter

Garbanzo bean soup simmered with Berbère spices, red peppers, summer squash and onions, served with goat cheese croutons

Grass fed petit sirloin steak frites with bacon sauteed escarole and plums, port wine-thyme butter

Portabello mushroom, stuffed with bread, spinach, leeks and sheep cheese, oven roasted and served on house made parsley-butter egg noodles

Grilled wild caught Gulf shrimp, served on a creamy ragout of sweet corn, cherry tomatoes, scallions and red chili flake, with garlic rubbed grilled bread