Tomatoes

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Roasted tomatoes

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Tomatoes from our garden, ready for roasting, to go into a soup made with roasted tomato and garlic, basil and a bit of crème fraîche.  If you are thinking “do we have to hear more about what Jim is growing in his garden?”, I can only ask for your indulgence.  I am a dyed-in-the-wool city […]

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Tomatoes from our garden, ready for roasting, to go into a soup made with roasted tomato and garlic, basil and a bit of crème fraîche.  If you are thinking “do we have to hear more about what Jim is growing in his garden?”, I can only ask for your indulgence.  I am a dyed-in-the-wool city

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Fish and seafood | Recipes

Baked tomatoes stuffed with sardines, roasted peppers and capers

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The perfect recipe for summer, when tomatoes and sardines are both in season.  Note that you can replace the fresh sardines with  canned tuna, sardines or mackerel, which makes the prep a lot easier. This recipe can be made ahead to the point of the final bake then held in the fridge and baked just

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Slide 1

The perfect recipe for summer, when tomatoes and sardines are both in season.  Note that you can replace the fresh sardines with  canned tuna, sardines or mackerel, which makes the prep a lot easier. This recipe can be made ahead to the point of the final bake then held in the fridge and baked just

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Cafe Presse | Stuff

Organic Cherry Tomatoes

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Fresh organic cherry tomatoes, to be featured in the new preparation with our famous steak-frites. Starts today! 100% grass fed petit top sirloin steak, cherry tomato confit with shallot, garlic, zucchini and summer savory, with pommes frites.

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Fresh organic cherry tomatoes, to be featured in the new preparation with our famous steak-frites. Starts today! 100% grass fed petit top sirloin steak, cherry tomato confit with shallot, garlic, zucchini and summer savory, with pommes frites.

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Stuff

Now on the menu at Le Pichet

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Our famous whole roasted WA State chicken for two served with Provençal vegetable stew with summer squashes, eggplant, tomato, onion, sweet peppers, garlic, olive oil and basil

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Our famous whole roasted WA State chicken for two served with Provençal vegetable stew with summer squashes, eggplant, tomato, onion, sweet peppers, garlic, olive oil and basil

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Stuff

Appetizer special today at Café Presse

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Special appetizer today at Café Presse: Rillettes of smoked trout on grilled country bread, served with local heirloom tomatoes marinated with Pedro Jimenez sherry vinegar, olive oil, garlic and thyme.

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Special appetizer today at Café Presse: Rillettes of smoked trout on grilled country bread, served with local heirloom tomatoes marinated with Pedro Jimenez sherry vinegar, olive oil, garlic and thyme.

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Stuff

New on the menu at Le Pichet

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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

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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

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Stuff

Now on the menu at Le Pichet

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It’s beginning to feel a lot like Fall but summer produce is still filling the  farmer stalls!  Celebrate the transition from late Summer to Fall at Le Pichet with dishes that reflect the end of season bounty.

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It’s beginning to feel a lot like Fall but summer produce is still filling the  farmer stalls!  Celebrate the transition from late Summer to Fall at Le Pichet with dishes that reflect the end of season bounty.

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Stuff | Uncategorized

Summer Chef’s Dinner photos

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The Summer 2016 Chef’s Dinner at Café Presse was last Tuesday and we had a great time! The theme for the dinner was “Summer in the Pays Basque” and the menu took its inspiration from the recent trip to the French Basque countries taken by our chef de cuisine Patrick MacWhorter. Keep your eye on

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The Summer 2016 Chef’s Dinner at Café Presse was last Tuesday and we had a great time! The theme for the dinner was “Summer in the Pays Basque” and the menu took its inspiration from the recent trip to the French Basque countries taken by our chef de cuisine Patrick MacWhorter. Keep your eye on

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Stuff

Now on the menu at Le Pichet

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  Just added to the menu at Le Pichet for Summer 2016! Grilled smoked pork-garlic sausage on mixed tomatoes and Bermuda onions with warm lentil-tarragon pistou vinaigrette and Crispy chickpea falaffels on a salad of summer squashes, sweet peppers and lemon vinagrette, grilled eggplant caviar and yogurt-cucumber sauce blanche

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Slide 1

  Just added to the menu at Le Pichet for Summer 2016! Grilled smoked pork-garlic sausage on mixed tomatoes and Bermuda onions with warm lentil-tarragon pistou vinaigrette and Crispy chickpea falaffels on a salad of summer squashes, sweet peppers and lemon vinagrette, grilled eggplant caviar and yogurt-cucumber sauce blanche

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