Stuff

Special salad at Café Presse this weekend.

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Appetizer special at Café Presse this weekend:House-made farmer’s cheese served with grilled Treviso, pine nuts and sauce ravigote made with soft herbs, lemon, olive oil, capers and anchovies.

Special salad at Café Presse this weekend. Read More »

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Appetizer special at Café Presse this weekend:House-made farmer’s cheese served with grilled Treviso, pine nuts and sauce ravigote made with soft herbs, lemon, olive oil, capers and anchovies.

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Stuff

Plat du jour at Cafe Presse

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Our main course special today at Café Presse is a long-time guest favorite: Axoa d’Espelette. Axoa is a stalwart of good Basque country cooking. Our version is made in the style of the village of Espelette, with ground beef and veal simmered with sweet peppers, onions, garlic, tomato, thyme and Piment d’Espelette,served with pommes frites.

Plat du jour at Cafe Presse Read More »

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Our main course special today at Café Presse is a long-time guest favorite: Axoa d’Espelette. Axoa is a stalwart of good Basque country cooking. Our version is made in the style of the village of Espelette, with ground beef and veal simmered with sweet peppers, onions, garlic, tomato, thyme and Piment d’Espelette,served with pommes frites.

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Stuff

Special today at Café Presse

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Café Presse is open (AT LAST!) and here is our first daily special! Available while supplies last. Grilled pork-smoked duck sausage served with creamy celery root -Basque cider purée and a sauté of white beans, garlic confit, celery, herbs and black currants. Hope to see all our friends again soon!

Special today at Café Presse Read More »

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Café Presse is open (AT LAST!) and here is our first daily special! Available while supplies last. Grilled pork-smoked duck sausage served with creamy celery root -Basque cider purée and a sauté of white beans, garlic confit, celery, herbs and black currants. Hope to see all our friends again soon!

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Cafe Presse | Le Pichet

Le Pichet and Café Presse to reopen March 5th!

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We are getting ready to reopen! Hope everyone will come by and say “HI”, it has been way too long! Starting Friday March 5, both Le Pichet and Cafe Presse will be open for indoor and outside dining, take-out and delivery. As we prepare to reopen, please be assured that we are following all recommendations

Le Pichet and Café Presse to reopen March 5th! Read More »

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We are getting ready to reopen! Hope everyone will come by and say “HI”, it has been way too long! Starting Friday March 5, both Le Pichet and Cafe Presse will be open for indoor and outside dining, take-out and delivery. As we prepare to reopen, please be assured that we are following all recommendations

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Cafe Presse | Events

Café Presse Valentine’s Day Take-Out Dinner!

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Our Valentine’s Day Take-out Dinner is a 4-course meal designed for Two featuring our famous WA State natural free-range whole roasted chicken!  Customize your meal with a bottle of red, white or sparkling wine.  Available for Take-Out only, to pick up at Café Presse on Sunday 2/14/21AT THE TIME YOU RESERVE between 4pm and 7:30pm.Order

Café Presse Valentine’s Day Take-Out Dinner! Read More »

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Our Valentine’s Day Take-out Dinner is a 4-course meal designed for Two featuring our famous WA State natural free-range whole roasted chicken!  Customize your meal with a bottle of red, white or sparkling wine.  Available for Take-Out only, to pick up at Café Presse on Sunday 2/14/21AT THE TIME YOU RESERVE between 4pm and 7:30pm.Order

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Recipes | Savory Dishes

Confit de canard – preserved duck legs

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Confit de canard, or preserved duck, is an indispensable dish of southwestern France and a warm, comforting dish on a cold winter evening. Its origin lies in the culture of duck farming that has shaped the entire region, from the Pays Basque in far southwest, north to Gascony and east to the area around Toulouse.

Confit de canard – preserved duck legs Read More »

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Confit de canard, or preserved duck, is an indispensable dish of southwestern France and a warm, comforting dish on a cold winter evening. Its origin lies in the culture of duck farming that has shaped the entire region, from the Pays Basque in far southwest, north to Gascony and east to the area around Toulouse.

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Stuff

Knife sharpening with a whetstone

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Keeping myself busy during the coronavirus shutdown, like everyone else… These days, I have had time to take on some of the projects around the kitchen that often get pushed back or get forgotten. One such project is keeping all the kitchen knives sharp. For lack of time to do it themselves, many cooks have

Knife sharpening with a whetstone Read More »

[portfolio_slideshow]

Keeping myself busy during the coronavirus shutdown, like everyone else… These days, I have had time to take on some of the projects around the kitchen that often get pushed back or get forgotten. One such project is keeping all the kitchen knives sharp. For lack of time to do it themselves, many cooks have

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Better Know a Cheese

Sagging Fence Farm goat tomme

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Name: Sagging Fence goat tommeFrom: Port Orchard, Washington StateMade By:  Sagging Fence FarmMilk: Raw goat’s milkCurdling type: rennetSize/ weigh: Round tomme about 4# in weightRind: Natural rind that is washed weekly during agingInterior: semi firm, very pale ivory colorAged: 3-5 months (maybe longer due to recent closures!) This goat’s milk cheese is made by Bob

Sagging Fence Farm goat tomme Read More »

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Name: Sagging Fence goat tommeFrom: Port Orchard, Washington StateMade By:  Sagging Fence FarmMilk: Raw goat’s milkCurdling type: rennetSize/ weigh: Round tomme about 4# in weightRind: Natural rind that is washed weekly during agingInterior: semi firm, very pale ivory colorAged: 3-5 months (maybe longer due to recent closures!) This goat’s milk cheese is made by Bob

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Cafe Presse

Café Presse Sunday Supper Take-Out on January 24th

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Café Presse is once again doing Sunday Supper! This month, the date is Sunday January 24th and we have put together a 3-course meal for two that is full of Café Presse and Le Pichet all-time favorites. Why not add a bottle of wine to your dinner? Our wine director has selected three different bottles,

Café Presse Sunday Supper Take-Out on January 24th Read More »

[portfolio_slideshow]

Café Presse is once again doing Sunday Supper! This month, the date is Sunday January 24th and we have put together a 3-course meal for two that is full of Café Presse and Le Pichet all-time favorites. Why not add a bottle of wine to your dinner? Our wine director has selected three different bottles,

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Cafe Presse | Events

Café Presse New Year’s Eve Take-out Dinner!

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Ring in 2021 with our festive New Year’s Eve Take-out Dinner designed to serve two. This special 4-course meal features favorite dishes from Cafe Presse’s menu and includes a demi-baguette from Grand Central Bakery.  Each meal also comes with party hats, noisemakers and confetti so you will be ready to fête the New Year at

Café Presse New Year’s Eve Take-out Dinner! Read More »

[portfolio_slideshow]

Ring in 2021 with our festive New Year’s Eve Take-out Dinner designed to serve two. This special 4-course meal features favorite dishes from Cafe Presse’s menu and includes a demi-baguette from Grand Central Bakery.  Each meal also comes with party hats, noisemakers and confetti so you will be ready to fête the New Year at

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