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Saturday lunch, Alsace-style

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Quick photo of me at lunch with the part of the Drohman family that lives in Alsace…where, incidentally,it is spelled Drohmann.  This photo only shows a part of the group, which numbered about 25 guests, all of whom are either cousins, cousines or their spouses and children. This branch of the family split from my […]

Saturday lunch, Alsace-style Read More »

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Quick photo of me at lunch with the part of the Drohman family that lives in Alsace…where, incidentally,it is spelled Drohmann.  This photo only shows a part of the group, which numbered about 25 guests, all of whom are either cousins, cousines or their spouses and children. This branch of the family split from my

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Stuff

In Alsace

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I am in Alsace!  As a prelude to a visit to our house in the SW of France, decided to plan a week in a region about which I don’t know very much…a considerable shortcoming on my part, given that I have family that live in Flaxlanden, a village outside of Mulhouse in southern Alsace.

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I am in Alsace!  As a prelude to a visit to our house in the SW of France, decided to plan a week in a region about which I don’t know very much…a considerable shortcoming on my part, given that I have family that live in Flaxlanden, a village outside of Mulhouse in southern Alsace.

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Cafe Presse

Clinton & Trump, head to head Monday

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Join us for the first 2016 Presidential Debate Monday September 26, 2016 6pm to 7:30pm On the big screen over the bar at Café Presse No reservations    No cover charge    Everyone welcome. And if politics is not your thing, no worries, the back room at Café Presse will be a politics-free zone all evening (although

Clinton & Trump, head to head Monday Read More »

[portfolio_slideshow]

Join us for the first 2016 Presidential Debate Monday September 26, 2016 6pm to 7:30pm On the big screen over the bar at Café Presse No reservations    No cover charge    Everyone welcome. And if politics is not your thing, no worries, the back room at Café Presse will be a politics-free zone all evening (although

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Now on the menu at Le Pichet

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September 2016   Terrine aux frittons de porc, salade aux poires asiatiques et aux choux rouges Terrine of ground pork and confit of heart, kidney and liver, with a salad of Asian pear, apples, red cabbage, parsley, yellow mustard seeds and walnut oil

Now on the menu at Le Pichet Read More »

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September 2016   Terrine aux frittons de porc, salade aux poires asiatiques et aux choux rouges Terrine of ground pork and confit of heart, kidney and liver, with a salad of Asian pear, apples, red cabbage, parsley, yellow mustard seeds and walnut oil

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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

The adventure in the Pays Basque comes to an end. Wherein Pat goes to the Fête de Bayonne

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In addition to his visits to see artisan cheese maker, production of salt at Salies de Bearn and traditional methods of making jambon de Bayonne in Hagetmau, Café Presse chef de cuisine Patrick MacWhorter finished his trip to France at the Fête de Bayonne.    The Fête de Bayonne is the largest Basque festivals in France,

The adventure in the Pays Basque comes to an end. Wherein Pat goes to the Fête de Bayonne Read More »

[portfolio_slideshow]

In addition to his visits to see artisan cheese maker, production of salt at Salies de Bearn and traditional methods of making jambon de Bayonne in Hagetmau, Café Presse chef de cuisine Patrick MacWhorter finished his trip to France at the Fête de Bayonne.    The Fête de Bayonne is the largest Basque festivals in France,

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Cafe Presse | Le Pichet

We’re open on Labor Day

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Both Café Presse and Le Pichet will be open regular hours on Labor Day, Monday September 5th, 2016.  Hope to see you there! Cafe Presse open 7am to 2am Le Pichet open 8am to 12midnight

We’re open on Labor Day Read More »

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Both Café Presse and Le Pichet will be open regular hours on Labor Day, Monday September 5th, 2016.  Hope to see you there! Cafe Presse open 7am to 2am Le Pichet open 8am to 12midnight

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Cafe Presse

Presidential Debates 2016

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Join us at Cafe Presse to watch the 2016 Presidential Debates Monday        09/26    6-7:30pm Tuesday        10/04    6-7:30pm Vice Presidents Sunday          10/09    6-7:30pm Wednesday  10/19    6-7:30pm See all the Presidential Debates live on the big screen At Café Presse. No Cover.  No Reservations.  Everyone Welcome!

Presidential Debates 2016 Read More »

[portfolio_slideshow]

Join us at Cafe Presse to watch the 2016 Presidential Debates Monday        09/26    6-7:30pm Tuesday        10/04    6-7:30pm Vice Presidents Sunday          10/09    6-7:30pm Wednesday  10/19    6-7:30pm See all the Presidential Debates live on the big screen At Café Presse. No Cover.  No Reservations.  Everyone Welcome!

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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

Summer Chef’s Dinner photos Read More »

[portfolio_slideshow]

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

More adventures in the Pays Basque, wherein Pat sees how they make ham

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  After his visit to artisan cheese producers Agour, Cafe Presse chef de cuisine Pat MacWharter next took a trip to see exactly how the famous Basque ham, jambon de Bayonne, is produced.  One of the first things he learned is that to make jambon de Bayonne, you have to start with salt from Salies

More adventures in the Pays Basque, wherein Pat sees how they make ham Read More »

[portfolio_slideshow]

  After his visit to artisan cheese producers Agour, Cafe Presse chef de cuisine Pat MacWharter next took a trip to see exactly how the famous Basque ham, jambon de Bayonne, is produced.  One of the first things he learned is that to make jambon de Bayonne, you have to start with salt from Salies

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