Pantry

Tomato Chutney

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This recipe is a great way to use up extra tomatoes when the garden is giving more than you can use.  You can preserve the finished chutney in jars in the Fall to have chutney all year round. It is also a good way to use plain preserved tomatoes in juice when fresh tomatoes are […]

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This recipe is a great way to use up extra tomatoes when the garden is giving more than you can use.  You can preserve the finished chutney in jars in the Fall to have chutney all year round. It is also a good way to use plain preserved tomatoes in juice when fresh tomatoes are

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Cafe Presse

Café Presse Tops Seattle Restaurant Week for Value

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MARDI PRIX FIXE MENU AVAILABLE SUNDAY TO THURSDAY DURING SEATTLE RESTAURANT WEEK What:  A fixed price menu with your choice of 2 or 3 courses at a great price When: Normally, only on Tuesday, but between April 12 -23, 2015, available Sunday to Thursday  from 11am to 10pm Where:  Café Presse of course! Mardi Prix

Café Presse Tops Seattle Restaurant Week for Value Read More »

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MARDI PRIX FIXE MENU AVAILABLE SUNDAY TO THURSDAY DURING SEATTLE RESTAURANT WEEK What:  A fixed price menu with your choice of 2 or 3 courses at a great price When: Normally, only on Tuesday, but between April 12 -23, 2015, available Sunday to Thursday  from 11am to 10pm Where:  Café Presse of course! Mardi Prix

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Cafe Presse

Café Presse Spring menu starts April 9th

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Thought you might like to know:  Café Presse chef de cuisine Dre Neeley will roll out his new Spring 2015 menu on Thursday, April 9. Asparagus, watercress, spring onions and garlic, escarole, leeks and morels are just some of the spring produce ready to make their appearance.  On the meatier side, look for quail, spicy

Café Presse Spring menu starts April 9th Read More »

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Thought you might like to know:  Café Presse chef de cuisine Dre Neeley will roll out his new Spring 2015 menu on Thursday, April 9. Asparagus, watercress, spring onions and garlic, escarole, leeks and morels are just some of the spring produce ready to make their appearance.  On the meatier side, look for quail, spicy

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Cafe Presse | Le Pichet

Save the date for Dining Out for Life 2015

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Mark your calendar:    Dining Out for Life 2015 is on Thursday April 30.  That’s when you can help support the Lifelong Aids Alliance and the great work they do, simply by dining out at one simply by of the many participating restaurants. As always, both Le Pichet and Café Presse will be donating 30% of

Save the date for Dining Out for Life 2015 Read More »

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Mark your calendar:    Dining Out for Life 2015 is on Thursday April 30.  That’s when you can help support the Lifelong Aids Alliance and the great work they do, simply by dining out at one simply by of the many participating restaurants. As always, both Le Pichet and Café Presse will be donating 30% of

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Savory Dishes

Axoa d’Espelette

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This version of the classic veal and beef based specialty of the Basque countries is named for the town of  Espelette, which produces the famous ground chile powder that is one of the trademarks of Basque cooking.  In Espelette, the Axoa is made with ground meat, in contrast to other versions that call for the

Axoa d’Espelette Read More »

[portfolio_slideshow]

This version of the classic veal and beef based specialty of the Basque countries is named for the town of  Espelette, which produces the famous ground chile powder that is one of the trademarks of Basque cooking.  In Espelette, the Axoa is made with ground meat, in contrast to other versions that call for the

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Cafe Presse

Cafe Presse Does Private Events

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Looking for a place to host a wedding dinner?  Special birthday party?  Family reunion? A brunch with co-workers?  A private party?  The back room at Café Presse is available for  your private events throughout the day, all year long, any day of the week.  We can seat up to 45 guests, and our Executive Chef

Cafe Presse Does Private Events Read More »

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Looking for a place to host a wedding dinner?  Special birthday party?  Family reunion? A brunch with co-workers?  A private party?  The back room at Café Presse is available for  your private events throughout the day, all year long, any day of the week.  We can seat up to 45 guests, and our Executive Chef

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Stuff

Bailey Boushay House Dinner

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Le Pichet chef de cuisine Jack Spiess and Cafe Presse chef de cuisine Dre Neeley at the 2015 Bailey Boushay House Chef’s Dinner, on January 25, 2015.  The event raised over $364,000 for the great work they do at Bailey Boushay House!

Bailey Boushay House Dinner Read More »

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Le Pichet chef de cuisine Jack Spiess and Cafe Presse chef de cuisine Dre Neeley at the 2015 Bailey Boushay House Chef’s Dinner, on January 25, 2015.  The event raised over $364,000 for the great work they do at Bailey Boushay House!

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Cafe Presse | Le Pichet

Join us on Presidents Day

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Café Presse and Le Pichet will both be open regular hours on Presidents Day, Monday February 16, 2015.  Hope to see you here! Our Hours: Café Presse:  7am to 2am Le Pichet:     8am to midnight

Join us on Presidents Day Read More »

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Café Presse and Le Pichet will both be open regular hours on Presidents Day, Monday February 16, 2015.  Hope to see you here! Our Hours: Café Presse:  7am to 2am Le Pichet:     8am to midnight

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Stuff

Nancy Leson’s Perfect Valentine’s Dinner? Our roast chicken

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During a recent interview on radio station KPLU, host Dick Stein asked former Seattle Times food writer Nancy Leson what would constitute her perfect Valentine’s Day dinner.  Her reply?  Roasted chicken from Le Pichet or Cafe Presse. Well Nancy, your wish can come true, right in your own home.  Because this Valentine’s Day, Cafe Presse

Nancy Leson’s Perfect Valentine’s Dinner? Our roast chicken Read More »

[portfolio_slideshow]

During a recent interview on radio station KPLU, host Dick Stein asked former Seattle Times food writer Nancy Leson what would constitute her perfect Valentine’s Day dinner.  Her reply?  Roasted chicken from Le Pichet or Cafe Presse. Well Nancy, your wish can come true, right in your own home.  Because this Valentine’s Day, Cafe Presse

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Soups

Roasted fennel-potato soup with Gulf prawns, thyme leaves, croutons and honey

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This, soup, which is currently on the Winter 2015 menu at Café Presse, was developed by Chef de cuisine Dre Neeley. This recipe makes 6-8 servings.

Roasted fennel-potato soup with Gulf prawns, thyme leaves, croutons and honey Read More »

[portfolio_slideshow]

This, soup, which is currently on the Winter 2015 menu at Café Presse, was developed by Chef de cuisine Dre Neeley. This recipe makes 6-8 servings.

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