Stuff

What to do with extra duck confit?

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Recently at Cafe Presse, we served a country-style pate made with pork and duck confit as a daily special.  As is often the case, the inspiration for this pate came from the fact that we had too much of something in the house and had to come up with an idea to make use of […]

What to do with extra duck confit? Read More »

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Recently at Cafe Presse, we served a country-style pate made with pork and duck confit as a daily special.  As is often the case, the inspiration for this pate came from the fact that we had too much of something in the house and had to come up with an idea to make use of

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Cafe Presse

January 2012 Dates for the French Conversation Table at Cafe Presse

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What:  Table de Conversation Française When:  4pm to 6pm, Wednesday, January 11 & 25, 2012 Where:  the back room at Cafe Presse The January 2012 meeting dates for the Table de Conversation Française at Café Presse have been set. Please join us for French conversation from 4pm to 6pm, Wednesday January 11 and 25, 2012 in

January 2012 Dates for the French Conversation Table at Cafe Presse Read More »

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What:  Table de Conversation Française When:  4pm to 6pm, Wednesday, January 11 & 25, 2012 Where:  the back room at Cafe Presse The January 2012 meeting dates for the Table de Conversation Française at Café Presse have been set. Please join us for French conversation from 4pm to 6pm, Wednesday January 11 and 25, 2012 in

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Desserts and Sweets

Almond Breakfast Cafe

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This dense, almond cake is featured every morning as a breakfast pastry at Cafe Presse, along with our house-made croissants, pain au chocolat and brioche.  Thanks to Desiree for requesting this recipe. Makes 1 cake, about 6 to 8 servings Ingredients 1 cup granulated sugar 5.5 oz almond paste 5.5 oz room temperature butter 1/2

Almond Breakfast Cafe Read More »

[portfolio_slideshow]

This dense, almond cake is featured every morning as a breakfast pastry at Cafe Presse, along with our house-made croissants, pain au chocolat and brioche.  Thanks to Desiree for requesting this recipe. Makes 1 cake, about 6 to 8 servings Ingredients 1 cup granulated sugar 5.5 oz almond paste 5.5 oz room temperature butter 1/2

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Le Pichet

December new menu at Le Pichet

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Last week, chef de cuisine Brent Harding introduced several new Winter dishes to the menu at Le Pichet.  In addition to the return of Raclette Savoyarde, the winter menu features a new preparation for Steak Frites, a new calamari appetizer and lots of other new stuff. Here are a few photos that I hope will

December new menu at Le Pichet Read More »

[portfolio_slideshow]

Last week, chef de cuisine Brent Harding introduced several new Winter dishes to the menu at Le Pichet.  In addition to the return of Raclette Savoyarde, the winter menu features a new preparation for Steak Frites, a new calamari appetizer and lots of other new stuff. Here are a few photos that I hope will

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Savory Dishes

Lentil Ragout with kale, winter squash and brown butter-garlic cream

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This hearty Fall ragout is featured on the Fall 2011 menu at Cafe Presse, where we offer it topped with either a crispy leg of duck confit or with a sunny side up fried farm egg.  I have had a number of requests for the recipe so thought it would be best to just post

Lentil Ragout with kale, winter squash and brown butter-garlic cream Read More »

[portfolio_slideshow]

This hearty Fall ragout is featured on the Fall 2011 menu at Cafe Presse, where we offer it topped with either a crispy leg of duck confit or with a sunny side up fried farm egg.  I have had a number of requests for the recipe so thought it would be best to just post

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Stuff

2011 Foie Gras Terrine Photos

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  Making foie gras terrine is a Holiday tradition around our house.  As described in an earlier post, a good terrine of foie gras is, in France, as important to Christmas, as, well, Pere Noël.   This year during the terrine making process, I got some additional photos that might be helpful if you are trying

2011 Foie Gras Terrine Photos Read More »

[portfolio_slideshow]

  Making foie gras terrine is a Holiday tradition around our house.  As described in an earlier post, a good terrine of foie gras is, in France, as important to Christmas, as, well, Pere Noël.   This year during the terrine making process, I got some additional photos that might be helpful if you are trying

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Cafe Presse | Le Pichet

Raclette to make seasonal return.

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  What:  Raclette is on the return at Cafe Presse and Le Pichet. Where:  Le Pichet and Cafe Presse When:  Le Pichet beginning today, December 13, 2011 Cafe Presse beginning January 3, 2012 Ever since July when Le Pichet’s Raclette Savoyarde was featured on the Food Network show “The Best Thing I Ever Ate”, it

Raclette to make seasonal return. Read More »

[portfolio_slideshow]

  What:  Raclette is on the return at Cafe Presse and Le Pichet. Where:  Le Pichet and Cafe Presse When:  Le Pichet beginning today, December 13, 2011 Cafe Presse beginning January 3, 2012 Ever since July when Le Pichet’s Raclette Savoyarde was featured on the Food Network show “The Best Thing I Ever Ate”, it

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Le Pichet

Celebrate New Year’s Eve at Le Pichet

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What:  Ring in the New Year with Le Pichet When:  Saturday December 30, 2011 from 5pm until Midnight Where:  The dining room at Le Pichet New Year’s Eve is coming fast…have you made your plans yet?  There is still time to make your reservations and join us at Le Pichet Le Pichet will be ringing

Celebrate New Year’s Eve at Le Pichet Read More »

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What:  Ring in the New Year with Le Pichet When:  Saturday December 30, 2011 from 5pm until Midnight Where:  The dining room at Le Pichet New Year’s Eve is coming fast…have you made your plans yet?  There is still time to make your reservations and join us at Le Pichet Le Pichet will be ringing

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Le Pichet

Free Parking in the Pike Place Market in December

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What:  Free Parking  when you spend $30 at any Pike Place Market business When:  December 1 to 15, 2011, from 10am to 6pm Where:  The Pike Place Market Parking Garage on Western Avenue The Pike Place Market has just made it a lot easier for you to shop, dine and spend time in downtown Seattle

Free Parking in the Pike Place Market in December Read More »

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What:  Free Parking  when you spend $30 at any Pike Place Market business When:  December 1 to 15, 2011, from 10am to 6pm Where:  The Pike Place Market Parking Garage on Western Avenue The Pike Place Market has just made it a lot easier for you to shop, dine and spend time in downtown Seattle

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Cafe Presse | Le Pichet

Bailey Boushay House Chef’s Dinner 2012

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What:  20th Annual Bailey-Boushay House Chef’s Dinner When:  Sunday January 15, 2012 beginning at 5pm Where:  Bell Harbor International Conference Center, Pier 66 in Seattle Every January for the last 12 years, it has been my great pleasure to have been invited to  participate as the Chef of Le Pichet at the Bailey-Boushay House Chef’s

Bailey Boushay House Chef’s Dinner 2012 Read More »

[portfolio_slideshow]

What:  20th Annual Bailey-Boushay House Chef’s Dinner When:  Sunday January 15, 2012 beginning at 5pm Where:  Bell Harbor International Conference Center, Pier 66 in Seattle Every January for the last 12 years, it has been my great pleasure to have been invited to  participate as the Chef of Le Pichet at the Bailey-Boushay House Chef’s

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