August Quarterly Dinner Photos

Marinated roasted red peppers ready for service.

Marinated roasted red peppers ready for service.

The Quarterly Chef’s Dinner in August at Cafe Presse celebrated the finish (almost) of roof work and the food of Nice and the Cote d’Azur.  We had a blast putting it on and I hope that guests enjoyed it as well (you are curious you can check out the menu here).

If you are interested in coming to the next Quarterly Chef’s Dinner in early November 2017, watch this space for more info or sign up for our newsletter. 

Here are  a few photos of the August dinner to check out in the meantime:

Spreading a mixture of ricotta cheese and green chard on sardine filets.

Spreading a mixture of ricotta cheese and green chard on sardine filets.

Pisseladiere, nicoise style caramelized onion tart with anchovies, olives and thyme.

Pisseladiere, nicoise style caramelized onion tart with anchovies, olives and thyme.

Pisseladiere cut bite sized for hor d'ouevres.

Pisseladiere cut bite sized for hors d’oeuvres.

Sardines a la nicoise served with marinated red peppers

Sardines a la nicoise served with marinated red peppers

Stuffed squash coming out of the oven.

Stuffed squash coming out of the oven.

Petit farci nicoise, summer squashes stuffed with caramelized onions, brown rice, sultanas and Parmesan cheese, served with parsley-walnut pistou

Petit farci nicoise, summer squashes stuffed with caramelized onions, brown rice, sultanas and Parmesan cheese, served with parsley-walnut pistou

Lemon meringue tart served with chiffonade of basil and fresh blueberries

Lemon meringue tart served with chiffonade of basil and fresh blueberries

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