Author Archives: Jim

New desserts for Spring at Café Presse

The new menu for Spring has started at Cafe Presse.  As promised, here are photos of the new desserts from the Staff Tasting…enjoy!

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Spring Menu starts at Cafe Presse

The new spring menu started today at Café Presse and it is filled with tastes of the season.  Here are some photos of the savory dishes from today’s staff tasting.  Look for photos of the new desserts soon. And by … Continue reading

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Really local radishes

This bunch of radishes was grown super locally on an extremely small scale farmer…specifically it was grown in a pot in a SW facing window of our apartment on First Hill.  Next up: collards!

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New on the menu at Le Pichet

New for spring on the menu at Le Pichet! Socca nissarda, Chickpea flour-olive oil pancake baked with melted leeks, topeed with green checkpeas, green chard and French sheep’s-milk feta cheese.

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New on the menu at Le Pichet, late March 2017

Now on the menu for both lunch and dinner: Millas gascons au confit de porc, salade de cresson et oignons verts Pan roasted cornmeal porridge cake with ground pork and pork confit, with grilled mushroom velouté and watercress-spring onion salad

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Bubbling Cassoulet

The recent Quarterly Chef’s Dinner at Café Presse that featured dishes and wines from the Midi-Pyrenees was a big success…we really enjoyed doing it and the fantastic feedback from guests was gratifying.  If you missed it, check out this link … Continue reading

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Help us support a great cause

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Menu for February 2017 Chef’s Dinner at Café Presse

Café Presse and Le Pichet invite you to a winter Cassoulet Dinner Tuesday February 28, 2017, 6:30pm  menu Les hors d’œuvres Crispy fritters filled with Fourme d’Ambert cheese, herbed butter and spinach House-smoked trout, cabbage-apple salad, chestnut purée, baguette slice … Continue reading

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Cassoulet Dinner at Café Presse

Le Pichet and Café Presse invite you to a winter CASSOULET DINNER When Le Pichet and Café Presse executive chef Jim Drohman left  Campagne restaurant back in 2000 (has it really been that long?), he stopped making cassoulet. The tiny … Continue reading

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Roasted parsnip soup, red wine braised beef shank, Fourme d’Ambert

This was the dish we served at the 2017 Bailey Boushay House Chef’s Dinner.  A good choices for either a warm, filling first course or, with a green salad, a light but satisfying supper during the cold winter months. Serves … Continue reading

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