Author Archives: Jim

Café Presse Spring menu starts April 9th

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 … Continue reading

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Save the date for Dining Out for Life 2015

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 … Continue reading

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Axoa d’Espelette

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 … Continue reading

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Cafe Presse Does Private Events

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 … Continue reading

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Bailey Boushay House Dinner

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 … Continue reading

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Join us on Presidents Day

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

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 … Continue reading

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

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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Does French Cooking Still Matter?

If you have any hesitation in answering the above question with a resounding “YES!”, please check out this article by Paris based food writer Alexander Lobrano.   Alex brings the old time religion, seriously thumping the bible of French culinary excellence. … Continue reading

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Give your Valentine house-made caramels from Café Presse

Looking for something sweet for your sweetheart on Valentine’s Day?  Stop by Café Presse for a bag of our house-made salted-butter caramels.  Made with local honey, they come 10 to a bag for $6. Available while supplies last.  Call ahead … Continue reading

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