Author Archives: Jim

New dishes for fall at Le Pichet

If you are feeling the draw of fall food, Chef de Cuisine Vince Hall has just added a trio of dishes to the menu at Le Pichet that will fit the bill perfectly. Enjoy!

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Fall Desserts at Café Presse

Fall has arrived on the dessert menu at Café Presse! Check out these new creations from Pastry Chef Allyson Lanter:

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New breakfast pastry at Café Presse

New for Fall 2019, Pumpkin Pecan coffee cake. Miam Miam.

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Haraneko Borda, Itxassou, France

In the Pays Basque, adding Borda to the name of an eating establishment signifies a rustic country inn. In Euskera, borda means barn and the original Bordas were kitchens set up in underused barns, often with the cooking done over … Continue reading

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Next Democratic Debate at Café Presse

Join us for Round Three!DEMOCRATIC PRESIDENTIAL PRIMARY DEBATE Thursday September 12th Viewing starts at 5:00 pm No reservations, no cover, everyone is welcome! Checkout out our on-line event calendar  for up to date event information 

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Now on the menu at Le Pichet

Now on the menu for late summer at Le Pichet. Enjoy the summer produce while it is here, fall is coming soon!

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Charentais melon

At the Broadway Farmer’s Market today we, found some really beautiful organic Charentais-style melons, so fragrant that, even uncut, their aroma fills the kitchen. The Charentais is the famous melon of Provence in SE France, know for its wonderful, sun … Continue reading

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We’re open on Labor Day

Le Pichet and Cafe Presse will both be open regular hours on Labor Day Monday September 2, 2019. Le Pichet open everyday from 8am to midnight Café Presse open everyday from 8am to 1am

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Get your tickets now!

Café Presse chef de cuisine James O’Hern will be the featured Guest Chef at Farestart on Thursday September 12th. Make your plans (and reservations!) now to attend! It’s a great bargain, it’s fun and all proceeds support Farestart in the … Continue reading

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New chicken preparation at Le Pichet

New summer preparation at Le Pichet for our famous whole roasted Washington State free-range chicken for two, served with saffron rice pilaf and eggplant and summer squash sauteed with cumin.

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