Author Archives: Jim

Quader de Cavra (chevre rousse)

From: The region of Lombardy in northern Italy Made By:  Carrozzi Formaggi Milk: Pasteurized goat’s milk Curdling type: rennet Size/ weigh: Flat square about 14″ on a side and 2 inches tall. The whole cheese weighs about 2 kilos Rind: … Continue reading

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We’re open on Labor Day!

Le Pichet and Café Presse will be open for our regular hours on Labor Day… And we have AIR CONDITIONING!  Come by and cool off. Le Pichet open 8am to midnight everyday Café Presse open 7am to 2am everyday

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August Quarterly Dinner Photos

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 … Continue reading

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Bar de la Relève, Marseille France

Bar de la Relève is located just 5 or 6 blocks from the Vieux Port but the steep hill climb that connects the two keeps the neighborhood a bit sheltered from the crush of tourists (by the way, stop at … Continue reading

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August 2017 Chef’s Dinner at Café Presse

LA FIN DE CHANTIER! The roof work is almost done! Help us celebrate and see the back room improvements! With all the renovation work at Cafe Presse, it has seemed like a very long summer.  So we are marking the … Continue reading

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Menu for August Chef’s Dinner at Cafe Presse

Please help us celebrate La Fin de Chantier! Tuesday August 29, 2017  MENU Les hors d’œuvres Pissaladière Tartare of beets with capers, tarragon, mustard and pistachios on toasted baguette Bleu cheese-sweet corn-thyme beignets Sardines farcies à la niçoise Pacific sardines … Continue reading

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Summer menu 2017 begins at Café Presse

The summer menu for 2017 at Cafe Presse was rolled out today by chef de cuisine James O’Hern.  Here are some photos from the traditional all-staff tasting to get you in the summer mood!  Check out our menu full menu … Continue reading

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Now on the menu at Le Pichet, June 2017

Check out the new dishes that Le Pichet chef de cuisine Dave Cooper has recently added to the menu for early summer!  

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It’s Columbia River crayfish season

The Columbia River crayfish season has started and we have them at Café Presse! This freshwater delicacy is usually more closely associated with the bayous of Louisiana than with the Pacific Northwest, and the Colombia river  season is short.  But … Continue reading

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Too hot to cook?

  When the thermometer is topping 90 degrees, its way to hot to cook!  Instead of turning on the oven,why not let us do the cooking?  Most of the items on our menu are available to take home including our … Continue reading

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