Events

New savory dishes for fall at Café Presse

Pan sauteed PNW salmon filet on a ragout of French lentils simmered with red wine, chard, winter squash and black currants, with anchovy butter.

After the new Fall dessert menu on September 18th, last week Cafe Presse Chef de Cuisine James O’Hern rolled out his new savory menu full of dishes designed to use the best of the fall harvest. Here are some photos to get you in the Fall spirit.

Salade Parisienne with Gem lettuces, Savoy cabbage, spiced apple, Hen of the woods mushroom, hard cooked egg and cornichon vinaigrette
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New dishes for fall at Le Pichet

Pork-smoked pork skin sausage with a saute of baby potatoes, cabbage, onion, parsley and black currants, with grain mustard vinaigrette

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!

Alsatian-style cabbage soup with dark beer, pork-apple boudin noir and caraway, served with
lemon creme fraiche and brown bread croutons
Penn Cove mussels sauteed with fennel, winter squash, curried squash fumet, sage, white wine, lemon zest and butter
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Fall Desserts at Café Presse

Traditional gateau au chocolat served with roasted pumpkin mousseline

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

Crispy apple fritters served with poached apple, whipped cream and caramel sauce
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New breakfast pastry at Café Presse

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

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Now on the menu at Le Pichet

Salad of heirloom tomatoes and summer melon dressed with olive oil, Banyuls vinegar, shallots, oregano and crispy jambon de Bayonne

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

Seafood terrine made with bay scallops, prawns and white fish, with spicy red pepper-orange puree and fennel-parsley-caper salad


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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 drenched flavor and firm texture. The good people at Tonnemaker Farms specified that these can’t actually be called Charentais, as they are not the exact same species but a hybrid that stands up better to the cool PNW nights.

The melons I purchased for Café Presse are currently ripening in a warm corner of the kitchen but should be ready to serve Tuesday or Wednesday, watch our facebook page for a heads up when we are offering it as a daily special. I am planning something simple to feature the pure summer flavor of the melon:

Sliced Charentais melon sprinkled with lime juice and piment d’Espelette, served with sliced jambon de Bayonne



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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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Happy 19th Birthday, Le Pichet!

On August 3, 2000, Le Pichet opened its doors and started serving our neighbors for the first time. We have all gotten a lot older since this photo was taken, but just like then, we are here everyday, brewing the morning coffee, taking hot croissants out of the oven, opening a bottle of wine and cooking up something good to eat. Hope you have enjoyed it as much as we have!

Thanks to all our friends and neighbors for 19 great years! See you here soon.

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Join us for the 2nd Round of Democratic Debates

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Get ready for round 2!
DEMOCRATIC PRESIDENTIAL PRIMARY DEBATES

Tues July 30 and Wens July 31 2019

Viewing starts at 5:00 pm each night

No reservations, no cover, everyone is welcome!

Checkout out our on-line event calendar  for up to date event information 

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Bastille Day desserts, too!

Lime syrup soaked savarin cake filled with roasted peach cream, with peach-thyme confiture and lime zest

Of course there were also desserts at our Le Pichet’s Bastille Day party, designed by Le Pichet pastry chef Drake Jones to be both traditional and also to fit into the Street Food theme. Here are photos of them.

Puff pastry tartlettes filled with figs and pistachios, served with honey creme fraiche and red wine syrup
Chocolate crepes, served cold filled with hazelnut diplomat cream and served with Bing cherry ice cream
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