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Tag Archives: Charcuterie
Fall Quarterly Chef’s Dinner Menu
Fall 2017 Chef’s Dinner at Café Presse Tout est bon dans le cochon Wednesday November 8, 2017 MENU Terrine de tête de porc, pommes sauvage aux épices Pork head and kidney terrine, house made dark rye bread, spiced crab apples, … Continue reading
Posted in Cafe Presse
Tagged Cafe Presse, Charcuterie, Mushrooms, pork, Quarterly Chef's Dinners
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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!
Lending a helping hand to the Fred Hutch
Café Presse and Le Pichet were very proud to have been asked to be a part of the 2017 Premier Chef’s Dinner to support the great work they to that the Fred Hutchinson Cancer Research Center. The gala dinner, that … Continue reading
New Year’s Eve at Le Pichet
If its New Year’s Eve at Le Pichet, there just has to be foie gras! This year it is Terrine of whole Hudson Valley duck foie gras, with Sauternes-vanilla poaced quince and grilled brioche.
New to the menu at Le Pichet
Pork liver terrine served with warm Yukon potato salad with shallots, fines herbes, diced cornichons and grain mustard vinaigrette. Sign me up with a glass of Beaujolais!
Making Presskopf for Alsace Dinner
Here at Cafe Presse, we are busily making preparations for the upcoming Alsace Dinner on Tuesday November 29th, 2016. One of the traditional dishes we are making is Presskopf, an Alsatian take on pig’s head terrine. Here are a few … Continue reading
In Alsace
I am in Alsace! As a prelude to a visit to our house in the SW of France, decided to plan a week in a region about which I don’t know very much…a considerable shortcoming on my part, given that … Continue reading
Now on the menu at Le Pichet
September 2016 Terrine aux frittons de porc, salade aux poires asiatiques et aux choux rouges Terrine of ground pork and confit of heart, kidney and liver, with a salad of Asian pear, apples, red cabbage, parsley, yellow mustard seeds … Continue reading
The adventure in the Pays Basque comes to an end. Wherein Pat goes to the Fête de Bayonne
In addition to his visits to see artisan cheese maker, production of salt at Salies de Bearn and traditional methods of making jambon de Bayonne in Hagetmau, Café Presse chef de cuisine Patrick MacWhorter finished his trip to France at … Continue reading
Summer Chef’s Dinner photos
The Summer 2016 Chef’s Dinner at Café Presse was last Tuesday and we had a great time! The theme for the dinner was “Summer in the Pays Basque” and the menu took its inspiration from the recent trip to the … Continue reading
Posted in Stuff, Uncategorized
Tagged Cafe Presse, Charcuterie, eggs, Fish, Pays Basque, pork, salads, Salt cod, shellfish, Special Events, Tomatoes
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