Tag Archives: pork
The November 2017 version of our Chef’s Dinner took place last Wednesday and welcomed a sold out crowd to the back room at Café Presse. The theme for the dinner was Tout est bon dans le cochon (every part of … Continue reading
As noted in an earlier post, last week, in preparation for our November Quarterly Chef’s Dinner, Café Presse had a visit from artisan butcher Darron Marsolf, who showed us the proper way to break down a pig. In addition to … Continue reading
Preparations began today for the November Chef’s Dinner at Café Presse with the arrival of an entire half hog from Pure Country Pork in Ephrata. The dinner, which is on Wednesday November 8, 2017, features a menu that makes use … Continue reading
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
Tout est bon dans le cochon In November, our Quarterly Chef’s Dinner celebrates all things pig. Especially for this event, we will be sourcing a half hog from our friends at Pure Country Pork Farms in Ephrata WA and doing … Continue reading
Check out the new dishes that Le Pichet chef de cuisine Dave Cooper has recently added to the menu for early summer!
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!
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
Café Presse and Le Pichet invite you to fête Fall in Alsace Tuesday November 29, 2016 6:30pm Les hors d’œuvre Presskopf, vinaigrette with shallots and mustard, sliced baguette Mini bretzel stuffed with Munster-chive cream Filet de carpe pochée au riesling, … Continue reading