Tag Archives: pork

New to the menu at Le Pichet

Rolled pork belly, oven roasted, served with a sauté of Corona beans, leeks and dandelion greens, and a creamy apple purée.

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Now on the menu at Le Pichet

Cold salad of roasted beets, Brussels sprouts, radicchio, grapefruit, yogurt-grapefruit-mustard seed vinaigrette and sheep’s cheese Frisée lettuce and spinach tossed with crispy corned pork shoulder, shoestring potatoes, red onion and a Dijon-Banyuls vinaigrette

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November 2017 Chef’s Dinner

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

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Artisan Butcher Demo

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

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Work starts for the Quarterly Dinner

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

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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

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November 2017 Chef’s Dinner at Café Presse

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

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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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New on the menu at Le Pichet, late March 2017

Now on the menu for both lunch and dinner: Millas gascons au confit de porc, salade de cresson et oignons verts Pan roasted cornmeal porridge cake with ground pork and pork confit, with grilled mushroom velouté and watercress-spring onion salad

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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!

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