It’s beginning to feel a lot like Fall but summer produce is still filling the farmer stalls! Celebrate the transition from late Summer to Fall at Le Pichet with dishes that reflect the end of season bounty.
Now on the menu at Le Pichet Read More »
It’s beginning to feel a lot like Fall but summer produce is still filling the farmer stalls! Celebrate the transition from late Summer to Fall at Le Pichet with dishes that reflect the end of season bounty.
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 the Fête de Bayonne. The Fête de Bayonne is the largest Basque festivals in France,
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 the Fête de Bayonne. The Fête de Bayonne is the largest Basque festivals in France,
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 French Basque countries taken by our chef de cuisine Patrick MacWhorter. Keep your eye on
Summer Chef’s Dinner photos Read More »
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 French Basque countries taken by our chef de cuisine Patrick MacWhorter. Keep your eye on
Just added to the menu at Le Pichet for Summer 2016! Grilled smoked pork-garlic sausage on mixed tomatoes and Bermuda onions with warm lentil-tarragon pistou vinaigrette and Crispy chickpea falaffels on a salad of summer squashes, sweet peppers and lemon vinagrette, grilled eggplant caviar and yogurt-cucumber sauce blanche
Now on the menu at Le Pichet Read More »
Just added to the menu at Le Pichet for Summer 2016! Grilled smoked pork-garlic sausage on mixed tomatoes and Bermuda onions with warm lentil-tarragon pistou vinaigrette and Crispy chickpea falaffels on a salad of summer squashes, sweet peppers and lemon vinagrette, grilled eggplant caviar and yogurt-cucumber sauce blanche
The spring menu 2016 has launched at Cafe Presse! Chef de Cuisine Patrick MacWhorter started the new menu on Thursday 4/7 with the traditional tastding for the waitstaff. Here are a few photos submitted for your approval:
Spring menu at Café Presse Read More »
The spring menu 2016 has launched at Cafe Presse! Chef de Cuisine Patrick MacWhorter started the new menu on Thursday 4/7 with the traditional tastding for the waitstaff. Here are a few photos submitted for your approval:
In anticipation of a number or social engagements at our place in Orthez, I though I would make a little pâté. A fat terrine full of county-style pâté is the perfect thing to have on hand to go with aperitifs.
In anticipation of a number or social engagements at our place in Orthez, I though I would make a little pâté. A fat terrine full of county-style pâté is the perfect thing to have on hand to go with aperitifs.
Cafe Presse chef de cuisine Dre Neely is once again doing one of his favorite projects: making tête de porc. Thats pigs head to you and me. Tête de porc, however, is not the same as other, more well known uses of head, like terrine de tête or fromage de tête. Both of these two
Tête de Porc at Café Presse Read More »
Cafe Presse chef de cuisine Dre Neely is once again doing one of his favorite projects: making tête de porc. Thats pigs head to you and me. Tête de porc, however, is not the same as other, more well known uses of head, like terrine de tête or fromage de tête. Both of these two
What: “Garbure Béarnaise Workshop” Cooking Class and Supper presented by Chef James Drohman (each session limited to 16 students) When: Three different sessions of this class will be offered: Saturday January 24, 2015, 12:noon to 3:30pm or Tuesday January 27, 2015, 6pm to 9:30pm or Saturday January 31, 2015, 4pm to 7:30pm Location: the
Still a few places left for January Classes Read More »
What: “Garbure Béarnaise Workshop” Cooking Class and Supper presented by Chef James Drohman (each session limited to 16 students) When: Three different sessions of this class will be offered: Saturday January 24, 2015, 12:noon to 3:30pm or Tuesday January 27, 2015, 6pm to 9:30pm or Saturday January 31, 2015, 4pm to 7:30pm Location: the
Special at Cafe Presse today: Garbure Béarnaise One of the iconic dishes of the cooking of southwestern France, a garbure is, at its base, a peasant stew of white beans and winter vegetables. Regional variations abound (Landaise? Gasconne?) but in the Béarn, garbure is enriched with duck fat, duck and pork confits, panchetta (ventreche de
Garbure Béarnaise at Café Presse Read More »
Special at Cafe Presse today: Garbure Béarnaise One of the iconic dishes of the cooking of southwestern France, a garbure is, at its base, a peasant stew of white beans and winter vegetables. Regional variations abound (Landaise? Gasconne?) but in the Béarn, garbure is enriched with duck fat, duck and pork confits, panchetta (ventreche de
The tiny Basque town of Irouleguy and its red roofed church are perched in the foothills of the Atlantic Pyrenees almost within sight of the Bay of Biscay. The vineyards that make up the AOC encircle the town, lining the steeply sloping hills that climb away south towards Spain. Some are at elevations over 100o
In the vineyards of Irouleguy Read More »
The tiny Basque town of Irouleguy and its red roofed church are perched in the foothills of the Atlantic Pyrenees almost within sight of the Bay of Biscay. The vineyards that make up the AOC encircle the town, lining the steeply sloping hills that climb away south towards Spain. Some are at elevations over 100o
