Quarterly Chef’s Dinners

Cafe Presse

Menu for June Chef’s Dinner at Café Presse

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June 2018 Chef’s Dinner at Café Presse Poule au pot Henri IV Wednesday June 6, 2018  MENU Poireaux vinaigrette aux coques et aux croutons Penn Cove clams marinated with spring garlic and thyme, served cold with poached leeks, shellfish vinaigrette and butter fried croutons Bouillon de poule, pâtes fraiches et beurre aux foies de volaille […]

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June 2018 Chef’s Dinner at Café Presse Poule au pot Henri IV Wednesday June 6, 2018  MENU Poireaux vinaigrette aux coques et aux croutons Penn Cove clams marinated with spring garlic and thyme, served cold with poached leeks, shellfish vinaigrette and butter fried croutons Bouillon de poule, pâtes fraiches et beurre aux foies de volaille

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Cafe Presse

June 2018 Chef’s Dinner at Café Presse

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Poule au pot Henri IV Nearly everyone has heard the famous story of King Henri IV who promised “a chicken in every pot“. What most people don’t know is that Henri IV came from the Bèarn and that his name is still attached to one of the region’s most famous dishes. Join us for a

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Slide 1

Poule au pot Henri IV Nearly everyone has heard the famous story of King Henri IV who promised “a chicken in every pot“. What most people don’t know is that Henri IV came from the Bèarn and that his name is still attached to one of the region’s most famous dishes. Join us for a

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Stuff

Periwinkles

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Getting ready for tomorrow’s Quarterly Chef’s Dinner at Café Presse includes preparing periwinnkes.  Know as bigorneaux in France, small sea snails are poached then picked straight from the shell using a pin and dunked in mayonnaise.  Accompanied by a glass of pastis, preferable facing the Mediterranean.  Ah, another time perhaps. These beauties were beach gathered

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Slide 1

Getting ready for tomorrow’s Quarterly Chef’s Dinner at Café Presse includes preparing periwinnkes.  Know as bigorneaux in France, small sea snails are poached then picked straight from the shell using a pin and dunked in mayonnaise.  Accompanied by a glass of pastis, preferable facing the Mediterranean.  Ah, another time perhaps. These beauties were beach gathered

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Stuff

Teurgoule trial

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This morning I made a trial run of cooking teurgoule normande, the dessert to be served as part of a menu of specialties from the region of Normandy at our Quarterly Chefs Dinner Tuesday March 20, 2018 at Café Presse.  Teurgoule is a traditional, grandmotherly dish made with raw whole milk, short grain rice, sugar

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Slide 1

This morning I made a trial run of cooking teurgoule normande, the dessert to be served as part of a menu of specialties from the region of Normandy at our Quarterly Chefs Dinner Tuesday March 20, 2018 at Café Presse.  Teurgoule is a traditional, grandmotherly dish made with raw whole milk, short grain rice, sugar

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Stuff

Artisan Butcher Demo

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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 being a top-notch butcher, Darron is a affable fellow, and he took the time to

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Slide 1

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 being a top-notch butcher, Darron is a affable fellow, and he took the time to

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Cafe Presse

Work starts for the Quarterly Dinner

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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 the whole spectrum of pig parts. This afternoon, artisan butcher Darron Marzolf will be showing

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Slide 1

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 the whole spectrum of pig parts. This afternoon, artisan butcher Darron Marzolf will be showing

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Cafe Presse

Fall Quarterly Chef’s Dinner Menu

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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, mustard crème fraiche Beignets aux pieds de cochon, salade aux endives Crispy pig’s foot beignets,

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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, mustard crème fraiche Beignets aux pieds de cochon, salade aux endives Crispy pig’s foot beignets,

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Cafe Presse

November 2017 Chef’s Dinner at Café Presse

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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 our best to make use of it all. We hope that our menu will do

November 2017 Chef’s Dinner at Café Presse Read More »

Slide 1

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 our best to make use of it all. We hope that our menu will do

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Cafe Presse

Menu for November Chef’s Dinner at Café Presse

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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, choux et choucroute Poached carp filet, fresh cabbage, sauerkraut, apples and scallions, creamy Riesling sauce

Menu for November Chef’s Dinner at Café Presse Read More »

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, choux et choucroute Poached carp filet, fresh cabbage, sauerkraut, apples and scallions, creamy Riesling sauce

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