soup

Washington State Morels

Fresh Washington State morel mushrooms being sauteed as part of the oil preserving process. These beauties will end up as garnish for our potato-leeks soup, currently on the menu at Café Presse. Yum!

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Fresh Washington State morel mushrooms being sauteed as part of the oil preserving process. These beauties will end up as garnish for our potato-leeks soup, currently on the menu at Café Presse. Yum!

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February Chef’s Dinner photos

Our Quarterly Chef’s Dinner took place at Cafe Presse last evening and frankly it was a blast. The theme for February’s dinner was  “Celebrate Sparkles” and  it offered a great opportunity both to try some of the lesser-known sparking wine of the French countryside and to also see how well these wines pair with food

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Our Quarterly Chef’s Dinner took place at Cafe Presse last evening and frankly it was a blast. The theme for February’s dinner was  “Celebrate Sparkles” and  it offered a great opportunity both to try some of the lesser-known sparking wine of the French countryside and to also see how well these wines pair with food

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“Celebrate Sparkles” Dinner Menu

Tuesday February 26, 2019  Menu Les amuse bouches Mimolette and bacon gougères warm from the oven Black cod tartare, pink grapefruit, chervil, shallots on house-made buckwheat baguette ~ Potage aux légumes d’hiver et son consommé aux crevettes Shellfish consommé with leeks, spinach and celery root, smoked prawns and Brittany sea-salt butter ~ Salmis de canard

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Tuesday February 26, 2019  Menu Les amuse bouches Mimolette and bacon gougères warm from the oven Black cod tartare, pink grapefruit, chervil, shallots on house-made buckwheat baguette ~ Potage aux légumes d’hiver et son consommé aux crevettes Shellfish consommé with leeks, spinach and celery root, smoked prawns and Brittany sea-salt butter ~ Salmis de canard

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Spring Menu starts at Café Presse

Cafe Presse chef de cuisine James O’Hern unveiled his new menu for Spring 2018 today with the traditional staff tasting.  The staff tasting is sort of a cross between a dinner party and a training class on all the details of the new menu; food, friends and lots of talk about the dishes. Here are

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Cafe Presse chef de cuisine James O’Hern unveiled his new menu for Spring 2018 today with the traditional staff tasting.  The staff tasting is sort of a cross between a dinner party and a training class on all the details of the new menu; food, friends and lots of talk about the dishes. Here are

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Roasted parsnip soup, red wine braised beef shank, Fourme d’Ambert

This was the dish we served at the 2017 Bailey Boushay House Chef’s Dinner.  A good choices for either a warm, filling first course or, with a green salad, a light but satisfying supper during the cold winter months. Serves 8

Roasted parsnip soup, red wine braised beef shank, Fourme d’Ambert Read More »

This was the dish we served at the 2017 Bailey Boushay House Chef’s Dinner.  A good choices for either a warm, filling first course or, with a green salad, a light but satisfying supper during the cold winter months. Serves 8

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Tonight’s Special at Cafe Presse

Today’s special at Café Presse combines lovage from our own garden with morel mushrooms:  Creamy potato-leek-lovage soup garnished with morel mushroom and Comté beignets For those not familiar with lovage, it is an herb that has a flavor similar to wild celery, more pungent and earthy than its domesticated cousin. The lovage for this soup

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Slide 1

Today’s special at Café Presse combines lovage from our own garden with morel mushrooms:  Creamy potato-leek-lovage soup garnished with morel mushroom and Comté beignets For those not familiar with lovage, it is an herb that has a flavor similar to wild celery, more pungent and earthy than its domesticated cousin. The lovage for this soup

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Fall menu starts at Café Presse

The new Fall menu started last Thursday at Café Presse with the traditional menu tasting for our staff.  We were all excited for the flavors of Fall after such a long hot summer and to see again some of our old favorites return to the menu (like oysters on the half shell and Soupe a

Fall menu starts at Café Presse Read More »

Slide 1

The new Fall menu started last Thursday at Café Presse with the traditional menu tasting for our staff.  We were all excited for the flavors of Fall after such a long hot summer and to see again some of our old favorites return to the menu (like oysters on the half shell and Soupe a

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