Café Presse and Le Pichet were very proud to have been asked to be a part of the 2017 Premier Chef’s Dinner to support the great work they to that the Fred Hutchinson Cancer Research Center. The gala dinner, that featured guest speaker and culinary icon Alice Waters, as well as a host of top Seattle chefs, took place last Sunday May 21.
For their cocktail hour hors d’ouevre offering, Café Presse chef de cuisine Patrick MacWhorter and Le Pichet chef de cuisine Dave Cooper chose a mini-version of the classic Parisian sandwich, the jambon-beurre. The ultimate in simplicity, the jambon-beurre consists only of good bread, salted butter and jambon de Paris. Their version featured house-made Paris-style ham, sea-salt butter from Brittany, house made brioche and a garnish of cornichons.
Partick MacWhorter (left) and Dave Cooper (right) with Café Presse sous-chef James O’Hern lurking in the background (and doing most of the work by the looks of it).
On June 20, 2017, Café Presse will be 10 years old. It has been a privilege to serve our neighborhood for the last 10 years. Help us celebrate by joining us for these special Café Presse Birthday Events in June:
*Every Tuesday from 11am to 10pm, we will feature a prix fixe menu of classic Café Presse dishes at 2007 prices. You can pick two courses for $15 or three courses for $20.
*Every Wednesday look for extended Vin Expresse Happy Hours from 3pm to 7pm.
*All month long, sample our special anniversary cocktail, la Liberté, and we will donate $5 to the ACLU for each one ordered.
*Join us Tuesday June 20th for a special 5 course family-style Chef’s Dinner composed of dishes from our very first menu!
Find more info about all these events at www.cafepresseseattle.com
A few of the very limited supply of bottles from Domaine Les Pentes de Barene
If these bottles look familiar to you, it may be because you have ordered one before at Le Pichet or Cafe Presse, where this white wine from the Tursan region in southwest France is one of our favorites. I have certainly drunk more than my fair share of this versatile, mouth filling wine recently. Domaine les Pentes de Barène is a white that has dry acidity to pair well with seafood but also the body and richness to be a great match with a roasted chicken or even pork.
I recently had a chance to visit the Domaine les Pentes de Barène and was surprised to find out just how tiny it is. At just over 1.5 hectares (about 3.7 acres), les Pentes de Barène is officially the smallest domaine in the Tursan AOC. Owners Daniel and Gaelle Vergnes are the entire staff and together produce about 5000 bottles a year, with nearly every step done by hand. That includes hand harvesting in multiple passes through the vines to insure that only mature grape bundles are included, and even hand filling, corking and labeling every bottle. Continue reading
Seen in the Saturday market in Orthez: a dog who really loves cheese. Clearly a learned behavior, as,right after this photo was taken, he was rewarded with a bite of cheese by the vendor.
Monkfish filets from the Golfe de Gasogne, artichokes, peppers, garlic and spring onions.
A rainy Sunday in Orthez with plenty of time to prepare and enjoy a leisurely diner de dimanche. Sunday dinner in France, especially in the countryside, is a late lunch that serves as the main meal of the day. The PM meal will usually be something simple, like soup and salad or an omelette.
L’heure d’apéro, in this case a glass of sweet wine from Jurançon, radishes and air-cured duck sausage.
Although fish is not traditional for Sunday dinner (un rôti would be more common, roasted chicken, for example or a roast rack of pork), I make it a rule to follow my instincts when shopping…when I find an ingredient that grabs me, the menu de jour has to follow along.
The finished main course: Pan-roasted monk fish tail, artichokes, peppers and spring onions sauteed with white wine, and brown rice.
This bunch of radishes was grown super locally on an extremely small scale farmer…specifically it was grown in a pot in a SW facing window of our apartment on First Hill. Next up: collards!