Le Pichet Chef de Cuisine Jack Spiess added four new Fall dishes to the menu at last week. Here are photos of each:
Fall dishes at Le Pichet Read More »
Le Pichet Chef de Cuisine Jack Spiess added four new Fall dishes to the menu at last week. Here are photos of each:
As more spring vegetables arrive in the market, chef de cuisine Jack Spiess has been adding new spring-inspired dishes to the menu at Le Pichet (he also took these photos…thanks Jack). Enjoy!
Spring dishes new to the menu at Le Pichet Read More »
As more spring vegetables arrive in the market, chef de cuisine Jack Spiess has been adding new spring-inspired dishes to the menu at Le Pichet (he also took these photos…thanks Jack). Enjoy!
The 2013 Spring menu starts today at Cafe Presse…. as usual, the day kicked of for the staff with a menu tasting at quarter to nine in the morning. You can check out the new menu for yourself by coming by or by clicking here. Here are some photos of the new Spring dishes:
New Menu Day at Cafe Presse Read More »
The 2013 Spring menu starts today at Cafe Presse…. as usual, the day kicked of for the staff with a menu tasting at quarter to nine in the morning. You can check out the new menu for yourself by coming by or by clicking here. Here are some photos of the new Spring dishes:
This week, I reached the end of my trove of Arizonan lamb necks, with the happy result being two more lamb neck dishes. Number One: Hash of pulled lamb neck, caramelized onions, winter squash and curly kale, topped with poached farm eggs….unfortunately I don’t have any photos of this dish. It was so tasty that
Lamb Necks Take 3 and 4 Read More »
This week, I reached the end of my trove of Arizonan lamb necks, with the happy result being two more lamb neck dishes. Number One: Hash of pulled lamb neck, caramelized onions, winter squash and curly kale, topped with poached farm eggs….unfortunately I don’t have any photos of this dish. It was so tasty that
The new mid-Winter menu at Café Presse began today, Thursday January 17, 2013. As we do for each new menu, this morning we had a staff tasting so that everyone in the kitchen can learn to prepare the dishes and the waitstaff is knowledgeable about each dish. Here are a few photos of the new
Café Presse New Menu: Staff Tasting Photos Read More »
The new mid-Winter menu at Café Presse began today, Thursday January 17, 2013. As we do for each new menu, this morning we had a staff tasting so that everyone in the kitchen can learn to prepare the dishes and the waitstaff is knowledgeable about each dish. Here are a few photos of the new
A Family Run farm Last week, I had a chance to visit another cheese producer in the Pyrenees of the French Basque countries (I say “another” because last Spring, I visited Ferme Kukulu which is just outside of the Basque town of Espelette). Ferme Bethanoun produces farmhouse cheeses, including an AOC Ossau Iraty and sheep’s
A Family Run farm Last week, I had a chance to visit another cheese producer in the Pyrenees of the French Basque countries (I say “another” because last Spring, I visited Ferme Kukulu which is just outside of the Basque town of Espelette). Ferme Bethanoun produces farmhouse cheeses, including an AOC Ossau Iraty and sheep’s
On October 4, 2012, we added new Fall inspired dishes to the Le Pichet menu…check out photos here. Crispy buttermilk fried pork tongue served on carrot crudité with black currents, Italian parsley and a cumin-brandy vinaigrette.
Fall dishes at Le Pichet Read More »
On October 4, 2012, we added new Fall inspired dishes to the Le Pichet menu…check out photos here. Crispy buttermilk fried pork tongue served on carrot crudité with black currents, Italian parsley and a cumin-brandy vinaigrette.
In an article dated September 13, 2011, the New York Times reported that the U.S. federal government will expand its current ban on E. Colin in food to include 6 lesser known strains of E. Coli that have increasingly been identified as the cause in cases of food-born illness. The most deadly form of E.
U.S. to expand E. Coli ban in ground beef Read More »
In an article dated September 13, 2011, the New York Times reported that the U.S. federal government will expand its current ban on E. Colin in food to include 6 lesser known strains of E. Coli that have increasingly been identified as the cause in cases of food-born illness. The most deadly form of E.
New to the menu at Cafe Presse: We are now featuring grass fed New York Strip steak for our Steak Frites. This great tasting steak comes to us from Northwest Grass Fed Beef, a collective of small ranchers in Washington, Oregon and Idaho. It is 100% natural and 100% grass fed so it not only
Grass Fed New York Strip at Cafe Presse Read More »
New to the menu at Cafe Presse: We are now featuring grass fed New York Strip steak for our Steak Frites. This great tasting steak comes to us from Northwest Grass Fed Beef, a collective of small ranchers in Washington, Oregon and Idaho. It is 100% natural and 100% grass fed so it not only
