Cafe Presse

Cafe Presse | Stuff

Check out Café Presse’s Spring menu

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Here at Cafe Presse, we are feeling very proud of our new Spring menu 2019 which started last Thursday, 4/4. Chef de cuisine James O’Hern has designed menu full of dishes that feature first of the season veggies and lighter preparations that satisfy that spring longing to shake off winter. Enjoy!

Check out Café Presse’s Spring menu Read More »

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Here at Cafe Presse, we are feeling very proud of our new Spring menu 2019 which started last Thursday, 4/4. Chef de cuisine James O’Hern has designed menu full of dishes that feature first of the season veggies and lighter preparations that satisfy that spring longing to shake off winter. Enjoy!

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Cafe Presse

February Chef’s Dinner photos

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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

February Chef’s Dinner photos Read More »

[portfolio_slideshow]

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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Cafe Presse | Recipes

Bringing back the Salmis

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The February Chef’s Dinner at Cafe Presse is all about sparkling wine from the French countryside. Although many people think of sparkling wine for a toast, it can often be a struggle to find a place for bubbles during the actual meal.  With that in mind, I wanted to design a menu that highlights all

Bringing back the Salmis Read More »

[portfolio_slideshow]

The February Chef’s Dinner at Cafe Presse is all about sparkling wine from the French countryside. Although many people think of sparkling wine for a toast, it can often be a struggle to find a place for bubbles during the actual meal.  With that in mind, I wanted to design a menu that highlights all

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Cafe Presse

Café Presse St-Valentine’s Day Take-Home Dinner Menu

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Thinking of cuddling in at home for Valentine’s Day this year? Don’t want to fight the crowds for a table? Let Café Presse take care of all the details! Menu for two – $66 Rillettes de truite saumonée et sa salade aux choux Rillettes of poached and smoked wild caught steelhead trout, served with crispy

Café Presse St-Valentine’s Day Take-Home Dinner Menu Read More »

[portfolio_slideshow]

Thinking of cuddling in at home for Valentine’s Day this year? Don’t want to fight the crowds for a table? Let Café Presse take care of all the details! Menu for two – $66 Rillettes de truite saumonée et sa salade aux choux Rillettes of poached and smoked wild caught steelhead trout, served with crispy

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Cafe Presse

New winter menu at Café Presse

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The new Winter menu at Café Presse started last Thursday with the traditional menu tasting for the staff.  Here are some photos of the savory items that have been added for Winter

New winter menu at Café Presse Read More »

[portfolio_slideshow]

The new Winter menu at Café Presse started last Thursday with the traditional menu tasting for the staff.  Here are some photos of the savory items that have been added for Winter

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Stuff

Pork roulade soon at Café Presse

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Coming to the new winter menu at Cafe Presse that begins this Thursday, January 10, 2019: Crispy sage rubbed pork belly roulade served with roasted apples, Jeruselem artichokes, endives, hazelnuts and aged sherry vinegar To make the roulade, we start with belly from Berkshire pigs, a heritage bread known for the quality of its fat

Pork roulade soon at Café Presse Read More »

[portfolio_slideshow]

Coming to the new winter menu at Cafe Presse that begins this Thursday, January 10, 2019: Crispy sage rubbed pork belly roulade served with roasted apples, Jeruselem artichokes, endives, hazelnuts and aged sherry vinegar To make the roulade, we start with belly from Berkshire pigs, a heritage bread known for the quality of its fat

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