Work is well underway in preparation forthe new Winter 2019 menu that starts at Cafe Presse on Thurday January 10th. Here are a couple pictures of some of different steps that go into it.
Prepping for Winter menu at Café Presse Read More »
Work is well underway in preparation forthe new Winter 2019 menu that starts at Cafe Presse on Thurday January 10th. Here are a couple pictures of some of different steps that go into it.
The new Fall 2018 menu at Café Presse also featuresa whole slate of warm and cozy desserts perfect for Fall. Check out the new dessert menu here.
Fall Desserts at Café Presse Read More »
The new Fall 2018 menu at Café Presse also featuresa whole slate of warm and cozy desserts perfect for Fall. Check out the new dessert menu here.
On Thursday October 4th, Café Presse chef de cuisine James O’Hern unveiled his new menu for Fall. As always, the day started with a menu tasting for the waitstaff. Here are some photos of the new dishes that feature the best from the Fall farm tables. Look for more photos soon of the new Fall
Café Presse Fall menu photos Read More »
On Thursday October 4th, Café Presse chef de cuisine James O’Hern unveiled his new menu for Fall. As always, the day started with a menu tasting for the waitstaff. Here are some photos of the new dishes that feature the best from the Fall farm tables. Look for more photos soon of the new Fall
Last week, chef de cuisine Dave Cooper introduced 3 new summer dishes to the menu at Le Pichet. Hope you will enjoy these photos.
Now on the menu at Le Pichet Read More »
Last week, chef de cuisine Dave Cooper introduced 3 new summer dishes to the menu at Le Pichet. Hope you will enjoy these photos.
We are very pleased to present to you our new menu for Summer 2018 at Cafe Presse! Here are photos of the savory dishes from the staff tasting this morning. Look for photos of our new desserts soon, including the new Coupes Glacées.
New Summer menu at Café Presse Read More »
We are very pleased to present to you our new menu for Summer 2018 at Cafe Presse! Here are photos of the savory dishes from the staff tasting this morning. Look for photos of our new desserts soon, including the new Coupes Glacées.
Terrine de sardines et de betteraves et sa crème fraiche à l’aneth Sardine-roasted beet terrine, served with lemon-dill crème fraiche and grilled country bread Salade de boulgour aux herbes et à la roquette,crevettes confites à l’huile Olive oil poached wild Gulf shrimp served on a salad of bulger, soft herbs, arugula, red onions, and marinated
New to the menu at Le Pichet Read More »
Terrine de sardines et de betteraves et sa crème fraiche à l’aneth Sardine-roasted beet terrine, served with lemon-dill crème fraiche and grilled country bread Salade de boulgour aux herbes et à la roquette,crevettes confites à l’huile Olive oil poached wild Gulf shrimp served on a salad of bulger, soft herbs, arugula, red onions, and marinated
This simple but delicious dish is featured on the Spring 2018 at Café Presse, but only as long as the local aspargus is in season. Washington State asparagus is so good, why eat anything else? Warming the blanched asparagus with olive oil before serving brings out its rich, herby flavor.
Local asparagus with Dijon cream, chives and crispy jambon Read More »
This simple but delicious dish is featured on the Spring 2018 at Café Presse, but only as long as the local aspargus is in season. Washington State asparagus is so good, why eat anything else? Warming the blanched asparagus with olive oil before serving brings out its rich, herby flavor.
As promised, here are some photos of the new desserts created by pastry chef Allyson Lanter and featured on the Spring 2018 menu at Café Presse. Enjoy!
New spring desserts at Café Presse Read More »
As promised, here are some photos of the new desserts created by pastry chef Allyson Lanter and featured on the Spring 2018 menu at Café Presse. Enjoy!
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
Spring Menu starts at Café Presse Read More »
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
Rolled pork belly, oven roasted, served with a sauté of Corona beans, leeks and dandelion greens, and a creamy apple purée.
New to the menu at Le Pichet Read More »
Rolled pork belly, oven roasted, served with a sauté of Corona beans, leeks and dandelion greens, and a creamy apple purée.
