pork

Stuff

Artisan Butcher Demo

Posted on

As noted in an earlier post, last week, in preparation for our November Quarterly Chef’s Dinner, Café Presse had a visit from artisan butcher Darron Marsolf, who showed us the proper way to break down a pig.  In addition to being a top-notch butcher, Darron is a affable fellow, and he took the time to […]

Artisan Butcher Demo Read More »

Slide 1

As noted in an earlier post, last week, in preparation for our November Quarterly Chef’s Dinner, Café Presse had a visit from artisan butcher Darron Marsolf, who showed us the proper way to break down a pig.  In addition to being a top-notch butcher, Darron is a affable fellow, and he took the time to

Tagged , , , | Leave a Comment
Cafe Presse

Work starts for the Quarterly Dinner

Posted on

Preparations began today for the November Chef’s Dinner at Café Presse with the arrival of an entire half hog from Pure Country Pork in Ephrata.  The dinner, which is on Wednesday November 8, 2017, features a menu that makes use the whole spectrum of pig parts. This afternoon, artisan butcher Darron Marzolf will be showing

Work starts for the Quarterly Dinner Read More »

Slide 1

Preparations began today for the November Chef’s Dinner at Café Presse with the arrival of an entire half hog from Pure Country Pork in Ephrata.  The dinner, which is on Wednesday November 8, 2017, features a menu that makes use the whole spectrum of pig parts. This afternoon, artisan butcher Darron Marzolf will be showing

Tagged , , , | 1 Comment
Cafe Presse

Fall Quarterly Chef’s Dinner Menu

Posted on

Fall 2017 Chef’s Dinner at Café Presse Tout est bon dans le cochon Wednesday November 8, 2017  MENU Terrine de tête de porc, pommes sauvage aux épices Pork head and kidney terrine, house made dark rye bread, spiced crab apples, mustard crème fraiche Beignets aux pieds de cochon, salade aux endives Crispy pig’s foot beignets,

Fall Quarterly Chef’s Dinner Menu Read More »

Fall 2017 Chef’s Dinner at Café Presse Tout est bon dans le cochon Wednesday November 8, 2017  MENU Terrine de tête de porc, pommes sauvage aux épices Pork head and kidney terrine, house made dark rye bread, spiced crab apples, mustard crème fraiche Beignets aux pieds de cochon, salade aux endives Crispy pig’s foot beignets,

Tagged , , , , | Leave a Comment
Cafe Presse

November 2017 Chef’s Dinner at Café Presse

Posted on

Tout est bon dans le cochon In November, our Quarterly Chef’s Dinner celebrates all things pig.  Especially for this event, we will be sourcing a half hog from our friends at Pure Country Pork Farms in Ephrata WA and doing our best to make use of it all. We hope that our menu will do

November 2017 Chef’s Dinner at Café Presse Read More »

Slide 1

Tout est bon dans le cochon In November, our Quarterly Chef’s Dinner celebrates all things pig.  Especially for this event, we will be sourcing a half hog from our friends at Pure Country Pork Farms in Ephrata WA and doing our best to make use of it all. We hope that our menu will do

Tagged , | Leave a Comment
Stuff

New on the menu at Le Pichet, late March 2017

Posted on

Now on the menu for both lunch and dinner: Millas gascons au confit de porc, salade de cresson et oignons verts Pan roasted cornmeal porridge cake with ground pork and pork confit, with grilled mushroom velouté and watercress-spring onion salad

New on the menu at Le Pichet, late March 2017 Read More »

Slide 1

Now on the menu for both lunch and dinner: Millas gascons au confit de porc, salade de cresson et oignons verts Pan roasted cornmeal porridge cake with ground pork and pork confit, with grilled mushroom velouté and watercress-spring onion salad

Tagged , , , | Leave a Comment
Stuff

New to the menu at Le Pichet

Posted on

Pork liver terrine served with warm Yukon potato salad with shallots, fines herbes, diced cornichons and grain mustard vinaigrette. Sign me up with a glass of Beaujolais!

New to the menu at Le Pichet Read More »

Slide 1

Pork liver terrine served with warm Yukon potato salad with shallots, fines herbes, diced cornichons and grain mustard vinaigrette. Sign me up with a glass of Beaujolais!

Tagged , , , | Leave a Comment
Stuff

Making Presskopf for Alsace Dinner

Posted on

Here at Cafe Presse, we are busily making preparations for the upcoming Alsace Dinner on Tuesday November 29th, 2016.  One of the traditional dishes we are making is Presskopf,  an Alsatian take on pig’s head terrine. Here are a few photos of the process.

Making Presskopf for Alsace Dinner Read More »

Slide 1

Here at Cafe Presse, we are busily making preparations for the upcoming Alsace Dinner on Tuesday November 29th, 2016.  One of the traditional dishes we are making is Presskopf,  an Alsatian take on pig’s head terrine. Here are a few photos of the process.

Tagged , , | Leave a Comment
Cafe Presse

Menu for November Chef’s Dinner at Café Presse

Posted on

Café Presse and Le Pichet invite you to fête Fall in Alsace Tuesday November 29, 2016 6:30pm Les hors d’œuvre Presskopf, vinaigrette with shallots and mustard, sliced baguette Mini bretzel stuffed with Munster-chive cream Filet de carpe pochée au riesling, choux et choucroute Poached carp filet, fresh cabbage, sauerkraut, apples and scallions, creamy Riesling sauce

Menu for November Chef’s Dinner at Café Presse Read More »

Café Presse and Le Pichet invite you to fête Fall in Alsace Tuesday November 29, 2016 6:30pm Les hors d’œuvre Presskopf, vinaigrette with shallots and mustard, sliced baguette Mini bretzel stuffed with Munster-chive cream Filet de carpe pochée au riesling, choux et choucroute Poached carp filet, fresh cabbage, sauerkraut, apples and scallions, creamy Riesling sauce

Tagged , , , , | Leave a Comment
Stuff

Oreilles de cochon en persillade

Posted on

A really tasty dish at restaurant Chez Canaille in Pau….pigs ears simmered until tender, cooked on the plancha until crispy, then tossed with garlic-parsley persillade.  That’s right, a whole plate of pig’s ears.

Oreilles de cochon en persillade Read More »

Slide 1

A really tasty dish at restaurant Chez Canaille in Pau….pigs ears simmered until tender, cooked on the plancha until crispy, then tossed with garlic-parsley persillade.  That’s right, a whole plate of pig’s ears.

Tagged , | Leave a Comment
Scroll to Top