pork

Charcuterie

Smoked garlic sausage

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This sausage was a big hit at a recent book signing event for Patricia Wells at Café Presse.  For this lunch time event, we simmered thick slices of this sausage with rich chicken stock,  white cabbage and a finish of chopped chives for a hearty cold weather dish.  So many guests asked for the recipe […]

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This sausage was a big hit at a recent book signing event for Patricia Wells at Café Presse.  For this lunch time event, we simmered thick slices of this sausage with rich chicken stock,  white cabbage and a finish of chopped chives for a hearty cold weather dish.  So many guests asked for the recipe

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Cafe Presse

New Menu at Cafe Presse

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The 2013 Fall menu started today at Cafe Presse.  That means favorites like Onion Soup and Oysters on the half shell and Axoa are back for the cold months, along with new dishes developed by Cafe Presse chef de cuisine Dre Neeley. Check out these photos and then take  a look at the entire menu.

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The 2013 Fall menu started today at Cafe Presse.  That means favorites like Onion Soup and Oysters on the half shell and Axoa are back for the cold months, along with new dishes developed by Cafe Presse chef de cuisine Dre Neeley. Check out these photos and then take  a look at the entire menu.

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Cafe Presse

July 2013 Corner Table Menu at Cafe Presse

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What: Family-style dinner at Cafe Presse When: Tuesday July 30, 2013 6:30pm Where: The back room at Cafe Presse The menu for the June Corner Table is complete!  The next Corner Table dinner at Cafe Presse is scheduled for Tuesday July 30, 2013 at 6:30pm.  Space is limited and by reservation only so call today

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What: Family-style dinner at Cafe Presse When: Tuesday July 30, 2013 6:30pm Where: The back room at Cafe Presse The menu for the June Corner Table is complete!  The next Corner Table dinner at Cafe Presse is scheduled for Tuesday July 30, 2013 at 6:30pm.  Space is limited and by reservation only so call today

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Le Pichet

Spring dishes new to the menu at Le Pichet

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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!

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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!

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Cafe Presse

April 2013 Corner Table Menu

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What: Family-style dinner at Cafe Presse When: Tuesday April 30, 2013 6:30pm Where: The back room at Cafe Presse The menu for the March Corner Table is complete!  The next Corner Table dinner at Cafe Presse is scheduled for Tuesday April 30, 2013 at 6:30pm.  Space is limited and by reservation only so call today

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What: Family-style dinner at Cafe Presse When: Tuesday April 30, 2013 6:30pm Where: The back room at Cafe Presse The menu for the March Corner Table is complete!  The next Corner Table dinner at Cafe Presse is scheduled for Tuesday April 30, 2013 at 6:30pm.  Space is limited and by reservation only so call today

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Cafe Presse

New Menu Day at Cafe Presse

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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:

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Slide 1

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:

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Le Pichet

Spring dishes at Le Pichet

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It’s springtime at Le Pichet!  Chef de cuisine Jack Spiess added new dishes to the menu on Thursday, March 21 that reflect the changing season and the new offerings from the farmers with whom we work.  Here’s hoping that these photos will put you in the mood for spring sunshine as well.

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Slide 1

It’s springtime at Le Pichet!  Chef de cuisine Jack Spiess added new dishes to the menu on Thursday, March 21 that reflect the changing season and the new offerings from the farmers with whom we work.  Here’s hoping that these photos will put you in the mood for spring sunshine as well.

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Food in the News

GM Foods in the Spotlight

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Its not easy being GM Two recent articles, one featured on National Public Radio, and the second on New York Times Op-Ed page, both look at the trials and tribulations of the approval process for  new GM products. In his piece for NPR, Dan Charles looks at the different motives behind the development of so-called

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Slide 1

Its not easy being GM Two recent articles, one featured on National Public Radio, and the second on New York Times Op-Ed page, both look at the trials and tribulations of the approval process for  new GM products. In his piece for NPR, Dan Charles looks at the different motives behind the development of so-called

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Stuff

Smoked pork for your Valentine

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Interesting tidbit I noticed while reading through a book called Bêtes a Manger, by Colette Mechin.   The book is an ethnological study of the way that French people kill, butcher and eat meat. Apparently, Valentine’s Day has not always been a day dedicated to amorous love in all parts of France.  According to the author,

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Interesting tidbit I noticed while reading through a book called Bêtes a Manger, by Colette Mechin.   The book is an ethnological study of the way that French people kill, butcher and eat meat. Apparently, Valentine’s Day has not always been a day dedicated to amorous love in all parts of France.  According to the author,

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