Sausages

Recipes | Savory Dishes

Pork chipolatas sauteed with fava beans, fava leaves and green garlic.

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When planting fava beans for ground cover and to add nutrients to poor soil, one tends to forget that, with very little work, you may end up with a whole bunch of fava beans. One of the beauties of favas is that, not only are the beans delicious, but the leaves and flowers are edible […]

Pork chipolatas sauteed with fava beans, fava leaves and green garlic. Read More »

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When planting fava beans for ground cover and to add nutrients to poor soil, one tends to forget that, with very little work, you may end up with a whole bunch of fava beans. One of the beauties of favas is that, not only are the beans delicious, but the leaves and flowers are edible

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Cafe Presse | Events

Café Presse Valentine’s Day Take-Out Dinner!

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Our Valentine’s Day Take-out Dinner is a 4-course meal designed for Two featuring our famous WA State natural free-range whole roasted chicken!  Customize your meal with a bottle of red, white or sparkling wine.  Available for Take-Out only, to pick up at Café Presse on Sunday 2/14/21AT THE TIME YOU RESERVE between 4pm and 7:30pm.Order

Café Presse Valentine’s Day Take-Out Dinner! Read More »

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Our Valentine’s Day Take-out Dinner is a 4-course meal designed for Two featuring our famous WA State natural free-range whole roasted chicken!  Customize your meal with a bottle of red, white or sparkling wine.  Available for Take-Out only, to pick up at Café Presse on Sunday 2/14/21AT THE TIME YOU RESERVE between 4pm and 7:30pm.Order

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Stuff

Special today at Café Presse

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Special today at Café Presse:Pan roasted Toulouse-style pork sausage, served with a white bean-roasted garlic puree and a saute of sweet corn, cherry tomatoes, sweet onions, lovage leaves and Pedro Jimenez vinegar.

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Special today at Café Presse:Pan roasted Toulouse-style pork sausage, served with a white bean-roasted garlic puree and a saute of sweet corn, cherry tomatoes, sweet onions, lovage leaves and Pedro Jimenez vinegar.

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Cafe Presse

This week’s menu at Café Presse

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Sunday Supper at Café PresseOrder Ahead Only for pickup Sunday THIS WEEK ONLY FROM 3pm and 6pm Menu changes each week and is posted every Tuesday. Ordering closes at 2pm Sunday and quantities are limited so order early! Falafels Merguez Sausage, Poulet rôti and more! Click here to see the menu and order Questions? Special

This week’s menu at Café Presse Read More »

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Sunday Supper at Café PresseOrder Ahead Only for pickup Sunday THIS WEEK ONLY FROM 3pm and 6pm Menu changes each week and is posted every Tuesday. Ordering closes at 2pm Sunday and quantities are limited so order early! Falafels Merguez Sausage, Poulet rôti and more! Click here to see the menu and order Questions? Special

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Stuff

Saturday Night at Le Pichet

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Saturday Night take out meals from Le Pichet included your choice of grilled chipolata sausages or broiled sockeye salmon with grilled Yakima asparagus and a baked casserole with smashed Yukon potatoes, onions, leeks, thyme and Parmesan cheese. Miam Miam Of course, these photos were taken before we had to stop serving because of the 5pm

Saturday Night at Le Pichet Read More »

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Saturday Night take out meals from Le Pichet included your choice of grilled chipolata sausages or broiled sockeye salmon with grilled Yakima asparagus and a baked casserole with smashed Yukon potatoes, onions, leeks, thyme and Parmesan cheese. Miam Miam Of course, these photos were taken before we had to stop serving because of the 5pm

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Events | Le Pichet

Le Pichet Saturday Dinner Menu for this week!

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Now offering pre-order Take-Out Dinner Every Saturday from 3:30pm to 6:30pm Menu changes every week and will be posted each Tuesday. This week featuring Sockeye salmon, Chipolata sausages, charcuterie, fromage, desserts and more!Click here to see the full menu and place your order Ordering closes at 2pm Saturday and availability is limited, so place your

Le Pichet Saturday Dinner Menu for this week! Read More »

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Now offering pre-order Take-Out Dinner Every Saturday from 3:30pm to 6:30pm Menu changes every week and will be posted each Tuesday. This week featuring Sockeye salmon, Chipolata sausages, charcuterie, fromage, desserts and more!Click here to see the full menu and place your order Ordering closes at 2pm Saturday and availability is limited, so place your

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Stuff

New to the menu at Le Pichet

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Just added to the menu at Le Pichet: Alsatian pork-smoked lard sausage, with frisée, pickled golden beets, tarragon, hazelnuts, Meyer lemon vinaigrette and zest

New to the menu at Le Pichet Read More »

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Just added to the menu at Le Pichet: Alsatian pork-smoked lard sausage, with frisée, pickled golden beets, tarragon, hazelnuts, Meyer lemon vinaigrette and zest

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Stuff

Makin’ Merguez

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Fair warning:  we are making merguez sausage for the Fete de la Coupe du Monde at Cafe Presse on Monday June 16, 2014.  That’s right, “merguez en baguette” will be one of the special dishes that we feature at this event, which takes place during the first game for the team USA at the 2014

Makin’ Merguez Read More »

Fair warning:  we are making merguez sausage for the Fete de la Coupe du Monde at Cafe Presse on Monday June 16, 2014.  That’s right, “merguez en baguette” will be one of the special dishes that we feature at this event, which takes place during the first game for the team USA at the 2014

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Stuff

Sausage Making Workshop photos

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Yesterday’s Sausage Making Workshop was a ton of fun with the added bonus that we all got to eat a lot of great sausages after the work was finished.  Here are a few photos of the event.  And if you are interested in being on the mailing list for upcoming classes, please email me at

Sausage Making Workshop photos Read More »

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Yesterday’s Sausage Making Workshop was a ton of fun with the added bonus that we all got to eat a lot of great sausages after the work was finished.  Here are a few photos of the event.  And if you are interested in being on the mailing list for upcoming classes, please email me at

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Cooking Classes

May 2014 Cooking Class: Sausage Making Workshop

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What:  “Sausage Making Workshop” Cooking Class presented by Chef Jim Drohman (each session limited to 16 students) When: Two different sessions of this class will be offered: Wednesday May 14, 2014, from 6:00 to 9:00pm or Sunday May 18, 2014, from 1 to 4:00pm Location:  the Kitchen at Mallet, 2700 4th Ave S. Suite C,

May 2014 Cooking Class: Sausage Making Workshop Read More »

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What:  “Sausage Making Workshop” Cooking Class presented by Chef Jim Drohman (each session limited to 16 students) When: Two different sessions of this class will be offered: Wednesday May 14, 2014, from 6:00 to 9:00pm or Sunday May 18, 2014, from 1 to 4:00pm Location:  the Kitchen at Mallet, 2700 4th Ave S. Suite C,

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