Guest Chef James O'Hern

of Café Presse
Date: 
Thursday, September 12, 2019
Hours: 
5:30pm - 8:00pm
Price: 
$34.95

Bio

Café Presse Chef de Cuisine James O’Hern got his start in the world of corporate restaurants in Florida, before getting his first opportunity to work in a high-quality kitchen at Orlando’s Boat House Restaurant.  Attracted by Seattle’s fantastic farm-to-table produce, James switched coasts in 2010 and worked under chef Matt Janke at Lecosho and chef Walter Pisano at Tulio. These experiences inspired him to seek a formal culinary education at the Culinary Academy at Seattle Central College. He joined the kitchen at Le Pichet in 2014 and earned the position of Sous Chef at Café Presse in 2015.  In 2017, he was promoted to Chef de Cuisine of Café Presse.

In the kitchen, James seeks to bring together precise technique, great raw materials and respect for traditional French cooking. James believes strongly in giving back to his profession and to the community. For him, mentoring your young cooks is an integral part of his job, and he finds great satisfaction in his work with groups like Green Plate Special and FareStart. 

 

Menu

FIRST COURSE

Crevettes pochées et sa salade à la frisée et au citron glacé

Poached wild-caught gulf shrimp served on frisée lettuce, Walla Walla sweet onions, summer squash and candied lemon zest with baguette croutons and shellfish vinaigrette

Vegetarian: without prawn, with candied lemon vinaigrette

 

ENTREE

Echine de porc glacé à la moutarde, succotash d’automne

Slow-cooked pork collar glazed with sherry and Dijon mustard, served on an early fall succotash with black-eyed peas, corn, Delicata squash, peppers, collard greens and sage

Vegetarian: roasted glazed King oyster mushroom

 

DESSERT

Nectarines pochées au sirop aux feuilles de laurier

Local nectarines poached in bay syrup, with brown butter madeleine and almond ice cream

Upcoming Guest Chefs

Eden Hill Restaurant, Eden Hill Provisions
September 26, 2019
Captain Whidbey
October 3, 2019
Sawyer
October 10, 2019
Tulalip
October 17, 2019