Time is running out to claim your seat at the next Public Brewing School, Caffe Vita’s free class on all things coffee. We are excited to feature our latest import from Papua New Guinea, a cooperatively grown coffee by native farmers who’ve pledged their land to conservation. We’ll feature this exciting coffee alongside many others, and brew with a variety of tools and techniques. This one is being held in Capitol Hill, June 1st. Email firstname.lastname@example.org to reserve your place in this month’s installment of PBS!
Mayer Sabag, owner of Madman Espresso eloquently expresses his love and passion for coffee. His approach is altruistic, and realized immediately the second you taste the coffee he and his team deliver. Mayer keeps it real. Simply put, every time you stop by his cafe, you will have a good cup of coffee. You will feel the warmth and see the passion in their work. His appreciation for farm direct, single origin coffee is comforting. This entire ideology falls in line with our own, and Caffe Vita couldn’t be more pleased to be working with Mayer Sabag and his team!
Caffe Vita has teamed up with Rain City Spirits, and for good reason.
Rain City Spirits believes in challenging the status quo. They believe it is time for spirits to get back to their roots. They do this by throwing out the traditional “rules” of Vodka production, and focusing strictly on quality and keeping to a sense of place. Each step in the creation of Rain City Spirits Vodka is carefully thought out, from the finest local grain selection, using the best spring water available, to the meticulous and time consuming production methods. Check out their website and be sure to follow them on Facebook!
This time it’s personal. Time flies by, so I can’t remember the exact time frame, but I do remember my friend Brian asking me if I wanted to be on Fox’s hit show Kitchen Nightmares as they were set to visit a business in Seattle. I’m addicted to this show, so of course my answer was a solid, “Yes!!!”.
I didn’t make it onto the list of people who would get that opportunity, but remember looking forward to seeing the show that featured a local business trying to find it’s feet again. I didn’t realize at the time that Caffe Vita’s Phinney Ridge location would be the first meeting place of Yanni’s owner Peter Avgoustiou and Chef Gordon Ramsay!
They do a good job of setting up the scene. Before Chef Ramsay enters Caffe Vita he says, “Of course it’s raining, in Seattle”.
The Chef points out one of a few things we are known for in this city. The narrator continues to point out a second, “Before Chef Ramsay heads to the restaurant, owner Peter, has requested some time alone with him…and where else in Seattle, but a coffee shop.”
…and where else in Seattle, but Caffe Vita.
Check out Chef Gordon Ramsay on Fox’s Kitchen Nightmares and the full episode of Yanni’s here.
Rishi Tea offers the highest quality organic and Fair Trade Certified loose leaf teas, fresh each season and direct from tea gardens around the world. We travel thousands of miles each year to work hands-on with skilled artisans whose families have been making traditional teas and herbs for generations. Our direct relationships allow us to produce rare and exclusive teas that offer an unmatched level of freshness. Being at origin to maintain these relationships is our way of ensuring the quality and authenticity of our teas and herbs.
Our trade, travels, and study are devoted to expanding the understanding of loose leaf tea and setting the standard for quality. We are proud to offer over 200 loose leaf teas and herbs.
To learn more about Rishi Tea visit http://www.rishi-tea.com
Please click here to see our new Instagram feed. Be sure to follow and we’ll follow you right back!
Time is running out to claim your seat at the next Public Brewing School, Caffe Vita’s free class on all things coffee. We are excited to feature our latest import from Papua New Guinea, a cooperatively grown coffee by native farmers who’ve pledged their land to conservation. We’ll feature this exciting coffee alongside many others, and brew with a variety of tools and techniques. This one is being held in Capitol Hill, May 4th, 10:00 to noon. Email email@example.com to reserve your place in this month’s installment of PBS!
Join Vita and FareStart May 23rd as we help kick off a new annual celebration of the talented chefs and restaurants that support FareStart’s training programs throughout the year. FareStart’s first annual Guest Chef Spectacular will take place at the Showbox SoDo and will feature tastes from more than 40 of the area’s top restaurants, wineries, breweries and distilleries, including the talents of Vita’s own Chef Bob Prince.
Since 1988, FareStart has provided a community that transforms lives by empowering homeless and disadvantaged men, women, and families to achieve self-sufficiency through life skills, job training and employment in the food service industry. FareStart’s Guest Chef Spectacular and events like it are just a few of the ways that Vita collaborates with and supports this vital organization. Vita has partnered with FareStart’s Youth Barista Training Education Program since its inception in 2003 with YouthCare. The program provides at-risk youth, ages 16-23, with the opportunity to build a better future for themselves by increasing their ability to change their situation and engage in a supportive community. The eight-week Barista Training and Education Program provides job training and placement, life skills, employment counseling, classroom, and on-the-job training for the industry. Caffe Vita provides a very necessary ingredient, donating coffee to the training program and offering roasting education to students at our Capitol Hill roasting room.
Early bird tickets for FareStart’s Guest Chef Spectacular are $70 per person (beginning May 1, general admission tickets will be $80). VIP tickets are $125 per person and will include access to a VIP Lounge at for special pre-reception featuring exclusive tastes from local restaurants, premium wines, early admittance to the main tasting event, and a special gift bag filled with goodies from local restaurants, including Caffe Vita.
Tickets are on sale now, click here to purchase tickets before they sell out!
The January 2011 issue of Seattle Magazine features comfort food – something we all crave in this holiday season and these cold winter months – from various Seattle restaurants including a few who trust Caffé Vita to bring their customers that special comfort only a warm cup of delicious coffee can. We thought we’d follow through on this idea and ask some of our favorite restaurant partners to share a favorite comfort food recipe of theirs, with you…enjoy!
Location: 86 Pine Street (Restaurant & Bar), 1600 Post Alley (Café and Wine Bar), at the Pike Market
- 1 and 1/2 pounds of Yukon Gold potatoes, peeled, cut into 1-inch pieces
- 3 cloves garlic, peeled, thinly sliced.
- Water, as needed
- 4 tablespoons butter
- 1/2 cup heavy cream
- 2 1/2 cups grated Cantal cheese, (natural colored cheddar-type cheese)
- Sea salt
- Add potatoes and sliced garlic to sauce pan and cover with water.
- Bring contents to boil and lower to simmer; then cook until potatoes are tender.
- Drain potatoes, being careful not to lose the garlic pieces. Pass potatoes and garlic through food mill over a bowl.
- Add half of heavy cream and all of butter to saucepan and heat to foaming. Add milled potatoes to cream and butter mixture and combine with wooden spoon. The cheese and potatoes should be fully combined into a smooth, slightly stringy mixture. Serve immediately.
Much of the recipe can be done ahead of time. Peel and cut potatoes and store in water in the refrigerator. They will keep for up to two days. Grate cheese and store in a container or plastic bag. Also, have all ingredients ready when you are beginning the procedure and make sure other components of the dish are set. This potato dish is best consumed fresh and hot. Serve with roast meats, sausages, or by itself. Serves 4 to 6.
Location: 823 5th Ave. N, Seattle, WA
- 2 meaty ham shanks
- 2 quarts chicken stock
- 1 white onion, minced
- 2 quarts canned tomatoes, pureed
- 1 bunch cilantro
- 3 stalks celery, washed and finely diced
- 2 tablespoons cumin seed, toasted and ground
- 2 tablespoons coriander seed, toasted and ground
- 3 cloves garlic, minced
- 2 large cans hominy (sometimes found in the Hispanic food section), washed and drained
- 3 green onions, chopped
- juice of 1 lime
- salt and pepper to taste
- Cut stems off cilantro and chop them very fine. Reserves leaves for later in the recipe.
- In a large stock pot add shanks, stock, onions, tomatoes, cilantro stems, celery, cumin, coriander, and garlic.
- Bring to a simmer and cook until shanks are soft and stock is flavored (approx. 1 hour)
- If needed, add water to keep the liquid cover the meat.
- Remove the shanks and set aside to cool.
- When cool enough to handle, remove the meat from the bones and chop or shred into small pieces.
- Add meat, hominy, chopped cilantro leaves, and green onions and bring to a simmer.
- Cook, stirring occasionally, for about 15 minutes.
- Remove from heat and adjust seasoning with lime juice, salt, and pepper
- Serve. Optional garnishes include shredded cabbage, avocado slices, fresh cilantro, lime wedges, sour cream, and fried tortilla chips (or crispy pork rinds).
Restaurant: Steelhead Diner
Location: 95 Pine Street, Seattle, WA 98101
- 2 pounds pork butt or shoulder, medium dice
- 1 1/4 cup pinto beans, dried
- 1 1/4 cup red kidney beans, dried
- 1 1/4 cup black beans, dried
- 1 cup red pepper, medium dice
- 1 cup green pepper, medium dice
- 1 cup red onion, medium dice
- 1 cup yellow onion, medium dice
- 1 tablespoon chopped garlic
- 1 1/2 gallon water or chicken stock
- 1 cup chili sauce
- 1 cup tomato puree
- 16 oz Pike Brewing Kilt Lifter (a strong, scotch ale).
- 2 tablespoon chili spice
- 2 bay leaf
- 3 oz oil
- 1 cup tomato, medium dice
- 2 cup butternut squash, medium dice
- 1/4 cup cilantro, chopped
- 1/4 cup green onion, chopped
- 1 cup pepper jack, grated
- 1/4 cup pico de gallo, recipe follows
- 1/4 cup cilantro sour cream, recipe follows
Pico de Gallo (yield 1/2 cup):
- 1/4 cup tomato, small dice
- 2 tablespoon red onion, small dice
- 1 teaspoon serrano pepper, cut fine
- 1 teaspoon cilantro, cut fine
- 1 teaspoon lime juice
- combine all ingredients, season and chill
Cilantro Sour Cream (yield 1/4 cup):
- 1/4 cup sour cream
- 1 tablespoon chopped cilantro
- 1/2 tablespoon lime juice
- combine all ingredients, season and chill
Chili Spice (yield 1/4 cup):
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground white pepper
- 1 teaspoon ground fennel seed
- 1 tablespoon ground guagillo
- 1 tablespoon ground pasilla pepper
- 1 tablespoon ground ancho pepper
- 1/2 tablespoon oregano
- Place all of the beans in a 1 gallon non-reactive container and cover them with a double volume of water. Soak overnight.
- The next day, preheat oven to 350 degrees.
- In a mixing bowl, combine butternut squash with 1 oz of oil and salt. Place on sheet tray and roast at 350 degrees until tender. Approx. 30-40 minutes. Set aside.
- Drain beans.
- Next combine all the ingredients of your chili spice. Any spice that is unused can be stored in an airtight container in a cool, dry place for future use.
- season pork with salt.
- In a 4 gallon pot heat 2 oz oil to smoking over medium high heat. When smoking lightly, add pork and brown, adjusting heat as necessary. When brown, remove and set aside. Drain all but 1 tablespoon of rendered fat.
- Add garlic and toast. Next, add onions, peppers and bay leaf and sweat.
- Add chili sauce, tomato puree, 2 tablespoon of chili spice and beans.
- Add Kilt Lifter beer, stock, pork, and stir.
- Bring to a simmer and cook until beans are tender (roughly 2 hours), stirring occasionally with a wooden spoon ensuring you scrape the bottom of the pot.
- 15 minutes before serving preheat the broiler
- when about to serve, add the roasted squash, tomatoes, cilantro, and green onions to the pot and bring to a simmer. Adjust seasoning with salt and reserved chili spice.
- Divide chili amogst four oven safe soup cups or bowls. Top with pepper jack and place under the broiler until bubbling and golden.
- Garnish with Pico de Gallo and cilantro sour cream
Restaurant: Chelan Café
Location: 3527 Chelan Ave SW, Seattle, WA 98106
- 1 pound elbow macaroni
- 1 quart milk
- 1 stick butter
- 1/4 cup all purpose flour
- 4 cups grated Pepperjack cheese
- 2 cups cubed Velveeta cheese
- 1/2 teaspoon freshly ground black pepper
- dash cayenne pepper to taste
- cook elbow macaroni per package directions in well-salted boiling water until al dente. Drain well, set aside.
- Melt butter in a saucepan and add flour a small amount at a time cooking over low heat, stirring occasionally with a wire whisk.
- Add heated, but not boiled milk a small portion at at time until all is added and sauce is thick and smooth.
- Let cook for about 20 minutes while constantly stirring so won’t stick.
- Remove from heat, adding Velveeta and pepperjack cheeses until melted.
- Mix well and season with both peppers.
- Fold in cooked and drained macaroni and mix until pasta is well-coated with sauce.
- If desired, add 1 cup bread crumbs to top of buttered baking dish dotted with extra butter and bake until heated through in 375 degree oven for about 15 minutes. Serves 6-8 depending on entree or side dish.
- 1 lb. 2 oz. best quality bittersweet chocolate
- 7 tablespoons butter
- 16 egg yolks
- 2 cups heavy cream
- 7 egg whites
- 1/2 cup granulated sugar
- Coarsely chop the chocolate and put in a stainless bowl over water simmering in a saucepan. Melt the chocolate, stirring often.
- Remove the chocolate from the heat and whisk in the sugar and egg yolks, stirring constantly to avoid curdling the eggs. Let stand for 5 minutes.
- Whip the cream to soft peaks. Whip the egg whites to stiff peaks, adding half the sugar at the start of whipping and other half slowly as the whites come to firm peaks.
- Fold the whipped cream into the chocolate mixture. Fold in the whipped egg whites.
- Refrigerate for several hours before serving. Serve with whipped cream and cookies or toasted nuts.
- Serves 10 generously.
- 1 boneless chuck-eye roast (3.5-4 pounds) tied with kitchen twine every inch or so.
- Kosher Salt and Pepper
- 2 tablespoons of vegetable oil
- 1 onion, chopped
- 1 pound cremini or white mushrooms, quartered
- 1 pound vine ripened tomatoes, diced and roasted or 1 – 14.5 oz can roasted, diced tomato
- 3 tablespoon tomato paste
- 2 teaspoon sweet port wine
- 1/2 cup beef stock
- 2 cups dry red wine
- 1 head of garlic, peeled, and crushed
- 1 large sprig fresh thyme
- 1/4 -1/2 cup red wine
- 1 large sprig fresh rosemary
- 1/4 – 1/2 cup butter, chilled and cubed
- Pat roast dry and rub down with kosher salt and pepper.
- Preheat oven to 300 degrees. Heat oil in a Dutch oven or suitable oven safe pot. Brown roast on all sides until medium brown. Remove and set aside.
- Add onion and a splash of red wine to deglaze. Cook over medium high heat while stirring all the yummy goodness from browning the meat. Add mushrooms and tomato paste. Cook until soft and mushrooms have released their moisture.
- Add tomatoes, port, beef stock, red wine, garlic, and thyme. Return the roast to the pot along with any juices that have collected. Season with salt and pepper to taste.
- Bring to a simmer and cover. Place your pot in the oven and cook until meat falls apart when forked, approximately 2 1/2 – 3 1/2 hours. Turn the roast after about an hour of cooking.
- Let roast rest in juices 30 minutes, then remove and set aside.
- Place pot over medium heat and add 1/4 – 1/2 cup red wine and rosemary sprig. Bring sauce to simmer and cook until it starts to thicken, about 10 minutes. Stir in cubed butter one cube at a time until sauce has desired consistency. Season to taste. Remove thyme and rosemary sprigs before serving.
- Cut away kitchen twine from roast and slice against the grain. Serve with your favorite side dish, and a generous helping of sauce.
Remember when we were partying like it was 1999? Man, 11 years goes by real damn fast. While 2010 doesn’t quite roll off the tongue like 1999 does, it will play host to the Party of the Decade…and it will be the party of the damn decade.
On Thursday November 18th, Seattle Magazine will host the Party of the Decade at the Seattle Design Center. Caffé Vita will be on hand with our mobile espresso cart serving up drinks that will help fuel the party late into the night. They are rolling out the purple carpet, so make sure you come on out and grab a glass of bubbly. Award winning chefs and restaurants will be on hand with fine edibles and we hear there might be some Skee Ball available (if our cart is empty we can be found here).