Featured Partner: Coastal Kitchen

| October 21, 2014

Meet Jeremy Hardy
The man not only behind Coastal Kitchen, but the 5 Spot, Jitterbug, Atlas Foods, the Hi-Life, Mioposto and Endolyne Joe’s.

“I love that we have the opportunity to expose people to different cultures. It’s very cool.”- JH

“I love that we have the opportunity to expose people to different cultures. It’s very cool.”- JH

The Boston native fell in love with the camaraderie, gratification, speed, and urgency of the food and beverage industry while washing dishes at the age of 14. After becoming a history major, he found jobs planting trees and bartending before opening up his first restaurant in 1988, the Beeliner Diner, followed by the Coastal Kitchen in 1993.

The Rotating Menu
If you’ve lived in Seattle, you know that we have about three seasons- wet, wetter and sunny. Which is why you’ll see the menu change 3 times a year, reflecting cuisines from coastal regions. In the past, Coastal Kitchen’s menu has spanned Brazil, Sicily, the Bay of Bengal, and Southeast Asia to name a few. They rarely return to a region, but when they do, the menu is completely re-done. They’re currently on their 97th menu featuring Morocco, but keep an eye out for Hawaiian eats coming up this summer, along with their millennial (100th) menu (!!!) during the summer of 2016.


Once a region is chosen, Jeremy and his hardworking staff go through a three-month process of reading literature, researching migratory patterns, and learning more about native ingredients. After the menu has been created, the entire staff attends a tasting, offers their input, and makes changes accordingly.

Then there’s the oyster bar. Consisting of at least 7 varietals, depending on what’s available on a day-to-day basis. Coastal Kitchen also has a seasonal section on the menu that changes weekly as ingredients become available (think snap peas, berries, etc.).

If you’ve visited in the past, you’ll also notice that the walls are adorned with art that corresponds to the menu, and the potty humor changes as well… You’ll have to check that out in person. Just head over to the restroom and you’ll see what I’m talking about.

Sustainable Fishing:
Jeremy follows the Monterey Bay fishing guidelines to make sure that they select seafood that is fished or farmed in ways that have minimal impact on the environment.

oyster bar

“We make no claims to authenticity but we try our damnedest to do it right.” – JH

SS: What was your original vision for the restaurant?

JH: We wanted big flavor, vibrant food, a worldly menu. We started off with a southeast focus- the seaborne south. It wasn’t until 2004 that we really started focusing the menu on seafood.

SS: What has been your favorite region of all time?
JH: You know how you see a movie, and you think, ”That’s my favorite movie!” Then you see another, and think, “THAT’S my favorite movie.” Well that’s how I feel about the food. [Jeremy paused and thought long and hard] Okay, it would probably have to be the Amalfi coast [Italy]- because of the sea urchin.

SS: And a favorite from the current menu?
JH: From the current menu, it would have to be the Tagine D’Agneau. The lamb just falls off the bone, but the Pistache Sole Croûte comes in as a close second.

SS: Dessert?
JH: Caffe Luna paired with the chocolate torte. That one was easy!

Blunch happens seven days a week until 3pm, the oyster bar is available from 3pm- midnight, dinner from 5pm- 10pm and happy hour (mon- fri) from 3pm-6pm and again from 10pm- midnight.

If you need an excuse to take your palate on a food journey, Coastal Kitchen also participates in Seattle Restaurant Week (October 19-30, 2014). Make sure you stop by if you haven’t already! For a closer look at their hours and menu, visit >> http://coastalkitchenseattle.com

Happy eating!
Sarah Samuth



Yopno Coffee Training

| October 17, 2014


The YUS Conservation Area includes three distinct regions, named for the main rivers and languages spoken – Yopno, Uruwa, and Som.  It was four years ago that we began to work with the Tree Kangaroo Conservation Program (TKCP) in developing a sustainable coffee program as part of their mission to improve the livelihoods of those who have pledged their land for conservation.  The pilot project began in Uruwa, which had the most coffee and also were furthest along in terms of management and processing know how.  Having just completed our fourth harvest with the farmers of Uruwa, we have turned our focus to Yopno.


After a delayed flight and a considerable amount of waiting, I arrived at the Teptep airstrip with Benjamin, Daniel, and six coffee pulpers.  After a brief snack we hiked to the village of Nian, where the workshops were to take place. More than 70 farmers had gathered from the surrounding villages to take part in the training.  As livelihoods coordinator for TKCP, Benjamin has a wealth of knowledge and experience teaching about quality coffee production.  Joining him was Daniel of the Coffee Industry Corporation (CIC), and Namu, a Yopno community leader, one of the first to pledge land for conservation.


Over the course of four days we covered the topics of garden management, pruning, harvesting, cherry selection, pulping, washing, fermentation, and drying.  On the final day we tasted YUS coffee (from Uruwa) together and spoke with anticipation of the day that the quality of Yopno coffee would be included.  We are setting a goal for the harvest of 2015 for the first export from Yopno to Caffe Vita.  First, the farmers must finish pruning and cleaning their gardens, organize into groups to set up their pulpers and construct solar driers, and construct a storage warehouse near the airstrip.



We spent the following few days visiting villages throughout the region, meeting with farmers and checking out their coffee gardens.  As Caffe Vita’s buyer I am filled with anticipation and excitement for the people of Yopno and their coffee.  Having witnessed the positive impact in the Uruwa region, we are looking forward to replicating the same success in Yopno.  Additionally, from a quality standpoint, the farmers of Yopno have the potential to produce some truly exquisite coffee that will be among the highest grown in the world.  Our GPS read out elevations of 2000-2400 meters above sea level at all of the farms we visited.  With massive swings in temperature between day and night, ridiculously fertile black soils, and old growth heirloom varieties of coffee, the sky is the limit.





Mornings at The Mecca – A Pound of Fries & A Pot of Coffee

| October 14, 2014

These places exist in almost every small town or city across the country. A hole in the wall, established some time toward the start of the 20thcentury, serving breakfast at odd hours and hot coffee by the cup. The Mecca Café, which opened its doors in 1929, has been a staple of Lower Queen Anne since its inception. Serving “good’ol classic diner grub that’s inexpensive, hearty and unpretentious,” the Mecca is one half watering hole and one half diner.



The café itself is long and narrow, with black-and-white checkerboard floors and a row of vinyl swivel-seats that belly up to the bar. There are low hanging lamps with sticker filled shades and a series of booths along the left side of the café. A small door adjacent to the entrance leads you to the booze, which is served in a room with walls covered in “coaster art.”


The kind of place that’s open all night, the Mecca Café serves your usual assortment of breakfast bits and hamburgers, as well as a pound of fries for $5 – which is what dragged us through its doors. Hand cut and golden brown, a pound of fries and a pot of Caffé Vita coffee were shared between two, soaking up the mistakes we’d made the night before.


The ambiance is enticing, the fries fantastic and the coffee, well, you already know how good the coffee is! So if you’re in the market for a middle-of-the-night or early morning eatery, and aren’t afraid of a little loud music, take a trip to the Mecca Café and overindulge.

Connect with the Mecca Cafe on social media: Facebook. Twitter.

The Wolves of Wolf Haven International

Caffe Vita Supports Wolf Haven International, Oct 13-31

| October 13, 2014

Did you know that it is National Wolf Awareness Week?

Here’s how you can help today through October 31:

1. Purchase one 12oz bag of the Mexico Sierra Sur de Oaxaca single origin coffee in-store or online and Caffe Vita will donate $2 to Wolf Haven International’s repopulation program, bringing the Mexican gray wolf back from the brink of extinction.

2. Tell us why you appreciate these vital animals on social media. Share your photos on Facebook, Twitter and Instagram for your chance to win two tickets to Wolf Haven’s sanctuary in Tenino, WA and a coffee package- be sure to tag Caffe Vita and Wolf Haven!

What is Wolf Haven International?

More than 14,000 visitors tour Wolf Haven each year, which sits on 82 acres of rare mounded prairie, wetlands and woodlands. While the nonprofit provides sanctuary for multiple wolf breeds, the repopulation program specifically focuses on the recovery of this endangered species, to prevent the complete eradication of the Mexican wolf. Once common from Mexico to Colorado, today there are approximately 76 of these animals left in the wild, mainly along the Arizona-New Mexico border.

 Photo Credit: Annie Musselman