Espresso Vivace Roasteria
901 E. Denny Way
Seattle, WA 98122
Tel. 206.860.5869

And especially in Seattle, if only because there's actually a company called Seattle's Best Coffee, but also because coffee is programmed into the DNA of every true Seatte-ite.

But if you want to steer away from "Best," and look for really, really great Coffee, you can't go wrong with Espresso Vivace Roasteria.

This is serious coffee, served by seriously professional baristas.

And over the years they've built a fanatical following. Nestled in Seattle's Capital Hill neighborhood, I trudged down Broadway on a chilly fall morning to re-visit this paragon of caffeine.

And I wasn't disappointed. As I neared the intersection at Denny's, I could already see the line snaking out the door and onto the stoop.

But the line didn't last long, with a handful of baristas efficiently churning out latte after latte, each one adorned with Vivace's signature artwork. With beans roasted onsite, it's how coffee is meant to be enjoyed.

It's pretty safe to say: Espresso Vivace Roasteria is truly Seattle's best coffee.

:: More Fat Stuff ::
The route 43, 49, 60 and 9 buses run near Espresso Vivace Roasteria.

David Schomer, founder of Espresso Vivace Roasteria, is also an acknowledged expert and thought leader in the field and publishes a host of articles.

Other retail locations, including sidewalk bars.

What others are saying

Espresso Vivace Roasteria
901 E. Denny Way
Seattle, WA 98122
Tel. 206.860.5869

:: Fat Details ::

When:
Friday, Nov 16, 10a-7p
Saturday, Nov 17, 10a-5p
Sunday, Nov 18, 12p-5p

Friday, Nov 30, 10a-7p
Saturday, Dec 1, 10a-5p
Sunday, Dec 2, 12p-5p

Where:
171 Saw Mill River Rd. S, Hawthorne, NY on Rte 9A in Westchester County (near the All Westchester Saw Mill Multiplex Cinema).

Remember to park in the All Westchester Saw Mill Multiplex Cinema parking lot, it's the quickest way to get your coveted spot in line, plus you won't need to wait for a parking spot in the Henckels lot.

As always, show up early.

More Questions? Call Henckels at 914-747-0300, press 7

If you show up on the wrong date due to a 2005 or 2006 posting, please don't show them a printout from this website: it makes you look bad (because you can't read) and it makes me look bad (because I have readers who can't read... if that makes sense).

And apparently some of you were mean to the manager that turned you away last year (because, after all, you did show up on the wrong dates), so be nice to him this year.

Again, visit this link for 2007 info

It's that time of year again: the JA Henckels Annual Warehouse Sale in Hawthorne, NY (Westchester County).

For more Fat Tips, check out the 2005 and 2004 JA Henckels Warehouse Sale postings; you'll find more tips on getting the most out of your shopping experience.

If you show up on the wrong date due to a 2005 or 2006 posting, please don't show them a printout from this website: it makes you look bad (because you can't read) and it makes me look bad (because I have readers who can't read... if that makes sense).

And apparently some of you were mean to the manager that turned you away last year (because, after all, you did show up on the wrong dates), so be nice to him this year.

Again, visit this link for 2007 info

The JA Henckels Annual Warehouse sale is right around the corner... just in time to scoop up some world-class cutlery at deep discount prices for that special someone on your holiday gift list.

4. Be patient -- The line will be long but efficient, and the staff is friendly.

The winner(s): Mary Sue and Susan.

Now, Super Chef Blog wants your input on who should be the first female executive chef.

Cast your vote today, the polling ends on April 29th (winner will be announced May 2nd).

The list is quite comprehensive -- not to mention attractive -- but feel free to nominate your own favorite.

You can choose from the regular staple of well-known chefs -- Wolfgang Puck, Daniel Boulud-- or choose your own. Personally, we'd like to see some true American home cooking hit the menu for one of these state dinners. Alton Brown or any of the folks over at America's Test Kitchen (that Bridget Lancaster gal really makes us purr) would give those visiting members of the lucky sperm club an unforgettable taste of American cuisine.

We're glad to see the Super Chef Blog taking the lead on this. Just yesterday, flying to JFK from Hannover, Germany on Air France, I stumbled across an article in the International Herald Tribune, "White House Letter: First lady cleans house in 2nd-term East Wing" (I know I know, I was reading a New York Times publication AND flying a French airline... don't ask).

"[The party is proceeding without an executive chef]... although hundreds of applications for the job have come in as part of an all-points search. If the past is a guide, the talent pool is hotel rather than celebrity chefs, who make far more than the government salaries at the White House.

'I haven't seen Bobby Flay's resume' said a White House official, referring to the owner of the restaurants Mesa Grill and Bolo in New York and a star of the television show 'Iron Chef America.'"

Maybe now that Super Chef Blog is waving the flag, hopefully that will change... with your help of course. But hurry, voting ends on February 28th.

With only 10 minutes of manual labor (something we avoid like an e-coli outbreak around here) and one hour of lovingly simmering a whole chicken, you'll have a rich broth for soups, sauces and other recipes that call for chicken broth or stock. Plus, you'll end up with soft tasty chicken meat for your other recipes.

You'll find tips on turbo-charging your broth at the end of this recipe.
:: :: :: ::

Does tasty chicken stock need to be a chore? Few other words strike fear into the hearts of newbie and veteran home cooks alike than the dreaded instruction "add chicken stock".

Sure, you could spend some of your hard-earned Fat Cat Cash to buy some of that canned stuff, but... yuck. Or you could make some, but who has the time?

This really simple chicken broth has the depth of flavor of chicken stock, and is a lot easier to make.

First of all, if there’s one thing we avoid here in the Fat Cat Kitchen, it’s work. We believe cooking should be fun... and cheap. That’s another reason we don’t buy canned chicken stock – it’s way too expensive – and besides, slurp for slurp it simply doesn’t taste as good as this really simple chicken broth recipe.

First Some Background: Chicken Stock 101
A quick search for chicken stock recipes illustrates the heavy muscle required to make homemade stock:

1. Hack up chicken parts
2. Add carrots, celery and onions (sometimes sautéed, sometimes not)
3. Add a tied bundle of fresh herbs (Huh? A tied bundle?)
4. Simmer for 3-6 hours, periodically skimming the fat that rises to the surface

No wonder people avoid making their own homemade chicken stock:

Well, here's some good news: all you really need to do is...

1. Throw a whole chicken into 2 quarts of water, along with carrots, celery, onions and a head of garlic, all chopped into really big chunks, and hey, toss in 2 bay leaves and some black peppercorns for good measure.
2. Bring to a boil.
3. Walk away for 1 hour (well, it's never good to leave a stove untended, but you get the picture: poke your head into the kitchen once and a while and make sure your bird is gently simmering away).
4. Strain through a fine sieve.

This simple method will give you a rich, tasty chicken broth. Will it be as rich as those 6 hour stock jobbies with the hacked chicken parts?

Nope. But it WILL be better than anything you’ll ever buy in the store.

And you want to know another secret? You can even get rid of the veggies and just boil the chicken with a couple of bay leaves, and you'll have a first-rate chicken broth that can confidently stand up to any store bought stock.

Recipe: Really Simple Chicken Broth

Fat Hardware:
8 quart stockpot
Your trusty chef's knife
Cutting board
Fine sieve
Container to pour broth into, such as a large mixing bowl
Tongs to turn your bird over at 30 mins

Fat Ingredients:
2-1/2 qts water
1 whole 5 lb chicken
2 medium carrots
2 medium celery
2 medium onions
1 head of garlic
3 shallots (optional)
Fresh parsley
5 black peppercorns

1. Give your favorite yard bird a nice washing inside and out. We prefer Dines Farm birds, but Bell & Evans is our favorite supermarket chicken.
2. Chop the veggies into large chunks and cut the head of garlic in half.
3. Throw everything into the pot and cover with 2-1/2 qts of water.
4. Once your bird reaches a boil, turn it down to a gentle simmer.
5. Simmer for 30 mins. Turn chicken over. Simmer another 30 mins.
6. Remove chicken and put in your large container (the chicken will ooze some broth, you don't want to lose this)
7. Remove chicken from container and strain broth thru a fine sieve.
8. Before putting your broth in the fridge overnight, cool it down in a sink icebath, or drop frozen water bottles into the container.
9. Next day, scrape away the fat will hardens on top. Freeze in ice cube trays, freezer bags, or keep in fridge for 3 days.

:: Fat Tips ::
Do NOT dice, mince, peel or do anything fancy with your veggies. Remember, you're going for poultry flavor, not veggie flavor, so keep your chunks BIG (plus you'll save time).

And leave the skins on the head of garlic, the onions and shallots! This seems odd, but it will add more flavor to your stock and give it a darker, golden color. (thanks to Suzanne Brown for the tip)

Oh, and no need to wash your celery or carrots, unless of course they're dirty.

If there is a farmer's market near you, try to by a free range, organic chicken. I use Dines Farm de-ranged chicken, and it gives me a dark broth with lots of fat after a night in the fridge.

And speaking of fat (our favorite topic around here), when you scrape the solidified fat off your broth, save it in a plastic container. You can use it later on when you need to saute something.

Don’t stir your broth and don't allow it to boil for too long, the fat will churn in on itself… that's not good.

After the chicken cools, transfer to a cutting board and pick clean. Use in soups, salads or sandwiches.

When straining the broth, squeeze all the juice from the veggies with the back of a spoon or ladle.

Kazu Japanese Seafood Restaurant
17 E. Hartsdale Ave.
Hartsdale, NY 10530
Westchester County
914-682-6688 (tel. & fax)
:: :: :: ::

With 36 seats, plus 6 at the sushi bar, Kazu is a small sushi restaurant and is located conveniently near the "Four Corners" in Hartsdale, NY. But what Kazu lacks in size, it more than makes up for in customer service and quality sushi.

The sushi deluxe was mouthwatering, and our thirst was slaked with the obligatory Sapporo beer. The chopsticks are nice, the wood decorated ones, not those throw away toothpicks some restaurants try to pass off as an eating utensil.

And it was busy on a Friday night, which is a good sign (raw fish + high turnover = good news).

A couple of other neat Kazu features: you can join the Kazu Fan Club, and there is a children's party package. (Gee, we missed out: when I was a strapping young kitten, my mom took us to Micky-D's...). Tons of pictures adorn the walls and give the restaurant a homey feel.

:: More Fat Stuff ::
Parking can be a bit tight, you'll need to grab one of the lots right off Hartsdale Ave, and feed the meters to boot. But it's worth it.

Overall, you'll find friendly waitresses, delicious sushi (that's served warm, a nice touch), and clean restrooms... always a necessity for us germ-phobic Fat Cats.

Kazu Japanese Seafood Restaurant
17 E. Hartsdale Ave.
Hartsdale, NY 10530
Westchester County
914-682-6688 (tel. & fax)
Map

If you show up on the wrong date due to a 2005 or 2006 posting, please don't show them a printout from this website: it makes you look bad (because you can't read) and it makes me look bad (because I have readers who can't read... if that makes sense).

And apparently some of you were mean to the manager that turned you away last year (because, after all, you did show up on the wrong dates), so be nice to him this year.

Again, visit this link for 2007 info

There's nothing quite like preserving the capital your hard-earned trust fund. The JA Henckels Annual Warehouse sale is a great way to keep your trust fund cash intact: you'll find all your favorite, gleaming cutlery at 50%+ off the retail price.

4. Congratulate yourself -- you just saved a ton of money. And you purchased some of the finest cutlery available.

Sometimes in the kitchen I feel like Al Pacino in the Godfather 3: Just when I think I've plowed through every recipe in The Best Recipe, Cook's Illustrated pulls me back in with a New Best Recipe. Dammit.

But we can't sing the praises of those good folks at Cook's Illustrated enough, and the New Best Recipe wins our undying love by including the newest recipes that America's Test Kitchen has tested and compiled since publishing The Best Recipe 5 years ago.

More About The New Best Recipe
The first thing you'll notice is the size: this thing is so heavy you could beat even the toughest chicken breast into pan frying submission.

And it's packed with 1,000 recipes -- including the original 500 in the first The Best Recipe. And the new "appetizers" section is a nice addition. When we have guests over to sample the latest Fat Cat Kitchen Concoctions, we like to keep the chit-chat to a minimum with a nice spread of pre-dinner goodies (not to mention a frosty homebrew).

New York City Appearance by Christopher Kimball
On November 8th Christopher Kimball was in the Lincoln Center Barnes & Noble in New York City to give a roomful of eager home cooks the scoop on the latest Best Recipe cookbook.

He started with background info on America's Test Kitchen (an actual test kitchen located inside a warehouse in Brookline, MA; 22 full-time cooks), Cook's Illustrated Magazine, and the mission of Cook's Illustrated: to produce simple, fail-proof recipes that you can easily make at home.

After exhaustive testing in the Kitchen and sending the final recipe to 1,000 magazine subscribers for a definitive home cooking test, Cook's Illustrated arrives at the "best recipe"... and a ton of offshoot cookbooks.

Here are some of his comments during the Q&A session:

Seasoning -- when possible, keep tasting your food as your cooking. That way you can adjust seasonings as you go. And if you're adding fresh ingredients like parsley, add them near the end.

Kosher Cookbook -- maybe in the future, but they have a 2 year backlog on publishing their current cookbooks.

Substituting Vegetable Stock for Chicken Stock -- it's tough to find a good commercial veggie stock, and a homemade one is a chore to make; that's why they always use chicken stock. By the way, chicken stock is easy to make, avoid the store bought stuff.

Cook's Country -- a new magazine that focuses on country-style cooking. The format is more colorful and lively... though I find Cook's Illustrated Magazine lively enough.

Reader Tips -- they're all submitted by actual readers and whittled down by an editor. This is one of my favorite features of Cook's Illustrated Magazine.

Stuffing a Turkey -- don't do it my fellow Fat Cat's, don't do it. For safety reasons you need to bring the stuffing to 160, and by that time you'll dry out your bird.

Kitchen Disasters -- they received over 900 submission for kitchen disasters, proving that people love to share horror stories.

:: More Fat Stuff ::
If you don't subscribe to Cook's Illustrated Magazine, you can get a free trial issue. Do it today, it's the best investment you can make to improve your cooking.

Same thing with the Cook's Country free trial.

And check out Christopher Kimball's upcoming appearances.

Call 518-239-4206 or 239-8203.

The turkeys will be delivered to Lipton's Supermarket in Ossining, NY, on Tuesday November 23rd.

WHEN:
Monday, November 8 at 7:00 PM

WHERE:
Barnes & Noble
Lincoln Center
1972 Broadway (66th and Broadway)
New York, NY 10023

When: Saturdays, June 5 until Dec. Rain or shine, all the stands are under tents.
Hours: 8:30a - 2p
Where: Library parking lot off Maple in Hastings, NY (behind the public library) -- directions and map
Parking: Along street, feed the meters, they're hungry.
:: :: :: ::

Aristo-Cat Monica & I boarded the Swiftboat for a covert mission to the Hastings Farmers' Market. We motored down the scenic Hudson River, only to come under hostile fire from yet another Westchester County Government tax increase. The concussion from the sales tax increase actually knocked Aristo-Cat overboard, but I deftly manuevered the Swiftboat around to scoop her out of the water, hence qualifying myself to be President someday. (What a bonus!)

But as we waded ashore, it was obvious this Swiftboat expedition was worthwhile: great vendors and a fantastic selection of goodies to plunder.

Bobolink Dairy -- grass-fed cheeses and wood-fired breads. Only at the market June 19 and July 3, 17 and 31

Bombay Emerald Chutney Co. -- hot and sweet chutneys.

Dines Farm -- you can also order online or buy their all-natural pork & poultry at NY Naturals in Brooklyn. And here's an article about Dines Farm from the Journal News, including an FYI about the difference between free range and pasture raised chickens.

Grammy's Gardens -- flowers

Lena Mae Soaps -- handmade soaps.

Lenny's Bee Productions -- smoked trout, including free samples

Meredith's Bread -- pies and pastries too, some organic breads

Morgiewicz Produce

Paisley Farms

Red Jacket Orchards

Solomon's Rose -- jams and preserves

The Orchards of Concklin -- (beware of the annoying flash website... an example of neat technology run amuck.) -- fresh fruits and veggies

Warwick Valley Winery -- great wines. They also have pick-your-own peaches (mid-Aug) and apples (mid-Sept).

:: More Fat Stuff ::
Special events at the Hastings Farmers' Market.

Other Farmers' Markets in Westchester County, New York:
Bronxville Farmers' Market
Hartsdale Farmers' Market -- [Fat Cat Chef review]
Mount Vernon Farmers' Market
New Rochelle Farmers' Market
Peekskill Farmers' Market
Pleasantville Farmers' Market -- [Fat Cat Chef review]
Rye Farmers' Market
Southwest Yonker's Farmers' Market
Tarrytown Farmers' Market -- [Fat Cat Chef review]
White Plains Farmers' Market
Yonker's Farmers' Market

Westchester County Farmers' Markets from the Farmer Market Federation of New York

This is a fun-and-frolic weblog that is published by Fortune in a secure undisclosed location (ok, it's the New York City area... but that's all I'm giving you). You won't find a food blog that has more passion than BCCY.

Bread, Coffee, Chocolate... and yes, Yoga
Granted, our exercise routine here at the Fat Cat Food Fortress is comprised of moving from kitchen to barcalounger to kitchen, so we're kind of skeptical about this yoga stuff (besides, that downward dog thing sounds like part of the canine conspiracy).

However, our tails do start twitching when we talk about bread, coffee and chocolate. Our favorite beverage is coffee, and with BCCY you'll get a steady -- and useful -- dose of coffee wisdom, news and commentary.

Carbs Are Good
But Fortune doesn't stop there. Oh no. Let's move on to bread.

Now, we mock the low-carb folks (always in private, of course, we don't have the spine to mock them publicly), so it's refreshing to see someone promoting the consumption of bread... and pizza nonetheless, our favorite food group.

Take One Chocolate and Call Me Tomorrow...
And chocolate... who doesn't like chocolate? (If there are anti-chocolate freaks out there, we don't want to hear about it). Fortune is always reminding us that chocolate is actually good for you. Like someone needs to twist our paws...

Worth a Daily Visit
Overall, Bread, Coffee, Chocolate and Yoga is a frequently updated weblog that's loaded with practical info about... well, you can figure it out by now.

:: The Fat Cat Guide to Coffee Wisdom at Bread, Coffee, Chocolate and Yoga ::
Since we take our coffee serious here at the Fat Cat Coffeeshop, we scratched up some of Fortune's most useful coffee postings. These articles are a practical guide to learning about -- and enjoying -- specialty coffee.

Coffee Economics
Where your coffee dollar goes, part 1 and 2 -- you'll be surprised...

Plus, background info on the coffee crisis (tip: PDF, right-click and save to your desktop)

Coffee Pots
Everything you need to know about a french press or a vacuum pot coffee pot (more info about vac pots here and at the bottom of this posting).

Coffee Shop Talk
Do you enjoy being a pretentious dinner guest? Well, your gracious host will love to hear you talk about coffee, and banter about terms from this useful coffee tasting glossary. Your fellow dinner guests will love you too. No, really.

Iced Coffee
Discover how to make Australian iced coffee or just good old Stateside iced coffee.

In Closing:
Words of wisdom from someone who knows (that would be Fortune): "Buy fresh, whole beans from your local independent specialty roaster/retailer, coffeehouse, or bean store and grind them yourself in your own home." Amen, sister, amen.

The press release has more details (go to the homepage and click on "National News"):

"Those who wish to contribute to the memory book, "In Celebration of Julia Child: Our Memories," are encouraged to send their written remembrances, photographs, and other graphic materials to The AIWF via email to AIWF@sethney.com, or by mail to "In Celebration of Julia Child: Our Memories," The AIWF, 304 W. Liberty Street, Louisville, KY 40202. Memories may be viewed on the National News page at www.aiwf.org, and will be updated regularly.

The AIWF is planning a national event to celebrate Julia Child's life in Washington, DC, in early October. Details, including celebrations in many AIWF chapters throughout the United States, will be announced on www.aiwf.org."