Food & Beverage News

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Food & Beverage News

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    KOSHER COFFEE For the java-swillin' rabbi in your life, Seattle-based Caffé Luca Coffee Roasters has just done a major mitzvah. According to owner Carol Dema, requests from some of the wholesale company's local customers prompted Luca to kosher-certify its espressos, drip blends, and organic and decaf coffees for what Dema calls "a large market" of Jewish drinkers in the Seattle area. Now Luca's kawe (Yiddish for coffee)with its gesunt (robust) qualitycan keep our orthodox friends buzzing like everyone else in this caffeine-crazed Gomorrah. Mazel tov! GOLDENTOOTH On a recent Saturday aboard Holland America's mighty M.S. Amsterdam, mightily docked at Terminal 30 in SODO, Hot Dish's junior field agent (Agent FourPetit Four) experienced high-seas class transcendence without ever leaving shore. Standing shoulder to shoulder with culinary luminaries Cynthia Nims (Seattle Magazine food editor and cookbook author) and Braiden Rex-Johnson (author of of The Pike Place Market Cookbook), Agent Four nibbled daintily at crackers topped with finely-minced boiled egg, red onion, and two types of caviar (beluga and sturgeon). Our agent then moved on to Holland America's promotional slideshow (fun fact: the Seattle-based cruise line goes through 15,000 eggs a week!) and luncheon. The luscious raspberry mille feuilles was positively architectural, with crème de cassis and the sweetest, darkest berries escaping urgently from its layered puff-pastry shell, like panicked bourgeoisie fromahema sinking ship. Agent Four narrowly avoided the post-luncheon "sweep," thus positioning himself as a potential stowaway. But duty called, and our agent traded the chance to sail Caribbean-ward for a highly classified local assignment. All told, another day of successful mastication for Agent Petit Four. [cue theme song] R.I.P.: KORAKU Most restaurants do not have lines out the door at 3 o'clock in the afternoon. Koraku is not like most restaurants. Unfortunately, after 38 years, the tiny International District institution is closing, on Halloween no less. "I want to keep going here but can't," nearly 74 year-old owner Sachiko Faito said through an interpreter. "I am melancholic and sad." The restaurant's landlord wants to use the spacewhich is sandwiched between a travel service and a photo studioas an entrance to the homeless shelter upstairs. IT'S GONNA COST YA Write about food for a living? Feeling uncreative this week? Boy, has TheFoodSyndicate.com got a deal for you! The Web site, seeking to prey on procrastinating food editors, offers almost a dozen prefab culinary columns (at $15 per column) on a weekly basis. Examples: "The Saucy Dietician" ("Katherine Howdy Tate is mad about people's dining habits and isn't going to take it anymore!") and "Ethnic Eats," which this week "spins a tale about two Scots who experience an American picnic." What next on TheFoodSyndicate.com's agenda? Letters to the editor, perhaps, praising that great new food columnist, Katherine Howdy Tate? At $20 per letter? food@seattleweekly.com

     
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