I am so excited that I was chosen by SKKY vodka as one of a few mixologist to create signature Sex in the City 2 Cocktails! Two of my cockails for the US premier were chosen: (see below) The Park Avenue Princess, inspired by Charlotte and the Mr Manhatttan inspired by the sexy Mr. Big . These cocktails are fun and simple to make at home and evoke the personality of each of the characters! (Three of my cocktails were choosen for Internatinal promotions.)

What is also exciting is that I have been traveling in Dubai and Abu Dhabi this past year and can’t wait to re-live my trips again – the movie is set in the seductive Middle East! So tonight I head out to get a  sneak a peek at the much anticipated Sex and the City 2, and attend the  the hottest party in the northwest this week! The party starts at Palomino in Bellevue with Chat with Women. I was lucky enought to snag a ticket to this sold out event  (there is a waiting list now, darn!) – we’ll be having great drinks, snacks, swag and then off to  preview the movie.

Here are the official SKYY – Sex and the City 2 cocktails so strap on your stilettos and whip up a cool one this holiday weekend!

PS : you can see the cocktails on CBS too!

Here are the cocktails that I developed:

Park Avenue Princess

Created by Kathy Casey, Kathy Casey Food Studios^® – Liquid Kitchen™

Strutting her way down Fifth and Madison, a classically styled Park Avenue Princess is easy to love and impossible to ignore.  Bubbly with just a hint of the dramatic, this drink is refreshing, with a dash of the bold and unexpected matched only by its lovely Sex and The City™ inspiration.

1.5 oz. SKYY Infusions Grape
3 oz. 7UP or diet 7UP
0.25 oz. Fresh Lemon Juice
0.25 oz. Red Wine

Squeeze and drop half a lemon into a cocktail shaker. Add SKYY Infusions Grape and 7Up with ice and stir. Strain into a tall Collins glass with fresh ice, and float red wine over top of drink.

Mr. Manhattan

Created by Kathy Casey, Kathy Casey Food Studios® – Liquid Kitchen™

At the center of a love/hate relationship that’s impossible to resist, no man makes or breaks a woman’s SKYYline like the always-dapper Mr. Manhattan.  A not-so-classic elixir that keeps our girl on her toes, this drink is big enough to handle any black tie affair.3

2 oz. SKYY Infusions Cherry
0.5 oz. Wild Turkey 101 Bourbon
0.75 oz. Cola

Combine SKYY Infusions Cherry Vodka, Wild Turkey Bourbon and Cola in a cocktail shaker with ice and stir.  Pour into a double rocks glass and garnish with a maraschino cherry.

Here are some more fabulous cocktails from the movie created by fellow mixologists:

Glamour Gal

Created by Adam Wilson of Beretta San Francisco

A classic cocktail with a sweet and colorful twist, the Glamour Gal is a girl’s best friend.  Always uniquely dressed for the occasion and decked out from head to toe, she makes an entrance like only a true New York fashion maven can.

2 oz. SKYY Vodka
0.5 oz. Fresh Lemon Juice
0.5 oz. Fresh Lime Juice
0.5 oz. Simple Syrup or 1 tsp. sugar
Drop of Crème de cassis

Rim a crystallized Swarovski martini glass with Crème de cassis and sugar*. Combine all ingredients in a cocktail shaker with ice.  Shake vigorously and strain into the martini glass.  Finish the cocktail with a drop of Crème de cassis on top.

*To rim the martini glass, first dip rim of glass in a shallow dish filled with Crème de cassis and immediately place rim in another shallow dish with sugar, rotating the glass to ensure the whole rim is covered.

Blonde Ambition

Created by Adam Wilson of Beretta San Francisco

The Blonde Ambition is dripping with an unparalleled allure so bold and sexy, you’ll refuse to settle for anything less.  With an untouchable blend of sensuous pineapple, orange and chocolate, just one sip will stay with you all night long.

2 oz. SKYY Infusions Pineapple
1 oz. Fresh Lime Juice
0.75 oz. Triple Sec
0.75 oz. Crème de Cacao

Combine all ingredients in a cocktail shaker with ice.  Shake vigorously and strain into martini glass.  Garnish with a lime wedge.

Red Over Heels

Created by Natalie Bovis-Nelsen, The Liquid Muse

With a set of killer stilettos ready to take on any challenge in life and love, you’ll be Red Over Heels in an instant with this smart cocktail in hand.  Showcasing a blend of spicy ginger and tart lemon, with just a dash of sweet honey, the Red Over Heels will leave you head over heels and litigating for more.

2 oz. SKYY Infusions Ginger
1 oz. Honey Syrup*
0.75 oz. Fresh Lemon Juice

Combine all ingredients in a cocktail shaker with ice.   Shake vigorously and strain into a chilled martini glass.  Lay lemon peel twirl across the rim of the glass with cocktail pick.

*To create Honey Syrup, combine 0.5 oz. water with 0.5 oz. honey.

I recently shared my 10 great and easy summer entertaining tips (broken up into two parts) on Food Network Canada! These tips include a variety of things including planning a picnic, cocktail mixing 101, how to make a very simple herb splash, and how to vamp up shortcake!

You can find these tips in Part I and Part II.

City Confidant partnered with me to share delicious appetizer recipes and a fun cocktail perfect for summer entertaining. Want to know more about me including what’s on my bucket list? Check out our exclusive interview here.

For the recipes, continue reading here.

Join Food Alliance for a special evening with Dr. Temple Grandin, noted livestock expert, animal welfare advocate, and best-selling author.

Mindful Mouths Seattle with Dr. Temple Grandin
Revolutionizing the Livestock Industry

June 18, 2010, 5:00pm – 9:00pm
Museum of History and Industry (MOHAI)
Seattle, Washington

For more information about the event, click here.

WHAT: A group of chefs will each prepare a 140 pound heritage breed hog from head to toe in this friendly competition for a cause. Guests and professional judges will determine a winner based on presentation, utilization and overall best flavor. The winner will be crowned the “Prince of Porc”. In addition, five selected winemakers will showcase their wines. COCHON 555 is a tribute to heritage and heirloom breeds, chefs and winemakers.

LOCATION: Bell Harbor International Conference Center. 2211 Alaskan Way, Pier 66 Seattle, WA 98121

WHEN: Sunday May 23rd, 5:00 p.m.
VIP Reception 3:30 p.m.

WHY: To promote heritage pigs and breed diversity in local and national communities. A portion of the proceeds will benefit the Neighborhood Farmers Market Alliance.

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Guest of the event will experience the chef creations during a 2.5 hour stand-up reception. Chef stations will alternate with winemaker tables. Guests should not arrive late for this event.

FIVE CHEFS:
JOHN SUNDSTROM, Lark
ADAM STEVENSON, Earth & Ocean
ANTHONY HUBBARD, Chow Foods
CHESTER GERL, Matt’s in the Market
TAMARA MURPHY, Brasa Restaurant

FIVE WINES:
McCrea Cellars
Long Shadows Wineries
Buty Winery
Fidelitas Wines
Elk Cove Vineyards

VIP WINES: (reserve tasting)
Long Shadows Wineries
Syncline
Cordon Selections
Elk Cove Vineyards

Resident Butcher:
RYAN FARR – 4505 Meats San Francisco

Special Guest Chef:
Gabriel Claycamp – The Swinery

VIP EXPERIENCE: Start early with an oyster tasting and special selection of reserve wines. Enjoy artisan cheeses from DeLaurenti while sipping on savory cocktails by Daniel Hyatt of Alembic SF and craft brews from Pike Brewing Company. Guests can meat and greet with the chefs, winemakers and judges of COCHON 555.

MAIN FLOOR: Guests will witness a whole pig butcher demonstration by Ryan Farr while consuming over 750lbs of swine, great wines and brews. A whole roasted pig and swine infused desserts by Xocolatl de David will precede the award ceremony. The after party sponsored by the American Lamb Board will be held at Earth & Ocean and will feature a handful of surprises. This is a full day of new and old relationships, great chefs, swine, wine and we look forward to sharing it with you.

—

HOW: The cost is $125 per person and is open to the public. For tickets or more information visit http://www.cochon555.com. Advance ticket purchase required. Stay the night! W Seattle is the Official Hotel Sponsor of COCHON555 and special room rates can be found on the website.

Details are listed on FaceBook. Click on the link, under event image -> Invite your friends. http://tinyurl.com/porky555

Another Queen Bee has made her home in Ballard! We’ve been busy as bees getting our apiary ready for our very own hive from Corky Luster and his  Ballard Bee Company. Our new hive resides behind Dish D’lish and Kathy Casey Food Studios in our garden area!

Our back garden/parking lot is home to wild fennel, apricots, figs, a variety of herbs, currants and berries as well as apples, grapes even kiwis. We have a ton of fruits, flowers, and herbs growing back there!  Most of which ends up in our specialty jams for Dish D’lish Ballard – and all of it has great pollen and nectar, which are tasty treats for our honey bees.

The Ballard Bee Company has hives all around the Ballard neighborhood. If you live in the ‘hood – chances are many of the bees you see this summer hovering around your fruits and flowers will be headed back to any one of the hives Corky  has stationed here around the neighborhood. Here’s a quick YouTube video of our hive instillation!

A vibrant bee population means direct methods of pollination, thriving bees, healthy plants and of course, SUPER-YUMMY honey. Currently, we sell Ballard Bee Honey at Dish D’lish and also have it available online. It has a lovely deep, rich flavor that’s very tasty drizzled over local cheese or shaken in a summer cocktail! You can taste hints of the blackberries, fennel and other local treats his bees have been feasting on.

We can’t wait to have our own honey to create Dish D’Lish organic sustainable products with…. Tay Berry Creamed Honey, Apricot Honey Chutney, Strawberry Lavender Honey Jam….. yum!

We’ve also been shaking up some exciting Bee Happy for Summer cocktail recipes.  Bee Happy Sunny Sangria made with crisp white wine, local honey, juicy summer stone fruits and Tuaca, one of my favorite liquors! (It adds the perfect rich vanilla and orange note to the sangria!). Summer Berry Basil Fling is another perfect sipper for a sunny day: Purity Vodka, honeyed strawberries, a touch of Chambord berry liqueur, fresh lemon, soda bubbles and an herbalicious twist with the addition of fresh basil makes this a go-to favorite for your next patio party.

And there just may be an impromptu “Bee Happy for Summer” celebration.  So keep your eyes on Twitter: @KathyCaseyChef and Facebook for our up-coming bee-themed event!

Beeeee happy summer sips are on the way! – Kathy

Bee Happy Summer Sangria
Refreshing and light for summertime sipping; Italian Tuaca liqueur adds a deep vanilla and orange flavor note.

Makes about 6 servings

1 bottle (750 ml) dry white wine, such as Covey Run’s Fumé Blanc
1/3 cup Tuaca
2 – 3 Tbsp. local orBallard Bee Company honey
1 lemon, thinly sliced
1 cup cut up stone fruits such as peaches, nectarines, apricots, and plums
Pinch of grated nutmeg

In a large pitcher, stir wine, Tuaca and honey together until honey is dissolved. Add the fruit and stir, crushing some of the fruit. Cover and refrigerate overnight or for at least 4 hours to let the flavors marry. Serve over ice, including some of the fruit in each serving. Garnish with a light dusting of grated nutmeg over each drink.

Recipe ©2010 Kathy Casey Food Studios^® – Liquid Kitchen™

Summer Berry Basil Fling
Fresh basil lends a fun herbalicious’ness to the classic combination of strawberries and lemonade. Chambord’s deep, rich,  black raspberry flavor adds an even sexier berry flavor and soda water introduces a lively sparkle.

Makes 1 drink

1 – 2 large sprigs fresh basil
2  heaping Tbsp. Honey Strawberries with juice (recipe follows)
1 1/2 ounces Purity Vodka
1/2 ounce Chambord
1 ounce fresh lemon juice
3 – 4 ounces chilled soda water

Garnish: Fresh strawberry and a small basil leaf

In a cocktail shaker, press the basil and strawberries together with a muddler to release the basil’s flavor. Fill the shaker with ice. Measure in the vodka, liqueur, and lemon juice. Cap and shake vigorously. Pour into a large glass, top with soda water, and stir. Garnish with a strawberry and basil leaf.

Honey Strawberries
Makes enough for about 6 drinks

1 pint fresh strawberries, stemmed and thinly sliced
1/4 cup local or Ballard Bee Company honey

Mix the ingredients and let sit for 15 minutes before using.

Recipe ©2010 Kathy Casey Food Studios^® – Liquid Kitchen™

Rosmary Bee’s Knees
Makes 1 drink

1 sprig fresh rosemary
2 oz gin
1/2 ounce Honey Syrup (recipe follows)
1/2 ounce fresh lemon juice
Garnish: small sprig of rosemary and/or honeycomb.

Bend the rosemary and drop into a cocktail shaker. Measure in the gin and the Honey Syrup. Fill shake with ice, cap and shake vigorously. Strain into a martini glass. Garnish with a fresh sprig of rosemary and a tiny piece of honey comb.

Honey Syrup
Makes 1 cup

1/2 cup local or Ballard Bee Company honey
1/2 cup warm water

Mix ingredients together until combined. Refrigerate for up to 2 weeks.

Recipe ©2010 Kathy Casey Food Studios^® – Liquid Kitchen™

Sunny Day Bourbon Punch for a Crowd
Makes 10 to 12 servings

20 whole cloves
1 small orange
12 very large sprigs fresh mint
3 tea bags black tea
3 cups boiling water
1 cup ice water
1 cup fresh orange juice
1/2 cup fresh lemon juice
1 cup pineapple juice
1/3 cup local honey
3/4 cup Maker’s Mark Bourbon
Garnish: fresh mint sprigs

Poke the cloves into the orange, then cut it into 3 slices. Put the orange slices, mint, and tea bags in a heatproof pitcher or bowl. Add the boiling water, let steep for 1 hour, then remove the tea bags.

Add the ice water, juices, and honey and bourbon. Stir until the honey is dissolved, then chill until ready to serve. Serve over lots of ice or crushed ice in old-fashioued glass or punch mugs. Garnish with fresh mint.

Recipe ©2010 Kathy Casey Food Studios^® – Liquid Kitchen™

Grilled Nectarine Bruschetta with Local Cheese & Honey
Makes 12 pieces

1 loaf of rustic artisan bread or baguette
3 Tbsp. extra-virgin olive oil
Kosher or sea salt
Freshly ground black pepper
1 large local ripe but firm nectarine or 2 small peaches
6 ounces local cheese, such as Beecher’s reserve, cut into 12 pieces/slices
2 Tbsp. local or Ballard Bee Company honey
Toasted hazelnuts, crushed
Garnish: fresh thyme, rosemary or micro greens

Preheat the grill to a medium-high heat.

If using a large, “fat” loaf, cut with a serrated knife into six 1/2-inch slices, then slice each piece in half crosswise, making 12 pieces. If using a baguette-style loaf, cut twelve 1/2-inch slices from the loaf. Save any remaining bread for another use or double recipe.) Brush both sides of bread lightly with the olive oil, sprinkle with salt and grill on each side until lightly marked. Top with cheese and set aside.

Cut nectarine into quarters and cut our core. Cut each quarter into 3 wedges. Put nectarine in a bowl and drizzle with olive oil. Season with salt and pepper. Grill nectarine on each side till nicely marked.

Finish crostini with a piece of grilled nectarine, drizzle with honey and sprinkle with hazelnuts. Garnish with a small piece of thyme.

Recipe ©2010 Kathy Casey Food Studios^®

Take some time this Mother’s Day to spend an afternoon with your favorite princess and throw a Princess Tea party! I came across this adorable book and had to try some things out!  Author Janeen A. Sherman has given some pointers for the perfect Princess Tea party this May and there are some super cute recipes provided below from the Fairy Princess Tea Chapter, the book also has great little crafts to make, such as how to make fairy-tale books and magic mirrors!

Little girls are crazy about princesses!  With Princess Tea, party-planning parents of their own little princesses can pull together nine different enchanting tea parties. Vibrant color photos provide inspiration, and brief instructions make simple crafts, decorations, and dainty edibles easy for anyone to accomplish.

From Lotus Princess Tea to Cowgirl Princess Tea, each themed party is paired with recipes for tea, snacks, and dessert.  Fairy Princesses can make their own magic wands, while Underwater Princesses feast on Buttered Sea Shells.  Princess Tea is full of fun, fresh, and festive ideas to help grandmothers, mothers, and friends spend quality time with their little girls to plan, create and host magical birthday, holiday, or any day parties that a little princess will never forget.

Janeen gave me some great tips for your Mother’s Day Tea this May: “First thing to consider when planning a mother/daughter tea party in May (which is the perfect time for such an occasion,) is to keep it simple and appropriate for the venue.  Depending on the age of your daughter and time, you can make the living/dining room or the porch festive simply by cutting a few branches of cherry or apple blossoms, placing them in vases for ambiance. OR you might want to make it elaborate with hand crafted flowers with bows and ribbons.  In either case, bring out your prettiest plates, cups and saucers and pick up some pretty pink napkins to make the party a special one.”

Little Princes can also have a wonderful time with Mom and Sister! Janeen has both a son and a daughter, “Both have often had tea around the coffee table in our living room as kids growing up.  I might add that as grown up’s they have also continued the ritual of tea in the afternoon… my grandmother is smiling down at them I’m sure.”

Photo by Sheri Giblin, from Princess Tea

Magical Fairy-Dusted Brownies
Makes about 4 dozen 2 1/2-inch brownies

1 cup (2 sticks) unsalted butter
2 cups granulated sugar
1/4 cup unsweetened cocoa powder
4 eggs
1 tablespoon pure vanilla extract
1 1/2 cups flour
1 teaspoon salt
Confectioners’ sugar for dusting

Preheat the oven to 375 degrees F. Generously grease and flour an 11-by17-inch jelly-roll pan. In a small saucepan over low heat, melt the butter and stir in the sugar and cocoa powder until dissolved. Remove from the heat and let cool, about 10 minutes. Working with a wooden spoon and a mixing bowl, beat the eggs with the vanilla. Beat in the butter-cocoa mixture. Sift the flour together with the salt and stir into the batter until just blended. Pour into the prepared pan and spread out evenly. Bake until the top is dull looking and a toothpick barely comes out clean, 20 to 25 minutes. Remove from the oven, dust with confectioners’ sugar, and let cool on a rack. Cut into squares when cool and dust with confectioners’ sugar again just before serving.
© Janeen A. Sarlin, Princess Tea: Parties and Treats for Little Girls, Chronicle Books (2009)

Angel Wing Turkey Croissants
Makes 6 sandwiches

Pick up fresh croissants at the bakery or supermarket. To Create an angel, you’ll cut eh finished turkey-filled croissants in half to form wings on a plate and use the Airy Egg Salad Cream Puffs (recipe follows) for the bodies.

6 croissants
About ½ cup mayonnaise
or soft butter
6-8 slices roast turkey – cut to fit the croissants
6 green lettuce leafs – cut to fit the croissants
6 Airy Egg-Salad Cream Puffs (recipe follows)
6 cherry tomatoes
12 small sweet pickles

Cut each croissant in half horizontally, spread a thin layer of mayonnaise inside, add the turkey and lettuce, and replace the croissant top to make the sandwich. Cut the sandwich in half across the middle. Arrange the halves in wing fashion on individual plates. Place and egg-salad cream puff between the wings to form the body. Add a cherry tomato on top for a head and 2 sweet pickles for legs to form an angel.
© Janeen A. Sarlin, Princess Tea: Parties and Treats for Little Girls, Chronicle Books (2009)

Airy Egg-Salad Cream Puffs
Makes about 2 ½ cups egg salad

You can make your own cream puffs (there is a recipe in Janeen’s book),  use pre-made cream puffs from the bakery or substitute for small soft rolls

8 eggs, preferably organic
sea salt
freshly ground black pepper
½ teaspoon Dijon mustard
About 3 tablespoons mayonnaise
1 stalk celery, peeled and minced (optional)
2 scallions, minced (optional)
1 tablespoon chopped fresh parsley (optional)

Place the eggs in a large pot with enough cold water to cover them by 2 inches. Cover the pot and bring to a boil over high heat. Boil for only 1 minute. Turn off the heat and let the eggs stand in the hot water for 10 minutes. Drain hot water off, and immediately run cold water over the eggs to stop the cooking process. Crack the shells of the eggs on the side of the pot. Let the eggs stand in the cold water until they are cool enough to handle, 10-15 minutes. Carefully peel off the shells. Chop the eggs, transfer them to a mixing bowl, and season with sal and pepper. In a small bowl, stir the mustard into the mayonnaise until well blended. Add just enough of the mayonnaise mixture to the eggs to bind them. Stir in the celery, scallions, and parsley (if using). Taste and adjust the seasonings. Cover with plastic wrap and refrigerate until assembly. Remove the tops of the cream puffs or small rolls, spoon 3 or 4 tablespoonfuls of the egg salad into the bottoms and replace the tops.
© Janeen A. Sarlin, Princess Tea: Parties and Treats for Little Girls, Chronicle Books (2009)

Talented Seattle Chef Lisa Nakamura will take the helm of award-winning Christina’s restaurant on Orcas Island formerly owned for over 2 decades by NW Icon, Chef Christina Orchid. The new restaurant is now named Allium on Orcas.

In the 80’s Christina’s quickly became a destination restaurant on Orcas Island, a two hour ferry ride north of Seattle. It was known as the go-to restaurant for anyone visiting Orcas Island.

New owner, Chef Nakamura describes Allium’s menu as drawing upon classic French technique with exotic flavor profiles, reflecting her experience gained overseas. The menu will change frequently, to keep in stride with the growing season while concentrating on the bounty of simple, fresh Pacific Northwest flavors.

The expected grand opening is slated for Memorial Day weekend.