It’s almost here and tickets are selling fast! Held at the beautiful Tulalip Resort Casino, this year’s Taste of Tulalip will feature over 120 wines from Washington, Oregon, California, Italy and France, paired with the Resort’s outstanding fare.
Thirsty Girl‘s Leslie Sbrocco is back to help judge the Rock-n-Roll Cooking Challenge alongside special Guest Chef Marcus Samuelsson, Chef Wayne Johnson and Mauny Kaseburg!
Make sure you mark your calendars and buy your tickets fast for Friday, November 9th and Saturday, November 10th.
So excited to judge the 3rd Annual Foster Farms Fresh Chicken Cooking Contest – Washington Regional Finals at my Food Studios on Friday, August 24th! From 4:30pm – 7:00pm, guest judges Jamie Peha, Cynthia Nims and I will be tasting the five Washington semifinalists’ dishes and choosing two winners that best represent Washington and the theme of using fresh, local ingredients with Foster Farms chickens. Those winners will then head down to the Finals at the Culinary Institute of America at Greystone to compete for the grand prize of $10,000 and a year’s supply of Foster Farms chickens!
The first lucky 10 people (Washington residents only) to send an email to firstname.lastname@example.org will be added to the exclusive guest list for this private event. Hope to see you there!
Foster Farms is inviting home, amateur and professional chefs to stir up locally-inspired cooking creativity with the call for entries for the third annual Foster Farms Fresh Chicken Cooking Contest. The grand prize winner will receive $10,000 plus a one-year supply of Foster Farms fresh chicken!
Residents of California, Oregon and Washington are encouraged to submit their favorite, original, fresh chicken recipes for consideration for a chance at the coveted grand prize. The deadline to enter is June 3.
For more info and to submit your recipe, check out their website.
The New Year has just been flying by, and so have I… from New Orleans, Chicago and the Ukraine, to Las Vegas most recently. I have been traveling everywhere, sharing my passion for great food and d’lish cocktails (all the while earning lots of flyer miles!). Here’s a quick recap of what my team and I have been up to!
Congratulations to the Fairmont Hotels!
The new year started out with a trip to New Orleans, where I attended the annual Cheers Beverage Conference. Living up to its name, it was quite the libatious celebration all around – from tastings and seminars, to celebrity mixologist parties. But most exciting was the Fairmont Hotels & Resorts winning the Cheers 2012 Best Chain Hotel Beverage Program for the FAME (Fairmont Artistic Mixology Experience) Program that we manage and helped create – from individual hotel trainings to building a master recipe manual and individual bar culture, as well as producing a nine-part online training series. We are thrilled to continue to keep FAME fresh! Congrats Fairmont!!
Dobrý Deň! (It Means “Good Day” in Ukrainian!)
Speaking of Fairmont… my next stop was Kyiv, Ukraine to train the team there on all things spirited! Senior Liquid Kitchen™ Mixologist Keith Waldbauer and I landed in snowy and COLD Kyiv (or Kiev and pronounced kEEv) where it was straight to work.
Keith testing Liquid Kitchen Fairmont cocktails!
We trained the new staff for all the new bars and restaurants, and created lots of new cocktail creations using local products. We made birch syrup out of birch juice, which was amazing in an Old-Fashioned cocktail. And can I say how much I’m in love with Monin’s Tarragon syrup? (Don’t get too excited, it’s only available in Europe for now.) It’s d’lish in a non-alcoholic drink I made with clementines and fresh sparkling lemon soda!
Our beloved Green Chartreuse was not available, so I made my own herbal liquor – it turned out delicious! Those are little bottles of 97% grain alcohol, and yes, you can ignite it!
Ingredients were sometimes hard to get, but you make do with what you have. I pulled out my chef bag of tricks here and there, and we ended up with some pretty exciting cocktails! Drinks were shaken up with our house-made Black Tea and Pomegranate Elixer, house-made herbal liquor and grapefruit spice bitters.
Ingredients were sometimes challenging – yes, I’m grating my own salt!
The Fairmont Kyiv bar staff taking a photo break – after learning how to make house-made bitters.
In between work sessions, we did have some time to check out the scenery, shops and of course bars! Yes, the crew took us out in local style and tried to out drink us with shots of Honey Pepper Vodka, chased with local unpasteurized beer – ‘til the wee hours of the morning – but we held our own!
Honey Pepper Vodka + Local Beer = Fun with the Crew!
On our excursion day, we visited some beautiful churches in Kyiv. I can still hear the bells ringing.
They like faces on their foods too… LOL! Not sure why, but I got in a LOT of trouble at a store for taking this photo of sliced meat with funny faces! And the cream puffs were cute, too!
I found a little time to zip out to the store where it was fun to see all the local dried fish and pickled goodies. Of course, I was in heaven because I love all things pickled. The whole, pickled tomatoes were amazing!
Local dried fish and pickled everything in Kyiv.
There sure were a lot (and I mean a LOT) of potatoes, pickles beets, and cabbage… so I was inspired to create the Kyiv Martini! It featured local vodka (which, by the way, is fantastic and has a very complex character) shaken with a slice of fresh beet and served in a glass lined with a piece of fresh, shaved cucumber, then garnished with my homemade beet-pickled onions. I’d like one right now, please!
My Kyiv Martini!
We also visited a really cool local restaurant called Puzata Hata, where we had succulent dumplings and other local specialties, served to us at stations by cute Ukrainian ladies. You can eat your fill and drink local beer for under $10 a person!
I have to say, Ukrainian people are some of the most welcoming and friendly people we have ever worked with. But after lots of hard work getting the crew ready to open all the Fairmont Bars, and eating my fill of borsch, potato, and cabbage dumplings, it was time to go home. I was really craving Asian food and some good ol’ American home cooking. Luckily for me, as soon as I landed back in Seattle, my husband John had whipped up my favorite Slow Cooked Pot Roast with Half a Bottle of Wine and 20 Cloves of Garlic and fluffy mashed potatoes – thank you, honey! Yum! Then at work the next day, my Food Studios crew welcomed me back with pho (Vietnamese noodle soup). What a great way to come home! But stay tuned, as there might be a chance I’ll be going back this summer, when it’s sure to be a bit warmer…
Then it was off to Las Vegas…
…to be one of the celebrity judges for the Speed Rack – Las Vegas event! Founded by two faboo LUPEC – NY members Lynnette Marrero and Ivy Mix, their event promotes female bartenders from coast-to-coast in a speedy and engaging round-robin style tournament, with proceeds going straight to fight breast cancer. It was fast-paced action and these ladies know how to shake up a storm right before the annual VIBE Conference!
Charlotte Voisey, Tony Abou-Ganim and me getting ready to judge!
Speed Rack competitors hard at work, and judges judging!
After Speed Rack, it was on to the VIBE (Very Important Beverage Executives) Conference, held in conjunction with the Nightclub and Bar Show. VIBE is an amazing event and I am thrilled to participate every year with Monin. For the opening night I showcased my Spiced Islands Rum Punch crafted with Solerno blood orange liqueur, Sailor Jerry Rum, Monin Almond and Cinnamon Syrups, fresh pineapple and lime juices, all topped with an Angostura Foam. And, of course, I love my bling, so it had a light dusting of 24K gold on top.
The next day, associate Cameo McRoberts and I presented a seminar on non-alcoholic trends, where we discussed house-made sodas like cucumber, ginger, and lemongrass – as well as small indulgent treats like mini drinking caramels, and the love of carbonation and super fizz! Account Manager Heather Jones and new Liquid Kitchen Associate Dänny Ronen shook up beverages like mad, for a packed house. It was all fun but I was ready to come home!
After a long trip to Vegas, it was time to leave…before the lizards came! Heather, look out!
Next Stops: Orlando… Napa Valley at the CIA Flavor Summit and Los Angeles
Stay tuned for more tasty travels! Make sure you follow me on Twitter for all the fun pix and details!
Serious Sippin’ with the Liquid Kitchen
Filming of the third season of Kathy Casey’s Liquid Kitchen™ will soon be under way this spring! Here’s a sneak peak of one of my drinks that I’ll be sharing this season: The Ultimate Gin & Tonic. Martin Miller gin, a touch of fresh lime juice, and Housemade Tonic Bitters, all topped off with DRY Blood Orange Soda and a pouf of Cucumber Foam. A light dusting of micro-planed lime finishes it off! Are you thirsty now?? Well in the meantime, check out this episode and make yourself a Citrus 75.
And if you’re looking to expand your home bar, make sure you stop by my online store for all your libatious needs, from my Liquid Kitchen 6-piece bar kit essentials, Golden Era Bitters, and 5130 Honey to Dish D’Lish® Cocktailor Mixers and more!
Tasty & Libatious Reads – and Cooking up a New Cookbook
Wow! I think I can seriously say there may be deviled eggs coming out my ears! That’s right, I’m in the final throes of testing recipes for my 10th book – it is due out next year, and is all about deviled eggs. I am super excited about this book, so stay tuned! In the meantime, I’m thrilled to announce that my cocktail and appetizer book Sips & Apps is finally available in digital form for the Amazon Kindle!
For those of you that live in my neck of the woods, be sure to check out the beautiful new Sip Northwest Magazine – its pages are full of wonderful libations and tipples from all around the Pacific Northwest! Here’s a sneak peak of my featured column for this season’s issue, including local mixologists’ recipes for beer-inspired cocktails. You can also pick up a complimentary copy at my Dish D’Lish cafés at the Sea-Tac International Airport.
Cook Up Some Fun!
I was thrilled when, a couple of years ago, I was asked to submit a lemonade drink for Alex’s Lemonade Stand Foundation, a really cool charity. After I submitted my drink, I had a phone call with Paramount Citrus (the sponsor) which came about because they loved my drink. They probably thought I was nuts the way I was going on and on about my love of citrus. Those of you that have known me for years already know of my zesty lemon habit! From passing on birthday cake for a scrumptious lemon meringue pie to loving a pop of citrus zest in just about everything, I just adore all things citrus! With spring here, I thought I would share a delicious, bright-tasting side dish, Lemony Herbed Orzo. This sassy side is perfect as an accompaniment to grilled fish or roasted chicken, and paired with first-of-the-season fresh asparagus. Fresh lemon juice and zest add a zingy flavor pop.
Lemony Herbed Orzo
Makes 6 servings
12 ounces dry orzo pasta (2 cups)
2 tablespoons butter, salted
1 tablespoon extra-virgin olive oil
1 tablespoon very finely minced shallots
1/2 cup very coarsely chopped Italian parsley leaves
1/4 cup thinly sliced chives
1 tablespoon chopped fresh basil or tarragon
3 tablespoons fresh-squeezed Paramount Citrus Lemon juice
1 tablespoon finely minced lemon zest (see my tip on how to make zest below*)
3/4 teaspoon kosher salt
ground black pepper
1/3 cup finely grated parmesan cheese
Bring 3 quarts of water to a boil in a large pot over medium-high heat. Stir in orzo and cook for approximately 6 – 8 minutes, stirring often, until just al dente or per package instructions. Immediately drain well (do not rinse), then place orzo in a heat-proof bowl. Stir in butter, olive oil, shallots and herbs to coat well. Then stir in lemon juice, zest, seasonings and cheese. Serve immediately.
*Citrus Zest adds such a lovely flavor pop to any dish.
To make lemon or other citrus zest: Zest is the outer peel of the fruit – with no white pith attached. You can remove the zest from the fruit with a fine zesting tool that makes long, very thin, pretty strands. Or you can peel off the zest with an ordinary potato peeler, being sure not to get any white pith, and then finely cut the zest in very, very thin long strips or mince it. You can also grate it off. For this method, I like to use a microplane.
It’s almost that time of year again where I head for the beach! Not for tanning…but to go clamming! My team and I will once again be heading down to Ocean Shores to host and judge the Annual Razor Clam Festival, a Saturday full of family fun and great eats! There’ll be activities all day, as well as craft booths to visit. You can also sample all the competing chowders entered in the Clam Chowder Cook-Off! It’ll be a clam-tastic day – don’t forget to get your clam licenses and gear ahead of time for the day’s clam dig. Hope to see some of my Northwest friends there!
It’s a $10,000 prize, people!! Get your aprons ready, your creative juices flowing, and fire up that stove!!
The 3rd Annual Foster Farms Fresh Chicken Cooking Competition is well underway! Foster Farms is inviting all California, Oregon, and Washington professional and home chefs to submit their tried and true chicken recipes. Submitted recipes should include local ingredients that pair well with Foster Farms Chicken (check out the past years winners and finalists’ recipes for ideas). The ultimate grand prize is $10,000 and a year’s worth of Foster Farms chicken! Make sure you turn in your recipes soon as the deadline to submit your recipe is June 3rd!
Get the bar ready and show us how to make your version of an Old Fashioned cocktail! Tales of the Cocktail is one of the biggest imbibing events of the year for both spirits industry professionals and cocktail lovers. This year holds no exception, as it will be their 10th year anniversary! Industry professionals can submit their winning recipe for their creative take on the Old Fashioned. First prize winner will receive $1,250 cash and be the “Official Cocktail” of Tales of the Cocktail! Get shakin’, as the deadline to submit your “aged” cocktail is March 25th!
So, I hope you have enjoyed my travel stories, work shenanigans, and recipe testing tales. Until next time, please join me every weekend on Dishing with Kathy Casey on KOMO News Radio, and check out my companion blog with all the corresponding recipes and tips. Don’t forget to tweet with me @KathyCaseyChef! I’m always excited to chat about what’s new and tasty! -Kathy
Towards the end of March, I am always thinking about the beach… not to tan, but to go clamming! Every year I head down to Ocean Shores (about a 4 hour drive from Seattle) to host their annual Razor Clam Festival! This year will be my fourth time hosting this clam-tastic celebration and each year, my team and I have had an amazing great time.
The weekend starts with an all-you-can-eat Fireman’s Pancake Breakfast served by the Ocean Shores Firefighters — all for $5! (And yes, they are cute!)
Throughout the entire day, there’ll be lots to keep you and the family entertained. From live music and lots of clam chowder to taste as well as an auction of decorated clam shovels and tubes (sometimes called clam “guns”) as well as beer & Bloody Mary bars. Of course, there’s also the Clam Chowder Cook-Off Competition which my team and I will be judging.
My crew and I doing the “Official” Razor Clam Festival Dance…eating all that chowder makes us silly!
If you like to dig your razor clams, check out the Washington Department of Fish & Wildlife website for more info on this year’s dig…and don’t forget your clam license and essentials!
Once you’ve reached your razor clam limits, it’s time to clean your clams. If you need a demo don’t fret as my friend Scott Surdyke and I share some of our cleaning tips in this video. Then it’s time to start cooking and one of my favorite ways of cooking this bi-valve is in a recipe that Scott and I created together. I’ve shared our recipe for our Clam-tastic Razor Clam Fritters dipped in my Rock-the-World Tartar Sauce below.
Think clear skies, pack warm and head on over to Ocean Shores for a clam’tastic time! –Kathy
Scott & Kathy’s CLAM-TASTIC Razor Clam Fritters Makes 24 – 26 fritters
3 cups chopped/diced razor clams
3 cups Krusteaz Buttermilk Pancake Mix with buttermilk
1/2 cup cornmeal
1 1/2 tsp baking powder
1/4 tsp lemon pepper
1 Tbsp minced lemon zest
2 tsp sea salt or kosher salt
Fresh-ground pepper to taste
1 Tbsp minced garlic
3/4 cup clam nectar (or reserved clam juice)
1/4 cup Northwest amber beer, flat
2 eggs, whisked
1/2 cup minced celery
3/4 cup fresh corn kernels
6 scallions/green onions, thinly sliced
1/2 cup chopped orange or red bell pepper (about 1/2 pepper)
Crisco shortening for frying
Lemon wedges for garnish/squeezing
Kathy Casey’s Ultimate Rock-the-World Tartar Sauce (recipe follows)
Drain the clams and save any juice for use in recipe.
In a large bowl combine the Krusteaz, corn meal, baking powder, lemon pepper, zest, salt and pepper. Stir in the garlic, clam nectar/juice, beer and eggs to combine.
Then fold in the celery, corn, green onions, bell pepper and drained clams.
Heat 2-inches of Crisco in a large cast iron skilled till hot – about 375 degrees. Scoop out fritters a few at time – I use a 1/4 cup measure – they should be kind of spread out and not too thick. Fry on first side till golden and then flip over. Continue frying till golden and cooked through. Drain on paper towels. Cook fritters in batches being sure oil stays hot. Keep fritters warm in a 300 degree oven on a rack if needed – but they are best served right away – the fritter cook will just have to keep cooking! Serve with Rock the World Tartar Sauce and fresh lemons.
Recipe by Scott Surdyke and Kathy Casey
Kathy’s Rock-The-World Tartar Sauce Makes 2 cups
1 1/2 cups mayonnaise
1/4 cup finely chopped dill pickle or dill pickle relish
2 Tbsps drained capers, chopped
1 green onion, very thinly sliced
1 1/2 tsp Dijon mustard
1/2 tsp Tabasco sauce
2 Tbsps chopped parsley
1/4 tsp celery seed
2 Tbsps fresh lemon juice
1/2 tsp granulated garlic
1/2 tsp salt
1/4 tsp black pepper
Chocolate lovers, make you mark your calendar! The 5th Annual Chocolate on the Beach Festival is set for February 24th – 26th in Seabrook, a fun beach town on the Washington coast! Lots of fun for the entire family from bake sales to specialty chocolate vendors and crafts. KOMO News Radio’s Art Sanders will even be judging a chocolate recipe contest, yum! Filled with chocolatey goodness, this weekend event will be d’lish! For more information, check out their website.
PAMA Pomegranate Liqueur announced the launch of the Best Home Bar Star Contest! They are looking for a cocktail enthusiast to create a killer cocktail that is balanced and delicious.
Grand prize is a trip for two to the Food & Wine Classic in Aspen in June 2012 with $2,000 spending money and the opportunity for their recipe to be presented in front of thousands of attendees at the Grand Tasting Tent. Their recipe will also be featured on PAMA’s website. Wow!
The contest runs until February 29 and submissions need to include a recipe and photo of their original drink creation. Here is the judging criteria:
-Unique use of PAMA
-Appropriateness of the cocktail name
When the weather gets chilly and the sky turns grey, sunny winter citrus can be just the thing to help brighten the season!
With cold weather, comes cold and flu season. What a wonderful coincidence, then, that oranges are in season at the same time! They happen to be an excellent source of vitamin C, which helps support your immune system. Did you also know that they act as an antihistamine? It’s true! Battle those stuffed-up sinuses with as many oranges, clementines and mandarins as you can grab, peel and eat!
I love Cuties! They are sweet, easy to peel and seedless. And have you seen those cute commercials this year on TV? Cuties is also running some super fun contests – check them out at http://cutieskids.com/contests/.
Add orange zest to your biscuit or shortcake recipe and then layer in slices for a citrusy shortcake. A smear of lemon curd would be tasty to add too!
Peeled and segmented mandarins, clementines and oranges make a perfect any-time snack, but they’re more versatile than that. Cooked into hot dishes, blended up in a breakfast smoothie, layered in sweet shortcake or incorporated into a salad dressing, citrus brings a deliciously tart sweetness to the table!
My Clementine Salad with Fennel, Feta and Honey Citrus Dressing
In my Clementine Salad with Fennel, Feta and Honey Citrus Dressing, clementines are sliced into the salad and blended whole into the zesty dressing. Perfect for healthy eating!
For a quick and easy appetizer, combine diced clementines with tomatoes, calamata olives, minced red onion and fresh basil to top my d’lish Cuties Bruschetta with Goat Cheese. Great for on-the-fly entertaining!
And check out my Candied Clementines – a 14-day process I learned in Italy years ago! They are amazing to serve with cheese, cut up on ice cream or pound cake or just nibbled on!
So peel up some winter citrus and say hello to some sunshine! -Kathy
Cuties Salad with Fennel, Feta and Honey Citrus Dressing
This salad is great as a starter, or as an entrée topped with grilled chicken or shrimp. When in season, a scattering of pomegranate seeds is a festive addition.
Makes 4 entrée servings or 6–8 starter servings
1 large or 2 small fennel bulbs, trimmed
6 Cuties Clementines
6 cups spring mixed greens (about 5 oz.)
Honey Citrus Dressing (recipe follows)
3/4 cup crumbled feta cheese
Finely shave fennel with a sharp knife or mandolin, and keep crisp in ice water for 10 minutes. Spin dry before using. Peel and cut Cuties Clementines, trim away all white pith, then cut fruit into 1/4-inch-thick slices. Set fruit aside.
Toss greens and fennel with 1/2 cup of dressing to coat nicely. Serve salad on a large platter or divide among individual plates. Top with sliced Cuties and sprinkle with feta. Drizzle with a little extra dressing if desired.
Honey Citrus Dressing Makes 2 cups
2 Cuties Clementines, peeled and segmented
1/2 cup cider vinegar
2 Tbsps minced shallots
1 1/2 tsp Dijon mustard
1 1/2 tsp kosher salt
2 Tbsps honey, like my Liquid Kitchen™ “5130” Honey
Freshly ground black pepper
1 cup olive oil
Combine all ingredients in a blender (I love my Vitamix!) and blend until smooth. Keep refrigerated for up to 1 week.
Recipe by Kathy Casey Food Studios®
Cuties Bruschetta with Goat Cheese
The flavors of mandarin, calamata olives and fresh basil with the creaminess of goat cheese all play off each other nicely in this easy entertaining appetizer.
Makes 20 pieces
1 artisanal baguette
Extra-virgin olive oil for drizzling
Kosher salt, as needed
4 Cuties Clementines
2 Tbsps extra-virgin olive oil
3/4 cup chopped vine-ripe tomatoes
1/4 cup chopped fresh basil
2 Tbsps minced red onion
1 1/2 tsp finely minced garlic
1/4 cup chopped pitted calamata olives
Pinch of red pepper flakes
4 oz chèvre-style fresh goat cheese
Preheat oven to 400 degrees F.
Cut baguette into 1/4-inch slices — you want about 20 nice-sized pieces. Lay out on a baking sheet. Lightly brush or drizzle bread with olive oil then sprinkle lightly with kosher salt. Bake for about 5–7 minutes, or until toasty. Let crostini cool.
Meanwhile, peel Cuties and dice 1/4 to 1/3-inch. In a medium bowl, toss Cuties with 2 tablespoons olive oil, tomatoes, basil, onion, garlic, olives, and pepper flakes. Set aside.
To serve: Smear each piece of crostini with a heaping teaspoon of goat cheese. Place on a platter and immediately divide the Cuties mixture between the crostini (drain off any excess juice).
Note: Top crostini right before serving so they do not get soft.