Amazon

Get Bitter!

From their long and storied history as snake oils and Bitters: A Spirited History of a Classic Cure-All
medical panacea to their modern-day indispensability  behind the bar of any good cocktail program, bitters have been there through the cocktail’s rise in popularity, fall during Prohibition and re-emergence as a key part of today’s thoughtfully-crafted cocktail. Bitters: A Spirited History of a Classic Cure-All by accomplished author Brad Thomas Parsons ushers the reader through the ups and downs of this flavorful favorite. This ultimate guide to the emerging, versatile world of bitters as a cocktail staple is sure to be an enduring resource for bartenders for years to come.

Continue reading on Amazon’s Al Dente Blog.

Posted by Kathy Casey on September 27th, 2011  |  Add Comment |  Posted in Amazon, Books to Cook, Cocktails, Foodie News, Lifestyle, Recent Posts

Dishing with Kathy Casey: The Summer Newsletter

I’m shaking it up again — Season 2 of Kathy Casey’s Liquid Kitchen
I am so excited to have just completed shooting the second season of my cocktail show Kathy Casey’s Liquid Kitchen with Small Screen Network! Keep your eye out for these tasty cocktail episodes, which air every Tuesday!

Envy

A sneak peek at my Envy cocktail!

If you’ve seen my recent tweets then you saw some of the inside scoop while in mid-filming. This season is full of great cocktail recipes from inspired classics to fun & inventive cocktails, including a DIY raspberry syrup that I use in a Clover Thyme Club as well as a Whole Fruit Strawberry Daiquiri and a Cherry Chocolate Bourbon Spirited Milkshake! To kick-off the first season, I invited world-renowned mixologist Charlotte Voisey to show us how to make her Port of Mischief Punch. Special episodes also include a fun trip to Eastern Washington and Oregon where I demystify the maraschino cherry and take you on a tour of how they’re made from orchard to jar. I hope you will tune in weekly for some Liquid Kitchen inspiration. Cheers!

Imbibing Books!
If you’re a cocktail enthusiast, then check out these must-have new books! Food & Wine just published their Food & Wine: Cocktails 2011 and is available now. I penned the vodka chapter which is loaded with recipes from myself as well as guest mixologists Anu Apte from the Seattle’s Rob Roy and H. Joseph Ehrmann of San Francisco’s Elixir.  Some of my faves for summer include my Tea’Thyme and Pineapple Pico cocktails.

Food_Wine

Spirit Industry icon Gary Regan recently published his Annual Manual for Bartenders, 2011. After careful research and testing, “Gaz” picked his top 101 mixologists recipes!  It’s an amazing book for any mixologist or budding bartender – I’m honored to have my Bollywood cocktail recipe included. If you love cocktails, make sure to sign up for Gaz’s Ardent Spirit newsletter – it’s one of my faves!

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More Cocktails at the Manhattan Cocktail Classic
In May, I traveled to New York and imbibed with some of the best mixologists, bartenders and cocktail enthusiasts at the Manhattan Cocktail Classic! Along with famed mixologists Charlotte Voisey and Jamie Boudreau, we led an informative and interesting seminar called “Three Mixologists, Three Cocktails, Three Ways or Cocktail Menage a Trois!” We each took three classic cocktails and put our special spin to them. You can see a video of our demonstrations on Small Screen Network.

IACP—International Association of  Culinary Professionals
This past June my Culinary Associate Heather Jones and I  traveled south to Austin, Texas for this annual conference. This is a worldwide industry event inviting culinary experts from all areas (chefs, restaurateurs, photographers, etc.) to come together, attend seminars and dish out tasty offerings. This year I led a specialty seminar called “Better to be Bitter.” People loved the hands-on a tasting and learning just what bitters are as well as how to use them… it really is better to be bitter!

The IACP cookbook awards are always a must attend event. I am so excited for chef pal Lisa Dupar whose cookbook Fried Chicken & Champagne won Best First Book – a great honor! Congrats Lisa!

After a week of seminars by legends like Shirley Corriher (making her famous lighter-than-air biscuits and teaching us all about baking science) to some fine Texas cuisine demos by luminary Chef Stephan Pyles, it was time to check out Austin’s food trailers (trucks) with chef gal friends Danielle Custer and Lisa Dupar.

Armadillo

My new friend, a Texas Armadillo!

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Lisa Dupar and Danielle Custer checking out the East Side King Food during our Austin food trailer foray!

Local_Yolk

The Local Yolk food trailer … so cute!

The temperature was HOT for these NW gals … but we trekked on to taste quite a few of the city’s best street grub.

Gourdough’s was my fave — and the naughtiest! Giant doughnuts topped with crazy and oh-so-tasty things! Funky Monkey: grilled bananas and cream cheese icing. Porkey’s: Canadian bacon, cream cheese & jalapeño jelly. Mother Clucker: fried chicken and honey butter. Yes, quite a gut bomb, but oh-so-good!

Gourdough

Gourdough’s BIG FAT DONUTS!

Other food venders ranged from Korean barbecue to fish and chips with curry sauce to killer Texas-style BBQ. I’m full just thinking about it!

Tales of the Cocktail
Tales of the Cocktail is probably the biggest of the cocktail events this year. Every July, mixologists, spirit producers and enthusiasts from all over the world convene for a week of amazing parties, liquor tastings, spirited dinners and seminars. This year I did a seminar with internationally renowned Modern Mixologist Tony Abou-Ganim on H2O Cocktails. We discussed the how’s and why’s of water–based cocktails using flavor–infused waters with complex–character vodka. Master Distiller Thomas Kuuttanen from Purity Vodka joined us to answer all those geeky questions that we couldn’t. TOTC is open to the public so you don’t need to be a pro to party with the professionals. Stay tuned for my next newsletter to hear all the imbibing details. In the meantime, check out an episode of Kathy Casey’s Liquid Kitchen to see how to make a Purity Watermelon Habanero H2O Cocktail — so perfect for summer sippin’!

Tales

On-Air with Kathy Casey! Dishing with Kathy Casey on KOMO New Radio
I’m excited to announce that you can catch me on Seattle’s KOMO News Radio AM 1000/97.7 FM! Art Sanders will be Dishing it up with me every weekend. I’ll cover what’s hot in Seattle from seasonal treats (cherry mojitos, anyone?), new restaurants and festivals (check out this lavender lemon soda) to entertaining at home. Catch me throughout the day and evening every weekend on KOMO!

KOMO

Buzzin’ Around Town
As the summer months take over, I’m happy to announce that my bees are back with the addition of another hive! That’s right, I have two hives now! The bees love zooming around our urban garden and deliciously feed off the wild fennel blossoms and blooming edibles.  I can’t wait to taste this year’s batch of yummy honey. You too can have a taste for yourself and order yourself a jar of my special Liquid Kitchen 5130 Honey!

Don’t forget to check my column D’lish with DList Magazine, my posts on Amazon’s Al Dente blog and keep your eye out for my upcoming column in in the new Sip Northwest Magazine, where I’ll be covering the newest NW Spirits and Bars!

I’ll be headed out California soon for the Flavor Experience then off to Canada for the Canadian Club Whiskey distillery tour! Stay tuned with my tasty tweets.

Wishing you a wonderful and d’licious summer! – Kathy

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Be sure to follow me on Twitter (@KathyCaseyChef), Dishing with Kathy Casey Blog or find Sips & Apps on Facebook for all my tasty travel tidbits.

If you haven’t signed up for my Newsletter, you can sign up here.

Michael Mina returns to Washington with RN74 Seattle and it is delicious!

With its ambience firmly rooted in the classic train Wine Director Rajat Parr, me and Michael Mina!
stations of Europe, stepping into Chef Michael Mina’s newest endeavor, RN74, is the perfect respite from the bustle of downtown Seattle. Mina has come home to Washington and his culinary roots to lead us on a gastronomic tour along ‘Route Nationale 74’, the main thoroughfare through France’s Burgundy region and the restaurant’s namesake. The bar, booths and the gentle clack of the flipping “Last Bottle” list, styled after retro train arrival and departure boards, all unite to leave you thinking your train will be arriving just as soon as you finish your glass of wine. And indeed, wine is a big part of the concept at this new hotspot; Mina has teamed up with Wine Director Rajat Parr to shine the spotlight on red and white Burgundy wines as well as local wine producers and various New World offerings. Of course, great wine needs great food and RN74 has absolutely no shortage of that. Elegant but unpretentious, Mina offers up classic French fare made with locally-sourced Northwest ingredients and his signature California flare.

Continue reading on Amazon’s Al Dente Blog.

Posted by Kathy Casey on July 20th, 2011  |  Add Comment |  Posted in Restaurants, Amazon, Foodie News, My Seattle, Recent Posts

Stumped About Seafood?

Good_Fish_Cookbook Northwest chef Becky Selengut knows a thing or two about fish and in her new book GOOD FISH, she shares some of that wisdom with more than a little light-hearted humor and lots of insightful anecdotes. Selengut cares as much about the delicately balanced flavors in her recipes as she does about the denizens of the deep and being a thoughtful steward of them and their home. Addressing everything from seasonality, raising and harvesting methods to buying tips and questions buyers should ask their seafood seller, Selengut is handing the home cook the ultimate guide to sustainable seafood cooking.

Continue reading on Amazon’s Al Dente Blog.

Posted by Kathy Casey on June 30th, 2011  |  Add Comment |  Posted in Amazon, Books to Cook, seafood

Gaz Regan Shakes Things Up with his New Cocktail Book!

My good friend Gaz Regan has spent his fair share of time behind a bar, so he knows a good cocktail when he sees one. Luckily for us, he’s compiled his top picks from bartenders the world over into Gaz Regan’s Annual Manual for Bartenders 2011. Part bar-tested philosophy, part recipe book, the Annual Manual will not only give you an idea of what some of the world’s top mixologists are making, it’ll keep you well entertained with Gaz’s quirky ruminations and insights into the world of libations.

Continue reading on Amazon’s Al Dente Blog.

Posted by Kathy Casey on June 14th, 2011  |  Add Comment |  Posted in Amazon, Books to Cook, Cocktails, Foodie News, Recent Posts

Lemon Meringue Birthday Love!

Ever since I was young, I’ve always asked for lemon meringue pie for my birthday instead of a regular birthday cake. Cake … I can take it or leave it. But pie – I love it!

There are so many versions of my beloved lemon meringue. And with so many recipes floating around, some get fancy with “lemon curd” as their filling – It’s not for me. Others masquerade as lemon meringue in grocery stores with florescent yellow fake filling – giving my fave a bad name!

My favorite recipe is just like my Mom used to make but with a few updated twists. The recipe uses fresh lemon juice and lovely yellow lemon zest, which really ups that delicious tartness we love in a citrus pie filling. The crust is speckled with chopped toasted hazelnuts … and I also like to indulge a little –it’s my birthday, why not?– and use lard in the pie crust. It makes it so much flakier and gives it that old fashioned flavor. A little corn starch in the filling helps it set just right for that picture perfect slice of pie when you cut into it. The lemony goodness then gets a layer of fresh raspberries – and all that gets topped with a cloud of fluffy meringue.

I so look forward to a big slice every May 19th! I know your mouths are watering, and mine is too – I can’t wait to have a slice! – Kathy

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Enjoying a slice!

Kathy’s Birthday Lemon Meringue Pie with Fresh Raspberries

Crust
1 cup all purpose flour
1/4 cup toasted and chopped hazelnuts
1/4 tsp. salt
1 tsp. sugar
1/4 cup lard or vegetable shortening
2 Tbsp. butter
1 – 2 Tbsp. ice water

Filling & Meringue
1 cup + 1/2 cup sugar
1/3 cup cornstarch
1 1/2 cups water
6 Tbsp. fresh lemon juice
4 eggs, separated
1 1/2 Tbsp. finely minced lemon zest
2 Tbsp. butter
1 1/2 cups fresh raspberries
1/4 tsp. cream of tartar

Preheat oven to 475 degrees F.

To make the crust:
Mix the flour, hazelnuts, salt and sugar together in a large bowl. Add lard or shortening and butter and, with a pastry blender or clean hands, combine until mixture forms pea-sized particles.

Add 1 tablespoon of the ice water. Stir the dry mixture with a fork, mixing until liquid is just incorporated. If dough is too dry, then add more water, 1 to 2 teaspoons at a time.

Form dough into a ball and flatten out slightly to a big disk, fold over each side into the middle, so there are 3 layers. Wrap in plastic wrap. Chill in refrigerator for 20 minutes.

After dough has chilled, press the portion into a flat round disk. On a lightly floured surface roll out dough into a 1/8-inch-thick circle that is about 1 inch larger all around than a 9-inch pie pan.

Place crust in pie pan and crimp the edges. Prick crust all over with a fork to prevent puffing while baking. (If pastry puffs, carefully reach in oven and prick pastry again where puffing.) Bake for about 8 – 10 minutes until golden brown then remove from oven and cool.

Reduce oven temperature to 400 degrees.

Meanwhile, to make the filling:
In a heavy sauce pan whisk together 1 cup of the sugar, cornstarch, water and lemon juice until well combined and cornstarch is dissolved.

Place over medium heat and stir constantly until mixture is thickened and lightly simmering.

Mix together the egg yolks in a small bowl with a little of the hot mixture to temper the eggs, and whisk quickly into the simmering mixture. Cook about 1 more minute, stirring constantly, until totally thickened. Remove from heat and whisk in lemon zest and butter.

Cool, stirring often. When filling has cooled slightly, pour into the cooked pie shell and arrange raspberries on the top.

To finish pie:
Make meringue by whipping the 4 reserved egg whites with cream of tartar in a mixer on medium high speed until frothy. Gradually beat in the remaining 1/2 cup of sugar, a little at a time with mixer on high. Continue beating until stiff and glossy but not dry. Pile meringue on pie, sealing meringue onto edge of crust to prevent shrinking of the meringue.

Swirl with a spoon for a decorative, peaky top and bake in the 400-degree preheated oven for 6 – 8 minutes or until lightly browned. Place on a rack to cool.

Recipe © Kathy Casey Food Studios®

Posted by Kathy Casey on May 19th, 2011  |  Add Comment |  Posted in Amazon, Fruit, Recent Posts, Recipes, dessert

Your iSi Whip … It’s not just for whipped cream

Gourmet Whip PlusYou’ve for sure seen them at Starbucks. And they do make perfect whipped cream. But there’s so much more you can do with them! Of course I’m talking about iSi Gourmet Whips (as seen to the left, photo courtesy of iSi North America).

There are so many ways you can use your Whip! I tend to geek out and try different things.

Amazon’s Al Dente Blog

Posted by Kathy Casey on May 13th, 2011  |  Add Comment |  Posted in Amazon, Cocktails, dessert

Dishing with Kathy Casey: The Newsletter

Lots of Delicious Travel and Exciting Projects

It’s been another whirlwind of a few months … lots of tasty travel and exciting work as well as the addition of a new mixology associate Andrew Bohrer to the Liquid Kitchen! As a former bartender at Vessel and opening bar manager at the Naga Cocktail Lounge (both listed in Food & Wine’s top 100 bars in the world) as well as most recently the bar manager at Mistral Kitchen, Andrew created national cocktail buzz around his creative libations. We are thrilled to welcome Andrew to our mixology team! Check out his blog at Cask Strength.

Speaking of blogs … on my blog Dishing with Kathy Casey, we will have some new guest bloggers such as Cocktail Quests’ Courtney Randall, Liberty Bar co-owner Andrew Friedman and cake lover Josie Plath. We have new posts and recipes every week and we hope you visit often.

It seems I’ve barely been home for 2 seconds lately, so here is a glimpse of my spring adventures. I’ll be excited to report back mid-summer with new travels, tales and tasty recipes!

Tales of the Cocktail on Tour: Vancouver

Tales of the Cocktail has moved into international territory and broken from its New Orleans roots this past March. Tales Vancouver was hosted at the beautiful Fairmont Pacific Rim Hotel in British Columbia. Tales on Tour was set for a different, yet fun and refreshing change of pace. (Definitely not as many sun glasses worn at the early morning seminars!)

TotC_Van_swag
Mass cocktail swag from TOTC: Vancouver!!!!

The whole event kicked off with a Canadian Professional Bartenders Association (CPBA) Welcome Reception held at the Vancouver Aquarium. Master mixologist David Wolowidnyk of WEST Restaurant & Bar as well as Director & Treasure of the CPBA shook up and stirred lots of great drinks while demonstrating his mastery and finesse of the Japanese bartending techniques.

David_Wolowidnyk
Mixologist David Wolowidnyk stirring a tasty concoction!

The rest of my time there was spent attending amazing seminars by such cocktail luminaries as tiki god Jeff “Beachbum” Berry. Jeff is a total tiki beverage historian. His CSI-style seminar took us through the various origins of the Mai Tai cocktail and helped us come to our own conclusions. Too fun!!!

Beachbum_Berry
Beachbum Berry holding up his book Sippin’ Safari!

I then geeked out with Dave Arnold at The Science of Cocktails: New Techniques Behind the Bar followed by an informative and fun seminar on The History and Importance of Ice in Cocktails by renowned mixologist Charlotte Voisey and Jon Santer.

It was definitely great to have Tales up in the Pacific Northwest- my neck of the woods. I can’t wait for Tales of the Cocktail this summer, July 20-24 in New Orleans, Louisiana where I will be presenting a seminar on H2O Cocktails with the Modern Mixologist Tony Abou-Ganim and master distiller Thomas Kuuttanen from Purity Vodka. Come shake some fun up with us and get your tickets soon!

Mom 2.0 Summit Conference

In April I headed to the Mom 2.0 Summit Conference! This huge conference was held in beautiful New Orleans, Louisiana. (I sure seem to be spending a lot of time there!) My team and I were there with Almond Accents. We whipped up lunch for 400 people, passed out some delicious snacks and bites at the booth and met lots of great people. Check out my recipe for the Calypso Cous Cous Almond Salad with Shrimp that we made for the lunch.

Calypso_Salad_2

Dale DeGroff comes to Seattle!

“King Cocktail” Dale DeGroff was shaking it up at my Food Studios-Liquid Kitchen this past spring for a Cointreau event. He guided attendees through a spirited tasting of orange liquors and a sampling of Dale’s cocktails. Cointreau also announced the 2011 Mix-Off Competition where I get to be an expert mentor for the finals at Tales of the Cocktail. If my mixologist wins not only do they get a trip to France – but I do too! Afterwards we served up some of Dale’s cocktails. It’s always an honor to see Dale and watch him work.

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Dale and I enjoying a cocktail!

Here is a one of my favorite Dale DeGroff cocktails:

Bitter Rose
1/2 oz Cointreau
2 ounces Plymouth Gin
1/2 oz Roses Lime Juice
1/4 oz fresh lime juice
1/4 oz Fernet Branca
Dash of Grenadine
Garnish: rose petal

Directions: Assemble all ingredients in a Boston shaker filled with ice and shake well. Strain in to a chilled martini glass and garnish with a rose petal.

TV, Books, and More!

I’m so excited to have been chosen as one of the 101 featured mixologists in the legendary spirit writer Gary Regan’s newest book, Annual Manual for Bartenders, 2011, which includes the recipe for my Bollywood cocktail. It’s an amazing book for any mixologist or budding bartender. So please support this great writer and order your copy today!

If you missed my latest episode on New Day Northwest all about what to do with that extra Easter candy you can still catch the video and recipe here.

If you’re still thirsty then try out my Tea’Thyme cocktail recipe found in the Food & Wine: Cocktails 2011 book due out this summer! I penned the vodka chapter – so stay tuned for more…

Food Bank Gourmet!

Family Works Food Bank had an amazing and successful fundraiser event in late March. They asked celebrated chefs and restaurant owners Rachel Yang of Joule/Revel and Amy McCray of Eva to team up and lead an interactive cooking demo using only food bank ingredients. I was happy to be asked to emcee the event. It was amazing to see and taste the amazing dishes they cooked up for a great cause. Please remember to support your local food banks!

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Chef’s Rachel Yang, myself and Amy McCray!

Foster Farms’ Fresh Chicken Cooking Contest!

Foster Farms is looking for recipes! If you have an amazing chicken recipe that you think is great and deserves some recognition, make sure you enter the Foster Farms’ Fresh Chicken Cooking Contest. Recipe applicants have until May 31st to turn in recipes for a chance to win a grand prize of $10,000 and a year’s worth of Foster Farms’ chicken! For contest info, click here. A family owned company since 1939, Foster Farms prides itself in raising locally-grown fresh chicken available in grocery stores on the West Coast. The Washington state finals will be held at my Food Studios and I am lucky to be a judge again this year!

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2010 Judges: Jamie Peha, myself and Cynthia Nims!

Where to catch Kathy next:

Kathy Casey’s Liquid Kitchen™ Season Two – Coming Soon!
I’ll be filming Season Two of my cocktail show Kathy Casey’s Liquid Kitchen soon with Small Screen Network! I’ll be creating some refreshing summer cocktails and d’lish appetizers. In the meantime, check out past episodes for some libacious inspiration.

May 13 – 17: Manhattan Cocktail Classic: New York, New York
The Manhattan Cocktail Classic is just around the corner! This part conference, part cocktail party and part festival-style liquor and spirits event is open to the industry and to the public! I’ll be presenting the seminar “Three Mixologists, Three Cocktails, Three Ways (or Cocktail Ménage á Trois)” and teaming up with Small Screen Network and fellow renowned mixologists Charlotte Voisey and Jamie Boudreau as we each give our spin on the French 75, a Margarita and the Old Fashioned while discussing the history of the classic versions and our inspiration for our modern versions. For event and ticket info, click here.

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June 1 – 4: International Association of Culinary Professionals Conference: Austin, Texas
The IACP Conference is an annual conference where worldwide culinary professionals get the chance to meet up and take part in lively discussions/seminars about the latest trends in the culinary world. I’ll be presenting a seminar this year titled “It’s Better to be Bitter” where we will be tasting bitters and discussing the growing bitters phenomenon. For those industry friends, I hope to see you in Austin. For more information, check out the IACP site.

I’ve also been blogging for Amazon’s Al Dente so I hope you will visit there as well to see what new things I am cooking up this summer. Here’s wishing you all a tasty and d’lish summer! – Kathy

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Be sure to follow me on Twitter (@KathyCaseyChef), Dishing with Kathy Casey Blog or find Sips & Apps on Facebook for all my tasty travel tidbits.

If you haven’t signed up for my Newsletter, you can sign-up here.

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