“The Devil is in the Details” – love it! Thanks to Wisconsin State Journal for featuring recipes and tips from D’Lish Deviled Eggs!
“The Devil is in the Details” – love it! Thanks to Wisconsin State Journal for featuring recipes and tips from D’Lish Deviled Eggs!
Welcome to Dishing with Kathy Casey – The Newsletter! I can’t wait to share all of my tasty adventures with you; read on to see what I’ve been up to, check out some great recipes, and enjoy all things d’lish!
HOT – HOT Beverage Trends
A new year means new trends to look out for. Check out my guest article in Flavor & The Menu magazine all on 5 Menu Ready Drink Trends.
And checkout Lane PR’s annual Food & Beverage Beat for a good list of trends to look out for, including my thoughts on the kitchen-to-bar movement and the resurgence of hotel bars as hot spots with a host of other chefs and industry tastemakers!
Top 10 Influencer
It comes with great excitement and honor to be named a Top 10 Most-Influential People of the Past 25 Years by Cheers Magazine. I am humbled to be amongst a list of other legendary Influencers like Dale DeGroff, Tony Abou-Ganim, Gaz Regan, and Audrey Saunders just to name a few who all share the same principle in elevating the cocktail culture. I want to thank you everyone who has supported the Liquid Kitchen through the years and look forward in continuing to raise the bar.
Speed Rack – Booze and Boobs!
I was thrilled to be a returning Seattle judge for Speed Rack, the bartending competition created by women bartenders for women bartenders focusing on speed and execution. It is also a fundraiser for breast cancer awareness, education and prevention.
This national competition pits female bartenders against each other in a round robin-style competition with regional winners vying for the finals and coveted title of Ms. Speed Rack 2015 at the June 14th finals. Northwest winner Angel Teta of Atuala in Portland, Oregon will move onto the finals in New York. Cheers to all the amazing spirited ladies–keep shaking it up! Check out the competition!
Judges with Speed Rack – Seattle winner, Angel!
Where’s Kathy – NRA’s BAR Show
Sunday May 17th – 2:00 PM
I will be presenting Sipping Social – what’s trending in the world of beverage through social media. Make sure to register for this year’s NRA-BAR event.
And please follow me @KathyCaseyChef on Twitter and hashtag #SippingSocial with any cool beverage trends you see out there. I would love to include what you think is hot in my presentation!
New Orleans Just for Fun!
My travels to NOLA are always some sort of business; Tales of the Cocktail, random food conferences….. so it was nice to finally visit as a tourist with my husband John – a NOLA virgin! This trip it was all about checking out the local digs. First up a walking tour – so we signed up for the Le Monde Creole insiders French Quarter courtyard tour and it was really great. Our tour guide Bill had been an “actor” before and he was really amazing and a great story teller. We also visited the pharmacy museum and then headed off to the LONG AWAITED tiki guru Beachbum Berry’s bar Latitude 29!
It was amazing – the interior is super old school tiki and the drinks are pure perfection! You know that I love me some fun garnishes, and I was in heaven here. Conical ice for the Navy Grog, corn husks wrapped around a glass for some other tasty looking concoction, custom stir sticks…. Loved it all!
And in New Orleans I must always visit the amazing Cheryl Charming. She has new digs now and is making us all proud on Bourbon Street and heading up beverage at the Bourbon O Bar. Finally a great cocktail bar on Bourbon Street – yay Cheryl!
The Old School VS New School at Hospitality Executive Exchange – West
This year’s West Coast HEE (there’s also an East Coast event planned later this year) was held in beautiful San Diego.
The event started off with a key note by fellow Top 10 Influencer Tony Abou-Ganim who is always so amazing to hear. But the most anticipated event was the Battle of the Bartender! A crazy fun mix off between Ol’ School: Dale DeGroff, Tony Abou-Ganim, and myself VS. New School: Charlotte Voisey, Philip Raimondo, and Brian Loukmas! You know Charlotte has never won against Tony on Iron Chef … and she was the New School captain – and the New School won. Charlotte can finally say she beat Tony, but we still think it was rigged! LOL
The Mix Off teams showcasing their drinks!
Chef Rick Moonen was a great closing speaker sharing his many stories from his beginnings in the restaurant business to new trends that he foresees in the next few years. I had a great time sharing NY chef’ing stories with him at dinner. I can’t wait to visit his restaurant and bar RX Boiler Room in Las Vegas later this month.
Chef Rick Moonen and I between sessions!
Arizona Cocktail Week
Sunny times were had in Phoenix at Arizona Cocktail Week! Cocktail enthusiasts and professionals attended this boozy week full of seminars, tastings, and of course, parties. My Kitchen to Bar included flaming herbs in cocktails to “how to” make bottled cocktails.
Check out how to make the Love Potion bottled cocktail!
Liquid Kitchen Videos on Amazon
Amazon is now featuring Small Screen’s Liquid Kitchen cocktail videos! I love Amazon so am super excited they have some of my videos now.
D’lish Reads – Chef Interrupted
Speaking of Amazon, Chef friend and amazing story teller Trevis Gleason’s new book is just out. A leading voice for those living with multiple sclerosis and chronic illness, Chef Interrupted shares his stories about living with MS and his recent move to Ireland, and includes recipes like White Soda Bread and Sticky Toffee Pudding. This is an inspiring book – I urge you to take a read.
Easter is Coming and that means Lots of Eggs!
What to do with all those hard boiled eggs – well I’ve got you covered with over 50 D’Lish Deviled Egg recipes to get you inspired!, there is an egg for every occasion. Here’s a link to one of my favorites: Beet’ing Heart Deviled Eggs.
What an amazing start to the year. I am so grateful for the ongoing support of my wonderful clients, friends, family and co-workers. I look forward to a d’lish and fruitful summer!
Follow on Twitter @KathyCaseyChef. Blogging: Dishing with Kathy Casey.
Like: Kathy Casey’s Liquid Kitchen. Read: D’Lish Deviled Eggs.
Web: www.KathyCasey.com www.LiquidKitchen.com
Copyright © 2015 Kathy Casey, Inc., All rights reserved.
Taste of Washington is one of our iconic food and wine events here in the Northwest. Back for its 18th year, this year’s event is bigger and better than ever so make sure to mark your calendars for Saturday, March 28th and Sunday, March 29th.
On Saturday I will be emceeing at the Alaska Airlines Chefs Stage from 2:15 PM to 5:00 PM. It’s a great line up of chefs who will be sharing how to make their signature dishes and demonstrating exciting techniques.
226 Wineries from across the state will be serving tastes of their offerings, as well as select cideries and breweries – along with tasty bites from 65 PNW restaurants
Tickets are available at TasteWashington.org. General admission gets you into the chef’s stage, main events and tastings. Over 5000 wine and food enthusiasts come every year, so why not be one of them? Hope to see you there! –Kathy
Looking for a delicious and fun weekend getaway fun for the whole family? Then head to Ocean Shores’ Razor Clam Festival and Seafood Extravaganza Friday, March 20th to Sunday the 22nd.
This clam-tastic weekend features all sorts of family fun events, like clam shovel decorating, mechanical shark rides, and chowder tasting where you can cast your vote for People’s Choice!
But make sure you don’t miss the chowder cook offs – both chefs and amateurs battle it out with their best chowders for big bragging rights. Who will be best on the beach this year?
Razor clams are a definite northwest delicacy. If you want to try your hand and “shovel,” be sure to check out the Washington department of Fish and Wildlife website for dig info. Don’t forget your clam license, fishing or waterproof gloves and boots. And remember: Never ever turn your back to the surf!
The Razor Clam Dance!
Once you’ve reached your razor clam limits, check out this video that my friend Scott Surdyke and I made on how to clean them properly. And for a super tasty way of cooking this bi-valve, try our recipe for our Clam-tastic Razor Clam Fritters with my Rock-the-World Tartar Sauce below.
So cross your fingers for sunny weather, pack warm and head on over to Ocean Shores for a clam-tastic time. -Kathy
Scott & Kathy’s CLAMTASTIC 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
In a medium bowl, mix all the ingredients.
Recipe adapted from Kathy Casey’s Northwest Table, Chronicle Books
My dear friend and colleague is in town for his book tour, Just walking into our kitchen you can feel his passion… and very soon the wafting sent of baking soda bread was filling our senses
Trevis Gleason’s “Chef Interupted: Discovering Life’s Second Course in Ireland with Multiple Sclerosis” is a very well written, funny, honest and inspirational book. I urge you to pick up a copy.
Trevis was a chef and culinary heavy-hitter when he was diagnosed with MS at the young age of 35. This memoir is the story of his life after that diagnosis – or as he says “life after the fall”. He fulfills a long-time dream and moves to Ireland, rents a picturesque cottage, adopts his sweet dog Sadie and makes the decision not to let his disease get the better of him.
Trevis has never lost his passion for food. “I will never give this damnable disease credit for teaching me anything. I will, however, say that I have been a good student of what has been there to learn. When my professional aspirations were stripped away, I was left with only my former passion. Passion for food had been HOW I traveled. Passion then became WHY I traveled. Now my passion travels with me, inside of me, even though multiple sclerosis has taken it (and so much else) away from my professional pursuit.”
Trevis on New Day Northwest
These moving stories are punctuated with delicious sounding recipes – many Irish. White Soda Bread and Sticky Toffee Pudding are favorites!
Trevis reminds us all how true passion can never be taken.
The book is on sale NOW and available on Amazon.
As far as trends go, fresh ginger is Hot, Hot, Hot! It’s everywhere on menus these days from signature cocktails to entrees to desserts!
And no wonder! Not only is fresh ginger spicy, aromatic, and so tasty, it is incredibly good for you. Ginger has been used for ages as an anti-inflammatory and is a well-known cure for symptoms of motion as well as morning sickness. And next time you have a cold or the flu, try some hot ginger tea. It’s an age-old remedy that helps boost your immune system.
There are a ton of great uses for ginger in drinks. I like steeping it in some simple syrup to add that special zing and spice to drinks. And of course ginger beer is the latest darling in the whole Modern Mule Cocktail Craze – and easy to make, vodka, squeeze of lime, and a great ginger beer, like Rachel’s Ginger Beer – a local fave!
Hands of fresh ginger are easy to peel using a small spoon!
Want to know my ginger peeling trick – it’s like magic! Peeling ginger roots with the side of a spoon – the brown skin rubs right off, and you won’t waste too much of the great flavorful inside. It’s that easy.
And one of my favorite and easy Pacific Northwest-inspired meals is fresh local clams or mussels steamed with lots of ginger, garlic and lemon grass with a dash of hot chili paste and coconut milk. I’ve got a great recipe for you below!
Stay zesty with ginger! -Kathy
A favorite mussel recipe from One of my first cookbooks: Dishing
Steamed Mussels in Gingery Thai Basil Coconut Broth
One of the many basil varieties, Thai basil is often described as having a spicier fragrance than sweet basil. I’ve combined it with ginger, lemongrass, and steamed mussels for a dish that is full of aromatic characteristics and brothy richness.
Makes 4 starter servings or 2 entrée servings
2 tsp. vegetable oil
2 Tbsps. minced ginger
1 Tbsp. minced garlic
1/4 tsp. chili flakes (or 1/2 – 1 tsp. Asian chili paste if you like it spicy)
1 Tbsp. minced fresh lemongrass (optional)
1 (13.5 ounce) can unsweetened coconut milk
2 tsp. Thai fish sauce (nam pla)
2 tsp. soy sauce
3 Tbsps. coarsely chopped fresh Thai basil
1 Tbsp. fresh lime juice
2 pounds fresh mussels in the shell, washed and debearded
1/2 cup matchstick-cut carrots
1/2 cup matchstick-cut red bell pepper
1/4 cup slivered green onion
1 Tbsp. chopped fresh cilantro
In a large soup pot or Dutch oven, heat the oil over medium heat until hot. Add the ginger, garlic, red pepper flakes, and lemongrass and cook, stirring often, for about 30 seconds; do not let the mixture burn.
Add the coconut milk, fish sauce, soy sauce, Thai basil, lime juice, mussels, carrots, red peppers, and green onions. Bring to a boil, and cover immediately. Steam the mussels, covered, for 3 to 5 minutes, or until the mussels just open. Immediately remove from heat. With a slotted spoon, divide the mussels (discard any that are unopened) and vegetables among bowls and pour the broth over them. Sprinkle with cilantro and serve immediately.
Chef’s Tips: If Thai basil is not available, substitute any fresh basil.
Have you heard the buzz about bone broths? It’s the hot new trend revolving around super old-school slow simmered broth made with roasted beef bones. What’s old is new again!
Slow simmering bone broths releases nutrients and minerals. It’s super healthy (packed with proteins, minerals, and healthy fats) and is full of collagen, gelatin, and glucosamine – all essential nutrients for healthy joints.
Bone broth is pretty much like the broth Great Grandma used to make! Just roast large beef bones in a 400 degree oven until roasty-toasty browned. When they’re done, put the bones in a large pot, but don’t forget about all that goodness in the bottom of your roasting pan! Deglaze with water or wine and scrape it all into the pot. You don’t want to wash all that flavor down the sink!
I like to pop in some mushroom stems, carrots, celery and onions. Cover the bones and veggies with water, bring to a simmer then cook till rich and delicious (some simmer theirs for at least 24 hours). Remember flavor takes time so don’t rush it.
Beautiful Photo of Bones ready to be made into Bone Broth from The Kitchn!
Here is a link for the best recipe and instructions for Bone Broth that I found online at The Kitchn and is the way I make it. There are quite a few recipes and techniques all over the internet but this recipe has the higher bone roasting temperature that I prefer. The Kitchn site has lots of tips, a photo tutorial and also recipes on how to use it.
Want something healthy to sip in your next cocktail? Bone broth is even being made into broth-tails! Yup, that’s right – spirit-spiked broth. From LA to NYC, it’s popping up on menus alongside shots of whiskey and tequila. Certainly soon to grace menus here too!
So get some broth simmering – your house will smell amazing!
Sleeping late is one of the best weekend luxuries, but I have a few restaurant suggestions that have a brunch worth getting up for!
The Fat Hen’s farmhouse-style menu is becoming more and more famous for their wonderful Scandinavian-style pastries, table-side pressed coffee, and super-filling skillet baked eggs! A NW favorite is the smoked salmon eggs benedict, but really, it’s hard to go wrong at this place!
If you’re looking for something a little less traditional, try Revel. Located in Fremont, this Korean-inspired menu is as surprising as it is delicious! The Kimchi Bloody Mary is out of this world and try it with the Revel Ramen, served with pork belly, kimchi and a soft boiled egg. Anyone feeling peckish yet?
And of course, one of my all-time faves is the Boat Street Café. This amazing brunch institution was started by Renee Erickson (who also owns the amazing the Walrus & the Carpenter and The Whale Wins) – so you’ll know the food will be impeccable.
If you are in Ballard or Kirkland on the weekend, head on over Volterra. Chef Don Curtiss’ menu features signature dishes such as a wild mushroom scramble with Fontina cheese, arugula and white truffle oil or duck and Yukon gold potato hash – yum! And be sure to try the Belissimo Bloody Mary with housemade balsamic mary mix! PS – Ballard Volterra is now open for lunch Monday through Friday now with an amazing 2 course lunch for $16! So if you feel like “brunching” during the week it’s a delicious option.
Treat yourself this weekend and go out to brunch somewhere fun – but be aware, you might have to get up pretty early to miss the crowds at some of Seattle’s favorite spots! –Kathy