Small Screen Network

Strawberry Basil Blush

Stay refreshed and keep summer libatious with brand new episodes of Kathy Casey’s Liquid Kitchen®! Launching the 4th Season in style is my Strawberry Basil Blush!

This cocktail incorporates fresh, sweet strawberries with fragrant basil and works great with either vodka or gin. This drink is versatile; it can be strained and served up in a nice martini-style glass or served on the rocks in an Old Fashioned-style glass.

Cheers! -Kathy

Posted by Kathy Casey on July 17th, 2013  |  Comments Off on Strawberry Basil Blush |  Posted in Cocktails, Fruit, Lifestyle, Recent Posts, Recipes, Small Screen Network, videos

Dishing with Kathy Casey: The Newsletter

D’lish Deviled Eggs

My 10th cookbook D’Lish Deviled Eggs has HATCHED! Deviled eggs are always a party favorite and the first to fly off the table. With 54 tried-and-tested (thanks KCFS team!) recipes, my new book takes my love for this people-pleasing appetizer from traditional to creative. From the Classic Picnic-Style to Beet’ing Heart, there is definitely an egg recipe for everyone. Yum! One of my absolute favorite recipes from D’Lish Deviled Eggs is my “California Roll” Deviled Egg”, topped with Alaska King crab – YUM! Try this one out for a sushi-twist! And for more d’lish egg recipes and tips, check out my new website www.DLishDeviledEggs.com for all things Deviled Eggs!

DDE Book CoverCalifornia Roll egg
“California Roll” Deviled Eggs – D’lish!
(Book Cover & photo by Kathy Casey Food Studios from D’Lish Deviled Eggs)

For more D’Lish Deviled Egg tips, check out my segment on King 5’s New Day Northwest.

New Day cams
Behind the scenes at New Day Northwest!

Culination!

culination-logo

Out to revolutionize the way people learn how to cook (while also learning about wine and make cocktails of course!), Culination is a cool new e-learning platform that is mobile/tablet friendly, very engaging, and will work with voice command as well. But the Culination team needs your help! If you’re interested and want to learn fun recipes from taste makers like myself, Thirsty Girl’s Leslie Sbrocco, restaurateur Ethan Stowell, PBS cooking veteran Joanne Weir, award winning chef Jason Wilson and others, then help spread the word and donate through the Indiegogo Campaign. Even $5 will help. So please join us and become a Culinator!

If you want to hear all about it in detail then check out pal Siiri Sampson’s blog for the whole scoop!

Tasty Travels & Fun Events

Since January, it has been non-stop traveling and great events like Speed Rack – Seattle! Speed Rack is a Sassy National Competition created by and for female bartenders, pitting them against each other in a round robin style timed challenge – check out this video teaser on YouTube.

Speed Rack logo

Alongside fellow guest judges Rob Roy’s Anu Apte, Drink Boy’s Robert Hess, and Pegu Club’s Audrey Saunders, we watched, tasted and critiqued as these mistresses behind the bar worked their cocktail magic.

Speed Rack judges
The Judges!

The finals are coming up this month in New York – so if you’re in the area on May 16th, come cheer on the finalists! Make sure to get your tickets soon.

Speed Rack ladies
The Northwest Speed Rack Ladies!

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VIBE logo

Shortly right after, it was time to fly out the door again – from St. Louis to Boston and then to Las Vegas for the industry annual VIBE Conference! Hosted in the always faboo Las Vegas, this annual event brings in spirits industry leaders and taste makers for a jam-packed two days full of seminars, panels, presentations…and of course tastings!

At the opening Pour It On reception, we teamed up with Monin and William Grant & Sons and crafted a crowd favorite: the Berries & Brimstone cocktail featuring Monin’s new Hickory Smoke Syrup.

KC
Shaking up a Berries & Brimstone!

(Photos by Ernie Sapiro)

First, we mixed the smoke syrup with Everclear to make a flammable mist. We dropped a dry bay leaf into an Old Fashioned glass, spritzed it liberally with the mist, and flamed it to char the leaf. Then we shook up Milagro Reposado tequila and a few fresh blackberries with fresh lime and Monin Blackberry… then poured it over the flaming leaf. This process added a rich layer of flavor to the drink, balancing the sweet, tart and savory.

The following day, I teamed up with my Liquid Kitchen associate Dänny Ronen and bar managers/mixologists Matt Seiter from Sancturia in St. Louis and Kevin Diedrich from Jasper’s Corner Tap in San Francisco, to present a panel on one of the hottest up-and-coming trends – Tapping Potential: Cocktails On Tap!

Seminar photo
Seminar in session
(Photos by Heather Jones and Ernie Sapiro)

Kevin and Matt did a “live demo” on tapping a cocktail, and then Liquid Kitchen’s Heather Jones proceeded to serve over 60 cocktails in just a few minutes. The whole process from the tapping demo to serving cocktails in front of the attendees was less than 7 minutes – now that’s some fast service!

VIBE panel

Cocktails on Tap Panel with Matt, Dänny, Kevin and myself.
(Photo courtesy of Ernie Sapiro)

And to top off a great week the Fairmont Hotel’s & Resort won the VIBE Vista award for Best Spirits Program for Hotels, Cruise Lines, & Casinos for their FAME program (that Liquid Kitchen created and has managed since 2006) – exciting!!!

Congrats to the Fairmont Hotels & Resorts for winning 2013 Best Spirits Program award!

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Driscoll logo

Next it was off to Driscoll’s berry farms with an amazing group of top bloggers. I absolutely love berries so I was definitely in berry-licious heaven while learning a lot about berries. We got to taste new varieties of berries right in the fields and met the young “Dr. Strawberry” who shared with us how they are constantly improving Driscoll’s berry varieties – sweeeet! Check out my blog for my tasty Billowing Strawberry Poppy Seed Layer Cake and Strawberry Shag Cocktail recipes.

The next day the group headed to the annual Pebble Beach Food & Wine. I really enjoyed meeting and hanging out with some of my favorite bloggers like the Intoxicologist, Blender Girl, Food in Jars, and Health & Wellness expert Ani Phyo during this tasty weekend full of demos, seminars and parties!

Rasp hands
Yes, I LOVE raspberries this much!

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Then it was off to Kentucky for the Beam Pinnacle of Mixology event to lead a fun Pinnacle Cocktails and Techniques Inspired from the Kitchen seminar. Heather Jones and I showed techniques for a “new school” Chi Chi: shaking up fresh Pineapple-Agave, Pinnacle Vodka, and fresh lime – then topped it with Coconut Milk Foam and a “carbonated” cherry – fun!

POM set-up
Preparing for my seminar

Salted Caramel Whipped Mochas
Dispensing Salted Caramel Whipped “Mochas!”

Other topics included cocktail umami like in my Garden Oasis cocktail – vodka, hand-pressed basil, celery and cucumber (celery adds a salty touch and an umami note), shaken with a lemon elixir. We garnished this with plumped basil seeds, adding a super cool texture to the cocktail.

We then finished off our presentation with a cool technique I learned from Johannes Roiner, Head of Culinary Strategy at iSi. He taught me that coffee has proteins in it and when combined with a little syrup, liquor, and ice then charged and shaken – you can have a super frothy espresso cocktail. Voila – thus the Salted Carmel Whipped Mocha!

Serious Sippin’ with the Liquid Kitchen

KCLK logo

Make sure to stay tuned for my brand new episodes of my Liquid Kitchen cocktail show with Small Screen Network! Filming of Season 4 has just wrapped up. New episodes include: Berries & Bubbles, Pineapple Mezcal Cooler, and more. In the meantime, try my Gin with Housemade Bitter Lemon and Soda for a refreshing springtime drink!

Ice balls
Erwin
“guarding” the big bowl of Sparkling Tradewinds Punch with Bitter Truth & Cherry Ice Balls

SSN behind the scenes
Behind the scenes of Liquid Kitchen with the Small Screen crew!

D’Lish Book Reads

Here are some of my new favorite reads – I hope you enjoy them as much as I did!

The Drunken Botanist by Amy Stewart
Do you ever stop to think about the garnishes, liqueurs and syrups you put in your favorite cocktails? Amy Stewart, author of The Drunken Botanist, definitely has! Amy’s guide to backyard bartending isn’t your standard neighborhood cocktail recipe book. She has uncovered some seriously cool history on some common, and some not-so-common cocktail ingredients, such as corn and agave to barley and lemon verbena. Check out her funny promo vid, too!

Book Covers

The 50 Mile Bouquet by Debra Prinzing
Outdoor living specialist and author Debra Prinzing writes a great read on the slow flower movement in her latest book, The 50 Mile Bouquet. From organic flower farmers to the hot-topic of sustainability, Debra’s book is a great guide for those with a green thumb. I love to garden and this is definitely a must-read!

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Don’t forget to join me on my blog Dishing with Kathy Casey and weekends on KOMO News Radio for all things D’lish, including recipes, tips, and fun events. And grab a copy of Sip Northwest Magazine (available at my Dish D’Lish Seattle airport locations) and check out my Shake Swizzle & Stir column!

Here’s wishing you all a wonderful spring with many tasty adventures! –Kathy

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Follow on Twitter @KathyCaseyChef. Blogging: Dishing with Kathy Casey.
Like on Facebook: Sips & Apps and Kathy Casey’s Liquid Kitchen. Read: D’Lish Deviled Eggs.
Watch: www.LiquidKitchen.tv.

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

Posted by Kathy Casey on May 14th, 2013  |  Comments Off on Dishing with Kathy Casey: The Newsletter |  Posted in Books to Cook, Cocktails, Conferences, Foodie News, KOMO Radio, Lifestyle, Newsletter, Recent Posts, Recipes, Small Screen Network, Tasty Travels, videos

Dishing with Kathy Casey: The Newsletter

So long 2012…and a big hello to 2013!

This year has flown by so quickly! It’s been a whirlwind of a year with lots of d’lish experiences, client trips and new friends. I’m looking forward to the New Year and know it’s going to be great! In the meantime, here’s a sneak peek of what I’ve been up to since my last Newsletter.

KC Logo

Tasty Travels – I LOVE the Philippines!

Maraming salamat po, Philippines! (A very formal way of saying “thank you” in Tagalog)
I recently got back from opening the new Fairmont and Raffles hotels in Makati, Philippines with my Liquid Kitchen associate Dänny Ronen. What a great trip! Lots and lots of hard work but it all pays off to see these amazing hotels open with such a bang. I can’t even describe how amazing the crew was from the fabulous management team to the enthusiastic bar staff.

We trained over 35 people and did the menus for 7 different venues, created d’lish drinks such as the Panutsa Old Fashioned, made with housemade syrup that we crafted from local sugar—dark, rich and formed into coconut halves. Another great favorite was the Pineda Mojito, inspired from Journey’s Arnel Pineda and made with local mandarin, Thai basil, fresh mint and rum. The bars all opened with a bang and were really busy. The Pacquiao Punch is of course very popular, honoring the famous Filipino boxer and using the delicious local Don Papa Makati Rum then topped off at the table with a grating of locally-grown cinnamon sticks. They are HUGE!

Cocktails
The Pineda Mojito and the Pacquiao Punch… I told you the cinnamon sticks were huge!

Anna, KC, Joern
A quick photo during my meeting with the amazing Food & Beverage team:
Anna Derygo & Joern Schwaiger of Fairmont Makati – Raffles!

Fresh Display
The Fresh Bar Display at the Fairmont Lounge

Giant Lemongrass
The lemongrass was pretty big and very flavorful;
big enough for Dänny to hide and peek through!

Eager Students
Our eager students at the Raffles Long Bar

Between developing all the beverage menus and setting up the bars for both hotels, we tried to squeeze in some fun… from $8 massages (Yes! Spa junkies take note … and they were open till 4 AM!!) to the most amazing shopping ever at the big market, to attending Savoroso Inc.’s (local Monin Importers) family party—we had a blast! The Filipino people are so hospitable and love to party as well as make new friends!

We even had enough time for a quick stop at the mall for an old fashioned shave and haircut for Dänny while I was off to cruise around and check out the local sips and nibbles. My fave was Happy Lemon—a little drink
kiosk that is found in most of the local malls. They had the weirdest things on
the menu, so of course I had to order the strangest thing I saw…

Happy Lemon
…Green Tea topped with “Cheese” and Rock Salt and then sprinkled with Matcha powder!
It was really good – I swear!!

Then it was back to work. During my stay, I met some great chefs like the BBQ Chef at the Fairmont. Check out his amazing pre- and post- work:

BBQ
The BBQ Chef (before and after): a master at suckling pig and crispy duck!

We did squeeze in some visits to local bars too! Here are our new local friends Tina and Brady with us at the Ice Bar. Yes, we had a couple of shots while wearing our parkas in the ice room.

Ice Bar
Me, Tina, Brady and Dänny doing ice shots in our fur coats… while it was 85 degrees outside… (with 100% humidity) so, the chill felt great!

The Savoroso team were amazing hosts on our days off; Mel & Sheila Macatulad and their daughter Danica made us feel like family. They invited us over to a family party (which they have every Sunday) and family members all made traditional Filipino foods from a ceviche-like dish made with white fish and coconut milk to lots of pork dishes, and one of my favorites: local ferns lightly sautéed with shrimp! Oh and did I mention the fresh guyabano juice? Yum! They made us feel right at home.

Family Foods
Local ferns with shrimp and fresh squeezed guyabano juice!

Dinner
Dinner with the Macatulad family and Anna from the Fairmont!

Then it was back to the US…
…to a bit more travel then to finish out the holidays back at home. Stay tuned for my next newsletter all about my delicious holiday trip to Portland!

Serious Sippin’ with the Liquid KitchenTM

During the holiday season and in the spirit of giving, my team and I love to give back to the community when we can. During my far-off travels, my team helped shake up a signature Liquid Kitchen cocktail for the annual Silver Bells Luncheon in November! Proceeds from this event went to help the Providence Senior and Community Services, supporting those in need through healthcare, housing and hospice. It was a fun event, which included a hip fashion show and great prizes!

If you are a cocktail enthusiast then make sure you try my winter-themed cocktails using PAMA Pomegranate Liqueur! The Blinker #3 is a rift on the Golden Era drink: rye whisky, fresh grapefruit juice and traditionally made with grenadine (originally made from pomegranate juice), but I made it with PAMA, a sophisticated full-flavored liqueur. Or how about a Sparkling PAMA’Rita, with a splash of bubbly—it’s a great cocktail for all kinds of celebrations.

My Sparkling PAMA’Rita!

Tasty Reads

Need some extra help with winter entertaining for 2013? Check out my drink recipes in the Kroger Family of Stores’ My Magazine Extras! It’s free to download and works great on most tablet devices (iPad, Android, Kindle Fire). It’s full of easy entertaining ideas, homemade gift tips and of course lots of cocktail recipes. You can also view the online version here.

Kroger
Here’s a sneak peak of my Manhattan
with Spiced & Spiked Cherries cocktail on the Kroger app!

For even more tips and recipes, check out my recent guest article in the Seattle Times. I shared my tips and recipes for do-ahead appetizers and desserts and also dished them up on a recent segment on New Day Northwest ! How about Lemon Grass Chicken Meatballs With Sassy Peanut Sauce for your next get together? Or treat yourself and your guests to Pumpkin Panna Cotta with Ale Caramel & Sea Salt? For more great ideas, make sure to grab a copy of my Sips & Apps – now available in a digital format!

Appetizer - Dessert
My Overnight Rosemary Ham & White Cheddar Strata Bites and
Warm Orange & Pistachio Bittersweet Chocolate Cakes ‘In A Jar’ With Orange Cream! YUM!

D’Lish Deviled Eggs – My New Cookbook will be on Shelves Soon!
I’m so excited about my new cookbook D’Lish Deviled Eggs due out in February 2013. This is my 10th cookbook, and it’s all about the time-honored classic appetizer and my d’lish takes on it. I have wanted to write this book for years and am thrilled to finally put my love of deviled eggs into print. Pre-orders can now be made on Amazon. With over 50 recipes, there is sure to be a favorite for everyone in this book!

D'Lish Deviled Eggs

Top Chef: Seattle!

This season’s episodes of Bravo’s Top Chef are well underway! We were lucky enough to have the Top Chef production team meet with us and scout my Food Studios… but alas their cast and crew are a lot bigger than my space could fit! So we were thrilled when the show producers invited John and I to be guests of the Canlis episode, where John had a fun cameo appearance! For the show premier episode at the EMP, my crew and I had a blast seeing the chef contestants earn their spots to Seattle and it’s been exciting over the weeks to watch farmer friends to chefs show up in the different episodes. I can’t wait to see who the winner will be!

Top Chef
Erwin, John, me, and Jess at the Top Chef: Seattle season premier event!

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If you love eating and drinking as well as fun dining hot spots and all things D’Lish, be sure to join me at Dishing with Kathy Casey on KOMO News Radio then check my companion blog with all the corresponding recipes and tips.

And if you live in or plan on visiting the Pacific Northwest, make sure to check out Sip Northwest Magazine (available at my Dish D’Lish airport locations).

I hope you enjoyed my quick recap of the last few months. Here’s wishing you all a wonderful new year filled with joy and delicious adventures! –Kathy

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Follow on Twitter @KathyCaseyChef. Blogging: Dishing with Kathy Casey.
Like on Facebook: Sips & Apps and Kathy Casey’s Liquid Kitchen.
Watch: www.LiquidKitchen.tv.

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

Zingy Bloody Mary’s

Whether it’s a Sunday brunch spent with family and friends or on game day, anytime is perfect for a Bloody Mary!

There are definitely two schools of thought when it comes to this savory cocktail. Some people like to stick to tradition (“If it isn’t broken, then don’t fix it.”) while others love to step outside of the box and mix-it-up with their Mary’s. I personally think there’s always room for both!

Spice up your Mary experience with some new flavors and combinations!  Try adding in some zingy flavors like wasabi or Sriracha. Change up the spirit to tequila, gin or aquavit for a new taste twist.
Take my Bloody Good Vodka: Infuse vodka at home with sun-dried tomatoes, basil and garlic then let it sit for 2 days before stirring with my Balsamic Mary Mix (made with fresh tomato, cucumber and peppers and the flavor pow of horseradish)!


My Bloody Good Balsamic Mary!
For the recipe, check out www.LiquidKitchen.tv

And don’t forget to get creative with the garnishes! For an easy entertaining set-up, a Bloody Mary DIY garnish bar for your guests is a great way to get the party started. Put out some picks and an assortment of lemon wedges, stuffed olives, crispy bacon, celery, pickled veggies, cherry tomatoes, chunks of salami, cheese and pickled onions – now that could almost be brunch itself!

Cheers to the Bloody Mary! –Kathy

Posted by Kathy Casey on December 27th, 2012  |  Comments Off on Zingy Bloody Mary’s |  Posted in Cocktails, Foodie News, KOMO Radio, Lifestyle, other, Recent Posts, Recipes, Small Screen Network, videos

Warm Up With Hot Drinks

There’s no better time than right now to start enjoying some “winter warmers” – spirited drinks that warm you up during these cooler months. These are perfect after a day of shopping or zipping down the slopes…or just hanging out with friends and family.

What comes to mind? How about some hot toddies, spiced wines and spiked cocoas? Don’t forget about Irish coffees and hot buttered rums; yes please!

Instead of the traditional eggnog, try my silky oh-so-smooth Hot Buttered Egg Nog with Rum – or maybe even cognac! It combines two great holiday favorites in one drink.

I like to set out a Hot Buttered “DIY Drink Station”—some hot buttered mix, a kettle of water, a selection of rums, whisky and brandies. Stack up some mugs and have some fresh nutmeg for grating over the top. Great for holiday entertaining!

My Winter-Spiced White Wine is another fun drink to make, incorporating seasonal spices and fruits (and will make your home smell lovely!). This steamy white wine infusion is flavored with pears, apples, oranges, cloves, allspice and cinnamon and slightly sweetened with brown sugar.

So now that I’ve given you a few ideas – go on and enjoy the chilly weather and spice things up with some winter warmers. -Kathy


My Hot Buttered Egg Nog with Rum!
For more inspired sipping, check out www.LiquidKitchen.tv

Hot Buttered Egg Nog with Rum
Combining two holiday favorites! Add more or less to taste; rum and Spiced Eggnog Mix.

Makes 1 drink

3 – 4 Tbsp Buttered Eggnog Mix (recipe follows)
1 – 1 1/2 oz Sailor Jerry Spiced Rum
4 – 5 oz boiling water
Garnish: fresh grated nutmeg, long piece of orange or Clementine

Place Eggnog Buttered Brandy Mix and rum in coffee glass or mug. Stir in boiling water until batter is dissolved. Grate fresh nutmeg over the top. Garnish with orange zest.

Buttered Eggnog Mix
Makes about 7 cups (about 30 – 36 servings)

1/2 pound salted butter (2 sticks), softened
1 Tbsp. finely minced orange zest
1 1/2 cups packed light brown sugar
1 3/4 cups powdered sugar
1 pint very high-quality vanilla ice cream
1 cup high-quality eggnog
1 Tbsp. real vanilla extract
1 Tbsp. ground nutmeg
1/4 tsp. ground cinnamon
1 teaspoon rum extract

Be sure butter is softened. With an electric mixer; cream butter, orange zest and sugars together in a mixing bowl until totally smooth. Add remaining ingredients and mix until thoroughly combined. Store refrigerated for up to 1 week, or frozen for up to 1 month.

Recipe by Kathy Casey’s Liquid Kitchen™

Winter Spiced White Wine
This recipe can easily be pre-made and made into large batches before parties. Just make sure to gently keep the mixture warm in a crock pot on low heat or in a deep, pretty chaffing dish. For a kid friendly version, replace the white wine with apple cider and omit the brown sugar and liqueur.

Makes 7 cups, or about 8 servings

2 (750 ml) bottles light, dry white wine, such as chenin blanc
1 pear, cut crosswise in 1/4-inch slices
1 apple, cut crosswise in 1/4-inch slices
1 orange, poked with 12 whole cloves, then cut in 1/4-inch slices
5 allspice berries
1 cinnamon stick, broken in half
1/3 cup packed brown sugar
4 ounces (1/2 cup) Grand Marnier
Orange peel twists for garnish

Place all the ingredients in a stainless steel or flameproof glass pan and stir well to incorporate the brown sugar. Place over low heat and warm. Do not boil! Let the flavors steep for at least 30 minutes before serving.

At this point you can keep warm and serve, or chill it for later. To reheat, warm each portion in a microwave until just hot but not boiling. Garnish each serving with a twist of orange peel.

Recipe from Dishing with Kathy Casey.

Posted by Kathy Casey on December 6th, 2012  |  Comments Off on Warm Up With Hot Drinks |  Posted in appetizers, Cocktails, dessert, KOMO Radio, Lifestyle, Recent Posts, Recipes, Small Screen Network, videos

Modified Classic: Sparkling PAMA’Rita

This week on Kathy Casey’s Liquid Kitchen,  I make a Sparkling Pama’rita! This wonderful spin on this ageless classic switches out the orange liqueur/triple sec drink modifier with PAMA Pomegranate Liqueur (still adding the sweet and tart taste as well as a beautiful blush color). This is a great cocktail on it’s own and can easily be pre-batched for some easy holiday entertaining!

Salud! -Kathy

Posted by Kathy Casey on November 27th, 2012  |  Comments Off on Modified Classic: Sparkling PAMA’Rita |  Posted in Cocktails, Lifestyle, Recent Posts, Recipes, Small Screen Network, videos

Golden Age Inspiration: Blinker #3

This week on Kathy Casey’s Liquid Kitchen,  I shake up a Blinker #3! A Golden Age Classic, the traditional Blinker cocktail was made with rye whiskey, grapefruit juice and grenadine (originally made with pomegranate juice, sugar and water). My variation switches out the grenadine with PAMA Pomegranate Liqueur for a more refined, sweet and tart taste – perfect for the holiday season!

Santé -Kathy

Posted by Kathy Casey on November 20th, 2012  |  Comments Off on Golden Age Inspiration: Blinker #3 |  Posted in Cocktails, Lifestyle, Recent Posts, Recipes, Small Screen Network, videos

Dishing with Kathy Casey: The Newsletter

The holiday season is just around the corner!

It’s almost upon us. It’s that special time of year when the hustle and bustle of the holidays comes and lots of great foods are shared. My mouth is already watering thinking about a d’lish turkey dinner with all the fixins’ and holiday cocktails, but I won’t be having that as I will be in the Philippines opening the new Fairmont Hotel and am sure to be trying all kinds of new exciting dishes instead! So while everyone prepares for the upcoming festive season, take a gander of what I have been up to lately

KC Logo

It’s almost time for my “Over 21” Real Fruit Cakes made with Maker’s Mark!
Starting November 26th until December 14th (or while supplies last), my d’lish “Over 21” Real Fruit Cakes will be available for purchase!

Fruit Cake

Chock full of Maker’s Mark-soaked dried fruits (like cranberries, apricots, and cherries) and toasted nuts (pistachios, hazelnuts, almonds and more) then bound together with a tasty spiced batter. Baked then brushed hot out of the oven with a brown sugar and bourbon glaze – Yum!

These 1-pound loaves are priced at $10.95 and are will be able to purchase online and at my Food Studios (open Monday – Friday, 9:00am – 5:00pm).

Holiday Extravaganza
A lot of you have asked, “When is the Holiday Extravaganza?”

Because I am traveling so much, I have decided to take a year off from the festivities. The Food Studios will be open to pop by and get signed cookbooks, Dish D’Lish Seasonings, preserves and our Liquid KitchenTM “5130” Honey and other specialty preserves, candies and more. But we just won’t have a big party… though we may open for a little open house and festive cheer – stay tuned.

Tasty Travels & Fun Fundraisers

Seattle Events!
This fall has been busy here in Seattle! I had a tasty time judging the Luxe Interiors + Design Magazine‘s Battle of the Chefs event hosted at Bradlee Distributors where six chef teams were pitted against each other in a 1-hour black box cook-off, all benefitting O Wines “Opportunity for Success Scholarship Program.”

Then it was off to strut my stuff on the catwalk for the Ruby Room‘s Annual Fashion Show, one of my favorite charities. This amazing group provides formal dresses for young ladies who need a little extra help with school dances. I got to model a very sparkly, very bling-bling Not Your Mama’s Apron and did a little pre-show promotion on New Day Northwest. This year’s event raised lots of funds for many young ladies to go out in style!

Ruby Room Model
Modeling the Not Your Mama’s Apron on KING 5’s New
Day Northwest
!

Cooking in the Flavor Mobile in Anaheim!
Just this past month, my crew and I headed to Anaheim, California for the PMA Fresh Summit conference. This annual conference brings together the leaders and buyers within the fresh produce industry as well as the taste makers and marketing professionals.

We were there representing Sunset Produce… and dished out some tasty samples in their new Flavor Mobile! The crowds loved our Chili & Lime Slow-Cooked Pork Tacos with Sweet Twister Pepper Escabeche, Sunset Tomato Salsa and Avocado Crema as well as our Sunset Pepper
Shrimp with Thai Coconut Curry with Jasmine Rice and Kumato Tomato Mint and Cilantro Salsa. Then there were the Bloody Good Balsamic Mary … Yum

KC & truck
Heather, Jason, myself and Kristen at
the Sunset Flavor Mobile!

For a fun recap of this year’s PMA Fresh Summit, check out this post by DMA Solutions’ The Core Blog!

Mabuhay! (It’s Tagalog for “Welcome!”)
Associate Mixologist Danny Ronen and I are headed to the Philippines to help train the bar staff and open the brand new Fairmont Makati! So make sure you follow my Twitter for all the sneak peeks, tasty photos, and fun adventures! I can’t wait to enjoy some local Filipino foods and make cocktails with all the amazing ingredients and fruits!

Serious Sippin’ with the Liquid KitchenTM

It’s been great to hear all the positive feedback on my cocktail show Kathy Casey’s Liquid Kitchen and I am super happy to announce that my show
has been nominated for a Taste Award under the Best Drink or
Beverage Program category! Keep your fingers crossed!

This season was full of a variety of episodes that featured new spins on classics like my Classic Martini with Orange Fennel Walnuts, as well as new creative cocktails like the Green Goddess which I shook up with LUPEC Seattle member Lynne Becker. Lynne was the highest bidder at a LUPEC event to come on a special episode of my show – with all proceeds benefiting breast cancer research.

Green Goddess
Season 3’s special guest and LUPEC Seattle member

Lynne Becker
and I with our Green Goddess cocktails!

New holiday episodes like the Sparkling PAMA’rita and the Blinker #3 featuring PAMA Pomegranate Liqueur will be up soon – just in time to celebrate!

In the meantime, stir yourself a Maple Bourbon Old Fashioned. Real maple syrup is so tasty in this twist on the Old Fashioned cocktail. It adds not only a touch of sweetness but also a depth of flavor. Be sure to use a high quality maple syrup and keep your maple syrup refrigerated when not using.

Maple Bourbon

MurrayAid
For over three decades, legendary barman extraordinaire Murray Stenson has been renowned locally and internationally for his contribution to the cocktail community, earning him a Tales of the Cocktail Bartender of the Year award. Now, he is in need of our support. It was recently announced that he has a heart ailment that is preventing him from working in the profession that he is so passionate about. Bars, bartenders and cocktail enthusiasts from all over the world have been called forth to help set-up special events for him and spread the word on how everyone can help donate. For more information, ways you can donate or to check out the list of events across the world, check out www.MurryAid.org.

MurrayAid

Tasty Reads

My 10th cookbook is currently being printed off…yay! D’Lish Deviled Eggs is all about that time-honored classic appetizer and my fun takes on it. Due out in February 2013, pre-orders can be made on Amazon! I can’t tell you how excited I am about this book – deviled eggs are one of my favorite appetizers and with over 50 recipes there is sure to be a favorite for everyone in this book!

DLish Deviled Eggs
A Sneak Peak at the Cover of my New Book – out in February!

Looking for the perfect holiday book for your favorite cook? Then look no farther! Good friends and authors Cynthia Nims, Kim O’Donnel, and Jeanne Sauvage all have new cookbooks just in time for the holidays! For the snack lover, Cynthia’s Salty Snacks book is perfect for those with a “salty tooth” and is loaded with exciting tasty recipes such as Salami Chips with Grainy Mustard and Coconut Crisps with Basil and Chiles – yum! Kim is known nationally for her promotion of Meatless Mondays and has the perfect book for those vegetarians on your list or just anyone who is looking to eat a little less meat and more delicious veggies. Her The Meat Lover’s Meatless Celebrations cookbook is just in time for Thanksgiving and Christmas – just last night I poured over the pages thinking what will I cook first – ooh, I know… I’ll leave it out for my hubby as a dinner-time hint! For the gluten-sensitive, Jeanne’s Gluten-Free Baking for the Holidays has lots of recipes to choose from for a gluten-free holiday, including an amazing pie crust …and those fluffy little rolls … yes, I have personally tasted them and they are delicious!

So check out these amazing ladies’ latest books and check off a few of those Christmas gifts off your list.

Be sure to visit my blog for the most up to date tasty news, recipes, and tips. And stay tuned for my next newsletter with lots of great stories and photos from my trip to the Philippines!
Wishing you a D’Lish Autumn! –Kathy

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