Tasty Travels

Holiday Travel Snacks

The holidays are here and for many of us that means some long flights. I fly a lot so I understand it’s not always fun or d’lish, but I’ve got some tips to help with that.

If you’re flying out on a long flight (domestic or international), make sure to pack some food. Bring items that are compact and nutritious, and also won’t go bad. Some of my fave go-to’s: protein bars, raw almonds, Laughing Cow Cheese wedges (these are ok at room temp), squeezable almond butter, easy peel tangerines, baby carrots, and baggies of crackers or gluten-free snacks. And don’t forget snacks for the kids that are not messy or smelly.

Skip foods that are salty and try to avoid items that will dehydrate you, such as coffee and Bloody Mary’s on long flights – tempting as they might be. Remember the “puffy factor” when you fly! And make sure to drink lots of water – your body will thank you.


Mediterranean Quinoa Salad
(cucumbers, celery, tomatoes, quinoa, and feta cheese with Lemon Basil Vinaigrette)

It’s always good to be prepared. And if you’re flying out of Sea-Tac check out Dish D’Lish (on Concourse C) to pick up some healthy and tasty in-flight snacks for on the go, like a protein-packed Mediterranean Quinoa Salad or an Apple & Almond Butter combo.

Happy travels! –Kathy

Tales of the Cocktail 2018 Spirited Awards!

Tales of the Cocktail sample drinks

Calling all cocktail enthusiasts! What do you get when you combine thousands of mixologists, spirit industry professionals, bar enthusiasts, and lots of libations all in one week? Tales of the Cocktail, of course! This week, I’m heading south to New Orleans, the birthplace of the cocktail as we know it today, for a spirited gathering of industry elite from around the world!


TOTC 2018 Cocktail Competition Winner, Spiced Nashi by Willy Estrada

Held annually, the week features seminars, parties, and cocktailing galore in this boozy 24-hour playground. It can be a liver workout – trust me! And every year they hold a cocktail completion around a classic libation – this year it was the best twist on a French 75, one of my all-time favorite cocktails.

But the big event of the week is the Spirited Awards. Since their debut in 2007, the Spirited Awards have recognized the best and brightest in the cocktail and spirits industries, from bartenders and brand ambassadors to bars and writers. It has become one of the most coveted honors an industry professional can receive! Each year, a panel of over 140 industry experts (including yours truly!), take part in a month-long voting process to choose their picks for Awards finalists. Check out the full listing of this years Top 4 Nominees in Each Category Here!

“These finalists are representative of the best and brightest in our industry and it’s incredible to see their accomplishments recognized,” says Neal Bodenheimer, Board Member of Tales of the Cocktail Foundation. “We look forward to welcoming them to New Orleans and celebrating their contributions to the industry.”

Not only is the festival SO much fun, it’s a great place to see and taste the latest and greatest trends and new spirits. And good news- tickets are open to the public. So if you’re looking for a reason to expand your liquor knowledge and visit NOLA- Tales of the Cocktail is the perfect excuse.

Can’t make it this year? No problem! You can still get in the spirit by making a New Orleans Classic Cocktail like the Sazerac! (Recipe below)

So, wherever you might be this week, raise a glass with me to magical New Orleans, and all my friends at Tales of the Cocktail! -Kathy


Photo by Nan Palermo.

Sazerac
The Sazerac Coffeehouse where this cocktail earned its name, made the switch from the original brandy to rye and gained a dash of absinthe. The rest, as they say, is history!

Makes 1 cocktail
1/4 oz Ricard or absinthe
2 oz rye
1/4 oz Simple Syrup
4 dashes Peychaud’s bitters
Garnish: Wide lemon disk

Rinse a chilled Old Fashioned glass with Ricard or absinthe; set aside. In a mixing glass, measure in the rye, syrup and bitters. Fill mixing glass 3/4 full with ice and stir swiftly for 20 seconds. Strain into liqueur-rinsed glass without ice. Squeeze lemon disk over top of drink then drop in.

Posted by Kathy on July 12th, 2018  |  Comments Off on Tales of the Cocktail 2018 Spirited Awards! |  Posted in Conferences, events, Kathy Casey, KOMO Radio, Lifestyle, Recipes, Tasty Travels

Tea

It’s no secret that the NW loves it’s coffee- but believe it or not, tea has been giving it a run for its “brew”. Lemon-Turmeric, Hibiscus, Chamomile – there are so many delicious varieties. And to sweeten the deal- many teas are chock full of healthy properties. Just look at Turmeric tea – popping up in cups everywhere – it’s great as an anti-inflammatory.


Iced Tea Cube Photo by Kathy Casey Liquid Kitchen

How about switching up your tea routine by making fun tea ice cubes? You can use them in lemonade, sparkling water or even a cocktail. Just brew your favorite tea, chill then pour into large silicone ice molds and freeze. I love to brew a fruity tea like hibiscus or berry and use the flavorful cubes in a gin and tonic! You can even use tea in place of water next time you make rice for a unique d’lish flavor. If you’re feeling extra creative, use dried tea leaves as a smoking agent for poultry, meat or fish.

And for all you tea enthusiasts- listen up! On September 30th and October 1st you’re invited to explore the world of tea at The Northwest Tea Festival, held at the Seattle Center. Guests can mingle with industry experts, buyers, retailers, artists, and more! It’s a true tea-lover’s paradise.

-Kathy

Posted by Kathy on September 14th, 2017  |  Comments Off on Tea |  Posted in Dishing with Kathy Casey Blog, Foodie News, My Seattle, spices, Tasty Travels

Flavor 2017: 12 Trends that Spell Opportunity

Want to know the biggest trends happening in the Food & Beverage industry right now? The Flavor Experience conference was the place to be this summer to get the delicious scoop!

Chefs, mixologists and industry gurus came together to share ideas, techniques and all things flavorful!

For the 2nd year in a row, Kathy Casey teamed up with industry heavy hitters: Data trend guru and menu consultant, Maeve Webster of Menu Matters and Cathy Holley, Editor-in-Chief of Flavor & the Menu to present “The Next Dozen” 12 Trends That Spell Opportunity.

See what is on the horizon in the world of trending Flavors, and how to incorporate these dynamic combinations into your menus. Check out the presentation below:

 

Posted by Kathy on August 22nd, 2017  |  Comments Off on Flavor 2017: 12 Trends that Spell Opportunity |  Posted in Cocktails, Conferences, Dishing with Kathy Casey Blog, Foodie News, Newsletter, Recent Posts, Tasty Travels

Tales of the Cocktail

Calling all cocktail enthusiasts! What do you get when you combine thousands of mixologists, spirit industry professionals, bar enthusiasts, and a lot of libations together? Tales of the Cocktail, of course!


Photo from Kathy Casey Food Studios

Think of it as a five day summer camp for the best and brightest in the spirits industry. Held annually in New Orleans, the week features seminars, parties, and cocktailing galore in this boozy 24-hour playground. It can be a liver workout – trust me!

Mixologists from all over the country (including local NW bartenders!) put their skills to the test by participating in crazy cool competitions. And when you need a break from all the booze- there are tons of unique bookstores and gift shops to explore.

Not only is the festival SO much fun, it’s the best way to find out the latest and greatest trends in the spirits industry. And good news- tickets are open to the public! So if you’re looking for a reason to expand your liquor knowledge and visit NOLA- Tales of the Cocktail is the perfect excuse.

Can’t make it this year? No problem! You can still get in the spirit by making my d’lish Maple Ramos Fizz cocktail at home.

For ticketing information, visit their website.

And follow along with me on Twitter @KathyCaseyChef – I’ll be tweeting everything Tales direct from New Orleans next week!

-Kathy

Maple Ramos Fizz
Makes 2 cocktails

Maple adds another layer of flavor to this classic brunch cocktail. Try Sipsmith Gin with a splash of maple syrup over ice as a sipping alternative. For a whimsical garnish, purchase sugared waffle crisps cut into small wedges and skewer onto long bamboo skewers.

3 oz Sipsmith Gin
1/2 cup Maple Ramos Pre-Mix
————————————-
soda water for topping, chilled
Garnish: lemon peel twist

Measure the gin and Maple Ramos Pre-Mix into a mixing glass. Fill with ice, cap and shake vigorously to really froth the drink. Divide drink between 2 tall (Collins style) glasses, and top with a splash of soda water to fizz (about 1 ounce for each drink). Twist lemon over drink to express oils and garnish.

Maple Ramos Pre-Mix
Makes about 4 cups, or 8 servings

1 cup heavy cream
1 cup pasteurized or organic egg whites
3/4 cup real maple syrup
1/2 cup simple syrup*
3/4 cup fresh lemon juice
1 tsp orange flower water

Combine all ingredients together in a pitcher and whisk vigorously to combine, being sure egg whites are mixed in. Refrigerate for up to 2 days. Stir well before using.

*To make simple syrup: combine 2 cups sugar and 2 cups water in a saucepan, bring to a quick boil then remove from heat. Cool. Store refrigerated for up to 10 days. Makes about 3 cups.

Recipe from Kathy Casey Food Studios® and Published in Sip NW Magazine.

Posted by Kathy on July 13th, 2017  |  Comments Off on Tales of the Cocktail |  Posted in Restaurants, Cocktails, Dishing with Kathy Casey Blog, Foodie News, Kathy Casey, Press, Tasty Travels

Dishing Up Holiday Flight Tips

The holidays are coming up and for many of us that means some long flights. I fly a lot so I understand that it’s not always fun or d’lish, but I’ve got some tips to help with that.

If you’re flying international on a long flight, definitely pack some food. Make sure to bring compact thing and nutritious items that won’t go bad.

Some of my go-to’s are:

    •Protein bars
    •Laughing Cow Cheese wedges (these are ok at room temp)
    •Almonds
    •Easy peel clementines or mandarins
    •Baby carrots
    •Baggies of crackers or gluten-free snacks

And don’t forget snacks for the kids that are not messy or smelly!

Stay away from high sodium tomato juice and Bloody Mary’s (tempting as they can be) on long flights. Pack only items low in sodium and remember the “puffy factor” when you fly! And keep the coffee to a minimum too; it’s very dehydrating.

Make sure to drink lots of water. I like to pack a lemon and a plastic disposable knife to add a slice or wedge to your water bottle. Then ask the flight attendant to fill it up for you or depending on specific airline regulations, order 2 glasses of water and fill it yourself.

DDL, Quinoa Salad
Dish D’Lish Mediterranean Quinoa Salad is my Favorite for Travel!

It’s always good to be prepared. And if you’re flying out of Sea-Tac check out my Dish D’Lish (pre- & post-security) to pick up some healthy AND tasty in-flight snacks for on the go. Happy travels! -Kathy

Posted by Kathy on December 12th, 2015  |  Comments Off on Dishing Up Holiday Flight Tips |  Posted in Dishing with Kathy Casey Blog, KOMO Radio, Lifestyle, Tasty Travels

Cheers Magazine

Cheers Magazine shared some of the #SippingSocial beverage trends that I’ve seen posted on social media and that I presented at this year’s NRA conference’s BAR event. Check out www.LiquidKitchen.com for a link to my presentation and don’t forget to tag #SippingSocial for all the cool drink ideas that you see.

Posted by Kathy on June 26th, 2015  |  Comments Off on Cheers Magazine |  Posted in Cocktails, Conferences, Dishing with Kathy Casey Blog, Foodie News, Lifestyle, Recent Posts

Drink your Veggies!

We have all heard that we should eat our vegetables, but why not drink them too?

Veggie juices are common now in smoothies, adding their healthy vitamins and antioxidants. And there are a ton of veggie juice blends you can buy bottled with everything from kale to carrots to broccoli. But what about other drinks?

I love adding fresh vegetable juices to citrusy drinks like lemon- or limeades, sparkling water, and cocktails too!

Recently I shook up a Honey Carrot Collins to serve at my #SippingSocial presentation at the National Restaurant Association’s BAR show. It incorporated fresh pressed carrot juice mixed with gin, honey, and fresh lemon, finished with a splash of soda. The ingredients are all trending in cocktails right now – it was a huge hit! Visit www.LiquidKitchen.com for the recipe!

Carrot Collins
Honey Carrot Collins – yes please!
The fresh pressed carrot juice makes the color of this cocktail amazing!

Or how about deep red beet juice added to your favorite margarita with a little splash of orange and a dash of hot sauce too. It’s d’lish!

Homemade lemonades are delicious as well with the addition of kale or celery juice and some fresh basil for an herbalicious and veggie twist.

So think outside of the glass with some fun veggie juice drink experimentation this summer. The markets are brimming with inspiration for your next happy hour! –Kathy

Posted by Kathy on June 18th, 2015  |  Comments Off on Drink your Veggies! |  Posted in Cocktails, Dishing with Kathy Casey Blog, Foodie News, KOMO Radio, Recent Posts, Recipes, Tasty Travels
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