Tasty Travels

Dishing with Kathy Casey: The Newsletter








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!

October has come and gone and November is almost over, which means…

It’s Fruit Cake Time!
And you know that means, our hand-crafted “Over 21″ Real Fruit Cakes made with Maker’s Mark!

Starting November 24th, these Real Fruit Cakes will be available for purchase at my Food Studios in Seattle as well as online through our website for delivery. Make sure to order early as they do sell out fast!
 
These REAL fruit cakes are fully loaded with Maker’s Mark soaked dried fruits, including apricots, cranberries, tart cherries and golden raisins, as well as loads of nuts from toasted hazelnuts to rich pecans – all bound with our signature spiced batter, baked till golden and then glazed hot out of the oven with LOTS of bourbon-brown sugar syrup.





Who’s ready for a slice?

I know a lot of you all have been asking about our Holiday Extravaganza… We’re taking a break this year but will still have lots of goodies for your favorite foodie available during open hours at the Food Studios. Drop on by for signed cookbooks, and of course Fruit Cakes!

Savor the Season at Dish D’Lish!
For those flying to and from Seattle this holiday season, make sure to stop by my Dish D’Lish cafes (Sea-Tac Airport: pre- and post-security) to get your holiday feast to go! Warm up with a Salted Caramel Pumpkin Latte while nibbling on a Pumpkin Pecan Muffin in between trips. For heartier fare, grab a Turkey and all the “Fixins” Sandwich to bring on your next flight – sliced turkey breast, Havarti cheese, stuffing, and cranberry apple chutney on organic pumpkin focaccia! Yum!

Dish D’Lish Savor the Season at Sea-Tac Airport

 Heather and Jason were again shaking it up for Sunkist at PMA’s (Produce Marketing Association) Fresh Summit Convention & Expo. The Sunkist Grapefruit IPA Twist was made with fresh squeezed grapefruit, Bacardi rum, fresh mint, and a touch of simple syrup – shaken and then topped with Eagle Rock Brewery Populist IPA. The cocktail was a huge hit! 

Jason and Heather shaking up Sunkist Grapefruit IPA Twists
Portland Imbibing
Lucky-invited bartenders and mixologists headed to Portland Cocktail Week this last October where I lead a seminar on Real World Consulting. It was a libatious week of learning and imbibing. Days were filled with educational seminars and evenings were all about the fab & glam parties. One of my favorite events was the G.L.A.S.S. (Gay & Lesbian Alliance for Spirited Sipping) & ABSOLUT Drag Party! Guests were entertained by Portland’s finest drag queens while getting there glam on with fun wigs and lots of fake eyelashes. 


Pernod Ricard’s Karlyn Monroe and I looking all rainbow and fab
with our spirited sippy cups at the GLASS Drag Event

And speaking of Portland, while on our visit South we rolled out the Heathman’s Restaurant & Bar’s new fall cocktail menu and shook up cocktails for a media menu release party. New menu items include 50 Shades of Gin, (did you know that the book 50 Shades of Grey was written at the hotel!) Harvest Pumpkin Toddy (recipe below), Huckleberry Mules and French Daiquiris. Local Portland Blogger and Photographer Aubrie LeGault took some AMAZING photos of the Orchard Old Fashioned topped with my Liquid Kitchen Cocktail Goldcheck out the link for the recipe and a peek at her beautiful work. To hear more, check out my interview with Lori Ness on Northwest Prime Radio!





Heathman Barman mixing up Liquid Kitchen’s 50 Shades of Gin Cocktail
Note the fun little “handcuffs” giving a flavor of the book.

Liquid Kitchen’s Winter Warmer
The Harvest Pumpkin Toddy is the perfect drink to warm up to on a blistery late fall/winter’s day! This Hot Toddy variation incorporates a Spiced Pumpkin Mix that mingles well with the bourbon and hazelnut liqueur. Pop by the Heathman’s Restaurant & Bar in Portland or whip one up at home.

Harvest Pumpkin Toddy
Makes 1 drink
 
1 lemon wedge
1 ounce bourbon
1/2 ounce Frangelico Hazelnut Liqueur
2 heaping tablespoons Spiced Pumpkin Mix (recipe follows)
4-5 oz boiling water
Garnish: cinnamon stick
 
Build the drink in a coffee mug. Squeeze the lemon wedge into the mug. Measure in the bourbon, Frangelico, and the Spiced Pumpkin Mix. Carefully measure and add in the boiling water. Stir until well mixed. Garnish with a cinnamon stick.
 
Spiced Pumpkin Mix
Makes 3 cups, enough for 24 drinks
 
4 oz wt. (1/2 cup) un-salted butter, at room temperature
1 1/2 cups (12 oz wt) packed brown sugar
1 tablespoon ground cinnamon
2 teaspoon ground nutmeg          
3/4 teaspoon ground cloves         
1/2 teaspoon Kosher salt
1 (15-ounce) can pumpkin puree
 
In a mixing bowl, whip the butter, brown sugar, spices and salt with an electric mixer on high speed for about 2 minutes, until light and fluffy. Stop and scrape the bowl as needed. Add the pumpkin and continue to whip until pumpkin is totally incorporated and mixture is fluffy, about 5 minutes more. Place in a small container, cover tightly. Label, date, initial and refrigerate for up to 7 days or keep frozen for up to 1 month.
 
Recipe from Kathy Casey Sips & Apps
I hope you enjoy these holiday bevies. For more recipes for the holiday season visit my blog Dishing with Kathy Casey and for all things libatious check out www.LiquidKitchen.com
 
I wish you, your friends and family a wonderful holiday season!

Copyright © 2014 Kathy Casey, Inc., All rights reserved.



Dishing with Kathy Casey: The Newsletter








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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!

It’s been a whirlwind of non-stop traveling and events, but here’s my latest scoop of adventures!

 
The National Restaurant Association’s show in the Windy City!
The Food Studios – Liquid Kitchen team flew to Chicago for the annual National Restaurant Association show to shake up some fun at the Cardinal Glass booth. Covering the theme of Garden to Glass and featuring honey, the crew shook up Rosemary Clementine Sparkles and Honey Lemon Market Fresh Coolers for the attendees and served Fresh Berry Parfaits with Honey Yogurt Whip – all highlighting Cardinal’s unique glassware.

Shaking things up at the Cardinal booth

Fresh Berry Parfaits
with Honey Yogurt Whip, Bee Pollen,


Crunchy Granola,
and a Fresh Origins Micro Orchid!

Bermuda Part II
While Heather and Cameon headed back home, my Sous Chef Jason and I headed to sunny (and super windy!) Bermuda to train the staff and open the new 1609 Bar & Restaurant.
 

A great view of 1609 in the background and a beautiful sunset

 

It was Jason’s first time on an international trip with me and in between training, he managed to sneak away for some much needed site-seeing and cliff diving – he’s a daredevil!  One thing that we both got to witness for the first time was the Bermudian tradition of “Roof Wetting”, which is pouring a bottle of black rum over the roof of a brand new building the night before opening. Despite the torrential tropical downpour and winds for the first 30 minutes of the grand opening, opening night went off without a hitch – the cocktails were an instant hit and the staff was great.

Luxury Coconut Swizzle served in a fresh coconut – perfect for two!

 

 

Hand Shaken Bartender’s Colada: pineapple and gold rums,
fresh tropical citrus juices, and coconut – yes please!

Barilla Chefs are Back!
Then it was time to head home to host the Barilla Modern Casual event at the Food Studios. Guest Executive Chefs throughout the U.S. participated in a three-day culinary adventure. The chefs participated in everything from Italian food seminars, a hands-on presentation on making their own preserves, a cocktail mix-off competition, and a final day of ingredient shopping at Pike Place finished with a Pac NW-inspired dinner – with lots of pasta of course.

Some of the tasty dishes made during Barilla Modern Casual
Tales of the Cocktail – A Week of Libatious Events
After a few weeks of enjoying the Seattle sun, it was time to head out again for the annual and always cocktail-riffic good time at Tales of the Cocktail! Everything from hot trends seminars, spirited dinners, mix-off competitions, tasting rooms, and boozy parties are all taken place during this libatious 5-day event in New Orleans. It was a week full of fun and learning.
 
Cocktails on tap, bottled cocktails, upscale frozen slushies, and carbonated cocktails were some of the top trends seen this year. Another trend featured – my favorite citrus….kalamansi!

Kalamansi Rickeys: Cointreau, Fresh Kalamansi Puree, “Lime Air”
I’ve been saying kalamansi is the next new thing – I heart kalamansi!

 
For a full recap from Tales of the Cocktails, check out the blog section of our brand new Liquid Kitchen website.

Flavor 2014
Before long, it was time for the Flavor Experience conference. It was great to be back in Newport, CA for another great conference – celebrating Flavor’s 10th year Anniversary too! The Liquid Kitchen team kicked things off at the Pinnacle Partner Showcase with Monin, with Mango Mules topped with housemade ginger “beer” (super frothy from a carbonated charge in an iSi soda siphon), Hard Crushes (vodka and zesty lemonade topped with tangerine spiked slush), and flasks of Moonshine Black Raspberry Bounce (moonshine, black raspberry, and pomegranate).

At the Monin Booth read to serve up Mango Mules with Ginger “Beer”

Moonshine Black Raspberry Bounce & Hard Crush

 

The next day, Beam-Suntory’s Philip Raimondo and I lead a general session on the Drink Nation Experiment, revealing the Top 25 Trends from a 6 month-long social media test!

Philip & I on stage discussing the Drink Nation Experiment

We are continuing the experiment this year again so make sure to like Drink Nation Experiment on Facebook, follow on Twitter, and then tag #DrinkNation & #DrinkNationExperiment on Instagram! We want to know what you’re seeing in in the world of beverage!
Then we were Buzzing back home…
…to host a team of mixologists for the National Honey Summit! Special guest and co-host Kim Haasarud and I lead a 2-day event with presentations, cocktails, and a spirits tasting all incorporating different styles of honey. Suh-weet!

Quick photo with the Guest Mixologists
 
One of my favorite sessions was Kim’s varietal honey and spirit tasting – it is so amazing the different and unique flavors that come through with different honeys and different spirits. Feminine-style gins and clover honey was my fave!

Cocktails on Tap roll out at the Heathman Hotel’s Restaurant & Bar
Earlier this year, the Liquid Kitchen team traveled to Portland, Oregon to shake up drinks at a press party featuring the new Liquid Kitchen signature cocktail menus.  Not long after, the team and I came back to add some new fall drinks, including an ABSOLUT Huckleberry Mule on tap topped with Liquid Kitchen housemade wild huckleberry preserves and new brunch cocktails to compliment chef Michael’s amazing brunch menu. (I’m just saying…. I think his brunch is one of the best – delicious!)

Huckleberry Mule on tap!
Featuring ABSOLUT Vodka, Fresh Lime Juice, and Housemade Ginger Ale
Topped With Huckleberry Preserves!

The making of Liquid Kitchen Huckleberry Preserves

Kegged Cocktails
A big trend is taking the cocktail world by storm and you probably have seen it start popping up at craft cocktail bars and restaurants– cocktails on tap. There’s lot of great advantages to kegging and tapping a cocktail, including speed of service and consistency. (My panel and I shared many tips on this at the VIBE Conference). The Liquid Kitchen team has been all over the US training and implementing new cocktails on taps with clients, including the Heathman Hotel Restaurant & Bar, Showcase Cinemas on the East Coast, and at the Fairmont Orchid in Hawaii. Next time that you’re out and about, keep an eye on the bar taps…there might be a kegged cocktail there!
 
And make sure to check out the Liquid Kitchen website for more recipe ideas, tips, and other fun cocktail trends.

Fall-Inspired Libations: Harvest Dark & Stormy
Take advantage of the fall harvest and use some of those apples in an easy to make Apple Ginger Puree – I like to use granny smith apples for their tart flavor. Measure in rum, lemon juice, and a splash of ginger beer for this Dark & Stormy cocktail variation. For a how to video check out www.LiquidKitchen.tv.
 
Makes 1 cocktail
 
1 1/2 oz dark/aged or spiced rum
1 oz Apple Ginger Puree (see recipe)
1/2 oz fresh lemon juice
——————————-
1 1/2 – 2 oz ginger beer
Garnish: candied ginger and apple slice on a pick
 
Measure the rum, puree, and juice into a mixing glass. Fill with ice. Cap and shake vigorously.
Pour drink into a tall glass. Top with ginger beer and give a quick stir. Garnish.
 
Apple Ginger Puree
Makes 20 oz
 
2 Granny Smith apples, diced 1/2-inch (about 3 cups)
2 Tbsps. minced fresh ginger
1 1/2 cups water
1 1/2 cups sugar
 
Measure ingredients into a saucepan. Bring to a boil then reduce to a simmer for about 5 minutes, or until apples are very tender. Remove pan from heat and let cool to room temperature. Once cooled, pour contents into a Vitamix blender cup and blend until smooth (#5 setting on Vitamix The Quiet One Blender). Store refrigerated for up to 7 days.

A Great Cause: CORE
Children of Restaurant Employees (CORE) is a wonderful charitable organization whose mission is to provide support for children of restaurant/hospitality industry employees afflicted with life-threatening or life-altering circumstances. Fundraising efforts help make “wishes” come true for these kids. For more information if you know a child in need and ways that you can help, check out their website at www.COREgives.org.
 

Cute Blog Alert!
You all know I love Twitter! Well most recently my Japanese Twitter friend and blogger Caroline shared some of her recent posts with me and I am so blown away. They’re in Japanese but her photos are incredible! She’s made an assortment of tiny, edible animal creations and has a great imagination. Check out her faboo cat cake – which is entirely edible but who could eat such a cute cake!!!!

Who’s ready for…Fruitcake?!

It’s that time where the Food Studios gets start in preparing our “Over 21” Real Fruit Cakes made with Maker’s Mark! These  real fruit cakes have gotten a cult following and are chock full of bourbon-soaked dried fruits, toasted nuts, and bound with a d’lish spiced batter – then topped with a bourbon-brown sugar glaze. Quantities are limited so place your order starting November 24th – we have more info coming in a separate email – so stay tuned! 

Cheers to a great fall and I look forward to sharing our next newsletter with you this winter.

 

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.
 

 
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
Web: www.KathyCasey.com www.liquidkitchen.com
Copyright © 2014 Kathy Casey, Inc., All rights reserved.



Celebrating NW Spirits

Looking for lots of great drink recipes using NW spirits? Check out Sip Northwest Magazine – it’s chock full of great libatious articles and recipes by yours truly. Try my Summer Punches – great for this weekend’s 4th of July celebrations!

Hoppy Melon sm
Photo by Kathy Casey Liquid Kitchen®

Are you a fan of locally made spirits? I sure am! Washington has some of the fastest growing craft distilleries in the country! Come try a whole new selection at PROOF – The Washington Distillers Festival next Saturday July 12 at Seattle’s Fremont Studios.

Proof

This second annual festival will include tastings of locally made whiskey, gin, bourbon, vodka and lots more craft spirits. You will be able to discover your new favorite cocktail, shaken, or stirred – by local restaurants and bars.

Find something you like? Tons of bottles will be for sale so you can take home your new favorite local spirit!

And if this sounds good to you, but mixing drinks at home sounds a little daunting, then have no fear – local bartenders will provide tips to mixing drinks and upgrading your home bar!

–Kathy

Posted by Kathy Casey on July 3rd, 2014  |  Add Comment |  Posted in Cocktails, Foodie News, KOMO Radio, Lifestyle, Recent Posts, Tasty Travels

Travels to India – Part 3

Guest blogger and KCFS intern Jenn concludes her travel recaps to India with Part 3!

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As I have learned from my travels, the types of food in India vary greatly from region to region. One dish that I have consistently enjoyed in every city that hails from the south is dosa. Made from a batter of ground rice and fermented lentils, dosa is a large crepe that can be served plain or rolled with a variety of fillings. It is always accompanied by sambar (a spicy lentil soup) and different types of chutneys (usually coconut, mint, and tomato).

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All the food I’ve had was delicious but there was something special I was yearning for – mangoes! When I first arrived in the country, I was dismayed to learn that I was too early for mango season. And while the streets were lined with all types of mangoes, I was assured by locals that they were not sweet at all and I’d needed to be patient.

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Finally, on my last day in the country my patience was rewarded. The first crop of the summer season of the ‘king of mangoes’ had arrived! Alphonso was his name and as the sweetest, juiciest, and most fragrant mango variety, he definitely delivered! My trip was complete.

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Posted by Kathy Casey on May 21st, 2014  |  Add Comment |  Posted in Foodie News, Lifestyle, Recent Posts, Tasty Travels

Travels to India – Part 2

Guest blogger and KCFS intern Jenn continues her travel recap to India with Part 2!

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Food is everywhere in India – from vendors selling fresh produce on the street to food stalls lining the sidewalks for those looking for a quick snack. Whether you’re looking for an icy treat to beat the heat or a savory bite like fried samosa, there’s something for everyone.

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While locals have the luxury of eating as they please, outside travelers have to be weary of the food they choose to eat to avoid the much feared “Delhi belly”. In order to combat this, I had to be very selective of what street foods I could eat, but in the end, I definitely indulged.

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My favorite street food by far is pushka (or pani puri, depending what part of the country you’re in). Start off with a puffed ball of semolina dough that has been fried to crispy perfection. Poke a little hole on one end to make room for a spoonful of filling made from potatoes, onion, and masala spices. Then, pour in some sauce made from tamarind paste and lemon juice. Lastly, enjoy it altogether in one perfect bite!

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My husband Cliff, myself, and his cousin enjoying a fresh pushka!

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It’s the perfect combination of sweet, savory, spicy, and tangy!

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Stay tuned for Part 3!

Posted by Kathy Casey on May 15th, 2014  |  Add Comment |  Posted in Foodie News, Recent Posts, Tasty Travels

Dishing with Kathy Casey: The Newsletter

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Welcome to the brand new 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!

What is the coolest thing you’ve seen around the beverage world? The Drink Nation Experiment wants to know! Facebook, Tweet, and Instagram anything you see or sip that is cool, unique and cutting edge in the land of beverage. Great cocktails, beers, cider, a cool coffee presentation, a fantastic non-alcoholic beverage –share, tag, and post it!

This 6-month social media experiment will showcase the best of the best in the world of beverage.

The Top 40 trends and findings will be presented at this year’s Flavor Experience conference by Beam, Inc.’s resident Mixologist Philip Raimondo and myself – and then posted on the Drink Nation Experiment Facebook page.

So let us know what you’re seeing out there in your travels, at your favorite bar, or restaurant! From Seattle to Miami …Dubai to Peru, we look forward to virtually sipping your next drink with you!


Follow and share on Twitter:

@DrinkNationExp

Time has been zipping by and 2014 has been off to a great start! Since my last Newsletter, it’s been non-stop busy with traveling. Here’s a peek of what my team and I have been up to lately and what’s coming up.

Liquid Kitchen on the Road

The Heathman Restaurant & Bar!

In the early 90’s I wrote the Northwest Table Cookbook and Chef Greg Higgins penned the Oregon chapter. He was the chef at the Heathman Hotel way back when and the hotel became my home base for shooting the Oregon companion videos for PBS. Fast forward about 12 years – we did a new cocktail menu and I was thrilled to be asked to come back and do new cocktails to go with Chef Michael Stanton‘s NW local-French inspired menu. It was so fun to create cocktails to compliment his menu and cooking style.

Liquid Kitchen’s Keith Waldbauer and I recently headed to Portland to shake up our new cocktails at a press party featuring the new menu. To go with the Heathman’s famed High Tea service, we created the Tea Court Lounge Punch with Fonté Earl Grey Tea Spiced Syrup, rum, cognac, and fresh juices – topped with and Angostura Foam. Another party favorite was the Vineyard Margarita.

(Photo by Amiran White)
The Provence w Lavender Cocktail Perfume & Oregon’s Argyle Sparkling Wine

Shaken up by Lead Barman Andrew Kualaau

(Photo by Evrim Photography)

Chatting with the Heathman Guests

(Photo by Evrim Photography)

It was great to meet so many cool Portland bloggers – and their photos of the event were amazing! I hope that you’ll stop by the Heathman Restaurant & Bar on your next trip to Portland!
Sunny Bermuda!

After a winter in Seattle, I enjoyed heading to Bermuda with Associate Mixologist Dänny Ronen to implement a new bar menu at the Fairmont Hamilton Princess. Look at the beautiful view from my room!

It is always great to meet new bartenders and learn about local spirits. Yes, the local rums are amazing there.

Fairmont Hamilton Princess’

Cavon and Curtis taking a quick photo break after Liquid Kitchen training

The local fish chowder (also the national dish) is served with a caddy of dark rum and sherry pepper sauce to customize your soup. Served with a corn Johnny cake – this was definitely a go-to lunch. The preparation of this soup is very old school, and a LOT of technique goes into making it – yum!

Bermuda Fish Chowder – amazing flavor!

Dänny and my Sous Chef Jason Anderson, and I are headed back to Bermuda in the next couple of weeks to open the new 1609 Bar & Restaurant – the new cocktail menu is amazing! Make sure to follow me on Twitter @KathyCaseyChef for sneak peeks and updates.

The VIBE Conference in Las Vegas!

After a quick breather at home, the Liquid Kitchen team (Dänny, Heather, Jason, and I) flew down to Las Vegas… for the annual VIBE Conference! During the Cameo Party, we shook up a South Seas cocktail at the Monin & William Grant booth with fellow mixologist Charlotte Voisey. Fresh Thai basil, Monin South Seas syrup, Sun Orchard grapefruit and lime juices, Reyka Vodka & Milagro Silver Tequila – served over large format ice cubes and topped with a sprinkle of Liquid Kitchen Edible Cocktail Silver.

The following morning I led a panel on Cocktails on Tap 2.0 (Tapped, Bottled and Pre-Mixed) Seminar with Dänny and guest speakers Brandon Wise from Portland’s Imperial PDX and Matthew Meidinger from the Kimpton Hotel & Restaurant Group). We had a huge attendance and guests sampled a few of our cocktails, including my Bottled Front Porch Cooler. It is exciting to see more and more interest in this growing trend!
Chicago, here we come!

The Liquid Kitchen team will be traveling to Chicago in May for this year’s National Restaurant Association conference, showcasing recipes at the Cardinal Glass booth. Then during the International Wine, Spirits, & Beer event, I’ll be leading a seminar on

Bar Redeux: From Design – To Drinks – To Training.

Looking forward to a fun week in Chicago – hope to see you there!

Me as my Smitten Cocktail! How fun is this !

Sketch is courtesy of Dave Stolte!

Hitting the Red Carpet

The year started off quick with a fun trip to LA for the TASTE Award. My cocktail show Kathy Casey’s Liquid Kitchen was nominated for a under the Best Drink or Beverage Program – Web category. And Small Screen’s President and Founder Colin Kimball had four of his shows nominated. Don’t forget to Like Kathy Casey’s Liquid Kitchen and Small Screen on Facebook.

World’s Best Cocktail

… well I’m sure there are some other great cocktails out there but we are thrilled that SavoirThere.com ‘s World Food Awards picked the Luxury Sling as their Favorite Cocktail of 2013. Liquid Kitchen created this Sling for the Fairmont Makati (Philippines) and it continues to be blog and buzz worthy!

Quench your Thirst

…with summer episodes of my Kathy Casey’s Liquid Kitchen! How about a Strawberry Basil Blush made with gin, Lillet Rose, basil and juice strawberries?

www.LiquidKitchen.com

And don’t forget to check out my brand new Liquid Kitchen website for more summer drink ideas.

Chef’s Feed

Make sure to download the Chef’s Feed app – a great resource for top rated chef recommended restaurants and foods! Check out some of my hot spots like the Bruce Lee Roll from Shiku Sushi and the “Oil Soup” from Volterra Restaurant. And for laughs, check out their YouTube playlist Chefs Read Bad Reviews – LOVE IT!!

Women Stars of Food & Wine

Pacific Northwest’s best female chefs, tastemakers, winemakers, and sommeliers came together for tasty a fundraiser for the Women’s Funding Alliance! This event was held at the amazing Columbia Tower Club, where my team and I shook up the signature cocktail for the afternoon.

Check out this great write-up of the event on Wanderlust and Lipstick!

Gilda’s Club: It’s Always Something

I am so honored to be a judge this year for this teen writing contest – an annual event sponsored by Gilda’s Club – Seattle and open to any Washington teens in grades 9 through 12, who has been touched by cancer. Keep your eye on their website for the winning essay. I can’t express how it touched my heart to read these stories….Truly honored.


So make sure to Save the Date: Tuesday, May 20 and celebrate cancer survivorship with the 17th Annual Surviving with Style Fashion Show & Luncheon event! All models are cancer survivors with extraordinary stories and will be fitted with clothing provided by local boutiques. Organized by Gilda’s Club Seattle, make sure to get your tickets soon!

And to toast in spring here is one of my new favorite cocktails – perfect for a brunch celebration (think Mother’s Day) using one of my favorite new cocktail methods – Flash Blending!
Strawberry Silver Gin Fizz
This frothy drink is delicious to serve for brunch. The flash blending of the drink with egg whites makes it extra frothy, and quick and easy to serve to a crowd. You can pre-batch the strawberries, sugar, gin, lemon, and egg white and keep refrigerated until ready to blend with the ice.

Photo by Kathy Casey Liquid Kitchen®.

Makes 4 – 6 servings

3/4 cup sliced strawberries

1/2 cup + 2 Tbsp. powdered sugar

1 cup gin (or substitute vodka)

6 Tbsp. (3 oz) freshly squeezed Sunkist® lemon juice

2 organic egg whites (or 2 ounces oz pasteurized egg whites)

1 cup ice

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1/4 cup soda water, chilled

Garnish: fresh strawberries and lemon peel twists

In a large glass measuring cup combine the strawberries and the powdered sugar. Let sit for 10 minutes.

Combine the macerated strawberries, gin, lemon juice, egg whites and ice in a high powered blender. Blend on high speed until smooth and all ice has been blended in. Add soda water to blender. Divide fizz between chilled glasses. Garnish with strawberries and lemon twists.

Recipe by Kathy Casey Liquid Kitchen®.

Copyright © 2014 Kathy Casey, Inc., All rights reserved.

Travels to India – Part 1

Guest blogger and KCFS Intern Jenn Chong shares her recent travel stories while exploring India. Here’s Part 1 of her 3 part series.

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Hello all! I’m Jenn and I’m pleased to share some of my culinary experiences from my travels to India. The idea of Indian food probably conjures up images of super spicy food that can be too hot to handle. And while that may be true to a certain degree, India is a vast and varied country with regional cuisines appropriate for any palate.

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Today, I bring you to Kolkata (formerly known as Calcutta) where the food tends to be sweeter, milder in spice, and with slight tinges of sour. Located in the northeastern part of India, food from this area is often referred to as Bengali cuisine.

Bengali cuisine is famous for its fresh fish and seafood, cooked as curries or steamed in banana leaves. Sweet flavors come from the use of unrefined cane sugar called ‘jaggery’, and the sour flavors come from heavier use of tamarind paste. My favorite dish by far was the jumbo prawn curry, which was absolutely delish (see below)!

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Chingri Malai

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Basanti Pulao (seasoned rice), naan, Echor-er Dalna (jackfruit curry)
Dak Bangla Chicken Curry, Hilsa Fish Mustard Curry, Chingri Malai

Sweets are an important part of Bengali cuisine and choices for desserts are limitless. From mishti doi (sweet yogurt) to kheer (rice pudding) to smaller confections like rasgulla, ladoo, and cham-chams, there is no such thing as a bad decision! The food in this region was so delicious it was hard to leave, but I knew there was still much more to explore and eat.

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Small selection of sweet treats!

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Mishti doi with fresh fruit

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Stay tuned for Part 2!

Posted by Kathy Casey on May 7th, 2014  |  Add Comment |  Posted in dessert, poultry, Recent Posts, seafood, Tasty Travels

Dishing with Kathy Casey: The Newsletter

My Holiday Extravaganza and “Over 21″ Real Fruit Cakes!

That’s right mark your calendars for:
Saturday December 14th – 11AM – 7 PM
at the Food Studios in Ballard

And come join us for a tasty Open House. We will be serving up lots of tasty sips and apps and I will be signing copies of my books Sips & Apps and my most recent D’Lish Deviled Eggs – yes, there will be lots of samples!

We will be selling all kinds of tasty treats, including our ever popular “Over 21″ Real Fruit Cakes made with Maker’s Mark (also available for purchase online), Dish D’Lish® specialty products, Kathy Casey Liquid Kitchen® bar goods, and all the tasty treats we have been putting up and baking like busy holiday elves!

Fruitcake

“Over 21″ Real Fruit Cake made with Maker’s Mark
(Check our YouTube video on how we make it!)

Stop by for a chat and load up on some holiday cheer! I hope to see you there!

The New Liquid Kitchen Website is Live!

I am very excited to announce that we just launched a brand new website for the beverage arm of my business Kathy Casey Liquid Kitchen®! Come check out and see we’re up to, meet my team members; watch an episode of my Cocktail Show and check out the recipe section for lots of great cocktail inspiration. Visit often for great cocktail and spirit news.

Snowdrift_Lo
Like this post on why I’m obsessed with Flash Blending – a technique used in my fave holiday cocktail, Snow Drift

Sips & Apps – D’Lish eBook Deal!!

It’s the holidays and Chronicle Books is celebrating with a special online deal! My Sips & Apps is one of their best nine holiday ebooks picked for their special “Tis the Season Sale.” For the entire month of December, ebook versions of Sips & Apps (available on Kindle, iBookstore, NOOK, Google play, and Kobo) are 75% off – $2.99!

Sips & Apps cover

Tasty Travels – Fundraiser – Events

Since my last Newsletter, the team and I have been non-stop from fundraisers to conferences and exciting new client projects. Here is a fun overview of our adventures:

Adventure Race for Parkinson’s
Heather, Erwin and Jason dressed up in their superhero onesies for the first ever scavenger hunt/race for Parkinson’s. That day was filled with lots of “call-ins” and computer searching!

Onesie
Go Team Onesie!
The KCFS crew all dressed up for the 1st annual Adventure Race for Parkinson’s!

Fabulous Fungi
Wild mushroom hunting has to be one of my most favorite things to do. I became a member of the Puget Sound Micological Society over 20 years ago at the urging of dear friend and mycophagist Patrice Benson and have been hooked ever since. Patrice organized the cooking demo station at the annual show for years, and in her memory, I have been volunteering to cook up wild mushroom demos ever since.

This year the society celebrated its 50th anniversary. I’m always asking foodie friends to join and so this year my longtime friend and salon owner/hairstylist glitterati Marco joined me; he is a great cook! We had a great day of sharing mushroom dishes with the crowd!

This year’s weather was so perfect for mushrooms: rain, sun, rain sun… It was the most wild mushrooms that I have ever seen at the show – nature certainly cooperated this year! If you like foraging and fungi then check with your local wild mushrooms clubs to learn more and join in the fun! Spring morels will be here in no time!

Marco & mushrooms
Marco & I and a bounty of Lion’s Mane mushrooms!!

Shaking it up with Sunkist
Meanwhile KCFS team members Heather and Jason headed down to New Orleans for the annual PMA Fresh Summit Conference with Sunkist! They shook up refreshing Grapefruit Honey Ginger Fizzes (fresh grapefruit juice and honey ginger syrup then topped with soda water) at the Sunkist Booth.

Sunkist
HJ & JA shaking
grapefruit ginger fizz
Heather and Jason serving a fresh Grapefruit Honey Ginger Fizz!

Serious Sippin’ at Portland Cocktail Week
While they were in New Orleans, I was off to Portland Cocktail Week to be on the “How to be a Consultant” panel. This industry only event had bartenders coming from all over the US to participate in a week of classes and seminars… of course followed by lots of great parties.

Pernod
Karlyn Monroe and the Pernod Ricard team stop to pose for a fun photo at the industry party.
My favorite drink of the night was a Pernod & Hot Chocolate with Homemade Marshmallows!

Dame Good Fundraiser
After a little breather, I was off to emcee the annual auction for the Les Dames d’Escoffier – Seattle Chapter. This women-only international organization supports women in the food & beverage industry. The theme for this year’s auction was “There is Nothing Like a Dame” and featured my South Seas Sparkling Punch as the signature cocktail! The Seattle Chapter event raisee over $140,000 for culinary scholarships for women!

LK team shaking
The Liquid Kitchen team synchronized shaking at the Dames Fundraiser!
Erwin – Jason – Keith

(Photo courtesy of Katherine Kehrli.)

South Seas
The Evening’s Cocktail: South Seas Sparkling Punch

Shaking and Cooking it up in the Media

Food & Wine
My Citrus Scandi featured in Food & Wine Magazine

Cocktails in NY with Martin Miller’s
In November, I headed to New York for a special media tour and paring dinner with Martin Miller’s Gin. The dinner was at the famed 11 Madison Park restaurant. I created 5 cocktails and worked with Chef Brian Lockwood on the dinner pairings, bar manager Leo Robitschek executed the drinks with his bartenders. The food was amazing and our cocktail pairing collaboration was a hit! Food, cocktails, service … It’s not often I say FLAWLESS! The guest list was pretty spectacular – CNN, Martha Stewart Living, Food and Wine, Bon Appetit, Saveur, and the list goes on – very exciting!

The whole theme on my Martin Miller’s holiday cocktails was: don’t get stuck behind the bar. Go enjoy your party and make party imbibing by pre-batching your cocktails hours (if not days before)! Check out some of the recipes in the Examiner, Chicagoist, and the UK’s Ideal Magazine!

Ruby Spiced
My Ruby Spiced Martini

Holiday Sips & Apps in the Seattle Times
For those of you that remember my column Dishing with Kathy Casey in the Seattle Times – it was great to do a special feature all about easy holiday entertaining. I include some do-ahead cocktails as well as delicious appetizers like Sticky Pomegranate Chicken Wings; Siracha Deviled Eggs with Crunchy Cucumber and Shrimp; and Warm Crab Dip with Mushroom and Brie served with Sea Salt and Thyme Crostini. All modern twists on favorites, with lots of do-ahead components so you’re not stuck in the kitchen at your holiday party!

Sticky Sriracha
Need a Holiday Party Appetizer – I’ve got you covered!

Cuisinart Dip2
Mushrooms sautéing up for Warm Crab Dip in my favorite Cuisinart Pan!

It’s All Things Peppermint at Dish D’Lish

With the hustle and bustle of the holiday air travel, make sure to stay recharged and stop by Dish D’Lish at the Sea-Tac Airport. Whether you’re traveling by yourself or meeting someone, we have a café pre- and post-security. And for some holiday cheer we are featuring Peppermint Crush Cupcake, Frosty Peppermint Latte and Candy Cane Cocoa – all topped with Hammond’s handmade candy canes.

Peppermint Crush
Peppermint Crush Cupcakes

For an in-flight treat or a little something to take home grab a signature candy cane or Candy Cane Crunch Chocolate bar. Yum! And be sure to check out all our other new menu items, including lots of gluten free options.

Traveling and need to pick up a great gift? Sea-Tac Airport is full of fun places to shop; check out this special on New Day Northwest for ideas!

Happy Holidays and a Joyful New Year!

I am grateful for such a wonderful year with amazing clients, wonderful co-workers and friends and family.

Wishing you a joyful holiday season with friends and family. I look forward to sharing lots of delicious new projects and travels with you in the New Year! –Kathy

Snowman

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.

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