What do you get when you combine thousands of mixologists, spirit industry professionals, bar enthusiasts and a lot of libations together in New Orleans? Tales of the Cocktail, of course! Like a five day summer camp for the best and brightest in the spirits industry, Tales is THE highlight of the bartender circuit. 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!
Guest Mixologists shaking up and showing off their creations at the Diageo USS World Class Happy Hour event: Tony Devencenzi, Beckaly Franks and Tim Cooper
Jacob Greer’s Portland Rickey – official cocktail of Tales of the Cocktail 2013
Reading, Learning, Shopping….Boozy Style!
No trip to Tales is complete without a stop at the TOTC Bookstore by Octavia Books. It is the definitive place to go for spirited books. All the new boozy tomes are there, from Molly Wellman’s Handcrafted Cocktails to bar pal Matt Seiter’s The Dive Bar of Cocktail Bars which was a top 10 nominee for Tales’ Spirited Awards best new book. And this year they also incorporated a Bitters Market featuring a huge array of bitters — it’s hard to control yourself in there! So many great new books and bitters… HIDE my credit card!!!
Molly with her new book, Handcrafted Cocktails!
And speaking of shops, Cocktail Kingdom transformed the Hotel Monteleone’s gift shop into a Pop-Up! Sparkly cut-glass yari cocktail mixing pitchers, gold stirring spoons, ice ball molding machines, sexy jiggers… if you have never shopped their site check it out – it’s my go-to for unique barware and cool cocktail products.
There were a lot of great panels and seminars but my favorite was “Fun with Hydrocolloids”. Molecular mixology and its techniques can sometimes be a bit intimidating but this crash course on hydrocolloids and its many uses was enlightening! They presented on the different types and what their textures were like – it was great for attendees to experience and feel these in a comparison tasting.
Sazerac in an “Edible” Absinthe Shot Glass
I enjoy making cocktail gelees for seminars and love to discuss how “eating” liquor is so much different than drinking it, so I was very intrigued by the panelists take on a Sazerac. The drink was presented in an edible absinthe-infused gelee shot glass! Fair warning – spirited gelees look innocent enough, but their boozy bite might sneak up on you!
Those that know me well know that I am a garnish freak… I’ll admit that I can sometimes to get carried away. From edible gold flakes to baby coconuts and fluffy fire sticks…..I just love a good garnish! Garnishes are the finishing touches on our cocktail experience, and Francesco LaFranconi and Charlotte Voisey led a seminar about that very subject. “Hey, Good-Looking” went through the history and functionality of garnishes and how to really jazz up your cocktail.
I love Edible Fire Sticks for Garnish
The Ladies were in the House!
The west coast has always led the country in the local and sustainable food movement, and it’s evident in our many restaurants and bars installing everything from full working gardens to beehives on their premises. The trend is sweeping across the country, and Amy Stewart -also known as the Drunken Botanist- and Susan Morrison captured the essence in their panel, “Successful Bar Gardens”. These two ladies brought their considerable know-how and sage advice about all things green and gave us a panel chock-full of ways to put your green thumb to work for you and your bar, and the benefits having fresh produce right at your fingertips. And if that has your interest peaked check out my blog that I did on Amy’s BookThe Drunken Botanist.
Amy Stewart’s The Drunken Botanist
Speaking of the ladies: women were definitely shaking things up this year! Bombay Sapphire Gin Most Imaginative Bartender All-Stars Competition was won by a woman for the first time in Tales history! Miami’s Cricket Nelson took gold with her “Sapphire East Love Game”, a delicious elixir crafted with Earl Grey tea, rosebud syrup and fresh Thai basil. Yum!
Cricket Nelson serving up her winning “Sapphire East Love Game” cocktail.
And then there were the Tastings….
All day, every day, spread throughout the city, from rum and mezcal to vermouth and champagne. Having just come back from Peru and a tour of the Porton distillery, I had to visit the Pisco Pavilion for a taste of my travels! Can I just say that Pisco Sour is my favorite new drink!
Inspired by Tales – A Passion Fruit Pisco Porton Sour with Edible Baby Orchid I made at the Recent Flavor Experience Conference with Monin
And then it was on to all the special events that take place – the USS Diageo World Class Happy Hour for a libatious trip around the Mediterranean with featured cocktails with some of my favorite mixologists. Next it was off to see Liquid Kitchen associateDanny Ronen at the Krug House Champagne Tasting where he welcomed guests with ice-cold glasses of bubbles – a bit of a welcome reprieve from all those cocktails!
Me enjoying the Krug House champagne tasting party with famed mixologist Francesco Lafranconi
photo by Danny Ronen
…are always the highlight of Thursday night. And this year I attended the Beam Great Whisk(e)y Debate. Held at the Bourbon House Restaurant, this spirited showdown aimed to determine once and for all what America’s favorite whisky is! Fred Noe III, 7th generation Master Distiller for Jim Beam, squared off against Kieran Folliard (Kilbeggan Irish Whiskey Ambassador), Dan Tullio (Canadian Club Ambassador) and Simon Brooking (Laphroaig Single Malt Scotch Ambassador ) and engaged in a good-natured -but not without much teasing, elbowing and well-meaning jibes- debate. Everyone fought valiantly, but in the end, and in the spirit of good sportsmanship, the moderator called a draw. We were more than happy to continue debating amongst ourselves over courses of whisky, naturally!
The lords of whisky at The Great Whisk(e)y Debate – Simon Brooking, Kieran Folliard, Fred Booker Noe III and Dan Tullio – Yes! There were pins to support your favorite whisk(e)y guy.
The Spirited Awards
The Spirited Awards are the capstone event, honoring the cocktail industry’s top dogs over the past year. This year’s theme was The Roaring 20’s by way of The Great Gatsby, which was the perfect way to honor all things libatious! And I want to give a special congratulations shout out to Charles Joly beverage director of The Aviary in Chicago on his win as American Bartender of the Year. I recently visited Charles at The Aviary on a trip to Chicago and had some of the best cocktails of my life – and that is no small claim considering how many I’ve tasted in my time! A well-deserved win!
And then there is all the swag that has to find a place in my suitcase:
One of the coolest perks of attending Tales of the Cocktail is the mysterious curtained-off lagniappe room. Presenters, media and VIP’s were given a special bottle cap to obtain entry into the swag room and an “all you can fill bag”, then let loose upon the mountains of swag! I stuffed my bag with all sorts of goodies – from bar tools to key chains, little bottles of amaro, swizzle sticks, a handy compact raincoat – I’m from Seattle, of course I needed that! – and tons more boozy mementos of my wonderful time at Tales.
Leaving Tales is always bittersweet – I love learning new things and seeing my cocktail friends from all over the world, but eventually you’re up to your eyeballs in drinks and the floor at the Hotel Monteleone starts to just get a bit too sticky… that means it’s time to head home! See you next year at Tales!
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!
“California Roll” Deviled Eggs – D’lish!
(Book Cover & photo by Kathy Casey Food Studios from D’Lish Deviled Eggs)
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.
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.
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.
The Northwest Speed Rack Ladies!
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.
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.
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!
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!
Next it was off to Driscoll’s berry farmswith 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.
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!
Preparing for my seminar
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!
Erwin “guarding” the big bowl of Sparkling Tradewinds Punch with Bitter Truth & Cherry Ice Balls
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!
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!
I’m just back from a day with Driscoll’s Berries and had a berry-licious day eating and learning all about berries. Raspberries. Blackberries. Strawberries. Blueberries. OH MY! With all this tasty inspiration, I wanted to share my favorite Billowing Strawberry Poppy Seed Layer Cake and Strawberry Shag recipes. Stay tuned for more blogging about my trip and other berry-inspired ideas – make sure to follow me on Twitter @KathyCaseyChef for more berry pictures!
Billowing Strawberry Poppy Seed Layer Cake
Bakeries often freeze their cake layers before filling and frosting them, as doing so is easier when the cake is really firm. Generally, by the time you have finished frosting the cake, it has defrosted and is ready to eat.
1/2 cup high-quality strawberry jam
1 pint fresh Driscoll’s strawberries, stemmed and thinly sliced
1 pint fresh Driscoll’s strawberries for garnish
Preheat an oven to 350°F. Grease and flour three 8-inch round cake pans and set aside.
In the bowl of a standing mixer or other large mixing bowl, sift together the flour, sugar, baking powder, and salt. Add the softened butter. Using an electric mixer, mix on medium speed for 1 minute. Add half of the milk and mix for 2 minutes more to cream the batter. Scrape down the sides of the bowl with a rubber spatula and add the remaining milk, eggs, and vanilla. Continue mixing on medium speed for 2 more minutes. Stir in the poppy seeds.
Divide the batter evenly among the prepared pans and bake for 20 to 25 minutes, or until a cake tester or toothpick inserted in the center comes out clean.
Remove from the oven and cool in the pans on a rack for 10 minutes. Run a knife around the edge of each cake layer and turn it out onto a rack to cool thoroughly.
Meanwhile, make the frosting: Using an electric mixer, beat the softened cream cheese and vanilla on medium speed for 1 minute. Turn the speed to high and mix for 1 minute. Stop the mixer, add 1 cup of the powdered sugar, and mix on low speed for 1 minute. Repeat twice, until all the powdered sugar has been added, then increase the mixer speed to high and whip for 3 minutes.
In another bowl, whip the cream until stiff, then fold it gently into the cream cheese mixture until just incorporated. Refrigerate until ready to frost the cake.
To make the filling: In a medium bowl, stir the strawberry jam until smooth, then gently fold in the strawberries. Set aside until ready to fill the cake.
To assemble and frost the cake: On a large cake plate, place 1 layer of the cake. Spoon one-half of the strawberry filling in the center, then spread it out to 3/4 inch from the edge. Top with 1 cup of the frosting and spread the frosting to 3/4 inch from the edge. Place another layer of cake on top and repeat. Place the final layer of cake on top, then press down gently on the cake layers to stabilize them.
With a large rubber or cake spatula, mound half of the remaining frosting on the top of the cake. Spread the other half around the sides of the cake, covering up all cake and swirling the frosting decoratively. Smooth out the frosting on the top of the cake. Let the frosting dry a little before garnishing the cake.
Stem the garnish berries, and cut in half lengthwise. Place, cut sides down, around the top edge of the cake. Arrange any extra strawberries in a small pattern in the middle of cake. Refrigerate the cake until ready to serve.
Recipe by Kathy Casey Food Studios®
Fresh basil lends a fun flavor note to the classic combination of strawberries and lemonade. Soda water introduces a lively sparkle. For other libatious inspiration, make sure to check out Kathy Casey’s Liquid Kitchen!
Makes 1 drink
1 to 2 large sprigs fresh basil
1/4 cup Sugared Strawberries with juice
1 1/2 ounces vodka
1 ounce fresh lemon juice
3 to 4 ounces chilled soda water
Fresh Driscoll’s strawberry
Small basil leaf
In a cocktail shaker, press the basil and strawberries together with a muddler to release the basil’s flavor. Fill the shaker with ice. Measure in the vodka and lemon juice. Cap and shake vigorously. Pour into a large glass, top with soda water, and stir. Garnish with a strawberry and basil leaf.
Makes enough for about 6 drinks
Taking place in Ocean Shores (Washington), this fun event is going to be bigger than ever this year. They’ve even added an extra day, and a new seafood cooking competition!
The festival runs from 9am to 6pm on Saturday,March 23 and 9am to 4pm on Sunday,March 24 at the Ocean Shores Convention Center. It is an event for the whole family; with live music, craft vendors, cooking competitions and demonstrations, gift giveaways, and so much more. Kids 12 and under get in free. Adults are $3.00 for each day or $5.00 for both days. There will be lots of great food and chowder samples of course! Don’t forget to stop at the various Bloody Mary and beer booths to wash down all that great chow.
The KCFS Crew doing the “Official” Razor Clam Dance!
But the true headliner event is the Clam Chowder Cook-Offs for both the pro and amateur chefs. Each year the festival has an array of contestants enter the Amateur Chowder Cook Off and compete for the best of the best on the Northwest Coast. (My chef team will be judging again this year!) The First Place Winner gets bragging rights for a whole year and will be one of the judges for the Professional Clam Chowder Cook Off at the Festival in 2014. How cool is that!
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 pack up your clammin’ gear (including you razor clam license) and head down to Ocean Shores – it’s the clamtastic place to be! –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
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.
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!
The Pineda Mojito and the Pacquiao Punch… I told you the cinnamon sticks were huge!
A quick photo during my meeting with the amazing Food & Beverage team:
Anna Derygo & Joern Schwaiger of Fairmont Makati – Raffles!
The Fresh Bar Display at the Fairmont Lounge
The lemongrass was pretty big and very flavorful;
big enough for Dänny to hide and peek through!
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…
…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:
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.
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.
Local ferns with shrimp and fresh squeezed guyabano juice!
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!
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!
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.
Here’s a sneak peak of my Manhattan
with Spiced & Spiked Cherries cocktail on the Kroger app!
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!
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!
Erwin, John, me, and Jess at the Top Chef: Seattle season premier event!
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
Associate Mixologist and Director of Sustainable Programs Dänny Ronen made a d’lish signature cocktail for this year’s TEDx Napa Valley “Speaker Dinner” event in between bar training at the Fairmont Makati. Staying true to the “Connected” theme, he uses Tapatio Tequila, Benedictine, Panutsa Filipino cane sugar and Del Maguey Minero Single Village Mezcal with a dash of orange bitters. Dänny demos how to make this cocktail during a web interview for TEDx Napa Valley (he makes the drink around the 46 minute mark). Looks libatious, Dänny!
TEDDYx “Connected” Cocktail
Makes 1 drink
2 oz Tapatio Reposado Tequila
1/4 oz Benedictine
1/4 oz Panutsa Filipino cane syrup
1/4 oz Del Maguey Minero Single Village Mezcal
1 dash Regan’s orange bitters
Garnish: orange peel
Measure ingredients into a mixing glass. Fill the glass with ice until 3/4 full. Stir vigorously until mixture is cold. Strain into a chilled cocktail glass. Spritz orange peel over drink then drop into cocktail.
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
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!
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).
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
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!
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
Heather, Jason, myself and Kristen at
the Sunset Flavor Mobile!
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!
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.
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.
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.
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!
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 Snacksbook 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 Holidayshas 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