Tasty Travels

Tales of the Cocktail: Marie Brizard USA Cocktail Challenge Results

It’s been roughly a week since Tales of the Cocktail 2012 and there’s much libatious news to dish. Here’s a little review of one of the events that I attended: the Marie Brizard USA Cocktail Challenge! Held in the fabulous Bienville and Iberville Rooms at the swanky DSC_2927_Contestants' Cocktails_Marie Brizard USA Cocktail Challenge FinalsHotel Monteleone, six finalists competed for a chance to be on the U.S. Team to compete at the annual Marie Brizard International Bartender Seminar and Competition in Bordeaux, France this November. The guest panel of judges definitely had their tasteful with creative cocktails (as seen to the right) like the Desirer Tropicale (Marie Brizard Cassis and Essence liqueurs, cachaca, lime juice, ginger-infused simple syrup and mango foam) and the “Made” Cocktail (Marie Brizard Anisette, Cynar, marachino liqueur, espresso and egg white).

For the full post and see the winning recipe, continue reading on Amazon’s Al Dente blog.

Posted by Kathy Casey on August 3rd, 2012  |  Comments Off on Tales of the Cocktail: Marie Brizard USA Cocktail Challenge Results |  Posted in Cocktails, Foodie News, Recent Posts, Recipes, Tasty Travels

Time for Tales of the Cocktail!

Tales of the CocktailWe’re already nearly halfway through July, and that always means one thing to me – it’s almost Tales of the Cocktail time again! I’m getting ready to head down to steamy New Orleans at the end of the month for the premier spirit and cocktail event of the year, and looking forward to an exceptionally exciting time this year, because Tales is celebrating its 10th birthday – proof positive that some things only get better with age! There will be tons of fab events (including a birthday/kickoff party with cake and, of course, cocktails), seminars, demos and tastings to attend, and of course it is always a fantastic chance to network, meet new people, and catch all the latest buzz in the cocktail world. There are even excursions to go on, like swamp tours, bike and garden tours, and even a pig-butchering demo – oh my!

Continue reading at Amazon’s Al Dente blog!

Posted by Kathy Casey on July 18th, 2012  |  Comments Off on Time for Tales of the Cocktail! |  Posted in Amazon, Books to Cook, Cocktails, Foodie News, Lifestyle, Tasty Travels

Wanderlust & Lipstick

Fantastic interview and article in Wanderlust & Lipstick! Seattle summers are gorgeous when the warm sun is out and with friends all around… with great foods and drinks! Check out my Seattle summer hot spots and my recipes for Summer Sangria, Veggie & Grilled Pita Greek Salad, and Grilled Alaskan Salmon with Garlic & Herbs

Kathy Casey

They say that summer in Seattle arrives on July 5—leaving us waiting and waiting until the Fourth of July holiday, and then treating us to its lovely sunny days for at least a couple of months. This year I’m not so sure that it’s actually officially arrived. Sure, we’ve had sunshine and some pleasant temperatures, but we’ve also had our share of overcast skies and thunderstorms. Still, however, it’s worth being ready to take advantage of sunny days each and every time they come.

To continue reading and for the recipes, click here.

Posted by Kathy Casey on July 18th, 2012  |  Comments Off on Wanderlust & Lipstick |  Posted in Restaurants, appetizers, Cocktails, Foodie News, Lifestyle, Recent Posts, Recipes, salads, seafood, Tasty Travels

Tasty Adventures on Bainbridge Island

Looking for the perfect day-trip? Look no further than Bainbridge Island! It’s just a short ferry ride across the Puget Sound, and there are tons of places to enjoy. Here are some of my top picks to get your island adventure started!

My fave new restaurant hangout is local chef and author Greg Atkinson’s Restaurant Marche! I recently had dinner there and it was d’lish ! The menu changes seasonally and totally embodies Greg’s signature NW style with its market-fresh island fare. Make sure you book your reservation in advance!

Restaurant Marche

Add a little extra spirit to your island adventure and check Bainbridge Organic Distillers. This family-owned business is getting rave reviews for creating Washington’s first USDA certified organic gin, vodka and whiskey. Make sure to check out their website for summer tour and tasting schedules.

And before you head back across the water indulge your sweet tooth at Mora Iced Creamery. This super cute shop is a stone’s throw from Marche and offers tasty ice creams and sorbets. Of course, they cover all the classics from French Vanilla to Chocolate and Strawberry. For taste adventurers, there’s lots of creative flavors to  tempt your palette as well. How about a scoop of Lemon Bar or elegant Sabayon – a Marsala wine custard? D’lish!

And if you’ve been to Bainbridge and have a hidden gem of your own, let me know! –Kathy

Restaurant Marché
150 Madrone Ln
Bainbridge Island, WA 98110
(206) 842-1633

Bainbridge Organic Distillers
9727 Coppertop Loop NE
Suite 101
Bainbridge Island, WA 98110
(206) 842-3184

Mora Iced Creamery
139 Madrone Ln
Bainbridge Island, WA 98110
(206) 855-1112 x301

Posted by Kathy Casey on June 21st, 2012  |  Comments Off on Tasty Adventures on Bainbridge Island |  Posted in Restaurants, Foodie News, KOMO Radio, Lifestyle, Recent Posts, Tasty Travels

Dishing with Kathy Casey: The Newsletter

Hello Sunshine!

After a busy winter and spring we are happy to welcome some summer sunshine and have lots of exciting projects and trips on the horizon. Here is a little of what we have been up to since our last newsletter.

Kissy Face Logo

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Tasty Travels

Since my trip back from Ukraine, I had about a week to relax at home before heading out again. This time my travels lead me to Ocean Shores, Washington to host the 6th Annual Razor Clam Festival! Ocean Shores is a small beach town on the coast of Washington; about a 3-hour drive away from the hustle and bustle of Seattle. Every year they celebrate this illustrious clam with a fun and tasty festival, from Blood Mary and beer booths, to arts and crafts, and of course a clam chowder cook-off. My team and I judged both the amateur and professional chowder cook-offs and seriously tasted over 45 chowders to choose the grand prize winners. Needless to say we were stuffed to the gills with chowder by the end of the day!

Clam Chowder judges
Heather, Erwin and I tasting the first group of chowders!

Then it was off to California’s Napa Valley with teammates Heather and new sous-chef Jason for the Flavor Summit! Held at the prestigious Culinary Institute of America at Greystone, this industry-only event brings in the top leaders in the culinary world to discuss and taste their way through flavor-related topics. The campus is amazing and the seminars were enlightening! I attended with my client Paramount Citrus. We participated in the lunch, cooking up a Sweet Orange, Fennel and Arugula Salad with Citrus Grilled Shrimp and my Market Fresh Lime Agua Fresca with Berries (see below for the recipe). For the ending reception we crafted Liquid Kitchen Ultimate G & T’s (Gin and Tonics), topped with a Cucumber Lime Foam and a grating of lime zest.

Limes
Squeezing out some Paramount Limes for my Ultimate G & T!

Then it was off to Los Angeles again. This time for business meetings mixed in with some fun. While in LA, we checked out concepts and visited restaurants, including Bottega Louie where I was drooling over their amazing pastries and cupcakes. Check out the Macaron Tree below! The weekend was full of glitterati sightings at the SLS hotel in Beverly Hills where party goers for JJ McKay’s (Seattle party host extraordinaire) party were staying. JJ’s parties always bring in the who’s who of crowds and lead to the best networking ever. Guests flew in from all over the US, including partiers from Miami and NY to Dallas, San Francisco and Seattle.

Macaron Tree
Bottega Louie’s Macaron Tree!

JJ, Joe
The always faboo JJ McKay, myself, and producer Joe Gressis from Secret Handshake

Next stops: I’m off to Vancouver, British Columbia this week for work with the Fairmont Hotels and then New Orleans, Louisiana and Washington, D.C. Stay tuned for more tasty travel round up’s on my blog.

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Serious Sippin’ with the Liquid Kitchen

Filming for the 3rd Season of Kathy Casey’s Liquid Kitchen™ just wrapped up with Small Screen Network. We filmed 18 episodes in two days! Vitamix was our main sponsor this season and so expect lots of amazing, blended summer drink episodes, like my Liquid Indulgence (vanilla ice cream, espresso and salted caramel incorporated together and topped with a float of mezcal!) and a Blended Peach Whisky Sour! A Seattle LUPEC member was the top bidder to be a guest on Liquid Kitchen at a recent breast cancer fundraising event. So in honor of the ladies who love to imbibe I created the Green Goddess for an episode – Green Chartreuse, egg whites, fresh pineapple, silver rum, a touch of lemon and Bitter Truth Celery Bitters – yum! Stay tuned for these new episodes to be posted soon!

Lynn Becker
Special Guest and LUPEC Seattle member Lynn Becker and I shaking up a Green Goddess Cocktail!

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Tasty & Libatious Reads – and Cooking up a New Cookbook

If you follow me on Twitter, then you may have caught wind that I just finished the recipes and am now shooting the photography for my 10th cookbook… all on deviled eggs! Stay updated with Twitter on my book’s progress as I tweet more behind the scenes of our photo shoots.

The new Food & Wine Cocktails 2012 book is out! This year I share my creative versions of the ever classic French 75. This cocktail book covers an extensive array of classic cocktails with featured mixologists’ personal variations. How about a Salted Maple (a Pisco Sour variation) or a Lord Bullingdon’s Revenge (a Sazerac spin)? There are also non-alcoholic options too! Make sure you get your copy today!

Food and Wine 2012

If you’re a frequent flyer, check out this special promo from Amazon.com. Free Wi-Fi access to Amazon.com on most Delta flights. Click here for more info. Faboo!

And don’t forget to check out Sip Northwest magazine for all you Pacific Northwest imbibers, including bars to sip, recipes to make, and new spirits to taste. Here’s a sneak peak on one of my articles. You can also pick up a complimentary copy at my Dish D’Lish cafés at the Seattle-Tacoma International Airport.

Sip NW Logo

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New Restaurant Fave!

New restaurants are popping up everywhere, but one of my new faves is Chef Greg Atknison’s Restaurant Marché located on Bainbridge Island, Washington. Greg is one of my all-time favorite chefs and I am so happy for him and his wife Betsy. The restaurant and menu totally embodies Greg’s signature style and flair. I enjoyed my recent birthday dinner there with the hubby and friends and was swooning by the time I left from total culinary bliss. If you have a trip planned to the Pacific Northwest or are a local be sure to make reservations and check it out. It’s a quick ferry ride across the Puget Sound and is close to the ferry terminal. Marché is open for lunch and dinner on Tuesdays – Saturdays. The menu changes with the seasons, featuring northwest cuisine and island goods (think amazing wild greens, crisp oysters, smooth-as-silk-chicken liver pate you want to rub on yourself!). Take a peek at this season’s menu items.

Restaurant Marche
Bainbridge Island’s newest hot spot!

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Where to Catch Kathy Next:

Tales of the Cocktail – July 25-29, 2012 – New Orleans, Louisiana

The Flavor Experience – August 6-8, 2012 – Newport Beach, California

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Cook Up Some Fun with Paramount Citrus!

Agua Fresca

Market Fresh Lime Agua Fresca
Makes 1 drink

1 1/2 oz fresh-squeezed Paramount Citrus lime juice
2 oz Zesty Lime Syrup (recipe follows)
3 oz chilled soda water
1 oz Market Fruit Berry Topping (recipe follows)
Garnish: long fresh lime zest twist or lime wedge

Fill a large tall glass with ice. Add the citrus juices and the Zesty Lime Syrup. Add soda water and stir. Top with Market Fruit Topping. Garnish with lime zest.

Zesty Lime Syrup
Makes 2 1/4 cups

3 Tbsp finely minced lime zest (with no white pith)
2 cups sugar
2 cups water

Combine the zest, sugar and water in a small saucepan. Bring to a quick boil over high heat. Boil for 1 minute then remove from heat and let cool. Store refrigerated for up to 3 weeks.

Market-Fruit Berry Topping
Makes 2 1/4 cups

1 cup fresh raspberries
1 cup small diced strawberries
1/4 cup raspberry puree

Mix ingredients together. Store refrigerated.

Recipe by Kathy Casey Liquid KitchenTM

I hope you enjoyed my quick recap of what’s been going on lately. Make sure you join me on the weekends at Dishing with Kathy Casey on KOMO News Radio and check my corresponding blog with all the corresponding recipes and tips. –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.

Posted by Kathy Casey on June 6th, 2012  |  Comments Off on Dishing with Kathy Casey: The Newsletter |  Posted in Restaurants, Amazon, Cocktails, Conferences, Foodie News, Fruit, KOMO Radio, Lifestyle, Newsletter, other, Recent Posts, Recipes, Small Screen Network, Tasty Travels

Eater.com

Eater.com just announced their top Seattle airport picks! If you’re flying in or out of Sea-Tac International Airport, make sure you stop by at one of my two Dish D’Lish cafés and taste what all the buzz is about. Grab a snack, enjoy a fresh meal or quench your thirst….it’ll be d’lish!

Posted by Kathy Casey on May 24th, 2012  |  Comments Off on Eater.com |  Posted in Foodie News, Recent Posts, Tasty Travels

6th Annual British Columbia Spot Prawn Festival

Spot prawn lovers make sure you check out this event! Saturday, May 5th will be the 6th Annual British Columbia Spot Prawn Festival held at False Creek’s Fishermen’s Wharf (just west of Granville Island) from 11am – 3pm!

Benefiting the Chef’s Table Society of BC, this all-day event will feature the city’s top chefs preparing a special spot prawn boil, demonstrations, live music, wine tasting and a cookbook signing. It’ll be fun for all ages as the Vancouver Aquarium will be leading a family-friendly exploration of faboo fish and cool creatures through their mobile habitat.

This is a free family event, but you’ll need to buy tickets for the prawn boil. Make sure you buy them soon! For hotel packages, check out the Listel Hotel.

Posted by Kathy Casey on May 1st, 2012  |  Comments Off on 6th Annual British Columbia Spot Prawn Festival |  Posted in Foodie News, Lifestyle, Recent Posts, Tasty Travels

Dishing with Kathy Casey: The Newsletter

More tasty travels and D’lish events!

The New Year has just been flying by, and so have I… from New Orleans, Chicago and the Ukraine, to Las Vegas most recently. I have been traveling everywhere, sharing my passion for great food and d’lish cocktails (all the while earning lots of flyer miles!). Here’s a quick recap of what my team and I have been up to!

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Tasty Travels

Congratulations to the Fairmont Hotels!
The new year started out with a trip to New Orleans, where I attended the annual Cheers Beverage Conference. Living up to its name, it was quite the libatious celebration all around – from tastings and seminars, to celebrity mixologist parties. But most exciting was the Fairmont Hotels & Resorts winning the Cheers 2012 Best Chain Hotel Beverage Program for the FAME (Fairmont Artistic Mixology Experience) Program that we manage and helped create – from individual hotel trainings to building a master recipe manual and individual bar culture, as well as producing a nine-part online training series. We are thrilled to continue to keep FAME fresh! Congrats Fairmont!!

Dobrý Deň! (It Means “Good Day” in Ukrainian!)
Speaking of Fairmont… my next stop was Kyiv, Ukraine to train the team there on all things spirited! Senior Liquid Kitchen Mixologist Keith Waldbauer and I landed in snowy and COLD Kyiv (or Kiev and pronounced kEEv) where it was straight to work.

keith_and_drinks
Keith testing Liquid Kitchen Fairmont cocktails!

We trained the new staff for all the new bars and restaurants, and created lots of new cocktail creations using local products. We made birch syrup out of birch juice, which was amazing in an Old-Fashioned cocktail. And can I say how much I’m in love with Monin’s Tarragon syrup? (Don’t get too excited, it’s only available in Europe for now.) It’s d’lish in a non-alcoholic drink I made with clementines and fresh sparkling lemon soda!

herbal_liqueur
Our beloved Green Chartreuse was not available, so I made my own herbal liquor – it turned out delicious! Those are little bottles of 97% grain alcohol, and yes, you can ignite it!

Ingredients were sometimes hard to get, but you make do with what you have. I pulled out my chef bag of tricks here and there, and we ended up with some pretty exciting cocktails! Drinks were shaken up with our house-made Black Tea and Pomegranate Elixer, house-made herbal liquor and grapefruit spice bitters.

grated_salt
Ingredients were sometimes challenging – yes, I’m grating my own salt!

kathy_and_crew
The Fairmont Kyiv bar staff taking a photo break – after learning how to make house-made bitters.

In between work sessions, we did have some time to check out the scenery, shops and of course bars! Yes, the crew took us out in local style and tried to out drink us with shots of Honey Pepper Vodka, chased with local unpasteurized beer – ‘til the wee hours of the morning – but we held our own!

honey_pepper_vodkabeercrew
Honey Pepper Vodka + Local Beer = Fun with the Crew!

keith_churchchurch_2
On our excursion day, we visited some beautiful churches in Kyiv. I can still hear the bells ringing.

meat_facecream_puff
They like faces on their foods too… LOL! Not sure why, but I got in a LOT of trouble at a store for taking this photo of sliced meat with funny faces! And the cream puffs were cute, too!

I found a little time to zip out to the store where it was fun to see all the local dried fish and pickled goodies. Of course, I was in heaven because I love all things pickled. The whole, pickled tomatoes were amazing!

dried_fishpickled_everything
Local dried fish and pickled everything in Kyiv.

There sure were a lot (and I mean a LOT) of potatoes, pickles beets, and cabbage… so I was inspired to create the Kyiv Martini! It featured local vodka (which, by the way, is fantastic and has a very complex character) shaken with a slice of fresh beet and served in a glass lined with a piece of fresh, shaved cucumber, then garnished with my homemade beet-pickled onions. I’d like one right now, please!

kyiv_martini
My Kyiv Martini!

We also visited a really cool local restaurant called Puzata Hata, where we had succulent dumplings and other local specialties, served to us at stations by cute Ukrainian ladies. You can eat your fill and drink local beer for under $10 a person!

ukrainian_lady

I have to say, Ukrainian people are some of the most welcoming and friendly people we have ever worked with. But after lots of hard work getting the crew ready to open all the Fairmont Bars, and eating my fill of borsch, potato, and cabbage dumplings, it was time to go home. I was really craving Asian food and some good ol’ American home cooking. Luckily for me, as soon as I landed back in Seattle, my husband John had whipped up my favorite Slow Cooked Pot Roast with Half a Bottle of Wine and 20 Cloves of Garlic and fluffy mashed potatoes – thank you, honey! Yum! Then at work the next day, my Food Studios crew welcomed me back with pho (Vietnamese noodle soup). What a great way to come home! But stay tuned, as there might be a chance I’ll be going back this summer, when it’s sure to be a bit warmer…

Then it was off to Las Vegas…

Speed_Rack_Logo

…to be one of the celebrity judges for the Speed Rack – Las Vegas event! Founded by two faboo LUPEC – NY members Lynnette Marrero and Ivy Mix, their event promotes female bartenders from coast-to-coast in a speedy and engaging round-robin style tournament, with proceeds going straight to fight breast cancer. It was fast-paced action and these ladies know how to shake up a storm right before the annual VIBE Conference!

charlotte_tony_kathy
Charlotte Voisey, Tony Abou-Ganim and me getting ready to judge!

speed_rack_competitorsspeed_rack_judges
Speed Rack competitors hard at work, and judges judging!

After Speed Rack, it was on to the VIBE (Very Important Beverage Executives) Conference, held in conjunction with the Nightclub and Bar Show. VIBE is an amazing event and I am thrilled to participate every year with Monin. For the opening night I showcased my Spiced Islands Rum Punch crafted with Solerno blood orange liqueur, Sailor Jerry Rum, Monin Almond and Cinnamon Syrups, fresh pineapple and lime juices, all topped with an Angostura Foam. And, of course, I love my bling, so it had a light dusting of 24K gold on top.

The next day, associate Cameo McRoberts and I presented a seminar on non-alcoholic trends, where we discussed house-made sodas like cucumber, ginger, and lemongrass – as well as small indulgent treats like mini drinking caramels, and the love of carbonation and super fizz! Account Manager Heather Jones and new Liquid Kitchen Associate Dänny Ronen shook up beverages like mad, for a packed house. It was all fun but I was ready to come home!

heather_lizard
After a long trip to Vegas, it was time to leave…before the lizards came! Heather, look out!

Next Stops: Orlando… Napa Valley at the CIA Flavor Summit and Los Angeles
Stay tuned for more tasty travels! Make sure you follow me on Twitter for all the fun pix and details!

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Serious Sippin’ with the Liquid Kitchen

ultimate_gin_tonic

Filming of the third season of Kathy Casey’s Liquid Kitchen will soon be under way this spring! Here’s a sneak peak of one of my drinks that I’ll be sharing this season: The Ultimate Gin & Tonic. Martin Miller gin, a touch of fresh lime juice, and Housemade Tonic Bitters, all topped off with DRY Blood Orange Soda and a pouf of Cucumber Foam. A light dusting of micro-planed lime finishes it off! Are you thirsty now?? Well in the meantime, check out this episode and make yourself a Citrus 75.

And if you’re looking to expand your home bar, make sure you stop by my online store for all your libatious needs, from my Liquid Kitchen 6-piece bar kit essentials, Golden Era Bitters, and 5130 Honey to Dish D’Lish® Cocktailor Mixers and more!

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Tasty & Libatious Reads – and Cooking up a New Cookbook

Wow! I think I can seriously say there may be deviled eggs coming out my ears! That’s right, I’m in the final throes of testing recipes for my 10th book – it is due out next year, and is all about deviled eggs. I am super excited about this book, so stay tuned! In the meantime, I’m thrilled to announce that my cocktail and appetizer book Sips & Apps is finally available in digital form for the Amazon Kindle!

Sip_Northwest_Logo

For those of you that live in my neck of the woods, be sure to check out the beautiful new Sip Northwest Magazine – its pages are full of wonderful libations and tipples from all around the Pacific Northwest! Here’s a sneak peak of my featured column for this season’s issue, including local mixologists’ recipes for beer-inspired cocktails. You can also pick up a complimentary copy at my Dish D’Lish cafés at the Sea-Tac International Airport.

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Cook Up Some Fun!

I was thrilled when, a couple of years ago, I was asked to submit a lemonade drink for Alex’s Lemonade Stand Foundation, a really cool charity. After I submitted my drink, I had a phone call with Paramount Citrus (the sponsor) which came about because they loved my drink. They probably thought I was nuts the way I was going on and on about my love of citrus. Those of you that have known me for years already know of my zesty lemon habit! From passing on birthday cake for a scrumptious lemon meringue pie to loving a pop of citrus zest in just about everything, I just adore all things citrus! With spring here, I thought I would share a delicious, bright-tasting side dish, Lemony Herbed Orzo. This sassy side is perfect as an accompaniment to grilled fish or roasted chicken, and paired with first-of-the-season fresh asparagus. Fresh lemon juice and zest add a zingy flavor pop.

zest_herb

Lemony Herbed Orzo

Makes 6 servings

12 ounces dry orzo pasta (2 cups)
2 tablespoons butter, salted
1 tablespoon extra-virgin olive oil
1 tablespoon very finely minced shallots
1/2 cup very coarsely chopped Italian parsley leaves
1/4 cup thinly sliced chives
1 tablespoon chopped fresh basil or tarragon
3 tablespoons fresh-squeezed Paramount Citrus Lemon juice
1 tablespoon finely minced lemon zest (see my tip on how to make zest below*)
3/4 teaspoon kosher salt
ground black pepper
1/3 cup finely grated parmesan cheese

Bring 3 quarts of water to a boil in a large pot over medium-high heat. Stir in orzo and cook for approximately 6 – 8 minutes, stirring often, until just al dente or per package instructions. Immediately drain well (do not rinse), then place orzo in a heat-proof bowl. Stir in butter, olive oil, shallots and herbs to coat well. Then stir in lemon juice, zest, seasonings and cheese. Serve immediately.

citrus_zest

*Citrus Zest adds such a lovely flavor pop to any dish.
To make lemon or other citrus zest: Zest is the outer peel of the fruit – with no white pith attached. You can remove the zest from the fruit with a fine zesting tool that makes long, very thin, pretty strands. Or you can peel off the zest with an ordinary potato peeler, being sure not to get any white pith, and then finely cut the zest in very, very thin long strips or mince it. You can also grate it off. For this method, I like to use a microplane.

Recipe by Kathy Casey Food Studios®

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Where to Catch Kathy Next

6th Annual Ocean Shores’ Razor Clam Festival: Saturday, March 24th, 7:00am – 4:00pm
Ocean Shores Chamber of Commerce

It’s almost that time of year again where I head for the beach! Not for tanning…but to go clamming! My team and I will once again be heading down to Ocean Shores to host and judge the Annual Razor Clam Festival, a Saturday full of family fun and great eats! There’ll be activities all day, as well as craft booths to visit. You can also sample all the competing chowders entered in the Clam Chowder Cook-Off! It’ll be a clam-tastic day – don’t forget to get your clam licenses and gear ahead of time for the day’s clam dig. Hope to see some of my Northwest friends there!

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Contests!

Foster Farms logo

It’s a $10,000 prize, people!! Get your aprons ready, your creative juices flowing, and fire up that stove!!
The 3rd Annual Foster Farms Fresh Chicken Cooking Competition is well underway! Foster Farms is inviting all California, Oregon, and Washington professional and home chefs to submit their tried and true chicken recipes. Submitted recipes should include local ingredients that pair well with Foster Farms Chicken (check out the past years winners and finalists’ recipes for ideas). The ultimate grand prize is $10,000 and a year’s worth of Foster Farms chicken! Make sure you turn in your recipes soon as the deadline to submit your recipe is June 3rd!

Tales

Get the bar ready and show us how to make your version of an Old Fashioned cocktail!
Tales of the Cocktail is one of the biggest imbibing events of the year for both spirits industry professionals and cocktail lovers. This year holds no exception, as it will be their 10th year anniversary! Industry professionals can submit their winning recipe for their creative take on the Old Fashioned. First prize winner will receive $1,250 cash and be the “Official Cocktail” of Tales of the Cocktail! Get shakin’, as the deadline to submit your “aged” cocktail is March 25th!

KOMO

So, I hope you have enjoyed my travel stories, work shenanigans, and recipe testing tales. Until next time, please join me every weekend on Dishing with Kathy Casey on KOMO News Radio, and check out my companion blog with all the corresponding recipes and tips. Don’t forget to tweet with me @KathyCaseyChef! I’m always excited to chat about what’s new and tasty! -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.

Posted by Kathy Casey on March 22nd, 2012  |  Comments Off on Dishing with Kathy Casey: The Newsletter |  Posted in Restaurants, Cocktails, Conferences, Contests, Foodie News, KOMO Radio, Lifestyle, Newsletter, Pasta-Risotto, Recent Posts, Recipes, Tasty Travels
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