Books to Cook

Oysters- A Taste of the Sea

Did you know that northwest oysters are considered some of the best in the world? The reason our oysters taste so great is our clean waters. Different locations and environmental factors give the oysters distinct physical characteristics and flavors. Why just this week I tried a new oyster at The Walrus and the Carpenter: Sea Nymphs from Hama Hama Oyster Co, Hammersley Inlet, Wa – YUM!

Cynthia Nims, oyster aficionado, great friend and author of the new book Oysters: Recipes that Bring Home the Taste of the Sea says, “Oysters are so cool! They are filter feeders, filtering gallons and gallons of water up to 30 to 50 gallons a day.” That gives them their distinctive flavor.

Oysters from our pristine Northwest waters range in size from the tiny Olympias to large Pacifics. Smaller oysters, like my favorite, the Kusshi, are perfect for slurping.

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Cynthia’s opening chapter really gets you thinking – “What is it About Oysters?” She adds, “They have inspired hip oyster bars, backyard grilling feasts and elegant celebration meals. They evoke songs, poems, and fashion shows. They satisfy our hunger, fuel our romance and feed our souls.”

Oyster purists say there is never a better way to eat raw oysters than unadorned, MAYBE with a squirt of lemon. For the uninitiated oyster-slurper, this can be a bit scary. Cynthia suggests “If it’s your very first oyster – and having a big glob of cocktail sauce is your training wheels, then go for it.”

Once the training wheels are off, try some naked or with fresh and light toppings like her Kimchi-Cucumber Relish – crisp cucumbers, finely chopped kimchi, rice wine vinegar, and a touch of soy sauce.

“Oysters have a richness that is complimented by things that are fresh, peppery, and a touch acidic”, adds Nims. I agree and love citrusy toppings like chopped tangerine segments, mixed with a little finely minced shallot, a grating of fresh horseradish or a dash of hot sauce and snipped chives –d’lish!

Being a great pal of Cynthia’s also means an invite to “cook book testing night” – which means a delicious evening of oyster recipe tasting: from Grapefruit- Basil Granite for topping raw oysters, or pickly Oysters en Escabeche,  to silky sexy Oyster & Celery Root Bisque –  yum!

Oysters, celebrate this tasty bivalve in every way, you’ll be sure to find a new favorite oyster recipe – I know I did!  – Kathy


Kimchi-Cucumber Relish
Enjoy on freshly shucked oysters.

Makes 1 cup, enough for about 4 dozen half-shell oysters

3/4 cup peeled and seeded finely chopped cucumber
1/4 cup finely chopped kimchi
1 tsp. unseasoned rice vinegar, plus more to taste
1/4 tsp. soy sauce, plus more to taste (optional)

 

In a small bowl, stir together the cucumber, kimchi, rice vinegar, and soy sauce. Taste for seasoning, adding a bit more vinegar or soy sauce to taste. Let the relish sit for about 30 minutes, stirring occasionally, to allow the flavors to blend.

Transfer the relish to small ramekin or other small serving dish and refrigerate until ready to serve, up to 1 hour.

Photo and Recipe from Oysters: Recipes that Bring Home the Taste of the Sea by Cynthia Nims, Sasquatch Books. Follow Cynthia on Facebook and Twitter.

Kathy’s Favorite Seattle Oyster Spots for Slurping:
The Walrus and the Carpenter
Taylor Oyster Bars
Chinook’s

Posted by Kathy on March 10th, 2016  |  Comments Off on Oysters- A Taste of the Sea |  Posted in Books to Cook, Dishing with Kathy Casey Blog, Foodie News, Kathy Casey, KOMO Radio, My Seattle, Recent Posts, Recipes, seafood

Holiday Desserts We Love

We all have our dessert traditions: those sweet treats that have been passed down the generations, shared from friends and family.

Maybe its Mom’s Ice Box Sugar Cookies, rolled out with love and cut from Great-Great Grandma’s cutters. You know: the reindeer, Christmas tree, festive snowman, and star. Then decorated with lots of icing, silver balls, and sprinkles. Or boxes of homemade fudge wrapped in wax paper and delivered in that special holiday tin.

How cool that these days you can just hop online and see what other’s sweet traditions are. Blogs, newsletters, Facebook pages, Pinterest, and Instagram – all bring us new and d’lish inspiration these days. It’s like having a recipe file at your fingertips!

And there is something to be said of that. Mom’s tattered and stained recipe card, with hand-written notes has that special love on it that is sure to come through in the final dish. So it’s important that these holiday traditions be passed on. Here’s a link to my Mom’s Gumdrop Cookies that I grew up with!

I like to preserve these well-worn recipes. Why not create a little digital book with your most cherished family and friends recipes to pass to those you love this holiday season.

Kathy Casey's "Over 21" Real Fruit Cakes made with Maker's Mark
Who wants a slice of my Over 21 “Real Fruit” Cakes made with Maker’s Mark?

My Grandma always baked amazing fruitcake – I took her recipe and have now given it my own spin by soaking dried fruits in Maker’s Mark bourbon, then mixing it with spiced batter and lots of toasted nuts. You can get my Over 21 “Real Fruit” Cakes while supplies last (available online or at my Food Studios in Ballard).

My tradition is to have a slice toasted on Christmas morning with a big cup of coffee! –Kathy

Posted by Kathy on December 17th, 2015  |  Comments Off on Holiday Desserts We Love |  Posted in Books to Cook, Dishing with Kathy Casey Blog, Foodie News, KOMO Radio, Lifestyle, Recent Posts

Gluten-Free Wish List-the perfect gift for those on your Nice List!

My dear friend, genius gluten-free guru Jeanne Sauvage, has released an inspiring new cookbook – the Gluten-Free Wish List, filled with delicious and craveable sweet and savory dishes for celiacs and the health conscious alike.

Living a gluten-free lifestyle can sometimes lead to feeling like you’re missing out on your favorite comfort foods, but Jeanne, who is gluten-intolerant herself, refuses to let this notion dictate her life and her diet. Jeanne’s book will fulfill all your cravings! After much trial and error, she has built a delicious and diverse collection of recipes that even I, as a non-celiac, have been drooling over.

From Challah to crispy Fried Chicken to chewy Bagels, Jeanne has managed to transform seemingly unattainable wheat staples into scrumptious celiac-friendly treats. Standout recipes include Potato Gnocchi with Tomato-Porcini Mushroom Sauce, Chicken and Dumpling Soup, Old-Fashioned Doughnuts, and her helpful and informative instructions for Laminated Doughs – hello Croissants! And if the idea of Pop Tarts brings back fond memories from your childhood, then check out her sophisticated and delightful take on Toaster Tarts.

Personally, I can’t resist a good tiramisu and her version is as luscious and satisfying as any recipe out there. It’s safe to say that the recipes in Gluten-Free Wish List don’t just ‘taste good for gluten-free’, they taste d’lish period!

Gluten-Free Wish List
Jeanne’s book is available locally in Seattle at Book Larder – stop on by to support Small Independent Book Stores.

Posted by Kathy on December 2nd, 2015  |  Comments Off on Gluten-Free Wish List-the perfect gift for those on your Nice List! |  Posted in Books to Cook, Dishing with Kathy Casey Blog, Foodie News, Recent Posts, Recipes

Get Saucy

Often the trick to a d’lish dish is the sauce, but sometimes making one can be a bit daunting.

Seattle author Susan Volland’s new book Mastering Sauces: The Home Cook’s Guide to New Techniques for Fresh Flavors will help take the mystery out of making a great sauce. So you can easily splash, slather, drizzle or douse!

Susan Volland - Mastering Sauces

From basic recipes for stock (the building block of sauces) to creative and unique takes on classic recipes, this book has sauces covered from A to Z.

From quick and easy Stir-Together Peanut Butter-Hoisin Dipping Sauce to her recipe for a Vegan Corn “Hollandaise” – there are a lot of ideas to finish off your favorite dish.

Here are some of my favorite tips from her book:

  • How to fancy up a white sauce: think sweet curry or caramelized onion and roasted garlic
  • Not your everyday cheese sauce: with cheddar and ale or tomato and goat cheese
  • Even chocolate gets a tasty saucy twist with ancho chili and fresh mint
  • Susan is an amazing chef and has wanted to write this book for years. It is one of the most comprehensive sauce books of all times and destined to become an eternal classic. Her recipes are always well written and precision tested.

    So crack open a copy of Mastering Sauces and get saucy!

    P.S. – And It’s never too early to think about holiday gifts for your favorite foodie. –Kathy

    Stir-Together Peanut Butter-Hoisin Dipping Sauce
    Susan says: “This sauce is nutty, sweet, and slightly exotic, and, it can be whipped up in less time than the quick-cooking dishes I like to dunk in it: grilled chicken skewers, Vietnamese spring rolls, or pot stickers. Double or triple the recipe, and you can use it to simmer chicken or as a sauce for chewy stir-fried noodles. It keeps well.”

    Yield: 1/2 cup

    1/4 cup hoisin sauce
    1/4 cup water, coconut water, or Really Good Chicken Stock
    2 Tbsp. all-natural peanut butter (smooth or chunky)
    1 Tbsp. fish sauce (or substitute 2 tsp. light soy sauce or tamari)
    2 tsp. sambal oelek or Sriracha, or to taste
    1 Tbsp. freshly squeezed lime juice, Tamarind Water, or rice vinegar

    Whisk together all of the ingredients in a small bowl. Taste and adjust the seasoning. Serve the sauce at room temperature or lightly warmed.

    If storing, cover and refrigerate for up to 2 weeks.

    Recipe from Susan Volland’s Mastering Sauces: The Home Cook’s Guide to New Techniques for Fresh Flavors, W. W. Norton & Co.

    Vegan Corn “Hollandaise”

    Susan says: “The friends and I have introduced this sauce to—even die-hard carnivores and butter lovers—claim to prefer this vegan version to classic hollandaise. The creamy yellow sauce mimics the texture of hollandaise without relying on eggs and butter. It is not as cloying, it’s heat stable, it’s tasty enough to be slurped up by the spoonful, and there is little or no guilt afterward. You will need a few specialty ingredients: miso, nutritional yeast flakes, and arrowroot. These are available at some supermarkets and at natural foods markets. Arrowroot is added for stability and gentle thickening; kudzu root (available at health foods markets) can also be used.”

    Yield: about 1 1/2 cups

    1 1/2 cups water, Corn Stock, or Corncob Mock Stock
    1 cup fresh or thawed frozen yellow corn kernels
    1/3 cup whole raw cashews
    1 Tbsp. white (shiro) miso
    1 tsp. nutritional yeast flakes
    1/2 tsp arrowroot
    1 – 2 tsp. freshly squeezed lemon juice
    1/2 tsp. kosher salt
    Pinch of cayenne pepper or dash of Tabasco

    Combine the water, corn kernels, and cashews in a saucepan, cover, and simmer until the cashews are tender and the corn is very soft, about 20 minutes. Cool slightly.

    Transfer the cashew mixture to a blender, add the miso, yeast, and arrowroot, and puree until very smooth. Strain back into the saucepan, pressing the solids against the sides of the strainer to extract as much smooth pupl and liquid as possible. Heat the sauce over medium heat, stirring constantly, until it is just simmering and has thickened. Season with the lemon juice, salt, and cayenne. Serve warm.

    Unlike hollandaise, this sauce can be refrigerated and reheated. Cover and refrigerate for up to 5 days.

    Recipe from Susan Volland’s Mastering Sauces: The Home Cook’s Guide to New Techniques for Fresh Flavors, W. W. Norton & Co.

    Posted by Kathy on November 12th, 2015  |  Comments Off on Get Saucy |  Posted in Books to Cook, Dishing with Kathy Casey Blog, Foodie News, KOMO Radio, Lifestyle, other, Recent Posts, Recipes

    Delicious Walla Walla Onions!

    I look forward to our local NW Walla Walla Onions every year. When these sweet onions pile up at the farmers market, I know anything I make with them is going to be SWEEET!

    Sweeter than a regular yellow onion, it’s said that biting into a Walla Walla is similar to biting into an apple. I don’t know, but I’ll try it if you do!

    I DO know that they are mild and sweet enough to serve raw, thick slices with garden fresh tomatoes, fresh mozzarella, some bright green basil and just a sprinkle of balsamic vinegar and good olive oil. One of my favorite summer dinners.

    Another fave is to put a little olive oil and white wine vinegar in a large zip lock bag with thick cut Walla Walla rings and marinate for a few hours. Just before serving, toss in some chopped herbs like basil, tarragon, fresh chives, and Italian parsley. Perfect to serve atop grilled salmon or a steak – or add to a sliced tomato salad.

    PS: If you’re an onion crier like me be sure to refrigerate your onions before slicing OR have a pair of onion goggles ready – it helps! –Kathy

    >Walla Walla Onions
    Photo from Kathy Casey’s Northwest Table

    Herb Marinated Walla Walla Sweet Onions
    For a summer buffet table, grill a whole side of salmon and serve it on a large platter, festooned with the herbed onions and fresh herb sprigs. This is also great served with steak.

    Makes 4 servings – and enough to top 4 salads, pieces of fish or grilled meats.

    1 large Walla Walla Sweet onion, cut into 1/2-inch-thick rings
    1/4 cup white wine vinegar
    3 Tbsp. sugar
    1/2 tsp. kosher salt
    1/4 tsp. red pepper flakes
    2 Tbsp. olive oil
    2 Tbsp. coarsely chopped fresh basil or cilantro
    1 Tbsp. coarsely chopped fresh tarragon
    1 Tbsp. 1/2-inch-long pieces fresh chives
    2 Tbsp. coarsely chopped fresh flat-leaf parsley

    To make the onions, carefully separate the rings and place in a resealable plastic bag. In a small bowl, whisk the vinegar, sugar, salt, pepper flakes, and oil. Pour the marinade over the onions and close the bag, expelling excess air. Turn the bag to coat the onion evenly, then refrigerate for at least 30 minutes, or up to 4 hours, turning the bag occasionally. Just serving, gently toss the onions and marinade in a large bowl with the chopped herbs.

    Recipe from Kathy Casey’s Northwest Table, Chronicle Books.

    Posted by Kathy on June 25th, 2015  |  Comments Off on Delicious Walla Walla Onions! |  Posted in Books to Cook, Dishing with Kathy Casey Blog, KOMO Radio, Recent Posts, Recipes

    Strawberry Days

    Strawberries really signal the beginning of summer. I can’t wait for the first big, juicy red berry of the season.

    Probably the most popular way to enjoy strawberries (other than eaten from hand) is strawberry shortcake. Here’s a quick tip for my favorite take on the classic: Start with Fisher Fair Scone Mix, add in some chocolate chips, form them, and then sprinkle with coarse sugar.

    Bake and serve with sliced fresh strawberries tossed with a touch of local honey, and a dollop of whip cream. For a truly decadent experience, add a splash of local berry liqueur to the whip cream! Yum!

    On the non-dessert side, too, strawberries have multiple possibilities. In my Strawberry & Spinach Salad, I like to top them with thin slivers of sweet Walla Walla onion and glazed almonds, then dressed it all with a Lowfat Poppy Seed–Ginger Vinaigrette thickened with pureed strawberries – a light and refreshing summer salad.

    If you don’t have strawberries of your own to pick, there are many choices around the Northwest for “U-Pick” strawberries. And if you have had a big day of picking but still haven’t eaten your fill while in the field, sit down and relax with a big, glistening bowl of just-picked juicy berries. -Kathy

    Strawberry & Spinach Salad
    Photo from Kathy Casey’s Northwest Table.

    Strawberry & Spinach Salad with Sweet Onions and Poppy Seed–Ginger Vinaigrette
    You can substitute toasted hazelnuts for the almonds. This salad is also excellent as an entrée salad, topped with grilled chicken cut into strips.

    Makes 6 to 8 servings

    Vinaigrette
    1/4 cup white wine vinegar
    1 tablespoon minced peeled fresh ginger
    2 tablespoons Dijon mustard
    3 tablespoons honey
    2 tablespoons sugar
    1/2 teaspoon salt
    1/4 teaspoon black pepper
    1/3 cup light olive oil or other salad oil
    2 teaspoons poppy seed

    Salad
    3 cups fresh strawberries, stemmed and quartered, or another local berry, such as raspberries, blackberries, or blueberries
    2 bunches spinach, stemmed, washed well, and spun dry (8 to 10 cups)
    1/2 cup thinly sliced sweet white onion, such as a Walla Walla Sweet
    1/2 cup sliced almonds, toasted

    To make the vinaigrette, whisk the vinegar, ginger, mustard, honey, sugar, salt, and pepper in a medium bowl. Gradually whisk in the oil, emulsifying the vinaigrette. Stir in the poppy seed. Refrigerate for up to 2 days.

    To make the salad, toss the berries, spinach, and onion with the vinaigrette. Sprinkle with almonds.

    Recipe from Kathy Casey’s Northwest Table.

    Posted by Kathy on May 11th, 2015  |  Comments Off on Strawberry Days |  Posted in Books to Cook, Dishing with Kathy Casey Blog, Fruit, KOMO Radio, Recent Posts, Recipes, salads

    Minty Mint

    Don’t you just love the smell of fresh mint? Whether it’s in a cocktail, mixed into a fruit salsa, or growing in the garden, that fresh scent and taste hits the spot.

    Have you ever tried growing mint in your garden? If you have, you know it is amazingly easy and actually will take over if you’re not careful, but what’s better than a fresh handful of mint leaves whenever you want?

    And there are so many varieties to choose from. Peppermint leaves are wonderful dried and steeped in hot water to make a simple, d’lish tea. And there are so many tasty varieties – Chocolate Mint, Pineapple Mint, Lemon Mint, Orange Mint… even Lime Mint that is perfect when muddled into mojitos!

    Also, for you cat lovers out there, remember catnip is a mint too. So careful planting mint, unless you want to attract every kitty in a quarter mile!

    As the weather gets warmer, cool off with my Fresh Mint Ice Cream. Nothing beats nibbling on fresh made ice cream under a shady tree!

    Mint Ice cream
    Photo from Kathy Casey’s Northwest Table.

    With the Kentucky Derby coming up mint juleps are on the horizon… oh yea! If you plan on hosting a Derby party, try making a batch of my Spiked Iced Tea Punch. Fresh mint pairs well with white whiskey, black tea, fresh juices, and brown sugar.

    So get minty with it in your garden this year! –Kathy

    Fresh Mint Ice Cream with Chocolate Mint Candies
    I like to serve this garnished with a bit more chopped mint candy and a fresh sprig of mint.

    Makes about 4 cups

    4 cups heavy whipping cream
    3/4 cup sugar
    1 1/2 cups packed mint sprigs, plus 2 tablespoons finely chopped fresh mint
    6 egg yolks
    1 cup coarsely chopped Chocolate Mint Candies (recipe follows) or Frango Mint candies

    Combine the cream and sugar in a large, heavy saucepan. Tear the mint sprigs (to bruise them) and add to the cream mixture. Bring to a slow simmer over medium heat.

    In a bowl, whisk the egg yolks, then gradually whisk in about 1 cup of the hot cream mixture. Whisk the egg mixture into the cream. Whisking constantly, bring to a bare simmer and cook for about 30 seconds. Remove from the heat and whisk frequently to cool to room temperature. Refrigerate for at least 2 hours.

    Strain the mixture and discard the mint leaves. Stir in the chopped mint, then pour into an ice cream maker and freeze according to manufacturer’s instructions. Just before the ice cream is finished, stir in the chopped candies. Transfer the ice cream to a plastic container and freeze until ready to serve.

    Chocolate Mint Candies
    Makes 24 nice-sized pieces, or enough for 1 recipe of ice cream plus 12 extra pieces of candy

    12 oz bittersweet chocolate, chopped
    6 Tbsps. butter
    1/2 tsp. salt
    1/2 tsp. peppermint extract
    1/2 cup confectioners’ sugar

    In a medium bowl or double boiler, melt the chocolate, butter, salt, and extract together over a pan of barely simmering water, whisking until the chocolate is just melted. Remove from the heat, sift in the confectioners’ sugar, then stir to combine well. Spread the mixture in an 8-inch square baking pan.

    Let cool at room temperature for at least 4 hours, or refrigerate to harden faster.

    To remove the candy from the pan, invert the pan onto a piece of plastic wrap or a cutting board, lay a hot towel over the pan bottom for about 1 minute, then tap the bottom of the pan. Loosen the candy with a spatula if needed. Cut the candy into 24 pieces to serve as candy, or coarsely chop to use in ice cream. Store refrigerated for up to 2 weeks.

    Recipe from Kathy Casey’s Northwest Table.

    Spiked Iced Tea Punch
    Punch is the perfect party cocktail! For a more-spiked interpretation, let guests add a little more whiskey to their individual drinks. For summertime sipping add in a few slices of fresh peach or nectarine. For a demo on how to make this, check out this episode of Kathy Casey’s Liquid Kitchen.

    Makes about 8 cups, enough for 10 to 12 servings

    20 cloves
    1 orange
    6 very large sprigs fresh mint
    3 tea bags black tea
    3 cups boiling water
    1 cup ice water
    1 cup fresh orange juice
    1/2 cup fresh lemon juice
    1 cup pineapple juice
    1/2 cup packed brown sugar
    2 cups Woodinville Headlong White Dog Whiskey

    Poke the cloves into the orange, then cut it into 3 slices. Put the orange slices, mint, and tea bags in a heatproof pitcher or bowl. Add the boiling water, let steep for 1 hour, then remove the tea bags.

    Add the ice water, juices, and brown sugar. Stir until the sugar is dissolved, add the whisky, and chill until ready to serve. Serve in ice-filled glasses. Garnish as desired.

    Recipe adapted from Kathy Casey Sips & Apps.

    Posted by Kathy on April 23rd, 2015  |  Comments Off on Minty Mint |  Posted in Books to Cook, Cocktails, dessert, Dishing with Kathy Casey Blog, events, KOMO Radio, Lifestyle, Recent Posts, Recipes, Small Screen Network, videos

    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!

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    HOT – HOT Beverage Trends
    A new year means new trends to look out for. Check out my guest article in Flavor & The Menu magazine all on 5 Menu Ready Drink Trends.



    Brunch Drinks and Creative DIY Bloody Marys will be big!

    And checkout Lane PR’s annual Food & Beverage Beat for a good list of trends to look out for, including my thoughts on the kitchen-to-bar movement and the resurgence of hotel bars as hot spots with a host of other chefs and industry tastemakers!

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    Top 10 Influencer

    It comes with great excitement and honor to be named a Top 10 Most-Influential People of the Past 25 Years by Cheers Magazine. I am humbled to be amongst a list of other legendary Influencers like Dale DeGroff, Tony Abou-Ganim, Gaz Regan, and Audrey Saunders just to name a few who all share the same principle in elevating the cocktail culture. I want to thank you everyone who has supported the Liquid Kitchen through the years and look forward in continuing to raise the bar.

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    Speed Rack – Booze and Boobs!

    I was thrilled to be a returning Seattle judge for Speed Rack, the bartending competition created by women bartenders for women bartenders focusing on speed and execution. It is also a fundraiser for breast cancer awareness, education and prevention.

    This national competition pits female bartenders against each other in a round robin-style competition with regional winners vying for the finals and coveted title of Ms. Speed Rack 2015 at the June 14th finals. Northwest winner Angel Teta of Atuala in Portland, Oregon will move onto the finals in New York. Cheers to all the amazing spirited ladies–keep shaking it up! Check out the competition!

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    Judges with Speed Rack – Seattle winner, Angel!

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    Where’s Kathy – NRA’s BAR Show
    Sunday May 17th – 2:00 PM

    I will be presenting Sipping Social – what’s trending in the world of beverage through social media. Make sure to register for this year’s NRA-BAR event.

    And please follow me @KathyCaseyChef on Twitter and hashtag #SippingSocial with any cool beverage trends you see out there. I would love to include what you think is hot in my presentation!

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    New Orleans Just for Fun!

    My travels to NOLA are always some sort of business; Tales of the Cocktail, random food conferences….. so it was nice to finally visit as a tourist with my husband John – a NOLA virgin! This trip it was all about checking out the local digs. First up a walking tour – so we signed up for the Le Monde Creole insiders French Quarter courtyard tour and it was really great. Our tour guide Bill had been an “actor” before and he was really amazing and a great story teller. We also visited the pharmacy museum and then headed off to the LONG AWAITED tiki guru Beachbum Berry’s bar Latitude 29!

    It was amazing – the interior is super old school tiki and the drinks are pure perfection! You know that I love me some fun garnishes, and I was in heaven here. Conical ice for the Navy Grog, corn husks wrapped around a glass for some other tasty looking concoction, custom stir sticks…. Loved it all!

    And in New Orleans I must always visit the amazing Cheryl Charming. She has new digs now and is making us all proud on Bourbon Street and heading up beverage at the Bourbon O Bar. Finally a great cocktail bar on Bourbon Street – yay Cheryl!

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    The Old School VS New School at Hospitality Executive Exchange – West

    This year’s West Coast HEE (there’s also an East Coast event planned later this year) was held in beautiful San Diego.

    The event started off with a key note by fellow Top 10 Influencer Tony Abou-Ganim who is always so amazing to hear. But the most anticipated event was the Battle of the Bartender! A crazy fun mix off between Ol’ School: Dale DeGroff, Tony Abou-Ganim, and myself VS. New School: Charlotte Voisey, Philip Raimondo, and Brian Loukmas! You know Charlotte has never won against Tony on Iron Chef … and she was the New School captain – and the New School won. Charlotte can finally say she beat Tony, but we still think it was rigged! LOL

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    The Mix Off teams showcasing their drinks!

    Chef Rick Moonen was a great closing speaker sharing his many stories from his beginnings in the restaurant business to new trends that he foresees in the next few years. I had a great time sharing NY chef’ing stories with him at dinner. I can’t wait to visit his restaurant and bar RX Boiler Room in Las Vegas later this month.

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    Chef Rick Moonen and I between sessions!

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    Arizona Cocktail Week

    Sunny times were had in Phoenix at Arizona Cocktail Week! Cocktail enthusiasts and professionals attended this boozy week full of seminars, tastings, and of course, parties. My Kitchen to Bar included flaming herbs in cocktails to “how to” make bottled cocktails.


    Check out how to make the Love Potion bottled cocktail!

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    Liquid Kitchen Videos on Amazon

    Amazon is now featuring Small Screen’s Liquid Kitchen cocktail videos! I love Amazon so am super excited they have some of my videos now.

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    D’lish Reads – Chef Interrupted

    Speaking of Amazon, Chef friend and amazing story teller Trevis Gleason’s new book is just out. A leading voice for those living with multiple sclerosis and chronic illness, Chef Interrupted shares his stories about living with MS and his recent move to Ireland, and includes recipes like White Soda Bread and Sticky Toffee Pudding. This is an inspiring book – I urge you to take a read.

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    Easter is Coming and that means Lots of Eggs!

    What to do with all those hard boiled eggs – well I’ve got you covered with over 50 D’Lish Deviled Egg recipes to get you inspired!, there is an egg for every occasion. Here’s a link to one of my favorites: Beet’ing Heart Deviled Eggs.

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    What an amazing start to the year. I am so grateful for the ongoing support of my wonderful clients, friends, family and co-workers. I look forward to a d’lish and fruitful summer!

    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. -Kathy

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    Follow on Twitter @KathyCaseyChef. Blogging: Dishing with Kathy Casey.
    Like: Kathy Casey’s Liquid Kitchen. Read: D’Lish Deviled Eggs.
    Watch: www.LiquidKitchen.tv
    Instagram: @KathyCaseyChef
    Web: www.KathyCasey.com www.LiquidKitchen.com

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    Copyright © 2015 Kathy Casey, Inc., All rights reserved.

    Posted by Kathy on March 31st, 2015  |  Comments Off on Dishing with Kathy Casey: The Newsletter |  Posted in Restaurants, Books to Cook, Cocktails, Dishing with Kathy Casey Blog, events, Foodie News, KOMO Radio, Lifestyle, Newsletter, Recent Posts, Tasty Travels
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