Newsletter

Dishing with Kathy Casey: The Newsletter








Welcome to Dishing with Kathy Casey – The Newsletter! I can’t wait to share all of my tasty adventures with you; read on to see what I’ve been up to, check out some great recipes, and enjoy all things d’lish!

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

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

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





Who’s ready for a slice?

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

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

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

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

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


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

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





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

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

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

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



Dishing with Kathy Casey: The Newsletter








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Welcome to Dishing with Kathy Casey – The Newsletter! I can’t wait to share all of my tasty adventures with you; read on to see what I’ve been up to, check out some great recipes, and enjoy all things d’lish!

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

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

Shaking things up at the Cardinal booth

Fresh Berry Parfaits
with Honey Yogurt Whip, Bee Pollen,


Crunchy Granola,
and a Fresh Origins Micro Orchid!

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

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

 

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

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

 

 

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

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

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

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

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

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

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

Moonshine Black Raspberry Bounce & Hard Crush

 

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

Philip & I on stage discussing the Drink Nation Experiment

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

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

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

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

The making of Liquid Kitchen Huckleberry Preserves

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

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

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

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

Who’s ready for…Fruitcake?!

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

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

 

Don’t forget to join me on my blog Dishing with Kathy Casey and weekends on KOMO News Radio for all things d’lish, including recipes, tips, and fun events.
 

 
Follow on Twitter @KathyCaseyChef. Blogging: Dishing with Kathy Casey,
Like on Facebook:  Sips & Apps and Kathy Casey’s Liquid Kitchen.

Read: D’Lish Deviled Eggs.   Watch: www.LiquidKitchen.tv
Web: www.KathyCasey.com www.liquidkitchen.com
Copyright © 2014 Kathy Casey, Inc., All rights reserved.



Dishing with Kathy Casey: The Newsletter

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Welcome to the brand new Dishing with Kathy Casey – The Newsletter! I can’t wait to share all of my tasty adventures with you; read on to see what I’ve been up to, check out some great recipes, and enjoy all things d’lish!

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

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

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

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


Follow and share on Twitter:

@DrinkNationExp

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

Liquid Kitchen on the Road

The Heathman Restaurant & Bar!

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

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

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

Shaken up by Lead Barman Andrew Kualaau

(Photo by Evrim Photography)

Chatting with the Heathman Guests

(Photo by Evrim Photography)

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

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

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

Fairmont Hamilton Princess’

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

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

Bermuda Fish Chowder – amazing flavor!

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

The VIBE Conference in Las Vegas!

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

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

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

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

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

Me as my Smitten Cocktail! How fun is this !

Sketch is courtesy of Dave Stolte!

Hitting the Red Carpet

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

World’s Best Cocktail

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

Quench your Thirst

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

www.LiquidKitchen.com

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

Chef’s Feed

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

Women Stars of Food & Wine

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

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

Gilda’s Club: It’s Always Something

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


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

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

Photo by Kathy Casey Liquid Kitchen®.

Makes 4 – 6 servings

3/4 cup sliced strawberries

1/2 cup + 2 Tbsp. powdered sugar

1 cup gin (or substitute vodka)

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

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

1 cup ice

———————————

1/4 cup soda water, chilled

Garnish: fresh strawberries and lemon peel twists

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

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

Recipe by Kathy Casey Liquid Kitchen®.

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

Dishing with Kathy Casey: The Newsletter

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

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

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

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

Fruitcake

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

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

The New Liquid Kitchen Website is Live!

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

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

Sips & Apps – D’Lish eBook Deal!!

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

Sips & Apps cover

Tasty Travels – Fundraiser – Events

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

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

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

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

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

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

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

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

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

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

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

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

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

(Photo courtesy of Katherine Kehrli.)

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

Shaking and Cooking it up in the Media

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

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

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

Ruby Spiced
My Ruby Spiced Martini

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

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

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

It’s All Things Peppermint at Dish D’Lish

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

Peppermint Crush
Peppermint Crush Cupcakes

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

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

Happy Holidays and a Joyful New Year!

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

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

Snowman

Don’t forget to join me on my blog Dishing with Kathy Casey and weekends on KOMO News Radio for all things d’lish, including recipes, tips, and fun events.

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

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Dishing with Kathy Casey: The Newsletter

D’lish Deviled Eggs

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!

DDE Book CoverCalifornia Roll egg
“California Roll” Deviled Eggs – D’lish!
(Book Cover & photo by Kathy Casey Food Studios from D’Lish Deviled Eggs)

For more D’Lish Deviled Egg tips, check out my segment on King 5’s New Day Northwest.

New Day cams
Behind the scenes at New Day Northwest!

Culination!

culination-logo

Out to revolutionize the way people learn how to cook (while also learning about wine and make cocktails of course!), Culination is a cool new e-learning platform that is mobile/tablet friendly, very engaging, and will work with voice command as well. But the Culination team needs your help! If you’re interested and want to learn fun recipes from taste makers like myself, Thirsty Girl’s Leslie Sbrocco, restaurateur Ethan Stowell, PBS cooking veteran Joanne Weir, award winning chef Jason Wilson and others, then help spread the word and donate through the Indiegogo Campaign. Even $5 will help. So please join us and become a Culinator!

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.

Speed Rack logo

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.

Speed Rack judges
The Judges!

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.

Speed Rack ladies
The Northwest Speed Rack Ladies!

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VIBE logo

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.

KC
Shaking up a Berries & Brimstone!

(Photos by Ernie Sapiro)

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.

The following day, I teamed up with my Liquid Kitchen associate Dänny Ronen and bar managers/mixologists Matt Seiter from Sancturia in St. Louis and Kevin Diedrich from Jasper’s Corner Tap in San Francisco, to present a panel on one of the hottest up-and-coming trends – Tapping Potential: Cocktails On Tap!

Seminar photo
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!

VIBE panel

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!

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Driscoll logo

Next it was off to Driscoll’s berry farms with 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.

The next day the group headed to the annual Pebble Beach Food & Wine. I really enjoyed meeting and hanging out with some of my favorite bloggers like the Intoxicologist, Blender Girl, Food in Jars, and Health & Wellness expert Ani Phyo during this tasty weekend full of demos, seminars and parties!

Rasp hands
Yes, I LOVE raspberries this much!

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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!

POM set-up
Preparing for my seminar

Salted Caramel Whipped Mochas
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!

Serious Sippin’ with the Liquid Kitchen

KCLK logo

Make sure to stay tuned for my brand new episodes of my Liquid Kitchen cocktail show with Small Screen Network! Filming of Season 4 has just wrapped up. New episodes include: Berries & Bubbles, Pineapple Mezcal Cooler, and more. In the meantime, try my Gin with Housemade Bitter Lemon and Soda for a refreshing springtime drink!

Ice balls
Erwin
“guarding” the big bowl of Sparkling Tradewinds Punch with Bitter Truth & Cherry Ice Balls

SSN behind the scenes
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!

Book Covers

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!

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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. And grab a copy of Sip Northwest Magazine (available at my Dish D’Lish Seattle airport locations) and check out my Shake Swizzle & Stir column!

Here’s wishing you all a wonderful spring with many tasty adventures! –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. Read: D’Lish Deviled Eggs.
Watch: www.LiquidKitchen.tv.

If you haven’t signed up for my Newsletter, you can sign up here.

Dishing with Kathy Casey: The Newsletter

So long 2012…and a big hello to 2013!

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.

KC Logo

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!

Cocktails
The Pineda Mojito and the Pacquiao Punch… I told you the cinnamon sticks were huge!

Anna, KC, Joern
A quick photo during my meeting with the amazing Food & Beverage team:
Anna Derygo & Joern Schwaiger of Fairmont Makati – Raffles!

Fresh Display
The Fresh Bar Display at the Fairmont Lounge

Giant Lemongrass
The lemongrass was pretty big and very flavorful;
big enough for Dänny to hide and peek through!

Eager Students
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…

Happy Lemon
…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:

BBQ
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.

Ice Bar
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.

Family Foods
Local ferns with shrimp and fresh squeezed guyabano juice!

Dinner
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!

Serious Sippin’ with the Liquid KitchenTM

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!

Tasty Reads

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.

Kroger
Here’s a sneak peak of my Manhattan
with Spiced & Spiked Cherries cocktail on the Kroger app!

For even more tips and recipes, check out my recent guest article in the Seattle Times. I shared my tips and recipes for do-ahead appetizers and desserts and also dished them up on a recent segment on New Day Northwest ! How about Lemon Grass Chicken Meatballs With Sassy Peanut Sauce for your next get together? Or treat yourself and your guests to Pumpkin Panna Cotta with Ale Caramel & Sea Salt? For more great ideas, make sure to grab a copy of my Sips & Apps – now available in a digital format!

Appetizer - Dessert
My Overnight Rosemary Ham & White Cheddar Strata Bites and
Warm Orange & Pistachio Bittersweet Chocolate Cakes ‘In A Jar’ With Orange Cream! YUM!

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!

D'Lish Deviled Eggs

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!

Top Chef
Erwin, John, me, and Jess at the Top Chef: Seattle season premier event!

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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

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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.

Dishing with Kathy Casey: The Newsletter

The holiday season is just around the corner!

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

KC Logo

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!

Fruit Cake

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).

Holiday Extravaganza
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

Seattle Events!
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!

Ruby Room Model
Modeling the Not Your Mama’s Apron on KING 5’s New
Day Northwest
!

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

KC & truck
Heather, Jason, myself and Kristen at
the Sunset Flavor Mobile!

For a fun recap of this year’s PMA Fresh Summit, check out this post by DMA Solutions’ The Core Blog!

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!

Serious Sippin’ with the Liquid KitchenTM

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.

Green Goddess
Season 3’s special guest and LUPEC Seattle member

Lynne Becker
and I with our Green Goddess cocktails!

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.

Maple Bourbon

MurrayAid
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.

MurrayAid

Tasty Reads

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!

DLish Deviled Eggs
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 Snacks book 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 Holidays has 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

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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.

Dishing with Kathy Casey: The Newsletter

Farewell Summer; Hello Fall!

Things have been busy, busy here at the Food Studios & Liquid Kitchen! It’s been non-stop action with things like huge recipe development (pizzas and cupcakes and burgers – oh my!). And when I wasn’t up to the gills in pizza toppings and dough, I was traveling from Miami to New Orleans to Newport Beach!

Kissy Face Logo

Tasty Travels

Happy 10th Anniversary Tales of the Cocktail!
Can you believe that it’s been 10 years since the first Tales? Neither can I! Towards the last week of July, cocktail professionals and enthusiasts of all levels flocked towards New Orleans for the booziest week ever. Full of libatious parties, informative seminars and lots of tastings, it is the place to be in late July!

Ladies NightRemy Cointreau USA’s Karlyn Monroe, myself and Speed Rack co-founder Lynnette Marrero out on the town in between industry parties doing some tequila shooters!

After days filled with seminars and tastings, it was time for party central! First off, I headed to the fun-filled first-ever Macallan Ice Ball Plunge! Bartenders from the world over came for this fundraiser to support the Museum of the American Cocktail. Party attendees got to watch industry leaders take a bone chilling plunge into an icy pool, inspired by the Macallan Ice Ball. Don’t worry…everyone got to warm up and stay toasty afterwards with a fun drink to sip on!

Macallan
Looks chilly!

(Photo courtesy of Drink of the Week)

Then it was off to the Employees Only (an international renowned cocktail bar in New York) party in New Orleans where
they took over New Orleans’ One Eyed Jacks. The gang behind Employees Only made it a night to remember, especially with in-party fun like an EO Tattoo Bar – industry professionals who received an EO tattoo were guaranteed a first drink for free
for life when visiting the New York Bar! Yowza!

EO
The Employees Only gang holdin’ it down!

Then there were special tastings like “Brunch with an Italian Twist.” Lead by fellow mixologist Francesco Lafranconi, this
particular brunch featured amazing Italian liqueurs, amaros, and aperitifs to try, in-between delectable bites. Two of the most memorable tastes were of Zabov Liqueur (an egg yolk liqueur) similar in style/texture to a zabaione and Toschi’s Fragoli Wild Strawberry Liqueur, which I am totally in love with now.

Mixologists
(Photo from The Tasting Panel magazine)

Liquor
One of the seminar tastings that I attended on liquors…that was a lot to sip!

In between the wild parties and tastings, I got to sneak away for a special lunch at Hotel Monteleone’s Criollo Restaurant & Lounge – which by the way, the hotel has totally redone their bar and restaurant and it is fantastic! Open for breakfast and lunch, they just recently added a dinner menu! Led by Chef de Cuisine Joseph Maynard and Executive Chef Randolph Buck, Criollo’s (Spanish for “Creole”) dishes are infused with traditional Creole flavors and spices.

Criollo
A Softshell Crab BLT…one of the many tasty dishes served at Criollo!

Tales is also about celebrating the rich and vibrant cocktail culture worldwide and awarding those who should be best recognized for their excellence. During the Spirited Awards, I was more than happy to cheer for all the winners whom I am all big fans of: Liquor.com for Best Cocktail Writing – Non-Book, David Wondrich for Best Cocktail Writing – Author, Jim Meehan for his The PDT Cocktail Book for Best New Cocktail/Bartending Book, and so many more. And congrats to the always fabulous Gaz Regan for receiving the Helen Davis Lifetime Achievement Award. It was definitely a great Tales and I am looking forward to next year’s!

The Ultimate Flavor Experience in Newport Beach
Every year at the Flavor Experience, culinary experts, corporate taste makers and restaurant owners come together to discuss and taste the emerging flavor trends and ideas in the culinary world. Hosted in Newport Beach, California, associates Heather Jones, Danny Ronen and I presented during opening night the Monin BYOC (Build Your Own Cocktail) bar where we featured my Honey Lemon Collins and my Agave Lime Margarita! BYOC attendees could add in any sorts of flavors like Citrus Blood Orange, Bella (red and yellow bell peppers, Ginger Syrup, and a Habanero Lime Syrup), and so on!

Flavor 1
The Monin Build-Your-Own-Cocktail Bar at Flavor!

The second night we shook up drinks at our Flowers & Herbs Bar – featuring Garden Inspired Cocktails! From cocktails like my Rose Tequila Sage, Picking Flowers Champagne Cocktail, Zen Blossom and Strawberry Lavender Shag, tasters had a garden variety of drinks to sample.

Flavor 2

Flavor 3
Gardening for my bar display!

Flavor 4
The Liquid Kitchen team keeping things HOT in Newport Beach!

(Our silly chili pepper photo!)

Then I headed home…
…to judge the 3rd Annual Foster Farms Fresh Chicken Cooking Competition – Washington Regional Finals held at my Food Studios. Out of thousands of Washington entrée recipes, contest organizers narrowed it down to the 5 lucky contestants to battle it out at my Food Studios. It was a tight competition – all the dishes were super tasty – but only two could be picked to move on to the next round. So congratulations to Washington’s own Sandra Gray and Rebecca Cameron! They move on to the grand finale held in Napa Valley for the grand prize of $10,000 and a year’s worth of fresh Foster Farms’ chicken! Good luck, we’ll be rooting for you both! Make sure to visit Foster Farms’ website for the final winning recipe. Check out blogger Traca Savadogo’s fantastic recap of the event of the Washington finals.

Judges
Guest Judges Jamie Peha, myself and Cynthia Nims… and a lil’ Foster Farm’s Chicken!

Serious Sippin’ with the Liquid KitchenTM

Season 3 of Kathy Casey’s Liquid Kitchen is airing weekly. This season started off with great summer cocktail videos and recipes like my Bloody Good Balsamic Mary (perfect for using that garden produce) and Housemade Bitter Lemon with Gin as well as cocktails for a crowd like Metaxa Sangria. Upcoming episodes like Maple Bourbon Old Fashioned (bourbon, REAL maple syrup, and bitters) and Fair Isle (scotch, Cocchi aperitif, fresh grapefruit juice and bitters) will be great to toast the fall weather. And if you’re an oyster lover then stay tuned for my video on Citrus Splashed Taylor Shellfish Oysters on the Half Shell served alongside an aquavit-based Citrus Scandi cocktail. New episodes air every Tuesday on Small Screen Network or catch them on YouTube.

Bloody Good Balsamic Mary
Get creative with your garnishes for brunch in a glass.

Makes 1 drink

1 1/2 – 2 ounces Bloody Good Vodka (recipe follows) or your favorite vodka

4 ounces Balsamic Mary Mix (recipe follows)
Garnish ideas: assorted olives, sliced salumi, cheese, fun pickled veggies, rosemary sprigs

Fill a large Old Fashioned or tall glass with ice. Measure in the infused vodka and Mary mix. Stir. Garnish with an assortment of tasty garnishes on a pick.

Bloody Good Vodka
Makes 1 1/2 cups, enough for about 8 drinks

1 1/2 cups vodka
1/4 cup chopped sun-dried tomatoes (not packed in oil)
1 small sprig fresh basil
1 small sprig fresh thyme
5 peppercorns crushed
1 small dried red chili (if you like it hot)
2 cloves garlic

Combine all ingredients in a 4-cup glass jar. Cover and let infuse at room temperature for 24 – 36 hours. Strain the vodka, pressing out as much liquid as possible, and discard the solids. Store in a bottle, tightly capped, for up to 6 months.

Balsamic Mary Mix
Makes about 4 cups, enough for about 8 drinks

1 vine ripe tomato
1/2 ea red bell pepper, halved and seeded
1/4 ea English cucumber
1 cloves garlic
3 cups tomato juice
1/4 cup balsamic vinegar
2 Tbsp. fresh lemon juice
2 Tbsp. Worcestershire sauce
1 Tbsp. soy sauce
1 Tbsp. prepared horseradish (or use fresh grated done on a micro plainer)
1/4 tsp. freshly ground or coarse black pepper
1 Tbsp. kosher salt
1/2 tsp. celery seed

Combine all ingredients in a Vita Mix Bar Boss Advance blender cup. Blend on setting #3. Mixture should be almost smooth – but a few particulates are remaining for texture. Refrigerate for up to 1 week.

Recipe by Kathy Casey Liquid KitchenTM

Tasty & Libatious Reads

Sip Northwest
If you live in the Pacific Northwest, make sure you pick up the latest issue of Sip Northwest Magazine! The fall Harvest Issue covers posh tailgating, farmer’s markets, d’lish pumpkin ales and more. Make sure to check out my column Shake Swizzle & Stir where I share a quick recap of who represented the Northwest at this year’s Tales of the Cocktail, as well as share some of my tasty cocktail recipes. How about a P-Town Martini (Imbue Bittersweet Vermouth and Aviation Gin) to whet your whistle?

Sip NW Logo

UrbanSpoon
UrbanSpoon
recently launched their Urban Guides, a fun new way of finding all the hotspots in town. When they approached me for my fave eateries and bars, I was more than happy to share! I cover some of my d’lish destinations in Seattle, Portland, Los Angeles, New Orleans, and Washington, D.C. Make sure to check it out!

Iconic Spirits: An Intoxicating History
Ever wondered why absinthe was banned in several countries? Or how gin almost ruined the British empire? Author, wine and spirits guru, and NPR radio host Mark Spivak answers those questions and more in his new book Iconic Spirits: An Intoxicating History. Writing about the elusive history of the cocktail culture, he guides readers in a fun adventure covering twelve iconic
spirits. To top it all off, he shares lots of d’lish cocktail recipes, including my Rye’Invention and Rosemary Mandarin Sparkle! You can pre-order now so make sure you save yourself a copy!

Iconic

Food & Wine Cocktails 2012
For all you cocktail enthusiasts, make sure you pick up the annual Food & Wine Cocktails 2012! This book covers all the classic cocktails, including inspired sips. I contributed this year with my take on the classic French 75! Make sure you pick up a copy today.

New Restaurant Hot Spot and New Cocktails!

Good friends Michelle Quisenberry and Chef Don Curtiss have opened their 2nd location of the popular Ballard’s Volterra Restaurant, featuring Tuscan-inspired cuisine in Kirkland, Washington! I was more than honored to be part of the Ribbon Cutting Ceremony.

Volterra
(Photo courtesy of the Seattle PI blog)

Volterra Kirkland is open nightly for dinner service from 5:00 – 11:00pm and beginning in October 1st, will be available for lunch service and happy hour as well as their famous Sunday Brunches! Don’t forget to check out Kirkland’s new cocktail menu, featuring Italian-inspired sipping like my Asti Cucumber Collins (vodka, fresh lemon juice, simple, Cocchi Americano and soda bubbles, topped with cucumber foam)!

Volterra Logo

Where’s Kathy?

Sip for SIFF
Earlier this month my team and I were thrilled to make the signature cocktail for the annual Sip for SIFF event, supporting Seattle International Film Festival. Attendees sipped on my Liquid Kitchen Ultimate Champagne Cocktail with Honey Lemon Cointreau Foam.! This year the event raised over $90,000! Way to go!

KCLK team
Jason, Heather, Me and Erwin at Sip for SIFF

Come see me at – Battle of the Chefs
Thursday, October 11th from 6:00 – 9:00pm @ Bradlee Distributors

Luxe Interiors + Design & Bradlee Distributors in Seattle is hosting the second annual Battle of the Chefs event. This “Iron Chef” style competition will pit six teams against each other in a one-hour cook-off! I’ve been asked to be a celebrity judge and am looking forward to tasting all the dishes. Make sure you buy your tickets for this fun event!

Battle

I’m a model at – Ruby Room’s Annual Fashion Show
Saturday, October 13th at 5:30pm @ Seattle Center Fisher Pavillion

The Ruby Room is a wonderful nonprofit organization that helps provide formal gowns to high school girls who are unable to purchase their own dance attire. Their Annual Fashion Show & Auction is an exciting evening where local designers create and show-off some fun designs. There’ll be a DJ to spin fun music, tasty food and more. Yours truly will be modeling Not Your Mama’s Aprons down the runway! Make sure you get your tickets soon!

I hope that you’ve enjoyed reading our summer adventures and here’s wishing you a delicious Fall! – Cheers, Kathy


Follow on Twitter @KathyCaseyChef. Blogging: Dishing with Kathy Casey.
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Watch: www.LiquidKitchen.tv.

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