Dishing with Kathy Casey: The Newsletter

Farewell 2011, here’s to a zesty 2012!

Another year has come and gone by so quickly! Last year was filled with exciting travels and delicious experiences. As we welcome in 2012, I hope you enjoy reading about my fun foodie adventures this year and all the new things we are up to and have on the horizon. — Kathy


Tasty Travels

Spring travels in 2011 took my crew and me to Ocean Shores where I hosted the 5th Annual Razor Clam Fest — and ate a LOT of chowder! Then it was off to New York to present at the  with Charlotte Voisey and Jamie Boudreau as well as Small Screen Network for our seminar, Three Mixologists — Three Cocktails — Three Ways.

My crew and me on our way back from the Razor Clam Fest at Ocean Shores!

Then I was off to Austin for the annual IACP (International Association of Culinary Professionals) Conference where I presented a seminar on bitters. This annual event brings in a slew of professional culinarians from all over the world. In our downtime I zipped around the city with chef pals to check out the Austin Food Trailer scene — cool stuff!

A flight of bitters for our presentation at IACP

Summer travels started off in New Orleans where I presented a hit seminar on H2O Cocktails with Tony Abou- Ganim at Tales of the Cocktail. Our seminar was picked as one of the top by our peers! H2O cocktails were so well received that there was a slew of press and blogs featuring them. Check out Difford’s Guide and Camper English’s blog Alcademics and my guest article for (I’m excited to start planning for 2012’s Tales of the Cocktail — it will be their 10th anniversary — but in the meantime check out Tales of the Cocktail on Tour: Vancouver this Feb in Vancouver B.C., Canada.)


Then it was off to Newport Beach, California for the Flavor Experience Conference where my team and I presented a seminar on Creativity and Creating New Cocktails and cooked up lots of great ideas with our client Monin, including our Soda Jerk Station! Here’s what we served:

Flash Carbonated Vodka and Sour Cherry & Lime Soda

Red Velvet Milk Shake
Dark chocolate, vanilla ice cream and bites of red velvet fudge cake
topped with a cream cheese frosting whip

Pineapple Split Milk Shake
Roasted pineapple and banana mingle with vanilla ice cream and dark chocolate
topped with marshmallow whip, nuts and a cherry

Berrylicious Chocolate Chip Shortcake Bites
Bite-sized chocolate chip shortcakes smothered with summer berries
crowned with a dollop of double berry whipped cream

Cameo, Me and Heather dressed up as soda jerks during the Flavor Experience!

Fall travels took me to back to California, this time to Napa Valley to present at the Culinary Institute of America’s Worlds of Flavor conference with Paramount Citrus. Heather and Travis shook up over 4,000 cocktails that week including my Pacifica, made with fresh pressed pineapple, kaffir lime leaves, freshly squeezed Paramount lime juice, agave nectar, silver tequila and mandarin-infused vodka, then all topped with coconut foam!

Fall and Winter travels took me all-over North America from San Francisco to Dallas to Chicago to Toronto to Miami — but the highlight was my trip to France with Cointreau. But to backtrack a little bit, I was a mentor again for the annual Cointreau Bar-Star Mix-Off Competition at last year’s Tales of the Cocktail. Four finalists are challenged to create a cocktail on the fly from a table of fresh ingredients in front a panel of judges. With the help of their mixologist mentor, the finalists go at it for a chance to win an all-expenses paid trip to France! New York’s Luigi Tarantino chose me as his mentor and we were off. After much discussion, he created the winning cocktail (recipe below)! Not only did he win a trip to France but as a mentor, I won a trip to France too!

Luigi and me after they announced the winners!

The Winning Cointreau Cocktail by Luigi Tarantino

Cointreau’ling Kamikazes
Created by Luigi Tarantino (Now on the menu at Tosca Café, Bronx, NY)

1 thyme sprig
5 raspberries
3/4 oz Cointreau®
3/4 oz Campari
1/4 oz yuzu juice
1 oz Woodford Reserve bourbon
1/2 oz simple syrup
Garnish: Sprig of thyme, raspberry

In a mixing glass, muddle thyme and raspberries, add remaining cocktail ingredients. Fill with ice, cap and shake, Strain into a martini or coupe glass. Garnish.

Citrus peels used in the making of Cointreau

Visiting Cointreau headquarters just outside of Angers in the Loire Valley was super amazing — I can still smell the beautiful orange peels as I write this!

After touring around the French countryside and eating and drinking way too much, we headed back to Paris where I was able to meet up with my Twitter friend @52Martinis for cocktails. If you’re headed to Paris in the future, be sure to check out her blog for all the best places to drink in the city.

Alfred Countreau leads us on a tour of the distillery

Then it was back to reality and the frenzy of setting up for our Annual Holiday Extravaganza & Open House at the Food Studios. Once a year we open our doors and invite everyone to come and enjoy some sips and apps and offer our “Over 21″ Real Fruit Cakes made with Maker’s Mark, housemade preserves, and Dish D’Lish® and Liquid Kitchen™ retail items as well as candies and baked goods. Whew — we had a huge turn out and it was so great to see so many friends and end the year with a bang!

One of the many d’lish goods we made for my annual Holiday Extravaganza

“Over 21″ Real Fruit Cakes made with Maker’s Mark

For the new year, I’ll have to pack extra warm…
because I will be heading next month to Kiev, Ukraine to help open the brand new Fairmont Grand Hotel! Make sure you follow me on Twitter (@KathyCaseyChef) where I’ll make sure to keep you all updated with fun news and tasty pics from Kiev!


Serious Sippin’ with the Liquid Kitchen


I’m excited to announce that we’ll be filming the 3rd Season soon! I covered lots of libatious drinks during the 2ndSeason, including a Zen Garden, a Platinum Sparkle (which was also feature in Food & Wine: Cocktails 2011 in which I wrote the Vodka Chapter) a Spirited Chocolate Covered Cherry Milkshake and a crowd pleasing Spiked Iced Tea Punch. Guest episodes include a spot with Tim Master of Frederick Wildman & Sons to educate us on mezcal and share his Maguey Harvest cocktail.

And if you’ve ever wondered how maraschino cherries were made — follow me on an episode that takes you from Orchard to Jar. Stay tuned to Kathy Casey’s Liquid Kitchen, for a new episode every Tuesday!

Tim Master and me getting ready to make a tasty Maguey Harvest cocktail

Want to make a cocktail at home just like the pros do, but can never find the right restaurant/bar quality tools? Look no further than my Liquid Kitchen Cocktail Kit! It’s all the equipment that I use. It comes with a Liquid Kitchen logo’ed Boston tin shaker and pint glass, a channel knife, a metal two sided jigger, Hawthorn strainer and a julep strainer. All you need is the booze, ice and you’re on your way to a faboo drink!

And to help get you started with a great winter cocktail recipe, I penned this guest article for I write all about winter citrus and share my recipes for a Citrus 75 and Grapefruit Negroni.


Libatious Reads

If you’re inclined to cozy up to a good read about cocktails, read up on my good friend Jim Meehan’s new book The PDT (Please Don’t Tell) Cocktail Book. Fashioned around the famed NY bar, it’s filled with over 300 cocktail recipes and a few behind the scenes moments of his bar.


Another couple of must have cocktail books are the “new” Mr. Boston Official Bartender’s Guide. Mixologist Jonathan Pogash updated this bar classic and added new recipes from a wide variety of other mixologists and bartenders, including my recipe for a Rosemary Clementine Sparkle.

For those of you that geek out over ingredients and like to get down to the specifics, bitters enthusiasts will love Brad Thomas Parsons’ book BITTERS and if you’ve just always wanted to know everything about vermouth then Anistatia Miller and Jared Brown’s The Mixellany Guide to Vermouth and Other Apertifs is the book for you. I got some ink in with my Tuscan Martini that has a grappa & lemon-infused dry vermouth in it.


If you’re looking for spirited news about the Pacific Northwest, then be sure to check out Sip Northwest magazine. Covering all things from new distilleries and spirits to the latest and the hottest craft cocktail bars, Sip Northwest is a new must read quarterly magazine. Make sure you check out my feature column Shake, Swizzle & Stir — this issue I shake it up with Aviation Gin and Woodinville Headlong White Dog Whiskey, and visit Liberty Bar in Seattle and Clyde Common in Portland.

Dishing with Kathy Casey – On-Air and Online


Catch me throughout the weekend for Dishing with Kathy Casey on KOMO News Radio to hear about what’s in season, recipe tips as well as neighborhood hot spots and restaurant news. Link back to my blog Dishing with Kathy Casey for everything I dish up on the show, recipes, links and other helpful info.


Cook Up Some Fun with Cuties Citrus!

Photo by Kathy Casey Food Studios

Clementine Salad with Fennel, Feta and Honey Citrus Dressing
This salad is great as a starter, or as an entrée topped with grilled chicken or shrimp. When in season, a scattering of pomegranate seeds is a festive addition. Whole Cuties are blended in the dressing for a zesty twist!

Makes 4 entrée servings or 6-8 starter servings

1 large or 2 small fennel bulbs, trimmed
Cuties Clementines
6 cups spring mixed greens (about 5 oz.)
Honey Citrus Dressing (recipe follows)
3/4 cup crumbled feta cheese

Finely shave fennel with a sharp knife or mandoline, and crisp in ice water for 10 minutes. Spin dry before using. Cut peel off Cuties, trim away all white pith, then cut fruit into 1/4-inch-thick slices. Set fruit aside.

Toss greens and fennel with 1/2 cup of dressing to coat nicely. Serve salad on a large platter or divide among individual plates. Top with sliced Cuties and sprinkle with feta. Drizzle with a little extra dressing if desired.

Honey Citrus Dressing
Quick and easy this dressing can be easily doubled or tripled. It’s a snap to make in a Vitamix blender.

Makes 2 cups

2 Cuties Clementines, peeled and torn into quarters
1/2 cup cider vinegar
2 Tbsp minced shallots
1 1/2 tsp Dijon mustard
1 1/2 tsp kosher salt or Dish D’Lish French Seasoning Salt
2 Tbsps honey
Freshly ground black pepper
1 cup olive oil

Combine all ingredients in a blender and process until smooth. Keep refrigerated for up to 1 week.

Recipe by Kathy Casey Food Studios®


Where to Catch Kathy Next

Foodportunity: Monday, February 6th, 6:00pm — 9:00pm
Palace Ballroom – Seattle

Come join me for Frantic Foodie Keren Brown’s next Foodportunity event. I’ll be on a special panel alongside chef Lisa Dupar, Beecher’s Handmade Cheese’s Kurt Beecher Dammeier and CakeSpy’s Jessie Oleson. There will be lively conversation and lots of tasty bites offered by the Palace Ballroom, Rover’s and Luc, Local 360, The Coterie Room and so much more. Make sure you get your tickets soon and I hope to see you there!

Save the Date:
VIBE Conference – Las, Vegas, NV – March 13th & 14th
6th Annual Razor Clam Festival – Ocean Shores, WA – March 24th
Flavor Summit – Greystone, CA – April 19th – 21st

Cheers to a bright and flavorful 2012! — Kathy

Don’t forget to check my D’lish column with DList Magazine and my posts on Amazon’s Al Dente blog too!


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

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

Dishing with Kathy Casey: The Summer Newsletter

I’m shaking it up again — Season 2 of Kathy Casey’s Liquid Kitchen
I am so excited to have just completed shooting the second season of my cocktail show Kathy Casey’s Liquid Kitchen with Small Screen Network! Keep your eye out for these tasty cocktail episodes, which air every Tuesday!


A sneak peek at my Envy cocktail!

If you’ve seen my recent tweets then you saw some of the inside scoop while in mid-filming. This season is full of great cocktail recipes from inspired classics to fun & inventive cocktails, including a DIY raspberry syrup that I use in a Clover Thyme Club as well as a Whole Fruit Strawberry Daiquiri and a Cherry Chocolate Bourbon Spirited Milkshake! To kick-off the first season, I invited world-renowned mixologist Charlotte Voisey to show us how to make her Port of Mischief Punch. Special episodes also include a fun trip to Eastern Washington and Oregon where I demystify the maraschino cherry and take you on a tour of how they’re made from orchard to jar. I hope you will tune in weekly for some Liquid Kitchen inspiration. Cheers!

Imbibing Books!
If you’re a cocktail enthusiast, then check out these must-have new books! Food & Wine just published their Food & Wine: Cocktails 2011 and is available now. I penned the vodka chapter which is loaded with recipes from myself as well as guest mixologists Anu Apte from the Seattle’s Rob Roy and H. Joseph Ehrmann of San Francisco’s Elixir.  Some of my faves for summer include my Tea’Thyme and Pineapple Pico cocktails.


Spirit Industry icon Gary Regan recently published his Annual Manual for Bartenders, 2011. After careful research and testing, “Gaz” picked his top 101 mixologists recipes!  It’s an amazing book for any mixologist or budding bartender – I’m honored to have my Bollywood cocktail recipe included. If you love cocktails, make sure to sign up for Gaz’s Ardent Spirit newsletter – it’s one of my faves!


More Cocktails at the Manhattan Cocktail Classic
In May, I traveled to New York and imbibed with some of the best mixologists, bartenders and cocktail enthusiasts at the Manhattan Cocktail Classic! Along with famed mixologists Charlotte Voisey and Jamie Boudreau, we led an informative and interesting seminar called “Three Mixologists, Three Cocktails, Three Ways or Cocktail Menage a Trois!” We each took three classic cocktails and put our special spin to them. You can see a video of our demonstrations on Small Screen Network.

IACP—International Association of  Culinary Professionals
This past June my Culinary Associate Heather Jones and I  traveled south to Austin, Texas for this annual conference. This is a worldwide industry event inviting culinary experts from all areas (chefs, restaurateurs, photographers, etc.) to come together, attend seminars and dish out tasty offerings. This year I led a specialty seminar called “Better to be Bitter.” People loved the hands-on a tasting and learning just what bitters are as well as how to use them… it really is better to be bitter!

The IACP cookbook awards are always a must attend event. I am so excited for chef pal Lisa Dupar whose cookbook Fried Chicken & Champagne won Best First Book – a great honor! Congrats Lisa!

After a week of seminars by legends like Shirley Corriher (making her famous lighter-than-air biscuits and teaching us all about baking science) to some fine Texas cuisine demos by luminary Chef Stephan Pyles, it was time to check out Austin’s food trailers (trucks) with chef gal friends Danielle Custer and Lisa Dupar.


My new friend, a Texas Armadillo!


Lisa Dupar and Danielle Custer checking out the East Side King Food during our Austin food trailer foray!


The Local Yolk food trailer … so cute!

The temperature was HOT for these NW gals … but we trekked on to taste quite a few of the city’s best street grub.

Gourdough’s was my fave — and the naughtiest! Giant doughnuts topped with crazy and oh-so-tasty things! Funky Monkey: grilled bananas and cream cheese icing. Porkey’s: Canadian bacon, cream cheese & jalapeño jelly. Mother Clucker: fried chicken and honey butter. Yes, quite a gut bomb, but oh-so-good!


Gourdough’s BIG FAT DONUTS!

Other food venders ranged from Korean barbecue to fish and chips with curry sauce to killer Texas-style BBQ. I’m full just thinking about it!

Tales of the Cocktail
Tales of the Cocktail is probably the biggest of the cocktail events this year. Every July, mixologists, spirit producers and enthusiasts from all over the world convene for a week of amazing parties, liquor tastings, spirited dinners and seminars. This year I did a seminar with internationally renowned Modern Mixologist Tony Abou-Ganim on H2O Cocktails. We discussed the how’s and why’s of water–based cocktails using flavor–infused waters with complex–character vodka. Master Distiller Thomas Kuuttanen from Purity Vodka joined us to answer all those geeky questions that we couldn’t. TOTC is open to the public so you don’t need to be a pro to party with the professionals. Stay tuned for my next newsletter to hear all the imbibing details. In the meantime, check out an episode of Kathy Casey’s Liquid Kitchen to see how to make a Purity Watermelon Habanero H2O Cocktail — so perfect for summer sippin’!


On-Air with Kathy Casey! Dishing with Kathy Casey on KOMO New Radio
I’m excited to announce that you can catch me on Seattle’s KOMO News Radio AM 1000/97.7 FM! Art Sanders will be Dishing it up with me every weekend. I’ll cover what’s hot in Seattle from seasonal treats (cherry mojitos, anyone?), new restaurants and festivals (check out this lavender lemon soda) to entertaining at home. Catch me throughout the day and evening every weekend on KOMO!


Buzzin’ Around Town
As the summer months take over, I’m happy to announce that my bees are back with the addition of another hive! That’s right, I have two hives now! The bees love zooming around our urban garden and deliciously feed off the wild fennel blossoms and blooming edibles.  I can’t wait to taste this year’s batch of yummy honey. You too can have a taste for yourself and order yourself a jar of my special Liquid Kitchen 5130 Honey!

Don’t forget to check my column D’lish with DList Magazine, my posts on Amazon’s Al Dente blog and keep your eye out for my upcoming column in in the new Sip Northwest Magazine, where I’ll be covering the newest NW Spirits and Bars!

I’ll be headed out California soon for the Flavor Experience then off to Canada for the Canadian Club Whiskey distillery tour! Stay tuned with my tasty tweets.

Wishing you a wonderful and d’licious summer! – Kathy


Be sure to follow me on Twitter (@KathyCaseyChef), Dishing with Kathy Casey Blog or find Sips & Apps on Facebook for all my tasty travel tidbits.

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

Dishing with Kathy Casey: The Newsletter

Lots of Delicious Travel and Exciting Projects

It’s been another whirlwind of a few months … lots of tasty travel and exciting work as well as the addition of a new mixology associate Andrew Bohrer to the Liquid Kitchen! As a former bartender at Vessel and opening bar manager at the Naga Cocktail Lounge (both listed in Food & Wine’s top 100 bars in the world) as well as most recently the bar manager at Mistral Kitchen, Andrew created national cocktail buzz around his creative libations. We are thrilled to welcome Andrew to our mixology team! Check out his blog at Cask Strength.

Speaking of blogs … on my blog Dishing with Kathy Casey, we will have some new guest bloggers such as Cocktail Quests’ Courtney Randall, Liberty Bar co-owner Andrew Friedman and cake lover Josie Plath. We have new posts and recipes every week and we hope you visit often.

It seems I’ve barely been home for 2 seconds lately, so here is a glimpse of my spring adventures. I’ll be excited to report back mid-summer with new travels, tales and tasty recipes!

Tales of the Cocktail on Tour: Vancouver

Tales of the Cocktail has moved into international territory and broken from its New Orleans roots this past March. Tales Vancouver was hosted at the beautiful Fairmont Pacific Rim Hotel in British Columbia. Tales on Tour was set for a different, yet fun and refreshing change of pace. (Definitely not as many sun glasses worn at the early morning seminars!)

Mass cocktail swag from TOTC: Vancouver!!!!

The whole event kicked off with a Canadian Professional Bartenders Association (CPBA) Welcome Reception held at the Vancouver Aquarium. Master mixologist David Wolowidnyk of WEST Restaurant & Bar as well as Director & Treasure of the CPBA shook up and stirred lots of great drinks while demonstrating his mastery and finesse of the Japanese bartending techniques.

Mixologist David Wolowidnyk stirring a tasty concoction!

The rest of my time there was spent attending amazing seminars by such cocktail luminaries as tiki god Jeff “Beachbum” Berry. Jeff is a total tiki beverage historian. His CSI-style seminar took us through the various origins of the Mai Tai cocktail and helped us come to our own conclusions. Too fun!!!

Beachbum Berry holding up his book Sippin’ Safari!

I then geeked out with Dave Arnold at The Science of Cocktails: New Techniques Behind the Bar followed by an informative and fun seminar on The History and Importance of Ice in Cocktails by renowned mixologist Charlotte Voisey and Jon Santer.

It was definitely great to have Tales up in the Pacific Northwest- my neck of the woods. I can’t wait for Tales of the Cocktail this summer, July 20-24 in New Orleans, Louisiana where I will be presenting a seminar on H2O Cocktails with the Modern Mixologist Tony Abou-Ganim and master distiller Thomas Kuuttanen from Purity Vodka. Come shake some fun up with us and get your tickets soon!

Mom 2.0 Summit Conference

In April I headed to the Mom 2.0 Summit Conference! This huge conference was held in beautiful New Orleans, Louisiana. (I sure seem to be spending a lot of time there!) My team and I were there with Almond Accents. We whipped up lunch for 400 people, passed out some delicious snacks and bites at the booth and met lots of great people. Check out my recipe for the Calypso Cous Cous Almond Salad with Shrimp that we made for the lunch.


Dale DeGroff comes to Seattle!

“King Cocktail” Dale DeGroff was shaking it up at my Food Studios-Liquid Kitchen this past spring for a Cointreau event. He guided attendees through a spirited tasting of orange liquors and a sampling of Dale’s cocktails. Cointreau also announced the 2011 Mix-Off Competition where I get to be an expert mentor for the finals at Tales of the Cocktail. If my mixologist wins not only do they get a trip to France – but I do too! Afterwards we served up some of Dale’s cocktails. It’s always an honor to see Dale and watch him work.


Dale and I enjoying a cocktail!

Here is a one of my favorite Dale DeGroff cocktails:

Bitter Rose
1/2 oz Cointreau
2 ounces Plymouth Gin
1/2 oz Roses Lime Juice
1/4 oz fresh lime juice
1/4 oz Fernet Branca
Dash of Grenadine
Garnish: rose petal

Directions: Assemble all ingredients in a Boston shaker filled with ice and shake well. Strain in to a chilled martini glass and garnish with a rose petal.

TV, Books, and More!

I’m so excited to have been chosen as one of the 101 featured mixologists in the legendary spirit writer Gary Regan’s newest book, Annual Manual for Bartenders, 2011, which includes the recipe for my Bollywood cocktail. It’s an amazing book for any mixologist or budding bartender. So please support this great writer and order your copy today!

If you missed my latest episode on New Day Northwest all about what to do with that extra Easter candy you can still catch the video and recipe here.

If you’re still thirsty then try out my Tea’Thyme cocktail recipe found in the Food & Wine: Cocktails 2011 book due out this summer! I penned the vodka chapter – so stay tuned for more…

Food Bank Gourmet!

Family Works Food Bank had an amazing and successful fundraiser event in late March. They asked celebrated chefs and restaurant owners Rachel Yang of Joule/Revel and Amy McCray of Eva to team up and lead an interactive cooking demo using only food bank ingredients. I was happy to be asked to emcee the event. It was amazing to see and taste the amazing dishes they cooked up for a great cause. Please remember to support your local food banks!


Chef’s Rachel Yang, myself and Amy McCray!

Foster Farms’ Fresh Chicken Cooking Contest!

Foster Farms is looking for recipes! If you have an amazing chicken recipe that you think is great and deserves some recognition, make sure you enter the Foster Farms’ Fresh Chicken Cooking Contest. Recipe applicants have until May 31st to turn in recipes for a chance to win a grand prize of $10,000 and a year’s worth of Foster Farms’ chicken! For contest info, click here. A family owned company since 1939, Foster Farms prides itself in raising locally-grown fresh chicken available in grocery stores on the West Coast. The Washington state finals will be held at my Food Studios and I am lucky to be a judge again this year!

2010 Judges: Jamie Peha, myself and Cynthia Nims!

Where to catch Kathy next:

Kathy Casey’s Liquid Kitchen™ Season Two – Coming Soon!
I’ll be filming Season Two of my cocktail show Kathy Casey’s Liquid Kitchen soon with Small Screen Network! I’ll be creating some refreshing summer cocktails and d’lish appetizers. In the meantime, check out past episodes for some libacious inspiration.

May 13 – 17: Manhattan Cocktail Classic: New York, New York
The Manhattan Cocktail Classic is just around the corner! This part conference, part cocktail party and part festival-style liquor and spirits event is open to the industry and to the public! I’ll be presenting the seminar “Three Mixologists, Three Cocktails, Three Ways (or Cocktail Ménage á Trois)” and teaming up with Small Screen Network and fellow renowned mixologists Charlotte Voisey and Jamie Boudreau as we each give our spin on the French 75, a Margarita and the Old Fashioned while discussing the history of the classic versions and our inspiration for our modern versions. For event and ticket info, click here.


June 1 – 4: International Association of Culinary Professionals Conference: Austin, Texas
The IACP Conference is an annual conference where worldwide culinary professionals get the chance to meet up and take part in lively discussions/seminars about the latest trends in the culinary world. I’ll be presenting a seminar this year titled “It’s Better to be Bitter” where we will be tasting bitters and discussing the growing bitters phenomenon. For those industry friends, I hope to see you in Austin. For more information, check out the IACP site.

I’ve also been blogging for Amazon’s Al Dente so I hope you will visit there as well to see what new things I am cooking up this summer. Here’s wishing you all a tasty and d’lish summer! – Kathy


Be sure to follow me on Twitter (@KathyCaseyChef), Dishing with Kathy Casey Blog or find Sips & Apps on Facebook for all my tasty travel tidbits.

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

Dishing with Kathy Casey: The Newsletter

I gathered up the team and we headed for Vegas, baby! And the VIBE was great!

We just recently got back from Vegas and had an amazing time at the VIBE Conference! This is the 2nd annual spirits and liquor industry conference where beverage industry leaders, national restaurant accounts and spirit brands come together to discuss all things beverage, showcase tasty new products, learn new things and get inspired. This year I shook it up for the opening night’s Celebrity Mixologist event at the William Grant & Monin “Americana themed bar” with Charlotte Voissey, a world-renowned mixologist! My drink was a play on the soda fountain: the  ROOT n’ Rye Float made with ROOT liquor, Hudson Rye, Sailor Jerry and a dash of Fee’s Old Fashioned Bitters. This was shaken and served up with a beautiful “float” of foam made with Monin French Vanilla Syrup. And of course I had to have a little bling bling in there… a dusting of edible gold flakes!

Charlotte Voissey and me at the VIBE Celebrity Mixologist Event

The next day I led a workshop-style seminar with my team about Cocktail Alternatives: Raising the Bar – Without Raiding the Bar! (a tasting discussion on non-alcoholic drinks). We held a lively discussion on what’s new on the non-alcoholic horizon, sampled mocktails such as the Yuzu Mizu and discussed all the cool beverages I have seen on my travels to the Middle East and Asia. The seminar ended with participants making their own non-alcoholic concoctions. You can see a brief overview of the seminar at the VIBE website.

My Yuzu Mizu mocktail

After all that, there was still time to party, eat at great restaurants, dance and party some more! If you’re in Vegas…you might as well live it up! Yeah! We can’t wait for VIBE next year!

My team and me having a blast in Vegas!

It’s Clammin’ Time!

My friend Scott and I cleaning razor clams

Last Saturday, March 19th was the 5th Annual Razor Clam Festival! I hosted this year’s festivities once again which kicked off with a Firemen’s Pancake Breakfast. There were a lot of  chowders to taste for this year’s Clam Chowder Cook-Offs — the professional and amateur competition! My chef team and I tasted and judged close to 30 chowders altogether! After a great festival, it was time for some clam digging! Stay tuned for a detailed blog with the official winners Clam Chowder Cook-Off competition winners and recipes!


Dancing the night away with a Rosemary Mandarin Tango!

Seattle Dances! was a hit! Plymouth Housing Group’s second annual auction and dinner event brought in lots of people to watch a new group of Seattleites dance their pants off… but not literally! If you remember, last year I put on my dancing shoes and danced the Charleston! This year, I put my dancing shoes away (thankfully!) and shook up some fun with my tasty Rosemary Mandarin Tango cocktail! This blends in the complex character of Moon Mountain vodka with the sweetness of a Cuties Clementine and the herbal note of fresh rosemary.

Rosemary Mandarin Tango
Makes 1 drink
1 sprig fresh rosemary
1/4 Cuties® Mandarin
1 1/2 oz Moon Mountain Vodka
1/2 oz fresh lemon juice
1/2 oz honey syrup*
1 oz brut champagne
Garnish: small sprig of rosemary

Bend rosemary sprig and drop into mixer glass. Squeeze and drop in Cuties Mandarin.
Measure in the Moon Mountain Vodka, lemon and honey syrup. Fill with ice. Cap and shake vigorously.
Strain into a large martini glass. Add a splash of champagne. Garnish with rosemary.
* To make Honey syrup combine 1 part local honey and 1 part hot water. Stir to combine. Store refrigerated.
Recipe © Kathy Casey Liquid Kitchen™


Kathy Casey’s Liquid Kitchen

The first season of my cocktail show Kathy Casey’s Liquid KitchenTM on Small Screen Network was a hit and I appreciate all the great responses! If you haven’t had a chance to check it out yet log in today and try out my Luxury Piña Colada; a little taste of summer which is just around the corner! We start shooting the next season this spring!

As you may know, I had a fantastic trip to Kuala Lampur over the holidays to develop the bars and nightclubs at Mandarin Oriental Hotel. It was a crazy-busy visit but I did get a chance to sit down with Time Out: Kuala Lampur to talk about mixing up my favorite spirits with some d’lish flavor pairings! Make sure you check it out to get some ideas about unique taste combinations… don’t quote me on that Dr. Pepper comment, though!!! I swear I DID NOT say that!

It’s Tea Thyme! You read that right… Food & Wine online is featuring my lovely Tea Thyme cocktail. It marries English breakfast tea-infused vodka, a little splash of lemon juice, local honey like my own Liquid Kitchen “5130″ Honey, and a pretty sprig of thyme for garnish to add a fresh, herbalicious note. This classy cocktail is perfect for a grown-up tea party! Cheers!

Savory Chicken Cupcakes?? Yes indeed! And a $10 thousand dollar recipe contest!

This year’s Seattle Food & Wine Experience was a sell-out hit! With wines from over 10 countries and lots of fantastic nibbles from local culinarians there was a lot to see and taste! I was at the Foster Farms booth where my team was serving up my Savory Chicken & Bacon “Cupcakes” with Tabasco Cream Cheese Frosting while I was signing complimentary copies of my Northwest Table, courtesy of Foster Farms. If you weren’t able to attend or did and didn’t catch the recipe, look no further as I’ve included it below, and if you fancy yourself a great cook and are a resident of Washington, Oregon or California then get creating and enter the Foster Farms recipe contest.

Kathy Casey’s Savory Chicken & Bacon “Cupcakes” with Tabasco Cream Cheese Frosting
Makes about 24

1 cup small diced Foster Farm’s raw chicken breast (about 12 oz wt.)
3 Tbsp. butter
1/2 cup each 1/8-inch-diced onion, celery and red bell pepper
1 Tbsp. minced garlic
3/4 cup cornmeal
1/2 cup all-purpose flour
1 1/2 Tbsp. sugar
2 tsp. baking powder
1 Tbsp. Old Bay seasoning
2 eggs
1/3 cup whole milk
1/3 cup sour cream
1/2 cup frozen corn kernels, thawed and drained well
8 strips cooked bacon, chopped fine (about 1/2 cup chopped)

4 ounces cream cheese, at room temperature
1 1/2 Tbsp. milk
1 tsp. Tabasco sauce
Garnish: 2 thinly sliced green onions

Preheat an oven to 350 degrees F

To make the cupcakes: Spray nonstick mini-muffin tins with cooking spray. Set aside.

Cut chicken breast into 1/4-inch small pieces. In a small skillet or sauté pan over medium heat, melt the butter. Add the chicken breast and sauté for about 3 minutes moving around the pan with a spoon. When chicken is three-quarters cooked then add the onion, celery, and bell pepper for about 3 to 4 minutes more, until vegetables are just starting to get tender. Add the garlic and sauté about 30 seconds more. Let cool.

Meanwhile, in a small bowl, whisk together the cornmeal, flour, sugar, baking powder, and Old Bay seasoning; set aside. In a large bowl, whisk together the egg, milk, and sour cream.

Once the cooked mixture is cooled, add the cornmeal mixture to the egg mixture, and mix lightly. Fold in the drained corn, bacon, and cooked chicken and vegetables. Do not overmix; fold in just until evenly distributed.

Divide batter between the prepared mini muffin cups, fill to the top – you will get about 24 cupcakes. Bake the cupcakes for about 22 minutes or until a toothpick inserted in cupcake center comes out clean.

Let the cupcakes cool in the pan for about 5 minutes, then carefully remove them from the pan and let cool briefly on a wire rack before frosting. The cupcakes can be made up to 1 day in advance, covered, and refrigerated before frosting. Refrigeration is imperative if making in advance. (If reheating them, warm them for minute or so in a 350-degree F oven before frosting.)

To make the frosting: In a small bowl, mash the cream cheese with a fork, then whisk in the milk and Tabasco until smooth and creamy. Top each cupcake with about 1 teaspoon of frosting then sprinkle with green onion for garnish. Serve warm.

© 2011 by Kathy Casey Food Studios® – Liquid Kitchen™

Where to catch Kathy next:

April 14th – 16th: New Orleans, Louisiana
I’ll be cooking it up in New Orleans for the Mom 2.0 Summit this year! The Mom Summit is an annual event between moms, marketers, and social media specialists. I’ll be there with Almond Accents sharing my tips for delicious almond-related recipes! Check out this year’s event schedule and ticket info!

May 13th – 17th: New York, New York
If you happen to live or be in the area of Manhattan on those dates, make sure that you stop by the Manhattan Cocktail Classic! This is a part conference, part cocktail party and part festival-style liquor and spirits industry event. The best part: it’s open to the public! Come stop by and attend my seminar: Three Mixologists – Three Drinks – Three Ways (or Cocktail Ménage á Trois!) For event and ticket info, click here.

It’s been a whirlwind month so far and shows no signs of stopping with all the super-fun events coming up, so make sure you stay tuned to catch all the details of my adventures! Cheers! – Kathy


Be sure to follow me on Twitter (@KathyCaseyChef), Dishing with Kathy Casey Blog or find Sips & Apps on Facebook for all my tasty travel tidbits.

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Dishing with Kathy Casey: The Newsletter

Traveling Traveling Traveling… First Stop Malaysia!

Before 2010 ended I had the honor of being invited to develop and shake up some cocktails for the Mandarin Oriental Hotel in Kuala Lumpur, Malaysia! My husband John and I left on a Monday at 10 am from Seattle, flew to LA and then landed in Kuala Lumpur on Thursday at 1 am!!! Yes, that is the LONGEST flight that I have ever taken and I have no intentions of topping it!

After a day of getting a little rest, we then went to work and spent the next ten days with the hotel’s bartending team. It was a whirlwind of drink development, training and opening new concepts. I have to say that I absolutely went nuts with the ingredients; from fresh kiwi and pink guava juices to my new favorite citrus fruit the calamansi, a tiny little green skinned fruit the size of a nickel with tangy orange flesh — yum! I even found local Malacca palm sugar which I used in an amazing mojito. But all that work did not stop me from trying lots of local cuisine. On Christmas day we got out and about and started our day with amazing dim sum, then enjoyed the local sites — it was a merry day indeed!


The great crew at Casbah, the Mandarin Oriental’s new restaurant and bar! They studied hard!

Once all the work was done, the entire staff thoroughly trained, and all the drinks were in place, it was time to have some fun! I visited local hawkers and mamaks, where there a plethora of vendors cooking up some delicious foods — and this Seattle girl could handle the spicy heat! I represented us well! I even had a big GIANT shaved ice treat to cool me off for dessert after all that spicy food! Here’s what’s in it: shaved ice, sweet corn, sweet red beans, grass jelly, rose syrup and topped with ice cream — a drink and dessert all in one! Oh and its pink too so of course I love it!


Me with my GIANT shaved ice — yum!

We also took a quick overnight trip to Singapore. It’s a quick 45 minute flight and definitely a must-do when in Southeast Asia. We stayed at the fabulous Fairmont Hotel and had an amazing brunch that the chef made for us featuring local specialties including Chili Crab! More yum!


Local Singapore dishes including Chili Crab


Yes I ate durian… in a cream puff in Singapore!
It wasn’t that bad… but I didn’t end up putting it in a drink!

One of the highlights of my trip was being interviewed for Time Out Kuala Lumpur Magazine. Time Out is my favorite magazine when traveling to find the best and coolest places in a city. Amin Khairuddin was my interviewer, a super cool guy that writes about what’s hot in the city as far as drinks and partying goes. I lucked out, as the “Best of Restaurants” issue was just out. I used it as my guide for some delicious Kuala Lumpur adventures!


Amin tasting and shooting my drinks at the Mandarin Oriental for Time Out Magazine.

Oh and then there was China Town in Kuala Lumpur — an amazing market with tantalizing treats at every turn. From pandan pops to fresh squeezed sugar cane juice to charcoal roasted chestnuts … it was hard to decide what to eat next. I loved seeing some of the food carts set up on motorcycles!


China Town! John (on the right) pondering — what to eat next?


Square Ice Cream Pops… the green one is pandan!


Fresh-squeezed sugar cane Juice… now this would be good in a cocktail!

I tried super-sugary, salty “meat candy” squares in Singapore — but the candied cucumbers and carrots were also pretty different:


Candied cucumbers, carrots and ginger

There were plenty of other new and wild things that I enjoyed and I hope to fill you in more with a few videos that I shot along with some more tasty travel tales — stay tuned for my blog on our Southeast Asia trip!

Cold, Cool, and Fun… at Sundance Film Festival and Cheers Beverage Conference in New Orleans

A couple of weeks ago I was invited to a fantastic party hosted by socialite JJ McKay at the Sundance Film Festival. It was an amazing time — celebs, s’mores, cocktails, friends and lots of fun. While I was there my new talent agency Generate LA hosted an amazing party for a little meet-and-greet. I shook up some super cool cocktails including a Triangle Rum Punch made with tea infused Cruzan rum, The Kraken spiced rum and Cachaca shaken with hibiscus infused POM juice, fresh pink grapefruit and Monin Almond syrup served over a Glace luxury ice ball and topped with a sprinkle of edible gold flakes. They went down easy!


Enjoying a cocktail at Sundance! Brr! Yes, that is a goose in my hand!

Then it was off to New Orleans for the Cheers Beverage Conference! Cheers is an annual conference where spirit brands and mixologists gather to discuss all things boozy. It was a busy week of meeting fantastic people, seeing industry friends, parties and eating “everywhere.” The conference ended with a Celebrity Mixologists Reception where I shook it up Tony Abou-Ganim and Dale DeGroff. My signature cocktail was the Pacifica: 1800 silver tequila, Hangar One Mandarin Blossom vodka, a Cuties mandarin, fresh pineapple, kaffir lime leaf, a splash of fresh lime juice and agave nectar — Cheers to New Orleans!


Heather and me in front of the Mardi Gras parade decorations
at the Cheers Opening party in New Orleans!


Now that’s a cocktail! Yowza!

Mark your Calendars and come join me for some tasty fun!

February 27
If you’re a food and wine enthusiast, the 2011 Seattle Food & Wine Experience is the event for you! More than 1000 wines from around the world will be at this event on Sunday, February 27th for attendees to taste as well as an assortment of gourmet bites. This year I’ll be at the Foster Farms booth signing complimentary copies of my Northwest Table cookbook for the first 300 guests and serving up Savory Foster Farms Chicken & Bacon Cupcakes with Tabasco Fosting — stop by for a quick chat and a delicious bite! Last year was a sell out so make sure to get your tickets in advance!

March 12
Plymouth Housing Group is at it again! The 2nd Annual Seattle Dances! will be held at Fremont Studios on Saturday, March 12th and features a bevy of new Seattleite dancers covering all styles of dance from swing to hip-hop. I won’t be dancing this time (phew!), but I will be shaking up the signature cocktail for the evening. To learn more about the event and to buy tickets click here.

March 19
It’s coming soon! The 5th Annual Razor Clam Festival will be held on Saturday, March 19th at the Ocean Shores Convention Center! So super fun and “small town”, this popular festival kicks off with a Firemen’s Pancake Breakfast. I’ll be there hosting this year’s festivities once again as well as judging both the amateur and professional Clam Chowder Cook-Off! Super tasty!

There’ll be a variety of clam-tastic activities to keep everyone entertained, so make sure to plan ahead and get it on the calendar. Stay tuned for more information.

Make sure you get your boots and clamming gear ready! Read more about last year’s fun adventure!

March 13-15
The Tales of the Cocktail organizers are adding a slight twist to this year’s plans called Tales of the Cocktail on Tour Vancouver. this smaller version of Tales of the Cocktail in New Orleans will be held from March 13-15 in Vancouver. This is a great time to get a feel for Tales as well as enjoy the beautiful scenery that Vancouver has to offer!

Thank you to all who attended our Holiday Open House & Extravaganza.
Here’s wishing to a fun year! — Kathy

P.S. If you haven’t seen my new cocktail show “Kathy Casey’s Liquid Kitchen” come check it out on Small Screen Network.

Be sure to follow me on Twitter (@KathyCaseyChef), Dishing with Kathy Casey Blog or find Sips & Apps on Facebook for all my tasty travel tidbits.

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

Posted by Kathy Casey on February 9th, 2011  |  Add Comment |  Posted in Conferences, Foodie News, Newsletter, Recent Posts, Tasty Travels

Dishing with Kathy Casey: the Newsletter, Late Summer 2010

Well, it’s been a super, crazy, busy summer here at Kathy Casey Food Studios®-Liquid Kitchen™. I’ve been filming, traveling, and shaking up a storm the past few months. If you want to stay updated with all kinds of super-tasty tidbits of what’s been going on, be sure to follow me on Twitter and check out my blog.

Food Network Canada — yea! I’m their new “Ask an Expert” mixologist!


I am so honored to be working with Food Network—so click, and ask away everything you wanted to know about crafting a great cocktail, throwing a libacious party or what the newest imbibing trend is. Click here to check it out!

The Liquid Kitchen has been shaking up some new products …

At our online store we have our logo’d Boston shaker tin sets and our house-made Golden Era bitters as well as our Liquid Kitchen Cocktail Kit with all the barware basics. Look forward to other tasty cocktail concoctions soon, too, such as unique handmade marmalades and preserves—that will be excellent to shake into your favorite spirit—as well as our Liquid Kitchen No. 5130 backyard honey from our very own bee hives!

Speaking of honey … we are all abuzz about the very first batch of No. 5130 Honey
The end of July had things buzzing here at the Food Studios — it was time for the 1st honey harvest from our hive! Bee Master Corky Luster spun the first batch, and is it d’lish! With a dark amber hue, our honey is rich and complex tasting. Honey is a great sweetener and can be used in a plethora of recipes. I love it drizzled over sexy cheeses, lush summer fruits or in cocktails such as my newest fav — the Maker’s Honey Hum Collins (recipe follows). This cocktail combines the new Maker’s Mark 46, honey syrup, fresh lemon and HUM liqueur made by my friend and extraordinary mixologist Adam Seger.


Above is a finished comb filled with honey that has been capped with wax
It’s on the way to become Liquid Kitchen™ #5130 Honey!

Maker’s Honey Hum Collins
featuring Liquid Kitchen™ No. 5130 Honey

Makes 1 drink

1 1/2 oz Maker’s Mark 46
1/4 oz Hum Botanical Spirit*
3/4 oz Liquid Kitchen Honey Syrup (recipe follows)
3/4 oz fresh lemon juice
1 oz soda
Garnish: hibiscus flower and honey comb on a pick

Measure Maker’s Mark 46, Hum, honey syrup and lemon juice into a cocktail shaker. Fill with ice, cap and shake. Add splash of soda to the shaker and pour into a tall Collins glass. Add additional ice if needed.

To make Liquid Kitchen™ Honey Syrup: Measure 1 part HOT water and 1 part Liquid Kitchen™ No. 5130 honey into a container. Stir until honey is completely dissolved. Store in refrigerator for up to 2 weeks.

*Check out the HUM site for stores that carry it, or visit Drinks over Dearborn to order online if your state allows.

Recipe © 2010 by Kathy Casey Food Studios® – Liquid Kitchen™

Pur’ly Refreshing Cockails

Most recently I have been working with Purity Vodka, a complex character vodka. Unlike many neutral-tasting vodkas, Purity has a subtle, yet complex taste, which is best when embraced and highlighted rather than masked by overly sweet ingredients and powerful flavors. These cocktails are not only refreshing to sip this summer, but are also ideal when “watching your waistline.” Check out my blog on Amazon’s Al Dente site for the full read and the recipes.


Purity Vodka’s Berry Purity H2O and the Frisk

Libatious Tales from The Big Easy
In July, my Executive Chef Cameo, my Account Manager Jill and I kicked off our “summer conference frenzy” with a trip to New Orleans for the annual Tales of the Cocktail. The attendees of this conference are what I endearingly refer to as the cocktail “geeks” (which I humbly place myself among), who are super into the Art of Mixology.

Cameo and my seminar Creativity and the Power of Brainstorming was picked for the Pro “line-up” which was so much fun! A portion of the presentation was hands on: each table of attendees had to create a cocktail in 5 minutes using a unique bar tool and whatever they could grab in 1 minute from a “pantry” of ingredients. (There were 80 people doing this at once! Can you say crazy!!) I’ll have to say we were pretty impressed with what the teams came up with in such a short period of time. The winning drink was called “Morris Day and the Thyme” and was a tasty blend of cucumber, Catdaddy Carolina Moonshine, gin, lime and a touch of simple syrup.


Attendees choosing from the “pantry” of ingredients.


Ms. Franky, Cameo, and I with the hard task of picking a winner!

After the seminar was over, we had time to enjoy the rest of the conference! I participated in the Cointreau Tasting Room & Bar Star Mix-Off where I was a “mentor” for a mixologist. The rest of our time in the Big Easy was split between eating and drinking, more seminars, parties and avoiding the heat! We hit all our favorite restaurants: Lunch at Napoleon House, famous for their Muffaletta and Pimm’s Cup; Cochon Restaurant for Pork Ribs with Watermelon Pickles; and Mother’s Restaurant for Grits with Debris.

If you missed Tales and want to shake up some of this year’s cocktails, check out the Tales of the Cocktail eBook — it is available online. This is a great deal for just 10 bucks (my recipe entry for the Planter’s Punch contest is also included along with our other seminar recipes). For more information, click here.

To read more, check out Cameo and my blog on Amazon’s Al Dente.

Then it was on to California for the 2010 Flavor Conference


After only a few days back in Seattle, Cameo and I were re-packed and ready to head to sunny Newport Beach, California, for the annual Flavor Conference. While we never see much more than the inside of a kitchen and the back side of a banquet table, it’s a great event that brings together restaurant, hotel, cruise line, resort, and food and liquor industry professionals from all over the US. It’s a three-day eat-and-drink-a-thon showcasing popular food trends, flavors and new products.

We were in attendance with our friends at Monin, shaking up some cocktails and appetizers we adapted from my book, Sips and Apps. At the welcome reception I signed copies of my book and Cameo served up Blue Thai Mojitos, 1800 Spiced Margaritas with a Mango Ginger Grilled Shrimp Garnish, and a delicious Clover Club with raspberry foam.


From left to right, Blue Thai Mojito, Clover Club with raspberry foam and 1800 Margarita

I headed back to Seattle the next day for a Seattle Sip Around (read more below) while Cameo held down the fort for the second night at Flavor for the “Chef’s Showcase.” Cameo was on hand poolside to serve up some sweet and spicy ceviche to a crowd of hungry conference-goers. This time we paired shrimp with pineapple and mango with a hint of chipotle, and a fresh halibut ceviche with hints of habanero, lime and orange. We added a fun twist to the margarita by offering a trio of foams and a sprinkling of black lava salt. Along with the beautiful and delicious sangria that Monin served, we were quite a hit at the sunset pool party!

Now we’re home and the dust has settled, we can relax for a minute or two before the next big thing … BlogHer Food 2010. Stay tuned for more info.

Things are Jammin’ at the Studios
Right now it’s Jam Time! It’s that time of year again when summer fruits are in abundance (despite this crazy weather!). We’ve been hooking up with City Fruit, a cool non-profit organization that gathers excess fruits from neighborhood yards then delivers them to food banks and restaurants. We love supporting them and are donning our sexy hairnets to cook up lots of great tasty treasures, which we will feature at Kathy Casey Food Studios annual open house this December … yes, we are thinking ahead!


Travis, myself and Cameo in our sexy hairnets!


Mmm … Strawberry Lavender Jam

Sip Around Seattle
This is a great new event we hosted for Beam Global and is something we for sure want to host again. We started out with Senior Mixology Associate Keith Waldbauer and fellow Mixologist Andrew Bohrer’s presentation on cocktail history, classic and new bartending techniques, and some new trends we are seeing in mixology bars across the country. Andrew carved up a slew of ice balls, Keith flamed some rosemary, and both mixed up some fantastic drinks for the guests.


Sr. Mixologist Associate and owner of Liberty Bar, Keith Waldbauer

The following day I conducted a major mixology session and drink tasting featuring 16 new drinks! Whew! After my seminar, we were off to the Sip Around tour. Seattle has so many great mixologists and bars that truly are on the cutting edge of all the nations’ trends, we thought we should show our guests what Seattle has to offer. So 30 of us piled onto a party bus and headed out.

First, we saw Jay Kuehner at Sambar, where we sipped his fruit-forward creations in the back garden patio.


Jay Kuehner, hard at work
The drink is Cruzan Single Estate Rum, grapefruit, grapefruit bitters,
Tahitian vanilla bean, sassafras and Cremant de Limoux — YUM!

Next, on to Oliver’s Twist. Robert Rowland and Kim Bruso each made a fantastic drink while we snacked on oxtail sliders and anchovy deviled eggs. We grabbed our treats of garlic truffle popcorn and hopped back on the bus to head downtown. At Vessel, Jim Romdall served us the signature “Vessel 75” made with two types of bourbon and Peychaud’s bitters poured over luscious maple syrup foam. Stop #4 was at Tavern Law, where we snuck up the secret staircase to the upstairs private room and Nathan Weber whipped up two delicious cocktails, served in their beautiful vintage glassware collection.


Nathan Weber’s “Chancey” cocktail

For our final stop we zipped over to Barrio where we tried Casey Robison’s ever-popular “Sexy Sadie,” a jalapeño-spiced tequila drink with a touch of sage. Then it was on to Liberty for last call, where co-owner Keith mixed up some drinks “on the fly” for us.


One of Liberty’s many concoctions, Rum Pineapple White Tea
… if you ask nicely, Keith might make you a special drink with it!

All-in-all it was a booze-a-licious and spectacular couple of days; everyone learned — and drank — a lot!

Save the Date for a delicious event — the Seattle Food & Culinary Arts Show!

I am so excited to be the emcee at the Culinarium live stage for this year’s Seattle Food Show. We are going to have a great line up of chefs! For years, foodies of all ages have devoured their way through Seattle’s specialty chocolate, artisanal coffee, craft brews, regional wine, scratch-made cupcakes, farmstead cheeses, fine restaurants and retailers. On November 20 and 21, you’ll find them all tempting you under one roof, at the Seattle Key Arena, and just in time for holiday shopping. Advance general admission is $20; details available here.


And stay tuned to see who wins $10K in the Foster Farms Chicken Recipe contest!

This next week we are hosting the Washington recipe finals here at the Food Studios. See all the semi-finalists’ recipes from Washington, Oregon and California here.

I hope you have had a delicious summer and I look forward to an excting fall. Stay tuned on Facebook and Twitter for news about all my tasty travels and projects.

XXO – Kathy Casey

Dishing with Kathy Casey the Newsletter: January 2010

I loved being in the United Arab Emirates so much on my first trip that I couldn’t stay away much longer! This past December (I left on Christmas Day!), with my husband John this time, we flew into Dubai and headed to the fabulous Fairmont Abu Dhabi, where I opened their new Chameleon Bar & Night Club on New Year’s Eve! The club is amazing—all decked out in black, gold and mirrors, with an imported London DJ spinning hip tunes. This bar is FABOO! I had a great time creating the cocktail menu. From the plethora of incredible fresh fruit juices delivered daily to the fabulous selection of spirits, it was a creative playground. The menu features over 22 drinks … my favorite being the Bollywood! Tanqueray Ten gin, fresh mint, fresh pineapple and lime juices and a housemade light curry syrup—shaken and served up with a poof of coconut rose foam and a sprinkling of red edible gold flakes … Bling Bling!!

 But to get there, we had to go through making a lot of drinks … and I mean a lot. Hey, it’s a hard job but someone’s got to do it! The crew as always was amazing! What a wonderful group of guys to work with!

 And while I was there, CNN contacted me … woo hoo! So, armed with my mini computer and SKYPE, I did a super-fun live piece on 2010 cocktail trends—straight from the hotel bar! Check out the CNN link here.

              The Chameleon Bar Crew                             Ashwin, the Chameleon Manager


At the hotel’s Bliss Floral Studio—love the Sparkly Stools and the pink of course!

We opened with great success on New Year’s Eve and, whew, it was a long night. Bars there stay open much later than in the US.

 The next day I got to relax a bit. Yes, it was New Year’s, so that called for room service breakfast (delicious Arabic breakfast!) while watching the camel races on TV—to me, probably just as boring to watch as football … but I guess it’s relaxing?

             Arabic Room Service Breakfast                                Finally, I see a camel!

After we got the bar open and up and running, we headed into Abu Dhabi to be total tourists. We visited the Cultural Heritage Center, which covers local products such as dates and fish, crafts, and exhibits of traditional living quarters; there is a fun museum as well … all free to visitors! The view from the heritage center across the water is amazing—and, speaking of the water, it is super, super clear blue. And the local fish is absolutely delicious! I loved it—prepared just simply seared or in Indian curries. (And, yes, I ate the best Indian food I have ever had!)


   John at the Cultural Center in Abu Dhabi                     Pedestrian Crossing Sign!

 John and I packed back with us some fantastic spices, dried fruits, dates and a giant Shisha pipe (yes, they looked at this weird in Security) and some great Middle Eastern dance music … along with some hard-to-find Cuban rum! and an amazing genever gin from our stop at Amsterdam … sounds like a party to me!

 From Arabic to Lebanese to Iranian, we had our fill of some fantastic cuisine this trip—and I can’t say enough about all the wonderful people there. It’s nice to know we have so many wonderful new friends on the other side of the world. Thank you, Facebook!

 Ok—now moving on to the serious stuff … DANCING!  


I’m in Seattle Dances! And I need your votes!

Watch out, Seattle! I’m putting on my dancing shoes and kicking up some trouble! The Plymouth Housing Group in partnership with Hallie Kuperman and the Century Ballroom is holding their own “Dancing with the Stars” Seattle version, called Seattle Dances! From now until the big event on Saturday, March 13, six other Seattle celebrities and I will each be trying to get in as many practices as we can. Winners are chosen by pledge votes as well as a People’s Choice award at the event.

 You can vote for me online and help Plymouth Housing—an amazing charity I am proud to be dancing for!  Or buy a seat and check out the action yourself!

 Miami Here We Come!

This next weekend we’re heading to Miami for the Cheers Beverage Show. We’ll be presenting on Bitters in the Bar and Innovation in Beverage. I’ll also be featured as a celebrity bartender and shaking up a tasty Manhattan Bellini … (ri)1 rye, peach puree, red vermouth, my housemade harvest bitters—topped with a splash of Chandon Champagne and garnished with a gold gilded cherry!

 Mark Your Calendars for Some Tasty Fun!

 Thursday February 4th

I will be headed to the Uptown Met Market (located near the Space Needle), making a special appearance for the “bachelor” singles mixer event. The event will be featuring some of my appetizers (from my book Sips & Apps) served in the event room and I will be signing my books at the front kiosk from 6–8 pm. Come by and say hi!

 Saturday February 6th

I’ll be shaking up a signature cocktail for the Seattle Hotel Association’s 13th Annual “Evening of Hope” Gala. The benefit event supports the Pike Place Market Foundation. Purchase a ticket and enjoy a fabulous dinner, a silent and live auction, a bedtime- fashion show, and some fantastic travel opportunities. I hope to see you there!
Sunday February 28th

I will be headed to the Seattle Food & Wine Event at the Seattle Exhibition Center from 1–5 pm. You can catch me at the Columbia Winery booth, where the first 300 people will get free copies of my Northwest Table cookbook! It will be a day of signing books and chatting wine! Purchase your tickets now and spread the word!

 March 27th – 28th

Pencil in your calendars the Ocean Shores Razor Clam Festival—where my team and I will be stirring up all kinds of fun! Chowder cook-off’s, clamming—and there’s rumor of a Clam Fashion Show, too. More info to come—but mark the date for a weekend of small-town fun!

 Here’s to cooking up lots of great fun in 2010!


Posted by Kathy Casey on January 23rd, 2010  |  Comments (1) |  Posted in Newsletter, Recent Posts

Dishing with Kathy Casey: Fall Newsletter

Traveling to Far-off Exotic Lands

This year I’ve been flying all over the country for special events and fun foodie adventures. Now it’s time to take my travels overseas! In mid-October, my associate mixologist Keith Waldbauer and I are headed to Abu Dhabi, where we’ll be training and implementing a fantastic cocktail program and culture for the new Fairmont Hotel there, and then later, in Dubai, we’ll be taking part in a mixologist round-table session put on by Monin and Caterer Middle East Magazine (the big foodie mag of the Middle East)! I’ll make sure to take lots of photos and blog and tweet as much as I can while over there. It will definitely be an amazing experience and I’ll do my best to share all of it with you. So, if you want to hear more, follow me on Twitter.

LA Travels: From Hot Dogs to All-Out Partying
Lately, I’ve been traveling to LA a lot for business (and a little bit of pleasure, too!). Here is what I was up to while I was there:
I checked into to the SLS Hotel in Beverly Hills, my favorite place to stay while I’m visiting LA. Down to every last detail, the SLS screams “fabulous!” Then started my weekend dine around LA. First stop was Pink’s Hot Dogs in Hollywood. It’s one of the most famous hot dog places in the United States and has been around for 70 years. This is the hot dog spot, hands down. Even some of Hollywood’s finest, like Bill Cosby, Celine Dion, and Bruce Willis, will frequent Pink’s, known for their famous chili dogs.

Pink’s Hot Dogs in LA 

After some much needed relaxation to recover from my hot dog coma, we headed to fancier digs at Osteria Mozza, the concept created by Mario Batali along with Nancy Silverton and Joseph Bastianich, and the latest place to see and be seen in LA. The menu includes an extensive list of their take on traditional Italian fare, from a mozzarella bar to pan-roasted pork … even torta della nonna.

The thing I love most about LA is hitting the town! There are so many great places to go out for fabulous cocktails. Here are some of my favorites from this most recent trip. 

The Varnish Bar is a quaint little old-school speakeasy-style bar in the Historic Downtown district. Go to Cole’s French Dip Restaurant and head to the back. Once you’re inside, you’ll never look at alcoholic drinks the same way again … they craft a fine cocktail!

Giving off the 1930’s blend of innovation, elegance, and architecture, the Edison nightclub/bar perfectly handcrafts each cocktail. Nostalgic from every drink to the intricacies of the décor, the bar evokes a sense of glitz and glam from bygone eras … AND they have an absinthe cart, complete with an absinthe fairy! This has to be one of my all time fave bars in the US!

Absinthe cart at the Edison
The Absinthe Fairy

Then it was time to turn it up a notch and head to some clubs. First, we went to Crimson, a swanky lounge/bar that has humongous lines to get in, separated by one of those thin velvety ropes. Lucky for me, I was able to get right in (one of the many perks of my job!). My posse of girlfriends and I love to dance, so we then zoomed over to Opera. Connected to but separate from Crimson, Opera is a huge nightclub that keeps the crowds moving with funky DJs, an extremely spacious dance floor, and an aura of decadent drinking, boozing, and schmoozing. With only a short while until the bars closed, we wanted to see one more place and decided to check out My House. This modern, hip, and overall crazy lounge/club is just too fun to not go to. Yes, I was channeling my 21-year-old self!

So after all that party time, we wrapped up our weekend at a spa. If you ever want spa treatment done right, go to the SLS Hotel Spa! The experience was relaxing and incredible. Soon as I set foot to get ready, I opened up my locker to find a personal name card with my name on it and a couple of antioxidant-rich gummy bears. Faboo!

Nominated for the Nellie Cashman Award!
I’m super-excited to a finalist for the 2009 Nellie Cashman Woman Business Owner of the Year Award! Nominees are recognized and honored for being women business owners who have gone above and beyond not only to enhance the status and image of women entrepreneurs but also to succeed overall in a business. I’m extremely delighted to be recognized for my hard work and am more than thankful to all my supporters and fans; it is such an honor to be associated with the other nominees who are all very talented. The awards ceremony takes place at the Fairmont Olympic Hotel on Thursday, October 8. Wish me luck, everybody!

More Buzzin’ Good News!
Dish D’Lish now dishes the best honey ever! Our Ballard café & store is selling local honey from the Ballard Bee Company. Packed in 12-oz glass bottles, this honey is amazing and as of now we are the only place it’s available—lucky us!! The bees travel in a 3-mile radius and love all the flowering fennel in our back garden. Additionally, the Ballard Bee Company has agreed to set up a small hive next spring in the back garden at Dish D’Lish Ballard, so we can literally serve items made with honey from our own backyard! Don’t you worry, though; the Ballard Bee Company assures us that they raise docile bees for an urban setting.

Raise Those Jars! Join the Canvolution!
Summer brings fresh and bright flavors to the palate, and some of the best ways to carry those great summer tastes into the colder seasons is by canning, preserving, and jamming. In late August, I teamed up with Canning Across America to throw a special class here at the Food Studios, Preserving the Flavor with Kathy Casey. My class covered many DIY preserving topics and methods. Each participant got to take home a jar of the Spiced Nectarine Jam we made, too. Stay tuned to Canning Across America for other upcoming canning demonstrations. As many now know, I’m an avid jammer. That’s why I’ve joined the Canvolution! What about you?

Speakin’ of Jammin’ …
Dish D’Lish Ballard has a whole slew of our limited-edition preserves available for sale. This summer, Cameo, Travis and I were canning away: Cherry Lemon Ginger Preserve, Strawberry Hibiscus Jam, and Organic Strawberry Lavender Jam as well as Fig Fennel & Orange Chutney and other tasty chutneys and preserves. Come by and pick up a taste of summer to enjoy all year long! I know it’s early to start thinking about this, but they will make great stocking stuffers!

Travis, Kathy and Cameo jammin’

Something to Wine About!
August was Washington Wine Month. In honor of that, I partnered with Columbia Winery and Covey Run to talk about food & wine pairing and visited Columbia Winery for a book signing and to share some appetizers from my latest book, Sips & Apps. I’ll be back at Columbia Winery on November 14 for the Taste of Red event and hope to see you there! 

Not to Mention …
I was absolutely giddy when I learned that Gary Regan mentioned my latest book in his San Francisco Chronicle column. If you don’t know, Gary Regan is one of the foremost experts on cocktails, bitters, and mixology overall, and being cited by him adds to any mixologist’s industry credibility. I was thrilled that he featured my recipe for a Green-Eye Daiquiri, which uses green Chartreuse and is shaken with a little fresh thyme. Check out Gary’s article and the recipe here.

Mark Your Calendars!
Book Signings: I’ll be selling and signing copies of my latest book, Sips & Apps, at select Metropolitan Markets. I will also be sharing appetizer samples straight from the recipes. Come out to enjoy the apps, get a signed copy and have a quick chat!
November 13 at Met Market (Queen Anne) 4:30 – 6:30 pm
December 3 at Met Market (West Seattle) 4:30 – 6:30 pm

Drinking Lessons at the Sorrento Hotel: The Sorrento Hotel along with is hosting a bi-monthly event investigating the aura, art, and mystery of the American cocktail. I’ll be hosting a night of fun and giving you my expert tips and insight into the allure of the American Cocktail. More information about the event and ticket information can be found at the Sorrento Hotel.
November 16 at Sorrento Hotel (Seattle) 6:00 – 8:00 pm

Holidays Are Coming …
The arrival of fall means that the Holiday Season is right around the corner. A few select dates are available for holiday parties, but the calendar is filling fast. For more information, ask for Jill Benson at (206) 784-7840 or e-mail her at

Jill can also put together a great company meeting for you, and Chef Cameo McRoberts can lead you in a hands-on cooking class or team-building event! A delicious time is always in store for you at the Food Studios! 

Here’s to a happy fall … I’ll keep you posted on all my culinary adventures on Twitter.

Best wishes, Kathy

Posted by Kathy Casey on October 9th, 2009  |  Comments (1) |  Posted in Newsletter, Recent Posts