Restaurants

Restaurant Reviews from around the country

Tart Spring Rhubarb!

You know that the spring season is here when you see the vibrant rhubarb stalks show up at grocers and farmers markets.

The color of rhubarb depends primarily on the variety and is not an indicator of sweetness or sourness. It can range from pale green, speckled with pink, to bright red. When using rhubarb, be careful and make sure to discard the leaves right away as they are poisonous.

Did you know that another name for rhubarb is “pie plant?” We all love it in a classic strawberry rhubarb pie. Make sure to check out my fave at Phinney Ridges’ A La Mode Pies or as I like to call it pie heaven. Seriously go for a slice!

A La Mode Pie
A d’lish slice from A La Mode Pies!

For something a little different to whip up at home, try my recipe for Roasted Rhubarb and Honey Mousse – a unique spring dessert. Sliced rhubarb is tossed with sugar and then slow-roasted to a tender syrupy goodness then chilled and folded with honey-sweetened whipped cream.

And rhubarb is not just for desserts. I love it in my pucker sweet and tart Ginger Rhubarb Vinaigrette – perfect to drizzle over fresh halibut. Yum!

Let’s not forget spring sips! Try whipping up a batch of my refreshingly tart
Rhubarb Meyer Lemonade. And for a libatious version, add a shot of vodka or gin. Perfect for your next spring party. Celebrate spring in a tart and tasty way with delicious rhubarb! –Kathy

Roasted Rhubarb and Honey Mousse
Makes 6 servings

1 lb rhubarb, trimmed and cut in 1-inch pieces (about 4 cups)
1 cup sugar
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3 oz wt cream cheese
5 Tbsp honey
1 1/2 cups whipping cream

Preheat oven to 375 degrees.

Toss together rhubarb and sugar and place in a 9- x 13-inch glass baking pan. Roast, uncovered, in preheated oven for 45 minutes, until rhubarb is soft and syrup is slightly caramelized. Stir thoroughly and carefully after the first 20 minutes.

Refrigerate overnight, or for at least 4 hours, until completely cooled.

Whip cream cheese with 4 tablespoons (1/4 cup) of the honey in a mixer until very fluffy. Transfer to a large bowl and fold in chilled rhubarb mixture. Whip the cream with remaining tablespoon honey until firmly peaked. Stir about 1/3 of the whipping cream into the rhubarb-cream cheese mixture to lighten it, then fold in the remaining whipping cream.

Dish up into 6, pretty glasses. Refrigerate until ready to serve, then top with a little plain whipped cream if desired and an edible, spring flower, such as a pansy, or petals of apple, pear or plum tree blossoms.

Note: If selecting edible flowers from your yard, be sure they are edible and have not been sprayed with pesticide or other chemicals. Rinse all blossoms thoroughly.

Recipe by Kathy Casey Food Studios®.

Ginger Rhubarb Vinaigrette
This tart and tangy vinaigrette is great drizzled over fresh halibut, grilled scallops or other white fish.

Makes 4 servings

1/2 cup chopped fresh rhubarb
1/4 cup sugar
1/4 cup white wine vinegar
2 tsp minced fresh ginger
1 clove garlic, minced
1 tsp Dijon mustard
1/2 tsp kosher salt
1/4 – 1/2 tsp sambal oelek
2 Tbsp coarsely chopped fresh cilantro
1/3 cup canola oil

In a medium saucepan, combine rhubarb, sugar, vinegar, ginger and garlic, and cook over medium heat until rhubarb is tender, about 4 to 5 minutes. Cool to room temperature.

In a medium bowl, whisk together mustard, salt, sambal, and chopped cilantro. Whisk in the cooled rhubarb mixture. Then gradually whisk in the canola oil, emulsifying the vinaigrette. Set aside at room temperature while you are preparing the fish.

Recipe by Kathy Casey Food Studios®.

Rhubarb Meyer Lemonade
“Bee” sure to use local honey whenever you can to add some delicious local flavor! For a sophisticated non-alcoholic cocktail, shake about 4 ounces in a cocktail shaker with ice and serve strained in a large martini glass and garnish with a long lemon twist.

Makes about 6 cups or 8 servings

2 large Sunkist Meyer lemons (or substitute Sunkist regular lemons)
1 cup local honey
4 cups water
4 cups diced fresh rhubarb
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water as needed
lemon wedge for garnishing

With a potato peeler remove only the yellow skin of the lemon, then with a sharp knife slice the zest into fine strips.

Cut lemons in half and squeeze the juice into a 4-cup or 8-cup measure. Do not strain juice — you want to keep all the pulp — just pick out any seeds. Add the lemon peel strips, cover and refrigerate.

Meanwhile, place honey, 4 cups of water, rhubarb and minced rosemary in a saucepan over medium-high heat. Bring to a slow simmer and cook, uncovered, for about 4 – 5 minutes until rhubarb is tender. Remove from heat and let sit at room temperature until cool. Strain through a fine mesh strainer, letting the juice drip through. To keep the juice clear, do not press. (You can let this strain overnight, refrigerated, if you wish.)

Then add the juice to the measuring cup containing the lemon juice and peel. Stir, and add water to make 6 cups total. Pour into a decorative pitcher.

Serve about 6 ounces (3/4 cup) over ice in tall glasses with a lemon wedge.

Recipe by Kathy Casey Liquid Kitchen®.

Posted by Kathy Casey on April 10th, 2014  |  Add Comment |  Posted in Restaurants, Cocktails, KOMO Radio, Recent Posts, Recipes, dessert, other

The Seattle Times

Tasty read in the Seattle Times by Providence Cicero all on Women Stars of Food & Wine event on Sunday, February 9th! Make sure to mark your calendars and get your tickets soon. Looking forward to shaking up the signature cocktail!

Posted by Kathy Casey on January 29th, 2014  |  Add Comment |  Posted in Restaurants, Cocktails, Foodie News, events

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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Sweet Northwest Cookbooks

Do you have a sweet tooth? I know I do! And I have found some great new books to help you make your favorite local goodies right in your own kitchen!

Molly Moon’s Homemade Ice Cream”, recipes from the local beloved ice cream emporium, features sweet seasonal recipes for ice creams, sorbets and toppings made with local ingredients. I really want to try the recipe for Gingerbread and Cinnamon Ice Cream Sandwiches – Yum!

The new cookbook “Cutie Pies” is written by Dani Cone, the owner of Capitol Hill’s High 5 Pie. This book focuses on their signature miniature pies and has great tips for crusts, fillings and toppings. Her Cranberry Nut Cutie Pies would be perfect for your next holiday party!

Top Pot Doughnut fans can bake up some fun with their book “Hand Forged Doughnuts”. They reveal secrets and recipes so you can whip up the famed Valley Girl Lemon and Pink Feather Boa doughnuts at home.

And then there is liquid dessert… Autumn Martin, the founder of Ballard’s Hot Cakes has a new book: “Malts & Milkshakes: 60 Recipes for Frosty, Creamy Frozen Treats”. Can you say Chocolate Espresso Whisky Malt – YES please!

So check out these decadent books and give’em a try! -Kathy

Posted by Kathy Casey on October 11th, 2013  |  Add Comment |  Posted in Restaurants, Books to Cook, KOMO Radio, Lifestyle, Recent Posts, dessert

Dim Sum Finds!

I LOVE Dim Sum! A traditional Chinese way of preparing food, dim sum items are usually bite or individual-sized portions and typically enjoyed for breakfast or lunch.

Going for dim sum with friends or family is a great outing. If you’re not familiar with this style of food, dim sum dishes are typically wheeled around on carts within the restaurant. Diners can then pick and choose what they would like to try. The portions are small so you can be adventurous!


Tasty dim sum offerings!
(Photo from Seattle Magazine.)

I usually go for the steamed stuff like Shumai: small dumplings filled with pork and shrimp in a thin wheat flour wrapper. My faves are Har Gow shrimp dumplings and Char Sui Bao, which are fluffy steamed buns filled with BBQ pork filling. And then there is the Chinese Broccoli with Oyster Sauce and Salt and Pepper Squid –yum! Oh and there’s also chicken feet – not so much for me, but there is something for all taste adventurers.

Seattle’s International District has a lot of places to choose from. One of my favorites is Sun Ya. On the east side, check out Bellevue’s Noble Court. And for a fun day trip, head north over the border to Richmond, BC, which has an amazing array of places – Sun Sui Wah is a MUST!

Go with friends and have fun at dim sum. And don’t forget to tell me some of your fave places to try. – Kathy

Posted by Kathy Casey on September 19th, 2013  |  Add Comment |  Posted in Restaurants, Foodie News, KOMO Radio, Lifestyle, Recent Posts

New Orlean’s Tujague’s Restaurant Needs Our Help!

Cocktail friends and enthusiasts, please read the following and help spread the word to save New Orlean’s Tujague’s Restaurant!

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Please see below my letter to Stanford Latter. This is such a potential tragedy that I have written the following letter and would like to ask for your help sharing it with your audience  and helping me appeal to Stanford Latter.


Dear Mr. Latter,


Let me start by saying how sorry I am about the recent loss of your brother, Steve. In the time I got to know him through my work with Tales of the Cocktail and the New Orleans Cocktail Tour two things always stood out– his dry wit and his love for New Orleans. He clearly had a deep respect for the history and culture of our great city with the way he ran Tujague’s for more than 30 years.


Now, I don’t claim to be a real estate expert so I can’t speak to getting the most out of your investment. But as the founder of New Orleans Culinary and Cocktail Preservation Society, I do know about our city’s rich history of dining and drinks. Tujaque’s is the place that continued the legacy of Madame Begue’s legendary brunches and where the Grasshopper cocktail was invented. It’s the home of brisket and horseradish and the beautiful long standup bar that takes you back in time when you order a drink. It breaks my heart to picture the doorway of this landmark littered with Drunk 1 and Drunk 2 t-shirts.


This city is in the midst of a renaissance– one that’s met with both excitement and fear. Every day brings progress that New Orleans hasn’t seen in decades. But the great fear, one that’s generations old, is that with progress comes a cleansing of the culture that makes this place not a just a great place to visit but, more importantly, a great place to live. Culture doesn’t just disappear in a day. Here one day, gone tomorrow. It erodes slowly as people put the bottom line ahead of everything else. But it doesn’t have to be that way. With what you choose to do with the Tujague’s building, you can stand for the peaceful coexistence between progress and culture.


I know business is business. But sometimes selling to the highest bidder comes with costs that can’t be counted in dollars and cents. Like losing yet another of our beloved restaurants and a piece of the living history that makes New Orleans so special. If you sell the Tujague’s building to the wrong person, the rest of us will be the ones paying for it. So please, Mr. Latter, respect our history, respect our culture and respect the legacy your brother worked his life to build.


Sincerely,

Ann Tuennerman, Founder of Tales of the Cocktail

Thank you in advance.

NOLA.com Article: John Besh expresses interest in buying Tujague’s restaurant

Tujague’s Restaurant

Posted by Kathy Casey on March 29th, 2013  |  Add Comment |  Posted in Restaurants, Lifestyle, Recent Posts

Seattle Gin Society March Event

Northwest Distillers are gathering on March 21st at Liberty Bar on Capitol Hill to sample some micro batch gins. Three unique, new gins will be sampled and compared to a famous British Gin. Perfect for the gin lover! For more info, check out their site.

ginsociety

Posted by Kathy Casey on March 19th, 2013  |  Add Comment |  Posted in Restaurants, Cocktails, Foodie News, Lifestyle, Recent Posts, events

Breaking Bread

Please join Seattle’s restaurant community to show support for Chef Matt Farrer with Breaking Bread, a benefit dinner at Canlis Restaurant on Sunday, January 27 at 6:00pm.

Breaking Bread event

Matt Farrer, a  much-loved figure in the Seattle restaurant scene and chef at Restaurant Zoe, is  facing a difficult battle with cancer. Farrer is revered by many not only for his cooking skill but also for his infectious enthusiasm and positive energy. Many of Farrer’s friends, present and former colleagues, chefs, and restaurant owners – including Brian and Mark Canlis and Scott Staples – have joined forces to hold this benefit dinner and after-party to help raise funds for his medical care.

“Breaking Bread” will feature a special five-course tasting menu prepared by Seattle chefs that Farrer has worked with in the past, including: Jason Franey of Canlis Restaurant; James Sherrill of Restaurant Zoe; Jason Wilson of Crush; Bill Morris of the Rainier Club, and Blaine Wetzel of Willows Inn. The all-inclusive dinner also includes a wine flight designed by Canlis sommeliers Nelson Daquip and Phillip Dunn.

In addition to the dinner, there will be a public after-party at 1927 Events from 9pm-2am, with a $20 entrance donation.

Dinner R.S.V.P’s can be made by calling (206) 298-9550.

Posted by Kathy Casey on January 16th, 2013  |  Add Comment |  Posted in Restaurants, Foodie News, Lifestyle, Recent Posts
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