Restaurants

Restaurant Reviews from around the country

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  |  Comments Off |  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  |  Comments Off |  Posted in Restaurants, Cocktails, events, Foodie News, Lifestyle, Recent Posts

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  |  Comments Off |  Posted in Restaurants, Foodie News, Lifestyle, Recent Posts

Ballard Hot Spot: Root Table

Today, we have guest blogger and newest KCFS Editorial/PR Intern Meredith McKee sharing her recent visit to Ballard’s Root Table.

Hi there! My name is Meredith and I am a newcomer to the Ballard area. Moving here all the way from Virginia, adjusting to the Pacific Northwest lifestyle has been challenging but exciting. I have been a professional photographer for the past 5 years and am looking forward to exploring what Seattle and Washington as a whole has to offer! My fiance and I are having so much fun checking out all of the fantastic restaurants in the Ballard area and feel lucky to be a part of such a cool neighborhood!

Over the weekend, I had the pleasure eating at Root Table. Located on NW Market Street, Root Table provides a casual yet funky vibe, perfect for a date or night out with friends. This intimate space boasts unique interior design with literal “root” tables made from slabs of knotty wood accented by the flicker of candlelight.

Known for their delicious Asian-fusion small plates, my friends and I opted to share 5 tapas dishes – grilled steak bites with panang curry, stuffed mushrooms, scallop bites, curry corn fritters and grilled prawns with Asian pesto. All were delectable with the perfect amount of spicy kick. If I had to pick one as my favorite, I would have to choose the curry corn fritters. These sweet corn cakes are served with a sweet and spicy chili peanut sauce and pack a satisfying crunch.

I just love tapas style meals – getting to taste several different dishes, sharing tasty bites and lively conversation. You aren’t consumed by individual entrees, but rather have the meal you are sharing as a topic of conversation. We topped the dinner off with a pint of local Seattle beer and a trip down the street to Cupcake Royal. Sounds like a perfect night out in Ballard to me!

To make some tasty Thai-inspired appetizers at home, try Kathy’s recipe for Kinda Retro Bacon-Wrapped Ginger Shrimp with Spicy Thai Cocktail Sauce – because who doesn’t love bacon? -Meredith

Posted by Kathy Casey on January 10th, 2013  |  Comments Off |  Posted in Restaurants, appetizers, Lifestyle, Recent Posts, Recipes

Doomsday is near…so let’s have a drink!

Well, the clock is rapidly ticking down… no, not just to Christmas, but to the end of the world! That is, if you believe that the end of the 5125-year Mayan Calendar cycle signals the end of the world.

Everyone from Mayan scholars to NASA have assured folks that we’re not on-course to collide with any rogue planets. And there’s not really anything in Mayan history or lore that foretells of the world’s destruction at the end of this cycle, but there are still a good number of people battening down the hatches in preparation for this potentially impending Apocalypse.

Whether the end of the Great Cycle signifies something cataclysmic or not, I think it calls for a cocktail! After all, if it doesn’t happen, we get to celebrate. And if it does, we’ll probably need a sip of something fortifying anyway!

For the end of the world as we know it, shake up an I Feel Fine. Made with reposado tequila, earthy sage and honey syrup (in homage to the traditional Mayan honey liqueur), this cocktail is sure to keep you in bright spirits. Cheers! – Kathy

I Will Be Fine
Photo by Kathy Casey Liquid Kitchen™

I Feel Fine
For more cocktail inspiration, ideas and recipes, check out my blog and cocktail show Kathy Casey’s Liquid Kitchen.

Makes 1 cocktail

1 leaf sage
1 1/2 oz reposado tequila
3/4 oz honey syrup *
3/4 oz fresh lime juice
Garnish: fresh sage leaf

Tear sage leaf and drop into a mixing glass. Measure in the tequila, honey syrup, and fresh lime juice. Fill the glass with ice, cap and shake. Strain into a chilled cocktail glass. Garnish with a fresh sage leaf.

*Honey Syrup: mix 1/2 cup honey and 1/2 cup warm water together until the honey is dissolved. Refrigerate up to 7 days.

Recipe by Kathy Casey Liquid Kitchen™

Posted by Kathy Casey on December 20th, 2012  |  Comments Off |  Posted in Restaurants, Cocktails, events, Foodie News, Lifestyle, Recent Posts, Recipes

TEDDYx Cocktail

Associate Mixologist and Director of Sustainable Programs Dänny Ronen made a d’lish signature cocktail for this year’s TEDx Napa Valley “Speaker Dinner” event in between bar training at the Fairmont Makati. Staying true to the “Connected” theme, he uses Tapatio Tequila, Benedictine, Panutsa Filipino cane sugar and Del Maguey Minero Single Village Mezcal with a dash of orange bitters. Dänny demos how to make this cocktail during a web interview for TEDx Napa Valley (he makes the drink around the 46 minute mark). Looks libatious, Dänny!

Cheers! -Kathy

TEDDYx Cocktail Makati Philippines

TEDDYx Cocktail is served

TEDDYx “Connected” Cocktail
Makes 1 drink

2 oz Tapatio Reposado Tequila
1/4 oz Benedictine
1/4 oz Panutsa Filipino cane syrup
1/4 oz Del Maguey Minero Single Village Mezcal
1 dash Regan’s orange bitters
Garnish: orange peel

Measure ingredients into a mixing glass. Fill the glass with ice until 3/4 full. Stir vigorously until mixture is cold. Strain into a chilled cocktail glass. Spritz orange peel over drink then drop into cocktail.

Recipe by Dänny Ronen.

Posted by Kathy Casey on December 5th, 2012  |  Comments Off |  Posted in Restaurants, Cocktails, events, Lifestyle, Recent Posts, Recipes, Tasty Travels, videos

Foodportunity – October 2012

Calling all Seattle Foodies! Frantic Foodie Keren Brown has planned the next Foodportunity for next Monday, October 22nd from 6-9pm at Tom Douglas’ Palace Ballroom! Tasty nibbles will be available from participating partners, including Peaks Frozen Custard, Tulalip Casino’s Tulalip Bay, Zinnia Bistro, and more.

This event is open to all food lovers from food journalists, bloggers, public relations professionals, restaurateurs, farmers, companies and all food-passionate people. Make sure you buy tickets in advanced as this will be a hot event!

Posted by Kathy Casey on October 17th, 2012  |  Comments Off |  Posted in Restaurants, Cocktails, Foodie News, Lifestyle, Recent Posts

Unique, Hand Crafted & Sweet

Seattle loves its decadent desserts, treats, and bites. There’s no mistaking that!

For those that love a hot, gooey, cake, there’s a new place in the Ballard ‘hood to indulge that sweet tooth.  Autumn Martin’s Hot Cakes: Molten Chocolate Cakery is the sweet spot!

Autumn has been selling her molten cakes at the Ballard Market where they gained a huge cult-like following. When demand got super-high, she decided it was time to open up a brick and mortar operation of her own.

Hot Cakes is every dessert lover’s dream, described as “part soda fountain, part dessert café, and part bakery.”

Aside from her molten cakes, Autumn serves up delectable cookies like Bacon and Oatmeal to Smoked Chocolate Chip. Then there are her sweet and savory pocket pies – my favorite is the Cherry Fig Fennel – yum! Need something to wash them down? No worries – you can sip on one of their boozy milkshakes – cool combos include extra dark caramel, espresso and rye whiskey as well as smoked chocolate and scotch.

You can also try making your own gooey cake at home. My Oozy Chocolate Grand Marnier Cakes combines bittersweet chocolate chunks with Grand Marnier liqueur for a truly decadent and oozy cake. A truly decadent dish to finish off a great dinner.

So next time you’re in Ballard, check out Hot Cakes for a sweet bite! -Kathy

Oozy Chocolate Grand Marnier Cakes with Glazed Blood Oranges
Photo from Dishing with Kathy Casey

Oozy Chocolate Grand Marnier Cakes with Glazed Blood Oranges
You can make the cake batter up to two days in advance and portion into custard cups or a baking dish. Cover with plastic and refrigerate until ready to bake.

Makes 6 servings

Glazed Blood Oranges (recipe follows)
6 ounces bittersweet chocolate, chopped into small chunks
10 tablespoons (1 stick plus 2 tablespoons) butter
5 large eggs
1/2 cup sugar
1/2 teaspoon vanilla extract
1 tablespoon flour
1/4 cup Grand Marnier

Make the Glazed Blood Oranges up to 1 day in advance and chill.

Preheat an oven to 400°F. Spray 6 small glass custard dishes or ramekins very lightly with nonstick vegetable spray and set aside.

To make the cakes: In a double boiler or medium bowl set over a pan of simmering water, combine the chocolate and butter. Heat over medium heat, stirring often, until the butter and chocolate are just barely melted. Remove from the heat and stir until completely melted.

In another bowl, beat together the eggs, sugar, vanilla, flour, and Grand Marnier. Fold in the melted chocolate mixture. Refrigerate batter for 2 hours or up to overnight.

To serve: Divide the batter evenly among the custard dishes. Place the dishes on a baking sheet and bake for about 18 minutes, or until the cakes are set but the centers are still very, very soft. Let cool for 3 to 4 minutes and serve immediately. Run a knife blade around the rims of each of the custard cups, turn the cakes out onto individual plates top side up, and spoon Glazed Blood Oranges over and around the cakes.

Glazed Blood Oranges
3 very large or 4 small blood oranges, or substitute regular oranges
2 tablespoons Grand Marnier or other orange-flavored liqueur, optional
2 tablespoons fresh lemon juice
2 tablespoons water
1/3 cup sugar

Cut a thin slice off the ends of each orange. Holding an orange with a cut end resting on a cutting board, cut the rind off the orange all the way around, using downward cutting motions. Repeat with remaining oranges. After you have cut away all the rind and white pith from the oranges, slice them in 1/4-inch slices and flick out any seeds. Place the orange slices in a large, shallow glass or stainless bowl or baking dish. Sprinkle with the Grand Marnier.

In a small saucepan, combine the lemon juice, water, and sugar. Bring to a boil over high heat and boil 1 minute. Let cool, then pour the lemon syrup over the sliced oranges. Cover the oranges with plastic wrap and let them marinate, refrigerated, for at least 30 minutes or up to 1 day.

Recipe by Kathy Casey Food Studios®

Posted by Kathy Casey on October 4th, 2012  |  Comments Off |  Posted in Restaurants, dessert, Foodie News, KOMO Radio, Lifestyle, Recent Posts, Recipes
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