Restaurant Reviews from around the country
The New Year has just been flying by, and so have I… from New Orleans, Chicago and the Ukraine, to Las Vegas most recently. I have been traveling everywhere, sharing my passion for great food and d’lish cocktails (all the while earning lots of flyer miles!). Here’s a quick recap of what my team and I have been up to!
Congratulations to the Fairmont Hotels!
The new year started out with a trip to New Orleans, where I attended the annual Cheers Beverage Conference. Living up to its name, it was quite the libatious celebration all around – from tastings and seminars, to celebrity mixologist parties. But most exciting was the Fairmont Hotels & Resorts winning the Cheers 2012 Best Chain Hotel Beverage Program for the FAME (Fairmont Artistic Mixology Experience) Program that we manage and helped create – from individual hotel trainings to building a master recipe manual and individual bar culture, as well as producing a nine-part online training series. We are thrilled to continue to keep FAME fresh! Congrats Fairmont!!
Dobrý Deň! (It Means “Good Day” in Ukrainian!)
Speaking of Fairmont… my next stop was Kyiv, Ukraine to train the team there on all things spirited! Senior Liquid Kitchen™ Mixologist Keith Waldbauer and I landed in snowy and COLD Kyiv (or Kiev and pronounced kEEv) where it was straight to work.
Keith testing Liquid Kitchen Fairmont cocktails!
We trained the new staff for all the new bars and restaurants, and created lots of new cocktail creations using local products. We made birch syrup out of birch juice, which was amazing in an Old-Fashioned cocktail. And can I say how much I’m in love with Monin’s Tarragon syrup? (Don’t get too excited, it’s only available in Europe for now.) It’s d’lish in a non-alcoholic drink I made with clementines and fresh sparkling lemon soda!
Our beloved Green Chartreuse was not available, so I made my own herbal liquor – it turned out delicious! Those are little bottles of 97% grain alcohol, and yes, you can ignite it!
Ingredients were sometimes hard to get, but you make do with what you have. I pulled out my chef bag of tricks here and there, and we ended up with some pretty exciting cocktails! Drinks were shaken up with our house-made Black Tea and Pomegranate Elixer, house-made herbal liquor and grapefruit spice bitters.
Ingredients were sometimes challenging – yes, I’m grating my own salt!
The Fairmont Kyiv bar staff taking a photo break – after learning how to make house-made bitters.
In between work sessions, we did have some time to check out the scenery, shops and of course bars! Yes, the crew took us out in local style and tried to out drink us with shots of Honey Pepper Vodka, chased with local unpasteurized beer – ‘til the wee hours of the morning – but we held our own!
Honey Pepper Vodka + Local Beer = Fun with the Crew!
On our excursion day, we visited some beautiful churches in Kyiv. I can still hear the bells ringing.
They like faces on their foods too… LOL! Not sure why, but I got in a LOT of trouble at a store for taking this photo of sliced meat with funny faces! And the cream puffs were cute, too!
I found a little time to zip out to the store where it was fun to see all the local dried fish and pickled goodies. Of course, I was in heaven because I love all things pickled. The whole, pickled tomatoes were amazing!
Local dried fish and pickled everything in Kyiv.
There sure were a lot (and I mean a LOT) of potatoes, pickles beets, and cabbage… so I was inspired to create the Kyiv Martini! It featured local vodka (which, by the way, is fantastic and has a very complex character) shaken with a slice of fresh beet and served in a glass lined with a piece of fresh, shaved cucumber, then garnished with my homemade beet-pickled onions. I’d like one right now, please!
My Kyiv Martini!
We also visited a really cool local restaurant called Puzata Hata, where we had succulent dumplings and other local specialties, served to us at stations by cute Ukrainian ladies. You can eat your fill and drink local beer for under $10 a person!
I have to say, Ukrainian people are some of the most welcoming and friendly people we have ever worked with. But after lots of hard work getting the crew ready to open all the Fairmont Bars, and eating my fill of borsch, potato, and cabbage dumplings, it was time to go home. I was really craving Asian food and some good ol’ American home cooking. Luckily for me, as soon as I landed back in Seattle, my husband John had whipped up my favorite Slow Cooked Pot Roast with Half a Bottle of Wine and 20 Cloves of Garlic and fluffy mashed potatoes – thank you, honey! Yum! Then at work the next day, my Food Studios crew welcomed me back with pho (Vietnamese noodle soup). What a great way to come home! But stay tuned, as there might be a chance I’ll be going back this summer, when it’s sure to be a bit warmer…
Then it was off to Las Vegas…
…to be one of the celebrity judges for the Speed Rack – Las Vegas event! Founded by two faboo LUPEC – NY members Lynnette Marrero and Ivy Mix, their event promotes female bartenders from coast-to-coast in a speedy and engaging round-robin style tournament, with proceeds going straight to fight breast cancer. It was fast-paced action and these ladies know how to shake up a storm right before the annual VIBE Conference!
Charlotte Voisey, Tony Abou-Ganim and me getting ready to judge!
Speed Rack competitors hard at work, and judges judging!
After Speed Rack, it was on to the VIBE (Very Important Beverage Executives) Conference, held in conjunction with the Nightclub and Bar Show. VIBE is an amazing event and I am thrilled to participate every year with Monin. For the opening night I showcased my Spiced Islands Rum Punch crafted with Solerno blood orange liqueur, Sailor Jerry Rum, Monin Almond and Cinnamon Syrups, fresh pineapple and lime juices, all topped with an Angostura Foam. And, of course, I love my bling, so it had a light dusting of 24K gold on top.
The next day, associate Cameo McRoberts and I presented a seminar on non-alcoholic trends, where we discussed house-made sodas like cucumber, ginger, and lemongrass – as well as small indulgent treats like mini drinking caramels, and the love of carbonation and super fizz! Account Manager Heather Jones and new Liquid Kitchen Associate Dänny Ronen shook up beverages like mad, for a packed house. It was all fun but I was ready to come home!
After a long trip to Vegas, it was time to leave…before the lizards came! Heather, look out!
Next Stops: Orlando… Napa Valley at the CIA Flavor Summit and Los Angeles
Stay tuned for more tasty travels! Make sure you follow me on Twitter for all the fun pix and details!
Filming of the third season of Kathy Casey’s Liquid Kitchen™ will soon be under way this spring! Here’s a sneak peak of one of my drinks that I’ll be sharing this season: The Ultimate Gin & Tonic. Martin Miller gin, a touch of fresh lime juice, and Housemade Tonic Bitters, all topped off with DRY Blood Orange Soda and a pouf of Cucumber Foam. A light dusting of micro-planed lime finishes it off! Are you thirsty now?? Well in the meantime, check out this episode and make yourself a Citrus 75.
And if you’re looking to expand your home bar, make sure you stop by my online store for all your libatious needs, from my Liquid Kitchen 6-piece bar kit essentials, Golden Era Bitters, and 5130 Honey to Dish D’Lish® Cocktailor Mixers and more!
Wow! I think I can seriously say there may be deviled eggs coming out my ears! That’s right, I’m in the final throes of testing recipes for my 10th book – it is due out next year, and is all about deviled eggs. I am super excited about this book, so stay tuned! In the meantime, I’m thrilled to announce that my cocktail and appetizer book Sips & Apps is finally available in digital form for the Amazon Kindle!
For those of you that live in my neck of the woods, be sure to check out the beautiful new Sip Northwest Magazine – its pages are full of wonderful libations and tipples from all around the Pacific Northwest! Here’s a sneak peak of my featured column for this season’s issue, including local mixologists’ recipes for beer-inspired cocktails. You can also pick up a complimentary copy at my Dish D’Lish cafés at the Sea-Tac International Airport.
I was thrilled when, a couple of years ago, I was asked to submit a lemonade drink for Alex’s Lemonade Stand Foundation, a really cool charity. After I submitted my drink, I had a phone call with Paramount Citrus (the sponsor) which came about because they loved my drink. They probably thought I was nuts the way I was going on and on about my love of citrus. Those of you that have known me for years already know of my zesty lemon habit! From passing on birthday cake for a scrumptious lemon meringue pie to loving a pop of citrus zest in just about everything, I just adore all things citrus! With spring here, I thought I would share a delicious, bright-tasting side dish, Lemony Herbed Orzo. This sassy side is perfect as an accompaniment to grilled fish or roasted chicken, and paired with first-of-the-season fresh asparagus. Fresh lemon juice and zest add a zingy flavor pop.
Lemony Herbed Orzo
Makes 6 servings
12 ounces dry orzo pasta (2 cups)
2 tablespoons butter, salted
1 tablespoon extra-virgin olive oil
1 tablespoon very finely minced shallots
1/2 cup very coarsely chopped Italian parsley leaves
1/4 cup thinly sliced chives
1 tablespoon chopped fresh basil or tarragon
3 tablespoons fresh-squeezed Paramount Citrus Lemon juice
1 tablespoon finely minced lemon zest (see my tip on how to make zest below*)
3/4 teaspoon kosher salt
ground black pepper
1/3 cup finely grated parmesan cheese
Bring 3 quarts of water to a boil in a large pot over medium-high heat. Stir in orzo and cook for approximately 6 – 8 minutes, stirring often, until just al dente or per package instructions. Immediately drain well (do not rinse), then place orzo in a heat-proof bowl. Stir in butter, olive oil, shallots and herbs to coat well. Then stir in lemon juice, zest, seasonings and cheese. Serve immediately.
*Citrus Zest adds such a lovely flavor pop to any dish.
To make lemon or other citrus zest: Zest is the outer peel of the fruit – with no white pith attached. You can remove the zest from the fruit with a fine zesting tool that makes long, very thin, pretty strands. Or you can peel off the zest with an ordinary potato peeler, being sure not to get any white pith, and then finely cut the zest in very, very thin long strips or mince it. You can also grate it off. For this method, I like to use a microplane.
Recipe by Kathy Casey Food Studios®
6th Annual Ocean Shores’ Razor Clam Festival: Saturday, March 24th, 7:00am – 4:00pm
Ocean Shores Chamber of Commerce
It’s almost that time of year again where I head for the beach! Not for tanning…but to go clamming! My team and I will once again be heading down to Ocean Shores to host and judge the Annual Razor Clam Festival, a Saturday full of family fun and great eats! There’ll be activities all day, as well as craft booths to visit. You can also sample all the competing chowders entered in the Clam Chowder Cook-Off! It’ll be a clam-tastic day – don’t forget to get your clam licenses and gear ahead of time for the day’s clam dig. Hope to see some of my Northwest friends there!
It’s a $10,000 prize, people!! Get your aprons ready, your creative juices flowing, and fire up that stove!!
The 3rd Annual Foster Farms Fresh Chicken Cooking Competition is well underway! Foster Farms is inviting all California, Oregon, and Washington professional and home chefs to submit their tried and true chicken recipes. Submitted recipes should include local ingredients that pair well with Foster Farms Chicken (check out the past years winners and finalists’ recipes for ideas). The ultimate grand prize is $10,000 and a year’s worth of Foster Farms chicken! Make sure you turn in your recipes soon as the deadline to submit your recipe is June 3rd!
Get the bar ready and show us how to make your version of an Old Fashioned cocktail!
Tales of the Cocktail is one of the biggest imbibing events of the year for both spirits industry professionals and cocktail lovers. This year holds no exception, as it will be their 10th year anniversary! Industry professionals can submit their winning recipe for their creative take on the Old Fashioned. First prize winner will receive $1,250 cash and be the “Official Cocktail” of Tales of the Cocktail! Get shakin’, as the deadline to submit your “aged” cocktail is March 25th!
So, I hope you have enjoyed my travel stories, work shenanigans, and recipe testing tales. Until next time, please join me every weekend on Dishing with Kathy Casey on KOMO News Radio, and check out my companion blog with all the corresponding recipes and tips. Don’t forget to tweet with me @KathyCaseyChef! I’m always excited to chat about what’s new and tasty! -Kathy
If you haven’t signed up for my Newsletter, you can sign up here.
Clear uncontaminated waters are pivotal in growing high-quality oysters, especially in the Pacific Northwest. The mollusks filter feed gallons of water a day and gain their subtle distinctive flavors from their environment.
Another factor in raising these delectable bi-valves is the water temperature. Did you know that the meat becomes tastier and firmer as the temperature drops? Who knew!
Oysters are best eaten during the cold months when the waters are crisp. Pacific Northwest seafood “guru” Jon Rowley says, “You can tell it’s oyster time when the skies turn oyster grey.”
Pacific Northwest oysters range in size from the tiny Olympia (great for oyster virgins) to the extra-large Pacific (good for frying). Smaller oysters, like my favorite, the Kumamoto, are perfect for slurping.
(Photo from Taylor Shellfish)
Oyster purists say there is never a better way to eat raw oysters than unadorned — MAYBE with a squirt of lemon. For the uninitiated oyster-slurper, this can be a bit scary. Don’t worry because I have some great ideas to ease you into this.
If you’re brand new to enjoying oysters raw, I have a bevy of simple sauces that you can make that will not mask their delicious flavor. From my Fresh Cocktail Sauce to my Champagne Mignonette Ice, you will love raw oysters in no time.
Don’t fret if raw is not your thing. My Baked Oysters with Savory Mushroom Herb Crust recipe is just for you!
Whether you shuck’em at home or enjoy them cooked or raw at restaurants (such as one of my favorites, the Walrus & the Carpenter in Ballard) get your oysters while the skies are grey.
So get shuckin’ and enjoy! -Kathy
Fresh Cocktail Sauce
Set bowl of Cocktail sauce in the center of a platter of just shucked oysters. Guests can top their oysters with as little or as much as they like.
Makes 2 cups
2 cups ripe tomatoes cut in 1/4″ dice
2 Tbsps very finely minced celery
1 medium, very finely minced shallot (about 2 tablespoons)
1 Tbsp finely chopped fresh parsley
1/4 cup fresh lemon juice
1 Tbsp hot prepared horseraddish
1/2 tsp Worcestershire sauce
1/2 tsp Tabasco (or more if you like it spicy)
1/4 tsp black pepper
3/4 tsp salt
1 1/2 tsp sugar
1/8 tsp celery seed
Gently mix together all ingredients. Chill well before serving.
Recipe by Kathy Casey Food Studios®
Champagne Mignonette Ice
Makes about 2 cups ice, enough to top 5 to 6 dozen oysters
3/4 tsp black peppercorns
1 cup Champagne vinegar
1/3 cup water
1 1/2 tsp very finely minced lemon zest
2 Tbsps minced shallot
1/2 cup Brut Champagne
Prepare the mignonette ice the day before or up to 3 days in advance. Enclose the peppercorns between pieces of plastic wrap and crush well with a heavy pot or mallet (or use a mortar and pestle). In an 8-inch square freezer-proof glass casserole dish or stainless-steel bowl, combine the pepper with the remaining ice ingredients and stir. Cover with plastic wrap and place in the freezer. Every 30 minutes or so, remove from the freezer and stir the mixture with a fork. The mixture should start becoming slushy after about 1 1/2 to 2 hours. When the mixture is icy and completely raked into tiny ice crystals, you can stop the stirring process. Let the mixture freeze overnight, then break up the ice crystals with a fork right before serving.
Serve the ice in a small bowl; guests can spoon a small spoonful over the oysters.
Recipe from Kathy Casey’s Northwest Table, Chronicle Books
Baked Oysters with Savory Mushroom Herb Crust
Make sure to use a hearty-textured bread such as Italian or French style – to provide the desired crumb consistency; avoid soft, airy loaves.
Makes 2 dozen medium oysters on the half-shell
2 cups packed diced firm textured rustic bread
1 cup coarse chopped mushrooms
3 Tbsps cold butter, cut small pieces
1/4 tsp salt
1/4 – 1/2 tsp Tabasco sauce
1/4 cup coarsely chopped fresh parsley
1 tsp minced fresh thyme
1/4 cup (1 oz wt) high quality, shredded Parmesan cheese
2 tsp minced fresh basil
1 Tbsp fresh lemon juice
1/4 tsp fresh ground black pepper
2 dozen medium oysters (3 1/2″ long) in the shell
Place bread cubes and mushrooms in food processor. Add remaining ingredients, except oysters, and process 30 seconds, or until particles are well chopped and pea-like in texture. Set aside.
Preheat oven to 475 degrees F.
Shuck oysters, cutting muscle but leaving oyster in the deep shell. Cover each oyster loosely with 1 rounded tablespoon bread crumb-mushroom mixture, covering entire surface of the oyster.
Arrange oysters on baking sheet and place on middle shelf of oven. Bake 6 – 8 minutes till topping is golden. Time carefully — they can overcook and dry out quickly!
Recipe by Kathy Casey Food Studios®
Seattle food lovers make sure you save the date! The next tasty Foodportunity event will be on February 6th from 6 p.m. – 9 p.m. at Tom Douglas’ Palace Ballroom. Frantic Foodie Keren Brown has organized another great event full of tasty bites from a variety participating restaurants including Rover’s and Luc, The Coterie Room, Local 360, Volunteer Park Café, and many more.
Join me and other special panelists Lisa Dupar, CakeSpy‘s Jessie Oleson and Beecher’s Handmade Cheese‘s Kurt Beecher Dammeier where we’ll be available conversations and questions from 6:30 p.m. – 7:30 p.m.
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 get your tickets in advanced as this will be a hot event. You can buy tickets here.
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
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 Liquor.com. (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
Created by Luigi Tarantino (Now on the menu at Tosca Café, Bronx, NY)
1 thyme sprig
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!
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 Liquor.com. I write all about winter citrus and share my recipes for a Citrus 75 and Grapefruit Negroni.
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.
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
6 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®
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
If you haven’t signed up for my Newsletter, you can sign up here.
If you’re looking for other great tips, techniques and advice as well as recipes for a fantastic Thanksgiving Day feast, check out the annual Seattle Times’ holiday guide written by Nancy Leson. This guide along with the recipes features a lot of tips and tricks from Seattle chefs and restauranteurs (including myself!), with all sorts of appetizers, entrees, sides and even desserts! Check it out for a d’lish read and try out some of the recipes yourself; you’ll have your guests asking for more in no time!
For the first time ever, the Emerald City will be hosting Seattle Cocktail Week 2011 from October 27th – 30th! Seattle’s finest bartenders and mixologists will be shaking a bevy of tasty cocktails during the entire event for all levels of cocktail enthusiasts! To commemorate the first annual event, there will be neighborhood pub crawls, a huge closing bash and other tasty tidbits.
I’ll be amongst a panel of judges for the Bartenders on Fire challenge on October 31st at Vito’s Restaurant & Lounge! (No bartenders will actually be on fire!) This cocktail team event will pair some of Seattle’s top barmen including Liberty Bar’s Keith Waldbauer, Vessel’s Jim Romdall and Sambar’s Jay Kuehner against other Washington barmen using Novo Fogo Cachaca and several secret ingredients. Make sure to RSVP to try out their libations!