Dishcrawl heads to downtown Kirkland! On April 30th starting at 7:00pm, food lovers will have a chance of going on a tasting tour of 4 Kirkland restaurants, meet the chefs & owners and get to know other neighborhood food lovers! Tickets are on sale now, so make sure you buy yours today!
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.
Taking place in Ocean Shores (Washington), this fun event is going to be bigger than ever this year. They’ve even added an extra day, and a new seafood cooking competition!
The festival runs from 9am to 6pm on Saturday,March 23 and 9am to 4pm on Sunday,March 24 at the Ocean Shores Convention Center. It is an event for the whole family; with live music, craft vendors, cooking competitions and demonstrations, gift giveaways, and so much more. Kids 12 and under get in free. Adults are $3.00 for each day or $5.00 for both days. There will be lots of great food and chowder samples of course! Don’t forget to stop at the various Bloody Mary and beer booths to wash down all that great chow.
The KCFS Crew doing the “Official” Razor Clam Dance!
But the true headliner event is the Clam Chowder Cook-Offs for both the pro and amateur chefs. Each year the festival has an array of contestants enter the Amateur Chowder Cook Off and compete for the best of the best on the Northwest Coast. (My chef team will be judging again this year!) The First Place Winner gets bragging rights for a whole year and will be one of the judges for the Professional Clam Chowder Cook Off at the Festival in 2014. How cool is that!
Once you’ve reached your razor clam limits, check out this video that my friend Scott Surdyke and I made on how to clean them properly. And for a super tasty way of cooking this bi-valve, try our recipe for our Clam-tastic Razor Clam Fritters with my Rock-the-World Tartar Sauce below.
So pack up your clammin’ gear (including you razor clam license) and head down to Ocean Shores – it’s the clamtastic place to be! –Kathy
Scott & Kathy’s CLAMTASTIC Razor Clam Fritters
Makes 24 – 26 fritters
3 cups chopped/diced razor clams
3 cups Krusteaz Buttermilk Pancake Mix with buttermilk
1/2 cup cornmeal
1 1/2 tsp baking powder
1/4 tsp lemon pepper
1 Tbsp minced lemon zest
2 tsp sea salt or kosher salt
Fresh-ground pepper to taste
1 Tbsp minced garlic
3/4 cup clam nectar (or reserved clam juice)
1/4 cup Northwest amber beer, flat
2 eggs, whisked
1/2 cup minced celery
3/4 cup fresh corn kernels
6 scallions/green onions, thinly sliced
1/2 cup chopped orange or red bell pepper (about 1/2 pepper)
Crisco shortening for frying
Lemon wedges for garnish/squeezing
Kathy Casey’s Ultimate Rock-the-World Tartar Sauce (recipe follows)
Drain the clams and save any juice for use in recipe.
In a large bowl combine the Krusteaz, corn meal, baking powder, lemon pepper, zest, salt and pepper. Stir in the garlic, clam nectar/juice, beer and eggs to combine.
Then fold in the celery, corn, green onions, bell pepper and drained clams.
Heat 2-inches of Crisco in a large cast iron skilled till hot – about 375 degrees. Scoop out fritters a few at time – I use a 1/4 cup measure – they should be kind of spread out and not too thick. Fry on first side till golden and then flip over. Continue frying till golden and cooked through. Drain on paper towels. Cook fritters in batches being sure oil stays hot. Keep fritters warm in a 300 degree oven on a rack if needed – but they are best served right away – the fritter cook will just have to keep cooking! Serve with Rock the World Tartar Sauce and fresh lemons.
Recipe by Scott Surdyke and Kathy Casey
Kathy’s Rock-The-World Tartar Sauce
Makes 2 cups
1 1/2 cups mayonnaise
1/4 cup finely chopped dill pickle or dill pickle relish
2 Tbsps drained capers, chopped
1 green onion, very thinly sliced
1 1/2 tsp Dijon mustard
1/2 tsp Tabasco sauce
2 Tbsps chopped parsley
1/4 tsp celery seed
2 Tbsps fresh lemon juice
1/2 tsp granulated garlic
1/2 tsp salt
1/4 tsp black pepper
Seattle has always been on the cutting edge of culinary and drink trends – and we sure love to celebrate it! There’s almost always a festival or event going on. Take for example the Seattle Food and Wine Experience, which will be this Sunday(February 24th) at the Seattle Center Exhibition Hall from 12pm – 5pm – it’s definitely one of my faves!
Held annually, this year’s event is going to be as exciting as ever. Its jam packed with tons of chefs, demos, expert speakers, and lots of wine to taste (featuring cellars from Washington, Oregon, California, Idaho and more!). Don’t forget to make room for all the available gourmet bites as well as Pacific Northwest distilled spirits, coffees, and brews, too. Yum!
Tons of exhibitors will be selling their wares, so keep your eyes out for any gifts you may need to buy, or even take something home for yourself! Make sure to buy your tickets soon.
So raise a glass and toast to the Seattle Food and Wine event! -Kathy
Speed Rack comes to Seattle! So mark your calendars for Sunday, February 10th from 3:00pm – 7:00pm at Century Ballroom and make sure to buy your tickets soon!
Founded by Lynnette Marrero and Ivy Mix, this national cocktail competition/fundraiser features top regional female bartenders in a head-to-head round robin style timed and judged challenge. Winner of the upcoming Seattle event will then get the opportunity to compete in the finals and where the winner will be crowned Miss Speed Rack USA! All the proceeds raised will go to breast cancer research, prevention and education.
This year has flown by so quickly! It’s been a whirlwind of a year with lots of d’lish experiences, client trips and new friends. I’m looking forward to the New Year and know it’s going to be great! In the meantime, here’s a sneak peek of what I’ve been up to since my last Newsletter.
Tasty Travels – I LOVE the Philippines!
Maraming salamat po, Philippines! (A very formal way of saying “thank you” in Tagalog)
I recently got back from opening the new Fairmont and Raffles hotels in Makati, Philippines with my Liquid Kitchen associate Dänny Ronen. What a great trip! Lots and lots of hard work but it all pays off to see these amazing hotels open with such a bang. I can’t even describe how amazing the crew was from the fabulous management team to the enthusiastic bar staff.
We trained over 35 people and did the menus for 7 different venues, created d’lish drinks such as the Panutsa Old Fashioned, made with housemade syrup that we crafted from local sugar—dark, rich and formed into coconut halves. Another great favorite was the Pineda Mojito, inspired from Journey’s Arnel Pineda and made with local mandarin, Thai basil, fresh mint and rum. The bars all opened with a bang and were really busy. The Pacquiao Punch is of course very popular, honoring the famous Filipino boxer and using the delicious local Don Papa Makati Rum then topped off at the table with a grating of locally-grown cinnamon sticks. They are HUGE!
The Pineda Mojito and the Pacquiao Punch… I told you the cinnamon sticks were huge!
A quick photo during my meeting with the amazing Food & Beverage team:
Anna Derygo & Joern Schwaiger of Fairmont Makati – Raffles!
The Fresh Bar Display at the Fairmont Lounge
The lemongrass was pretty big and very flavorful;
big enough for Dänny to hide and peek through!
Our eager students at the Raffles Long Bar
Between developing all the beverage menus and setting up the bars for both hotels, we tried to squeeze in some fun… from $8 massages (Yes! Spa junkies take note … and they were open till 4 AM!!) to the most amazing shopping ever at the big market, to attending Savoroso Inc.’s (local Monin Importers) family party—we had a blast! The Filipino people are so hospitable and love to party as well as make new friends!
We even had enough time for a quick stop at the mall for an old fashioned shave and haircut for Dänny while I was off to cruise around and check out the local sips and nibbles. My fave was Happy Lemon—a little drink
kiosk that is found in most of the local malls. They had the weirdest things on
the menu, so of course I had to order the strangest thing I saw…
…Green Tea topped with “Cheese” and Rock Salt and then sprinkled with Matcha powder!
It was really good – I swear!!
Then it was back to work. During my stay, I met some great chefs like the BBQ Chef at the Fairmont. Check out his amazing pre- and post- work:
The BBQ Chef (before and after): a master at suckling pig and crispy duck!
We did squeeze in some visits to local bars too! Here are our new local friends Tina and Brady with us at the Ice Bar. Yes, we had a couple of shots while wearing our parkas in the ice room.
Me, Tina, Brady and Dänny doing ice shots in our fur coats… while it was 85 degrees outside… (with 100% humidity) so, the chill felt great!
The Savoroso team were amazing hosts on our days off; Mel & Sheila Macatulad and their daughter Danica made us feel like family. They invited us over to a family party (which they have every Sunday) and family members all made traditional Filipino foods from a ceviche-like dish made with white fish and coconut milk to lots of pork dishes, and one of my favorites: local ferns lightly sautéed with shrimp! Oh and did I mention the fresh guyabano juice? Yum! They made us feel right at home.
Local ferns with shrimp and fresh squeezed guyabano juice!
Dinner with the Macatulad family and Anna from the Fairmont!
Then it was back to the US…
…to a bit more travel then to finish out the holidays back at home. Stay tuned for my next newsletter all about my delicious holiday trip to Portland!
During the holiday season and in the spirit of giving, my team and I love to give back to the community when we can. During my far-off travels, my team helped shake up a signature Liquid Kitchen cocktail for the annual Silver Bells Luncheon in November! Proceeds from this event went to help the Providence Senior and Community Services, supporting those in need through healthcare, housing and hospice. It was a fun event, which included a hip fashion show and great prizes!
If you are a cocktail enthusiast then make sure you try my winter-themed cocktails using PAMA Pomegranate Liqueur! The Blinker #3 is a rift on the Golden Era drink: rye whisky, fresh grapefruit juice and traditionally made with grenadine (originally made from pomegranate juice), but I made it with PAMA, a sophisticated full-flavored liqueur. Or how about a Sparkling PAMA’Rita, with a splash of bubbly—it’s a great cocktail for all kinds of celebrations.
My Sparkling PAMA’Rita!
Need some extra help with winter entertaining for 2013? Check out my drink recipes in the Kroger Family of Stores’ My Magazine Extras! It’s free to download and works great on most tablet devices (iPad, Android, Kindle Fire). It’s full of easy entertaining ideas, homemade gift tips and of course lots of cocktail recipes. You can also view the online version here.
Here’s a sneak peak of my Manhattan
with Spiced & Spiked Cherries cocktail on the Kroger app!
D’Lish Deviled Eggs – My New Cookbook will be on Shelves Soon!
I’m so excited about my new cookbook D’Lish Deviled Eggs due out in February 2013. This is my 10th cookbook, and it’s all about the time-honored classic appetizer and my d’lish takes on it. I have wanted to write this book for years and am thrilled to finally put my love of deviled eggs into print. Pre-orders can now be made on Amazon. With over 50 recipes, there is sure to be a favorite for everyone in this book!
Top Chef: Seattle!
This season’s episodes of Bravo’s Top Chef are well underway! We were lucky enough to have the Top Chef production team meet with us and scout my Food Studios… but alas their cast and crew are a lot bigger than my space could fit! So we were thrilled when the show producers invited John and I to be guests of the Canlis episode, where John had a fun cameo appearance! For the show premier episode at the EMP, my crew and I had a blast seeing the chef contestants earn their spots to Seattle and it’s been exciting over the weeks to watch farmer friends to chefs show up in the different episodes. I can’t wait to see who the winner will be!
Erwin, John, me, and Jess at the Top Chef: Seattle season premier event!
If you love eating and drinking as well as fun dining hot spots and all things D’Lish, be sure to join me at Dishing with Kathy Casey on KOMO News Radio then check my companion blog with all the corresponding recipes and tips.
And if you live in or plan on visiting the Pacific Northwest, make sure to check out Sip Northwest Magazine (available at my Dish D’Lish airport locations).
I hope you enjoyed my quick recap of the last few months. Here’s wishing you all a wonderful new year filled with joy and delicious adventures! –Kathy
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
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.