Bob Forrest, frontman of Thelonious Monster and renowned addiction counselor as well as co-star of Celebrity Rehab, will be coming to Seattle on October 27th for the premier of his new documentary, “Bob and the Monster” at the SIFF Cinema in Uptown! The film starts at 8:00pm, but make sure that you get your tickets in advance.
This unforgettable and inspirational story took six years to make and follows the outspoken indie-rock hero through his struggle with addiction to his transformation as one of the most influential and controversial drug counselors in the US. After the screening, join Director Keirda Bahruth and Forrest for a quick Q&A session followed by a performance by Thelonius Monk!
Individual tickets can be purchased for $15 online at www.siff.net or through the SIFF box office at (206) 324.9996.
October 14th, 2011
From October 20th – 23rd, Portland will be drinking it up! Next week is Portland Cocktail Week where Portland’s finest bartenders and mixologists as well as other spirits industry people will be living it up all around downtown Portland. From seminars to tastings to even a Bartenders Run and the Great American Distillers Festival, this will be a truly libatious time!
It’s just around the corner so make sure that you get your tickets soon and plan your travel accommodations!
***And keep your eye for Seattle Cocktail Week from October 27th – 30th!***
October 14th, 2011
Bartlett, Bosc, Seckel, Anjou… we are so lucky here in the Northwest to have so many varieties of sumptuous pears right at hand – the West Coast produces around 95% of the nation’s commercially grown fresh pears! Pears are one of the few fruits that do not mature well if ripened on the tree. They are picked before they are ripe, then packed carefully, stored and shipped, usually still unripened.
Speaking of – it’s easy to ripen a pear. Place them in a paper bag and leave out at room temperature. When the pear yields to gentle pressure near the base of the stem, it is ready to eat. Refrigerate till needed, and for best flavor bring back to room temperature before eating.
October, November and December are when the widest variety of pears are available. Wanna taste them all? Hold a pear tasting! Pair them up (no pun intended!) with some great wines, cheeses, and a loaf of French bread and make an evening of it. Pears are the perfect partner to wine and cheese.
My favorite pear preparation? I like to cut them into thick wedges and toss with a little olive oil, balsamic and seasoning then toss on a sheet pan and roast in a hot oven till tender and roasted. Great served with roast chicken or as Roasted Pear Crostini with Gorgonzola for an easy app!
Oh, and don’t forget about drinks: try infusing a bottle of your favorite vodka with slices of fresh pear – just let sit for 2 days then strain! Delicious in cocktails or the perfect holiday gift!
So pick up some pears and get creative with these wonderful, versatile fruits! – Kathy
Roasted Pear Crostini with Gorgonzola
These are extra-delicious topped with chopped toasted nuts, such as hazelnuts or walnuts. Balsamic glaze can be purchased at gourmet and well-stocked grocery stores.
2 firm red Bartlett or other red-skinned pears
1 Tbsp olive oil
1 Tbsp balsamic vinegar
1/4 tsp kosher salt
1 tsp minced fresh thyme
24 pieces Herbed Crostini (recipe follows)
1 cup (4 ounces) crumbled gorgonzola cheese or thinly sliced cambozola
2 Tbsps balsamic glaze
Tiny sprigs of fresh thyme
Preheat an oven to 450 degrees F.
To roast the pears: Quarter the pears lengthwise, then core. Cut each quarter lengthwise into 6 slices (you should have 24 slices, total). In a medium bowl, whisk together the oil, vinegar, salt, and thyme. Add the pears and toss to coat.
Spray a rimmed baking sheet with cooking spray. Lay out the pears, not touching, on the baking sheet. Roast for 12 to 15 minutes, or until golden and starting to caramelize on the edges. Pears can be cooled, covered, and refrigerated for up to 3 days before serving.
When ready to serve, lay out the crostini on a baking sheet and top each piece with about 1 heaping teaspoon of gorgonzola or a slice of Cambozola, then a slice of pear. Bake until just warmed, about 4 minutes.
Drizzle each piece with about 1/4 teaspoon balsamic glaze, then garnish with thyme.
Crostini are the must-have party basic. Use as a base for assorted toppers, such as creamy cheeses, tapenade, or spreads.
Makes 32 to 40 pieces
1/3 cup olive oil
1/2 tsp dried basil leaves
1/2 tsp dried thyme leaves
Pinch of cayenne pepper
1 tsp minced fresh garlic
1 long, skinny French baguette, cut into 1/4-inch diagonal slices
Kosher salt for sprinkling
Preheat an oven to 400 degrees F.
In a small bowl, mix the oil, dried herbs, cayenne, and garlic. Lightly brush the baguette slices with the herb oil or, in a large bowl, drizzle the bread with the oil and toss well. Lay out the bread in a single layer on baking sheets, sprinkle with salt, and bake for about 8 to 10 minutes, until just crispy.
Crostini can be made in advance, cooled thoroughly, and stored in airtight containers for up to 3 days. If necessary, recrisp them in a hot oven for a couple of minutes.
Recipe from Kathy Casey Sips & Apps, Chronicle Books
October 13th, 2011
Earlier this summer, I made a libatious garden-to-glass Envy cocktail that combined organic vodka, muddled honeydew melon, fresh cilantro and a bit of green Tabasco. This week I return to the garden-to-glass theme with this cocktail.
On Kathy Casey’s Liquid Kitchen™, I make a Zen Garden cocktail! Refreshing and crisp, this cocktail features muddled celery, cucumber and lemongrass rounding out the botanical flavor of gin and sweetness of agave nectar. Fresh yuzu juice and sake make a wonderful far east addition to this cocktail.
October 12th, 2011
Keep your weekend calenders open! This Saturday and Sunday the Puget Sound Mycological Society is sponsoring the 2011 Wild Mushroom Show at the Mountaineer’s Club. There’ll be lots of mushroom-themed activities from guest speakers, cooking demonstrations, learning how to classify all the different kinds of mushrooms and so much more!
Saturday, October 15, 2011 noon – 7pm
Sunday, October 16, 2011 10am – 5pm
7700 Sand Point Way NE
For more info, click here.
October 11th, 2011
Thank you to everyone for your continued support during the Tommy Bahama Rumologist Search contest! It’s been great to be chosen as a Top 5 finalist as this is an intense last round. The last day of voting is today! Please do keep on voting and help spread the word.
You can vote here. Just remember to “Like” their Facebook page then click Rumologist Top 5 to vote!
Here’s the link too, just in case:
Thank you everyone! XXO Kathy
October 10th, 2011
With the cooler weather arriving, the buzz of busy bees is a memory of summer. Our industrious friends are quieting down and preparing for winter in a very cool way! Did you know that over the winter, all the bees in a hive form a big round ball and vibrate all their wings to keep the ball around 95 degrees – the colder the weather, the tighter the cluster. Sounds cozy!
The bees need around 50 to 60 pounds of honey to nourish them over the winter, and anything beyond that is what we harvest. Local honey is wonderful – honey harvested from hives just one block apart can taste totally different depending upon what plants the bees have been visiting. Buying local honey helps support the bee keepers and colonies in your area, which is important because the bee population is declining at rates of up to 20% per year.
And you might not know it, but our city is buzzing with urban hives. Ballard’s Bastille Restaurant features honey harvested from their hives on signature dishes, and the Fairmont Olympic Hotel’s five rooftop hives provide honey for their restaurant and cocktail menu – sounds d’lish! For a honey-licious cocktail to whip up at home, try a Rosemary Bee’s Knees. The herbaceous gin and rosemary pair perfectly with the subtle sweetness of the honey.
Corky Luster, our local bee guru, has a great tip for the home gardener on making your garden a pollinator paradise next season – think long-term! Choose a range of plants that will provide nectar and pollen throughout the growing season – crocuses, heather and even the dandelion in the spring and herbs like thyme, oregano and rosemary through the summer.
He also suggests planting a few extra veggies in your garden that you can let flower and go to seed; late bloomers like kale, onions and the brassicas are honeybee favorites and provide them nectar at the end of the season – and their flowers aren’t hard on the eyes either! Garlic, mint and onions act as natural pesticides that will keep away other bugs without harming our helpful pollinators.
So bee sure to support our local bee population – buy and cook with local honey. It just tastes better! – Kathy
Rosemary Bee’s Knees
Makes 1 drink
1 sprig rosemary
2 oz Aviation Gin
Honey Syrup (recipe follows)
Garnish: small sprig of rosemary and or honeycomb.
Bend the rosemary and drop into a cocktail shaker. Measure in the gin and the Honey Syrup. Fill shake with ice, cap and shake vigorously.Strain into a martini glass. Garnish with a fresh sprig of rosemary and a tiny piece of honey comb if desired.
Honey Syrup: Mix together 1/2 cup local honey + 1/2 cup warm water till combined and then refrigerate for up to 2 weeks.
Recipe by Kathy Casey Liquid Kitchen™
October 6th, 2011