Eater.com just announced their top Seattle airport picks! If you’re flying in or out of Sea-Tac International Airport, make sure you stop by at one of my two Dish D’Lish cafés and taste what all the buzz is about. Grab a snack, enjoy a fresh meal or quench your thirst….it’ll be d’lish!
Don’t forget! It’s not too late to try out the special 50th Anniversary Tasting Menu being served at the revolving SkyCity restaurant at the Space Needle! If you can’t make it out anytime soon, check out this article in the Seattle Weekly for my Warm Spinach Salad and Seattle Needle Tipple cocktail recipes!
Ballard’s own Volterra Restaurant just announced that they will be opening a second location in Kirkland, Washington! Featuring Tuscan-inspired cuisine, the new Kirkland location (expected to open in Fall 2012) will serve lunch, happy hour and dinner throughout the week as well as Saturday lunch and Sunday brunch.
Congrats to Chef Don Curtiss and Managing Partner Michelle Quisenberry for this wonderful news!
Posted by Kathy Casey
on May 14th, 2012 |
Comments Off on Volterra Restaurant to Open in Kirkland! |
Posted in Foodie News
A warm, bright day on the patio is all the reason I need to enjoy a perfectly crafted cocktail. Here’s another reason: World Cocktail Day is May 13th, and that’s one heck of a reason to celebrate! So, why not?
My Spiked Minted Citrus Splash
The date isn’t random at all. May 13th, 1803 was the first time a definition of the word “cocktail” was put into print! That the date falls when the weather is turning sunny is a happy coincidence. And it definitely calls for something tall and refreshing.
My super-crisp and cool SpikedMinted Citrus Splash is just the thing to whet your whistle and raise a toast to World Cocktail Day. Fresh homemade mint syrup pairs up with zippy citrus and a nip of vodka or your favorite light spirit for a truly refreshing and d’lish drink.
How will you celebrate World Cocktail Day? What’s your favorite warm weather cocktail to sip or to make for friends?
For more cocktail inspiration, make sure to check out my cocktail show Kathy Casey’s Liquid Kitchen for other tasty sips like my Rye Invention and my Kaffir Colada. Don’t forget to check out my online store if you need your cocktail making essentials like my 6-in-1 Liquid Kitchen Cocktail Kit, Golden Era Bitters, 5130 Honey and my Sips & Apps.
So shake up some fun and drink up on World Cocktail Day! –Kathy
Spiked Minted Citrus Splash
Zesty lemon – lime syrup and fresh mint make for a refreshing drink, perfect for any patio party or sunny afternoon. Serve over ice with your favorite spirit.
Makes 7 cups for you to add your own liquor too – serves 8 to 10
1 Tbsp finely minced lemon zest
2 Tbsp finely minced lime zest (with no white pith)*
8 large sprigs fresh mint
2 cups sugar
2 cups water
3/4 cups fresh-squeezed Paramount Citrus Lemon juice
3/4 cups fresh-squeezed Paramount Citrus Lime juice
3 cups water (or substitute soda water if serving right away)
1- 2 ounces of vodka per serving (or try making with gin, silver rum or tequila)
Garnish: lime wheels and fresh mint sprigs
Combine the zest, mint, sugar, and water in a small saucepan. Bring to a quick boil over high heat. Boil for 1 minute then remove from heat. Let sit for 30 minutes to allow the mint to steep and the syrup to cool.
Remove and discard mint from syrup. In a large pitcher, combine the cooled syrup, lime juice, and water. Keep refrigerated for up to 1 week.
Serve over ice in a tall glass with 1 – 2 ounces of spirit.
Garnish with lime wheels and mint.
* 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 careful not to get any white pith, and then finely mince it.
Recipe developed by Kathy Casey Liquid Kitchen™
Housemade Cranberry Ginger Syrup adds a flavorful twist and beautiful color to this drink. It is excellent made with gin, vodka, or gold rum.
Makes 1 cocktail
1 1/2 oz gin, vodka or gold rum
3/4 oz Housemade Zesty Cranberry Ginger Syrup (see recipe)
1/2 oz fresh lemon juice
2 dashes angostura bitters
3/4 oz ginger ale, chilled
Garnish: long orange twist
Measure the rum, Housemade Zesty Cranberry Ginger Syrup, lemon juice and orange juice into a cocktail shaker. Fill with ice and add the bitters. Cap and shake. Strain into a martini glass and add a splash of ginger ale.
Housemade Zesty Cranberry Ginger Puree
Makes 1 3/4 cups
1 cup fresh or frozen cranberries
2 tsp finely grated orange zest
2 tsp finely minced fresh ginger
1 cup water
1 cup sugar
Place ingredients into a small sauce pan. Bring to a boil and then reduce heat to a simmer. Simmer for 5 minutes until syrupy. Let cool then puree in the blender until smooth. Refrigerate for up to 2 weeks.
Foster Farms is inviting home, amateur and professional chefs to stir up locally-inspired cooking creativity with the call for entries for the third annual Foster Farms Fresh Chicken Cooking Contest. The grand prize winner will receive $10,000 plus a one-year supply of Foster Farms fresh chicken!
Residents of California, Oregon and Washington are encouraged to submit their favorite, original, fresh chicken recipes for consideration for a chance at the coveted grand prize. The deadline to enter is June 3.
For more info and to submit your recipe, check out their website.
Since its unveiling at the 1962 World’s Fair, the Space Needle has been a mascot for Seattle, towering over the horizon and a constant fixture in iconic Seattle photography. This year our beloved landmark turns 50 and Seattle is hosting six months of commemorative events in honor of this milestone occasion.
SkyCity at the Needle (the revolving restaurant atop the Space Needle) asked five local luminaries to each create a dish that invokes the past decades since it first opened. I am honored to be among those chefs, representing the 80’s (minus the Aqua Net hair and shoulder pads)! These dishes will be featured on a special Tasting Menu which will be available all through the month of May.
The view from SkyCity!
Earlier this week, my team and I stopped by at the Eye of the Needle for the special launch party for the Tasting Menu. Here’s my crew getting ready to try it out!
Erwin and I in between tasty bites!
SkyCity Executive Chef Jeff Maxfield is taking on the 60’s with a retro Dungeness Crab en Brochette, featuring housemade bacon. Shiro Kashiba, owner of legendary Shiro’s Sushi is reppin’ the 70’s with his Poke Belltown, made with raw tuna, creamy vinaigrette, scallions and orange tobiko.
I’m bringing back the 80’s with my Fullers’ Warm Spinach Salad with smoked duck, shitake and enoki mushrooms and sesame dressing – served with “oh so 80’s” triangle cut housemade crackers with wasabi goat cheese. Seattle institution Tom Douglas recreates the 90’s with his Aromatic Steamed Wild Salmon served with kimchee fried rice and grilled asparagus with hazelnuts. Crush’s Jason Wilson guides us through the present with his Painted Hills Strip Loin: slow-cooked in beef tallow, roasted veggies and a porcini bone marrow puree!
The tasting menu is $62 (in honor of 1962, of course) and is a great bargain to try all these dish. Space is limited so make sure you book your reservations!
And to whet your whistle, make sure you check out their commemorative cocktail menu. My Seattle Needle Tipple is one of the signature drinks being featured for this special occasion. Douglas Fir-infused vodka is shaken with an apple-honey tincture, fresh lemon juice and splash of champagne then garnished with a floating cranberry! D’lish!
So shoot sky high into the future and help celebrate 50 years of our iconic Space Needle! –Kathy