Posts from September, 2012

Getting Crafty with Seattle’s New Craft Distilleries

The Pacific Northwest has been noted as having the most- wineries, breweries, and now craft spirit distilleries in the country. In honor of that special recognition, let’s take a look at some of the craft and artisanal spirit up-and-comers.

First up is BroVo Spirits – a women-owned business that’s all about “lady-made liquors”. Committed to using cool ingredients grown on small farms across the state, their unique spirits include flavors like Lavender to the more unexpected Rose Geranium and Douglas Fir. Now that is true NW flavor!

Washingtononians will all agree that we have a thing for our potatoes.  And out in Snohomish, Skip Rock Distillers are using only the best Skagit Valley Yukon Gold potatoes for their rich, flavorful Skip Rock Potato Vodka. Tasty!

Heading on down to Kent, Sidetrack Distillery is creating some of the most decadent, berry liqueurs that I have ever tasted. They started out as a berry farm so it was only natural that they would make luscious liqueurs. Rich and juicy-sweet, Sidetrack’s portfolio of berry-licious liqueurs are dreamy to sip – add to a glass of bubbly or drizzle over ice cream!

There are just so many wonderful Northwest spirits to taste! If you love absinthe, then head over to Woodinville’s Pacific Distillery, creators of Pacifique Absinthe as well as Voyager Gin. Several Seattle distilleries are also making some wonderful products, just check out Sound Distillery (makers of Ebb+Flow Vodka), Batch 206 Distillery (creators of Batch 206 Vodka and Counter Gin), Glass Distillery (distillers of Glass Vodka). If you make it down to Portland, make sure you stop by House Spirits Distillery to try their Aviation Gin (one of my faves!), Krogstad Aquavit and more. What are some of your favorite new Northwest craft spirits?

Cheers to these new Northwest distillers and here’s to shaking up some great NW cocktails! –Kathy

Blackberry Sage Sidecar
To learn about other unique Pacific Northwest distilled spirits and more cocktail inspiration, don’t forget to pick up a copy of Sip Northwest Magazine and check out my cocktail show Kathy Casey’s Liquid Kitchen!

Makes 1 cocktail

1 fresh sage leaf
1 oz. Sidetrack Blackberry Liqueur
1 oz. Remy Martin Cognac
1/2 oz. Cointreau
1/4 oz. fresh lemon juice
1/4 oz. simple syrup
Garnish: 1 small sage leaf

Tear sage leaf and drop into a cocktail shaker. Measure in remaining ingredients and fill with ice. Cap and shake. Strain cocktail into a martini or coupe glass and garnish with a sage leaf.

Recipe by Kathy Casey Liquid Kitchen

Toasted Thyme Last Word Cocktail
For a warm, rich flavor, I like to flame fresh thyme with Green Chartreuse in the mixing glass before building the cocktail. For a demo on how to make this cocktail and how to toast the thyme, check out this episode of Kathy Casey’s Liquid Kitchen.

Makes 1 cocktail

1 – 2 sprigs fresh thyme
Green Chartreuse in a spritzer
——————————
3/4 oz Green Chartreuse
3/4 oz Aviation Gin
3/4 oz Luxardo
3/4 oz fresh lime juice
Garnish: Amarena cherry on pick and/or fresh thyme sprig

Place 1 or 2 sprigs thyme into a tempered mixing/pint glass. Holding a lighter near (but not over) the glass, spritz the thyme with Green Chartreuse to ignite. (Be very careful doing this!) Once the thyme is lightly toasted, add a few ice cubes to put the flame out.

Measure 3/4 ounce Chartreuse, gin, Luxardo and lime juice into a mixing glass, then fill with ice. Cap and shake. Strain cocktail into a martini or coupe glass and garnish with an amarena cherry and/or fresh thyme.

Recipe by Kathy Casey Liquid Kitchen

Posted by Kathy Casey on September 28th, 2012  |  Add Comment |  Posted in Cocktails, Foodie News, KOMO Radio, Recent Posts, Small Screen Network

Dishing with Kathy Casey: The Newsletter

Farewell Summer; Hello Fall!

Things have been busy, busy here at the Food Studios & Liquid Kitchen! It’s been non-stop action with things like huge recipe development (pizzas and cupcakes and burgers – oh my!). And when I wasn’t up to the gills in pizza toppings and dough, I was traveling from Miami to New Orleans to Newport Beach!

Kissy Face Logo

Tasty Travels

Happy 10th Anniversary Tales of the Cocktail!
Can you believe that it’s been 10 years since the first Tales? Neither can I! Towards the last week of July, cocktail professionals and enthusiasts of all levels flocked towards New Orleans for the booziest week ever. Full of libatious parties, informative seminars and lots of tastings, it is the place to be in late July!

Ladies NightRemy Cointreau USA’s Karlyn Monroe, myself and Speed Rack co-founder Lynnette Marrero out on the town in between industry parties doing some tequila shooters!

After days filled with seminars and tastings, it was time for party central! First off, I headed to the fun-filled first-ever Macallan Ice Ball Plunge! Bartenders from the world over came for this fundraiser to support the Museum of the American Cocktail. Party attendees got to watch industry leaders take a bone chilling plunge into an icy pool, inspired by the Macallan Ice Ball. Don’t worry…everyone got to warm up and stay toasty afterwards with a fun drink to sip on!

Macallan
Looks chilly!

(Photo courtesy of Drink of the Week)

Then it was off to the Employees Only (an international renowned cocktail bar in New York) party in New Orleans where
they took over New Orleans’ One Eyed Jacks. The gang behind Employees Only made it a night to remember, especially with in-party fun like an EO Tattoo Bar – industry professionals who received an EO tattoo were guaranteed a first drink for free
for life when visiting the New York Bar! Yowza!

EO
The Employees Only gang holdin’ it down!

Then there were special tastings like “Brunch with an Italian Twist.” Lead by fellow mixologist Francesco Lafranconi, this
particular brunch featured amazing Italian liqueurs, amaros, and aperitifs to try, in-between delectable bites. Two of the most memorable tastes were of Zabov Liqueur (an egg yolk liqueur) similar in style/texture to a zabaione and Toschi’s Fragoli Wild Strawberry Liqueur, which I am totally in love with now.

Mixologists
(Photo from The Tasting Panel magazine)

Liquor
One of the seminar tastings that I attended on liquors…that was a lot to sip!

In between the wild parties and tastings, I got to sneak away for a special lunch at Hotel Monteleone’s Criollo Restaurant & Lounge – which by the way, the hotel has totally redone their bar and restaurant and it is fantastic! Open for breakfast and lunch, they just recently added a dinner menu! Led by Chef de Cuisine Joseph Maynard and Executive Chef Randolph Buck, Criollo’s (Spanish for “Creole”) dishes are infused with traditional Creole flavors and spices.

Criollo
A Softshell Crab BLT…one of the many tasty dishes served at Criollo!

Tales is also about celebrating the rich and vibrant cocktail culture worldwide and awarding those who should be best recognized for their excellence. During the Spirited Awards, I was more than happy to cheer for all the winners whom I am all big fans of: Liquor.com for Best Cocktail Writing – Non-Book, David Wondrich for Best Cocktail Writing – Author, Jim Meehan for his The PDT Cocktail Book for Best New Cocktail/Bartending Book, and so many more. And congrats to the always fabulous Gaz Regan for receiving the Helen Davis Lifetime Achievement Award. It was definitely a great Tales and I am looking forward to next year’s!

The Ultimate Flavor Experience in Newport Beach
Every year at the Flavor Experience, culinary experts, corporate taste makers and restaurant owners come together to discuss and taste the emerging flavor trends and ideas in the culinary world. Hosted in Newport Beach, California, associates Heather Jones, Danny Ronen and I presented during opening night the Monin BYOC (Build Your Own Cocktail) bar where we featured my Honey Lemon Collins and my Agave Lime Margarita! BYOC attendees could add in any sorts of flavors like Citrus Blood Orange, Bella (red and yellow bell peppers, Ginger Syrup, and a Habanero Lime Syrup), and so on!

Flavor 1
The Monin Build-Your-Own-Cocktail Bar at Flavor!

The second night we shook up drinks at our Flowers & Herbs Bar – featuring Garden Inspired Cocktails! From cocktails like my Rose Tequila Sage, Picking Flowers Champagne Cocktail, Zen Blossom and Strawberry Lavender Shag, tasters had a garden variety of drinks to sample.

Flavor 2

Flavor 3
Gardening for my bar display!

Flavor 4
The Liquid Kitchen team keeping things HOT in Newport Beach!

(Our silly chili pepper photo!)

Then I headed home…
…to judge the 3rd Annual Foster Farms Fresh Chicken Cooking Competition – Washington Regional Finals held at my Food Studios. Out of thousands of Washington entrée recipes, contest organizers narrowed it down to the 5 lucky contestants to battle it out at my Food Studios. It was a tight competition – all the dishes were super tasty – but only two could be picked to move on to the next round. So congratulations to Washington’s own Sandra Gray and Rebecca Cameron! They move on to the grand finale held in Napa Valley for the grand prize of $10,000 and a year’s worth of fresh Foster Farms’ chicken! Good luck, we’ll be rooting for you both! Make sure to visit Foster Farms’ website for the final winning recipe. Check out blogger Traca Savadogo’s fantastic recap of the event of the Washington finals.

Judges
Guest Judges Jamie Peha, myself and Cynthia Nims… and a lil’ Foster Farm’s Chicken!

Serious Sippin’ with the Liquid KitchenTM

Season 3 of Kathy Casey’s Liquid Kitchen is airing weekly. This season started off with great summer cocktail videos and recipes like my Bloody Good Balsamic Mary (perfect for using that garden produce) and Housemade Bitter Lemon with Gin as well as cocktails for a crowd like Metaxa Sangria. Upcoming episodes like Maple Bourbon Old Fashioned (bourbon, REAL maple syrup, and bitters) and Fair Isle (scotch, Cocchi aperitif, fresh grapefruit juice and bitters) will be great to toast the fall weather. And if you’re an oyster lover then stay tuned for my video on Citrus Splashed Taylor Shellfish Oysters on the Half Shell served alongside an aquavit-based Citrus Scandi cocktail. New episodes air every Tuesday on Small Screen Network or catch them on YouTube.

Bloody Good Balsamic Mary
Get creative with your garnishes for brunch in a glass.

Makes 1 drink

1 1/2 – 2 ounces Bloody Good Vodka (recipe follows) or your favorite vodka

4 ounces Balsamic Mary Mix (recipe follows)
Garnish ideas: assorted olives, sliced salumi, cheese, fun pickled veggies, rosemary sprigs

Fill a large Old Fashioned or tall glass with ice. Measure in the infused vodka and Mary mix. Stir. Garnish with an assortment of tasty garnishes on a pick.

Bloody Good Vodka
Makes 1 1/2 cups, enough for about 8 drinks

1 1/2 cups vodka
1/4 cup chopped sun-dried tomatoes (not packed in oil)
1 small sprig fresh basil
1 small sprig fresh thyme
5 peppercorns crushed
1 small dried red chili (if you like it hot)
2 cloves garlic

Combine all ingredients in a 4-cup glass jar. Cover and let infuse at room temperature for 24 – 36 hours. Strain the vodka, pressing out as much liquid as possible, and discard the solids. Store in a bottle, tightly capped, for up to 6 months.

Balsamic Mary Mix
Makes about 4 cups, enough for about 8 drinks

1 vine ripe tomato
1/2 ea red bell pepper, halved and seeded
1/4 ea English cucumber
1 cloves garlic
3 cups tomato juice
1/4 cup balsamic vinegar
2 Tbsp. fresh lemon juice
2 Tbsp. Worcestershire sauce
1 Tbsp. soy sauce
1 Tbsp. prepared horseradish (or use fresh grated done on a micro plainer)
1/4 tsp. freshly ground or coarse black pepper
1 Tbsp. kosher salt
1/2 tsp. celery seed

Combine all ingredients in a Vita Mix Bar Boss Advance blender cup. Blend on setting #3. Mixture should be almost smooth – but a few particulates are remaining for texture. Refrigerate for up to 1 week.

Recipe by Kathy Casey Liquid KitchenTM

Tasty & Libatious Reads

Sip Northwest
If you live in the Pacific Northwest, make sure you pick up the latest issue of Sip Northwest Magazine! The fall Harvest Issue covers posh tailgating, farmer’s markets, d’lish pumpkin ales and more. Make sure to check out my column Shake Swizzle & Stir where I share a quick recap of who represented the Northwest at this year’s Tales of the Cocktail, as well as share some of my tasty cocktail recipes. How about a P-Town Martini (Imbue Bittersweet Vermouth and Aviation Gin) to whet your whistle?

Sip NW Logo

UrbanSpoon
UrbanSpoon
recently launched their Urban Guides, a fun new way of finding all the hotspots in town. When they approached me for my fave eateries and bars, I was more than happy to share! I cover some of my d’lish destinations in Seattle, Portland, Los Angeles, New Orleans, and Washington, D.C. Make sure to check it out!

Iconic Spirits: An Intoxicating History
Ever wondered why absinthe was banned in several countries? Or how gin almost ruined the British empire? Author, wine and spirits guru, and NPR radio host Mark Spivak answers those questions and more in his new book Iconic Spirits: An Intoxicating History. Writing about the elusive history of the cocktail culture, he guides readers in a fun adventure covering twelve iconic
spirits. To top it all off, he shares lots of d’lish cocktail recipes, including my Rye’Invention and Rosemary Mandarin Sparkle! You can pre-order now so make sure you save yourself a copy!

Iconic

Food & Wine Cocktails 2012
For all you cocktail enthusiasts, make sure you pick up the annual Food & Wine Cocktails 2012! This book covers all the classic cocktails, including inspired sips. I contributed this year with my take on the classic French 75! Make sure you pick up a copy today.

New Restaurant Hot Spot and New Cocktails!

Good friends Michelle Quisenberry and Chef Don Curtiss have opened their 2nd location of the popular Ballard’s Volterra Restaurant, featuring Tuscan-inspired cuisine in Kirkland, Washington! I was more than honored to be part of the Ribbon Cutting Ceremony.

Volterra
(Photo courtesy of the Seattle PI blog)

Volterra Kirkland is open nightly for dinner service from 5:00 – 11:00pm and beginning in October 1st, will be available for lunch service and happy hour as well as their famous Sunday Brunches! Don’t forget to check out Kirkland’s new cocktail menu, featuring Italian-inspired sipping like my Asti Cucumber Collins (vodka, fresh lemon juice, simple, Cocchi Americano and soda bubbles, topped with cucumber foam)!

Volterra Logo

Where’s Kathy?

Sip for SIFF
Earlier this month my team and I were thrilled to make the signature cocktail for the annual Sip for SIFF event, supporting Seattle International Film Festival. Attendees sipped on my Liquid Kitchen Ultimate Champagne Cocktail with Honey Lemon Cointreau Foam.! This year the event raised over $90,000! Way to go!

KCLK team
Jason, Heather, Me and Erwin at Sip for SIFF

Come see me at – Battle of the Chefs
Thursday, October 11th from 6:00 – 9:00pm @ Bradlee Distributors

Luxe Interiors + Design & Bradlee Distributors in Seattle is hosting the second annual Battle of the Chefs event. This “Iron Chef” style competition will pit six teams against each other in a one-hour cook-off! I’ve been asked to be a celebrity judge and am looking forward to tasting all the dishes. Make sure you buy your tickets for this fun event!

Battle

I’m a model at – Ruby Room’s Annual Fashion Show
Saturday, October 13th at 5:30pm @ Seattle Center Fisher Pavillion

The Ruby Room is a wonderful nonprofit organization that helps provide formal gowns to high school girls who are unable to purchase their own dance attire. Their Annual Fashion Show & Auction is an exciting evening where local designers create and show-off some fun designs. There’ll be a DJ to spin fun music, tasty food and more. Yours truly will be modeling Not Your Mama’s Aprons down the runway! Make sure you get your tickets soon!

I hope that you’ve enjoyed reading our summer adventures and here’s wishing you a delicious Fall! – Cheers, Kathy


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Drinkable Dessert: Liquid Indulgence

This week on Kathy Casey’s Liquid Kitchen, treat yourself to my Liquid Indulgence! Perfect as an after dinner sweet, The Quiet One from Vitamix expertly blends ice, vanilla ice cream, brewed espresso and caramel. Add a float of mezcal and a pinch fleur de sel for a fun way to end your meal.

 

 

 Salud! -Kathy

Posted by Kathy Casey on September 26th, 2012  |  Add Comment |  Posted in Cocktails, Recipes, Small Screen Network

SkyCity Restaurant’s Fresh Faces of the Future Dinner

This year the Space Needle celebrates it’s 50th year anniversary. I was honored to be chosen and contribute to a special Tasting Menu served the entire month of May at SkyCity at the Needle restaurant. The Tasting Menu was such a hit that they’ve decided to bring it back for the month of October… with a special twist!

Fresh Start

Starting on October 1st, SkyCity will be featuring dishes highlighting Seattle’s future culinary stars. Professional chef instructors and students will be joining SkyCity’s Executive Chef Jeff Maxfield in creating a special Tasting Menu.

The Tasting Menu will feature 5 dishes for only $62, with proceeds supporting each participating culinary program. Make sure you book your reservations soon for this tasty month!

Posted by Kathy Casey on September 24th, 2012  |  Add Comment |  Posted in Restaurants, Foodie News, Lifestyle, Recent Posts

The Daily Meal

The Daily Meal recently posted a Celebrity Chefs’ Guide to dining in Seattle! If you are from Seattle or just visiting and looking for a new place to eat, this is the guide for you!

Posted by Kathy Casey on September 24th, 2012  |  Add Comment |  Posted in Restaurants, Foodie News, Recent Posts

Satisfy that Sweet Tooth with the Northwest Chocolate Festival

If you love chocolate, this blog is for you – it’s all about chocolate! The Northwest Chocolate Festival is almost here! Taking place Saturday, September 29th and Sunday the 30th at the Washington State Convention Center, it is sure to be a d’lish time for all!

Make sure you check out this tasty event!

There’ll be two-days’ worth of demos, tastings and vendors abound each centered on the delectable treat – chocolate! Learn about where chocolate comes from, how it is made, the social issues surrounding its production – and even how the differences percentages of cacao (ka – cow) differ in taste.

Whether you’re a die-hard chocolate lover or a casual nibbler, make sure you buy your tickets in advanced. Yum!

And if you just can’t wait to get there  – try my recipe for Chocolate-Cherry Pound Cake! I love to top it with a scoop of chocolate cherry ice cream, and drunken cherries. Chocolates and cherries are such a classic combo. And dried Northwest cherries are available in both dark sweet and tart red varieties. I like to use the tare ones in this cake to contrast with the richness of the chocolate. Check out the Chukar Cherry Company – they have been producing all-natural choice dried cherries since 1988!

I’d love to hear what some of your favorite chocolate recipes are. – Kathy

Chocolate-Cherry Pound Cake à la mode with Drunken Tart Cherries
Makes 8 servings

Cake
8 tablespoons (1 stick) butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups flour
1/4 cup unsweetened cocoa powder (regular, not Dutch process)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup milk
3/4 cup dried tart cherries
1 cup (6 ounces) bittersweet chocolate chips or chunks

Glaze
1/2 cup (3 ounces) bittersweet chocolate chips or chunks
1/4 cup heavy cream

Chocolate cherry ice cream or other ice cream of your choice
Drunken Tart Cherries (recipe follows)

Preheat an oven to 350°F. Butter and flour a 5-by-9 1/4-inch nonstick loaf pan and set aside.

To make the cake, cream the butter and sugar in a large mixing bowl with an electric mixer until very fluffy. Beat in the eggs, one at a time, until thoroughly incorporated, scraping down the sides of the bowl often. Beat in the vanilla.

In a small bowl, mix the flour, cocoa, baking powder, baking soda, and salt.

With the mixer on low speed, add the flour mixture, in three parts, to the butter mixture alternately with the milk, beginning and ending with the flour mixture. Mix only until well combined; do not overmix.

Remove the bowl from the mixer and fold in the cherries and chocolate chips. Scrape the batter into the prepared pan, filling evenly. Rap the pan sharply on a counter several times to release any air bubbles, then smooth the surface of the batter.

Bake for about 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Rotate the pan after the first 30 minutes of baking.

Unmold the cake and turn it right side up. Let cool thoroughly on a wire rack before glazing.

To make the glaze, in a small saucepan or in a microwave oven, gently heat the chocolate and cream until the chocolate is just melting. Remove from the heat and stir until the chocolate is thoroughly melted and mixture is smooth. Let cool to almost room temperature but still liquid. Pour over the cooled cake. Let the glaze set for 15 minutes before serving.

To serve, slice the cake into 16 slices and serve 2 slices, shingled, per serving. Top with a scoop of ice cream and a spoonful of cherries with their syrup.

Drunken Tart Cherries
Makes 1 cup

1 cup pitted dried tart cherries
1/4 cup amaretto liqueur
3 tablespoons sugar
1/4 cup boiling water

Mix the cherries, amaretto, and sugar in a small bowl. Pour the boiling water over the cherries and stir well. Cover and let sit at room temperature for at least 12 hours before using. Store, refrigerated, for up to 2 months.

Recipe from Kathy Casey’s Northwest Table, Chronicle Books

Posted by Kathy Casey on September 20th, 2012  |  Add Comment |  Posted in Books to Cook, dessert, Foodie News, Fruit, KOMO Radio, Lifestyle, Recent Posts, Recipes

Heavy Restaurant Group

Big shout out to Heavy Restaurant Group for committing to raise over $50,000 this month for Team for Kids! They are doing a number of fun things to help them with their goal from a gift card raffle, special online auction and a special dine out event on September 29th. To help out and for more info, check out their blog.

Posted by Kathy Casey on September 19th, 2012  |  Add Comment |  Posted in Foodie News, Lifestyle

Creative Classics: Evander Old Fashioned

This week on Kathy Casey’s Liquid Kitchen, I make an Evander Old Fashioned! My creative take on this Golden Age classic uses two of my favorite spirits: gin and rye whiskey! Along with a housemade Spiced Angostura Syrup, Cointreau and a dash of peach bitters, this cocktail is perfect to sip on during the coming fall season.

Sláinte! -Kathy

Posted by Kathy Casey on September 18th, 2012  |  Add Comment |  Posted in Cocktails, Foodie News, Lifestyle, Recipes, Small Screen Network, videos
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