I’m just back from a day with Driscoll’s Berries and had a berry-licious day eating and learning all about berries. Raspberries. Blackberries. Strawberries. Blueberries. OH MY! With all this tasty inspiration, I wanted to share my favorite Billowing Strawberry Poppy Seed Layer Cake and Strawberry Shag recipes. Stay tuned for more blogging about my trip and other berry-inspired ideas – make sure to follow me on Twitter @KathyCaseyChef for more berry pictures!

Berries for the pickin’ and munchin’!

For other fun berry-ful recipes, make sure to check out the Driscoll’s berry blog, too! -Kathy

Billowing Strawberry Poppy Seed Layer Cake
Bakeries often freeze their cake layers before filling and frosting them, as doing so is easier when the cake is really firm. Generally, by the time you have finished frosting the cake, it has defrosted and is ready to eat.

Makes 1 (3-layer) cake, serving 12 to 14

Recipe by Kathy Casey Food Studios®

Cake
2 1/4 cups flour
1 1/2 cups sugar
1 tablespoon baking powder
1/2 teaspoon salt
8 tablespoons (1/2 stick) butter, softened
1 cup whole milk
2 eggs
1 1/2 teaspoons vanilla extract
2 tablespoons poppy seeds

Frosting
8 ounces cream cheese, softened
2 teaspoons vanilla extract
3 cups powdered sugar
2 cups cream

Filling
1/2 cup high-quality strawberry jam
1 pint fresh Driscoll’s strawberries, stemmed and thinly sliced

1 pint fresh Driscoll’s strawberries for garnish

Preheat an oven to 350°F. Grease and flour three 8-inch round cake pans and set aside.

In the bowl of a standing mixer or other large mixing bowl, sift together the flour, sugar, baking powder, and salt. Add the softened butter. Using an electric mixer, mix on medium speed for 1 minute. Add half of the milk and mix for 2 minutes more to cream the batter. Scrape down the sides of the bowl with a rubber spatula and add the remaining milk, eggs, and vanilla. Continue mixing on medium speed for 2 more minutes. Stir in the poppy seeds.

Divide the batter evenly among the prepared pans and bake for 20 to 25 minutes, or until a cake tester or toothpick inserted in the center comes out clean.

Remove from the oven and cool in the pans on a rack for 10 minutes. Run a knife around the edge of each cake layer and turn it out onto a rack to cool thoroughly.

Meanwhile, make the frosting: Using an electric mixer, beat the softened cream cheese and vanilla on medium speed for 1 minute. Turn the speed to high and mix for 1 minute. Stop the mixer, add 1 cup of the powdered sugar, and mix on low speed for 1 minute. Repeat twice, until all the powdered sugar has been added, then increase the mixer speed to high and whip for 3 minutes.

In another bowl, whip the cream until stiff, then fold it gently into the cream cheese mixture until just incorporated. Refrigerate until ready to frost the cake.

To make the filling: In a medium bowl, stir the strawberry jam until smooth, then gently fold in the strawberries. Set aside until ready to fill the cake.

To assemble and frost the cake: On a large cake plate, place 1 layer of the cake. Spoon one-half of the strawberry filling in the center, then spread it out to 3/4 inch from the edge. Top with 1 cup of the frosting and spread the frosting to 3/4 inch from the edge. Place another layer of cake on top and repeat. Place the final layer of cake on top, then press down gently on the cake layers to stabilize them.

With a large rubber or cake spatula, mound half of the remaining frosting on the top of the cake. Spread the other half around the sides of the cake, covering up all cake and swirling the frosting decoratively. Smooth out the frosting on the top of the cake. Let the frosting dry a little before garnishing the cake.

Stem the garnish berries, and cut in half lengthwise. Place, cut sides down, around the top edge of the cake. Arrange any extra strawberries in a small pattern in the middle of cake. Refrigerate the cake until ready to serve.

Recipe by Kathy Casey Food Studios®

Strawberry Shag
Fresh basil lends a fun flavor note to the classic combination of strawberries and lemonade. Soda water introduces a lively sparkle. For other libatious inspiration, make sure to check out Kathy Casey’s Liquid Kitchen!

Makes 1 drink

1 to 2 large sprigs fresh basil
1/4 cup Sugared Strawberries with juice
1 1/2 ounces vodka
1 ounce fresh lemon juice
3 to 4 ounces chilled soda water

For garnishing
Fresh Driscoll’s strawberry
Small basil leaf

In a cocktail shaker, press the basil and strawberries together with a muddler to release the basil’s flavor. Fill the shaker with ice. Measure in the vodka and lemon juice. Cap and shake vigorously. Pour into a large glass, top with soda water, and stir. Garnish with a strawberry and basil leaf.

Sugared Strawberries
Makes enough for about 6 drinks

1 pint fresh Driscoll’s strawberries, stemmed and thinly sliced
1 1/2 cups powdered sugar

Mix the ingredients and let sit for 15 minutes before using.

Recipe from Kathy Casey Sips & Apps, Chronicle Books

Every year I look forward to the last weekend in March. Why? Because it’s the Annual Razor Clam Festival!

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!

If you like to forage for your own clams, make sure to check out the Washington Department of Fish & Wildlife for more info on this year’s dig…and don’t forget your clam license and essentials.

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

In a medium bowl, mix all the ingredients.

Recipe adapted from Kathy Casey’s Northwest Table, Chronicle Books

So long 2012…and a big hello to 2013!

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!

Serious Sippin’ with the Liquid Kitchen^TM

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!

Tasty Reads

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!

For even more tips and recipes, check out my recent guest article in the Seattle Times. I shared my tips and recipes for do-ahead appetizers and desserts and also dished them up on a recent segment on New Day Northwest ! How about Lemon Grass Chicken Meatballs With Sassy Peanut Sauce for your next get together? Or treat yourself and your guests to Pumpkin Panna Cotta with Ale Caramel & Sea Salt? For more great ideas, make sure to grab a copy of my Sips & Apps – now available in a digital format!

My Overnight Rosemary Ham & White Cheddar Strata Bites and
Warm Orange & Pistachio Bittersweet Chocolate Cakes ‘In A Jar’ With Orange Cream! YUM!

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 10^th 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!

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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

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Follow on Twitter @KathyCaseyChef. Blogging: Dishing with Kathy Casey.
Like on Facebook: Sips & Apps and Kathy Casey’s Liquid Kitchen.
Watch: www.LiquidKitchen.tv.

If you haven’t signed up for my Newsletter, you can sign up here.

Associate Mixologist and Director of Sustainable Programs Dänny Ronen made a d’lish signature cocktail for this year’s TEDx Napa Valley “Speaker Dinner” event in between bar training at the Fairmont Makati. Staying true to the “Connected” theme, he uses Tapatio Tequila, Benedictine, Panutsa Filipino cane sugar and Del Maguey Minero Single Village Mezcal with a dash of orange bitters. Dänny demos how to make this cocktail during a web interview for TEDx Napa Valley (he makes the drink around the 46 minute mark). Looks libatious, Dänny!

Cheers! -Kathy

TEDDYx “Connected” Cocktail
Makes 1 drink

2 oz Tapatio Reposado Tequila
1/4 oz Benedictine
1/4 oz Panutsa Filipino cane syrup
1/4 oz Del Maguey Minero Single Village Mezcal
1 dash Regan’s orange bitters
Garnish: orange peel

Measure ingredients into a mixing glass. Fill the glass with ice until 3/4 full. Stir vigorously until mixture is cold. Strain into a chilled cocktail glass. Spritz orange peel over drink then drop into cocktail.

Recipe by Dänny Ronen.

The holiday season is just around the corner!

It’s almost upon us. It’s that special time of year when the hustle and bustle of the holidays comes and lots of great foods are shared. My mouth is already watering thinking about a d’lish turkey dinner with all the fixins’ and holiday cocktails, but I won’t be having that as I will be in the Philippines opening the new Fairmont Hotel and am sure to be trying all kinds of new exciting dishes instead! So while everyone prepares for the upcoming festive season, take a gander of what I have been up to lately

It’s almost time for my “Over 21” Real Fruit Cakes made with Maker’s Mark!
Starting November 26^th until December 14^th (or while supplies last), my d’lish “Over 21” Real Fruit Cakes will be available for purchase!

Chock full of Maker’s Mark-soaked dried fruits (like cranberries, apricots, and cherries) and toasted nuts (pistachios, hazelnuts, almonds and more) then bound together with a tasty spiced batter. Baked then brushed hot out of the oven with a brown sugar and bourbon glaze – Yum!

These 1-pound loaves are priced at $10.95 and are will be able to purchase online and at my Food Studios (open Monday – Friday, 9:00am – 5:00pm).

Holiday Extravaganza
A lot of you have asked, “When is the Holiday Extravaganza?”

Because I am traveling so much, I have decided to take a year off from the festivities. The Food Studios will be open to pop by and get signed cookbooks, Dish D’Lish Seasonings, preserves and our Liquid Kitchen^TM “5130” Honey and other specialty preserves, candies and more. But we just won’t have a big party… though we may open for a little open house and festive cheer – stay tuned.

Tasty Travels & Fun Fundraisers

Seattle Events!
This fall has been busy here in Seattle! I had a tasty time judging the Luxe Interiors + Design Magazine‘s Battle of the Chefs event hosted at Bradlee Distributors where six chef teams were pitted against each other in a 1-hour black box cook-off, all benefitting O Wines “Opportunity for Success Scholarship Program.”

Then it was off to strut my stuff on the catwalk for the Ruby Room‘s Annual Fashion Show, one of my favorite charities. This amazing group provides formal dresses for young ladies who need a little extra help with school dances. I got to model a very sparkly, very bling-bling Not Your Mama’s Apron and did a little pre-show promotion on New Day Northwest. This year’s event raised lots of funds for many young ladies to go out in style!

Modeling the Not Your Mama’s Apron on KING 5’s New
Day Northwest!

Cooking in the Flavor Mobile in Anaheim!
Just this past month, my crew and I headed to Anaheim, California for the PMA Fresh Summit conference. This annual conference brings together the leaders and buyers within the fresh produce industry as well as the taste makers and marketing professionals.

We were there representing Sunset Produce… and dished out some tasty samples in their new Flavor Mobile! The crowds loved our Chili & Lime Slow-Cooked Pork Tacos with Sweet Twister Pepper Escabeche, Sunset Tomato Salsa and Avocado Crema as well as our Sunset Pepper
Shrimp with Thai Coconut Curry with Jasmine Rice and Kumato Tomato Mint and Cilantro Salsa. Then there were the Bloody Good Balsamic Mary … Yum

Heather, Jason, myself and Kristen at
the Sunset Flavor Mobile!

For a fun recap of this year’s PMA Fresh Summit, check out this post by DMA Solutions’ The Core Blog!

Mabuhay! (It’s Tagalog for “Welcome!”)
Associate Mixologist Danny Ronen and I are headed to the Philippines to help train the bar staff and open the brand new Fairmont Makati! So make sure you follow my Twitter for all the sneak peeks, tasty photos, and fun adventures! I can’t wait to enjoy some local Filipino foods and make cocktails with all the amazing ingredients and fruits!

Serious Sippin’ with the Liquid Kitchen^TM

It’s been great to hear all the positive feedback on my cocktail show Kathy Casey’s Liquid Kitchen and I am super happy to announce that my show
has been nominated for a Taste Award under the Best Drink or
Beverage Program category! Keep your fingers crossed!

This season was full of a variety of episodes that featured new spins on classics like my Classic Martini with Orange Fennel Walnuts, as well as new creative cocktails like the Green Goddess which I shook up with LUPEC Seattle member Lynne Becker. Lynne was the highest bidder at a LUPEC event to come on a special episode of my show – with all proceeds benefiting breast cancer research.

Season 3’s special guest and LUPEC Seattle member
Lynne Becker and I with our Green Goddess cocktails!

New holiday episodes like the Sparkling PAMA’rita and the Blinker #3 featuring PAMA Pomegranate Liqueur will be up soon – just in time to celebrate!

In the meantime, stir yourself a Maple Bourbon Old Fashioned. Real maple syrup is so tasty in this twist on the Old Fashioned cocktail. It adds not only a touch of sweetness but also a depth of flavor. Be sure to use a high quality maple syrup and keep your maple syrup refrigerated when not using.

MurrayAid
For over three decades, legendary barman extraordinaire Murray Stenson has been renowned locally and internationally for his contribution to the cocktail community, earning him a Tales of the Cocktail Bartender of the Year award. Now, he is in need of our support. It was recently announced that he has a heart ailment that is preventing him from working in the profession that he is so passionate about. Bars, bartenders and cocktail enthusiasts from all over the world have been called forth to help set-up special events for him and spread the word on how everyone can help donate. For more information, ways you can donate or to check out the list of events across the world, check out www.MurryAid.org.

Tasty Reads

My 10^th cookbook is currently being printed off…yay! D’Lish Deviled Eggs is all about that time-honored classic appetizer and my fun takes on it. Due out in February 2013, pre-orders can be made on Amazon! I can’t tell you how excited I am about this book – deviled eggs are one of my favorite appetizers and with over 50 recipes there is sure to be a favorite for everyone in this book!

A Sneak Peak at the Cover of my New Book – out in February!

Looking for the perfect holiday book for your favorite cook? Then look no farther! Good friends and authors Cynthia Nims, Kim O’Donnel, and Jeanne Sauvage all have new cookbooks just in time for the holidays! For the snack lover, Cynthia’s Salty Snacks book is perfect for those with a “salty tooth” and is loaded with exciting tasty recipes such as Salami Chips with Grainy Mustard and Coconut Crisps with Basil and Chiles – yum! Kim is known nationally for her promotion of Meatless Mondays and has the perfect book for those vegetarians on your list or just anyone who is looking to eat a little less meat and more delicious veggies. Her The Meat Lover’s Meatless Celebrations cookbook is just in time for Thanksgiving and Christmas – just last night I poured over the pages thinking what will I cook first – ooh, I know… I’ll leave it out for my hubby as a dinner-time hint! For the gluten-sensitive, Jeanne’s Gluten-Free Baking for the Holidays has lots of recipes to choose from for a gluten-free holiday, including an amazing pie crust …and those fluffy little rolls … yes, I have personally tasted them and they are delicious!

So check out these amazing ladies’ latest books and check off a few of those Christmas gifts off your list.

Be sure to visit my blog for the most up to date tasty news, recipes, and tips. And stay tuned for my next newsletter with lots of great stories and photos from my trip to the Philippines!
Wishing you a D’Lish Autumn! –Kathy

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Follow on Twitter @KathyCaseyChef. Blogging: Dishing with Kathy Casey.
Like on Facebook: Sips & Apps and Kathy Casey’s Liquid Kitchen.
Watch: www.LiquidKitchen.tv.

If you haven’t signed up for my Newsletter, you can sign up here.

Why do I wish for rain every fall? Because as soon as it begins, our Northwest grounds moisten and the magic begins. Local wild mushrooms start to pop up! Chanterelles, the fragrant matsutake, cauliflower mushroom (its genus name is Sparassis but it does look like a big cauliflower), angel wings, hedgehog, oyster … the Pacific Northwest has a bounty of edibles yours for the finding. Wild mushroom foraging is one of my favorite activities during the fall season.

Tasty matsutake mushrooms – nom nom nom!

I have been a huge foraging enthusiast for years. It’s how I met fellow mycophagist (mushroom eater/lover) Patrice Benson, who let me tag along through the years to her secret mushroom-picking spots. Of course, I never know exactly where we are going because, like any good mushroom hunter, Patrice would never tell me exactly where we were.  Lucky for her, I’m so directionally challenged that I wouldn’t be able to find my way back if I tried!

For over 20 years, Patrice shared her amazing mushroom knowledge with local enthusiasts and chefs, teaching everyone the ins and outs of seeking wild mushrooms. Patrice passed on recently but I know she will be with us in spirit this year as we seek out the first of the season’s mushrooms.

Dear friend Patrice Benson with a bounty of mushrooms! Look at all those Chanterelles!
Thank you, Patrice, for sharing your wonderful knowledge with me and so many others.

If you’re curious about foraging but have never been before, I highly recommend checking out the Puget Sound Mycological Society.  They have scores of info for wild mushroom lovers of all backgrounds. From budding beginners to seasoned professionals, the PSMS has all sorts of activities and programs to keep you hunting!

Speaking of activities, this weekend is the annual Puget Sound Wild Mushroom Show held at the Mountaineers Club (located in Seattle’s Magnusson Park), where there will be hundreds of species exhibited. The PSMS has put on a wild mushroom festival every year since 1964. Their two-day fair is one of the largest in North America.

There’ll be guest speakers, program/membership info, an art contest and of course cooking demos! I’ll be cooking up some wild mushroom fun on Sunday (Oct.14) from 2-4 pm — and sharing my “When I Found the Mother Load” story. General Admission is $10 and fun for all ages!

Don’t fret if you can’t make out to the show! There is another great opportunity for wild mushroom foragers – the 27th Annual Breitenbush Mushroom Gathering! Held at the Breitenbush Hot Springs on October 18^th – 21^st, attendees will focus on the diversity of the wild mushrooms in the Pacific Northwest and the many functions that mushrooms have for both humans and the natural world.

Whether it’s in the woods or from your favorite farmers market, use up this season’s chanterelles in my Savory Chanterelle Bread Pudding one of my favorite wild mushroom recipes.

If you do get a chance to go mushroom hunting, pack up some extra ingredients (as well as rustic breads and a bottle of wine!), a cast iron skillet, a few other staple ingredients and a portable burner – then try making my Wild Mushroom Ragout after pulling in your day’s bounty of mushrooms. So yummy slathered over thick slices of rustic bread and a glass of vino after an exhilarating day roaming the woods for the big find.

So to all you mycophagists out there, here’s to a fun and fruitful season of wild mushroom foraging! -Kathy

Savory Chanterelle Bread Pudding
It is important to use a rustic-style bread for this recipe—not airy bread.

(Photo from Kathy Casey’s Northwest Table, Chronicle Books)

Makes 6 to 8 servings

1 Tbsp olive oil or butter
2 cups cleaned and sliced chanterelles (about 10 ounces)
1/2 cup diced onion
1/3 cup diced celery
1 Tbsp minced fresh garlic
4 cups 1-inch-cubed firm, rustic French- or Italian-style bread
1 1/2 Tbsps minced fresh sage
1 Tbsp minced fresh thyme or lemon thyme
1 1/2 tsp salt
1/4 tsp black pepper
1 1/2 cups half-and-half
1 1/2 cups milk
2 eggs
2 egg yolks

Preheat an oven to 325°F. Heat the oil in a large sauté pan or skillet over medium-high heat. Sauté the chanterelles and onion for 3 to 4 minutes, or until three-quarters done. Add the celery and sauté for about 1 1/2 to 2 minutes more. Add the garlic and sauté for 30 seconds more, taking care not to burn the garlic. Remove from the heat.

Combine the bread cubes, herbs, salt, and pepper in a large bowl. Mix in the cooked mushroom mixture and set aside.

Butter a 6-cup glass or ceramic baking dish or spray with vegetable-oil cooking spray.

Whisk the half-and-half, milk, eggs, and egg yolks in a medium bowl. Pour the egg mixture into the bread mixture and mix gently and thoroughly. Transfer the mixture to the baking dish and level out the surface, lightly pressing the bread down into the dish.

Bake for 50 to 60 minutes, or until the custard is just set in the center. Do not overbake or the custard will scramble.

Recipe from Kathy Casey’s Northwest Table, Chronicle Books

My Wild Mushroom Ragout – that’s a 12-inch cast iron skillet…making that Boletus huge!
This is from my first book Pacific Northwest the Beautiful in 1993. Patrice picked these mushrooms for the photo shoot!

Wild Mushroom Ragout
From my first cook book – this recipe is still one of my favorites to enjoy after a long day of foraging. For a very rich flavor soak a few dried wild mushrooms such as Morels or Boletous (Cepes) in the brandy or sherry, then add to simmering ragout. Serve ragout in a big cast iron skillet and spread it on toasted rustic bread, or serve it over grilled fish or roasted chicken or pork.

For making out on your foraging trip take some butter or olive oil, some fresh herbs, onion, garlic, a half pint of heavy cream and a little jar of sherry brandy and white wine mixed together, a lemon and some seasoning — delete the stock. Pack a portable burner, cast iron skillet, a spoon, small cutting board, knife and a loaf of rustic bread. And wish for lot’s of mushrooms.

Makes about 6 servings

4 Tbsps butter
1 cup thinly sliced white onion
2 pounds mushrooms, quartered or sliced (a mixture of local fresh wild mushrooms, if available)
1 Tbsp fresh garlic, minced
2 tsp fresh thyme
1 1/2 tsp minced fresh rosemary or fresh mixed herbs such as thyme, chives and basil
1/4 cup chicken, or mushroom stock, (more or less as needed)
3 Tbsps sherry
2 Tbsps brandy (optional)
1 cup heavy cream
2-3 tsp lemon juice
1/2 tsp salt
1/8 tsp fresh ground black pepper
2 Tbsps chopped fresh parsley (optional)

In a large heavy bottomed skillet or small brazing pan. Melt butter over moderately high heat, add onions, mushrooms and garlic. Cook mixture, stirring often till mushrooms and onions are softened about 3-4 minutes. Add herbs, stock, sherry and brandy. Reduce till only a little liquid remains about 5 minutes or more depending upon if your mushrooms have a lot of moisture in them.

Add whipping cream and cook till mixture is a nice lightly thickened about 3-5 minutes. Add lemon juice. Cook for a couple more minutes. Season and stir in parsley.

Recipe © Kathy Casey Food Studios

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!

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Tasty Travels

Happy 10^th 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!

Remy 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!

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!

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.

(Photo from The Tasting Panel magazine)

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.

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!

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.

Gardening for my bar display!

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.

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

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Serious Sippin’ with the Liquid Kitchen^TM

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 Kitchen^TM

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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?

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!

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.

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New Restaurant Hot Spot and New Cocktails!

Good friends Michelle Quisenberry and Chef Don Curtiss have opened their 2^nd 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.

(Photo courtesy of the Seattle PI blog)

Volterra Kirkland is open nightly for dinner service from 5:00 – 11:00pm and beginning in October 1^st, 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)!

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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!

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!

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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Seattleites, it’s time to party. Not just any party…but to celebrate the Seattle Center’s Big Birthday Bash! So mark your calendars for Saturday, September 8th from 11:00am – 3:00pm for this grand occasion!

Admission is free and there will be things for the entire family to enjoy. From the SeaFair Pirates wandering around (yargh, matey!), a vintage car show, free rides at the Wells Fargo Advisors Playway, and five music & art stages as well vintage merchandise booths. A tasty group of food trucks (Curry Now, Jemil’s Big Easy, Here and There Grill, Kaosamai, Charlie’s Buns and Stuff, Caribreoso, Skillet Street Food, and NOMAD Curbside) will be there as well just in case you want something to nibble on!

I’ve been asked to be a guest judge for the CupCake Palooza Contest and look forward to tasting all those cupcakes! Zippy!

Hope to see you there! -Kathy