{"id":2786,"date":"2012-01-19T03:06:10","date_gmt":"2012-01-19T03:06:10","guid":{"rendered":"http:\/\/kathycasey.com\/blog\/?p=2786"},"modified":"2018-03-15T16:33:31","modified_gmt":"2018-03-16T00:33:31","slug":"dishing-with-kathy-casey-the-newsletter-5","status":"publish","type":"post","link":"http:\/\/kathycasey.com\/blog\/dishing-with-kathy-casey-the-newsletter-5\/","title":{"rendered":"Dishing with Kathy Casey: The Newsletter"},"content":{"rendered":"

Farewell 2011, here’s to a zesty 2012!<\/h2>\n

Another year has come and gone by so quickly! Last year was filled with exciting travels and delicious experiences. As we welcome in 2012, I hope you enjoy reading about my fun foodie adventures this year and all the new things we are up to and have on the horizon. \u2014 Kathy<\/p>\n

——–<\/p>\n

Tasty Travels<\/h2>\n

Spring travels in 2011 took my crew and me to Ocean Shores where I hosted the 5th<\/sup> Annual Razor Clam Fest<\/strong> \u2014 and ate a LOT of chowder! Then it was off to New York to present at the\u00a0 <\/strong> with Charlotte Voisey and Jamie Boudreau as well as Small Screen Network for our seminar,\u00a0Three Mixologists \u2014 Three Cocktails \u2014 Three Ways<\/a>.<\/p>\n

\"Team_Kathy\"
\nMy crew and me on our way back from the Razor Clam Fest at Ocean Shores!<\/strong><\/p>\n

Then I was off to Austin for the annual IACP (International Association of Culinary Professionals) Conference<\/strong> where I presented a seminar on bitters. This annual event brings in a slew of professional culinarians from all over the world. In our downtime I zipped around the city with chef pals to check out the Austin Food Trailer scene \u2014 cool stuff!<\/p>\n

\"bitters\"
\nA flight of bitters for our presentation at IACP<\/strong><\/p>\n

Summer travels started off in New Orleans where I presented a hit seminar on\u00a0H2O Cocktails<\/a> with Tony Abou- Ganim at\u00a0Tales of the Cocktail<\/a>. Our seminar was picked as one of the top by our peers! H2O cocktails were so well received that there was a slew of press and blogs featuring them. Check out\u00a0Difford’s Guide<\/a> and Camper English’s blog\u00a0Alcademics<\/a> and my guest article for\u00a0Liquor.com<\/a>. (I’m excited to start planning for 2012’s Tales of the Cocktail<\/strong> \u2014 it will be their 10th anniversary \u2014 but in the meantime check out Tales of the Cocktail on Tour: Vancouver<\/strong> this Feb in Vancouver B.C., Canada.)<\/p>\n

\"TotC\"<\/a><\/p>\n

Then it was off to Newport Beach, California for the\u00a0Flavor Experience Conference<\/a> where my team and I presented a seminar on Creativity and Creating New Cocktails and cooked up lots of great ideas with our client Monin, including our Soda Jerk Station! Here’s what we served:<\/p>\n

Flash Carbonated Vodka and Sour Cherry & Lime Soda
\n\"soda\"<\/strong><\/p>\n

Red Velvet Milk Shake<\/strong>
\nDark chocolate, vanilla ice cream and bites of red velvet fudge cake
\ntopped with a cream cheese frosting whip<\/p>\n

Pineapple Split Milk Shake<\/strong>
\nRoasted pineapple and banana mingle with vanilla ice cream and dark chocolate
\ntopped with marshmallow whip, nuts and a cherry<\/p>\n

Berrylicious Chocolate Chip Shortcake Bites<\/strong>
\nBite-sized chocolate chip shortcakes smothered with summer berries
\ncrowned with a dollop of double berry whipped cream
\n\"shakes\"<\/p>\n

\"soda_jerks\"
\nCameo, Me and Heather dressed up as soda jerks during the Flavor Experience!<\/strong><\/p>\n

Fall travels took me to back to California, this time to Napa Valley to present at the Culinary Institute of America’s Worlds of Flavor<\/a> conference with Paramount Citrus. Heather and Travis shook up over 4,000 cocktails that week including my Pacifica, made with fresh pressed pineapple, kaffir lime leaves, freshly squeezed Paramount lime juice, agave nectar, silver tequila and mandarin-infused vodka, then all topped with coconut foam!<\/p>\n

Fall and Winter travels took me all-over North America from San Francisco to Dallas to Chicago to Toronto to Miami \u2014 but the highlight was my trip to France with Cointreau<\/strong>. But to backtrack a little bit, I was a mentor again for the annual\u00a0Cointreau Bar-Star Mix-Off Competition<\/a> at last year’s Tales of the Cocktail. Four finalists are challenged to create a cocktail on the fly from a table of fresh ingredients in front a panel of judges. With the help of their mixologist mentor, the finalists go at it for a chance to win an all-expenses paid trip to France! New York’s Luigi Tarantino chose me as his mentor and we were off. After much discussion, he created the winning cocktail (recipe below)! Not only did he win a trip to France but as a mentor, I won a trip to France too!<\/p>\n

\"kathy_luigi\"
\nLuigi and me after they announced the winners!<\/strong><\/p>\n

\"winning_cocktail\"
\nThe Winning Cointreau Cocktail by Luigi Tarantino<\/strong><\/p>\n

Cointreau’ling Kamikazes<\/strong>
\nCreated by Luigi Tarantino (Now on the menu at Tosca Caf\u00e9, Bronx, NY)<\/p>\n

1 thyme sprig
\n5 raspberries
\n3\/4 oz Cointreau\u00ae<\/sup>
\n3\/4 oz Campari
\n1\/4 oz yuzu juice
\n1 oz Woodford Reserve bourbon
\n1\/2 oz simple syrup
\nGarnish: Sprig of thyme, raspberry<\/p>\n

In a mixing glass, muddle thyme and raspberries, add remaining cocktail ingredients. Fill with ice, cap and shake, Strain into a martini or coupe glass. Garnish.<\/p>\n

\"citrus_peels\"
\nCitrus peels used in the making of Cointreau<\/strong><\/p>\n

Visiting Cointreau headquarters just outside of Angers in the Loire Valley was super amazing \u2014 I can still smell the beautiful orange peels as I write this!<\/p>\n

After touring around the French countryside and eating and drinking way too much, we headed back to Paris where I was able to meet up with my Twitter friend\u00a0@52Martinis<\/a> for cocktails. If you’re headed to Paris in the future, be sure to check out\u00a0her blog<\/a> for all the best places to drink in the city. <\/strong><\/p>\n

\"alfred_cointreau\"
\nAlfred Countreau leads us on a tour of the distillery<\/strong><\/p>\n

Then it was back to reality and the frenzy of setting up for our\u00a0Annual Holiday Extravaganza & Open House<\/strong> at the Food Studios. Once a year we open our doors and invite everyone to come and enjoy some sips and apps and offer our\u00a0“Over 21” Real Fruit Cakes made with Maker’s Mark<\/a>, housemade preserves, and Dish D’Lish\u00ae<\/sup> and Liquid Kitchen\u2122 retail items as well as candies and baked goods. Whew \u2014 we had a huge turn out and it was so great to see so many friends and end the year with a bang!<\/p>\n

\"mango_chutneuy\"
\nOne of the many d’lish goods we made for my annual Holiday Extravaganza<\/strong><\/p>\n

\"Fruitcake\"
\n“Over 21” Real Fruit Cakes made with Maker’s Mark<\/strong><\/p>\n

For the new year, I’ll have to pack extra warm…<\/strong>
\nbecause I will be heading next month to Kiev, Ukraine to help open the brand new Fairmont Grand Hotel<\/a>! Make sure you follow me on\u00a0Twitter (@KathyCaseyChef)<\/a> where I’ll make sure to keep you all updated with fun news and tasty pics from Kiev!<\/p>\n

——<\/p>\n

Serious Sippin’ with the Liquid Kitchen<\/h2>\n

\"kclk\"<\/a><\/p>\n

I’m excited to announce that we’ll be filming the 3rd<\/sup> Season soon! I covered lots of libatious drinks during the 2nd<\/sup>Season, including a\u00a0Zen Garden<\/a>, a\u00a0Platinum Sparkle<\/a> (which was also feature in\u00a0Food & Wine: Cocktails 2011<\/a> in which I wrote the Vodka Chapter) a\u00a0Spirited Chocolate Covered Cherry Milkshake<\/a> and a crowd pleasing\u00a0Spiked Iced Tea Punch<\/a>. Guest episodes include a spot with\u00a0Tim Master<\/a> of Frederick Wildman & Sons to educate us on mezcal and share his\u00a0Maguey Harvest cocktail<\/a>.<\/p>\n

And if you’ve ever wondered how maraschino cherries were made \u2014 follow me on an episode that takes you from Orchard to Jar<\/a>. Stay tuned to\u00a0Kathy Casey’s Liquid Kitchen<\/a>, for a new episode every Tuesday!<\/p>\n

\"tim_kathy\"
\nTim Master and me getting ready to make a tasty Maguey Harvest cocktail<\/strong><\/p>\n

Want to make a cocktail at home just like the pros do, but can never find the right restaurant\/bar quality tools? Look no further than my\u00a0Liquid Kitchen Cocktail Kit<\/a>! It’s all the equipment that I use. It comes with a Liquid Kitchen logo’ed Boston tin shaker and pint glass, a channel knife, a metal two sided jigger, Hawthorn strainer and a julep strainer. All you need is the booze, ice and you’re on your way to a faboo drink!<\/p>\n

And to help get you started with a great winter cocktail recipe, I penned this guest article for\u00a0Liquor.com<\/a>. I write all about winter citrus and share my recipes for a\u00a0Citrus 75<\/a> and\u00a0Grapefruit Negroni<\/a>.<\/p>\n

——<\/p>\n

Libatious Reads<\/h2>\n

If you’re inclined to cozy up to a good read about cocktails, read up on my good friend Jim Meehan’s new book\u00a0The PDT (Please Don’t Tell) Cocktail Book<\/a>. Fashioned around the famed NY bar, it’s filled with over 300 cocktail recipes and a few behind the scenes moments of his bar.<\/p>\n

\"PDT\"<\/a><\/p>\n

Another couple of must have cocktail books are the “new” Mr. Boston Official Bartender’s Guide<\/a>. Mixologist Jonathan Pogash updated this bar classic and added new recipes from a wide variety of other mixologists and bartenders, including my recipe for a Rosemary Clementine Sparkle.<\/p>\n

For those of you that geek out over ingredients and like to get down to the specifics, bitters enthusiasts will love Brad Thomas Parsons’ book\u00a0BITTERS<\/a> and if you’ve just always wanted to know everything about vermouth then Anistatia Miller and Jared Brown’s\u00a0The Mixellany Guide to Vermouth and Other Apertifs<\/a> is the book for you. I got some ink in with my\u00a0Tuscan Martini<\/a> that has a grappa & lemon-infused dry vermouth in it.<\/p>\n

\"SIP\"<\/a><\/p>\n

If you’re looking for spirited news about the Pacific Northwest, then be sure to check out\u00a0Sip Northwest magazine<\/a>. Covering all things from new distilleries and spirits to the latest and the hottest craft cocktail bars, Sip Northwest is a new must read quarterly magazine. Make sure you check out my feature column Shake, Swizzle & Stir \u2014 this issue I shake it up with\u00a0Aviation Gin<\/a> and\u00a0Woodinville Headlong White Dog Whiskey<\/a>, and visit\u00a0Liberty Bar<\/a> in Seattle and\u00a0Clyde Common<\/a> in Portland.<\/p>\n

Dishing with Kathy Casey – On-Air and Online<\/strong><\/p>\n

\"KOMO\"<\/a><\/p>\n

Catch me throughout the weekend for Dishing with Kathy Casey on\u00a0KOMO News Radio<\/a> to hear about what’s in season, recipe tips as well as neighborhood hot spots and restaurant news. Link back to my blog\u00a0Dishing with Kathy Casey<\/a> for everything I dish up on the show, recipes, links and other helpful info.<\/p>\n

——<\/p>\n

Cook Up Some Fun with Cuties Citrus!<\/h2>\n

\"salad\"
\nPhoto by Kathy Casey Food Studios<\/sup><\/p>\n

Clementine Salad with Fennel, Feta and Honey Citrus Dressing<\/strong>
\nThis salad is great as a starter, or as an entr\u00e9e topped with grilled chicken or shrimp. When in season, a scattering of pomegranate seeds is a festive addition. Whole Cuties are blended in the dressing for a zesty twist!<\/p>\n

Makes 4 entr\u00e9e servings or 6-8 starter servings<\/p>\n

1 large or 2 small fennel bulbs, trimmed
\n6\u00a0Cuties Clementines<\/a>
\n6 cups spring mixed greens (about 5 oz.)
\nHoney Citrus Dressing (recipe follows)
\n3\/4 cup crumbled feta cheese<\/p>\n

Finely shave fennel with a sharp knife or\u00a0mandoline<\/a>, and crisp in ice water for 10 minutes. Spin dry before using. Cut peel off Cuties, trim away all white pith, then cut fruit into 1\/4-inch-thick slices. Set fruit aside.<\/p>\n

Toss greens and fennel with 1\/2 cup of dressing to coat nicely. Serve salad on a large platter or divide among individual plates. Top with sliced Cuties and sprinkle with feta. Drizzle with a little extra dressing if desired.<\/p>\n

Honey Citrus Dressing<\/strong>
\nQuick and easy this dressing can be easily doubled or tripled. It’s a snap to make in a\u00a0Vitamix<\/a> blender.<\/p>\n

Makes 2 cups<\/p>\n

2 Cuties Clementines, peeled and torn into quarters
\n1\/2 cup cider vinegar
\n2 Tbsp minced shallots
\n1 1\/2 tsp Dijon mustard
\n1 1\/2 tsp kosher salt or\u00a0Dish D’Lish French Seasoning Salt<\/a>
\n2 Tbsps honey
\nFreshly ground black pepper
\n1 cup olive oil<\/p>\n

Combine all ingredients in a blender and process until smooth. Keep refrigerated for up to 1 week.<\/p>\n

Recipe by Kathy Casey Food Studios\u00ae<\/sup><\/p>\n

——<\/p>\n

Where to Catch Kathy Next<\/h2>\n

Foodportunity: Monday, February 6th<\/sup>, 6:00pm \u2014 9:00pm
\nPalace Ballroom<\/a> – Seattle<\/p>\n

Come join me for\u00a0Frantic Foodie<\/a> Keren Brown’s next\u00a0Foodportunity<\/a> event. I’ll be on a special panel alongside chef Lisa Dupar<\/a>, Beecher’s Handmade Cheese’s\u00a0Kurt Beecher Dammeier<\/a> and CakeSpy’s\u00a0Jessie Oleson<\/a>. There will be lively conversation and lots of tasty bites offered by the Palace Ballroom, Rover’s and Luc, Local 360, The Coterie Room and so much more. Make sure you get\u00a0your tickets<\/a> soon and I hope to see you there!<\/p>\n

Save the Date: <\/strong>
\nVIBE Conference – Las, Vegas, NV – March 13th<\/sup> & 14th<\/sup>
\n6th<\/sup> Annual Razor Clam Festival – Ocean Shores, WA – March 24th<\/sup>
\nFlavor Summit – Greystone, CA – April 19th<\/sup> – 21st<\/sup><\/p>\n

Cheers to a bright and flavorful 2012! \u2014 Kathy<\/strong><\/p>\n

Don’t forget to check my D’lish column with\u00a0DList Magazine<\/a> and my posts on\u00a0Amazon’s Al Dente<\/a> blog too!<\/strong><\/p>\n

——<\/strong><\/p>\n

Follow on Twitter\u00a0@KathyCaseyChef<\/a>. Blogging:\u00a0Dishing with Kathy Casey<\/a>. Like on Facebook:\u00a0Sips & Apps<\/a> andKathy Casey’s Liquid Kitchen<\/a>. Watch:\u00a0www.LiquidKitchen.tv<\/a>.<\/p>\n

If you haven’t signed up for my Newsletter, you can sign up\u00a0here.<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Farewell 2011, here’s to a zesty 2012! Another year has come and gone by so quickly! Last year was filled with exciting travels and delicious experiences. As we welcome in 2012, I hope you enjoy reading about my fun foodie adventures this year and all the new things we are up to and have on […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[2,1348,18,3,1363,11748,15,57,20,19,1,4,6,1599,17],"tags":[5476,2085,4599,5532,5472,5292,2181,5536,5436,3017,5470,5500,1474,5475,5354,5503,5535,3074,3014,402,5479,3434,1231,2931,1886,5528,1247,1128,5446,5530,2759,3573,666,4177,1158,2643,2642,1339,5433,929,951,1884,5360,1438,1058,4402,2404,2701,5514,323,5408,1274,444,5435,1224,1838,983,3299,3581,5490,1846,2991,2940,1117,1017,651,4056,1271,46,915,5454,5186,845,3992,3521,2055,5518,1781,5511,1726,899,11448,2031,5457,2975,5464,5466,1366,11467,5529,5473,4774,3230,5512,2802,2593,5439,5427,5093,1930,1686,5452,4212,1814,5459,1033,305,5434,2811,1159,72,1970,220,2836,3766,3073,5510,5450,5451,1522,3029,5474,548,2459,1122,1927,4873,905,5425,5426,1415,799,5483,1538,1940,2720,5480,2438,2425,5515,5094,1517,4276,1286,5443,5441,5438,5533,5463,936,2990,1486,5431,1307,711,34,714,5130,1030,3285,1939,2038,11468,1682,5448,2700,994,314,1418,4737,2144,4359,5534,1088,1613,4762,3031,2969,1841,1817,931,5517,3013,5428,1401,2349,1667,5460,3011,701,3002,3077,5501,3400,5409,1843,5495,5498,2562,1490,1842,4784,324,308,2743,1775,709,5481,1978,3657,1860,1991,5410,1040,5526,2527,5506,2828,1062,2068,5488,990,3045,1830,3564,5471,678,5465,2196,5486,2056,5456,3070,3704,2610,2234,5449,1766,2979,5492,5491,893,1594,4297,2736,1333,1251,2387,910,934,5497,3776,770,1494,4497,5527,592,2601,1372,5458,330,523,1385,1096,5487,1010,5429,3243,5430,1414,5462,2731,5469,1148,1063,5445,5489,2732,2734,2733,4946,1984,5496,2054,5520,1400,3382,3999,702,5432,1280,935,901,965,1292,11449,1204,5444,5478,5477,1661,1139,5499,5531,445,4189,1081,1082,1971,573,1733,1450,4203,3059,5508,3790,3416,1198,5521,376,3580,1138,5507,3767,350,3123,5523,11469,1130,5440,1381,5442,5224,4945,5525,5524,2472,4296,1055,3960,1080,5516,2520,5519,3602,1127,937,5437,590,2563,84,3015,5412,5502,5494,2604,902,3009,1028,5129,5361,3242,911,5461,2361,5424,5455,5522,3690,5505,948,5482,2403,2796,5447,4806,5504,2528,4295,900,5485,1039,1131,4033,1237,927,2676,5362,2156,5493,5468,5509,4687,2928,5453,4518,5467,5513,5484],"yoast_head":"\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\t\n