{"id":4518,"date":"2013-12-10T18:51:47","date_gmt":"2013-12-10T18:51:47","guid":{"rendered":"http:\/\/kathycasey.com\/blog\/?p=4518"},"modified":"2018-03-15T16:02:17","modified_gmt":"2018-03-16T00:02:17","slug":"dishing-with-kathy-casey-the-newsletter-13","status":"publish","type":"post","link":"http:\/\/kathycasey.com\/blog\/dishing-with-kathy-casey-the-newsletter-13\/","title":{"rendered":"Dishing with Kathy Casey: The Newsletter"},"content":{"rendered":"

My Holiday Extravaganza and “Over 21” Real Fruit Cakes!<\/h2>\n

That’s right mark your calendars for:
\nSaturday December 14th \u2013 11AM \u2013 7 PM<\/a>
\nat the Food Studios in Ballard<\/a><\/p>\n

And come join us for a tasty Open House<\/strong>. We will be serving up lots of tasty sips and apps and I will be signing copies of my books Sips & Apps<\/em> and my most recent D\u2019Lish Deviled Eggs<\/a> \u2013 yes, there will be lots of samples!<\/p>\n

We will be selling all kinds of tasty treats, including our ever popular “Over 21” Real Fruit Cakes made with Maker’s Mark<\/a> (also available for purchase online<\/a>), Dish D’Lish\u00ae specialty products, Kathy Casey Liquid Kitchen\u00ae bar goods, and all the tasty treats we have been putting up and baking like busy holiday elves!<\/p>\n

\"Fruitcake\"<\/p>\n

“Over 21” Real Fruit Cake made with Maker’s Mark<\/strong>
\n(Check our YouTube video<\/a> on how we make it!)<\/p>\n

Stop by for a chat and load up on some holiday cheer! I hope to see you there!<\/p>\n

The New Liquid Kitchen Website is Live!<\/h2>\n

I am very excited to announce that we just launched a brand new website for the beverage arm of my business Kathy Casey Liquid Kitchen\u00ae<\/a>! Come check out and see we’re up to, meet my team members; watch an episode of my Cocktail Show<\/a> and check out the recipe section for lots of great cocktail inspiration. Visit often for great cocktail and spirit news.<\/p>\n

\"Snowdrift_Lo\"
\nLike this post<\/a> on why I\u2019m obsessed with Flash Blending – a technique used in my fave holiday cocktail, Snow Drift<\/strong><\/p>\n

Sips & Apps \u2013 D\u2019Lish eBook Deal!!<\/h2>\n

It’s the holidays and Chronicle Books is celebrating with a special online deal! My Sips & Apps<\/em> is one of their best nine holiday ebooks picked for their special “Tis the Season Sale.” For the entire month of December, ebook versions of Sips & Apps<\/em> (available on Kindle<\/a>, iBookstore<\/a>, NOOK<\/a>, Google play<\/a>, and Kobo<\/a>) are 75% off – $2.99!<\/p>\n

\"Sips<\/p>\n

Tasty Travels \u2013 Fundraiser \u2013 Events<\/h2>\n

Since my last Newsletter<\/a>, the team and I have been non-stop from fundraisers to conferences and exciting new client projects. Here is a fun overview of our adventures:<\/p>\n

Adventure Race for Parkinson’s<\/strong>
\nHeather, Erwin and Jason dressed up in their superhero onesies for the first ever scavenger hunt\/race for Parkinson’s. That day was filled with lots of \u201ccall-ins\u201d and computer searching!<\/p>\n

\"Onesie\"
\nGo Team Onesie!
\nThe KCFS crew all dressed up for the 1st annual Adventure Race for Parkinson’s!<\/a><\/strong><\/p>\n

Fabulous Fungi<\/strong>
\nWild mushroom hunting has to be one of my most favorite things to do. I became a member of the Puget Sound Micological Society<\/a> over 20 years ago at the urging of dear friend and mycophagist Patrice Benson and have been hooked ever since. Patrice organized the cooking demo station at the annual show for years, and in her memory, I have been volunteering to cook up wild mushroom demos ever since.<\/p>\n

This year the society celebrated its 50th<\/sup> anniversary. I\u2019m always asking foodie friends to join and so this year my longtime friend and salon owner\/hairstylist glitterati Marco<\/a> joined me; he is a great cook! We had a great day of sharing mushroom dishes with the crowd!<\/p>\n

This year’s weather was so perfect for mushrooms: rain, sun, rain sun\u2026 It was the most wild mushrooms that I have ever seen at the show \u2013 nature certainly cooperated this year! If you like foraging and fungi then check with your local wild mushrooms clubs to learn more and join in the fun! Spring morels will be here in no time!<\/p>\n

\"Marco
\nMarco & I and a bounty of Lion\u2019s Mane mushrooms!!<\/strong><\/p>\n

Shaking it up with Sunkist
\n<\/strong>Meanwhile KCFS team members Heather and Jason headed down to New Orleans for the annual PMA Fresh Summit Conference<\/a> with Sunkist<\/strong>! They shook up refreshing Grapefruit Honey Ginger Fizzes<\/a> (fresh grapefruit juice and honey ginger syrup then topped with soda water) at the Sunkist Booth.<\/p>\n

\"Sunkist\"
\n\"HJ
\n\"grapefruit
\nHeather and Jason serving a fresh Grapefruit Honey Ginger Fizz!<\/a><\/strong><\/p>\n

Serious Sippin’ at Portland Cocktail Week
\n<\/strong>While they were in New Orleans, I was off to Portland Cocktail Week<\/a><\/strong> to be on the “How to be a Consultant” panel. This industry only event had bartenders coming from all over the US to participate in a week of classes and seminars\u2026 of course followed by lots of great parties.<\/p>\n

\"Pernod\"
\nKarlyn Monroe and the Pernod Ricard team stop to pose for a fun photo at the industry party.
\nMy favorite drink of the night was a Pernod & Hot Chocolate with Homemade Marshmallows!<\/strong><\/p>\n

Dame Good Fundraiser
\n<\/strong>After a little breather, I was off to emcee the annual auction for the Les Dames d’Escoffier \u2013 Seattle Chapter<\/strong>. This women-only international organization supports women in the food & beverage industry. The theme for this year’s auction was “There is Nothing Like a Dame” and featured my South Seas Sparkling Punch as the signature cocktail! The Seattle Chapter event raisee over $140,000 for culinary scholarships for women!<\/p>\n

\"LK
\nThe Liquid Kitchen team synchronized shaking at the Dames Fundraiser!
\nErwin \u2013 Jason \u2013 Keith<\/strong>
\n(Photo courtesy of Katherine Kehrli.)<\/p>\n

\"South
\nThe Evening\u2019s Cocktail: South Seas Sparkling Punch<\/strong><\/p>\n

Shaking and Cooking it up in the Media<\/h2>\n

\"Food
\nMy Citrus Scandi featured in Food & Wine Magazine<\/a><\/strong><\/p>\n

Cocktails in NY with Martin Miller\u2019s<\/strong>
\nIn November, I headed to New York for a special media tour and paring dinner with Martin Miller\u2019s Gin. The dinner was at the famed 11 Madison Park restaurant<\/a>. I created 5 cocktails and worked with Chef Brian Lockwood on the dinner pairings, bar manager Leo Robitschek executed the drinks with his bartenders. The food was amazing and our cocktail pairing collaboration was a hit! Food, cocktails, service \u2026 It\u2019s not often I say FLAWLESS! The guest list was pretty spectacular \u2013 CNN, Martha Stewart Living, Food and Wine, Bon Appetit, Saveur, and the list goes on \u2013 very exciting!<\/p>\n

The whole theme on my Martin Miller\u2019s holiday cocktails was: don’t get stuck behind the bar. Go enjoy your party and make party imbibing by pre-batching your cocktails hours (if not days before)! Check out some of the recipes in the Examiner<\/a>, Chicagoist<\/a>, and the UK’s Ideal Magazine<\/a>!<\/p>\n

\"Ruby
\nMy Ruby Spiced Martini<\/a><\/strong><\/p>\n

Holiday Sips & Apps in the Seattle Times<\/strong>
\nFor those of you that remember my column Dishing with Kathy Casey in the Seattle Times<\/a> \u2013 it was great to do a special feature all about easy holiday entertaining. I include some do-ahead cocktails as well as delicious appetizers like Sticky Pomegranate Chicken Wings<\/a>; Siracha Deviled Eggs<\/a> with Crunchy Cucumber and Shrimp; and Warm Crab Dip<\/a> with Mushroom and Brie served with Sea Salt and Thyme Crostini. All modern twists on favorites, with lots of do-ahead components so you’re not stuck in the kitchen at your holiday party!<\/p>\n

\"Sticky\" \"Sriracha\"
\nNeed a Holiday Party Appetizer \u2013 I\u2019ve got you covered!<\/strong><\/p>\n

\"Cuisinart\" \"Dip2\"
\nMushrooms saut\u00e9ing up for Warm Crab Dip in my favorite Cuisinart<\/a> Pan!<\/strong><\/p>\n

It\u2019s All Things Peppermint at Dish D’Lish<\/h2>\n

With the hustle and bustle of the holiday air travel, make sure to stay recharged and stop by Dish D’Lish at the Sea-Tac Airport. Whether you’re traveling by yourself or meeting someone, we have a caf\u00e9 pre- and post-security. And for some holiday cheer we are featuring Peppermint Crush Cupcake<\/strong>, Frosty Peppermint Latte<\/strong> and Candy Cane Cocoa<\/strong> – all topped with Hammond\u2019s handmade candy canes.<\/p>\n

\"Peppermint
\nPeppermint Crush Cupcakes<\/strong><\/p>\n

For an in-flight treat or a little something to take home grab a signature candy cane or Candy Cane Crunch Chocolate bar<\/strong>. Yum! And be sure to check out all our other new menu items, including lots of gluten free options<\/strong>.<\/p>\n

Traveling and need to pick up a great gift? Sea-Tac Airport is full of fun places to shop; check out this special on New Day Northwest<\/a> for ideas!<\/p>\n

Happy Holidays and a Joyful New Year!<\/h2>\n

I am grateful for such a wonderful year with amazing clients, wonderful co-workers and friends and family.<\/p>\n

Wishing you a joyful holiday season with friends and family. I look forward to sharing lots of delicious new projects and travels with you in the New Year! \u2013Kathy<\/strong><\/p>\n

\"Snowman\"<\/p>\n

Don’t forget to join me on my blog Dishing with Kathy Casey<\/a> and weekends on KOMO News Radio<\/a> for all things d’lish, including recipes, tips, and fun events.<\/strong><\/p>\n

\u2014\u2014\u2014\u2014\u2014\u2014\u2014\u2014\u2014\u2014\u2014\u2014-<\/p>\n

Follow on Twitter @KathyCaseyChef<\/a>. Blogging: Dishing with Kathy Casey.
\nLike on Facebook: Sips & Apps<\/a> and Kathy Casey’s Liquid Kitchen<\/a>.
\nRead: D’Lish Deviled Eggs<\/a>. Watch: www.LiquidKitchen.tv<\/a>.
\nWeb: www.KathyCasey.com<\/a> www.LiquidKitchen.com”<\/a><\/p>\n

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

My Holiday Extravaganza and “Over 21” Real Fruit Cakes! That’s right mark your calendars for: Saturday December 14th \u2013 11AM \u2013 7 PM at the Food Studios in Ballard And come join us for a tasty Open House. We will be serving up lots of tasty sips and apps and I will be signing copies […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[2,5,18,3,11748,3352,15,20,19,1,4,1599,17,4620],"tags":[8207,5476,10212,10275,10258,10253,3991,3435,5479,3434,71,7912,10244,2931,1886,10243,2533,3377,1339,2526,5182,5339,10290,10289,10293,10291,1117,3823,10276,10188,10283,10220,46,10294,196,7789,5332,1567,6232,10251,10252,6233,4020,1571,858,2921,10295,899,7245,7246,10246,10247,2258,10248,10249,284,11448,9365,9366,1366,11467,3559,10268,10267,2488,4755,233,1362,963,3464,2777,745,8298,2043,8301,572,72,220,3029,548,1463,10265,905,11470,10280,1415,1940,10172,972,10269,10274,1307,11462,4420,3285,1939,10288,606,8219,1553,1552,2253,10215,10264,2103,10255,227,4926,10145,10286,283,826,2477,4643,10266,10213,10281,1373,6424,10272,324,308,2112,2743,1775,665,6069,698,1773,10216,3657,10277,7338,10262,10261,1124,2927,990,2926,678,818,10260,10259,10278,6748,1140,1251,2387,263,1537,10257,1113,2065,592,5255,4145,11459,2553,10214,10250,1475,1275,1342,1230,1152,264,304,10287,8231,2054,1400,4548,3999,702,10256,960,10200,445,2903,1238,10279,10270,10271,1157,10292,573,7575,8814,6129,1450,896,5160,376,350,10245,10171,10273,2472,1055,10201,10284,10218,10263,10254,902,948,10282,2203,1603,10285,1039,2614,9106,5984,10156,4918,5016],"yoast_head":"\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\t\n