{"id":4809,"date":"2014-05-14T02:19:11","date_gmt":"2014-05-14T02:19:11","guid":{"rendered":"http:\/\/kathycasey.com\/blog\/?p=4809"},"modified":"2018-03-15T16:01:48","modified_gmt":"2018-03-16T00:01:48","slug":"dishing-with-kathy-casey-the-newsletter-14","status":"publish","type":"post","link":"http:\/\/kathycasey.com\/blog\/dishing-with-kathy-casey-the-newsletter-14\/","title":{"rendered":"Dishing with Kathy Casey: The Newsletter"},"content":{"rendered":"

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Welcome to the brand new<\/span> <\/span>Dishing with Kathy Casey – The Newsletter<\/span>! <\/span>I can’t wait to share all of my tasty adventures with you; read on to see what I’ve been up to, check out some great recipes, and enjoy all things d’lish!<\/span><\/h4>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n
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What is the coolest thing you\u2019ve seen around the beverage world? The <\/span>Drink Nation Experiment <\/strong>wants to know! <\/span>Facebook<\/strong><\/a>, <\/span>Tweet<\/strong><\/a>, and <\/span>Instagram<\/strong><\/a> anything you <\/span>see or sip<\/span> that is <\/span>cool, unique and cutting edge in the land of beverage<\/strong>. Great cocktails, beers, cider, a cool coffee presentation, a fantastic non-alcoholic beverage \u2013<\/span>share, tag, and post it<\/span>!<\/span><\/div>\n

This 6-month social media experiment will showcase the best of the best in the world of beverage.<\/p>\n

The Top 40 trends and findings will be presented at this year’s Flavor Experience conference by Beam, Inc.’s resident Mixologist Philip Raimondo and myself \u2013 and then posted on the Drink Nation Experiment Facebook page<\/a>.<\/p>\n

So let us know what you\u2019re seeing out there in your travels, at your favorite bar, or restaurant! From Seattle to Miami …Dubai to Peru, we look forward to virtually sipping your next drink with you!<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n
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Time has been zipping by and 2014 has been off to a great start! Since <\/span>my last Newsletter<\/a>, it’s been non-stop busy with traveling. Here’s a peek of what my team and I have been up to lately and what\u2019s coming up.<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n
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Liquid Kitchen on the Road<\/span><\/strong><\/span><\/p>\n<\/div>\n

The Heathman Restaurant & Bar<\/a>!<\/strong><\/span><\/p>\n

In the early 90\u2019s I wrote the Northwest Table Cookbook<\/a> and Chef Greg Higgins penned the Oregon chapter. He was the chef at the Heathman Hotel way back when and the hotel became my home base for shooting the Oregon companion videos for PBS. Fast forward about 12 years \u2013 we did a new cocktail menu and I was thrilled to be asked to come back and do new cocktails to go with Chef Michael Stanton<\/a>‘s NW local-French inspired menu. It was so fun to create cocktails to compliment his menu and cooking style.<\/span><\/p>\n

Liquid Kitchen\u2019s Keith Waldbauer<\/a> and I recently headed to Portland to shake up our new cocktails at a press party featuring the new menu<\/a>. To go with the Heathman\u2019s famed High Tea service, we created the Tea Court Lounge Punch with Font\u00e9 Earl Grey Tea Spiced Syrup, rum, cognac, and fresh juices \u2013 topped with and Angostura Foam. Another party favorite was the Vineyard Margarita<\/a>.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n
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Tea Court Lounge Punch with Angostura Foam<\/a><\/strong><\/p>\n

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Bottled Northwest Grapefruit Negroni Service<\/a><\/strong><\/div>\n
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The Provence<\/a> w Lavender Cocktail Perfume <\/strong> <\/strong> <\/strong> <\/strong> <\/strong> <\/strong> <\/strong> <\/strong> <\/strong> <\/strong> <\/strong> <\/strong> <\/strong> <\/strong>& Oregon’s Argyle Sparkling Wine<\/strong><\/p>\n

Shaken up by Lead Barman Andrew Kualaau<\/strong><\/p>\n

(Photo by Evrim Photography<\/a>)<\/span><\/p>\n

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Chatting with the Heathman Guests<\/strong><\/span><\/p>\n

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The Oregon Berries & Bubbles<\/a>!<\/strong><\/span><\/p>\n

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It was great to meet so many cool\u00a0Portland bloggers<\/a> \u2013 and their photos of the event were amazing!\u00a0I hope that you\u2019ll stop by the Heathman Restaurant & Bar on your next trip to Portland!<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n
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Sunny Bermuda!<\/strong><\/span><\/p>\n

After a winter in Seattle, I enjoyed heading to Bermuda with Associate Mixologist D\u00e4nny Ronen<\/a> to implement a new bar menu at the Fairmont Hamilton Princess<\/a>. Look at the beautiful view from my room!<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n
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It is always great to meet new bartenders and learn about local spirits. Yes, the local rums are amazing there.<\/span><\/p>\n
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Fairmont Hamilton Princess’<\/strong><\/p>\n

<\/strong>Cavon and Curtis taking a quick photo break after Liquid Kitchen\u00a0training<\/strong><\/p>\n

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The local fish chowder (also the national dish) is served with a caddy of dark rum and sherry pepper sauce to customize your soup. Served with a corn Johnny cake \u2013 this was definitely a go-to lunch. The preparation of this soup is very old school, and a LOT of technique goes into making it \u2013 yum!<\/span><\/p>\n
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Bermuda Fish Chowder \u2013 amazing flavor!<\/strong><\/span><\/p>\n<\/div>\n

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D\u00e4nny and my Sous Chef Jason Anderson, and I are headed back to Bermuda in the next couple of weeks to open the new 1609 Bar & Restaurant \u2013 the new cocktail menu is amazing! Make sure to follow me on Twitter <\/span>@KathyCaseyChef<\/a> for sneak peeks and updates.<\/span><\/span><\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n
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The VIBE Conference in Las Vegas!<\/strong><\/span><\/p>\n

After a quick breather at home, the Liquid Kitchen team (D\u00e4nny, Heather, Jason, and I) flew down to Las Vegas\u2026 for the annual\u00a0VIBE Conference<\/a>! During the Cameo Party, we shook up a South Seas cocktail at the\u00a0Monin<\/a> & William Grant booth with fellow mixologist Charlotte Voisey. Fresh Thai basil, Monin South Seas syrup,\u00a0Sun Orchard<\/a> grapefruit and lime juices, Reyka Vodka & Milagro Silver Tequila \u2013 served over large format ice cubes and topped with a sprinkle of\u00a0Liquid Kitchen Edible Cocktail Silver<\/a><\/strong>.<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n
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The following morning I led a panel on Cocktails on Tap 2.0 (Tapped, Bottled and Pre-Mixed) Seminar with D\u00e4nny and guest speakers Brandon Wise from Portland\u2019s Imperial PDX and Matthew Meidinger from the Kimpton Hotel & Restaurant Group). We had a huge attendance and guests sampled a few of our cocktails, including my\u00a0Bottled Front Porch Cooler<\/strong>. It is exciting to see more and more interest in this growing trend!<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n
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Chicago, here we come!<\/strong><\/span><\/p>\n

The Liquid Kitchen team will be traveling to Chicago in May for this year’s\u00a0National Restaurant Association conference<\/a>, showcasing recipes at the\u00a0Cardinal Glass booth<\/a>. Then during the\u00a0International Wine, Spirits, & Beer event<\/a>, I’ll be leading a seminar on<\/span><\/p>\n

Bar Redeux: From Design – To Drinks – To Training<\/em>.<\/strong><\/p>\n

Looking forward to a fun week in Chicago \u2013 hope to see you there!<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n
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<\/strong> <\/strong> <\/strong> <\/strong> <\/strong> <\/strong> <\/strong> <\/strong> <\/strong><\/p>\n

<\/strong> <\/strong> <\/strong> <\/strong> <\/strong> <\/strong> <\/strong> <\/strong> <\/strong> <\/strong> <\/strong> <\/strong> <\/strong>Me as my\u00a0Smitten Cocktail<\/a>! How fun is this !<\/span><\/strong>
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Sketch is courtesy of <\/span>Dave Stolte<\/a>!<\/span><\/span><\/p>\n<\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n
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Hitting the Red Carpet<\/strong><\/span><\/p>\n

The year started off quick with a fun trip to LA for the TASTE Award<\/a><\/strong>. My cocktail show Kathy Casey’s Liquid Kitchen<\/a> was nominated for a under the Best Drink or Beverage Program \u2013 Web <\/em><\/strong>category. And Small Screen<\/a>\u2019s President and Founder Colin Kimball had four of his shows nominated. Don’t forget to Like Kathy Casey’s Liquid Kitchen<\/a> and Small Screen<\/a> on Facebook.<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n
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World’s Best Cocktail<\/strong><\/span><\/p>\n

\u2026 well I’m sure there are some other great cocktails out there but we are thrilled that SavoirThere.com<\/a> \u2018s World Food Awards picked the Luxury Sling <\/strong>as their Favorite Cocktail of 2013. Liquid Kitchen created this Sling for the <\/strong>Fairmont Makati <\/a>(Philippines) and it continues to be blog and buzz worthy!<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

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Quench your Thirst<\/strong><\/span><\/span><\/p>\n

\u2026with summer episodes of my Kathy Casey’s Liquid Kitchen<\/a>! How about a Strawberry Basil Blush<\/a> made with gin, Lillet Rose, basil and juice strawberries?<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n
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www.LiquidKitchen.com<\/a><\/span><\/span><\/span><\/p>\n

And don’t forget to check out my brand new Liquid Kitchen website <\/a>for more summer drink ideas.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n
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Chef’s Feed<\/strong><\/span><\/p>\n

Make sure to download the Chef’s Feed app<\/a> \u2013 a great resource for top rated chef recommended restaurants and foods! Check out some of my hot spots<\/a> like the Bruce Lee Roll from Shiku Sushi and the “Oil Soup” from Volterra Restaurant. And for laughs, check out their YouTube playlist Chefs Read Bad Reviews<\/a> \u2013 LOVE IT!!<\/span><\/td>\n<\/tr>\n

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Women Stars of Food & Wine<\/strong><\/span><\/span><\/p>\n

Pacific Northwest’s best female chefs, tastemakers, winemakers, and sommeliers came together for tasty a fundraiser for the\u00a0Women’s Funding Alliance<\/a>! This event was held at the amazing\u00a0Columbia Tower Club<\/a>, where my team and I shook up the signature cocktail for the afternoon.<\/p>\n

Check out this great write-up of the event on <\/span>Wanderlust and Lipstick<\/a>!<\/span><\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n
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Gilda\u2019s Club: It\u2019s Always Something<\/strong><\/span>
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I am so honored to be a judge this year for this teen writing contest<\/strong> \u2013 an annual event sponsored by <\/span>Gilda\u2019s Club – Seattle<\/a> and open to any Washington teens in grades 9 through 12, who has been touched by cancer. Keep your eye on their website for the winning essay. I can’t express how it touched my heart to read these stories\u2026.Truly honored.<\/span>
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So make sure to Save the Date: Tuesday, May 20 <\/strong>and celebrate cancer survivorship with the 17<\/span>th<\/sup> Annual <\/span>Surviving with Style<\/em> Fashion Show & Luncheon event! All models are cancer survivors with extraordinary stories and will be fitted with clothing provided by local boutiques. Organized by <\/span>Gilda’s Club Seattle<\/a>, make sure to get your tickets soon!<\/span>
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And to toast in spring here is one of my new favorite cocktails – perfect for a brunch celebration (think Mother\u2019s Day) using one of my favorite new cocktail methods \u2013 <\/span>Flash Blending<\/a>!<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n
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Strawberry Silver Gin Fizz
\n<\/strong><\/span>This frothy drink is delicious to serve for brunch. The flash blending of the drink with egg whites makes it extra frothy, and quick and easy to serve to a crowd. You can pre-batch the strawberries, sugar, gin, lemon, and egg white and keep refrigerated until ready to blend with the ice.<\/span><\/p>\n
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Photo by Kathy Casey Liquid Kitchen\u00ae.<\/p>\n<\/div>\n

Makes 4 \u2013 6 servings<\/span><\/p>\n

3\/4 cup sliced strawberries<\/p>\n

1\/2 cup + 2 Tbsp. powdered sugar<\/p>\n

1 cup gin (or substitute vodka)<\/p>\n

6 Tbsp. (3 oz) freshly squeezed Sunkist\u00ae<\/sub> lemon juice<\/p>\n

2 organic egg whites (or 2 ounces oz pasteurized egg whites)<\/p>\n

1 cup ice<\/p>\n

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1\/4 cup soda water, chilled<\/p>\n

Garnish: fresh strawberries and lemon peel twists<\/p>\n

In a large glass measuring cup combine the strawberries and the powdered sugar. Let sit for 10 minutes.<\/p>\n

Combine the macerated strawberries, gin, lemon juice, egg whites and ice in a high powered blender. Blend on high speed until smooth and all ice has been blended in. Add soda water to blender. Divide fizz between chilled glasses. Garnish with strawberries and lemon twists.<\/p>\n

Recipe by Kathy Casey Liquid Kitchen\u00ae.<\/p>\n

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Twitter: <\/strong>@KathyCaseyChef<\/strong><\/a>. Blogging: <\/strong>Dishing with Kathy Casey<\/a>.<\/strong><\/p>\n

Like: <\/strong>Kathy Casey\u2019s Liquid Kitchen<\/strong><\/a>. Read: <\/strong>D’Lish Deviled Eggs<\/strong><\/a>.<\/strong><\/p>\n

<\/strong>Watch: <\/strong>www.LiquidKitchen.tv<\/strong><\/a><\/p>\n

Tag: @KathyCaseyChef<\/a><\/strong><\/p>\n

Web: <\/strong>www.KathyCasey.com<\/strong><\/a> www.liquidkitchen.com<\/strong><\/a><\/p>\n

Subscribe: Dishing with Kathy Casey: The Newsletter<\/a><\/strong><\/p>\n


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Copyright \u00a9 2014 Kathy Casey, Inc., All rights reserved.<\/em><\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

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Welcome to the brand new Dishing with Kathy Casey – The Newsletter! I can’t wait to share all of my tasty adventures with you; read on to see what I’ve been up to, check out some great recipes, and enjoy all things d’lish! What is the coolest thing you\u2019ve seen around the beverage world? The […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[18,3,11748,3352,15,1404,20,19,1,4,1599,17],"tags":[10611,11448,9275,10610,324,308,2743,10608,11459,10612,10263,10609],"yoast_head":"\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\t\n