Traveling to Far-off Exotic Lands

This year I’ve been flying all over the country for special events and fun foodie adventures. Now it’s time to take my travels overseas! In mid-October, my associate mixologist Keith Waldbauer and I are headed to Abu Dhabi, where we’ll be training and implementing a fantastic cocktail program and culture for the new Fairmont Hotel there, and then later, in Dubai, we’ll be taking part in a mixologist round-table session put on by Monin and Caterer Middle East Magazine (the big foodie mag of the Middle East)! I’ll make sure to take lots of photos and blog and tweet as much as I can while over there. It will definitely be an amazing experience and I’ll do my best to share all of it with you. So, if you want to hear more, follow me on Twitter.

LA Travels: From Hot Dogs to All-Out Partying
Lately, I’ve been traveling to LA a lot for business (and a little bit of pleasure, too!). Here is what I was up to while I was there:
I checked into to the SLS Hotel in Beverly Hills, my favorite place to stay while I’m visiting LA. Down to every last detail, the SLS screams “fabulous!” Then started my weekend dine around LA. First stop was Pink’s Hot Dogs in Hollywood. It’s one of the most famous hot dog places in the United States and has been around for 70 years. This is the hot dog spot, hands down. Even some of Hollywood’s finest, like Bill Cosby, Celine Dion, and Bruce Willis, will frequent Pink’s, known for their famous chili dogs.

Pink’s Hot Dogs in LA 

After some much needed relaxation to recover from my hot dog coma, we headed to fancier digs at Osteria Mozza, the concept created by Mario Batali along with Nancy Silverton and Joseph Bastianich, and the latest place to see and be seen in LA. The menu includes an extensive list of their take on traditional Italian fare, from a mozzarella bar to pan-roasted pork … even torta della nonna.

The thing I love most about LA is hitting the town! There are so many great places to go out for fabulous cocktails. Here are some of my favorites from this most recent trip. 

The Varnish Bar is a quaint little old-school speakeasy-style bar in the Historic Downtown district. Go to Cole’s French Dip Restaurant and head to the back. Once you’re inside, you’ll never look at alcoholic drinks the same way again … they craft a fine cocktail!

Giving off the 1930’s blend of innovation, elegance, and architecture, the Edison nightclub/bar perfectly handcrafts each cocktail. Nostalgic from every drink to the intricacies of the décor, the bar evokes a sense of glitz and glam from bygone eras … AND they have an absinthe cart, complete with an absinthe fairy! This has to be one of my all time fave bars in the US!

Absinthe cart at the Edison

The Absinthe Fairy

Then it was time to turn it up a notch and head to some clubs. First, we went to Crimson, a swanky lounge/bar that has humongous lines to get in, separated by one of those thin velvety ropes. Lucky for me, I was able to get right in (one of the many perks of my job!). My posse of girlfriends and I love to dance, so we then zoomed over to Opera. Connected to but separate from Crimson, Opera is a huge nightclub that keeps the crowds moving with funky DJs, an extremely spacious dance floor, and an aura of decadent drinking, boozing, and schmoozing. With only a short while until the bars closed, we wanted to see one more place and decided to check out My House. This modern, hip, and overall crazy lounge/club is just too fun to not go to. Yes, I was channeling my 21-year-old self!

So after all that party time, we wrapped up our weekend at a spa. If you ever want spa treatment done right, go to the SLS Hotel Spa! The experience was relaxing and incredible. Soon as I set foot to get ready, I opened up my locker to find a personal name card with my name on it and a couple of antioxidant-rich gummy bears. Faboo!

Nominated for the Nellie Cashman Award!
I’m super-excited to a finalist for the 2009 Nellie Cashman Woman Business Owner of the Year Award! Nominees are recognized and honored for being women business owners who have gone above and beyond not only to enhance the status and image of women entrepreneurs but also to succeed overall in a business. I’m extremely delighted to be recognized for my hard work and am more than thankful to all my supporters and fans; it is such an honor to be associated with the other nominees who are all very talented. The awards ceremony takes place at the Fairmont Olympic Hotel on Thursday, October 8. Wish me luck, everybody!

More Buzzin’ Good News!
Dish D’Lish now dishes the best honey ever! Our Ballard café & store is selling local honey from the Ballard Bee Company. Packed in 12-oz glass bottles, this honey is amazing and as of now we are the only place it’s available—lucky us!! The bees travel in a 3-mile radius and love all the flowering fennel in our back garden. Additionally, the Ballard Bee Company has agreed to set up a small hive next spring in the back garden at Dish D’Lish Ballard, so we can literally serve items made with honey from our own backyard! Don’t you worry, though; the Ballard Bee Company assures us that they raise docile bees for an urban setting.

Raise Those Jars! Join the Canvolution!
Summer brings fresh and bright flavors to the palate, and some of the best ways to carry those great summer tastes into the colder seasons is by canning, preserving, and jamming. In late August, I teamed up with Canning Across America to throw a special class here at the Food Studios, Preserving the Flavor with Kathy Casey. My class covered many DIY preserving topics and methods. Each participant got to take home a jar of the Spiced Nectarine Jam we made, too. Stay tuned to Canning Across America for other upcoming canning demonstrations. As many now know, I’m an avid jammer. That’s why I’ve joined the Canvolution! What about you?

Speakin’ of Jammin’ …
Dish D’Lish Ballard has a whole slew of our limited-edition preserves available for sale. This summer, Cameo, Travis and I were canning away: Cherry Lemon Ginger Preserve, Strawberry Hibiscus Jam, and Organic Strawberry Lavender Jam as well as Fig Fennel & Orange Chutney and other tasty chutneys and preserves. Come by and pick up a taste of summer to enjoy all year long! I know it’s early to start thinking about this, but they will make great stocking stuffers!

Travis, Kathy and Cameo jammin’

Something to Wine About!
August was Washington Wine Month. In honor of that, I partnered with Columbia Winery and Covey Run to talk about food & wine pairing and visited Columbia Winery for a book signing and to share some appetizers from my latest book, Sips & Apps. I’ll be back at Columbia Winery on November 14 for the Taste of Red event and hope to see you there! 

Not to Mention …
I was absolutely giddy when I learned that Gary Regan mentioned my latest book in his San Francisco Chronicle column. If you don’t know, Gary Regan is one of the foremost experts on cocktails, bitters, and mixology overall, and being cited by him adds to any mixologist’s industry credibility. I was thrilled that he featured my recipe for a Green-Eye Daiquiri, which uses green Chartreuse and is shaken with a little fresh thyme. Check out Gary’s article and the recipe here.

Mark Your Calendars!
Book Signings: I’ll be selling and signing copies of my latest book, Sips & Apps, at select Metropolitan Markets. I will also be sharing appetizer samples straight from the recipes. Come out to enjoy the apps, get a signed copy and have a quick chat!
November 13 at Met Market (Queen Anne) 4:30 – 6:30 pm
December 3 at Met Market (West Seattle) 4:30 – 6:30 pm

Drinking Lessons at the Sorrento Hotel: The Sorrento Hotel along with Foodista.com is hosting a bi-monthly event investigating the aura, art, and mystery of the American cocktail. I’ll be hosting a night of fun and giving you my expert tips and insight into the allure of the American Cocktail. More information about the event and ticket information can be found at the Sorrento Hotel.
November 16 at Sorrento Hotel (Seattle) 6:00 – 8:00 pm

Holidays Are Coming …
The arrival of fall means that the Holiday Season is right around the corner. A few select dates are available for holiday parties, but the calendar is filling fast. For more information, ask for Jill Benson at (206) 784-7840 or e-mail her at info@kathycasey.com.

Jill can also put together a great company meeting for you, and Chef Cameo McRoberts can lead you in a hands-on cooking class or team-building event! A delicious time is always in store for you at the Food Studios! 

Here’s to a happy fall … I’ll keep you posted on all my culinary adventures on Twitter.

Best wishes, Kathy

I love mustard—zesty Dijon; zingy yellow; bitey, coarse, country-style. It is a universal spice—from the seeds cooked in Indian fruit chutneys, to the sinus-clearing fiery paste served with Chinese barbecued pork, to the pungent sweet mustard fruits (that I love so much!) found in Italy. Dijon and rosemary has been a classic smear used on lamb racks for centuries. The climax of the baseball season approaches—and that just calls out for hot dogs slathered with mustard. I know Dijon is tasty, but tangy yellow is just too darn good to ignore in my opinion.

Mustard is a great flavor enhancer. Dijon—once viewed by Americans as the exclusive province of chefs, food snobs and gourmets—has become a staple in the American kitchen. Dijon is a must ingredient in many of my recipes—from classic vinaigrettes to deviled eggs. I often use it to build an extra “layer” of flavor as it can round out the flavors of a dish.

Whole-grain mustard is another great flavor builder, which contributes texture as well: rub it on steaks and roasts or stir it into a garlic cream sauce— it’s good on just about anything! It’s the mustard I’ve included in my Country Mustard Herb Splash, which is terrific tossed with fresh-steamed green beans or just-roasted potatoes, splashed on grilled steaks or chicken, or used as a dredge for grilled or broiled mushrooms. If you love sharp flavors as much as I do, you’ll also like it tossed with a green salad.

Last, but not least, we can’t forget the American yellow mustard—the classic ingredient in a home-style eggy potato salad, spread on bologna sandwiches, or zigzagged across a hot dog of course! Now, if you’ve never tried a Southern-style, yellow barbecue sauce (alias “Mop”), you should! I’ve cooked up a recipe for South Carolina Mustard-Spiked BBQ Sauce—great for making slow-cooked pulled pork or for brushing on grilling ribs or chicken.

And if you’re ever interested in making your own mustard, it’s pretty easy. There are tons of variations, and lots of fun books and recipes you can research on the web. My No. 1 tip would be to remember that the longer your fresh mustard sits the mellower it gets. When it’s first made, it’s gonna be hot!  ©2009 by Kathy Casey Food Studios®

Country Mustard Herb Splash
This big-flavored sauce is great to keep on hand to splash over vegetables such as sautéed zucchini or green beans and to drizzle over grilled chicken, fish or meats. 

Makes 1 1/2 cups

2 tablespoons whole-grain mustard
1/4 cup sherry vinegar or substitute red wine vinegar
1/2 teaspoon salt
1 cup extra-virgin olive oil
2 tablespoons thinly sliced fresh chives
2 tablespoons chopped fresh tarragon or basil
1 teaspoon very finely minced fresh thyme
1/2 teaspoon freshly cracked black pepper

In a large bowl, whisk together mustard, vinegar, and salt, then gradually whisk in oil, emulsifying mixture. Stir in herbs and seasonings. Store refrigerated for up to 2 weeks.©2009 by Kathy Casey Food Studios®

South Carolina Mustard-Spiked BBQ Sauce
Makes 1 3/4 cups

1/2 cup prepared yellow mustard
1/2 cup brown sugar
1/2 cup cider vinegar
1/2 cup beer
1 tablespoon Worcestershire sauce
2 teaspoons hot sauce
1 teaspoon chili powder
1/2 teaspoon black pepper
1 teaspoon liquid smoke

Whisk all ingredients together. Store refrigerated.
To use: Paint sauce on ribs or chicken frequently (about every 10 minutes) during cooking or pre-marinate pork roasts overnight before roasting. ©2009 by Kathy Casey Food Studios®

Homemade  brownies and bars—yum! These days—what with everyone working so much—time spent baking really can be regarded almost as a luxury. But whether you are tight on time or have a little extra, I’ve got a recipe for you to try.

The first one REALLY takes not more than 10 minutes to prepare and then about a half-hour to bake. It uses a rich, fudge brownie mix that is embellished with lots of cut up maraschino cherries, broken up chocolate wafers, and walnuts—and then the whole thing is drizzled with that magic baking ingredient, sweetened condensed milk. Makes for a yummy chocolate cherry brownie with lots of “goodies” poking out of it.

Brownies are classic but I also love a great bar—“bar cookie” that is. The recipe for Caramel Triple Nut Bars takes a bit of extra work and skill but is worth it. You make the crust layer first then, while it’s cooling, you make the caramel layer, so no fancy footwork is required to get the timing right. But you do need to use a candy thermometer. The top layer calls for butterscotch morsels; however, chocolate-lovers can use half butterscotch and half chocolate or all chocolate if you insist.
©2009 by Kathy Casey Food Studios®

Quick Chocolate Cherry Brownie Jumble
Makes 16 brownies

 1 box (21 oz) fudge brownie mix
2 eggs
1/4 cup water
1/2 cup vegetable oil or melted butter
16 chocolate cookie wafers, broken into large pieces
1 (10–12 oz) jar maraschino cherries, drained and halved
1/2 cup chocolate chips
3/4 cup chopped walnuts (optional)
3/4 cup sweetened condensed milk (not evaporated milk) 

Preheat oven to 350 degrees F. Grease a 9”x13” baking pan. Mix brownie mix, eggs, water and oil in a large bowl until well blended. Spread batter in greased pan. Scatter top of batter with cookie pieces, cherries, chocolate chips and walnuts. Drizzle with condensed milk. Bake for about 35 minutes or until topping is golden. Let cool and then cut 4×4 into 16 pieces.

Baker’s Note: If using a glass baking pan, increase cooking time to 40 minutes. ©2009 by Kathy Casey Food Studios®

Caramel Triple Nut Bars
Makes 48 bars

1 cup walnuts, coarsely chopped
1 cup pecan halves, coarsely chopped
1 cup hazelnuts, coarsely chopped

Dough
1 1/4 cups all-purpose flour
3 Tbsp sugar
1/2 cup (1 stick) salted butter, cut into chunks
2 Tbsp heavy cream 

Caramel Layer
1 cup heavy cream
1/3 cup light corn syrup
1/4 cup (1/2 stick) butter
2/3 cup packed light brown sugar
2 tsp vanilla extract
2 cups (12 ounces) butterscotch morsels, or a mixture of 1 cup butterscotch morsels and 1 cup chocolate chips

Preheat oven to 350 degrees F. Lightly grease or coat a 9”x13” baking pan with nonstick spray. Line the pan with aluminum foil, letting foil overhang the two narrow ends by about 2 inches. Spray the foil with nonstick spray. Mix the nuts, spread on a rimmed baking sheet, and toast in the oven until lightly browned, about 6 to 8 minutes. Let cool and set aside. (Leave oven on.) To make the dough: In a medium bowl, thoroughly mix the flour and sugar. Using a pastry blender or fork, cut in the butter until the mixture is the consistency of cornmeal. Sprinkle the cream over the flour mixture. Lightly stir to mix in. Gently knead until the mixture holds together. (The dough can also be done in a food processor.) Press the dough in an even layer into the baking pan. Refrigerate for 20 minutes. Bake in the middle of the oven for 20 to 25 minutes or until lightly browned. When the crust layer is done, set it aside to cool while you make the caramel layer. To make the caramel layer: In a heavy saucepan, thoroughly stir together the cream, corn syrup and sugars. Bring to a boil over high heat, stirring occasionally, for about 5 minutes, or until slightly thickened. Reduce the heat to a simmer and insert a candy thermometer into the mixture, being careful that the tip does not touch the bottom of the pan. Cook, stirring occasionally to prevent burning, until the thermometer reads 245 degrees. Immediately remove the pan from the heat. Stir in the vanilla and 2 cups of the nuts (reserve 1 cup for sprinkling over the top later) then immediately spread the caramel-nut mixture evenly over the baked crust, all the way to the edges. Immediately sprinkle the morsels evenly over the caramel layer. Let the morsels melt, then, using a table knife, spread the melted morsels over the caramel layer. Sprinkle the remaining nuts over the melted morsels, pressing in lightly. Refrigerate until completely cooled. Using the overhanging foil as handles, transfer the slab to a cutting board. Carefully peel off and discard the foil. Using a large knife, cut the slab into 48 bars. Store in an airtight container for up to 1 1/2 weeks. ©2009 by Kathy Casey Food Studios®