SEATTLE — Exclusive new burgers and signature cocktails have now landed at Seattle-Tacoma International Airport. Celebrated Seattle chef and burger connoisseur Kathy Casey, in partnership with global restaurateur HMSHost, has opened Rel’Lish Burger Lounge on Sea-Tac Airport’s Concourse B.

Rel’Lish Burger Lounge is a new concept inspired by Kathy Casey’s motto that great food doesn’t have to be complicated to be delicious. The chic full-service restaurant features a variety of unique burgers, each built with creative toppings like the Over the Top Cheese Burger layered with house-made cheddar ale spread crafted with Pike Place Ale, Tillamook pepper jack cheese, and hot Cheetos; as well as the Bahn Mi Burger topped with pickled red onions, jalapeño, cucumber, herb lettuce, and spicy soy aioli.

In addition to more than a half a dozen burger options, travelers can enjoy a unique range of salads including the Beet and Arugula Salad with rosemary marcona almonds, pickled onions, goat cheese, and apple vinaigrette. Other signature items include the Cheeseburger Cheeseburger…Soup – yes, a soup that is topped with fries and pickles.

Morning travelers can treat themselves to a variety of breakfast offerings such as tasty breakfast sandwiches like the Brunchin Burger topped with an egg and served with hollandaise for dipping, as well as the Chicken N’ Rooster with scrambled egg, Sriracha cream cheese, tomato, and arugula on a brioche bun. Wash it down with a signature Rel’Lish Bloody Mary made with local Aloo vodka  and garnished with a pickled Washington green bean, asparagus and pepper – you can also upgrade with a pepperoni straw!

WikiRum Punch Featuring Mount Gay Silver Rum, Cruzan Gold Rum Passoã Passion Fruit Liqueur, Fresh Lime, Yuzu, Pineapple and Topped with a Float of Myers’s Dark Rum.

Casey, known for her cocktails, offers a wide selection of drinks at the bar where guests can enjoy hand-crafted cocktails using local spirits and Cocktails On-Tap made with premium spirits and fresh juices such as the Northwest Berries & Bubbles featuring Oregon’s Crater Lake vodka, fresh lemon elixir, topped with a splash of Chateau Ste. Michelle sparkling wine and NW berries. There is also an assortment of local craft beer and regional wine.

“I’m so excited to open Rel’Lish Burger Lounge at Sea-Tac Airport.

As a frequent traveler myself, I wanted to not only offer crave-able burgers, but also unique salads for those looking for something lighter. At Rel’Lish, anyone can enjoy a great meal – guests can order any burger with an Impossible Burger plant based patty. In addition to our brioche buns we are also offering gluten-free buns and a bunless option.”

– Kathy Casey

Local ingredients like Mama Lil’s Peppers and Dish D’Lish Washington Apple Chutney will also be featured throughout the menu not only in the food but also in the bar – as my motto has always been to incorporate the freshness of the kitchen into the bar, said Kathy Casey who is often lauded as the first Bar Chef.

The restaurant offers a relaxing and inviting atmosphere with beautiful wood finishes and a mid-century modern flair as well as natural light flowing in from the floor to ceiling windows overlooking the tarmac – perfect for plane watching and enjoying a meal and drink.

For travelers in a hurry, there is a convenient burger to-go window and a Food T’ Go-Go® grab-and-go case featuring healthy options from sister brand Dish D’Lish®. From breakfast, to lunch, to dinner, or a quick cocktail – guests will be able to Rel’Lish the Moment™ any time of day.

Rel’Lish Burger Lounge joins Kathy Casey’s other airport dining location, Dish D’Lish which is located in Concourse C.

Want to know the biggest trends happening in the Food & Beverage industry right now? The Flavor Experience conference was the place to be this summer to get the delicious scoop!

Chefs, mixologists and industry gurus came together to share ideas, techniques and all things flavorful!

For the 2^nd year in a row, Kathy Casey teamed up with industry heavy hitters: Data trend guru and menu consultant, Maeve Webster of Menu Matters and Cathy Holley, Editor-in-Chief of Flavor & the Menu to present “The Next Dozen” 12 Trends That Spell Opportunity.

See what is on the horizon in the world of trending Flavors, and how to incorporate these dynamic combinations into your menus. Check out the presentation below:

Welcome to 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!

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HOT – HOT Beverage Trends
A new year means new trends to look out for. Check out my guest article in Flavor & The Menu magazine all on 5 Menu Ready Drink Trends.

Brunch Drinks and Creative DIY Bloody Marys will be big!

And checkout Lane PR’s annual Food & Beverage Beat for a good list of trends to look out for, including my thoughts on the kitchen-to-bar movement and the resurgence of hotel bars as hot spots with a host of other chefs and industry tastemakers!

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Top 10 Influencer

It comes with great excitement and honor to be named a Top 10 Most-Influential People of the Past 25 Years by Cheers Magazine. I am humbled to be amongst a list of other legendary Influencers like Dale DeGroff, Tony Abou-Ganim, Gaz Regan, and Audrey Saunders just to name a few who all share the same principle in elevating the cocktail culture. I want to thank you everyone who has supported the Liquid Kitchen through the years and look forward in continuing to raise the bar.

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Speed Rack – Booze and Boobs!

I was thrilled to be a returning Seattle judge for Speed Rack, the bartending competition created by women bartenders for women bartenders focusing on speed and execution. It is also a fundraiser for breast cancer awareness, education and prevention.

This national competition pits female bartenders against each other in a round robin-style competition with regional winners vying for the finals and coveted title of Ms. Speed Rack 2015 at the June 14th finals. Northwest winner Angel Teta of Atuala in Portland, Oregon will move onto the finals in New York. Cheers to all the amazing spirited ladies–keep shaking it up! Check out the competition!

Judges with Speed Rack – Seattle winner, Angel!

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Where’s Kathy – NRA’s BAR Show
Sunday May 17th – 2:00 PM

I will be presenting Sipping Social – what’s trending in the world of beverage through social media. Make sure to register for this year’s NRA-BAR event.

And please follow me @KathyCaseyChef on Twitter and hashtag #SippingSocial with any cool beverage trends you see out there. I would love to include what you think is hot in my presentation!

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New Orleans Just for Fun!

My travels to NOLA are always some sort of business; Tales of the Cocktail, random food conferences….. so it was nice to finally visit as a tourist with my husband John – a NOLA virgin! This trip it was all about checking out the local digs. First up a walking tour – so we signed up for the Le Monde Creole insiders French Quarter courtyard tour and it was really great. Our tour guide Bill had been an “actor” before and he was really amazing and a great story teller. We also visited the pharmacy museum and then headed off to the LONG AWAITED tiki guru Beachbum Berry’s bar Latitude 29!

It was amazing – the interior is super old school tiki and the drinks are pure perfection! You know that I love me some fun garnishes, and I was in heaven here. Conical ice for the Navy Grog, corn husks wrapped around a glass for some other tasty looking concoction, custom stir sticks…. Loved it all!

And in New Orleans I must always visit the amazing Cheryl Charming. She has new digs now and is making us all proud on Bourbon Street and heading up beverage at the Bourbon O Bar. Finally a great cocktail bar on Bourbon Street – yay Cheryl!

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The Old School VS New School at Hospitality Executive Exchange – West

This year’s West Coast HEE (there’s also an East Coast event planned later this year) was held in beautiful San Diego.

The event started off with a key note by fellow Top 10 Influencer Tony Abou-Ganim who is always so amazing to hear. But the most anticipated event was the Battle of the Bartender! A crazy fun mix off between Ol’ School: Dale DeGroff, Tony Abou-Ganim, and myself VS. New School: Charlotte Voisey, Philip Raimondo, and Brian Loukmas! You know Charlotte has never won against Tony on Iron Chef … and she was the New School captain – and the New School won. Charlotte can finally say she beat Tony, but we still think it was rigged! LOL

The Mix Off teams showcasing their drinks!

Chef Rick Moonen was a great closing speaker sharing his many stories from his beginnings in the restaurant business to new trends that he foresees in the next few years. I had a great time sharing NY chef’ing stories with him at dinner. I can’t wait to visit his restaurant and bar RX Boiler Room in Las Vegas later this month.

Chef Rick Moonen and I between sessions!

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Arizona Cocktail Week

Sunny times were had in Phoenix at Arizona Cocktail Week! Cocktail enthusiasts and professionals attended this boozy week full of seminars, tastings, and of course, parties. My Kitchen to Bar included flaming herbs in cocktails to “how to” make bottled cocktails.

Check out how to make the Love Potion bottled cocktail!

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Liquid Kitchen Videos on Amazon

Amazon is now featuring Small Screen’s Liquid Kitchen cocktail videos! I love Amazon so am super excited they have some of my videos now.

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D’lish Reads – Chef Interrupted

Speaking of Amazon, Chef friend and amazing story teller Trevis Gleason’s new book is just out. A leading voice for those living with multiple sclerosis and chronic illness, Chef Interrupted shares his stories about living with MS and his recent move to Ireland, and includes recipes like White Soda Bread and Sticky Toffee Pudding. This is an inspiring book – I urge you to take a read.

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Easter is Coming and that means Lots of Eggs!

What to do with all those hard boiled eggs – well I’ve got you covered with over 50 D’Lish Deviled Egg recipes to get you inspired!, there is an egg for every occasion. Here’s a link to one of my favorites: Beet’ing Heart Deviled Eggs.

What an amazing start to the year. I am so grateful for the ongoing support of my wonderful clients, friends, family and co-workers. I look forward to a d’lish and fruitful summer!

Don’t forget to join me on my blog Dishing with Kathy Casey and weekends on KOMO News Radio for all things d’lish, including recipes, tips, and fun events. -Kathy

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Follow on Twitter @KathyCaseyChef. Blogging: Dishing with Kathy Casey.
Like: Kathy Casey’s Liquid Kitchen. Read: D’Lish Deviled Eggs.
Watch: www.LiquidKitchen.tv
Instagram: @KathyCaseyChef
Web: www.KathyCasey.com www.LiquidKitchen.com

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Copyright © 2015 Kathy Casey, Inc., All rights reserved.

Welcome to 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! October has come and gone and November is almost over, which means… It’s Fruit Cake Time! And you know that means, our hand-crafted “Over 21” Real Fruit Cakes made with Maker’s Mark! Starting November 24th, these Real Fruit Cakes will be available for purchase at my Food Studios in Seattle as well as online through our website for delivery. Make sure to order early as they do sell out fast!   These REAL fruit cakes are fully loaded with Maker’s Mark soaked dried fruits, including apricots, cranberries, tart cherries and golden raisins, as well as loads of nuts from toasted hazelnuts to rich pecans – all bound with our signature spiced batter, baked till golden and then glazed hot out of the oven with LOTS of bourbon-brown sugar syrup. Who’s ready for a slice? I know a lot of you all have been asking about our Holiday Extravaganza… We’re taking a break this year but will still have lots of goodies for your favorite foodie available during open hours at the Food Studios. Drop on by for signed cookbooks, and of course Fruit Cakes!

Savor the Season at Dish D’Lish! For those flying to and from Seattle this holiday season, make sure to stop by my Dish D’Lish cafes (Sea-Tac Airport: pre- and post-security) to get your holiday feast to go! Warm up with a Salted Caramel Pumpkin Latte while nibbling on a Pumpkin Pecan Muffin in between trips. For heartier fare, grab a Turkey and all the “Fixins” Sandwich to bring on your next flight – sliced turkey breast, Havarti cheese, stuffing, and cranberry apple chutney on organic pumpkin focaccia! Yum! Dish D’Lish Savor the Season at Sea-Tac Airport  Heather and Jason were again shaking it up for Sunkist at PMA’s (Produce Marketing Association) Fresh Summit Convention & Expo. The Sunkist Grapefruit IPA Twist was made with fresh squeezed grapefruit, Bacardi rum, fresh mint, and a touch of simple syrup – shaken and then topped with Eagle Rock Brewery Populist IPA. The cocktail was a huge hit!  Jason and Heather shaking up Sunkist Grapefruit IPA Twists Portland Imbibing Lucky-invited bartenders and mixologists headed to Portland Cocktail Week this last October where I lead a seminar on Real World Consulting. It was a libatious week of learning and imbibing. Days were filled with educational seminars and evenings were all about the fab & glam parties. One of my favorite events was the G.L.A.S.S. (Gay & Lesbian Alliance for Spirited Sipping) & ABSOLUT Drag Party! Guests were entertained by Portland’s finest drag queens while getting there glam on with fun wigs and lots of fake eyelashes.  Pernod Ricard’s Karlyn Monroe and I looking all rainbow and fab with our spirited sippy cups at the GLASS Drag Event And speaking of Portland, while on our visit South we rolled out the Heathman’s Restaurant & Bar’s new fall cocktail menu and shook up cocktails for a media menu release party. New menu items include 50 Shades of Gin, (did you know that the book 50 Shades of Grey was written at the hotel!) Harvest Pumpkin Toddy (recipe below), Huckleberry Mules and French Daiquiris. Local Portland Blogger and Photographer Aubrie LeGault took some AMAZING photos of the Orchard Old Fashioned topped with my Liquid Kitchen Cocktail Gold – check out the link for the recipe and a peek at her beautiful work. To hear more, check out my interview with Lori Ness on Northwest Prime Radio! Heathman Barman mixing up Liquid Kitchen’s 50 Shades of Gin Cocktail Note the fun little “handcuffs” giving a flavor of the book. Liquid Kitchen’s Winter Warmer The Harvest Pumpkin Toddy is the perfect drink to warm up to on a blistery late fall/winter’s day! This Hot Toddy variation incorporates a Spiced Pumpkin Mix that mingles well with the bourbon and hazelnut liqueur. Pop by the Heathman’s Restaurant & Bar in Portland or whip one up at home.

Harvest Pumpkin Toddy Makes 1 drink   1 lemon wedge 1 ounce bourbon 1/2 ounce Frangelico Hazelnut Liqueur 2 heaping tablespoons Spiced Pumpkin Mix (recipe follows) 4-5 oz boiling water Garnish: cinnamon stick   Build the drink in a coffee mug. Squeeze the lemon wedge into the mug. Measure in the bourbon, Frangelico, and the Spiced Pumpkin Mix. Carefully measure and add in the boiling water. Stir until well mixed. Garnish with a cinnamon stick.   Spiced Pumpkin Mix Makes 3 cups, enough for 24 drinks   4 oz wt. (1/2 cup) un-salted butter, at room temperature 1 1/2 cups (12 oz wt) packed brown sugar 1 tablespoon ground cinnamon 2 teaspoon ground nutmeg           3/4 teaspoon ground cloves          1/2 teaspoon Kosher salt 1 (15-ounce) can pumpkin puree   In a mixing bowl, whip the butter, brown sugar, spices and salt with an electric mixer on high speed for about 2 minutes, until light and fluffy. Stop and scrape the bowl as needed. Add the pumpkin and continue to whip until pumpkin is totally incorporated and mixture is fluffy, about 5 minutes more. Place in a small container, cover tightly. Label, date, initial and refrigerate for up to 7 days or keep frozen for up to 1 month.   Recipe from Kathy Casey Sips & Apps I hope you enjoy these holiday bevies. For more recipes for the holiday season visit my blog Dishing with Kathy Casey and for all things libatious check out www.LiquidKitchen.com.    I wish you, your friends and family a wonderful holiday season! Follow on Twitter @KathyCaseyChef. Blogging: Dishing with Kathy Casey, Like on Facebook:  Sips & Apps and Kathy Casey’s Liquid Kitchen. Read: D’Lish Deviled Eggs.   Watch: www.LiquidKitchen.tv Web: www.KathyCasey.com www.liquidkitchen.com Copyright © 2014 Kathy Casey, Inc., All rights reserved.

Welcome to 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! It’s been a whirlwind of non-stop traveling and events, but here’s my latest scoop of adventures!   The National Restaurant Association’s show in the Windy City! The Food Studios – Liquid Kitchen team flew to Chicago for the annual National Restaurant Association show to shake up some fun at the Cardinal Glass booth. Covering the theme of Garden to Glass and featuring honey, the crew shook up Rosemary Clementine Sparkles and Honey Lemon Market Fresh Coolers for the attendees and served Fresh Berry Parfaits with Honey Yogurt Whip – all highlighting Cardinal’s unique glassware. Shaking things up at the Cardinal booth Fresh Berry Parfaits with Honey Yogurt Whip, Bee Pollen, Crunchy Granola, and a Fresh Origins Micro Orchid! Bermuda Part II While Heather and Cameon headed back home, my Sous Chef Jason and I headed to sunny (and super windy!) Bermuda to train the staff and open the new 1609 Bar & Restaurant.   A great view of 1609 in the background and a beautiful sunset   It was Jason’s first time on an international trip with me and in between training, he managed to sneak away for some much needed site-seeing and cliff diving – he’s a daredevil!  One thing that we both got to witness for the first time was the Bermudian tradition of “Roof Wetting”, which is pouring a bottle of black rum over the roof of a brand new building the night before opening. Despite the torrential tropical downpour and winds for the first 30 minutes of the grand opening, opening night went off without a hitch – the cocktails were an instant hit and the staff was great. Luxury Coconut Swizzle served in a fresh coconut – perfect for two!     Hand Shaken Bartender’s Colada: pineapple and gold rums, fresh tropical citrus juices, and coconut – yes please! Barilla Chefs are Back! Then it was time to head home to host the Barilla Modern Casual event at the Food Studios. Guest Executive Chefs throughout the U.S. participated in a three-day culinary adventure. The chefs participated in everything from Italian food seminars, a hands-on presentation on making their own preserves, a cocktail mix-off competition, and a final day of ingredient shopping at Pike Place finished with a Pac NW-inspired dinner – with lots of pasta of course. Some of the tasty dishes made during Barilla Modern Casual Tales of the Cocktail – A Week of Libatious Events After a few weeks of enjoying the Seattle sun, it was time to head out again for the annual and always cocktail-riffic good time at Tales of the Cocktail! Everything from hot trends seminars, spirited dinners, mix-off competitions, tasting rooms, and boozy parties are all taken place during this libatious 5-day event in New Orleans. It was a week full of fun and learning.   Cocktails on tap, bottled cocktails, upscale frozen slushies, and carbonated cocktails were some of the top trends seen this year. Another trend featured – my favorite citrus….kalamansi! Kalamansi Rickeys: Cointreau, Fresh Kalamansi Puree, “Lime Air” I’ve been saying kalamansi is the next new thing – I heart kalamansi!   For a full recap from Tales of the Cocktails, check out the blog section of our brand new Liquid Kitchen website. Flavor 2014 Before long, it was time for the Flavor Experience conference. It was great to be back in Newport, CA for another great conference – celebrating Flavor’s 10th year Anniversary too! The Liquid Kitchen team kicked things off at the Pinnacle Partner Showcase with Monin, with Mango Mules topped with housemade ginger “beer” (super frothy from a carbonated charge in an iSi soda siphon), Hard Crushes (vodka and zesty lemonade topped with tangerine spiked slush), and flasks of Moonshine Black Raspberry Bounce (moonshine, black raspberry, and pomegranate). At the Monin Booth read to serve up Mango Mules with Ginger “Beer” Moonshine Black Raspberry Bounce & Hard Crush   The next day, Beam-Suntory’s Philip Raimondo and I lead a general session on the Drink Nation Experiment, revealing the Top 25 Trends from a 6 month-long social media test! Philip & I on stage discussing the Drink Nation Experiment We are continuing the experiment this year again so make sure to like Drink Nation Experiment on Facebook, follow on Twitter, and then tag #DrinkNation & #DrinkNationExperiment on Instagram! We want to know what you’re seeing in in the world of beverage! Then we were Buzzing back home… …to host a team of mixologists for the National Honey Summit! Special guest and co-host Kim Haasarud and I lead a 2-day event with presentations, cocktails, and a spirits tasting all incorporating different styles of honey. Suh-weet! Quick photo with the Guest Mixologists   One of my favorite sessions was Kim’s varietal honey and spirit tasting – it is so amazing the different and unique flavors that come through with different honeys and different spirits. Feminine-style gins and clover honey was my fave! Cocktails on Tap roll out at the Heathman Hotel’s Restaurant & Bar Earlier this year, the Liquid Kitchen team traveled to Portland, Oregon to shake up drinks at a press party featuring the new Liquid Kitchen signature cocktail menus.  Not long after, the team and I came back to add some new fall drinks, including an ABSOLUT Huckleberry Mule on tap topped with Liquid Kitchen housemade wild huckleberry preserves and new brunch cocktails to compliment chef Michael’s amazing brunch menu. (I’m just saying…. I think his brunch is one of the best – delicious!) Huckleberry Mule on tap! Featuring ABSOLUT Vodka, Fresh Lime Juice, and Housemade Ginger Ale Topped With Huckleberry Preserves! The making of Liquid Kitchen Huckleberry Preserves Kegged Cocktails A big trend is taking the cocktail world by storm and you probably have seen it start popping up at craft cocktail bars and restaurants– cocktails on tap. There’s lot of great advantages to kegging and tapping a cocktail, including speed of service and consistency. (My panel and I shared many tips on this at the VIBE Conference). The Liquid Kitchen team has been all over the US training and implementing new cocktails on taps with clients, including the Heathman Hotel Restaurant & Bar, Showcase Cinemas on the East Coast, and at the Fairmont Orchid in Hawaii. Next time that you’re out and about, keep an eye on the bar taps…there might be a kegged cocktail there!   And make sure to check out the Liquid Kitchen website for more recipe ideas, tips, and other fun cocktail trends. Fall-Inspired Libations: Harvest Dark & Stormy Take advantage of the fall harvest and use some of those apples in an easy to make Apple Ginger Puree – I like to use granny smith apples for their tart flavor. Measure in rum, lemon juice, and a splash of ginger beer for this Dark & Stormy cocktail variation. For a how to video check out www.LiquidKitchen.tv.   Makes 1 cocktail   1 1/2 oz dark/aged or spiced rum 1 oz Apple Ginger Puree (see recipe) 1/2 oz fresh lemon juice ——————————- 1 1/2 – 2 oz ginger beer Garnish: candied ginger and apple slice on a pick   Measure the rum, puree, and juice into a mixing glass. Fill with ice. Cap and shake vigorously. Pour drink into a tall glass. Top with ginger beer and give a quick stir. Garnish.   Apple Ginger Puree Makes 20 oz   2 Granny Smith apples, diced 1/2-inch (about 3 cups) 2 Tbsps. minced fresh ginger 1 1/2 cups water 1 1/2 cups sugar   Measure ingredients into a saucepan. Bring to a boil then reduce to a simmer for about 5 minutes, or until apples are very tender. Remove pan from heat and let cool to room temperature. Once cooled, pour contents into a Vitamix blender cup and blend until smooth (#5 setting on Vitamix The Quiet One Blender). Store refrigerated for up to 7 days. A Great Cause: CORE Children of Restaurant Employees (CORE) is a wonderful charitable organization whose mission is to provide support for children of restaurant/hospitality industry employees afflicted with life-threatening or life-altering circumstances. Fundraising efforts help make “wishes” come true for these kids. For more information if you know a child in need and ways that you can help, check out their website at www.COREgives.org.   Cute Blog Alert! You all know I love Twitter! Well most recently my Japanese Twitter friend and blogger Caroline shared some of her recent posts with me and I am so blown away. They’re in Japanese but her photos are incredible! She’s made an assortment of tiny, edible animal creations and has a great imagination. Check out her faboo cat cake – which is entirely edible but who could eat such a cute cake!!!! Who’s ready for…Fruitcake?! It’s that time where the Food Studios gets start in preparing our “Over 21” Real Fruit Cakes made with Maker’s Mark! These  real fruit cakes have gotten a cult following and are chock full of bourbon-soaked dried fruits, toasted nuts, and bound with a d’lish spiced batter – then topped with a bourbon-brown sugar glaze. Quantities are limited so place your order starting November 24th – we have more info coming in a separate email – so stay tuned!  Cheers to a great fall and I look forward to sharing our next newsletter with you this winter.   Don’t forget to join me on my blog Dishing with Kathy Casey and weekends on KOMO News Radio for all things d’lish, including recipes, tips, and fun events.   —   Follow on Twitter @KathyCaseyChef. Blogging: Dishing with Kathy Casey, Like on Facebook:  Sips & Apps and Kathy Casey’s Liquid Kitchen. Read: D’Lish Deviled Eggs.   Watch: www.LiquidKitchen.tv Web: www.KathyCasey.com www.liquidkitchen.com Copyright © 2014 Kathy Casey, Inc., All rights reserved.

My Holiday Extravaganza and “Over 21” Real Fruit Cakes!

That’s right mark your calendars for:
Saturday December 14th – 11AM – 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 of my books Sips & Apps and my most recent D’Lish Deviled Eggs – yes, there will be lots of samples!

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

“Over 21” Real Fruit Cake made with Maker’s Mark
(Check our YouTube video on how we make it!)

Stop by for a chat and load up on some holiday cheer! I hope to see you there!

The New Liquid Kitchen Website is Live!

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®! Come check out and see we’re up to, meet my team members; watch an episode of my Cocktail Show and check out the recipe section for lots of great cocktail inspiration. Visit often for great cocktail and spirit news.

Like this post on why I’m obsessed with Flash Blending – a technique used in my fave holiday cocktail, Snow Drift

Sips & Apps – D’Lish eBook Deal!!

It’s the holidays and Chronicle Books is celebrating with a special online deal! My Sips & Apps 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 (available on Kindle, iBookstore, NOOK, Google play, and Kobo) are 75% off – $2.99!

Tasty Travels – Fundraiser – Events

Since my last Newsletter, 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:

Adventure Race for Parkinson’s
Heather, 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 “call-ins” and computer searching!

Go Team Onesie!
The KCFS crew all dressed up for the 1st annual Adventure Race for Parkinson’s!

Fabulous Fungi
Wild mushroom hunting has to be one of my most favorite things to do. I became a member of the Puget Sound Micological Society 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.

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

This year’s weather was so perfect for mushrooms: rain, sun, rain sun… It was the most wild mushrooms that I have ever seen at the show – 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!

Marco & I and a bounty of Lion’s Mane mushrooms!!

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

Heather and Jason serving a fresh Grapefruit Honey Ginger Fizz!

Serious Sippin’ at Portland Cocktail Week
While they were in New Orleans, I was off to Portland Cocktail Week 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… of course followed by lots of great parties.

Karlyn Monroe and the Pernod Ricard team stop to pose for a fun photo at the industry party.
My favorite drink of the night was a Pernod & Hot Chocolate with Homemade Marshmallows!

Dame Good Fundraiser
After a little breather, I was off to emcee the annual auction for the Les Dames d’Escoffier – Seattle Chapter. 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!

The Liquid Kitchen team synchronized shaking at the Dames Fundraiser!
Erwin – Jason – Keith
(Photo courtesy of Katherine Kehrli.)

The Evening’s Cocktail: South Seas Sparkling Punch

Shaking and Cooking it up in the Media

My Citrus Scandi featured in Food & Wine Magazine

Cocktails in NY with Martin Miller’s
In November, I headed to New York for a special media tour and paring dinner with Martin Miller’s Gin. The dinner was at the famed 11 Madison Park restaurant. 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 … It’s not often I say FLAWLESS! The guest list was pretty spectacular – CNN, Martha Stewart Living, Food and Wine, Bon Appetit, Saveur, and the list goes on – very exciting!

The whole theme on my Martin Miller’s 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, Chicagoist, and the UK’s Ideal Magazine!

My Ruby Spiced Martini

Holiday Sips & Apps in the Seattle Times
For those of you that remember my column Dishing with Kathy Casey in the Seattle Times – 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; Siracha Deviled Eggs with Crunchy Cucumber and Shrimp; and Warm Crab Dip 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!

Need a Holiday Party Appetizer – I’ve got you covered!

Mushrooms sautéing up for Warm Crab Dip in my favorite Cuisinart Pan!

It’s All Things Peppermint at Dish D’Lish

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 café pre- and post-security. And for some holiday cheer we are featuring Peppermint Crush Cupcake, Frosty Peppermint Latte and Candy Cane Cocoa – all topped with Hammond’s handmade candy canes.

Peppermint Crush Cupcakes

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

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 for ideas!

Happy Holidays and a Joyful New Year!

I am grateful for such a wonderful year with amazing clients, wonderful co-workers and friends and family.

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! –Kathy

Don’t forget to join me on my blog Dishing with Kathy Casey and weekends on KOMO News Radio for all things d’lish, including recipes, tips, and fun events.

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D’lish Deviled Eggs

My 10^th cookbook D’Lish Deviled Eggs has HATCHED! Deviled eggs are always a party favorite and the first to fly off the table. With 54 tried-and-tested (thanks KCFS team!) recipes, my new book takes my love for this people-pleasing appetizer from traditional to creative. From the Classic Picnic-Style to Beet’ing Heart, there is definitely an egg recipe for everyone. Yum! One of my absolute favorite recipes from D’Lish Deviled Eggs is my “California Roll” Deviled Egg”, topped with Alaska King crab – YUM! Try this one out for a sushi-twist! And for more d’lish egg recipes and tips, check out my new website www.DLishDeviledEggs.com for all things Deviled Eggs!

“California Roll” Deviled Eggs – D’lish!
(Book Cover & photo by Kathy Casey Food Studios from D’Lish Deviled Eggs)

For more D’Lish Deviled Egg tips, check out my segment on King 5’s New Day Northwest.

Behind the scenes at New Day Northwest!

Culination!

Out to revolutionize the way people learn how to cook (while also learning about wine and make cocktails of course!), Culination is a cool new e-learning platform that is mobile/tablet friendly, very engaging, and will work with voice command as well. But the Culination team needs your help! If you’re interested and want to learn fun recipes from taste makers like myself, Thirsty Girl’s Leslie Sbrocco, restaurateur Ethan Stowell, PBS cooking veteran Joanne Weir, award winning chef Jason Wilson and others, then help spread the word and donate through the Indiegogo Campaign. Even $5 will help. So please join us and become a Culinator!

If you want to hear all about it in detail then check out pal Siiri Sampson’s blog for the whole scoop!

Tasty Travels & Fun Events

Since January, it has been non-stop traveling and great events like Speed Rack – Seattle! Speed Rack is a Sassy National Competition created by and for female bartenders, pitting them against each other in a round robin style timed challenge – check out this video teaser on YouTube.

Alongside fellow guest judges Rob Roy’s Anu Apte, Drink Boy’s Robert Hess, and Pegu Club’s Audrey Saunders, we watched, tasted and critiqued as these mistresses behind the bar worked their cocktail magic.

The Judges!

The finals are coming up this month in New York – so if you’re in the area on May 16^th, come cheer on the finalists! Make sure to get your tickets soon.

The Northwest Speed Rack Ladies!

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Shortly right after, it was time to fly out the door again – from St. Louis to Boston and then to Las Vegas for the industry annual VIBE Conference! Hosted in the always faboo Las Vegas, this annual event brings in spirits industry leaders and taste makers for a jam-packed two days full of seminars, panels, presentations…and of course tastings!

At the opening Pour It On reception, we teamed up with Monin and William Grant & Sons and crafted a crowd favorite: the Berries & Brimstone cocktail featuring Monin’s new Hickory Smoke Syrup.

Shaking up a Berries & Brimstone!
(Photos by Ernie Sapiro)

First, we mixed the smoke syrup with Everclear to make a flammable mist. We dropped a dry bay leaf into an Old Fashioned glass, spritzed it liberally with the mist, and flamed it to char the leaf. Then we shook up Milagro Reposado tequila and a few fresh blackberries with fresh lime and Monin Blackberry… then poured it over the flaming leaf. This process added a rich layer of flavor to the drink, balancing the sweet, tart and savory.

The following day, I teamed up with my Liquid Kitchen associate Dänny Ronen and bar managers/mixologists Matt Seiter from Sancturia in St. Louis and Kevin Diedrich from Jasper’s Corner Tap in San Francisco, to present a panel on one of the hottest up-and-coming trends – Tapping Potential: Cocktails On Tap!

Seminar in session
(Photos by Heather Jones and Ernie Sapiro)

Kevin and Matt did a “live demo” on tapping a cocktail, and then Liquid Kitchen’s Heather Jones proceeded to serve over 60 cocktails in just a few minutes. The whole process from the tapping demo to serving cocktails in front of the attendees was less than 7 minutes – now that’s some fast service!

Cocktails on Tap Panel with Matt, Dänny, Kevin and myself.
(Photo courtesy of Ernie Sapiro)

And to top off a great week the Fairmont Hotel’s & Resort won the VIBE Vista award for Best Spirits Program for Hotels, Cruise Lines, & Casinos for their FAME program (that Liquid Kitchen created and has managed since 2006) – exciting!!!

Congrats to the Fairmont Hotels & Resorts for winning 2013 Best Spirits Program award!

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Next it was off to Driscoll’s berry farms with an amazing group of top bloggers. I absolutely love berries so I was definitely in berry-licious heaven while learning a lot about berries. We got to taste new varieties of berries right in the fields and met the young “Dr. Strawberry” who shared with us how they are constantly improving Driscoll’s berry varieties – sweeeet! Check out my blog for my tasty Billowing Strawberry Poppy Seed Layer Cake and Strawberry Shag Cocktail recipes.

The next day the group headed to the annual Pebble Beach Food & Wine. I really enjoyed meeting and hanging out with some of my favorite bloggers like the Intoxicologist, Blender Girl, Food in Jars, and Health & Wellness expert Ani Phyo during this tasty weekend full of demos, seminars and parties!

Yes, I LOVE raspberries this much!

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Then it was off to Kentucky for the Beam Pinnacle of Mixology event to lead a fun Pinnacle Cocktails and Techniques Inspired from the Kitchen seminar. Heather Jones and I showed techniques for a “new school” Chi Chi: shaking up fresh Pineapple-Agave, Pinnacle Vodka, and fresh lime – then topped it with Coconut Milk Foam and a “carbonated” cherry – fun!

Preparing for my seminar

Dispensing Salted Caramel Whipped “Mochas!”

Other topics included cocktail umami like in my Garden Oasis cocktail – vodka, hand-pressed basil, celery and cucumber (celery adds a salty touch and an umami note), shaken with a lemon elixir. We garnished this with plumped basil seeds, adding a super cool texture to the cocktail.

We then finished off our presentation with a cool technique I learned from Johannes Roiner, Head of Culinary Strategy at iSi. He taught me that coffee has proteins in it and when combined with a little syrup, liquor, and ice then charged and shaken – you can have a super frothy espresso cocktail. Voila – thus the Salted Carmel Whipped Mocha!

Serious Sippin’ with the Liquid Kitchen

Make sure to stay tuned for my brand new episodes of my Liquid Kitchen cocktail show with Small Screen Network! Filming of Season 4 has just wrapped up. New episodes include: Berries & Bubbles, Pineapple Mezcal Cooler, and more. In the meantime, try my Gin with Housemade Bitter Lemon and Soda for a refreshing springtime drink!

Erwin “guarding” the big bowl of Sparkling Tradewinds Punch with Bitter Truth & Cherry Ice Balls

Behind the scenes of Liquid Kitchen with the Small Screen crew!

D’Lish Book Reads

Here are some of my new favorite reads – I hope you enjoy them as much as I did!

The Drunken Botanist by Amy Stewart
Do you ever stop to think about the garnishes, liqueurs and syrups you put in your favorite cocktails? Amy Stewart, author of The Drunken Botanist, definitely has! Amy’s guide to backyard bartending isn’t your standard neighborhood cocktail recipe book. She has uncovered some seriously cool history on some common, and some not-so-common cocktail ingredients, such as corn and agave to barley and lemon verbena. Check out her funny promo vid, too!

The 50 Mile Bouquet by Debra Prinzing
Outdoor living specialist and author Debra Prinzing writes a great read on the slow flower movement in her latest book, The 50 Mile Bouquet. From organic flower farmers to the hot-topic of sustainability, Debra’s book is a great guide for those with a green thumb. I love to garden and this is definitely a must-read!

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Don’t forget to join me on my blog Dishing with Kathy Casey and weekends on KOMO News Radio for all things D’lish, including recipes, tips, and fun events. And grab a copy of Sip Northwest Magazine (available at my Dish D’Lish Seattle airport locations) and check out my Shake Swizzle & Stir column!

Here’s wishing you all a wonderful spring with many tasty 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. Read: D’Lish Deviled Eggs.
Watch: www.LiquidKitchen.tv.

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