Calling all cocktail enthusiasts! What do you get when you combine thousands of mixologists, spirit industry professionals, bar enthusiasts, and lots of libations all in one week? Tales of the Cocktail, of course! This week, I’m heading south to New Orleans, the birthplace of the cocktail as we know it today, for a spirited gathering of industry elite from around the world!

TOTC 2018 Cocktail Competition Winner, Spiced Nashi by Willy Estrada

Held annually, the week features seminars, parties, and cocktailing galore in this boozy 24-hour playground. It can be a liver workout – trust me! And every year they hold a cocktail completion around a classic libation – this year it was the best twist on a French 75, one of my all-time favorite cocktails.

But the big event of the week is the Spirited Awards. Since their debut in 2007, the Spirited Awards have recognized the best and brightest in the cocktail and spirits industries, from bartenders and brand ambassadors to bars and writers. It has become one of the most coveted honors an industry professional can receive! Each year, a panel of over 140 industry experts (including yours truly!), take part in a month-long voting process to choose their picks for Awards finalists. Check out the full listing of this years Top 4 Nominees in Each Category Here!

“These finalists are representative of the best and brightest in our industry and it’s incredible to see their accomplishments recognized,” says Neal Bodenheimer, Board Member of Tales of the Cocktail Foundation. “We look forward to welcoming them to New Orleans and celebrating their contributions to the industry.”

Not only is the festival SO much fun, it’s a great place to see and taste the latest and greatest trends and new spirits. And good news- tickets are open to the public. So if you’re looking for a reason to expand your liquor knowledge and visit NOLA- Tales of the Cocktail is the perfect excuse.

Can’t make it this year? No problem! You can still get in the spirit by making a New Orleans Classic Cocktail like the Sazerac! (Recipe below)

So, wherever you might be this week, raise a glass with me to magical New Orleans, and all my friends at Tales of the Cocktail! -Kathy

Photo by Nan Palermo.

Sazerac
The Sazerac Coffeehouse where this cocktail earned its name, made the switch from the original brandy to rye and gained a dash of absinthe. The rest, as they say, is history!

Makes 1 cocktail
1/4 oz Ricard or absinthe
2 oz rye
1/4 oz Simple Syrup
4 dashes Peychaud’s bitters
Garnish: Wide lemon disk

Rinse a chilled Old Fashioned glass with Ricard or absinthe; set aside. In a mixing glass, measure in the rye, syrup and bitters. Fill mixing glass 3/4 full with ice and stir swiftly for 20 seconds. Strain into liqueur-rinsed glass without ice. Squeeze lemon disk over top of drink then drop in.

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:

Cheers Magazine shared some of the #SippingSocial beverage trends that I’ve seen posted on social media and that I presented at this year’s NRA conference’s BAR event. Check out www.LiquidKitchen.com for a link to my presentation and don’t forget to tag #SippingSocial for all the cool drink ideas that you see.

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.

What do you get when you combine thousands of mixologists, spirit industry professionals, bar enthusiasts and a lot of libations together in New Orleans? Tales of the Cocktail, of course! Like a five day summer camp for the best and brightest in the spirits industry, Tales is THE highlight of the bartender circuit. Held annually in New Orleans, the week features seminars, parties, and cocktailing galore in this boozy 24-hour playground. It can be a liver workout – trust me!

Guest Mixologists shaking up and showing off their creations at the Diageo USS World Class Happy Hour event: Tony Devencenzi, Beckaly Franks and Tim Cooper

The Competitive Spirit at Tales

Mixologists love to collaborate, but they also love to compete! And competitions abound at Tales, from this year’s challenge to create the best spin on the Rickey for the title of Official Cocktail of TOTC’13 to the Stoli Most Original Bartender competition and the Cocktails on Tap Contest sponsored by Drambuie.

Jacob Greer’s Portland Rickey – official cocktail of Tales of the Cocktail 2013

Reading, Learning, Shopping….Boozy Style!
No trip to Tales is complete without a stop at the TOTC Bookstore by Octavia Books. It is the definitive place to go for spirited books. All the new boozy tomes are there, from Molly Wellman’s Handcrafted Cocktails to bar pal Matt Seiter’s The Dive Bar of Cocktail Bars which was a top 10 nominee for Tales’ Spirited Awards best new book. And this year they also incorporated a Bitters Market featuring a huge array of bitters — it’s hard to control yourself in there! So many great new books and bitters… HIDE my credit card!!!

Molly with her new book, Handcrafted Cocktails!

And speaking of shops, Cocktail Kingdom transformed the Hotel Monteleone’s gift shop into a Pop-Up! Sparkly cut-glass yari cocktail mixing pitchers, gold stirring spoons, ice ball molding machines, sexy jiggers… if you have never shopped their site check it out – it’s my go-to for unique barware and cool cocktail products.

There were a lot of great panels and seminars but my favorite was “Fun with Hydrocolloids”. Molecular mixology and its techniques can sometimes be a bit intimidating but this crash course on hydrocolloids and its many uses was enlightening! They presented on the different types and what their textures were like – it was great for attendees to experience and feel these in a comparison tasting.

Sazerac in an “Edible” Absinthe Shot Glass

I enjoy making cocktail gelees for seminars and love to discuss how “eating” liquor is so much different than drinking it, so I was very intrigued by the panelists take on a Sazerac. The drink was presented in an edible absinthe-infused gelee shot glass! Fair warning – spirited gelees look innocent enough, but their boozy bite might sneak up on you!

Those that know me well know that I am a garnish freak… I’ll admit that I can sometimes to get carried away. From edible gold flakes to baby coconuts and fluffy fire sticks…..I just love a good garnish! Garnishes are the finishing touches on our cocktail experience, and Francesco LaFranconi and Charlotte Voisey led a seminar about that very subject.  “Hey, Good-Looking” went through the history and functionality of garnishes and how to really jazz up your cocktail.

I love Edible Fire Sticks for Garnish

The Ladies were in the House!
The west coast has always led the country in the local and sustainable food movement, and it’s evident in our many restaurants and bars installing everything from full working gardens to beehives on their premises. The trend is sweeping across the country, and Amy Stewart -also known as the Drunken Botanist- and Susan Morrison captured the essence in their panel, “Successful Bar Gardens”. These two ladies brought their considerable know-how and sage advice about all things green and gave us a panel chock-full of ways to put your green thumb to work for you and your bar, and the benefits having fresh produce right at your fingertips. And if that has your interest peaked check out my blog that I did on Amy’s Book The Drunken Botanist.

Amy Stewart’s The Drunken Botanist

Speaking of the ladies: women were definitely shaking things up this year! Bombay Sapphire Gin Most Imaginative Bartender All-Stars Competition was won by a woman for the first time in Tales history! Miami’s Cricket Nelson took gold with her “Sapphire East Love Game”, a delicious elixir crafted with Earl Grey tea, rosebud syrup and fresh Thai basil. Yum!

Cricket Nelson serving up her winning “Sapphire East Love Game” cocktail.

And then there were the Tastings….
All day, every day, spread throughout the city, from rum and mezcal to vermouth and champagne. Having just come back from Peru and a tour of the Porton distillery, I had to visit the Pisco Pavilion for a taste of my travels! Can I just say that Pisco Sour is my favorite new drink!

Inspired by Tales – A Passion Fruit Pisco Porton Sour with Edible Baby Orchid I made at the Recent Flavor Experience Conference with Monin

And then it was on to all the special events that take place – the USS Diageo World Class Happy Hour for a libatious trip around the Mediterranean with featured cocktails with some of my favorite mixologists. Next it was off to see Liquid Kitchen associate Danny Ronen at the Krug House Champagne Tasting where he welcomed guests with ice-cold glasses of bubbles – a bit of a welcome reprieve from all those cocktails!

Me enjoying the Krug House champagne tasting party with famed mixologist Francesco Lafranconi
photo by Danny Ronen

Spirited Dinners…
…are always the highlight of Thursday night. And this year I attended the Beam Great Whisk(e)y Debate. Held at the Bourbon House Restaurant, this spirited showdown aimed to determine once and for all what America’s favorite whisky is! Fred Noe III, 7th generation Master Distiller for Jim Beam, squared off against Kieran Folliard (Kilbeggan Irish Whiskey Ambassador), Dan Tullio (Canadian Club Ambassador) and Simon Brooking (Laphroaig Single Malt Scotch Ambassador ) and engaged in a good-natured -but not without much teasing, elbowing and well-meaning jibes- debate. Everyone fought valiantly, but in the end, and in the spirit of good sportsmanship, the moderator called a draw. We were more than happy to continue debating amongst ourselves over courses of whisky, naturally!

The lords of whisky at The Great Whisk(e)y Debate – Simon Brooking, Kieran Folliard, Fred Booker Noe III and Dan Tullio – Yes! There were pins to support your favorite whisk(e)y guy.

The Spirited Awards
The Spirited Awards are the capstone event, honoring the cocktail industry’s top dogs over the past year. This year’s theme was The Roaring 20’s by way of The Great Gatsby, which was the perfect way to honor all things libatious!  And I want to give a special congratulations shout out to Charles Joly beverage director of The Aviary in Chicago on his win as American Bartender of the Year. I recently visited Charles at The Aviary on a trip to Chicago and had some of the best cocktails of my life – and that is no small claim considering how many I’ve tasted in my time! A well-deserved win!

And then there is all the swag that has to find a place in my suitcase:
One of the coolest perks of attending Tales of the Cocktail is the mysterious curtained-off lagniappe room.  Presenters, media and VIP’s were given a special bottle cap to obtain entry into the swag room and an “all you can fill bag”, then let loose upon the mountains of swag! I stuffed my bag with all sorts of goodies – from bar tools to key chains, little bottles of amaro, swizzle sticks, a handy compact raincoat – I’m from Seattle, of course I needed that! – and tons more boozy mementos of my wonderful time at Tales.

Tales Swag

Leaving Tales is always bittersweet – I love learning new things and seeing my cocktail friends from all over the world, but eventually you’re up to your eyeballs in drinks and the floor at the Hotel Monteleone starts to just get a bit too sticky… that means it’s time to head home! See you next year at Tales!

-Kathy

Seattle Magazine just posted my special piece covering this year’s Tales of the Cocktail. Check out my guest blog, Mixing It Up at Tales Of The Cocktail 2013!

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.
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The holiday season is just around the corner!

It’s almost upon us. It’s that special time of year when the hustle and bustle of the holidays comes and lots of great foods are shared. My mouth is already watering thinking about a d’lish turkey dinner with all the fixins’ and holiday cocktails, but I won’t be having that as I will be in the Philippines opening the new Fairmont Hotel and am sure to be trying all kinds of new exciting dishes instead! So while everyone prepares for the upcoming festive season, take a gander of what I have been up to lately

It’s almost time for my “Over 21” Real Fruit Cakes made with Maker’s Mark!
Starting November 26^th until December 14^th (or while supplies last), my d’lish “Over 21” Real Fruit Cakes will be available for purchase!

Chock full of Maker’s Mark-soaked dried fruits (like cranberries, apricots, and cherries) and toasted nuts (pistachios, hazelnuts, almonds and more) then bound together with a tasty spiced batter. Baked then brushed hot out of the oven with a brown sugar and bourbon glaze – Yum!

These 1-pound loaves are priced at $10.95 and are will be able to purchase online and at my Food Studios (open Monday – Friday, 9:00am – 5:00pm).

Holiday Extravaganza
A lot of you have asked, “When is the Holiday Extravaganza?”

Because I am traveling so much, I have decided to take a year off from the festivities. The Food Studios will be open to pop by and get signed cookbooks, Dish D’Lish Seasonings, preserves and our Liquid Kitchen^TM “5130” Honey and other specialty preserves, candies and more. But we just won’t have a big party… though we may open for a little open house and festive cheer – stay tuned.

Tasty Travels & Fun Fundraisers

Seattle Events!
This fall has been busy here in Seattle! I had a tasty time judging the Luxe Interiors + Design Magazine‘s Battle of the Chefs event hosted at Bradlee Distributors where six chef teams were pitted against each other in a 1-hour black box cook-off, all benefitting O Wines “Opportunity for Success Scholarship Program.”

Then it was off to strut my stuff on the catwalk for the Ruby Room‘s Annual Fashion Show, one of my favorite charities. This amazing group provides formal dresses for young ladies who need a little extra help with school dances. I got to model a very sparkly, very bling-bling Not Your Mama’s Apron and did a little pre-show promotion on New Day Northwest. This year’s event raised lots of funds for many young ladies to go out in style!

Modeling the Not Your Mama’s Apron on KING 5’s New
Day Northwest!

Cooking in the Flavor Mobile in Anaheim!
Just this past month, my crew and I headed to Anaheim, California for the PMA Fresh Summit conference. This annual conference brings together the leaders and buyers within the fresh produce industry as well as the taste makers and marketing professionals.

We were there representing Sunset Produce… and dished out some tasty samples in their new Flavor Mobile! The crowds loved our Chili & Lime Slow-Cooked Pork Tacos with Sweet Twister Pepper Escabeche, Sunset Tomato Salsa and Avocado Crema as well as our Sunset Pepper
Shrimp with Thai Coconut Curry with Jasmine Rice and Kumato Tomato Mint and Cilantro Salsa. Then there were the Bloody Good Balsamic Mary … Yum

Heather, Jason, myself and Kristen at
the Sunset Flavor Mobile!

For a fun recap of this year’s PMA Fresh Summit, check out this post by DMA Solutions’ The Core Blog!

Mabuhay! (It’s Tagalog for “Welcome!”)
Associate Mixologist Danny Ronen and I are headed to the Philippines to help train the bar staff and open the brand new Fairmont Makati! So make sure you follow my Twitter for all the sneak peeks, tasty photos, and fun adventures! I can’t wait to enjoy some local Filipino foods and make cocktails with all the amazing ingredients and fruits!

Serious Sippin’ with the Liquid Kitchen^TM

It’s been great to hear all the positive feedback on my cocktail show Kathy Casey’s Liquid Kitchen and I am super happy to announce that my show
has been nominated for a Taste Award under the Best Drink or
Beverage Program category! Keep your fingers crossed!

This season was full of a variety of episodes that featured new spins on classics like my Classic Martini with Orange Fennel Walnuts, as well as new creative cocktails like the Green Goddess which I shook up with LUPEC Seattle member Lynne Becker. Lynne was the highest bidder at a LUPEC event to come on a special episode of my show – with all proceeds benefiting breast cancer research.

Season 3’s special guest and LUPEC Seattle member
Lynne Becker and I with our Green Goddess cocktails!

New holiday episodes like the Sparkling PAMA’rita and the Blinker #3 featuring PAMA Pomegranate Liqueur will be up soon – just in time to celebrate!

In the meantime, stir yourself a Maple Bourbon Old Fashioned. Real maple syrup is so tasty in this twist on the Old Fashioned cocktail. It adds not only a touch of sweetness but also a depth of flavor. Be sure to use a high quality maple syrup and keep your maple syrup refrigerated when not using.

MurrayAid
For over three decades, legendary barman extraordinaire Murray Stenson has been renowned locally and internationally for his contribution to the cocktail community, earning him a Tales of the Cocktail Bartender of the Year award. Now, he is in need of our support. It was recently announced that he has a heart ailment that is preventing him from working in the profession that he is so passionate about. Bars, bartenders and cocktail enthusiasts from all over the world have been called forth to help set-up special events for him and spread the word on how everyone can help donate. For more information, ways you can donate or to check out the list of events across the world, check out www.MurryAid.org.

Tasty Reads

My 10^th cookbook is currently being printed off…yay! D’Lish Deviled Eggs is all about that time-honored classic appetizer and my fun takes on it. Due out in February 2013, pre-orders can be made on Amazon! I can’t tell you how excited I am about this book – deviled eggs are one of my favorite appetizers and with over 50 recipes there is sure to be a favorite for everyone in this book!

A Sneak Peak at the Cover of my New Book – out in February!

Looking for the perfect holiday book for your favorite cook? Then look no farther! Good friends and authors Cynthia Nims, Kim O’Donnel, and Jeanne Sauvage all have new cookbooks just in time for the holidays! For the snack lover, Cynthia’s Salty Snacks book is perfect for those with a “salty tooth” and is loaded with exciting tasty recipes such as Salami Chips with Grainy Mustard and Coconut Crisps with Basil and Chiles – yum! Kim is known nationally for her promotion of Meatless Mondays and has the perfect book for those vegetarians on your list or just anyone who is looking to eat a little less meat and more delicious veggies. Her The Meat Lover’s Meatless Celebrations cookbook is just in time for Thanksgiving and Christmas – just last night I poured over the pages thinking what will I cook first – ooh, I know… I’ll leave it out for my hubby as a dinner-time hint! For the gluten-sensitive, Jeanne’s Gluten-Free Baking for the Holidays has lots of recipes to choose from for a gluten-free holiday, including an amazing pie crust …and those fluffy little rolls … yes, I have personally tasted them and they are delicious!

So check out these amazing ladies’ latest books and check off a few of those Christmas gifts off your list.

Be sure to visit my blog for the most up to date tasty news, recipes, and tips. And stay tuned for my next newsletter with lots of great stories and photos from my trip to the Philippines!
Wishing you a D’Lish Autumn! –Kathy

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Follow on Twitter @KathyCaseyChef. Blogging: Dishing with Kathy Casey.
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Watch: www.LiquidKitchen.tv.

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