by Kathy Casey | Nov 25, 2015 | Dishing with Kathy Casey Blog
#TurkeyHack! Okay, you roasted the beautiful bird, enjoyed all the trimmings, and stuffed yourself silly. Now what do you do with the leftover turkey? Don’t just leave it on the counter while you start playing games or watching a game on TV. Get ready to do a...
by Kathy Casey | Nov 19, 2015 | Dishing with Kathy Casey Blog
Who doesn’t love to throw a dinner party, but some just do it with a little less stress. Here are a few of my fave entertaining tips: •Write out your menu and plan out your prep day by day, preparing as much as you can in advance and picking recipes that can be...
by Kathy Casey | Nov 17, 2015 | Dishing with Kathy Casey Blog
‘Tis the season once again where the Food Studios elves will be busy chopping nuts and soaking loads of fruit in bourbon … to make our annual holiday-inspired “Over 21” Real Fruit Cake made with Maker’s Mark! These REAL fruit cakes are full of...
by Kathy Casey | Nov 12, 2015 | Books to Cook, Dishing with Kathy Casey Blog
Often the trick to a d’lish dish is the sauce, but sometimes making one can be a bit daunting. Seattle author Susan Volland’s new book Mastering Sauces: The Home Cook’s Guide to New Techniques for Fresh Flavors will help take the mystery out of making a great sauce....
by Kathy Casey | Nov 11, 2015 | Dishing with Kathy Casey Blog
Earlier this summer the Fairmont Global mixology team visited Liquid Kitchen for a drink development workshop to create a new global cocktail menu – launching later this November. Check out Cheers Magazine for full coverage of the R&D session the Classics,...
by Kathy Casey | Nov 9, 2015 | Dishing with Kathy Casey Blog
Libatious article in Lux Worldwide on the Fairmont Hotels’ new global cocktail menu – Classics, Perfected developed at the Liquid Kitchen with the Fairmont Global mixology team. Check out the full article here and learn about the Fairmont...
