by Kathy Casey | Jun 30, 2011 | Dishing with Kathy Casey Blog
Nightclub & Bar magazine’s associate editor Robert Plotkin and I share our tips for making/developing a great non-alcoholic beverage program. You can read more here.
by Kathy Casey | Jun 30, 2011 | Dishing with Kathy Casey Blog
Spot prawns tend to be very flexible no matter how you cook them and works well with a myriad of fresh ingredients. Check out The Weekly Herald for my Spot Prawn Pasta with Lemon Cream recipe!
by Kathy Casey | Jun 27, 2011 | Books to Cook, Dishing with Kathy Casey Blog
The Frantic Foodie Keren Brown shares the inside scoop in the Food Lovers’ Guide to Seattle. With delectable recipes from Seattle’s iconic eateries, this is the ultimate resource for food lovers to use and savor! A bounty of mouthwatering delights is in this...
by Kathy Casey | Jun 23, 2011 | Dishing with Kathy Casey Blog
The Fourth of July is just around the corner! Just featured in GalTime.com are some faboo patriotic desserts, including my recipe for a Red, White and Blue Cherry-Berry Trifle!
by Kathy Casey | Jun 16, 2011 | Dishing with Kathy Casey Blog
because: 1. You’re spicy yet dry. 2. You’re edgy and assertive. 3. You blend congenially in cocktails but keep your distinctive grainy flavor. I just had a chance to work with the new Bulleit Rye — it’s made with 95% rye… wow! Absolutely love it! Bulleit makes for a...
by Kathy Casey | Jun 14, 2011 | Books to Cook, Dishing with Kathy Casey Blog
My good friend Gaz Regan has spent his fair share of time behind a bar, so he knows a good cocktail when he sees one. Luckily for us, he’s compiled his top picks from bartenders the world over into Gaz Regan’s Annual Manual for Bartenders 2011. Part bar-tested...
