by Kathy Casey | Nov 3, 2015 | Dishing with Kathy Casey Blog
Great write-up on the Fairmont Hotels & Resorts’ new cocktail program launching later in November. Here’s a sneak peak of the cocktails – developed at the Liquid Kitchen with the Fairmont Tastemakers team – (at last month’s media...
by Kathy Casey | Oct 28, 2015 | Dishing with Kathy Casey Blog
Earlier this summer Liquid Kitchen hosted the Fairmont Global and mixology team in developing and creating a new global cocktail menu. Check out Bar Magazine’s post on the recent media event announcing the soon-to-be launched menu, including a team photo of the...
by Kathy Casey | Oct 22, 2015 | Dishing with Kathy Casey Blog
Cha-cha-cha-CHIA! Yes, that is what we think of when we say chia. Those funny terra cotta heads sprouting green hair. Until now! Chia seeds are everywhere these days and have been sweeping the nation as an up-and-coming nutritional ingredient. Who remembers these...
by Kathy Casey | Oct 15, 2015 | Dishing with Kathy Casey Blog
Pickled or roasted, steamed or boiled. I adore beets whatever way they’re prepared! I even grate them raw into salads for some fantastic color, roughage, and flavor. In addition to being delicious, beets are REALLY nutritious. Betalains are the nutrient-rich pigments...
by Kathy Casey | Oct 14, 2015 | Dishing with Kathy Casey Blog
Restaurant Hospitality Magazine posted an article on syrups used in savory dishes, including my easy tips for making flavored butters. Check out the article here.
by Kathy Casey | Oct 8, 2015 | Dishing with Kathy Casey Blog
A true sign of fall: apples appear everywhere. From thick caramel-coated and dipped in nuts to sweet and tangy cups of fresh-pressed cider at the local market to grand glass bowls filled with elegant red apples simply used as a table centerpiece. The Northwest has...
