Foraging for ingredients yourself, such as mushrooms, is a great way to guarantee cheap, fresh, organic and most importantly, delicious meals. So get out there and get dirty! Now is the time for Chanterelles, Porcini and Matsutake, but hurry before winter comes! Cook and eat them fresh or saute then freeze them to have delicious ‘shrooms all year round. My good friend and mushroom buddy Patrice Benson is a featured forager in the Seattle Times today, check it out to get in the spirit.
Kathy Casey Holiday Extravaganza: Samples to Try, Gifts to Buy!
It's almost here! Remember to mark your calendars for the annual Kathy Casey Food Studios Holiday Extravaganza and Open House on Saturday, December 11th, 11:00 am - 7:00 pm. I'll will be signing copies of my book Sips & Apps and you'll have a chance to sample some...
