This week on Kathy Casey’s Liquid Kitchen, I make an Apple Ginger Puree for my Harvest Dark & Stormy! Using my Vitamix The Quiet One, I puree a d’lish combination of fresh diced apples (I like using Granny Smith for their tart flavor), coarse minced ginger, sugar and water. The mixture compliments the ginger beer and the dark rum (you can also use a spiced rum) for my twist on the classic Dark & Stormy.
Cheers! -Kathy
It is finally here! My new book, Sips & Apps hit stores this week and I could not be more excited! I've always had a passion for cocktails and have been applying my culinary knowledge to the bar for years. Sips & Apps has been such a fun book to create from...
On Sunday, May 17, the Premier Chef's Dinner, which features Northwest wines, hors d'oeuvres and six-course dinner prepared by the Northwest's premier chefs is happening at the Grand Hyatt in Downtown Seattle. The featured chefs are: Greg Atkinson (Seattle Culinary...
Cameo McRoberts –Guest Blogger and Associate Chef at Kathy Casey Food Studios gives us her take on Seattle’s Capital Hill hot spot – Barrio. When I heard about Barrio, Capitol Hill's new urban Mexican concept, I will admit I was skeptical. Living in Mexico and five...
