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Welcome to Dishing with Kathy Casey – The Newsletter! I can’t wait to share all of my tasty adventures with you; read on to see what I’ve been up to, check out some great recipes, and enjoy all things d’lish! It’s been a whirlwind of non-stop traveling and events, but here’s my latest scoop of adventures!   The National Restaurant Association’s show in the Windy City! The Food Studios – Liquid Kitchen team flew to Chicago for the annual National Restaurant Association show to shake up some fun at the Cardinal Glass booth. Covering the theme of Garden to Glass and featuring honey, the crew shook up Rosemary Clementine Sparkles and Honey Lemon Market Fresh Coolers for the attendees and served Fresh Berry Parfaits with Honey Yogurt Whip – all highlighting Cardinal’s unique glassware. Shaking things up at the Cardinal booth Fresh Berry Parfaits with Honey Yogurt Whip, Bee Pollen, Crunchy Granola, and a Fresh Origins Micro Orchid! Bermuda Part II While Heather and Cameon headed back home, my Sous Chef Jason and I headed to sunny (and super windy!) Bermuda to train the staff and open the new 1609 Bar & Restaurant.   A great view of 1609 in the background and a beautiful sunset   It was Jason’s first time on an international trip with me and in between training, he managed to sneak away for some much needed site-seeing and cliff diving – he’s a daredevil!  One thing that we both got to witness for the first time was the Bermudian tradition of “Roof Wetting”, which is pouring a bottle of black rum over the roof of a brand new building the night before opening. Despite the torrential tropical downpour and winds for the first 30 minutes of the grand opening, opening night went off without a hitch – the cocktails were an instant hit and the staff was great. Luxury Coconut Swizzle served in a fresh coconut – perfect for two!     Hand Shaken Bartender’s Colada: pineapple and gold rums, fresh tropical citrus juices, and coconut – yes please! Barilla Chefs are Back! Then it was time to head home to host the Barilla Modern Casual event at the Food Studios. Guest Executive Chefs throughout the U.S. participated in a three-day culinary adventure. The chefs participated in everything from Italian food seminars, a hands-on presentation on making their own preserves, a cocktail mix-off competition, and a final day of ingredient shopping at Pike Place finished with a Pac NW-inspired dinner – with lots of pasta of course. Some of the tasty dishes made during Barilla Modern Casual Tales of the Cocktail – A Week of Libatious Events After a few weeks of enjoying the Seattle sun, it was time to head out again for the annual and always cocktail-riffic good time at Tales of the Cocktail! Everything from hot trends seminars, spirited dinners, mix-off competitions, tasting rooms, and boozy parties are all taken place during this libatious 5-day event in New Orleans. It was a week full of fun and learning.   Cocktails on tap, bottled cocktails, upscale frozen slushies, and carbonated cocktails were some of the top trends seen this year. Another trend featured – my favorite citrus….kalamansi! Kalamansi Rickeys: Cointreau, Fresh Kalamansi Puree, “Lime Air” I’ve been saying kalamansi is the next new thing – I heart kalamansi!   For a full recap from Tales of the Cocktails, check out the blog section of our brand new Liquid Kitchen website. Flavor 2014 Before long, it was time for the Flavor Experience conference. It was great to be back in Newport, CA for another great conference – celebrating Flavor’s 10th year Anniversary too! The Liquid Kitchen team kicked things off at the Pinnacle Partner Showcase with Monin, with Mango Mules topped with housemade ginger “beer” (super frothy from a carbonated charge in an iSi soda siphon), Hard Crushes (vodka and zesty lemonade topped with tangerine spiked slush), and flasks of Moonshine Black Raspberry Bounce (moonshine, black raspberry, and pomegranate). At the Monin Booth read to serve up Mango Mules with Ginger “Beer” Moonshine Black Raspberry Bounce & Hard Crush   The next day, Beam-Suntory’s Philip Raimondo and I lead a general session on the Drink Nation Experiment, revealing the Top 25 Trends from a 6 month-long social media test! Philip & I on stage discussing the Drink Nation Experiment We are continuing the experiment this year again so make sure to like Drink Nation Experiment on Facebook, follow on Twitter, and then tag #DrinkNation & #DrinkNationExperiment on Instagram! We want to know what you’re seeing in in the world of beverage! Then we were Buzzing back home… …to host a team of mixologists for the National Honey Summit! Special guest and co-host Kim Haasarud and I lead a 2-day event with presentations, cocktails, and a spirits tasting all incorporating different styles of honey. Suh-weet! Quick photo with the Guest Mixologists   One of my favorite sessions was Kim’s varietal honey and spirit tasting – it is so amazing the different and unique flavors that come through with different honeys and different spirits. Feminine-style gins and clover honey was my fave! Cocktails on Tap roll out at the Heathman Hotel’s Restaurant & Bar Earlier this year, the Liquid Kitchen team traveled to Portland, Oregon to shake up drinks at a press party featuring the new Liquid Kitchen signature cocktail menus.  Not long after, the team and I came back to add some new fall drinks, including an ABSOLUT Huckleberry Mule on tap topped with Liquid Kitchen housemade wild huckleberry preserves and new brunch cocktails to compliment chef Michael’s amazing brunch menu. (I’m just saying…. I think his brunch is one of the best – delicious!) Huckleberry Mule on tap! Featuring ABSOLUT Vodka, Fresh Lime Juice, and Housemade Ginger Ale Topped With Huckleberry Preserves! The making of Liquid Kitchen Huckleberry Preserves Kegged Cocktails A big trend is taking the cocktail world by storm and you probably have seen it start popping up at craft cocktail bars and restaurants– cocktails on tap. There’s lot of great advantages to kegging and tapping a cocktail, including speed of service and consistency. (My panel and I shared many tips on this at the VIBE Conference). The Liquid Kitchen team has been all over the US training and implementing new cocktails on taps with clients, including the Heathman Hotel Restaurant & Bar, Showcase Cinemas on the East Coast, and at the Fairmont Orchid in Hawaii. Next time that you’re out and about, keep an eye on the bar taps…there might be a kegged cocktail there!   And make sure to check out the Liquid Kitchen website for more recipe ideas, tips, and other fun cocktail trends. Fall-Inspired Libations: Harvest Dark & Stormy Take advantage of the fall harvest and use some of those apples in an easy to make Apple Ginger Puree – I like to use granny smith apples for their tart flavor. Measure in rum, lemon juice, and a splash of ginger beer for this Dark & Stormy cocktail variation. For a how to video check out www.LiquidKitchen.tv.   Makes 1 cocktail   1 1/2 oz dark/aged or spiced rum 1 oz Apple Ginger Puree (see recipe) 1/2 oz fresh lemon juice ——————————- 1 1/2 – 2 oz ginger beer Garnish: candied ginger and apple slice on a pick   Measure the rum, puree, and juice into a mixing glass. Fill with ice. Cap and shake vigorously. Pour drink into a tall glass. Top with ginger beer and give a quick stir. Garnish.   Apple Ginger Puree Makes 20 oz   2 Granny Smith apples, diced 1/2-inch (about 3 cups) 2 Tbsps. minced fresh ginger 1 1/2 cups water 1 1/2 cups sugar   Measure ingredients into a saucepan. Bring to a boil then reduce to a simmer for about 5 minutes, or until apples are very tender. Remove pan from heat and let cool to room temperature. Once cooled, pour contents into a Vitamix blender cup and blend until smooth (#5 setting on Vitamix The Quiet One Blender). Store refrigerated for up to 7 days. A Great Cause: CORE Children of Restaurant Employees (CORE) is a wonderful charitable organization whose mission is to provide support for children of restaurant/hospitality industry employees afflicted with life-threatening or life-altering circumstances. Fundraising efforts help make “wishes” come true for these kids. For more information if you know a child in need and ways that you can help, check out their website at www.COREgives.org.   Cute Blog Alert! You all know I love Twitter! Well most recently my Japanese Twitter friend and blogger Caroline shared some of her recent posts with me and I am so blown away. They’re in Japanese but her photos are incredible! She’s made an assortment of tiny, edible animal creations and has a great imagination. Check out her faboo cat cake – which is entirely edible but who could eat such a cute cake!!!! Who’s ready for…Fruitcake?! It’s that time where the Food Studios gets start in preparing our “Over 21” Real Fruit Cakes made with Maker’s Mark! These  real fruit cakes have gotten a cult following and are chock full of bourbon-soaked dried fruits, toasted nuts, and bound with a d’lish spiced batter – then topped with a bourbon-brown sugar glaze. Quantities are limited so place your order starting November 24th – we have more info coming in a separate email – so stay tuned!  Cheers to a great fall and I look forward to sharing our next newsletter with you this winter.   Don’t forget to join me on my blog Dishing with Kathy Casey and weekends on KOMO News Radio for all things d’lish, including recipes, tips, and fun events.   —   Follow on Twitter @KathyCaseyChef. Blogging: Dishing with Kathy Casey, Like on Facebook:  Sips & Apps and Kathy Casey’s Liquid Kitchen. Read: D’Lish Deviled Eggs.   Watch: www.LiquidKitchen.tv Web: www.KathyCasey.com www.liquidkitchen.com Copyright © 2014 Kathy Casey, Inc., All rights reserved.