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Dishing with Kathy caseyKeep up with Kathy Casey on her culinary adventures and get the latest and greatest recipes plus so much more!
Herbalicious Cocktails on Q13!
Don’t miss Q13’s Mornings with Kaci this Friday, July 29th! I’ll be chatting with Kaci at my Food Studios all about summer herbs and mix up some refreshing herb cocktails and non-alcoholic summer sippers live on-air at 7:20, 8:20 and 9:20 AM. Make sure you tune-in!...
Dishing with Kathy Casey: The Summer Newsletter
I’m shaking it up again — Season 2 of Kathy Casey’s Liquid Kitchen™ I am so excited to have just completed shooting the second season of my cocktail show Kathy Casey’s Liquid Kitchen with Small Screen Network! Keep your eye out for these tasty cocktail episodes, which...
A Little Help
One of my super faboo friends from Secret Handshake, Dena Hysell, produced an independent film that is opening in theaters tomorrow, July 22nd! A Little Help stars Jenna Fischer (from The Office!) and Chris O'Donnell. It's a movie for everyone who's felt that life...
The (Big) Easy Life! I’m off to New Orleans for Tales of the Cocktail
This week, I’m heading south to The Big Easy - it’s time for Tales of the Cocktail, a spirited gathering of cocktail enthusiasts and talented mixologists from around the world! What better place to hold an event like this than New Orleans, a city known for its...
Michael Mina returns to Washington with RN74 Seattle and it is delicious!
With its ambience firmly rooted in the classic train stations of Europe, stepping into Chef Michael Mina’s newest endeavor, RN74, is the perfect respite from the bustle of downtown Seattle. Mina has come home to Washington and his culinary roots to lead us on a...
Let’s Cheer for Cherries!
Fresh cherries really signal summer! Plump, juicy cherries, icy cold, are my idea of the perfect snack. Just sitting around on a hot day popping them in one by one is the start of a wonderful summer. How about a big bowl of cherries for dinner? Why not! When the...
Liquor.com
Check out Liquor.com for a fun article that I did on H2O cocktails! I even include my recipes for a Berry Purity H2O and a Pineapple-Cilantro H2O and show two different methods in making these!
The Wall Street Journal
I had the honor of being interviewed for a special weekend edition of the Wall Street Journal. You can read all about my fave Seattle picks!
Lovely Lavender!
Lavender has been used in the culinary world for centuries and is enjoying a bit of a renaissance, with today’s creative chefs looking to this member of the mint family to spice up cocktails and savory dishes as well as add delicate elegance to sweeter offerings. You...
Stumped About Seafood?
Northwest chef Becky Selengut knows a thing or two about fish and in her new book GOOD FISH, she shares some of that wisdom with more than a little light-hearted humor and lots of insightful anecdotes. Selengut cares as much about the delicately balanced flavors in...
Nightclub & Bar magazine
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.
The Weekly Herald
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!
Keren Brown’s Food Lovers’ Guide to Seattle
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...
Red, White and Blue Desserts on GalTime.com
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!
Oh Rye, I Love you …
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...
Gaz Regan Shakes Things Up with his New Cocktail Book!
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...
Seattle Dragonfish Asian Cafe’s 14th Anniversary
As the restaurant celebrates yet another successful year in June, owner Takao Kikuchi has planned a week of delicious festivities and a special Japanese whiskey tasting benefit for tsunmai victims in Ishinomaki, Miyagi, Japan—the hometown of his wife, Yuko. So from...
June “Foodportunity”
Seattle foodie extraordinaire and one of my fave Seattle foodies is at it again! Frantic Foodie Keren Brown organized another "Foodportunity" in Seattle. Make sure to mark your calendars for Monday, June 13th from 6:00 - 9:00pm at Tom Douglas' Palace Ballroom!...
Springing into Summer…
Today we have guest blogger Courtney Randall! She is an avid cocktail enthusiast and has been doing posts on her blog Cocktail Quest since 2009. Though her first introduction to classic cocktails came in the form of the Sidecar, it was really Jeff Hollinger and Rob...
Tippling with Tom Bulleit
Today we have Sous Chef Travis Childers guest blogging about his recent adventure at a Bulleit Bourbon event! ------------------ Most recently I had the extreme pleasure of lunching with Tom Bulleit of Bulleit Bourbon. Tom was kind enough to come up here to the...
