{"id":1163,"date":"2009-10-09T22:56:46","date_gmt":"2009-10-09T22:56:46","guid":{"rendered":"http:\/\/kathycasey.com\/blog\/?p=1163"},"modified":"2009-10-09T22:56:46","modified_gmt":"2009-10-09T22:56:46","slug":"dishing-with-kathy-casey-fall-newsletter","status":"publish","type":"post","link":"https:\/\/dishingwithkathycasey.com\/?p=1163","title":{"rendered":"Dishing with Kathy Casey: Fall Newsletter"},"content":{"rendered":"

Traveling to Far-off Exotic Lands<\/strong><\/p>\n

This year I\u2019ve been flying all over the country for special events and fun foodie adventures. Now it\u2019s time to take my travels overseas! In mid-October, my associate mixologist Keith Waldbauer<\/a> and I are headed to Abu Dhabi, where we\u2019ll be training and implementing a fantastic cocktail program and culture for the new Fairmont Hotel there, and then later, in Dubai, we\u2019ll be taking part in a mixologist round-table session put on by Monin and Caterer Middle East Magazine (the big foodie mag of the Middle East)! I\u2019ll make sure to take lots of photos and blog<\/a> and tweet as much as I can while over there. It will definitely be an amazing experience and I\u2019ll do my best to share all of it with you. So, if you want to hear more, follow me on Twitter<\/a>.<\/p>\n

LA Travels: From Hot Dogs to All-Out Partying
\n<\/strong>Lately, I\u2019ve been traveling to LA a lot for business (and a little bit of pleasure, too!). Here is what I was up to while I was there:
\nI checked into to the SLS Hotel in Beverly Hills<\/a>, my favorite place to stay while I\u2019m visiting LA. Down to every last detail, the SLS screams \u201cfabulous!\u201d Then started my weekend dine around LA. First stop was Pink\u2019s Hot Dogs<\/a> in Hollywood. It\u2019s one of the most famous hot dog places in the United States and has been around for 70 years. This is the<\/strong> hot dog spot, hands down. Even some of Hollywood\u2019s finest, like Bill Cosby, Celine Dion, and Bruce Willis, will frequent Pink\u2019s, known for their famous chili dogs.<\/p>\n

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\nPink’s Hot Dogs in LA\u00a0<\/p>\n

After some much needed relaxation to recover from my hot dog coma, we headed to fancier digs at Osteria Mozza<\/a>, the concept created by Mario Batali along with Nancy Silverton and Joseph Bastianich, and the latest place to see and be seen in LA. The menu includes an extensive list of their take on traditional Italian fare, from a mozzarella bar to pan-roasted pork \u2026 even torta della nonna.<\/p>\n

The thing I love most about LA is hitting the town! There are so many great places to go out for fabulous cocktails. Here are some of my favorites from this most recent trip.\u00a0<\/p>\n

The Varnish Bar<\/a> is a quaint little old-school speakeasy-style bar in the Historic Downtown district. Go to Cole\u2019s French Dip Restaurant and head to the back. Once you\u2019re inside, you\u2019ll never look at alcoholic drinks the same way again \u2026 they craft a fine cocktail!<\/p>\n

Giving off the 1930\u2019s blend of innovation, elegance, and architecture, the Edison<\/a> nightclub\/bar perfectly handcrafts each cocktail. Nostalgic from every drink to the intricacies of the d\u00e9cor, the bar evokes a sense of glitz and glam from bygone eras \u2026 AND they have an absinthe cart, complete with an absinthe fairy! This has to be one of my all time fave bars in the US!<\/p>\n

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\nAbsinthe cart at the Edison
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\nThe Absinthe Fairy<\/p>\n

Then it was time to turn it up a notch and head to some clubs. First, we went to Crimson<\/a>, a swanky lounge\/bar that has humongous lines to get in, separated by one of those thin velvety ropes. Lucky for me, I was able to get right in (one of the many perks of my job!). My posse of girlfriends and I love to dance, so we then zoomed over to Opera<\/a>. Connected to but separate from Crimson, Opera is a huge nightclub that keeps the crowds moving with funky DJs, an extremely spacious dance floor, and an aura of decadent drinking, boozing, and schmoozing. With only a short while until the bars closed, we wanted to see one more place and decided to check out My House<\/a>. This modern, hip, and overall crazy lounge\/club is just too fun to not go to. Yes, I was channeling my 21-year-old self!<\/p>\n

So after all that party time, we wrapped up our weekend at a spa. If you ever want spa treatment done right, go to the SLS Hotel Spa! The experience was relaxing and incredible. Soon as I set foot to get ready, I opened up my locker to find a personal name card with my name on it and a couple of antioxidant-rich gummy bears. Faboo!<\/p>\n

Nominated for the Nellie Cashman Award!
\n<\/strong>I\u2019m super-excited to a finalist for the 2009 Nellie Cashman Woman Business Owner of the Year Award<\/a>! Nominees are recognized and honored for being women business owners who have gone above and beyond not only to enhance the status and image of women entrepreneurs but also to succeed overall in a business. I\u2019m extremely delighted to be recognized for my hard work and am more than thankful to all my supporters and fans; it is such an honor to be associated with the other nominees who are all very talented. The awards ceremony takes place at the Fairmont Olympic Hotel on Thursday, October 8. Wish me luck, everybody!<\/p>\n

More Buzzin\u2019 Good News!
\n<\/strong>Dish D\u2019Lish now dishes the best honey ever! Our Ballard caf\u00e9 & store is selling local honey from the Ballard Bee Company<\/a>. Packed in 12-oz glass bottles, this honey is amazing and as of now we are the only place it\u2019s available\u2014lucky us!! The bees travel in a 3-mile radius and love all the flowering fennel in our back garden. Additionally, the Ballard Bee Company has agreed to set up a small hive next spring in the back garden at Dish D\u2019Lish Ballard, so we can literally serve items made with honey from our own backyard! Don\u2019t you worry, though; the Ballard Bee Company assures us that they raise docile bees for an urban setting.<\/p>\n

Raise Those Jars! Join the Canvolution!
\n<\/strong>Summer brings fresh and bright flavors to the palate, and some of the best ways to carry those great summer tastes into the colder seasons is by canning, preserving, and jamming. In late August, I teamed up with Canning Across America<\/a> to throw a special class here at the Food Studios, Preserving the Flavor with <\/em>Kathy Casey<\/em>. My class covered many DIY preserving topics and methods. Each participant got to take home a jar of the Spiced Nectarine Jam we made, too. Stay tuned to Canning Across America for other upcoming canning demonstrations. As many now know, I\u2019m an avid jammer. That\u2019s why I\u2019ve joined the Canvolution! What about you?<\/p>\n

Speakin\u2019 of Jammin\u2019 \u2026
\n<\/strong>Dish D\u2019Lish Ballard has a whole slew of our limited-edition preserves available for sale. This summer, Cameo, Travis and I were canning away: Cherry Lemon Ginger Preserve, Strawberry Hibiscus Jam, and Organic Strawberry Lavender Jam as well as Fig Fennel & Orange Chutney and other tasty chutneys and preserves. Come by and pick up a taste of summer to enjoy all year long! I know it\u2019s early to start thinking about this, but they will make great stocking stuffers!<\/p>\n

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\nTravis, Kathy and Cameo jammin’<\/p>\n

Something to Wine About!
\n<\/strong>August was Washington Wine Month. In honor of that, I partnered with Columbia Winery<\/a> and Covey Run<\/a> to talk about food & wine pairing and visited Columbia Winery for a book signing and to share some appetizers from my latest book, Sips & Apps<\/em>. I\u2019ll be back at Columbia Winery on November 14 for the Taste of Red<\/a> event and hope to see you there!\u00a0<\/p>\n

Not to Mention \u2026
\n<\/strong>I was absolutely giddy when I learned that Gary Regan mentioned my latest book in his San Francisco Chronicle<\/em> column. If you don\u2019t know, Gary Regan is one of the foremost experts on cocktails, bitters, and mixology overall, and being cited by him adds to any mixologist’s industry credibility. I was thrilled that he featured my recipe for a Green-Eye Daiquiri, which uses green Chartreuse and is shaken with a little fresh thyme. Check out Gary\u2019s article and the recipe here<\/a>.<\/p>\n

Mark Your Calendars!
\n<\/strong>Book Signings:<\/strong> I\u2019ll be selling and signing copies of my latest book, Sips & Apps<\/em>, at select Metropolitan Markets<\/a>. I will also be sharing appetizer samples straight from the recipes. Come out to enjoy the apps, get a signed copy and have a quick chat!
\nNovember 13 at Met Market (Queen Anne) 4:30 \u2013 6:30 pm
\nDecember 3 at Met Market (West Seattle) 4:30 \u2013 6:30 pm<\/p>\n

Drinking Lessons at the Sorrento Hotel:<\/strong> The Sorrento Hotel along with Foodista.com<\/a> is hosting a bi-monthly event investigating the aura, art, and mystery of the American cocktail. I\u2019ll be hosting a night of fun and giving you my expert tips and insight into the allure of the American Cocktail. More information about the event and ticket information can be found at the Sorrento Hotel<\/a>.
\nNovember 16 <\/sup>at Sorrento Hotel<\/a> (Seattle) 6:00 \u2013 8:00 pm<\/p>\n

Holidays Are Coming \u2026
\n<\/strong>The arrival of fall means that the Holiday Season is right around the corner. A few select dates are available for holiday parties, but the calendar is filling fast. For more information, ask for Jill Benson at (206) 784-7840 or e-mail her at info@kathycasey.com<\/a>.<\/p>\n

Jill can also put together a great company meeting for you, and Chef Cameo McRoberts can lead you in a hands-on cooking class or team-building event! A delicious time is always in store for you at the Food Studios!\u00a0<\/p>\n

Here\u2019s to a happy fall \u2026 I\u2019ll keep you posted on all my culinary adventures on Twitter<\/a>.<\/p>\n

Best wishes, Kathy<\/p>\n","protected":false},"excerpt":{"rendered":"

Traveling to Far-off Exotic Lands This year I\u2019ve been flying all over the country for special events and fun foodie adventures. Now it\u2019s time to take my travels overseas! In mid-October, my associate mixologist Keith Waldbauer and I are headed to Abu Dhabi, where we\u2019ll be training and implementing a fantastic cocktail program and culture […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[11760,11873],"tags":[743,744,712,745,746,747,748,749,750,658,621,751,752,753,754,755,756,11857,757,758,759,760],"class_list":["post-1163","post","type-post","status-publish","format-standard","hentry","category-dishing-with-kathy-casey-blog","category-newsletter","tag-ballard-bee-company","tag-book-signing","tag-canvolution","tag-columbia-winery","tag-covey-run","tag-crimson","tag-drinking-lessons","tag-green-euyed-daquiri","tag-holiday-events","tag-jam","tag-keith-waldbauer","tag-metropolitan-markets","tag-myhouse","tag-nellie-cashman","tag-opera","tag-osteria-mozza","tag-pinks-hotdogs","tag-recent","tag-sorrento-hotel","tag-taste-of-red-event","tag-the-edison","tag-the-varnish-bar"],"_links":{"self":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/1163","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1163"}],"version-history":[{"count":0,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/1163\/revisions"}],"wp:attachment":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1163"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1163"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1163"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}