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Every year around mid July, Kathy and I are in a flurry in what I consider \u2018Conference tour 2010!\u2019\u00a0 It\u2019s a whirlwind of activity during the hottest months of the year.\u00a0 While the rest of the world sits poolside sipping blended cocktails ( we probably helped develop), we are schlepping boxes from airport to airport hoping our luggage doesn\u2019t get searched. (Often times, it\u2019s a little difficult to explain the contents of our bags to the TSA official.)\u00a0 We spent the first part of the month hob nobbing in New Orleans at Tales of the Cocktail<\/a>. With a slight pit stop in Minneapolis-St. Paul because of cancelled flight, Kathy and I made a night of it playing Zilch ( a great dice game we have both become addicted to), eating delivery pizza and sipping possibly turned wine. We were off again to California for the annual Flavor Confrence<\/a> held in Newport Beach. While we never see much more than the inside of a kitchen and the back side of a banquet table, it\u2019s a great event that brings together national account representatives from pretty much every chain, supplier and distributor in the industry.\u00a0 It\u2019s three days of a\u00a0eat-and-drink -a-thon showcasing popular food trends, flavors and new products.<\/p>\n We were representing \u00a0our friends at Monin<\/a>\u00a0by shaking up some cocktails and appetizers we adapted from Kathy\u2019s book Sips and Apps<\/a>. At the welcome reception, Kathy signed copies of \u2018Sips & Apps\u2019 and I served up Blue Thai Mojitos, 1800 Poppy\u2019s Margaritas with a Ginger Mango Grilled Shrimp garnish, \u00a0and a delicious Clover Club with raspberry foam.<\/p>\n The second night of Flavor was the Chef\u2019s showcase and we were on hand poolside to serve up some sweet and spicy ceviche to a crowd of hungry conference goers.\u00a0 This time we paired shrimp with pineapple and mango with a hint of chipotle, and a fresh halibut ceviches with hints of habanero lime and orange.\u00a0 We added a fun twist to the margarita by offering a trio of foams (strawberry, peach and mango) and a sprinkling of black lava salt.\u00a0 Along with a beautiful and delicious sangria, the Monin gang was quite a hit at the sunset pool party.<\/p>\n Now we\u2019re home and the dust has settled; we can relax for a minute or two before the next big thing\u2026 Is it already Jam time?! \u2026.but we\u2019ve got it on our calendar and its 360 days and counting till \u2018Conference Tour 2011\u2019 gets us off and running again.\u00a0 \u00a0– Cameo McRoberts,\u00a0 Executive Chef\u00a0 Kathy Casey Food Studios\u00ae – Liquid Kitchen\u2122<\/p>\n Poppy\u2019s Margarita Makes 1 drink<\/p>\n Kosher salt for rimming glass For garnishing: Lime wheel with a straw inserted through the middle Fill a cocktail shaker with ice. Measure in the tequila, Spicy Lime Sour, and triple sec. Cap and shake vigorously. Pour into glass. Insert straw into a lime wheel and place in drink. Garnish with a skewered Tropical Ginger Grilled Shrimp.<\/p>\n Spicy Lime Sour Combine the syrups and lime juice. Transfer to a pretty bottle. Chill before using. The sour will keep for up to 2 weeks, refrigerated. Adapted from a recipe from Kathy Casey\u2019s Sips & Apps, Chronicle Books <\/strong><\/p>\n Tropical Ginger Grilled Shrimp 1\/2 cup Monin Mango Puree<\/a> Whisk marinade ingredients together in a large bowl. Recipe \u00a9 2010 by Kathy Casey <\/strong><\/p>\n","protected":false},"excerpt":{"rendered":" Every year around mid July, Kathy and I are in a flurry in what I consider \u2018Conference tour 2010!\u2019\u00a0 It\u2019s a whirlwind of activity during the hottest months of the year.\u00a0 While the rest of the world sits poolside sipping blended cocktails ( we probably helped develop), we are schlepping boxes from airport to airport […]<\/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":[11760,11843],"tags":[852,1225,1321,1322,34,1323,1324,11875,1314,1325,1326,1150,1296,1040,1327,1029,1030,1115,1315,916,601,86,1316,1317,871,896,551,1328,1318,1329,764,1330,1122,1031,1331,11857,466,373,340,1332,1333,1319,1334,912,1335,1320,88,1336,1168,1337,1338],"class_list":["post-1695","post","type-post","status-publish","format-standard","hentry","category-dishing-with-kathy-casey-blog","category-tasty-travels","tag-alcohol","tag-california","tag-chain","tag-chili","tag-chipotle","tag-cilantro","tag-conference","tag-conferences","tag-flavor-conference-2010","tag-flavors","tag-food-trends","tag-fresh","tag-ginger","tag-grilled","tag-industry","tag-juice","tag-lime","tag-liqueur","tag-lousiana","tag-mango","tag-margarita","tag-margaritas","tag-minneapolis","tag-minnesota","tag-mixology","tag-monin","tag-new-orleans","tag-new-products","tag-newport-beach","tag-oil","tag-orange","tag-paste","tag-pepper","tag-pineapple","tag-pureer","tag-recent","tag-salt","tag-shrimp","tag-sips-apps","tag-sour","tag-spicy","tag-st-paul","tag-supplier","tag-syrup","tag-table","tag-tales-of-the-cocktail-2010","tag-tequila","tag-tour","tag-triple-sec","tag-tropical","tag-vegetable"],"_links":{"self":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/1695","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=1695"}],"version-history":[{"count":0,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/1695\/revisions"}],"wp:attachment":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1695"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1695"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1695"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\".\"](\"http:\/\/farm5.static.flickr.com\/4116\/4886189587_70888de516_m.jpg\")
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\n<\/strong>Spicy cocktails are hot! The counterbalance of sweet, sour, spice, and salt achieves a mouthwatering result. Garnish with tropical Ginger Grilled Shrimp for a perfect Sips & Apps paring.<\/p>\n
\n1 \u00bd \u00a0– 2 ounces Gran Centenario Reposado Tequila
\n1 \u00bd \u00a0ounces Spicy Lime Sour (recipe follows)
\n1\/4 ounce triple sec or other orange-flavored liqueur<\/p>\n
\nTropical Ginger Grilled Shrimp on a pick (recipe follows)<\/p>\n
\n<\/strong>\u00bd cup\u00a0\u00a0Monin Chipotle Pineapple Syrup<\/a>
\n1 cup \u00a0simple syrup
\n1 \u00bd \u00a0cups fresh lime juice<\/p>\n
\n<\/strong>Makes\u00a0 about 20- 25 pieces <\/strong><\/p>\n
\n2 Tbsp Monin Chipotle Pineapple Syrup<\/a>
\n1\/2 cup fresh lime juice
\n3 Tbsp fresh minced ginger
\n1\/4 cup vegetable oil
\n2 tsp Kosher salt
\n1 Tbsp chili paste (Sambul Olek)
\n1\/4 cup chopped fresh cilantro
\n—————————————————–
\n1 lb large shrimp , peeled and deveined <\/strong><\/p>\n
\nAdd shrimp and toss to coat well. Refrigerate marinated for 4 hours.
\nPreheat grill to med-high and grill shrimp on each side until scored and just cooked through \u2013 but not overcooked. Chill until ready for service.<\/p>\n