{"id":1730,"date":"2010-08-27T19:12:34","date_gmt":"2010-08-27T19:12:34","guid":{"rendered":"http:\/\/kathycasey.com\/blog\/?p=1730"},"modified":"2010-08-27T19:12:34","modified_gmt":"2010-08-27T19:12:34","slug":"dishing-with-kathy-casey-the-newsletter-late-summer-2010","status":"publish","type":"post","link":"https:\/\/dishingwithkathycasey.com\/?p=1730","title":{"rendered":"Dishing with Kathy Casey: the Newsletter, Late Summer 2010"},"content":{"rendered":"


\n<\/strong><\/p>\n

Well, it\u2019s been a super, crazy, busy summer here at Kathy Casey Food Studios\u00ae-Liquid Kitchen\u2122. I\u2019ve been filming, traveling, and shaking up a storm the past few months. If you want to stay updated with all kinds of super-tasty tidbits of what\u2019s been going on, be sure to follow me on Twitter<\/a> and check out my blog<\/a>.<\/p>\n

Food Network Canada \u2014 yea! I\u2019m their new \u201cAsk an Expert\u201d mixologist!<\/strong><\/p>\n

\"FoodNetworkCanada\"
\n<\/strong><\/p>\n

I am so honored to be working with Food Network\u2014so click, and ask away everything you wanted to know about crafting a great cocktail, throwing a libacious party or what the newest imbibing trend is. Click here<\/a> to check it out!<\/p>\n

The Liquid Kitchen<\/strong>\u2122 has been shaking up some new products \u2026<\/strong><\/p>\n

At our online<\/a> store we have our logo\u2019d Boston shaker tin sets and our house-made Golden Era bitters as well as our Liquid Kitchen Cocktail Kit with all the barware basics. Look forward to other tasty cocktail concoctions soon, too, such as unique handmade marmalades and preserves\u2014that will be excellent to shake into your favorite spirit\u2014as well as our Liquid Kitchen No. 5130 backyard honey from our very own bee hives!<\/p>\n

Speaking of honey \u2026 we are all abuzz about the very first batch of No. 5130 Honey
\n<\/strong>The end of July had things buzzing here at the Food Studios \u2014 it was time for the 1st<\/sup> honey harvest from our hive! Bee Master Corky Luster<\/a> spun the first batch, and is it d\u2019lish! With a dark amber hue, our honey is rich and complex tasting. Honey is a great sweetener and can be used in a plethora of recipes. I love it drizzled over sexy cheeses, lush summer fruits or in cocktails such as my newest fav \u2014 the Maker\u2019s Honey Hum Collins (recipe follows). This cocktail combines the new Maker\u2019s Mark 46, honey syrup, fresh lemon and HUM liqueur made by my friend and extraordinary mixologist Adam Seger.<\/p>\n

\"honeycomb\"<\/p>\n

Above is a finished comb filled with honey that has been capped with wax
\nIt\u2019s on the way to become Liquid Kitchen\u2122 #5130 Honey!<\/p>\n

Maker\u2019s Honey Hum Collins<\/strong>
\nfeaturing Liquid Kitchen\u2122 No. 5130 Honey<\/p>\n

Makes 1 drink<\/p>\n

1 1\/2 oz Maker\u2019s Mark 46
\n1\/4 oz Hum Botanical Spirit*
\n3\/4 oz Liquid Kitchen Honey Syrup (recipe follows)
\n3\/4 oz fresh lemon juice
\n1 oz soda
\nGarnish: hibiscus flower and honey comb on a pick<\/p>\n

Measure Maker\u2019s Mark 46, Hum, honey syrup and lemon juice into a cocktail shaker. Fill with ice, cap and shake. Add splash of soda to the shaker and pour into a tall Collins glass. Add additional ice if needed.
\nGarnish.<\/p>\n

To make Liquid Kitchen\u2122 Honey Syrup: Measure 1 part HOT water and 1 part Liquid Kitchen\u2122 No. 5130 honey into a container. Stir until honey is completely dissolved. Store in refrigerator for up to 2 weeks.<\/p>\n

*Check out the HUM site<\/a> for stores that carry it, or visit Drinks over Dearborn<\/a> to order online if your state allows.<\/p>\n

Recipe \u00a9 2010 by Kathy Casey Food Studios\u00ae – Liquid Kitchen\u2122<\/p>\n

Pur\u2019ly Refreshing Cockails<\/strong><\/p>\n

Most recently I have been working with Purity Vodka<\/a>, a complex character vodka. Unlike many neutral-tasting vodkas, Purity has a subtle, yet complex taste, which is best when embraced and highlighted rather than masked by overly sweet ingredients and powerful flavors. These cocktails are not only refreshing to sip this summer, but are also ideal when \u201cwatching your waistline.\u201d Check out my blog on Amazon\u2019s Al Dente<\/a> site for the full read and the recipes.<\/p>\n

\"PurityH2O\"\"Frisk\"<\/p>\n

Purity Vodka\u2019s Berry Purity H2<\/sub>O and the Frisk<\/p>\n

Libatious Tales from The Big Easy
\n<\/strong>In July, my Executive Chef Cameo<\/a>, my Account Manager Jill<\/a> and I kicked off our \u201csummer conference frenzy\u201d with a trip to New Orleans for the annual Tales of the Cocktail. The attendees of this conference are what I endearingly refer to as the cocktail \u201cgeeks\u201d (which I humbly place myself among), who are super into the Art of Mixology.<\/p>\n

Cameo and my seminar Creativity and the Power of Brainstorming<\/em><\/a> was picked for the Pro \u201cline-up\u201d which was so much fun! A portion of the presentation was hands on: each table of attendees had to create a cocktail in 5 minutes using a unique bar tool and whatever they could grab in 1 minute from a \u201cpantry\u201d of ingredients. (There were 80 people doing this at once! Can you say crazy!!) I\u2019ll have to say we were pretty impressed with what the teams came up with in such a short period of time. The winning drink was called \u201cMorris Day and the Thyme\u201d and was a tasty blend of cucumber, Catdaddy Carolina Moonshine<\/a>, gin, lime and a touch of simple syrup.<\/p>\n

\"cocktail_contest\"<\/p>\n

Attendees choosing from the \u201cpantry\u201d of ingredients.<\/p>\n

\"judges\"<\/p>\n

Ms. Franky, Cameo, and I with the hard task of picking a winner!<\/p>\n

After the seminar was over, we had time to enjoy the rest of the conference! I participated in the Cointreau Tasting Room & Bar Star Mix-Off where I was a \u201cmentor\u201d for a mixologist. The rest of our time in the Big Easy was split between eating and drinking, more seminars, parties and avoiding the heat! We hit all our favorite restaurants: Lunch at Napoleon House<\/a>, famous for their Muffaletta and Pimm\u2019s Cup; Cochon Restaurant<\/a> for Pork Ribs with Watermelon Pickles; and Mother’s Restaurant<\/a> for Grits with Debris.<\/p>\n

If you missed Tales and want to shake up some of this year’s cocktails, check out the Tales of the Cocktail eBook \u2014 it is available online. This is a great deal for just 10 bucks (my recipe entry for the Planter\u2019s Punch contest is also included along with our other seminar recipes). For more information, click here<\/a>.<\/p>\n

To read more, check out Cameo and my blog on Amazon\u2019s Al Dente<\/a>.<\/p>\n

Then it was on to California for the 2010 Flavor Conference <\/strong><\/p>\n

\"feet\"<\/strong><\/p>\n

After only a few days back in Seattle, Cameo and I were re-packed and ready to head to sunny Newport Beach, California, for the annual Flavor Conference<\/a>. 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 restaurant, hotel, cruise line, resort, and food and liquor industry professionals from all over the US. It\u2019s a three-day eat-and-drink-a-thon showcasing popular food trends, flavors and new products.<\/p>\n

We were in attendance with our friends at Monin<\/a>, shaking up some cocktails and appetizers we adapted from my book, Sips and Apps<\/a>. At the welcome reception I signed copies of my book and Cameo served up Blue Thai Mojitos, 1800 Spiced Margaritas with a Mango Ginger Grilled Shrimp Garnish, and a delicious Clover Club with raspberry foam.<\/p>\n

\".\"<\/p>\n

From left to right, Blue Thai Mojito, Clover Club with raspberry foam and 1800 Margarita<\/p>\n

I headed back to Seattle the next day for a Seattle Sip Around (read more below) while Cameo held down the fort for the second night at Flavor for the \u201cChef\u2019s Showcase.\u201d Cameo was on hand poolside to serve up some sweet and spicy ceviche to a crowd of hungry conference-goers. This time we paired shrimp with pineapple and mango with a hint of chipotle, and a fresh halibut ceviche with hints of habanero, lime and orange. We added a fun twist to the margarita by offering a trio of foams and a sprinkling of black lava salt. Along with the beautiful and delicious sangria that Monin served, we were 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 BlogHer Food 2010<\/a>. Stay tuned for more info.<\/p>\n

Things are Jammin\u2019 at the Studios
\n<\/strong>Right now it\u2019s Jam Time! It\u2019s that time of year again when summer fruits are in abundance (despite this crazy weather!). We\u2019ve been hooking up with City Fruit<\/a>, a cool non-profit organization that gathers excess fruits from neighborhood yards then delivers them to food banks and restaurants. We love supporting them and are donning our sexy hairnets to cook up lots of great tasty treasures, which we will feature at Kathy Casey Food Studios annual open house this December \u2026 yes, we are thinking ahead!<\/p>\n

\"Jammin\"<\/p>\n

Travis, myself and Cameo in our sexy hairnets!<\/p>\n

\"Jam\"<\/p>\n

Mmm \u2026 Strawberry Lavender Jam<\/p>\n

Sip Around Seattle
\n<\/strong>This is a great new event we hosted for Beam Global and is something we for sure want to host again. We started out with Senior Mixology Associate Keith Waldbauer and fellow Mixologist Andrew Bohrer’s presentation on cocktail history, classic and new bartending techniques, and some new trends we are seeing in mixology bars across the country. Andrew carved up a slew of ice balls, Keith flamed some rosemary, and both mixed up some fantastic drinks for the guests.<\/p>\n

\"Keith\"<\/p>\n

Sr. Mixologist Associate and owner of Liberty Bar<\/a>, Keith Waldbauer<\/p>\n

The following day I conducted a major mixology session and drink tasting featuring 16 new drinks! Whew! After my seminar, we were off to the Sip Around tour. Seattle has so many great mixologists and bars that truly are on the cutting edge of all the nations\u2019 trends, we thought we should show our guests what Seattle has to offer. So 30 of us piled onto a party bus and headed out.<\/p>\n

First, we saw Jay Kuehner at Sambar<\/a>, where we sipped his fruit-forward creations in the back garden patio.<\/p>\n

\"Kuehner\"<\/p>\n

Jay Kuehner, hard at work
\nThe drink is Cruzan Single Estate Rum, grapefruit, grapefruit bitters,
\nTahitian vanilla bean, sassafras and Cremant de Limoux \u2014 YUM!<\/p>\n

Next, on to Oliver\u2019s Twist<\/a>. Robert Rowland and Kim Bruso each made a fantastic drink while we snacked on oxtail sliders and anchovy deviled eggs. We grabbed our treats of garlic truffle popcorn and hopped back on the bus to head downtown. At Vessel<\/a>, Jim Romdall served us the signature \u201cVessel 75\u201d made with two types of bourbon and Peychaud\u2019s bitters poured over luscious maple syrup foam. Stop #4 was at Tavern Law<\/a>, where we snuck up the secret staircase to the upstairs private room and Nathan Weber whipped up two delicious cocktails, served in their beautiful vintage glassware collection.<\/p>\n

\"BeamSipAround1\"<\/p>\n

Nathan Weber\u2019s \u201cChancey\u201d cocktail<\/p>\n

For our final stop we zipped over to Barrio<\/a> where we tried Casey Robison\u2019s ever-popular \u201cSexy Sadie,\u201d a jalape\u00f1o-spiced tequila drink with a touch of sage. Then it was on to Liberty<\/a> for last call, where co-owner Keith mixed up some drinks \u201con the fly\u201d for us.<\/p>\n

\"BeamSipAround2\"<\/p>\n

One of Liberty\u2019s many concoctions, Rum Pineapple White Tea
\n\u2026 if you ask nicely, Keith might make you a special drink with it!<\/p>\n

All-in-all it was a booze-a-licious and spectacular couple of days; everyone learned \u2014 and drank \u2014 a lot!<\/p>\n

Save the Date for a delicious event \u2014 the Seattle Food & Culinary Arts Show!<\/strong><\/p>\n

I am so excited to be the emcee at the Culinarium <\/em>live stage for this year’s Seattle Food Show. We are going to have a great line up of chefs! For years, foodies of all ages have devoured their way through Seattle\u2019s specialty chocolate, artisanal coffee, craft brews, regional wine, scratch-made cupcakes, farmstead cheeses, fine restaurants and retailers. On November 20 and 21<\/strong>, you\u2019ll find them all tempting you under one roof, at the Seattle Key Arena, and just in time for holiday shopping. Advance general admission is $20; details available here<\/a>.<\/p>\n

\"SeattleFoodShow\"<\/p>\n

And stay tuned to see who wins $10K in the Foster Farms Chicken Recipe contest!<\/strong><\/p>\n

This next week we are hosting the Washington recipe finals here at the Food Studios. See all the semi-finalists\u2019 recipes from Washington, Oregon and California here<\/a>.<\/p>\n

I hope you have had a delicious summer and I look forward to an excting fall. Stay tuned on Facebook and Twitter for news about all my tasty travels and projects. <\/strong><\/p>\n

XXO \u2013 Kathy Casey<\/p>\n","protected":false},"excerpt":{"rendered":"

Well, it\u2019s been a super, crazy, busy summer here at Kathy Casey Food Studios\u00ae-Liquid Kitchen\u2122. I\u2019ve been filming, traveling, and shaking up a storm the past few months. If you want to stay updated with all kinds of super-tasty tidbits of what\u2019s been going on, be sure to follow me on Twitter and check out 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