{"id":2025,"date":"2011-02-09T00:15:27","date_gmt":"2011-02-09T00:15:27","guid":{"rendered":"http:\/\/kathycasey.com\/blog\/?p=2025"},"modified":"2011-02-09T00:15:27","modified_gmt":"2011-02-09T00:15:27","slug":"dishing-with-kathy-casey-the-newsletter-2","status":"publish","type":"post","link":"https:\/\/dishingwithkathycasey.com\/?p=2025","title":{"rendered":"Dishing with Kathy Casey: The Newsletter"},"content":{"rendered":"\n\n\n\n\n\n
\n

Traveling Traveling Traveling… First Stop Malaysia!<\/h2>\n

Before 2010 ended I had the honor of being invited to develop and shake up some cocktails for the Mandarin Oriental Hotel<\/a> in Kuala Lumpur, Malaysia! My husband John and I left on a Monday at 10 am from Seattle, flew to LA and then landed in Kuala Lumpur on Thursday at 1 am!!! Yes, that is the LONGEST flight that I have ever taken and I have no intentions of topping it!<\/p>\n

After a day of getting a little rest, we then went to work and spent the next ten days with the hotel\u2019s bartending team. It was a whirlwind of drink development, training and opening new concepts. I have to say that I absolutely went nuts with the ingredients; from fresh kiwi and pink guava juices to my new favorite citrus fruit the calamansi<\/a>, a tiny little green skinned fruit the size of a nickel with tangy orange flesh \u2014 yum! I even found local Malacca palm sugar which I used in an amazing mojito. But all that work did not stop me from trying lots of local cuisine. On Christmas day we got out and about and started our day with amazing dim sum, then enjoyed the local sites \u2014 it was a merry day indeed!<\/p>\n

\"Casbah_Crew\"<\/p>\n

The great crew at Casbah, the Mandarin Oriental\u2019s new restaurant and bar! They studied hard!<\/strong><\/p>\n

Once all the work was done, the entire staff thoroughly trained, and all the drinks were in place, it was time to have some fun! I visited local hawkers and mamaks, where there a plethora of vendors cooking up some delicious foods \u2014 and this Seattle girl could handle the spicy heat! I represented us well! I even had a big GIANT shaved ice treat to cool me off for dessert after all that spicy food! Here\u2019s what\u2019s in it: shaved ice, sweet corn, sweet red beans, grass jelly, rose syrup and topped with ice cream \u2014 a drink and dessert all in one! Oh and its pink too so of course I love it!<\/p>\n

\"Shaved_Ice\"<\/p>\n

Me with my GIANT shaved ice \u2014 yum!<\/strong><\/p>\n

We also took a quick overnight trip to Singapore. It\u2019s a quick 45 minute flight and definitely a must-do when in Southeast Asia. We stayed at the fabulous Fairmont Hotel and had an amazing brunch that the chef made for us featuring local specialties including Chili Crab! More yum!<\/p>\n

\"Singapore_Dishes\"<\/p>\n

Local Singapore dishes including Chili Crab <\/strong><\/p>\n

\"Cream_Puff\"<\/p>\n

Yes I ate durian\u2026 in a cream puff in Singapore! <\/strong>
\nIt wasn\u2019t that bad\u2026 but I didn\u2019t end up putting it in a drink!<\/strong><\/strong><\/p>\n

One of the highlights of my trip was being interviewed for Time Out Kuala Lumpur Magazine<\/a>. Time Out is my favorite magazine when traveling to find the best and coolest places in a city. Amin Khairuddin was my interviewer, a super cool guy that writes about what\u2019s hot in the city as far as drinks and partying goes. I lucked out, as the “Best of Restaurants” issue was just out. I used it as my guide for some delicious Kuala Lumpur adventures!<\/p>\n

\"Tasting\"\"Shooting\"<\/p>\n

Amin tasting and shooting my drinks at the Mandarin Oriental for Time Out Magazine.<\/strong><\/p>\n

Oh and then there was China Town in Kuala Lumpur \u2014 an amazing market with tantalizing treats at every turn. From pandan pops to fresh squeezed sugar cane juice to charcoal roasted chestnuts \u2026 it was hard to decide what to eat next. I loved seeing some of the food carts set up on motorcycles!<\/p>\n

\"Chinatown\"\"John\"<\/p>\n

China Town! John (on the right) pondering \u2014 what to eat next?<\/strong><\/p>\n

\"Vendor\"\"Square_Ice_Cream\"<\/p>\n

Square Ice Cream Pops\u2026 the green one is pandan!<\/strong><\/p>\n

\"Juicer\"\"Sugar_Cane_Juice\"<\/p>\n

Fresh-squeezed sugar cane Juice\u2026 now this would be good in a cocktail!<\/strong><\/p>\n

I tried super-sugary, salty \u201cmeat candy\u201d squares in Singapore \u2014 but the candied cucumbers and carrots were also pretty different:<\/p>\n

\"Candied\"<\/p>\n

Candied cucumbers, carrots and ginger <\/strong><\/p>\n

There were plenty of other new and wild things that I enjoyed and I hope to fill you in more with a few videos that I shot along with some more tasty travel tales \u2014 stay tuned for my blog on our Southeast Asia trip!<\/td>\n<\/tr>\n

\n

Cold, Cool, and Fun… at Sundance Film Festival and Cheers Beverage Conference in New Orleans<\/h2>\n

A couple of weeks ago I was invited to a fantastic party hosted by socialite JJ McKay at the Sundance Film Festival. It was an amazing time \u2014 celebs, s\u2019mores, cocktails, friends and lots of fun. While I was there my new talent agency Generate LA hosted an amazing party for a little meet-and-greet. I shook up some super cool cocktails including a Triangle Rum Punch made with tea infused Cruzan rum, The Kraken spiced rum and Cachaca shaken with hibiscus infused POM juice, fresh pink grapefruit and Monin Almond syrup served over a Glace<\/a> luxury ice ball and topped with a sprinkle of edible gold flakes. They went down easy!<\/p>\n

\"Sundance\"<\/p>\n

Enjoying a cocktail at Sundance! Brr! Yes, that is a goose in my hand!<\/strong><\/p>\n

Then it was off to New Orleans for the Cheers Beverage Conference! Cheers is an annual conference where spirit brands and mixologists gather to discuss all things boozy. It was a busy week of meeting fantastic people, seeing industry friends, parties and eating \u201ceverywhere.\u201d The conference ended with a Celebrity Mixologists Reception where I shook it up Tony Abou-Ganim and Dale DeGroff. My signature cocktail was the Pacifica: 1800 silver tequila, Hangar One Mandarin Blossom vodka, a Cuties mandarin, fresh pineapple, kaffir lime leaf, a splash of fresh lime juice and agave nectar \u2014 Cheers to New Orleans!<\/p>\n

\"Mardi_Gras\"<\/p>\n

Heather and me in front of the Mardi Gras parade decorations <\/strong>
\nat the Cheers Opening party in New Orleans!<\/strong><\/strong><\/p>\n

\"Big_Cocktail\"<\/p>\n

Now that\u2019s a cocktail! Yowza!<\/strong><\/p>\n<\/td>\n<\/tr>\n

\n

Mark your Calendars and come join me for some tasty fun!<\/h2>\n

February 27<\/span>
\nIf you\u2019re a food and wine enthusiast, the 2011 Seattle Food & Wine Experience is the event for you! More than 1000 wines from around the world will be at this event on Sunday, February 27th<\/strong> for attendees to taste as well as an assortment of gourmet bites. This year I\u2019ll be at the Foster Farms booth signing complimentary copies of my Northwest Table cookbook for the first 300 guests and serving up Savory Foster Farms Chicken & Bacon Cupcakes with Tabasco Fosting \u2014 stop by for a quick chat and a delicious bite! Last year was a sell out so make sure to get your tickets in advance!<\/a><\/p>\n

March 12<\/span>
\nPlymouth Housing Group is at it again! The 2nd Annual Seattle Dances! will be held at Fremont Studios on Saturday, March 12th<\/strong> and features a bevy of new Seattleite dancers covering all styles of dance from swing to hip-hop. I won\u2019t be dancing this time (phew!), but I will be shaking up the signature cocktail for the evening. To learn more about the event and to buy tickets click here<\/a>.<\/p>\n

\n

\"\"
\nMarch 19<\/span>
\n<\/strong>It\u2019s coming soon! The 5th Annual Razor Clam Festival will be held on Saturday, March 19th<\/strong> at the Ocean Shores Convention Center! So super fun and “small town”, this popular festival kicks off with a Firemen\u2019s Pancake Breakfast. I\u2019ll be there hosting this year\u2019s festivities once again as well as judging both the amateur and professional Clam Chowder Cook-Off! Super tasty!<\/p>\n

There\u2019ll be a variety of clam-tastic activities to keep everyone entertained, so make sure to plan ahead and get it on the calendar. Stay tuned for more information<\/a>.<\/p>\n

Make sure you get your boots and clamming gear ready! Read more about last year\u2019s fun adventure!<\/a><\/p>\n

\n

\"\"
\nMarch 13-15<\/span>
\nThe Tales of the Cocktail organizers are adding a slight twist to this year\u2019s plans called Tales of the Cocktail on Tour Vancouver<\/a>. this smaller version of Tales of the Cocktail in New Orleans will be held from March 13-15<\/strong> in Vancouver. This is a great time to get a feel for Tales as well as enjoy the beautiful scenery that Vancouver has to offer!<\/td>\n<\/tr>\n

Thank you to all who attended our Holiday Open House & Extravaganza.<\/strong>
\nHere\u2019s wishing to a fun year! \u2014 Kathy<\/strong><\/strong><\/p>\n

P.S. If you haven’t seen my new cocktail show “Kathy Casey’s Liquid Kitchen”<\/a> come check it out on Small Screen Network.<\/strong><\/p>\n

Be sure to follow me on Twitter<\/a> (@KathyCaseyChef), Dishing with Kathy Casey Blog <\/a>or find Sips & Apps <\/a>on Facebook for all my tasty travel tidbits.<\/p>\n

If you haven’t signed up for my Newsletter, you can sign-up here<\/a>.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"excerpt":{"rendered":"

Traveling Traveling Traveling… First Stop Malaysia! Before 2010 ended I had the honor of being invited to develop and shake up some cocktails for the Mandarin Oriental Hotel in Kuala Lumpur, Malaysia! My husband John and I left on a Monday at 10 am from Seattle, flew to LA and then landed in Kuala Lumpur 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