{"id":2083,"date":"2011-03-23T19:50:19","date_gmt":"2011-03-23T19:50:19","guid":{"rendered":"http:\/\/kathycasey.com\/blog\/?p=2083"},"modified":"2011-03-23T19:50:19","modified_gmt":"2011-03-23T19:50:19","slug":"dishing-with-kathy-casey-the-newsletter-3","status":"publish","type":"post","link":"https:\/\/dishingwithkathycasey.com\/?p=2083","title":{"rendered":"Dishing with Kathy Casey: The Newsletter"},"content":{"rendered":"

I gathered up the team and we headed for Vegas, baby! And the VIBE was great!<\/h2>\n

We just recently got back from Vegas and had an amazing time at the VIBE Conference! This is the 2nd\u00a0annual spirits and liquor industry conference where beverage industry leaders, national restaurant accounts and spirit brands come together to discuss all things beverage, showcase tasty new products, learn new things and get inspired. This year I shook it up for the opening night’s Celebrity Mixologist event at the William Grant & Monin \u201cAmericana themed bar\u201d with Charlotte Voissey, a world-renowned mixologist! My drink was a play on the soda fountain: the\u00a0 ROOT n\u2019 Rye Float made with ROOT liquor, Hudson Rye, Sailor Jerry and a dash of Fee\u2019s Old Fashioned Bitters. This was shaken and served up with a beautiful \u201cfloat\u201d of foam made with Monin French Vanilla Syrup. And of course I had to have a little bling bling in there\u2026 a dusting of edible gold flakes!<\/p>\n

\n

\"KathyCharlotte\"
\nCharlotte Voissey and me at the VIBE Celebrity Mixologist Event<\/strong><\/p>\n

The next day I led a workshop-style seminar with my team about Cocktail Alternatives: Raising the Bar \u2013 Without Raiding the Bar! (a tasting discussion on non-alcoholic drinks).\u00a0We held a lively discussion on what\u2019s new on the non-alcoholic horizon, sampled mocktails such as the Yuzu Mizu and discussed all the cool beverages I have seen on my travels to the Middle East and Asia. The seminar ended with participants making their own non-alcoholic concoctions. You can see a brief overview of the seminar at the VIBE website<\/a>.<\/p>\n

\n

\"YuzuMizu\"
\nMy Yuzu Mizu mocktail<\/strong><\/p>\n

After all that, there was still time to party, eat at great restaurants, dance and party some more! If you\u2019re in Vegas\u2026you might as well live it up! Yeah! We can\u2019t wait for VIBE next year!<\/p>\n

\n

\"VIBE_group_1\"\"VIBE_group_2\"
\nMy team and me having a blast in Vegas!<\/strong><\/p>\n


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

It’s Clammin’ Time!<\/h2>\n

\n

\"KathyScottClams\"
\nMy friend Scott and I cleaning razor clams<\/strong><\/p>\n

Last Saturday, March 19th was the 5th Annual Razor Clam Festival<\/a>! I hosted this year’s festivities once again which kicked off with a Firemen’s Pancake Breakfast. There were a lot of\u00a0 chowders to taste for this year’s Clam Chowder Cook-Offs \u2014 the professional and amateur competition! My chef team and I tasted and judged close to 30 chowders altogether! After a great festival, it was time for some clam digging! Stay tuned for a detailed blog with the official winners Clam Chowder Cook-Off competition winners and recipes!<\/p>\n

\"OceanShores2011\"<\/strong><\/p>\n

Dancing the night away with a Rosemary Mandarin Tango!<\/h2>\n

Seattle Dances! was a hit! Plymouth Housing Group\u2019s second annual auction and dinner event brought in lots of people to watch a new group of Seattleites dance their pants off… but not literally! If you remember, last year I put on my dancing shoes and danced the Charleston<\/a>! This year, I put my dancing shoes away (thankfully!) and shook up some fun with my tasty Rosemary Mandarin Tango cocktail! This blends in the complex character of Moon Mountain vodka with the sweetness of a Cuties Clementine and the herbal note of fresh rosemary.<\/p>\n

Rosemary Mandarin Tango
\n<\/strong>Makes 1 drink
\n1 sprig fresh rosemary
\n1\/4 Cuties\u00ae<\/sup> Mandarin
\n1 1\/2 oz Moon Mountain Vodka
\n1\/2 oz fresh lemon juice
\n1\/2 oz honey syrup*
\n————————————
\n1 oz brut champagne
\nGarnish: small sprig of rosemary<\/p>\n

Bend rosemary sprig and drop into mixer glass. Squeeze and drop in Cuties Mandarin.
\nMeasure in the Moon Mountain Vodka, lemon and honey syrup. Fill with ice. Cap and shake vigorously.
\nStrain into a large martini glass. Add a splash of champagne. Garnish with rosemary.
\n* To make Honey syrup combine 1 part local honey and 1 part hot water. Stir to combine. Store refrigerated.
\nRecipe \u00a9 Kathy Casey Liquid Kitchen\u2122<\/p>\n

\"Web\"<\/p>\n

\n

Kathy Casey’s Liquid Kitchen<\/h2>\n

The first season of my cocktail show Kathy Casey’s Liquid KitchenTM<\/sup><\/a> on Small Screen Network was a hit and I appreciate all the great responses! If you haven’t had a chance to check it out yet log in today and try out my Luxury Pi\u00f1a Colada<\/a>; a little taste of summer which is just around the corner! We start shooting the next season this spring!<\/p>\n

As you may know, I had a fantastic trip to Kuala Lampur over the holidays to develop the bars and nightclubs at Mandarin Oriental Hotel. It was a crazy-busy visit but I did get a chance to sit down with Time Out: Kuala Lampur<\/a> to talk about mixing up my favorite spirits with some d\u2019lish flavor pairings! Make sure you check it out to get some ideas about unique taste combinations\u2026 don\u2019t quote me on that Dr. Pepper comment, though!!! I swear I DID NOT say that!<\/p>\n

It\u2019s Tea Thyme! You read that right\u2026 Food & Wine online<\/a> is featuring my lovely Tea Thyme cocktail. It marries English breakfast tea-infused vodka, a little splash of lemon juice, local honey like my own Liquid Kitchen “5130” Honey<\/a>, and a pretty sprig of thyme for garnish to add a fresh, herbalicious note. This classy cocktail is perfect for a grown-up tea party! Cheers!<\/p>\n

Savory Chicken Cupcakes?? Yes indeed! And a $10 thousand dollar recipe contest!<\/strong><\/h2>\n

This year\u2019s Seattle Food & Wine Experience was a sell-out hit! With wines from over 10 countries and lots of fantastic nibbles from local culinarians there was a lot to see and taste! I was at the Foster Farms booth where my team was serving up my Savory Chicken & Bacon \u201cCupcakes\u201d with Tabasco Cream Cheese Frosting<\/strong> while I was signing complimentary copies of my Northwest Table<\/a>, courtesy of Foster Farms. If you weren\u2019t able to attend or did and didn\u2019t catch the recipe, look no further as I\u2019ve included it below, and if you fancy yourself a great cook and are a resident of Washington, Oregon or California then get creating and enter the Foster Farms recipe contest<\/a>.
\n
\nKathy Casey\u2019s Savory Chicken & Bacon \u201cCupcakes\u201d with Tabasco Cream Cheese Frosting
\n<\/strong>Makes about 24
\n
\nCupcakes
\n<\/strong>1 cup small diced Foster Farm\u2019s raw chicken breast (about 12 oz wt.)
\n3 Tbsp. butter
\n1\/2 cup each<\/strong> 1\/8-inch-diced onion, celery and red bell pepper
\n1 Tbsp. minced garlic
\n3\/4 cup cornmeal
\n1\/2 cup all-purpose flour
\n1 1\/2 Tbsp. sugar
\n2 tsp. baking powder
\n1 Tbsp. Old Bay seasoning
\n2 eggs
\n1\/3 cup whole milk
\n1\/3 cup sour cream
\n1\/2 cup frozen corn kernels, thawed and drained well
\n8 strips cooked bacon, chopped fine (about 1\/2 cup chopped)
\n
\nFrosting
\n<\/strong>4 ounces cream cheese, at room temperature
\n1 1\/2 Tbsp. milk
\n1 tsp. Tabasco sauce
\nGarnish: 2 thinly sliced green onions<\/p>\n

Preheat an oven to 350 degrees F<\/p>\n

To make the cupcakes: Spray nonstick<\/strong> mini<\/strong>–muffin tins<\/strong> with cooking spray. Set aside.<\/p>\n

Cut chicken breast into 1\/4-inch small pieces. In a small skillet or saut\u00e9 pan over medium heat, melt the butter. Add the chicken breast and saut\u00e9 for about 3 minutes moving around the pan with a spoon. When chicken is three-quarters cooked then add the onion, celery, and bell pepper for about 3 to 4 minutes more, until vegetables are just starting to get tender. Add the garlic and saut\u00e9 about 30 seconds more. Let cool.<\/p>\n

Meanwhile, in a small bowl, whisk together the cornmeal, flour, sugar, baking powder, and Old Bay seasoning; set aside. In a large bowl, whisk together the egg, milk, and sour cream.<\/p>\n

Once the cooked mixture is cooled, add the cornmeal mixture to the egg mixture, and mix lightly. Fold in the drained corn, bacon, and cooked chicken and vegetables. Do not overmix; fold in just until evenly distributed.<\/p>\n

Divide batter between the prepared mini muffin cups, fill to the top \u2013 you will get about 24 cupcakes. Bake the cupcakes for about 22 minutes or until a toothpick inserted in cupcake center comes out clean.<\/p>\n

Let the cupcakes cool in the pan for about 5 minutes, then carefully remove them from the pan and let cool briefly on a wire rack before frosting. The cupcakes can be made up to 1 day in advance, covered, and refrigerated before frosting. Refrigeration is imperative if making in advance. (If reheating them, warm them for minute or so in a 350-degree F oven before frosting.)<\/p>\n

To make the frosting: In a small bowl, mash the cream cheese with a fork, then whisk in the milk and Tabasco until smooth and creamy. Top each cupcake with about 1 teaspoon of frosting then sprinkle with green onion for garnish. Serve warm.<\/p>\n

\u00a9 2011 by Kathy Casey Food Studios\u00ae – Liquid Kitchen\u2122 www.kathycasey.com<\/p>\n

Where to catch Kathy next:<\/strong><\/h2>\n

April 14th \u2013 16th:<\/span><\/strong> New Orleans, Louisiana<\/strong>
\nI\u2019ll be cooking it up in\u00a0New Orleans for the Mom 2.0 Summit<\/a> this year! The Mom Summit is an annual event between moms, marketers, and social media specialists. I\u2019ll be there with Almond Accents sharing my tips for delicious almond-related recipes! Check out this year\u2019s event schedule<\/a> and ticket info!<\/p>\n

May 13th \u2013 17th:<\/span><\/strong> New York, New York<\/strong>
\nIf you happen to live or be in the area of Manhattan on those dates, make sure that you stop by the Manhattan Cocktail Classic<\/a>! This is a part conference, part cocktail party and part festival-style liquor and spirits industry event. The best part: it\u2019s open to the public! Come stop by and attend my seminar: Three Mixologists – Three Drinks – Three Ways (or Cocktail M\u00e9nage \u00e1 Trois!) For event and ticket info, click here<\/a>.<\/p>\n

It\u2019s been a whirlwind month so far and shows no signs of stopping with all the super-fun events coming up, so make sure you stay tuned to catch all the details of my adventures! Cheers! \u2013 Kathy<\/strong><\/p>\n

———————————————————————————————————
\n<\/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>.<\/p>\n","protected":false},"excerpt":{"rendered":"

I gathered up the team and we headed for Vegas, baby! And the VIBE was great! We just recently got back from Vegas and had an amazing time at the VIBE Conference! This is the 2nd\u00a0annual spirits and liquor industry conference where beverage industry leaders, national restaurant accounts and spirit brands come together to discuss 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