Kathy Casey Food Studios

10/30/2024

Fun times in Hong Kong!

10/12/2024

Meeker the most delicious OG variety of NW raspberries - growing outside my office window in Ballard. A few lush morsels left to relish in early October. Yum!

02/21/2024

Thank you Rebekah Denn for writing such a lovely tribute on Alison Leber and her life’s work to bring us all the cheese. 🙏🏻💕🙏🏻. She is missed.

In memory of community builder and cheese connoisseur Alison Leber, who died in a car accident in 2022, friends and colleagues honor her legacy with a new scholarship.

12/20/2023

BEST BOOZY EGGNOG
You can make the egg custard part of the nog up to 3 days ahead and then whip and add the egg whites right before serving. And if you’re feeling creative change up the spirits – I like a mixture of bourbon and mezcal for a slightly smoky flavor with a fine zesting of orange over the top! Note: this Eggnog is spirit forward and not very sweet, you can add a little more sugar if you like.

Makes about 10 cups, 10 –12 servings

8 large eggs
1 1/3 cup sugar
2 cups whole milk
2 cups heavy whipping cream
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 tablespoon real vanilla extract
1 cup bourbon or rye
1 cup aged rum (or substitute mezcal)
Garnish: fresh nutmeg for grating

Separate the yolks into a medium bowl and reserve the whites separately (be careful not to get any of the yolks in the whites). Whisk 1 cup of the sugar into the yolks until well incorporated. Reserve the rest of the sugar to whip with the whites.

Meanwhile in a medium sauce pan heat the milk, cream, spices and vanilla extract over medium heat until just barely simmering. Turn the heat OFF. Using a ladle, whisk a cup of the hot mixture into the yolks. Then whisk in one more cup (this tempers the eggs). Then add the yolk mixture to the pan of hot milk whisking fast and continuously, until all is incorporated. The mixture should be slightly thickened.

Let the mixture cool to room temperature, then whisk in the bourbon and rum and refrigerate until well chilled.

When ready to serve whip the egg whites with an electric mixer on high. When the egg whites start to froth start adding in the remaining sugar a little at a time, whip egg whites until they reach soft peaks.

With a rubber spatula, fold the whipped egg whites into the chilled boozy mixture. PS – this the perfect time to get that fancy punch bowl out that you never use! Or you can fold in the whites and then refrigerate it in mason jars, but the fluffy whites loose a little of their amazing puffiness once it sits. (The nog lasts 7 days refrigerated).

Serve in fancy glasses or punch glasses. Grate a little fresh nutmeg over the top and enjoy some holiday cheer!

Bar Chef Notes: This recipe contains raw eggs, so it’s important to purchase high quality and/or organic eggs.

Recipe © Kathy Casey Liquid Kitchen

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11/02/2023

We are so excited to relaunch Dish D'Lish at SEA Airport. All the favorites are back from Tarragon Chicken Salad Cups and Mediterranean Quinoa Salad to our Chia Oats made w coconut milk and blueberries. We look forward to making your travels healthy and d”lish😋💕🎉✈️

09/07/2023

The legendary Tonga Room in San Francisco is looking for a General Manager. Click the below link or message me if you’re interested in being a part of this institution and new exciting updates. 🎉🍹🧉

Apply for Tonga Room General Manager job with Accor Careers Careers in San Francisco, CA, United States. Food & Beverage at Accor Careers Careers

08/10/2023

For all my friends attending the Flavor Experience confrence this month, I hope you will join me at my seminar - I’ll also be showcasing a fun surprise technique 🎉

Building Dynamic Beverages -
From texture to color to garnishes, Kathy Casey of Kathy Casey Food Studios - Liquid Kitchen will guide you through developing a next-level cocktail experience. This breakout session will include a multi-sensory cocktail tasting.

05/26/2022

Thank you Eater Seattle for the great shout out for Lucky Louie Fish Shack , Dish D'Lish and Rel'Lish Burger Lounge as top picks to eat at Seattle-Tacoma International Airport !

A guide to what to eat while waiting for a flight out of Seattle

05/09/2022

COOKBOOK LOVERS SALE - Saturday – Sunday May 14th & 15th 2022 - 10:00 AM – 3:00 PM
A large collection of cookbooks for sale including collectable, vintage, beverage, and rare editions. Over a thousand books from every category and era. Sale will also include vintage cookwares and cast iron.

Come join us in Ballard on Saturday May14th and Sunday May 15th from 10 am to 3:00, come early for the best selection. Judy Amster, Cookbook authority and James Beard Cookbook judge will be onsite to answer any questions.
Kathy Casey Food Studios
5130 Ballard Ave. NW
Seattle, WA 98107
206-784-7840
If you are interested in vintage and rare cookbooks and would like a private sale appointment, please email: [email protected] or call 206-784-7840 Mon-Fr

12/21/2021

Honey, Brown Butter & Brandy Apple Crisp =
A tasty winter recipe for your next cozy get together.
Here is a link to the recipe : http://ow.ly/ftST50HfXxO

National Honey Board

In a mixer fitted with a paddle attachment, cream the butter, honey, and brown sugar. Add in the flour, oats, salt, and cinnamon and mix until well combined. Add the puffed rice and gently mix.