My cookbook is the result of a wonderful collabaration of talented people: artists, designers, editors, celebrity chefs and excellent home cooks.
Each person played a critical role to bring you easy recipes that taste great and make living a gluten free life……. delicious. The celebrity chefs I worked with on this book went the distance to help make it a success. Often that meant taking a recipe designed to feed 50 people and reworking it for the home cook. Talented chefs want to please their customers and they are incredibly accomodating to those on special diets. The best love the challenge. They are a special group in my heart.
The nineteen chefs contributing to Cooking Gluten-Free! were excited about this book during a time when gluten free options were not widely available. Now, “gluten free” is the number one restaurant trend but all of my contributing chefs were ahead of the curve by a long shot. Great care was taken to make their recipes simple for the home cook, best of all, their recipes are timeless and excellent.
Each month this year I am going to feature one of my contributing chefs. We will get to see what they are doing now and hopefully provide you with another fantastic gluten free recipe.
Innovative Gluten Free Cocktails with Kathy Casey
I decided to start the year off with a true innovator and “ahead of the curve” chef, Kathy Casey. She is known in the industry for her ability to identify new trends on the culinary and cocktail scene. Even in the short time that I spent with her recently she had at least 5 new ideas for me with regards to future books and gluten free recipes.
Kathy has a nationwide reputation with features in countless magazines, newspapers, and television shows. You name it she has probably been featured there: Esquire, USA Today, Fortune, People, Food & Wine, Gourmet, New York Times, CNN, Good Morning America, Food Network, Travel Channel, CBS This Morning, the Larry King Show etc. She also wrote a column for the Seattle Times for 12 years.
She was one of the first female executive chefs in the United States, I distinctly remember when she was featured as one of Food & Wine’s “hot new American chefs”, what an honor! She played a key role in bringing Northwest cuisine to national prominence as well.
Currently she is the owner of Kathy Casey Food Studios-Liquid Kitchen, an international agency specializing in creativity: food, beverage, and restaurant/hospitality concept consulting and product development. She travels the world and helps restaurants improve and grow their customer base through her creativity and ability to spot new trends. What a fantastic job!
She has cookbooks (one nominated for the James Beard Award), her own retail store, and a special feature online that you will definately want to see– her cocktail show called Kathy Casey’s Liquid Kitchen. Check it out, there are many great recipes for fun cocktails that you can watch her make and then print the recipe. I absolutely love it. You will want to plan a party while you are watching!
Kathy’s website features a few specialty items that you can purchase. I am very intrigued with the mandolin, I have always wanted one and she sells a good one that provides results at a very affordable price. I will let you know more about it once I have had a chance to use it.
In the meantime, here is one of Kathy’s favorite recipes for you to enjoy and adapt with the seasons:
Seasonal Rosemary Sparkle
As the seasons change feel free to substitute the mandarin with 1/4 of a peach or 3 large strawberries.
1 sprig fresh rosemary
1/4 of a mandarin orange
1 1/2 ounce vodka
1/2 ounce fresh lemon juice
1/2 ounce Honey Syrup*
1 ounce brut champagne, sparkling wine, or soda water
Garnish: small sprig of rosemary
Bend rosemary sprig and drop into mixer glass. Squeeze and drop in mandarin. Measure in the vodka, lemon, and honey syrup. Fill with ice. Cap and shake vigorously. Strain into a large martini glass. Add a splash of champagne. Garnish with rosemary.
*To make honey syrup combine 1 part local honey and 1 part hot water. Stir to combine. Store refrigerated.
Recipe created by Kathy Casey Liquid Kitchen™