Kathy Casey’s Liquid Kitchen
PRESS KIT
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ABOUT KATHY IN THE PRESS BRAND RELATIONSHIPS PROJECTS EXPERTISE & SERVICES HIRE KATHY CONTACT & SOCIAL MEDIA
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A naturally intuitive chef with inerring flair
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ABOUT KATHY Kathy Casey is a celebrity chef, mixologist and pioneer in the bar-chef movement. She played a key role in bringing Northwest cuisine and women chefs to national prominence and, as one of the first female executive chefs in the United States, she was named one of Food & Wine’s “hot new American chefs.” She has also been touted as being the original Bar Chef. Kathy is the owner of Kathy Casey Food Studios® - Liquid Kitchen™, an international agency specializing in delicious creativity: food, beverage and restaurant/hospitality concept consulting, innovation and development; product development; and food and beverage photography, as well as spokesperson work and promotions through social media. Clients such as Fairmont Hotels & Resorts, Ritz Carlton, Mandarin Oriental Hotels, Marriott Hotels, Cheesecake Factory, Minute Maid, Sunset Produce, Cuties Citrus, Wonderful Pistachios, Almond Accents, Paramount Citrus, Alaska Seafood Marketing, Costco, Holland America Line, Unilever, Monterey Gourmet Foods, Darden Restaurant Group, IHOP, Brinker International, TGI Friday’s, Pappas Restaurants, iSi North America, Cinnabon, Monin Gourmet, Purity Vodka, and national spirit companies such as Beam, Inc. and Campari America have sought her development skills, advice and expertise. An accomplished writer, she is the author of nine cookbooks, including the James Beard Award-nominated Kathy Casey’s Northwest Table. Her newest book is Sips & Apps. Kathy wrote her feature column, “Dishing with Kathy Casey” for the Seattle Times for 12 years; now you can catch her latest Dishing adventures on her blog. Casey is a featured columnist for Sip NW magazine, a freelance writer and also blogs as the “Ask the Expert Mixologist” for Food Network Canada and Amazon’s Al Dente blog. Most recently she penned the vodka chapter for Food & Wine Cocktails 2011 and is working on her 10th book. She was lauded as one of the 50 Best Twitter Chefs by Guide to Culinary Schools; her blog Dishing with Kathy Casey was included in Saveur.com’s Sites We Love. Kathy is a frontrunner in social media and when not dreaming up “the next big thing” she can be found foraging for wild mushrooms , shaking up cocktails with ingredients from her urban garden… or Twittering way too much.
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IN THE PRESS A savvy spotter of what’s hot in the culinary and cocktail scene, Kathy is a frequent TV and radio guest and speaker on trends. She has been featured in numerous national publications, including Esquire, USA Today, Fortune, People Magazine, Cheers, Food Arts, Food & Wine, Gourmet, Time Out, the San Francisco Chronicle, the New York Times and the Wall Street Journal. She has appeared on such shows as CNN, Good Morning America, Food Network’s Unwrapped, the Travel Channel’s Cooking Across America, the Larry King Show, Fine Living’s Great Cocktails, CBS This Morning and Northern Exposure. You can often catch her on television as a frequent guest chef, mixologist and entertaining expert. Her new cocktail show Kathy Casey’s Liquid Kitchen™ on Small Screen Network mixes her talent behind the bar and experience as a chef into a creative journey through great drinks inspired by the kitchen. Her radio show Dishing with Kathy Casey airs weekends on KOMO news radio.
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BRAND RELATIONSHIPS Allied Domecq Andez Hotels Bacardi USA Beam, Inc. BLU Video Bar, Seattle Brown-Forman Buca Inc. Burgerville Cabana Boy Rum Cactus Restaurants Campari America Canlis Restaurant Celebrity Concepts ¡Oba! Restaurante y Refresqueria de Lujo Harrison Restaurant Chameleon Bar & Nightclub (UAE) Cheers Beverage Conference Cheesecake Factory Crown Imports Crush Restaurant Diageo Dish D’Lish Dragonfish Asian Café Drinks Magazine Elephant Bar Flavor & The Menu Conference Fleming’s Frankie’s (UAE) FRÏS Vodka Hangar One Vodka Hilton Hotels HMS Host Holland America Line Hotel 1000 Group Houlihan’s IHOP
IMI InterContinental Hotels Jager Restaurant Ketel One Kimpton Hotels Kona Grill Las Vegas Bar Show Liquid Lounge, EMP (Experience Music Project), Seattle Marco Pierre White Steakhouse (UAE) Marriott, Corporate McCormick and Schmick’s History of the American Cocktail Bar Program Merritt Hospitality Hotel Group Absinthe, Marriott Boca Raton Senses, Westin Stamford Nectar, Hilton, Sonoma Wine Country, Santa Rosa Cinnamon Tree, Hunt Valley, MD City Docks, Norfolk 21111, Sheraton Detroit Novi, Novi, MI Level 1, Westin Southfield Detroit, Southfield, MI 18 Eads, Sheraton Crystal City, Arlington Stish, Hilton San Diego Mission Valley, San Diego Lobby Bar, Hilton Long Beach, Long Beach Maxxium Brands – Canada Miller Mimi’s Café Moët Hennessy
Monkey Lounge Moon Mountain Vodka Old Spaghetti Factory On the Border Outback Pappas Restaurants Patron Spirits Proximo Brands Purity Vodka RA Sushi Ray’s Restaurant Red Robin Remy USA Restaurant Zoë Restaurants Unlimited, Inc. Fondi Kincaid’s Palomino Ryan’s Ritz Carlton Hotels SBE Entertainment Group Hyde Lounge, West Hollywood Katsuya, Brentwood Schieffelin & Somerset Scott’s Seattle Coffee Company Starbucks Suite 410 T. G. I. Friday’s Thai Ginger The Heathman Restaurant Volterra Restaurant W Hotel William Grant Yarrow Bay Grill Z’Tejas
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Project Spotlight: F.A.M.E. Fairmont Artistic Mixology Experience aka “FAME” Every Fairmont mixologist receives the same back-tobasics education, bar tools, bar setup rules, execution techniques, and handbook to ensure standardization. but with an emphasis on local inspiration and flavors, and overall history of cocktails and the art of mixology consistency of quality the initial hands-on FAME training that she and her associates implemented in 2006 took approximately 10 days at each hotel, with four- to six-hour sessions for each group of bartenders, sometimes working with two different groups a day.
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Hotels have been trained with FAME
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The first day of training with Keith Waldbauer from Kathy Casey Food Studios® - Liquid Kitchen™ was one of the most exciting days—it was on Valentine’s Day and in addition the opening of the O bar. Everybody got to work—requisitions, clean up, set-ups, staffing—and, in the middle of all that, training took place. It was a very long day! Guests were really inquisitive regarding the FAME Cocktails, and consumed their fair share. It was a memorable night. All in all, we will miss Keith; the Fairmont team had a great time, filled with new experiences. I know that the Liquid Kitchen approach will be a huge hit in Egypt and elevate the FHR brand accordingly.
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Sean SpinksDirector, Food & Beverage Division Fairmont Nile City, Cairo – Egypt
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Thanks for all your help and support—review wouldn’t have been the same without your efforts through the years. You are a huge part of our success and it’s very much appreciated. Marc Chatalas - Cactus Restaurant
WHAT WE DO
Our team can provide pre- and post-opening assistance. Whether you need strategic planning, training, or hands-on help for the kitchen, bar or service staff, we can help with your opening. We offer FOH & BOH training, concept, menu & recipe development, and precision recipe testing.
RAISING THE BAR IN OPERATIONS & PROFESSIONALISM
Immaculate and Well-Conceived Bar Set Ups A suitably organized back bar displays key spirits We will help set up your bar to ensure fast and precise service and execution. The Signature Accountability Program Complete bartender accountability for day-to-day bar operations, to ensure that everyone has a firm and constant grip on professional expectations.
INSPIRATION This program relies on passion, dedication and professionalism. Liquid Kitchen not only creates one-of-a-kind cocktails and cocktail destinations but inspires and empowers your beverage team!
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Retial product development/formulization Consumer or commercial recipes using your product Client representation at Industry Conferences Client product/capabilities/recipe showings for national accounts Video, blog & website content Social media, photography and Cookbook editing
> > > > & MORE LIQUID KITCHEN BAR TECHNIQUES THE CLASSIC & CONTEMPORARY EDGE
We tailor the Liquid Kitchen experience to match the skill level of your staff and help them graduate to a higher level. We cover... Building, Measuring, Shaking, and Straining Garnishing, Glassware, and Presentation Advanced bar techniques, and speed training Building Infusions, Bitters, and Foams Bar set up to ensure precision service
HIRE KATHY A savvy spotter of what’s hot in the culinary and cocktail scene, Kathy is a frequent TV and radio guest and speaker on trends. She has been featured in numerous national publications, including Esquire, USA Today, Fortune, People Magazine, Cheers, Food Arts, Food & Wine, Gourmet, Time Out, the San Francisco Chronicle, the New York Times and the Wall Street Journal. She has appeared on such shows as CNN, Good Morning America, Food Network’s Unwrapped, the Travel Channel’s Cooking Across America, the Larry King Show, Fine Living’s Great Cocktails, CBS This Morning and Northern Exposure. You can often catch her on television as a frequent guest chef, mixologist and entertaining expert. Her new cocktail show Kathy Casey’s Liquid Kitchen™ on Small Screen Network mixes her talent behind the bar and experience as a chef into a creative journey through great drinks inspired by the kitchen. Her radio show Dishing with Kathy Casey airs weekends on KOMO news radio.
PRICING The Standard Option
Most of our clients continue to select this plan where billing is split 50% to secure our services and 50% paid out within 10 days of project completion
The Retainer Option
A new offering tailored to our clients with tighter opening budgets. A small fee is collected to secure our services, and a monthly retainer is agreed upon to spread the payment out over 6 months – 2 years.
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The Percentage Option (Cultures only)
In this format, we simply require a small fee for service engagement along with a mutually agreed upon percentage of gross beverage sales paid out to Liquid Relations on a monthly basis Beginning in 2011, Liquid Relations will be offering unique branded cocktail bar concept relationships with large format hospitality groups in mind. Not unlike the success of “chef branded” restaurants, we believe the opportunity for revenue development and industry exposure is greater with the engagement of a similar arrangement with the beverage professionals at Liquid Relations by Ryan Magarian
CONTACT & SOCIAL MEDIA For more detailed information on the company capabilities, call (206) 784 – 7840 or email info@kathycasey.com. Catch Kathy on her cocktail show Kathy Casey’s Liquid Kitchen on the Small Screen Network, blogging at dishingwithkathycasey.com “Like” Kathy Casey’s Liquid Kitchen on Facebook! Follow @KathyCasey Chef on Twitter!
check out Kathy’s latest book...
DLISH DEVILED EGGS Kathy LOVES deviled eggs - so much that she decided to write an entire book about them! In D’Lish Deviled Eggs, America’s beloved appetizer gets all dressed up with more than 50 recipes, from classic to creative. Deviled eggs are always a party favorite, and the first thing to fly off the table. D’Lish Deviled Eggs both pays homage to the classic deviled egg and dishes up creative, modern takes on tradition. And this isn’t just a recipe book; its pages are packed full with everything from how to make superb hard-cooked eggs every time, to filling and garnishing picture-perfect stuffed eggs.
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