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In this issue: May 9 TT Supper Club, How about a wet martini?, Upcoming Cocktail Classes, Eating Ann Arbor, Featured Cocktail: King Vittorio's Cobbler

Celebrate Spring with TT Supper Club on May 9

There's still space in my upcoming pop-up TT Supper Club dinner! Reserve your seat now for Saturday, May 9 beginning at 7 pm. You'll enjoy six courses of fabulous and seasonal food for just $60, celebrating the best of our local produce in this early spring season (like those gorgeous butter dipped radishes in the picture!). You can also email me to sign up or for more information. The menu and specific location information for this Ann Arbor-area dinner will be sent a few days prior. Wondering what to expect? Visit my website for pictures!

How about a wet martini?

   It's a drink so famous they named a glass after it! In my May 4 Classic Martini Lab at The Last Word, you'll have a chance to explore this iconic drink. Sample different gins and dry vermouths. Find out (thanks to a blind tasting) how dry you really do (or don't) prefer your martinis. Then there's the all important question of whether to shake or stir. One olive, or two? Or a lemon twist? At the end of the lab you'll craft your own martini using everything you've learned. Register at my website for this and other upcoming cocktail classes. 

Upcoming Cocktail Classes

Coming up at The Last Word in Ann Arbor:
May 18 - Pink Drinks that Don't Suck - Pink doesn’t have to mean sweet, or insipid, or “just for girls.” We’ll explore a wide range of drinks that share only their color in common, with flavors ranging far and wide and appealing to a wide variety of tastes – even those of “manly men.”
June 1 - Negroni Lab (part of Negroni Week)
June 15 - Farm-to-Glass Cocktails
June 29 - Made in Michigan (with guest speaker Ari Sussman)

Eating Ann Arbor

   The Bar at 327 Braun Court is one of my favorite places to drink in town, and with its roster of rotating guest chefs, it's a great place to eat too. On Wednesday and Sunday nights they feature the Korean stylings of San Street. On a recent Sunday night a friend and I managed to try everything on the menu (a mix of small bites and larger plates) and every single thing was fantastic. Petite beef skewers packed with flavor, crispy pot stickers, and a fiery hot stir fried rice cake dish with pork belly were some standouts. The menu changes regularly, so there's no promise that anything I mentioned will be there when you go, but I'm sure whatever is there will be awesome.
   In other recent eats, I finally made it to Blank Slate Creamery. The warmer weather meant that the ice cream seekers were out in force, but the line moved pretty quickly and the wait was worth it. The texture of the ice cream in my chocolate peanut butter scoop was perfectly creamy, and my son scarfed down his caramel with chocolate covered pretzel so quickly I didn't even have a chance to taste. I'm looking forward to going back to try more of their two dozen housemade flavors. 

Featured Cocktail - King Vittorio's Cobbler

   Attendees at the Amaro Amore class got to try almost two dozen of these unique and fascinating Italian bittersweet liqueurs. They work so well in cocktails that it's hard to pick just one to feature here. But since I have to pick one... the drink that was most surprising to me was the King Vittorio's Cobbler. This features a full two ounces of Zucca. Zucca is a Rabarbaro style of amaro, meaning rhubarb is one of its major flavoring agents. When I think about rhubarb I often think about strawberries, and obviously so did the creator of this cocktail. On its own, Zucca can be a bit much, with an intense burnt flavor, like burnt toast or - as one of the class attendees described it - burnt marshmallow. But the strawberries, lemon and simple syrup in this cocktail mellowed all that out and transformed it into something truly delightful! 

King Vittorio’s Cobbler
1 strawberry
2 oz Zucca amaro
3/4 oz lemon juice
3/4 oz simple syrup
Garnish: mint leaf & strawberry
Muddle strawberry. Combine remaining ingredient in shaker with ice. Shake and double-strain into a rocks glass filled with crushed ice. Garnish. 

(Created by Neal Bodenheimer at Cure in New Orleans)
~ In Other News ~

Lots o' Links
Recent links from my Facebook page:
- Fabulous article about Ann Arbor's year-round. 7-day-a-week Farmer's Market, Argus Farm Stop
- Photos of my recent Spring Menu from a private cheffing event

Scheduling my Modernist Cuisine Workshop
Interested in learning how to use foams, sous vide and other fun modernist cuisine techniques? Fill in my Doodle poll to indicate your availability for possible dates. Cost will be $70 for the 4-hour workshop and a meal of everything you've made.

Now's the time to think about summer events!
   I'm already booking private events into the late spring and early summer. How about a tiki party on the deck? Or a wine tasting bridal shower? Beer and BBQ sauce tasting for Father's Day? Contact me to plan your unique food and wine experience.

 
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