Check out the event registration
page for descriptions and registration for the summer class schedule. Here's a sneak peak of what's coming up:
May 5 - Brandy is Dandy!
June 9 - Summer Cocktails
June 30 - Equal Parts
July 28 - Farm-to-Glass Cocktails
August 25 - No Shots Allowed
I hope to see you at a future class! Cheers!
These two classes are filling up fast, so I've added some extra dates! Serious Tiki Drinks will now be offered on both February 17 and February 24, while Along the Bourbon Trail will be offered March 31 and April 7. Maybe I'll see you there!
Why fight the
restaurant crowds this Valentine's Day, when you could enjoy a TT Supper
Club meal instead? You'll enjoy four courses of creative cuisine, a
unique location, and the company of interesting tablemates. And at just
$50/person, it's a great deal too!
Friday, February 14
Details on the secret location sent a few days in advance.
Shrimp and Arugula Salad with Pink Grapefruit, Avocado and Shaved Fennel
Chestnut Ravioli with Fontina and Celery Root Puree
Cauliflower Soup with Curry, Marcona Almonds, and Golden Raisins
Beef Short Ribs with Broccoli Cream and Horseradish "Styrofoam"
Imam Bayildi (Turkish Stuffed Eggplant) with Rice Pilaf, Pomegranate Molasses and Pinenuts
Cherry-Chocolate Linzer Tarts with Thai Basil Ice Cream
To reserve your seat, please email me
with the number of people in your party, your choices for the 2nd and
3rd courses, and if you have any food restrictions or allergies.
Vegetarian and gluten-free diners can be easily accommodated.
Thanks to all my supporters for making 2013 another great year!
My cocktail classes were more popular than ever, with over 290 attendees in 15 classes. That included a few perennial favorites, like Farm-to-Glass Cocktails and the Classic Martini Lab. But 2013 also saw the premiere of a bunch of new classes on topics such as Absinthe (Visiting the Green Fairy), egg drinks (Flips, Fizzes, Sours and Nogs) and those complex and bittersweet Italian amari (Amaro Amore). Check out drinks from these classes (and many more) in my holiday gift to you: a pdf book of every recipe from every class in 2013!
After a lengthy hiatus, late 2013 saw the return of TT Supper Club, with a dinner featuring local seasonal food in August, September, October and November. I'm planning to continue hosting TT Supper Club events throughout 2014, kicking off with a special Valentine's Day dinner on February 14. Save the date!
Other fun events from 2013 included:
- a hands-on Modernist Cuisine class and dinner
- the cocktail ingredients workshop where participants made their own brandied cherries, grenadine, and other indispensable cocktail ingredients
- Townie Tiki Tuesday at The Last Word the night before Art Fair started
- Exploring the intersection of food and thought in Eating Your Values
Look for some of those to return in 2014 as well!
2013 was also a great year for giving back to my community. I donated cocktail class gift certificates and other services to over a dozen organizations. I had especially great times donning my 60s garb to make classic cocktails for Washtenaw Literacy's Mad Men-themed fundraising event, and mixing up "Geezer Gimlet's" for the Twist and Shout dance party for grownups at the Neutral Zone.
In addition to all of my public events, 2013 also see an increasing number of private parties, cocktail classes, bartending, and personal cheffing. Whether it's teaching classes on cocktails or chocolate truffles with Google, or Harry Potter-themed candymaking for a (grownup's) birthday party, or cooking a wine-pairing dinner, I love it when I get to craft a perfect food and drink experience for a group! Maybe 2014 will be the year I can do that for you.
My artisanal chocolates were the start of Tammy's Tastings, and now they're back, for a limited time only. This will be my final sale. You can place your order now. Chocolates will be available for shipping or pickup beginning December 1.
The chocolate collection includes four flavors: salty caramel, cardamom, ginger, and pumpkin pie, available in boxes from 2-16 pieces. Plus peppermint marshmallows - perfect for hot chocolate! In addition, I'm offering three kinds of bark:
- dark chocolate with dried cherries and pecans
- milk chocolate with smoked almonds and bacon
- white chocolate with candy canes
Order early - quantities are limited, and when they're gone, they're gone!
Join me on December 2 as we discover the secrets to making delicious holiday cocktails. You'll take a stab at crafting your own house champagne cocktail, warm up with hot toddies, mix up some unusual spiced wine drinks, and - of course - learn all about the secrets of great egg nog. Many of the drinks we'll be making are easy to make ahead for holiday entertaining, so you'll be ready to impress your guests!
As usual, this class will be hands-on with lots of tasting opportunities. Register now for $35, and I'll see you at The Last Word on Monday, December 2 at 7:30 pm!
I scheduled a TT Supper Club dinner for November 21. When I realized that it was exactly one week before Thanksgiving, I couldn't help but start thinking of ways I could take those traditional Thanksgiving flavors and turn them into a TT Supper Club-worthy fine dining feast. So on Thursday, November 21, I invite you to join me for "Hautes-giving."
(subject to last minute inspiration and guest food restrictions)
- Potato Latkes with Smoked Salmon and Creme Fraiche
- Butternut Squash Soup with Sunchoke Dumplings
- Brussels Sprouts Three Ways
Roulade with Chestnut Stuffing, Pommes Puree, Sweet Potatoes with Brown
Butter-Sage Marshmallows, and Cranberry Gelee (vegetarian alternative
- Pumpkin Sticky Cakes with Hard Cider Caramel Sauce
This should be a really fun dinner, I hope to see you there! The cost is $55 and you can reserve your space by emailing email@example.com!
Chestnut photo used by permission from Will Cook for Friends, an awesome food blog you should totally check out!
There's no drink more iconic than the classic gin martini. And, perhaps, no drink more controversial! How much gin to how much vermouth? Should there be vermouth at all, or should one just wave the bottle in the direction of the glass? And then there's the big question - shaken or stirred?
In this class we'll take a "lab" approach to the martini. We'll experiment with ratios, gins, vermouths, mixing methods and more. Then, at the end of the class participants will apply their new-found knowledge to create their own individual martinis to compare and contrast.
This martini intensive starts at 7:30 pm on Monday, October 21 and costs $45. Reserve your spot on the event registration page.
Thanks to everyone who came out to September's TT Supper Club. This was a larger event in a new space, and it worked out great! Guests enjoyed an early fall meal of candied cherry tomatoes (pictured), caramelized carrot soup, corn cakes with salmon roe, sole with red wine braised cabbage, duck confit crepes, sweet potato cake with cranberry foam, and a couple of surprises. Check out the pictures on my Facebook page
The next TT Supper Club will be Friday, October 25, where I'll once again be serving up a 6-course seasonal menu for $55. Expect a menu featuring wonderful winter squash, venison, and other flavors of fall. Reserve your seat now by emailing me and letting me know of any food restrictions or allergies. Space is limited!
TT Supper Club is an occasional underground dining experience in Ann Arbor, MI. The menu is created just days before the dinner and reflects what's freshest and most enticing at the Farmer's Market that week, as well as guests' preferences and food restrictions.
It's been a great growing year and the Farmer's Market is overflowing with the bounty of the season. I've been really enjoying creating delicious meals with all our local goodies, and now I'd like to share one of those with you!
TT Supper Club is an occasional underground dining experience in Ann Arbor, MI. The menu is created just days before the dinner and reflects what's freshest and most enticing at the Farmer's Market that week, as well as guests' preferences and food restrictions. You can check out pictures of previous menus here.
On Thursday, August 15 I'll be serving up a 6-course seasonal menu. The cost is $55. Reserve your seat now by emailing me and letting me know
of any food restrictions or allergies. Space is limited!