Current Magazine, March 2012
Jackson County Legal News, January 26, 2012
Here's to the Manhattan. A classic cocktail with roots to the 1860's. One of the six "basic cocktails" listed in David Embry's 64 year old "The Art of Mixing Drinks." One of five variations on a theme, all named after New York City boroughs. One superb and sublime combination of whiskey, sweet vermouth, bitters and a maraschino cherry.
"Ugh. Do you know how they make maraschino cherries?" responds my go-to cocktail expert, Tammy Coxen (http://www.tammystastings.com). "They are bleached, which removes the color and firms up the cherry, then sweetened with corn syrup, and dyed with artificial color." She loves Manhattans, but won't use commercial maraschinos.
Talking with Tammy about cocktailing is always illuminating, and lately she's been distilling her knowledge into teaching cocktail classes in Ann Arbor. After we got back to our respective homes, we were chatting online about how to make cocktails better at home. As I expected, she had plenty of ideas, and I'd like to share them with you as you prepare to mix up your own concoctions for Christmas, Hanukkah and New Year's. Combined with my experience organizing catering bars, surely we can help you make some outstanding libations this holiday season.
Classic cocktails are making a comeback. And Tammy Coxen (www.tammystastings.com) is here to tell you that James Bond got it wrong.
I recently attended a class Tammy held, at the hip Ravens Club in Ann Arbor. About a dozen attendees learned to make a martini, Manhattan, an Old Fashioned, and more obscure drinks. Although I tended bar for many years, the craft has changed. Many bars are taking as much care with the ingredients of their drinks as the chefs do with food, experimenting with recipes, making their own syrups and mixes, and paying attention to the visual presentation as well.
Concentrate Magazine, August 24, 2011
TT Supper Club offers a more intimate experience at its monthly dinners for eight people. Prepared by "enthusiastic amateur" cook and organizer Tammy Coxen, TTSC's dinners are often inspired by trendy restaurant cookbooks and benefit nonprofit groups with missions about food or education.
Coxen has a lot of regulars. Sometimes half the diners have attended TTSC already.
"Her presentation... is magazine-worthy. The food quality equates, if not surpasses... other fine dining experiences, at... much less than comparable restaurants. It feels good to know you are helping make a difference just by enjoying a fantastic meal. It is elegant, yet comfortable, simultaneously," TTSC regular Jennifer Clay says by email.
Coxen says, "I like it that it's one table, one conversation. I get people together who would never meet one another otherwise."
Kitchen Chick, March 8, 2008
Kitchen Chick: Tell me a bit how you became a food enthusiast.
You know, some people were interested in being a chef since they were
little, while others have some transformative event in their lives.
What's your story?