by Chef Tara Thomas
A SUMMER'S COCKTAIL HOUR
As chef and creator, Tara Thomas has always been secretive about her creations. It is with great pleasure to share two of her recipes in honor of her charming career.
BLOODY MARY CHERRIES
An Amuse-Bouche Appetizer
Bloody Mary Cherries offer a novel and intoxicating hors d'oeuvre. Perfect for a cocktail party, a picnic in the park or to compliment a Dodger Dog.
3 Pints Firm, Small Mixed Heirloom Cherry Tomatoes
4 Ounces Tito's Handmade Vodka
3 Tablespoons White Wine Vinegar of an Excellent Quality
1 Tablespoon White Sugar
1 Teaspoon Grated Lemon Zest
3 Tablespoons Maldon's Smoked Sea Salt
1+1/2 Tablespoons Ground Black Pepper
Cut a small x in the bottom of each tomato.
Blanch tomatoes, in small batches in a pot of boiling water for approximately 5 seconds.
Immediately, with a slotted spoon, transfer tomatoes to an ice bath to halt cooking.
Drain the tomatoes, and peel their skins.
Transfer to a large shallow dish, such as a pie plate.
Set aside.
In a small bowl, place Sugar and Lemon Zest
Add Vodka and Vinegar
Stir until Sugar has dissolved
Pour over the Tomatoes
Toss gently to coat
Marinate. Chill for at least 30 minutes or up to a few hours.
Mix Sea Salt and Pepper together.
Set aside.
Serve Tomatoes adjacent to Salt mixture for dipping.
In 1997, when Chef Tara Thomas opened TRAXX, her gourmet restaurant in Los Angeles's historic Union Station, she comissioned only one piece of evocative art to display. Along the way, a cocktail was commissioned to celebrate the artwork, "No Further West." [After 22 years in a badly evolving Los Angeles, TRAXX sadly closed. More on the artwork "No Further West" can be found here.]
NO FURTHER WEST: THE COCKTAIL
A Very California Creation
1-1/2 oz. Your Fave Vodka
1/2 oz. Torres Orange Liqueur
1/2 oz. Senior Curacao
Four Mint Sprigs
Two Cucumber Wheels
Half an Orange Wheel
Splash of Fresh Orange Juice
Splash of Soda
Splash of Sprite
Top off with Varichon & Cerc Champagne
PREPARATION: In a highball glass, muddle the Mint Sprigs and the Cucumber and Orange wheels. Add ice. Add Alcohol, Soda, Orange Juice and Sprite. Stir ingredients and top with Champagne. Garnish with Cucumber and Orange wheel.
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The Los Angeles based chef, Tara Thomas has an incredible resume of experience, education and talent. In 1992, she co-founded the restaurant 410 Boyd, which became the darling of the downtown LA art crowd. In 1997, Chef Thomas founded Traxx Restaurant in historic Union Station, which became a staple of Los Angeles life for over 20 years. A contestant on Chopped, she has received many accolades from publications such as Gourmet, Food and Wine, the Los Angeles Times and NBC's Travel Cafe. |
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