Jazz Articles about Mulligan Stew

Mulligan Stew: Cookin' at the Hot Summer Jazz Festival

by Jack Bowers
March 20, 2005

Even though its basic ingredients are more than likely unfamiliar to most people outside of Minnesota, this Stew really is quite delicious, nearly as appetizing as the recipe from which it is taken, the groundbreaking Gerry Mulligan quartets of the '50s and '60s.

Indeed, this new version of the Mulligan ensemble even has something Gerry's groups didn't--a pianist, Tanner Taylor, who makes it a quintet. Much as I admired the classic Mulligan collaborations with Chet Baker and Bob Brookmeyer, I ...