Wednesday, December 29, 2010
Tuesday, December 28, 2010
In the ballroom, solid ivory linen with a circle of gold chivari chairs will feature a pink folded napkin and colorful flowers as a centerpiece. The cocktail and bistro tables on the patio will be a little more bold and daring featuring this funky linen!This was an easy and exciting part of the planning process as my vision was pretty clear, although I can't say that it has been this easy with many of the other decisions....more to come on that!
Tuesday, December 14, 2010
"Wow - what an exciting and busy wedding season it has been! I'm so grateful to have worked with so any wonderful brides (and grooms) in planning and overseeing their celebrations. As I reflect on the sites, various styles and tastes of each, some highlights stand out" - Dave Thomas - Event Coordinator. firstname.lastname@example.org
"One very special wedding location was on Fishers Island - a more picturesque site you could not ask for. It was so much fun getting to know the family. Bringing the staff, the food and everything we needed on a Ferry was definitely an adventure! Forgetting anything is not an option when you're catering an event on an island became our mantra."
"Another unique location was center stage at the Katharine Hepburn Theatre in Old Saybrook. What a beautiful venue! A pre-opera brunch was served." http://www.katharinehepburntheatre.org/
"We thoroughly enjoyed planning and working with everyone involved for this Carnival themed charity event. The staff even got in on the act wtih their outfits - red suspenders and bow ties."
Check out the next installment reflecting on The 2010 Bridal Season - Fabulous Food!
Monday, December 6, 2010
Lyme Art Association, Old Lyme CT
November 21 – December 4, 2010
A Thyme to Cook was proud to collaborate with our friend and colleague Josh Chalmers. Our Pastry Chef, Bill made a selection of treats for guests to nibble on. The decorated tree & table presented Rice Krispy Treats (the star tree topper was also a rice krispy treat), Melon, Champagne and Strawberry flavored Lollipops, Chocolate Bonbons, Mint Candy Cane Cookies & Almond Spritz Cookie Wreaths. The table featured Tiremisu Cups & Lavender Lemon Squares. http://www.lymeartassociation.org/
Proceeds from The Festival of Trees and Music will benefit the youth in music initiatives supporting musical artistic development of youth, programs and services with in the shoreline community & New London counties. Visit their web site for more information on their initiatives. http://www.bringourmusicback.org/
Tuesday, November 23, 2010
(1) 15 ounce can pumpkin puree
6 ounces chopped celery
6 ounces chopped onion
3 ounces chopped carrot
4 ounces sweet butter
1 tbsp curry powder
½ tsp allspice
¼ tsp ground cumin
½ tsp ground cinnamon
32 ounces chicken or vegetable stock
1 cup heavy cream
Salt & pepper to taste
Sauté carrot, celery & onion in butter til onion becomes translucent. Add stock & seasoning then bring to a boil. Add pumpkin puree and reduce heat to a simmer. Continue cooking for ~ 20 minutes. Puree soup together with an immersion blender, food processor or blender. If using a food processor or blender, allow soup to cool first. Add cream while blending
For an element of surprise place toasted pine nuts, sultanas (or golden raisins) and sautéed crisp julienned Serrano ham on the bottom of the bowl. Pour soup over.
Tuesday, November 16, 2010
Tuesday, November 9, 2010
We finally settled on The Crocker House Ballroom – an 1873 historic building that has plenty of room for both dinner and dancing. Inside, it has beautiful gold chivari chairs and four elegant pillars that give an architectural presence. Some drawbacks for us…it doesn’t have a beautiful water view and parking can be challenging.
Do I still think about having our wedding at Eolia Mansion…yes, every now and then! (especially since I am frequently catering weddings there!) ….. But, The Crocker House is where we will dance the night away, surrounded by our family and friends, and in the end, it’s not so much about the space as it is about who we are sharing the space with!
Tuesday, November 2, 2010
Linda is on her way to the warmth of Orlando Florida for the latest RED - Regional Education Day. Host Warren Dietel of Puff 'n Stuff Catering has assembled two days of "red-hot" education and two nights of events.
Linda is especially looking forward to speakers Rebecca Grinnals and Simon T. Bailey. Rebecca, the owner of Engaging Concepts Consulting will be discussing "Capturing the Luxury Wedding Market" and Simon, author of Releasing Your Inner Brilliance is sure to capture the attention of his audience as he discusses "discovering how to motivate your team and bring out your company's hidden brilliance". We all can't wait to hear about both seminars (and of course the night life) when she returns!
Wednesday, October 27, 2010
Thursday, September 30, 2010
The 7th Annual Hot Pepper Eating Contest was held on October 3rd at The Cookery. Every year this event draws more people – spectators and participants alike.
The afternoon begins with a Chili Cook-Off. Chilli of all kinds are submitted and judged anonymously for the Hottest and Best Overall Flavor. Chilli has run the gamut over the years – from beef, chicken, and bean – to moose, bear, venison and reptile.
After “warming up” with the chilli and mass quantities of beer, the pepper contenders don their custom t-shirts and sit at a long table reminiscent of the “last supper.” Participants can consume as much white bread as they want….and drink as much beer or wine as they want to try to diffuse the heat; but they must eat the entire pepper (excluding the stem) in the time allotted.
The first round begins with at the lowest end of the Scoville Heat Scale and builds up to one of the highest – the Habañero. This year, nine different kinds of hot peppers were included (including some pilfered from Dominica!). As the tears flow and tongues burn, participants who can’t stand the heat bow out to signify their lack of tolerance and get a baby bottle with milk…oh….the relief of the burn with milk!
Watching the contest is definitely entertainment – facial expressions, moans, cries, and belly-clutching are only amplified by the continuous flow of alcohol (which only heightens the pain!).
The winner of the contest receives the coveted “Pepper Trophy” and $100. They also get to name the Hot Pepper Sauce (complete with photo) that ATTC makes from the remaining pepper bounty.
This year, we are pleased to announce the first female winner – Raechel Brown – a member of our event culinary team. Throughout the year, she will proudly display her Pepper Trophy and gear up to defend her title next year!
Your dress will be refurbished and sold at one of their "Nationwide Tour of Gowns" sales held across the country. All donation proceeds go to The Making Memories Foundation that grants final wishes to men and women suffering from terminal breast cancer.
It is estimated that this year alone over 200,000 women and nearly 1,200 men will be diagnosed with breast cancer. Sadly, breast cancer will take the lives of almost 40,000 people this year in the United States and over 300,000 worldwide. In the United States one person will be diagnosed with breast cancer every 2½ minutes, and one person will die of breast cancer every 12 minutes. Many know that this disease is the second highest killer of women in the United States, but a little known fact is that breast cancer is the number one killer of women between the ages of 15 and 54. - message from Making Memories
For more info, go to Brides Against Breast Cancer
Friday, September 24, 2010
This Sunday, October 3rd, A Thyme to Cook hosts the annual Hot Pepper Eating Contest. Kicking it off is the the Chili Contest! Each year we have grand flavors of various chili recipes to taste and vote on for "Hottest" and "Best Overall." Bill, Julie, Brian and Dan have won the chili contest and this year I am once again attempting to get the prize.
Let the games begin... We’ve had as many as 15 participate in selecting and eating hot peppers from mild to down right fire blazing until the contest is over and the last one standing is not sucking on a baby bottle of milk.
Working for a caterer is like nothing else. It’s fast paced, exciting and can be a little crazy, especially during wedding season!
As the office manager, I don’t plan or attend the events, but I still have contact with the clients if they have questions and I’m right in the hub of the action! How cool is that??? (Pretty cool!) But occasionally, I’d like to actually attend a wedding and see how it all comes together. Trust me, I’ve probably been to over 50 weddings in my time, but because I’m getting to be of a “certain age”, pretty much all my friends have passed the marriage stage and are on to children, so my wedding prospects have just about dried up.
Finally, finally, someone decided to get hitched and my husband and I were invited! I couldn’t wait to see how the bride’s vision came to life! What were her colors? How many attendants? Favors or no favors? DJ or Band? Sooo many choices!! (Can you tell I like weddings??)
It was a tented affair, held at the home of the groom’s grandparents, with views of his grandmother’s beautiful flower gardens. The couple walked barefoot down an aisle of sand and released butterflies after they said their vows. The color scheme of purple, orange and white was reflected in the linen, paper lanterns and the flowers and everyone looked gorgeous! Good food, good spirits and good friends (with some dancing thrown in) all make for a great evening!
Sadly, there are no more on the horizon, but I guess this was enough to satisfy my wedding craving for now. I’ll just have to wait for our own Emily to get married next summer. Only 295 days left!!! (….not that I’m counting!)
Thursday, September 16, 2010
Weddings, weddings, and more weddings! Working for A Thyme to Cook for the past nine years (both in the office and at events) has allowed me to see tons of weddings! It seems as if they are second nature to me! However, there is one wedding next July that will be unlike any other… because this time, I’ll be the bride!
Over the course of the next year, my fiancée and I get to make exciting decisions like picking out colors, rings, food, dresses, music, flowers…the list goes on! We thought we would share details of the planning process as our thoughts and ideas emerge.
One of our first decisions on our long list was choosing a photographer (of course, that was after I had an exhaustive search for a caterer….just kidding) We decided on Tim Brown, owner of TAB Photographic– a very enthusiastic photographer. We just had our engagement shoot this past month because we couldn’t wait to work with him! Although it felt awkward at first (trying to have an intimate moment while someone is watching you!), he made us feel extremely comfortable. In fact, at the end, I really didn’t mind the celebrity status! Here are some highlights from our shoot…
contact TAB Photographic email@example.com
Tuesday, September 7, 2010
Monday, August 16, 2010
Prior to entering into the catering business, I enjoyed years in the great big world of retail. Although retail has become a tiny part of my life, it set the stage for the social interaction here at A Thyme to Cook.
Some stuff that makes me happy: Being a “mother” of three cats - Chester, Nicholas and Jack keep me very busy. Summer solstice begins the season when I can play in my amazing vegetable garden. Tulips are my favorite flower, bike riding for miles and miles is my go to exercise, the ocean and cooking brings peace and my continuing love- hate relationship with bowling!
Friday, July 23, 2010
Our own Executive Chef Shawn Bittman kicks off the week leading a morning session "Breakfast and Learn! Rise and Shine to Breakfast Profits." With hands-on demonstrations, farm to table dinners, Lunch and Learn sessions and Special Presentations, this year is even bigger and better!
Check out more information and registration info HERE.
Friday, April 23, 2010
Tuesday, April 6, 2010
Tuesday, March 30, 2010
Tuesday, March 16, 2010
While we did not receive any CATIE awards this year, it was an honor to be nominated three times amongst some incredible caterers. We were runners-up to South Africa, Toronto, and California. We did receive some other recognitions - Linda was sworn in to the International Catering Association as Membership Chair; and Gina received the ICA Service Star Award.
Monday, March 1, 2010
Thursday, February 18, 2010
Saturday, February 13, 2010
The traditional wedding cake is still the most popular choice for a wedding; however, cupcakes are still making an appearance! Especially decked out in unique liners - check out some great ones at Layer Cake.
Buttercream to fondant; sugar flowers to polka dots or stripes! Our brides & grooms are very creative! They are finding inspiration in art, fashion, nature and architecture......we have some spectacular sweets planned for 2010!