A Thyme to Cook

Greetings ATTC friends!

2012-01-27T13:33:00.006-05:00

We have a new addition to the team- me (Lauren) !
I’ll be updating the blog each week with fun food news and
important info about A Thyme to Cook.

So be sure to check in every Tuesday starting next week!

Wedding Wire Has Just Announced....

2012-01-24T13:39:00.003-05:00

"January 24, 2012 – WeddingWire, the nation's leading wedding Marketplace, is excited to announce A Thyme to Cook has been selected to receive the prestigious WeddingWire Bride’s Choice Awards™ 2012 for Catering!"

This is sooo exciting! We shout out a gigantic thank you to all of our wonderful friends who voted us to receive Wedding Wire Brides Choice Award -

in White ~ January 11, 2012

2012-01-11T10:18:00.003-05:00

~in WHITE crackers made by Chef Bill

in WHITE, a luxury wedding collective is hosting a celebration this evening of the shoreline's newest collaboration of luxury wedding vendors. Visit the White Dress By the Shore to know more! Hope to see you there!

2011-12-15T11:34:00.003-05:00

We are thrilled to have Liz and Brendan's August wedding featured on Style Me Pretty today! Lighthouse Point Park in New Haven was the perfect venue to highlight their unique style. We knew the moment we saw their Save the Date cards that it would be a special evening. From the Collection of Family Recipes, to the special centerpiece bottles on the tables, to the hand drawn signs and photo booth.....it was a wedding to remember. Beyond the Lens captured the true spirit of the evening with amazing photos......check it out here and make sure you click into the Gallery of Images, too!

20% Off

2011-12-02T13:36:00.004-05:00

Take advantage of our fun winter offer! Now through April, save 20% on the menu cost of your next catered event. See coupon offer above and mention it when you call or email us for more details. Look forward to hearing from you!

Nominee for Restaurateur of the Year!

2011-10-11T11:27:00.006-04:00

A Thyme to Cook is so excited and proud to announce that the Connecticut Restaurant Association has chosen us as a Nominee for Restaurateur of the Year! What this means tho is you, our valued friends and colleagues are the votes we need. You can vote for us on-line at http://www.ctrestaurant.org/

Voting is open until October 24th. The winners will be announced at the CRA Annual Salute to Excellence Awards Dinner on November 9th at the Mohegan Sun Casino. Wish Us Luck! - and don't forget to vote!

Good Times on Tuesday!

2011-06-17T13:01:00.005-04:00

Saltwater Farm Vineyard hosted a crowd pleasing Business After Hours at their fabulous Vineyard and we were delighted to be a part of this joint venture and donate our fabulous food. It's always great to see our local business peeps!
Co-Sponsoring it and providing the food, our stationary hors d'oeuvre tables and display, were designed by our two talented event coordinators, Gina and Dave, creating fantastic settings for several small plate presentations.
A clothes line of Wonton Crisps (imprinted with the Saltwater Farm Crane) hung above our "Hot Rocks" Station with Chef Bills homemade Naan Breads - both accompanied by pickled vegetables and chutney's.
Butlered Hors d'oeuvres were: BLT Sushi with Wasabi Aioli; Calamari in Paper Cones with Lime Zest; Buffalo Chicken "Pops"; Skewered Watermelon, Grape, Tomato and Basil with Balsamic Drizzle; Fruit "Pearls" on Corn Lime Edible Spoons. Then we surprised some of the 250 Guests with our "Fizzy Grapes" and House Made Basil Sorbet served on Chocolate Edible Spoons.
Big Thanks to both the Mystic and Eastern Chambers for putting this great event together!

Graduation Celebration

2011-05-23T17:29:00.005-04:00

This weekend we had the pleasure of catering for one of our North Stonington peeps - Cinda and Jim threw a fun celebration for their daughter Jen, a recent law school graduate. Cinda sent along a wonderful thank you note so we thought we would share it with our friends. Thank you!!!

Hi Lori,
We just want to thank you, Linda, and your staff for providing a memorable event to celebrate Jenn's Law School Graduation. The food was delicious and beautifully displayed. Lisa, Cindy, Jared and Kelly were very professional, personable and detail-oriented, making sure that everyone had a great time and plenty to eat. There were positive comments all around! We're glad the weather cooperated making the event even better after all the rainy weather.
We've also attached a picture of Cindy, Lisa and Jared that we hope you'll share with them. We thought it came out nice.

Once again, a big thank you for everything everyone did for our event!
Cinda & Jim

"Taste of the Sound"

2011-05-20T10:46:00.005-04:00

On Friday, May 20th, 2011, from 6:00 to 9:00 PM, the Long Island Sound Foundation debuts their
TASTE OF THE SOUND,
a new annual fundraiser to be held at the Branford House Mansion in Groton

A Thyme to Cook joins local and regional restaurants, caterers, bakeries, hotels and inns are donating food tasting stations. Beverage vendors, caterers and distributors are donating wine, beer and specialty drink stations.

The event is a benefit for the Long Island Sound Foundation, a non-profit organization that celebrates the health of our waterways and strives to educate individuals, groups and businesses about preserving and protecting Long Island Sound and the watershed.
http://www.lisfoundation.org/

Cheers to Maugle Sierra Vineyards

2011-05-09T17:37:00.006-04:00

On Thursday May 5th the ATTC office staff spent a terrific day at Maugle Sierra Vineyard in Ledyard. Paul Maugle was a most generous host for our off site brainstorming/staff meeting. The gorgeous, comfortable and sun lit tasting room offered us a magnificent and comfortable space to spread out for our Round Table Meeting to discuss “What Makes ATTC Tick... and Keep on Ticking". Our chefs provided us with a delicious “boxed lunch” of grilled chicken over field greens & veggies with raspberry vinaigrette. The four wonderful wines Paul selected for us touched everyone’s palate. Chocolate Cupcakes – filled, frosted & adorned with a magnificent chocolate dipped strawberry for dessert placed chocolaty smiles on our faces. Thank you Paul for having us. We are looking forward to getting back to see you again with our family and friends very, very soon.
Cheers!
left to right: Lori, Dave, Alicia, Paul Maugle, Serena, Linda & Gina

A Friend Celebrates 100 Years in Business

2011-05-05T09:52:00.004-04:00

Last evening my husband Steve and I were honored to join Russell Morin Fine Catering as they celebrated their Centennial. With 100 years of experience, the evening was of course just spectacular! Congratulations Russ!

VinItaly

2011-05-02T10:09:00.004-04:00

On our recent trip to Venice, we were fortunate to be given tickets (from our friends at Oliva Nera) to this amazing wine consortium, celebrating its 45th year, in Verona.

We were excited at the prospect of spending a day doing nothing but drinking wine! And were totally unprepared for both the magnitude as well as the compelling nature of this event. There were 12 HUGE--I mean, beyond HUGE pavilions, each representing a different Italian region and its' respective wines, spread out over a massive area. Each pavilion had anywhere from 200-3,000 wineries represented--we were psyched and couldn't wait to get to the Brunello di Montalcino section!

It takes alot to intimidate me, especially when it comes to wine, but this experience was a whole different ballgame! This was serious, very intense negotiations with wineries, exporters, importers, etc. All we could see was a sea of men in dark suits, engaged in wild Italian conversation, gesturing and drinking wine and (outside the pavilions) smoking cigarettes like crazy! Besides the fact that hardly anyone spoke English AND that we definitely did not appear to be in the 'business,' it was an overwhelming experience. We did manage to do some justice to some excellent wines (none of the brunello's though.)

Another aspect of this event is the Agricultural Divison which did the same for Olive Oil as it did for the wines. Imagine 20,000 different kinds of Olive Oils under 1 roof! Again, this is serious business, and all the oils were sealed and airtight inbetween tastings, so that no oxidation would affect the flavor. I can still feel all the different notes of those oils...

It was a once in a lifetime experience; I was told that there were 146,000 attendees at this 4 day conference, and I was honored to be among them.

Tonights Meeting

2011-04-26T17:44:00.001-04:00

We are so excited to have our friend and colleague Lisa Teiger owner of Cuisine Etc., in NYC joining our CT Caterers Association meeting tonight. Thanks for coming Lisa!

Memories of Venice

2011-04-20T14:49:00.008-04:00

How does one go from a magical vacation in Venice back to the reality of a dreary April in Southeastern Connecticut!?

Hold on to the memories and the flavor!
A few things about this trip to Venice (will go into more detail later)

- Our dear friends Isabella and Dino (and their amazing food) at Osteria Oliva Nera

-Julie- the server at Oliva Nera, with a radiant smile, deftness, speed and perception--would you like to work for ATTC?!

-Eating tons of food and walking it all off--or most of it anyway!

-Negronis--the best

-Watching amazing construction/renovation from boat barges-remember, the roads are canals and the streets are the buildings in Venice

-No cars...yay!

-Works of Giambattista Tiepolo

-A contemporary world that exists within the confines of ancient history

-The delicate stuffed zucchini blossoms at Oliva Nera--absolute heaven on a fork

-Pumping Stations--taking your empty water to your local "P.S." to fill up with local wines

-Aqua Alta- we never visit Venice in season and have had the luxury of dining in restaurants (wearing our muck boots) sitting in 6'' of water

-Proximity to--Alto Adige--another world where Italy and Germany blend flavors

-Seeing my favorite color purple--in everything, on everyone, every shade, everywhere

Our Wonderful Kitchen Staff!!

2011-04-13T15:06:00.007-04:00

It was nice to have all of our kitchen staff together in one place at the same time. Chef Sean directed our Annual Kitchen Training on Thursday and we are all very excited for the upcoming year!!!

A Taste of Venice!

2011-04-06T14:35:00.005-04:00

I can almost taste Venice right now. We are leaving for a long over due trip back to our friends in Venice. Having missed being back for a few years now, we frequently visited there in the off seasons. (March-April or November, which is prime aqua alta season and we live in our Muck-boots!!)

We can't wait to see our dear friends Isabella and Dino of Osteria Oliva Nera, in the Castello region of Venice. Their food is pure inspiration--the best of flavors coupled with their warm hospitality, is quite addictive and we can't wait to get our "fix!!"

Check out their website and eat your heart out!!!

Spring is in the air!

2011-04-04T13:38:00.003-04:00

Our ATTC garden is beginning to wake up from winter

We can see lots of Salad Burnet--an old fashioned herb which has beautiful accordion like leaves that unfold and taste like cucumber. Munching on one always makes me think of summer.

Our lovage is also sprouting. Lovage is a bit like celery but is more anise-like in flavor and has a hollow stem--making it ideal for sipping Bloody Marys! It is one of the secret ingredients in our mixed herb pesto and is great in salads. My mouth is watering for summer right now.

We have lots of varieties of Thyme, Sage, Chives and other alliums, and Japanese parsley. Perhaps my favorite unusual herb is angelica. These rich red or deep green stems are topped with big umbrella like ball of "flowers," and it self seeds easily. It takes about 2-3 years to flower and can grow up to 8 feet tall in some conditions. You've probably seen "candied angelica" (as a flavoring and/or dessert with Italian pastries and fruit cake.) Chef Bill is always finding crazy wats to use this striking element.

I was happy to see that our rosemary plant winterized over perfectly and is flowering up a storm in our greenhouse. And, we are crossing our fingers that our Lemon Verbena trees survive their 7th winter. The leaf of this "tender" perennial tree has very high concentration of oil so it is magical when we need to infuse a lemon flavor.

The Japanese Parsley is now at its 3rd year of rejuvenating--in fact, it may be rejuvenating "too much" as it seems to be everywhere.

Now, if someone would promise me that we won't have any snow in the next few days, I'd be a happy caterer and gardener!!

FOOD SAFETY! SANITATION! REGULATIONS!!!

2011-03-28T17:30:00.004-04:00

As off-premises caterers who work in field kitchens ie. tents, landing strips, trucks, garages, closets - hardly ever in a real kitchen, we are always concerned about safe food practices. The state of CT requires there be at least one "Serve Safe Certified" staff person at each event and ATTC policy is that in addition to chefs, all managers, must have a full understanding of this information and become certified as well. So instead of Sunday being the proverbial "day of rest" we came to class!

Our own Rachael LaPort, a certified instructor held our own (private) "Serve Save" Certification class for 25 members of our team. She was great making it relevant to catering. Tho I have taken lots of these courses before, I always learn something new. Being a nurse, I thought I was interested in bacteria but Rachael takes it a step further and managed to energize everyone in cockroaches (NOT in North Stonington!) as well as Listeria, Giardiasis, Anisakiasis and the knowing the sweet taste of the bacteria when milk goes sour - she gets into it!!!

A few of the key points we covered: Changing food gloves after each task; the importance of establishing REAL hand washing stations in cooktents; utilizing "time/temp" principals (very important as we transport raw food items from our cookery to the venue for on site cooking); the importance of avoiding cross contamination - and tons more!

I guess my point in telling you all this is that at ATTC take we take our responsibility of preparing and serving food quite seriously. Staff training is a priority with us and over the next few months we will be conducting our "refresher" courses in various subjects for seasoned staff as well as our intensive program for new team members.

Along with you, we all enjoy a great party - but always know your "gut" is our priority!!!

The All-Mighty Paper Clip

2011-03-25T16:06:00.006-04:00

Who doesn't love office supplies? Our A Thyme to Cook office definitely does. Just the thought of opening a 4 door/2 drawer cabinet, a closet or our own desk drawers looking for just the note pad, sticky note, pen, pencil, eraser, stapler, tape, staple remover, white out, calculator, highlighter, sharpie, push pin, ruler, and of course our all time favorite... the paper clip. The paper clip is a love hate relationship here in our office. How many of us had a document slide ever so quietly under a paper clip and become attached to a file or proposal it doesn't any right being involved in? So, last week Linda had a meeting with her good friend and financial advisor and they got on the subject of this very thing. Alex banished paper clips from his office and Linda loved the idea so much she said never is a paper clip to be used again! So the binder clip is now the #1 most used office product at A Thyme to Cook - well besides the bottomless 75 count bottle of Advil...

How Do Caterers Get Fired Up???

2011-03-21T13:54:00.010-04:00

They go to Catersource!

Held annually in Vegas, I returned a few weeks ago and am still recovering. Part of my delay recovering is due to flight issues involving Cleveland. No offense to those of you who live there but I do not want to ever connect through Hopkins International Airport Hell again in my lifetime! OK - am done venting... let me tell you about Vegas!

Catersource is an annual gathering of ~6000 caterers from all over the world. This 4 day symposium involves seminars and presentations that range from the latest food trends, hands on culinary experiences, management issues, 24/7 cater-talk and of course a few parties, (or extravaganzas) that are mind blowing! (Try emptying out your swimming pool and have a party in it). As it is held in conjunction with Event Solutions, there is also an entire program of courses dealing with the latest style, event design and execution.

The International Caterers Association provides much of the high-level education at this conference and produces the annual CATIE Award ceremony. Most of you know we were nominated for a CATIE for our Mad Hatter Cake. To be nominated (for these catering Oscars) alone is the thrill of a lifetime as recognition from our peers is such an honor. To date, we have had 15 nominations and two awards (just call me the Susan Lucci of the CATIES!). For me the best part of the conference is the camaraderie, exchange of ideas, sharing and generous support among catering professionals of all kinds. Developing relationships with others who have the same passion for our industry is invaluable and gets our creative juices flowing. I am grateful to be on the ICA board and thankful for this annual dose of inspiration and recognition.

Too Much of a Good Thing

2011-03-14T11:55:00.006-04:00

I love cake--especially good cake. To me, the best breafast is a slice of leftover wedding cake and a strong cup of coffee. I always feel that way--until cake week...

Cake week is a 7 day non-stop cake tasting extravaganza where our brides come in (just about every hour of every day) to sample cake flavors, fillings, etc.

Our cake bakers are phenomenal and their creations never cease to amaze me:

*Red Velvet that knocks your socks off
*Snickerdoodle--a legit suprising blend of creamy cinnamon
*Amaretto/Kahula with a chocolate ganache that melts in your mouth
*Coconut & Key Lime is a tropical dream

Cake week is over now, and I personally do not want to see cake for quite a while...except maybe if June wants to make her amazing Cherry Nut cake..?!

Linda's "Thyme for Wine" Thoughts

2011-03-09T18:14:00.005-05:00

Most of you know I am a full-fledge ‘wino’. I love enjoying a great food-friendly, drinkable wine as well as slowly savoring a rare, special bottle that often accompanies a significant event—
So here are some random wine thoughts---

Love the local?---doesn’t get any better than being next-door to the Jonathan Edwards Winery! http://www.jedwardswinery.com/ Beautiful venue, great people and wonderful wines. Their stone tables red is one of the BEST values around—if you don’t know the story of the stone table, just ask Jonathon. I love ALL their wines, but what really gets me going—especially during this time of the year, is their DARK (formerly called Port). Run, don’t walk to get this to savor with the last bite of fabulous single origin chocolate you have left from Valentine’s day.

Love the far away? Constantia Uitsig of South Africa----Memories of sipping their lemony, rounded-honey-like sauvignon blanc while enjoying a stay at this amazing (natural, relaxing, tranquil vineyard/hotel) in Cape Town, SA, are just as fresh as they were a few years ago. And the cuisine was parallel to the wine---wish I had some now!

Gotta love the "ups and downs" – the "good and the bad". Another flavor coming to mind is that of Chateau D’Yquem. My former husband and I had an appreciable wine cellar. And as was our tradition to celebrate memorable(good or bittersweet) occasions with great wines, we “enjoyed”—(enjoy may not quite be the right word!) a bottle of it after we got divorced. It is truly the Nectar of the Gods—and everyone really needs to have at least a taste of it in their lifetime. It is not for the faint of heart---or budget—this is royal wine and should be treated accordingly.
I think I need some wine now!!!

What is a caterer..?

2011-03-07T15:20:00.003-05:00

The definition varies between the vision of what one saw on the old TV show, with food being delivered out of a house kitchen and dropped off in the neighborhood as well as the local deli preparing platters of cold cuts and seran wraps them up and is available for pick up. This is not to say anything negative about either one, as they each have shaped catering history.

However, the history of ATTC's 27 years of catering is absolutely the opposite of those.

We provide an EXPERIENCE--not just the food--and in order to do so, we have to adhere to very strict regulations, sanitation and insurance guidelines. Before we even get out the door, we are inspected by the health department regularly. Our kitchen is not a house kitchen, but a separate 8,000 sq ft building comprised of cod ---(impervious walls), we are fully licensed, insured (up the wazoo---remember LS was a former NO and is VERY liability conscious); our employees are all on payroll and are trained not only by us (in several seasonal seminars), but also TIPS certified (BT) and serve safe certified (kitchen and managers). Being on the board of ICA, LS regularly sends employees to major educational opportunities throughout the country.

We also do not cook food at our cookery and bring it in warming ovens to serve 6 hours later. Our chefs prepare everything from scratch--yes--everything. Bill makes all our own breads, fresh pasta, etc. and we prepare/marinet, etc. food here and then bring enough equipment to set up a field kitchen wherever we go. Even if the event site has a full kitchen, we generally just use the power and water as we don't like taking chances on ovens that may not be cleaned or calibrated properly. So we lug in 8 burner stoves, grills, induction units, convection ovens, steamers, you name it--we bring it--in addition to all the behind the scene items that no one ever thinks about--tray stands, coffee servers, salt and pepper shakers, wine-away for those emergency red wine disasters, foam pads to protect wooden floors from scratch, rental chairs, sewing kits, even epi pens!

On the day of the event, we are responsible for--the weather (we wish!!!), parking issues, rentals, portolets, septic system drainage, power and safety supply, coordination with site staff, vendors! We are control freaks who do not like suprises but also thrive in being able to rise above them. Caterers are crazy!

We Are SOOOO Spoiled!!!

2011-03-04T13:53:00.008-05:00

How spoiled are we at A Thyme to Cook? VERY! Each week or two, our chefs come up with an idea for a new menu to add to our sample menus, or just an idea for a new way to do a single food item. Today Bill and Joe made a few scrumptious yummies for us to try. The scallops are (always) from our friends at Stonington Seafood Harvesters - aka "Bomsters".

They are so amazingly sweet and succulent! Today they were marinated with whiskey and vanilla and topped with spicy chocolate panko crumbs

Then we enjoyed honey marinated beef short ribs braised with sherry and soy. And how soft and tender and delicious! The sides were a cool smoked paprika slaw (napa, cabbage, zucchini and carrots) along with three cauliflower "couscous" recipes...it's so amazing and we know you all will see this idea popping up but if you whir up cauliflower florets in a food processor (not the stems) to a consistancy of couscous it really looks like couscous but - no starch! And flavor it like you would a couscous dish and its a really simple veggie side. We tasted curry cashew cauliflower couscous; currant, cashew and caper & the fresh and always wonderful mixed herbs.

And then dessert - A S'more cake...good graceous it looks like a marshmallow right off of the cammpfire! Bill came up with a recipe that encompased all of the elements into the 3 layer cake...sorry didn't get a shot of the inside of the cake - we devoured it too fast!

Vegas Bound!!!

2011-02-23T10:09:00.008-05:00

The International Catering Association (ICA) is making a huge presence at Catersource Conference this year! Annually held in Las Vegas, we have a huge presence at Catersource Conference, the largest gathering of caterers in the world--8,000 just last year! In our inspiration Zone at the Attendee Lounge, members can browse marketing materials from ICA caterers throughout the world.

Information can be downloaded at "The Zone" or ICA members will find it for free on the ICA website after the conference. Visit http://www.internationalcaterers.org/. This value is priceless!!!

Our mission is to raise the level of the bar in the catering world through education at seminars, webinars, networking, etc. Being on the Board and Chair of Membership Committee is challenging and time consuming (just ask Lori!) but enlightening, educational and the rewards are immeasurable. Being able to brainstorm, problem-solve, interact and share ideas with caterers who are experiencing the same issues is such a bonus in our industry, where people are usually too rushed to ever hang out and "CaterTalk." The ICA is famous for sharing of information with caterers of all kinds everywhere.

This year, ATTC is honored to be nominated for a CATIE Award in its Speciality Cake Category, for an outstanding, "Mad Hatter" cake by our phenomenal cake baker decorator, Lynn. There are several categories of CATIE Awards, all submissions are anonymous and the criteria is quite rigid. It is an honor just to be nominated -- so I'm crossing my fingers for next week. WISH US LUCK!!!

Delightful Chocolate...

2011-02-18T10:07:00.011-05:00

A Thyme to Cook is Crazy about chocolate - in sweet & savory dishes alike. And we have been using this mystery component in mole sauce, as well as chili, beef stew, braised venison and even white fish! Try combining dark chocolate with bacon, pink peppercorns, chili peppers, wasabi, Indian curry, ginger, cinnamon, coarse sea salt, coco nibs or chocolate pearls.

Pictured to the right are two fantastic desserts he tried out last week - yes major diet hazard is working one flight of stairs away from the cookery kitchen! On the left, Grilled Pineapple, White Chocolate Poundcake & next to it Kahlua, Coco Nib Chocolate Tort with Molten Chocolate Ganache and Chocolate Pop Rocks. YUM!

And then here is Bill's FAMOUS S'more ENTIRELY dipped in Ecuardorian Chocolate and then Graham Cracker Crumbs along side Chambord Wasabi Hot Chocolate with Vanilla Bean Ice Cream. Just perfect on a cold February afternoon.

We just can't forget about all of the other fantastic creations Bill has experimented with lately - Chili Spiked Hot White & Dark Chocolate swirled together in mugs; White Chocolate Pineapple Coconut Triangles with "Absolut" Peppar Simple Syrup; Single Origin Chocolate Truffles with Basil and Espresso Salt; Dark Chocolate & Green Curry "Pearls" on White Chocolate Pot de Creme. And not to forget our tofu fans, here is one to win over your "I don't do tofu" peeps - Bourbon infused Tofu layered with Homemade Caramel & Pecan Dipped ENTIRELY (by now you know there isn't any other way) in Ecuadorian Dark Chocolate and then Lightly Sprinkled with Sea Salt. Way better then a Milky Way! Has your sweet/savory tooth surfaced yet? Give us a call - or better yet, call our CRAZY Pastry Chef, Bill!

Happy Valentines Day!

2011-02-14T15:41:00.004-05:00

Think outside the candy box for Valentines Day!

Chocolates significance as a special gift dates back to the Aztecs; who presented cacao solids to the gods and consumed it only on very special occasions - hence it began to be seen as decadant and forbidden.

Chocolates association with Valentines Day conjurs up the vision of the infamous Russell Stover red paper heart box (which originated in 1888).

But Now!

We know dark chocolate is good for us. It's loaded with antioxidents which helps to get rid of free radicals that do all kinds of nasty things to our bodies. Single origin chocolate is chocolate made with beans from one region (or sometimes one farm) which is why I'm savoring a chunk of Venezuelan Gran Saman with a glass of Jonathan Edwards Winery Napa Valley Dark - a port style wine. http://www.jedwardswinery.com

Here at A Thyme to Cook we are always cooking up crazy things with chocolate in our kitchen...tofu & chocolate??? It works! Come back for more great ideas in a couple of days

Linda

Nice Neighbors!!

2011-02-07T15:09:00.004-05:00

Most of you know that we are neighbors with Allyn Brown, owner of Maple Lane Farms, famous for their perfectly fresh cut Christmas trees, berry and apple picking, and MOST importantly, growing the largest crop of blackcurrants in the country. We try to incorporate as much of his local produce in our menus--but what you may NOT know is that he recently built a huge greenhouse to grow the sweetest, most delicate hydroponic baby butter lettuce! He is currently (no pun intended) supplying Stop and Shop with his tender greens and we are so greatful to have such freshness literally a stone's throw away!

Thanks Allyn!!!

Our Creative Juices are Flowing!

2011-02-03T14:23:00.003-05:00

January is supposed to be the ‘slow’ month for New England caterers!? This time of year we develop new menus, establish new guidelines, policies, and training manuals, repair and rejuvenate equipment, brainstorm new ideas, conduct tastings, and attend to details that can NOT wait til the last minute---especially since we are all Type –A freaks and don’t like surprises. The New Year is also crunch time for the International Caterers Assoc. Being on the Board and Membership Chair, I am constantly reviewing data, speaking with new (or potential) members throughout the world and trying to collaborate global interests among these catering companies. Included on my 'list of things to do,' is to create power point presentations to present at Catersource Conference, the annual meeting of 8,000 caterers (from Nigeria to Nebraska,) which takes place at the end of February. To add, Chef Shawn and I are looking forward to doing a joint seminar on new wedding menu ideas and trends in the catering industry; if we don’t kill each other, we’ll keep you posted on our presentation…

In the meantime, we have parties to get out and lots of snow to shovel!

Stay Warm!
Linda

Birthday With A View!!

2011-01-31T11:44:00.006-05:00

It's a New Year and time for a new blog! 2011 promises to be an outstanding year for A Thyme to Cook and we want to keep you up to date with all that's going on.

AND--what better way to kick of 2011 than with a spectacular meal at PolytechnicON20 in Hartford. The ATTC team gave me the BEST birthday gift--a tasting menu at "ON20"--what a memorable night! The 10 courses were exquisite and each one offered a whole new explosion of mouth flavor!

But you need to hear about my favorite--"Scallop Ceviche"--presented on an individual champagne-colored salt plate (pure salt--ask us about those later--very cool but you do NOT want to wash these!) My first thought was that it was not an actual ceviche, as it was not icy-cold--but then the flavors and sensations wafted! The transparent slices of scallop were accompanied by my new favorite, "flavor adjunct"--espelette--in gelee form. It's not suprising that I loved this French chili pepper as it's renowned for being a staple in French Basque cuisine and the cornerstone for French Piperade, which made the combination of shaved scallop, citrus, shallot and ice-wine vinegar meding with the musky saltiness of the plate--devine!! And that was only 1 course!

Thanks to executive Chef Noel Jones and staff of "ON 20" for knowing how to stimulate a New Year with a BANG of flavor and taste!!

Welcome!

2010-12-29T15:04:00.002-05:00

Today Emily & Brian had their menu tasting. They both brought their mom's to have a sample of what might be on their menu. Em & Brian have plenty of time between now and July to make their decision but knowing Em, salmon is a definite. Yum!

| Emily's Bridal Blog | Installment #3

2010-12-28T09:31:00.014-05:00

I believe the perfect color combination sets the tone for every wedding. Inspiring wedding combinations are endless -- ranging from "fall harvest" (chocolate brown and burnt orange) to "bright spring" (crisp white with lemon yellow accents) to "understated sophistication" (shades of ivory and beige). The color possibilities are only limited by our imaginations! We want the atmosphere at our wedding to have a fun, summer, chic feel. So the colors I envision are....

raspberry pink with bright orange accents.

These colors also reflect my personality seeing as my favorite color happens to be pink! Some guys would likely veto this idea, but lucky for me, Brian is supportive and lets me be "creative director". I was so excited when I found invitiations that will help convey my vision even before the big day!

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!

Reflecting On Our 2010 Parties

2010-12-14T11:53:00.024-05:00

"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. dave@athymetocook.com

LOCATION, LOCATION, LOCATION the staff of A Thyme to Cook - headed to Fishers Island

"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!

Music with a Purpose

2010-12-06T15:43:00.008-05:00

The Holiday Festival of Trees and Music
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/

Happy Thanksgiving!

2010-11-23T11:12:00.006-05:00

If you're still looking for something yummy for your Thanksgiving table, try one of our tried & true recipes. Our pumpkin soup is out of this world. Have a very Happy Thanksgiving everyone!

Pumpkin Soup

(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.

YUMMY CAKES!

2010-11-16T09:47:00.002-05:00

Here is one of Lynn's latest gorgeous cakes. Linda's daughter in law, Amy had her baby shower this past Sunday and fun was had by all. The flavor of the cake was marble spice with caremel mousse. So delish! Not a piece left. Look for Lynn's other creations on her web site http://www.yummycakesbylynn.com/

2010-11-09T09:54:00.006-05:00

Deciding on a photographer was much easier than I thought it would be! But, deciding on a location for the wedding….that was exhausting! My fiancée and I struggled to find the perfect spot. We really wanted the water to act as a beautiful backdrop, so with that as a priority, our search began! We looked at some stunning locations such as

Eolia Mansion at Harkness Memorial State Park ,

The Branford House at Avery Point, and The Florence Griswold Museum on the Lieutenant River. Eventually, we decided on Eolia Mansion! It had everything we were looking for…except our guest list is much larger than the 150 guests that it can hold. We went back and forth a 100 times – cut the list or start the search all over again? Ultimately, we decided everyone on our list was too important.
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!

2010-11-02T08:23:00.002-04:00

RED HOT!!

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!

2010-10-27T16:53:00.009-04:00

Well the seasons are changing, leaves are falling and the local growing season comes to a close with the danger of the first frost. As I cleaned out my summer garden I was reminded of the wonderful tastes of garden fresh produce. The use of local produce enhances every dish we as chefs can produce. I can still remember the taste of fresh spring asparagus picked that morning. Vine ripened tomatoes in all their glory in the heat of the summer. Living in Connecticut means a shorter growing season than some parts of the country so the challenge is how to save and incorporate those farm fresh flavors in the dead of winter. Some ways to save that mid summer flavor are making jams and compotes from tree ripened fruits, canning vine ripened tomatoes, making pesto from the final run of basil and dehydrating herbs and fruits. Produce is available year round but we all know that after being shipped across the country (or even from another country) the flavor profile starts to break down. The saving of fruits and vegetables when they are at their peek and abundant is a great way to incorporate some farm fresh flavor when the snow begins to fly. Well the good news this time of the year is I just picked all of my pumpkins from the garden and it's time to get creative and start carving. Happy Halloween everyone!

7th Annual Hot Pepper Eating Contest!!

2010-09-30T16:38:00.009-04:00

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 is a highly competitive event with several repeat performers that have blown everyone away with their ability to withstand the fire.

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!

Brides Against Breast Cancer

2010-09-30T11:28:00.005-04:00

Don't know what to do with your wedding dress after the big day? If you don't have grand plans for it, give it another chance to walk down the aisle and donate it to Brides Against Breast Cancer.

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

Chili & Peppers – Peppers & Chili

2010-09-24T15:34:00.015-04:00

The 7th annual Hot Pepper Eating Contest is here!

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.

I have already started my chili with a bunch of fresh garden love. Each day or two I add in more and more tomatoes and peppers from my garden. It’s a lot of fun and it introduces the Hot Pepper Eating Contest……

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.

Our A Thyme to Cook Gang looks forward to seeing everyone again!

Lori Post, Client Relations

2010-09-24T14:11:00.004-04:00

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!)

Emily's Bridal Blog

2010-09-16T14:55:00.007-04:00

Next July, our own Emily will be getting married. Needless to say, the office is a-buzz with ideas for her and her fiance, Brian. Over the next year, we thought it would be fun to follow her planning and experiences from her bridal point-of-view. Here is the first installment of Emily's bridal blog....

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 tim@tabphotographic.com

From our Chef.....

2010-09-07T15:35:00.005-04:00

Having recently returned from the CaterArts symposium in Louisville, Kentucky, I have had some time to reflect on my experiences there. I was most amazed at how fellow culinarians can truly pull together. There was a very diverse group of chefs at the conference from all areas of catering from many different places in the United States and abroad. The one thing that stands out from my experience was how my fellow chefs “step up to the plate” and help one another. Helping to prep or plate one another’s food or being thrown together with a "mystery basket" and preparing multiple items in an hour. The creativity and teamwork shown was an example to chefs everywhere.

With interesting new ideas all around me, I enjoyed lots of great food and experiences to keep my passion for food fueled. I enjoyed touring a sustainable farm that not only produces vegetables, but beef as well. My waistline is still trying to return to normal! Cocktail parties, gala dinners, regional cuisine, decadent desserts...Wow. Think sour cream ice cream, crispy fried shrimp Diablo, pork belly corn dogs, a coconut tropical fruit verine, empanadas, croquettes ahhh the list goes on and on.

But alas as much as I like to travel and experience what the culinary world has to offer it’s good to be back where I am truly happiest. In the kitchen.

Staff Feature: Lori Post, Client Relations

2010-08-16T16:17:00.006-04:00

This past June, I celebrated nine years with my A Thyme to Cook family. Working within a “boutique” catering company, family is the only word that I can come up with that truly describes how close we all have become. It’s a joy participating with the Event Coordinators planning their menus and events. At times I even join the party staff and work in the kitchen or as a bartender or server. Participating in this capacity has definitely given me fantastic insight about the “nuts and bolts” of executing an event. It’s a lot of hard – “go, go, go” work….but I wouldn’t give it up for anything. I enjoy wearing all of the hats that I do.

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!

caterArts is only a few weeks away!

2010-07-23T17:46:00.003-04:00

The team is off to Sullivan University in Luoisville Kentucky again this year for CaterArts, a conference produced by the International Caterers Association (ICA).....a unique learning journey with top chefs from across the country. From August 8 to 11 they'll be attending classes taught by the best in the business.

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.

Staff Feature: Dave Thomas, Event Coordinator

2010-04-23T10:54:00.005-04:00

I constantly give myself the license to explore a new path and indulge in something different. Go ahead - Be Creative.

I have over 12 years experience as Marketing and Communications Services Manager for a product design firm in New York City and then returning to Southeastern Connecticut to operate my own retail, floral and event planning business. My past experiences have proven beneficial as well as a natural progression to the world of event planning and catering with A Thyme to Cook. I am dedicated to assisting our clients with an unwavering commitment throughout the process. In addition, I pride myself on being detail-oriented in coordinating all of your wedding or special event needs. My creative eye is another asset to our clients, enabling me to expertly assist in the creative set up of each function.

In my spare time, I enjoy volunteering for various local causes, antiquing, gardening (my serenity), and spending time with my family and friends.

Staff Feature: Emily Secchiaroli, Office Assistant

2010-04-06T14:58:00.004-04:00

I have worn a lot of different "hats" while working at A Thyme to Cook since 2001 - from serving food, to loading trucks, to helping with photo shoots! But now, most of my time is spent as an Event Floor Captain, Party Manager, or Office Assistant. I love being able to see the behind-the-scenes planning at the "cookery" translate into beautiful celebrations!

Outside of the cookery, my time is spent spoiling my two nephews whom I adore! I am also busy working on my own wedding plans as I am newly engaged - the numerous weddings I have seen will surely be an inspiration! In the mix of it all, I am in the process of completing my Master's in School Counseling and decorating my new home.

Staff Feature: Shawn Bittman, Executive Chef

2010-03-30T13:32:00.005-04:00

We are proud of our talented team and will be doing a weekly feature over the next few weeks highlighting each member.

Sandor (Shawn) Bittman, our Executive Chef.

"How Thyme Flies! Having been in the culinary trade for the last 25 years, it's hard to believe the last 12 have flown by here at A Thyme to Cook. Looking to do something new and interesting, I left hotel kitchens behind and joined the crew at ATTC to work in off-premise catering. When I started, my oldest son was six years old....now he's going on 18 and I am a full-time father again with a four-year old. Yep, some say you have to be crazy to be in this trade, I guess it's true. My love of food allows me to try some really cool things such as fizzy grapes and fruit pearls. You've never seen a happier crowd than at my son's daycare when I bring in some new foods for the kids to try.

On top of a busy work schedule, I balance some adult time by volunteering in local government as the Chairman of Planning and Zoning in my hometown of Sprague. I'm also a part time pool shark and a member of the American Pool Players Association for the past 15 years. To round out my busy schedule, I'm also a member of the American Culinary Federation, Connecticut Chef's Association and Knights of Columbus."

Back from a whirlwind week at Catersource in Las Vegas!

2010-03-16T10:03:00.015-04:00

The ATTC team with our friend Pauline Parry from Good Gracious! Events.

The ATTC Team got to mingle and share experiences with caterers from around the world during a jam-packed week of education and experiences. This year, not only were we attendees, but educators! Linda presented a 75-minute seminar on "25 Years and 25 Things We Have Learned the Hard Way"; and Gina did several short demonstrations - "Hot Rocks are a Cool Station" in the X-perience Room. Linda was also an "Expert" at the "Ask the Experts" luncheon and a presenter for the International Catering Association CATIE awards. Chef Shawn and Chef Bill got to go on a tour of the kitchens at Caesar's Palace....gorgeous kitchens and a unique sneak peek at what goes on behind-the-scenes.

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.

Some other highlights:

Live champagne chandelier; a new take on S'Mores; personalized crisps; Mango Mousse with Meringue Sticks and "Pop Rock" Surprise!

The education was enlightening....the events were inspiring and we are all energized and re-charged for the 2010 season!

Style Me Pretty Featured Wedding

2010-03-01T14:49:00.002-05:00

Another featured wedding on Style Me Pretty today! Focusing on the GORGEOUS flowers provided by Blush Floral.

STYLE ME PRETTY SHOOT

2010-02-18T16:46:00.005-05:00

Our Inspiration to Reality Shoot - Ampearsand - is live on Style Me Pretty today!

We had such a blast working with such cool vendors! Thank you to all......

FASHION: White Dress by the Shore

PHOTOGRAPHER: Steve DePino

INVITATIONS: Stonington Paperie

MAKEUP: Dana Bartone

FLORAL: Jessica’s Country Flowers

CATERER/EVENT PLANNER: A Thyme to Cook

CINEMATOGRAPHER: Buzz Media

It was a very cold whirlwind of a day.....but just look how it turned out!

Thank you Style Me Pretty!

Cake Tasting Week

2010-02-13T12:20:00.003-05:00

Some of our wedding couples taste testing cake. Hailey & Randy - 9.18.10; and Alexis and Adam - 6.19.10

Wrapping up our Annual Cake Tasting Week today! Visions of Chocolate Ganache, Carrot Cake and Lemon Buttercream have been dancing in our heads all week!

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!

2009 CATIE NOMINATIONS ANNOUNCED!

2010-02-08T14:06:00.016-05:00

EXCITING NEWS!

We have been nominated for THREE CATIE Awards!

Best Single Plate Presentation

Cocoa Panna Cotta with White Creme de Cacao Gelee

Vanilla Bean Tuille and Caramelized Fig

on a Black Currant Reduction Painted Plate

Innovative Mixology

"Promiscuous Mary" with Tomato Horseradish Foam

Best Use of Food as Decor

Edible Runway

Breakfast - Lunch - Dinner - Dessert

This is the 4th year in a row that we have

been nominated for a prestigious

CATIE Award (Catered Arts Through Innovative Excellence)

Winners will be announced March 8th at the ICA’s annual

award gala in Las Vegas honoring top catering companies,

their chefs, owners, and events!

Stay tuned....

2010-01-30T11:54:00.010-05:00

What a magical night!

The Fairy Tale Ball proved to be an amazing event once again for the Southeastern Connecticut Children's Museum.

Special thanks to the Connecticut Caterers Association for their collaborative efforts to create and execute a delicious menu. It was inspiring to see such a talented team come together.

A Thyme to Cook • Coastal Gourmet

Gourmet Galley • La Cuisine

Jordan Caterers • Matthew's Catering

Perfect Parties • Tallulah's Catering

There is unbelievable creativity that surrounds us. You can see all the AMAZING Fairy Tale inspired tables on our Facebook page.

Here are a few photos of our "trash table!" Every single thing was recycled or re-purposed for this event. Thank you to all of our staff for their contributions!

.......and here is a peek of behind-the-scenes during the dessert prep. Thanks Bill for your version of Charlotte's Web: Grand Marnier Chocolate "Charlotte" with Spun Sugar Web and Fairy Godmother's Wand!

Eight Days till the Fairy Tale Ball

2010-01-14T17:23:00.005-05:00

EIGHT DAYS TILL THE FAIRY TALE BALL!!!!!!

ATTC is going crazy putting the finishing touches on our recycle-constructed table for our book "Don't Throw That Away". It is going to be wild! We are also excited that the CT Caterers Association is working collaboratively on this special event for the Childrens Museum of SE CT. So many great creative talented folks at Sonalysts next weekend!! January 23rd is going to ROCK!!!

CT Bride Spring/Summer 2010

2010-01-08T16:14:00.002-05:00

It is a day for features!!!! Page 16 in the Spring/Summer Edition of CT Bride has a short article about our Award-Winning Liquor Lollipops!

Catersource - January 2010 issue

2010-01-08T10:16:00.005-05:00

Just got the new issue of Catersource Magazine yesterday.....and as always, opened it up

to peruse during a coffee break.

This issue is "Trends 2010" and we were featured as

idea #7 for our Pretzel Rolls served on Hot Rocks! mmmmm....warm pretzels.

Catersource magazine is always packed with information and great ideas and we are thrilled to be part of it again!!

Happy New Year!

2009-12-31T12:20:00.002-05:00

Happy New Year!

I hope that you all have been able to relax and enjoy family and friends during this holiday season.

We are grateful to our wonderful staff who have worked hard to create so many fabulous parties and weddings this past year. We also appreciate our families who have been so tolerent of our catering craziness!

We have enjoyed meeting our fabulous clients who continue to inspire us.

We look forward to keeping our creative juices flowing in 2010!

Happy, Healthy 2010 full of Great Taste,

Linda

Inspiration to Reality Winner!

2009-12-28T11:54:00.003-05:00

And the winner is.......

Our team has selected "Ampearsand" as the winning board for Style Me Pretty's Inspiration to Reality Challenge. We loved the colors and the contemporary feel.

Stay tuned to see these inspirations come to life!

Inspiration to Reality Challenge

2009-12-15T10:40:00.005-05:00

Style Me Pretty has just announced the latest in their Inspiration to Reality Challenge and we are thrilled to be a part of it! Followers submit design boards for consideration at http://www.circle.stylemepretty.com/. Then our team, along with Abby, creator of Style me Pretty, selects the winning board and it is turned into a real life photo shoot!

We are excited to collaborate with some of the best creative minds in the area!

FASHION: White Dress by the Shore
PHOTOGRAPHER: Steve DePino
INVITATIONS: Stonington Paperie
MAKEUP: Dana Bartone
FLORAL: Jessica’s Country Flowers
CATERER/EVENT PLANNER: A Thyme to Cook
CINEMATOGRAPHER: Buzz Media

The winning board will be chosen this Friday, December 18th from the winner's circle on Style me Pretty. If you'd like to submit an Inspiration Board, you can get the details here, just make sure your board is labeled "Inspiration to Reality Challenge #8."

If you haven't seen the Style Me Pretty website yet, what are you waiting for?

Finally on Facebook!

2009-12-14T14:27:00.004-05:00

Yes, we have finally taken the plunge and become part of the social networking industry.....we have a facebook page! Check it out and Become a fan!!

First Bride and Groom to "Run Down the Aisle"

2009-12-08T11:05:00.022-05:00

From running down the aisle following the garden ceremony to the vintage retro decor, Erica and Collin's Wedding was unique and very special.

These fabulous photos are courtesy of JP Wedding Photography.

To read more about Erica and Collin's Funky Wedding at The Webb Barn in Wethersfield visit Brides.com where it was recently featured.

Green Tie Gala 2009

2009-12-01T14:10:00.013-05:00

The Denison Pequotsepos Nature Center recently held its "Green Tie Gala 2009" at the stately Branford House at the Avery Point Campus in Groton. The 20th annual event benefits the DPNC Environmental Education Programs and Services. "Green is the New Black" was the theme for this years event.

We were excited to provide an array of local resourced foods to fit the "green theme". Chef Bill's famous "Pretzel" Rolls were "Hot on the Rocks" and a huge wooden bookcase held a variety of "Club Plates".

"Live Tree People" wandered throughout blending into the natural ambiance.

A Thyme to Cook goes Live on Stage

2009-11-10T12:19:00.022-05:00

A Thyme to Cook took center stage at The Katharine Heburn Cultural Arts Center with a dramatic pre-opera Brunch at The "Kate" in Old Saybrook.

The four-course brunch began with a fabulous house made cheddar, apple, cranberry turnover; and finished with an almond bavaroise with brandied white chocolate hollandaise. After brunch, guests took in the Metropolitan Opera's Turnadot on the big screen.

The recently renovated Katharine Hepburn Cultural Arts Center is truly a wonderful addition to Southeastern Connecticut. Check out there website for upcoming shows and events!

Wedding Style Overlooking the Mystic River

2009-11-05T13:05:00.016-05:00

Following Sheryl and Greg's Riverside Ceremony guests were greeted with the bride and groom's signature cocktail...vodka, lemon verbena syrup and cranberry juice garnished with an orange peel and a sprig of rosemary served in a martini glass. Cheers!

After cocktails guests were guided inside the Mystic Art Center where the festivities continued with a wonderful meal, cake and dancing.

The brides gown was absolutly gorgeous...truly a work of art!

Thank you to our friends

Dan and Nicole at

Linked Ringed Photography

for sharing these amazing

photos!

Breakfast, Lunch, Dinner and Dessert..."Fashionable Food"

2009-10-29T14:30:00.016-04:00

A Thyme to Cook applied it's creativity to some fashionable creations for the runway. The fashion show was part of it's recent Business After Hours/25 Year Anniversary Bash.

Just as you should start each day with breakfast, our fashion show began with a little snap, crackle and pop modeled by our own, Lexi. Her ensemble of "Breakfast" was made with a variety of cereal; colorful fruit loops and kix, and was accented with a blueberry necklace. "Careful with that milk Lexi".

A queen with a three carrot tiara. A fresh harvest of kale provided the base of the dress for Holly, who modeled "Lunch". Her outfit featured radishes, cucumbers, carrots and fresh red pepper flowers as part of its accessories.

Mia was sporting the "Dinner" look, an Au Couture of green and saffron rice, clam shells and New Zealand Mussels. Mia was heard saying "who knew Paella was an Asian Dish!".

"Dessert" was brought to the runway by Stephanie. Coffee, tea bags, sugar packets, cookies and spun sugar made up her outfit for the finale. Stephanie's hat weighed in at 4781 calories.

Thanks to DJ Doug for the lighting, runway and inspirational music!

Thanks to Gina for designing and producing a fun and entertaining show!

A Thyme to Cook Celebrates its 25th Anniversary

2009-10-22T13:17:00.014-04:00

A Thyme to Cook celebrated its 25th Anniversary with an incredible Bash as well as a Business After Hours in conjunction with the Mystic Chamber of Commerce and the Eastern Connecticut Chamber of Commerce. Linda Sample and her creative team featured Hors d'oeuvres from "The Past, Present and Future". An abundance of fabulous cuisine and spirits including a specialty "Black and Blue" Cocktail with A Thyme to Cook's African Blue Basil and Maple Lane Farm's Black Currants was delicious. Several outstanding wines from Jonathan Edwards Winery were also available for our tasting pleasure.

Highlights from the evening included a Food Fashion Show featuring Breakfast, Lunch, Dinner and Coffee, Tea and Dessert designed by our own Gina Barber. DJ Doug of Power Posse Productions entertained the guests with a fabulous array of music, a plasma TV showcasing the history of A Thyme to Cook, as well as the superb lighting on the runway and throughout the tents from Liberty Rental.

Special recognition and many thanks also goes out to the following friends;

Campbell's Farm for the beef, Stonington Seafood Harvesters for those wonderful scallops, LoPresti Farm for all their wonderful fresh vegetables and fruits, Handy House for the portable restroom, Arrow Party Rental for the china, flatware, glassware, linens and tables, Konow Electric for the power, Joshua's Limousine for the shuttle transportation, and Photo Booth Planet for the photo booth service...that was so much fun!

Check back for additional posts and more photos...coming soon.

What an entrance!

2009-09-11T11:42:00.007-04:00

Theo and Jenni made a spectacular entrance to their July 25th wedding….by water! Guests greeted the bridal party dockside as they arrived from the water onboard a beautiful boat.

Cocktails and hors d’oeuvres on the dock featured tray passed bites with a tropical flair and Wisconsin Cheeses – a nod to Jenni’s home state. After a seated meal and wedding cake (Coconut with Lime Curd Filling – yum!), guests danced the night away under the stars.

The waterside reception was held at the CT River Museum is Essex. Sperry Tents provided a spectacular sailcloth tent with lime green and light pink paper lanterns. Hot Petunias provided the floral décor and Butch Gray provided the tunes.

Special thanks to our friend, photographer Robert Norman for the beautiful pictures!!

Connecticut River Museum (860) 767-8269 http://www.ctrivermuseum.org/

Sperry Tents (888) 825-7542 http://www.sperrytents.com/

Hot Petunias (800) 553-4468 www.hotpetuniafineflowers.com

Robert Norman Photography (203) 502-0103 http://www.norman-photography.com/

ATTC Featured in Special Events Magazine

2009-08-25T11:23:00.003-04:00

We are part of a great article in the July/August edition of Special Events Magazine: Cool Dessert Ideas for Summer.

The article featured treats from frozen to fruity. Our sweets are highlighted along with confections from two other caterers - Bar Tartine in San Francisco and Grace in Los Angeles.

Check it out by going to: http://specialevents.com/caterers/cool-dessert-ideas-for-summer-special-events/

A Note From Our Chef

2009-08-06T15:19:00.006-04:00

Just returned from this years CaterArts: The Art of Catering Stimulus for the Senses. Held in Louisville, Kentucky and sponsored by ICA and Sullivan University, CaterArts is the only culinary symposium for catering chefs in the world.

It was a great opportunity to network and share ideas with catering chefs from around the country. We were asked to bring along our Most Valuable Kitchen Tool for one of the seminars....I brought along a photo of our kitchen team, which generated lots of conversation!

Amazing food was non-stop starting with the opening gala with a twist to dining out on "Kentucky" cuisine, prepared by an award winning chef at "Limestone" in Louisville; an old fashioned Kentucky BBQ out in the country; lunch and learn sessions put on by fellow catering chefs; ending with a closing gala dinner "Twisted Classics," with custom food and wine pairings.

Sullivan University hosted two educational classes, Pastry Made Easy, where we played with dead dough and worked with isomalt, and Charcuterie and Butchery. Both classes were hosted by very talented instructors with the help of some very enthusiastic students.

And last but not least, how can you go to Louisville, Kentucky and not take a trip to the Makers Mark distillery! We were treated to a lesson on mixology which confirmed how good kentucky bourbon can be.

Shawn Bittman

Executive Chef

A Thyme to Cook on Fox 61 News

2009-07-18T11:10:00.009-04:00

Tune in to the Fox Morning Show on Tuesday, July 21st for a special segment with CT Bride Contributing Editor, Ronnie Fein.

As a tie in to an article in the current issue of CT Bride, "Choosing a Menu," Ronnie will be talking with Linda about what she has learned from caterers about alternative menu choices for weddings today - with a focus on dessert.

Linda and Hillery (one of our Senior Event Chefs) will be there with a bunch of desserts for the news crew to taste.

If you miss it.....you might be able to see the segment at the link below. We are not sure exactly what time it will be on.....but it will be LIVE!

http://www.fox61.com/news/morningnews/

Refreshing Summer Cocktail

2009-07-13T16:30:00.006-04:00

The sun is finally shining!

Time to sit back and relax with a refreshing cocktail.

Pineapple Papaya Mojito

Makes 8-8oz glasses

12 ounces white rum

5 ounces simple syrup

15 ounces club soda

24 ounces papaya nectar

1/2 fresh pineapple

(pureed and strained for 8 ounces juice)

Mix all together in large pitcher. Serve over ice and garnish with fresh mint and pineapple.

Special thanks to Maggie Conley for the beautiful picture

from one of our Harkness weddings!

Featured Wedding

2009-06-23T11:50:00.005-04:00

Mystic Art Center was decked out in crisp black and white for Kate Johnson and Zak Kolsky's Wedding on June 13th. Beautiful orchid/candlelight centerpieces provided the perfect amount of color and light to the room as to not take away from the art exhibit. Leather couches, bistro tables and cocktail tables on the terrace provided comfortable seating with a water view.

Guests were greeted with a "Raspberry Sparkler," named in honor of the couples 4th of July proposal. Some highlights of cocktail hour include Demitasse Cups of Lobster Bisque with Fresh Chervil, Lotus Root Chips with Seared Tuna and Wakami and a Mediterranean Station. A served meal followed with a paired plate of Seared Local Bomster Scallops with Cucumber, Scallion, Chili Ginger Salsa and Sarawak Pepper Crusted Medallion of Beef Tenderloin with Black Olive Vinaigrette. After dinner, a cheese sampler was presented featuring local Cato Corner Farms cheeses and local honey. The square tiered wedding cake was elegantly dressed with black satin ribbon around each tier and scattered orchids. As a late night treat, a made to order Pizza Station was brought out on the terrace. The Scotch and Cigar Bar was a big hit as guests finished the evening under the stars.

A Thyme to Cook was happy to work with the following collaborative team:

Tent and Table Rental - Liberty Rentals

China and Chair Rental - Rentals Unlimited

Bar Beverages - Cask & Keg

DJ - Power Posse Productions

Photographer - Ken LePardo

Florist - Adam's Garden of Eden

Wedding Cake - Torra Dolce

TRU-ly Organic!

2009-05-29T14:32:00.003-04:00

How cool is this....eco-friendly alcohol!

We are excited to offer this new "green" liquor
from TRU Organic Spirits.

Some of what makes TRU "green" include:

Recyclable plastic corks;

Biodegradable labels of corn-based paper with soy ink;

Distilled from organic wheat;

The 620 gram bottle weighs less that your average booze bottle - which burns less fuel in transit!

TRU-ly Organic!!!

Can't get any fresher than this!

2009-05-14T15:46:00.003-04:00

Check out the Asparagus that was just delivered from Campbell's Farm in Voluntown. 60 pounds for a wedding this weekend.....gorgeous!!

2009-05-12T13:33:00.008-04:00

Linda and Steve took their annual trip to Gilberties Herb Gardens in Easton, CT for this season's crop of herbs. Doug, our resident gardener is busy planting today!

Gilberties Herb Gardens have been growing for over 85 years with over 400 kinds of herbs available this year. They use 100% organic fertilizer and are 100% pesticide free.....maybe that is why they are the best herbs in the world!

Highlighted in this years A Thyme to Cook garden include Horehound, Evening Primrose, Silver Thyme, Lovage, Mountain Mint, African Blue Basil, Red Bush Basil and Pineapple Sage. You are sure to see them on your menus!! Our chefs literally step out the door to pluck what they need to ensure the freshest flavor.

If you are near Easton, swing by Gilberties - walking through their green houses is quite an experience!

http://www.gilbertiesherbs.com/

HAPPY EARTH DAY!

2009-04-21T16:26:00.004-04:00

There couldn't be a better time to start our ongoing posts about going green! We all know it ain't easy being green, but every little thing you do will help create a more sustainable world for us all to live in. Think of it as "Shades of Green." These posts will share some Eco-Smart Choices...start small and before you know it, you'll be ready to take on the "greenest" challenges.

Shades of Green #1

GREEN
Minimize your consumption of bottled water. Save your money!

GREENER
Always drink tap water at home. Get your water tested and install a filter if necessary.

GREENEST
Eliminate all bottled water. Purchase and carry a reusable bottle filled with tap water.

Get Active....sign up for Clean Water Action's email activist list at www.cleanwateraction.org and check out www.cleanwaternetwork.org for updates and opportunities for taking action to help your water supply.

If you could eat only one type of cuisine (or food) for a year, what would it be?

2009-04-10T14:23:00.008-04:00

Linda: Italian as it has the most variety and freshness—from tomatoes and capers in Naples, pappardelle with boar and beans in Tuscany, truly aged parmesan, lardo (yes , there is such a thing) and horse—which was one of the finest meats I have ever consumed )in Parma, Squid, octopus and treviso in Venice, speck and Lagrein wine in Alto Adige----I think I need a fix----desperately-

Gina: I would pick Italian…..well, “Americanized” Italian (I don’t like rabbit that much!). Give me pasta any day, although I would probably have a year of heartburn with all the tomato sauce!

Lori: Hors d’oeuvres – A year of snacking…mmmmm

Alicia: Definitely Italian – pasta and bread, how can you go wrong??? But there’s so much more to Italian than that…antipasto, braciole, roasted peppers – too many things to name…yum!!!

Emily: ….I would have to pick Thai cuisine – yum! The stir-fry possibilities are endless, but I am definitely partial to Pad See Ew. There is something about the rice noodles, garlic, and sweet soy sauce that I can’t pass up!

Chef Shawn: Bacon—it makes everything taste better!

Chef Bill: Lean Cuisines. Love it!

Joe: American. I live on hamburgers.

Jesus: Mexican, Yo lo como todo el tiempo de todos modos!

April Fool's Night!

2009-04-01T20:15:00.012-04:00

Just returned from the Eastern CT Chamber of Commerce's Business After Hours at the Coast Guard Alumni Center. A very pretty site for events overlooking the Thames River - too bad it was raining tonight!

As one of the participating caterers, and in honor of April Fool's Day, we thought we'd bring out our "Head Table" for the night.

Brian, our featured head for the evening, welcomed guests as they realized things aren't always as they seem.....

Sweet = Savory

with a Curried Chicken Kiddie Cone with Red Pepper Sprinkles

and

Savory = Sweet

with our CATIE Award Nominated Spaghetti and Truffles -

Chocolate Truffles and Sweet Spaghetti on a Silver Fork with Raspberry Coulis Sauce.

Other caterers sharing their nibbles included: Flanders Fish Market, who had yummy bruschetta and seafood tortillas; Mike from Aspen Restaurant with Seared Tuna on a Wonton Crisp with Micro Greens and Wasabi and Peppercorn Turkey and Boursin wrapped Asparagus; and Cloud Nine with Honey Mustard Kielbasa and Pumpkin Bread with Mango Cream Cheese (delish - I had 2!) Chef Tim Grills from Catering to You was cooking up a loaded Pasta Bar to order; and Tim from Gourmet Galley was serving up Shrimp and Grits...he has to work on his southern accent a bit, but the Sweet Southern Tea made up for it with the shot of Southern Comfort!

Thank you to the Chamber and Sue Fage at the Alumni Center for letting us participate!

2009-03-27T13:32:00.027-04:00

We were very excited to collaborate with White Dress by the Shore and Stonington Design + Paperie for a special book signing reception on March 21st.

Acclaimed author and event designer Michelle Rago's new book, Signature Weddings, was featured as the beginning of an ongoing event , "Be Engaged - a series of conversations with wedding experts," hosted by The White Dress by the Shore. The kick-off event was attended by vendors and event planners from Connecticut to New York.

To really WOW everyone, we put our creative heads together and put our thinking caps on......which are made of food, of course! We literally made hats out of fresh produce for our staff to wear. It was a bit of trial and error...which was fun. (The kale looked like a hairstyle from the 70's!) Here are the three that made the cut: Radishes; Artichokes; and Key Limes.

We also thought outside of the box for the uniforms. A list of hors d'oeuvres was printed on the front of t-shirts and a little "Eat Me" button moved up and down to show what was being served.

We can't wait to enter this event in the 2009 CATIE Awards as part of the Best use of Food as Decor Category.

Cake Tasting Week

2009-03-10T11:53:00.005-04:00

Last week was Cake Tasting Week at the Cookery and we are just coming off the sugar rush! Our bakers prepared a sampling of wedding cakes and 74 brides & grooms and moms & dads came to taste the sweet confections. Any guesses on the most popular flavor?

The top two cakes flavors selected were Chocolate Mocha with Chocolate Ganache and Kahlua/Amaretto Marble with Chocolate Filling. Red Velvet and Butter Almond were a close 3rd and 4th.

We have some very creative brides! Most of the cakes will be original masterpieces designed by the bride & groom. The perfect way to add a personal touch to their wedding day.

Linda and A Thyme to Cook Featured on "The Food Schmooze" Today at 3:00

2009-03-04T14:17:00.008-05:00

Tune in to Faith Middleton's NPR radio show "The Food Schmooze" on 89.1 FM or 89.9 FM today at 3 PM.

Linda is a featured guest, discussing current trends, A Thyme to Cook's recent CATIE Award, and behind-the-scenes catering stories.

If you missed the live broadcast, you can listen to it at any time at https://www.cpbn.org/program/faith-middleton-show, scroll to the bottom and click on the 3/4/09 Episode: The Food Schmooze: Fantastic flavor combinations for your next meal!

WE WON!

2009-02-26T11:51:00.003-05:00

A Thyme to Cook won a CATIE for Most Innovative Mixology! The Shooting Stars (shown top right) are Liquor Lollipops, the winning libation. The awards ceremony was held last night in Las Vegas with a big bash at DreamVision Studios.

Everyone is headed back to CT tomorrow.....can't wait to share all the creative ideas!

VEGAS!!

2009-02-24T11:18:00.004-05:00

The gang is in Vegas for the International Catersource Conference this week. The greatest gathering of caterers in the world!

With educational sessions, ICA roundtables, interactive events and a huge tradeshow....we always come back with hip, new, creative ideas to pass along to our clients. Plus this year, Linda is part of an ICA panel of speakers presenting a seminar: "Must Know Industry Trends."

A Thyme to Cook is excited to be a two-time finalist for the 2008 International Catering Association's Catered Arts Through Innovative Excellence Award (CATIE). Both nominees in the Most Innovative Mixology category to be announced on Wednesday evening.

Also - A Thyme to Cook is a 2009 finalist for an Achievement in Catering Excellence (ACE) award. The ACE awards showcase the best caterers from across the US and internationally for their innovative ideas and contributions to the catering industry.

What happens in Vegas will NOT stay in Vegas! We can't wait to share everything with you!

Welcome to our new blog!

2009-02-19T10:48:00.003-05:00

A Thyme to Cook is celebrating its 25th Anniversary!

As part of our new "look," we have added a blog to our website. It's about time we became part of the cyberspace scene!

We are excited to have this resource to post featured events, interesting recipes and news from the Cookery.

Keep checking back for weekly updates!

Cheers!
The A Thyme to Cook Team