Thursday, June 28, 2012
We've Moved!
A Thyme to Cook's blog has moved from blogspot and is now on our website- please click here to read more!
Friday, April 20, 2012
Earth Day 2012!
This Sunday, April 22 is Earth Day!
Join one billion people around the world who will participate-
pledge to an “act of green” or find local events in your area at
The Earth Day Network.
One green practice we love is eating locally! Did you know the average US food product travels 1,500 miles before it ever reaches our plates? We use as much local, sustainable food as possible- it supports our local farms, reduces our impact on the environment and is just plain delicious!
Just in time for the 42nd anniversary of Earth Day- ATTC has almost completed our green certification! The Green Restaurant Association has been assessing our company from top to bottom in categories of energy, water, waste, disposables, chemical & pollution reduction and sustainable food. They examine everything- light bulbs and recycled copy paper in our office, equipment and cleaners in the kitchen, linens and staff uniforms, the local flowers and herbs in the garden. Through this process we are strengthening our commitment to be environmentally responsible by saving energy and lessening waste.
Join one billion people around the world who will participate-
pledge to an “act of green” or find local events in your area at
The Earth Day Network.
One green practice we love is eating locally! Did you know the average US food product travels 1,500 miles before it ever reaches our plates? We use as much local, sustainable food as possible- it supports our local farms, reduces our impact on the environment and is just plain delicious!
Just in time for the 42nd anniversary of Earth Day- ATTC has almost completed our green certification! The Green Restaurant Association has been assessing our company from top to bottom in categories of energy, water, waste, disposables, chemical & pollution reduction and sustainable food. They examine everything- light bulbs and recycled copy paper in our office, equipment and cleaners in the kitchen, linens and staff uniforms, the local flowers and herbs in the garden. Through this process we are strengthening our commitment to be environmentally responsible by saving energy and lessening waste.
Tuesday, March 13, 2012
Catersource Top Ten! Our favorite finds from the conference:
1) Pantone’s hot color trend for 2012 = Tangerine Tango
2) Candy bar is out – popcorn bar is in!
3) Pairing is no longer just for wine and cheese, pairing beer or prosecco with food is unexpected. Non-alcoholic drinks like soda can also be used to compliment an hors d’oeuvres.
4) What’s ALWAYS in style? Champagne at the door.
5) Staff with (fake) tattoos of the food they are serving painted on their arms; or the menu is printed on the service staff’s t-shirts. The front of the shirt might say “Seared Seabass” and the back describes the dish in more detail or explains how it was created.
6) Using stick blenders to make muddled drinks live at stations- interactive and fresh!
7) Place mini drinks that pair with a menu at the end of buffet lines as a surprise. The guests reach the end of the line and receive a mini cocktail as an added WOW! For example- mini black and tans paired with a station serving an upscale shepards pie.
8) His and Hers cocktail stations during hors d’oeuvres. He likes whiskey and she drinks vodka- why not serve a signature drink each inspired by the bride and groom’s favorites?!
9) Greet guests with flavored lemonades before your event. Basil, blueberry, mint, kiwi, lavender- the possibilities are endless…
10) Stations featuring one ingredient prepared different ways (salmon, corn, tomato). This is a great way to use an abundant ingredient that is at its peak without seeming redundant. Call it a “trio”or “taste of” station.
2) Candy bar is out – popcorn bar is in!
3) Pairing is no longer just for wine and cheese, pairing beer or prosecco with food is unexpected. Non-alcoholic drinks like soda can also be used to compliment an hors d’oeuvres.
4) What’s ALWAYS in style? Champagne at the door.
5) Staff with (fake) tattoos of the food they are serving painted on their arms; or the menu is printed on the service staff’s t-shirts. The front of the shirt might say “Seared Seabass” and the back describes the dish in more detail or explains how it was created.
6) Using stick blenders to make muddled drinks live at stations- interactive and fresh!
7) Place mini drinks that pair with a menu at the end of buffet lines as a surprise. The guests reach the end of the line and receive a mini cocktail as an added WOW! For example- mini black and tans paired with a station serving an upscale shepards pie.
8) His and Hers cocktail stations during hors d’oeuvres. He likes whiskey and she drinks vodka- why not serve a signature drink each inspired by the bride and groom’s favorites?!
9) Greet guests with flavored lemonades before your event. Basil, blueberry, mint, kiwi, lavender- the possibilities are endless…
10) Stations featuring one ingredient prepared different ways (salmon, corn, tomato). This is a great way to use an abundant ingredient that is at its peak without seeming redundant. Call it a “trio”or “taste of” station.
Thursday, February 23, 2012
Countdown to Catersource!
Only three days left before Catersource craziness! Our team is looking forward to a week of 24-7, non-stop catering. We will be in good company; industry superstars including David Tutera, Preston Bailey and Andrew Zimmern will be speaking! Our very own Linda Sample and executive chef Shawn will be presenting as well.
See you in Vegas!
Wednesday, February 22, 2012
Cake Tasting Week!
We just finished Cake Tasting Week! Our brides and grooms had 12 unique flavors to taste including; Dark Chocolate and Peanut Butter Marble, Gingerbread Beer with Chocolate, French Apple Spice with Caramel Apple Filling, Tahitian Vanilla with Raspberry Cream Filling.
The most popular flavors were Lemon Basil with Blueberries and Cream and Red Velvet with Cream Cheese Filling.
A great big Thank You to our two wonderful cake bakers June and Lynn!
Tuesday, February 21, 2012
La Bella Bride Magazine
Thanks to Sixpence For Your Shoe for sharing an article on one of our weddings!
Check out their blog and a preview of the La Bella Bride magazine article HERE!
Thursday, February 16, 2012
Countdown to Catersource!
We’re gearing up for another year participating in the most extensive catering conference in the world! Our team is traveling to Las Vegas to learn all about the newest ideas in the industry and bring them back to our clients in CT. This is an amazing opportunity for our event managers and chefs to learn from the over 7,000 attendees and see the latest and greatest products in the world of catering. We will be posting from Caesar’s Palace with our favorite finds from the trip starting February 26th!
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