Nice Neighbors!!

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!

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!!

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!

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

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

"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

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/