What an entrance!

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

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

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

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

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

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!

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!!!