photo: Beck McNeel Weddings

photo: Beck McNeel Weddings

I have a feeling that this past week may have been the last week that felt like Indian Summer, which is a good thing as we are still cranking out weddings like crazy, and many of them in tents.

Tents are tricky this time of year, as volatile weather changes have huge impacts – so we are scrambling for heaters, more frame tents for our field kitchens and dealing with the wind. Of course, that is what makes us great caterers! We have many years of wild and crazy things that have happened behind the scenes (I won’t frighten you!!). We will do whatever it takes to make our event seamless. We love the constant variety of clients, venues and menu; we love problem solving and improvising to make things work; we love getting to know our clients so we can hone in on their priorities… and create memories that last a lifetime.

So, back to Fall, the season of pumpkins, mums, cornstalks and Halloween. As we have done for zillions of years, we decorate the outer cookery steps and sills with the harvest of our neighbor, Lo Presti Farms. It is one of my favorite times to decorate – or was, until a few weeks ago. The lesson here is to never under-estimate the power of squirrels. Our local squirrel family has developed quite an organized system of carrying off whole butternut squash, gourds, and pumpkins. They move with such speed and grace…. they have literally chewed thru pumpkins on our step in between client appointments and love leaving a mess of seeds everywhere. So, since this battle began, I have been researching methods of natural ‘discouragement’ for them. Any tips you have for ‘saving’ your fall decor would be welcome!




In the event business, there are the essentials – amazing location, amazing food (OF COURSE!), amazing drinks, amazing floral, amazing clothes, amazing guests and so much more.

However, the photos of all these amazing things are what we can cherish for the years to come.

That’s where the AMAZING photographers come in. Silently doing their job, capturing all those special moments and making them even-lasting.

When we started to work with Patti Murphy on redesigning our website, we knew that we wanted to showcase the best of the best photographs and sent out the requests. Our friends in the photography world didn’t hesitate to share their photos from previous celebrations we worked side-by-side on.

We want to highlight those people who currently have their art on our new site. We can’t recommend them enough and would more than happy to talk to you about any of them!

Anna Sawin Photography
Phone: 860.608.4872

Chris Nachtwey Photography
Phone: 860.912.4958

HK Photography
Phone: 203.906.7722

Jewel Photo
Phone: 860.262.0311

JHumphries Photography
Phone: 203.687.6410

Kelly Lorenz Imagery
Phone: 617.680.8802

Laura Dee Photography

Leslie Dumke Studios
Phone: 917-533-9446

Levi & Val

Lindsay Shaw Photography
Phone: 860.268.1722

Love Days Photography
Phone: 508-221-0128

Maggie Conley Photography
Phone: 860-857-7136

Meg Heriot Photography
Phone: 401-601-5447

Robert Norman Photography
Phone: 203-247-3093

Saintuma Photography EQFX Studios
Phone: (860) 373 0304

Stephen Wang Photography
Phone: 860-918-3174

Studio TEN9TEN
Phone: 203-415-9851


Valentines Poster660

We here at A Thyme to Cook are SO happy to officially announce that Connecticut Rental Center has joined us as our Sponsoring Partner for our Seasonal Pop-Up Dinners – The TABLE!

Tom, Dawn and their team have helped us transform the Groton New London Airport, Dodd Stadium and the El N Gee club into works of art! They will do so again for all our future Pop-Ups, including next week at the Yantic Firehouse.

There are still a few seats available for our Valentines Dinner at the Yantic Firehouse! Visit HERE for tickets.


We are so proud to announce that we have been named the 2014 Connecticut Caterer of the Year by the CT Restaurant Association (CRA). The award was announced at the CRA Awards Dinner at the Mohegan Sun on Tuesday, December 2, 2014.

We first won the award in 2012, making it two out of three years for us as we continue to celebrate our 30th anniversary in business.

“It is always a true joy to win an award like this,” said Linda Sample, our fearless leader. “There are so many wonderful catering companies in Connecticut; to receive this award is a real testament to the A Thyme to Cook team that make it all happen.”

Thank you to everyone who nominated us and then voted for us. Our passion for your events grows ever stronger!



30 Years Ago TODAY Linda Sample opened a small shop and catering business. Today we celebrate 30 years of A Thyme To Cook. We want to thank everyone who has made the past 30 years so great – clients, employees, vendors, venues and friends. We are very excited about what the next 30 years will bring! CHEERS!


It’s that time of year again… wedding season, and we have started it off with a bang!

We have already had wonderful weddings at Saltwater Farm Vineyard, Eolia Mansion at Harkness, Branford House, Mystic Art Center, and are looking forward to our first wedding at White Gate Farm next week. We have had some amazing private and corporate celebrations as well. We are so grateful that the weather is finally stepping up to the plate for these special occasions!

We are getting excited about our next TABLE, to be held on July 18 and at a location that will knock your socks off!



We are very excited to announce that we will be the new summer food service provider at Stonington’s historic Wadawanuck Club!

Weekend lunch service and a snack bar are available for WAD Club members and their guests and started this past Memorial Day weekend. Beginning in Mid-June through Labor Day, lunch service will be available daily.

At that time, we will also begin providing Monday and Friday dinners on a reservation-only basis.


2014 Catersource1

“Tell me and I forget, teach me and I may remember, involve me and I learn.”
? Benjamin Franklin

At the end of March, three members of our A Thyme To Cook team – Linda, Gina and Magda – flew out to Las Vegas for the 2014 edition of the CaterSource conference. Their official website describes it well: “The annual Catersource Conference & Tradeshow has a proud history as a leading educational opportunity for caterers, with dynamic presenters, nonstop networking opportunities and the most amazing parties.”

According to Linda Sample, our President here at ATTC, it’s 24-7 catering and non-stop learning! The biggest news from the event was our being honored with a 2014 CATIE Award!

I asked Linda, Gina and Magda their thoughts on the trip and what they took away from it.

1. Other than the CATIE win, what was the highlight for you at this year’s Catersource?



Skate Dish, Liss FLintA Thyme To Cook, (we hope!)

We are very excited to announce that we have been nominated for a CATIE award, in the category, “Best Plate Presentation”.

The plate nominated is our Third course from our monthly pop-up dinner, THE TABLE. Sautéed Skate Wing with Wilted Asian Greens in a Dashi Broth.

The CATIE is an international award presented in  many categories to independent caterers. This year our competition in this category comes from a wonderful caterer in Canada.

We will have to wait to find out if we’ve won until the awards gala march 25th at the Catersource Conference in Las Vegas, but as they say, “it’s a thrill to be nominated!”



This year marks our 30th year in business.  In 1984 we never could have imagined that a fledgling caterer could go on to accomplish all that we have in 30 short years.

As they say, “the only constant is change”, we are still changing our ways after 30 years.

We are currently renovating our kitchen for more efficiency, and to accommodate all of the new incredibly delicious food that our culinary team is creating.


Our new POP UP series,”THE TABLE” is gaining popularity with each new venue we find. We’ve been at a B&B in Ledyard, the velvet mill in Stonington, and most recently, a man’s house that actually is his castle. Who knows where we’ll pop up next?


For added ease to our brides, we are instituting interactive planning software which the client and caterer can work on together. There are a host other surprises coming down the path, but you will have stay tuned for more exciting news.

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