05.09.2017

JustInCaseKit

After 32 years in the wedding industry, you could say we’ve experienced our fair share of weddings (seriously though – we’ve seen some things).

With age comes wisdom, with wisdom comes knowledge, and while, as a catering company, our primary focus on our bride’s big day is ensuring all goes well with the food and drinks, our knowledge extends far beyond the boundaries of the kitchen.

After each weekend, we gather our team and share stories from the events, what went well and what we didn’t expect. We are constantly taking mental notes and looking for ways to improve the day for both our brides, her guests, and us! A result of all of this continuous evaluation has been the organic formulation of a list that could be titled, ‘things you don’t think you’ll need on your wedding day but will be surprised that you do’.

There’s nothing worse than realizing you forgot something you didn’t think to bring that ends up being vitally important! So here is our composite list of the things we often notice end up left behind or things the bridal party often come running to us asking for.

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This may be a surprising one, not something you think to keep on hand, but is probably one of the top most requested items we’re asked for. Think of all the tags you’ll be cutting, spare threads/strings you’ll want to trim, any packages you have to open. These really do come in handy. We even had someone borrow scissors from us to cut his pants into shorts one hot July night… but that’s a story for another day.

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10.24.2016
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!

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04.22.2016

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Happy Earth Day to everyone! As a Certified Green caterer, we strive to “walk the walk” of being green – and we LOVE doing it!

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Like most of you, we recycle our plastic, metal and paper. We grow and use all our own herbs and a lot of vegetables. We compost all our food waste and return that compost right back in the gardens. We source from local farms all around us such as; LoPresti’s, Maple Lane Farms and Full Heart Farm.

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However, there are a lot of things that go into being certified green. Many of which, you can replicate at your home or place of business. Below we will share 10 items we do that we know you can too!

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06.22.2015

New Website

We are BEYOND excited to officially unveil our new look on the internet!

Thanks to the amazingly talented Patti Murphy and her Patti Murphy Designs team, AThymeToCook.com has a fresh look that fits perfectly into our vision as a company.

We started the new website project last fall and today we are filled with accomplishment and joy!

We met Patti at an industry event last summer at Stonington Vineyards and kept her card handy. She is a local artist (with the most adorable shop in the Velvet Mill in Stonington) who brought her sense of artistry to the project.

The new site’s design allows for ease of use to our current and potential clients and is filled with beautiful photography from some of the best area professionals.

Everything including our menu designing process, weddings, pop-up dinners, green certification, FAQ, team bios, featured venues, corporate events and so much more is on the site for your reading pleasure.

Please, take a look at our new little corner of the world wide web and let us know what you think!

Cheers!

08.11.2014

BeFunky_angela.jpgThe true story behind any successful company stems from the people. We would like to introduce ourselves to you and let you get to know us a little better.

Spend some Thyme with Angela – our Pastry Chef.

Angela has been with ATTC over two years and her favorite part of designing a celebration is the cake…the cake…the cake!!!

One of the most unusual things she remembers from a wedding is a remembrance table to honor those who were no longer living.

Angela cannot live without salt and her favorite “guilty pleasure” snack is popcorn!

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05.20.2014

As we gear up for our Summer presentation of The TABLE on July 18th, (win 2 free tickets!) we wanted to share a little insight into how The TABLE process works.

Previously, we talked about the planning involved in creating The TABLE. This time, we are going to discuss tasks that the team need to complete in order to execute the day of.

April 11th arrived and Event Coordinator Brian and his crew headed to the Groton New London Airport to make The TABLE materialize in the main terminal.

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05.12.2014

In many major cities across the country, the idea of “pop-up” dinners – one-night-only dinners hosted at unusual locations – has become very popular. In the fall of 2013, the team here at A Thyme to Cook wanted to bring the idea to Southeastern Connecticut and make it our own.

We called it The TABLE. Being one of only two Green Certified caterers in New England, it was very important to have the pop-up dinners feature creative menus highlighting local foods. We also wanted to make a mystery of not knowing where the dinner was going to be held. We wanted the dinners to be in non-traditional locations, to keep seating limited, and to create a special experience for our guests. In the past, The TABLE has popped up at a country inn, a velvet mill, a castle and an art association.

As we gear up for our Summer presentation of The TABLE on July 18th, (win 2 free tickets!) we wanted to share a little insight into how The TABLE process works.

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For the Spring 2014 event, Brian, one of our very gifted Event Coordinators, took his turn at producing The TABLE. He explored the Groton New London airport to scout one of the airplane hangars as a potential location.

Upon visiting, it became clear that the lack of heating and the faint smell of jet fuel in the air would make a hangar a less than ideal location. He worked with Catherine Young, manager of the airport, who suggested he take a look at the main terminal.

This long terminal lent itself well to The TABLE.

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