12.01.2009

The Denison Pequotsepos Nature Center recently held its “Green Tie Gala 2009” at the stately Branford House at the Avery Point Campus in Groton. The 20th annual event benefits the DPNC Environmental Education Programs and Services. “Green is the New Black” was the theme for this years event.

We were excited to provide an array of local resourced foods to fit the “green theme”. Chef Bill’s famous “Pretzel” Rolls were “Hot on the Rocks” and a huge wooden bookcase held a variety of “Club Plates”.

Live Tree People” wandered throughout blending into the natural ambiance.

11.10.2009

A Thyme to Cook took center stage at The Katharine Heburn Cultural Arts Center with a dramatic pre-opera Brunch at The “Kate” in Old Saybrook.

The four-course brunch began with a fabulous house made cheddar, apple, cranberry turnover; and finished with an almond bavaroise with brandied white chocolate hollandaise. After brunch, guests took in the Metropolitan Opera’s Turnadot on the big screen.

The recently renovated Katharine Hepburn Cultural Arts Center is truly a wonderful addition to Southeastern Connecticut. Check out there website for upcoming shows and events!

11.05.2009

Following Sheryl and Greg’s Riverside Ceremony guests were greeted with the bride and groom’s signature cocktail…vodka, lemon verbena syrup and cranberry juice garnished with an orange peel and a sprig of rosemary served in a martini glass. Cheers!

After cocktails guests were guided inside the Mystic Art Center where the festivities continued with a wonderful meal, cake and dancing.

The brides gown was absolutly gorgeous…truly a work of art!

Thank you to our friends
Dan and Nicole at
for sharing these amazing
photos!
10.29.2009

A Thyme to Cook applied it’s creativity to some fashionable creations for the runway. The fashion show was part of it’s recent Business After Hours/25 Year Anniversary Bash.

Just as you should start each day with breakfast, our fashion show began with a little snap, crackle and pop modeled by our own, Lexi. Her ensemble of “Breakfast” was made with a variety of cereal; colorful fruit loops and kix, and was accented with a blueberry necklace. “Careful with that milk Lexi”.

A queen with a three carrot tiara. A fresh harvest of kale provided the base of the dress for Holly, who modeled “Lunch”. Her outfit featured radishes, cucumbers, carrots and fresh red pepper flowers as part of its accessories.

Mia was sporting the “Dinner” look, an Au Couture of green and saffron rice, clam shells and New Zealand Mussels. Mia was heard saying “who knew Paella was an Asian Dish!”.

“Dessert” was brought to the runway by Stephanie. Coffee, tea bags, sugar packets, cookies and spun sugar made up her outfit for the finale. Stephanie’s hat weighed in at 4781 calories.

Thanks to DJ Doug for the lighting, runway and inspirational music!

Thanks to Gina for designing and producing a fun and entertaining show!
10.22.2009

A Thyme to Cook celebrated its 25th Anniversary with an incredible Bash as well as a Business After Hours in conjunction with the Mystic Chamber of Commerce and the Eastern Connecticut Chamber of Commerce. Linda Sample and her creative team featured Hors d’oeuvres from “The Past, Present and Future”. An abundance of fabulous cuisine and spirits including a specialty “Black and Blue” Cocktail with A Thyme to Cook’s African Blue Basil and Maple Lane Farm’s Black Currants was delicious. Several outstanding wines from Jonathan Edwards Winery were also available for our tasting pleasure.

Highlights from the evening included a Food Fashion Show featuring Breakfast, Lunch, Dinner and Coffee, Tea and Dessert designed by our own Gina Barber. DJ Doug of Power Posse Productions entertained the guests with a fabulous array of music, a plasma TV showcasing the history of A Thyme to Cook, as well as the superb lighting on the runway and throughout the tents from Liberty Rental.
Special recognition and many thanks also goes out to the following friends;
Campbell’s Farm for the beef, Stonington Seafood Harvesters for those wonderful scallops, LoPresti Farm for all their wonderful fresh vegetables and fruits, Handy House for the portable restroom, Arrow Party Rental for the china, flatware, glassware, linens and tables, Konow Electric for the power, Joshua’s Limousine for the shuttle transportation, and Photo Booth Planet for the photo booth service…that was so much fun!

Check back for additional posts and more photos…coming soon.
09.11.2009


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/
08.25.2009

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/

08.06.2009
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
07.18.2009

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!
07.13.2009

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!

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