We are thrilled to have Liz and Brendan’s August wedding featured on Style Me Pretty today! Lighthouse Point Park in New Haven was the perfect venue to highlight their unique style. We knew the moment we saw their Save the Date cards that it would be a special evening. From the Collection of Family Recipes, to the special centerpiece bottles on the tables, to the hand drawn signs and photo booth…..it was a wedding to remember. Beyond the Lens captured the true spirit of the evening with amazing photos……check it out here and make sure you click into the Gallery of Images, too!

Take advantage of our fun winter offer! Now through April, save 20% on the menu cost of your next catered event. See coupon offer above and mention it when you call or email us for more details. Look forward to hearing from you!

A Thyme to Cook is so excited and proud to announce that the Connecticut Restaurant Association has chosen us as a Nominee for Restaurateur of the Year! What this means tho is you, our valued friends and colleagues are the votes we need. You can vote for us on-line at http://www.ctrestaurant.org/

Voting is open until October 24th. The winners will be announced at the CRA Annual Salute to Excellence Awards Dinner on November 9th at the Mohegan Sun Casino. Wish Us Luck! – and don’t forget to vote!


Saltwater Farm Vineyard hosted a crowd pleasing Business After Hours at their fabulous Vineyard and we were delighted to be a part of this joint venture and donate our fabulous food. It’s always great to see our local business peeps!
Co-Sponsoring it and providing the food, our stationary hors d’oeuvre tables and display, were designed by our two talented event coordinators, Gina and Dave, creating fantastic settings for several small plate presentations.
A clothes line of Wonton Crisps (imprinted with the Saltwater Farm Crane) hung above our “Hot Rocks” Station with Chef Bills homemade Naan Breads – both accompanied by pickled vegetables and chutney’s.
Butlered Hors d’oeuvres were: BLT Sushi with Wasabi Aioli; Calamari in Paper Cones with Lime Zest; Buffalo Chicken “Pops”; Skewered Watermelon, Grape, Tomato and Basil with Balsamic Drizzle; Fruit “Pearls” on Corn Lime Edible Spoons. Then we surprised some of the 250 Guests with our “Fizzy Grapes” and House Made Basil Sorbet served on Chocolate Edible Spoons.
Big Thanks to both the Mystic and Eastern Chambers for putting this great event together!


This weekend we had the pleasure of catering for one of our North Stonington peeps – Cinda and Jim threw a fun celebration for their daughter Jen, a recent law school graduate. Cinda sent along a wonderful thank you note so we thought we would share it with our friends. Thank you!!!

Hi Lori,
We just want to thank you, Linda, and your staff for providing a memorable event to celebrate Jenn’s Law School Graduation. The food was delicious and beautifully displayed. Lisa, Cindy, Jared and Kelly were very professional, personable and detail-oriented, making sure that everyone had a great time and plenty to eat. There were positive comments all around! We’re glad the weather cooperated making the event even better after all the rainy weather.
We’ve also attached a picture of Cindy, Lisa and Jared that we hope you’ll share with them. We thought it came out nice.

Once again, a big thank you for everything everyone did for our event!
Cinda & Jim

On Friday, May 20th, 2011, from 6:00 to 9:00 PM, the Long Island Sound Foundation debuts their
a new annual fundraiser to be held at the Branford House Mansion in Groton

A Thyme to Cook joins local and regional restaurants, caterers, bakeries, hotels and inns are donating food tasting stations. Beverage vendors, caterers and distributors are donating wine, beer and specialty drink stations.

The event is a benefit for the Long Island Sound Foundation, a non-profit organization that celebrates the health of our waterways and strives to educate individuals, groups and businesses about preserving and protecting Long Island Sound and the watershed.


On Thursday May 5th the ATTC office staff spent a terrific day at Maugle Sierra Vineyard in Ledyard. Paul Maugle was a most generous host for our off site brainstorming/staff meeting. The gorgeous, comfortable and sun lit tasting room offered us a magnificent and comfortable space to spread out for our Round Table Meeting to discuss “What Makes ATTC Tick… and Keep on Ticking”. Our chefs provided us with a delicious “boxed lunch” of grilled chicken over field greens & veggies with raspberry vinaigrette. The four wonderful wines Paul selected for us touched everyone’s palate. Chocolate Cupcakes – filled, frosted & adorned with a magnificent chocolate dipped strawberry for dessert placed chocolaty smiles on our faces. Thank you Paul for having us. We are looking forward to getting back to see you again with our family and friends very, very soon.
left to right: Lori, Dave, Alicia, Paul Maugle, Serena, Linda & Gina


On our recent trip to Venice, we were fortunate to be given tickets (from our friends at Oliva Nera) to this amazing wine consortium, celebrating its 45th year, in Verona.

We were excited at the prospect of spending a day doing nothing but drinking wine! And were totally unprepared for both the magnitude as well as the compelling nature of this event. There were 12 HUGE–I mean, beyond HUGE pavilions, each representing a different Italian region and its’ respective wines, spread out over a massive area. Each pavilion had anywhere from 200-3,000 wineries represented–we were psyched and couldn’t wait to get to the Brunello di Montalcino section!

It takes alot to intimidate me, especially when it comes to wine, but this experience was a whole different ballgame! This was serious, very intense negotiations with wineries, exporters, importers, etc. All we could see was a sea of men in dark suits, engaged in wild Italian conversation, gesturing and drinking wine and (outside the pavilions) smoking cigarettes like crazy! Besides the fact that hardly anyone spoke English AND that we definitely did not appear to be in the ‘business,’ it was an overwhelming experience. We did manage to do some justice to some excellent wines (none of the brunello’s though.)

Another aspect of this event is the Agricultural Divison which did the same for Olive Oil as it did for the wines. Imagine 20,000 different kinds of Olive Oils under 1 roof! Again, this is serious business, and all the oils were sealed and airtight inbetween tastings, so that no oxidation would affect the flavor. I can still feel all the different notes of those oils…

It was a once in a lifetime experience; I was told that there were 146,000 attendees at this 4 day conference, and I was honored to be among them.

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