By: Fiona, Event Coordinator
In the New England wedding industry, it’s no secret that summer is our busy season. We are creating memories every weekend from May to October and are constantly on the go. Winter is when we take time to relax, refresh, and regroup! (I think it’s safe to say we have things we love and hate about both summer and winter)
Here at A Thyme To Cook we’ve been spending our winter revising our menu ideas, exploring new wedding trends, and chatting with our future brides about their hopes and dreams for their big days this year!
Now that spring is in the air (Can you believe it’s March? I still can’t believe it myself!) we get to experience that wonderful feeling of waking up to 55 degree weather, walking outside to see the little green bulbs peeping out of the ground, and hearing the birds sing good morning.
This Sunday was no exception as everyone who made it to the Wadsworth Wedding Show got to experience a beautiful sunny drive to the Middletown mansion.
Hey gang! Keith here.
According to the “fun calendar”, today is National Sandwich Day. Mmmmm.
Instead of sharing some great shots of our past sandwiches, I decided to throw a curve ball at our kitchen team this morning.
Chef Joe, Chef Angela and Chef Janet were busy with prep work and I sent down a challenge to them. It was simple – I wanted those three to go into the walk-in cooler and create a never-before-made sandwich to wow our readers. They recorded the process as they worked and here are the fruits of their labor… enjoy!
First, Chef Joe emerged from the walk-in with some duck got it right into a hot pan.
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!
It’s time for our Second Episode!
In Episode Two we chat with Robert Norman, of Robert Norman Photography. He visited the cookery and did some AMAZING new food shots for us and then sat down to chat.
Robert shared how he got started in the business, his favorite things to capture, thoughts on Instagram, digital vs film and tips for what a wedding couple should look for in their photographer. He also chats about his love for the World’s Fair and a recent trip to Hong Kong.
Of course, we put Robert through the 5 rapid-fire questions of Quick Thyme, too!
Photo of the Photographer
The A Thyme to Chat Podcast features our host Keith, chatting with event industry experts who offer up tips and trends for entertaining. From throwing the perfect Super Bowl party to thinking about the big day of your wedding – we’ll cover it all.
Summertime is fantastic for getting friends and family together for fun in the sun. While we don’t have to worry about plowing snow or icy paths, summer does bring its own set of challenges to the party-throwing world.
Linda Sample, owner of A Thyme to Cook, offers up some Do’s and Don’ts for summer time entertaining in your home.
Here are some tips that you definitely want to DO, to keep your guests happy, the food fresh and your sanity intact.
1. Think air conditioning!
An uncomfortable guest is an unhappy guest. In the old days a bowl of ice in front of a fan worked just fine.
We’re so excited that we’ve launched our new Podcast! In “A Thyme To Chat” we will talk with Event Industry Experts about events, weddings, and more!
In Episode 1 we chat with Linda Sample, our owner, about the history of ATTC, hot trends, a catering trip thru Italy and a lot more!
We’d love to hear your opinions! Share them with us in the comments below.
Download this episode (right click and save)
Happy Earth Day to everyone! As a Certified Green caterer, we strive to “walk the walk” of being green – and we LOVE doing it!
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.
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!
It’s Baseball Season!
Although there were a few games the other day, here in the Northeast – today is opening day. The Red Sox and Yankees are currently playing and we’re still shoveling snow off our Cookery steps.
We needed to feel the warmth that baseball season sends to the hearts of fans. So, thanks to the amazing artistry of Robert Norman Photography, we are revisiting our baseball themed pop-up dinner.
In July of 2015 we shared an amazing meal ON the field at Dodd Stadium – home to the Connecticut Tigers professional baseball team.
As guests arrived in the stadium concourse, they were greeted with a signature “Orange Crush” cocktail.
We talked buffalo chicken. We talked decor. We talked commercials and we talked beer! But now, it’s time for the extra point of any good Super Bowl party – the SWEETS!
You’ve got your sheet cakes decorated to look like a field, your ice cream sundae bar, your grandma’s chocolate chip cookies. But how about a dessert that is as sweet as it is SUPER?
We asked our Pastry Chef, Angela, to come up with the perfect Super Bowl Dessert. And yes, she offered up her recipe! Feast your eyes on the Chocolate Bacon Brownie Bliss!
You can’t talk about a Super Bowl party without talking about BEER! For today’s post, we went right to the experts. We asked our friends at Outer Light Brewing Company in Groton, our host venue for our February 16th Pop Up Dinner (some seats still available!), for some input and Tyler Cox, their Brewmaster, sent in the following phenomenal piece. Cheers!
Howdy folks. Tyler Cox here, Brewmaster for Outer Light Brewing Company in Groton, CT.
Unless you’ve been living with your head in a keg, you’ve probably heard that the Super Bowl takes place Sunday night. The Super Bowl is the most watched television show in the history of US television. Last year, more than 114 million people tuned in. That’s over a third of the US population!
Sports fan or not, the Super Bowl makes for a great excuse to throw a party. When you’re serving up delectable dishes for your friends, make sure you’ve got the right beers to pair with them. A proper pairing enhances the taste of both the food and the beers and may highlight subtle flavors that you’d never noticed. Plus, it’s fun to geek out a little, and having fun is the whole point of parties, right?
Here are a few ideas for your festive day, from the mind of a guy who knows a little something about beer.