06.15.2012

Our next staff interview is with ATTC’s Senior Event Coordinator, Gina!

In addition to having her own clients, Gina is the point person for the other event coordinators (and everyone else in the office!) for questions on logistics of any event. Find out more below:

Name:  Gina Barber

How long have you been working with ATTC?   Since 1999.  This is my 14th season.

In one sentence, what do you do all day at your job?  Organize Organize Organize. 

Most memorable experience since working at ATTC?  In 14 years, there have been many, but one that tops the list is winning our first CATIE Award for Most Innovative Food Trend in 2006.  Accepting the award on stage with Linda was one of my career highlights.   

Food you can’t live without?  Cheese – any kind, anytime, anywhere.

What is your drink of choice?  Outside of coffee, when I do indulge, it is a Reisling Wine Spritzer or Sangria.  Refreshing Summer Drink!

Favorite Restaurant?  Via Della Pace in New York City…..I have not been able to get there for a few years, but I have dreams about their house made mozzarella!

What would you be doing if you weren’t working here?  I would like to be a 911 dispatcher.  Several years ago, I volunteered at a police department in Colorado, part of which was with the dispatch unit.  I was impressed with their ability to stay calm in any circumstance and have taken a lot from that experience and applied it to what I do today! 

What do you like best about working at ATTC?   I enjoy being able to help our clients create a memorable event……taking what they have envisioned and making it happen.  My favorite moment of any wedding is seeing the bride in her dress for the first time!

06.01.2012

One of our favorite spring vegetables- asparagus is wonderful steamed, grilled or roasted- just don’t overcook them! EcoCentric blog posted an interesting article on the veggie. It has a very long history; ancient Egyptians ate them more than 20,000 years ago! Whether they knew the health benefits or just liked the taste- they were getting folate, Vitamin C, antioxidants, anti-inflammatory and anti-cancer effects. Below are tips when purchasing your asparagus:

  1. The thinnest stalks possible – these are the most tender. Steer clear of the limp and the wilted.
  2. Closed tips – no offshoots.
  3. A fresh scent – give it a sniff and if it smells musty, give it a pass.
  4. If it’s bunched, try to find a bunch that is uniform in width, so that the spears will cook uniformly.

Our chefs are prepping lots of fresh asparagus to be enjoyed at our events this weekend!

05.23.2012

 

This month, we became the FIRST caterer in Connecticut to be Certified Green by the Green Restaurant Association (GRA)!

Before awarding the distinction, the GRA performed a comprehensive Environmental Assessment of seven categories; water efficiency, waste reduction and recycling, sustainable furnishings and building materials, sustainable food, energy, disposables, chemical and pollution reduction. They examined everything- light bulbs and recycled copy paper in our office, equipment and cleaners in the kitchen, linens and staff uniforms, the local flowers and herbs in the garden.

The green certification enhances our philosophy of using local, sustainable products and commitment to respecting the environment. The GRA helped us go above and beyond the minimum requirements to be classified as environmentally sustainable. We will continue to uphold these standards and seek new ways to save energy and lessen waste. Click here to view more detail on A Thyme to Cook’s green certification!

04.30.2012

1. Pantone’s hot color trend for 2012 = Tangerine Tango

2. Candy bar is out – popcorn bar is in!

3. Pairing is no longer just for wine and cheese, pairing beer or prosecco with food is unexpected. Non-alcoholic drinks like soda can also be used to compliment an hors d’oeuvres.

4. What’s ALWAYS in style? Champagne at the door.

5. Staff with (fake) tattoos of the food they are serving painted on their arms; or the menu is printed on the service staff’s t-shirts. The front of the shirt might say “Seared Seabass” and the back describes the dish in more detail or explains how it was created.

6. Using stick blenders to make muddled drinks live at stations- interactive and fresh!

7. Place mini drinks that pair with a menu at the end of buffet lines as a surprise. The guests reach the end of the line and receive a mini cocktail as an added WOW! For example- mini black and tans paired with a station serving an upscale shepards pie.

8. His and Hers cocktail stations during hors d’oeuvres. He likes whiskey and she drinks vodka- why not serve a signature drink each inspired by the bride and groom’s favorites?!

9. Greet guests with flavored lemonades before your event. Basil, blueberry, mint, kiwi, lavender- the possibilities are endless…

10. Stations featuring one ingredient prepared different ways (salmon, corn, tomato). This is a great way to use an abundant ingredient that is at its peak without seeming redundant. Call it a “trio”or “taste of” station.

Only three days left before Catersource craziness! Our team is looking forward to a week of 24-7, non-stop catering. We will be in good company; industry superstars including David Tutera, Preston Bailey and Andrew Zimmern will be speaking! Our very own Linda Sample and executive chef Shawn will be presenting as well.

04.20.2012

This Sunday, April 22 is Earth Day!
Join one billion people around the world who will participate-
pledge to an “act of green” or find local events in your area at
The Earth Day Network.
One green practice we love is eating locally! Did you know the average US food product travels 1,500 miles before it ever reaches our plates? We use as much local, sustainable food as possible- it supports our local farms, reduces our impact on the environment and is just plain delicious!
Just in time for the 42nd anniversary of Earth Day- ATTC has almost completed our green certification! The Green Restaurant Association has been assessing our company from top to bottom in categories of energy, water, waste, disposables, chemical & pollution reduction and sustainable food. They examine everything- light bulbs and recycled copy paper in our office, equipment and cleaners in the kitchen, linens and staff uniforms, the local flowers and herbs in the garden. Through this process we are strengthening our commitment to be environmentally responsible by saving energy and lessening waste.

03.13.2012

1) Pantone’s hot color trend for 2012 = Tangerine Tango
2) Candy bar is out – popcorn bar is in!
3) Pairing is no longer just for wine and cheese, pairing beer or prosecco with food is unexpected. Non-alcoholic drinks like soda can also be used to compliment an hors d’oeuvres.
4) What’s ALWAYS in style? Champagne at the door.
5) Staff with (fake) tattoos of the food they are serving painted on their arms; or the menu is printed on the service staff’s t-shirts. The front of the shirt might say “Seared Seabass” and the back describes the dish in more detail or explains how it was created.
6) Using stick blenders to make muddled drinks live at stations- interactive and fresh!
7) Place mini drinks that pair with a menu at the end of buffet lines as a surprise. The guests reach the end of the line and receive a mini cocktail as an added WOW! For example- mini black and tans paired with a station serving an upscale shepards pie.
8) His and Hers cocktail stations during hors d’oeuvres. He likes whiskey and she drinks vodka- why not serve a signature drink each inspired by the bride and groom’s favorites?!
9) Greet guests with flavored lemonades before your event. Basil, blueberry, mint, kiwi, lavender- the possibilities are endless…
10) Stations featuring one ingredient prepared different ways (salmon, corn, tomato). This is a great way to use an abundant ingredient that is at its peak without seeming redundant. Call it a “trio”or “taste of” station.

02.23.2012

Only three days left before Catersource craziness! Our team is looking forward to a week of 24-7, non-stop catering. We will be in good company; industry superstars including David Tutera, Preston Bailey and Andrew Zimmern will be speaking! Our very own Linda Sample and executive chef Shawn will be presenting as well.

See you in Vegas!

02.22.2012

We just finished Cake Tasting Week! Our brides and grooms had 12 unique flavors to taste including; Dark Chocolate and Peanut Butter Marble, Gingerbread Beer with Chocolate, French Apple Spice with Caramel Apple Filling, Tahitian Vanilla with Raspberry Cream Filling.
The most popular flavors were Lemon Basil with Blueberries and Cream and Red Velvet with Cream Cheese Filling.
A great big Thank You to our two wonderful cake bakers June and Lynn!

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