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!!!
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
TASTE OF THE SOUND,
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
Last evening my husband Steve and I were honored to join Russell Morin Fine Catering as they celebrated their Centennial. With 100 years of experience, the evening was of course just spectacular! Congratulations Russ!
We are so excited to have our friend and colleague Lisa Teiger owner of Cuisine Etc., in NYC joining our CT Caterers Association meeting tonight. Thanks for coming Lisa!
How does one go from a magical vacation in Venice back to the reality of a dreary April in Southeastern Connecticut!?
Hold on to the memories and the flavor!
A few things about this trip to Venice (will go into more detail later)
-Julie- the server at Oliva Nera, with a radiant smile, deftness, speed and perception–would you like to work for ATTC?!
-Eating tons of food and walking it all off–or most of it anyway!
-Watching amazing construction/renovation from boat barges-remember, the roads are canals and the streets are the buildings in Venice
-Works of Giambattista Tiepolo
-A contemporary world that exists within the confines of ancient history
-The delicate stuffed zucchini blossoms at Oliva Nera–absolute heaven on a fork
-Pumping Stations–taking your empty water to your local “P.S.” to fill up with local wines
-Aqua Alta- we never visit Venice in season and have had the luxury of dining in restaurants (wearing our muck boots) sitting in 6” of water
-Proximity to–Alto Adige–another world where Italy and Germany blend flavors
-Seeing my favorite color purple–in everything, on everyone, every shade, everywhere
It was nice to have all of our kitchen staff together in one place at the same time. Chef Sean directed our Annual Kitchen Training on Thursday and we are all very excited for the upcoming year!!!
I can almost taste Venice right now. We are leaving for a long over due trip back to our friends in Venice. Having missed being back for a few years now, we frequently visited there in the off seasons. (March-April or November, which is prime aqua alta season and we live in our Muck-boots!!)
We can’t wait to see our dear friends Isabella and Dino of Osteria Oliva Nera, in the Castello region of Venice. Their food is pure inspiration–the best of flavors coupled with their warm hospitality, is quite addictive and we can’t wait to get our “fix!!”
Check out their website
and eat your heart out!!!