Guests were greeted with a “Raspberry Sparkler,” named in honor of the couples 4th of July proposal. Some highlights of cocktail hour include Demitasse Cups of Lobster Bisque with Fresh Chervil, Lotus Root Chips with Seared Tuna and Wakami and a Mediterranean Station. A served meal followed with a paired plate of Seared Local Bomster Scallops with Cucumber, Scallion, Chili Ginger Salsa and Sarawak Pepper Crusted Medallion of Beef Tenderloin with Black Olive Vinaigrette. After dinner, a cheese sampler was presented featuring local Cato Corner Farms cheeses and local honey. The square tiered wedding cake was elegantly dressed with black satin ribbon around each tier and scattered orchids. As a late night treat, a made to order Pizza Station was brought out on the terrace. The Scotch and Cigar Bar was a big hit as guests finished the evening under the stars.
A Thyme to Cook was happy to work with the following collaborative team:
Tent and Table Rental – Liberty Rentals
China and Chair Rental – Rentals Unlimited
Bar Beverages – Cask & Keg
DJ – Power Posse Productions
Photographer – Ken LePardo
Florist – Adam’s Garden of Eden
Wedding Cake – Torra Dolce
We are excited to offer this new “green” liquor
from TRU Organic Spirits.
Some of what makes TRU “green” include:
There couldn’t be a better time to start our ongoing posts about going green! We all know it ain’t easy being green, but every little thing you do will help create a more sustainable world for us all to live in. Think of it as “Shades of Green.” These posts will share some Eco-Smart Choices…start small and before you know it, you’ll be ready to take on the “greenest” challenges.
Shades of Green #1
Minimize your consumption of bottled water. Save your money!
Always drink tap water at home. Get your water tested and install a filter if necessary.
Eliminate all bottled water. Purchase and carry a reusable bottle filled with tap water.
Get Active….sign up for Clean Water Action’s email activist list at www.cleanwateraction.org and check out www.cleanwaternetwork.org for updates and opportunities for taking action to help your water supply.
Linda: Italian as it has the most variety and freshness—from tomatoes and capers in Naples, pappardelle with boar and beans in Tuscany, truly aged parmesan, lardo (yes , there is such a thing) and horse—which was one of the finest meats I have ever consumed )in Parma, Squid, octopus and treviso in Venice, speck and Lagrein wine in Alto Adige—-I think I need a fix—-desperately-
Gina: I would pick Italian…..well, “Americanized” Italian (I don’t like rabbit that much!). Give me pasta any day, although I would probably have a year of heartburn with all the tomato sauce!
Lori: Hors d’oeuvres – A year of snacking…mmmmm
Alicia: Definitely Italian – pasta and bread, how can you go wrong??? But there’s so much more to Italian than that…antipasto, braciole, roasted peppers – too many things to name…yum!!!
Emily: ….I would have to pick Thai cuisine – yum! The stir-fry possibilities are endless, but I am definitely partial to Pad See Ew. There is something about the rice noodles, garlic, and sweet soy sauce that I can’t pass up!
Chef Shawn: Bacon—it makes everything taste better!
Chef Bill: Lean Cuisines. Love it!
Joe: American. I live on hamburgers.
Jesus: Mexican, Yo lo como todo el tiempo de todos modos!
Just returned from the Eastern CT Chamber of Commerce’s Business After Hours at the Coast Guard Alumni Center. A very pretty site for events overlooking the Thames River – too bad it was raining tonight!
As one of the participating caterers, and in honor of April Fool’s Day, we thought we’d bring out our “Head Table” for the night.
Brian, our featured head for the evening, welcomed guests as they realized things aren’t always as they seem…..
Other caterers sharing their nibbles included: Flanders Fish Market, who had yummy bruschetta and seafood tortillas; Mike from Aspen Restaurant with Seared Tuna on a Wonton Crisp with Micro Greens and Wasabi and Peppercorn Turkey and Boursin wrapped Asparagus; and Cloud Nine with Honey Mustard Kielbasa and Pumpkin Bread with Mango Cream Cheese (delish – I had 2!) Chef Tim Grills from Catering to You was cooking up a loaded Pasta Bar to order; and Tim from Gourmet Galley was serving up Shrimp and Grits…he has to work on his southern accent a bit, but the Sweet Southern Tea made up for it with the shot of Southern Comfort!
Thank you to the Chamber and Sue Fage at the Alumni Center for letting us participate!