Today Emily & Brian had their menu tasting. They both brought their mom’s to have a sample of what might be on their menu. Em & Brian have plenty of time between now and July to make their decision but knowing Em, salmon is a definite. Yum!

I believe the perfect color combination sets the tone for every wedding. Inspiring wedding combinations are endless — ranging from “fall harvest” (chocolate brown and burnt orange) to “bright spring” (crisp white with lemon yellow accents) to “understated sophistication” (shades of ivory and beige). The color possibilities are only limited by our imaginations! We want the atmosphere at our wedding to have a fun, summer, chic feel. So the colors I envision are….

raspberry pink with bright orange accents.
These colors also reflect my personality seeing as my favorite color happens to be pink! Some guys would likely veto this idea, but lucky for me, Brian is supportive and lets me be “creative director”. I was so excited when I found invitiations that will help convey my vision even before the big day!

In the ballroom, solid ivory linen with a circle of gold chivari chairs will feature a pink folded napkin and colorful flowers as a centerpiece. The cocktail and bistro tables on the patio will be a little more bold and daring featuring this funky linen!This was an easy and exciting part of the planning process as my vision was pretty clear, although I can’t say that it has been this easy with many of the other decisions….more to come on that!


“Wow – what an exciting and busy wedding season it has been! I’m so grateful to have worked with so any wonderful brides (and grooms) in planning and overseeing their celebrations. As I reflect on the sites, various styles and tastes of each, some highlights stand out” – Dave Thomas – Event Coordinator. dave@athymetocook.com

LOCATION, LOCATION, LOCATION the staff of A Thyme to Cook – headed to Fishers Island

“One very special wedding location was on Fishers Island – a more picturesque site you could not ask for. It was so much fun getting to know the family. Bringing the staff, the food and everything we needed on a Ferry was definitely an adventure! Forgetting anything is not an option when you’re catering an event on an island became our mantra.”

“Another unique location was center stage at the Katharine Hepburn Theatre in Old Saybrook. What a beautiful venue! A pre-opera brunch was served.” http://www.katharinehepburntheatre.org/

“We thoroughly enjoyed planning and working with everyone involved for this Carnival themed charity event. The staff even got in on the act wtih their outfits – red suspenders and bow ties.”

Check out the next installment reflecting on The 2010 Bridal Season – Fabulous Food!


The Holiday Festival of Trees and Music
Lyme Art Association, Old Lyme CT
November 21 – December 4, 2010

A Thyme to Cook was proud to collaborate with our friend and colleague Josh Chalmers. Our Pastry Chef, Bill made a selection of treats for guests to nibble on. The decorated tree & table presented Rice Krispy Treats (the star tree topper was also a rice krispy treat), Melon, Champagne and Strawberry flavored Lollipops, Chocolate Bonbons, Mint Candy Cane Cookies & Almond Spritz Cookie Wreaths. The table featured Tiremisu Cups & Lavender Lemon Squares.

Proceeds from The Festival of Trees and Music will benefit the youth in music initiatives supporting musical artistic development of youth, programs and services with in the shoreline community & New London counties. Visit their web site for more information on their initiatives. http://www.bringourmusicback.org/


If you’re still looking for something yummy for your Thanksgiving table, try one of our tried & true recipes. Our pumpkin soup is out of this world. Have a very Happy Thanksgiving everyone!

Pumpkin Soup

(1) 15 ounce can pumpkin puree
6 ounces chopped celery
6 ounces chopped onion
3 ounces chopped carrot
4 ounces sweet butter
1 tbsp curry powder
½ tsp allspice
¼ tsp ground cumin
½ tsp ground cinnamon
32 ounces chicken or vegetable stock
1 cup heavy cream
Salt & pepper to taste

Sauté carrot, celery & onion in butter til onion becomes translucent. Add stock & seasoning then bring to a boil. Add pumpkin puree and reduce heat to a simmer. Continue cooking for ~ 20 minutes. Puree soup together with an immersion blender, food processor or blender. If using a food processor or blender, allow soup to cool first. Add cream while blending

For an element of surprise place toasted pine nuts, sultanas (or golden raisins) and sautéed crisp julienned Serrano ham on the bottom of the bowl. Pour soup over.

Deciding on a photographer was much easier than I thought it would be! But, deciding on a location for the wedding….that was exhausting! My fiancée and I struggled to find the perfect spot. We really wanted the water to act as a beautiful backdrop, so with that as a priority, our search began! We looked at some stunning locations such as

Eolia Mansion at Harkness Memorial State Park ,
The Branford House at Avery Point, and The Florence Griswold Museum on the Lieutenant River. Eventually, we decided on Eolia Mansion! It had everything we were looking for…except our guest list is much larger than the 150 guests that it can hold. We went back and forth a 100 times – cut the list or start the search all over again? Ultimately, we decided everyone on our list was too important.
We finally settled on The Crocker House Ballroom – an 1873 historic building that has plenty of room for both dinner and dancing. Inside, it has beautiful gold chivari chairs and four elegant pillars that give an architectural presence. Some drawbacks for us…it doesn’t have a beautiful water view and parking can be challenging.
Do I still think about having our wedding at Eolia Mansion…yes, every now and then! (especially since I am frequently catering weddings there!) ….. But, The Crocker House is where we will dance the night away, surrounded by our family and friends, and in the end, it’s not so much about the space as it is about who we are sharing the space with!



Linda is on her way to the warmth of Orlando Florida for the latest RED – Regional Education Day. Host Warren Dietel of Puff ‘n Stuff Catering has assembled two days of “red-hot” education and two nights of events.

Linda is especially looking forward to speakers Rebecca Grinnals and Simon T. Bailey. Rebecca, the owner of Engaging Concepts Consulting will be discussing “Capturing the Luxury Wedding Market” and Simon, author of Releasing Your Inner Brilliance is sure to capture the attention of his audience as he discusses “discovering how to motivate your team and bring out your company’s hidden brilliance”. We all can’t wait to hear about both seminars (and of course the night life) when she returns!


Well the seasons are changing, leaves are falling and the local growing season comes to a close with the danger of the first frost. As I cleaned out my summer garden I was reminded of the wonderful tastes of garden fresh produce. The use of local produce enhances every dish we as chefs can produce. I can still remember the taste of fresh spring asparagus picked that morning. Vine ripened tomatoes in all their glory in the heat of the summer. Living in Connecticut means a shorter growing season than some parts of the country so the challenge is how to save and incorporate those farm fresh flavors in the dead of winter. Some ways to save that mid summer flavor are making jams and compotes from tree ripened fruits, canning vine ripened tomatoes, making pesto from the final run of basil and dehydrating herbs and fruits. Produce is available year round but we all know that after being shipped across the country (or even from another country) the flavor profile starts to break down. The saving of fruits and vegetables when they are at their peek and abundant is a great way to incorporate some farm fresh flavor when the snow begins to fly. Well the good news this time of the year is I just picked all of my pumpkins from the garden and it’s time to get creative and start carving. Happy Halloween everyone!


The 7th Annual Hot Pepper Eating Contest was held on October 3rd at The Cookery. Every year this event draws more people – spectators and participants alike.

The afternoon begins with a Chili Cook-Off. Chilli of all kinds are submitted and judged anonymously for the Hottest and Best Overall Flavor. Chilli has run the gamut over the years – from beef, chicken, and bean – to moose, bear, venison and reptile.

After “warming up” with the chilli and mass quantities of beer, the pepper contenders don their custom t-shirts and sit at a long table reminiscent of the “last supper.” Participants can consume as much white bread as they want….and drink as much beer or wine as they want to try to diffuse the heat; but they must eat the entire pepper (excluding the stem) in the time allotted.

The first round begins with at the lowest end of the Scoville Heat Scale and builds up to one of the highest – the Habañero. This year, nine different kinds of hot peppers were included (including some pilfered from Dominica!). As the tears flow and tongues burn, participants who can’t stand the heat bow out to signify their lack of tolerance and get a baby bottle with milk…oh….the relief of the burn with milk!
Watching the contest is definitely entertainment – facial expressions, moans, cries, and belly-clutching are only amplified by the continuous flow of alcohol (which only heightens the pain!).
The winner of the contest receives the coveted “Pepper Trophy” and $100. They also get to name the Hot Pepper Sauce (complete with photo) that ATTC makes from the remaining pepper bounty.
This is a highly competitive event with several repeat performers that have blown everyone away with their ability to withstand the fire.

This year, we are pleased to announce the first female winner – Raechel Brown – a member of our event culinary team. Throughout the year, she will proudly display her Pepper Trophy and gear up to defend her title next year!

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