.

Avery Beer Dinner

Avery Beer Dinner
Friday July 25th, 8pm-11pm

Italian Beer Dinner

Italian Beer Dinner
Friday, October 17th 2014

Oktoberfest 9/21 to 10/5

Oktoberfest 9/21 to 10/5
We would never expect you to eat this shrimp, nor do we serve farmed Asian shrimp

Monday, July 21, 2014

Avery Beer Dinner | Friday July 25th, 2014 8pm- 11pm



What: Avery Beer Dinner

When, Friday July 25th, 2014, 8pm

Where: Aroma Thyme Bistro, 165 Canal St Ellenville NY

Details: Jamie and Marcus were just at Avery Brewing this June in Boulder Colorado. It's some brewery! We were able to get some Rufus Corvus for this dinner along with a keg of Maharaja! The dinner is five beers with four courses for $59 per person. RSVP to (845) 647-3000

Menu 

Rufus Corvus
Barrel-Aged Sour in Cabernet, Chardonnay and Zinfandel barrels 

White Rascal Witte
Mild Curry Cucumber Soup

Maharaja Imperial IPA
Chatham Sheep Herding Camembert
Organic Kumquat Jam

Hog Heaven Barley Wine 
Organic Apricot Braised Pork

Old World Porter Porter 
Tiramisu 

From the AveryBrewing.com:

Since 1993 our brewery has been committed to producing eccentric ales and lagers that defy styles or categories. Our products are thoroughly American at heart: blending Old World tradition and expertise with ingenuity, creativity and boldness.
We are dedicated to making beer from the inside out: we brew what we like to drink–with utter disregard for what the market demands– and search out fans with equally eccentric palates (We learned long ago that expressing your true self is much more fulfilling than giving in to outside pressures. Don’t you agree?) If you think your taste buds can keep up with our brews, we invite you to check out our entire lineup of more than twenty different beers.
Peace to all and follow your dreams!
The Avery Brewing Crew

About Aroma Thyme: www.WhereBeerDrinkersGo.com

Aroma Thyme has been the leader of the craft beer restaurants in the Hudson Valley. Aroma Thyme opened in 2003 with a firm dedication to true craft beer. “Since day one I have gone out of my way for great independent owned craft beer”, says Chef/Owner Marcus Guiliano. The beer list has grown to over 250 beers without the big brands that fill most restaurants lists. But it’s not only beer at Aroma Thyme, it’s all about having one of the best stocked bars with independent producers. The Bistro has an award-winning wine list from Wine Spectator Magazine. Aroma Thyme is Three Star certified green by The Green Restaurant Association.



Chef Guiliano has been an advocate for over 13 years on healthy, sustainable, local & real food. Zagat says “Stealth Health”. He found his mission in cooking when he reversed a handful of medical conmedical conditions including 28 years of asthma. For more information visitwww.chefonamission.com.www.aromathymebistro.com

Monday, July 14, 2014

Mac & Cheese in the Garden!!! Plus Christmas Beers | Sunday July 20th, 2014 12:30 pm -5 pm


Mac &  Cheese in the Garden!!! Plus Christmas Beers

Sunday July 20th, 2014

Aroma Thyme Bistro, 165 Canal St, Ellenville NY

It's our All-You-Can-Eat Mac and Cheese in our Garden for $19.99.  If you love Mac & Cheese then tis event is all about you! To RSVP call (845) 647-3000


Blue Cheese and Bacon Mac and Cheese

Chipotle Chicken Mac & Cheese

Smoked Gouda, Asparagus & Mushroom Mac & Cheese

Sundried Tomato, Basil & Peas Mac & Cheese

Plus we will have great Christmas Beers:
Brouwerij Corsendonk 2011                           8.5 oz.             
Brouwerij Corsendonk 2013                           25.4 oz.           
Anchor Special Ale 2012                                 50.7 oz.
Rochefort Eight                                               50.7 oz.

Brasserie Dupont’s Avec les Bons Voeux         25.4 oz

Friday, June 13, 2014

Two Roads Beer & Grill Night | Friday June 27th, 2014 - 7pm to 10pm



Two Roads Beer & Grill Night

Friday June 27th, 2014

Aroma Thyme Bistro, 165 Canal St, Ellenville NY

Join us in the garden at Aroma Thyme with Two Roads Brewery and Chef Marcus on the grill. $25 per person, rsvp (845) 647-3000.www.WhereBeerDrinkersGo.com www.AromaThymeBistro.com

Two roads Brewery

Three beers and a grill menu

Hefeweizen
Grilled Apple & Gouda Sausage
Arugula Salad

double IPA
Lamb Burger
Potato Salad & Organic Corn

Igor Stout
Chocolate Brownie Triffle

About Two Roads
Some look at the idle, old manufacturing buildings that dot the landscape throughout New England and see blight. When we saw the proud old “U.S. Baird Building”, we saw a beautiful symbol of America’s past manufacturing might, and the opportunity to revitalize a great piece of history! (Not to mention an ideal building for a brewery.) Two Roads Brewery has everything from a large tasting room to enjoy our beers, to enough space for events and private parties. We are open with some pretty amazing beers that will make it unnecessary to go down any other road for really good craft beer selection. - See more at: http://www.tworoadsbrewing.com/brewery/#sthash.2UuFG3lf.dpuf


About Aroma Thyme: www.WhereBeerDrinkersGo.com
Aroma Thyme has been the leader of the craft beer restaurants in the Hudson Valley. Aroma Thyme opened in 2003 with a firm dedication to true craft beer. “Since day one I have gone out of my way for great independent owned craft beer”, says Chef/Owner Marcus Guiliano. The beer list has grown to over 250 beers without the big brands that fill most restaurants lists. But it’s not only beer at Aroma Thyme, it’s all about having one of the best stocked bars with independent producers. The Bistro has an award-winning wine list from Wine Spectator Magazine. Aroma Thyme is Three Star certified green by The Green Restaurant Association.



Chef Guiliano has been an advocate for over 13 years on healthy, sustainable, local & real food. Zagat says “Stealth Health”. He found his mission in cooking when he reversed a handful of medical conmedical conditions including 28 years of asthma. For more information visitwww.chefonamission.com.www.aromathymebistro.com

Tuesday, June 3, 2014

Crayfish Boil & Abita Beer | Sunday June 29th, Noon to 5pm



What: Crayfish Boil & Abita Beer

When: Sunday June 29th, Noon to 5pm

Where: Aroma Thyme Bistro, 165 Canal St, Ellenville NY

Details: All You Can Eat Crawfish Boil $19.99.  Plus we are featuring Abita Beer from Louisiana. This is our most popular garden event, reserve early! 


RSVP (845) 647-3000

About Aroma Thyme: www.WhereBeerDrinkersGo.com
Aroma Thyme has been the leader of the craft beer restaurants in the Hudson Valley. Aroma Thyme opened in 2003 with a firm dedication to true craft beer. “Since day one I have gone out of my way for great independent owned craft beer”, says Chef/Owner Marcus Guiliano.  The beer list has grown to over 250 beers without the big brands that fill most restaurants lists. But it’s not only beer at Aroma Thyme, it’s all about having one of the best stocked bars with independent producers. The Bistro has an award-winning wine list from Wine Spectator Magazine. Aroma Thyme is Three Star certified green by The Green Restaurant Association.

Chef Guiliano has been an advocate for over 13 years on healthy, sustainable, local & real food. Zagat says “Stealth Health”. He found his mission in cooking when he reversed a handful of  medical conmedical conditions including 28 years of asthma. For more information visit www.chefonamission.com.www.aromathymebistro.com 

Tuesday, May 27, 2014

Father’s Day BBQ in the Garden & Belgium Beers | Sunday June 15th, 2014, 12 noon to 6pm


What: Father’s Day BBQ in the Garden & Belgium Beers. Don't stick Dad on grill duty- take him out for a delicious meal! Treat Dad to the Best BBQ and Best Belgium Beer on Father’s Day!

When: Sunday June 15th, 2014, 12 noon to 6pm

Where: Aroma Thyme Bistro, 165 Canal St Ellenville NY 

Details: All You Can Eat Fathers Day BBQ, $29 per person, Kids $12.50.

Plus we are featuring Belgium Beers from the Artisanal Imports Portfolio.  This is going to be one GREAT Father’s Day!!!  Artisanal is one of our favorite beer importers.  They import great titles like, La Trappe, De Proef, Urthel, Bosteels, St Feuillien and many others. Treat Dad to the Best BBQ and Best Belgium Beer on Father’s Day!
RSVP (845) 647-3000

Menu from our grill in the garden

Burgers
Hot Dogs
Chicken
Potato Salad
Mahi-Mahi
Grilled Portabellas
Pasta Salad
Corn
Black Bean Salad

About Aroma Thyme: www.WhereBeerDrinkersGo.com
Aroma Thyme has been the leader of the craft beer restaurants in the Hudson Valley. Aroma Thyme opened in 2003 with a firm dedication to true craft beer. “Since day one I have gone out of my way for great independent owned craft beer”, says Chef/Owner Marcus Guiliano.  The beer list has grown to over 250 beers without the big brands that fill most restaurants lists. But it’s not only beer at Aroma Thyme, it’s all about having one of the best stocked bars with independent producers. The Bistro has an award-winning wine list from Wine Spectator Magazine. Aroma Thyme is Three Star certified green by The Green Restaurant Association.

Chef Guiliano has been an advocate for over 13 years on healthy, sustainable, local & real food. Zagat says “Stealth Health”. He found his mission in cooking when he reversed a handful of  medical conmedical conditions including 28 years of asthma. For more information visit www.chefonamission.com.www.aromathymebistro.com 


Wednesday, May 21, 2014

Free Balsamic 101 Tasting at Aroma Thyme | Thursday May 29th, 2014 at 6:00 pm


What: Free Balsamic 101 Tasting at Aroma Thyme

When: Thursday May 29th, 2014 at 6:00 pm

Where: Aroma Thyme Bistro Garden, 165 Canal St, Ellenville NY

Details: Join us for free Balsamic 101 Tasting at Aroma Thyme. RSVP (845) 647-3000

What grapes are used
What is the certification for balsamic
What two regions can produce balsamic
The legal aging definitions for balsamic
What is must
Why is must added to balsamic
What are the different types of must
Estate balsamic
White balsamic
 Plus other vinegars like a Prosecco & Chianti DOCG vinegar


About Aroma Thyme: www.WhereBeerDrinkersGo.com
Aroma Thyme has had a Wine Spectator Award-winning wine program since 2003.  It has been their mission to source independently produced wines from all over the world.“I love wine” says Chef/Owner Marcus Guiliano. “I taste every single wine that I buy.  I want to make sure I know what we are representing.  I am constantly learning something new in the world of wine. 

Chef Guiliano does not discriminate regions or varietals.  There is a strong focus on New York wines.  Everything from South Africa, France, Italy, France, Spain, Portugal, California, Austria, Germany, Australia and South America have a presence.  All prices ranges are represented. 

Besides wine, Aroma Thyme has one of the best stocked bars period.  The craft beer menu spans over 250 independent craft beers from all over the world.  The list has many hard to find and aged verticals of beers. Plus there are over 300 independently produced spirits.  “The extensive bar selections shock everyone.  We take a lot of pride in hand picking our wines, beers and spirits,” exclaims Chef Guiliano. 

Aroma Thyme is Three Star Certified Green© by The Green Restaurant Association. 
Chef Guiliano has been an advocate for over 15 years on healthy, sustainable, local & real food. Zagat says “Stealth Health”. He found his mission in cooking when he reversed a handful of medical conditions including 28 years of asthma. For more information visitwww.chefonamission.comwww.aromathymebistro.com.

Tuesday, May 20, 2014

Open Mic Night with Tony Moza| Friday,June 6th ,2014, 10:00 PM


What: Open Mic Night
Where: Aroma Thyme Bistro in Ellenville
When: Friday, June 6th ,2014, 10:00 PM
Details: Starts at 10 pm, come early to sign up!

Host: Tony Moza

It's Open Mic Night again at Aroma Thyme Friday,  June 6th ,2014 10 pm!!

It's that time of the month again, for the ever so popular Open Mic Night at Aroma Thyme Bistro. All are welcome to Open Mic nights. This has become a monthly tradition at Aroma Thyme for the past three years. We have seen some incredibly talented acts. We are constantly amazed from locals to people that travel up to an hour to perform. ...Of course we have our regulars, which we love. And there's always a new act of some sort to welcome each month.

Take a look at these past performers at Open Mic night:


The kitchen is open until midnight for everything from small bites to a full dinner. Plus the bar is well stocked with Small Batch Bourbon's, elegant Single Malt Scotch, almost 200 beers, over 250 wines and a trendy martini menu.

Monday, May 19, 2014

$8 Soft-Shell Crabs & Oskar Blues Beer | Sunday May 25th, noon to 5pm


What: $8 Soft-Shell Crabs & Oskar Blues Beer

When: Sunday May 25th, noon to 5pm

Where: Aroma Thyme Bistro Garden, 165 Canal St, Ellenville NY

Details: Kick off summer with $8 soft shell crabs and Oskar Blue Beer in the Aroma Thyme Garden. RSVP (845) 647-3000.

About Aroma Thyme: www.WhereBeerDrinkersGo.com
Aroma Thyme has been the leader of the craft beer restaurants in the Hudson Valley. Aroma Thyme opened in 2003 with a firm dedication to true craft beer. “Since day one I have gone out of my way for great independent owned craft beer”, says Chef/Owner Marcus Guiliano.  The beer list has grown to over 250 beers without the big brands that fill most restaurants lists. But it’s not only beer at Aroma Thyme, it’s all about having one of the best stocked bars with independent producers. The Bistro has an award-winning wine list from Wine Spectator Magazine. Aroma Thyme is Three Star certified green by The Green Restaurant Association.

Chef Guiliano has been an advocate for over 13 years on healthy, sustainable, local & real food. Zagat says “Stealth Health”. He found his mission in cooking when he reversed a handful of  medical conmedical conditions including 28 years of asthma. For more information visit www.chefonamission.com.www.aromathymebistro.com 

Lost Whisky Tasting with Andy Hogan | Wednesday May 28th, 6-8:30pm


What: Lost Whisky Tasting with Andy Hogan, World Whiskies Finalist Ambassador 2011

When: Wednesday May 28th, 6-8:30pm


Where: Aroma Thyme Bistro, 165 Canal St Ellenville NY

Details: Taste three Scotch Whiskies from the Lost Distillery portfolio with Andy Hogan. $10 per person, includes small bites. RSVP (845) 647-3000

In the last century, almost one hundred of Scotland’s malt whisky distilleries have been closed or destroyed.
This accounts for nearly half of all distilleries that have ever existed in Scotland. Global economic downturn, over-production, world wars and prohibition have all contributed to the loss of so many distilleries.
As a result of all of these factors, many unique and venerable brands have been lost to the world.
Until Now
The Lost Distillery Company is an independent boutique Scotch Whisky company. We are obsessive about our craft and uncompromising when it comes to whisky quality. Our mission is to create present day expressions of legendary whiskies that belonged to the craft of whisky distilling almost a century ago.
There is no magic formula to what we do. We don’t have a warehouse full of old forgotten whisky, we don’t have a secret recipe or DNA analysis and we don’t have plans to reopen any of these lost distilleries. The answer to what we do lies in the history books…
The process begins with our Archiving Team led by Professor Michael Moss from The University of Glasgow. Focussing on the 10 key components that influenced the original character of these long lost whiskies, the Archiving Team play a pivotal role in evidencing how that spirit might have tasted when it was last distilled. While we could argue that there are a number of elements of the production process that are pivotal to the final taste of the whisky, we focus on what we consider to be the ten most important. Depending on the availability of information from our research, we are able to make certain assumptions as to what the profile of these whiskies might have been.
The 10 Key Components:
ERA – The date of the last distillation is critically important. As with most manufacturing businesses, fashions and processes change. Mechanisation brought increased consistency to the process, while expansion of the railways sponsored the construction of much bigger distilleries.
LOCALITY – Neighbouring distilleries may have used similar sources of water, barley and yeast. They may have shared expertise that still survives today in working distilleries.
WATER – A core ingredient used to make the spirit and also to dilute the product to bottling strength. Was the water soft or hard? What was the mineral content?
BARLEY – The most important aspect of the barley is the phenolic content. Where was the barley grown? Was it local? Which strains of barley were used? How consistent was the yield?
YEAST – Why is some sourdough bread better than others? Why do some bakers retain a starter dough for decades? Yeast matters in the process and ultimately has an impact on the final product.
PEAT – Was the malted barley peated or unpeated? How much peat was used and was it sourced locally? How did this translate to the phenol content of the finished product?
MASH TUN – What material was it constructed from? Was it open or closed, and how was the temperature controlled? Volatile temperatures would inhibit yeast activity.
WASH BACK – These would have been made almost exclusively from Douglas Fir; chosen for its straight grain and lack of knots. While some distilleries still use these, most have converted to stainless steel versions that impart no character to the product.
STILL – The shape and size of the still deeply influence the overall character of the spirit. For example, a smaller dumpy still will typically allow more contact between the copper and the spirit meaning that it produces a heavier, more viscous spirit.
WOOD – After production, what type of wood was used to store or transport the whisky to its destination? Did this have an impact on the final flavour? What did the barrel have in it before it was used for whisky? This would have had a significant effect on the whisky’s taste.

While these 10 key components are essential, it’s just as important to recognise what wasn’t in the whisky. A century ago there was no such thing as chill filtration or caramel colouring of the final product. That’s why, at The Lost Distillery Company, we don’t do either of these things today.
Following the detailed work of our Archivists, our team of whisky makers begin to interpret the research to pick out some of the eight key flavour nuances of the whisky:
Peaty • Floral • Fruity • Cereal • Winey • Woody • Sulphery • Fenty
The third part of our process is arguably the most interesting and challenging. We call this ‘The Debate’. Our Archivists and Whisky Makers, along with a panel of selected ‘noses’, attempt to bring to life the evidence before them. They create a blend of single malts from different distilleries and with different flavour profiles, tweaking the composition to sit easily with both the evidence of the archivist and the interpretation of the whisky makers. This process takes considerable time and experience but only when everyone is comfortable with the result does the whisky receive The Lost Distillery Company seal of approval – when we are happy that we have created a present day interpretation of that long lost whisky legend. 

Monday, May 5, 2014

Italian Wine Makers Meet and Greet | Thursday May 29th, from 6pm


What: Italian Wine Makers Meet and Greet

When: Thursday May 29th, from 6pm

Where: Aroma Thyme Bistro, 165 Canal St, Ellenville NY


Small bites and plenty Italian Wine $25 in the Aroma Thyme Garden.  Join Aroma Thyme welcoming two Italian wine makers.  We are providing small bites and lots of Italian wine for $25.  RSVP (845) 647-3000

About Aroma Thyme: www.WhereBeerDrinkersGo.com
Aroma Thyme has had a Wine Spectator Award-winning wine program since 2003.  It has been their mission to source independently produced wines from all over the world.“I love wine” says Chef/Owner Marcus Guiliano. “I taste every single wine that I buy.  I want to make sure I know what we are representing.  I am constantly learning something new in the world of wine. 

Chef Guiliano does not discriminate regions or varietals.  There is a strong focus on New York wines.  Everything from South Africa, France, Italy, France, Spain, Portugal, California, Austria, Germany, Australia and South America have a presence.  All prices ranges are represented. 

Besides wine, Aroma Thyme has one of the best stocked bars period.  The craft beer menu spans over 250 independent craft beers from all over the world.  The list has many hard to find and aged verticals of beers. Plus there are over 300 independently produced spirits.  “The extensive bar selections shock everyone.  We take a lot of pride in hand picking our wines, beers and spirits,” exclaims Chef Guiliano. 

Aroma Thyme is Three Star Certified Green© by The Green Restaurant Association. 
Chef Guiliano has been an advocate for over 15 years on healthy, sustainable, local & real food. Zagat says “Stealth Health”. He found his mission in cooking when he reversed a handful of medical conditions including 28 years of asthma. For more information visitwww.chefonamission.comwww.aromathymebistro.com.

Wednesday, April 30, 2014

Trappist Beer Dinner at Aroma Thyme | May 16th, 2014. 7pm


What:Trappist Beer Dinner at Aroma Thyme

When:May 16th, 2014.  7pm

Where:Aroma Thyme Bistro, 165 Canal St, Ellenville NY

It's that time of year again for out Trappist Beer Dinner!
5 Trappist Beers, 4 Courses $57 per person. RSVP (845) 647-3000.

Menu

Le Trappe Isid'Or

Arugula, Pear Compote, Chatham Camebert & Micro Orchids

Engelszell St Gregorius

Chimay Red

Mushroom Ragout, Vol Au Vent

Achel Blonde

Duck Breast, Duck Confit, Fennel &  Roasted Cauliflower

Vegan option: Yukon Potato & Quinoa Cake, Fennel &  Roasted Cauliflower

Rochefort 10

Almond Date Ice Cream, Flax Cracker


Difference between an abbey that make beer from regular monks as to a trappist abbey

Abbey beers ("Bières d'Abbaye" or "Abdijbier") are made by commercial breweries, who take advantage of the positive associations of the Trappist breweries by imitating the styles and names of Trappist beers, and either brew under license from an existing abbey, or brand their beers with the name of an abbey ruin or some other religious connection, such as a local saint.
Abbey beers mainly came into being following World War II when Trappist beers experienced a new popularity. The Abbey beers were developed to take advantage of the public's interest in the Trappist beers. This is why the single key component of an Abbey beer is its name: there is always the name of a monastery (either real or fictious). Like the Trappist beers, Abbey beers do not connote a beer style, but rather a general type of beer.

Trappist beer
A Trappist beer is a beer brewed by or under control of Trappist monks. Of the world's 171 Trappist monasteries (as of April 2005), seven produce beer (six in Belgium and one in the Netherlands). Only these seven breweries are authorized to label their beers with the Authentic Trappist Product logo.

History
The Trappists, like many other religious people, originally brewed beer as to feed the community, in a perspective of self-sufficiency. Among the monastic breweries, the Trappists were certainly the most active brewers: in the last 300 years, there were at least nine Trappist breweries in France, six in Belgium, two in the Netherlands, one in Germany, one in Austria, one in Bosnia and possibly other countries.

International Trappist Association
For the beers, these criteria are the following:

  • The beer must be brewed within the walls of a Trappist abbey, by or under control of Trappist monks.
  • The brewery, the choices of brewing, and the commercial orientations must obviously depend on the monastic community.
  • The economic purpose of the brewery must be directed toward assistance and not toward financial profit.
  • This association has a legal standing, and its logo gives to the consumer some information and guarantees about the produce.
There are currently seven breweries that are allowed to have their products display the Authentic Trappist Product logo.

Friday, April 25, 2014

Lots of Chefs are Pushing This Toxic Salmon, Are You Eating It?


It seems that more and more chefs are pushing Faroe Island Salmon. The Faroe Islands, located north of Scotland and east of Norway market themselves as a great source of salmon. A wise consumer however, with even a small amount of investigation, will discover that the salmon being touted is farm raised: not wild. They claim sustainable, clean, and pure farm raised salmon. Upon closer inspection, the more I investigate, the more I notice this salmon appearing in the market place at both national and local levels. The increased market presence of this particular salmon seems to have been given a boost by a few nationally and locally recognized chefs.
If you know anything about me or Aroma Thyme then you know we oppose farm-raised salmon. There are many reasons for this. I encourage you to investigate further yourself by checking out the articles and videos that I’ve compiled on my new website: www.NoFarmedSalmon.com. You’ll find documentation covering salmon from farms worldwide.

I acknowledge that salmon farming has come a long way since the 70s, but there are certain elements to open-pen salmon farming that may never be acceptable. Of course, industry proponents say otherwise, while the anti-farmed salmon advocacy groups are filled with those living in communities that are directly and negatively impacted by salmon farms. These community members include scientists, marine biologists, local fisherman and others who may rely upon their local waters for a living.

Again, while in some areas salmon farming practices have moved towards a “sustainable” process, most if not all salmon farms have major flaws to begin with because the whole notion of salmon farming is really built upon flaws that don’t really have any answers.

Farms make claims regarding how excellent and nutritious their finished product is. Sadly, they don’t tell you what the percentage of die off, how much disease effects how much of their overall population, or where and how the refuse (dead carcasses and fish waste) is dumped. Sea lice, for instance, is something that can cause a great deal of damage in a salmon farm. Sea lice can attach themselves to the fry (baby salmon) before they mature and begin growing scales. When a farm is infected, the issue is not necessarily contained to the farm because most, if not nearly all salmon farms at no truly closed systems, but rather more open. In other words, salmon farm “run-off” will find its way into the local water systems (rivers, lakes, streams, bays, etc...) So, once a farm is infected sea lice can find their way to the local wild salmon population. In British Columbia it is estimated that some 60% of wild salmon have been exposed to sea lice from salmon farms. You’d never know this to be the case based upon the self-proclaimed statement found on the Skuna Bay Salmon Farms’ website, “Another wild salmon save.” The sad reality is that these farms are linked to a decline in wild salmon population.

We all know the oft stated, “You are what you eat.” Salmon farms use fish meal pellets that contain an array of non-natural salmon food. Of course the industry claims how great this food is. It's basically ground up fish stolen out of other fisheries from around the world. Instead of these fish being left to feed the local ecosystem they were born in, they are caught, processed, and then fed to farm raised salmon. It can take up to four pounds of wild fish to grow one pound of salmon on a farm. This is yet another major flaw of the so-called sustainable farm raised salmon industry. This is clearly a net deficit not just in the food supply chain, but in other resources as well.
Fish meal isn’t the only thing going into the diet of farm raised salmon. The industry promotes the notion of an “advanced diet” for their salmon. Other item that can find their way into a salmon’s diet is soy, and since soy is used, it is very likely that more often than not it will be genetically modified soy. Additionally, there are farms in Europe that now feed farm raised salmon chicken and pork by-products.
Tell me – on what planet do salmon normally eat soy, chicken and pork? Seriously?!?! Here too I encourage you to do a bit of research to learn what is meant by the term “by-products”. Trust me when I say, you will not be happy in the least.

Let’s return to the Faroe Islands salmon. Essentially since the beginning of farm raised salmon there have been reports of the significant contamination on these farms. Recently, scientists have issued devastating warnings about the dangerous levels of toxic chemicals found in the salmon from Scotland and the Faroe Islands. So serious are these claims that warnings have been issued to NOT eat more than THREE servings per year. With a warning like this, why would you even put one serving into your body?

Researchers discovered that highest concentrations of toxic industrial pollutants (PCBS and dioxins) and agricultural pesticides (toxaphene and dieldrin) in salmon came from the Faroe Islands and Scotland. It was surmised that the fish feed contained oil recovered from the ground-up bodies of tiny sea life harvested in the North Atlantic - a dumping ground for decades for manmade toxins. It was also discovered that fish from Norway performed badly as well. Dr. Foran has also been heard to say that after his involvement with this study, his family would never again eat farmed raised salmon.

The U.S. journal, Science, concluded, "The consumption advice is that no more than one meal every four months should be consumed in order to avoid an increased risk of cancer. Even smaller amounts, it suggested, could trigger harmful effects to brain function and the immune system.”



Don Staniford of the Salmon Farm Protest Group said, "This scientific study blows out of the water the myth that farmed salmon is safe, nutritious and healthy.”



The study did say some of the less contaminated farm-raised salmon comes from Washington and Oregon State.



The safest type of salmon to eat is wild salmon. Further still, look for only Alaskan salmon. In fact Alaska does not allow fish farming so there is no worrying or guessing if it is wild from Alaska.
With all of this data so readily available on the Internet it is beyond me why chefs push farm raised salmon from the Faroe Islands or anywhere else for that matter. When you see the words “farm raised salmon, Faroe Islands, Scottish, etc…” prominently displayed on the menus of the restaurants that you patronize, remember that you would be best to select something else to eat.



As already stated, we recommend wild Alaskan Salmon when you chose to eat salmon.

Tuesday, April 22, 2014

Mother's Day Mimosa Brunch | MAY 11TH, 10AM-2PM


What: Mother's Day Mimosa Brunch
Where: Aroma Thyme Bistro in Ellenville
When: Sunday, May 11TH, 10AM-2PM

Orange Juice Mimosas $7
All you can drink $14
Orange Juice $5


All of our Eggs are from cage-free Aracuna Hens. There are several unusual characteristics, which distinguish them. They lay blue eggs, have feather tufts near their ears, and a tail.

Potato, Mushroom, Artichoke, Asparagus, Broccoli & Roasted Garlic Gratin 
Sprout Creek Toussaint Cheese 11.99

Open Face Egg, Spinach & Goat Cheese on Crusty Bread Alone Miche 11.99

Black Bean, Sweet Potato & Rice Burrito 13.99 
Organic Chorizo, Scrambled Eggs, 5 Spoke Welsh Cheddar

Scrambled Eggs 9.99
Served with Yukon Potatoes

Vegetable Omelet 12.99
Zucchini, Roasted Peppers, Asparagus, Mushrooms & Goat Cheese

Shrimp, Mushrooms, Tomato & Cheddar Omelet 12.99
Served with Yukon Potatoes

Maine Lobster Tail & Spinach Benedict 29.99
Hollandaise Sauce 
Organic Sprouted English Muffin (Gluten Free Option Available)
Served with Yukon Potatoes

Organic Whole Grain Pancakes 9.99
Local Organic Catskill Sugar House Maple Syrup & Blueberry Compote
Gluten Free Option Available

Scrambled Tofu , Onions & Mushrooms, White Truffle Oil 9.99

SIDES
Half Dozen Pieces of Apple Smoked Bacon 5.99
No Added Nitrates & Certified Humane

Yukon Potatoes 4.99 
All Egg dishes include Yukon Potatoes

About Aroma Thyme: www.WhereBeerDrinkersGo.com
Aroma Thyme has been the leader of the craft beer restaurants in the Hudson Valley. Aroma Thyme opened in 2003 with a firm dedication to true craft beer. “Since day one I have gone out of my way for great independent owned craft beer”, says Chef/Owner Marcus Guiliano.  The beer list has grown to over 250 beers without the big brands that fill most restaurants lists. But it’s not only beer at Aroma Thyme, it’s all about having one of the best stocked bars with independent producers. The Bistro has an award-winning wine list from Wine Spectator Magazine. Aroma Thyme is Three Star certified green by The Green Restaurant Association.

Chef Guiliano has been an advocate for over 13 years on healthy, sustainable, local & real food. Zagat says “Stealth Health”. He found his mission in cooking when he reversed a handful of  medical conmedical conditions including 28 years of asthma. For more information visit www.chefonamission.com.www.aromathymebistro.com 

Monday, April 21, 2014

Open Mic Night with Tony Moza| Friday,May 2nd ,2014, 10:00 PM


What: Open Mic Night
Where: Aroma Thyme Bistro in Ellenville
When: Friday,  May 2nd ,2014, 10:00 PM
Details: Starts at 10 pm, come early to sign up!

Host: Tony Moza

It's Open Mic Night again at Aroma Thyme Friday,  May 2nd ,2014 10 pm!!

It's that time of the month again, for the ever so popular Open Mic Night at Aroma Thyme Bistro. All are welcome to Open Mic nights. This has become a monthly tradition at Aroma Thyme for the past three years. We have seen some incredibly talented acts. We are constantly amazed from locals to people that travel up to an hour to perform. ...Of course we have our regulars, which we love. And there's always a new act of some sort to welcome each month.

Take a look at these past performers at Open Mic night:


The kitchen is open until midnight for everything from small bites to a full dinner. Plus the bar is well stocked with Small Batch Bourbon's, elegant Single Malt Scotch, almost 200 beers, over 250 wines and a trendy martini menu.

Monday, April 7, 2014

EASTER SUNDAY BRUNCH 2014, APRIL 20TH, 10AM-2PM


Easter Sunday Brunch 2014
April 20th, 10am-2pm

Orange Juice Mimosas $7
All you can drink $12
Orange Juice $5

All of our Eggs are from cage-free Aracuna Hens. There are several unusual characteristics, which distinguish them. They lay blue eggs, have feather tufts near their ears, and a tail.

Potato, Mushroom, Artichoke, Asparagus, Broccoli & Roasted Garlic Gratin
Sprout Creek Toussaint Cheese 11.99

Open Face Egg, Spinach & Goat Cheese on Crusty Bread Alone Miche 11.99

Black Bean, Sweet Potato & Rice Burrito 13.99
Organic Bratwurst, Scrambled Eggs, 5 Spoke Tumbleweed

Scrambled Eggs 9.99
Served with Yukon Potatoes

Vegetable Omelet 12.99
Zucchini, Roasted Peppers, Asparagus, Mushrooms & Goat Cheese

Shrimp, Mushrooms, Tomato & Cheddar  Omelet 12.99
Served with Yukon Potatoes

Maine Lobster  Tail & Spinach Benedict 29.99
1 ¼ lb Maine Lobster, Spinach & Hollandaise Sauce
Organic Sprouted English Muffin
Served with Yukon Potatoes

Organic Whole Grain Pancakes 9.99
Local Organic Catskill Sugar House Maple Syrup & Blueberry Compote
Gluten Free Option Available

Scrambled Tofu , Onions & Mushrooms, White Truffle Oil 9.99

SIDES
Half Dozen Pieces of Apple Smoked Bacon 5.99
No Added Nitrates & Certified Humane

 Crushed Yukon Potatoes 4.99

All Egg dishes include Yukon Potatoes 

Wednesday, April 2, 2014

Firestone Walker Craft Beer Dinner | Friday April 18th at 7pm-10 pm


What: Firestone Walker Craft Beer Dinner

When: Friday April 18th

Where: Aroma Thyme Bistro, 165 Canal St, Ellenville NY

Details: Join Aroma Thyme for their April Beer Craft Beer Dinner featuring Firestone Walker.  Aroma Thyme has created a four course dinner with five beers priced at $49 per person.  To RSVP please call (845) 647-3000.  Vegetarian, vegan & gluten-free gladly offered.

Pivo Pils
Opal Farmhouse

Tousant Cheese, White Balsamic
Pale 31

Grilled king Oyster Mushrooms, Peanut Sauce
Union Jack IPA

Thai Curry Shrimp
Double DBA  Imperial Special Bitter 2012

Chocolate Cherry Trifle
About Firestone Walker:
It began innocently enough: a couple of brothers-in-law sitting around debating the subject of good and bad beer. Instead, their search for a decent ale led them to brew their own. Given Mr. Firestone’s winemaking bias and Mr. Walker’s complete lack of fermentation experience, they believed 60-gallon oak barrels were the appropriate vehicle in which to create their perfect elixir.
OK, so initial attempts were forgettable. But like so many great ideas, out of that disaster was born a handy invention – the Firestone Union. Based on classic brewing traditions from Burton-Upon Trent, this bizarre and unlikely system of linked barrels has the ability to produce rich and complex ales. In 1996 the accidental duo shelved their endless discussion on better beers and settled for building a world-class brewery that bore their names on California’s Central Coast……the debate was now over.

About Aroma Thyme: www.WhereBeerDrinkersGo.com
Aroma Thyme has been the leader of the craft beer restaurants in the Hudson Valley. Aroma Thyme opened in 2003 with a firm dedication to true craft beer. “Since day one I have gone out of my way for great independent owned craft beer”, says Chef/Owner Marcus Guiliano.  The beer list has grown to over 250 beers without the big brands that fill most restaurants lists. But it’s not only beer at Aroma Thyme, it’s all about having one of the best stocked bars with independent producers. The Bistro has an award-winning wine list from Wine Spectator Magazine. Aroma Thyme is Three Star certified green by The Green Restaurant Association.


Chef Guiliano has been an advocate for over 13 years on healthy, sustainable, local & real food. Zagat says “Stealth Health”. He found his mission in cooking when he reversed a handful of  medical conmedical conditions including 28 years of asthma. For more information visit www.chefonamission.com. www.aromathymebistro.com 

WEEKLY SPECIALS

SUNDAY:
Save $6 on our famous Akaushi Burgers!
Plus it's vegetarian Day, save 20% on our ALL vegetarian entrees!
Please mention this promotion, we don't give it to everyone.

MONDAY:
Lobster Night!
Twin Tails: were $24.99 now $18.99!

TUESDAY:
Half Price Margaritas & Half Price Pitcher's of Sangria
Plus Kids Eat FREE!!! New Kids Menu

WEDNESDAY:
Half Price bottles of wine!
valid for wine up to $40

THURSDAY:
1 1/4 lb Snow Crab Legs $24.99 now $18.99
Live Jazz

FRIDAY:
Extended Happy Hour 3-6pm
Save on beer, wine & cocktail!

SATURDAY:
Canned Beer Happy Hour 1-5pm
Save $2 on all canned beers!
At our bar only


One Awesome Blender

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