Ellenville's Number 1 Trip Advisor Restaurant!

Friday, May 25, 2007

Ellenville FArmers Market

Join us every Sunday starting June 1oth at the Ellenville Farmers Market. The market is located on Market Street in Ellenville, one block east of the Rt 209 and Rt 52 intersection.

Aroma Thyme will be there featuring:
Jim Kile Honey
Bread ALone Bread
Granary & Rusty Plow Produce
Sprout Creek Cheese
Aroma Thyme specialties
and more

And join us at the Bistro for a great lunch.
Or for a glass of local wine or beer.

Dont forget the Shadowland Theatre has their performances from 2pm

Thursday, May 24, 2007

Where Did All the Crab Go in My Sushi?

WE love sushi at Aroma Thyme Bistro. It sems to be a great bet in most cities when traveling. The sushi restaurants usually have special vendors that only carry sushi quality fish.
BUT why do most sushi restaurants use surimi (fake crab) for the famed California Roll? It seems to be the most popular roll. A new sushi eater will always start with this roll. Maybe because it seems to be safe, it has cooked crab, avocado & cucumber.
BUT most sushi restaurants use fake crab in this roll. The list of ingredients in this so called crab stick goes on and on! All sorts of chemicals and stabilizers. Corn syrup always seems to be in the mix as well.
So where is the REAL CRAB?
We are not sure. But we use real crab in our sushi every Thursday.

If any one knows other sushi restaurant that use real crab, please let us know. We like to go out and eat just as you do. But we avoid fake food and ask lots of questions. After all for the price we all pay in any restaurant, we deserve real food.

So simply ask "where's REAL crab" next time you order sushi. Let the restaurant know that we all deserve the real stuff!

California & New Zealand Sauvignon Blanc

With its green skin and witchy tendency to “savage” grassy aromas, this varietal has long been the mainstay of white wine production in western france, particularly Bordeaux. Today it’s become the fashionable chef’s wine, and has an entirely new wine region-- Marlborough on New Zealand’s South Island-- turning out award winning entries by the score. Indeed, Sauvignon Blanc has emerged in the last ten years as the top alternative to Chardonnay and sales have rocketed.In Bordeaux, the Sauvignon has always been used to add nervosite to the traditional white blend with Semillon. This is as true of sweet Sauternes as it is of dry white Graves, but in the upper Loire, at Pouilly and Sancerre, 100% Sauvignon wines are made from grapes grown on chalky soils that give flinty overtones to match with the famous smell of “cats pee on a gooseberry bush”.California began growing Sauvignon back in the 1880s, but despite some successes, it languished for decades, undone by its tendency towards overly strong grassiness in California’s warm climate. Then Robert Mondavi produced Fume Blanc by ageing it in oak, taming the wildness of the grassy odour, adding oaky vanilla and coming up with a hit wine that sold millions of cases. Since then the experiments with oak have come and gone, other winemaking tricks have become the norm and American Sauvignon Blanc has become very fine indeed, with great examples from both California and Washington State. At Aroma Thyme, up here in Ellenville, we’re fond of both the Lolonis Fume Blanc with its strong fruitiness, and the Benziger North Coast Sauvignon Blanc which is a little more restrained on the fruit, and has nice oak, grass and herbaceous overtones. There’s apple on the nose and the usual nice acidity that chefs love from this varietal. But where Sauvignon Blanc is concerned even California has been overshadowed by competition from the southern hemisphere, because South Island, New Zealand Sauvignon Blanc has become the global pace setter. We’ve had great success with the Jackson Estate Sauvignon Blanc, from Marlborough, and also with Babich Sauvignon Blanc, another Marlborough entry, which is Chef Marcus Guiliano’s favorite white wine right now. With mineral qualities, some of that flint that is renowned from the Loire, and lovely peach and apricot scents, this is a great wine for anything from seafood to asian fusion dishes. However, the Marlborough wineries can’t rest on their laurels. New entries from California are upping the competition. We’ve just received the Hanna Sauvignon Blanc from the Russian River, which is a lovely, supple package of some grassiness married to attractive mineral notes and finished with some lime and a slight herbal quality. Really nice with fish or white meats, as is generally true of good Sauvignon Blancs from anywhere, because we’re seeing them now from Chile and South Africa, Western Australia and Spain. With its lower alcohol levels and its high natural acidity, Sauvignon Blanc hastaken its place as the best first choice for an interesting white wine with dinner. The competition for top honors will go on and wine drinkers are going to have a fabulousarray of wines to choose from. Chris Rowley
We would never expect you to eat this shrimp, nor do we serve farmed Asian shrimp

One Awesome Blender