Ellenville's Number 1 Trip Advisor Restaurant!

Sunday, November 30, 2008

Hudson Valley Restaurant Week pricing is back Aroma Thyme for the holidays


Dining Around the World in December at Aroma Thyme
Tour du France

December 1st to December 7th
$26 Prix Fix Menu

First Course
Watercress & Orange Salad

Second Course
Seafood Bouillabaisse
Clams, Mussels & Alaskan Pollack

Grilled Chicken Breast
Dijon Mushroom Sauce

Grilled Vegetable Ratatouille

Dessert
Pear & Cabernet Tart

Join us every week in December for a special tasting Menu
Week 1, December 1-7 Tour du France
Week 2, December 8-14 Journey of Italy
Week 3, December 15-21 Good Old American Fare
Week 4, December 22-30 Taste of Spain

Absinthe, The Spirit of Gift Giving


Holiday shopping can be difficult. Crowded stores, traffic, roaming through the aisles searching for something, anything really, that can be wrapped up for each person on your list.

But if your list includes wine and spirits enthusiasts, gift shopping is as easy and as pleasurable as a visit to your local wine merchant. Here, we tapped into their expertise and asked them to share the gifts they love to give and receive.


Bid at an auction

Robin Mailey, owner of the Callicoon Wine Merchant, likes to receive things that he normally wouldn't buy for himself. And the shop's first Benefit Wine Auction is the place to find a special bottle, he says.

The auction will be held 2 p.m. Dec. 7 at the Callicoon Holiday Market and will benefit the Delaware Youth Center.

"Local collectors and merchants as well as distributors have donated wine which we will auction," Mailey says, and they include "some older bottles and rarities." Buying opportunities include 1985 Diamond Creek "Volcanic Hill" Cabernet; 1986 Dalle Valle Cabernet; 1989 Beychevelle; 1999 Brovia "Ca'mia" Barolo in magnum; 2001 Ridge Montebello in magnum; and many others.

"It's a great opportunity to purchase something unique and benefit the youth center at the same time," he says.

The Callicoon Wine Merchant will host a reception at the store from noon—2 p.m. Call 887-3016.


Buy a decanter

Michael Taiani, a Pine Bush-based wine consultant and owner of Wines by the Glass Enterprises, says a wine decanter is the perfect gift, especially for folks new to wine. It is an essential tool, he says.

"(It's a) gift which no doubt will be used many times over (and especially) for young and inexpensive reds, which benefit quite a bit with aerating," he says. Prices can climb into the hundreds for fine crystal, but Taiani says lovely decanters can be had for about $25.

For the wine lover who doesn't have time to waste, Taiani suggests the Vinturi Wine Aerator (about $40), which effectively aerates wine in seconds.


Suggest a sampler

Tim Free, the wine consultant at Mid Valley Wines and Liquor in the Town of Newburgh, suggests a wine sampler, a selection of different bottles that focus on a particular type of wine.

"It's possible, with certain wines, to have what is known as a vertical selection — different vintages of the same wine," Free says. "Other possibilities include the horizontal selection — different producers of the same type of wine, all from the same vintage."

A sampler could also be made up wines all from the same grape varieties — such as all cabernet sauvignons or all nebbiolos — or regions or countries, Free suggests.

"We now have gift boxes in one-, two-, and three-bottle sizes, and we can customize a selection to fit your favorite wine lover's tastes and your budget," Free says. "Give us a few days notice and we'll assemble something that will be sure to please."

Add a great wine book, Free says, "that can increase the enjoyment of the wines beyond the pleasure of drinking them." A current favorite of Free's is "Kevin Zraly's American Wine Guide" ($12.95/on sale at $9.99), a pocket book that is easy to carry when shopping or dining out.

Free also suggests a wine class, such as those he teaches at Mount Saint Mary College's Desmond campus. Beginning in January, several different courses will be offered, each themed for a different country.

"Each covers a different region within the country being studied, and can be taken independently; the price ($35 per person per class) includes food and a tasting of wines; both the food and the wines are representative of the particular country and region being covered that night," Free says. The classes are will also involve minor food preparation by the students (stirring, serving, etc).

Fliers describing the courses are available at Mid Valley, or call the college at 565-2076 or visit www.msmc.edu/communityed for information. Gift certificates are available.


Try absinthe

Marcus Guiliano, the chef and owner of Aroma Thyme Bistro in Ellenville, suggests the gift of the unexpected: absinthe.

"Many people still do not realize that absinthe is now legal again in the United States," Guiliano says.

Guiliano's eatery offers about a half a dozen different bottlings, and his favorite is St. George Absinthe Verte (about $75/750 ml), an American absinthe made in California by the people who make Hangar One Vodka.

"And since it was out of distribution for many years, many people do not know what it is. And all this is good. So when you actually hold a bottle in your hands it all adds to its mystique," Guiliano says. "You feel like you are part of history."

Each week, we ask wine and spirits professionals for advice. You don't need to own a shop to join the conversation. Wine and liquor lovers are welcome. E-mail Lisa Ramirez at Lmjramirez@hotmail.com.

Tuesday, November 25, 2008

Your Free $25 Gift Certificate is waiting for you!!!! Hudson Valley Restaurant



EASY GIFT GIVING and a BONUS FOR YOU!!!
Buy gift certificates for Friends, Family, Business Associates, Teachers and more...

* Buy $50 worth, get $10 FREE
* Buy $100 worth, get $25 FREE

Our Gift Certificates Make PERFECT Gifts for the Holidays.
Get your shopping done early

You can email Jamie or call 845-647-3000
We will send it to you.....shopping without leaving your house

Now is the time to support your local businesses. Major stores are announcing closings left and right. Don't give a gift certificate to a store that is closing.
We definitely are not going anywhere, we are having the best year yet at Aroma Thyme Bistro!!!
Thanks to you!!!

Here is an unofficial list of BIG store closings:

Circuit City (filed Chapter 11)
Ann Taylor 117 stores nationwide closing
Lane Bryant, Fashion Bug ,and Catherine's to close 150 stores nationwide
Eddie Bauer to close stores 27 stores and more after January
Cache will close all stores
Talbots closing down specialty stores
J. Jill closing all stores (owned by Talbots) Pacific Sunwear (also owned by Talbots)
GAP closing 85 stores
Footlocker closing 140 stores more to close after January
Wickes Furniture closing down
Levitz closing down remaining stores
Bombay closing remaining stores
Zales closing down 82 stores and 105 after January
Whitehall closing all stores
Piercing Pagoda closing all stores
Disney closing 98 stores and will close more after January.
Home Depot closing 15 stores 1 in NJ ( New Brunswick )
Macys to close 9 stores after January
Linens and Things closing all stores
Movie Galley Closing all stores
Pep Boys Closing 33 stores
Sprint/Nextel closing 133 stores
JC Penney closing a number of stores after January
Ethan Allen closing down 12 stores.
Wilson Leather closing down all stores
Sharper Image closing down all stores
K B Toys closing 356 stores
Loews to close down some stores
Dillard's to close some stores

We have not verified all of these on the list. Sometimes it is hard to get the most accurate info on the web since anyone can simple post stats. So we apologize if we have any wrong info.

Sunday, November 23, 2008

Thanksgiving White Wines




Tastings:
Chardonnay, Riesling are among the choices

Gathered around virtually every dinner table will be some red-wine people and some white-wine people. Generally, assuming it's a relatively polite crowd, the red crowd will put on a good face and sip white and vice versa, as the menu dictates. But chances are one group will be far less happy than the other.

Turkey, happily, pairs wonderfully with both reds and whites, so both camps can, during this one meal, at least, dine in perfect harmony.

"Thanksgiving food can carry many different types of wines," says chef Marcus Guiliano of Aroma Thyme Bistro in Ellenville. "Turkey with all the trimmings can go with most whites and a good number of reds. It's your tastes in wine which count the most."

Go California

When it comes to white wine and turkey, Guiliano especially likes California chardonnays.

"These full-bodied wines with oak and butter notes go great with pumpkin, squash, sweet potatoes and mashed potatoes," the chef says.

Guiliano suggests McCrostie Chardonnay for its "great balance," or, for more richness, Fess Parker Ashley's Vineyard.

"This is your big California chardonnay, (and) if that is what you like, then don't overlook Mount Eden Estate (Santa Cruz) & Truchard (Napa Valley).

From France, Guiliano says Beaujolais Blanc from Jean Paul Brun is a favorite with-turkey wine at the bistro, as is gewürztraminer, such as G3 from Resonance in Oregon. "This is a crowd pleaser with notes of ginger, lychee, tropical fruits and honeysuckle," he says.


The intenser, the better

Tim Free, the wine consultant at of Mid Valley Wines and Liquor in the Town of Newburgh, says Thanksgiving whites are best when they fall into the medium- to full-intensity range.

"This leaves out most pinot grigio, vinho verdes, etc. Many people like rieslings, or even gewürztraminer or vouvray, with turkey, while others lean toward the drier types of chardonnay or its more exotic heavyweight counterpart, viognier," Free says. "The sweetness issue is a personal taste consideration, but sometimes the base of turkey-day gravy can be a sweet wine used for pan-deglazing, (and) this makes a slightly sweet riesling really perfect for any food that's anointed with gravy."

Free's picks include the 2006 Millbrandt Vineyards "Traditions" Riesling (regular price $13.99, sale price $11.89). "It's almost dry, but has big flavors — think about buying a dessert wine to deglaze the roasting pan for your gravy to 'build a wine bridge'. This wine will sing with the gravy and anything it touches!" Free says.


Happy with 2006 Morgan

In chardonnay, Free likes the 2006 Morgan Chardonnay (regular price $18.99, sale price $15.99). "This is what chardonnay lovers refer to as a 'big boy,' and with its subtle shading of oak, full body, and great balance, it will make many people happy when it makes its appearance on your table," Free says.

Free notes that the growing popularity of dry rosé wines has increased the number of people drinking them at Thanksgiving.

"For this kind of meal, rosé is very flexible, but you need to find one that has at least medium body and a reasonably full intensity of flavor," he says.

The 2007 Jaboulet Parallele 45 Rosé 2007 (regular price $10.99, sale price $9.49), Free says, "is a rather creamy-styled rosé that is dry but rich-tasting. Its flavors are a mélange of peach and berry; it will be equally at home with turkey and, of course, cranberry sauce."

Sparklers such as Veuve Ambal Blanc des Blancs Brut (regular price $11.99, sale price $9.99) also have a place at the table, Free says. "We serve them with light appetizers and then find that many of our guests continue drinking them as a segue into the main meal.

"This dry but soft sparkler is a great way to start out the meal, but it has enough flavor and body to stay right in there with the turkey and even its stuffing," Free says. "It's also quite refreshing, an important factor in a big meal."


Cleanse the palate

Jim Morrison, the wine expert at Consumer Discount Wines and Liquors in the Dunning Road Plaza, Town of Wallkill, reaches for something low oak and butter with good palate-cleansing acidity. His picks include the Mer Soleil Silver ($34.99), a "dynamite" unoaked chardonnay; the 2007 Duckhorn Sauvignon Blanc ($31.99); the 2006 A to Z Pinot Gris ($14.99), or a nice dry riesling like the 2007 Chateau Ste. Michelle.

Michael Taiani, a Pine Bush-based wine consultant and owner of Wines by the Glass Enterprises, is also a fan of riesling with Thanksgiving.

"I always recommend the slightly sweet to medium-sweet styled rieslings from either Germany or Washington state," says Taiani. He suggests Germany's Selbach-Oster Riesling Kabinett Zeltlinger Schlossberg (approximately $20), and Washington's Chateau Ste. Michelle "Eroica" Riesling (approximately $20). "(This is) their flagship riesling wine, (and it) delivers mandarin orange and sweet lime aromas and flavors with subtle mineral notes."

Another Taiani suggestion finds the middle ground — Brachetto d'Acqui — Italy's fizzy, slightly sweet, deep pink wine. Readily available, he says, are Marenco "Pineto" Brachetto d'Acqui (approximately $26) and Banfi "Rosa Regale" Brachetto d'Acqui (approximately $20).


Just sparkling

Robin Mailey of the Callicoon Wine Merchant also recommends bubbly.

"If you're feeling in the mood, Eric Bordelet from Normandy makes two sparklers that scream Thanksgiving. With dinner, try his Cidre Argelette, a blend of 20 heirloom apple varietals," Mailey says. "For dessert, his poire granit is made from 200-year-old pear trees."

Lmjramirez@hotmail.com.

Saturday, November 22, 2008

Oranic or no so Organic Dairy

Turf wars ending for organic dairies
By STEVE KARNOWSKI
THE ASSOCIATED PRESS

MINNEAPOLIS -- A long struggle over what kind of milk counts as organic is coming to a head.

The Department of Agriculture has issued draft rules for organic milk that would require that the cows be on pasture at least half the year and get plenty of fresh grass. The proposals are meant to close a loophole that has allowed some huge feedlots to sell their milk as organic, even though their cows rarely grazed on fresh grass.

Advocates for family dairy farms and organic consumers say that's not what shoppers think they are buying when they pay a premium for organic milk.

"Pretty much the entire organic community welcomes the long-overdue closing of loopholes for pasture and feed in the organic dairy regulations," said Ronnie Cummins, national director of the Organic Consumers Association.

"The controversy has dragged on so long," agreed George Siemon, a Wisconsin dairy farmer and chief executive officer of Organic Valley, the nation's largest farmer-owned organic dairy cooperative.

The public comment period on the draft rules runs through Dec. 23.

The issue started to boil over a few years ago when it emerged that a handful of large dairy farms with thousands of cows, mostly in arid western states, were feeding their cows organic grain but keeping them largely confined to feedlots while selling the milk as organic.

The Wisconsin-based Cornucopia Institute helped lead the charge, mainly against two companies: Aurora Organic Dairy, which produces private-label organic milk for national and local retailers including Wal-Mart Stores Inc., Costco Wholesale Co. and Safeway Inc.; and Horizon Organic, the largest national organic dairy brand and a unit of Fort Worth, Texas-based-Dean Foods Co., the country's largest dairy processor and distributor.

The Minnesota-based Organic Consumers Association called for boycotts and spread the word to its hundreds of thousands of supporters via the Internet. Consumers filed class-action lawsuits.

Organic dairy products are a $2.7 billion industry, about 4 percent of all dairy products sold in 2006, according to the Organic Trade Association. Organic dairy is growing faster than the organic sector as a whole, and is an important entry point for consumers who are new to organics, said Holly Givens, a spokeswoman for the association.

In the notice published in the Federal Register late last month, the Agriculture Department said consumers and others had made clear their feelings that organic cows should get their nutrition from grazing. In an earlier public comment round, only 28 of more than 80,500 comments were against tightening the rules. The Agriculture Department also pointed to surveys conducted by Whole Foods Market Inc., Consumers Union and the Natural Marketing Institute that found strong backing for requiring grazing for organic cows.

Organic advocates are happy that the draft rules would require that organic cows be on pasture for at least 120 days out of the year, and that the animals get at least 30 percent of their dry matter intake from grazing during the growing season.

Aurora Organic Dairy is reviewing the draft rules and will submit comments to the Agriculture Department by the Dec. 23 deadline, spokeswoman Sonja Tuitele said. The Boulder, Colo.-based company said previously that it considered the 120-day standard unscientific. Tuitele said that's less of a concern to Aurora now, but said the proposals don't adequately provide for inclement weather. She also said the final rules will need to take geographic differences into consideration.

Horizon Organic has long supported the 120-day and 30 percent requirements and considers the proposed rules a step in the right direction, said Sara Loveday, a spokeswoman for Broomfield, Colo.-based Horizon.

Organic Fish


Criteria approved to define farmed fish as organic
THE WASHINGTON POST
November 21, 2008
WASHINGTON - For the first time, a federal advisory board has approved criteria that clear the way for farmed fish to be labeled "organic," a move that pleased aquaculture producers even as it angered environmentalists and consumer advocates.

The question of whether farmed fish could be labeled organic, especially carnivorous species such as salmon that live in open-ocean net pens and consume vast amounts of smaller fish, has vexed scientists and federal regulators for years.

Standards approved Wednesday by the National Organic Standards Board would allow organic fish farmers to use wild fish as part of their feed mix provided it did not exceed 25 percent of the total and did not come from forage species, such as menhaden, that have declined sharply as the demand for farmed fish has skyrocketed.

"Finally, maybe there's a light at the end of the tunnel in terms of defining what's organic," said Wally Stevens, executive director of the Global Aquaculture Alliance. "The challenge is to figure out how we can produce a healthy protein product with a proper regard to where the feed comes from."



Environmentalists and consumer advocates blasted the recommendations, which would serve as the basis for regulations to be issued by the Agriculture Department.

Activists questioned why up to 25 percent of fish feed could be made of nonorganic material, while all other animals certified as organic must eat 100 percent organic feed. They also note open-net pens can harm the environment by allowing fish waste and disease to pollute the ocean. "What we think is at stake is not just the integrity of a standard for fish but the whole organic standard and consumer confidence in it," said Patty Lovera, assistant director of advocacy group Food & Water Watch.

"A huge part of the growth in organic is driven by people looking for food that comes with assurance. When you start bending the rules, that's a big risk."

George Leonard, a marine ecologist and aquaculture director for the Ocean Conservancy, said the board sought to accomplish the "extraordinarily complicated" task of establishing a sustainable farming practice that does not yet exist. He said requiring organic operations to use feed made of trimmings from sustainable wild-caught fish, such as pollock, or from organically farmed fish would be better than relying on the small, wild fish farmers currently use.

"This is a good example in which the devil is in the details," Leonard said. "There is a very real risk that the decision could undermine consumers' confidence in the organic label if the goal of sustainable and environmentally friendly fish does not play out in practice."

Federal officials and advisers have devoted enormous time and effort to developing an organic fish standard, reflecting the dramatic growth of the industry in recent years. U.S. sales of organic food and beverages have grown from $1 billion in 1990 to an estimated $20 billion in 2007 and are projected to reach nearly $23.6 billion this year, according to the Organic Trade Association. Fueled at least in part by fears about food safety, sales of organic meat increased tenfold, from $33 million in 2002 to $364 million in 2007, according to market research firm Mintel.

Comments:
Lots of people assume that all farmed fish are bad and that wild caught fish are the only fish to eat. That is not the whole story. Each fishery has to be elavulated on an individual basis. Some farms are great as opposed to the majority. The same can be said of wild caught fish. Many factors detemine the sustainability of fish. Sure wild fish may be pure and natural. But that is not the case if they come from not so clean waters. Or if wild fish have bycatch issues. This is where they catch other unusable fish in the nets.

For a complete rundown of the best choices in seafood visit Seafood Watch.

Marcus Guiliano
Aroma Thyme Bistro
165 Canal St
Ellenville NY 12428
info@aromathymebistro.com

Thursday, November 20, 2008

Bacon Cheese Burger!



It's finally here. Aroma Thyme now has a Burger on the menu!!!!

We now offer a half lb Australian Kobe Beef Burger. This burger is served with NY State Cheddar Cheese & Bacon.

We found a great bacon that comes from a co-op in Illinois. These four small family farms raise hogs in a less stress environment then factory farms. They never give antibiotics. If fact they use no chemicals of any sort, like pesticides. And it gets better. The bacon is nitrate free. We were jumping for joy when we found this producer.

How could we resist making an awesome burger with this combination.

Our Kobe, Bacon, Cheddar Burger will available Friday November 21st.

Aroma Thyme Bistro
165 Canal St
Ellenville NY 12428
845-647-3000
info@aromathymebistro.com

Wednesday, November 19, 2008

Healthy Kids

Justin & Marcus in the TImes Herald Record


Times Herald-Record/MICHELE HASK

A parent is the single most important role model in terms of a child’s fitness, experts say. Marcus Guiliano, a chef who runs and cycles to keep fit, has started running with his 6-year-old son, Justin.



Making fitness a family affair: How parents can set the standard in their child's health



By Lisa Ramirez
For the Times Herald-Record
November 19, 2008
For Jim Lagarde of Goshen, a good workout used to mean hitting the gym for a solid dose of cardio and strength training.

These days, though, Lagarde's fitness regimen is just as likely to include a good game of Wiffle ball or some one-on-one hoops with his 7-year-old son, Colin.

"I'm a busy person," says Lagarde, owner of PrimoSports in Florida. "But the most important thing to me is to spend time with my family. That is my No. 1 priority."

deadly numbers
Obesity is the single biggest health problem in the United States, says Dr. Richard Noto, chief of pediatric endocrinology at Maria Fareri Children's Hospital at Westchester Medical Center.
He's not alone in his worry: The World Health Organization and the National Heart, Lung and Blood Institute of the National Institutes of Health have classified obesity as an epidemic.
Noto offers these chilling statistics:
• In the U.S., 300,000 deaths per year are attributed to obesity. Only smoking kills more people.
• About 51 million U.S. adults are obese. That's 31 percent of us. And 61 percent are overweight.
• Nine million children ages 6-19 are obese, three times as many as in 1980. And 30 percent are overweight.
• One in every 10 children age 2-5 is obese.
• The child of an overweight parent faces an 80 percent likelihood of being overweight, too.
• Approximately 50 percent of grade-school children who are overweight will remain overweight as adults, and the majority of overweight adolescents become overweight adults.
Risks of obesity
Obesity is, with some exceptions, a health risk of behavior. Poor dietary habits and physical inactivity are the leading factors, and today's kids are particularly vulnerable. They love high-carb foods and spend more time in front of the TV, computer and video games than any other generation.
The habits we form as children stick with us our whole lives. And that's why it's so important to make physical activity part of your family routine.
Finding it hard to become motivated? Ponder some of the consequences of weighing too much and exercising too little:
• Diabetes
• Hypertension
• Heart disease
• Cerebrovascular disease
• Gallbladder disease
• Increased cancer risk
• Arthritis
• Polycystic ovary syndrome
• Sleep apnea
• Skeletal deformities
• Arthritis
• Urinary incontinence
• Syndrome X
• Psychosocial problems linked to social isolation, low self-esteem and depression
He opened his sports center convinced that other fitness-minded parents felt the same way. Schedules are stretched, he says, and finding time to exercise is tough enough. As a parent, he and his wife didn't want to spend precious free hours working out without their children, so the idea of turning workout time into family time — and a business — was a no-brainer.

"For me, the best workout is running around on a field with my kids, and a lot of other parents feel the same way," says Lagarde. "Being active together is a way to cultivate a healthy life for the kids and for the parents."

Lagarde and his center are part of a nationwide trend among parents seeking to keep themselves and their children fit.

Last year, 1.3 million children ages 6-11 were members of a health club, according to the International Health, Racquet and Sportsclub Association. And as of April, a quarter of that association's member clubs surveyed had children's programs. At the same time, more kids and adults are overweight than ever before, and our lifestyles are becoming less and less active.

"They (children) don't go out and play like when we were kids," says Dr. Richard Noto, chief of pediatric endocrinology at Maria Fareri Children's Hospital at Westchester Medical Center. "Good nutrition and exercise needs to be part of the family regimen, a way of life."

At PrimoSports, the family programs include the likes of dodgeball, kickball, basketball and lacrosse. There are fun leagues and competitive ones, and Mommy and Me play groups. The idea, Lagarde says, is simply to get families to play together. The great workout happens almost without anyone realizing it.


"Kids don't want to spend 20 minutes on a treadmill," he says. "They want to run wild. They want to play."


It's all about child's play
Kids' natural desire to play is something that parents should encourage, and even exploit, health experts say. Active, fit children grow up to be active, fit adults and can avoid many of the illnesses that plague overweight, sedentary adults.

"Kids should be active at a very young age," says Dr. Robin Altman, chief of general pediatrics at Maria Fareri Children's Hospital. "Getting them out of the house is really important. It's easier when they are younger (and you can) capture their enthusiasm and set up a family psyche that fitness is necessary and important."

The benefits of working out are twofold: There's the exercise, of course, but perhaps even more critical is the invaluable time together.

"Parents have such limited time with their kids," says Altman. "Working out together is a great way to spend time with them, as well as influence them and encourage them to make healthy choices."


Keep it enjoyable
It's essential, though, that the workout does not become a chore or a source of family disagreements. Share activities that your child enjoys, Altman says, and let him or her take the lead. Younger kids may enjoy tag, hula hoops or taking the dog for a brisk walk; older ones might want a bike ride or competitive game of tennis.

"See what interest the child has. Talk about it together, reach out to them," Altman says. "Let your child be the inspiration."


And since no one has more sway with children than their parents, working out together can establish and reinforce a lifetime of healthy habits.

"It's wonderful role-modeling time; you're making an impression about what's important," Altman says. It's true for adolescents, too, she says.

"It's not always obvious, but a parent is the single most important role model."

For 6-year-old Justin Guiliano, that role model is his dad, Marcus Guiliano, a chef and owner of Aroma Thyme Bistro in Ellenville.

Guiliano began taking his own fitness and nutrition very seriously when he turned 30. He was a fit teenager, he says, but years as a chef had led to weight gain.

"I cleaned up my act," he says, and became an avid runner and a cyclist.

When his kids, Courtney, now 9, and Justin, now 6, were babies, he put a trailer on his bike and the kids came with him. When Justin learned to ride a bicycle, Guiliano would run while his son pedaled alongside.

But soon Justin wanted to run, too.

"I said sure, we could run together. The first time I figured we'd kind of walk/run," Guiliano said. "But he took off and never stopped. Two weeks after his fifth birthday he ran his first 5K. He was always an active kid, and now he's my running partner."


The U.S. Department of Health and Human Services has released its recommendations for physical activity.
Children benefit from an hour or more of physical activity each day, according to the new Physical Activity Guidelines for Americans. The guidelines are designed so that physical activity fits into a daily plan, and they encourage incorporating activities that are enjoyable:
Children and adolescents: One hour or more of moderate or vigorous aerobic physical activity a day, including vigorous-intensity physical activity at least three days a week.
Examples of moderate-intensity aerobic activity include hiking, skateboarding, biking and brisk walking. Vigorous exercise includes jumping rope, running and sports such as soccer, basketball, and ice or field hockey.
Children and adolescents should also incorporate muscle-strengthening activities, such as rope climbing, sit-ups and tug-of war three days a week, and bone-strengthening activities like jumping rope, running and skipping three days a week.
Adults: Substantial health benefits can be gained from 2.5 hours a week of moderate-intensity aerobic physical activity, or one hour and 15 minutes of vigorous physical activity.
Examples of moderate-intensity aerobic activities are brisk walking, water aerobics, ballroom dancing and gardening. Vigorous activities include race-walking, jogging or running, swimming laps, jumping rope and hiking uphill. Aerobic activity should be performed in episodes of at least 10 minutes.
For more extensive benefits, increase aerobic activity to five hours per week at a moderate intensity or 2.5 hours weekly if the activity is vigorous.
Adults should incorporate muscle-strengthening activities such as weight training, push-ups, sit-ups and carrying heavy loads or heavy gardening, at least two days per week.
Older adults: Older adults should follow recommendations for other adults. If a chronic condition prohibits that, older adults should be as physically active as their abilities allow.
Women during pregnancy: Healthy women should get at least 2.5 hours of moderate-intensity aerobic activity a week during pregnancy and the time after delivery. Pregnant women whose habit it is to engage in vigorous aerobic activity can continue during pregnancy, provided they discuss with their health-care provider how and when activity should be adjusted.
Adults with disabilities: Those who are able to should get at least 2.5 hours of moderate aerobic activity a week or one hour and 15 minutes of vigorous aerobic activity weekly. Muscle-strengthening activities involving all major muscle groups two or more days a week should be incorporated.
Source: Cox News Service

Sunday, November 16, 2008

Thanksgiving Red Wines

Tastings: Which reds to serve for Thanksgiving
Zinfandel, pinot noir and grenache are among the choices


“Most of these feasts have at least three side dishes, not counting the turkey stuffing. So don’t be afraid of drinking your favorite wine with the meal,” says Tim Free of Mid Valley Wines and Liquor.iStock

No meal on the American culinary calendar captures more attention than Thanksgiving. And deservedly so. It's a celebration, after all, of American bounty.

Wine, of course, adds to that celebration. And since the Thanksgiving meal often includes a wide array of flavors and turkey pairs well with a range of wines, opportunities and options abound.

"A way of removing the angst of deciding what wine to drink with Thanksgiving comes from the sure logic of the realization that almost any wine will pair nicely with one of the dishes on the table," says Tim Free of Mid Valley Wines and Liquor. "Most of these feasts have at least three side dishes, not counting the turkey stuffing. So don't be afraid of drinking your favorite wine with the meal."


Here's to zinfandel

If to you "favorite" means "red," Thanksgiving is the perfect time to fill your glass.

"Thanksgiving is an all-American holiday and turkey is a game bird, so I like big American reds with my feast," says Jim Morrison of Consumer Discount Wines and Liquors in the Dunning Road Plaza, Town of Wallkill. "And nothing says 'born in the USA' like zinfandel."

Morrison says the newly released 2006 Ridge Lytton Springs ($34.99) is "the quintessential zin." He also recommends Robert Biale's 2006 Napa Ranches "blockbuster" ($39.99). If you're looking for something economical, the 2007 Cline Zinfandel ($9.99) "is a steal."

A big pinot noir is another great choice "if you want something a little less punchy and a shade more elegant," Morrison says. His picks include the 2006 Hirsch "M" ($54.99) and the newly released 2007 Castle Rock Willamette ($14.99), "an amazing wine for the money."

Turkey Day, says Morrison, is also a great time for some unusual choices. "The 2006 Brick House Gamay Noir ($29.99) is an earthy full-bodied wine reminiscent of a great Moulin a Vent or Saint-Amour," he says, and Terry Hoage's 2006 Grenache ($47.99) "is a packed monster with loads of flavor and a mile-long finish."


It's the berries

Michael Taiani, a Pine Bush-based wine consultant and owner of Wines by the Glass Enterprises, looks for berry fruit-bombs with blackberries, raspberries, and/or cranberries. Why?

"They just tend to harmonize with turkey meat and all of the fixin's served on this festive day," Taiani says. His picks include the 2005 Pezzi King Sonoma County Zinfandel (about $36) and Rolf Binder Magpie Estate "The Schnell" Grenache/Shiraz blend (about $20).


On the lighter side

Tim Free of Mid Valley Wines and Liquor likes reds on the lighter side with his Thanksgiving dinner.

"Turkey is not hanger steak!" he says. "We consistently choose wines like pinot noir, richer beaujolais, barbera, and the 'other' cabernet — cabernet franc — even chianti," Free says. "These light-medium-intensity red wines won't overwhelm the food or tire your palate, and most of them have the added advantage of flavor compatibility with the slightly gamy, earthy tastes of turkey, mushrooms and potatoes."

Free's first pick is the 2006 Yamhill Valley Vineyards Pinot Noir Estate 2006 ($17.99/sale price $15.29). "This pinot has a nice balance of fruit and earthiness, and the acidity keeps it balanced and fresh."

From Italy, Free recommends the 2006 Piazzano Chianti "Rio Camerata" ($15.99/sale price $13.99). "If you're thinking that this is a wine to pair with pasta and red sauce, you're right. But in Italy, chiantis are often served with game and mushroom dishes," Free says. "It transforms with turkey, and especially with stuffing that contains some mushrooms."

Free's third pick is the 2006 Georges Duboeuf Brouilly "Domaine Grand Croix" ($14.99/sale price $10.99). "It has a rich, complex aroma with olive hints, and on the palate it has more weight and less acidity than most beaujolais. In fact, it has the perfect body for turkey," Free says.


From Mendoza and New York

Marcus Guiliano, the chef and owner of Aroma Thyme Bistro in Ellenville, likes the Familia Mayol, Motuiri Vineyard Malbec from Mendoza. "This is a single-vineyard Malbec and worth the extra few dollars," he says.

In cabernet franc, Guiliano recommends Basha Kill Vineyards Cabernet Franc. "This is one of the best New York cab francs that we have come across," he says. Also from New York, he suggests the Ravines Cellar Meritage, a bordeaux blend of cabernet sauvignon, cabernet franc and merlot.

If you're buying for a crowd, Guiliano says the Huntington Petite Sirah from California at less than $10 boasts a "great concentration of fruit" and is "very easy drinking."


An earthy finish

Robin Mailey, owner of the Callicoon Wine Merchant, recommends wines with a "light, fruit-driven palate" and an earthy finish. His favorites with Thanksgiving include the 2006 Paul Granger's Beaujolais Villages "Le Bouteau" ($15); a cru beaujolais such as the 2006 Granger's Moulin a Vent ($21); the 2007 Thevenets Macon "Pierreclos" ($18); and the 2006 Mauro Veglios Dolcetto D'Alba ($18).

Each week, we ask wine and spirits professionals for advice. You don't need to own a shop to join the conversation. Wine and liquor lovers are welcome. E-mail Lisa Ramirez at Lmjramirez@hotmail.com.


Saturday, November 15, 2008

Raw Organic Almonds, Bring Them Back



Almond Growers Sue USDA to Halt Mandatory Chemical Fumigation of Raw Almonds

(NaturalNews) After having their organic almond businesses devastated by the USDA's bizarre decision requiring mandatory chemical fumigation of almonds, the almond industry is fighting back. Fifteen American almond growers have filed a lawsuit against the USDA in an attempt to repeal the requirements that all almonds grown in California be fumigated or pasteurized. (Virtually all almonds sold in the United States are grown in California.)

Since the USDA's ruling in 2007, organic almond growers in California have been economically devastated by the mandatory fumigation of almonds. Because USDA rules don't apply to almonds being imported from other countries, however, the industry has seen a huge shift away from U.S. growers and towards almond growers in Spain and other countries. Some American almond farmers have even called the USDA's decision "a plan to destroy the U.S. almond industry and put small organic farmers out of business."

The USDA's plot to deceive consumers over "raw"

The mandatory almond fumigation requirement is seen by health-conscious consumers as not merely bizarre, but downright fraudulent. That's because the USDA's regulations allow fumigated and pasteurized almonds to be labeled "raw," thereby intentionally deceiving the consuming public and instantly destroying consumer trust in the labeling of all almonds.

By any honest measure, the people making these decisions at the USDA can only be described as either idiotic or criminal. To enforce regulations requiring the intentional mislabeling of raw food seems more like the actions of a criminal racket than a government agency. While online pharmacies selling mislabeled pharmaceuticals are routinely raided and shut down by U.S. authorities, when the government itself engages in similar deceptions, it declares itself above the law and immune to prosecution.

This lawsuit by U.S. almonds growers aims to overturn the USDA's deception. These fraudulent actions on the part of the USDA have generated an enormous amount of criticism from the raw food community, whose members depend on almonds to make raw almond milk, raw almond "burgers" and other raw foods preparations. As leaders of the raw foods movement rightly insist, fumigating or pasteurizing nuts destroys as much as 90 percent of their original nutritional value, altering proteins and destroying disease-fighting phytonutrients. The USDA, however, remains remarkably illiterate on this topic, have never made a single statement acknowledging any qualitative difference between cooked foods and raw foods.

Is the USDA actually trying to destroy consumer health?

As the editor of NaturalNews.com, I find the USDA's ignorance on fundamental matters of nutrition to be nothing short of astonishing. As it is the U.S. government department responsible for much of the food supply, it should be on the leading edge of nutritional knowledge, not stuck in the 1950's, before scientists knew about plant enzymes and disease-fighting phytochemicals that are easily destroyed by heat or chemicals.

Notably, the USDA has also supported the FDA's plot to irradiate the U.S. food supply while intentionally misleading consumers over the fact that their foods have been irradiated. See my article, "FDA Plots to Mislead Consumers Over Irradiated Foods" at http://www.naturalnews.com/023956.html

My only explanation for the USDA's insistence that the U.S. food supply should be fumigated, irradiated and cooked to the point of nutrient destruction is that the USDA is pursuing a campaign of intentional nutrient depletion for the U.S. population. With Big Pharma now deciding key regulatory decisions of the U.S. government, the USDA's actions seemed designed to create a nation of health degenerates who will demand unprecedented levels of pharmaceutical "treatments" that enrich the drug companies.

If that sounds a little too conspiratorial, rest assured that U.S. corporations engage in conspiracies all the time: Conspiracies to hide negative drug studies, conspiracies to influence the USDA's Food Guide Pyramid to avoid saying things like "eat less meat," and conspiracies to ensnare consumers in an endless cycle of consumption, disease and debt.

In fact, most of what happens between government and private industry today is founded on conspiracy -- which simply means two people sitting in a room, plotting how to bilk consumers for the most profits.

Whether the USDA is openly conspiring to destroy the U.S. food supply -- or is merely run by bumbling idiots who are nutritionally illiterate -- is debatable. But the results of its actions are not. By destroying the healing qualities of fresh produce and nuts, the USDA is denying consumers access to the very plant-based nutrients that are just barely keeping people from developing full-blown cancer, diabetes and other serious medical conditions. As more and more fresh foods are destroyed by USDA regulations, our population will spiral downward into a state of degenerative disease and misery.

Why the USDA is more dangerous than terrorists

In doing so, the USDA will have accomplished what all the terrorists in the world could not do: Destroying the U.S. food supply and leaving its population to rot.

It is unimaginable to think that this could be happening accidentally. For government agencies like the USDA and FDA to put such policies into place, somebody at the top must be calling the shots. In other words, somebody wants to deny consumers access to raw food. They want everything to be dead, processed, fumigated, homogenized, pasteurized, irradiated or otherwise destroyed. This is most likely being pursued solely for corporate profits (a diseased population is not only easier to control, it also spends a lot more money on pharmaceuticals and medical services).

I've said it before, but it's worth repeating: No nation that destroys the nutritive value of its food supply has any real future. If such policies are allowed to continue, you can kiss the United States of America goodbye. It will never survive the disease, death and financial bankruptcy that's sure to follow such assaults on its food supply.

That's why this lawsuit by California almond growers is so important: It may allow us to free almonds from the destructive designs of the USDA, restoring the integrity of this important source of nutrients.

Of course, suing the USDA is hardly the correct response to such terrorism assaults on our national food supply. If we actually lived in a country that sought to protect its population, the Pentagon would send a team of Navy Seals into the offices of the USDA (and the Almond Board of California) with flashbangs and assault rifles, and they'd arrest these criminals for their attempts to threaten the U.S. food supply. After sentencing, they could be shackled and lined up in a California park where consumers could throw -- what else? -- irradiated rotten tomatoes at them.

What follows is yesterday's press release on this issue from the Cornucopia Institute:

Almond Growers and Handlers File Federal Lawsuit - Seeking to End "Adulteration" of Raw Nuts

Lawsuit Would Halt Treatment of Almonds with Toxic Fumigant or Steam Heat

WASHINGTON, D.C. – A group of fifteen American almond growers and wholesale nut handlers filed a lawsuit in the Washington, D.C. federal court on Tuesday, September 9 seeking to repeal a controversial USDA-mandated treatment program for California-grown raw almonds.

The almond farmers and handlers contend that their businesses have been seriously damaged and their futures jeopardized by a requirement that raw almonds be treated with propylene oxide (a toxic fumigant recognized as a carcinogen by the EPA) or steam-heated before they can be sold to American consumers. Foreign-grown almonds are exempt from the treatment scheme and are rapidly displacing raw domestic nuts in the marketplace.

Tens of thousands of angry consumers have contacted the USDA to protest the compulsory almond treatment since the agency's new regulation went into effect one year ago. Some have expressed outrage that even though the nuts have been processed with a fumigant, or heat, they will still be labeled as "raw."

"The USDA's raw almond treatment mandate has been economically devastating to many family-scale and organic almond farmers in California," said Will Fantle, the research director for the Wisconsin-based Cornucopia Institute. Cornucopia has been working with almond farmers and handlers to address the negative impacts of the USDA rule, including the loss of markets to foreign nuts.

The USDA, in consultation with the Almond Board of California, invoked its treatment plan on September 1, 2007 alleging that it was a necessary food safety requirement. Salmonella-tainted almonds twice this decade caused outbreaks of food related illnesses. USDA investigators were never able to determine how salmonella bacteria somehow contaminated the raw almonds that caused the food illnesses but they were able to trace back one of the contaminations, in part, to the country's largest "factory farm," growing almonds and pistachios on over 9000 acres.

Instead of insisting that giant growers reduce risky practices, the USDA invoked a rule that requires the gassing or steam-heating of California raw almonds in a way that many consumers have found unacceptable.

"For those of us who are interested in eating fresh and wholesome food the USDA's plan, to protect the largest corporate agribusinesses against liability, amounts to the adulteration of our food supply," said Jill Richardson, a consumer activist and blogger at: www.lavidalocavore.org

"This ruling is a financial disaster and has closed a major customer group that we have built up over the years," said Dan Hyman, an almond grower and owner of D&S Ranches in Selma, CA. His almond business relies on direct sales to consumers over the internet. Hyman notes that his customers were never consulted by the USDA or the Almond Board before they were denied "a healthy whole natural raw food that they have eaten with confidence, enjoyment and benefit for decades."

The lawsuit contends that the USDA exceeded its authority, which is narrowly limited to regulating quality concerns in almonds such as dirt, appearance and mold. And even if the USDA sought to regulate bacterial contamination, the questionable expansion of its authority demanded a full evidentiary hearing and a producer referendum, to garner public input – neither of which were undertaken by the USDA.

"The fact that almond growers were not permitted to fully participate in developing and approving this rule undermines its legitimacy," said Ryan Miltner, the attorney representing the almond growers. "Rather than raising the level of income for farmers and providing handlers with orderly marketing conditions," added Miltner, "this particular regulation creates classes of economic winners and losers. That type of discriminatory economic segregation is anathema to the intended purpose of the federal marketing order system. "

Retailers of raw almonds have also been expressing their unhappiness, based on feedback from their customers, with the raw almond treatment rule. "We've been distributing almonds grown by family farmers in California for over 30 years and we regard them as the common heritage of the American people," said Dr. Jesse Schwartz, President of Living Tree Community Foods in Berkeley, CA. "We can think of no reply more fitting than to affirm our faith that ultimately the wisdom and good sense of the American people will prevail in this lawsuit."

Barth Anderson, Research & Development Coordinator for The Wedge, a Minneapolis-based grocery cooperative, noted that their mission has always been to support family farmers. "We weren't surprised when Wedge shoppers and members wrote nearly 500 individual letters expressing disapproval of the USDA's mandatory fumigation law for domestic almonds," Anderson said. "Our members especially did not like the idea that fumigated almonds could be called 'raw.'"

According to the USDA, there is no requirement for retailers to alert consumers to the toxic, propylene oxide fumigation or steam treatment applied to raw almonds from California.

"This rule is killing the California Organic Almond business," said Steve Koretoff, a plaintiff in the lawsuit and owner of Purity Organics located in Kerman, CA. "Because foreign almonds do not have to be pasteurized their price is going up while our price is going down because of the rule. It makes no sense." Koretoff added.

Two groups of consumers that have been particularly vocal in their opposition to the almond treatment rule are raw food enthusiasts and vegans. These consumers may obtain as much as 30% of their daily protein intake from raw almonds, after grinding them for flour and other uses. Studies exploring nutritional impacts following fumigant and steam treatment have yet to be publicly released. A Cornucopia Institute freedom of information request for the documents is awaiting a response from the USDA.

"We raw vegans believe raw foods, from non-animal sources, contains valuable nutrients – some not yet well-understood by scientists," stated Joan Levin, a retired attorney living in Chicago. "These nutrients can be destroyed by heat, radiation and toxic chemicals. We support the continued availability of fresh produce free of industrial age tampering," explained Levin.

Cornucopia's Fantle noted that the Washington, D.C. federal district court has already assigned the almond lawsuit a case number, beginning its move through the judicial system. "We believe this is a strong legal case and hope for a favorable decision in time to protect this year's almond harvest," Fantle said.

Sunday, November 9, 2008

Marcus Guiliano in the Times Herald Record

info@aromathymebistro.com
845-647-3000
www.aromathymebistro.com


Tastings: Elevate your takeout dining experience

Save on cost of wine and a meal

With the fast approach of the holiday season and a return to frantic, overburdened schedules, the home-cooked meal can go to the wayside. And for many of us, takeout is the only solution.

But a sack of dinner-to-go doesn't have to be a letdown. In fact, it's a treat to be savored.

"Who made it protocol to enjoy these pickup or delivered meals with soda beverages?" asks Michael Taiani, a Pine-Bushed based wine consultant and owner of Wines by the Glass Enterprises. "Why not elevate an evening of takeout food by simply uncorking a bottle of wine to share and pair with?"

Why not, indeed.

"When you stop to consider how inexpensive the meal can be, this kind of quick and convenient dinner provides an opportunity to indulge in a good food-wine pairing at a much lower price than might be typical at your favorite restaurant. And how can a (restaurant) compete with the familiarity of your own home?" says Tim Free of Mid Valley Wines and Liquors.

So we asked our local experts what they drink when someone else is doing the cooking, and here are their favorite takeout and wine combinations:

Sushi and sashimi

Our wine of choice is the 2007 Blanco Nieva Sauvignon Blanc from Spain ($17). It has the New World pineapple and lemon nose but a much deeper finish. This wine has wonderful minerality and depth.

Another option with loads of fruit but also great minerality would be the 2007 Domaine de la Pepière Muscadet sur lie ($15).

Robin Mailey, owner

Callicoon Wine Merchant

If you're already enjoying sushi or sashimi, you probably know the synergy that these foods have with very crisp, lighter white wines. But you may not know of muscadet, a French wine that's produced at the Atlantic end of the Loire River. Because of its proximity to the French seacoast, it's a wine that is made to pair with seafood, and its racy acidity and fine but briny flavors seem to bring out the best of these Japanese-inspired foods. Try our favorite, the 2007 Domaine de la Pepière Muscadet Sevre et Maine ($13.99/sale price $11.99).

Tim Free

Chinese

This category covers a lot of ground, and we've really loved Peking duck with inexpensive red burgundy. But what we're talking about here is that lengthy list of stir-fry dishes that is most often found at takeout Chinese restaurants. From cashew chicken to moo shu pork, we love the spicy, slightly sweet gewürztraminers from Alsace and America's West Coast, particularly those from Washington state (they have a tad more acidity than the typical California Gewurz). Our recommendation is the 2007 Columbia Crest Gewurztraminer "Two Vines" ($10.99/ sale price $9.49).

Tim Free

I recommend Firestone Vineyards Gewürztraminer (less than $20). The 2006 vintage begins with pure aromas of lilac, tangerine and grapefruit zest. A beautifully weighted palate offers tangy flavors of pear, Mandarin orange and litchi with a hint of spice. Quenching citrus notes balance nicely with a hint of sweetness on a clean, refreshing finish.

Michael Taiani

Beef, steak dishes

I like the Bogle "Old Vines" Zinfandel (less than $20). This supple and mouth-filling vintage leads with juicy raspberry and ripe boysenberry fruit. Hints of spiced chocolate integrate well with a soft, plush body tinged with black pepper. Subtle hints of toasted oak and pipe tobacco create structure, allowing this wine to stand up to a variety of fare.

Michael Taiani

I always think of beer with takeout food. Growlers (takeout containers) of beer are the way to go. Find a restaurant that has great tap beers and get a growler to go. Here at Aroma Thyme, our fall/winter growler picks include Chimay Reserve, one of seven certified Trappist breweries (and) the hoppiest of all the Chimays. It still has good malt with lots of fruit and citrus, a bit nutty with hints of pepper. Take this beer home with a steak such as our Japanese Akaushi Strip Steak.

Marcus Guiliano, chef/owner Aroma Thyme Bistro, Ellenville

Pizza

Last week we had a pizza party, and I was really pleased with the 2006 Sur de los Andes' Bonardo Reserva ($15). This Argentine wine had perfect dark fruit and spice.

Robin Mailey

If you've chosen mild sausage or especially mushrooms, we like the Italian wine barbera to accompany the traditional slice. You can make this seem more natural and a little more elegant if you eat the pizza with knife and fork as is done all over Italy! One of our favorites is the 2005 La Sera Barbera "Il Falu" ($9.99/sale price $8.49).

Tim Free

I also recommend India Pale Ales for the fall cooler weather. IPAs are extra-hopped. They are full-bodied beers that will pair with many foods. On tap (and available in growlers), we have Hop Devil from Victory. This beer has that dry hop mouth feel with lots of floral notes such as lavender and a touch of caramel.

For this beer, I recommend any of our gourmet pizzas, especially our Yukon Potato, Blue Cheese and Truffle Pizza.

Marcus Guiliano

Fried chicken

With KFC, try Sebastiani Sonoma County Chardonnay (less than $20). The wine has peach, pear, yellow apple and malted vanilla aromas. The flavor is medium- to full-bodied, with yellow apple and tropical fruits with crème brulee oak flavors. The finish is soft with lingering, yeasty and wood flavors from the barrel fermentation.

Michael Taiani

Each week, we ask wine and spirits professionals for advice. You don't need to own a shop to join the conversation. Wine and liquor lovers are welcome. E-mail Lisa Ramirez at Lmjramirez@hotmail.com.

Saturday, November 8, 2008

Left Hand Beer at Aroma Thyme Bistro


We love Left Hand at Aroma Thyme Bistro. This a great article on how they got started. You can always find several of their selections on our beer menu. You can view our full wine and list here.
Marcus Guiliano
Aroma Thyme Bistro
info@AromaThymeBistro.com
845-647-3000


This Left Hand knows what's brewing right
By Norman Miller/Daily News staff
GHS
Posted Nov 05, 2008 @ 09:05 PM
While most young adults cut their teeth on mass-produced American lagers such as Coors and Budweiser, Eric Wallace was an Air Force brat whose father was stationed in Germany - a country known for its full-flavored beers.

That early experience inspired Wallace when he co-founded Colorado's Left Hand Brewing Company, a brewery known for a wide range of traditional beers.

"When I came back to the U.S., all of a sudden, I hit a brick wall - there's only one beer here, and it doesn't taste like anything," said Wallace, who started the brewery in 1993 along with Dick Doore.

"I had been exposed to bock beers at that point - I knew a lot about German styles, and this stuff (American beer) did not have any flavor, so it was kind of shocking."

After following in his father's footsteps into the Air Force, Wallace returned to the United States a few years later and was greeted with American craft brews that matched anything produced in Europe.

Inspired by a road trip from New Orleans to Alaska and then to Colorado, Wallace asked his former Air Force friend Doore to teach him to brew.

"I convinced him to teach me to homebrew, and then I told him we had to start a brewery," Wallace said.

The brewery, based in Longmont, Colo., rolled out Sawtooth Ale - its first beer - in January 1994. It was an English-style bitter ale which immediately received critical acclaim and was awarded a Gold Medal at the Great American Beer Fest that year. Sawtooth Ale is still the brewery's top-selling beer.

Things were good for the brewery in the early years, Wallace said. They brewed several beers, including the Mother Load Golden Ale (which is not made anymore), the Black Jack Porter and the Ju Ju Ginger Ale.

"The first several years were the first huge wave of craft brewing," he said. "We didn't really know a lot about the logistical side of the business." In 1998, Left Hand then bought out a second brewery, the Tabernash Brewing Company, allowing them to expand their brewing and bottle operations.

For the first time, the company started offering beer in 12-ounce bottles, rather than just draft and 22-ounce bombers. But then the craft brewery industry took a hit. Many breweries didn't survive that time.

"We were over-leveraged," said Wallace. "We had too much debt and our new wholesaler went out of business, and we found out three days before we were to release our 12-ounce bottles. Our sales took quite a beating. We lost, easily, 25 percent of our business. We were booming and then we had the wake-up call from hell."

Luckily, the purchase of Tabernash saved them, Wallace said. That brewery had experienced businessmen on the staff who helped Wallace and Doore survive. They offered private sales of the company's stock which allowed them to stay afloat and carried them through 2003.

"That was the point we knew we could survive," Wallace said.

Now, Left Hand is a thriving craft brewery producing 17,000 barrels of beer (one barrel equals 31 gallons).

The company now has a dozen beers available in Massachusetts.

While Sawtooth is Left Hand's overall best-seller, the Milk Stout is the best-seller outside of Colorado, Wallace said. That makes sense because it may be the best milk stout on the market.

"People really, really like it," he said. "It doesn't have a bite too it. It's very soft and round. People come to me and ask what's my lightest beer and I say, 'Try this,' and they look at me like I'm crazy because it is so dark. Seventy percent of the time, they really like it. It's a conscious act to try to convert people and to introduce people to what's out there."

The brewery's Oktoberfest beer is also very popular, Wallace said. He said he's proud they take no shortcuts in brewing the beer, and taking as much time as is traditionally required.

"Not everyone takes eight weeks to lager their Oktoberfest," said Wallace. "It's a pain in the neck."

Other beers available include Blackjack Porter (Wallace's favorite year-round beer), Chainsaw (a double recipe of Sawtooth), Ju Ju Pilsner, Jackman's American Pale Ale, Snowbound (a winter spiced ale), Smoke Jumper (a smoked imperial porter) and Warrior India Pale Ale. My personal favorite is Rye Bock, available in 750 ml bottles, unlike most of the beers which come in 12-ounce bottles.

With more than 100 breweries in the state, Colorado is one of the centers of American craft brewing. It is that competition that makes Left Hand such a strong brewery, Wallace said.

"You're forced to get better or perish," Wallace said. "If everyone is doing a good job, it helps raise the sea level for everyone."

Left Hand beers are available at Fannon's Liquors and Kentucky Spirits in Natick, Kappy's Liquors in Sudbury, Whole Foods Market in Wayland, the Vin Bin in Marlborough, Hickey's Liquors in Milford, Julio's Liquors in Westborough and Marty's Liquors in Newton.

Norman Miller is a Daily News staff writer. For questions, comments, suggestions or recommendations, e-mail nmiller@cnc.com or call 508-626-3823. Check out the Beer Nut blog at http://blogs.townonline.com/beernut/.

Wednesday, November 5, 2008

BEAUJOLAIS NOVEAU Wine Party & Dinner

Aroma Thyme Bistro
845-647-3000
info@aromathymebistro.com


Aroma Thyme Bistro announces it's November 21st 2008 Wine Dinner.
"This one is about Beaujolais Nouveau",says Chef/Owner Marcus Guiliano. "We are getting a special delivery of the 2008 Beaujolais Nouveau from France. Beaujolais Nouveau is wine made from this years grape harvest. It celebrates and gives a preview of the wines to come from this year.

The night will start off with Beaujolais Noveau. Then a five course dinner will be paired with wines and food from France.

The Beaujolais Nouveau Wine celebration & French Wine Dinner is $75 per person and has limited seats available. The dinner is November 21st, 2008 and starts at 7pm. Reservations can be made by calling 845 647-3000, and more info can be found at www.aromathymebistro.com.

The Wines and Menu:

BEAUJOLAIS NOUVEAU

CHARDONNAY, Domaine Petit Château
Yellow Potato & French Bean Salad, Mustard Vinaigrette
Baby Greens

CHARDONNAY, Domaine de la Bongran, Thevet Cuvee 2002 Special Botytsis Vintage
Lobster & Fennel Ragout

MOULIN-A-VENT, Beaujolais 2005
Wild Mushroom Strudel

COTES DU RHONE, Chateau des Tours 2004
Pan-Seared Turbot, Roasted Shallots

PAUILLAC BORDEAUX, Chateau Pibran 2004
Rosemary & Sea Salt Crusted Leg of Lamb

BANYULS, Domaine du Mas Blanc
Something Chocolate

Vegetarian & Vegan options available upon request

Slyfox Beer Dinner




Aroma Thyme Bistro announces our November 2008 Beer Dinner.

Slyfox Beer Dinner
Friday November 14th, 2008

Pan Seared Sashimi Grade Fluke, Mango Ginger Salsa

Pikeland Pils
Gold Medal GABF 2007, 2000 | Bronze Medal, GABF 2003
A Northern German style Pilsner brewed with imported German Pils malt and hopped with German and Czech hops. Light in body, light straw in color and dry.

Pork & Shiitake Mushroom Roulade

Saison Vos
A Belgian style Saison (or Farmhouse Ale) brewed with German Pils malt and hopped with East Kent Goldings. Fermented with a special proprietary yeast which imparts its dry, spicy character. Golden orange in color.

Roasted Half Duck, Cherry Compote

Ichor
An Abbot style Quadruple brewed with German Pils and Roast malts and Belgian Candi Sugar, hopped with German Tradition hops. Luscious and seductive, Ichor is brewed for both the body and the soul. This beer will improve with careful aging but is ready to drink now.

Baby Arugula, Cilantro Honey Vinaigrette Avocado & Manchengo Cheese

113 IPA
A big, strong IPA for all the hopheads out there, brewed with British Pale and Crystal malts, and hopped with Centennial, Cascade, German Northern Brewer, & UK East Kent Goldings. Bold and spicy.

Raspberry Mousse Pie

Black Raspberry Reserve
An unforgettable wheat ale brewed with German Pils and Wheat malts and Tradition hops, with 1 lb. of red and black raspberries per gallon of beer. This beer features a tart finish and a sugary sorbet aroma.

Bonus Beer
Jerobaums
Only 200 Hand- Numbered 3L Jerobaums bottled!
A Belgian style Golden Ale brewed with German Pils malts and Candi Sugar. A light bodied, complex ale that can sneak up on you like a sly fox.


$49 per person
reservation 845.647.3000

Tuesday, November 4, 2008

Open Mic Night, Novemeber 7th 2008


Aroma Thyme Bistro Open Mic Night Second Season Continues Friday, November 7, 2008, 10 p.m.

Pros, beginners and amateurs welcome

On Friday, November 7, 2008, at 10:00 p.m., the popular "Open Mic Night" continues it's second season at Aroma Thyme Bistro, 165 Canal Street, Ellenville, NY.

Open mic night's creator Joe Bevilacqua says, "Last month's open mic at Aroma Thyme Bistro was a great success. The November show is not to be missed!"

Although Bevilacqua and his co-host and wife Lorie Kellogg, will not be at the next Aroma Thyme show because they are both in a play, "The Case of the Murdering Microphone," which Bevilacqua wrote and directed, the November open mic will go on with long-time open mic favorite performer, "Fabulous" Freddy Johnson filling in as host.

October's open mic night featured:

Ellenville High School student Marissa Cohen singing renditions of "Think of Me" from "The Phantom of the Opera" and "Far From the Home I Love" from "Fiddler on the Roof"

The voice and guitar of Brad Commeau
Performances by guitarist Freddy Johnson
Aroma Thyme Bistro staffer Stefany Ruiz doing Jason Mraz's "I'm Yours" and Jewel's "Save Your Souls"
Elizabeth Sullivan and Natasha Althouse teaming on Sullivan's original songs "Another Day" and "This Time"
The singing of Russ Damsky
and
Members of the audience participating in a round of "Match Game" hosted by Lorie Kellogg.

The first Aroma Thyme Bistro open mic was broadcast on public radio stations last year and received rave reviews:

"The light sound of clanking dishes and real-time laughter with applause is a reminder that this was recorded before a live audience. I was inspired to literally join the crowd with my own piece of cherry pie served with coffee. It would seem that no matter where you are, this piece would transport you to the friendly environment of Aroma Thyme Bistro in Ellenville, New York. Packed with entertaining skits, stories, and songs, this hour-long special moves along at a perfect pace. Anyone who listens to this will no doubt come away with something memorable to talk about with friends later. My personal favorite came in part two with the hilarious, "Words, Words, Words" skit," wrote Brian Douthit, Author, Editor, Book Reviewer, audio artist, "Perfectly Said," Colorado Springs, CO, January 24, 2008.

You can here the best of that night online at:
http://www.prx.org/pieces/23037

"Open Mic Night" at Aroma Thyme Bistro continues the first Friday of every month through June 2009.

Aroma Thyme Bistro offers an innovative menu of focused, natural cuisine that reflects balance and well-being. Marcus Guiliano's consistent objective is to create meals that achieve impact through focusing on pure ingredients and limiting manipulation. To achieve this objective, Aroma Thyme Bistro avoids refined white flour, sugar and butter and heavy dairy products. These are the traditional ways of masking food's natural flavors and Chef Marcus realized that they are not only unnecessary, but they contribute massively to poor health.

Chef Marcus credits his culinary style to major health changes he experienced from the impact of diet including the use of essential oils, and raw foods. His restaurant, Aroma Thyme Bistro, has been described as 'a miracle in the Catskills' among other things. The Bistro has been a regular recipient of an Award of Excellence from Wine Spectator and Zagat rated 25 for food.

Now in its fifth year of operation, Aroma Thyme Bistro has established itself as one of the best small restaurants in the Hudson Valley. Aroma Thyme Bistro 165 Canal St, Ellenville NY 12428 tel: 845.647.3000 www.aromathymebistro.com.

More on Joe Bevilacqua can be found at: www.joebev.com.

Saturday, November 1, 2008

How to avoid a hangover with natural wines

This the most common question I get asked. I don't know the scientific answer. I do know that I love organic & natural wine. Aroma Thyme offers lots of wines that fit into this category. View our wine list here.
Marcus & Jamie Guiliano go to lots and lots of wine tastings to offer these wonderful wines.


Toxin-free natural wine promises an end to sore heads. Or does it? Fiona Sims pours herself a glass

From The Times
November 1, 2008
How to avoid a hangover with natural wines
Toxin-free natural wine promises an end to sore heads. Or does it? Fiona Sims pours herself a glass

Fiona Sims
The older - and wiser - you get, the more you worry about what you drink. Or that's the theory, and one which a new bar, Terroirs, is banking on as the first natural wine bar in Central London. Opening this week, it promises the biggest selection of natural wine in the country - and no hangovers.

OK, so that last bit is not based on any scientific fact - just lots of research undertaken by myself (hic) and an increasing number of others. Run by Vincent Wallard, Ed Wilson and Richard Martinez, just off The Strand, Terroirs offers up to 200 wines, half of which will be natural, the rest a mix of organic, biodynamic and conventional - but all made with minimal intervention.

Natural wine is made in small quantities, on low-yielding vineyards, with handpicked organic grapes by a band of dedicated winemakers. The wine is then made without added sugars or foreign yeasts, and often without any sulphur dioxide added either. Even organic wines made by organic winemakers use a variety of sulphur dioxides. Yup, natural winemaking flies in the face of modern day viticulture.

Sulphur dioxide, also known as sulphites, are used by more than 99 per cent of winemakers mainly as a preservative and a disinfectant. It's often added to freshly picked grapes and during the winemaking process to kill off any bacteria or wild yeasts. The disadvantage is that it can sometimes whiff a bit; and it's blamed for causing many a hangover headache, possibly because the sulphites destroy thiamine (vitamin B1) and are thought to destroy folic acid. It can, claim some, even trigger an asthma attack.

Now I don't have asthma, but like many people I do get a thumping head after drinking wine sometimes. And I do (usually) stay within my weekly limit. There's no rhyme or reason to it - the post-wine headache can appear after just a glass or two, be it red, white or bubbly.

Wine hangovers are hotly debated

It would be great to be able to blame sulphites for my self-inflicted woes - your natural winemaker certainly does. Philippe Pinoteau, one of the foremost natural wines experts, spreads the word about natural wines from the Parisian restaurant Le Baratin (3 Rue Jouye Rouve) he opened 20 years ago. “Why do I sell these wines? Because I drink a lot and want to be clean in the morning,” he laughs.

To prepare for the opening of Terroirs, the boys (and me) have come to Paris for a final bit of research, to check out the vibe, and see how much we can drink without getting a hangover. But the scientific evidence to support the argument that sulphites are responsible for hangovers is flimsy, to say the least.

Dr Jamie Goode, the author of Wine Science, agrees: “The standard message is that some asthmatics are sensitive to sulphites, but the evidence indicates that adverse reactions to sulphites are rare and at the levels used in wine it's unlikely that people will be affected. The strongest argument for not using sulphites during winemaking, and just a little at bottling, seems to be that the natural wines thus produced seem to show greater aromatic purity, better texture and are just a bit different. I've liked many that I've tried, even though as a scientist I know that it's risky from a microbiological point of view, as there's nothing to keep the bugs out or maintain the wine's stability.”

Paris is natural wine central. At the last count there were more than 30 natural wine bars, and many more restaurants listing some natural wines. The smelly, fizzy Cabernet Franc I'm drinking is certainly different. So is where I'm drinking it, in Racines, a natural wine bar (8 Passage des Panoramas). The pong coming off the redwine is overpowering. “You don't like it?” asks Pierre Jancou, Racines's owner, seeing my nose wrinkle. Racines also attracts many Japanese visitors; natural wines work well with their food, where modern, over-concentrated blockbusters wouldn't. “It's huge in Japan; they buy 70 per cent of these wines,” Jancou says.

This news sits oddly with the reality of your regular natural winemaker. There's no money in it for starters; these are independent growers producing tiny quantities and charging modest prices. Wines generally start at about £7 a bottle and go up to £40 for the top stuff.

I'm still not really getting it, though. I've just tried an odd rosé bubbly - at least the fizz is supposed to be there this time. But the next one does excite, a 2007 L'Anglore Comeyre, made by Eric Pfifferling in the Rhône - spicy, fruity, earthy, and it sets the bar for the rest of the wines we taste. A fizz - or prickle - is often present in these wines, and often mistaken for being a fault. Some recommend chilling the bottle first, then decanting it to rid the wine of its more volatile, reductive aromas.

And in case you are thinking that natural wine is a French thing, it's not. The Stellar winery in South Africa launched a Cabernet Sauvignon in Sainsbury's this spring. Italy is also producing a fair number, many of which will be on the list at Terroirs alongside the French wines, supplied by Guildford-based Les Caves de Pyrene.

You can expect much of the magic of the Parisian bars at Terroirs, too, from the zinc bar top, to the gravelly crooning of the Alsace singer Alain Baschung. And to eat? Dishes include hearty plates of charcuterie and the best fish soup, devised with a similar respect to produce.

And I know what you're wondering; did she get drunk in Paris and, more importantly, did she have a hangover? Yes I did, and, incredibly, no hangover. But I found some natural wines a challenge and I did question whether they are really more natural because all wines contain some sulphites as a by-product of fermentation. So my advice is to approach natural wines with an open mind - a whole new hangover-free world may open up for you. It has for me.
We would never expect you to eat this shrimp, nor do we serve farmed Asian shrimp

One Awesome Blender