Ellenville's Number 1 Trip Advisor Restaurant!

Friday, January 30, 2009

Ivory King Salmon at Aroma Thyme Bistro


Ivory King Salmon available for Super Bowl Weekend at Aroma Thyme Bistro in Ellenville NY . This rare Salmon is in for a limited time with Fennel & Mushrooms.

White King Salmon
White King Salmon, often called Ivory King Salmon are rapidly becoming the new must have salmon dish. White Kings are popular among seafood connoisseurs, due to their rich and creamy delicate taste. These kings are sure to delight the taste buds of even the most refined of pallets.

Known for their high Omega-3 oil content and brilliant translucent white color, these salmon are both heart-smart and eye appealing. While they differ in color from the famed Alaskan King Salmon, they are most certainly alike when it comes to the highest of quality seafood.

The White King Salmon gets its name from the white colored flesh that is completely invisible to the fisherman. Scientist agree that the fish is not an albino strain, instead it gets the color from an inability to metabolize pigments in the fish's diet. Pigments called Carotenoids are naturally accruing in a variety of different organisms.

Regardless of the White King's genetic makeup, it is still a novelty that is found in menus in top restaurants around the world. The White King Salmon is very rare and difficult to find. They make up only about five percent of the total population of all king salmon. Delicate flavor and nutrient rich, these gourmet delights are finding their way into the heart and stomachs of people everywhere.

Tuesday, January 27, 2009

Saving Money on Raw Foods



I just read this great article on how to save money on a raw food diet. I have been 99.5 % raw since December 21st 2008. I know it does not seem long, Its just over a month at this point. My first wholesale grocery bill was a bit excessive. It was shocking to see a few boxes of nuts, dried fruits and other misc raw items be such a big expense. But now 5 weeks later I have barley bought anything new except fresh fruits & veggies. I have been blending, drying, juicing, sprouting and eating until I'm stuffed. But when I eat it is far less than I ate before. So my food consumption is way down. So I am eating way less high quality foods. After the experience I can say that it costs less $$$ to eat. Here is the big kicker. I love wine and have not stopped drinking it, and nor do I plan to stop. I am now drinking less than half of what I drank before. In a diet without all those cooked starches the wine seems to be much stronger. I feel the effects of the wine with one glass. All of my friends know that I like to drink good wine. Well good wine usually costs good money. This is where I can see the real savings.

Use this following article, from Natural News, to help you save money and be healthier:
Marcus Guiliano
Aroma Thyme Bistro
Ellenville NY 12428


Raw Food Lifestyle: Twenty-Two Ways to Save Money
by Lenette Nakauchi, citizen journalist



(NaturalNews) Who doesn't like saving more money? If you've recently gotten interested in the raw food diet and lifestyle and are trying to find more ways to save money doing it, here is a collection of money saving tips for you. Finding a way to make this diet sustainable for you and your wallet is probably one of the most important factors in making it work for you. The other two factors are that you have to make it fun and healthy/balanced!

1. Invest in a dehydrator and make your own chips, crackers, cookies, dehydrated nuts, etc. A good idea would be to copy down the ingredients of packaged raw food snacks and make your own version of them at home. It can be more fun this way and you can make enough for some friends too.

2. Borrow raw food and other health/spiritual books from the library instead of buying them and reading them once from the bookstore or online. You'd be surprised at how many raw food books the library system has. Most library websites have a request function that will transfer the book(s) you want to your local branch and notify you when it's ready to pick up.

3. Additional book options: You can organize a book exchange with some other health-conscious friends. Or you can buy those books you know you want for your personal collection from an online bookstore.

4. Buy your supplements online and preferably in bulk, if possible.

5. If you don't need or want that much product, create co-ops with your friends, buy in bulk, and split the shipping.

6. Make your own beauty products out of the foods you now have in your kitchen.

7. Make and exchange food with friends in order to try out new recipes and save on money and time: Either make raw food recipes in big batches and share among friends, or organize your own potluck and invite some friends. To make it easy on them, you can give them some easy recipes to choose from or direct them to one of the many raw food recipe websites online.

8. Buy used kitchen equipment: Check online, at local health food stores on the notice board, or ask your friends and family if they have a food processor, blender, or juicer they don't use that you could borrow.

9. Join a wholesale club and save big on family-sized bags and boxes of fruits and vegetables. You will probably go through these just as fast as a family would! You can find avocados, dates, organic spinach, raw nuts, some frozen fruit, and select organic fresh fruit at these stores.

10. Create your own personal raw food recipe books with all of your favorite or most appealing recipes by copying and pasting all of your favorite recipes posted online onto a word processing document. You can use the find function just as you would the index of the book.

11. Always search several websites online for the best possible price before buying online (especially supplements). It's usually the same product online versus at a raw food restaurant or health food store.

12. Make your own Rejuvelac and/or Kombucha if you can. Do a search online for ingredients and instructions. It's very easy and economical to do. It could save you money on Probiotic supplements as well.

13. Sprout your own sprouts. Each tray of sprouts will only cost you about .20-.30 cents each and $4-5 dollars at the store.

14. Shop where the organic food is most affordable first: Buy whatever good organic food is available at the farmers market or smaller produce stores before going to the big chain natural food store. Then figure out your menu or recipe ideas for the week, based on what you have to work with in your fridge.

15. Buy all your spices and nuts, seeds, grain, and dried fruit in the bulk section of your big chain natural food store. Because you're not paying for the packaging, it's a lot less expensive.

16. If available, buy mint, basil, rosemary and other fresh herbs in the bulk section of the natural foods grocery store for substantial savings.

17. If you can't afford to buy all organic produce (some are quite hard to even find organic), switch to buying conventional product for those fruits and vegetables carrying the least amount of pesticides when grown conventionally: broccoli, eggplant, cabbage, banana, kiwi, asparagus, sweet peas, mango, pineapple, sweet corn, avocado, onion. Buy only organic for the "dirty dozen," produce found to carry the highest amount of pesticides when grown conventionally: peaches, apples, sweet bell peppers, celery, nectarines, strawberries, cherries, lettuce, imported grapes, pears, spinach, and potatoes. For more information, see http://www.naturalnews.com/024404.html

18. Love your sea veggies? Avoid buying the $5 to $6 bags unless you are experimenting with new ones. Buying online in bulk (2-4 lbs at a time) is most economical. You could also split the order with someone else to share the cost of the shipping and handling.

19. Forage for free wild foods for super nutrition (e.g. dandelion, clover, purslane, stinging nettles, etc.) . Use some of these greens in your salads, smoothies, and juices and save money in the store.

20. Sign up to receive newsletters from raw food online stores for announcements on special sales and promotions. Be notified and take advantage when you need to restock on supplies!

21. Get involved in a loyalty marketing business and get access to superfoods and supplements at a discount. OR get started in your own at home business to start making money so you can afford spending more on healthy foods and superfoods. Get free education on raw foods and superfoods with these sorts of companies as well!

22. Don't forget all of those other areas you're saving in now that you're living more of a raw vegan lifestyle: gas bills, doctor and hospital visits, prescription medicine, OTC medicine, coffee, soda, candy, (and other junk food,) expensive cooked food restaurants (not that you won't go to these again but you won't be ordering $35 entrees and appetizers and desserts there).

Thursday, January 22, 2009

Ommegang Biere de Mars at Aroma Thyme Bistro, Hudson Valley

We just got a bottle of the new Ommegang Biere de Mars from Cooperstown NY at Aroma Thyme Bistro in Ellenville NY. We loved it! Great Job Ommegang.

Ommegang's ObamaGang Beer at Aroma Thyme Bistro

Get this limited release beer while it is around! Now on tap at Aroma Thyme Bistro in Ellenville.



Eating Avocado Pits, They are Good for you

I have been doing some research on consuming avocado pit/seeds. I saw on the BlindGuru.com website that they are great for you. They explain how they provide awesome fiber and tons of anti-cancer properties. So I decided to do more research on this. It was hard to find other web posts with people consuming these pits. I also posted the question on FaceBook to my raw friends. I got nowhere with that. I even called so pH experts and was told by their office staff not to eat these. While this was happening my friend Eric had started blending them in his smoothies. He was still living after a week. In fact he sent an e-mail to Robert Youngs office and got back a thumbs up for consuming them. So this news excited me.

And then I saw a great post on the Vita-Mix website encouraging them to be blended in smoothies. So I started adding them to my blended food.

If any out there is wondering as I was take a look blindguru.com and vitamix.com for some assurance about consuming them.

Marcus Guiliano
Aroma Thyme Bistro
165 Canal St
Ellenville NY 12428
845-647-3000

To purchase your Vita-Mix Blender call Marcus today.




Shilajit Powder an Amazing Superfood

So I just got turned on to Shilajit powder the other day. So I quickly ordered from my raw superfood supplier. I got a lb on my first delivery. So many people have told me how bitter this is. But I have found that it taste like strong coffee. I have been mixing it in my green smoothies and cocoa smoothies.

I found this great article on the benefits Shilajit Powder. We also have Shilajit powder for sale for $8 an ounce.

SHILAJIT

Sacred Soma of the Alchemists

by Dr. Michael Hartman

Ancient Sanskrit holy texts, over 3,000 years old, make reference to a mysterious substance called shilajit, which they describe as the "destroyer of weakness." The texts list its powerful health and spiritual benefits and the positive changes that shilajit brought in the lives of those who used it. The sacred substance was prescribed for thousands of years for many different health problems and became a powerful tool in Ayurvedic medicine. There is some indication that shilajit may have been the priceless soma of the Eastern alchemists.

The rediscovery of the power of shilajit is said to have been made by Himalayan villagers observing large white monkeys migrate to the mountains in the warm summer months. The monkeys were seen to be chewing a semi-soft substance that flowed from between layers of rock. The villagers attributed the monkey’s great strength, longevity and wisdom to the strange substance. They began to consume it themselves and reported a broad spectrum of improvements in health. It seemed to give them more energy, relieve digestive problems, Increase sex drive, improve memory and cognition, improve diabetes, reduce allergies, improve the quality and quantity of life and it seemed to cure all diseases.

The ancient Vedic text Rig Veda states that soma "has mountains and stones for its body" and "dwells within the mountainous rock where it grows." Mountainous rocks are the "abode of soma," and it is "plucked from between the rocks by mountain dwellers and brought to the priests-alchemists who prepared the soma by washing and grinding and cooking." Soma was considered the elixir of immortality, the secret substance used by alchemists to perfect both body and mind.

Shilajit must be harvested from sacred cliff sides high in the Himalayan Mountains of Nepal. Millions of years ago, before the Himalayas were formed, a lush garden flourished in a vast fertile valley. The vegetation in that primeval garden became trapped and preserved as the movement of the continents caused that valley to become the tallest mountain range in the world. Today, millions of years later the monsoon rains and extreme freeze and thaw conditions work together to crack large rock formations, exposing the precious shilajit. Because of its ancient nature, the vegetation was never exposed to any type of fertilizer, pesticide, herbicide, or pollution. The native Nepali people collect and carry this gift of nature down the mountain, where it is alchemically processed into a potent, high-quality extract.

This ancient wisdom was passed from generation to generation among the Indian and Nepali alchemists and holy men, but it escaped the notice of the Western medical establishment until the last days of the twentieth century, when explorer John Anderson heard of the amazing benefits of this substance and refused to give up the search until he found its source. He journeyed throughout India and Nepal until he learned of the perilous harvesting the raw shilajit from the cliffs. He also documented the reams of Sanskrit studies showing the rare plant's benefits. He spoke firsthand with more than fifty Indian and Nepalese researchers that have been studying the wonderful effects of shilajit and perfecting the processes for delivering the purest, most concentrated shilajit ever know to man.

Return to Top

Summary of Scientific Studies of Shilajit

Over sixty years of clinical research have shown that shilajit has positive effects on humans. It increases longevity, improves memory and cognitive ability, reduces allergies and respiratory problems, reduces stress, and relieves digestive troubles. It is anti-inflammatory, antioxidant, and eliminates free radicals. The research proves that shilajit increases immunity, strength, and endurance, and lives up to its ancient reputation as the "destroyer of weakness."

Technically, shilajit is an exudate that is pressed out from layers of rock in the most sacred and highest mountains in Nepal and other areas. It is composed of humus and organic plant material that has been compressed by layers of rock. Humus is formed when soil microorganisms decompose animal and plant material into elements usable by plants. Plants are the source of all our food and humus is the source of plant food. Unlike other soil humus, shilajit humus consists of 60-80% organic mass.

About 200 million years ago, India was a large island off the Australian coast separated from the Eurasian continent by the Tethys Sea. The Indian continent drifted north at a rate of about 9 meters a century. This movement lead to the eventual disappearance of the Tethys sea. Fifty million years ago, the Indian continent collided with the Asian continent. This caused the sea bed of the Tethys sea to be pushed up and keep moving up to eventually form the Himalayan mountains. The Himalayan mountains continue to rise more than 1 Centimeter a year. During this transition the mineral rich and fertile soil of the sea bed gave rise to a lush and dense tropical jungle. As the ground continued to be pushed up to become mountains a lot of the plants became trapped by layers of rock and soil and remained preserved for thousands of years. These plants had never been exposed to any chemicals, fertilizers or pesticides. They are gradually transformed into humus, a rich organic mass that is food for new plant life.

What are humic substances? They are the sum total of all once living organisms, mostly plants, disassembled by nature’s brilliant decomposition and recycling processes, then highly refined by millions of species of beneficial soil-based microorganisms. Ultimately, microscopic plants such as yeast, algae, mold, fungi, etc., finish up the process. These tiny beneficial plants refine, purify, combine, and re-refine, until tons of once-living matter are converted to pounds and ounces. Yet miraculously, when it is all said and done, the end product is not inert basic "dead" mineral elements, but is transformed into the world’s most complex and ultra-compact molecules. Even the nucleic acids, RNA and DNA, of the earlier life-forms remains intact. The molecules are ultra-condensed and highly functional, rolled up into tight little balls that are supercharged biochemical and phytochemical powerplants, similar to storage batteries or fuel cells. Where did this supercharged power come from? It is sunshine light energy captured during plant photosynthesis, and through decomposition it is converted and stored within the interior of the world’s most refined and complex molecules.

Humic substances are considered nature's own best medicine for plants, animals, humans, and the Earth itself. This lowly soil substance has the ability to clean up the Earth’s environment, neutralize radiation and deadly toxins, heal the agricultural lands, fuel the spark of life in living organisms, disarm and kill infectious pathogens, destroy the deadliest viruses, prevent most, if not all diseases, and even cure and restore diseased and damaged tissues and organs in plants, animals, and man.

Buckminster Fuller, one of America’s best known thinkers of the twentieth century, helps us to understand plant energy accumulation from photosynthesis. Visualize if you will, a log burning in the fireplace. When asked "what is fire" Buckminster explained, in a rather lengthy discourse, that fire is the Sun’s radiation unwinding, each growth-ring of the tree’s log representing a year. He explained that many years of the Sun’s flame winding through the sky, absorbed by the tree through photosynthesis, is now unwinding in the burning log. With a log of firewood, lump of coal, oil, natural gas, or gasoline, all of which are remnants of once living plants, it is easy to see and understand solar energy storage and release. With the humic substances, it is not so clear to see because they don’t readily burn.

Humic substances are found in rich humus soil in trace amounts. They are also found in massive ancient plant deposits, never truly fossilized, still remaining completely organic. What makes their stored solar energy so different? The key is found in nature’s decomposition and refining process. The energy is converted into a different form. Coal, oil, tar, natural gas, and uranium deposits, all are "dead" inorganic remnants of ancient plants. Uranium mines, just like coal mines and tar pits, also have fossilized trees, leaves, and dinosaur bones, all remnants of ancient life turned to rock.

Uranium ore is rock, and doesn’t burn, or does it? Ponder how a few pounds of seemingly inert refined uranium ore has the power to fuel the reactor in a nuclear power plant, or become an atomic bomb. Where is all of that energy stored? The power is deep within complex molecules, and is released through nuclear fission, the splitting of the atom’s nucleus. Could there be a similarity to the seemingly inert humic substances? Humic substances are not radioactive, but quickly and effectively neutralize radiation. This is well established and extensively documented. Where does that nuclear energy go? Could it be that controlled nuclear fusion is taking place, the joining of atoms’ nuclei?

It is certain that a different form of equally intense latent solar light energy is found deep within the humic substance molecules. The many rare earth superconductor elements that humic substances contain may provide some clues. Humic substances have the amazing power to molecularly bond with, and transform, other molecules and substances, liquefying them, making them smaller, more condensed, and energizing them. A tremendous, well controlled fusion or fusing power certainly exists.

With Nuclear Magnetic Resonance (NMR) analysis, scientists can see and untangle complex organic molecules, categorizing similar portions of the highly complex molecules into functional groups, which relate to more commonly known substances. This allows us to discover the many valuable components hidden in the complex humic molecular structures. The varieties of smaller, more recognizable, molecules found within the highly complex humic molecules, read like the "who’s who" of the many pharmaceutical and nutritional breakthroughs of the last century. Many of the substances are the current focus of the most promising ongoing medical and health research studies.

In a nutshell, humic substances consist of an immense arsenal and array of powerful phytochemicals, biochemicals, supercharged antioxidants, free-radical scavengers, super oxide dismutases, nutrients, enzymes, hormones, amino acids, antibiotics, antivirals, antifungals, etc. Many of the substances that make up humic matter have yet to be discovered and catalogued among the known and documented organic chemicals.

Due to microbial action and the tremendous pressure from the weight of the Himalayan mountains, the ancient humus was transformed into a dense, viscous, mineral rich mass. This is shilajit. The trapped layers of shilajit become exposed due to the freezing winters, hot summer sun and erosion from monsoon rains. Shilajit will “flow” out from between the cracks in the layers of rock during the summer when the temperature of the mountains gets warm enough and the shilajit becomes less viscous. The native Nepali people them climb the mountains, repel down cliffs to collect the magical substance.

The therapeutic actions of the raw material vary by the region it is harvested from. There are other substances that contain humic and fulvic acids, but true shilajit has a very important therapeutic, bioactive ingredient that is not present in other "shilajit-like" substances. The authenticity and therapeutic quality of shilajit is identified by the inclusion of oxygenated di-benzo alpha pyrones. While there are several areas from which the raw material is collected, the highest levels of therapeutic ingredients come from specific areas in the Himalayan mountains in Nepal at 10,000-12,000 feet above sea level. Historic records report that these “sacred” mountains produce the best shilajit. The processing of the raw Shilajit is very important as it contains free radicals and may also contain mycotoxins and fungal toxins. The processing removes these free radicals, polymeric quinone radicals, toxins, mycotoxins, and other inactive ingredients.

The producers of Shalagen use a patented oxygen/nitrogen displacement extraction process that ensures the proper pH and increases the active ingredients by approximately 800%. They are also use a standardized extract, so the same high levels of active ingredients are in each bottle. Instead of using a sawdust filler as do other producers, Shalagen includes proven healing compounds such as ashwagandha, ginkgo biloba, bacopin and trace minerals to aid in the absorption and synergy of the primary shilajit ingredient.

Wednesday, January 21, 2009

Organic Wines



Everywhere you turn the talk is about organic wine. Aroma Thyme tries to stock more and more organic wines. but some wineries don't list on the bottle that they are such. So since I go to so many wine tastings I always ask the vineyard owner or Representative at the table. I find that most wineries want to be organic as possible. They are glad to tell me what they are doing or not doing. So if a wine does not say organic it still could very well be. Just ask as many questions as possible and don't be afraid to call or e-mail the vineyard.

Here is a great post I just found on organic wine:

More Treats for Organic Wine Lovers
Posted by Randy Caparoso on December 15, 2008 at 1:30pm
View Randy Caparoso's blog
By most accounts, certified organic foods now make up about 5% of supermarket sales, and are an $18 billion industry. But why drink organic wines? Like consumers, wine growers have been moving towards organic farming for over a decade for health and environmental concerns, and because it makes sense to farm sustainably for the benefit of future generations and vineyard productivity.

Notwithstanding the somewhat misguided, prevalent consumer view that organic as well as biodynamic wines represent “fringe” elements of the wine production industry, the number of organic producers around the world continues to grow. Why? For the same reasons why all-time classics like Domaine Tempier in Bandol, Zind-Humbrecht in Alsace, Beaucastel in the Rhône, Mas de Daumas Gassac in the Languedoc, and Domaine del la Romanée-Conti in Burgundy have long followed these practices: because it produces better wine in both the short term and the long.

So if anything, producers like Paul Dolan and Ceàgo in Mendocino, Frog’s Leap and Rubicon Estate in Napa Valley, Badia a Coltibuono and Lageder in Italy, and Capcanes in Spain are not just following suit, they are simply catching up with what some of the great producers of the world have known all along. And it’s a good thing.

For a more complete description of organic, biodynamic and vegan delineations, see my earlier post, Organic Wines You Can Seek Your Teeth Into. Some of my most recent “finds”:

WHITES

2006 Del Bondio, Oakville Chardonnay (Napa Valley, California; organic grapes) – If you like organics yet prefer the classically broad, honeyed, toasty oaked, almost tropical fruit style of California Chardonnay, this one has all of that; with, however, a pleasingly tart, zesty edge quite atypical for mid-Napa style Chardonnay

2008 Pircas Negras, Torrontés (Argentina; organic grapes, vegan) – Luscious white made from a grape originally indigenous to Galicia in Spain; floral, tropical fragrances suggesting papaya and avocado; off-dry (i.e. whisper of sweetness) on the palate, with slightly lemony, zesty qualities giving fresh, easy sensations. (Note: “vegan” wines are those filtered or fined without the use of animal products like egg whites, casein, gelatin and isinglass).

2007 Alois Lageder, Benefizium Porer Pinot Grigio (Alto-Adige, Italy; biodynamic) – Very minerally, crisp edged, linear and refined, delicate Alpine style (as opposed to soft, simple, fruity) of the grape; fleshed out on the palate with sweet pear and pippin apple qualities, finishing smooth, stony dry, almost Chablis-like.

2006 Jean-Baptiste Adam, Riesling Reserve (Alsace, France; biodynamic) – An initial touch of residual sugar underlines this chubby, juicy, medium-full, glycerol textured bottling, rich in floral, peachy fruitiness tinged with the fusel qualities of the grape; yet the balance is very fine and buoyant, as the wine finishes clean, fresh, and very nearly dry.

2006 Francois Chidaine, Montlouis Clos du Breuil (Loire River, France; organic grapes) – Whites from Montlouis are made completely from the Chenin Blanc grape, and are classically tart and dry as rocks. This bottling follows the script, before veering off by exuding a supple, succulent, melony fruitiness of thick, densely textured qualities suggesting a countrified, wildflower honey, effectively rounding out the wine’s green apple acidity and minerality.

biodynamic pyramid
REDS

2005 Quivira, Dry Creek Valley Zinfandel (California; biodynamic) – Classic, zesty Sonoma style – pungent, sweetly ripened, jammy black cherry/red berry aromas and flavors – packaged in a snappy, silky, medium-full (closer to medium) body.

2006 Ceàgo, Redwood Valley Camp Masuit Merlot (California; biodynamic) – Classic red berry/black cherry aroma with floral, violet-like perfume; round, fleshy, very polished texture to luscious berry flavors, buoyed by soft tannins.

2006 Cooper Mountain, Reserve Pinot Noir (Willamette Valley, Oregon; biodynamic) – Pretty, feminine nose of sweet raspberry leaf tea with pepperminty nuances; soft, silky, refined qualities on the palate -- very much the delicate "Oregonian" style of the grape once always expected out of Willamette Valley, but seen less and less in these days of full extraction wines -- that are both aesthetically satisfying, and satisfyingly easy to consume. Nice.

2006 Maysara, Jamsheed Pinot Noir (Oregon; biodynamic) – Plump, juicy, wild berry aroma with autumnal spice nuances; the spiciness becoming more pepperminty and green leafy/herbal on the palate, intertwined with rounded berry flavors, medium tannins, and zippy acidity giving a lively, medium-full palate feel.

2005 H̦pler, Pinot Noir (Burgenland, Austria; biodynamic) РSpring flower fresh, floral and perfumed; in fact, very fine, gentle, rather feminine in weight (light-medium bodied), the pure red berry flavors extending seamlessly across the palate.

2004 Lageder, Krafuss Pinot Noir (Alto Adige, Italy; biodynamic) – Very serious stuff; showing a Pinot nose of floral strawberry/wild berry fragrance complimented by smoky oak and burnt leafy nuances; rounded, luscious, juicy entry in the mouth, becoming zesty with acidity in the middle, the smoky, spiced berry sensations ringing all the way through a long, lively finish.

2007 Gemtree, Tadpole Shiraz (McLaren Vale, Australia; organic/uncertified biodynamic) – There aren’t a lot of organic wines coming out of Australia, and this one offers all the black, deep, bouncy, lush fruitiness Shiraz lovers look for in their reds; an intense nose, suggesting raspberry liqueur, with a vanillin oak veneer; a soft medium-full body underlined by easy tannins, allowing the Shiraz fruit to pleasure the palate.

2007 espelt, Sauló (Emporado, Spain; organic grapes) – Good and ripe, aromatic blend of Garnacha (60%) and Cariñena, yet solid with slightly drying tannins lending a dense, muscular, medium body presence, the juicy, cassis-like flavors pushing through at the end.

2005 Capcanes, Old Vines Mas Donis Barrica (Montsant, Spain; organic grapes) – A blend of Garnacha (85%) and Syrah, exuding ripe bing cherry fruitiness, with a backdrop of smoky/flinty, minerally/stony, and even faintly gamey qualities; medium-full body filled by smoothly rounded tannins, the earthy fruit qualities pushing through a bracing finish.

2007 Cantine Barbera, Nero d’Avola (Sicilia, Italy; biodynamic) – The underappreciated Nero d’Avola grape yields black colored, yet amazingly soft and lush styles of red wine, and Cantine Barbera’s is choice – teeming with luscious, sweetly aromatic black cherry aromas, following through on the palate in an easy, medium body rounded by ripe tannins and the pure, lively, persistent qualities of the grape.

2005 Badia a Coltibuono, Chianti Classico Riserva (Toscana, Italy; organic grapes) – A pure, nearly flawless expression of Chianti and the Sangiovese grape, beginning with a lush, red berry nose with undertones of forest floor twigs and rose petal potpourri; firm yet silky, densely concentrated yet elegantly composed on the palate, finishing long, almost sweet in intensity.

2005 Clos Roche Blanche, Cabernet Touraine (Loire River, France; organic grapes) – Pure, soft and refined Cabernet Franc based red, defined by an earthy raspberryish nose tinged with cedary wood, the mildest gaminess and a green leafy mintiness; smooth light-medium body unimpeded by tannin or weight, the dusty raspberry flavors lingering on the palate.

SWEET IMPORTED RED

2003 Capcanes, Pansal del Calàs (Montsant, Spain; organic grapes) – While pretty much a rarity, retailing for around $33 (500 ml.), this is such a remarkably unique dessert style wine – big and sweet like Port, but not nearly as heavy or spiritous – that it begs attention. A full bodied (17% alcohol) blend of Garnacha (around 70%) and Cariñena, yet incredibly smooth and well balanced: deep ruby color followed by sweet raspberry/cherry aromas with the slightest touch of rancio (a complimentary oxidation); juicy, succulent, lusciously sweet flavors pushed up by lively acidity, giving flavors of nearly endless exhilaration, as fresh and immediate as sucking directly from the fruit off the vine.

Tuesday, January 20, 2009

The Best Water in the World



The best water in the world right from your home tap! Aroma Thyme Bistro now sells Juniper Water Ionizers. These are the same machines the Robert Young sells. Robert Young is the authors of several of my favorite books on diet and nutrition. Look for his pH Miracle books today and change your life.

Call Marcus at 845-647-3000 for info & pricing.

Here are the benefits of Alkaline Water:

DRINK ALKALINE IONIZED WATER FOR AN ENHANCED LIFE


CUTTING-EDGE WATER IONIZATION TECHNOLOGY PROVIDES…

ANTIOXIDANT:
• Like drinking a glass of anti-oxidants. Ionized/Alkalized/Oxygenated/Super-Hydrating (fine-filtered) water delivers a massive amount of negatively charged electrons, to cling to & neutralize the free-radicals causing daily damage & progressive aging within your body. (Free radicals are constantly bombarding us - from poor diet, stress, pollution, chemicals, medications, etc.)
ALKALINITY/PH:
• In today’s world, everybody is too acidic, and needs to alkalize. All the “diseases of aging” – from cancer, to chronic fatigue, to the skin losing elasticity – occur & snowball within an acidic body. Ionized water restores alkalinity and flushes acidic toxins from the body, leaving the blood sparkling clean & able to transport critical nutrients to the cells.
• Disease cannot thrive in an alkaline environment. Acidic blood is filled with yeasts, molds, bacteria, and the prolific wastes they produce. Alkaline blood is clean & clear – nothing there but your healthy cells. Water from the ionizer filter is 100’s of times more alkaline than even the freshest spring water. (1000’s of times more so than tap or bottled water.)
• Excess body weight naturally peels off as acids are released from the body. The brain begins to sparkle and the body is able to heal problem conditions.
OXYGEN:
• Cells deficient in oxygen start to turn cancerous. (German biochemist Dr. Warback won the Nobel prize for proving this theory.) Ionized water delivers twice as much oxygen to your cells as tap or bottled water. Think of the jogger vs. the couch potato – this water is bringing your cells a flood of fresh oxygen just by drinking a glass.
HYDRATION:
• Smaller molecule size makes water up to 6x more absorbable – “wetter water” easily penetrates your cells, bringing a continual flood of hydration & renewal. The turnover of “fresh water in & waste out” becomes constant. Cells begin to work at peak performance. Foggy thinking, joint pain, constipation & digestive issues begin to clear. Takes your body from a stagnant “polluted lake” to one that is sparkling & “fed by glacial streams”.
OTHER FEATURES:
• Superior water filtration options (including super-fine filtration used at the level of dialysis). Customizable filtration according to one’s unique water properties.
• Far-infrared technology/tourmaline supercharges & purifies the water.
• Settings on machine to produce acid water for outside the body. Acidic water sterilizes: wounds, the kitchen counter, fruits/vegetables before preparing, one’s garden from plant diseases, etc. Amazing testimonials regarding skin conditions & wound healing.


COMPANY:
• Emco-Tech (also marketed under Jupiter Science) produces the most advanced cutting-edge ionizers on the market. Largest, oldest, top producer of ionizers worldwide, marketing to 30 countries – have been producing ionizers for 20+ yrs. After originally manufacturing medical equipment, began focusing exclusively on ionizers, helping explode the market world-wide. ISO 9001 & 14001 (GREEN) certified factory dedicated solely to ionizer manufacturing.
• Proprietary ionizing cell manufactured in Japan using top-grade titanium & platinum plated electrodes. (Japanese hospitals have used ionizers as an indispensable health tool for decades. 1 in 5 Japanese households has an ionizer.)
• Lowest return/repair rate in the industry. Full 3 yr. Warranty. Financing available. Complete and unparalleled customer support, year after year.

Don't stop reading
_________________________________________________________________
More info on the water

IONIZED WATER
The Best Substance We Can Possible Consume
By Bob McCauley


Without water, life could not exist. It is the most common substance found on earth. Water is also the body's most vital need. Most tap water is fine to consume as long as its properly filtered with both carbon and particulate filters.

Spring and mineral bottled water are also good choices, EXCEPT the plastic bottles leach their petro-chemicals into the water in those bottles and we burn enormous amounts of diesel fuel in order to deliver it around the globe (bad for air quality and bad for global warming too).

Purified water, reverse osmosis or distilled, should be completely avoided. It is water that has had all the minerals removed from so it is literally pure H2O. Because of its extreme purity, purified water absorbs carbon dioxide out of the air, which makes it acidic and even more aggressive at dissolving alkaline substances it comes in contact with. It turns the body acidic, leaches vital minerals and does not hydrate the body well.

The best water to drink is Ionized Water, which is produced by running normal tap water over positive (anode) and negative (cathode) electrode. This creates positive and negative ions in the water that then are separated. Thus, two different waters with opposite characteristics are created at the same time, one alkaline, the other acid.

To ionize simply means to gain or lose an electron. Essentially, the ionization process robs an electron from one molecule and donates, or transfers it to another molecule. Both alkaline and acid ionized water have extraordinary properties and benefits, however, their respective uses could not be more different. We drink alkaline water and use the acid water on the outside of our bodies as well as for many other purposes. Ionized water has a beneficial effect on everything it comes in contact with as long as it is used properly.

Powerful Antioxidant- The centerpiece of ionized water is its antioxidant properties. It is miraculous that normal tap water can be instantly transformed into a strong antioxidant water. Ionized Water has two antioxidant qualities, its negative charge and the presence of hydroxyl ions which are free radical scavengers.

All liquids have an Oxidation Reduction Potential (ORP), which is the millivoltage (mV), vibration or frequency it possesses. Rust is an example of slow oxidation, fire an example of rapid oxidation. Our bodies are somewhere in between these extremes. Only a negative ORP can reduce or negate oxidation. Strong Alkaline Ionized Water has an ORP of -150 mV to -350 mV. Thus, we counteract the aging process by consuming a negatively charged substance, which dampens the positive ORP of our oxidizing body.

Increased Oxygen and Free Radical Scavenger- The body is starved for electrons and Alkaline Ionized Water contains an abundance of them, which nullify free radicals in the body. Ionized Water is an extremely effective antioxidant because it is a liquid with a small grouping of water molecule clusters and thus is more easily absorbed into the body where it can be of immediate use.


Drinking Ionized Water gives you energy- Once the extra electrons are donated to free radicals in the body, what is left are two stabilized oxygen molecules, thus providing the body with more oxygen. Oxygen is a nutrient the body desperately needs. It makes us alert and invigorated. It carries vital nutrients around the body. For someone with cancer, the high oxygen level provided by Ionized Water is particularly helpful since oxygen destroys cancer cells.

Balances body fluid pH- Because of the predominance of hydroxyl ions in Ionized Water, the water becomes alkaline, meaning it has a high pH. The pH level can be adjusted with a water ionizer between 7 and 10.

All disease thrives in an acid environment in the body and will not flourish and thrive in an alkaline environment. If we acidify our bodies through poor diet we become vulnerable to any disease that invades the body. The more acid we are the more susceptible we become to disease. As disease flourishes in the body, it begins to create a more acidic environment in order to spread further until it consumes the body. Currently, the medical establishment as a whole has not embraced the idea that body pH and disease work hand in hand.

Body alkalinity is most accurately measured through the saliva or urine. One of the keys to Great Health is keeping the body pH properly balanced and alkaline. Drinking plenty of Ionized Water will easily help achieve that.

Powerful Detoxifier and Superior Hydrator- Ionized Water is sometimes called Reduced Water or Cluster Water because of its small molecular grouping. Water molecules typically group together in clusters of 10-13. Ionized Water molecule clusters are split in half and clustered into 5-6 water molecules, thus they are reduced in size. The Ionized Water molecule cluster also has been changed from an irregular shape to a hexagonal shape that passes through and saturates body tissue much more efficiently than conventional water. It is this smaller, regular shaped cluster that is extremely penetrating and therefore hydrates everything it comes in contact with. As it hydrates body tissue, it pushes out all the things that don't belong in the body, which are commonly known as toxins. Therefore, Ionized Water is very detoxifying, which is why people who are very toxic must start drinking Ionized Water very slowly so they do not detoxify too quickly.

IN CONCLUSION: There is nothing more important for the body than water and there is no better water than Ionized Water. Water is our best defense against disease of every kind. Sixty percent or more of all chronic disease would be significantly reduced if people would simply keep themselves properly hydrated. Health is a habit, not an event and drinking water should become our first habit in our quest for great health!





Monday, January 19, 2009

Wild Alaskan Salmon, It's The Only Salmon We Serve!

If you know Aroma Thyme then you know that we only serve wild Alaskan Salmon. The following article is another case for wild salmon.

Disease Strikes Salmon Farms, Again

If anyone is still in doubt that farming salmon in open net-pens is a harmful and unhealthy business, here's some news that confirms -- yet again -- these types of systems simply cannot control the spread of disease.

Add Shetland, Scotland to the list of places that have and are struggling with infectious salmon anaemia (ISA), a highly infectious and deadly disease that affects salmon. The disease was reported this month on a farm and government scientists are flying in to attempt to contain and assess the damage.

Chile has been making headlines since fall 2007, when the government first reported outbreaks of ISA in their dense salmon farming territory. The Chilean industry has been devastated by millions in financial losses, the slaughter of thousands of salmon, and thousands of job losses.

Recently, the Chilean government admitted defeat in trying to control this disease and has informed the Aquatic Animals Commission that the disease is 'unlikely to be contained and is now considered to be endemic' (Seafood International, Dec 08.) That's a scary prognosis for the country's ecosystem and workforce.

And that's very troubling news for us here in BC, where the industry is fighting to expand. Although BC has not experienced ISA yet, outbreaks of other infectious diseases do occur.

"Even without expansion, stocking levels have already made BC a 'sitting duck' for viral epidemics" warns Neil Frazer, Professor at the Department of Geology and Geophysics at the University of Hawaii. Closed containment systems are the only way to adequately control the risks of disease. Frazer agrees: "I believe that the costs of disease control will eventually force salmon farmers out of the ocean and into closed containment facilities. Whether BC will have any wild salmon left when that happens, is the important question, and I am not optimistic about the answer."

Help support wild salmon by not buying or selling farmed salmon from open-net pen production systems. Learn more about Closed Containment.

Photo: Salmon farm in Palena, Chile / Credit: Dentren

Saturday, January 17, 2009

Maca the Peruvian Superfood

I love Maca. It is powdered horseradish root from South America. We keep it on hand at Aroma Thyme for some our raw food customers. We mix it into drinks and add it to some desserts. but I really keep it around for me. I usually consume up to 3 tablespoons a day. I need the extra enegry boost for the long hours I work. It help keep me focused until the early morning hours.

We also sell alot of maca to raw foodists. Just ask Marcus or anyone on staff. It's a great value at $15 per lb.

Nature's answer to viagra
Though Colin Farrell’s rugged look may have many women swooning, for others, a smooth, shaven chin, complete with a fresh hint of aftershave, is a potent aphrodisiac. But could shaving have some libido-boosting benefits for men too?
GQ magazine (UK) seems to think so. The magazine’s top new grooming product of choice is a Maca-root shaving cream that not only delivers a smooth shave, but, according to product promoters, may also increase sex drive and stamina.

In recent years, Maca has become increasingly popular for its medicinal benefits. But is this Andes-grown vegetable really all it is cracked up to be?

Maca?
Maca, or lepidium meyenii, is an annual plant that grows at altitudes of about 4000m in the Andean Mountains of Bolivia and Peru. The root, which looks similar to a radish, is grown for its hypocotyls – the edible, fleshy part of the plant. Maca hypocotyls come in a variety of colours, including cream, red, purple, black and green, each variety of which is genetically unique.

For roughly 2000 years, Maca has been an important food source for Andean natives. According to local legends, the super food was eaten by Inca imperial warriors before each battle. The strength that made these warriors such formidable conquerors was apparently thanks to the enormous amounts of Maca they gorged themselves on, although historians have yet to find any evidence to support this.

Health benefits
While some sceptics may find the idea of a sex-frenzy-inducing root hard to swallow, Maca has become a sought-after medicinal crop, and big business for nutritional supplement suppliers.

Peruvian Products, a US-based company that supplies Maca, claims that the product “is not only popular as a sexual libido enhancer and menopause symptoms saviour, but also greatly affects energy, stamina, depression, memory, and more.”

Too good to be true?

What the experts say
Maca is a rich source of zinc, magnesium, calcium and iron. Zinc and magnesium have been noted for their positive effects on sexual function.

Over the last few years, a number of small-scale studies have been carried out to ascertain the nutritional and therapeutic benefits of Maca root. One study, which appeared in the Asian Journal of Andrology in 2001, found that Maca treatment did in fact improve sperm production and motility.

Another, published in the Journal of Ethnopharmacology, found that oral administration of Maca improved sexual desire and behaviour in male rats. The product has also been found to reduce enlarged prostate glands in rats.

Although studies have shown positive associations between Maca and sexual function, it seems that scientists know more about the root’s effects on rats than on humans. Scientists have also not yet performed any studies involving men who suffer from sexual dysfunction or infertility.

What are the risks?
Considering that Maca is a staple food source for Andean natives, consuming the root doesn’t appear to pose any serious health risks – no more than eating any other vegetable.

However, some experts do caution that Maca may alter levels of sex hormones and potentially interfere with hormone replacement therapy or birth control pills. The plant may also act as a stimulant and cause hypertension (high blood pressure), so it’s advisable that anyone already on medication for hypertension consult with their doctor or pharmacist before combining therapies.

Scientists aren’t clear on the best dosage form of Maca, or on which health conditions may benefit from the root. But, so far, the initial results of investigations into its effects on fertility and libido enhancement look promising.

Still, there’s no scientific proof that grinding the stuff up and slathering it onto your skin will up your mojo, as most studies have focused on oral administration of the root. Then again, there's probably no harm in trying it.

(Donna Warnett, Health24, January 2009)

Sources:
Medline
The Health Professionals Guide to Dietary Supplements
www.wellnes.com
Daily Mail
Wikipedia

Friday, January 16, 2009

Ommegang ObamaGang is Here!!!!



Aroma Thyme Bistro in Ellenville NY is now pouring Ommegang's Presidental Celebration beer, ObamaGang!
This is a very a limited release, available in Philly, Chicago, NYC & Ellenville!

Aroma Thyme Bistro offers 150 different beer selections along a wine list of 300 entrees.
Aroma Thyme Bistro
165 Canal St
Ellenville, NY 12428

Thursday, January 15, 2009

Organic & Eco Solutions for Inauguration

Here is some great eco-friendly tips if you are going to Washington D.C. for Inauguration. If you are into organic food then you should call Nora's, she is the pioneer in the organic restaurants.


A Green Inauguration Visitor's Thrifty Guide to Washington, D.C.

January 14, 2009 12:10 PM ET | Maura Judkis

Welcome to Washington, if you can squeeze in here. We're expecting it to be packed. The White House has even declared the city in a state of emergency for the event. The massive influx of people certainly won't be good for our carbon footprint, that's for sure. And though the weekend is bound to be a wasteful one overall, there are small things you, as an eco-friendly consumer can do to help when you're visiting.

The inaugural planners are on board, according to the L.A. Times. "Not only are we committed to holding an inauguration that is the most open and accessible in history," said Linda Douglass, chief spokeswoman for Obama's inaugural committee, "but we are also committed to making sure that it is as environmentally friendly and sustainable as possible." The Environmental Protection Agency is advising the committee on best practices. And I'll be doing the same for you, the visitor—along with some tips for fun green stuff to do while you're here.

Transportation

The best way to get around D.C. this weekend will also be the greenest and cheapest: your own two feet. Washingtonians are dreading the influx of people to our city because we know what will happen to our public transit, which will be something resembling utter chaos. The expected public transit crowds have already been described as "crush-level." So, if you don't want to wait for crowded trains and buses, put on a good pair of shoes and a warm coat and start walking. Downtown D.C. is not that big, so if you're staying in the touristy parts of town, you'll probably never need to set foot on a train or bus, especially because walking will be faster this weekend, anyway.

Of course, not everyone will be staying within walking distance, considering that hotels have been booked from Virginia to Pennsylvania. If you're reading this eco-guide, I'm guessing that driving to inauguration wasn't at the top of your list, and that's good, considering the disastrous parking situation that's expected. If you do drive, though, consider taking a carpooler. There are plenty of websites that will hook you up with someone desiring a ride, and who will chip in for gas. Try eRideShare or Craigslist. If you can, when you get near the city, park your car near a Metro station and take the train in. Get on a train early if you want to make it to the swearing-in and parade - Metro opens at 4 a.m.

As for cabs: you might as well forget it. There are so many street closings that you probably don't even have a prayer of getting where you need to be on time. If you're staying across the river and need to get around Virginia, try Arlington's EnviroCab service (703-920-3333)- just know that all bridges into the city are closed on inauguration day, so get to a Metro stop instead.

You could also ride a bike, if you have one handy. The Washington Area Bicyclists Association will be operating a free bike valet service on the south side of the Jefferson Memorial, or on 6th street between I and K Streets, N.W.

Shelter

Another green choice forced upon last-minute visitors: there are no hotels to be found anywhere near this city. That's ok, though, since there are thousands of Washingtonians willing to rent out their places to you. You can get anything from an entire house to an air mattress on someone's floor, all priced accordingly. Staying in a house is greener than a hotel (not that you have the option) because you likely won't be consuming any more energy than the house's original occupants would have. Many of the apartments are in great parts of town, within walking distance of the ceremony, parade, balls and nightlife. Perhaps your carpool buddy can stay with you, if you find a great deal in a close apartment, so that fewer people will need public transit. For last-minute housing, search Craigslist or AirBed & Breakfast.

Food

You'll need reservations now if you want to eat at one of D.C.'s nicer restaurants at any point this weekend. With millions of people expected, many of whom are already beginning to file into the city, tables will be at a premium. For upscale eco-friendly dining, I like the appropriately patriotic Founding Farmers (1924 Pennsylvania Ave. N.W.). Food is local, organic and delicious, and the bar's mixologist shakes up prohibition-era cocktails - the restaurant's specialty. Another notable green restaurant in D.C. is Nora (2132 Florida Ave. N.W.), which was the first restaurant in the country to be certified 100 percent organic. Hook (3241 M St. N.W.) in Georgetown was recently named one of the country's best eco-friendly restaurants by Bon Appetit magazine. Those restaurants are both on the pricier side of the scale, though, so if you're looking for something a little more casual, here are a few solid choices:

Vegetate: Seasonal, healthy vegetarian dishes made from local produce. 1414 9th St. N.W.
Java Green: Affordable, mostly vegan food with a Korean spin. 1020 19th St. N.W.
Nirvana: A favorite local vegetarian spot for lovers of Indian food. 1810 K St. N.W.
Organic to Go: If you're in a rush, this grab-n-go organic cafe has three locations near inauguration festivities. 1311 F St. N.W., 1700 K St. N.W., 927 15th St. N.W.
Glamour

There are two green inaugural balls. The first is on Saturday at the Andrew W. Mellon Auditorium, which shares a building with the Environmental Protection Agency. It's billed as an all-sustainable ball, and every part of the evening, from the food to the electricity for the auditorium, has been made as green as possible (more on this later). Environmental advocate and rapper Wyclef John will perform. Tickets are not yet sold out, but they'll run you $500.The second green ball, on Monday, is hosted by a variety of clean energy advocates, and Al Gore will preside. The ball is in the National Portrait Gallery, and is already sold out.

If you want to go to a ball and you're feeling spontaneous and freegan, you might think about making some friends on Craigslist. Dozens of men and women are placing personal ads for dates to various official and unofficial balls. Don't let their already-paid-for dinner go to waste. You should probably have a ball gown or tuxedo handy if you're going to try this, though - inaugural balls are generally black-tie. Instead of buying a new one, borrow from a friend, buy used, or rent.

Nightlife

Obama has stated his desire to make Washington cool again. We're starting early with inauguration, first by keeping a selection of our bars open until 4 a.m. throughout inauguration weekend. Green bars are not really prevalent here yet, but if you're seeking organic libations, you can try Urbana (2121 P St. N.W.) for wine. A number of bars in D.C. carry organic beer for a toast to our new president, including these favorites of mine: Cafe Saint-Ex, Wonderland Ballroom, The Reef, Busboys and Poets, and the Reef.

For going out at night, again, you're better off bundling up and walking than attempting to get a cab anywhere. A quick guide to D.C.'s nightlife neighborhoods:

Georgetown: Bars here cater to college students, and tend to be a little dressier.
Adams Morgan: The Bourbon Street of D.C.
Downtown: Lots of sleek nightclubs.
Capitol Hill: Rowdy bars full of Hill staffers.
Dupont Circle: Lounges galore.
U Street: Laid-back bars with lots of Democrats and diverse crowds. The former "Black Broadway." Celebrations here on election night were among the most joyous, so expect a lot of energy.
Free Events

You don't need to shell out hundreds for inaugural ball tickets to have a good time - there are plenty of free things to do in Washington. The biggest free event will be Sunday's inaugural concert featuring eco-celebrities like James Taylor (a supporter fo the Natural Resources Defense Council), will.i.am (supporter of Live Earth), Bono (well known for his humanitarian efforts), and a host of other stars such as Beyonce, John Legend, Bruce Springsteen and Garth Brooks. Arrive early for a prime place on the mall - the concert begins at 2 p.m. and 500,000 are expected.

If the cold is getting to you, visit one of D.C.'s free museums. The National Building Museum has an exhibit on green communities, if you'll be in town early (the museum is closed Sunday-Tuesday to host inaugural balls). There will also be a free exhibition of art inspired by Obama in Georgetown, organized by Shepard Fairey, the man behind the iconic Obama posters. "Manifest Hope" (3333 M St. N.W.) features art that pertains to three areas of reform for the new administration - workers' rights, health care, and the green economy. The exhibition is open 10 a.m. to 6 p.m. Saturday through Monday.

Tuesday, January 13, 2009

Hudson Valley Restaurant Week 2009


Aroma Thyme Bistro is announcing our Hudson Valley Celebration menu for Hudson Valley Restaurant Week.


Aroma Thyme Bistro in Ellenville NY is offering a Three Course Dinner Menu for $28.99. This menu will be available March 22nd to April 3rd, excluding Fridays & Saturdays, 2009.

“The menu will have seasonal and local inspirations. I love the farmstead cheeses in our valley. Paired with local wines & beers it’s a combination made in heaven”, exclaims Chef/Owner Marcus Guiliano.

Aroma Thyme Bistro features local and global cuisine with a focus in organic and healthy preparations. They are also the first and only certified Green Restaurant from the Green Restaurant Association in upstate NY. Their bar is one of the best stocked bar in the Hudson Valley, from Absinthe to Vodka.

Restaurant Week
Three Course menu
$28.99

March 22nd to April 3rd 2009
Excluding Fridays & Saturdays

APPETIZERS

Beer, Cheddar & Chive Soup
Made from South Hampton Secret Ale & NY State Cheddar

Asparagus & Brie Bruschetta
Fig Vincotto

American Kobe Corned Beef Plate
Potato Salad, Grainy Mustard


ENTREES
Spaghetti & White Clam Sauce
Debols Organic Artichoke Pasta & Long Island Littleneck Clams

Grilled Pork Tenderloin
Creamy Corn Sauce

Seiten Picata, Lemons, Capers & Parsley
House Made Seiten Cutlet

DESSERT
Chocolate Cheese Cake
Chocolate Agave Sauce


Please note that we are not officially part of Hudson Valley Restaurant. However lots of our guests have asked us to offer a similar promotion for the that time period.

Saturday, January 10, 2009

140 year old Lobster

140-year-old lobster's tale has a happy ending

20-pounder dubbed 'George' released into wild after restaurant spares him

Image: Liberated lobster
George, a 140-year-old lobster, got a second shot at life after a New York restaurant agreed to release him back into the wild.


NEW YORK - A 140-year-old lobster that was destined to adorn a dinner plate is back in the ocean after a seafood restaurant in New York City granted him a reprieve.

The 20-pound crustacean, named George, was returned to the wild Saturday in a rocky cove in Kennebunkport, Maine, less than a mile from the summer home of former President George H.W. Bush.

George the lobster was transported to Maine by People for the Ethical Treatment of Animals, which had beseeched City Crab and Seafood to allow the lobster to go free.

"We applaud the folks at City Crab and Seafood for their compassionate decision to allow this noble old-timer to live out his days in freedom and peace," said Ingrid E. Newkirk, president of People for the Ethical Treatment of Animals.

PETA spokesman Michael McGraw said the group asked the Park Avenue restaurant to return George to the Atlantic Ocean after a diner saw him at the restaurant, where steamed Maine lobster sells for $27 per pound.

The giant lobster had been caught off Newfoundland, Canada, and lived in the restaurant's tank for about 10 days before his release.

Some scientists estimate lobsters can live to be more than 100 years old. PETA and the restaurant guessed George's age at about 140, using a rule of thumb based on the creature's weight.

As long as George remains in Maine, he won't have to worry about ending his life in a pot of boiling water. Fishermen are barred from keeping lobsters that exceed the state's legal size limit.

Friday, January 9, 2009

Yukiguni Mushrooms at this Hudson Valley Restaurant


Yukiguni Maitake mushrooms now available at Aroma Thyme Bistro in Ellenville.


Maitake mushrooms come from the mountains of northern Japan, where they grow only on certain older trees. In centuries past, they were known as "phantom mushrooms" due to their extreme rarity and value. Today, however, mass production has made it possible for everyone to enjoy this unique Japanese delicacy.

Health Benefits:
As the concept of leading a healthier lifestyle spreads around the globe, Yukiguni Maitake mushrooms are winning considerable attention for their health benefits. In an effort to confirm and clarify these benefits, we are conducting a number of joint academic studies with leading research institutions such as Kobe Pharmaceutical University. Findings from these studies have already been presented at many prestigious medical conferences. The company also holds a number of patents in the area of cultivation technology and other fields. In addition, various clinical tests on the health-related benefits of maitake mushrooms are now underway in the U.S. and the UK. Beyond these efforts, we continue to work on a wide range of internal research projects intended to further improve the quality, taste, nutrition, and yield of Yukiguni Maitake mushrooms.

Wednesday, January 7, 2009

Mercury & PCB's in Seafood



Did you know that our seafood is tested for contaminates at Aroma Thyme Bistro? We use an eco friendly seafood company that test our seafood for safety. They are the only company that can make these claims.

Eco-Fish has been our regular supplier at Aroma Thyme since we opened. Eco-Fish only sells fish that meets high criteria. All of there seafood has to be approved by a strict advisory board. They look at the population of the species, the catch method and the area where it caught. So this eliminates the majority of the seafood that most vendors sell.

On top of their strict earth friendly practices, they test and post the results of seafood. So if you have eaten our Mahi-Mahi, Tuna, Pollack, or Keta Salmon you have consumed the safest seafood available.

Eco-Fish’s Mission is as Follows:

*To provide consumers with a credible means of better determining which seafood is safe and healthy to consume, and how often
*To provide the seafood industry, including restaurants and retailers, with a credible testing, labeling and educational program for contaminants in seafood, and
*To educate consumers, draw increased attention to the important issue of industrial pollution, how it directly impacts the food chain, and help motivate the public to demand a cleaner environment.

So why aren’t more companies doing this? It is as simple as money, it cost over $1600 per test. And why aren’t more restaurants buying this way? It’s just a matter of educating more chefs and consumers. The bottom-line is that eco-friendly seafood is safe & high quality, but it cost more. Let’s get the word out there.

Sake surges in the U.S.

Sake surges in the U.S.
By Kelly Dinardo
The Associated Press
Updated: 01/06/2009 03:42:20 PM MST


As better sake becomes more available in the U.S., the Japanese drink is finding fans in all areas of the country. (Larry Crowe / The Associated Press)
For years, most Americans knew sake -- assuming they knew it at all -- as a hot, jet fuel-like drink sipped from thimble-sized cups between bites of sushi.
Turns out, we were swallowing schlock.
"There wasn't a lot of selection and what did come to us was an inferior brew," says Ed Lehrman, founder of Vine Connections, a wine and sake importer.
"Distribution of sake was limited to Japanese trading companies. They sell you the food, the plates, the sake. It's one-stop shopping for sushi restaurants. In that environment, sake wasn't getting its due. And the majority of the sake exported was table sake, which isn't very good."
But about 10 years ago, two things changed that.
In the U.S., Asian food trends boomed. Asian and Asian-fusion restaurants flourished, non-Asian restaurants served dishes with ingredients such as miso, wasabi and edamame, and grocers offered more ethnic fare.
At the same time, the Japanese began turning their noses up at sake. In Japan, young drinkers view sake as old fashioned, favoring beer and wine instead. As a result, sake consumption has fallen sharply since 1995.
To survive, premium sake (pronounced SAH-kay) brewers in Japan turned to Americans and began working with importers, who introduced sake to the fine wine market.
"Non-Japanese companies started importing sake and doing dog-and-pony shows to educate people about it," says Beau Timken, author of "Sake: A Modern Guide."
Advertisement

"Some educators started coming online," he says. "Restaurateurs are making an incredible effort to get people to try something they're not used to. Sake started getting more face time."
Americans' thirst for sake exploded. The U.S. has become the largest importer of Japanese sake worldwide.
During the past five years, the volume of sake brought from Japan has grown about 14 percent a year (987,475 gallons in 2007 and estimated at more than 1 million gallons for 2008), with an estimated total retail value around $150 million.
Now, restaurants such as Shibuya at the MGM Grand in Las Vegas even have a sake sommelier on staff to guide guests through their 110 sake offerings.
It's even increasingly common to find sake on the wine lists of non-Asian eateries. Chanterelle, New York's famously high-end French restaurant, has been hosting an annual sake tasting dinner for the past nine years.
Drinking sake at home also has become easier as premium sakes show up at more grocers, wine shops and stores like Timken's True Sake in San Francisco, which are dedicated solely to the Japanese drink.
And single-serve, sake drinks such as sake2me, a lightly carbonated sake that comes in Asian-themed flavors such as yuzu and ginger mango, are on the upswing; sake2me launched last year and is already available in 16 states.
Despite the upswing in consumption, most people still know little about it. Though often called rice wine, sake is brewed like a beer. "Sake is built like beer and drinks like wine," explains Timken.
Like beer, sake is fermented from a grain -- in this case rice -- whereas wine is made from fruit. Brewers polish the grains of sake rice to remove the outer coating.
How much of the outer layer is milled away is part of what determines the sake's grade. Brewers then steam the rice and add yeast to it so it will ferment before aging. Filtering and pasteurizing the sake completes the process.
"Another common misconception is serving temperature," says Timothy Sullivan, who runs the UrbanSake blog and teaches a Sake 101 class. "Some people think it must always be served cold. Others think it must be served hot. The truth is it depends on your mood and what kind of sake you're drinking."
Heating often is used to mask lower quality sakes, but some do blossom with a little warmth. However, for the most part, high-quality sakes are best consumed cold and out of wine glasses.
And as French, American and other non-Asian restaurants have demonstrated, sake isn't just for Asian food.
In general, delicate sakes -- those that have more of the outer layer milled away -- pair better with lighter food so the sake is not overwhelmed by the meal. More robust sakes can stand up to heartier flavors.
"Part of sake's appeal is that there's no snob factor," says Timken. "Don't be afraid to experiment, taste lots of different types and ask questions. That's how you learn. I have all these sake licenses. I'm even a sake samurai. But I'm just a guy from Ohio. If I can learn to understand sake, anyone can."

Aroma Thyme Bistro Comments:
We love cold Sake at Aroma Thyme Bistro. Sake pairs well most foods, not just Sushi.
Here is our current Sake Menu:
WBG SAKE, NIGORI (unfiltered) Momokawa, Pearl NV 750ml $29
Oregon
900 SAKE, NIGORI Snow Beauty NV 300ml $19
Japan
900 SAKE, NIGORI Murai Family, Genshu NV 720ml $43
Japan
900 SAKE, JUNMAI Hakushika, Fresh & Light NV 300ml $19
Japan
WBG SAKE, JUNMAI GINJO Momokawa, Diamond NV 750ml $29
Oregon
900 SAKE, JUNMAI GINJO Murai Family, Tanrei NV 720ml $45
Japan
900 SAKE, JUNMAI DAIGINJO Hakushika NV 300ml $37
Japan

We would never expect you to eat this shrimp, nor do we serve farmed Asian shrimp

One Awesome Blender