The Mussel Tussle at Belgium Comes to Cooperstown

Brewery Ommegang’s yearly festival, Belgium Comes to Cooperstown will receive a new and exciting twist this year as 6 chefs have been invited to compete in a “Mussel Tussle” cooking competition.

The competition will be based around a standard of Belgian fare: moules or in English, mussels. This fast-paced competition will challenge the chefs integration of local the farmers’ market and fine food stores, preparing a mussel dish to be judged during the festival. The winning dish will be selected by the attendees of the festival.

The winning chef will receive:
• La Creuset cookware set
• $500 Cash prize
• Winning recipe featured at Café Ommegang
• Winning Chef and representative restaurant showcased on Ommegang website for remainder of 2011

Participating Chefs include:
Lucy Townsend of Lucy Townsend Catering – Cooperstown, NY
Ric Orlando of New World Bistro & New World Restaurant – Albany & Saugerties, NY
Marcus Guiliano of AromaThymeBistro – Ellenville, NY
Bart Vandaele of Belga Café – Washington, DC
Tommy Harder of Blind Tiger – New York City, NY
Matt Molloy of Meadhall – Cambridge, MA

Each day leading up to Saturday’s event, we will be showcasing an interview with each chef and discovering their insights into why great beer deserves great food.

Chef Marcus Guiliano

Chef Lucy Townsend is the first of the featured chef and is the hometown pick for the competition. Chef Lucy has been a part of the Great Beer Deserves Great Food program for several years, catering local beer dinners at Brewery Ommegang and hosting Ommegang events at Templeton Hall, her catering venue in downtown Cooperstown.

L.M.TOWNSEND CATERING began with a dream back in 1978 when owner Lucy Townsend graduated from Dartmouth College with a major in art and embarked on a career in food service leading her from a job cutting and weighing cheeses in a gourmet shop, to employment ranging from chef aboard a hotel boat on the River Thames, to salad girl for a family owned restaurant, kitchen manager at a bistro, and manager of a Rockefeller Center restaurant.

Lucy''s Chicken Breast Stuffed With Spanish Ham Red Pepper Romesco Sauce with Hazelnuts and Almonds,Saffron Pilaf and Artichoke Hearts paired with Ommegang Abbey

Lucy began work on her own catering business in 1989 in Cooperstown, NY and some of her first clients remain loyal to this day. Although corporate functions and wedding receptions comprise a large part of sales, Townsend Catering is also expert at providing services for private dinners, cocktail parties, brunches and barbecues.

Lucy's Mexican Chocolate Streusel Cake Cinnamon Ice Cream and Caramel Sauce paired with Three Philosophers

Be sure to check back each day as we will be interviewing each Chef that competes in the Mussle Tussle, and subscribe so that you can help join in the Great Beer Deserves Great Food movement and discover great chefs, restaurants and event around the country.

Mistakes Planning A Catered Event,Reason #9-Using A Caterer That Doesn’t Guarantee Your Experience

Guarantees are part of ding business for most industries.  This protects you, the consumer, from not getting what you expect.  You have the right to receive what you expect.

Look for a caterer that guarantees their product.  An example would be if the caterer runs out of food or doesn’t provide the services that you contracted for, you don’t pay.  Make sure you go into your even knowing you are covered.  Don’t place the risk on your shoulder.  You’re giving up valuable dollars.  You have every right to expect a guarantee for your important event.

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For a risk free catering consultation from a Green Certified Restaurant© call Jamie at Aroma Thyme Bistro at 845 647 3000

Mistakes Planning A Catered Event, Reason #8-Not Having A Plan For Extra Guests That May Show Up

As good a job as you will do in taking reservations and estimating the number of guest, there will always be some people show up unexpectedly.  Usually, a caterer will require you pay for the exact number of guest you guarantee.  If fewer guests show, you’re stuck paying for food you didn’t use.  If extra guests join in, you are more than likely going to run out of food.

Some caterers use a “flexible guarantee”.  You give the caterer a guaranteed number of guests, and the caterer guarantees there will be enough food to feed an extra 10%.  If extra people show, you pay for them.  If they don’t you’re not on the line for uneaten meals.

If you are afraid fewer guests will show up than expected, you can guarantee a lower number.  The 10% leeway will protect you in the event you guessed wrong.  Again, that advantage to this is that you minimize your investment in meals that go uneaten.

Make sure you insist on this kind of guarantee.  There are many reputable caterers that offer the “flexible guarantee”.

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For a risk free catering consultation from a Green Certified Restaurant© call Jamie at Aroma Thyme Bistro at 845 647 3000

Mistakes Planning A Catered Event,Reason #7-Thinking The Caterer Won’t Run Out Of Food

Have you even been to a party and they run out of food.  How did it make the host look?  Running out of food is the biggest catastrophe for an event.  Make sure your caterer provides you a written guarantee they won’t run out of food for the number of people you agree on.

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For a risk free catering consultation from a Green Certified Restaurant© call Jamie at Aroma Thyme Bistro at 845 647 3000

Mistakes Planning A Catered Event,Reason # 6.-Failing To Find Out What “Service” Is Included

As mentioned earlier, you get what you pay for.  This includes service.  Find out exactly what the caterer does as part of his service.

Will they stay till the end and clean the entire area or just through the meal?  Who is responsible for the trash?  Does the caterer plan on setting up and serving the meal, or will the guest serve themselves.  You need to be aware of what you are getting for your money.  This allows you to receive the service you expect and prevents any unexpected surprises for you before, during or after your event.

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For a risk free catering consultation from a Green Certified Restaurant© call Jamie at Aroma Thyme Bistro at 845 647 3000

Mistakes Planning A Catered Event,Reason #5-Forgetting To Explore All Possible “Options”

The price of two cars with different options can vary as much as $5000.  Caterings are no different in the fact options can add to the price tag.  The opposite can also ring true.  If you are willing to forgo certain items or extras, you might be able to negotiate a lower price.  Make sure you ask about the “base model” catering if you are on a tight budget.  Most caterers will work with you.

If you have a larger budget be sure to ask about the extras.  You might have enough to add the full service, hors d’oeuvres, raw bar or liquor service.

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For a risk free catering consultation from a Green Certified Restaurant© call Jamie at Aroma Thyme Bistro at 845 647 3000

Mistakes Planning A Catered Event,,Reason #4-Choosing One Entrée Instead Of Two

Most group meals consist of a number of guests that have special diet and/or desires.  Years ago you could order one entrée and be sure everyone was happy.  Today, you need to consider adding a second entrée.  Perhaps a chicken dish added would accommodate all.

Not every event requires two entrees, but it is advisable to find out on the front end.  A professional caterer should have options available to please everyone without breaking your budget.

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For a risk free catering consultation from a Green Certified Restaurant© call Jamie at Aroma Thyme Bistro at 845 647 3000

Mistakes Planning A Catered Event, Reason #3-Basing Your Decision Just On Price

The old saying, “You get what you pay for” rings truer today than ever.  Competition is such that one caterer cannot afford to over-price their service.  Most caterers should be within 5% - 10% of each other for similar menus and levels of service.  You’ll find someone offering a rock bottom price is cutting corners somewhere.

You need to make sure and compare apples to apples.  Is clean up included in the price?  Is the food cooked fresh or re-heated?  What about portion size?  What is the quality of the serving ware and utensils?  Is desert and beverages included in the price?  What is the gratuity or service charge?  What happens if the caterer runs out of food?

The list goes on and on.  You see all caterers are not created equally.  You owe it to yourself to make sure you know what you are paying for.  This will help you avoid any unpleasant surprises.

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For a risk free catering consultation from a Green Certified Restaurant© call Jamie at Aroma Thyme Bistro at 845 647 3000

Mistakes Planning A Catered Event,Reason #2-Failing To Have A Budget And “Goal” In Mind

You know the importance of setting goals.  Goals are a focal point to rally your family around. The vision of attaining these goals is what keeps everyone motivated and on course.  A catered event is no different.

You had better have a vision of the end result.  Do you picture a black tie formal event, or would you prefer guests casually enjoying a traditional New England clambake with all the fun?

The second part of the equation is your budget.  Knowing in advance how much money you have to spend will save you time in exploring options.  There is nothing more frustrating than having a specific meal in mind without the budget to see it through.

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For a risk free catering consultation from a Green Certified Restaurant© call Jamie at Aroma Thyme Bistro at 845 647 3000

Mistakes Planning A Catered Event,Reason #1-Not Sampling The Food Before The Event

You would be surprised how many people call up a caterer and book an event without tasting the food.  This is critical.  What happens if the food is not what you expect?  You leave yourself open to looking bad in front of all your guests and their family.  Believe it or not more people will remember the “cold, tasteless food”, rather than the true meaning of this special event, a day of camaraderie and friendship

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For a risk free catering consultation from a Green Certified Restaurant© call Jamie at Aroma Thyme Bistro at 845 647 3000

RT @healthychefdude: RT @fish4fishEU: A SustainableFish.biz Daily is out! http://bit.ly/hQZZsv ▸ via @fishingtips772 @healthychefdude @kathy faldt @losseafood

Belgian Independence Day, beer and food pairing

What: Belgian Independence Day, beer and food pairing

When: July 21st to July 28th 2011, 5pm-11pm
Where: Aroma Thyme, 165 Canal St Ellenville NY

Celebrate Belgian Independence Day with us at Aroma Thyme.  Really it’s a reason to drink beer.

These pairings will be offered from July 21st – 28th.  Each course and beer is available separate or as a tasting flight at special price.  Tasting flights come with a very limited Duvel glass as a gift.

Tarragon & Parsley Steamed Mussels
Duvel

Endive & Potato Soup
Ommegang Belgian Independence Day Ale (Spiced Saison)

Flemish Beer & Beef Stew
McChouffe

Crab Cake and Endive Slaw
Liefmans Cuvee Brut

History and significance of Belgian beer

Beer in Belgium varies from the popular pale lager to lambic beer and Flemish red. Belgian beer-brewing's origins go back to the Middle Ages. There are approximately 125 breweries in the country, ranging from international giants to microbreweries. In Europe, only Germany, France and the United Kingdom are home to more breweries. Belgian breweries produce about 800 standard beers. When special one-off beers are included, the total number of Belgian beer brands is approximately 8,700.Belgians drink 93 liters of beer a year on average. Beer has been made in Belgium since at least the Middle Ages. It is believed today that beer was brewed at some monasteries during this period; however, no written proof exists. The Trappist monasteries that now brew beer in Belgium were occupied in the late 18th century primarily by monks fleeing the French Revolution. However, the first Trappist brewery in Belgium (Westmalle) did not start operation until 10 December 1836, almost 50 years after the Revolution. That beer was exclusively for the monks and is described as "dark and sweet." The first recorded sale of beer (a brown beer) was on 1 June 1861.

In Belgium, beer is more than just a frothy beverage - it is a culture. With over 450 different varieties, many Belgian beers have personalized beer glasses in which only that beer may be served. The shape of each glass enhances the flavor of the beer for which it is designed. This tradition may seem like behavior reserved for wine snobbery, but Belgians take their beer seriously - and with good reason. The country has enjoyed an unparalleled reputation for specialty beers since the Middle Ages. Connoisseurs favor Belgian beers for their variety, real flavor and character.

It is easy to see the depth to which beer has become one with Belgium's culture. What other country has a driving tour through the countryside called the Beer Route? After a day of castle hopping, visitors can stop by one of the local cafés to enjoy some chocolate with their beer, as their worries melt away. Whether you were visiting a brewery, sitting in a café or attending a festival, visitors will remember the first time they tasted their favorite brew.

Belgian Independence Day

The history of Belgium began with the invasion of the Romans, several decades before the birth of Christ, when Julius Caesar conquered Gaul (ancient name of France). Belgium is one of the relatively young countries of the Western European continent having attained its independence only in 1830, less than 200 years ago. Due to its strategic location at the heart of Europe, Belgium was the battleground for the major European powers, from the Romans to the United Kingdom of Netherlands. Here is a brief outline of the different periods in the history of Belgium.

Belgium is located on the western part of the European continent bordering the North Sea, flanked by the countries France and the Netherlands. The Independence Day of Belgium is celebrated on 21 July, the day the nation attained its freedom from the domination of Netherlands in the year 1931. The independence of Belgium received the approval of the European powers at the London Conference of 1830-31. The Independence Day of Belgium commemorates the formal establishment of the independent kingdom and the crowning of Leopold I of Saxe-Coburg. Prince Leopold I of Saxe-Coburg was appointed king of the Belgians on his willingness to support the constitution drawn up by the National Congress.

The road to independence was a long one for the Belgians. Over the subsequent years, several battles were fought, treaties signed and eventually with the commencement of a revolution on 20 January, 1831 Belgium was granted independence from the Netherlands. After attaining its independence and neutrality by the leading European powers, Belgium was the first country in Europe to enjoy rapid economic growth through industrialization. The country further led the continent in the expansion of railways, engineering and coal mining. In the last half century, independent Belgium prospered as a modern, technologically advanced state and also a member of NATO and the EU. Today Belgium is one of the most advanced and affluent commercial and industrial nations in the European continent as well as in the world.

Spout Creek Batch 35 cheese | Local Farm Cheese

Aroma Thyme Bistro is proud to offer local Spout Creek Batch 35 cheese.  Aroma Thyme has this cheese available on our cheese plate and on our very popular Batch 35 and Pesto Burger.  It is also available for purchase at the Ellenville Farmers Market every Sunday from Aroma Thyme.

Sprout Creek Farm is a center for education, farming, community building and spiritual growth. It is a place of work, of peace, intellectual inquiry and experiential learning. It is home to a community of people, plants and animals; farmland, forest, streams and ponds, of wetlands and hedgegrows, hills and rocky soils. They are a productive farm where we make cheese from the milk produced by our cows and goats.

Their cheeses are made from the nutritious and creamy (antibiotic and hormone free) milk of our small herds of cows and goats that roam the pastures eating what they're supposed to eat – grass. Cheeses aged over 60 days are made with raw milk – bigger flavor and very nutritious. Those tender and fresh cheeses aged less than 60 days are made with pasteurized milk. The operative word here is GRASS, however.Milk from animals that eat what they were designed to eat is nutrient rich, low in cholesterol, high in Omega 3s, and still retains proteins, minerals and vitamins necessary for good health. From the much loved pastured animals to the cheeses lovingly crafted and aged, you are sure to "Taste the Difference a Little Grass Makes".

Semi-soft and washed-rind cheeses batch 35. This savory smear-ripened raw cows' milk cheese with a full scattering of eyes has an aromatic soft yellow paste, and a crisp coppery rind. Aged 2-4 months.

Great Hill Blue | Gourmet non-homogenized raw milk blue cheese

Aroma Thyme Bistro proudly offers Great Hills raw Blue Cheese. .Unlike many blue cheese varieties, the milk is not homogenized resulting in a fully flavored and smooth tasting cheese.

Preparing the Blue Cheese Upon coagulation, the curd is cut and stirred until reaching the desired consistency, at which time the whey is drained off.Each cheese form is hand-filled using traditional techniques.  This insures proper whey expulsion and curd structure.They make 6 pound wheels out of fresh milk from local farms.

Located on the shores of Buzzard's Bay, 50 Miles south of Boston, Great Hill Dairy in Marion has been known for its outstanding herd of Guernsey cows as Antique Barn at Great Hill Blue well as its prize winning Acacia and Orchid collections.

Great Hill is now introducing a unique tasting blue cheese made in its turn-of-the-century barn.Great Hill Blue is an internally ripened variety made with raw, unhomogenized milk resulting in a true gourmet quality cheese. The cheese has a slightly more Yvettedense and yellow curd as no bleach or food colorings are added.

Aroma Thyme is open all day today!!! http://ping.fm/lXSob HudsonValley restaurants UlsterCounty Ellenville

All about health at Aroma Thyme--By Kelly Kingman

All about health at Aroma Thyme

Green a primary color at Ellenville's bistro!

By Kelly Kingman
For the Times Herald-Record
Published: 2:00 AM - 07/01/11
Last updated: 9:26 AM - 07/01/11

Walking into Aroma Thyme Bistro, we were immediately and graciously greeted by a cheerful server. She installed us at a table in the cozy, publike dining area. A long wooden bar rested by one wall, and wood paneling and deep booths ran along the opposite wall. The atmosphere was comfortable and casual, like a familiar neighborhood eatery but with a more exotic menu.

The appetizer selection included wheat grass juice ($5) and edamame ($5), as well as wine-braised mussels ($7) and Buffalo chicken wings ($8). Burgers are from grass-fed cattle, chicken is organic and bacon is nitrate-free. It's a restaurant certified by the Green Restaurant Association for its commitment to reducing environmental impact — from water usage to takeout containers.

Our server attempted to answer our questions about the ionized water that Aroma Thyme offers. She stumbled a bit over the explanation that ionized water is more alkaline, and couldn't really identify the supposed benefits. The claim is that ionized water acts as an antioxidant in the body — and it's widely debated. It's made in-house and tastes simply like distilled water. We were unable to detect any immediate effects.

We were given a binder full of specials, wine lists and event announcements that was a bit clumsy to pass back and forth. While we nibbled on slices of a rustic wheat loaf and a lemony white bean dip infused with rosemary and thyme, I ordered a Captain Lawrence Liquid Gold ($6), a sweet Belgian-style ale. We sampled the pungent cumin pappadums ($5) with a cilantro pesto dipping sauce and Australian Kobe cocktail franks ($10) with a roasted garlic and horseradish Dijon mustard. The franks were perfect bar food, though they were so numerous that they would be perfect for a larger group, maybe after consuming a few beers.

I selected an entree from the lineup of daily specials, passing up the 56-ounce grilled "long bone" cowboy steak ($97) of locally pastured beef we saw being passed to a nearby table. The grilled pork steak ($26), while not locally sourced, was humanely raised. It was seasoned with smoked black pepper and accompanied by garlic mashed potatoes and sauteed kale from Aroma Thyme's own garden.

The steak itself was a hair's breadth away from overdone, not dry but less juicy than I'd like, and underseasoned. The solution was to add a bit of the kale or potatoes to the forkful — both were delightfully garlicky and buttery. The potatoes had a pleasant, toothsome texture, almost like they were fried before mashing, and were downright addictive.

My friend enjoyed the chicken and bacon pizza ($11.99) on an ultra thin whole wheat crust. Gluten-free crusts were also available. It was a lively medley of flavors — mozzarella, cheddar, red onion and scallions were also among the toppings. A traditional tomato sauce might have added some welcome tartness. The combination of chicken, bacon and scallions was satisfyingly reminiscent of a baked potato. Our server was quite attentive and checked in frequently to see how we were enjoying our meal.

We finished with two desserts: the ice cream flavor of the day ($5) and the dark chocolate fudge torte ($8). It was a tough call to pass up the wild Maine blueberry crisp ($7). The ice cream consisted of Ben & Jerry's vanilla mashed with that day's featured additions, in this instance peanut butter and chunks of house-made brownies. It was adequate, but the peanut butter overwhelmed every other flavor.

I enjoyed a cup of dark, almost chocolatey coffee with the torte, which surprisingly was all raw: raw cocoa, raw coconut butter and raw agave. It was intensely rich, with an aromatic coconut taste underneath the dark, silky chocolate. It was more like eating ganache than a torte.

Even more surprising was a secret our server let us in on: The recipe included "green stuff," as she called it — purees of spinach and broccoli.

It stands to reason that at a place with such a commitment to the health of its patrons and the planet as Aroma Thyme Bistro, even our decadent dessert was good for us on some level.

Originally posted  on :http://www.recordonline.com/apps/pbcs.dll/article?AID=/20110701/ENTERTAIN/107010381/-1/ENTERTAIN08