Where: Aroma Thyme Bistro, 165 Canal St Ellenville NY
Details: Five course dinner paired Basha Kill Wines. Paul, Owner and wine maker, we be hosting the
dinner. The cost is $49 per person. RSVP (845) 647-3000
BashaKill Vineyards is Sullivan County’s first Farm Winery
license. Set in a picturesque region of the Catskills, Bashakill Vineyards got
its start in the spring of 2005. Two varieties of vines, Noiret and Cayuga
White, both of which are American hybrids developed at Cornell University, were
planted in the Spring of 2006. Cayuga White is one of the most highly
disease-resistant vines and allows for chemical-free growing. Noiret, a red
wine grape which was just recently named by Cornell, has a very distinct black
pepper character. It also serves as a good disease-resistant grape. Choosing
disease-resistant varieties will help us grow organically.
In the spring of 2007 we planted a newly released variety named
Marquette. This grape combines high levels of cold hardiness and disease resistance
with excellent wine quality. One of its parent grapes is the world renowned
Pinot Noir. In 09 we harvested a small test crop on these three year old vines
and were very happy with the quality of the wine. In 2010 we will get our first
full crop of Marquette and blend it with our Noiret for our first Estate red
wine named Bald Eagle! In 2011 we started to clear another acre and a half of
hard woods to prep it for more vines.
Our vineyard is on a slight slope which flows down to the Bashakill
wetlands. The proximity to the Bashakill wetlands provides ideal conditions for
growing. The moist, warmer air off of the wetlands pushes the colder air off
the vineyard and provides a blanket, protecting the vines from the early frosts
so commonly found in this region.
All trellis posts have been cut out from native untreated Black Locust
wood. These posts were selected specifically so that the vineyard can remain
chemical-free. Because of its hardness, Black Locust wood does not have to be
treated, and will still outlast treated lumber.
In 2011 we cleared another acre and a half of woods to start preparing
for another vineyard. We plan to plant more Noiret and a German red variety
called Regent, which also has good disease resistant properties. In June 2011
we are getting sheep to help with our weed control; this is another method of
biodynamic farming for our vineyard. We are using a breed that only grows to
24" in height so they cannot reach our vines and will also give us a
natural fertilizer while they weed for us!
About Aroma Thyme
Aroma Thyme is known for their "stealth
health"(Zagat). The Bistro has an award-winning wine list from Wine
Spectator Magazine and over 200 beers. Aroma Thyme is certified green by The
Green Restaurant Association. Marcus Guiliano is the chef & owner of Aroma
Thyme Bistro located in the bountiful Hudson Valley of New York. Chef Guiliano
has been an advocate for over 10 years on healthy, sustainable, local &
real food. He found his mission in cooking when he reversed a handful of medical
conditions including 28 years of asthma. For more information visitwww.chefonamission.com.www.aromathymebistro.com.
$29.99 includes a flight of three beers and a choice of three food items. To RSVP or for more info call 845 647 3000.
Some of Beers on Tap
Hudson Valley Beers on Tap
Keegan Ale Hurricane Kitty
Captain Lawrence Liquid Gold
Captain Lawrence Kolsch
Defiant Tripel
Plus others….
Cheese Menu Grilled Asparagus, Sprout Creek Raw Toussaint Lentil & Smoked Black Pepper Salad, Chatham Sheep Herding Cambert Creamy Wild Hive Polenta, Chatam Sheep Herding Ewe’s Blue Mac & Cheese Mushrooms & 5 Spoke Raw Tumble Weed Cheese Braised Pork & 5 Spoke Jack Cheese Tostado Organic Black Bean Mole Pasture Raised Pork from Iowa Farm Families
Sunday March 24th join us at Keegan Ales for Flights of local beer and Food from Aroma Thyme featuring local cheese. $29.99 per person. RSVP at 845 647 3000.
For more information call 845 647 3000 or watch the video attached to this post.
Aroma Thyme's chef/owner Marcus Guilano has teamed up with Tommy Keegan to throw a big beer and cheese party in the Keegan brewery. Last year Tommy had a bunch of local brewers join the party. And they will all be back this year.
Chef Marcus is making several dishes that feature local Hudson Valley farmstead cheeses.
And what goes great with cheese? How about local beer.
If you like Great Cheese & Great Beer then this is your event!!!
Tommy is naturally in charge of the beer.
In addition to Keegan Ales, there will be samplings from:
Chatham Brewing Co.
Cross Roads Brewery
Ommegang
Ithaca Beer Co.
Tickets are only $30, which includes the beer and food.
RSVP at 845 647 3000 or 845 331 BREW.
About Aroma Thyme:
Aroma Thyme is known for their "stealth health"(Zagat). The Bistro has an award-winning wine list from Wine Spectator Magazine and over 200 beers. Aroma Thyme is certified green by The Green Restaurant Association. Marcus Guiliano is the chef & owner of Aroma Thyme Bistro located in the bountiful Hudson Valley of New York. Chef Guiliano has been an advocate for over 10 years on healthy, sustainable, local & real food. He found his mission in cooking when he reversed
a handful of medical conditions including 28 years of asthma. For more information visit www.chefonamission.com. www.aromathymebistro.com.
About Keegan Ales:
Keegan Ales was founded in 2003 by Brewmaster Tommy Keegan and quickly earned the reputation of “The Hudson Valley’s Brewery” after the first beers brewed won accolades at The Hudson Valley Beer Festival taking home both a gold medal and Best of Show. Keegan Ales has gone on to receive a warm welcome from both the general public and local business community and is now available throughout the tri-state area. In 2010 Keegan Ales was named Ulster County Small Business of the Year. Today, with the addition of a pub and tavern, Keegan Ales is proud to be considered one of the regions “hot spots” for music with live shows almost five nights a week and almost never a cover. Visit www.keeganales.com for more info, event listings, new beers on tap and music calendars.
What: Harpoon Leviathan Beer Dinner When: March 15th 2013 Where: Aroma Thyme Bistro, 165 Canal St. Ellenville NY Details: 5 course paired dinner $44 per person UFO White Grilled Asparagus, Sprout Creek Toussaint Cheese Imperial IPA African Curried Coconut Chickpea Soup Great Scotch Ale Black Beans & Ancho Grilled Shrimp Baltic Porter Slow Braised Smoked Akaushi Brisket Czernobog Dark Chocolate Petite Crème Brulee & Strawberries Dear Friends of Harpoon,
We started the Harpoon Brewery in 1986 because—like today—we loved beer and wanted more quality choices.
There was only one problem: we were beer lovers, not brewers. We knew what we wanted to drink, but we needed some help actually brewing it. So we enlisted our first brewer, took over some warehouse space on the Boston waterfront, and began introducing fresh, local craft beer to Boston drinkers. We tried to do it in a way that captured the spirit of fun that had brought us to beer in the first place. From that warehouse, surrounded by fish companies on the docks of South Boston (neighboring what is now the Seaport District), we couldn’t imagine that craft brewing would become what it has today.
We still remember our days on the other side of the bar, and have spent as much time spreading the joy of beer drinking as we have focusing on recipes, ingredients, and brewing equipment. Hopefully our sense of gratitude is reflected in both the quality of the beer and the spirit of fun and enjoyment surrounding our beer and breweries. We invite all of you to visit our Boston brewery, where it all began, and our beautiful brewery in Windsor, Vermont.
We look forward to having a beer with you soon!
Cheers,
About Aroma Thyme
Aroma Thyme is known for their "stealth health"(Zagat). The Bistro has an award-winning wine list from Wine Spectator Magazine and over 200 beers. Aroma Thyme is certified green by The Green Restaurant Association. Marcus Guiliano is the chef & owner of Aroma Thyme Bistro located in the bountiful Hudson Valley of New York. Chef Guiliano has been an advocate for over 10 years on healthy, sustainable, local & real food. He found his mission in cooking when he reversed a handful of medical conditions including 28 years of asthma. For more information visit www.chefonamission.com.www.aromathymebistro.com.
For more info on availability and pricing please call Marcus at (845) 647-3000
What exactly is Ionized Water? -
Ionization simply means to gain or lose an electron. Water that has been ionized becomes either alkaline or acidic, meaning that the pH has been adjusted up or down.
Alkaline water is full of Hydroxyl ions. This is the water we drink that has many Health Benefits as described below.
Acidic water is full of Hydrogen ions. This is water that we apply only to the outside of our body. It is also great for plant growth.
How does the Water Ionizer produce ionized water?
Water is run over positive and negative electrodes, which ionizes the water. It is then separated into alkaline and acidic water as it passes through membranes. It accomplishes this by repelling the water now that it has been "charged" into positive and negative ions.
Why should I drink Ionized Water?
There are three main benefits to Ionized Water.
First and foremost, it is a powerful antioxidant. People spend hundreds of dollars a month purchasing antioxidants because they are anti-diseases, anti-aging, anti-cancer, which they accomplish through neutralizing free radicals. Free Radical damage causes us to age and causes disease. Since Ionized Water is a liquid antioxidant, it is easily absorbed into the body which makes it much more effective and a powerful antioxidant.
Once the Ionized Antioxidant in the form of Hydroxyl Ions (oxygen molecule with an extra electron) donates its extra electrons to free radicals (oxygen molecule that is missing one electron) you are left with lots of oxygen. Ionized Water gives you Energy by providing your body with lots of oxygen! This is one of the most incredible aspects of Ionized Water!
Secondly, Ionized Water Balances body pH because it is very alkaline. Our diet is often extremely acidic . Soft drinks, fast foods & processed foods deposit acid waste in our bodies that builds up over time and creates an ideal environment for diseases of all kinds to thrive. Look at any cancer patient for instance and their bodies are invariably acidic to some degree. This is, of course, true even with children. Chronic soft drink consumers such as children put themselves in grave danger by allowing their bodies to build up acid waste. Many end up with serious diseases at a very young age. Maintaining an alkaline pH (6.9-7.2) helps us to maintain an environment in our bodies that is NOT conducive to disease. It may take years depending on how acidic your body is, but Ionized Water, because of its alkaline properties, will flush acid waste from our bodies.
Ionized Water is meant to work as a preventative measure, however if you are ill with any disease it always helps to stay Alkaline. Spirulina and Chlorella are also good for this.
Thirdly, Ionized Water has a different molecular cluster size. It contains only five to six water molecules instead of the ten to thirteen that conventional water molecule clusters have. It has changed from an irregular shape that is 10-13 molecule to a hexagonal regular shape that is half the size. This smaller or "reduced" water is much more hydrating than conventional water. There are two consequences of this. First, Ionized Water is much more hydrating than conventional water and, second, it is extremely detoxifying.
The detoxification properties of Ionized Water are powerful and astounding. They simply can not be ignored. A Water Ionizer has different levels of intensity because the average person cannot start out drinking strongly ionized Water. This is particularly true of the elderly, who need to start out at the lowest level and work their way up slowly. People who have spent a lifetime building up acid waste in their bodies will suffer headaches and diarrhea if they drink too much too soon.
How does Ionized Water taste compared with conventional water? - [TOP]
A common remark regarding the taste of Ionized Water is that it tastes smoother than conventional water. This is because of the molecule cluster size and shape. Since it is small and regular shaped, it feels smooth because it is. It also does not fill you up and bloat you the way conventional water can do if you drink a lot of it at once.
How Long does Ionized Water stay Ionized?
The Antioxidant (hydroxyl ions) will last approximately 18-24 hours. The Higher pH (alkaline properties) will last approximately 1-2 weeks. The smaller molecule cluster size will last approximately 1-3 months.
Does Ionized Water have any negative effects?
Absolutely none, as long as it is used properly. Only the alkaline water should be consumed. NEVER DRINK THE ACIDIC WATER. We have never seen a single negative effect from Ionized Water, either alkaline or acidic, as long as it is used properly. Who should drink it?
Anyone and Everyone, young and old, human or animal. It is beneficial to some degree to nearly everyone and everything it comes in contact with.
How should I start drinking it?
Start out slow at level one, drinking 1-3 glasses per day. If the water agrees with you, increase the amount you drink and the level of Ionization intensity. The stronger, the better, but take your time in building up to the higher levels. The antioxidant is most powerful on the high levels. You will of course experience more energy at the higher levels, but the fresher the ionized Water is, the stronger these properties are. The detoxification is STRONG and unmistakable. However, it only lasts a short time.
Can it be used commercially?
Yes, is innumerable ways. In the dairy industry, with Live Stock, healthier, faster growing crops, etc. All this is now being demonstrated, albeit slowly, to these industries. The Alkaline Ionized Water should be fed to the animals. The Acidic Ionized Water will benefit the crops, as well as the livestock in that it will help keep a much lower mortality rates and cleaner environment, keeping in mind the acidic water retards bacteria and bacterial growth. Tests are underway in various industries demonstrating the positive effects of Ionized Water but they are still in their infancy.
How does Ionized Water effect athletes?
In an extremely positive way, as you might expect. Blood oxygen levels will rise varying amounts with regular use of strong Ionized Water. This increases stamina, endurance and provides the muscles tissue and organs with high amounts of oxygen which the human body often lacks, even in athletes because of inadequate diets. If Professional and Amateur sports were to ever discover this, it would eventually become one of the most established benefits to athletes everywhere. That will happen, but acceptance of Ionized Water will take time.
Why should I buy a Water Ionizer?
The Health Benefits of Ionized Water are numerous as stated above. However, it is best to have it on hand because the fresher it is, the better it is.
Not only do you benefit from drinking the Alkaline Ionized Water but, to have Acidic Water on hand 24 hours a day is worth the price of the Ionizer alone. Once you have begun to use it and take advantage of its incredible properties, you will know that you have made the right decision to purchase one.
What are the electrodes of each unit composed of?
The electrodes are Titanium, a very hard metal, coated (not electroplated) with platinum, a very conductive metal. All Water Ionizers currently manufactured use these two materials for their electrodes. Electroplating only places platinum on the titanium only a few molecules thick, which is not sufficient for prolonged ionization. There have been claims that pure platinum electrodes are sometimes used for the electrodes but this claim is obviously false since this would not at all improve performance and would be cost prohibitive. Is it dangerous to drink Ionized Water at these high pH levels?
It is NOT dangerous to drink them at this level; however, it certainly is not necessary. Ionized Water should ideally be consumed between a pH 9.5 and 10.0.
Are there any advantages of drinking Ionized Water at these higher pH and lower ORP levels?
You will be consuming a liquid that has an extremely low negative charge, or ORP (oxidation reduction potential) somewhere in the neighborhood of -300 to -500 Mv, depending on water source. While it is not necessary to drink Ionized Water at this level, it will not hurt you to do so. However, be advised that drinking water with such a high pH may cause an upset stomach.
Are they used for any other purposes?
Yes, they are used in kidney dialysis because they remove everything from the blood to a very fine level.
Will the filter remove fluoride from the water?
No, the carbon and ultra filters will not remove fluoride. The only filter that will remove fluoride is an alum filter. Minerals are not removed from water through normal filtration. However, since fluoride is an acidic mineral carrying a positive charge, some of it will be removed from the alkaline side to the acidic side of the ionized water. This will reduce the amount of fluoride found in the alkaline water, which is the water we consume. Thus, we can effectively remove up to approximately 50% of the fluoride from the alkaline Ionized Water. Some companies claim their Water Ionizers will remove all the fluoride in the water. Is this possible?
NO. Absolutely not. The laws of physics work the same for all water ionizers regardless of how they are made. We would have to ionize 100% of the minerals in the water to expect that 100% of any mineral would be removed to either the alkaline or acid side of the Water Ionizer. The Watershed Wellness Center is the largest importer, wholesaler and retailer in North America. Unless otherwise stated, everything on our website is 100% original material written by Bob McCauley. Bob McCauley is the author of three books on ionized water, Spirulina and Chlorella and is the architect of the six component protocol of how we can all obtain Great Health, his last book exclusively on Ionized Water. We have sold water ionizers longer than any company in the United States and have imported more than any other US company. Except that which is otherwise cited, if you find any of this material on other websites, it has been plagarized.
It's Open Mic Night again at Aroma Thyme Friday, March 1st , 2013 10pm!!
It's that time of the month again, for the ever so popular Open Mic
Night at Aroma Thyme Bistro. All are welcome to Open Mic nights. This
has become a monthly tradition at Aroma Thyme for the past three years.
We have seen some incredibly talented acts. We are constantly amazed
from locals to people that travel up to an hour to perform. ...Of course
we have our regulars, which we love. And there's always a new act of
some sort to welcome each month.
Take a look at these past performers at Open Mic night:
The kitchen is open until midnight for everything from small bites to a
full dinner. Plus the bar is well stocked with Small Batch Bourbon's,
elegant Single Malt Scotch, almost 200 beers, over 250 wines and a
trendy martini menu.
We are
planning our 4th Annual TAP NY bus trip from Aroma Thyme. This is the biggest
beer festival in NY. Beer lovers join over 80 NY breweries every year for
this incredible beer festival. This is the beer event that you don’t want
to ever miss.
Join us on our coach bus!!!
And this year we are making it easy for you to
attend. We are planning a bus trip from Aroma Thyme in Ellenville on
Sunday, April 28th 2013.
Be one of the beer fanatics of Aroma Thyme.
$89 per person, includes TAP tickets and transportation.
Three pickup and drop-off spots this year!!!
Rock Hill 9:30am
Ellenville leaves at 10:00am
We will also pick up in Kingston at Keegan Ales at
10:45am
Quick Notes:
TAP NY
Sunday, April 28th, 2013
Pick up either Aroma Thyme Bistro in Ellenville
Or
Keegan Ales in Kingston
$89 a person includes ticket to TAP and Coach Bus
RSVP at (845) 647-3000
What is
TAPSM New York?
Over
the years, TAPSM New York has developed into
one of New York State's largest craft beer festivals.
We're
not talking about big-corporation beer that comes out of huge vats in a 300,000
sq. ft. production plant. We're talking about hand-made beer.... not beer that
is rushed through the brewing process to get it on the shelf as quickly as
possible, but beer with enough personality and genuine taste to be called
"craft-brewed". This is beer made with pride by people who truly
enjoy a quality, flavorful beer.
Many of
the invited brewers produce their beer for sale only in their location....
whether it is a restaurant, a brewpub or a small brewery. Others are breweries
large enough to distribute on a larger scale, but maintain an excellent quality
through their commitment to craft-brewing their product. You won't find
Anheuser-Busch, Coors, or Miller products here. What you will find are some
truly remarkable beers that will tantalize your taste buds... beers that offer
a variety of color and flavor that the big boys only dream of. You'll find
everything from pale ales and pilsners, to weisbiers, porters, stouts, and
scotch ales; from hearty Bohemian and Bavarian-style lagers to glorious
Belgian-style ales and, dare we say, even more.
But TAPSM New York is more than just
about the beer. It's about great food -- tasty morsels that carefully
complement these rich brews. And plenty of it.
It's
about education.... about beer, about home-brewing, about beer/food
pairings.... it's about cooking demonstrations from some of the best chefs in
the region (and beyond).... and it's about good friends coming together for a
weekend of good beer, good food and good times.
TAPSM New York is also a
competition. Beer experts and non-experts will judge in a competition for the
"Best Beer" and "Best Brewery" in New York State. Two cups
are awarded on Saturday, the Matthew Vassar Cup and the F. X. Matt Memorial
Cup.
When is
TAPSM New York?
TAPSM New York is an annual
event. In 2012 it takes place on Saturday, April 28th and Sunday, April 29,
2012. Hours are 1pm to 5pm Saturday, 12noon to 4pm Sunday.
Where
is TAPSM New York?
TAPSM New York is held in the
base lodge at Hunter Mountain in the beautiful northern Catskill Mountains.
You
must be 21 years of age or older to attend TAPSM New York. No infants or
children will be permitted to enter the event. This includes infants in
strollers or carried by a parent. For the benefit and safety of your child and
all other attendees, please make arrangements to leave your children at home or
with friends or relatives.
Go to
their website and read more…then book tickets with us
Aroma
Thyme is known for their "stealth health"(Zagat). The Bistro has an
award-winning wine list from Wine Spectator Magazine and over 200 beers. Aroma
Thyme is certified green by The Green Restaurant Association. Marcus Guiliano
is the chef & owner of Aroma Thyme Bistro located in the bountiful Hudson
Valley of New York. Chef Guiliano has been an advocate for over 10 years on
healthy, sustainable, local & real food. He found his mission in cooking
when he reversed over a handful of medical conditions including 28 years of
asthma. For more information visitwww.chefonamission.com Our
website www.aromathymebistro.com.
Aroma Thyme is known for their "stealth health"(Zagat). The Bistro has an award-winning wine list from Wine Spectator Magazine and over 200 beers. Aroma Thyme is certified green by The Green Restaurant Association. Marcus Guiliano is the chef & owner of Aroma Thyme Bistro located in the bountiful Hudson Valley of New York. Chef Guiliano has been an advocate for over 10 years on healthy, sustainable, local & real food. He found his mission in cooking when he reversed a handful of medical conditions including 28 years of asthma. For more information visit www.chefonamission.com. www.aromathymebistro.com.
Where:
Aroma Thyme Bistro, 165 Canal St, Ellenville NY 12428
Details:
Five beers paired with five courses, $44 per person.
Shoals Pale Ale draft
Creamy Shrimp and
Andouille Sausage, Fusilli Pasta
Bloom Saison
Roasted Golden Beets,
Apples & Goat Cheese
Paradox IPA
King Oyster Mushroom Curry
Gravitation Belgian
Quadrupel
Braised Chicken, Blue
Cheese Gratin, Mashed Yukon PotatoesÂ
Zinneke Beglain Stout aged
on bourbon barrels
Classic Cheesecake,
Candied Kumquats
About Aroma Thyme
Aroma Thyme is known for their "stealth health"(Zagat). The Bistro has an award-winning wine list from Wine Spectator Magazine and over 200 beers. Aroma Thyme is certified green by The Green Restaurant Association. Marcus Guiliano is the chef & owner of Aroma Thyme Bistro located in the bountiful Hudson Valley of New York. Chef Guiliano has been an advocate for over 10 years on healthy, sustainable, local & real food. He found his mission in cooking when he reversed a handful of medical conditions including 28 years of asthma. For more information visit www.chefonamission.com. www.aromathymebistro.com.
