Ellenville's Number 1 Trip Advisor Restaurant!

Tuesday, May 27, 2014

Father’s Day BBQ in the Garden & Belgium Beers | Sunday June 15th, 2014, 12 noon to 6pm


What: Father’s Day BBQ in the Garden & Belgium Beers. Don't stick Dad on grill duty- take him out for a delicious meal! Treat Dad to the Best BBQ and Best Belgium Beer on Father’s Day!

When: Sunday June 15th, 2014, 12 noon to 6pm

Where: Aroma Thyme Bistro, 165 Canal St Ellenville NY 

Details: All You Can Eat Fathers Day BBQ, $29 per person, Kids $12.50.

Plus we are featuring Belgium Beers from the Artisanal Imports Portfolio.  This is going to be one GREAT Father’s Day!!!  Artisanal is one of our favorite beer importers.  They import great titles like, La Trappe, De Proef, Urthel, Bosteels, St Feuillien and many others. Treat Dad to the Best BBQ and Best Belgium Beer on Father’s Day!
RSVP (845) 647-3000

Menu from our grill in the garden

Burgers
Hot Dogs
Chicken
Potato Salad
Mahi-Mahi
Grilled Portabellas
Pasta Salad
Corn
Black Bean Salad

About Aroma Thyme: www.WhereBeerDrinkersGo.com
Aroma Thyme has been the leader of the craft beer restaurants in the Hudson Valley. Aroma Thyme opened in 2003 with a firm dedication to true craft beer. “Since day one I have gone out of my way for great independent owned craft beer”, says Chef/Owner Marcus Guiliano.  The beer list has grown to over 250 beers without the big brands that fill most restaurants lists. But it’s not only beer at Aroma Thyme, it’s all about having one of the best stocked bars with independent producers. The Bistro has an award-winning wine list from Wine Spectator Magazine. Aroma Thyme is Three Star certified green by The Green Restaurant Association.

Chef Guiliano has been an advocate for over 13 years on healthy, sustainable, local & real food. Zagat says “Stealth Health”. He found his mission in cooking when he reversed a handful of  medical conmedical conditions including 28 years of asthma. For more information visit www.chefonamission.com.www.aromathymebistro.com 


Wednesday, May 21, 2014

Free Balsamic 101 Tasting at Aroma Thyme | Thursday May 29th, 2014 at 6:00 pm


What: Free Balsamic 101 Tasting at Aroma Thyme

When: Thursday May 29th, 2014 at 6:00 pm

Where: Aroma Thyme Bistro Garden, 165 Canal St, Ellenville NY

Details: Join us for free Balsamic 101 Tasting at Aroma Thyme. RSVP (845) 647-3000

What grapes are used
What is the certification for balsamic
What two regions can produce balsamic
The legal aging definitions for balsamic
What is must
Why is must added to balsamic
What are the different types of must
Estate balsamic
White balsamic
 Plus other vinegars like a Prosecco & Chianti DOCG vinegar


About Aroma Thyme: www.WhereBeerDrinkersGo.com
Aroma Thyme has had a Wine Spectator Award-winning wine program since 2003.  It has been their mission to source independently produced wines from all over the world.“I love wine” says Chef/Owner Marcus Guiliano. “I taste every single wine that I buy.  I want to make sure I know what we are representing.  I am constantly learning something new in the world of wine. 

Chef Guiliano does not discriminate regions or varietals.  There is a strong focus on New York wines.  Everything from South Africa, France, Italy, France, Spain, Portugal, California, Austria, Germany, Australia and South America have a presence.  All prices ranges are represented. 

Besides wine, Aroma Thyme has one of the best stocked bars period.  The craft beer menu spans over 250 independent craft beers from all over the world.  The list has many hard to find and aged verticals of beers. Plus there are over 300 independently produced spirits.  “The extensive bar selections shock everyone.  We take a lot of pride in hand picking our wines, beers and spirits,” exclaims Chef Guiliano. 

Aroma Thyme is Three Star Certified Green© by The Green Restaurant Association. 
Chef Guiliano has been an advocate for over 15 years on healthy, sustainable, local & real food. Zagat says “Stealth Health”. He found his mission in cooking when he reversed a handful of medical conditions including 28 years of asthma. For more information visitwww.chefonamission.comwww.aromathymebistro.com.

Tuesday, May 20, 2014

Open Mic Night with Tony Moza| Friday,June 6th ,2014, 10:00 PM


What: Open Mic Night
Where: Aroma Thyme Bistro in Ellenville
When: Friday, June 6th ,2014, 10:00 PM
Details: Starts at 10 pm, come early to sign up!

Host: Tony Moza

It's Open Mic Night again at Aroma Thyme Friday,  June 6th ,2014 10 pm!!

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.

Monday, May 19, 2014

$8 Soft-Shell Crabs & Oskar Blues Beer | Sunday May 25th, noon to 5pm


What: $8 Soft-Shell Crabs & Oskar Blues Beer

When: Sunday May 25th, noon to 5pm

Where: Aroma Thyme Bistro Garden, 165 Canal St, Ellenville NY

Details: Kick off summer with $8 soft shell crabs and Oskar Blue Beer in the Aroma Thyme Garden. RSVP (845) 647-3000.

About Aroma Thyme: www.WhereBeerDrinkersGo.com
Aroma Thyme has been the leader of the craft beer restaurants in the Hudson Valley. Aroma Thyme opened in 2003 with a firm dedication to true craft beer. “Since day one I have gone out of my way for great independent owned craft beer”, says Chef/Owner Marcus Guiliano.  The beer list has grown to over 250 beers without the big brands that fill most restaurants lists. But it’s not only beer at Aroma Thyme, it’s all about having one of the best stocked bars with independent producers. The Bistro has an award-winning wine list from Wine Spectator Magazine. Aroma Thyme is Three Star certified green by The Green Restaurant Association.

Chef Guiliano has been an advocate for over 13 years on healthy, sustainable, local & real food. Zagat says “Stealth Health”. He found his mission in cooking when he reversed a handful of  medical conmedical conditions including 28 years of asthma. For more information visit www.chefonamission.com.www.aromathymebistro.com 

Lost Whisky Tasting with Andy Hogan | Wednesday May 28th, 6-8:30pm


What: Lost Whisky Tasting with Andy Hogan, World Whiskies Finalist Ambassador 2011

When: Wednesday May 28th, 6-8:30pm


Where: Aroma Thyme Bistro, 165 Canal St Ellenville NY

Details: Taste three Scotch Whiskies from the Lost Distillery portfolio with Andy Hogan. $10 per person, includes small bites. RSVP (845) 647-3000

In the last century, almost one hundred of Scotland’s malt whisky distilleries have been closed or destroyed.
This accounts for nearly half of all distilleries that have ever existed in Scotland. Global economic downturn, over-production, world wars and prohibition have all contributed to the loss of so many distilleries.
As a result of all of these factors, many unique and venerable brands have been lost to the world.
Until Now
The Lost Distillery Company is an independent boutique Scotch Whisky company. We are obsessive about our craft and uncompromising when it comes to whisky quality. Our mission is to create present day expressions of legendary whiskies that belonged to the craft of whisky distilling almost a century ago.
There is no magic formula to what we do. We don’t have a warehouse full of old forgotten whisky, we don’t have a secret recipe or DNA analysis and we don’t have plans to reopen any of these lost distilleries. The answer to what we do lies in the history books…
The process begins with our Archiving Team led by Professor Michael Moss from The University of Glasgow. Focussing on the 10 key components that influenced the original character of these long lost whiskies, the Archiving Team play a pivotal role in evidencing how that spirit might have tasted when it was last distilled. While we could argue that there are a number of elements of the production process that are pivotal to the final taste of the whisky, we focus on what we consider to be the ten most important. Depending on the availability of information from our research, we are able to make certain assumptions as to what the profile of these whiskies might have been.
The 10 Key Components:
ERA – The date of the last distillation is critically important. As with most manufacturing businesses, fashions and processes change. Mechanisation brought increased consistency to the process, while expansion of the railways sponsored the construction of much bigger distilleries.
LOCALITY – Neighbouring distilleries may have used similar sources of water, barley and yeast. They may have shared expertise that still survives today in working distilleries.
WATER – A core ingredient used to make the spirit and also to dilute the product to bottling strength. Was the water soft or hard? What was the mineral content?
BARLEY – The most important aspect of the barley is the phenolic content. Where was the barley grown? Was it local? Which strains of barley were used? How consistent was the yield?
YEAST – Why is some sourdough bread better than others? Why do some bakers retain a starter dough for decades? Yeast matters in the process and ultimately has an impact on the final product.
PEAT – Was the malted barley peated or unpeated? How much peat was used and was it sourced locally? How did this translate to the phenol content of the finished product?
MASH TUN – What material was it constructed from? Was it open or closed, and how was the temperature controlled? Volatile temperatures would inhibit yeast activity.
WASH BACK – These would have been made almost exclusively from Douglas Fir; chosen for its straight grain and lack of knots. While some distilleries still use these, most have converted to stainless steel versions that impart no character to the product.
STILL – The shape and size of the still deeply influence the overall character of the spirit. For example, a smaller dumpy still will typically allow more contact between the copper and the spirit meaning that it produces a heavier, more viscous spirit.
WOOD – After production, what type of wood was used to store or transport the whisky to its destination? Did this have an impact on the final flavour? What did the barrel have in it before it was used for whisky? This would have had a significant effect on the whisky’s taste.

While these 10 key components are essential, it’s just as important to recognise what wasn’t in the whisky. A century ago there was no such thing as chill filtration or caramel colouring of the final product. That’s why, at The Lost Distillery Company, we don’t do either of these things today.
Following the detailed work of our Archivists, our team of whisky makers begin to interpret the research to pick out some of the eight key flavour nuances of the whisky:
Peaty • Floral • Fruity • Cereal • Winey • Woody • Sulphery • Fenty
The third part of our process is arguably the most interesting and challenging. We call this ‘The Debate’. Our Archivists and Whisky Makers, along with a panel of selected ‘noses’, attempt to bring to life the evidence before them. They create a blend of single malts from different distilleries and with different flavour profiles, tweaking the composition to sit easily with both the evidence of the archivist and the interpretation of the whisky makers. This process takes considerable time and experience but only when everyone is comfortable with the result does the whisky receive The Lost Distillery Company seal of approval – when we are happy that we have created a present day interpretation of that long lost whisky legend. 

Monday, May 5, 2014

Italian Wine Makers Meet and Greet | Thursday May 29th, from 6pm


What: Italian Wine Makers Meet and Greet

When: Thursday May 29th, from 6pm

Where: Aroma Thyme Bistro, 165 Canal St, Ellenville NY


Small bites and plenty Italian Wine $25 in the Aroma Thyme Garden.  Join Aroma Thyme welcoming two Italian wine makers.  We are providing small bites and lots of Italian wine for $25.  RSVP (845) 647-3000

About Aroma Thyme: www.WhereBeerDrinkersGo.com
Aroma Thyme has had a Wine Spectator Award-winning wine program since 2003.  It has been their mission to source independently produced wines from all over the world.“I love wine” says Chef/Owner Marcus Guiliano. “I taste every single wine that I buy.  I want to make sure I know what we are representing.  I am constantly learning something new in the world of wine. 

Chef Guiliano does not discriminate regions or varietals.  There is a strong focus on New York wines.  Everything from South Africa, France, Italy, France, Spain, Portugal, California, Austria, Germany, Australia and South America have a presence.  All prices ranges are represented. 

Besides wine, Aroma Thyme has one of the best stocked bars period.  The craft beer menu spans over 250 independent craft beers from all over the world.  The list has many hard to find and aged verticals of beers. Plus there are over 300 independently produced spirits.  “The extensive bar selections shock everyone.  We take a lot of pride in hand picking our wines, beers and spirits,” exclaims Chef Guiliano. 

Aroma Thyme is Three Star Certified Green© by The Green Restaurant Association. 
Chef Guiliano has been an advocate for over 15 years on healthy, sustainable, local & real food. Zagat says “Stealth Health”. He found his mission in cooking when he reversed a handful of medical conditions including 28 years of asthma. For more information visitwww.chefonamission.comwww.aromathymebistro.com.
We would never expect you to eat this shrimp, nor do we serve farmed Asian shrimp

One Awesome Blender