Ribera Del Duero Wine Dinner | Friday March 27th 2015 at 7pm

 What: Ribera Del Duero Wine Dinner

 When: Friday March 27^th 2015

 Where: Aroma Thyme Bistro, 165 Canal St, Ellenville NY 12428

Ribera Del Duero paired with Hudson Valley Cheese in a three-course dinner for $29.99.  We will be featuring three different wines Vinos de Rauda from Spain. All the wines are Tempranillos and have different aging.  This unique tasting and dinner, lead by wine expert Dennis Klein, will showcase how oak aging transforms the same wine. It's an experience you won't want to miss.  The dinner is $29.99 per person, rsvp (845) 647-3000. Special dietary requests are gladly welcomed. Please notify us when making the reservation.

Tinto Roa Joven 2013

Baked Hawthorne Valley Buttercup Cheese & Organic Apricots

 Tinto Roa Roble 2013

NettleMeadow Kunik, Roasted Pear

Baby Lola Rosa Greens

Tinto Roa Crianza del Duero 2010

Braised Bone-in Chicken, Creamy Polenta

Chatham Sheepherding Eve's Blue

 Ribera del Duero is an important wine-producing area in Castilla y Leon, northern Spain. Its reputation is largely thanks to the high-quality of its red Tempranillo-based wines, the best examples of which are renowned throughout the world. The capital of Ribera del Duero is the historic town of Aranda de Duero, which boasts a series of antique underground cellars (bodegas) built to store wine. The interconnecting cellars reach a depth of 40ft (12m) in places. Despite a long history of winemaking, Ribera del Duero was not awarded DO status until 1982. A corresponding Consejo Regulador (wine-regulating authority) was then established to administer it. 

Ribera del Duero sits on the elevated northern plateau of the Iberian Peninsula at 2800ft (800m) above sea level. It is divided by the Duero River (as its name would suggest – Ribera del Duero means 'bank of the Duero'), which provides the local vineyards with a much-needed water supply.

© Ribera del Duero
The region's inland location, coupled with the sheltering effects of the nearby Sierra de la Demanda and Sierra de Guadarrama mountain ranges, creates an extreme climate in which hot and dry summers are followed by harsh winters. Temperatures can range from –0.4F to 104F (–18C to 40C) and winter and even spring frosts are a real threat here. In the growing season, the high daytime temperatures are combined with considerably cooler nights – a condition which assists in the optimum accumulation of aromas and other chemical compounds (phenolics) in the grapes.

Alternating layers of limestone, marl and chalk under silt and clay topsoil add complexity and character to Ribera del Duero wines.

The leading local producer is Bodegas Vega Sicilia, which took the wine world by storm with its 'Unico' wine. Tinto Pesquera is another renowned brand, created by the region's best-known winemaker, Alejandro Fernández. The success of Vega Sicilia and Pesquera quickly turned local producers away from bulk rosé and selling to co-operatives and focused their attentions on making quality reds. Other prominent producers include Dominio de Pingus and Emilio Moro.

Nowadays, Ribera del Duero is almost entirely devoted to red wine, with Tempranillo the most widely planted grape variety. It is known locally either as Tinto Fino or Tinta del Pais and produces wines which are deeply colored, with a firm tannin structure and complex aromas of mulberry and blackberry. Most of the top examples age gracefully for years. According to DO regulations, Tempranillo must make up a minimum of 75% of all vinos tintos (red wines). The balance is made up of Cabernet Sauvignon, Merlot and Malbec (varieties that were introduced by Vega Sicilia well over a century ago) or up to 5% of Albillo or Garnacha.

Garnacha is used for most rosé wines, and a few wineries employ small quantities of Bordeaux varieties in their red blends. Albillo is the only white grape grown in Ribera del Duero, producing wines for local consumption that don't qualify for the Ribera del Duero DO title, or in minor quantities as a softener for heavy reds.

http://www.wine-searcher.com/regions-ribera+del+duero

About Aroma Thyme: http://www.hudsonvalleysbestbar.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 visit www.chefonamission.com.www.aromathymebistro.com.

Open Mic Night with Tony Moza | Friday, April 3rd 2015, 10:00 PM

What: Open Mic Night

Where: Aroma Thyme Bistro in Ellenville

When: Friday, April 3rd 2015, 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,  April 3rd ,2015 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:

http://www.youtube.com/watch?v=IpbcXhgsYhk

http://www.youtube.com/watch?v=5waWWCX7dbo

http://www.youtube.com/watch?v=2pnV1p6k4sA

http://www.youtube.com/watch?v=HnlXTY6gNGQ

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.

6th Annual TAP NY bus trip from Aroma Thyme | Sunday, April 26th 2015

 Join us for our 6th 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.  The Aroma Thyme Beer Bus has three pickup points on Sunday, April 26th 2015. 

Be one of the beer fanatics of Aroma Thyme.

$100 per person, includes TAP tickets and transportation.

Three pickup and drop-off spots this year!!!

Rock Hill  Dutch's 8:45am

Ellenville, Aroma Thyme Bistro at 9:45am

We will also pick up in Kingston at Keegan Ales at 10:45am

Quick Notes:

TAP NY

Sunday, April 26th, 2015

Pick up either Aroma Thyme Bistro in Ellenville

Or

Keegan Ales in Kingston

$100/ person includes ticket to TAP and Coach Bus

RSVP at (845) 647-3000

What is TAP New York?

Over the years, TAP^SM 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 TAP^SM 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.

TAP^SM 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.

Where is TAP^SM New York?

TAP^SM 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 TAP^SM 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

http://www.tap-ny.com/

Fourth Annual Hudson Valley Beer & Cheese Festival , Sunday March 22nd 2015

Hudson Valley
Beer & Cheese Fest 

Brought to You by 

Keegan Ales & Aroma Thyme Bistro

Sunday, March 22nd
1-4 PM

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:

Keegan Ales (duh)
Sloop
Defiant
Newburgh
Tuthill Town
Chatham
Dutch Ale House
Evans Ale (maybe)
Rock Hill
Shmaltz
Blue Collar
Cask Creations
Habana Happenings
Doc's Hard Cider
2 Way Brewing
Harvest Spirits
Yard Sale
Adirondack
Bull & Barrel
Plus others!!!

Tickets are only $50 pre-sale, $55 at the door, which includes the beer and food.
RSVP at (845) 647-3000 or (845) 331-BREW.

Both Keegan Ales & Aroma Thyme are celebrating 12 years!

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.

Brewmasters Dinner featuring Rushing Duck | Friday, March 20th, 2015 at 7pm-10pm

What: Brewmasters Dinner featuring Rushing Duck |Friday March 20th, 2015 at 7pm-10pm

When:  Friday March 20^th, 2015

Where: Aroma Thyme Bistro, 165 Canal St Ellenville NY

Details:  Five course paired beer dinner featuring Rushing Duck Brewery. Join Dan Hitchcock , brewmaster,  for our March 2015 craft beer dinner at Aroma Thyme.  RSVP (845) 647-3000, the price is $49 per person.

Bauli Saison with Brettanomyces

Wild Mushroom Soup & Fennel Pollen

FT3 Pale Ale

Peppercorn Goat Cheese & Apricots  Flatbread, Arugula Salad 

Kroovy Imperial Red IPA

Baked Curried Mac & Cheese

Beanhead Coffee Porter Nitro

Venison Stew

Vanilla Nimptopsical

Mango Chocolate Trifle

About Rushing Duck

Rushing Duck Brewing Company started as an idea in a college dorm room in 2006. Founder, Dan Hitchcock was disillusioned by the fact that to enjoy a beer with friends, that meant having to drink bland, mass-produced adjunct lagers. He knew that there was bolder, more flavorful beer out there, but not yet being 21 he had no way to get it. To combat this problem, he decided he’d just make his own. He enlisted the help of his very supportive parents, and soon after he and his dad, Les, were brewing beer. Like most novice homebrewers, the initial creations were barely a notch above drinkable. The room for improvement only fueled their desire to brew better and more consistent beer. Dan began spending more and more time reading, researching, and studying anything he could get his hands on in order to make better beer.

While still enrolled in college for political science, Dan decided that brewing professionally was what he wanted to do for a living, so before even graduating he applied to the American Brewer’s Guild for a degree in Intensive Brewing Science & Engineering. While taking the American Brewer’s Guild’s distant learning program, Dan was also getting on the job training as a cellarman at Weyerbacher Brewing Co. in Easton, PA. After finishing the Brewer’s Guild program and getting a promotion to lead brewer at Weyerbacher, Dan began to focus again on opening his own brewery.
He spent the better part of two years writing and rewriting a business plan. Finally in the summer of 2011 he and Les decided to pull the trigger and open up Rushing Duck Brewing Company. Since then they along with a lot of support (both mentally and physically) from friends and family have been working tirelessly to prepare for a Summer 2012 opening!


What the Hell is a Duck and Why is it Rushing?
Our name comes from a Hoboken, NJ colloquialism that my grandfather told me about. In the post-prohibition era it was common for people to go to their neighborhood bar and get a container filled with draught beer to bring home to drink. This is not unlike the “growlers” that are common now. However, the containers back then did not have to be any specific size, shape, or material unlike the 64 oz glass growlers that we are familiar with. In fact, the container did not even have to have a lid. My grandfather’s container of choice was a metal pail that he and his buddies dubbed a “Duck”.
Occasionally, while sitting around playing cards, tragedy would strike, and the “Duck” would become empty. It was then the job of the low man on the totem pole to rush down to the bar to get a refill. Thus was born the phrase, “rushing the duck.”
As a nod to both my family history, and the culture of the early to mid 20th century we’ve adopted the name…Rushing Duck Brewing Company.
Rush over to our tasting room and get your duck filled!

Aroma Thyme Bistro opened in 2003 in Ellenville, NY, where the Catskills meet the Hudson Valley. Being green minded since day one, Aroma Thyme was the first Certified Green Restaurant© in upstate New York. Aroma Thyme has one of the best stocked bars with 250 craft beers, 250 fine wines & 250 boutique spirits.  The restaurant is all about supporting local, but beyond that they pride themselves in small independent brands from all over the globe.  This purchasing philosophy encompasses bar and kitchen alike.  “We want to help a family pay for dance lessons for their daughter rather than a CEO's third vacation home”, says owners Jamie & Marcus Guiliano.  Marcus Guiliano is an award winning chef who was named “One of the Five Top Food Activists Making a Change” from One Green Planet. This award, along with many others, is evident from the gourmet sustainable socially responsible cuisine Aroma Thyme serves. The restaurant has also been flooded with wards ranging from “Best New Restaurant”, “Best Organic Restaurant”, “Best Beer Events”, Wine Spectator “Award Winning Wine List” and Trip Advisors number one restaurant in their area. Aroma Thyme pleases carnivores and vegans alike.  There is plenty of options for every diet and taste.  Chef Marcus has several a great blogs that are a must to check out, ChefonaMission.com (his main one), NoFarmedSalmon.com (you will never eat farmed salmon again) and his award-winning business blog at 50Mistakes.com. Reservations are always accepted at (845) 647-3000.    

About Aroma Thyme: http://www.hudsonvalleysbestbar.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 visit www.chefonamission.com. www.aromathymebistro.com.