Fulkerson Wine Dinner

Friday, April 28

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Super Bowl Sunday​ Party at Aroma Thyme

Sunday, February 5th 2017 @ 1:00 PM to 7:00 PM

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Falesco Italian Wine Dinner ​at Aroma Thyme

Friday, January 27, 2017 @ 7pm-10pm

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All you can Eat Mussels in the Aroma Thyme Garden | Sunday, June 28th 2015 at 1 pm - 5 pm

What: All you can Eat Mussels in the Aroma Thyme Garden

When: Sunday June 28th 2015. 1 pm - 5 pm

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

Details: All You Can Eat Mussels! And we are featuring Belgium Beer. It’s a perfect match. We are doing all you can eat mussels for $19.99 Sunday June 28th 2015. 1 pm - 5 pm in the Aroma Thyme Garden.  

 Beer is priced separately. 

RSVP (845) 647-3000

Did you know Mussels are farmed on the sea floor as well as in suspended systems  are a "Best Choice" for sustainability because of the minimal impact to surrounding ecosystems or cumulative ecosystem impacts. 

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.

About Aroma Thyme www.AromaThymeBistro.com

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. 

Crayfish Boil & Abita Beer | Sunday June 29th, Noon to 5pm

What: Crayfish Boil & Abita Beer

When: Sunday June 29^th, Noon to 5pm

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

Details: All You Can Eat Crawfish Boil $19.99.  Plus we are featuring Abita Beer from Louisiana. This is our most popular garden event, reserve early! 

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 28^th, 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. 

Mother's Day Mimosa Brunch | MAY 11TH, 10AM-2PM

What: Mother's Day Mimosa Brunch

Where: Aroma Thyme Bistro in Ellenville

When: Sunday, May 11TH, 10AM-2PM

Orange Juice Mimosas $7

All you can drink $14

Orange Juice $5

All of our Eggs are from cage-free Aracuna Hens. There are several unusual characteristics, which distinguish them. They lay blue eggs, have feather tufts near their ears, and a tail.

Potato, Mushroom, Artichoke, Asparagus, Broccoli & Roasted Garlic Gratin 

Sprout Creek Toussaint Cheese 11.99

Open Face Egg, Spinach & Goat Cheese on Crusty Bread Alone Miche 11.99

Black Bean, Sweet Potato & Rice Burrito 13.99 

Organic Chorizo, Scrambled Eggs, 5 Spoke Welsh Cheddar

Scrambled Eggs 9.99

Served with Yukon Potatoes

Vegetable Omelet 12.99

Zucchini, Roasted Peppers, Asparagus, Mushrooms & Goat Cheese

Shrimp, Mushrooms, Tomato & Cheddar Omelet 12.99

Served with Yukon Potatoes

Maine Lobster Tail & Spinach Benedict 29.99

Hollandaise Sauce 

Organic Sprouted English Muffin (Gluten Free Option Available)

Served with Yukon Potatoes

Organic Whole Grain Pancakes 9.99

Local Organic Catskill Sugar House Maple Syrup & Blueberry Compote

Gluten Free Option Available

Scrambled Tofu , Onions & Mushrooms, White Truffle Oil 9.99

SIDES

Half Dozen Pieces of Apple Smoked Bacon 5.99

No Added Nitrates & Certified Humane

Yukon Potatoes 4.99 

All Egg dishes include Yukon Potatoes

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 

5th Annual TAP NY bus trip from Aroma Thyme | Sunday, April 27th 2014

We are planning our 5th 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 27th 2014. 

Be one of the beer fanatics of Aroma Thyme.

$97 per person, includes TAP tickets and transportation.

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

Rock Hill 8:45am

Ellenville, Aroma Thyme Bistro leaves at 9:45am

We will also pick up in Kingston at Keegan Ales at 10:30am

Quick Notes:

TAP NY

Sunday, April 27th, 2014

Pick up either Aroma Thyme Bistro in Ellenville

Or

Keegan Ales in Kingston

$97/ 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.

When is TAP^SM New York?

TAP^SM 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 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/

$19.99 all you can eat & drink Meatloaf & PBR. American Classics in the Garden

Sunday, August 19th

American Classics in the Garden

Meat Loaf & PBR (Pabst Blue Ribbon) $19.99

$12.99 without the PBR

$7.99 without the Meatloaf

Plus all the fixings like mashed potatoes, corn etc...

And we will have a vegetarian meat loaf for our veggie friends

All you can eat & Drink PBR

2-6pm

call 845-647-3000 to rsvp

Southern Tier Craft Beer Dinner, Friday April 20th, 7pm

What: Southern Tier Craft Beer Dinner

When: Friday April 20^th, 7pm

Where: Aroma Thyme Bistro, 165 Canal St Ellenville NY

Details: 5 courses of beer & food, $49 per person

RSVP at (845) 647-3000

Hop Sun

Polenta, Onions and Cheese

IPA

Baby Romaine Salad with Almonds & Orange Vinaigrette

Unearthly Imperial IPA

Creamy Chicken, Chanterelles, Asparagus & Fusilli Pasta

Inequity Imperial Black IPA

Bacon & Porter Braised Pork Ribs

Oaked Backburner Imperial Barleywine

Fig & Chocolate Ice Cream Bourbon Agave

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 Southern Tier:

In operation since late 2002, Southern Tier Brewing Company of Lakewood, New York, has grown to produce nearly 50,000 barrels of beer annually. The hand crafted ales are now available in more than half of the United States, as well as parts of Australia, Denmark, Japan, Philippines, Singapore, Ontario, British Columbia, and the United Kingdom.

Founders Phineas DeMink and Allen "Skip" Yahn started the brewery with the vision of reviving the practice of small batch brewing to a region rich in

brewing tradition. In 2002, with equipment gained from the purchase of the Old Saddleback Brewing Co. in Pittsfield, Massachusetts, the Southern Tier Brewing Company began production in the Stoneman Business Park just outside of Lakewood, New York. By 2003, select varieties of small batch ales were locally distributed, and by 2005, sales covered the majority of New York State and Pennsylvania. Before launching a successful roster of seasonal beers, the brewery produced Pilsner, Mild Ale, and an India Pale Ale.

Southern Tier immediately garnered regional attention and demand for the product was quickly outgrowing their modest facility. In 2009, a new 20,000 square foot building was built for the purpose of brewing innovative, high-quality beer to accommodate an expanding customer base. In this new facility, the small brewery was able to grow and offer the product both nationally and internationally, while still satisfying its loyal hometown fans.Steadily growing, throughout 2010 it became clear that more beer needed to be produced to satisfy a growing customer base. 800 barrels of fermentation vessels has been added to the production area and a 7500 square foot addition has been added for use as a conditioning room. The constantly running brewhaus has also been expanded and updated. In early 2011 the company replaced its bottling line with the most high-tech, state of the art bottling line of its size in North America. It fills, caps and labels an impressive 8,000 bottles per hour, with the ability to package 12,000 per hour at full speed.

Easter Sunday Brunch in the Hudson Valley | Green Certified©

Easter Sunday Brunch 2011

We are offering our full menu plus the following breakfast items.

Blood Orange Juice Mimosas
Fresh Orange Juice

Bread Alone Pound Cake & Danish

Our eggs are from Rusty Plough Organic Farm in Ulster Heights. 
They are from free range Aracuna Hens. There are several unusual characteristics, which distinguish them. They lay blue eggs, have feather tufts near their ears, and a tail.

Scrambled Eggs
Served with Yukon Hash Browns

Vegetable Omelet
Zucchini, Roasted Peppers, Onions & Goat Cheese

Oregon Pink Shrimp & Roasted Tomato Omelet
Served with Yukon Hash Browns

Maine Lobster & Spinach Benedict
1 ¼ lb Maine Lobster, Spinach & Hollandaise Sauce on a English Muffin
Served with Yukon Hash Browns

Organic Whole Grain Pancakes
Local Maple Syrup & Blueberry Compote

Scrambled Tofu & Mushrooms, Black Truffle Sea Salt

SIDES
Half Dozen Pieces of Apple Smoked Bacon
Nitrate-Free & Certified Humane

Yukon Potato Hash Browns


About Araucana Chickens

The Araucana, also known in the USA as a South American Rumpless, is a breed of chicken originating in Chile. The Araucana is often confused with other fowl, especially the Ameraucana and Easter Egger chickens, but has several unusual characteristics which distinguish it. They have feather tufts near their ears, and a tail. To comply with the north American standard they must have no tail and are rumpless.The current world wide Araucana Standard (except North America) indicates a medium to large sized chicken with a tail that lays bluish-green eggs. Specific features are feather ear tufts, muffs and beards, with a very much reduced comb, a small feather crest and a complete absence of wattles. The current North American standard calls for a chicken that is rumpless (missing their last vertebrae and lacking a tail), possesses ear-tufts (feathers that grow out from near the birds' ears), and lays blue eggs. States and Canada, muffs, beards, and tails are all disqualifications.Easter egg is a common name that we use but has anyone wondered from where these specific eggs come from.

The characteristic of the Araucana chickens are that of their eggs which gained them a lot of popularity as well as there are many more such as they don't have a tail and they also have some tufts of hair like stuff near their ear. They are usually said to be a cross between two species so as to get a form of chicken of some unusual variety. Strange part is that at first many people used to dye their eggs in colored water to decorate their easter baskets with colored eggs but not it is readily available.

The Araucana chickens are not easily available type of chicken. These gain a lot of interest during the Easter times as they are sold off in large quantities with a tag of Easter egg laying chicken. Though they originated in Chile but now present all over the world and it can be such an amazing hobby to bring up a Araucana chicken.