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a thyme to cook

When people ask about my family, I can’t help but excitedly express, “Oh, it’s a big family! Passionate, fun… the best really!” But, you know what? I walk away from each wedding with a little more family than I started off with. The Bozzutos and Marescas were no exception. They not only opened their amazing home, but hearts, to everyone. They are such a warm, tight knit group of people that planning their day felt like the best part of putting together a family holiday, making the day one of the most memorable weddings to grace a summer day. Not only did we have the best setting for Amanda and Joe’s wedding, but their day birthed the idea to host more weddings and events at their family farm, perfectly known as Heritage Homestead right here in quaint Northford. The views of Southern Connecticut are beautifully natural and create the perfect backdrop for any ceremony or tented reception and we cannot wait to get back there for more amazing events!

Their tent from Greenwich Tent Co. and the on site pavilion housed all of our guests that evening. Soft, ethereal draping and gold pendant chandeliers watched over all the toasts and cheers while guests gathered on our various lounges set up throughout both spaces. Instead of a sit down dinner, we opted for a more relaxed cocktail style menu, where the ever-amazing A Thyme to Cook provided spreads of fresh, savory offerings across thoughtfully designed farm tables and hand passed trays. Our bride, Amanda of A. Marie Designs, one of the head honchos behind Heritage Homestead, designed all of the paper and signage for her day. Starting with the textural cotton paper from Copper Willow Paper Studio, beautifully plated with gold calligraphy all the way to the hand detailed mirrors and glass panels, there was no detail left undone.

Amanda and Joe had been together from a young age and their love story still held every bit of admiration and eager anticipation for all of life’s adventures together and this was felt by everyone who knew them! Their smiles were infectious and brilliant. Their excitement overflowing. Better than Batman and Robin, a beach and a cocktail, chocolate and peanut butter, everyone who was in their presence knew this was a duo better than the rest. I was very lucky to work closely with the stunning Amanda and her mom, Kathy, the two most wonderful hearts and spirits you will ever meet. They were one of those families who were just so excited to be getting all of their family and friends together and celebrate. And boy did we! Those fireworks were a surprise to everyone!

Cheers to Amanda and Joe, their lovable, amazing families and the new addition on the way! Thank you for making us a part of your family – we can’t wait to see you all again and look forward to all your amazing property will produce! XO

CREDIT REEL

Photography: Carla Ten Eyck Photography
Ceremony + Reception Location: Heritage Homestead
Event Planning + Design: Diana Chouinard, Jubilee Events
Catering: A Thyme to Cook
Floral Design: Just For You Floral Design
Videography: MV Film Production
Officiant: Victoria Burdick
Music: Max Baun, CZone Music; Percussionist – Marcus Santos, CZone Music
Bride’s gown: Katie May – Everthine Bridal Boutique
Beauty: Hair- Chloe Abrams; Makeup – Simply Gorgeous by Erin
Bridesmaids’ dresses: Adrianna Papell
Lounge Furniture + Bars: Rentals Unlimited, Luxe Event Rentals, PBD Events
Live Painter: Mark DeSilva
Lighting, Tent + Pavilion Decor: Ryan Designs
Tent: Greenwich Tent Co.

No matter what you do for work, there are always days where you feel like you ran a marathon in the Olympics. It’s funny, slightly true, but we all know what I mean! Well, last Fall we had the pleasure of working with a bride who is competing in this year’s Olympics for our beloved US of A! Sara and her groom, Mike, are the best team and you can find me in their fan section any day of the week!

I loved these two!! I know I always say that, but planning with them was so fun and rewarding! I always noticed that goofy smile on my face as I watched them explore each decision and develop what would be best for their day. They left you feeling inspirited and just ready to celebrate because they were! Plus, are they not two of the most beautiful people you’ve ever seen?

Now, if you’ve ever spent time in New England in the fall, then you have some understanding on what is so special about it! The warm glow of the sun wrapped up by the cool breeze once it sets. The warm colors found in Mother Nature, in food, and in a cozy pashmina. Plus, fall weddings are my favorite!

Sara and Mike’s design was rich with the colors of fall. Champagne and marsala with hints of a more playful blush dressed their tables and florals and brought such a sophistication to the Eolia Mansion. Earthy garlands from Just For You Floral Design spilled over the sides of their dinner tables that were speckled with candlelight for a romantic touch. And nothing beats that perfectly natural garden at the house! A Thyme to Cook was on site with the freshest, most delectable menu, complete with a hot rocks station. Don’t know what is? Well, you’ll want to! Check out some of our fav photos from Ms. Carla Ten Eyck and a special video from our friends at Vantage Point Films!

Sara and Mike: we miss you two so very much and we hope your days are filled with fun, adventure, excitement, and all the happiness in the world! Sara, we are rooting for you and know you will fiercely demolish any challenge in the Olympics! Good luck! XO

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CREDIT REEL

Planning, Coordination & Design: Diana Chouinard + Candice Coppola, Jubilee Events
Photography: Carla Ten Eyck
Stationery: Coral Pheasant Stationery
Location: Eolia Mansion at Harkness State Park
Catering: A Thyme to Cook
Floral Design: Just For You Floral Design
Hair: Red Door Spa
Makeup: Allison Barbera
Musicians: 45 Riots
Videography: Vantage Point Films
Chalkboard Art: The Grounds Collective, August and April
Cake: But a Dream Custom Cakes
Lighting & Draping: Ryan Designs
Rentals: La Tavola Linen, Party Rental Ltd.

This wedding…! Tess, Jon, and their families are some of the best people you will ever meet! Their personalities were so wonderfully infectious, warm, and a pleasure to be around. They were the best people to work with and their guests mirrored their awesomeness. They lined up some of the best vendors across New England and, boy, did this become a night that will always be remembered!

From the moment Tess and Jon got engaged, they knew they wanted an outdoor wedding, which took place on a day full of sunshine and crisp pre-autumn air. Inspired by Tess’s signature earthy tones, the tables were lined with tall and plush blooms in natural greens, burlap, and plum purple spilling over candelabras and pouring out of iron lanterns from Blush Floral Designs. The rustic, wooden farm tables were dressed in romantic candlelight with the best, freshest fare from our favorites over at A Thyme to Cook. Many months later and guests are still raving about every detail of the day!

One of our favorite memories of the day was early on in the evening when we all witnessed the most beautiful sunset we have ever seen! The skies turned pink and orange and for just a brief moment, everyone took a minute to pause and take it all in. The night ended with a sparkler send off and, as Tess reminisces, they just make you feel like a kid again, and they also make for a really dreamy, almost fairytale-like moment running through them as husband and wife among all of their loved ones.

Tess and Jon, to you and your families, thank you for giving us the utmost pleasure of being a part of such a spectacular and memorable wedding and, more importantly, celebrating with an amazing group of people! We wish you all the best and a lifetime of happiness and beautiful sunsets. XO!

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Credit Reel

Photography: Robert Norman Photography
Catering: A Thyme to Cook
Floral Design: Blush Floral Design
Videography: Oakjo Wedding Films
Stationery: The Write Approach
Calligraphy: FancyPrintsAC
Beauty: Jennie Fresa Beauty Library
Ceremony + Reception Musicians: Hank Lane Orchestra
Bride’s Dress: Jenny Packham
Groom’s Attire: Hugo Boss

Food & Beverage

Recipes from A Thyme to Cook’s Linda Sample

posted by Candice December 1, 2011 0 comments

A Thyme to Cook’s owner, Linda Sample, shared with us some insight into planning your next party in our December Issue of A Jubilee Event. Have you subscribed? Find two of their favorite recipes below– and thanks to Linda and her chef’s for sharing!

Crabby Patties

2 lbs lump crab meat
2 tsp lemon juice
3 eggs
2 tbsp mayonnaise
8-12 oz plain bread crumbs
1 tsp salt
1/8 th tsp ground white pepper
½ red bell pepper
8 oz red onion
1 tsp ground mustard
2 tsp Worcestershire sauce
¼ cup milk
1/8 th tsp red hot sauce
1 tsp paprika
1 tbsp chopped chives
salad oil for searing

Combine all wet ingredients and seasonings in food processor then place in a mixing bowl. Process red pepper and onion till fine minced then add to wet ingredients. Pick through crab meat to make sure there are no shell fragments then pulse in processor to a fine shred consistency. Add to remaining ingredients in bowl and mix well by hand. Add bread crumbs to mix until mix will hold its shape. Scoop crab cakes with a ¾ oz ice cream scoop onto parchment paper. Lightly press down tops to form a cake that is flat on top. Heat a thin layer of salad oil in a non stick pan oven medium heat until if you drop a little piece of cake mix pan it bubbles around the edge. When your pan reaches the proper temperature place crab cakes in pan with the side that was on the parchment facing down. This will be your presentation side. Cook cake till lightly browned then turn and repeat on second side. Cakes can be finished on pan sprayed sheet pans in the oven heating to 155 degrees internal temp.

Serve with your favorite aioli – some suggestions would be chipotle, lemon, or tomato basil.

Other options: substitute half the crab meat with lobster meat and add a little tarragon.

Bill’s Famous Marshmallows

1 cup 10X sugar – for dusting and coating

½ cup water
2 ¾ tablespoons powdered gelatin

½ cup water
2 cups sugar
½ cups corn syrup

¼ teaspoon salt
2 large egg whites
1 tablespoon vanilla

Grease bottom and sides of a 13” x 9”. Coat with 10 x sugar. Whip whites with salt to just soft peaks. Set aside. In electric mixer bowl, sprinkle gelatin over ½ cup water. Let bloom. In 3 qt sauce pot, combine sugar, corn syrup and ½ cup water. Cook to 240 degrees. Remove from heat and pour over bloomed gelatin. Add vanilla. Whip at high speed for 6 minutes. Should be tripled in volume and cool. Fold whipped whites into whipped sugar mix. Mix evenly. Pour mix into prepared pan, coat with 10 X and spread evenly into pan. Recoat top with 10X. Let set at room temp for 2 hours. Put in refrigerator uncovered for 2 hours. Cover with plastic wrap and freeze until needed. Cut to size after completely set. Use plenty of 10X to dust cutters or knife.

Some Variations:
Add the following to the 1 cup of 10X

  • Gingerbread, – 1 ½ teaspoon ground ginger, 1 teaspoon cinnamon, ½ teaspoon clove
  • Cocoa Ancho – ½ cup cocoa powder, 2 teaspoons ancho chili powder.
  • Cinnamon – 3 teaspoons ground cinnamon
  • Fruited marshmallows – add ¼ cup of compound and color with appropriate food tint to the sugar, water and corn syrup mix. Follow directions for the basic marshmallow recipe.