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Dine only

Basha Kill Wine Dinner

Join us Friday January 28th, 2011 at Aroma Thyme for our Basha Kill wine dinner.  Paul, the owner and wine maker, from the vineyard will be hosting this dinner.  This wine dinner is great value at $59 for five courses and 5 wines.  Call 845 647 3000 to RSVP today.

Corn & Ginger Soup
Barn Owl Gewurztraminer

Jerk Chicken & Pineapple Basmati  Rice
Estate White Tail

Roasted Turnips, Herb Goat Cheese & Spinach Salad
Five Year Oak Aged Banylus Vinaigrette
Dragon Fly Lemberger

Braised Lamb, Creamy Roasted Garlic Polenta
Black Bear Cab Franc.

Elder Flower Ice Cream, Poached Kumquats
White Tail

For more info on the award winning wines of Bashakill please visit here.

Aroma Thyme Bistro has been the leader in green eclectic dining in the Hudson Valley for over seven years.  For more info visit their home page here.

Our Anniversarry Offer

Sprout Creek Farm| Raw Farmsrtead Cheese from the Hudson Valley

Aroma Thyme Bistro is proud to serve Sprout Creek Cheese. 

 

The Creamery is where the magic happens: where milk becomes cheese. We make our cheese from the rich and creamy milk of our herd of grass-fed Jersey, Milking Shorthorn, Normande and Holstein cows and our Nubian, Toggenburg and OBerhasli goats. These artisanal cheeses are made in the age-old tradition of European farmstead cheese, using a method that enhances the innate qualities of the milk. From season to season, you can actually taste subtle differences as the pasture grasses change with fluctuating temperatures and amounts of rainfall.

CHEESE MAKING PROCESS

Main ingredients of cheese

The main ingredient used in the cheese making process is milk. Many types of cheese in North America are made from cow, sheep or goat milk. There are other varieties of milk used, however. The milk of a buffalo, for example, is used to produce Mozzarella cheese. Milk from deer, camel, horses, llamas, and yaks are all used to yield different varieties of cheese and cheese blends.

The curdling process

Coagulating or curdling the milk until it turns into curds and whey is the first step taken when making cheese. Today, cheese is curdled with a bacteria culture and a coagulating enzyme, both of which help to speed the separation of liquids and solids. The curdling process begins by warming the milk until it reaches a bacteria-free temperature. During the warming period, a coloring dye is sometimes added to produce a particular color in the finished product. Once the milk has reached a consistent temperature, the starter culture is added and the milk begins to coagulate into one large curd.

Other succeeding processes involve removing the whey, molding and shaping, salting process, and ripening.

The aging process is perhaps the most important part of the art and science of cheese making; it is what delivers the milky conversion of soils and grasses to your palate and creates the distinct flavors and textures in the cheese. Cultured milk is cut into curds using cheese harps; the curds are gently stirred as they’re heated to express whey, and placed into molds. Each cheese is then placed in a climate-controlled room for anywhere from 3 weeks to 18 months to ripen.

GRASS-BASED PRODUCTION

In harmony with the earth’s natural cycles, the goal of grass-based production is to provide our animals with their ideal eating habitat. We rotate our cows and goats through our pastures from March through November, thus maximizing their ability to do what they do naturally: forage. This is better for the animals, easier on the land, and healthier for us who drink their milk and eat their meat and cheese.

Pasture-raised animal products have less harmful fats, cholesterol, and calories than grain-based ones. They have more antioxidants, high levels of the beneficial omega-3 fatty acids, and more of the cancer-fighting fat, CLA. A pasture raised system also means less tractor work, less fuel consumption, and no herbicides or pesticides.

Hudson Valley Brewery Tour of Keegan Ales with Aroma Thyme

 Want to drink some great local beer and have lunch catered by the Hudson Valley's original Certified Green© Restaurant.  Aroma Thyme and Keegan Ales have have planned an awesome brewery tasting, tour and lunch on Sunday January 16th, 2011.  

It all starts at 12 noon at Keegan Ales on James St in Kingston NY.  Tommy Keegan will host a tour and tasting of his award winning beers.  Then enjoy lunch from Aroma Thyme Bistro.

Call 845 647 3000 to RSVP today.  The cost is $25 per person for tour, tasting and lunch.

Don't miss cask beer night this Friday, details here.

About Keegan Ales:

Keegan Ales was founded in early 2003 when Tommy Keegan learned about an empty building in Kingston that nobody would buy because there was a defunct brewery stuck in it! (Although the building was built in the early 1800′s, the building was most recently home to the Woodstock Brewing Company.)

After months of cleaning and rebuilding, Keegan Ales brewed its first batch of beers on August 1, 2003(Tommy’s mom’s birthday) and set out hand-selling beer to local bars and restaurants early September. The first kegs of Old Capital, Hurricane Kitty and Mother’s Milk went to competition at Hunter Mountain that month. Mother’s Milk took home a gold medal and Old Capital was honored with People’s Choice: Best of Show.

After getting the brewery up and running selling draft beer, the crew at Keegan Ales turned their attention to the defunct bottling line. It had been left broken and literally in hundreds of pieces. It took months of pounding, tinkering and countless scratching of heads, but by the summer of 2004, Keegan Ales was available in 12 ounce bottles!

Keegan Ales has gone on to win many more awards and recognitions, including Best Brewery in The Hudson Valley (2009), Best Brewery in New York State (2009) and Best Craft-Brewed Beer in New York State (2009).

Early in 2010, The New York Times declared Mother’s Milk one of the top ten stouts in North America and Keegan Ales has also been awarded 2010 Small Business of the Year by The Ulster Chamber of Commerce and The Ulster County Development Corporation. 

About Aroma Thyme:

Aroma Thyme founded in 2003 was the Hudson Valley's first Certified Green© Restaurant.  Located in Ellenville, Aroma Thyme offers local, organic, healthy gourmet & sustainable cuisine in an upscale setting.   The bistro proudly stocks over 150 beers, 200 wines and fine spirits from around the world.  Aroma Thyme is also one of the top rated Zagat restaurants in the Hudson Valley.

165 Canal St

Ellenville NY 12428

845 647 3000