The Dirty Word in the Seafood Industry http://bit.ly/kdIQj7

Dogfish Beer Dinner

What: Dogfish Beer Dinner

When: Friday May 20th    7pm-10pm

Where: Aroma Thyme Bistro, Ellenville NY

Details: $49 per person, RSVP 845 647 3000

Gingered Mussels, Sesame Bok Choi

Namaste

A Belgian-style White made with dried organic orange slices, fresh cut lemongrass and a bit of coriander. This beer will be a great summer quencher. Namaste was brewed with Leo from Birra del Borgo in Italy as a tribute to our friends at 3 Fonteinen brewery in Belgium, who recently had devastating production loss (1/3 of their annual production!) at their brewery


Sharp Cheddar, Grilled King Oyster

Hellhound

2011 marks the 100th birthday of Mississippi Delta bluesman Robert Johnson who, according to legend, sold his soul down at the crossroads in a midnight bargain and changed music forever. Working again with our friends at Sony Legacy (yup, the same folks we did our Miles Davis-inspired Bitches Brew with), Dogfish Head pays tribute to this blues legend by gettin the hellhounds off his trail and into this finely-crafted ale. Hellhound is a super-hoppy ale that hits 100 IBUs in the brewhouse, 10.0 ABV, 10.0 SRM in color, and dry-hopped with 100% centennial hops at a rate of 100 kilos per 100 barrel brew-length.


Grilled Wild Salmon, Garlic Kale

Red & White

A big, Belgian-style Wit brewed with coriander and orange peel and fermented with Pinot Noir juice. After fermentation a fraction of the batch is aged in Oregon Pinot Noir barrels, and another fraction is aged on oak staves. The beer is blended together before packaging. This has been one of our most popular Limited Edition beers at both our Rehoboth Beach, DE brewpub and at festivals. It successfully marries the refreshing citrusy qualities of a Belgian-style white beer with the robust complexity of a bold red wine.



Fig & Pig, Braised Pork, Figs & Sherry

Black & Blue

Black & Blue is golden Belgian Ale made with over 300 lbs of fresh blackberries and blueberries. With a deep purple full body and a long-lasting lacy pink head, this ale is both attractive and delicious! It is tart and fruity, like our brewers! The subtle bitterness of Hallertau and Saaz hops shines through the fruit forward flavor and sets the palate aglow. (30 IBUs). This tasty brew has smooth but noticeable alcohol warmth. Belgian yeast gives this brew a characteristically dry spicy finish. The beautiful interplay of fruit, spice, and alcohol is complimented by a soft malt profile, and a high level of carbonation.


Goat Cheese & Chocolate Truffles

Theobroma

This beer is based on chemical analysis of pottery fragments found in Honduras which revealed the earliest known alcoholic chocolate drink used by early civilization to toast special occasions. The discovery of this beverage pushed back the earliest use of cocoa for human consumption more than 500 years to 1200 BC. As per the analysis, Dogfish head’s Theobroma (food of the gods) is brewed with Aztec cocoa powder and cocoa nibs, honey, chilies, and annatto (fragrant tree seeds). Theobroma is 9% ABV and will be available in Champagne bottles

Cinco de Mayo | Hudson Valley

Join us at this Thursday at Aroma Thyme for Cinco (Drinko) de Mayo.
Incredible drink deals.
 Bar opens at 3pm.

Half price

 
Mojito’s
Our Mojito’s are a full pint of greatness.  Fresh limes, rum

 
Margarita’s
Fresh limes, organic agave (no corn syrup or white sugar) & Tequila
All of our tequilas are 100% agave. 
By law Tequila Tequila only needs to contain 51% agave.

Sangria
Fresh fruit, wine and vodka

History of Cinco de Mayo
Cinco de Mayo is a holiday held on May 5 that commemorates the Mexican army's unlikely victory over French forces at the Battle of Puebla on May 5, 1862, under the leadership of General Ignacio Zaragoza SeguÌn. It is celebrated primarily in the state of Puebla and in the United States. While Cinco de Mayo sees limited significance in Mexico itself, the date is observed nationwide mostly in the United States as a celebration of Mexican heritage and pride.

In the United States Cinco de Mayo has taken on a significance beyond that in Mexico. The date is perhaps best recognized in the United States as a date to celebrate the culture and experiences of Americans of Mexican ancestry, much as St. Patrick's Day, Oktoberfest, and the Chinese New Year are used to celebrate those of Irish, German, and Chinese ancestry respectively. Similar to those holidays, Cinco de Mayo is observed by many Americans regardless of ethnic origin. Celebrations tend to draw both from traditional Mexican symbols, such as the Virgen de Guadalupe, and from prominent figures of Mexican descent in the United States, including CÈsar Ch·vez.To celebrate, many display Cinco de Mayo banners while school districts hold special events to educate pupils about its historical significance. Special events and celebrations highlight Mexican culture, especially in its music and regional dancing. Examples include baile folklÛrico and mariachi demonstrations held annually at the Plaza del Pueblo de Los Angeles, near Olvera Street. Commercial interests in the United States have capitalized on the celebration, advertising Mexican products and services, with an emphasis on beverages, foods, and music.

Slow Food Event

 

 Slow Food Hudson Valley and Aroma Thyme Bistro present Whole Earth – Local Earth an educational event on Slow Food and green restaurant principles.  A spring tapas dinner using local ingredients will be prepared and presented by Chef Marcus 

of Aroma Thyme Bistro in Ellenville who will also share his mission with a cooking demonstration and presentation.

This event is part of the first ever Healthy Ulster County Week with special guest Ulster County Executive Michael P. Hein who will speak about making Ulster County the healthiest county in New York State.

Attendees will find out what Slow Food Hudson Valley is and how one can get involved.  Rich Vergili, Chapter Leader and Nicci Cagan, Chair of Farm to School Committee, will talk about what they are doing in the Hudson and Rondout Valleys to promote Slow Food goals.

The price is $30.00, the date May 4th, the time 6:30.  RSVP to Info@AromaThymeBistro.com

Contact: Francesca Noble

Slow Food Steering Committee Member

Slow Food Hudson Valley

(845) 626-2790