International Tasting Menu

This unique Supper Thyme drew not from one cuisine or culture, but 4, to create a five course tasting menu. Each couple chose their cuisine and served their course plated to the guests.

Cocktail Hour
Andrew Brown & Kelly McDonough

Cuisine: Spain

Crisp Potato Croquettes
with saffron aioli

Iberico jamon & Manchego Crostini
with fig butter

Blood Orange Cava Cocktail

~1st Course ~

Martin & Beth Barrett

Cuisine: Basque

Arugula & Roasted Squash salad
with alleppo pepper and hard cheese

Masi Amarone

~2nd Course~

Zack & Julie Hubert

Cuisine: French/Provence

Coquilles st. Jacques
(Gratineed scallops)
with homemade baguette

Kim Crawford Sauvignon Blanc

~3rd Course~

Tim & Beth Smith

Cuisine: Japan
Kobe Beef & Mushroom Udon Noodles

Hot Sake

~4th Course~

Gabe & Ashley Rodriguez

Cuisine: Italy

Gianduja Semifreddo
and milk chocolate fuittitine crunch

French Press Coffee and Frangelico

Authentic Mexican ala Rick Bayless

This supper thyme is inspired by the recipes and passion of Rick Bayless, who has invigorated Mexican cooking in America. His cookbooks and restaurants have shown us a side to this complex and rich cuisine that many of us never knew existed.

~ Cocktail Hour ~

Dana & Randy Wootten

Tomatillo Guacamole
with oven baked corn chips


Picadillo stuffed Jalepenos
with pico de gallo

Pairing: Champagne Martguerita

~ 1st Course~

Deb & Jeff Kaspner

Mushroom soup
with cactus paddle & toasted chilies

Pairing: Barnard Griffin Syrah

~ Main Course ~

Zack & Julie Hubert

Oaxacan Mole Negro
with braised chicken, "Special" Yellow Rice, fresh corn tortillas and cojita

Pairing: Argento Argentine Malbec

~ Dessert Course ~

Tim & Beth Smith

A Mexican trio: Classic flan, Aztec chocolate soup and fresh churros
with whipped cream

Market Fresh 2009

Presented & Hosted by Tim & Beth Smith

As the late summer sun fills Orchards, Vineyards, Fields and Home Gardens with a bounty that begs to be shared I can hardly contain my self. Please join us as we celebrate the season at our “Market Fresh” Supper Thyme Friday, September 11th at 6:30pm. From magnificent apples, to fresh squash, tomatoes, greens and peppers, fall harvest gives unparalleled opportunities to enjoy God’s creation. Our local farmer’s markets give us a chance to combine your favorite recipes with the beauty of their products.

We are excited for you join us in our garden, weather permitting, as we savor freshly harvested, wonderfully prepared food and the company of family and friends. Here is what we have in store for each other:

~Appetizers & Cocktails~

Justin & Lindsey Holcomb

Fried Zucchini Fritters
with herbed yogurt dip

Cocktail: Herbal Citrus Mojito

Colin & Sarah Simon

Fresh Grilled Kumumoto Oysters
with tomato cilantro-horseradish dipping sauce

Fresh Mozzarella-Grilled Pepper and Basil
with balsamic vinaigrette

White Bean Crostini
with olive tapenade and cilantro

~1st Course~

Joe & Jentry Day

Pork Tenderloin Medallions
with orange and fennel sauce

Wine: Roussane

~2nd Course~

Tim & Beth Smith

A Juicy Grilled Leg of Lamb
on a bed of Blended Garbanzo Beans and Fresh Arugula dressed with caper-sultana salsa verde

Wine: Cono Sur Syrah


~Dessert~

Zack & Julie Hubert

Blackberry Brown Butter Tarts
with homemade brown sugar sour cream ice cream

Bacon Caramels

French Press Coffee and Frangelico if desired

Unforgettable Paris

AH, Paris. This is a meal of five women who long for the city of lights. A place which has captivated them individually and collectively for the greater part of each of their lives. This meal celebrates food that brings memories; a first meal along the Seine, the cheese tart enjoyed in an out of the way bistro, a quintessential dessert and so on. We'll dine with vigor, share memories from the past and plot future adventures in this dear city.

~Hors d'oeuvres~

Kay Baxter

Gougere
classic cheese puff pastry bites

Green olives, cheddar and pecans
in paprika puff pastry

Apertif: Kir Royale

~Second Course~

Kelly McDonough

Roasted beet, endive, mache and roquefort salad
with hazelnuts and balsamic dijon vinaigrette

Wine: Burgandian white

~Third Course~

Julie Hubert

Boeuf Bourguignon
with homemade garlic crouton

Wine: Burgandian red

~Fourth Course~

Lindy McDonough

Tomato, Thyme and montrachet tart

Wine: Vivo Pinot Noir

~Fifth Course~

Colleen McDonough

Individual Dark chocolate ganache and raspberry cakes

French press coffee

Winter in Piedmont

February brings the dead of winter. The holidays are past, we have recovered from them and now enter the tedious months of cold and gray. The food we desire is robust, warm, hearty and unctious. For that, we travel this February 6th to the Northern region of Italy, Piedmont. This region a wine lover's paradise, producing Barolo, Barbaresco, Barbara and Dolcetto, as well as celebration favorite Asti Spumanti. This meal should showcase as many of these wines as we can, as well as some of the favorite foods of the region. Antipasti are favored in any meal here and risotto is essential, as Piedmont is the biggest rice-producer in Europe. Piedmont is also the home of Nutella, a luscious chocolate hazelnut spread enjoyed around the world. Honored guests, bring your best, paired with well researched wines to match and let us warm ourselves over the heat of the Peidmontese hearth.

This special dinner also marks the 1st anniversary of Supper Thyme and Tim Smith's birthday!

~ FIRST ~

Crystal and Jamie Munson, also hosting this evening!

Pecorino Romano
with apples, hazelnuts and fig jam

Arancini
fried rice balls with ragu centers


~ SECOND ~

Zack and Julie Hubert

Parmeggiano & Wild Mushroom Risotto
with duck confit

Ca' di Pian
Barbara de Asti 2005

~ THIRD ~

Tim and Beth Smith

Seared Herb Crusted Roasted Rack of Lamb

~ FOURTH ~

Scott and Erica Richardson

Insalata Mista


~ FIFTH ~

Danny and Azurae Phelps

Hazelnut Torte
with chocolate gelato and prosecco zabilgnone

Southern France Je T'aime

On October 25^th we’ll gather for a Supper Thyme celebrating the food of Southern France and our dear Alison's birthday, who just spent her summer in this culinary crossroad. Southern French food is the things you think of first and many things you may not think of at all. Legendary cheeses, wines, seafood yes, but also the influence of North Africa and Morocco that surprise and delight. This meal honors Alison and her travels and will include items that thrilled her taste buds and are forever imbedded in her taste memories. She hopes these things will find there way into ours as well.

~COCKTAILS~


Nate & Rachel Burke

Crostades
toasted baguette with all manner of delectable toppings, brandade, rillette, and more

Lillet Blanc with a lemon twist


~FIRST~


Tim & Beth Smith

Fruits d Mer’

Smoked & Grilled Baby Octopus
with bean salad and orange-olive vinaigrette

Champagne Steamed Moules
with garlic, shallots and thyme

Potato Gaffrette

Champagne


~MAIN~


Zack & Julie Hubert

Pan Roasted Black Cod and Merguez Sausages
served with lemon cous cous, ratatouille sauce, and mint spring onion yogurt

Domaine du Salvard Cheverny Rose
&/or
Chateau Mas Neuf Costieres de Nimes


~PALETTE CLEANSER~


Zack & Julie Hubert

French Red Apple Sorbet in Calvados


~CHEESE COURSE~


Holly Keeney & Brett Webster

Assorted cheeses of the region, drunken fig jam, baguette

Domaine du Salvard Cheverny Rose
&/or
Chateau Mas Neuf Costieres de Nimes


~DESSERT~


Joe & Jentry Day

Gateau de Riz
mind-blowing rice pudding cake - Alison's dear favorite

Summer Market Supper

Summer at the Farmer's Market.

A gourmets dream.

Heirloom tomatoes in a dozen varieties, berries and stone fruits overflowing their bins, new soft goat cheeses edged in lavender and rosemary, delicate squash blossoms, mountains of savory basil, ears of sweet white corn and the list goes on. This Supperthyme celebrates the hot summer sun and the bounty it produces. The simplicity of something plucked from the earth that day and prepared to enhance its natural flavors.

Friday, July 27th at 6:30pm we gather to celebrate the bounty of the market shared with friends and soon to be friends. As usual, all items should be from scratch and represent your best efforts, this time inspired by and including what you find in the market. It's not required you visit your local farmer's market, but its recommended, Here's a list of Seattle area markets. You can also check out the same website for inspiration if you can't make it to an actual farmer's market this week. The Ripe & Ready list tells you what's in season in July/early August.

Host: James & Heather Armstrong (see email from them for directions)

Guests: Zack & Julie Hubert, Tim & Beth Smith, Dan & Azurae Phelps and Gareth Best & Mona

~Cocktail Course~

Zack & Julie Hubert

Port Madison Farm herbed chevre and flash fried squash tempura
on roasted tomato and garlic sauce

Dungeness crab, roasted corn, avocado, heirloom tomatoes and basil salad
in phyllo nests

Blue d' Auvergne, Yakima red cherries and crisp prosciutto
on toasted walnut bread

Rhubarb Lime Vodka Fizz

SEATED

~1st Course~

Tim & Beth Smith

Grilled Pizzas

Margherita

named for Italy's Queen Margherita and sporting the colors of the Italian flag with tomato, mozzarella and fresh basil

Pepperoni

this will include Salumi hot sopressata, pecorino and a garnish of fresh oregano

Ova e Rucola

basil crusted chevre, jamon, fresh mozzerela, arugula and a sunny-side up egg

Ripasso Valpollicella

~Seafood Course~

Gareth Best & Mona Suriya

Classic Cioppino
fennel and tomato broth with salmon, mussels and clams

Hedges Three Vineyards Cabernet Merlot Blend

~Salad Course~

Gareth Best & Mona Suriya

Strawberry, cucumber and red leaf salad
with orange vinegrette and gorgonzola


~Main Course~

Heather & James Armstrong

Spice Rubbed Alder Plank Maple Glazed Grilled Salmon

Oregon Pinot Noir


~Dessert Course~

Dan & Azurae Phelps

Farmer's Market Raspberry Pie
with homemade vanilla bean ice cream

Storyville coffee and scotches