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