I’d like to go back to Saturday night just to re-eat everything.
I strongly believe that the presentation of food matters just as much as the taste, and I was incredibly impressed with the way In Thyme Catering managed both. From the natural wooden display for the stationary noshes to the delicate flower pedals that garnished the hors d’oeuvres, everything was beautifully art-directed.
There was not one thing that I did not thoroughly enjoy. Passed hors d’oeuvres are my favorite part of any party. My favorite starters of the night: the goat cheese and caramelized onion tarts which stood in a bed of sea salt, the seared kobe beef with glazed shallots with chili pepper aioli on crispy gaufrettes + the creamy tomato bisque in shot glasses with mini gruyere grilled cheese . The passed small plates were braised short rib, slight of salmon, free range chicken breast, and vegetable risotto martini. All insanely delicious.
And of course, with my sweet tooth… I loved every dessert. The mini salted caramel milkshakes were out of this world. I only got one of them and I regret not stealing the whole tray for myself. Another huge hit were the pecan diamonds! They were all gone in under 5 minutes. I’m pretty sure a fight broke out over the last one…
In Thyme Catering‘s food and staff is outstanding. I honestly don’t have any critiques on any of the food, which is almost crazy for someone who is pretty particular with the food they eat.
And best of all, they loved my signature cocktail idea & named it ‘The Layne’ — 2 parts prosecco, 1 part rum, and 1 ice pop! #poptail There was also a tasty Arnold Palmer cocktail with sweet tea vodka + lemonade.
THANK YOU In Thyme!!