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Celebrations

September 8, 2017

Full Moon Supper

This summer Thyme Cafe and Market catered a Full Moon Supper hosted by Bossladies Magazine on a farm in Topanga. Chelsea Sonksen, who runs Bossladies, had an idea to host a dinner with other bossladies to honor the cycle that had just passed in business and in life.  The event was set outside in under the stars, surrounded by natural beauty that was enhanced by a refined rustic table.

The women began the night with wine, crudite and a charcuterie board near the barn. After cocktail hour the women sat down for dinner at a large farm house table decorated with flowers and candles. For dinner we served grilled salmon with preserved lemon, farro salad, asparagus and peach and tomato salad.

 

 

 

xo,

Maire

Photos by Marisa Vitale

September 8, 2017

A Summer Baby Shower

A few weeks agao, we catered a beautiful baby shower in Los Angeles. The baby shower was hosted by Jamie Groebecker, co-founder of Sugar Paper, for her sister. The table was set with a pale blue table runner, patterned blue napkins and pink flowers. On each place setting was blue Sugar Paper journal wrapped in a pink ribbon with a “sweet baby girl” letterpress tag. Guests sipped rose and strawberry lemonade in Jamie’s backyard. The morning started with crudite and flat bread before sitting down to kale salads for lunch. For dessert, we served strawberry shortcake, served in individual mason jars and topped with a biscotti and chamomile flowers. The shower was a beautiful we to celebrate Keri and the upcoming arrival of her baby girl.

 

 

 

 

xo,

Maire

Photos by Love of Light Photography

May 4, 2017

Mother’s Day Cakes

Mother’s Day is right around the corner. This year our favorite way to celebrate all the amazing mothers out there is with cake! A naked cake topped with beautiful flowers is the perfect way to celebrate your mom, whether you are having a small family gathering or a bigger event. If you want to have breakfast celebration, our lavender cake is delicious way to start the day. View our full Mother’s Day menu.

Happy Mother’s Day!

Maire

April 25, 2017

Cinco de Mayo

When most people think about Cinco de Mayo, they think about margaritas and guacamole. We love guacamole and margaritas too, but there are so many delicious ways to celebrate this day. This year our Cinco de Mayo menu has some mouthwatering options that are perfect for a Cinco de Mayo party.

Mini Tacos & Tequila

Chicken Tortilla Soup

Black Bean Jalapeno Soup

Chili Con Queso

Quinoa Chile Rellenos

 

Traditional Chile Rellenos

Cinco de Mayo Cupcakes with Cayenne

Mexican Wedding Cookies

 

Happy Cinco de Mayo!

 

Maire

February 11, 2017

Summer Succotash Salad Recipe | Serves 12

Dressing:
1/3  cup red wine vinegar
2 tablespoons whole-grain mustard
2 tablespoons minced shallots
¼ cup extra-virgin olive oil
¼ cup vegetable oil
1 tablespoon chopped thyme
1 tablespoon chopped tarragon
Kosher salt and freshly ground pepper

Vegetables:
3/4 pound yellow wax beans, cut into 11/2 inch lengths
3/4 pound green beans, cut into 11/2-inch lengths
3/4 cup shelled edamame
2 tablespoons extra-virgin olive oil
4 ears of corn, shucked and kernels cut from the cobs
2 pints cherry tomatoes, halved (4 cups)
3 scallions, minced
Salt and freshly ground pepper

Directions:

  1. Make the dressing:  In a food processor, combine the vinegar, mustard, and shallot and process until smooth.  With the machine on, slowly add the olive and vegetable oils and process until emulsified.  Add the thyme and tarragon and pulse until combined.  Transfer to a bowl and season with salt and pepper.
  2. Prepare the vegetables:  In a large pot of boiling salted water, cook the yellow wax beans and the green beans separately until tender.  Using a slotted spoon, transfer the beans to an ice bath.  Drain and pat dry.  Add the edamame to the beans if they are already cooked if not then cook and add.
  3. In a large skillet, heat the olive oil.  Add the corn and cook over moderate heat, stirring often, until crisp-tender, about 3 minutes.  Transfer the corn to plate to cool.
  4. In a very large bowl, combine yellow and green beans, the edamame, corn, tomatoes, and scallions.  Add the dressing and toss to coat.  Season with salt and pepper and serve.

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1630 Ocean Park Blvd.
Santa Monica, CA 90405

We are open for Takeout, Indoor & Outdoor Dining!

Find us on Postmates and Uber Eats!

HOURS OF OPERATION
Monday thru Saturday.......8am-4pm
Sunday.....................................8am-3pm

310.399.8800
info@thymecafeandmarket.com
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