THYME OUT

THYME OUT Custom catering offered to SE Michigan. We provide local ingredients and offer excellent quality of food and service to any type of gathering.

Thyme Out embodies delicious and fresh foods that are paired to create supernova tastes. Chris and Chapin are the co-owners and full time employees of Thyme Out. They have both grown up around the food industry and have put all of there knowledge together to create an amazing dining experience for any type of event. Food and drinks, to specially made craft cocktails, to chairs and tables, flowers

and film, Chris and Chapin will create an event that is to your taste. If it be a tailgate or a wedding Thyme Out can help you out.

01/21/2015

Come to our Awesome Super Bowl Party!

Babs' Underground Superbowl partyBuy Tickets Now at Babs'BUFFET- Fried Chicken WIngs, 7 layer dip, Pulled Pork Sliders, ...
01/21/2015

Babs' Underground Superbowl party

Buy Tickets Now at Babs'

BUFFET- Fried Chicken WIngs, 7 layer dip,
Pulled Pork Sliders, Buffalo Chicken dip, Blumin' onions.
CHEAP DRINK SPECIALS
FIRST BEER INCLUDED IN TICKET PRICE

11/29/2014

Pulled Pork Sliders!!!

Ingredients:

5 lb. Pork Shoulder
Kings Hawiian Buns
1 Bttl BBQ Sauce
Salt & Pepper
2 Cups Apple Cider Vinegar
2 onions
4 cloves Garlic

*The Crockpot is your best friend for this recipe. Put Pork Shoulder into crock pot with the Apple Cider Vinegar, Onion, Garlic, Salt and Pepper, and BBQ Sauce. Allow to cook over night. Season again with salt and pepper if needed.

Slaw Recipe:
Ingredients:

Rice Wine Vinegar
Apple Cider Vinegar
Purple & green cabbage
pickled onion
granny smith apple

**First, In a separate container thinly slice onion and cover with 2 parts Apple Cider Vinegar to 1 part Rice Wine Vinegar. Allow the closed container to sit in the fridge overnight pickling the onion. The following day, shred cabbage and thinly slice granny Smith apple. Mix the slaw to order.

07/08/2014

Spaghetti Sauce Recipe

Ingredients:
3 Lg. White Onion
1 Stock Celery
8 Lg. Carrots
2 Bulbs Garlic
6 Sprigs fresh Thyme
2 Sprigs fresh Rosemary
20 Basil Leaves
1/2 Cup Red Wine
3 Tbs Olive Oil
30 Boiled Roma tomatoes or 3 Cans Plum Tomatoes
1 Can Tomato paste
S & P to taste

Rough chop carrots, celery, onion and garlic and place in large pot on hi with olive oil. Caramelize to make a mirepoix. Once you see the caramelization on the pot and vegetables, deglaze with red wine. Let the wine simmer for two minutes on hi while stirring. Add tomatoes, tomato paste, leaves of thyme and rosemary. Let simmer for ten minutes. Toss whole leaves of basil in the pot and immediately use emulsifier or a blender until sauce has an even nappe to lay over the pasta. Cook with the lid on for two hours. Serve fresh, or store in fridge. Can or freeze to save forever or store for a week sealed in the fridge for an anytime snack. Garnish with leaves of basil and fresh parmesan.

07/07/2014

Address

Packard & Platt
Ann Arbor, MI
48108

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