Salad Ingredients:
Baby Spinach
Bleu Cheese
Fresh Sliced Strawberries
Candied Walnuts (see recipe below, also available to buy at some gourmet stores)
Strawberry Balsamic dressing (see recipe below)
Salt and Pepper to taste

Candied Walnuts:
1 cup brown sugar
1 tablespoon chopped fresh rosemary
1 teaspoon balsamic vinegar
¼ cup water (add only as needed)
1 pound raw walnut halves

Place brown sugar, rosemary, balsamic vinegar and water in mixing bowl and stir to dissolve the sugar. Add walnuts and coat with sugar mixture.

Place on a nonstick cooking sheet; use a silpat(French silicone cooking sheet) if you have one. The sugar mixture is very sticky and hard to clean. Bake for approximately 10 minutes or until the nuts seem golden brown. They will seem sticky when they come out of the oven but will harden as they cool. Nuts can be stored in an airtight container for up to two weeks.

Strawberry Balsamic Vinaigrette:
5 fresh strawberries stem removed
1 shallot, rough chopped
1 tablespoon kosher salt
1 teaspoon fresh ground black pepper
½ cup honey
1 cup balsamic vinegar
2 cups Canola Oil mixed with ½ cup extra virgin olive oil
Water

Place strawberries, shallot, salt, pepper, honey and balsamic vinegar in a blender. Blend together then add Canola/olive oil blend slowly as the blender is going. If the mixture seems like it is getting to thick and emulsified, add water while blending until you attain a dressing like thickness.

Taste for seasoning and adjust with salt and pepper if needed. Mix all ingredients in a large salad bowl and serve immediately.

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The menu featured classic dishes such as; Made to Order Schnitzel, Knockwurst with Sauerkraut, Potato Leak Soup and Apple Strudel. The decor tied it all together with traditional white and blue check design, a grand tent with long table seating for everyone and the food was all displayed in our clients 200 year old pewter dishes. The band played German tunes while the guests who were all dressed in their lederhosen enjoyed themselves and their surroundings. Our ability to create custom menus adds the finishing touches to any themed event.

Other fun theme events that we have done include; Western BBQ, Halloween, Morrocan, Hawaiian Luau and much more. If you are interested in hosting a themed party give us a call (858)527-0226.

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The Wild Thyme Company, a local San Diego catering company that specializes in premiere catering and event planning, has been selected by The 10 News A List as a finalist in the best caterer category.

The News 10 A List is a city guide that asks San Diegans to vote for their choice of what they consider to be the “best” in a selected category. San Diegans are offered the chance to vote and share their valuable input about how they think a business is performing. It is a great way for locals to show their appreciation and praise for delivering high quality.

Dawn Parks, owner/chef of The Wild Thyme Company, said about being featured in the City Guide, “Being nominated for the A List is a real honor.” She went on to say, “It really gives people a behind the scenes opportunity to express their opinion.”

The Wild Thyme Company is definitely a business deserving of the nomination. The San Diego caterer not only serves up mouthwatering cuisine, like pomegranate glazed lollipop lamb chops, ricotta stuffed pumpkin ravioli and chocolate mousse martinis, it also gives back to the community by sponsoring the local Dailard Elementary School’s Dailard Dashers running team.

San Diegans love to recognize those businesses that use talent and creativity to bring something special to one of America’s finest cities. The reason why The Wild Thyme Company is recognized as a hard working catering company is because it puts a bit of heart into every catered affair. From the unique flavors of its innovative cuisine to the warmth and artistry of its presentation, the News 10 A List couldn’t have picked a more deserving nominee.

About The Wild Thyme Company: With an innovative and fresh approach to catering and event planning, The Wild Thyme Company brings a new perspective and raises the bar for off premise catering in San Diego. For more information call Erin Ritterbush at (858) 527-0226 or visit www.TheWildThymeCompany.com.

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Tea Party Menu

Tea Sandwiches

Curried Chicken Salad with Green Apples and Sage Pesto on Brioche

Beet Cured Salmon Gravlax with Egg Salad on Buckwheat Blinis

Cucumber, Cream Cheese and Watercress on Rye

Black Forest Ham and Strawberry Jam with Swiss cheese on Rye

Treats

Bite Size Quiche Lorraine with Caramelized Onions,

Gruyere Cheese and Black Forest Ham

Freshly Baked Scones with Clotted Cream and Preserves

Fresh Seasonal Fruit and Berries on a beaded skewer

Strawberry Bleu Salad with Baby Spinach, Candied Walnuts, Maytag Bleu Cheese and Strawberry Balsamic Vinaigrette

Sweets

Coconut Macaroons baked fresh and drizzled with Bittersweet Chocolate

Petite Butter Cookies filled with Lemon Curd and dusted with Powdered Sugar

Raspberry Lemon Chiffon Sponge Cake Roulade with fresh berries

Mini Carrot Cupcakes with Creamy Cheese Frosting

Assorted Chocolate Truffles

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Vegan Hors D’oeuvres

Vegan Vietnamese Style Spring Rolls

Mango, Tofu, Carrot and Cucumber

With Coconut & Lime Dipping Sauce

Miso Glazed Portobello Lettuce Cups

With fresh crispy rice noodles

Mini Garden Sliders

Served on fresh whole wheat rolls

with caramelized onions

Veggie Satay

Seasoned Grilled Vegetables on a Beaded Skewer

With Spicy Peanut Sauce

Pot Stickers

Seasoned Tofu, Ginger and Julienne Vegetables

With Ponzu Dipping Sauce

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-The Wild Thyme Team

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