12/7/2023 0 Comments Wild thyme pottery![]() Pat,” as he’s known at Dogfish Head, is the world’s foremost expert on ancient fermented beverages, and he cracks long-forgotten recipes with chemistry, scouring ancient kegs and bottles for residue samples to scrutinize in the lab. The Anchor Steam Brewery, in San Francisco, once cribbed ingredients from a 4,000-year-old hymn to Ninkasi, the Sumerian beer goddess. They’ll brew beer in dung-tempered pottery or boil it by dropping in hot rocks. ![]() They’ll slaughter goats to fashion fresh wineskins, so the vintage takes on an authentically gamey taste. The truest alcohol enthusiasts will try almost anything to conjure the libations of old. But Calagione, grinning broadly, greets the dignified visitor like a treasured drinking buddy. Proper to the point of primness, the University of Pennsylvania adjunct professor sports a crisp polo shirt, pressed khakis and well-tended loafers his wire spectacles peek out from a blizzard of white hair and beard. ![]() Pat to try this,” says Sam Calagione, Dogfish Head’s founder, frowning into his glass.Īt last, Patrick McGovern, a 66-year-old archaeologist, wanders into the little pub, an oddity among the hip young brewers in their sweat shirts and flannel. In the coming months, Wild Thyme will be opening up their licensed patio with an outdoor bar and live performances by local artists and musicians.It’s just after dawn at the Dogfish Head brewpub in Rehoboth Beach, Delaware, where the ambition for the morning is to resurrect an Egyptian ale whose recipe dates back thousands of years.īut will the za’atar-a potent Middle Eastern spice mixture redolent of oregano-clobber the soft, floral flavor of the chamomile? And what about the dried doum-palm fruit, which has been giving off a worrisome fungusy scent ever since it was dropped in a brandy snifter of hot water and sampled as a tea? As the co-owner and Chef, Joe Fleury, has extensive experience in the food service industry and lets his passion for flavours shine in the meals at Wild Thyme.Ĭustomers can order online and have the meals packaged in microwavable containers or vacuum-sealed bags. The price of Wild Thyme’s meals range from $5 - $12 each and they are delivered to customers – some of whom say the portions are generous enough that they can’t finish a meal in one sitting. The meals weren’t originally marketed to a certain demographic, but Christina and Joe found themselves receiving orders from the senior population and from caregivers of seniors. We came up with the idea of a Heat & Eat program where people can get ready-made meals that they can freeze or place in the refrigerator and when they are hungry, just Heat & Eat!”, said Clint Fleury ![]() “It wasn’t until the first Covid19 lockdown that made us think outside the box on how to maintain providing our meals to the local market without having a dine-in option. Owners Christina Lane and Joe Fleury originally started in a Victoriaville mall kiosk, then a place on Victoria Avenue. With both a dine-in option as well as an affordable “heat and eat” meal preparation and delivery service, Wild Thyme is yet another must-try addition to the Thunder Bay culinary scene. ![]()
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