Essence of Thyme

Farm-to-table restaurant opens in Grand Rapids with new concept Sovengard, which closed in 2022, makes a comeback in Grand Rapids with expanded space and options for visitors.

Chef’s life basic knowledge

🍍🌶️ **Pineapple Habanero Hot Sauce** 🌶️🍍

This flavorful pineapple habanero hot sauce is the perfect way to add a fruity, spicy kick to any dish! 🔥

⏱️ **Prep Time:** 5 mins
⏱️ **Cook Time:** 10 mins
⏱️ **Total Time:** 15 mins
🍽️ **Servings:** 2 cups

📋 **Ingredients:**
- 2-3 habanero peppers
- 1/2 ripe pineapple
- 1/2 onion
- 1 cup water
- 2/3 cup white vinegar
- Juice of 1 lime
- 8 slices of peeled ginger (about 1/2 inch piece)
- 2 tsp sugar
- 1 1/4 tsp salt
- 1/4 tsp dried marjoram
- 1/8 tsp ground cumin

🍳 **Instructions:**
1. **Prep Ingredients** – Slice the pineapple, habanero, ginger, and onion. Remove seeds and pith from the habaneros if you prefer a milder spice. 🍍🌶️🧅
2. **Simmer** – In a pan, simmer the onion, pineapple, habaneros, and ginger with 1 cup of water until somewhat submerged, about 2-3 minutes.
3. **Add Seasonings** – Add salt and sugar. Simmer gently until the onions and peppers have softened, about 5-10 minutes.
4. **Blend** – Transfer the simmered mixture to a blender. Add vinegar, lime juice, marjoram, and cumin. Blend until smooth and let cool. 🍋
5. **Season** – Adjust seasoning by adding more salt and/or sugar if needed.
6. **Bottle** – Pour into hot sauce bottles or a mason jar. 🥫

📝 **Notes:**
- **Accessories** – Useful tools: hot sauce bottles and a funnel for filling bottles.
- **Adjusting Heat** – Remove seeds and pith from the habaneros for a milder spice.

**Common Questions:**
1. How long does the hot sauce last in the fridge? 🕰️
2. Can I use a different type of vinegar? 🧐
3. What if I don't have marjoram? 🌿

Enjoy the fruity, spicy flavor of this Pineapple Habanero Hot Sauce! 🔥🍍

The Next Culinary Conversations Event will be addressing some BIG Questions! Questikns like: Does it feel like your business is stuck or plateaued? Are you worried about having to turn away business opportunities?

Growing a business provides a whole new set of challenges. If this sounds familiar, join us for Culinary Conversations on the Lakeshore: Getting Through Growing Pains event on Tuesday, August 13 from 5:00pm-7:30pm at the GVSU Innovation Hub in Muskegon.

We'll be discussing all things related to business growth in the food and beverage industry. Whether you're a seasoned entrepreneur or just starting out, we'll cover topics like growing pains, growth strategies, and how to navigate the challenges of expanding your business. You'll also hear from local Muskegon food entrepreneurs to get inspired by their success stories and testimonials.

Don't miss out on this opportunity to network and learn from others in the industry!

Guest speakers:
Andrea Copeland, Lakeshore Flavor
Andrea Copeland, founder of Lakeshore Flavor, is an expert in nonprofit development with a focus on building food-related programs that promote health and reduce disparities across the United States. Andrea drives local initiatives promoting food system sustainability, economic development, and supplier diversity. Her projects include the Lakeshore Flavor food incubator in the City of Muskegon Heights and The Broadway Kitchen, a demonstration kitchen designed for food education and entrepreneurship.

Renae Hesselink, Kitchen 242
Renae has been managing Kitchen 242 at the Muskegon Farmers Market for the past eight years. Prior to that she was instrumental in getting this brand new kitchen space equipped and ready for use. Kitchen 242 is a commercial kitchen incubator for food startup businesses and currently has 25 businesses working out of that space. Renae is a founding member of the U.S. Green Building Council West Michigan chapter, and past Chair of the Board of Directors.

Chef Diahann Thomas, She's Divine Cuisine
Diahann Thomas, also known as The Divine Chef, is a native of Muskegon MI and has spent 12 years in the corporate arena of hospitality services with titles ranging from Retail Director of Operations at Arizona State University and University of Chicago Dining, to Director of Operation which brought her and her son to Atlanta at Spellman College Dining program. After leaving corporate America in 2015, Diahann is now the proud owner and Executive Chef of She’s Divine Cuisine Atlanta and Muskegon, Michigan where she focuses on the family sector of being a personal chef.

Marisela Sierra, Navarro's Mexican Takeout
Marisela Sierra is the sole owner of Navarro’s LLC and is the third generation owner of this small family owned business. Navarro’s is a small Mexican, take-out restaurant located in Muskegon Heights that specializes in stone ground corn tamales. Marisela took over the business in 2021 after the passing of her mother, Panchita. She is proud to own and operate a woman and minority led business. She has a Bachelor's degree of Business Administration from Aquinas College and is currently pursuing a Masters of Management. Marisela is the mom of the two smallest members of Navarro's Tamale Squad and is excited to continue growing her mother's legacy.

Paola Mendivil, Grow
Paola Mendivil is the Business Development Officer at Grow since October of 2021. Her role is to support business owners who need to access working capital for their business. Grow specializes in assisting clients who have been systematically excluded from traditional loan products. Paola has a vast background in business. Her family are owners of El Granjero Mexican Grill since 2007 and the new Mercadito Mexican Eats & Treats! Paola holds a bachelor's degree in business from Ferris State University, and also received the 2021 Pacesetter Award from the Institution. Paola currently serves on the Arts Market Place board and the newly established Michigan Latino Restaurant Association. Paola was a finalist for the Young ATHENA award in 2019 and Women Who Mean Business Awardee for the Grand Rapids Business Journal in March 2020.

By registering for Culinary Conversations events, you permit the use of your image (including, but not limited to photographs, audio recordings, or videos), without charge and without reservation—all or a portion of your story, likeness, and voice in future Downtown Market promotion.

The Culinary Conversations MeetUp group is a partnership between the Grand Rapids Downtown Market Education Foundation, GROW, MSU Extension, and Start Garden.

Avocado Corn Tomato Salad with Bacon, Feta, and Creamy Cilantro-Lime Dressing

Fresh Avocado Corn Tomato Salad with Bacon and Feta

_____Ingredients:_____

- 2 ripe avocados, diced
- 2 cups cherry tomatoes, halved
- 2 ears of corn, cooked and kernels removed
- 4 slices bacon, cooked and crumbled

Full recipe in first c.o.m.m.e.n.t👇👇👇

Enjoy❤️

BBQ chicken with caramelized onions, pineapple, bacon and pickled hot peppers in a crispy grilled sandwich with plenty of melted cheese!

Ingredients
Meat
• 2 slices Bacon
• 1 1/2 cups Chicken, cooked and and sliced or shredded
Produce
• 1 Onion, medium
• 1/4 cup Pickled hot peppers
• 1/2 cup Pineapple
Condiments
• 1/4 cup Bbq sauce
Oils & Vinegars
• 1 tbsp Oil
Bread & Baked Goods
• 8 slices Bread
Dairy
• 2 cups Monterey jack cheese

Looks yummy!!

Just whipped up these Spicy Shrimp Cakes with Zesty Chili-Lime Dip! 🍤🌶️ Perfect for a quick, flavorful dinner. Dive in!
Shrimp Patties with Chili-Lime Mayo
Recipe in First Coʍmеոτ 👇
Enjoy ❤️👇👇👇

WHAT'S COOKING? Grand Rapids restaurant voted 12th best in nation for brunch Lucy’s – located at 1747 Plainfield Ave. NE in the Creston area of Grand Rapids – has been recognized as the 12th best restaurant in the nation for brunch.

🍊🍊🍊 Orange Dreamsicle Cake 🍊🍊🍊
The taste of childhood in a cake🍊✨

Ingredients:
2 cups all-purpose flour
1 1/2 tsp baking powder..
👇👇👇The rest of the recipe is in the FIRST (C.O.M.M.E.N.T) 👇👇👇
👇👇👇 Enjoy 🍊🍊🍊

https://www.facebook.com/share/p/dLUzwpziCS92ehcP/?mibextid=oFDknk

CLIENT – How much will it cost to do this job?
CHEF- $2,800 dollars to feed 50 people

CLIENT – That’s too expensive for this job!
CHEF – How much do you think it should cost?

CLIENT – $800 max! It’s a simple job!
CHEF – I can’t do the job for so little.

CLIENT – People in your line of work wants to make a huge profit!
CHEF– I’m sorry you feel this way. Why don’t you do the job?

CLIENT – But, but, I don’t know how to do any of that.
CHEF – For $900, I can teach you everything you need to know to do the job. You can then use $800 to do the job, and you’re still saving $1,100. Also, you will obtain all the knowledge and the experience for the next time you need to do this job.

CLIENT – Deal!
CHEF – Great! To start, you need to buy decor/display and food warmers. You will need a knife kit, menu options, food supply, recipes and skill.

CLIENT – But, I don’t have any of those things or the experience and I can’t buy all that for just one job!
CHEF – Ok. I can rent you my knife kit and display setup equipment for another $300. You’re still saving $800.

CLIENT – That’s cutting my savings, but I will rent your equipment.
CHEF – Perfect! I’ll be back Saturday and we can start.

CLIENT – Wait! I can’t Saturday. I only have time today.
CHEF– I’m sorry, I only teach others on Saturdays. I have to prioritize my time and my equipment needs to be in other jobs I have during the week.

CLIENT – Ok then. I will sacrifice my family’s plans on Saturday.
CHEF– Right, me too! Oh, I forgot. If you’re going to do the job yourself, you need to buy the food. There’s a high demand nowadays, so your best bet is to get a truck and be at the chef store by 7am before other chefs and restaurant owners get there.

CLIENT – AT SEVEN IN THE MORNING? On Saturday? That’s too early for me. I don’t even have a truck!
CHEF– I guess you’ll have to rent one. By the way, do you have some helpers to help you load the truck?

CLIENT – You know what? I’ve been thinking. Probably is better for you to do the job. It’s better to pay you to do the job right and not having to go through all that hassle.
CHED – Good thinking. Sign here and let me get to work.

This is the truth.

People are not just paying for a job, they are paying for knowledge, experience, tools, time, family sacrifices, and other things you bring to the table.

Don’t let others dictate your worth.

~Chef 💯

The Next Culinary Conversations Event is on May 14th, 5:00pm at Grand Rapids Downtown Market so mark your calendars now! On this particular night we’ll be teaming up with the American Culinary Federation to feature three local chefs. Each chef will demo their signature dishes while sharing the stories behind their food and culinary journeys.

Whether you are a seasoned entrepreneur or just starting your journey in the food industry, this is the perfect opportunity to connect with industry professionals, expand your network, and gain valuable insights to help your business thrive. Don’t miss out on this chance to learn, share, and mingle with fellow food and beverage entrepreneurs while building valuable connections in the West Michigan culinary scene.‼️

Chicken Ricotta Meatballs in Spinach Alfredo Sauce
Ingredients:
For the Meatballs:
1/2 cup Italian breadcrumbs (or regular breadcrumbs)
1/2 cup milk
Must express something to keep getting my recipes.... Thank you.
Recipe in First (c.o.m.m.e.n.t ).👇
Enjoy ❤️ 👇👇👇

Vegan Sweet Potato Brownies.
Ingredients:
1 large sweet potato
1/2 cup almond flour
1/2 cup cocoa powder
1/2 cup maple syrup
1/4 cup melted coconut oil
1 tsp vanilla extract
1 tsp baking powder
1/4 tsp salt
Optional: vegan chocolate chips, chopped nuts
Instructions:
Preheat your oven to 350°F (180°C) and line a baking dish with parchment paper.
Peel and chop the sweet potato into small pieces, then steam or boil until soft.
Mash the sweet potato in a bowl until smooth.
Add the almond flour, cocoa powder, maple syrup, melted coconut oil, vanilla extract, baking powder, and salt to the bowl with the sweet potato. Mix well until smooth.
Fold in the chocolate chips or chopped nuts, if using.
Pour the mixture into the prepared baking dish and smooth out the top with a spatula.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the brownies to cool in the pan for at least 10 minutes before cutting and serving.

Travel Groups are you looking for a Chef to prepare your meals while enjoying your vacation?
Let's chat about Essence of Thyme

Ready for a trip... Italy, Croatia or Paris. Nothing too big 😁

We are looking for 2 CREW members for the following dates

Kentwood and Grand Rapids

Date: November 26th 3 to 11pm
Pay : $18 per/hr

Date: December 31st
4 CREW members

Must have own transportation
Must be reliable
Great for teens or adults
Extra cash for the upcoming holidays

Share, Like, Follow Essence of Thyme

Email [email protected] for more information.

Event Date Openings:
Saturday September 17th 4pm to 10pm
Location Kentwood
* Looking for 1 CREW member
*Help with Set up and breakdown
* Dinner service/plating for 20 guests
* 6 courses
* $18 per/hr

Saturday November 26th
*Looking for 2 additional CREW members for buffet set up and breakdown
* Wine service
* Servers
Location: NW Downtown
Time: TBD
75 guests

Saturday December 31st
* Looking for 4 CREW members
*Must be able to stay ENTIRE event
*Late night buffet
*Plated dinner service 52 guests
*Set up Carnival action stations (100 guests)

EMAIL: [email protected]

Hello. Hope everyone is enjoying the day so far!!!

We are in need of an official CREW for
Essence of Thyme here in Grand Rapids. Feel free to inbox or email [email protected] for more information.

We have several upcoming events and would love to meet with some individuals this week.

Tag someone whose qualities are positive, timely, and ready to learn. Must be able to work weekends/evenings. Compensation and scheduling information to come during our meeting.
Thanks in advance.

Essence of Thyme updated their business hours.

https://www.facebook.com/891004834340551/posts/5141385952635730/

Peace y’all. I’m Angel. Educator and violence interventionist turned SpiceGirl. Still an activist. Forever fighting for those forgotten, especially in the hood.
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I left my job as an Assistant Principal in 2015 to live a dream I didn’t even know I had.
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So apparently I’m a huge risk taker too.
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I own this spice shop in DC, the ONLY remaining spice shop in DC and I run it with a lot of help from people I love including a tribe of women I call . They sell handmade and uniquely sourced products and pop up in my shop every day that we are open. They sell EVERYTHING you need. You can find them on the IG page, in store or on my website.
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We became known pretty early on in our business journey as a dream incubator because of our unique business model and the way we consistently share space with Black businesses. Everyday that we are open we allow guests to pop up in our shop. It’s always without charge. We’ve hosted over 550 pop ups since opening almost 7 years ago. This makes me proud because sometimes when you’re starting something and not generating significant revenue, it’s hard to imagine giving anything away. I’m glad I did and do. It’s changed my perspective and influenced so many of my business decisions.
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I love the life I’ve created. I travel the world for spices and flavor inspiration. I’ve been to over 35 countries so far and there’s always a trip planned. It’s my favorite hobby.
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I am not a chef. I’ve never worked in the food industry. I’m just a girl from Uptown DC who loves to cook so my family doesn’t have to eat trash lol.
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My goal is to encourage folks to live freely, not feeling like entrepreneurship is the solution to everyone’s work woes. This is my path. It doesn’t make me superior. If you have a job you love, stay there. If you have a dream you want to monetize, try it. But don’t chase this CEO title and sacrifice your livelihood.
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My business advice: start now, perfect later. There have been several iterations of my business and I’m cool with that. There will be several more.
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My reminder to you all: WE GOT FOOD AT HOME!! And FOOD IS FASHION, so don’t take either too seriously

I am strong even when I feel weak
I am deserving of all things I strive for
I am MORE THAN ENOUGH

Fresh out the Oven

Bruschetta. Toasted French baguette. Fresh Garlic. Fresh tomatoes. Balsamic Vinegar. Olive oil. Fresh Basil. Salt and Pepper to Taste. Add some shaved aged cheese if you're feeling fancy.

Great for a light dinner option. Enjoy with a nice glass of wine. Red or white