Wild Thyme with Allison Davis
Allison Davis, founder of Wild Thyme, began cooking in her grandmother's kitchen at the early as age seven. She developed an early appreciation for food which later led to her entrance into state cooking competitions, demonstrations, and finally culinary school.
Her love for food and business has married into the fruition of her vision that is Wild Thyme where cooking up fun is what it's all about. Wild Thyme first and foremost is about having fun in the kitchen but was created from the recognition of an unmet need in the Lexington marketplace. With the obesity epidemic in children, food network mania, Jamie Oliver's food revolution in public schools, and the daily increasing number of celiac disease & diabetes, there is a real need for culinary education within all generations.
Wild Thyme with Allison Davis Recipes
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Grilling The Perfect Steak (June 18, 2013)
June 18, 2013
Here's what you'll need: • A steak (we used a dry-aged sirloin) • A grill • A pair of tongs • A sturdy metal... more » -
Scallop Ceviche (June 11, 2013)
June 11, 2013
Ceviche is a seafood salad that had been in a marinade with a high acid count that actually cooks the... more » -
Sauteed Pork Cutlets With Lemon Butter Sauce (May 28, 2013)
May 28, 2013
4 Boneless Pork Chops Salt and Pepper, To taste Flour -as needed for breading (½ cup) Eggs- as needed for... more » -
Bistro Burgers (May 21, 2013)
May 21, 2013
Ingredients • 4 slices bacon • 1 1/2 pounds ground beef, preferably chuck • Kosher salt and freshly ground pepper • Vegetable oil, for... more » -
Mongolian Marinade (May 14, 2013)
May 14, 2013
It's BBQ time in the Bluegrass. But BBQ doesn't always mean ribs, in this cooking segment I am sharing a... more » -
Raspberry White Chocolate Muffins & Sunshine Smoothies (May 7, 2013)
May 7, 2013
Raspberry White Chocolate Muffins Streusel Topping: • 2 tablespoons butter, softened • 1/4 cup flour • 1/4 cup brown sugar Muffins: • 1/2 cup... more » -
Mango Salsa And Tomatillo Salsa (April 30, 2013)
April 30, 2013
Sweet, spicy and completely refreshing, this chunky sauce is best used as a topping on grilled fish. It'll give it... more » -
Ginger Basil Vinaigrette (April 16, 2013)
April 16, 2013
1/2 cup fresh basil leaves 1/2 lemon juiced 1 TBSP ginger paste 1 garlic clove minced 2 tsp honey 1/2... more » -
Bacon & Bourbon Green Beans (April 9, 2013)
April 9, 2013
Ingredients • 3 cups cut fresh green beans, you can also use frozen • 1 large onion, sliced • 4 bacon strips,... more » -
Cinnamon Raisin Bread Pudding With A Kentucky Bourbon Sauce (April 2, 2013)
April 2, 2013
Bourbon Sauce: ½ cup butter, melted 1 cup sugar 1 egg 1 cup Kentucky Bourbon Bread Pudding: ½-1 loaf French... more » -
Dijon-Garlic-Rosemary Rubbed Lamb Roast (March 26, 2013)
March 26, 2013
Ingredients: • 1 clove garlic, cut into slivers • 1/2 cup Dijon mustard • 2 tablespoons soy sauce • 2 teaspoons chopped fresh rosemary... more » -
Classic Quiche Lorraine (March 12, 2013)
March 12, 2013
This French Classic makes for a great meal for breakfast, lunch, or dinner. Chef Allison also shows you ways to... more » -
Maryland Crab Cakes (March 5, 2013)
March 12, 2013
1- 2 Lbs. Jumbo Lump Crab Meat 1/2 Cup Light Mayonnaise 1/2 Cup Fresh Leaf Parsley 1/4 Cup Lemon Juice... more » -
Maryland Crab Cakes (March 5, 2013)
March 5, 2013
Maryland Crab Cakes • 1-2 lbs of Jumbo Lump Crab Meat • 1/2 cup light mayonnaise • 1/2 cup fresh... more » -
Kale With Sweet Potato And Pomegranate (February 26, 2013)
February 26, 2013
Ingredients: 1 medium sweet potato, cubed 4 cloves garlic 1 T. coconut oil 3 T. poppy seeds couple pinches sea... more » -
Mediterranean Pasta (February 18, 2013)
February 19, 2013
Ingredients • 3 tablespoons olive oil • 1 pound skinless boneless chicken breasts, sliced diagonally • 1 (8 1/2-ounc) jar sun-dried tomatoes,... more » -
Cream Puffs (February 12, 2013)
February 12, 2013
1. Cream Puffs 2. 1 1/2 cups water 3. 1 stick plus 4. 1 tablespoon unsalted butter, cut into cubes... more » -
Blackened Shrimp and Andouille Cream (February 5, 2013)
February 5, 2013
Ingredients for Andouille Cream: • 1 tablespoon olive oil • 1 tablespoon minced garlic • 2 tablespoons minced shallots • 2 tablespoons diced celery... more » -
Hot Creole Crab Dip (January 29, 2013)
January 29, 2013
Ingredients 3 tbsp unsalted butter 1 small onion chopped 1/2 green bell pepper chopped 1/2 red or orange bell pepper... more » -
Kale Chips (January 23, 2013)
January 23, 2013
One bunch fresh Kale (KY proud when in season June through October) Fresh Sea Salt or Flavored Sea Salt Flakes... more »
Wild Thyme 12:30 Segments
Wild Thyme Contact Info
Wild Thyme Cooking School
is located at:
1060 Chinoe Road
Lexington KY, 40502 Suite 108
Phone: 859-523-COOK
http://www.wildthymecooking.com
