Wilde Thyme

Name: Wilde Thyme
Address: Washington D.C., DC, US
Telephone: +12023905323
Rating: 4.1

Our mission is to provide delicious food, sustainably and affordably to the community in & around Ba Contact us now to get started!
(14)

Wilde Thyme is a catering company that is looking to make delicious and locally sourced food more accessible in and around Baltimore. We want to work with your needs to create a food experience that goes hand in hand with the event it’s catered for. Our home-cooked meals rely heavily on what is seasonally available from local farms while fusing together diverse food experiences. We rely on the foo

d to speak for itself, using only the freshest ingredients and keeping it simple. By phone: (202)-390-5323

or E-mail: [email protected]

06/29/2024

So excited to celebrate being open for two whole stinking years y’all!!

Feeling grateful as hell for the evolution of this shared kitchen! I have loved building this space so much. And what the heck, there have been so many good things I’ve gotten to work on like Sci-Fi dinners, growing lots of medicinal herbs and two kiwi plants, beginners drag brunch, future of food writing workshop, the fry everything party with JUFJ, building my food truck’s forever home that is being used in the best way possible by , my first solo mural, and best of all being a freaky anarchistic small biz mentor to all the dope and passionate humans that have come through this space. I’m excited for what year three has in store for us (fingies crossed its grant monies to finish our renovation 😊). But also just more radical changes in the flow of the space and creativity and collaboration and time off/boundaries and collective learning and yummy good food of course.

Come birthday around with us on 7/7 cause it’s a fu***ng miracle we here, yeaaaaaaa.

06/18/2024

Catered a friends’ wedding where I got to use my cómale from Mexico City to warm up tortillas and corn for a big ol’ 120+ person buffet that featured a DIY elote bar, rotisserie chicken, pineapple cabbage slaw, rice, beans and plantains! The rustic barn had me flexing my strengths in adaptability and my ability to turn out food from small spaces; thank you summer camp, thank you food truck. ✨ Congrats Ben and Jenn!

05/30/2024

Had a great time checking out the Cafe being run by .we_eat featuring chefs from ! Got to meet their pop-up chef of the week and eat their delicious menu. will be popping up next!

Plus there’s a peaceful little greenhouse and outdoor seating to enjoy your lunch in!

05/23/2024

Just love providing a spread ✨

From a farm wedding last October🍂

📸: .photo

05/23/2024

So proud of for leading a breakout group at the Women in Hospitality conference along with .co members and 💕 Cat was so hyped to create a space where people could have a genuine exchange, inspired by the authentic conversations that happen in the hallways between speaker series when peers find the opportunity to connect and build. I love the creativity behind building relationships. Just Call Me Chef and Our Time Kitchen build on the principle of finding deeper connections as a way to create long lasting solutions in the food industry. Appreciative of Cat’s influence every day!
Also, so great seeing OTK members in the building! Their product and branding and energy is always on point!

05/16/2024

Made some spaghetti for friends last night. Pasta dough was made with wild foraged ramps from 🌱✨😋 so bright so green! Thanks Halsey for sharing this special foraged treat.

05/13/2024

Your friendly PSA that Meatball Mondays by is happening 4pm-8pm 🍝✨❤️‍🔥

05/10/2024

From a farm wedding last October🍂

📸: .photo

05/10/2024

Just love providing a spread ✨

From a farm wedding last October🍂

📸: .photo

05/04/2024

Made some delicious food for some new parents yesterday. Between the two families and four adults there were a few dietary restrictions I wanted to accommodate while not making lots of variations. I found a risotto recipe that used miso, mushrooms and white wine and substituted soy sauce with liquid aminos so that everything was gluten free and dairy free. I made a light cucumber salad to go with the warm and hearty risotto dishes topped with salmon and a cauliflower steak. So tasty! Food is medicine! 💕✨

05/01/2024

Tomorrow 💕✨ come meet district 12 city council candidate at 7pm! They’ll be lite snacks by members. Ask questions and get to know this candidate before elections later this month!

Local government is so important! Most of my interactions with local government are related to my small businesses. While I live in district 3, I have wished for an advocate in district 12 where I am the co-owner of Our Time Kitchen. It is so important to have city representatives that you can be in dialogue with! Throughout the construction of the kitchen to maintaining operations to expanding our vision we have hit road block after road block with no support in district 12. I truly wish I could vote in this neighborhood I spend so much time in and that means so much to me. I’m hoping this meet and great will provide an opportunity for local residents to get to know this candidate for themselves and explore their options! RSVP link in stories!

04/19/2024

Apple rings from the articles about collaboration featuring 🍏🍎💍

04/12/2024

Seeing the Ate and Left No Crumbs workshop come to life was like making the meal you’ve been craving.

So in awe of the facilitation and guidance from and .studio in bringing this together 💕 And I always love cooking and collaborating with . She led a small group through the pineapple upside down cake recipe.

I got to lead a small group in the making of Akara and Epis from the book by ✨ It was my first time making this recipe so I was not teaching but rather leading a collective exploration of a written recipe. I used my familiarity with another bean fritter (falafel) help guide us when the text left mystery and protection in it’s description.

03/01/2024

So excited for this upcoming workshop with facilitation by of .studio ✨

This workshop feels like *making the meal you’ve been craving* to me. I met in the build up to last years Sci-fi dinner, and they ended up sharing some of their writing as the featured author. Afterward we buzzed over the different iterations that food and storytelling could weave together as a public event in the kitchen and later in the year she brought this workshop to light. and I will be facilitating some cooking in the kitchen to bring to life some of the food recipes we will be building stories around. More information on the workshop in the words of Mack below:

Through a discussion about land, technology and culture - and of course through some kitchen witchin’ - attendees will begin dreaming of food futures rooted in culinary traditions and have time to write and world-build together. Offerings include:

-Time to explore and discuss a curated library of cookbooks, zines, recipes
-A culinary fiction writing lab guided by MacKenzie River Foy
-Opportunity to share and respond to each others stories
-Learning a recipe together in Our Time Kitchen
-Connecting with other writers and foodies over a meal

Ticket link in bio! Raffle tickets provide a chance to win a ticket for a more affordable price!

02/15/2024

I had the opportunity to check out new location a few weeks ago during their open house! They have such an inspiring cooperative business model! They also have a community supported coffee buying model where you buy a reusable tin (less waste!) that you get to refill 10-times. I love seeing adaptations of CSA’s (community supported agriculture) in action. It creates more stability and community buy in for small businesses which in turn helps generate more offerings and growth! They will be hosting classes and tastings for folks to learn more about their coffee. I got to see the roasting process which I’d never seen before and felt excited about how accessible they made the coffee education feel. Baltimore’s full of cool stuff!

02/02/2024

I got to celebrate the start of Black History Month Best of Black Baltimore awards last night with my creative partner honoring all the amazing Black owned businesses in that helped build recognition for Best Lunch Spot in Baltimore! Let’s eat more from

.koya and more who are building collective kitchen power and delicious food in 2024.

02/01/2024

I had such a lovely time teaching a private cooking class with Tuesday night at 💙 students got a hands on lesson in making falafel, pita, and tzatziki from scratch. With additional topping, we all sat down at the end with our homemade falafel platters to dine together.

If you are looking for a fun activity to do for a birthday party, bonding experience for a working group, or other gathering reach out to me via [email protected]. I love to teach in a relaxed and approachable way, with hands on experience and a plate full of delicious food to cap the experience!

Huge thanks to for capturing the delicious evening!

01/27/2024

Had a two parter with the Henry Hall Fellows this week from 🐠 I got to have a conversation with these amazing high schoolers about my lens of our food system, both locally and the bigger picture. It was a really organic conversation that allowed room for some really amazing questions to come through. I appreciated their interest in the complexity of food!
The fellows then visited for a tour to have a better idea of what a shared commercial kitchen looked like. We ended up making apple rings together, because it’s hard for me to invite people into the kitchen without getting in on some hands on experience. It was fun making this treat with all of them 💕✨

01/27/2024

Last weekend’s spread ✨🪴

Including some homemade pretzels 🥨 for dipping into a French onion soup dip and beer cheese that were a big hit!

01/18/2024

Them: bring the snacks, it’s Aprés Ski.
Me: hot coco brownies, soft pretzels with beer cheese, french onion soup dip and a spreadddddddd ❤️‍🔥

Give me a hint of a theme and I will go hard. Excited about Saturday’s fundraiser , did you get your tickets yet?

01/18/2024

One of my all time favorite pals to mural with 💕✨ a vegetarian willing to eat a pork dumpling. I snuck her into the mural with her cat on her lap and her favorite food close by. Erica is a tattoo artist in Lisbon, and while we have collaborated on many murals this was the first that I designed from the get go, with her cheering me on at each stage of the design. She happened to be in town the week I was painting and helped tremendously with the ex*****on. While she didn’t want to sign it I asked her to add the sardines, an image she has tattooed in different ways on different humans, as a small way to commemorate her contribution. I love that this creative friendship is time capsuled on the mural in the Backyard 💕

01/17/2024

Putting together some of the snacks for fundraiser! Come dance in the palm house to raise funds for the palm house!

01/09/2024

Been in a soup mood this month and thought I’d throw it back to one of the courses from last October’s Sci-Fi dinner! This recipe for Tainted Pepper Soup was pulled from Akata Witch by Nnedi Okorafor. There’s an actual recipe in the book with instructions like “1-2 tainted peppers (Warning: Never use a tainted pepper that has turned orange or emits more than light wisps of smoke)”. I adore Nnedi Okorafor’s writing and you can tell she is a lover of food, especially Nigerian food, because she writes so romantically about it. Indulging in the textures and smells and flavors. I love finding a mouth watering passage or even a direct recipe in speculative fiction. While it takes some of the imagination element out of it from my end, it brings more of the imagination from the author in, making it feel more like a collaboration. Currently reaching “Trouble The Water” a book of short speculative fiction centered around water and I have already come across some contenders for this years sci-fi menu!

01/09/2024

I’ve been really loving how supportive little party prompts can be! For the last two sci-fi dinners I’ve put out questions at each place setting to spark conversation and pull people away from the default go-to’s that most of us gravitate towards surrounding work and productivity. I was delighted again when dance floor dares helped people get out of their head and explore movements based on shapes, props or specific body parts Hot in Here dance party.

It’s a simple way to add some low effort facilitation to your next gathering. Give it a go, and let me know how you like it!

12/22/2023

So excited to announce a daytime dance party at !!

Are you sleepy when it’s time to hit the dance floor? Do you find yourself dancing in your kitchen? Do you want to heat up with joyful solo dancing in community (aka be social but not that social)? This is the dance party for you!

What to know:
-solo dancing only (no partner dancing)
-kids allowed, but music will not be edited
-this dance party is one hour, 11am-noon, so come on time!
-attire: think sporty but with flare!
-this is a sober space; please no drugs or alcohol
-you must RSVP so that we can make sure we have the space and so you can submit a song request (RSVP link in bio^*)
-this event is experimental so we will be our own djs to start! ( Bluetooth speaker set up)
-this event is free!
-bring a friend!

12/19/2023

Grateful for my co-creator for everything she does to keep the wheels turning.

12/14/2023

A really delicious cocktail from October’s Sci-Fi Dinner based off of Octavia Butler’s “Fledgling”.

Leading up to the dinner I made a tincture using hibiscus, hot peppers and tequila. It resulted in a deep and extremely rich extraction that went into the cocktail “Mutualistic Symbiosis”. Both hibiscus and hot peppers have medicinal properties that support blood flow/blood health and the final extraction came out viscus 🩸and gory! Without being able to help myself I embellished this drink with theatrics, using a syringe to start the mixology off, finishing it with citrus and bubbles over ice, and a candied orange.
A cocktail to enrich your blood, that provided benefits with every sip. ❤️‍🔥

11/28/2023

When Nani from asked Cat and I to talk about Our Time Kitchen we were elated! Not only is it joyful when the person interviewing you is a radical believer of change in our food systems by way of the collective, but this also is a big spotlight in our lovable city that we both felt so much gratitude for.

The best part of this article is all the amazing photos of the businesses within the kitchen, and the subsequent joy we’ve had sharing them with everyone in the feature.

The quote “first and foremost we were trying to figure out a way for Black women to build more equity in the city” is a clear example of how we’re always stomping our mission. This kitchen has been an an act of fiction coming to life, and a practice that grows the more we collaborate and expand. In a year and a half we have gotten to learn from over 50 small food businesses some of which have grown into brick and mortars, doubled in size, or found empowering and new ways to grow or change their business to work better for them.

I have been thinking about the question from “about us” page: “isn’t an anarchist business an oxymoron?”. Because I often find our mission of radically changing kitchen culture is tangled up in capitalism via bank loans, kitchen supplies and more… but what I’ve found comforting is the kitchens adaptability, our willingness to learn from each other and change when necessary. The reality is that human connection is a huge driving force in how our space functions. We value the importance of sharing the resources and knowledge we collectively hold with the hope that everyone in our space will get a chance to grow autonomy over their time and resources from these connections. Help us continue to grow and nurture these connections and resources!

*donate link to in the bio* ✨🌱

11/21/2023

Come work with us ✨💕 let’s reimagine the kitchen and make the revolution taste good 🎆 link to application in bio with interviews being scheduled for the first week of December.

11/13/2023

We have officially gone off script with this one! A savory sweet potato tart with a rye crust and a light and fluffy whipped goat cheese and caramelized onion layer. Made for friends 🧡

Address

Washington D.C., DC

Telephone

+12023905323

Website

http://wildethymebaltimore.com/

Alerts

Be the first to know and let us send you an email when Wilde Thyme posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Videos

Kicking off the first Pratt Test Kitchen @ourtimekitchen this Monday at 6pm! This event is free if you RSVP *link in bio*. I will be teaching Spanikopita, drawing on inspiration from the Moosewood Cookbook, but plugging in different tips for adapting and making it your own, including ways to use foraged ingredients! They’ll be some hands on learning and everyone is I’ll get to taste a Spanikopita triangle in the end!

Shortcuts

Our Story

Wilde Thyme is a Food Truck and catering company that is looking to make delicious and locally sourced food more accessible in and around Baltimore. We want to work with your needs to create a food experience that goes hand in hand with the event it’s catered for. Our home-cooked meals rely heavily on what is seasonally available from local farms while fusing together diverse food experiences. We rely on the food to speak for itself, using only the freshest ingredients and keeping it simple. Contact us now to get started! By phone: (202)-390-5323 or E-mail: [email protected]