Team building cooking sessions, recipe development The Thyme Savor is the result of Chef Pamela’s hard work and dedication to her passion, food.
As a Virginia Tech alum with a degree in Foods & Nutrition/Education, Chef Pamela’s culinary journey began early on. Described as personable, creative, energetically focused, and patient, Pam is one Chef who shares to inspire through private one on one cooking lessons, corporate & fun group team building cooking sessions and highly personalized custom catering.
04/17/2026
We jumped right into Spring with lots of tart, green and yellow! First up was a cherry crostini, followed by a fresh Pasta Primavera with asparagus & peas topped with cashews, lemon zest parm and crème fraiche with a side of wilted chard,arugula & beet greens. They saved the best for last with warm slices of lemon pistachio cake bread. Soooo good!
04/08/2026
This is what you make for 30 fiddlers on a very cold & windy April afternoon at the beach. A savory onion tart. Wrapping up 3 weeks of cooking surrounded with musical merriment.
03/14/2026
March class yesterday was smaller than usual but what a mighty group they were. One table started with a fig & crispy prosciutto crostata….then moved on to create Rosemary cornmeal scones while another group braised chicken with olives and citrus, carrot coins sautéed in crème fraiche & dill, along with a delicious cantaloupe gelato. I am so lucky to be teaching and sharing time with these wonderful residents. Can’t wait til April’s class. ❤️
01/26/2026
As good as last time. Maybe better. Strained the veggies, puréed the garlic and juices, added a touch of crème fraiche. OMG yes! Sautéed shrooms w zucchini to side on plate. Mega glass of French Bordeaux and now happily satiated.
01/25/2026
40 Cloves of Garlic Chicken is great for a lazy fireside Sunday dinner. Bed of celery, carrots and onion. Surround with peeled garlic cloves & fresh Rosemary. Salt & pepper the bird, drizzle with olive oil and roast! Garlic gets creamy and the leftovers are a bonus! Stay tuned for final product.
01/24/2026
There’s never too many cooks in THIS kitchen at Amberly in Cary, NC. Our menu today was Ravioli Sausage Soup, Wintry Citrus Salad, Coq au Vin, Pumpkin Risotto and a Cappuccino Nut Torte. So appropriate for the iceacopalypse coming.
01/18/2026
Two ideas for the week ahead. Chicken a la Diable with Paprika Breadcrumbs from WSJ- Lemony mustard marinated, seared and baked leg quarters with a crispy finish. And for a healthy side dish I chose one of Ina Garten’s Celery Salad versions with anchovy paste, toasted walnuts & shaved Parmesan. You can find it on Food Network. Lots of variations out there. Celery is good year round, provides a nice crunch in any recipe and is great sautéed or roasted! Both recipes can easily be made a day ahead. https://www.wsj.com/articles/simple-spicy-chicken-a-la-diable-from-the-chefs-at-frenchette-1519942914?reflink=desktopwebshare_permalink. https://www.foodnetwork.com/recipes/ina-garten/celery-and-parmesan-salad-recipe-2102575
Bright sun and calm waters. Hope your week is the same!
01/11/2026
Saturday night at the beach. Tonight’s menu: foie gras, mussels & flounder from with charred cabbage, Parmesan & anchovies from . Dessert is smoked maple bourbon.
01/09/2026
After only posting sporadically over the past year or so, I’m jumping back in. My intention is to share menus with links to recipes, reels of my classes and cooking techniques as well as remarkable photos from our travels. Please hold me accountable👩🍳. But first….our dear sweet, fun, happy, adorable and ever so entertaining Grandson! 🥰.
01/07/2026
A super fog on South Topsail beach. ! So surreal. Then we were northbound to for drinks & a challenging mini golf round, and ended with a great dinner . A fine first Tuesday for 2026.