Food and Philanthropy with Wild Thyme

Where does culinary inspiration come from?

From restaurants to home kitchens, every chef has his or her own answer to that question. But for Travis Beckett of Wild Thyme Catering in Vero Beach, inspiration comes from his customers. “Our clients are our builders,” he says.

Beckett opened Wild Thyme in 2010, in partnership with Lou Kolbauer, now of the Green Marlin and Chive. In 2017, Kolbauer moved into focusing on restaurants, and now Beckett’s partner in the business is also his partner in life: his wife, Maria. “Maria has been as instrumental as I have in every way, since she came on board in 2019 full-time. She was instrumental in adding aesthetics, femininity, and organization.”

Wild Thyme has catered for numerous memorable events in the Vero Beach area over the years and continues to do so. One that Beckett particularly remembers was an Indian River Land Trust event at Rock City Gardens in Sebastian, where he and his team did a 10-by-10-foot table with the theme “the Bridges of Indian River County.” Each model bridge was surrounded by charcuterie. The inspiration, as usual, came from the clients. “Our customers have ideas, and it’s up to us to make them come to life,” Beckett says.

The clients have also been essential to the success of Wild Thyme through their positive word of mouth. Beckett mentions an event for The Buggy Bunch in Vero Beach that was playfully known as “The Buggy Brunch.” The buffet tables of shrimp, crab, and other brunch selections proved very popular, and, as Beckett points out, “Word of mouth cascades.”

Prior to opening Wild Thyme, Beckett had spent several years in Waikiki, Hawaii, and as a result, “about 20 percent of our menu has an Asian flair.” Often, that is manifested through fusion cuisine, such as the steak sauce made with soy, sriracha, and maple syrup—an intriguing combination.

An important aspect of Wild Thyme is Beckett’s focus on philanthropy; he gives free food and service to local charities every year, and he considers that generosity to be central to who he is and what he does. “We enjoy what this county has given us, and we want to give back,” he says.

And Beckett will keep on allowing his clients to steer his culinary offerings. “People come back to filet mignon, Tuscan chicken, chicken Marsala—food that they’re comfortable with and that has class. There’s nothing too original about filet mignon with horseradish sauce and au jus, but it’s one of the best things out there.”

Condiment: Chimichurri

The great steak sauce of the South American gauchos can be made in advance so you have it ready for your next barbecue.

Yields 4 cups

• 4 bunches parsley
• 2 bunches cilantro
• 3 tbsp. garlic, chopped
• 1/2 tbsp. garlic powder
• 1 cup olive oil
• 3/4 cup red wine vinegar
• 1 1/2 tbsp. cumin
• 1 tbsp. red pepper flakes

In a blender, lightly pulse all ingredients except half the olive oil and half the red wine vinegar until well incorporated, then begin adding the rest of the olive oil and vinegar.

Use a spatula to get all the sauce down from the sides, and continue to pulse lightly with intermittent pauses. Don’t over-pulse or the leaves of the herbs will begin to brown. Once the sauce is well blended, store in a container with a lid and label with the date.

Side Dish: Spanish Rice

Flavors of onions, peppers, cumin, and garlic make this a classic dish and a Wild Thyme mainstay.

Serves 6

• 12 cups brown rice, cooked
• 2 lbs. yellow onion, julienned
• 2 lbs. bell peppers, julienned
• 1 oz. salt
• 6 tbsp. cumin
• 6 tbsp. onion powder
• 6 tbsp. garlic powder

Sauté bell peppers and yellow onions with seasonings on high heat until well charred but still crisp. Incorporate rice in small amounts to allow quicker heating. Serve or lay on a sheet pan and cool for later reheating.

Appetizer: Seared Lamb Chop

A blackberry-lime sauce adds a distinctive touch to this rich and delicious dish.

Serves 4

• 2 lbs. rack of lamb
• 1 cup olive oil
• 1 tbsp. herbes de Provence
• 1 tsp. cracked pepper
• 1 tbsp. salt
• 1 cup high-quality blackberry jelly
• 1/8 cup fresh-squeezed lime juice
• 1 tbsp. vegetable oil

Separate, trim, and clean the lamb chops. Marinate in olive oil, herbes de Provence, all of the pepper, and half the salt for 1 1/2 hours. Leave on the counter to approach room temperature. (It is advantageous to cook meats closer to room temperature than just out
of the refrigerator.)

Make a blackberry sauce by combining the blackberry jelly and the lime juice and whisking thoroughly to emulsify; set aside.

Heat a large sauté pan, adding vegetable oil to help sear well. Do not sear with olive oil; it has a low flash point and burns easily. Once the pan is hot, sear lamb chops very well on both sides, about 1 1/2 minutes per side.

Depending on the thickness of the chops, they may be done at this point. Internal temperature should be 136 degrees Fahrenheit. Heat on medium-low setting until chops are medium rare.

Remove chops from pan and add salt to taste. (Lamb is a rich meat that needs salt to bring out the flavor.) Top with blackberry sauce.