Featuring classic continental "clean cuisine" married to holistic cooking, the restaurant and wine bar specializes in simple steak, seafood, and vegetarian dishes. Housed in an understated, clapboard colonial painted in subdued colors, it sits two doors down from Shadowland Theatre-on the same block of main-drag Canal Street as Off-Track Betting, Dollar World, and vacant storefronts.
"Main Street is coming back," says Jamie, a former elementary school teacher who runs the front of the house. The bistro's brisk and steady business supports her viewpoint. "Many people say that we have started a trend and should be part of the revitalization history of Ellenville."
Village manager Elliot Auerbach concurs. Speaking to me over a glass of Santa Lucia mineral water, seated at a table in the mock-rustic interior of the Guilianos' establishment, he ticks off the addresses of recently purchased buildings in the vicinity slated for large-scale redevelopment. "Two more bistro restaurants are coming into the village. The momentum started quite honestly with Jamie and Marcus choosing to open their restaurant in Ellenville, and part of it has to do with the fact that [the Guilianos are] homegrown."
Natives of Ellenville, the restaurateurs met during childhood and have been together for 15 years, six of them married. Marcus, who acts as chef and kitchen manager, attended cooking school at Sullivan Community College in the early 1990s and afterwards trained in several notable kitchens. Introduced to "conscious cooking" at famed West Virginian resort The Greenbrier, he later toiled under celebrity chef Pierre Koffmann at La Tante Claire in London (then one of only 25 Michelin-rated three-star restaurants). Landing in Colorado Springs, the budding fine dining gourmet honed his skills at The Broadmoor, the longest running (since the 1960s) Mobile-rated five-star resort in the United States. Closer to home, he was the executive chef at both Millbrook Golf & Tennis Club and Bonnie Briar Country Club in Westchester, and he also did a stint at the Depuy Canal House. Resettled in the area, the Guilianos perceived rising value in Ellenville's real estate market and purchased a home there in 2001.
During their time in Colorado, Jamie taught school while Marcus worked as part owner of Walter's Bistro, where the culinary vision that now defines Aroma Thyme evolved. With the birth of the couple's first child (they have two), Marcus became determined to serve food in the restaurant similar to what the family ate at home-pure and of good quality. His philosophy included establishing and maintaining trusted relationships with producers and growers, particularly those who practice humane and sustainable farming and fishing. "We took pride in the food we bought for Walter's," the chef recalls. "Days off we would drive around to visit and buy from farms." Meanwhile, he experienced a lifestyle epiphany.
Overweight, plagued with high cholesterol, and facing an operation for acid reflux, he happened to catch Gary Null promoting his then new book Get Healthy Now: A Complete Guide to Prevention, Treatment, and Healthy Living (1999) on public television. Marcus rushed to a health food store for a copy and read it immediately. (He subsequently contributed numerous recipes to Null's recently released The Power of Aging.) "Its principles about detoxifying, exercise, and a whole-foods diet changed my life. I wanted to bring this knowledge to what we did in the restaurant," he says. Renouncing industrial megafarms, Marcus began buying free-range, pasture-raised, and certified organic meats from ranches and small farms, and he encouraged fruit and vegetable growers to cultivate crops specifically for restaurants. He likewise visited slaughterhouses, including GNC Packing, a small, independent processor in Colorado Springs-lauded in the final pages of Eric Schlosser's Fast Food Nation (2001)-with whom the Guilianos continue to do business today. Though he presently adheres mainly to a dairy-free, vegetarian whole-food diet, the Ellenville proprietor insists, "But I do taste meat because that's my job."