BY SHERRI YORK
PHOTOGRAPHY BY BECKY REAMS
Bean & Thyme offers artisan sandwiches and salads with a mission of using the highest quality meat and produce sourced from local farmers’ markets and producers.
The most popular item on Bean & Thyme’s menu, neither salad or sandwich, is the Slow Poached Egg Bowl featuring eggs from Mike & Son Ranch that Osher cooks in a 65 degree immersion circulator water bath for one hour creating creamy, not at all runny, yolks. Like sous vide cooking seen in many high-end restaurant kitchens, foods are vacuum sealed then cooked slowly in water. Osher does this high-tech prepation in his rustic kitchen set up at the farmers’ market and relies on the egg’s shell as the vacuum sealed container. B&T serves the eggs atop rich grits and savory Coleman Family Farms black kale.
Osher furthers the slow food experience by giving customers something rare for a street food experience—tables and chairs. Bean & Thyme secured an additional lot next door, creating an al fresco dining area so diners have a place to sit down and take in his food and the market atmosphere.
With only a Facebook account and a weekly newsletter, Bean & Thyme notifies followers s of the weekly menu that Osher creates after he shops at the Wednesday market. Blurring the lines between breakfast and lunch, Bean & Thyme’s delectable farm-fresh meals make lingering Sunday mornings easier to savor.