BlogTastings – Back to Basics

March 23, 2015 | News

As you all may have realized by now, we at JTHOMAS Catering & Events tend to cook the finer side of the white table cloth.  Not to worry, we still produce some of the best BBQ & Low Country Boils in the surrounding area.  We just kind of fell into fine dining and never left.  But we still remember where we came from.  I always use to love telling people that I spend 10 hours of my day cooking 10 course meals for people enriched with caviar, champagne, foie gras, waygu beef etc., and on the way home I swing through Wendy’s at 1 am to get my fix.  Give me a plate full of fried chicken, collard greens, mashed potatoes and some mac + cheese.  That’s where my home is, and I will never forget it.

This particular tasting took me back to my roots.  Where I started.  The seafood shacks, the deli’s, the BBQ joint where a mentor of mine and a hell of chef (Keith Latture) taught me how to do southern classics. All the way to the fine dining fresh local FISH house where another mentor of mine and another hell of a chef (Sven Lindroth) taught me that southern classics can be refined.   It’s simple but elegant.  It’s well…it’s where home is.

Here are some of our tasty treats that we prepared for our clients upcoming wedding.

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North Carolina Pulled Pork – Kings Hawaiian Bun, Smoked Gouda Mac, Candied Collars

Mini Country Fried Steak Biscuits – Jalapeno Cheddar Biscuits, Country Gravy

Grilled Lamb – Truffle Potato, Veggie Medley, Greek Yogurt, Mint Syrup

Deviled Quail Egg – Local Quail Egg, Creme Fraiche, Smoked Paprika, Chive Oil

Chicken Fried Chicken – Butter Milk Batter, Haricot Vert, Potato Puree, Country Gravy

Shrimp ~N~ Grits – Wild GA Shrimp, Stone Ground Grits, Chorizo + Tasso Gravy


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