BlogSit Down Dinner for Katie – 03.26.15

April 1, 2015 | News

When we do sit down dinners for clients it makes me happy.  It gives me a chance to get back to what I really love about cooking……making people happy.  I fell in love with restaurants at an early age.  My father was the GM at a very popular beachside restaurant back in the early 90’s.  He would always take me to work with him on the weekends and let me hang out in the kitchen.  Next thing you know, he had me on a milk crate washing dishes.  Another memory that stands out to me is when my uncle was the Executive Chef at the Peach Tree Plaza in downtown Atlanta Georgia.  I can remember walking through a kitchen that at the time to me felt like a small city.  I was probably 10 years old.  I remember hundreds of line cooks and chefs running around with tall white hats screaming, yelling and playing with fire.  It was at this moment I knew I wanted to be a chef.

This group was awesome to work with.  The main contact Katie asked me if we could do Southern food with a twist.  Since I am trained in Classical French Cuisine and from Savannah Georgia, I figured what could be better.  Enjoy our pics and menu below. 11016826_10206822507507573_8500437795836417282_o 11046898_10206822506787555_6337846755942355654_o10981940_10206822507107563_3136293943883028280_o10854282_10206822505867532_3341628861348965147_o

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This sit down dinner was held in the Candler Oak Villa @ The Azalea Garden Inn in the Historic District of Savannah Georgia.

Amuse – Fried Green Tomato Wedge w/balsamic, sweet pepper relish

Appetizer – Butter Poached U10 Scallop w/truffle cauliflower puree, corn relish, mushrooms

Intermezzo – Grey Goose Citron Sorbet

Main – Confit Chicken Thigh w/local baby carrots, truffle mac ~n~ cheese, green apple syrup

Main – Char Grilled Ribeye w/truffle potatoes, asparagus, red wine redux, truffle butter

Dessert -Molten Chocolate Cake w/vanilla ice cream, raspberry puree, whipped cream

Thank you,

JTHOMAS

 

 

 

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