April 28, 2015 | News
Well where do I begin with this one. I guess it’s really simple. Three years ago when we started this company out of a 453sqft garage in my backyard the goal was simple, let’s take catering and push it to the next level. Next thing you know, brides are putting in new submissions everyday and trying to book tastings when they can if we can find a weekend that we are available. Hell it’s amazing that I have been able to keep up with this blog on a weekly basis.
But did I mention that there has been a client that has been with us since day one? Sure, sure we have done numerous weddings, but hey, you only get married once right…..right? Anyway you catch my drift. The annual fundraiser at St. Peter the Apostle has been one event that we have done every year since we have opened the garage door. The first year was street food. It was a really cool idea. We set up little street vending stations and served around 250 people. Last year was small plates or “tapas”, another really cool idea. I think we did right at 300 people last year. This year they wanted to switch it up a little. We did a double buffet and the theme was “Dancing Through the Decades”. This year was by far the best yet! We fed 360 people and the party was a huge sucess. We are hoping for a fourth year. As you can tell from the pictures below, everyone had a great time…including the staff! We would also like to thank Christine & Garlana for showing interest in our company yet again. Below are some pictures and a menu. As always we hope you enjoy.
Shrimp & Grits
Local Wild GA Shrimp, Chorizo & Tasso Ham Gravy, Stone Ground White Cheddar Grits
Braised Beef Short Ribs
Boneless Beef Ribs, Corn Relish, Gremolata, Natural Reduction
Char Grilled Chicken Pasta
Grilled Chicken Breast, Herbed Cream Sauce, Penne Pasta
Haricot Vert/French Beans, Caramelized Shallots, Parsley
Yukon Gold Whipped Potatoes/ Thyme Infused Cream, Garlic
Spanakopita/ Creamed Spinach, Feta Cheese
Thanks for sharing!
April 28, 2015 | News
There is not a weekend that goes by where we are not doing tastings. Brides are coming in from all over to sort out all of their special day needs. As high end caterers, we like to make our tastings just as much of a memory for them as their actual wedding day. We love inviting potential brides right into our kitchen. We don’t have a dining room. I set up a 6ft banquet table and drape it with a white table cloth right in the middle of my kitchen. They are blessed with whatever tunes are in the background as my staff is usually preparing for whatever event we have coming up. A little Zeppelin, maybe some Beastie Boys, Outkast is always a favorite, Van Morrision, The Stones oh yeah and I can’t forget James Brown Live in Zimbabwe. Hell I might even offer them a kitchen beer, whatever the weekly flavor is, Pabst, Highlife, Bud oh and if we are feeling real fancy a Red Stripe. It’s all in the fun and it is a great way to break the ice. I want them to feel at home. It’s not everyday a glorified cook invites you into his kitchen and feeds you some of the best wedding food being served up in the surrounding area.
All in all we were delighted to cook for our potential clients a couple of weeks ago. Like I have said in my previous tasting blogs, I enjoy these because it gives me that one on one time with the bride. Letting her know that I actually CARE about how the food looks and tastes at her reception. Below are some pictures of our tasty treats. Enjoy.
Chicken/24 Brown Sugar Brine, Garlic Whipped Potatoes, Three Apple Syrup
Veal Meatballs/Herbed Tomato Sauce, Basil Oil
Crab Stuffed Bellas/Deviled Crab Stuffing, Lobster Remi
Salmon Oscar/Lump & Backfin Blue Crab Meat, Citrus Butter, Blood Orange Redux
Coffee Roasted Pork/Pineapple Pico, Carolina Rice Pilaf, Sweet Red Wine
As always we hope you enjoyed!
April 17, 2015 | News
Well, where should I begin with this one? You know, it’s not everyday you get asked to cater a house warming party for 250 people with a live band performing at the party. When the submission hit my inbox, I dove right in!
This party was really cool. With a beautiful new home built on the backside of Wilmington Island, Joe + Kris welcomed all of their guests with open arms and electric guitars. The house looked like something cut out of Coastal Living Magazine, a feature home on HGTV. With the gorgeous views and the moss filled oaks, this party was sure to impress everyone. From the deviled quail eggs to the fresh harvested that day Bluffton Oysters served on the bluff, I don’t think anybody left disappointed.
Please enjoy our menu and pictures below.
Savannah Blue Crab Cakes w/gremolata, dill aioli
Mini Chicken + Waffles w/maple syrup, bacon lardons
Tomato Bruschetta w/basil pesto, balsamic redux, fresh mozz
Deviled Quail Eggs w/smoked paprika, chive oil
Boursin Stuffed Strawberries w/balsamic, mint syrup
Serrano Wrapped Melon w/honey yogurt, mint gremolata
Tuna Tar Tar w/charred pineapple pico, curry oil, avocado cream, crème fraiche, fried plantain chip
Stuffed Baby Bellas w/herbed goat cheese, red wine reduction, basil oil
Bluffton Oysters w/traditional fixins
Shrimp ~n~ Grits w/stone ground smoked gouda grits, chorizo + tasso ham gravy
JT’s Signature Chili w/traditional fixins
A great time was had by all! We appreciate Joe + Kris having us and we wish them and their family nothing but the best in their new home!
April 6, 2015 | News
Tastings, tastings and more tastings! Brides are rushing in to taste their potential menus for their reception. Tastings are always cool because you get to sit back, relax and focus in on making their tasting experience awesome. It’s also cool to meet the potential clients and wow them with our personality. Give me a shot of Crown Royal and let the comedy routine begin. I love talking and meeting new people. We don’t just talk about food at our tastings, I always ask how the trip up, down, over or across was….how was the flight….how was the drive etc. This always leads into another conversation. Family is huge to me. I always ask about their’s and bragg on my at the time 1 but now 2 boys! My lovely wife Courtney is always there and helps with the tastings. If not her it’s my stepmother Ann Marie or my father John Thomas. Family…hell its a family business, why not talk about family during the tasting? I would like to think that the custom menus we prepare are our selling point, but I also believe that once these people actually meet who will be taking care of them on their special day is an extra added bonus. See, we already talked about more than just food during this blog. This particular couple was really cool. Their reception isn’t until 2016 but they were eager to get up here and do a tasting to lock us in. Congrats to Stephanie! We are looking forward to catering your reception. Below is a menu and some pictures of some tasty treats! Enjoy!
Deviled Quail Eggs w/chive and smoked paprika oils
Tomato Bruschetta w/fresh mozz, pecan pesto, balsamic
Shrimp + Scallop Ceviche w/jalapeno, trinity citrus, cilantro oil
Confit Chicken Thigh w/truffle cheddar mac n cheese, apple relish
Pan Roasted Grouper w/local field peas, lobster mash taters, vanilla butter
Char Grilled Hanger Steak w/thyme whipped potatoes, pureed carrots, red wine
Hope you all enjoy!
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.
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