Lauren + Josh 08.02.15

August 12, 2015 | News

What a great Sunday Wedding at Savannah’s beautiful Savannah Station.  It was a quick turn around for us given that we had an event the previous evening and this event was a sit down lunch.  However, my staff pulled together and we rocked it!

Lauren + Josh were pretty easy going.  They lived out in L.A. and were not able to make a tasting date.  The day of their wedding was the first time I had ever met them.  They were a Jewish couple and the guest list had quite a few dietary restrictions along with a handful of kosher needs.  We supplied them with Murray Gottliebs kosher meals and took care of the vegetarian requirements.  All in all it turned out to be a fabulous reception.

Congrats to Lauren & Josh!

Menu and Pics below.

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Boursin Stuffed Mushrooms

Homemade Boursin Cheese, Baby Bella Mushrooms, Red Wine Syrup

Caprese Lolli-Pops

Tear Drop Tomatoes, Pesto, Fresh Mozz, Balsamic Reduction, Basil Oil

Deviled Quail Eggs

Local GA Quail Egg, Crème Fraiche, Smoked Paprika, Chive Oil

Stuffed Strawberries

Herbed Cream Cheese, Pinot Redux, Mint Syrup, Balsamic


App Table


Fruit Tile

Seasonal Fruit

Cheese Platter

Domestic + Artesian Cheeses




Mixed Garden Greens

Mixed Garden Lettuce, Candied Pecans, Goat Cheese, Dried Cranberries, Raspberry Vinn




Char Grilled Chicken Breast

Horseradish Whipped Potatoes, Melted Spinach, Pineapple Pico de Gallo, Green Apple Syrup

Bone-in Filet

Smoked Gouda Potato Gratin, Local Baby Farm Carrots, Charred Cream Corn, Red Wine Reduction, Truffle Veal Glace

Veggie Risotto

Seasonal Summer Squash, Roasted San Marzano Tomato


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Melinda + Guenther 08.1.15

August 12, 2015 | News

What an awesome, awesome wedding reception!  Half of the guests were from the Southeast with the other half coming from across the pond.  Germans and Mississippians <———-is that even a word???  Anyway, it was an awesome mix.  The Tybee Island Beachview Bed + Breakfast did a wonderful job of hosting the event.  It used to be the old Hunter House and has been totally renovated.  It looks great!

Melinda & Guenther were awesome to work with.  Super laid back and just wanted their guests from Germany to enjoy classic southern beach fare.  We supplied them with what we thought was true to Savannah Beach and some old world classics that they could enjoy.

Congrats to Melinda & Guenther!

Menu and Pictures below.

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Serrano Wrapped Melon w/mint syrup, honey yogurt

Caprese Lolli-pops w/basil oil, pesto, balsamic

Deviled Quail Eggs w/smoked paprika, chive oil

App Table

Charcuterie Display

Cheese Board


Low Country Boil, Snow Crab, Boiled Crawfish, Steamed Clams

Shrimp + Grits w/smoked gouda cheddar grits, chorizo + tasso ham gravy

Savannah Crab Cakes w/gremolata, cajun aioli

Hanger Steak w/black truffle whipped potatoes, haricot vert, veal demi


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Belinda’s Sit Down Birthday Dinner 07.30.15

August 12, 2015 | News

As I have explained before, I have been in the restaurant business since I was a kid.  You guys read the blog about my dad having me on a milk crate washing dishes at 8 years old…yeah yeah, I won’t go into it again.  So anyway, what do you do when the owner of the Crab Shack (Jack Flanigan) calls you up on July 28th to do a sit down dinner for Belinda Flanigan on her birthday July 30th…you do it!  Did I mention that they gave me my very first cooking job at the age of 13….so yeah, I’ll do the party on short notice.

So there I was, sitting at work (my longshoreman job) watching the world’s cargo move at record speeds through the Port of Savannah, GA.  Then my phone started ringing.  It was a long time friend of mine, Justin Fowler, who has been running the Crab Shack for over 10 years since my father handed over the helm.  Justin tells me that Jack is looking for someone to cater Belinda’s Birthday dinner and my name came up.  I said, “sure, when is it?”  Justin says, “in two days!”  I was like, “dude I am slammed this weekend with two events back to back, but I’ll make it happen!”  These people have watched me grow up.  I worked for Jack & Belinda for years…hell, so did most of my friends.  I would do anything for these people.

We did a bunch of courses but the main course was the highlight.  “THE ULTIMATE SURF + TURF”

50z petite filet cooked sous vide topped with a sous vide cold water lobster tail w/truffled lobster mashed potatoes, charred asparagus, carrot ginger puree, blue crab hollandaise

Happy Birthday Belinda!!!!!

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Haley + Nate 07.17.15 @ The Tybee Island Wedding Chapel

August 12, 2015 | News

Well I guess it’s true what they say.  Good things come to those who wait.  As I mentioned before, we started this business out of my free standing garage back in 2012.  Piecing together equipment and using personal funds to really I guess fuel a personal hobby since I had been out of the business for 2 years.  Sorry, but for those who have never done it, once cooking professionally gets in your blood, it’s there.  It’s not going away.  It may hide out but it’s there always.  It’s a passion that I live for.  If you don’t believe me, just pick up any chef biography and I promise you the first paragraph will explain everything to you.

I tried and tried to get into one of the hottest, if not the hottest wedding venue in Savannah for years.  Ray, the director at The Tybee Island Wedding Chapel told me, “look man, I’ll refer you but you really need a website.”  Well long story short, we were really just toying with the catering business and quite frankly didn’t have the extra personal income to start a website.  I really didn’t realize how expensive it was to have someone customize you a personal webpage.  Anyway, 2 years later we decided to move forward on a website and a storefront.  The garage got me to the brick wall, it was up to me to bust through it.  Well the rest is history, July of 2014 we went live on the web and we have tripled our first year projections.  Oh yeah, did mention that Ray kept his promise and referred everybody to us.  We have several on the books at The Tybee Island Wedding Chapel.

Haley’s mom gave me a call about two months before her wedding was scheduled.  Her mom was nervous about not having a caterer locked in and the date being right around the corner.  It just so happened that I had the date available.  It was a beautiful reception and I can’t say enough about Ray and his staff.  The Tybee Island Wedding Chapel is “BEAUTIFUL”!  If you have not been inside or to an event there it is a must see.  Haley was a beautiful bride and we wish her and Nate the best!  Congrats!

Pictures and Menu below.

Also a huge shout out to Genina Ramirez for designing our website.  Like I said, it has put us through, up and over the brick wall!

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Passed Apps

JTHOMAS Crab Cakes w/gremolata + Citrus Dill Aioli

Stuffed Strawberries w/homemade boursin cheese, mint syrup, balsamic glaze


Char Grilled Chicken w/three apple salad, green apple syrup

Sous Vide Pork Tenderloin w/pineapple peach marmalade

Summer Veggie Pasta w/fine herb cream, summer veggies


Haricot Vert w/caramelized shallots

Mac + Cheese w/smoked gouda cheese, black truffles

Ratatouille w/seasonal summer veggies

Cheddar Green Onion Biscuits

Coffee Bar

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Eva + Chris 6.13.15

August 12, 2015 | News

Well here it is, August 12th and I am just getting around to blogging for my last few events.  Running a business, helping my lovely wife raise our two boys and being a full time longshoreman have definitely kept me busy.  Anyway, enough about me, lets talk about Eva Love’s wedding reception.

This couple was awesome to work with.  With family coming from all over the south east, I found myself talking to a lot of guest from the North Carolina area.  That might explain why they had North Carolina BBQ on their reception menu.  I remember sharing interesting stories with one gentleman in particular about my experience in the Gorge at the Nantahala River.  Eva was a beautiful bride and the steam shop at the Savannah Railroad Museum was decorated beautifully as well.  A big shout out to Jessica Pata @ House of Pata and her team for turning and old dusty steamshop to a beautiful dinning room.

Congrats to Eva + Chris!

Please enjoy some pictures and Eva’s menu below.


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Appetizer Table

Fruit + Cheese Tile

Charcuterie Spread

Grilled Antipasti


Chicken Fried Chicken with Country Gravy

North Carolina BBQ with Carolina Vinegar

Southern Green Beans

Smoked Gouda Mac + Cheese

Truffle Potato Puree

Country Collards

Homemade Country Cheddar Green Onion Biscuits

Jalapeno Corn Bread

Cupcakes By – Flirt with Dessert



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