Phillip + Marlene 09.06.15 @ Savannah Station

September 11, 2015 | News

Another Sunday Wedding for the JThomas crew.  This wedding was great.  Phillip & Marlene had something for everyone on their menu.  From Pan Roasted Salmon to Biscuits and Gravy!  Everyone enjoyed the food.  Again I believe this is something that sets us apart.  We customize menus based on what our client wants.  No package deals, what you see is what you get type service, we believe in giving our customer what they want.  Marlene told us what she would like to have, a budget to stay within and we made it happen.

It was a beautiful reception and the band was awesome as well.  We cooked the salmon sous vide and fried the chicken on site.  These are also the little things that is setting our company apart from the rest.  Each party we continue to strive to get better at our craft.  One of the great chefs that I mentor is quoted as saying, “if you strive for perfection and there is no such thing, then you are getting better everyday.”


So again, another great reception.  The father of the bride Alan was a pleasure to work with and we appreciate all of the kind words.

Menu and pics below.

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Southern Buffet


Savannah Station



Fried Green Tomatoes

Seasoned Flour, Caramelized Onion & Peach Jam, Balsamic Redux


Deviled Quail Eggs

Crème Fraiche, Basil & Smoked Paprika Oils


App Table

Fruit & Cheese Tile

(feta & watermelon will be added)

Grilled Antipasti



Roasted & Fried Chicken

For the Roasted Bird/ traditional rosemary rub, mango relish

For the Fryer/classic 8 cut chicken, buttermilk batter


Pan Roasted Atlantic Salmon

Seared Atlantic Salmon, Fine Herbs, Vanilla Honey Buerre Blanc



Truffle Mac N Cheese

Veggie Collard Greens

Savannah Red Rice

Stewed Okra & Tomatoes


Salad of Mixed Greens

Artisan Lettuce, Pickled Shallots, Blueberries, Candied Pecans, Goat Cheese, Honey Lemon Vinn


Biscuits & Turkey Sausage Gravy

Thanks to all!


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John + Grace 08.22.15

September 11, 2015 | News

What a wonderful wedding at The Old American Legion Post 135 Grand Ballroom.  The old ballroom really comes together when the girls from Ivory + Beau put their spin on it.

John and Grace were an awesome couple to work with.  They were from New York and super laid back.  They pretty much told their wedding planners that they just wanted the food to taste good and to let me have at it.  They were also one of the couples that I had the pleasure of doing a tasting for in my home during my move to the new kitchen.  Even though the tastings at the new spot are a lot easier, there was always something personable about doing them out my home.

.We battled the rain but all in all it was another great event.  Grace was a beautiful bride and we wish her and John the best of luck.

Shout out to the girls over at Ivory + Beau!  We love working with you and we appreciate everything you do to make these events even more special than they already are!

Menu and pics below.




John + Grace


American Legion




JThomas Crab Cakes

Claw & Lump Meat, Dill Rémoulade, Gremolata


Shrimp ~n~ Grits

Chorizo & Tasso Hams, Wild GA Shrimp, Stone Ground Grits


Deviled Quail Eggs

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




Braised Beef Short Rib

48HR Braise, Natural Reduction, Gremolata


Grilled Chicken Breast

Spring Mountain Chicken, Apple Reduction, Charred Pineapple Pico



Creamy Pecan Pesto, Assorted Mushrooms, Bow Tie Pasta




Smoked Gouda Mac n Cheese

Late Summer Ratatouille

Garlic Whipped Yukon Gold Potatoes


Bread Service

Thanks to all!


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Cohens Retreat Meet + Greet – 08.18.15

September 10, 2015 | News

When I got a phone call from Brandy Wall at Cohen’s Retreat I was beyond excited.  I have been wondering what’s been going on in that place from the very begining.  I can always remember riding by it with my wife before it was open and saying to her “that would be a cool wedding venue.”  She told me that they had closed down for a little remodeling and that they were headed in a new direction.  She asked me if I would be interested in catering a couple things for the soft opening/meet and greet.  I didn’t hesistate and asked her right away what she needed from me.

It was a great event and I got to rub elbows with some old chef buddies of mine.  Nick Mueller and Mark Thomas were also a part of the event.

Big shout out to Brandy Wall and her team at Cohen’s Retreat.  I hope the new vision that you have brings you great success.

Also a huge round of applause to Tara Skinner with Posh, Petals and Pearls.  They did a bunch of different table arrangements that were beautiful.  Looking forward to working with her and her team in the future.

Please enjoy some pics below.


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Thanks to all who help make this dream possible.  We are forever grateful!



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Nicole + Kevin @ The Tybee Island Wedding Chapel – 8.15.15

September 9, 2015 | News

Well it was another awesome wedding at the Tybee Island Wedding Chapel.  Nicole was a beautiful bride and the reception was great.  I first met Nicole and Kevin in late 2014 about catering their wedding in 2015.  I used to meet all my potential clients at the Starbucks on Victory Drive and Skidaway Rd. in Savannah.  My kitchen was being built out at the time so I had to meet all of my clients there and treat them to a cup of coffee.

We hit it off from the moment we met.  Nicole even knew one of my best friends mother Jan Yarbrough who she was working with while doing her intership at a local Savannah law office.  These type of things always make it easier to break the ice and let me sit back and be myself.  Long story short, they liked the potential menu that I presented to them and they booked a tasting.

Again, since my kitchen was still being built out at the time of Nicole and Kevin’s tasting, I had to welcome them and their family into my home.  It was a pleasure meeting Nicole’s parents and Kevin’s mother.  Nicole’s father Mike and my wife hit if off as they are in the same profession.  Mike was awesome to work with and was very easy to communicate with.

About two weeks before the big day Mike called me and asked me if I could do him a favor at the reception.  I simply told him “no problem, what’s the favor?”  He then explained to me in detail that he and his wife Vivian had just gotten back from a European cruise where they witnessed their butler do a champagne sabrage.  “Is this something you can do for Nicole + Kevin during their champagne toasts?”  Thinking quick on my feet, or maybe not thinking at all, I said “sure!”  As soon as I hung up the phone I thought to myself, “dang, I haven’t even attempted to do one of these things since culinary school, which was 11 years ago.”  Anyway, a couple of YOUTUBE videos and some practice on my back deck it went off without a hitch.  It was actually pretty cool, I even think a guest gave me a fist bump as I was walking back to the kitchen.

All in all, great wedding, great reception and most of all GREAT people!  We wish Nicole and Kevin nothing but the best!  We would also like to give our best to Mike and Vivian, you guys were a pleasure to work with!

*Shout out to Vanessa Saturday @ Spectacular Saturdays, she made the place beautiful and is always great to work with!*

Please enjoy some the menu and pictures below.IMG_0161 IMG_0168 IMG_0184 IMG_0186 IMG_0190 IMG_0191 IMG_0222 (2) IMG_0221 IMG_0219 IMG_0233 IMG_0226 IMG_0243 IMG_0234 IMG_0268 IMG_0276 IMG_0299



Tybee Island Wedding Chapel


Heavy Hors de Oeuvre



Mini JThomas Crab Cakes

Lump & Claw Meat, Citrus Aioli


Fried Green Tomato

Seasoned Flour, Charred Peach & Vidalia Onion Jam, Balsamic


Appetizer Table

Domestic & Imported Cheese Tile

Assorted Domestic & Imported Cheeses, Red Table Grapes


Grilled Antipasti Platter

Charred Asparagus, Summer Squash, Mixed Peppers, Traditional Dressings


Shrimp ~n~ Grits

Chorizo & Tasso Hams, Stone Ground Cheddar Grits


Salad of Artisan Lettuces

Mixed Greens, House Dressings


Chilled Peel ~n~ Eat Shrimp

Fresh Lemon, House Cocktail

Family Meatballs



Roasted Steam Ship

Roasted Baron of Beef, Natural Jus, Creamy Horsey, Whipped Gold Potatoes


Thanks to all!




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