Thanksgiving Dinner

November 3, 2017 | Uncategorized

turkey

 

 

 

 

 

 

Classic Thanksgiving Dinner

2017

 

Whole Roasted Turkey Breast w/stuffing

24HR Brine, Dry Spice Rub, Sweet Turkey Jus

 

Ham

Petite Smoked Picnic Ham, Sweet Pineapple Glaze

 

Whipped Potatoes

Yukon Gold Potatoes, Thyme + Garlic Cream

 

Classic Green Beans

Tiny French Beans, Caramelized Shallots, Fresh Herbs

 

Sweet Potatoes

Mashed Whole Taters, Cinnamon Brown Sugar Butter, Fine Herbs

 

Broccoli or Green Bean Casserole

Fresh Veggies, Sharp Cheddar Cheese, Buttered Bread Crumbs

 

Bread

Classic Yeast Roll or Jalapeno Cornbread, Whipped Honey Butter

 

Pie

Choice of Pumpkin or Apple Pie

 

 

*$100 includes everything above for 8 people. Citrus Cranberry Sauce & Gravy also included

*All orders must be placed by November 16th no later than 5p.m.

*All orders must be picked up by November 22nd no later than 5p.m.

*Requested delivery orders will be subject to a 10% delivery fee

*All orders are subject to 7% Ga Sales Tax

 

*PLEASE ALLOW 2 HRS FOR MEAL PREP AND COOK TIME

*All orders can be placed with Courtney @ 912.898.3784 or 912.508.3553

You can also place orders under the “Contact” form @ www.jthomascateringsavannah.com

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2016 BEST OF SAVANNAH!!!

October 17, 2016 | News

Picture this…I’m standing in my driveway with my wife, father and stepmother looking at my small detached garage and saying to them, “let’s turn this into a commercial kitchen and cater high end weddings.”  Nobody hesitated, everyone said “let’s do it!”  I followed that up with ” Great! Now, I need some money!”  Hesitation set in…..LOL!  Anyway, as ya’ll  have read in previous blogs, we ended up building out a commercial kitchen in my garage and catered a couple of weddings here and there.  Finally in February of 2015 we went full on legit and built out an awesome commercial kitchen on Waters Avenue.  Yeah you know where it’s at, next to Sunset Novelties.  People are always scared to say that.  LOL!  I find myself in conversations with people and they say “Oh yeah, you’re right over there next to um….ah….um….eh…” I usually follow up with “Sunset Novelties….???”.  They immediately say “YEAH! THAT”S IT!”  In my head I’m saying to myself “yeah I saw you park across the parking lot last week and walk in there!”  Anyway back to the topic at hand.  A year has passed.  It was amazing.  We more than tripled our “FIRST YEAR” projections for 2015.

So, where does that leave us?  Well the future is bright and we are steaming right along with more projects in the works.  Building a brand for JTHOMAS is my ultimate goal.  I want people to look at the knife handle shaped “T” in my logo and without hesitation say ” that’s JTHOMAS”.  So again, back to the topic at hand.  Have ya’ll noticed that I get distracted real easy and start rambling on???  Enjoy the ride my friends!  Sitting at my desk probably getting distracted, my phone rang.  It was a good friend, Tara Skinner with Posh Petals & Pearls.  I answered the call and was in pure shock of the conversation.  Tara told me that her company was in charge of putting together the design and logistics of the “BEST OF SAVANNAH” party and wanted to know if I wanted to be a vendor.  I was hesitant because we were busy as hell that month.  So I proceeded to tell Tara that I was unsure if I would be able to commit.  She followed up by saying “no worries, but you do know you won Best Caterer right?”.  I was in shock.  I said, “no, I had no idea.”.  Tara said “well check your mail and get back to me.”  So later that day I went to check my PO Box and sure enough there was a packet from Savannah Magazine stuffed way in the back.  The contents inside included VIP tickets to the event and an award.  It’s funny because not only did I have no idea we had won but my award looked like an old balled up one dollar bill that had traveled the around the world at least 2-3 times!  So I called Tara and told her I would love to be a part of the event.  I mean the Champ has to show up right?

It really all started to set in.  Riding high with emotions and thinking to myself, man, we did it.  We took a small no-name company out of a garage and in our first “legitimate” year beat out one of the BEST caterers in the city.  I won’t mention her name but you all know who she is.  She is a Savannah staple and I would be honored just to be mentioned in the same sentence with her.  Anyhow, to all the voters, I don’t know who you are but THANK YOU!  To my staff, THANK YOU!  I know I am an a**hole but I love ya’ll.  I am always pushing for you guys/girls and myself to get better.  To my wife, THANK YOU!  You sit and listen to my dreams and never say no.  You also sit and listen to my tireless rants about God knows what…LOL.  You are truly one of a kind. I love you!  Know that none of this is possible with out you! Thank you for believing in me.  To my mother, THANK YOU so much for being there when I/We needed you the most!  To my Dad & Stepmother, THANK YOU!  You two took a chance on a young ambitious chef and helped him reach his dream!  THANK YOU!  To Genina Ramirez + Meredith Stroud, THANK YOU!  You two gave me my first big shot and although it didn’t go as planned we worked through it and prevailed! Genina told me over coffee one day while we were designing my website that one day I would be the Best caterer in town.  Looks like she was right!  Thank you for your continued support!  Last but certainly not least I would like to thank my Lord and Savior Jesus Christ.  Lord knows I try to drop to my knees every night and give thanks.  You certainly know that NONE of this possible without you!  The Lord has truly blessed me and my family in so many ways!  Huge THANK YOU to the big guy!

So there you have it.  Below are some pictures of some recent plates.  It’s these plates that me and my staff pour our heart and soul into.  If you have never worked in a professional kitchen you just wouldn’t understand.  It’s a passion, and I love it!  Enjoy!

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Again, THANKS to all!  Hope you guys enjoyed!  See you in the kitchen!

JTHOMAS

 

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One Full Year Since We Last Blogged!!! We Are Back!!!

October 12, 2016 | News

Well, well, well….what can I say???  Last year was our first year in business and man did it eat us up!!!!  Fall wedding season hit us last year like a ton of bricks.  We did 19 events last October and we are on pace to do that this year.  It turned into me telling myself, “man I should really blog that last wedding.”  A week would go by and I would say to myself “man I really should blog those last two weddings…”  I think you get the idea where this is going…NO…well let me break it down for you.  October of 2015 has come and gone, I barely survived.  Then November was busy as hell, did I mention we had a wedding the day after Thanksgiving?  Keep in mind I am still saying to myself “man I should really blog about those last 20 weddings…”   Then December hit, Holiday parties and Christmas.  A two year old and a new baby are not helping me out either.  So I get through it.  January arrives.  Ahhh the slow season.  Man I should really take this time to blog about those last 30 events….maybe tomorrow.  Damn, its spring wedding season, I should really blog.  Ok, I think you are getting it by now and if you’re not too bad, it’s my first blog in over a year and I’m already tired of typing.  Anyhow….I’m back!  I wanna give a huge shout out to all of my wonderful brides who have gotten married and decided to have us cater their reception.  All of yall were beautiful!  I have attached some pics to show you guys what we have been up too in the last year.  I hope you all enjoy and I am gonna try to keep up with blog a little better this year!  Thanks for all of your continued support!!!!   IMG_0639image1 [52841]image1 [49871]IMG_1310image1 [49775]IMG_0233attac07-09-16jenniebretthk_063300607-09-16jenniebretthk_063507-09-16jenniebretthk_072007-09-16jenniebretthk_0785823629_10102254983931345_7447715405301491960_o11224639_10102080226202235_6542204499555357494_o11952771_10102092751491455_8658699629374708971_o12120071_10102172713496955_3470922540804817136_o13071847_10102471459866835_7513730685414567787_o13243969_10102519224685755_8108561123295170552_o13575793_10102590309700815_5222883469908085502_o

As always, a HUGE shout out to my staff!  None of this is possible without you guys!

See you all in the kitchen! JTHOMAS

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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

09.06.2015

Savannah Station

 

Passed

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

 

Main

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

 

Sides

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!

JTHOMAS

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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.

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John + Grace

8.22.15

American Legion

 

Passed

 

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

 

Main

 

Braised Beef Short Rib

48HR Braise, Natural Reduction, Gremolata

 

Grilled Chicken Breast

Spring Mountain Chicken, Apple Reduction, Charred Pineapple Pico

 

Pasta

Creamy Pecan Pesto, Assorted Mushrooms, Bow Tie Pasta

 

Sides

 

Smoked Gouda Mac n Cheese

Late Summer Ratatouille

Garlic Whipped Yukon Gold Potatoes

 

Bread Service

Thanks to all!

JTHOMAS

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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!

Thanks,

JTHOMAS

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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

Nicole

08.15.15

Tybee Island Wedding Chapel

 

Heavy Hors de Oeuvre

 

Passed

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

 

Protein

Roasted Steam Ship

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

 

Thanks to all!

JTHOMAS

 

 

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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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Passed

 

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

 

Salad

 

Mixed Garden Greens

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

 

Main

 

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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Passed

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

Main

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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