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.
Serrano Wrapped Melon w/mint syrup, honey yogurt
Caprese Lolli-pops w/basil oil, pesto, balsamic
Deviled Quail Eggs w/smoked paprika, chive oil
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
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!!!!!
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!
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
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.
Fruit + Cheese Tile
Chicken Fried Chicken with Country Gravy
North Carolina BBQ with Carolina Vinegar
Southern Green Beans
Smoked Gouda Mac + Cheese
Truffle Potato Puree
Homemade Country Cheddar Green Onion Biscuits
Jalapeno Corn Bread
Cupcakes By – Flirt with Dessert
May 20, 2015 | News
What a beautiful evening for a wedding in Downtown Savannah at the Wedding Cake Mansion. This group was really laid back. They decided to do a sit down dinner and their review proves that catering wedding food can still be the best meal they had while staying in Savannah. We at JTHOMAS Catering are trying hard to raise the wedding food standard. We feel like customizing menus rather than offering packages is the way to go. This way the food can reflect the bride and groom. Not some package a caterer put together 10 years ago before they even met. When we sit down with our potential clients we basically say, “tell me how much you want to spend, and we will tell you what we can create/customize.” So far we are finding great success with this. The first thing we hear back from our potential clients is “wow, I love the fact that you customize menus.” When we met with Kristina, she was the same way. She told me not to be offended but some people in her family want 1000 Island dressing on their salad. Since we customize menus I said “no problem.” We like to be personable and please all of our guest in everyway that we can. Below are some pictures and a menu from the reception. We hope you enjoy.
Kristina Dillard Cake House Mansion May 2 2015
JThomas Crab Cake Claw & Lump Meat, Deviled Egg Aioli, Gremolata
Southwest Spring Roll Cumin Rubbed Chicken, Corn Relish, Black Beans, Avocado Mouse`
Second Course Artisan Greens Garden Fixins, House Ranch, Thousand Island Or Raspberry Vinn
Arugula Salad Shaved Fennel, Feta, Olives, Sherry Vinn
Intermezzo Grey Goose Sorbet
Third Course Confit Chicken Thighs Carolina Plantation Rice Pilaf, Early Spring Veggies, Chicken Jus
Coca Rubbed Pork Center Cut Tenderloin, Thyme Whipped Mashed Potatoes, Apple Reduction
Char Grilled Hanger Steak French Beans, Potato Gratin, Truffle Demi-Glace
Again we appreciate all of the continued support from our friends, family and clients.
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