2006  2005  2004

Georgia

Chef James Timothy Thomas: Ocean Forest Club
Assistant Chef Kelsey Brown: Ocean Forest Club


Tim Thomas, the youngest of six children from Durham, NC, started in the ‘business’ at the age of 15.  Working at an Italian Pizza and Sub Shop as a pot washer, Thomas realized that food would be his life occupation.

Thomas is a 1988 graduate of Asheville Buncombe Technical Community College. He earned an Associate in Applied Science Degree in Culinary Technology. His career has followed his initial instincts, providing Thomas with a wide range of culinary experience.

Thomas began his professional career at The Cloister on Sea Island, GA.  He later moved down the road as Sous Chef for the Jekyll Island Convention Center.  Returning to his home state, Thomas held the Executive Sous Chef position for the Capital City Club in Raleigh, NC and later became Executive Chef for The Willow Creek Inn in Vale, NC.  Moving north, Thomas served as Executive Chef / Food & Beverage Director for the Hidden Valley Resort & Conference Center in Hidden Valley, PA. In 1998, he returned to the South, becoming Executive Chef at the Ocean Forest Golf Club at Sea Island, GA.  A career highlight was being the team leader for the presidential cooking team during the G-8 Summit hosted by President George W. Bush which included many world leaders.

Thomas has won several awards recognizing his skills, including:

In addition to managing the kitchen, Thomas has also managed a classroom, serving as Adjunct Instructor at the Coastal Georgia Community College in Brunswick, GA from 2001 - 2004.   He currently is a member of the Hospitality and Culinary Advisory Committee with Coastal Georgia Community College and is the Apprentice Coordinator for the Sea Island Resort Culinary and Pastry Apprenticeship.

Thomas enjoys competing in professional culinary and cooking competitions, doing cooking demonstrations for local schools and civic organizations, and working with the Boy Scouts of America. Thomas has been married 18 years to his wife Kimberly and has three children.


Shrimp and Hoe Cakes
Georgia Peach and Vidalia Onion Chutney
Chipotle Sour Cream
Cucumber Salad

Shrimp Sausage
11 oz Peeled and de-veined shrimp
½ oz Panade
¼ oz Egg whites
1 ½ tsp Salt
½ tsp Pepper
1 tsp Fresh dill, chopped
7 oz Heavy Cream

  1. Combine shrimp, panade, egg whites, salt, pepper and dill in food processor and blend until smooth.
  2. Add cream and blend.
  3. Using a 2 oz scoop, portion the shrimp mixture and place on plastic wrap. Form mixture into sausage link shape, tighten and tie.
  4. Poach sausage in simmering water for 10 minutes. Remove sausage from water and place in ice bath.
  5. After sausage is cold, remove plastic wrap and cut lengthwise.
  6. Brown sausage in heated oiled pan. Approximately 30-45 seconds on both sides.

Panade
¼ cup Milk
¾ oz Butter
1 oz Flour
1 ea Egg yolk

  1. Boil milk and butter in small pan.
  2. Add flour and cook until mixture forms a ball.
  3. Remove from heat and beat in egg yolk.
  4. Allow to cool.

Shrimp
18 ea 16/20 Wild Georgia Shrimp, peeled and de-veined
½ cup Olive Oil
5 clove Garlic, minced
½ tsp Dry Tarragon
3/4 tsp Sambal
1 tsp Salt
½ tsp Black Pepper

  1. Combine all ingredients together and marinate for 30 minutes.
  2. Sear shrimp in hot pan for 30 seconds on each side.

Georgia Peach and Vidalia Onion Chutney
¾ lb Fresh Peaches, diced
¼ lb Vidalia Onion, minced
1/3 cup Red Wine Vinegar
1/3 cup White Wine
½ cup Brown Sugar, firm packed
2 Tbsp Ketchup
1 Bay Leaf
1/8 tsp Dry Thyme
¼ tsp Dry Tarragon
½ tsp Salt
1/8 tsp Black Pepper
2 Tbsp Vegetable Oil
½ cup Peach Nectar

  1. Place all ingredients in sauce pan. Cook over medium heat until thick.

Hoe Cakes
1 cup Cornmeal
1 cup Flour
2 strip Smoked Bacon, small dice and rendered crisp
1 tsp Salt
¼ cup Onion, minced
1 1/2  tsp Red Pepper Flakes
2 ea Eggs
1 cup Milk
1 cup Vegetable Oil

  1. Combine all ingredients together and mix. Allow to rest for 15 minutes.
  2. Scoop small dollops of batter into hot, oiled skillet or griddle. Cook for approximately 30 seconds on each side.

Chipotle Sour Cream
1 cup Sour Cream
1 Tbsp Chipotle Tabasco

1. Combine sour cream and chipotle Tabasco. Mix thoroughly.

Cucumber Salad
1 ea Cucumber, peeled, split lengthwise, and deseeded
¼ Red Onion, thinly sliced
¼ cup Red Wine Vinegar
1 tsp Sugar
¼ tsp Salt
¼ tsp Black Pepper
2 Tbsp Extra Virgin Olive Oil

  1. Thinly slice cucumber, add vinegar, sugar, salt, pepper and olive oil. Gently toss and marinate for 15 minutes.

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