Meet The Chef
James Allen, Executive Chef at Blackthorn Club
Chef James Allen graduated top of his class from Le Cordon Bleu in Minneapolis, Minnesota and continued his training at Chez Hans, a Michelin recognized restaurant in Cashel, Ireland.
He grew up in Birmingham, around southern flavors and fresh produce, but it was while in Ireland that he learned the importance of supporting local farmers and the impact it has on his menu.
As Executive Chef at Blackthorn Club he continues to shop at Farmers Markets and source direct from farmers.
This commitment to seasonality and creativity is one of the reasons why he was awarded the 2018 Class of The Business Journal’s 40 Under 40, won the 2022 Club and Resort Business’ Chef of the Year award, and also played an important role in Blackthorn achieving the #19 national designation for Country Club Dining Experiences.
“When working as a line cook in Birmingham, I was introduced to Alicia’s Tomato Chutney. It was a game changer as far as elevating the flavor of any dish. The restaurant I was working at bought it by the case and used it religiously on everything.
When I moved to Jonesborough, I decided to make a version of it using what I could find locally at the Farmer’s Market. The end result is what I called Sweet Tomato and Thyme Jam.
It is a thing of beauty, adding depth, sweetness, spice and zest to anything it touches. At Blackthorn Club we use it on our Bistro Burger on top of a in-house ground brisket, aged cheddar aioli, baby arugula and brioche bun.
Cook up a batch of this jam next summer when you find yourself with a load of perfectly ripe tomatoes. You won’t regret it.” – James Allen
Sweet Tomato-Thyme Jam
Makes 1-2 pints, depending on the size and water content of the tomatoes.
9 Ripe Fresh Tomatoes, Peeled and Chopped
1 Vidalia Onion, Medium Dice
1 Red Pepper, Small Dice
5 Cloves Garlic, Sliced
1 TB Thyme, Chopped
1 TB Basil, Chopped
1 TB Butter
1 tsp. Black Pepper
½ tsp Salt
1 Cup Sugar
Cook Onions, Peppers, Garlic in Butter over low-medium heat. Once softened add sugar and cook until melted. Add Tomatoes and let cook for 30 minutes on low until almost all the moisture has evaporated and the mixture is sticky. Stir frequently to prevent sticking. Remove from heat and finally add Herbs and Seasonings. Check flavor and adjust to your taste. Enjoy on everything!
Blackthorn Club at The Ridges is the area’s premier country club. Members can enjoy dining at the club restaurant, where James Allen is Executive Chef. Visit https://www.blackthornclub.com/ for more details.