J. Scott Catering is known for its stellar staff.  We are consistently rated high on our quality of service and attention to detail.  But we couldn’t do it without great employees.  We pride ourselves on working with the best in the field when it comes to servers, bartenders, chefs and supervisors.  Our staff is professional, energetic, experienced, motivated and always focused on customer service.

As one of the premier caterers on the main line we are looking forward to another fantastic season of award winning events.  Employment with J. Scott offers flexible schedules, plenty of work and competitive compensation.

We are always looking for new individuals who will help inspire excellence in all of us.  If you have experience serving, bar tending or cooking and think that you would make a great new addition to our team, please contact our staff coordinator via email at info@jscottcatering.com or by calling 610-725-9420

Once again this year we helped a local school with their annual fundraiser.  They are a great group of parents and teachers who are changing the lives of kids every day.  This year’s fundraiser was western themed, complete with Mason jar glasses and cowboy hats.

The evening features food, dancing and fun in the name of raising money for the school.  As you can see, the front wall of Phoenixville Foundry, where the event was held, was home to table after table with a variety of items available for purchase through silent auction.

Cocktails and passed hors d’oeuvres started the evening off right up on the mezzanine.  Passed items included herb risotto fritters, blue cheese tasso ham tater tots; tasso ham is a spicy, smoky style ham.  Guests also enjoyed hush puppy cakes served with shaved turkey and lingonberry chutney, barbeque braised short ribs and American mini whimpy burgers.

The main course brought guests along the trail to different food stations located at different areas on the first floor of the Foundry, in the Cupola ballroom and the west wing.  The carving station featured Texas beef brisket, sliced thin and served with a generous slathering of zesty Adobo barbeque sauce and southwest rubbed turkey breast with sundried tomato concasse.  The station also offered guests garlic smashed potatoes and roasted vegetables.

The taco station featured “make your own” style fare with three different protein options and a variety of toppings.   Guests could choose from grilled chicken, roasted shrimp or battered cod, or they could enjoy all three!  Each came with its own paired toppings; the chicken with avocado cream, shredded jicama and diced tomatoes, the shrimp with pineapple cilantro salsa and the fish with chipotle aioli and spicy slaw. General toppings included refried beans, Spanish rice, hot sauce, guacamole, salsa verde, hot and mild salsa and sour cream.

The salad station gave guests the chance to work one on one with our chefs to create a signature salad of their choosing.  Starting with spring mix or romaine lettuce the chefs topped the greens with guests choice of avocado, tomato, cucumber, sprouts, flaked grilled salmon, grilled chicken strips, lump crabmeat, grilled shrimp, sundried tomatoes, roasted peppers, tortilla strips, grilled corn, jalapenos, crumbled bacon, carrots, shredded cheddar, blue cheese and artichoke hearts.  Drizzled with their choice of balsamic vinaigrette, Italian, citrus lime vinaigrette or chipotle ranch, guests raved at the variety of options.

Amazingly enough, most of the décor for this event came straight from the J. Scott Catering warehouse.  The bullhorns, hats, staff uniforms, and miscellaneous country items are all part of the massive stock of décor we have on hand for themed parties.

It was another incredibly successful event at Phoenixville Foundry that raised money for children’s education. Thanks to our staff for all being good sports and dressing up in their finest western wear, and the staff at the Foundry, for making this event happen.

 

This weekend we catered the wedding of a couple who celebrated both their American and Chinese heritages during their reception.

The couple’s reception took place at the Phoenixville Foundry, in Phoenixville, PA.  Their reception began like most do with cocktail hour on the mezzanine.  The Foundry’s unique design allows guests a large separate area overlooking the main ballrooms to let loose after the ceremony.  The bridal suite is located on the mezzanine level so the bride and groom are able to refresh and get right back to the fun.

Passed hors d’oeuvres during cocktail hour included classic Bruschetta, our signature mini Caesar salads, brie, papaya and avocado quesadillas, vegetable pot stickers with Ponzu sauce, seared scallop with sweet chili sauce on a thin rice cracker and finally, beef canapés with horseradish sauce on fresh Ficelle round.

Guests were escorted down to the Cupola ballroom at the close of the cocktail hour for bridal party entrances and most importantly the introduction of the couple.  The first course featured baby arugula salad with roasted beet batons, quartered strawberries, lightly fried goat cheese, candied walnuts and balsamic vinaigrette.

The couple chose two plated entrée options for their guests to choose from as well as one vegetarian option.  Sliced beef sirloin with demi glace and classic chicken marsala were accompanied by Israeli cous cous and sautéed green and yellow squash.  Vegetarians enjoyed the same starch and vegetable with the addition of a wild mushroom risotto.

We typically don’t go into great detail about wedding cake in our blogs because we often see the same popular choices.  However this couple chose a three tiered cake; the middle layer was lemon poppy seed and the bottom layer was chocolate chip pound cake.  The cake was iced with rich classic buttercream icing. Along with the cake guests enjoyed a variety of homemade and bakery desserts.  It is a tradition in the Chinese culture to bring cookies or other desserts to the wedding and as such we had boxes upon boxes dropped off as guests arrived.

Finally, I would like to share this charming story that took place at this reception. About a half hour prior to the start the chefs turn out staff meal.  It’s a moment for staff to enjoy a little break before pushing through to the end of the night.  This typical occurrence happened to coincide with the bridal party arriving at the Foundry early to take a few pictures before most of the guests arrived.  While the bride was fixing her dress and making sure she was in tip top shape for photos, the groom wandered down to our kitchen to check in with Amanda, the planner and Rose, the supervisor.  He mentioned that he hadn’t eaten since well before the ceremony and was starved.  A few seconds later Rose had fixed him up a plate of food and a glass of water.  He ate, quenched his thirst and was back in business, ready to take all those pictures and greet the guests that had begun to arrive.  Going above and beyond for our clients means keeping the groom from passing out; just another service provided by J. Scott Catering.

Thank you to everyone including the J. Scott team and the Foundry staff for making this wedding possible.  And a big thank you to the couple and their families for letting us take part in the celebrations.

If you couldn’t make it to this year’s Chester County Bridal Show, don’t worry.  Fortunately for all of us David Campli captured every moment of the always exciting event.  From meeting brides to showcasing new dishes, catching up with vendors and simply enjoying the sights, the show is an opportunity to get tips, vendors and one gorgeous venue all in one afternoon.

This year as brides reached the front door of the Foundry they were greeted by a very handsome Rolls-Royce Phantom, provided by Premier Luxury Rentals.  Philadelphia Trolley Works and 76 Carriage Company was out front with their signature trolley “bus” as well as a Cinderella style carriage.  All are available for rent for weddings and other events.

Inside the tent and through doors brought brides into the heart of the Phoenixville Foundry, the Cuppola Ballroom.  Here and throughout the rest of the building vendors for every detail of the ceremony and reception were waiting to answer questions, give out samples and show the endless options for the couple’s day.

Immediately to the left in the lobby area was Bette’s Bounces photo booth, where folks could get their pictures taken with fun hats and funnier faces.

To the left of the dance floor was the Phoenixville Foundry meeting area where couples could sit down with venue staff to discuss options.  Just past that was the bar featuring champagne from Frank’s Union Wine Mart in Delaware.

The far side of the dance floor held the J. Scott Catering gnocchi station.  Two of our chefs created the following dishes to order:

Sweet Potato Gnocchi- brown butter, toasted almonds, Chantrelle mushrooms, sage and Grand Marnier

Goat Cheese Gnocchi- peas, basil, shaved prosciutto, yellow tear drop tomato, extra virgin olive oil, aged balsamic vinegar

Potato and Cheese Gnocchi- short Rib, shiitake mushrooms, toasted garlic, micro arugula and cream

Table vignettes created with Party Rental Ltd. products by Sommerfield Design Flowers were the focus on the dance floor offering couples ideas on tablescapes in three different looks.

The J. Scott Catering meeting area was buzzing with the exchange of ideas and possibilities.  The area featured lounge furniture by American Furniture Rental and our new bookcases, an exclusive feature in our 2012- 2013 wedding packages for the Foundry.

Right next door was the talk of the show, the piece de resistance.  The fish station, aptly named for the goldfish swimming amongst the rocks at the center of the table, with  Sommerfield Design’s tall iron stands, sat in the water,seemingly bursting up towards the ceiling like fireworks with brightly colored flowers at the top.  The station not only featured beautiful décor but tasting plates including:

Asian Fork- seared sesame tuna, scallion, mung bean and mushroom soy

Madras Curry Shrimp Salad- blood orange mango relish, frisée and toasted coriander

Pan Seared Miso Salmon- bok choy, pickled ginger vinaigrette

The west wing was the home to most of the vendors in attendance each with tables offering fantastic options for couples.  Our last blog, Vendor Relations, talks about the various businesses that we were pleased to have worked with again this year.

At the far end of the West Wing was another beautiful car showcased by Premier Luxury Rentals.  On either side of the Bentley was a selection of blossom cups featuring:

Greek Salad- baby arugula, mixed olives, sheep’s milk feta, roasted pepper, tear drop tomato and red wine vinaigrette

Peanut Butter Mousse- mixed berry glaze, sugar brioche- a twist on the classic PB & J

Dark Chocolate Decadence Cake- cappuccino mousse, drizzled with dulce de leche

Fish Taco- Breaded tilapia, pico de gallo, guacamole, sour cream, crisp iceberg lettuce

As if all of that weren’t enough the mezzanine played home to three of our favorite vendors, Sommerfield Design Flowers, Cake Art Studio and David Campli Photography.

Moving throughout the event were our t-shirt clad servers offering three of our newest passed hors d’oeuvres:

Smoked salmon tartar spoon caper chive creme fraiche & potato baton

Duck prosciutto,  roasted pear, peppered blue cheese

Fried goat cheese, prosciutto and honey

It was a tremendously successful event that could not happen without the support of everyone involved.  From the variety of vendors to of course the Phoenixville Foundry, J. Scott Catering is proud to have worked with such an outstanding group of businesses.  Thanks to all and we look forward to next year.