The owners of many companies have gone to great lengths over the past month to provide their employees with an enjoyable afternoon, evening or even a simple bonus to show their appreciation for the past years hard work.  It is a tough decision for those in charge, it has been a rough couple of years financially, and the choice between a holiday party and watching the bottom line is cause for many a headache.  To those companies who chose J. Scott Catering to take part in their holiday party plans, we would like to extend a big thank you.

At the end of December we worked with a client who decided to choose a new venue and caterer for this year’s holiday party. There is a lot of planning that goes into changing what you do every year and putting your trust in someone new to make it happen is always a source of anxiety.  But this client put their faith in us to pull off a successful event for their staff, and so we went to work to do just that.  And as many other clients would agree, change is often good.

The event was held at the Phoenixville Foundry in Phoenixville, PA.  With over 300 guests the layout and timeline were key to making this event a success. As people arrived they were escorted to the Mezzanine for cocktails and hors d’oeuvre.  Stationary hors d’oeuvre included a classic crudite with a variety of florets and julienned vegetables accompanied by red pepper and spinach dips.  A cheese display was also offered with a sampling of mustards to try with gruyere, smoked gouda and gorgonzola cheeses just to name a few.  Passed hors d’oeuvre selections included traditional Bruschetta, bacon wrapped scallops with horseradish dipping sauce, shrimp cocktail served with spicy cocktail sauce and lemon wedges and finally pecan crusted chicken with orange tarragon dipping sauce.

After cocktail hour guests took their seats, first come first served, and were greeted by the owner of the company.  He remarked on how nice it was to have everyone all together and thanked all in attendance for their hard work over the past year. And that despite the still struggling economy that he was immensely proud of his employees for pulling through with great accomplishments throughout the year.  Anyone in the room could feel the pride he feels for his company and the sense of family that everyone at the company enjoys.  It reminded me why I am so proud to be the owner of J. Scott and the hopes I have that all my employees feel a sense of pride for their work and that they are included in the J. Scott family.

The dinner was served, beginning with a Caesar salad.  The dual entrée featured beef tenderloin au poivre and Maryland lump crab cake accompanied by green beans almondine and roasted red bliss potatoes. After dinner the dessert station was opened.  This holiday season our cheesecake station has been a very popular dessert option and was served at this event as well.  Coffee and tea were also served.

Along with all the culinary festivities guests also enjoyed the musical talents of Chico’s Vibe, the popular tri-state area band covering pop music from every era.  Big thanks must go out to all our friends at the Foundry and our staff who made this event possible.  Thank you to Christina Livingston for the photos.  I wish everyone all the best in the New Year and here’s to keeping at least one resolution past January!

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Saturday evening the Phoenixville Foundry was a site to behold.  While it is ordinarily a beautiful building the evenings event brought it to a whole new level of breath taking.  J. Scott Catering brought out all the stops for this event featuring our newly refinished black bars, brand new cube bookshelves and lounge furniture.  The buildings cylindrical crystal chandeliers soft light was accented with the glow from the flickering tealights and pillar candles throughout the Cuppola Ballroom and West Wing.

Guests began the evening on the Mezzanine enjoying cocktails and passed hors d’oeuvre.  Mini Caesar salads, wild mushroom and goat cheese crostinis and herb roasted shrimp served with lemon aioli.  Seared Kobe beef on wild mushroom bread pudding topped with truffled horseradish aioli was a big hit with guests as well as the prosciutto lobster taco and one of our newer items, blackened chicken on a skewer with half a grape encrusted with Gorgonzola and pistachios.

As everyone made their way downstairs we readied the stations for dinner service.  Chef Akio was hand rolling sushi at one station, assorted sliders were at another station and make your own Asian sauté at the wok station.

Beef sliders were offered with ketchup, blue cheese and Russian dressings.  A crab cake slider with lettuce, tomato and Old Bay remoulade was a crowd favorite.  Lastly a vegetarian slider featuring grilled Portobello mushrooms, roasted red peppers, caramelized onions, provolone cheese and pesto mayonnaise.  The station also had potato wedges to accompany the various sliders.

The wok station was decorated with a mix of Asian and Holiday inspired décor.  The station featured chefs sautéing up guests creations to order.  Options included beef, pork and chicken, either soba or rice noodles and a wide array of add ins: straw mushrooms, water chestnuts, baby corn, scallions, pea pods and Thai basil just to name a few.  Guests could also choose from either soy or teriyaki sauces.

After guests had their fill of all the entrée options they made their way to the dessert station.  Here they enjoyed Executive Chef Erin Morrison’s infamous cheesecake served in martini glasses.  Toppings for the cheesecake included strawberry and raspberry puree, caramel sauce, hot fudge, and various candy pieces including Reeses cups and chocolate chips as well as coconut flakes and peanuts.  Hot coffee and tea were also offered at this station.

The pistachio, silver, grey and black color scheme could be seen in bits throughout the event in the décor, furniture and linens as well as Poinsettias and other classic Holiday pieces.  Thank you to Sommerfield Design Flowers for the arrangement on the dessert station and the miniature green and silver balls used throughout the room. A big thank you to all the staff that made this beautiful event possible including Caroline and Bob from the Foundry and the whole J. Scott team.

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What other title could we possibly give to this year’s biggest holiday party aside from THE holiday party?  1200 people, nine food stations, bars and countless details throughout the entire event.  We took 153 pictures and video to document this amazing event.  And yet in this case I can honestly say the pictures simply don’t do it justice.  The sheer magnitude of this event is breathtaking but the orchestration behind the scenes is unbelievable.  10 staff members arrive the day before to set up all the tables, stations, décor and equipment.  On the day of the event over 70 staff members come together, some in shifts, some for the duration, to make it happen.  It is necessary to pause a moment and thank everyone involved as it would not have been possible without them.  From our team members to the facilities manager, the production ran as smoothly as possible through lots of planning and organization. A huge thank you must go to Rose Addona, the supervisor on the event, whose organization kept everyone on track throughout the whole event.

Guests were welcomed to the open house style event at the check in table and were given directions to guide them throughout the building. There were doubles of the pasta and carving stations and a variety of other enjoyable eats. However as guests first entered there was a room devoted entirely to antipasto.  Soppressata, Loma, Lonza, Prosciutto and a number of other cured meats were laid out on wooden cutting boards.  Sharp provolone, brie, gorgonzola and parmesan cheese just to name a few were displayed on marble slabs. Focaccia, crackers, flatbreads and breadsticks were in baskets all over the table.

Down the hallway was the first pasta station.  Fusilli, penne, tri-color tortellini and ravioli were the options for pasta that could be tossed with a variety of toppings and the guests choice of five different sauces; marinara, Alfredo, vodka sauce, pesto and olive oil and garlic. Toppings included grilled chicken, shrimp, crab, sausage, prosciutto, peas, peppers, asparagus tips, broccoli, kalamata olives and the typical pasta garnishes of grated cheese and chili flakes. Both stations were attended by two chefs making guests concoctions “a la minute” as they say in French.

As sushi is extremely popular at large gatherings we had Akio hand rolling sushi. His classic assortment of tuna, salmon and shrimp nigiri as well as tuna, California and cucumber rolls and finally futomaki to round off the station.  Wasabi, soy sauce and pickled ginger were on hand to garnish the fresh made delicate creations.

Centered in the largest room was a “mixed plate” station.  This essentially was a large rectangular double sided buffet offering an assortment of appetizer size items.  Miniature Italian meatballs served in marinara sauce with parmesan cheese on the side, mozzarella sticks with marinara dipping sauce, Old Bay chicken wings, vegetable spring rolls and pork pot stickers served with Hoisin dipping sauce, vegetable and Italian meat and cheese Stromboli and of course the popular scallop wrapped in bacon could all be found on this buffet.  Scallops wrapped in bacon were the clear favorite as they needed constant replenishment.

The carving station held its own with a selection of four meats including whiskey peppercorn crusted beef tenderloin, pomegranate glazed turkey breast, coriander and fennel crusted baby rack of lamb and Dijon and sage rubbed pork loin.  Accompanying sauces included wild mushroom ragout with and without chestnuts, a quince chutney and apple horseradish sauce.  Chefs carved slices upon request preserving the juiciness of the meats.

As if that weren’t enough there was also a hot dog and Italian sausage and pepper station.  Featuring Dietz & Watson jumbo dogs on real hot dog rollers served in Dutch style potato rolls this station was a favorite among some of the younger people in the crowd.  Hot and sweet fresh Italian sausage was also at this station served with sweet and hot peppers.

The cold salad station offered guests a taste of classic picnic salad fare.  Chicken Waldorf salad, egg salad and potato salad were displayed along with a bountiful display of fresh fruit.

To round out the savory options of the evening was the seafood bar.  Jumbo lump crab, crab claws and shrimp cocktail were served on ice on a beautifully decorated blue and white themed table.  The delights of the sea were served with spicy cocktail sauce, tartar sauce, horseradish and large pedestal bowls of oyster crackers.

Dessert and coffee were stationed in a room entirely unto themselves.  Assorted pastries, éclairs, cream puffs and miniature cheesecakes just to name a few were displayed on porcelain trays on black iron stands. Regular and decaf coffees were offered as well as hot chocolate and hot tea.

Beverages were also in no short supply.  Two full bars provided guests their favorite beers and cocktails.  A specific wine bar gave guests the ability to try a number of different Italian wines of the best quality.  The martini bar was truly a sight to behold with a pour through ice sculpture complete with signature peppermint martini.

This wonderful evening was provided free of cost to the employees of the company.  The generosity was felt by everyone in attendance and the general joy of the atmosphere exemplified the typical moral of such a great company.  We must thank everyone involved again who helped to make this event possible.  We couldn’t have done it without you from our staff to the facilities manager to the rental company.  I am consistently inspired when I see an event of this magnitude take place as the amount of teamwork it takes displays the true meaning of the holidays.

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This weekend we had the great pleasure of aiding in the celebration of a retirement party for one of our dearest clients. There is for sure no better way to praise a lifetime of work than ample guests, good food and plentiful spirits. All of the aforementioned were on hand for this most joyous occasion.

The evening was draped in lovely shades of orange and red. Under heated tents guests mingled about congratulating the retiree in candlelight.

At the start guests enjoyed an hour of hors d’oeuvre and drinks. Warm brie and pear in phyllo as well as a delightful prosciutto and lobster taco in a petite taco shell were served. Guests also tasted grilled lamb lollipops, seared kobe beef rolls on wild mushroom bread pudding, blackened chicken skewers with grapes rolled in blue cheese and pistachios and lastly herb roasted shrimp.

Dinner stations were the affair of the evening. A short rib station with a wide variety of accompaniments including cheesy polenta, caramelized onions, flavored chips, smoked bacon, grilled baguette rounds, golden scallops, mini flour tortillas and garlic puree, indulged many savory palettes in attendance.

The slider station boasted three different styles of sandwich; vegetarian, beef and seafood. The vegetarian slider was served complete with grilled Portobello mushroom, roasted red pepper, caramelized onion, provolone cheese and pesto mayonnaise. The beef slider was served simply with cheese, lettuce and tomato; however, it was accompanied by ketchup, blue cheese and Russian dressing for the guests to use as they pleased. Last by certainly not least the crab cake slider was served with tomato, lettuce and old bay remoulade, a sure fire crowd pleaser as always.

And to finish off the dinner portion of the evening was the sushi station manned by our favorite sushi chef Akio. He rolled a variety of classics including tuna, California and cucumber rolls. He also served tuna, shrimp and salmon nigiri as well as futomaki. Served alongside of course was soy sauce, wasabi and pickled ginger, for what would sushi be without its accoutrement.

Dessert left nothing to be desired as it offered many selections served in our new blossom cups. Pumpkin pie with whipped cream, apple pie a la mode, chocolate mousse with whipped cream and chocolate chips and finally key lime mousse with graham cracker crumbs satiated each guests sweet tooth. For those not quite so keen on full fledged sweets, a fruit platter was laid out with cantaloupe, honeydew, pineapple and grapes.

What a wonderful opportunity it was to celebrate such a momentous occasion in someone’s life. To bid adieu to their years of service to a company and welcome the new chapter of their life with open arms. We are so grateful to have been invited to cater and thank our client for entrusting the task to J. Scott Catering.

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