With graduation season quickly approaching, we were happy to be a part of one of our local Philadelphia university’s dinner for their Advisory Board graduates. To celebrate this major achievement, the grads were invited to an evening of cocktails and delicious passed hors d’oeuvres. The menu included Braised Short Rib on a Pecan Parmesan Thyme Shortbread with Melted Reggiano, Asparagus and Chanterelle Mushroom Bruschetta, Buffalo Mozzarella on Multi-grain Crostini with Arugula Pesto, Grilled Shrimp Neapolitan with Basil, Red Chile Flakes and Garlic, Mini Monte Cristo Sliders, and Thai Smoked Chicken on a Wonton Crisp.

As the guests were ushered in for dinner, they were treated to a refreshing spring salad of Rocket, Watercress and Champagne Mango with English Clawson White Stilton and Candied Pecans drizzled with Orange Flower Honey and Rose Water Dressing, perfect for the warm weather.

For their entrees, the graduates had their choice of either Bourbon Peppercorn Crusted Beef Tenderloin with a Red Wine Demi-Glace or Washington State Halibut with Lemon Caper Sauce. Both were served on a bed of spring Spinach and Fiddlehead Ferns with balsamic roasted Potatoes and asparagus.

The real treat may not have been graduating, but the divine French pastries that were displayed for dessert. Selections included Le Printemps with Blackberry Mousse, Ginger Bavarian and Lemon Mousse wrapped in lemon joconde; the Marjolaine with layers of Hazelnut-Almond Meringue, Chocolate Ganache, Vanilla Bavarian, Praline Buttercream, Crème Chocolat and Chocolate-Almond Genoise; or the Joyeux with Dark Chocolate Ganache, Almond Praline and Coconut Mousse presented in chocolate sucre, with almond brittle.

Congratulations graduates and best of luck in your futures!

We recently completed one of our more challenging events – serving a special customer who kept our entire staff on its toes throughout the process. I am proud that our team worked together seamlessly and rallied to put on an event that was truly fantastic.

After running J. Scott Catering for 15 years, I feel that we have seen just about everything. This event threw some new challenges our way and put some fire into my step. We received very, very detailed instruction from the client on how things were to be done. But I knew our staff was up to the job.

In my book, forewarned is forearmed, so I went into the event knowing that we were in for a rollercoaster. After a series of turns and twists, special requests and creative solutions, we succeeded in presenting an innovative and memorable event and the customer was pleased. The evening included special uniforms for the staff, and an array of fine china, exquisite linens and high end cuisine.

There’s a saying that says it’s all about the journey, not the destination. In this case, it was a remarkable journey, but it was all about the destination.

Keep checking back to look at more of our spectacular J. Scott Catering events.

I love October… the crispness in the air, and the array of gorgeous colors surrounding us in nature. We are working our way through a very busy fall season, including catering an annual fund raiser for a local non-profit every year.

This is an event I really look forward to every year.  Our client is a true gem and an absolute pleasure to work with.  She gives us great flexibility in the creative process which allows us to do what we do best.  As with all of our jobs, we work to make each event unique to the personality of the client.

Our linen supplier had a stunning brand new cloth which was embroidered with beautiful leaf designs, which we incorporated for the guest tables.  We worked with a green pattern for the buffet and accented with lady apples, a dramatic topiary and clusters of pillar candles.

Our menu was highlighted by numerous stand outs for passed hors d’ oeuvres, including Warm Goat Cheese, Potato and Bacon Tart; Buffallo Mozzerella with Argula Pesto; and Grilled Scallop perched on a Stainless Steel Fork.

The dinner guest’s particularly enjoyed the Halibut Filet in Red Pepper Pesto and Balsamic Glazed Potatoes.

Dessert was a decadent composition of dishes in tiny vechiles such as Strawberry Shortcake, Warm Chocolate Chip Cookie with Vanilla Milkshake, and Pound Cake with Chocolate Drizzle.

I give tremendous credit to our service staff on this event.  They really have to hustle the entire evening due to the large footprint of the event.  They went above and beyond to ensure flawless execution.  I am very proud of them.

There are some real exciting events coming up which I looking forward to sharing, so check back soon.

Until then,

Salute