J. Scott Catering » Corporate Events

Showing Them Just How Much You Care

JULSF — Mon, 02 Jan 2012 21:08:15 +0000

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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Soft Seating, Book Shelves, Stations and Decor Galore

JULSF — Thu, 15 Dec 2011 17:09:15 +0000

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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The Holiday Party

JULSF — Wed, 07 Dec 2011 02:47:01 +0000

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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Congratulations on Starting Your New Life

JULSF — Wed, 23 Nov 2011 19:49:08 +0000

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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Man Your Food Stations

JULSF — Fri, 11 Nov 2011 23:43:07 +0000

On Wednesday night the J. Scott Catering team was catering an event for doctors from across the country. The event started with a cocktail hour, followed by a panel discussion. The evening concluded with a station style dinner service. This type of service style enables people the opportunity to get up and mingle during the dinner, which works perfectly for conference style meetings hoping to encourage discussion among its attendees.

The cocktail portion of the evening offered guests a wide selection of delectable passed hors d’oeuvre including our signature miniature Caesar salad in parmesan tuile cup, petite beef wellington, Thai smoked chicken on wonton crisp and goat cheese on crostini drizzled with honey. Guests remarked on the snow crab shooter with sauce Louis, a mayonnaise based cold seafood sauce with Worcestershire, lemon and chili sauce, calling for it on every staff members walk back to the kitchen. Grilled espresso rubbed scallop served with wasabi cream and chervil was also a crowd favorite.

After the panel discussion guests returned to find their cocktail space transformed into a dining room. The different stations available lined the perimeter of the room with ample space for guests to walk around and sample each offering.

The first station was the sushi station. Our sushi chef Akio was on hand rolling tuna, shrimp and salmon nigiri as well as tuna, California and cucumber rolls and futomaki to boot!

The risotto station offered guests the chance to create their own risotto concoction. Add in choices included sautéed wild mushrooms, asparagus tips, lump crabmeat, parmesano reggiano, flaked salmon and grilled shrimp. Folks watched as uniformed chefs prepared their creation right before their eyes. The most popular combination appeared to be the mushrooms, asparagus and crabmeat; it happens to be my favorite too. These doctors had good taste!

Our gourmet salad station was also set up for guests to enjoy. This station is a favorite of the D.I.Y. guests as they have the ability to compose their own salad from a selection of greens and toppings as well as dressings. This evenings station featured romaine and mixed greens as the salad base and had Maytag blue cheese, candied pecans, grape tomatoes and marinated artichoke hearts for mix in selections; and that was only a few. Pomegranate vinaigrette and pink peppercorn dressing were the finishing touches to the guest’s salad choices.

The prime rib station finished off the entrée section of stations. Hand carved roasted prime rib of beef was offered with au jus and horseradish cream sauce. Our friendly chefs were there slicing away throughout the evening offering guests a taste of this savory delight.

What would a terrific dinner be without dessert to finish. We offered our signature dessert cups including chocolate peanut butter mousse with banana, key lime mousse with graham cracker and carrot cake with toffee bits. The cups were attractively displayed on our “wall” conveniently keeping the cups at eye level to reel in the sweet teeth in the room.

The J. Scott team had a lot of fun working with these medical professionals. Thanks to all who made it possible! This event happens only once every three years so we hope to see you all back in 2014.

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A Make Your Own Lunch Buffet

JULSF — Sun, 23 Oct 2011 14:49:39 +0000

The second day of the event one of our favorite clients hosted last weekend, gave guests the opportunity to enjoy a wonderful lunch buffet with the added twist of a make your own aspect.

At the beginning of buffet was a make your own salad station. There was a choice of two salad greens–romaine lettuce and mesculin mix. Salad toppings included grilled flaked salmon, grilled chicken strips, toasted pecans, roasted red peppers, crumbled feta cheese, grilled asparagus, heirloom tomato wedges, bean sprouts and artichoke hearts. Quite the array to say the least. Guests had a choice of either balsamic vinaigrette or raspberry vinaigrette.

The rest of the table held a wonderful selection of gourmet sandwiches. On brioche was thinly sliced grilled sirloin with gorgonzola crumbles, caramelized onions, romaine and roasted tomatoes. Shrimp salad was offered on a delicately decadent croissant with lettuce and tomato. Lastly there was a grilled vegetable extravaganza sandwich with a roasted peppers, eggplant, zucchini and mushrooms with spreadable brie on either whole wheat baguette or herb foccacia.

A nice lunch spread to break up meetings is just the ticket to keeping clients and employees engaged throughout the day.

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Another Evening Affair

JULSF — Sat, 22 Oct 2011 20:07:46 +0000

The second night of our weekend long event was just as beautiful as the first. Tables were covered with ruby-orange shantung and ivory napkins at each setting. As previously mentioned the client chose to utilize the same arrangements for the whole weekend so the colors used this night were in the same family as the ones used throughout the weekend.

Cocktail hour was held in a large open marble floored hall with a beautiful view of the city through floor to ceiling windows. It was truly a stunning picturesque setting to welcome guests from across the world.

Hors d’oeuvre included our signature crisp cones with tuna tartar, smoked chicken, wild mushroom and fontina quesadilla, asparagus and chanterelle mushroom bruschetta, classic J. Scott mini cheesesteaks, bacon wrapped scallops with horseradish dipping sauce and figs with goat cheese and balsamic vinaigrette.

The first course was pre-set at the request of the client. This style of service allows hungry guests the ability to enjoy their soup or salad while a speaker is presenting or someone is being honored. The salad we served was a flavor packed Sicilian salad. Crisp red and green romaine were the bed to marinated olives, artichokes, Roma tomatoes, roasted peppers and focaccia croutons; that was drizzled with white balsamic truffle vinaigrette.

The entrée, Lancaster county free range airline chicken breast, was topped with melted Maytag blue cheese and tomato fennel pomodoro. The dish was accompanied by a variety of roasted fall vegetables and roasted garlic whipped potatoes. Guests also had the option for a vegetarian dish of goat cheese ravioli with sautéed asparagus tips and baby spinach, sauced with tomato veloute.

Dessert left nothing to be desired as it was a rich pumpkin cheesecake with chocolate drizzle. By the end, nary a guest was hungry and all were happy, lively and full of interesting conversations. That is what food does after all; it brings people together, it is our common ground.

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Keeping the Purpose of the Meeting in Mind

JULSF — Thu, 20 Oct 2011 23:45:19 +0000

This past weekend was a whirlwind at J. Scott. We had parties all across the Delaware Valley for all different kinds of clients. Over the next few days we will give you a snapshot of all the festivities and the wonderful food we served.

The first event was for one of our long time corporate client’s annual three day conference. Members from across the country and the world come to celebrate and learn in their respective fields. It is a great opportunity to find out what is going on both domestically and internationally while enjoying good food and good company.

The first evening’s dinner took place in a beautiful naturally lit hall that faced the west, allowing guests a view of the sunset as dusk fell. Tables were covered in fun linen called theory rouge; it had a ruby background with mosaic style pattern in blue, white and orange. The client decided to utilize one set of flowers for the weekend’s events in an effort to cut costs in the tough economic time. In doing so they chose an exquisite red and orange toned arrangement in a low wide trifle vase. Other events throughout the weekend followed the same color scheme changing the linens and other details slightly for the different events so as not to seem repetitive. This is a great tip if you are having a multi-day event and are looking to save money but remain stylish throughout.

The evening began with a cocktail reception that included a wine, beer and soda bar and passed hors d’oeuvre including pumpkin bisque with crème fraiche, wild mushroom and local goat cheese crostini with honey drizzle, a mini Maine lobster and prosciutto taco, ancho rubbed chicken roll-up, apple and blue cheese turnover and barbeque braised short rib on Yukon chip.

The salad and entrée were served on one plate at the clients request to keep the dinner service short. Arugula, goat cheese, dried cranberries and roasted pumpkin tossed in a red wine vinaigrette sat next to an asparagus bundle and prime tenderloin steak with crimini mushrooms and caramelized onion rosemary jus. After dinner, each table was presented with two small dessert stands with a variety of miniature pastries for the guests to choose from.

This style of service worked well for the awards ceremony that was taking place during dinner. It kept wait staff interruption to a minimum but still gave guests the opportunity to enjoy a sit down dinner after a long day of meetings.

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Fall Time Fun

JULSF — Sat, 17 Sep 2011 14:19:03 +0000

On Friday one of our long time clients held their annual staff appreciation day at Radnor Hunt in Malvern, PA. They could not have asked for a more perfect day with the cool fall air and the sun shining.

Each year the client chooses a different theme for the party. Last year they went with a Hawaiian luau theme and this year they chose a sports theme. All the guests came in their favorite sports team’s jersey, which of course made for some friendly competition. The buffet was decorated with sports equipment from various sports. Footballs, hockey sticks and equipment of all kinds was all around the room really pulling together the theme.

The buffet included pretzel nuggets with a variety of mustards and hot cheese dip for an hors d’oeuvre. The main dishes were a variety of cheesesteaks either beef or chicken along with grilled vegetable sliders, buffalo shrimp sliders, balsamic potato salad and Sonoma county salad with creamy avocado dressing. Guests could also go outside to get specially made cheesesteaks. The dessert selection included a fruit display, brownies, cookies and water ice.

The guests seemed to have a fantastic time as they played various games on the back lawn of Radnor Hunt. A DJ played fun relaxing afternoon tunes and the mood was altogether happy. Even our staff could be seen bobbing their heads to the beat. It was a wonderful afternoon and we look forward to doing it again next year.

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Farewell to the Interns

JULSF — Mon, 29 Aug 2011 18:23:34 +0000

As the Summer comes to a close many businesses are going through the end of season ritual of saying goodbye to their Summer interns. We bid farewell to our two interns a few weeks back and their absence is surely being felt in all departments. While some may part ways with a simple lunch or card signed by all the employees one of our clients decided to wish their students and summer associates well with a luncheon at a private residence last week.

Guests were treated to a variety of passed hors d’oeuvre including grilled scallops on a wasabi cracker with sweet chili sauce, grilled vegetable napoleons with herbed cheese, and spedini de mozzarella with prosciutto just to name a few.

The buffet, adorned with rustic BBQ themed décor, included grilled sirloin with discs of blue cheese walnut butter and grilled chicken breasts with sun-dried tomato demi. Accompaniments to the main dishes consisted of Summer garden cheese tortellini salad, fresh fruit and chocolate dipped strawberries.

The atmosphere and conversation was full of wisdom and sound advice from veteran employees. While the interns set out for another year of schooling, maybe their second, maybe their last, they have their whole lives ahead of them; they need only open the door to a world of possibility. We so enjoyed being a part of this celebration of learning and thank our long time client for once again choosing J. Scott Catering.

Today, while feeling quite sentimental, I leave you with this-

The price of success is hard work, dedication to the job at hand, and the determination that whether we win or lose, we have applied the best of ourselves to the task at hand. ~Vince Lombardi

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