J. Scott Catering » Out of the Ordinary

Thanks for the Thanks

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

A client sent this to our Sales rep Marcel and Scott in thanks for a job well done at a wedding held at Greystone Hall in West Chester, PA. He asked us to pass it on in anyway. We wanted to share it with everyone as we are so proud to be recognized.

AMAZING!!!!!! We had JScott manage our wedding this past September at Greystone! They were 10++! Marcel (our wedding manager)was amazing and I would strongly recommend choosing him to manage your event! The entire wedding was a success and we had an amazing time! We interviewed 3 different companies for this event and then we narrowed it down to 2 companies for a 2nd interview. We choose JScott’s service because we believed in Marcel! We were 99% sure we made the right decision after our interview process but I must say we were 110% satisfied with JScotts service and Marcel’s management after the wedding was over! Thanks again to Scott and Marcel for an amazing Job!

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It Only Just Begins With I Do This weekend’s wedding caused me to stop a moment and...

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It Only Just Begins With I Do

JULSF — Thu, 10 Nov 2011 22:58:36 +0000

This weekend’s wedding caused me to stop a moment and consider what it is we do as caterers and what impact our role plays in this momentous occasion. The journey of planning a wedding is a long and arduous one, made slightly easier with the help of an event planner, but the pay off on the day is indescribable. At J. Scott Catering we build lasting relationships with couples over the months before the vows, cake cutting and dancing. As event planners we see them throughout the process often after hair and makeup trials or to pick up linen samples for color matching at the bridal salon. We guide them on tips about seating arrangements and help plan the timeline for day’s events. J. Scott planners can be found mending dresses in the middle of the reception, organizing bridal parties for introductions and making sure that each and every detail down to the pen for the guest book, is exactly as the bride requested.
When the big day finally arrives, while we watch as they enjoy the splendors of their love, there is a sigh of sadness that can be heard from every J. Scott Catering planner. As the night comes to a close, we realize there won’t be any more once a week chats about china, and the sleepless nights and anticipation of pulling off their dream quickly dissipates. Alas, there is a light at the end of the tunnel.
The end of the wedding doesn’t mean the relationship is over. Often times we work with couples through the years, catering baby showers and christenings, communions and close friends weddings too. In reality we aren’t just planning or catering a wedding, we are building a lasting relationship with a couple, one that is only just beginning with I do.

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Radnor Hunt Bridal Show 2012- Press Release

JULSF — Mon, 07 Nov 2011 22:45:00 +0000

J. Scott Catering
189 Pennsylvania Ave.
Malvern, PA 19355
610-725-9420
For Immediate Release
J. Scott Catering will be hosting a bridal show at the Radnor Hunt in Malvern, PA on February 11, 2012 from 11 am to 3 pm. The event will feature many of the area’s top wedding vendors including photographer, entertainment, florist and more. J. Scott event planners will be on hand answering questions about the venue and our services as a full service catering company. Our staff of professional and experienced planners will be able to help guide couples through the planning process with tips and tricks to make it the day they have always dreamed of.
Prime 2012 dates are still available for booking at Radnor Hunt and we will have venue staff on hand to help couples book at the event. J. Scott Catering will be offering exclusive discounts and extras for the reception at the show.
J. Scott Catering will be giving away an iPad at the event and all vendors will have giveaways valued at $100 or more.
Follow J. Scott Catering on Twitter and Facebook to receive updates on prizes, vendors and exclusive offers available at the event. Please note, you must be in attendance in order to be eligible for discounts, offers and giveaways.
Call J. Scott Catering at 610-725-9420 for more information.

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Farmtable Chef’s Dinner at Sugartown Strawberries

JULSF — Wed, 21 Sep 2011 15:21:04 +0000

After the long wait our September 18^th dinner went off without a hitch. We could not have asked for better weather with the sun shining and the wonderful feel of fall in the cool air. Guests arrived at 5 o’clock and met under a 300 year old oak tree. Here they were treated to fruit laden sangria and two hors d’oeuvre. The hors d’ouevre, like the other dishes served, were comprised of all locally sourced ingredients. Sugartown Strawberries butternut squash was artfully turned into a butternut squash soup shooter served in a shot glass whose rim was first dipped in cider reduction glaze and then into chopped toasted almond for a margarita style service. The second was a Kennett Square wild mushroom crostini topped with Shellbark Hollow goat cheese.

At quarter to six guests boarded the hayride that would take them up to the dinner seating which was set up on a hill overlooking the farm below. The group of tables was in a beautiful stone wall enclosed flat section of a meadow. Each table had a chocolate brown linen with a mason jar centerpiece filled with sunflowers; the napkins accented the table in a pale yellow. The event is byob so guests had a wide assortment of wines, champagne and beer. Prior to the first course a few speeches were made by Bob from Sugartown Strawberries, the girls from Hives for Lives and our very own Executive Chef Erin Morrison who explained the autumnal menu.

The first course was SIW Farms baby arugula tossed in honey Dijon dressing made with Hives for Lives honey, roasted thinly sliced SIW Farms red beets, Shellbark Hollow sharp goat cheese, sliced pears, toasted walnuts and lemon thyme syrup.

The second course was petite layered dish starting with Sugartown truffled sweet corn puree, melted leeks, a Cape May seared golden scallop, Kennett Square shiitake and crimini mushrooms and Branch Creek micro greens drizzled with herb oil.

The third course was Countrytime Farm’s pork loin with natural jus and crispy pork belly with a lemon and honey glaze made from Hives for Lives honey, zucchini puree & SIW grilled sweet potato batons.

As if the first three courses weren’t enough, dessert was a warm gingered SIW Farms zucchini carrot cake, green apple sorbet and cinnamon crème fraiche. The bonfire crackled as the sun set on a delicious meal and a wonderful evening. By candlelit walk guests boarded the hayride back down to the parking lot, to return to the hustle and bustle of our daily lives. But for a few blissful hours, everyone returned to a simpler time with pure foods, simple cooking and the chance to catch up with friends old and new.

A big thanks to everyone who made the evening possible including Bob, Lisa, and the young ladies from Hives for Lives who were the servers for the evening. Very much looking forward to October 2^nd for the second and final farmtable dinner for this year. We hope to see you there!

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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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Best of the Main Line Party

JULSF — Mon, 08 Aug 2011 19:05:20 +0000

Last Week the J. Scott team had a blast gathering together with the premiere restaurateurs, retailers, and personalities of the area at Main Line Today’s annual Best of the Main Line Party. This year’s theme was a summer bash beach blowout as the Drexelbrook was transformed into a shore-goer’s paradise.

Guests eagerly funneled into the venue by way of the boardwalk entrance. Signs of the beach could be seen everywhere, from the gigantic sandcastle and shovel that guarded the door, to the many boardwalk themed games and eateries. We at J. Scott were able to add a touch of summer spirit to the party by providing our own highly qualified and surprisingly talented lifeguard to man the elevated post. Luckily enough, his life saving services were not needed for this year’s celebration; however, he was able to provide some supplementary entertainment with the musical stylings of his Ukulele playing. A few famous mainline faces were intrigued by our multitalented crew member, and stopped to take the time to snap a quick picture or two.

Our team was rubbing elbows with everyone from government officials, local news and weather personalities, collegiate athletes and coaches, not to mention the strong showing of representatives from the many “Best of” candidates. Spirits were soaring high as everyone in attendance was excited to sample the many treats and gifts, meet some new faces, and dance the night away to the rhythms of local Philly band Jellyroll.

Our life guard stand wasn’t the only thing attracting guests to the J. Scott Catering booth. Chef Erin Morrison’s team was able to put together a sampler dish that had visitors feeling “just beachy”. A variation of your classic boardwalk burger and fries, our crew was serving up pulled Jamaican jerk chicken sandwiches. The sandwiches were topped with a grilled pineapple salsa and accompanied by a side of sweet potato chips. Guests were able to wash these spicy morsels down with an icy cold draft of Dos Equis Beer.

The night had one more great surprise in store. The J. Scott party planners put a ton of time and effort into making sure that our beached themed display was ship shape, and up to the highest standards. The bamboo tent was dressed up to look like a trendy beach hideaway. Decorated with grass skirting, colorful sea shells, and authentic pier lanterns, our display looked like an illustration from Robert Luis Stevenson’s Treasure Island. We found that our hard work truly paid off as our booth was awarded first place for “Best Display Down the Shore Theme”.

J. Scott Catering was honored to receive the award because there were so many other fantastic beach themed displays at the venue. Heading home with the “Best of” award for Best Caterer, as well as Best Beach Display, was definitely a great achievement for our organization as we are constantly striving to improve and deliver at a high level of quality and creativity. After a great night at the awards party, J. Scott hopes to continue to be the best of the Main Line, and make an appearance at the event again next year.

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Lunchtime Tasting

JULSF — Mon, 01 Aug 2011 18:01:40 +0000

In last week’s post we detailed some of our latest décor layouts that were showcased at a recent event for Philadelphia party planners. Although décor is of the utmost importance, J Scott Catering was not named Best Caterer of the Main Line for being talented interior decorators! The tasting dishes were without a doubt the highlight of the event. Chef Erin Morrison ensured that each and every guest in attendance left with a healthy grin on their face.

As the planners filed into the venue, they were greeted by an assortment of various passed hors d’oeuvre. The crowed favorite appeared to be the smoked salmon tartare with a caper chive crème fraiche. Servers were barely able to make it through the doorway with the platter before eager guests hurried over to assist in lightening their load. That being said, that salmon’s popularity in no way overshadowed the other three delightful appetizers. These included a seared tuna with mango salsa on top a lotus root, curried shrimp salad with grilled endive and candied lime zest, and last but not least, wild mushroom goat cheese crostini with peppered honey. Needless to say that even with a long list of assorted entrees still to come, the planners made sure that none of these delicious appetizers went to waste.

Like the themed décor layouts, this showcase’s dishes were broken up into the categories of Asian Fusion, Eco-Chic, and Fall Harvest as well.

The sushi bar would not be complete without a sushi chef preparing sashimi and various combinations of veggie and seafood rolls. Guests were able to observe the chef’s talent and precision with the knife as he prepared each platter by hand. For those attendees that preferred hot Asian cuisine, the station also featured my personal favorite, braised beef short rib dumplings with a Sriracha infused dipping sauce. There was a spicy Kung Pao chicken on fried rice dish as well as a citrus braised baby bok choy.

The next station was our enviro-friendly Eco-Chic display. The key word was freshness as each dish was highlighted by garden enriched flavors. First up was a pan seared Halibut on top a seafood risotto cake with asparagus and sofrito. Next, a savory roasted tenderloin of beef topped with celery root, parsnip puree, and caramel fennel with espresso mocha demi glace. Finally, for the true veggo’s in the room, we served a summer vegetable Portobello tower accented by herb goat cheese and fresh tomato sauce.

Our last set of entrée samplers was a collection of fall harvest inspired dishes. A variation on the Asian braised beef short ribs, in our first dish they were barbequed and served with a cheesy polenta and crispy shallot rings. The second platter was a pan roasted organic chicken medallion with Kennett Square Mushrooms, a collection of herbs and Madeira. The last entrée of the afternoon was a Cape May pan seared jumbo scallop paired with smoked gouda, and chive risotto with hickory onion cream.

No meal is complete until the all important sweet tooth has been satisfied. The final display was a colorful desert wall filled with a variety of apple, pumpkin, and blackberry cobbler cups. Like a slice of pie in the palm of your hand, these colorful and tasty treats were the perfect way to finish off delightful event.

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Showcasing our Décor

JULSF — Fri, 29 Jul 2011 19:39:28 +0000

It is imperative that J. Scott Catering constantly strives to be innovative and unique when it comes to the décor layouts we use for our many events. When walking into a wedding reception or corporate social event, one of the first things noticed by guests is the general ambiance of the room. We want to ensure that through our combinations of color and décor, attendees at each and every one of our events feel the positive energy and recognize the J. Scott creative flair.

This week our team was working at full throttle preparing for one of our fall showcases. Held at a local Philadelphia institution of higher learning, the event was an opportunity for party planners around the area to observe some of J. Scott’s latest designs and layouts on display.

Upon entering the event, our planners where greeted by an impressive sushi bar display. A strong representation of the counter of an upscale sushi restaurant, the bar provided ample space for a “made-to-order” preparation of dishes guaranteeing freshness. This layout is extremely portable and adds a unique cultural dynamic to any social or corporate event. The main bar area was book ended on either side by raised seating, offering an ideal location to look out over the magnificent Philadelphia skyline. The vibrant hand made floral arrangements worked well to offset the black and white Asian décor.

Moving forward, the main serving table was outfitted with an eco-friendly display. Earth toned platters and utensils, along with lush green centerpieces created and calm relaxing feeling in the room. Seating tables were covered with green and chocolate striped satin linens and accented by centerpieces containing fresh apples and artichokes.

The third layout on display was our fall harvest. The patchwork collage of various shades of orange and yellow in a way created a sense of anticipation for the upcoming change in seasons. The sweltering summer heat outside may have also played a part in those feelings as well. Cascading butterflies mimicking falling leaves hung from the tree displays blending nicely with the orange linens and dishware.

The planners were greatly pleased by the day’s displays, and were enthusiastic about including these new designs in upcoming events. Keep and eye peeled as next week’s blog entry will detail some of the delectable dishes that completed the event’s ambiance with savory smells and tastes that were definitely unique to J. Scott.

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Groom’s Event at Greystone Hall

Sara — Thu, 14 Jul 2011 17:02:06 +0000

Last night we participated in a Groom’s event at Greystone Hall in West Chester, PA. Greystone Hall is mansion at the center of an English style country estate that’s ideal for unique events. Unlike a typical bridal show, this open house focused on the grooms. At this event we had the opportunity to showcase a few passed hors d’oeuvres that would appeal to any man. After all, the way to a man’s heart is through his stomach.

Although driscoll long stemmed strawberries with aged balsamic vinegar may seem like an odd combination, they’re actually very good. Balsamic is sweeter than most vinegars and when properly aged, its consistency is thicker and more syrup-like. When drizzled on the strawberries, it brings out their beautiful red color and enhances the strawberry through the contrast in flavors. Fresh cracked black pepper finished off the dish with just a touch of heat.

Our miniature chicken tacos are a bit more “manly” yet served in a way that brings elegance to any wedding or event. Each mini taco includes chicken with taco seasoning, queso blanco guacamole, pico de gallo, and fresh lettuce. This last picture shows our boneless BBQ pork riblets on bamboo knotted skewers. Grilled meat, especially when paired with BBQ sauce, is always perfect for men. This hors d’oeuvre is ideal because it satisfies everyone and involves less mess when served on skewers.

All of our pass hors d’oeuvres went over very well with “the guys” and we had a lot of fun serving them. Thank you Greystone Hall for hosting the event and thank you to everyone who participated!

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Welcoming our Newest Addition

JULSF — Fri, 04 Mar 2011 23:59:45 +0000

We at J. Scott Catering, in an effort to remain at the forefront of event planning, have added the Apple iPad to our arsenal of catering tools. Clients will now be able to experience J. Scott not only verbally, but with picture and video; after all, a picture is worth a thousand words. We, as a high end catering company, collaborate with the area’s best photographers and videographers. Using this media in presentations gives our clients an in-depth look at a J. Scott Catering event.

The iPad features the following essential event planning tools:

-Photographs spotlighting specific venue set ups

-A breakdown of individual venue features

-Video highlighting action from our latest events

-Floor plans that aid in the layout of your event

-Wedding packages and seasonal menus

-The ability to access your event in our system anywhere, anytime

This afternoon we spent time fully training our event planners on iPad use. “It is a great new way to show clients exactly what we do at J. Scott. I can’t wait to use it in my next meeting.”-Amanda Dowds, event planner.

Give us a call to set up an appointment with an event planner today for your next event and meet our newest addition!!

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