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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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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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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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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