This past Sunday we worked at Radnor Hunt catering a baby shower for a long time client. We have been with this client through countless holidays, weddings, showers and more, it is wonderful to have such long relationship with the family. This client has a great sense of style and is passionate about food making our jobs with them even more fun.
As guests arrived they were treated to passed drinks including a cranberry bellini and hot spiced cider. The cranberry bellini was made with cranberry and pomegranate juices topped with champagne, whole cranberries and a mint leaf. The hot spiced cider was served in an Irish coffee mug accompanied by ginger snap cookies.
On a table in one corner of the room was a beautiful display of stationary hors d’oeuvre. A variety of cheeses were displayed on marble slabs at differing heights as well as crudite also on marble. Overflowing baskets of crackers were centered on the table flanked by spinach and roasted red pepper dips for the crudite and three types of mustards for the cheese.
The first course offered was a dual soup and salad plate. Our fruits of fall arugula salad with dried cranberries, pumpkin seeds, candied pecans, caramelized onions and Manchego cheese was accompanied by a cup of butternut squash with crumbled almond brittle garnish. The course was served on what is called a tea/toast plate; a simple round plate with an indentation on one side for a cup of soup to sit in. They are great for this style combo or the popular soup and sandwich combo. Served with this course was a fresh roll with stork and carriage shaped butter pats.
Guests had a choice of three proteins for the luncheon entrée with an available vegetarian option. The first choice, pan broiled chicken Cerasus, was stuffed with brie and sun dried cherries topped with Morello cherry marmalade glaze. The second choice, herb crusted tenderloin medallion, was finished with a rich demi glace. The final selection, citrus infused salmon filet with champagne truffle sauce, was the crowd favorite of the day. The vegetarian option offered was a roasted Portobello mushroom Napoleon with layers of roasted vegetables and goat cheese. Each entrée was accompanied by wheat berry, red rice and wild rice pilaf and seasonal vegetable bundle tied with scallion ribbon.
Radnor Hunt’s sun flooded small ballroom fit the party of 60 perfectly offering an intimate yet spacious setting for opening gifts after lunch. Décor for the afternoon was provided by Sommerfield Design Flowers. Shades of purple filled the room in flowers, glasses, napkin rings and even chair cushions. Three different sized vases each with a different variety of flower were set atop the hors d’oeuvre table. Linens were a soft ivory on the place card, bar and hors d’oeuvre tables. Guest tables had a soft ivory base with a sheer deep sage overlay with satin ribbons in a plaid pattern on top.
The day was beautiful and filled with the joy of the coming pitter patter of little feet. We are incredibly privileged to have had the opportunity to caterer for this client throughout the years and very much look forward to continuing our relationship well into the future. Congratulations!
Since founding J. Scott Catering in 1995, Scott has worked hard to establish a reputation for exceptional food and superior customer service. His efforts have not gone unnoticed. J. Scott Catering has been recognized locally and nationally for culinary talent and fine attention to detail, including being named for six consecutive years as "Best Caterer" by Main Line Today.
Cupcakes by Mary Ellen 
Photo Booth by Bette’s Bounces
Philadelphia Trolley Works 
Silver Sound DJs
The Team From Sommerfield Design Flowers
The Desmond Hotel 
Campli Photography
Premier Luxury Rentals
