J. Scott Catering » Social Events

Vendor Relations

JULSF — Fri, 03 Feb 2012 19:07:51 +0000

Having been in business for over 16 years we have had the pleasure of building strong relationships with many of the area’s top vendors. At the Phoenixville Foundry bridal show last weekend, we had a chance to catch up with many of the vendors that we trust to do a great job at every event. Caterers often refer clients to photographers, florists, DJs, bands, etc in the midst of planning their event. Knowing that you have experienced professionals working with you can save you on anxiety in the end.

Cupcakes by Mary Ellen Photo Booth by Bette’s Bounces

Philadelphia Trolley Works Silver Sound DJs
So how can you be sure that the smaller details of your event are well taken care of? Ask questions, be involved and don’t be afraid to speak up if you are not satisfied with their services. A good vendor wants to help you create the perfect party. Being clear and upfront about your needs will put everyone on the same page. After all, communication is one of the most important keys to success.

The Team From Sommerfield Design Flowers

The Desmond Hotel Campli Photography

Premier Luxury Rentals

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Radnor Hunt Bridal Show 2012- Press Release J. Scott Catering 189 Pennsylvania Ave. Malvern, PA 19355 610-725-9420...

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Christmas Candyland

JULSF — Wed, 28 Dec 2011 18:45:00 +0000

Every year we cater a long time client’s Christmas celebration. With such a big family they put a tent up off the back of the house so that everyone can fit in for the merriment. The Christmas Candyland look was masterfully created by Jessa Sommerfield of Sommerfield Design Flowers. Guest tables had a Christmas plaid overlay with different chair colors used at each table. It was a childhood fantasy come to life with gingerbread houses, lollipops and candies galore.

Appetizers were both passed and stationary located on the clients kitchen island. The centerpiece of the stationary display was a large ice carving of Santa’s sleigh filled with jumbo shrimp cocktail. The display also featured crab claws, garden crudite and classic antipasto featuring thinly sliced cured meats and a variety of hard and soft cheeses as well as pickled vegetables.

Passed hors d’oeuvre included our signature mini Whimpy burgers served with blue cheese dressing, Russian dressing and ketchup, miniature Philly cheesesteaks with Whiz and grilled onions and wild mushroom quesadilla.

With a slew of little ones running about a children’s buffet was offered with seasoned curly fries, chicken fingers and the especially popular macaroni and cheese.

The adult’s buffet featured farmer’s pasta with pancetta, blanched asparagus lightly seasoned with salt and pepper allowing the natural flavor of the vegetable to come through, and a simple fresh fruit salad.

The kids enjoyed an ice cream bar with vanilla, chocolate, coffee and strawberry ice cream and a variety of toppings including hot fudge, cherries, walnuts, whipped cream and gummy bears just to name a few.

Thank you to both our client and to all those who made this wonderful event possible; it wouldn’t have happened without you. Christmas is a day to spend with family and even when working, being a J. Scott Catering team member means you are part of a family. I wanted to take this opportunity to thank all our staff for their hard work this year. We couldn’t have done it without you. Wishing you all the best in the New Year.

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Showers of Happiness

JULSF — Fri, 02 Dec 2011 03:12:52 +0000

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!

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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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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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Rich in Love and Color

JULSF — Sat, 17 Sep 2011 12:39:54 +0000

Fall is in the air and with it all of the fantastic fall wedding themes and colors. We had a great time working with the couple who got married at the Foundry this weekend, designing a very original look. The bride decided to mix and match several colors and prints to create a rich look with lots of trendy flares. Some tables had mulberry kiwi linens, a fun green zebra style sateen linen, while others had chocolate brown and forest green stripe linens. These two styles of tables were accented with kiwi, chartreuse or eggplant napkins.

Flower on the tables were simple but vibrant with multi-colored Gerber daisies. The Foundry was also given a makeover with assorted greener throughout; some of which had up-lighting to highlight the stairs on either side of the dance floor.

The couples menu was as complex and intriguing as their décor. Hors d’oeuvre included vegetable potstickers, panko crusted scallops with bacon and chicken satay. The highlight of the cocktail hour was the quesadilla station on the mezzanine featuring brie and papaya quesadillas, smoked chicken, wild mushroom and fontina quesadillas and chorizo and grilled corn quesadillas with cojita cheese.

The first course was a composed salad of Bull Blood micro greens and baby arugula with oranges, pomegranate seeds, shredded red onion, black garlic and Hawaiian black lava salt, drizzled with pomegranate vinaigrette.

The entrees included a seared tenderloin served with or without lump crab, topped with hollandaise, accompanied by potatoes au gratin and baby vegetable bundles. The other entrée was a black sea bass with lemon zest, drizzled with lemon walnut oil, accompanied by wild rice pilaf with sundried cranberries and baby vegetable bundles.

The couples wedding cake was ornate with the colors of the décor and added silver edible beads. The cake was lemon with rich vanilla buttercream. As always we thank the couple for choosing J. Scott to take part in their big day. We wish them all the best in the future.

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Decor Dilemma

JULSF — Mon, 12 Sep 2011 12:29:33 +0000

Choosing the style or theme of your event can be a daunting task. There are endless combinations of colors, motifs, shapes, layouts and themes to choose from. Linens, tables, glassware, flatware, china, flowers, you name it the decisions are endless. So how do you nail down the perfect look. There are different schools of thought on this dilemma. Some think you should pick one object that you really love and build around it to achieve your desired décor. Others suggest choosing colors and finding things that will suit them. However you choose to proceed there are few guidelines and tips to keep in mind to make the process a little easier.

Talk with a professional- This could be an number of people including your caterer, florist or even your interior decorator. These folks are in business because they have an eye for what goes together and what’s got to go. Bring them your ideas and work toether to create the look you’ve always dreamed of.
Research styles and décor everywhere- You never know when you will find that right vase or perfect place card holder so always be on the lookout for ideas. We often page though magazines looking at clothes, home décor or food pictures to get ideas for our new favorite décor trend. This includes wedding magazines for those of you getting married because someone may have already done the hard work for you and will be able to tell you the best places to find exactly what you are looking for.
Keep an open mind- We very often get stuck in the same style set because it is what we are comfortable with. Don’t be afraid to try something new. Test run it at a dinner party and see what people think; you just might surprise yourself with how impressed people are with you design.

In the end your guests will enjoy any look you choose. Have fun with the planning and don’t stress over the little details. It all comes together in the end no matter the path you took to get it together.

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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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Celebrating the Traditions of the Past and Present

JULSF — Tue, 23 Aug 2011 22:06:10 +0000

Every culture celebrates this bond with different traditions symbolizing the journey the couple is about to embark upon. This past weekend we catered a wedding for a young couple of which the bride was of Polish decent. At the reception it is tradition for the parents of the bride to give the gift of bread, salt and wine to the couple to help them understand their new lives together. The bread is for the hope that the couple will never go hungry, the salt is a reminder that life may be difficult at times and the wine gives hope that the couple will never go thirsty. While these traditions may have been born from years past filled with hardship, they find a place in the 21^st century to remind us how fortunate we all are.

Through food, we are able to assist couples in making this seamless transition by incorporating items that celebrate the bride and grooms different cultures while also embracing new traditions they will create together. The couple themed their wedding around Hawaii and as such the décor for the stationary hor d’oeuvre table, which included a varietal cheese display, was Hawaiian inspired.

The hor d’oeuvre list included sesame California rolls, miniature classic Caesar salads, chicken satay with spicy peanut sauce, Portobello mushroom and fontina quesadilla and several other culturally diverse dishes.

Entrees included seared tilapia with jalapeno pineapple salsa and pesto rubbed flank steak thinly sliced and topped with tomato concasse. Both entrees were accompanied by roasted red bliss potatoes and grilled seasonal vegetable batons.

The guests enjoyed a J. Scott exclusive in our black bars at the Phoenixville Foundry where this couples wedding was celebrated. Adorned with candlelight filled lanterns and tall black lighthouses it is a piece that adds a special character to the venues atmosphere. The Foundry itself is a celebration of old meets new as it is a fully renovated steel foundry used for over 100 years.

We truly enjoy working with couples to achieve their dream wedding whether it is 100% traditional, a mix of the past and present or a modern affair. Congratulations to the couple, from all of us at J. Scott Catering we wish you the best in the years to come.

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