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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It is with great honor that I introduce to the public for the first time our newest member of the J. Scott Catering team, Olivia Peiffer. Olivia comes to us with many years of catering experience having worked in a variety of positions within the field.
She grew up in Southeastern Connecticut, then moved to Atlanta, Georgia in her adolescence and began working in restaurants while still in high school. Olivia studied Hospitality Management at Widener University and began her professional career at a prestigious event venue in Philadelphia. Since then she has worked at several of the area’s top catering, banquet and event planning companies.
Olivia has a keen eye for detail and works hard to stay on the cutting edge of the catering industry. We look forward to building a lasting and successful relationship with her in the coming years. If you are interested in speaking with her or any of our other fantastic event planning staff call us today at 610-725-9420. As always we look forward to helping you create the event you have been dreaming of and more.

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The Apple Varietal

Most would agree that one of the best parts of the fall season is the availability of many wonderful varieties of apples.  They come in many colors, have complex or subtle flavors and are suited to different uses depending on their characteristics.  Everyone has their favorite from the typical Granny Smith and Red Delicious to the lesser known Ginger Gold and Baya Marisa varieties.

Growing up, our family would visit local orchards every fall to pick apples (and usually pumpkins, but we’ll save that for later this month.)  We would mix and match trying to get nearly every type that grew in that orchard.  Back home my mom would slice up one of each apple into bite size pieces and arrange each variety in its own bowl on the counter, with a whole apple of the same variety behind the bowl.  Our annual apple tasting was one of my personal favorites; a chance to see if my taste buds had changed and to try any new apples that the orchard may have acquired previously.

So as I enjoyed the fruits of fall this weekend, I thought how perfect it would be to share with the world a few of my favorites.  Try a tasting for yourself, either blind or with descriptions to help guide you to find your favorite, it just might surprise you to realize your longtime “favorite” may have changed.

Braeburn- A crispy and juicy dessert apple it was first discovered in the 1950’s in New Zealand.  Has a wonderful full apple flavor with a hint of pear, sharp and sweet but never sugary.  Available starting late October, is best when picked midseason.  Keeps for a fairly long time after picking up to 170 days.

Ginger Gold- A decendant of Golden Delicious this variety was discovered in Virginia in the 1960’s.  It has an early growing season with prime picking from mid-late August.  Apples have a distinct sharp flavor but still just sweet enough.  Will keep up to 105 days after picking.

Granny Smith- This variety is one of the most recognizable of all apples. Discovered and marketed from Australia in the late 1800’s, this apple is very versatile in eating and cooking capabilities.  Tart flavor, crisp and juicy make this one of the most popular of all varieties.  It has a late season available in early November and lasts for a remarkably long time nearly 200 days.

Honeycrisp- My personal favorite, is a medium-large apple bred to withstand the extremely cold winters of the northern US.  The light green to yellow undertone topped with red pink overtone holds within an apple bursting with sweetness and less dense crispness unlike most others. Ripe in mid September this is apple lasts well after its picking season and remains flavorful even when kept at cold temperatures.

Liberty- This modern American apple was bred from a parentage including the Macoun variety and has a distinct McIntosh style.  It is a juicy well balanced apple with availability in late September.

Pink Lady®- Probably one of if not the best known modern apple.  This variety has succeeded with the aid of brand marketing keeping quality high and imposters at bay.  It grows best in warm climates and shares characteristics with Golden Delicious its parent variety.  Its season is late November but has a very long shelf life making it more readily available.

Winter Banana- I added this for fun although I have never had one but I also love bananas so its principles sound intriguing.  It is named for its banana like quality. Available from late October with a relatively long shelf life it appears to be somewhat susceptible to many diseases.  If you can find one, try it out!

“Apple – Braeburn – Tasting Notes, Where to Buy Fruit and Trees.” Apples, Plums, Cherries – Flavors, Tasting Notes, Identification, Fruit Trees for Sale. 21 May 2011. Web. 04 Oct. 2011. <http://www.orangepippin.com/apples/braeburn>.

“Apple – Ginger Gold – Tasting Notes, Identification, Review This Apple Tree.” Apples, Plums, Cherries – Flavors, Tasting Notes, Identification, Fruit Trees for Sale. 29 Aug. 2011. Web. 04 Oct. 2011. <http://www.orangepippin.com/apples/ginger-gold>.

“Apple – Granny Smith – Tasting Notes, Where to Buy Fruit and Trees.” Apples, Plums, Cherries – Flavors, Tasting Notes, Identification, Fruit Trees for Sale. 31 Aug. 2011. Web. 04 Oct. 2011. <http://www.orangepippin.com/apples/granny-smith>.

“Apple – Honeycrisp – Tasting Notes, Where to Buy Fruit and Trees.” Apples, Plums, Cherries – Flavors, Tasting Notes, Identification, Fruit Trees for Sale. 23 Sept. 2011. Web. 04 Oct. 2011. <http://www.orangepippin.com/apples/honey-crisp>.

“Apple – Liberty – Tasting Notes, Where to Buy Fruit and Trees.” Apples, Plums, Cherries – Flavors, Tasting Notes, Identification, Fruit Trees for Sale. 7 Jan. 2011. Web. 04 Oct. 2011. <http://www.orangepippin.com/apples/liberty>.

“Apple – Pink Lady® – Tasting Notes, Identification, Review This Apple Tree.” Apples, Plums, Cherries – Flavors, Tasting Notes, Identification, Fruit Trees for Sale. 21 May 2011. Web. 04 Oct. 2011. <http://www.orangepippin.com/apples/pinklady>.

“Apple – Winter Banana – Tasting Notes, Identification, Review This Apple Tree.” Apples, Plums, Cherries – Flavors, Tasting Notes, Identification, Fruit Trees for Sale. 9 Jan. 2011. Web. 04 Oct. 2011. <http://www.orangepippin.com/apples/winter-banana>.

Krawczyk, G. PA Tree Fruit Production Guide. University Park: Publications Distribution Center, 2010. College of Agricultural Sciences %u2014 Penn State University. Pennsylvania State University. Web. 03 Oct. 2011. <http://agsci.psu.edu/tfpg>.

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Staying on the cutting edge of the industry can be a hard to place to reside.  At all times one must be ahead of all others in style, design, trends, etc.  This is our constant goal.  We want our clients to feel as though they are always the “Jones’”, that they are the first to have the newest hors d’oeuvre, the latest linen, or in this case the newest trend in food display.

We are proud to announce the most recent addition to our collection, the Blossom Cup.  Within this little cup are so many possibilities for fun and intriguing ways to display a wide array of dishes.  The “Blossom” has a stem by which the cup is held, making it easy to carry around during a cocktail party and comes in a stand made especially for the cups unique design.

The cups were debuted at an event in Philadelphia last week and were very well received.  Guests mentioned they “liked seeing something new” and that display was “very classy.”  The events menu included a selection of four items served in the Blossom cup.  Lump crab meat on greens with roasted red peppers, Italian antipasto, a mixed fruit cup and asparagus salad were chosen as great savory items to be enjoyed during an afternoon cocktail reception.

Guests also enjoyed a fondue station with beef, chicken, shrimp and mushroom with their option of both Swiss dipping sauce and spicy queso dip. Dessert was also served from our client favorite, the clear wall with mini cups containing apple pie with vanilla ice cream, pumpkin pie with vanilla ice cream, chocolate mousse with raspberry sorbet and key lime mousse with graham cracker crumbs and whipped cream.

Hors d’oeuvre passed during the event included beef carpaccio rolls, mini cheese boards and tandoori shrimp on a lotus chip with mango salsa.  So for your next event, consider the Blossom cup to wow your guests, or ask about many of our other great non-traditional displays!

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