J. Scott Catering » Uncategorized

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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Introducing Olivia Peiffer

JULSF — Wed, 02 Nov 2011 00:44:20 +0000

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

JULSF — Thu, 06 Oct 2011 01:27:32 +0000

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. .

“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. .

“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. .

“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. .

“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. .

“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. .

“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. .

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. .

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Versatile Vessels

JULSF — Wed, 28 Sep 2011 23:07:22 +0000

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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Farmtable Chef’s Dinner Series– Tickets Going Fast!

JULSF — Wed, 14 Sep 2011 01:09:20 +0000

Farmtable Chef’s Dinner Series Presented by Sugartown Strawberries, to Benefit Hives for Lives

On two upcoming fall nights, September 18 and October 2, over 80 diners will have the opportunity to wander through the rolling fields of a Chester County farm to an inviting outdoor table illuminated only by candles.

The enchanting evening, perfect for friends, couples and singles, will set the stage for an incredible affair under the stars, paired perfectly with a four-course meal from J. Scott Catering that is crafted only from area-wide farms’ products. Attendees can expect to enjoy forkfuls of delirious dishes like crispy pork belly, roasted red and gold beef salad, truffled sweet corn puree and gingered zucchini cake (and much more) — all prepared in a makeshift kitchen at Sugartown Strawberries, the presenting farm for this nighttime feast.

The farm-to-table dinner movement is flourishing throughout the rural areas of the nation, and thanks to the sustainable gang of Sugartown, Chester County has its own farm-forward outdoor dinner party where area-wide neighbors are invited to reconnect with the local land and its farmers.

The upcoming evenings will kick off with an assortment of appetizers served under a 300-year-old Oak tree where guests can socialize, see old friends and meet new ones. Then, all may enjoy a sunset hayride tour of the farm, which includes multiple educational stops along the way, before returning back to the farmtable site for the ultimate local food feast. The four-course menu is speckled with products from local favorites, like Shellbark Hollow Farm, Countrytime Farm, SIW Farms, and many others.

Proceeds for the seasonally-inspired, locally-sourced food gathering will benefit Hives for Lives, a non-profit organization dedicated to cancer research (additional donations are welcome). The organization will also contribute honey to the event for a tasting. Tickets to the event are $95 per person and go quickly, so reserve your space today by calling J. Scott Catering at 610-725-9420. The event is BYOB, but stay tuned for details on the opportunity to add a bottle of local PA wine for a small fee.

Find Sugartown Strawberries at 640 Sugartown Road in Malvern, Pennsylvania or online at sugartownstrawberries.com.

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Capturing the Beauty of Food

Sara — Wed, 13 Jul 2011 16:53:42 +0000

It’s difficult to truly capture our chef’s beautiful creations on camera. At the tasting yesterday our very own Julianne Faris captured the food perfectly by setting up a linen canvas and taking advantage of the natural sunlight. This first vibrant photo depicts the sesame beef skewers with scallion dipping sauce. The pale peach-colored linen makes the orange plate pop while the sesame seeds on the skewers give a 3D effect that draws you in even more. Our miniature caprese salad skewers are simply mozzarella balls, grape tomatoes, and basil leaves on a stick but when drizzled with balsamic vinaigrette and garnished with sliced peppers and lime, it adds more color to this plate making it appear like candy!

Cashew chicken salad turned into a work of art when placed into crispy wonton cups and served in a mini canoe-like tray. The rich wood accents the green scallions in the salad while the sliced cashew on the top provides a nice finishing touch. Moving onto the next color-filled picture, we have gorgonzola cheese and tomato walnut bruschetta. The lime green plate contrasts magnificently with the red diced tomatoes making it look just as good as it tastes. Even the shrimp spring rolls have color against the royal blue plate and next to the bright orange sweet chili sauce.

At first glance, the baguette rounds appear to have sliced ham on them, but look a little closer and you will see that it’s actually ruby port caramelized pear with chevre. Look even closer and you will see the crispiness of the toasted baguette and the thickness of each pear slice. Next, is my favorite hors d’oeuvre picture showing the tuna with mango and lime ceviche corn cups. This glass tray is gorgeous, but still doesn’t take away from the beauty of the toasted corn cups. Notice how clearly you can see every diced mango and piece of tuna. The angle also allows you to observe the depth of each cup.

There were two entrees that we presented; the gulf coast pan roasted red snapper with citrus zest and lemon, lime, and grapefruit extra virgin olive sauce and the seared tenderloin of beef au poivre. Each of these selections was accompanied by grilled vegetable batons and parmesan and garlic smashed potatoes. Once again, these photos were taken so well that you can actually see the spices that went into the fish, beef, and potatoes.

It goes without saying that this tasting was a success and our clients were very pleased with the variety of foods offered.

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A Tasty Tasting in Mid July

Sara — Mon, 11 Jul 2011 18:32:51 +0000

Last Friday, we presented a variety of hors d’oeuvres to potential clients. The first was a Monte Cristo slider which consists of two pieces of French toast with layers of ham and cheese stuffed in between them. On the side, we offered maple syrup for drizzling onto the sliders. When drizzled, the syrup became absorbed into the bread and gave it a sweeter taste. The sweet syrup and French toast balances nicely with the salty ham.

Next, we made spanakopita which is a traditional Greek dish filled with a chewy spinach and feta mixture that is wrapped in crispy phyllo dough. The other wrapped hors d’oeuvre that was offered was a shrimp spring roll with a sweet chili dip

Our other items that included dips were the bacon wrapped scallops with horseradish dipping sauce and the sesame beef skewers with scallion dipping sauce. The sesame seeds gave the skewers a rich nutty flavor while the sauce gave them a pleasant onion spice.

Last but not least were the ruby port caramelized pear with chevre on crunchy baguette rounds. Chevre, which is French for goat cheese, is known for its creaminess. This type of cheese goes great with most fruit and when paired with a baguette, gives the dish added texture.

For a starter, there was bibb and romaine salad with sweet sundried cherries, juicy plum tomatoes, and feta cheese with pesto vinaigrette. The two entrees that were offered after the salad were seared tenderloin of beef au poivre and a baked black sea bass served with warm fall caponata. These high-protein dishes were accompanied by roasted fingerling potatoes with tarragon and green beans with red and yellow pepper confetti.

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J. Scott Catering Named 2011 Best Caterer

JULSF — Wed, 29 Jun 2011 18:02:17 +0000

Malvern, June 29, 2011- J. Scott Catering was named the 2011 best caterer for the 8th year in a row by Main Line Today Magazine. Critics and readers of the publication have once again voted for their favorite mainline and western suburban companies and organizations in various categories including food, drink, retail, sports, and entertainment. Satisfied customers have chosen J. Scott as the premier catering service on the Main Line. The staff at J. Scott works hard to ensure that each and every event is truly a memorable occasion, and is honored to be recognized for their service.

The achievements of J. Scott Catering, along with all of the other “Best of” awardees will be recognized and celebrated at the 14^th Annual Best of the Main Line Party. The event will be held Thursday August 4^th at Drexelbrook. There will be a VIP preview party commencing at 5:00 PM followed by a 6:30 PM main event start.

Local celebrities and business owners will all be in attendance, so the even is an opportune time to rub shoulders with some of you favorite personalities of the Main Line. Come and sample the wide array of delicious food and fantastic products offered by the Best of the Main Line award winners. The party is a chance for the people, places, services, and restaurants to showcase why they are the best, all the while supporting worthy local causes.

This year’s party beneficiaries are the four local non-profit organizations including Little Smiles, The Women’s Resource Center, Home of the Sparrow, and Mommy’s Light. Little Smiles is a non-profit organization that provides toys, games, social events and much more for children in local hospitals, hospices and shelters. The Women’s Resource Center has been a part of the community for over 30 years and has continued its dedication to providing accurate information and referrals for women who are in crisis or transition in the form of counseling, legal, and educational services. Home of the Sparrow works to provide housing and supportive services to homeless women and mothers in the Philadelphia area. Mommy’s Light provides free bereavement education materials and tradition fulfillment services to help answer some of the tough questions children and adult family members face throughout the grieving process. Last year the Best of the Main Line Party was able to raise $27,000. With your attendance we hope to increase that number this year.

Tickets for the event are as follows:

$75 for the VIP Preview Party (includes preview and main event, no discounts or group rates available)

$65 Door Price and $55 Advance Rate for the main event,

$45 per person Group Rate for 15+

Tickets can be purchased online at http://www.mainlinetoday.com. For more information call 610.325.4630 or e-mail tickets@mainlinetoday.com.

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Corporate Event at the Foundry

Sara — Thu, 23 Jun 2011 18:59:08 +0000

Last night we catered for a corporate event at the Phoenixville Foundry. In just a few hours the JSC team turned an empty room into a palace of tranquility. The décor at this event was very calming. Blue hydrangeas were placed at the center of each table and were immersed in gem-filled water. Surrounding the flowers were other gems and mini candles. Vibrant Babylon Blue linen (http://bit.ly/iCkhTI), which was carefully selected by the event planner Amanda, made the glass sparkle and the gems look as if they were glowing.

Delectable hors d’oeuvres were constantly coming out of the kitchen. We passed around a classic Bruschetta made with homemade crostini that had the precise amount of crunch and juicy tomato basil concasse. Our mouth watering apple, brie, cinnamon, and sugar combination that was carefully baked into crispy phyllo cups was loved by all who tried it. We presented scallops wrapped in crispy bacon with horseradish sauce for dipping and added spice. The Thai smoked chicken was served on wonton crisps and had a spicy kick to them that was balanced out nicely with the crisps. Each tray of hors d’oeuvres was brilliantly garnished with either radiant sunflowers or vibrantly white hydrangeas.

Instead of having a sit down meal, this event was set up with food stations. Our sushi bar station had a wide selection of tuna nigiri, salmon nirgiri, shrimp nigiri, tuna rolls, California rolls, cucumber rolls, and futomaki which is a thicker roll. For those who don’t know, Nigiri sushi is a type of Japanese dish made by forming rice into a small clump and pressing sliced fish on top of it. It’s a tasty alternative to traditional sushi rolls. It was a truly Japanese experience with chopsticks and all.

We had three types of sliders at our gourmet slider station: beef, crabcakes, and vegetarian portobello burgers with provolone, roasted red peppers, caramelized onions, and the option of pesto mayonnaise for some zesty flavor. The parmesan crisp potato wedges that we had on the side were crisp on the outside and perfectly tender on the inside.

The flatbread station consisted of Prosciutto with tangy arugula lettuce and drizzled with balsamic vinegar for a tart yet sweet flavoring. There was also a margarita flatbread with olive oil, fresh basil, jersey tomatoes, and mozzarella; just like a crispy mini pizza.

For dessert, we had three types of miniature parfait cups- all garnished with whipped cream on top of each shot glass. The first scrumptious little cup had graham cracker and key lime mousse that was lighter than air. The second had homemade carrot cake and toffee. The third consisted of sliced mango, diced pineapple, diced blood orange and saccharine cream.

Overall the event was a success and we look forward to working with the Phoenixville Foundry and the corporate company again real soon!

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A Tasty Tasting

Sara — Thu, 23 Jun 2011 18:42:40 +0000

In our most recent tasting, we offered our clients a variety of hor d’oeuvres and a couple of appealing entrees. They first got to experience our steamed vegetable dumpings stuffed with cabbage, celery, carrots, onions, peas, scallions, tofu for extra protein, and sprouts. We also offered a dark citrusy ponzu sauce for dipping that adds a tart flavor to the vegetables.

Our miniature portobello quesadillas involve mushrooms with a rich, strong, earthy flavor, sliced red peppers, and carrots for color and taste on a lightly toasted corn tortilla. This dish is stylishly garnished peppers and white flowers for a summery look.

By soaking the chicken in lime, a rich zesty flavor is added to the meat making it nice and tender for our chicken skewers. After soaking, we grill the chicken which gives it a distinctive aroma. Our rich and creamy avocado dip has a lighter flavor but when paired with the skewers, they balance each other nicely. Perfect for a luau, BBQ, or summer pool party.

The first entrée we presented was a juicy, succulent sliced beef sirloin with gorgonzola cheese and bourbon sauce. What makes the sauce special is its ability to seep into the beef and give it a sweetly smooth taste. The green beans and rice on the side add variety and flavor for a complete meal. Lastly, they tried our delicious fresh wild salmon with a mustard seed horseradish crust. The mustard seed and horseradish give the salmon an intense flavor with a spicy, aromatic rustic taste. What we stress to our customers is, wild salmon is not only healthier for you, but it also tastes better. We pride ourselves in serving only the best to our clients which is why this tasting was a sensation.

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