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 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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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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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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