J. Scott Catering » Weddings

The 4th Annual Chester County Bridal Showcase

JULSF — Wed, 08 Feb 2012 01:46:32 +0000

If you couldn’t make it to this year’s Chester County Bridal Show, don’t worry. Fortunately for all of us David Campli captured every moment of the always exciting event. From meeting brides to showcasing new dishes, catching up with vendors and simply enjoying the sights, the show is an opportunity to get tips, vendors and one gorgeous venue all in one afternoon.

This year as brides reached the front door of the Foundry they were greeted by a very handsome Rolls-Royce Phantom, provided by Premier Luxury Rentals. Philadelphia Trolley Works and 76 Carriage Company was out front with their signature trolley “bus” as well as a Cinderella style carriage. All are available for rent for weddings and other events.

Inside the tent and through doors brought brides into the heart of the Phoenixville Foundry, the Cuppola Ballroom. Here and throughout the rest of the building vendors for every detail of the ceremony and reception were waiting to answer questions, give out samples and show the endless options for the couple’s day.

Immediately to the left in the lobby area was Bette’s Bounces photo booth, where folks could get their pictures taken with fun hats and funnier faces.

To the left of the dance floor was the Phoenixville Foundry meeting area where couples could sit down with venue staff to discuss options. Just past that was the bar featuring champagne from Frank’s Union Wine Mart in Delaware.

Bob Tomasso- The Phoenixville Foundry

The far side of the dance floor held the J. Scott Catering gnocchi station. Two of our chefs created the following dishes to order:

Sweet Potato Gnocchi- brown butter, toasted almonds, Chantrelle mushrooms, sage and Grand Marnier

Goat Cheese Gnocchi- peas, basil, shaved prosciutto, yellow tear drop tomato, extra virgin olive oil, aged balsamic vinegar

Potato and Cheese Gnocchi- short Rib, shiitake mushrooms, toasted garlic, micro arugula and cream

Table vignettes created with Party Rental Ltd. products by Sommerfield Design Flowers were the focus on the dance floor offering couples ideas on tablescapes in three different looks.

The J. Scott Catering meeting area was buzzing with the exchange of ideas and possibilities. The area featured lounge furniture by American Furniture Rental and our new bookcases, an exclusive feature in our 2012- 2013 wedding packages for the Foundry.

Right next door was the talk of the show, the piece de resistance. The fish station, aptly named for the goldfish swimming amongst the rocks at the center of the table, with Sommerfield Design’s tall iron stands, sat in the water,seemingly bursting up towards the ceiling like fireworks with brightly colored flowers at the top. The station not only featured beautiful décor but tasting plates including:

Asian Fork- seared sesame tuna, scallion, mung bean and mushroom soy

Madras Curry Shrimp Salad- blood orange mango relish, frisée and toasted coriander

Pan Seared Miso Salmon- bok choy, pickled ginger vinaigrette

The west wing was the home to most of the vendors in attendance each with tables offering fantastic options for couples. Our last blog, Vendor Relations, talks about the various businesses that we were pleased to have worked with again this year.

At the far end of the West Wing was another beautiful car showcased by Premier Luxury Rentals. On either side of the Bentley was a selection of blossom cups featuring:

Greek Salad- baby arugula, mixed olives, sheep’s milk feta, roasted pepper, tear drop tomato and red wine vinaigrette

Peanut Butter Mousse- mixed berry glaze, sugar brioche- a twist on the classic PB & J

Dark Chocolate Decadence Cake- cappuccino mousse, drizzled with dulce de leche

Fish Taco- Breaded tilapia, pico de gallo, guacamole, sour cream, crisp iceberg lettuce

As if all of that weren’t enough the mezzanine played home to three of our favorite vendors, Sommerfield Design Flowers, Cake Art Studio and David Campli Photography.

Moving throughout the event were our t-shirt clad servers offering three of our newest passed hors d’oeuvres:

Smoked salmon tartar spoon caper chive creme fraiche & potato baton

Duck prosciutto, roasted pear, peppered blue cheese

Fried goat cheese, prosciutto and honey

It was a tremendously successful event that could not happen without the support of everyone involved. From the variety of vendors to of course the Phoenixville Foundry, J. Scott Catering is proud to have worked with such an outstanding group of businesses. Thanks to all and we look forward to next year.

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The Fun of New Photos

JULSF — Thu, 02 Feb 2012 13:38:08 +0000

Our good friend David Campli of Campli Photography in Malvern, PA has been very good to us over the years. He especially knows how much we love to see the photos of weddings he has captured while we are busy behind the scenes. It sometimes escapes us in the middle of big events just how breath taking they turn out. Fortunately, great photographers like David capture the beauty, fun and awe of weddings so we can remember the day long after the last dance.

This batch of photos was of a wedding we catered at Radnor Hunt this past fall. When you do so many events at a venue you think you have seen all the popular photo-op spots there is to be had. But David has captured Radnor Hunt in a way only he could, creating scenes we never imagined.

The simple glowing centerpieces combined with the bands multicolored uplighting, gave the main ballroom a new look, showcasing its elegant yet modern style.

Radnor Hunt has a picturesque quality day or night. In fall, the colors of the seemingly far off forest are set ablaze with the changing of the seasons. What could be more beautiful than a couple walking off into the beyond of reds, oranges and yellows?

Thank you David for sharing your work with us throughout the years; you are a credit to your craft.

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JULSF — Tue, 17 Jan 2012 23:09:21 +0000

We are so proud to have received the Brides Choice award from Wedding Wire again this year. Thanks to all the couples that made this possible. Also thanks to our tremendous staff who works tirelessly to make these couples dream weddings come to life.

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It Only Just Begins With I Do

JULSF — Thu, 10 Nov 2011 22:58:36 +0000

This weekend’s wedding caused me to stop a moment and consider what it is we do as caterers and what impact our role plays in this momentous occasion. The journey of planning a wedding is a long and arduous one, made slightly easier with the help of an event planner, but the pay off on the day is indescribable. At J. Scott Catering we build lasting relationships with couples over the months before the vows, cake cutting and dancing. As event planners we see them throughout the process often after hair and makeup trials or to pick up linen samples for color matching at the bridal salon. We guide them on tips about seating arrangements and help plan the timeline for day’s events. J. Scott planners can be found mending dresses in the middle of the reception, organizing bridal parties for introductions and making sure that each and every detail down to the pen for the guest book, is exactly as the bride requested.
When the big day finally arrives, while we watch as they enjoy the splendors of their love, there is a sigh of sadness that can be heard from every J. Scott Catering planner. As the night comes to a close, we realize there won’t be any more once a week chats about china, and the sleepless nights and anticipation of pulling off their dream quickly dissipates. Alas, there is a light at the end of the tunnel.
The end of the wedding doesn’t mean the relationship is over. Often times we work with couples through the years, catering baby showers and christenings, communions and close friends weddings too. In reality we aren’t just planning or catering a wedding, we are building a lasting relationship with a couple, one that is only just beginning with I do.

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Fall Foundry Fun

JULSF — Thu, 10 Nov 2011 02:31:22 +0000

Big congratulations go out to Leigh Ann and Chris who were married this past weekend at the Phoenixville Foundry. We had a great time getting to know this beautiful couple during the planning process. It was a really fun wedding with lots of dancing and celebration, the kind we are so thankful to be a part of.

The couple broke from the ordinary right off the bat with their reception layout. It is always nice to see when couples do their research to find out different ways of seating guests outside of the traditional round tables. By using different shapes you give the room character and add appeal to your tables without having to spend a fortune on elaborate centerpieces. As you can see, the centerpieces were in fact very simple but the combination of the white linen, navy napkin and orange flowers, by Sommerfield Design Flowers, worked seamlessly.

The cocktail hour was held on the mezzanine where guests were able to mingle, enjoy a drink and sample some of the couples chosen hors d’oeuvre both passed and stationary. For their passed hors d’oeuvre the couple chose a roasted butternut squash soup in a pistachio rimmed shooter, heirloom tomato and shaved locatelli on toasted focaccia with basil aioli. A crowd favorite was the J. Scott Catering signature gourmet mini whimpy served with Swiss cheese and bacon on a homemade sesame seed bun accompanied by blue cheese dipping sauce and ketchup. Other selections included pan seared spiced tequila shrimp with avocado cream and Thai smoked chicken on a wonton crisp. Sesame California rolls were also passed, accompanied by pickled ginger, wasabi and soy dipping sauce. This style of service for sushi also allows guests to enjoy this fan favorite without the added cost of an action station during cocktail hour. Although if sushi is your go to finger food, our action station with sushi chef is great for a stationary hors d’oeuvre option. This couple chose the classic crudite and cheese tray for their stationary item which you simply can’t go wrong with as it has a little something for all palates.

For the first course we served our grilled Caesar salad with creamy Caesar dressing, anchovy, roasted red pepper and parmesan tuile. The halved head of romaine is grilled then chilled, served whole on the plate with a drizzle of our house made Caesar dressing. While this might sound like an odd application for grilling, the light char gives the romaine a distinct characteristic unlike you have ever had before.

Guests were offered a predetermined choice of tri-color peppercorn tenderloin of beef with au poivre demi, Maryland jumbo lump crab cake with house made remoulade or portobello mushroom stuffed with spinach, sundried tomato and goat cheese. All were accompanied by gruyere potato gratin and green bean bundles with carrot ribbon.

Dessert and coffee were served after the small cutting cake was cut by the bride and groom. The dessert selection included chocolate chip cookies, brownies, lemon tarts, fruit tarts, cupcakes, truffles and more.

As always we would like to thank the couple for allowing us to participate in such a momentous occasion and we wish them all the best for the future. A special thanks to the Phoenixville Foundry and Sommerfield Design Flowers for helping to make such a beautiful wedding come together so smoothly. J. Scott Catering is very fortunate to have so many great vendors who are equally dedicated to their clients and willing to go the extra mile to make their dream a reality.

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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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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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Celebrating the Unconvential

JULSF — Thu, 08 Sep 2011 01:56:34 +0000

This past weekend we helped a wonderful young couple celebrate their marriage with friends and family at a backyard tent wedding. This non-traditional couple had big ideas for their big day that included fun passed hors d’oeuvre and stations that represented their backgrounds and celebrated their lives.

The passed hors d’oeuvre included our signature mini Caesar salads in parmesan tuile cups, mini Philadelphia cheese steaks with whiz and grilled onions, quintessential pigs in a blanket, chorizo and grilled corn quesadillas and chicken satay with spicy peanut sauce.

Stationary hors d’oeuvre during cocktail hour included a garden vegetable crudite accompanied by roasted red pepper and spinach dips. The other, a bruschetta station, included four types of crostini toppings.

The couple chose to pay homage to their individual heritages by serving dishes from Korea, Belgium and Memphis.

The Korean station’s dishes were served from woks with subtle Asian décor. Mandoo, a steamed dumpling filled with chicken and potato, vegetable japchae, a vegetable stir fry with sweet vermicelli noodles and grilled beef bulgogi served with lettuce, offered guests a taste of classic Korean fare.

The ode to Belgium included pommel frites served from delicate paper cones, with several dips and toppings. Moules marinieres, a dish of mussels sautéed with white wine, shallots, parsley and butter, finished off the station.

The next station brought guests to the southern United States with Memphis style barbequed pulled chicken served with our homemade corn bread. Molasses baked beans and baked macaroni & cheese rounded out this station.

Dessert was no less exciting then dinner with a Belgian waffle station offering made to order waffles with a hazelnut cream topping. The bride and groom cut a waffle and shared it “Lady and the Tramp” style finishing the bite with a kiss. Just another example of an option other than a wedding cake, and a very delicious one at that.

This fabulous tent wedding was exquisitely understated with taupe linens on the guest tables and ivory linens, with grey rattan accents. I hope this wonderfully non-traditional wedding will inspire other young couples to celebrate in any way they choose.

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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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