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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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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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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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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