You know the old saying, “all work and no play makes …YOU SICK.”

Well, we just finished pushing through a grueling October chock full of large and intense events.  The full calendar not only kept the entire team on their toes, but it will also make for some great blogs.

Of course, during the busiest week of the month my body decided to invite a nasty cold into the mix to make work a bit more “sporty.”  I tried all of the wellness tricks — whole cloves of garlic, lemon water, fresh grated ginger and various other remedies recommended by friends and clients.  When you are up against a wall like I was, with multiple high-profile events, the only thing to do is grind it out.  So I put my head down and pushed through it all, ensuring successful events for each client.

I thought I had made it through until my body ended up losing the fight to a not-so-fun throat infection.  So here I lay with my PC keeping me connected to the catering world.  The consolation is that I know the team has everything under control and that we won’t miss a beat for the next schedule of events.

No worries — I will be around to fight another grueling week in the near future.

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Over the 16 years J Scott Catering has been in business, we have found our niche in the catering marketplace.  We work hard to provide stellar customer service, excellent food, and fantastic décor and design for every job.  These strengths serve us and our clients well for full-service events, specifically weddings and corporate galas.  Of course there is always something new around the corner and that unique catering request that keeps up on our toes.  I find that no matter what the client needs, our success is built around fine service and attention to the details of each situation.

I recently received a call from a long-time client who has been increasingly relying on J Scott Catering for their events, for which we are grateful.  The most recent call came from the patriarch of the family, who wanted to take some of his buddies on a “guys’ trip” and asked us to provide the food.

For me a guys’ trip would including a few friends loading up the SUV with fishing poles and decent grub, and a weekend of fighting yellowfin or SLOB striper.  This client had slightly better taste then yours truly.  His weekend included fueling up his Falcon 200DX Jet and whisking the boys – and the caterers – a few thousand miles away.

When catering for private jets, space and refrigeration are major considerations.  Since this was to be an overnight excursion, we created some tasty free range chicken dishes in compact containers, along with local artisanal cheeses and fresh prawns to start off the evening.  After a night of partying, we offered fresh fruit salad, assorted pastries, lox and bagels for the flight home.

This job was both a fun challenge and experience.  It showed that the keys to our success translate well no matter what the location.  For the time being though, I think I will stick with my fishing trips.

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