It’s always nice to meet a bride and groom who know exactly what they like and are quick to make decisions. We recently had the pleasure of treating a future bride and groom to their reception menu. The bride was more than prepared, and deep into planning with her big day more than a year away.  We love long lead times!

The betrothed began by sampling their passed hors d’oeuvres – a delicious variety of traditional and delicious appetizers. The tasting included Classic Bruschetta, Chicken Satay with a Spicy Peanut Sauce, Teriyaki Beef Skewers and Shrimp Spring Rolls.

The bride chose a traditional salad that would appeal to everyone – a tossed garden salad with cucumber, tomatoes and red onions topped with balsamic vinaigrette. We served the salad with freshly baked rolls and whipped butter.
For dinner, the couple chose a hearty meal of seared beef tenderloin au poivre with garlic smashed potatoes, sautéed green beans with almonds and brown butter accented with a shitake mushroom.  They appeared to enjoy every plate from beginning to end, which helped make their decisions even easier.

Tastings are just a part of our relationships with our brides and grooms.  We look forward to the upcoming year and our continued work with this happy couple.

We were thrilled once again to be a part of a local Philadelphia college’s alumni weekend. Decades of past graduates were presented with a reunion dinner at a stunning, local venue – The Philopatrian Literary Institute at Stotesbury Mansion. Tables were divided by reunion years, signified by different colored centerpieces. The College of Medicine welcomed back 5, 10, 15 and 20-year graduates.

The alumni were treated to a cocktail hour of passed hors d’oeuvres, including Crisp Cones with Tuna Tartar and Tobika Caviar, Fresh Buffalo Mozzarella Crostini with Arugula Pesto, Espresso Crusted Chicken Skewer with a Cranberry Glaze, and Heirloom Tomato and Shaved Locatelli on a Toasted Focaccia with Basil Aioli. For the main entrée, J. Scott featured a Green Tea Rubbed Salmon with a splash of Tomato – Tomatillo sauce. The evening commenced with Piedmont and fresh berries – a light, chocolate mousse with a divine berry coulis.

J. Scott Catering hopes to be part of this event for years to come and continuously celebrate years of new graduates. 

With graduation season quickly approaching, we were happy to be a part of one of our local Philadelphia university’s dinner for their Advisory Board graduates. To celebrate this major achievement, the grads were invited to an evening of cocktails and delicious passed hors d’oeuvres. The menu included Braised Short Rib on a Pecan Parmesan Thyme Shortbread with Melted Reggiano, Asparagus and Chanterelle Mushroom Bruschetta, Buffalo Mozzarella on Multi-grain Crostini with Arugula Pesto, Grilled Shrimp Neapolitan with Basil, Red Chile Flakes and Garlic, Mini Monte Cristo Sliders, and Thai Smoked Chicken on a Wonton Crisp.

As the guests were ushered in for dinner, they were treated to a refreshing spring salad of Rocket, Watercress and Champagne Mango with English Clawson White Stilton and Candied Pecans drizzled with Orange Flower Honey and Rose Water Dressing, perfect for the warm weather.

For their entrees, the graduates had their choice of either Bourbon Peppercorn Crusted Beef Tenderloin with a Red Wine Demi-Glace or Washington State Halibut with Lemon Caper Sauce. Both were served on a bed of spring Spinach and Fiddlehead Ferns with balsamic roasted Potatoes and asparagus.

The real treat may not have been graduating, but the divine French pastries that were displayed for dessert. Selections included Le Printemps with Blackberry Mousse, Ginger Bavarian and Lemon Mousse wrapped in lemon joconde; the Marjolaine with layers of Hazelnut-Almond Meringue, Chocolate Ganache, Vanilla Bavarian, Praline Buttercream, Crème Chocolat and Chocolate-Almond Genoise; or the Joyeux with Dark Chocolate Ganache, Almond Praline and Coconut Mousse presented in chocolate sucre, with almond brittle.

Congratulations graduates and best of luck in your futures!