Posted February 25th, 2011 by JULSF
On Wednesday, February 23rd we had the priviledge of catering a corporate dinner event at the Blue Ball Barn in Wilmington, Delaware. This historic space is great at hosting both social and corporate events. Throughout the entire facility beautiful art work is exhibited for viewers.
The bi-level renovated barn has four main rooms. The Milking Parlor and Calving Room (great for meetings) are on the lower level and open to the beautiful courtyard that allows for great views of Wilmington and a Spring, Summer cocktail hour location. Located upstairs are the Straw and Hay Rooms. Large windows fill both of these rooms which gives great natural sunlight and views again of Wilmington.
Following an all day conference our guests winded down at their cocktail reception in the Straw Room. Above are photos of three passed hors d’oeuvres we served. Left to Right are the Mini Lobster Skewers, Beef Tenderloin Canape and the Grilled Red Snapper served on a ginger- jalapeno rice cake. The guests then moved to the Hay Room, adjacent to their cocktail hour for dinner. Their dinner menu consisted of the Lolla Rosa and Frisee Salad with apples, sharp cheddar, walnuts, finished with smoked bacon vinaigrette; a dual entree of Traditional Coq au Vin and Pan Seared Salmon accompanied by green beans and trio of roasted fingerling potatoes finished with an opera cake.
Posted February 15th, 2011 by JULSF
This weekend we had a tasting for a couple getting married in August. We created a menu for them to reflect the season; light, fresh and full of flavor.
Hors d’oeuvres included vegetable pot stickers, lime marinated chicken skewers with avocado cream dip and sesame California rolls to name a few. Our guests especially enjoyed our house smoked salmon and dill spread in mini cucumber cups. This hors d’oeuvre delivers a full range of flavors in just a tiny bite. The smokiness of the salmon melds well with the smoothness of the cream cheese and the added dill gives it a touch of freshness at the finish. To balance the spreads intensity is the cool, crisp, fresh cucumber. The combination, though simple in concept, is complex in execution.
The first course was a red & green leaf salad with mandarin orange and honey balsamic vinaigrette. This refreshing, light salad is perfect for a hot summer day. It opens the palate for the decadent summer entrée that follows. Sliced beef sirloin with bourbon gorgonzola sauce, fresh wild salmon with mustard seed horseradish crust and pan fried trout with pancetta and tomato ragout all gave the couple the feeling of enjoying a summer meal on a terrace under the stars.
Their favorite though was the chicken sienna with sundried tomatoes, mushrooms and shallots. The pan seared chicken, while a hot dish, was lightened with a tomato and stock based sauce, giving the illusion of a lighter dish while still holding fast to a full bodied flavor from the sundried tomatoes and mushrooms. Entrees were accompanied by long grain and wild rice timbale and fresh haricot vert with almonds and brown butter. Concluding the tasting the couple enjoyed a sampling of wedding cakes.
Cooking in season and using local produce is just one way you can help reduce your carbon footprint. At J. Scott we are dedicated to buying in season from local purveyors with the highest quality meat, dairy and produce. Take the time to visit a local farmer’s market and see what is currently available. You’ll be surprised at the amazing foods grown in your area and you’ll feel good for doing your part to help preserve our environment.
Posted February 11th, 2011 by JULSF
Creating an event in an office can be a fun challenge for a caterer. Turning a rather dull, fluorescent lit conference room, into an intriguing buffet requires a keen eye and beautiful linens. Flowers can also spice up any room by adding color and dimension.
Last night we catered an event for a corporate client in Delaware. Passed hors d’oeuvres circled the room to commence the evening. They included caprese skewers, seared tuna kabobs, grilled scallops, gingered chicken cakes, plantain with lime marinated pulled pork and beef tenderloin canapé with creamy horseradish sauce.
The first course consisted of a spinach salad with tomatoes, mushrooms, red onions and creamy sweet vinaigrette. For the executive dinner, they chose a buffet style set up with our iron stands and aluminum platters. Entrees included citrus roasted salmon and peppercorn crusted beef tenderloin. Guests could also have fresh green beans with slivered almonds and brown butter and roasted red bliss potatoes. For dessert the client chose a delicious crème brulee with fresh berries and whipped cream. A perfect finish to a wonderful meal.
Posted February 4th, 2011 by JULSF
Last night we held a tasting for a lovely couple looking to get married in the fall of this year. Similar to most couples, they we trying to decide between the three most popular set ups for food at a wedding: sit down, stations or buffet. This couple chose a buffet style wedding reception.
They began the evening by sampling choices for passed hors d’oeuvres. Their choices included rolled smoked ham crepes, five spice duck and papaya wonton cups, pear and goat cheese tart, prosciutto and basil wrapped shrimp, mini reubens and petite pot pie.
The first course was a plated bleu walnut salad. Created with mixed greens, Danish Bleu cheese, toasted walnuts and bosc pears. It was drizzled with a balsamic vinaigrette.
The buffet table had moss green pintuck linen with rocks, candles and orangey peach flowers on the table. The food was on large aluminum platters on black iron stands. Entrees included organic free range chicken breast, seared Atlantic salmon and boneless beef short rib. Each entrée was served atop its own accompaniment including braised spinach for the chicken, baby bok choy for the salmon and garlic roasted red skinned mashed potatoes and roasted root vegetables for the short rib.
The meal was concluded by a New York style cheesecake bar with a variety of toppings including: caramel sauce, hot fudge sauce, Oreo crumbles, Heath toffee bits, fresh strawberries, chocolate chips, raspberry puree and fresh whipped cream.
This menu reflected the couple’s passion for food. On their wedding day it will only enhance the love they have for each other.
Since founding J. Scott Catering in 1995, Scott has worked hard to establish a reputation for exceptional food and superior customer service. His efforts have not gone unnoticed. J. Scott Catering has been recognized locally and nationally for culinary talent and fine attention to detail, including being named for six consecutive years as "Best Caterer" by Main Line Today.
