Posted July 29th, 2011 by JULSF
It is imperative that J. Scott Catering constantly strives to be innovative and unique when it comes to the décor layouts we use for our many events. When walking into a wedding reception or corporate social event, one of the first things noticed by guests is the general ambiance of the room. We want to ensure that through our combinations of color and décor, attendees at each and every one of our events feel the positive energy and recognize the J. Scott creative flair.
This week our team was working at full throttle preparing for one of our fall showcases. Held at a local Philadelphia institution of higher learning, the event was an opportunity for party planners around the area to observe some of J. Scott’s latest designs and layouts on display.
Upon entering the event, our planners where greeted by an impressive sushi bar display. A strong representation of the counter of an upscale sushi restaurant, the bar provided ample space for a “made-to-order” preparation of dishes guaranteeing freshness. This layout is extremely portable and adds a unique cultural dynamic to any social or corporate event. The main bar area was book ended on either side by raised seating, offering an ideal location to look out over the magnificent Philadelphia skyline. The vibrant hand made floral arrangements worked well to offset the black and white Asian décor.
Moving forward, the main serving table was outfitted with an eco-friendly display. Earth toned platters and utensils, along with lush green centerpieces created and calm relaxing feeling in the room. Seating tables were covered with green and chocolate striped satin linens and accented by centerpieces containing fresh apples and artichokes.
The third layout on display was our fall harvest. The patchwork collage of various shades of orange and yellow in a way created a sense of anticipation for the upcoming change in seasons. The sweltering summer heat outside may have also played a part in those feelings as well. Cascading butterflies mimicking falling leaves hung from the tree displays blending nicely with the orange linens and dishware.
The planners were greatly pleased by the day’s displays, and were enthusiastic about including these new designs in upcoming events. Keep and eye peeled as next week’s blog entry will detail some of the delectable dishes that completed the event’s ambiance with savory smells and tastes that were definitely unique to J. Scott.
Posted July 19th, 2011 by Sara
Yesterday at a prestigious, well-known Philadelphia University, we were selected to participate in a catering tradeshow. The décor at our table was titled “fallen leaves” which is based on our fall inspired cocktail menus and also hints at our environmental friendly service ware that was used. Our “green” plates were made from fallen palm leaves and are fully biodegradable. The forks used are made from bamboo and are also fully biodegradable and compostable. We covered our table with tasteful orange linen and stylishly garnished with vivid orange and yellow flowers that drew people in.
We offered two hors d’oeuvres, two small plate entrees, and our well received mini dessert wall. The first hors d’oeuvre was a sweet butternut squash shooter garnished with a rim of toasted walnuts for added texture and appeal. Our seared yellowfin tuna was presented with mango salsa on a crisp lotus root chip. A lotus root is a vegetable that is native to Asia and found underwater. When baked, this vegetable has an earthy taste and is a healthier alternative to potato chips.
The first eco-friendly plate consisted of a BBQ braised short rib with cheesy polenta and garnished with crispy shallot rings. Polenta is an Italian dish made from boiled cornmeal that adds a brilliant yellow color to any meal. Next, we offered pan roasted organic chicken medallions with locally grown Kennet Square mushrooms, herbs, and drizzled with Maderia, which is a Portuguese wine. To end on a sweet note, there was a dessert wall with three fall-inspired miniature treats; apple pie and ice cream, pumpkin pie and spice, and blackberry cobbler.
The J. Scott Catering team had a great time and would like to thank everyone involved in making this event a success!
Posted July 14th, 2011 by Sara
Last night we participated in a Groom’s event at Greystone Hall in West Chester, PA. Greystone Hall is mansion at the center of an English style country estate that’s ideal for unique events. Unlike a typical bridal show, this open house focused on the grooms. At this event we had the opportunity to showcase a few passed hors d’oeuvres that would appeal to any man. After all, the way to a man’s heart is through his stomach.
Although driscoll long stemmed strawberries with aged balsamic vinegar may seem like an odd combination, they’re actually very good. Balsamic is sweeter than most vinegars and when properly aged, its consistency is thicker and more syrup-like. When drizzled on the strawberries, it brings out their beautiful red color and enhances the strawberry through the contrast in flavors. Fresh cracked black pepper finished off the dish with just a touch of heat.
Our miniature chicken tacos are a bit more “manly” yet served in a way that brings elegance to any wedding or event. Each mini taco includes chicken with taco seasoning, queso blanco guacamole, pico de gallo, and fresh lettuce. This last picture shows our boneless BBQ pork riblets on bamboo knotted skewers. Grilled meat, especially when paired with BBQ sauce, is always perfect for men. This hors d’oeuvre is ideal because it satisfies everyone and involves less mess when served on skewers.
All of our pass hors d’oeuvres went over very well with “the guys” and we had a lot of fun serving them. Thank you Greystone Hall for hosting the event and thank you to everyone who participated!
Posted in Corporate Events, Out of the Ordinary
Tags: Bridal Showcase, catering, Chester County, Corporate Catering, Corporate Events, food styling, hors d’ oeuvres, j. scott catering, special event, summer
Posted July 13th, 2011 by Sara
It’s difficult to truly capture our chef’s beautiful creations on camera. At the tasting yesterday our very own Julianne Faris captured the food perfectly by setting up a linen canvas and taking advantage of the natural sunlight. This first vibrant photo depicts the sesame beef skewers with scallion dipping sauce. The pale peach-colored linen makes the orange plate pop while the sesame seeds on the skewers give a 3D effect that draws you in even more. Our miniature caprese salad skewers are simply mozzarella balls, grape tomatoes, and basil leaves on a stick but when drizzled with balsamic vinaigrette and garnished with sliced peppers and lime, it adds more color to this plate making it appear like candy!
Cashew chicken salad turned into a work of art when placed into crispy wonton cups and served in a mini canoe-like tray. The rich wood accents the green scallions in the salad while the sliced cashew on the top provides a nice finishing touch. Moving onto the next color-filled picture, we have gorgonzola cheese and tomato walnut bruschetta. The lime green plate contrasts magnificently with the red diced tomatoes making it look just as good as it tastes. Even the shrimp spring rolls have color against the royal blue plate and next to the bright orange sweet chili sauce.
At first glance, the baguette rounds appear to have sliced ham on them, but look a little closer and you will see that it’s actually ruby port caramelized pear with chevre. Look even closer and you will see the crispiness of the toasted baguette and the thickness of each pear slice. Next, is my favorite hors d’oeuvre picture showing the tuna with mango and lime ceviche corn cups. This glass tray is gorgeous, but still doesn’t take away from the beauty of the toasted corn cups. Notice how clearly you can see every diced mango and piece of tuna. The angle also allows you to observe the depth of each cup.
There were two entrees that we presented; the gulf coast pan roasted red snapper with citrus zest and lemon, lime, and grapefruit extra virgin olive sauce and the seared tenderloin of beef au poivre. Each of these selections was accompanied by grilled vegetable batons and parmesan and garlic smashed potatoes. Once again, these photos were taken so well that you can actually see the spices that went into the fish, beef, and potatoes.
It goes without saying that this tasting was a success and our clients were very pleased with the variety of foods offered.
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.
