Staying on the cutting edge of the industry can be a hard to place to reside.  At all times one must be ahead of all others in style, design, trends, etc.  This is our constant goal.  We want our clients to feel as though they are always the “Jones’”, that they are the first to have the newest hors d’oeuvre, the latest linen, or in this case the newest trend in food display.

We are proud to announce the most recent addition to our collection, the Blossom Cup.  Within this little cup are so many possibilities for fun and intriguing ways to display a wide array of dishes.  The “Blossom” has a stem by which the cup is held, making it easy to carry around during a cocktail party and comes in a stand made especially for the cups unique design.

The cups were debuted at an event in Philadelphia last week and were very well received.  Guests mentioned they “liked seeing something new” and that display was “very classy.”  The events menu included a selection of four items served in the Blossom cup.  Lump crab meat on greens with roasted red peppers, Italian antipasto, a mixed fruit cup and asparagus salad were chosen as great savory items to be enjoyed during an afternoon cocktail reception.

Guests also enjoyed a fondue station with beef, chicken, shrimp and mushroom with their option of both Swiss dipping sauce and spicy queso dip. Dessert was also served from our client favorite, the clear wall with mini cups containing apple pie with vanilla ice cream, pumpkin pie with vanilla ice cream, chocolate mousse with raspberry sorbet and key lime mousse with graham cracker crumbs and whipped cream.

Hors d’oeuvre passed during the event included beef carpaccio rolls, mini cheese boards and tandoori shrimp on a lotus chip with mango salsa.  So for your next event, consider the Blossom cup to wow your guests, or ask about many of our other great non-traditional displays!

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After the long wait our September 18^th dinner went off without a hitch.  We could not have asked for better weather with the sun shining and the wonderful feel of fall in the cool air.  Guests arrived at 5 o’clock and met under a 300 year old oak tree.  Here they were treated to fruit laden sangria and two hors d’oeuvre.  The hors d’ouevre, like the other dishes served, were comprised of all locally sourced ingredients. Sugartown Strawberries butternut squash was artfully turned into a butternut squash soup shooter served in a shot glass whose rim was first dipped in cider reduction glaze and then into chopped toasted almond for a margarita style service.  The second was a Kennett Square wild mushroom crostini topped with Shellbark Hollow goat cheese.

At quarter to six guests boarded the hayride that would take them up to the dinner seating which was set up on a hill overlooking the farm below.  The group of tables was in a beautiful stone wall enclosed flat section of a meadow.  Each table had a chocolate brown linen with a mason jar centerpiece filled with sunflowers; the napkins accented the table in a pale yellow.  The event is byob so guests had a wide assortment of wines, champagne and beer.  Prior to the first course a few speeches were made by Bob from Sugartown Strawberries, the girls from Hives for Lives and our very own Executive Chef Erin Morrison who explained the autumnal menu.

The first course was SIW Farms baby arugula tossed in honey Dijon dressing made with Hives for Lives honey, roasted thinly sliced SIW Farms red beets, Shellbark Hollow sharp goat cheese, sliced pears, toasted walnuts and lemon thyme syrup.

The second course was petite layered dish starting with Sugartown truffled sweet corn puree, melted leeks, a Cape May seared golden scallop, Kennett Square shiitake and crimini mushrooms and Branch Creek micro greens drizzled with herb oil.

The third course was Countrytime Farm’s pork loin with natural jus and crispy pork belly with a lemon and honey glaze made from Hives for Lives honey, zucchini puree & SIW grilled sweet potato batons.

As if the first three courses weren’t enough, dessert was a warm gingered SIW Farms zucchini carrot cake, green apple sorbet and cinnamon crème fraiche.  The bonfire crackled as the sun set on a delicious meal and a wonderful evening.  By candlelit walk guests boarded the hayride back down to the parking lot, to return to the hustle and bustle of our daily lives.  But for a few blissful hours, everyone returned to a simpler time with pure foods, simple cooking and the chance to catch up with friends old and new.

A big thanks to everyone who made the evening possible including Bob, Lisa, and the young ladies from Hives for Lives who were the servers for the evening.  Very much looking forward to October 2^nd for the second and final farmtable dinner for this year.  We hope to see you there!

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On Friday one of our long time clients held their annual staff appreciation day at Radnor Hunt in Malvern, PA.  They could not have asked for a more perfect day with the cool fall air and the sun shining.

Each year the client chooses a different theme for the party.  Last year they went with a Hawaiian luau theme and this year they chose a sports theme.  All the guests came in their favorite sports team’s jersey, which of course made for some friendly competition.  The buffet was decorated with sports equipment from various sports.  Footballs, hockey sticks and equipment of all kinds was all around the room really pulling together the theme.

The buffet included pretzel nuggets with a variety of mustards and hot cheese dip for an hors d’oeuvre.  The main dishes were a variety of cheesesteaks either beef or chicken along with grilled vegetable sliders, buffalo shrimp sliders, balsamic potato salad and Sonoma county salad with creamy avocado dressing. Guests could also go outside to get specially made cheesesteaks.  The dessert selection included a fruit display, brownies, cookies and water ice.

The guests seemed to have a fantastic time as they played various games on the back lawn of Radnor Hunt. A DJ played fun relaxing afternoon tunes and the mood was altogether happy.  Even our staff could be seen bobbing their heads to the beat.  It was a wonderful afternoon and we look forward to doing it again next year.

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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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