What other title could we possibly give to this year’s biggest holiday party aside from THE holiday party? 1200 people, nine food stations, bars and countless details throughout the entire event. We took 153 pictures and video to document this amazing event. And yet in this case I can honestly say the pictures simply don’t do it justice. The sheer magnitude of this event is breathtaking but the orchestration behind the scenes is unbelievable. 10 staff members arrive the day before to set up all the tables, stations, décor and equipment. On the day of the event over 70 staff members come together, some in shifts, some for the duration, to make it happen. It is necessary to pause a moment and thank everyone involved as it would not have been possible without them. From our team members to the facilities manager, the production ran as smoothly as possible through lots of planning and organization. A huge thank you must go to Rose Addona, the supervisor on the event, whose organization kept everyone on track throughout the whole event.
Guests were welcomed to the open house style event at the check in table and were given directions to guide them throughout the building. There were doubles of the pasta and carving stations and a variety of other enjoyable eats. However as guests first entered there was a room devoted entirely to antipasto. Soppressata, Loma, Lonza, Prosciutto and a number of other cured meats were laid out on wooden cutting boards. Sharp provolone, brie, gorgonzola and parmesan cheese just to name a few were displayed on marble slabs. Focaccia, crackers, flatbreads and breadsticks were in baskets all over the table.
Down the hallway was the first pasta station. Fusilli, penne, tri-color tortellini and ravioli were the options for pasta that could be tossed with a variety of toppings and the guests choice of five different sauces; marinara, Alfredo, vodka sauce, pesto and olive oil and garlic. Toppings included grilled chicken, shrimp, crab, sausage, prosciutto, peas, peppers, asparagus tips, broccoli, kalamata olives and the typical pasta garnishes of grated cheese and chili flakes. Both stations were attended by two chefs making guests concoctions “a la minute” as they say in French.
As sushi is extremely popular at large gatherings we had Akio hand rolling sushi. His classic assortment of tuna, salmon and shrimp nigiri as well as tuna, California and cucumber rolls and finally futomaki to round off the station. Wasabi, soy sauce and pickled ginger were on hand to garnish the fresh made delicate creations.
Centered in the largest room was a “mixed plate” station. This essentially was a large rectangular double sided buffet offering an assortment of appetizer size items. Miniature Italian meatballs served in marinara sauce with parmesan cheese on the side, mozzarella sticks with marinara dipping sauce, Old Bay chicken wings, vegetable spring rolls and pork pot stickers served with Hoisin dipping sauce, vegetable and Italian meat and cheese Stromboli and of course the popular scallop wrapped in bacon could all be found on this buffet. Scallops wrapped in bacon were the clear favorite as they needed constant replenishment.
The carving station held its own with a selection of four meats including whiskey peppercorn crusted beef tenderloin, pomegranate glazed turkey breast, coriander and fennel crusted baby rack of lamb and Dijon and sage rubbed pork loin. Accompanying sauces included wild mushroom ragout with and without chestnuts, a quince chutney and apple horseradish sauce. Chefs carved slices upon request preserving the juiciness of the meats.
As if that weren’t enough there was also a hot dog and Italian sausage and pepper station. Featuring Dietz & Watson jumbo dogs on real hot dog rollers served in Dutch style potato rolls this station was a favorite among some of the younger people in the crowd. Hot and sweet fresh Italian sausage was also at this station served with sweet and hot peppers.
The cold salad station offered guests a taste of classic picnic salad fare. Chicken Waldorf salad, egg salad and potato salad were displayed along with a bountiful display of fresh fruit.
To round out the savory options of the evening was the seafood bar. Jumbo lump crab, crab claws and shrimp cocktail were served on ice on a beautifully decorated blue and white themed table. The delights of the sea were served with spicy cocktail sauce, tartar sauce, horseradish and large pedestal bowls of oyster crackers.
Dessert and coffee were stationed in a room entirely unto themselves. Assorted pastries, éclairs, cream puffs and miniature cheesecakes just to name a few were displayed on porcelain trays on black iron stands. Regular and decaf coffees were offered as well as hot chocolate and hot tea.
Beverages were also in no short supply. Two full bars provided guests their favorite beers and cocktails. A specific wine bar gave guests the ability to try a number of different Italian wines of the best quality. The martini bar was truly a sight to behold with a pour through ice sculpture complete with signature peppermint martini.
This wonderful evening was provided free of cost to the employees of the company. The generosity was felt by everyone in attendance and the general joy of the atmosphere exemplified the typical moral of such a great company. We must thank everyone involved again who helped to make this event possible. We couldn’t have done it without you from our staff to the facilities manager to the rental company. I am consistently inspired when I see an event of this magnitude take place as the amount of teamwork it takes displays the true meaning of the holidays.
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.
