J. Scott Catering

A Colorful Weekend

jenniw — Wed, 08 Sep 2010 19:02:02 +0000

This weekend hosted one of our most colorful weddings yet! With lime green and royal purple, the colors were beautiful and brilliant at the same time!

Every detail supported the color scheme, right down to their delicious cake from Clay’s bakery.

With a wonderful venue like the Phoenixville Foundry, it is easy to pick any color pallette to suit each individual taste. The tones in the facility are neutral and complimentary.

This couple was incredibly easy to work with and prompt with all their decisions, with the help of the mother of the bride, of course.

We wish them nothing but the best in their new life together! Congrautulations and we hope to work with their whole family again in the future!

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Wonderful Weddings

jenniw — Wed, 08 Sep 2010 18:43:51 +0000

Not only was this weekend able to outsmart a hurricane, have absolutely gorgeous weather, but it also was the beautful wedding of one of our most laid back bride and groom. The newlyweds enjoyed Mini Reubens, Chorizo & Grilled Corn Quesadillas and Blue Corn Shells. Congratulations to our newest couple!

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A Tasting Done Right

jenniw — Fri, 03 Sep 2010 13:43:29 +0000

A Bride and Groom came in last night to try out some potential menu items. We displayed Caramelized Apple, Gorgonzola & Walnuts in Belgium Endive, Philo Tartlets with Bang Bang Chicken and lastly, Teriyaki Marinated Beef Skewers. We wish the happy couple nothing but the best!

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An International Delight

jenniw — Thu, 02 Sep 2010 18:39:05 +0000

Once again, we participated in an International Dinner hosted by a local Philadelphia College. The dinner honored the parents of students who traveled abroad to attend this university.

The food and decor was to honor the heritage of the parents and student’s location around the world. Some of the countries included were: China, Botswana, Kuwait and Panama.

For many, this was their first trip to the United States and certainly their first time being able to sample fare from around the world.

We served a passed hors d’oeuvres and entree from each country. Some of the choices included Hot Beef and Chicken Asparagus Rolls from Hong Kong and Curry Kabobs with a curry yogurt sauce and tropical fruit from Pakistan.

We love trying our hand at international dishes and enjoy even more having bona fide judges who would know best! Welcome to the United States and we hope you enjoy your stay!

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Tastings Galore!

jenniw — Thu, 26 Aug 2010 15:14:07 +0000

Tis the season for tastings! As the holiday season is rapidly approaching, insert gasp here, we have many brides coming in for their menu tastings for the fall and winter! We loved these unique menu choices by our soon – to – be Mr. and Mrs.! A fresh, bread crudite with spring vegetables, Fresh Mozzarella & Summer Tomato Salad with green, yellow and red tomatoes. Lastly, Braised Short Rib with Sweet Potato Risotto and Blanched Asparagus.

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Team Bonding with the Phillies

jenniw — Fri, 20 Aug 2010 12:54:32 +0000

It’s important to get your team out of the office from time to time and have some fun. What better way to bond as a team than to bond with the Phillies!

Along with our fearless leader, J. Scott Catering hit the field this past week as the Phillies took on the San Francisco Giants. It was a beautiful night at the stadium – a perfect night for a victory.

The stadium was buzzing as it was Chase Utley’s long awaited return. With it also being Irish Heritage night, the Phanatic was in full dancing mode.

The 9 – 3 win was a great way to end a fun night with the co-workers. Go Phillies!

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The Not -So -Corporate Event

jenniw — Fri, 20 Aug 2010 12:17:52 +0000

Even the most corporate and widely known businesses need to shake up their routine from time to time. We had the pleasure of treating one of our largest local corporations to a taste of food from across the country. They chose to have stations that ranged from California to New England. With shredded chicken tacos and rice pudding with raisins, the fare was crowd-pleasing.

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Dedication to Preparation

jenniw — Thu, 12 Aug 2010 16:00:15 +0000

Even after all the years of parties and events, it still comes as a surprise to see how much preparation, effort, time and SPACE it requires to make lunch for 550 people. Today is dedicated to a huge event tomorrow at a Philadelphia University.

The whole staff is involved to make three different types of sandwiches, garden salads, cookies and fruit salad. The assembly line is one that is stretching through our whole warehouse, part of the kitchen and our sister company’s kitchen too!

We’re sure tomorrow will be a huge success and we’re happy our whole kitchen staff can come together to execute this feat.

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Fresh from the Kitchen

jenniw — Wed, 11 Aug 2010 18:08:44 +0000

For some twists on favorites, look no further than our kitchen! For a recent tasting, we made some new treats for a traditional family. Shrimp Neopolitan, a miniature Pan Fried Pierogi stuffed with potato and cheddar and carmelized onions and Crab and Scallop Cakes with a zesty remoulade.

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Tasting Time

jenniw — Fri, 06 Aug 2010 17:03:05 +0000

The early bird catches the worm, so they say, and with holding a tasting a year before your event, you can certainly make sure your menu is perfect! We hosted a family yesterday to make the final decisions on their wedding menu. They chose to have Sun Dried Tomato and Goat Cheese Tarts as one of their passed hors d’oeuvres. The dinner options included Chicken Breast Stuffed with Spinach, Red Peppers & Feta with Lemon Caper Sauce or Phyllo Dough stuffed with Sauteed Spinach, Carmelized Onions and Yukon Gold Smashed Potatoes with a Jalapeno Cream Sauce.

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