J. Scott Catering

A New Addition to Stationary Hors D’Oeuvres

JULSF — Fri, 13 Apr 2012 19:12:42 +0000

Many clients like to offer a stationary hors d’oeuvre platter to stave off guests hunger at the very beginning of an event. Popular options include cheese trays, antipasto platters etc. This platter of assorted sausages will accompany a cheese tray for an upcoming event. Selections include a broccoli rabe and garlic stuffed pork sausage and weisswurst along with a few other types. It is a nice way to spice up your average stationary hors d’oeuvre options.

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WANTED: Bright New Faces

JULSF — Fri, 06 Apr 2012 17:58:16 +0000

J. Scott Catering is known for its stellar staff. We are consistently rated high on our quality of service and attention to detail. But we couldn’t do it without great employees. We pride ourselves on working with the best in the field when it comes to servers, bartenders, chefs and supervisors. Our staff is professional, energetic, experienced, motivated and always focused on customer service.

As one of the premier caterers on the main line we are looking forward to another fantastic season of award winning events. Employment with J. Scott offers flexible schedules, plenty of work and competitive compensation.

We are always looking for new individuals who will help inspire excellence in all of us. If you have experience serving, bar tending or cooking and think that you would make a great new addition to our team, please contact our staff coordinator via email at info@jscottcatering.com or by calling 610-725-9420

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The Last Friday in Lent

JULSF — Fri, 06 Apr 2012 17:40:13 +0000

Though I haven’t covered it yet in a Hot From the Kitchen, there is no time like the present. As today is Good Friday, chef decided a seafood stir fry would be a good option for those following the Friday fast during Lent. This healthy, religion minding dish featured flaked salmon, tuna and sea bass as well as scallops; vegetables included asparagus, celery and red pepper strips. Served over rice with a well balanced Asian inspired sauce, it put smiles on everyone’s faces in the office.

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A Rainy Day Dish

JULSF — Mon, 02 Apr 2012 02:45:02 +0000

Despite the beautiful weather we have been having recently, spring seems to have come back with a vengeance this weekend, bringing a chill in the air and rain to the skies. It gave chef a reason to make a delicious stick to your ribs lunch. Beef burgundy, though it sounds complicated, uses the simple technique of braising to make a tough cut of meet tender and juicy. Served over whole wheat pasta with garden peas, carrots, onions and celery it warmed everyone in the office on a rainy Saturday afternoon as we prepared for a tasting. Thanks Chef!

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Salad Stations

JULSF — Sat, 24 Mar 2012 12:48:33 +0000

A salad station is a popular choice at any event serving station style. This versatile option allows guests to work one-on-one with a chef to create a one-of-a-kind salad with all their favorites. Heirloom tomatoes, various cheeses and loads upon loads of fresh veggies can be added to the guest’s choice of greens, typically mesclun mix or romaine. Other fun treats such as sprouts, nuts or seeds are also available for salad toppings. And of course the whole plate is drizzled with a choice of dressings including the classics like Italian and ranch to the slightly more obscure options like strawberry champagne vinaigrette or lemon poppy seed vinaigrette.

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Howdy Partner

JULSF — Sat, 24 Mar 2012 12:11:38 +0000

Once again this year we helped a local school with their annual fundraiser. They are a great group of parents and teachers who are changing the lives of kids every day. This year’s fundraiser was western themed, complete with Mason jar glasses and cowboy hats.

The evening features food, dancing and fun in the name of raising money for the school. As you can see, the front wall of Phoenixville Foundry, where the event was held, was home to table after table with a variety of items available for purchase through silent auction.

Cocktails and passed hors d’oeuvres started the evening off right up on the mezzanine. Passed items included herb risotto fritters, blue cheese tasso ham tater tots; tasso ham is a spicy, smoky style ham. Guests also enjoyed hush puppy cakes served with shaved turkey and lingonberry chutney, barbeque braised short ribs and American mini whimpy burgers.

The main course brought guests along the trail to different food stations located at different areas on the first floor of the Foundry, in the Cupola ballroom and the west wing. The carving station featured Texas beef brisket, sliced thin and served with a generous slathering of zesty Adobo barbeque sauce and southwest rubbed turkey breast with sundried tomato concasse. The station also offered guests garlic smashed potatoes and roasted vegetables.

The taco station featured “make your own” style fare with three different protein options and a variety of toppings. Guests could choose from grilled chicken, roasted shrimp or battered cod, or they could enjoy all three! Each came with its own paired toppings; the chicken with avocado cream, shredded jicama and diced tomatoes, the shrimp with pineapple cilantro salsa and the fish with chipotle aioli and spicy slaw. General toppings included refried beans, Spanish rice, hot sauce, guacamole, salsa verde, hot and mild salsa and sour cream.

The salad station gave guests the chance to work one on one with our chefs to create a signature salad of their choosing. Starting with spring mix or romaine lettuce the chefs topped the greens with guests choice of avocado, tomato, cucumber, sprouts, flaked grilled salmon, grilled chicken strips, lump crabmeat, grilled shrimp, sundried tomatoes, roasted peppers, tortilla strips, grilled corn, jalapenos, crumbled bacon, carrots, shredded cheddar, blue cheese and artichoke hearts. Drizzled with their choice of balsamic vinaigrette, Italian, citrus lime vinaigrette or chipotle ranch, guests raved at the variety of options.

Amazingly enough, most of the décor for this event came straight from the J. Scott Catering warehouse. The bullhorns, hats, staff uniforms, and miscellaneous country items are all part of the massive stock of décor we have on hand for themed parties.

It was another incredibly successful event at Phoenixville Foundry that raised money for children’s education. Thanks to our staff for all being good sports and dressing up in their finest western wear, and the staff at the Foundry, for making this event happen.

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For the Love of Hors d’Oeuvres

JULSF — Sat, 17 Mar 2012 14:57:29 +0000

I have to admit, hors d’oeuvres hold a special place in my heart; first because you are able to try so many different things, and second because they are just plain fun. These few hors d’oeuvres were served at one of most recent tastings. On the blue plate is a Mediterranean style mini pizza with kalamata olives and roasted red peppers. On the green plate with the bright yellow sunflower are phyllo tarts with smoked chicken, black olives & parsley pesto. And finally on the square platter filled rice are pork pot stickers with soy ginger sauce.

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First and Second

JULSF — Thu, 15 Mar 2012 23:44:29 +0000

We have had lots of tastings at the office lately and thought it would be nice to share some of the dishes. The three photos featured here are just a sampling of the items the client tastes in preparation for their event, usually a wedding. Tossed garden salad with tomatoes, cucumbers, red onion and balsamic vinaigrette was served as the first course. The client tasted two different entrees; first, pecan crusted trout with brown butter and sliced beef sirloin with gorgonzola and bourbon sauce. Both entrees were accompanied by a sauté of garden vegetables and polenta with mascarpone cheese.

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Crab Cake and Seafood Risotto

JULSF — Sat, 10 Mar 2012 02:32:35 +0000

One of our most popular passed hors d’oeuvres are miniature crab cakes. This photo features that favorite item balanced on seafood risotto. The fun plate is shaped like a puzzle piece. Our new menus include a tasty crab cake option so be sure to talk to a sales rep about serving it for your next event.

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Another New Hors d’Oeuvre

JULSF — Thu, 01 Mar 2012 23:46:51 +0000

Chef served up a seafood feast last week for lunch as a send off to Vegas. So we figured it was as good a time as any to try out one of our newest hors d’oeuvres- linguine and clam spoon. This fun little app is a play on the classic dish in a miniature size but with all the flavor of the full size version. Having a cocktail party? Try this out it is sure to wow your guests.

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