J. Scott Catering

A Fun Feature on Our New Packages

JULSF — Wed, 08 Feb 2012 02:04:22 +0000

To deny that you enjoy a good meatloaf is just wrong. It certainly isn’t the bone dry please pass the ketchup special so many of us had growing up, but chances are at some point in your life you have tasted what the dinner gods had intended for this weeknight favorite. So what makes a great meatloaf? It must have a happy balance of tenderness, juiciness and flavor, that make you want to eat until the button on your jeans pops off.

In from stage left comes Executive Chef Erin Morrison’s homage to his mother’s kitchen, whose own recipe is apparently divine, the meatloaf bite. Not only does this umami packed passed hors d’oeuvre satisfy your carnivorous cravings, but it comes complete with smashed potatoes and a dollop of sour cream! If this miniature classic doesn’t have you asking for seconds and remind you to take your elbows off the table, I’ll eat my lima beans and okra for a week. Served gourmet style on an Asian spoon with garnish and silver tray this addition to our passed hors d’oeuvre menu is sure to be a crowd pleaser.

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The 4th Annual Chester County Bridal Showcase

JULSF — Wed, 08 Feb 2012 01:46:32 +0000

If you couldn’t make it to this year’s Chester County Bridal Show, don’t worry. Fortunately for all of us David Campli captured every moment of the always exciting event. From meeting brides to showcasing new dishes, catching up with vendors and simply enjoying the sights, the show is an opportunity to get tips, vendors and one gorgeous venue all in one afternoon.

This year as brides reached the front door of the Foundry they were greeted by a very handsome Rolls-Royce Phantom, provided by Premier Luxury Rentals. Philadelphia Trolley Works and 76 Carriage Company was out front with their signature trolley “bus” as well as a Cinderella style carriage. All are available for rent for weddings and other events.

Inside the tent and through doors brought brides into the heart of the Phoenixville Foundry, the Cuppola Ballroom. Here and throughout the rest of the building vendors for every detail of the ceremony and reception were waiting to answer questions, give out samples and show the endless options for the couple’s day.

Immediately to the left in the lobby area was Bette’s Bounces photo booth, where folks could get their pictures taken with fun hats and funnier faces.

To the left of the dance floor was the Phoenixville Foundry meeting area where couples could sit down with venue staff to discuss options. Just past that was the bar featuring champagne from Frank’s Union Wine Mart in Delaware.

Bob Tomasso- The Phoenixville Foundry

The far side of the dance floor held the J. Scott Catering gnocchi station. Two of our chefs created the following dishes to order:

Sweet Potato Gnocchi- brown butter, toasted almonds, Chantrelle mushrooms, sage and Grand Marnier

Goat Cheese Gnocchi- peas, basil, shaved prosciutto, yellow tear drop tomato, extra virgin olive oil, aged balsamic vinegar

Potato and Cheese Gnocchi- short Rib, shiitake mushrooms, toasted garlic, micro arugula and cream

Table vignettes created with Party Rental Ltd. products by Sommerfield Design Flowers were the focus on the dance floor offering couples ideas on tablescapes in three different looks.

The J. Scott Catering meeting area was buzzing with the exchange of ideas and possibilities. The area featured lounge furniture by American Furniture Rental and our new bookcases, an exclusive feature in our 2012- 2013 wedding packages for the Foundry.

Right next door was the talk of the show, the piece de resistance. The fish station, aptly named for the goldfish swimming amongst the rocks at the center of the table, with Sommerfield Design’s tall iron stands, sat in the water,seemingly bursting up towards the ceiling like fireworks with brightly colored flowers at the top. The station not only featured beautiful décor but tasting plates including:

Asian Fork- seared sesame tuna, scallion, mung bean and mushroom soy

Madras Curry Shrimp Salad- blood orange mango relish, frisée and toasted coriander

Pan Seared Miso Salmon- bok choy, pickled ginger vinaigrette

The west wing was the home to most of the vendors in attendance each with tables offering fantastic options for couples. Our last blog, Vendor Relations, talks about the various businesses that we were pleased to have worked with again this year.

At the far end of the West Wing was another beautiful car showcased by Premier Luxury Rentals. On either side of the Bentley was a selection of blossom cups featuring:

Greek Salad- baby arugula, mixed olives, sheep’s milk feta, roasted pepper, tear drop tomato and red wine vinaigrette

Peanut Butter Mousse- mixed berry glaze, sugar brioche- a twist on the classic PB & J

Dark Chocolate Decadence Cake- cappuccino mousse, drizzled with dulce de leche

Fish Taco- Breaded tilapia, pico de gallo, guacamole, sour cream, crisp iceberg lettuce

As if all of that weren’t enough the mezzanine played home to three of our favorite vendors, Sommerfield Design Flowers, Cake Art Studio and David Campli Photography.

Moving throughout the event were our t-shirt clad servers offering three of our newest passed hors d’oeuvres:

Smoked salmon tartar spoon caper chive creme fraiche & potato baton

Duck prosciutto, roasted pear, peppered blue cheese

Fried goat cheese, prosciutto and honey

It was a tremendously successful event that could not happen without the support of everyone involved. From the variety of vendors to of course the Phoenixville Foundry, J. Scott Catering is proud to have worked with such an outstanding group of businesses. Thanks to all and we look forward to next year.

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Vendor Relations

JULSF — Fri, 03 Feb 2012 19:07:51 +0000

Having been in business for over 16 years we have had the pleasure of building strong relationships with many of the area’s top vendors. At the Phoenixville Foundry bridal show last weekend, we had a chance to catch up with many of the vendors that we trust to do a great job at every event. Caterers often refer clients to photographers, florists, DJs, bands, etc in the midst of planning their event. Knowing that you have experienced professionals working with you can save you on anxiety in the end.

Cupcakes by Mary Ellen Photo Booth by Bette’s Bounces

Philadelphia Trolley Works Silver Sound DJs
So how can you be sure that the smaller details of your event are well taken care of? Ask questions, be involved and don’t be afraid to speak up if you are not satisfied with their services. A good vendor wants to help you create the perfect party. Being clear and upfront about your needs will put everyone on the same page. After all, communication is one of the most important keys to success.

The Team From Sommerfield Design Flowers

The Desmond Hotel Campli Photography

Premier Luxury Rentals

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The Fun of New Photos

JULSF — Thu, 02 Feb 2012 13:38:08 +0000

Our good friend David Campli of Campli Photography in Malvern, PA has been very good to us over the years. He especially knows how much we love to see the photos of weddings he has captured while we are busy behind the scenes. It sometimes escapes us in the middle of big events just how breath taking they turn out. Fortunately, great photographers like David capture the beauty, fun and awe of weddings so we can remember the day long after the last dance.

This batch of photos was of a wedding we catered at Radnor Hunt this past fall. When you do so many events at a venue you think you have seen all the popular photo-op spots there is to be had. But David has captured Radnor Hunt in a way only he could, creating scenes we never imagined.

The simple glowing centerpieces combined with the bands multicolored uplighting, gave the main ballroom a new look, showcasing its elegant yet modern style.

Radnor Hunt has a picturesque quality day or night. In fall, the colors of the seemingly far off forest are set ablaze with the changing of the seasons. What could be more beautiful than a couple walking off into the beyond of reds, oranges and yellows?

Thank you David for sharing your work with us throughout the years; you are a credit to your craft.

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Even Though it Feels Like Spring

JULSF — Thu, 02 Feb 2012 13:16:37 +0000

January’s heat wave has not kept us from enjoying winter soups this week. On the contrary, we whipped up a delicious batch of ham bean soup like your mom used to make. It will warm you up and keep you full. Try making this easy, tasty recipe for dinner this week. You won’t be disappointed.

Classic Ham and Bean Soup

1 Ham hock
2 lbs. Ham, diced
1 lb. Lentils
2 lg. Cans chicken broth, separated (1- 1 ½ can portion and 1- ½ can portion)
2 Bay leaves

1 T. Canola oil
4 Stalks celery, diced
4 Small carrots, diced
1 Small onion, diced
1 Mini can tomato paste
¼ c. red wine

1 Medium can black eyed peas, rinsed
1 Medium can pinto beans, rinsed
1 Medium can black beans, rinsed
1 Medium can kidney beans, rinsed

Salt and pepper to taste

1. In a large stock pot, on medium heat, bring lentils, ham hock, diced ham, 1 ½ cans of broth and bay leaves to a boil. Reduce heat to low and simmer for 45 minutes stirring every 5 minutes. Some lentils should break down for the proper consistency.
2. While the lentils are simmering, heat oil in large deep skillet over medium heat. Sauté carrots, celery and onion for 3-5 minutes. Add tomato paste, gently incorporating the mirepoix (carrots, celery and onion.) Cook for an additional 2-4 minutes or until the paste begins to stick to the bottom of the skillet. Deglaze the pan with wine, scraping up all the caramelized tomato paste, and reduce by ½. Add ½ can portion of broth and simmer for 3 minutes stirring to incorporate thoroughly.
3. After lentils have cooked, add the mirepoix and tomato mixture to the lentil pot as well as all the beans. Stir to mix everything well. Simmer on low an additional 20 minutes stirring often to prevent any scorching.
4. Remove ham hock and both bay leaves. Serve hot with optional grated parmesan on top or with a grilled or toasted crostini. Enjoy!

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Erin’s Latest Creations

JULSF — Thu, 26 Jan 2012 20:38:24 +0000

With our 2012 Foundry Wedding Packages hot off the press, I thought it would be a great time to showcase some of the terrific new dishes Executive Chef Erin Morrison will be serving this year. Braised duck leg ravioli with sweet onion sage puree is a fun new item on our passed hors d’oeuvre menu. Some of the other passed hors d’oeuvres include linguine & clams on a petite Asian spoon, coconut lobster soup shooter and fried chicken and waffles with sausage gravy. New entrees include grilled tandoori chicken legs served over sweet mango cous cous, cilantro oil and Indian butter as well as procini and rosemary grilled rib eye steak with shiitake mushroom ragout, and potato hash. These are only a few of the more than 30 new items on our menu. Erin’s spin on the traditional and constant forge to new heights have made our menus more exciting than ever before. New items are also available for your next special occasion.

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JULSF — Tue, 17 Jan 2012 23:09:21 +0000

We are so proud to have received the Brides Choice award from Wedding Wire again this year. Thanks to all the couples that made this possible. Also thanks to our tremendous staff who works tirelessly to make these couples dream weddings come to life.

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Happily Healthy

JULSF — Tue, 17 Jan 2012 20:36:39 +0000

So many of us make the same New Years resolution: go on a diet, lose weight, be healthier. Then you go to a social gathering and all your hard work goes out the window. There are a few schools of thought on dieting saying you should have a cheat day where you can eat whatever you want. Others say stay strong and enjoy a low calorie treat everyday. But when faced with a buffet full of delicious options what is a guest to do? Choose the right items and one or two treats. Exercise an extra 20 minutes earlier in the day to “pre work off” the extra calories. Go with items that are sauteed or baked instead of fried. Vegetarian items are often a lower fat option. Allow yourself a smaller piece or miniature dessert from the sweets display. Drink a full glass of water before leaving the house and before eating anything. With these tips you can rest assured that your hard work will not be undone by one night of fun. Good luck in the weeks to come and congratulations on how far you have already come.

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Thanks for the Thanks

JULSF — Mon, 02 Jan 2012 21:15:08 +0000

A client sent this to our Sales rep Marcel and Scott in thanks for a job well done at a wedding held at Greystone Hall in West Chester, PA. He asked us to pass it on in anyway. We wanted to share it with everyone as we are so proud to be recognized.

AMAZING!!!!!! We had JScott manage our wedding this past September at Greystone! They were 10++! Marcel (our wedding manager)was amazing and I would strongly recommend choosing him to manage your event! The entire wedding was a success and we had an amazing time! We interviewed 3 different companies for this event and then we narrowed it down to 2 companies for a 2nd interview. We choose JScott’s service because we believed in Marcel! We were 99% sure we made the right decision after our interview process but I must say we were 110% satisfied with JScotts service and Marcel’s management after the wedding was over! Thanks again to Scott and Marcel for an amazing Job!

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Showing Them Just How Much You Care

JULSF — Mon, 02 Jan 2012 21:08:15 +0000

The owners of many companies have gone to great lengths over the past month to provide their employees with an enjoyable afternoon, evening or even a simple bonus to show their appreciation for the past years hard work. It is a tough decision for those in charge, it has been a rough couple of years financially, and the choice between a holiday party and watching the bottom line is cause for many a headache. To those companies who chose J. Scott Catering to take part in their holiday party plans, we would like to extend a big thank you.

At the end of December we worked with a client who decided to choose a new venue and caterer for this year’s holiday party. There is a lot of planning that goes into changing what you do every year and putting your trust in someone new to make it happen is always a source of anxiety. But this client put their faith in us to pull off a successful event for their staff, and so we went to work to do just that. And as many other clients would agree, change is often good.

The event was held at the Phoenixville Foundry in Phoenixville, PA. With over 300 guests the layout and timeline were key to making this event a success. As people arrived they were escorted to the Mezzanine for cocktails and hors d’oeuvre. Stationary hors d’oeuvre included a classic crudite with a variety of florets and julienned vegetables accompanied by red pepper and spinach dips. A cheese display was also offered with a sampling of mustards to try with gruyere, smoked gouda and gorgonzola cheeses just to name a few. Passed hors d’oeuvre selections included traditional Bruschetta, bacon wrapped scallops with horseradish dipping sauce, shrimp cocktail served with spicy cocktail sauce and lemon wedges and finally pecan crusted chicken with orange tarragon dipping sauce.

After cocktail hour guests took their seats, first come first served, and were greeted by the owner of the company. He remarked on how nice it was to have everyone all together and thanked all in attendance for their hard work over the past year. And that despite the still struggling economy that he was immensely proud of his employees for pulling through with great accomplishments throughout the year. Anyone in the room could feel the pride he feels for his company and the sense of family that everyone at the company enjoys. It reminded me why I am so proud to be the owner of J. Scott and the hopes I have that all my employees feel a sense of pride for their work and that they are included in the J. Scott family.

The dinner was served, beginning with a Caesar salad. The dual entrée featured beef tenderloin au poivre and Maryland lump crab cake accompanied by green beans almondine and roasted red bliss potatoes. After dinner the dessert station was opened. This holiday season our cheesecake station has been a very popular dessert option and was served at this event as well. Coffee and tea were also served.

Along with all the culinary festivities guests also enjoyed the musical talents of Chico’s Vibe, the popular tri-state area band covering pop music from every era. Big thanks must go out to all our friends at the Foundry and our staff who made this event possible. Thank you to Christina Livingston for the photos. I wish everyone all the best in the New Year and here’s to keeping at least one resolution past January!

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