This past weekend was a whirlwind at J. Scott.  We had parties all across the Delaware Valley for all different kinds of clients.  Over the next few days we will give you a snapshot of all the festivities and the wonderful food we served.

The first event was for one of our long time corporate client’s annual three day conference. Members from across the country and the world come to celebrate and learn in their respective fields.  It is a great opportunity to find out what is going on both domestically and internationally while enjoying good food and good company.

The first evening’s dinner took place in a beautiful naturally lit hall that faced the west, allowing guests a view of the sunset as dusk fell.  Tables were covered in fun linen called theory rouge; it had a ruby background with mosaic style pattern in blue, white and orange. The client decided to utilize one set of flowers for the weekend’s events in an effort to cut costs in the tough economic time.  In doing so they chose an exquisite red and orange toned arrangement in a low wide trifle vase.  Other events throughout the weekend followed the same color scheme changing the linens and other details slightly for the different events so as not to seem repetitive.  This is a great tip if you are having a multi-day event and are looking to save money but remain stylish throughout.

The evening began with a cocktail reception that included a wine, beer and soda bar and passed hors d’oeuvre including pumpkin bisque with crème fraiche, wild mushroom and local goat cheese crostini with honey drizzle, a mini Maine lobster and prosciutto taco, ancho rubbed chicken roll-up, apple and blue cheese turnover and barbeque braised short rib on Yukon chip.

The salad and entrée were served on one plate at the clients request to keep the dinner service short.  Arugula, goat cheese, dried cranberries and roasted pumpkin tossed in a red wine vinaigrette sat next to an asparagus bundle and prime tenderloin steak with crimini mushrooms and caramelized onion rosemary jus. After dinner, each table was presented with two small dessert stands with a variety of miniature pastries for the guests to choose from.

This style of service worked well for the awards ceremony that was taking place during dinner.  It kept wait staff interruption to a minimum but still gave guests the opportunity to enjoy a sit down dinner after a long day of meetings.

Share/Bookmark

In last week’s post we detailed some of our latest décor layouts that were showcased at a recent event for Philadelphia party planners. Although décor is of the utmost importance, J Scott Catering was not named Best Caterer of the Main Line for being talented interior decorators! The tasting dishes were without a doubt the highlight of the event. Chef Erin Morrison ensured that each and every guest in attendance left with a healthy grin on their face.

As the planners filed into the venue, they were greeted by an assortment of various passed hors d’oeuvre. The crowed favorite appeared to be the smoked salmon tartare with a caper chive crème fraiche. Servers were barely able to make it through the doorway with the platter before eager guests hurried over to assist in lightening their load. That being said, that salmon’s popularity in no way overshadowed the other three delightful appetizers. These included a seared tuna with mango salsa on top a lotus root, curried shrimp salad with grilled endive and candied lime zest, and last but not least, wild mushroom goat cheese crostini with peppered honey. Needless to say that even with a long list of assorted entrees still to come, the planners made sure that none of these delicious appetizers went to waste.

Like the themed décor layouts, this showcase’s dishes were broken up into the categories of Asian Fusion, Eco-Chic, and Fall Harvest as well.

The sushi bar would not be complete without a sushi chef preparing sashimi and various combinations of veggie and seafood rolls. Guests were able to observe the chef’s talent and precision with the knife as he prepared each platter by hand. For those attendees that preferred hot Asian cuisine, the station also featured my personal favorite, braised beef short rib dumplings with a Sriracha infused dipping sauce. There was a spicy Kung Pao chicken on fried rice dish as well as a citrus braised baby bok choy.

The next station was our enviro-friendly Eco-Chic display. The key word was freshness as each dish was highlighted by garden enriched flavors. First up was a pan seared Halibut on top a seafood risotto cake with asparagus and sofrito. Next, a savory roasted tenderloin of beef topped with celery root, parsnip puree, and caramel fennel with espresso mocha demi glace. Finally, for the true veggo’s in the room, we served a summer vegetable Portobello tower accented by herb goat cheese and fresh tomato sauce.

Our last set of entrée samplers was a collection of fall harvest inspired dishes. A variation on the Asian braised beef short ribs, in our first dish they were barbequed and served with a cheesy polenta and crispy shallot rings. The second platter was a pan roasted organic chicken medallion with Kennett Square Mushrooms, a collection of herbs and Madeira. The last entrée of the afternoon was a Cape May pan seared jumbo scallop paired with smoked gouda, and chive risotto with hickory onion cream.

No meal is complete until the all important sweet tooth has been satisfied. The final display was a colorful desert wall filled with a variety of apple, pumpkin, and blackberry cobbler cups. Like a slice of pie in the palm of your hand, these colorful and tasty treats were the perfect way to finish off delightful event.

Share/Bookmark

At an event last week, our staff passed around three types of hors d’oeuvres outside in the beautiful summer weather. The first of these were mini caprese salad skewer. These skewers are made with fresh mozzarella, juicy grape tomatoes, and basil; garnished with orange flowers, sliced lime, and drizzled balsamic glaze for bountiful amounts of color.

Continuing with Italian dishes, the bocconcini was made with more mozzarella and delicately wrapped in saline prosciutto with elegantly drizzled balsamic glaze. Presented on a vibrant pink plate with yellow flowers and a sliced lemon, this dish screams summer. The sweet and creamy honey goat cheese that was offered was spread onto a lightly toasted crostini and topped with roasted sweet pea pesto. The blue plate, purple flower, and shredded orange carrot on top of the pesto made this an eye-catching hors d’oeuvre.

Other than the plates that were passed around, this event was set-up with stationary hors d’oeuvres on an exposed-stone surface outside. There was an array of dips that included: hot crab and artichoke, homemade guacamole, spinach and artichoke, and barbecue crab spread. Our chef was also there grilling up some petit beef tenderloin filets, marinated beer and basil grilled colossal shrimp, and grilled chicken strips for the kids. There were also grilled tuscan vegetables such as eggplant, vidalia onion, squash, zucchini, and portobello mushrooms. This summer event wouldn’t be complete without home-style potato salad and fresh jersey corn on the cob offered with sweet butter and sundried tomato butter.

Overall, great food, great weather, and a great event!

Share/Bookmark