This past weekend we helped a wonderful young couple celebrate their marriage with friends and family at a backyard tent wedding.  This non-traditional couple had big ideas for their big day that included fun passed hors d’oeuvre and stations that represented their backgrounds and celebrated their lives.

The passed hors d’oeuvre included our signature mini Caesar salads in parmesan tuile cups, mini Philadelphia cheese steaks with whiz and grilled onions, quintessential pigs in a blanket, chorizo and grilled corn quesadillas and chicken satay with spicy peanut sauce.

Stationary hors d’oeuvre during cocktail hour included a garden vegetable crudite accompanied by roasted red pepper and spinach dips.  The other, a bruschetta station, included four types of crostini toppings.

The couple chose to pay homage to their individual heritages by serving dishes from Korea, Belgium and Memphis.

The Korean station’s dishes were served from woks with subtle Asian décor.  Mandoo, a steamed dumpling filled with chicken and potato, vegetable japchae, a vegetable stir fry with sweet vermicelli noodles and grilled beef bulgogi served with lettuce, offered guests a taste of classic Korean fare.

The ode to Belgium included pommel frites served from delicate paper cones, with several dips and toppings.  Moules marinieres, a dish of mussels sautéed with white wine, shallots, parsley and butter, finished off the station.

The next station brought guests to the southern United States with Memphis style barbequed pulled chicken served with our homemade corn bread.  Molasses baked beans and baked macaroni & cheese rounded out this station.

Dessert was no less exciting then dinner with a Belgian waffle station offering made to order waffles with a hazelnut cream topping.  The bride and groom cut a waffle and shared it “Lady and the Tramp” style finishing the bite with a kiss.  Just another example of an option other than a wedding cake, and a very delicious one at that.

This fabulous tent wedding was exquisitely understated with taupe linens on the guest tables and ivory linens, with grey rattan accents.  I hope this wonderfully non-traditional wedding will inspire other young couples to celebrate in any way they choose.

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Office tastings are an important part of J. Scott Catering’s Business. It allows prospective clients to sample our kitchen’s finished product, and see exactly what their menu’s dishes will look like on the day of their event. Today a couple was in to sample the menu items for their upcoming wedding reception. The tasting was broken into three courses. First a selection of passed hors d’eouvres would be sampled, second the couple was able to taste the salad course, and finally the reception’s entrée dishes.

The couple was interested in a simple, but tastefully executed selection of appetizers for the evening. Chef Morrison was able to deliver some classics that would definitely exceed the clients’ expectations. First on the menu were skewers of grilled shrimp Neapolitan with basil, red chile flakes and Garlic. Next, a set of American Mini Whimpy Cheese Burger Bites. There was nothing whimpy about the flavor of these minis, as the burgers were complemented by a homemade sesame seed bun fixed with ketchup, blue cheese, and Russian dressing. Some of the other mini dishes prepared for the tasting were a mini chicken pot pie with garden veggies and sherry cream, a mini cheese steak with whiz and grilled onions, a mini Caesar salad in a Parmesan tuile basket sprinkled with homemade pumpernickel croutons, and finally, the all star of the hors d’eouvres cast a “Just like Mom’s” tomato soup shooter with mini grilled cheese. The tomato soup had just the right amount of kick to really jazz up a classic American comfort food.

The salad course was a rocket, watercress & sweet pear salad. The greens were speckled with crumbled Gorgonzola cheese & candied pecans. To top off this delicate dish our chefs added a drizzle of orange flower honey & rose water dressing.

For the final entrée course, our guests could choose between either a classically prepared chicken Marsala, or a flat iron steak with shallot demi-glace. Both selections were eloquently prepared, and accented by our “Simply Marvelous” mashed potatoes and a grilled Tuscan vegetable assortment. The wholesome mashed potatoes were Yukon Gold Potatoes whipped with heavy cream, sweet butter, salt & pepper. Fresh peppers, eggplant, Vidalia onion, squash, zucchini, and Portobello mushrooms were grilled to perfection to finish off the dish.

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