Posted October 22nd, 2011 by JULSF The second night of our weekend long event was just as beautiful as the first. Tables were covered with ruby-orange shantung and ivory napkins at each setting. As previously mentioned the client chose to utilize the same arrangements for the whole weekend so the colors used this night were in the same family as the ones used throughout the weekend.
Cocktail hour was held in a large open marble floored hall with a beautiful view of the city through floor to ceiling windows. It was truly a stunning picturesque setting to welcome guests from across the world.
Hors d’oeuvre included our signature crisp cones with tuna tartar, smoked chicken, wild mushroom and fontina quesadilla, asparagus and chanterelle mushroom bruschetta, classic J. Scott mini cheesesteaks, bacon wrapped scallops with horseradish dipping sauce and figs with goat cheese and balsamic vinaigrette.
The first course was pre-set at the request of the client. This style of service allows hungry guests the ability to enjoy their soup or salad while a speaker is presenting or someone is being honored. The salad we served was a flavor packed Sicilian salad. Crisp red and green romaine were the bed to marinated olives, artichokes, Roma tomatoes, roasted peppers and focaccia croutons; that was drizzled with white balsamic truffle vinaigrette.
The entrée, Lancaster county free range airline chicken breast, was topped with melted Maytag blue cheese and tomato fennel pomodoro. The dish was accompanied by a variety of roasted fall vegetables and roasted garlic whipped potatoes. Guests also had the option for a vegetarian dish of goat cheese ravioli with sautéed asparagus tips and baby spinach, sauced with tomato veloute.
Dessert left nothing to be desired as it was a rich pumpkin cheesecake with chocolate drizzle. By the end, nary a guest was hungry and all were happy, lively and full of interesting conversations. That is what food does after all; it brings people together, it is our common ground.
Posted October 20th, 2011 by JULSF 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.
Posted September 28th, 2011 by JULSF Staying on the cutting edge of the industry can be a hard to place to reside. At all times one must be ahead of all others in style, design, trends, etc. This is our constant goal. We want our clients to feel as though they are always the “Jones’”, that they are the first to have the newest hors d’oeuvre, the latest linen, or in this case the newest trend in food display.
We are proud to announce the most recent addition to our collection, the Blossom Cup. Within this little cup are so many possibilities for fun and intriguing ways to display a wide array of dishes. The “Blossom” has a stem by which the cup is held, making it easy to carry around during a cocktail party and comes in a stand made especially for the cups unique design.
The cups were debuted at an event in Philadelphia last week and were very well received. Guests mentioned they “liked seeing something new” and that display was “very classy.” The events menu included a selection of four items served in the Blossom cup. Lump crab meat on greens with roasted red peppers, Italian antipasto, a mixed fruit cup and asparagus salad were chosen as great savory items to be enjoyed during an afternoon cocktail reception.
Guests also enjoyed a fondue station with beef, chicken, shrimp and mushroom with their option of both Swiss dipping sauce and spicy queso dip. Dessert was also served from our client favorite, the clear wall with mini cups containing apple pie with vanilla ice cream, pumpkin pie with vanilla ice cream, chocolate mousse with raspberry sorbet and key lime mousse with graham cracker crumbs and whipped cream.
Hors d’oeuvre passed during the event included beef carpaccio rolls, mini cheese boards and tandoori shrimp on a lotus chip with mango salsa. So for your next event, consider the Blossom cup to wow your guests, or ask about many of our other great non-traditional displays!
Posted September 17th, 2011 by JULSF Fall is in the air and with it all of the fantastic fall wedding themes and colors. We had a great time working with the couple who got married at the Foundry this weekend, designing a very original look. The bride decided to mix and match several colors and prints to create a rich look with lots of trendy flares. Some tables had mulberry kiwi linens, a fun green zebra style sateen linen, while others had chocolate brown and forest green stripe linens. These two styles of tables were accented with kiwi, chartreuse or eggplant napkins.
Flower on the tables were simple but vibrant with multi-colored Gerber daisies. The Foundry was also given a makeover with assorted greener throughout; some of which had up-lighting to highlight the stairs on either side of the dance floor.
The couples menu was as complex and intriguing as their décor. Hors d’oeuvre included vegetable potstickers, panko crusted scallops with bacon and chicken satay. The highlight of the cocktail hour was the quesadilla station on the mezzanine featuring brie and papaya quesadillas, smoked chicken, wild mushroom and fontina quesadillas and chorizo and grilled corn quesadillas with cojita cheese.
The first course was a composed salad of Bull Blood micro greens and baby arugula with oranges, pomegranate seeds, shredded red onion, black garlic and Hawaiian black lava salt, drizzled with pomegranate vinaigrette.
The entrees included a seared tenderloin served with or without lump crab, topped with hollandaise, accompanied by potatoes au gratin and baby vegetable bundles. The other entrée was a black sea bass with lemon zest, drizzled with lemon walnut oil, accompanied by wild rice pilaf with sundried cranberries and baby vegetable bundles.
The couples wedding cake was ornate with the colors of the décor and added silver edible beads. The cake was lemon with rich vanilla buttercream. As always we thank the couple for choosing J. Scott to take part in their big day. We wish them all the best in the future.
Since founding J. Scott Catering in 1995, Scott has worked hard to establish a reputation for exceptional food and superior customer service. His efforts have not gone unnoticed. J. Scott Catering has been recognized locally and nationally for culinary talent and fine attention to detail, including being named for six consecutive years as "Best Caterer" by Main Line Today.
