J. Scott Catering » cheesesteak

Celebrating the Unconvential

JULSF — Thu, 08 Sep 2011 01:56:34 +0000

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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Tastastic Voyage

JULSF — Fri, 12 Aug 2011 18:01:15 +0000

It appears Chef Morrison and his team are constantly serving up new and interesting hors d’oeuvres for the many J. Scott Catering events. You are never given the opportunity to make a second first impression. The tantalizingly tasty morsels that our servers distribute throughout the party are the event attendees’ first taste of J. Scott cuisine. It is extremely important to be sure that these appetizers generate excitement and anticipation for the meal to come. This week the office conference room was home to yet another client tasting. Our hors d’oeuvres stole center stage as the tasting was set for a cocktail reception. The afternoon’s clients were happy to sit back and enjoy some fabulous finger foods courtesy of the J. Scott kitchen.

First, three different skewered appetizers were served to our hungry guests. They started with a lime marinated chicken skewer with an avocado cream dip. The hint of lime superbly complimented the creamy avocado. The next two Asian inspired dishes were a wok prepared Cantonese Chow Chow beef skewer, and a Japanese style grilled beef skewer with Ponzu sauce. Ponzu has a tart, citrus flavor and is combined with soy sauce to make a unique and savory dressing for the beef.

As our menu direction took a turn and moved away from the Far East, we picked up a few seafood dishes crossing the great pond en route back west. The clients were treated to a seared, bacon wrapped scallop, as well as a set if lump crab cakes with chile crème fraiche. Both dishes sported a fresh caught taste, and were a great addition to the chicken and beef skewers.

Our tasting trip around the globe came to a close as our menu items touched down gracefully back home in Malvern P.A. The journey would not be complete without adding a taste of home sweet home into the mix. The mini cheese steaks with whiz added a touch of Philly flair, and the tray of mini whimpy burgers made for an unmistakably classic American taste. In the end the clients appeared to be incredibly pleased with the selection, and were sure their cocktail was going to be a hit.

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Fundraising at its Finest

JULSF — Tue, 08 Mar 2011 16:06:05 +0000

This past weekend we catered a fundraising event at the Phoenixville Foundry. At J. Scott we jump at any opportunity to help give back to the community we are proud to be a part of. It was the perfect size for the 150 plus guests in attendance and the tables upon tables of auction items so kindly donated.

The evening kicked off with an hour of passed hors d’oeuvre. Items included miniature Caesar salads, American mini whimpy burgers with thousand island and blue cheese dressings and ketchup. They also chose our signature miniature Philly cheesesteak with whiz and grilled onions. Other options included Thai smoked chicken on a wonton crisp and spicy tequila shrimp with an avocado crème. Along with the hors d’oeuvre, we also passed a specialty pomegranate martini; a complimentary addition from J. Scott for such a worthy cause.

During the cocktail hour the silent auction took place both on the mezzanine and in the west wing. Well known QVC host David Venable was the M.C. for the evening, hosting the live auction, entertaining everyone with his good looks and whitty banter, and of course keeping the night running right on schedule.

Food stations were created for the event to encourage movement about the room. The country chic theme was pulled together by the chocolate brown linens on the tables and the décor pieces including burlap, wheat bundles, large glass vases and hundreds of candles to create a beautiful glow in the room. A carving station of top round of beef and roast turkey breast was accompanied by horseradish sauce and demi-glace for the beef and sour cherry marmalade for the turkey. The soup and gourmet salad station featured tomato bisque, lobster and corn chowder and potato leek soup along with mesclun greens with more than 15 different toppings and 4 different dressings. Finally the pasta station, which was a huge hit among guests, featured chefs creating individual pasta dishes. Pasta choices included cheese tortellini and penne pasta tossed in the guest’s choice of marinara, alfredo or olive oil and roasted garlic, topped with any combination of 10 add in options.

Guests were entertained throughout the evening by the sensational Chico’s Vibe playing hits from the 60’s, 70’s, 80’s and 90’s. The night concluded with a dessert and coffee bar featuring petite patisserie creations. Nothing is more satisfying than knowing you’ve helped a great cause.

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Radnor Hunt Wedding

Scott Walsh — Sat, 24 Oct 2009 02:32:18 +0000

We have been very fortunate to cater many events at Radnor Hunt the last few years. The historic property is a fantastic wedding venue with an unbeatable view, and charming interior.

We recently catered a wedding for a long-time client on an absolutely picture perfect day.The wedding guests were a fun group who really knew how to enjoy themselves. This was also one of those rare occasions when a best man really knew how to speak and work the audience. I applaud the gentleman, however, 20 minutes on a speech is a little much. The dancing went on till the wee hours and the bride and groom found love at the end of the rainbow.

The cocktail reception features passed hors d’ oeuvres such as Lime Marinated Chicken Bites, Petite Ceasar Salad Croustades, and Forest Mushroom Turnovers.Our chefs created a fantastic sit down menu, featuring Sliced Sirloin of Beef with Gorgonzola Bourbon Sauce and Line Caught Wild Salmon Crusted with Horseradish and Mustard Seeds.

J. Scott has a custom-made stainless steel cheesesteak grill — the only one of its kind in the world. The station is an instant hit at every party, any type of event.

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