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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.
A graduate of Paul Smith's College, where he was named "Most Outstanding Culinary Arts Graduate", Scott trained at Virginia's famous Inn at Little Washington before returning home to open J. Scott Catering.
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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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.
Saturday evening the Phoenixville Foundry was a site to behold. While it is ordinarily a beautiful building the evenings event brought it to a whole new level of breath taking. J. Scott Catering brought out all the stops for this event featuring our newly refinished black bars, brand new cube bookshelves and lounge furniture. The buildings cylindrical crystal chandeliers soft light was accented with the glow from the flickering tealights and pillar candles throughout the Cuppola Ballroom and West Wing.
Guests began the evening on the Mezzanine enjoying cocktails and passed hors d’oeuvre. Mini Caesar salads, wild mushroom and goat cheese crostinis and herb roasted shrimp served with lemon aioli. Seared Kobe beef on wild mushroom bread pudding topped with truffled horseradish aioli was a big hit with guests as well as the prosciutto lobster taco and one of our newer items, blackened chicken on a skewer with half a grape encrusted with Gorgonzola and pistachios.
As everyone made their way downstairs we readied the stations for dinner service. Chef Akio was hand rolling sushi at one station, assorted sliders were at another station and make your own Asian sauté at the wok station.
Beef sliders were offered with ketchup, blue cheese and Russian dressings. A crab cake slider with lettuce, tomato and Old Bay remoulade was a crowd favorite. Lastly a vegetarian slider featuring grilled Portobello mushrooms, roasted red peppers, caramelized onions, provolone cheese and pesto mayonnaise. The station also had potato wedges to accompany the various sliders.
The wok station was decorated with a mix of Asian and Holiday inspired décor. The station featured chefs sautéing up guests creations to order. Options included beef, pork and chicken, either soba or rice noodles and a wide array of add ins: straw mushrooms, water chestnuts, baby corn, scallions, pea pods and Thai basil just to name a few. Guests could also choose from either soy or teriyaki sauces.
After guests had their fill of all the entrée options they made their way to the dessert station. Here they enjoyed Executive Chef Erin Morrison’s infamous cheesecake served in martini glasses. Toppings for the cheesecake included strawberry and raspberry puree, caramel sauce, hot fudge, and various candy pieces including Reeses cups and chocolate chips as well as coconut flakes and peanuts. Hot coffee and tea were also offered at this station.
The pistachio, silver, grey and black color scheme could be seen in bits throughout the event in the décor, furniture and linens as well as Poinsettias and other classic Holiday pieces. Thank you to Sommerfield Design Flowers for the arrangement on the dessert station and the miniature green and silver balls used throughout the room. A big thank you to all the staff that made this beautiful event possible including Caroline and Bob from the Foundry and the whole J. Scott team.
Last night we participated in a Groom’s event at Greystone Hall in West Chester, PA. Greystone Hall is mansion at the center of an English style country estate that’s ideal for unique events. Unlike a typical bridal show, this open house focused on the grooms. At this event we had the opportunity to showcase a few passed hors d’oeuvres that would appeal to any man. After all, the way to a man’s heart is through his stomach.
Although driscoll long stemmed strawberries with aged balsamic vinegar may seem like an odd combination, they’re actually very good. Balsamic is sweeter than most vinegars and when properly aged, its consistency is thicker and more syrup-like. When drizzled on the strawberries, it brings out their beautiful red color and enhances the strawberry through the contrast in flavors. Fresh cracked black pepper finished off the dish with just a touch of heat.
Our miniature chicken tacos are a bit more “manly” yet served in a way that brings elegance to any wedding or event. Each mini taco includes chicken with taco seasoning, queso blanco guacamole, pico de gallo, and fresh lettuce. This last picture shows our boneless BBQ pork riblets on bamboo knotted skewers. Grilled meat, especially when paired with BBQ sauce, is always perfect for men. This hors d’oeuvre is ideal because it satisfies everyone and involves less mess when served on skewers.
All of our pass hors d’oeuvres went over very well with “the guys” and we had a lot of fun serving them. Thank you Greystone Hall for hosting the event and thank you to everyone who participated!
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!
A graduate of Paul Smith's College, where he was named "Most Outstanding Culinary Arts Graduate", Scott trained at Virginia's famous Inn at Little Washington before returning home to open J. Scott Catering.
J. Scott Catering, 189 Pennsylvania Ave., Malvern PA 19355
p: 610.725.9420 || f: 610.725.9421 || catering@jscottcatering.com
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