J. Scott Catering » Chester County

JULSF — Tue, 17 Jan 2012 23:09:21 +0000

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.

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Happily Healthy

JULSF — Tue, 17 Jan 2012 20:36:39 +0000

So many of us make the same New Years resolution: go on a diet, lose weight, be healthier. Then you go to a social gathering and all your hard work goes out the window. There are a few schools of thought on dieting saying you should have a cheat day where you can eat whatever you want. Others say stay strong and enjoy a low calorie treat everyday. But when faced with a buffet full of delicious options what is a guest to do? Choose the right items and one or two treats. Exercise an extra 20 minutes earlier in the day to “pre work off” the extra calories. Go with items that are sauteed or baked instead of fried. Vegetarian items are often a lower fat option. Allow yourself a smaller piece or miniature dessert from the sweets display. Drink a full glass of water before leaving the house and before eating anything. With these tips you can rest assured that your hard work will not be undone by one night of fun. Good luck in the weeks to come and congratulations on how far you have already come.

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Soft Seating, Book Shelves, Stations and Decor Galore

JULSF — Thu, 15 Dec 2011 17:09:15 +0000

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.

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Selection of Sandwiches

Sara — Thu, 21 Jul 2011 15:52:18 +0000

Our chefs are preparing an assortment of gourmet sandwiches for a corporate event. The assortment includes a black forest ham with gruyere cheese and honey mustard. Gruyere cheese is named after the town in Switzerland and has a sweet yet slightly salty taste that varies with age. Also included is “Tried and True” which consists of fresh roasted turkey, granny smith apples, brie, and dijon mustard. Brie is a soft cheese that has a paler color and is great for spreading onto bread. Our Monterey chicken salad is made with fresh roasted organic chicken with basil infused dressing that sets it apart from its competitors. Lastly we’re offering the ultimate roast beef made with Vermont cheddar cheese, iron-filled spinach, sweet balsamic onions, and creamy horseradish. This selection of sandwiches and cheeses is sure to be a sensation!

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Groom’s Event at Greystone Hall

Sara — Thu, 14 Jul 2011 17:02:06 +0000

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!

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July HFK Tasting

Sara — Wed, 06 Jul 2011 15:47:07 +0000

Hot from the kitchen are some mini open faced dagwoods. Unlike a traditional dagwood sandwich, these tiny hors d’oeuvres consist of crispy bacon, cheddar cheese, horseradish mayo, and onion sprouts on rye toast points that fit nicely in your mouth. This appetizer allows one to enjoy the same great flavor of a traditional dagwood but without the overly full stomach afterward.

Fontina cheese comes from Italy and has a creamy, slightly nutty taste. This is the type of cheese that we used in our spinach and bacon pizza. This is the perfect trio of creamy, chewy, and crunchy ingredients on one round crisp. Our cocktail salmon cakes are laced with dill which gives them a pleasant after taste complete with crème fraiche on top that aids in soothing one’s pallet.

Pancakes don’t have to be sweet. Our wild rice and scallion pancakes are made fresh with warm artichoke relish and diced vegetables on top. The pickled artichoke gives the dish a zesty flavor when soaked into the rice. Herb risotto fritters are cooked similarly to doughnuts but are much better for you. The rice that goes into these fritters is cooked in broth until it reaches a creamy consistency. On the side, we offer a parmesan peppercorn sauce that is perfect for dipping these chewy fritters into.

The chefs are also preparing two types of entrees. The first is a sautéed fresh tilapia with a creamy mushroom scallion sauce with oven roasted baby red bliss potatoes and broccoli tossed with olive oil and parmesan cheese on the side. Next is a chicken breast with artichokes, herbs, and olives in a champagne sauce with the same vegetables offered on the side.

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Outdoor Event in July

Sara — Wed, 06 Jul 2011 15:43:48 +0000

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!

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Best of Bridal 2011

JULSF — Tue, 01 Feb 2011 15:18:57 +0000

This Saturday was the 3^rdannual Chester County Bridal Showcase. Together with the Phoenixville Foundry we put on another fantastic show of all the latest in food, fun and fashion for your wedding. This year we decided to go with a fire and ice theme which turned out to be a big hit.

The fire station, on large farmhouse tables, had three large vases filled with red and orange bell peppers with a large flower arrangement by Sommerfield Designs on top. The table also had many apothecary vases filled with different types of vibrantly colored peppers. Food for this station included chipotle grilled shrimp skewer, srirachi and honey glazed diver sea scallop skewer and Korean beef bulgogi.

The ice station consisted of a twenty four foot long table covered in silver shimmer linen. On the table were iron trees with crystals and at either end were two tiered ice sculptures. On the ice sculptures were this stations food options. These included three types of ceviche: shrimp, conch and crab in a lemon, lime and orange shell. Each sat on top of a shot glass rimmed with sugar or salt and filled with traditional, mango or pineapple margarita. On plates was a delicious crying tiger salad.

Brides, grooms and their families were able to sit down at the J. Scott Catering conference table to discuss their ideas for their wedding and how J. Scott could help make those ideas into reality. Fresh squeezed lemonade was offered to clients as light refreshment during their conference.

The grooms who came were treated to a room all to themselves in the Schuylkill River Heritage Center. There they enjoyed beer sampling, and a few snacks provided by J. Scott including mini grilled cheese and bacon slider, lump crab cake slider with old bay chips and mini chicken tacos.

We had a great time at the event, watching the fashion show, dressmaking contest and getting a chance to meet so many great brides. Thanks to the Foundry for once again holding the showcase, and to all the vendors who came out and helped, for the third year, make this event a great success.

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Second Annual Chester County Bridal Showcase

JULSF — Mon, 08 Mar 2010 16:13:40 +0000

On February 27^th, J. Scott Catering, along with The Phoenixville Foundry, Proud to Plan and Sommerfield Designs, hosted this stunning show. There were also 25 other vendors that are on the Foundry’s preferred vendor list. More than 60 brides and their guests attended to sample our cuisine, partake in wine and beer tastings, and view the live runway show.

J. Scott presented three distinctive food station displays. The first look was the “Eco Chic” table, incorporating an earthy, rustic feel with a nod to environmentally friendly practices. We used 100% recyclable bamboo tasting plates to showcase Braised Boneless Short Ribs, Bell & Evans Slow Cooked Potted Chicken, and Pale Ale Battered Haddock and Chips.

The Second Station was a monochromatic green table that featured a plethora of glass vases filled with limes, lady apples, green grapes and artichokes. This station was intended to highlight simple, easy to pick up and easy to eat fare. This was accomplished with single-use, dual-compartment containers which featured vegetable crudite and dips. This table received much acclaim due to its streamline look, stunning floral arrangement and unusual food presentations.

The third Quesadilla Station showcased three varieties of quesadillas: Cuitlacoche, Grilled Corn & Jalapeno; Grilled Oregano Shrimp & Black Olive; and Chipotle, Smoked Chicken & Wild Mushroom. Assorted granite slabs heated from beneath displayed the finished quesadillas and a multitude of vessels held the toppings. Our chefs were on site to sauté the quesadillas while the guests stood in amazement. Contemporary sunflower arrangements put in metal containers and sat high on our eight-foot-tall backdrop to frame the station.

Lastly, since we felt the grooms always get neglected at these events, we wanted to do something special for them. Along with the beer tasting, free facial shavers and fresh cigar rollers, we set up a buffet of assorted wings, jalapeño poppers and popcorn shrimp, much to the enjoyment of the future grooms.

To all of our dedicated staff who made the event a success, and our event partners – including Proud to Plan, Sommerfield Designs and The Phoenixville Foundry – thank you for all your work.

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The Inaugural Event

Scott Walsh — Tue, 20 Jan 2009 21:14:45 +0000

We were very fortunate to recently cater the Inaugural event for a new state of the art event facility in Chester County. The event was also a fund raiser for a very important charity which drew about 300 guests.

The event gave us the opportunity to design some incredible looking food stations that were pretty over the top. The event was centered on a silent and live auction. We did cocktail and hors d’ oeuvres upstairs on the mezzanine level, and then interactive food stations.

Our food stations consisted of slider bar which was manned by attendants and offered guests crab cake sliders, portobello mushroom sliders and classic sliders. We finished by serving pomme frites, root beer floats, and chocolate milkshakes.

Another popular station was the Kanto Bistro which was comprised of a custom made u shaped bar serving Chili Beef Ramen, Chili, Noodle Salad with Prawns, and Yaki Udon. This station was finished by offering guests Sapporo Beer

Finally we had a large sushi action station. On hand there were four sushi chefs creating Tuna, Salmon, and Shrimp Nigiri, and a huge assortment of rolls. This was finished with Sake Martinis.

I think the real star of this event was the florist and our design team. The look was stunning and worked so well with the aesthetics of the building.

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