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.

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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.

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As the Summer comes to a close many businesses are going through the end of season ritual of saying goodbye to their Summer interns.  We bid farewell to our two interns a few weeks back and their absence is surely being felt in all departments.  While some may part ways with a simple lunch or card signed by all the employees one of our clients decided to wish their students and summer associates well with a luncheon at a private residence last week.

Guests were treated to a variety of passed hors d’oeuvre including grilled scallops on a wasabi cracker with sweet chili sauce, grilled vegetable napoleons with herbed cheese, and spedini de mozzarella with prosciutto just to name a few.

The buffet, adorned with rustic BBQ themed décor, included grilled sirloin with discs of blue cheese walnut butter and grilled chicken breasts with sun-dried tomato demi.  Accompaniments to the main dishes consisted of Summer garden cheese tortellini salad, fresh fruit and chocolate dipped strawberries.

The atmosphere and conversation was full of wisdom and sound advice from veteran employees.  While the interns set out for another year of schooling, maybe their second, maybe their last, they have their whole lives ahead of them; they need only open the door to a world of possibility.  We so enjoyed being a part of this celebration of learning and thank our long time client for once again choosing J. Scott Catering.

Today, while feeling quite sentimental, I leave you with this-

The price of success is hard work, dedication to the job at hand, and the determination that whether we win or lose, we have applied the best of ourselves to the task at hand. ~Vince Lombardi

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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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