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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Last night we catered for a corporate event at the Phoenixville Foundry. In just a few hours the JSC team turned an empty room into a palace of tranquility. The décor at this event was very calming. Blue hydrangeas were placed at the center of each table and were immersed in gem-filled water. Surrounding the flowers were other gems and mini candles. Vibrant Babylon Blue linen (http://bit.ly/iCkhTI), which was carefully selected by the event planner Amanda, made the glass sparkle and the gems look as if they were glowing.

Delectable hors d’oeuvres were constantly coming out of the kitchen. We passed around a classic Bruschetta made with homemade crostini that had the precise amount of crunch and juicy tomato basil concasse. Our mouth watering apple, brie, cinnamon, and sugar combination that was carefully baked into crispy phyllo cups was loved by all who tried it. We presented scallops wrapped in crispy bacon with horseradish sauce for dipping and added spice. The Thai smoked chicken was served on wonton crisps and had a spicy kick to them that was balanced out nicely with the crisps. Each tray of hors d’oeuvres was brilliantly garnished with either radiant sunflowers or vibrantly white hydrangeas.

Instead of having a sit down meal, this event was set up with food stations. Our sushi bar station had a wide selection of tuna nigiri, salmon nirgiri, shrimp nigiri, tuna rolls, California rolls, cucumber rolls, and futomaki which is a thicker roll. For those who don’t know, Nigiri sushi is a type of Japanese dish made by forming rice into a small clump and pressing sliced fish on top of it. It’s a tasty alternative to traditional sushi rolls. It was a truly Japanese experience with chopsticks and all.

We had three types of sliders at our gourmet slider station: beef, crabcakes, and vegetarian portobello burgers with provolone, roasted red peppers, caramelized onions, and the option of pesto mayonnaise for some zesty flavor. The parmesan crisp potato wedges that we had on the side were crisp on the outside and perfectly tender on the inside.

The flatbread station consisted of Prosciutto with tangy arugula lettuce and drizzled with balsamic vinegar for a tart yet sweet flavoring. There was also a margarita flatbread with olive oil, fresh basil, jersey tomatoes, and mozzarella; just like a crispy mini pizza.

For dessert, we had three types of miniature parfait cups- all garnished with whipped cream on top of each shot glass. The first scrumptious little cup had graham cracker and key lime mousse that was lighter than air. The second had homemade carrot cake and toffee. The third consisted of sliced mango, diced pineapple, diced blood orange and saccharine cream.

Overall the event was a success and we look forward to working with the Phoenixville Foundry and the corporate company again real soon!

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This past Thursday the J. Scott team was able to convert the quaint lobby of a Philadelphia area university into a vibrant, indoor picnic setting. Guests were greeted by a warm and wholesome atmosphere, reminiscent of a classic family luncheon. Eyes were immediately drawn to the towering fresh cut floral arrangement, which added a touch of color and life to the room. This was complimented well by the surrounding rustic décor which brought about character and created an earthy, natural feel.

The satin blue linens could barely be seen underneath the rolling spread of food platters. The sandwich tray is a staple of lunch parties everywhere, but as to be expected, J. Scott was able to put a creative spin on a classic meal. Cold cuts were replaced by an array of gourmet sandwiches, including roast beef with brie, Woldorf chicken salad prepared with grapes and candied walnuts, and crab cake burgers on Brioche rolls. To round off the meal our chefs put together two garden rich salads to play off of the running “nature’s bounty” theme. The first was a tortellini salad mixed with sugars snap peas, yellow pepper, and red onion. This was followed by a light baby spinach summer salad topped with mandarin oranges, fried shallots, sliced Gorgonzola, and candied pecans.

No lunch is complete without something sweet. For desert guests enjoyed an assortment of homemade cookies, brownies, and lemon bars.

With a touch of care and attention to detail, the J. Scott team was again able to create a warm and welcoming environment, leaving another satisfied customer.

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On Wednesday, February 23rd we had the priviledge of catering a corporate dinner event at the Blue Ball Barn in Wilmington, Delaware. This historic space is great at hosting both social and corporate events. Throughout the entire facility beautiful art work is exhibited for viewers.

The bi-level renovated barn has four main rooms. The Milking Parlor and Calving Room (great for meetings) are on the lower level and open to the beautiful courtyard that allows for great views of Wilmington and a Spring, Summer cocktail hour location. Located upstairs are the Straw and Hay Rooms. Large windows fill both of these rooms which gives great natural sunlight and views again of Wilmington.

Following an all day conference our guests winded down at their cocktail reception in the Straw Room. Above are photos of three passed hors d’oeuvres we served. Left to Right are the Mini Lobster Skewers, Beef Tenderloin Canape and the Grilled Red Snapper served on a ginger- jalapeno rice cake. The guests then moved to the Hay Room, adjacent to their cocktail hour for dinner. Their dinner menu consisted of the Lolla Rosa and Frisee Salad with apples, sharp cheddar, walnuts, finished with smoked bacon vinaigrette; a dual entree of Traditional Coq au Vin and Pan Seared Salmon accompanied by green beans and trio of roasted fingerling potatoes finished with an opera cake.

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