When we are challenged by a repeat client to do something we have never done before and rise to the occasion to wow them once again in a whole new fashion, we don’t take this lying down. We look for twists on the traditional and flair to make their event exceptional and unique, just like they are.

We created a bridal shower unlike any other in a tented backyard setting. With purple tablecloths, gold chargers and a throne created for a princess, the event was sure to be unmatched.

We partnered with our go to vendor Sommerfield Designs to execute the décor and florals.  Jessa has a fantastic command on color combinations as well as a creative eye for unusual décor.

The tent was a large part of the décor and set the mood for the guests. It was draped with different shades of purples to create a romantic and soft feel.

The flower arrangements were strung from the tent ceiling to create an illusion of floating flowers above the guest tables. The princess for the day was treated to an oversized throne to open her gifts and to be seen by all her guests.
The tables and China were ordered in a square design instead of the traditional round to bring a more modern elegance to this affair.

We were thrilled with the outcome of this truly unique endeavor, and wish nothing but the best for the Bride to be!

Photo Credit: Campli Photography
Floral Design: Sommerfield Designs

A fantastic repeat client recently contracted us to cater her 60th birthday celebration with 40 of her closest friends.  The event was a ladies-only pajama party, and it was a real show stopper.

The client gave us complete creative flexibility to implement our vision for the event.  We staffed the party with an all female cast in order to make the pajama party goers feel comfortable.

The extensive menu of 18 passed hors d’ oeuvres was highlighted by Duck Confit on puff pastry round with ligonberry salsa, Turkey Sliders with Russian Dressing, and Fennel and Coriander Crusted New Zealand Lamb Chops.  Our Sushi Chef Akio prepared a variety of rolls to order.   This is always such a treat for guests and very well received.

We love this type of event because we get to put together a very eclectic contemporary menu and have the creative freedom with décor.  The stationary buffet was truly stunning with displays of rustic Italian Antipasto, and a large variety of Artisan cheeses.  Finally, we used the token chocolate fountain with a fun display.  Our client brought in fantastic entertainment, completing the wonderful evening.

Things are really heating up here at J. Scott.  In a few weeks we host the opening event for a brand new state-of-the-art venue which we are extremely excited about.  Check back soon to learn all about that event.

Salute
Scott

I love October… the crispness in the air, and the array of gorgeous colors surrounding us in nature. We are working our way through a very busy fall season, including catering an annual fund raiser for a local non-profit every year.

This is an event I really look forward to every year.  Our client is a true gem and an absolute pleasure to work with.  She gives us great flexibility in the creative process which allows us to do what we do best.  As with all of our jobs, we work to make each event unique to the personality of the client.

Our linen supplier had a stunning brand new cloth which was embroidered with beautiful leaf designs, which we incorporated for the guest tables.  We worked with a green pattern for the buffet and accented with lady apples, a dramatic topiary and clusters of pillar candles.

Our menu was highlighted by numerous stand outs for passed hors d’ oeuvres, including Warm Goat Cheese, Potato and Bacon Tart; Buffallo Mozzerella with Argula Pesto; and Grilled Scallop perched on a Stainless Steel Fork.

The dinner guest’s particularly enjoyed the Halibut Filet in Red Pepper Pesto and Balsamic Glazed Potatoes.

Dessert was a decadent composition of dishes in tiny vechiles such as Strawberry Shortcake, Warm Chocolate Chip Cookie with Vanilla Milkshake, and Pound Cake with Chocolate Drizzle.

I give tremendous credit to our service staff on this event.  They really have to hustle the entire evening due to the large footprint of the event.  They went above and beyond to ensure flawless execution.  I am very proud of them.

There are some real exciting events coming up which I looking forward to sharing, so check back soon.

Until then,

Salute

Our last real “summer” event occurred on Sunday, August 31st.  I am really proud of the planning and execution of this event.  The occasion was a party to mark the last auto race of the season at a local racer’s home.  However, the racer’s wife did not want the event to be “too race or track like,” so we had to rely on subtle racing décor.  Tasteful balloons with tire imprints and a race car ice carving did the job.

After a full day of racing, guests arrived for cocktails and dinner.  We started with our chef schuking a variety of east and west coast oysters and littleneck clams.  Severs passed fresh Maine Lobster Spring Rolls with Ponzu dipping sauce and Petite Green Pea Pancakes topped with lamb medallion among other items.  We had a flat top grill on the kitchen island and our chef was creating Petit Filet Sliders with truffle cheese and Lump Crab Cake Sliders with pickled caper remoulde.  This was a huge hit and a great way to stave off the hunger after a hot day of racing.

When the food stations opened guest’s found a variety of grilled brochettes, a beautiful grain salad and a light green salad.

To finish the evening we set a fantastic strawberry shortcake bar where guests could create their own masterpiece.

In the end the race day event was a smashing success.  The client was thrilled with the décor and menu and we have begun planning their holiday party.