Flower on the tables were simple but vibrant with multi-colored Gerber daisies.  The Foundry was also given a makeover with assorted greener throughout; some of which had up-lighting to highlight the stairs on either side of the dance floor.

The couples menu was as complex and intriguing as their décor.  Hors d’oeuvre included vegetable potstickers, panko crusted scallops with bacon and chicken satay.  The highlight of the cocktail hour was the quesadilla station on the mezzanine featuring brie and papaya quesadillas, smoked chicken, wild mushroom and fontina quesadillas and chorizo and grilled corn quesadillas with cojita cheese.

The first course was a composed salad of Bull Blood micro greens and baby arugula with oranges, pomegranate seeds, shredded red onion, black garlic and Hawaiian black lava salt, drizzled with pomegranate vinaigrette.

The entrees included a seared tenderloin served with or without lump crab, topped with hollandaise, accompanied by potatoes au gratin and baby vegetable bundles.  The other entrée was a black sea bass with lemon zest, drizzled with lemon walnut oil, accompanied by wild rice pilaf with sundried cranberries and baby vegetable bundles.

The couples wedding cake was ornate with the colors of the décor and added silver edible beads. The cake was lemon with rich vanilla buttercream.  As always we thank the couple for choosing J. Scott to take part in their big day.  We wish them all the best in the future.

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Okay, so maybe today’s HFK should be called hot from the boardroom. Nevertheless, take a look at this table setting we did for one of our corporate client’s dinner events recently.  Your employees and or clients are sure to be thrilled at this style dinner.  They will be more talkative, engaged and receptive when they are excited, alert and comfortable.  Let J. Scott help you achieve this look and many more at your next big meeting.

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Choosing the style or theme of your event can be a daunting task.  There are endless combinations of colors, motifs, shapes, layouts and themes to choose from.  Linens, tables, glassware, flatware, china, flowers, you name it the decisions are endless.  So how do you nail down the perfect look.  There are different schools of thought on this dilemma.  Some think you should pick one object that you really love and build around it to achieve your desired décor.  Others suggest choosing colors and finding things that will suit them.  However you choose to proceed there are few guidelines and tips to keep in mind to make the process a little easier.

• Talk with a professional-  This could be an number of people including your caterer, florist or even your interior decorator.  These folks are in business because they have an eye for what goes together and what’s got to go.  Bring them your ideas and work toether to create the look you’ve always dreamed of.
• Research styles and décor everywhere- You never know when you will find that right vase or perfect place card holder so always be on the lookout for ideas.  We often page though magazines looking at clothes, home décor or food pictures to get ideas for our new favorite décor trend.  This includes wedding magazines for those of you getting married because someone may have already done the hard work for you and will be able to tell you the best places to find exactly what you are looking for.
• Keep an open mind- We very often get stuck in the same style set because it is what we are comfortable with.  Don’t be afraid to try something new.  Test run it at a dinner party and see what people think; you just might surprise yourself with how impressed people are with you design.

In the end your guests will enjoy any look you choose.  Have fun with the planning and don’t stress over the little details.  It all comes together in the end no matter the path you took to get it together.

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The passed hors d’oeuvre included our signature mini Caesar salads in parmesan tuile cups, mini Philadelphia cheese steaks with whiz and grilled onions, quintessential pigs in a blanket, chorizo and grilled corn quesadillas and chicken satay with spicy peanut sauce.

Stationary hors d’oeuvre during cocktail hour included a garden vegetable crudite accompanied by roasted red pepper and spinach dips.  The other, a bruschetta station, included four types of crostini toppings.

The couple chose to pay homage to their individual heritages by serving dishes from Korea, Belgium and Memphis.

The Korean station’s dishes were served from woks with subtle Asian décor.  Mandoo, a steamed dumpling filled with chicken and potato, vegetable japchae, a vegetable stir fry with sweet vermicelli noodles and grilled beef bulgogi served with lettuce, offered guests a taste of classic Korean fare.

The ode to Belgium included pommel frites served from delicate paper cones, with several dips and toppings.  Moules marinieres, a dish of mussels sautéed with white wine, shallots, parsley and butter, finished off the station.

The next station brought guests to the southern United States with Memphis style barbequed pulled chicken served with our homemade corn bread.  Molasses baked beans and baked macaroni & cheese rounded out this station.

Dessert was no less exciting then dinner with a Belgian waffle station offering made to order waffles with a hazelnut cream topping.  The bride and groom cut a waffle and shared it “Lady and the Tramp” style finishing the bite with a kiss.  Just another example of an option other than a wedding cake, and a very delicious one at that.

This fabulous tent wedding was exquisitely understated with taupe linens on the guest tables and ivory linens, with grey rattan accents.  I hope this wonderfully non-traditional wedding will inspire other young couples to celebrate in any way they choose.

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Through food, we are able to assist couples in making this seamless transition by incorporating items that celebrate the bride and grooms different cultures while also embracing new traditions they will create together. The couple themed their wedding around Hawaii and as such the décor for the stationary hor d’oeuvre table, which included a varietal cheese display, was Hawaiian inspired.

The hor d’oeuvre list included sesame California rolls, miniature classic Caesar salads, chicken satay with spicy peanut sauce, Portobello mushroom and fontina quesadilla and several other culturally diverse dishes.

Entrees included seared tilapia with jalapeno pineapple salsa and pesto rubbed flank steak thinly sliced and topped with tomato concasse.  Both entrees were accompanied by roasted red bliss potatoes and grilled seasonal vegetable batons.

The guests enjoyed a J. Scott exclusive in our black bars at the Phoenixville Foundry where this couples wedding was celebrated.  Adorned with candlelight filled lanterns and tall black lighthouses it is a piece that adds a special character to the venues atmosphere. The Foundry itself is a celebration of old meets new as it is a fully renovated steel foundry used for over 100 years.

We truly enjoy working with couples to achieve their dream wedding whether it is 100% traditional, a mix of the past and present or a modern affair.  Congratulations to the couple, from all of us at J. Scott Catering we wish you the best in the years to come.

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The color scheme came together especially well in the stationary cold hors d’oeuvres display. Outfitted with a collection of garden crudités, the color of the fresh sliced vegetables, along with the floral arrangements and candles accompanied the linens perfectly.

Our event planners were anxious and excited to see how the design scheme would come together. Compliments made by the bridal party and guests in attendance were ample reassurance that the layout was executed beautifully. A touch of color goes a long way in adding a unique flair to the most special of occasions.

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In last week’s post we detailed some of our latest décor layouts that were showcased at a recent event for Philadelphia party planners. Although décor is of the utmost importance, J Scott Catering was not named Best Caterer of the Main Line for being talented interior decorators! The tasting dishes were without a doubt the highlight of the event. Chef Erin Morrison ensured that each and every guest in attendance left with a healthy grin on their face.

As the planners filed into the venue, they were greeted by an assortment of various passed hors d’oeuvre. The crowed favorite appeared to be the smoked salmon tartare with a caper chive crème fraiche. Servers were barely able to make it through the doorway with the platter before eager guests hurried over to assist in lightening their load. That being said, that salmon’s popularity in no way overshadowed the other three delightful appetizers. These included a seared tuna with mango salsa on top a lotus root, curried shrimp salad with grilled endive and candied lime zest, and last but not least, wild mushroom goat cheese crostini with peppered honey. Needless to say that even with a long list of assorted entrees still to come, the planners made sure that none of these delicious appetizers went to waste.

Like the themed décor layouts, this showcase’s dishes were broken up into the categories of Asian Fusion, Eco-Chic, and Fall Harvest as well.

The sushi bar would not be complete without a sushi chef preparing sashimi and various combinations of veggie and seafood rolls. Guests were able to observe the chef’s talent and precision with the knife as he prepared each platter by hand. For those attendees that preferred hot Asian cuisine, the station also featured my personal favorite, braised beef short rib dumplings with a Sriracha infused dipping sauce. There was a spicy Kung Pao chicken on fried rice dish as well as a citrus braised baby bok choy.

The next station was our enviro-friendly Eco-Chic display. The key word was freshness as each dish was highlighted by garden enriched flavors. First up was a pan seared Halibut on top a seafood risotto cake with asparagus and sofrito. Next, a savory roasted tenderloin of beef topped with celery root, parsnip puree, and caramel fennel with espresso mocha demi glace. Finally, for the true veggo’s in the room, we served a summer vegetable Portobello tower accented by herb goat cheese and fresh tomato sauce.

Our last set of entrée samplers was a collection of fall harvest inspired dishes. A variation on the Asian braised beef short ribs, in our first dish they were barbequed and served with a cheesy polenta and crispy shallot rings. The second platter was a pan roasted organic chicken medallion with Kennett Square Mushrooms, a collection of herbs and Madeira. The last entrée of the afternoon was a Cape May pan seared jumbo scallop paired with smoked gouda, and chive risotto with hickory onion cream.

No meal is complete until the all important sweet tooth has been satisfied. The final display was a colorful desert wall filled with a variety of apple, pumpkin, and blackberry cobbler cups. Like a slice of pie in the palm of your hand, these colorful and tasty treats were the perfect way to finish off delightful event.

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This week our team was working at full throttle preparing for one of our fall showcases. Held at a local Philadelphia institution of higher learning, the event was an opportunity for party planners around the area to observe some of J. Scott’s latest designs and layouts on display.

Upon entering the event, our planners where greeted by an impressive sushi bar display. A strong representation of the counter of an upscale sushi restaurant, the bar provided ample space for a “made-to-order” preparation of dishes guaranteeing freshness. This layout is extremely portable and adds a unique cultural dynamic to any social or corporate event. The main bar area was book ended on either side by raised seating, offering an ideal location to look out over the magnificent Philadelphia skyline. The vibrant hand made floral arrangements worked well to offset the black and white Asian décor.

Moving forward, the main serving table was outfitted with an eco-friendly display. Earth toned platters and utensils, along with lush green centerpieces created and calm relaxing feeling in the room. Seating tables were covered with green and chocolate striped satin linens and accented by centerpieces containing fresh apples and artichokes.

The third layout on display was our fall harvest. The patchwork collage of various shades of orange and yellow in a way created a sense of anticipation for the upcoming change in seasons. The sweltering summer heat outside may have also played a part in those feelings as well. Cascading butterflies mimicking falling leaves hung from the tree displays blending nicely with the orange linens and dishware.

The planners were greatly pleased by the day’s displays, and were enthusiastic about including these new designs in upcoming events. Keep and eye peeled as next week’s blog entry will detail some of the delectable dishes that completed the event’s ambiance with savory smells and tastes that were definitely unique to J. Scott.

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We offered two hors d’oeuvres, two small plate entrees, and our well received mini dessert wall. The first hors d’oeuvre was a sweet butternut squash shooter garnished with a rim of toasted walnuts for added texture and appeal. Our seared yellowfin tuna was presented with mango salsa on a crisp lotus root chip. A lotus root is a vegetable that is native to Asia and found underwater. When baked, this vegetable has an earthy taste and is a healthier alternative to potato chips.

The first eco-friendly plate consisted of a BBQ braised short rib with cheesy polenta and garnished with crispy shallot rings. Polenta is an Italian dish made from boiled cornmeal that adds a brilliant yellow color to any meal. Next, we offered pan roasted organic chicken medallions with locally grown Kennet Square mushrooms, herbs, and drizzled with Maderia, which is a Portuguese wine. To end on a sweet note, there was a dessert wall with three fall-inspired miniature treats; apple pie and ice cream, pumpkin pie and spice, and blackberry cobbler.

The J. Scott Catering team had a great time and would like to thank everyone involved in making this event a success!

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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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