J. Scott Catering » desserts

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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Keeping the Purpose of the Meeting in Mind

JULSF — Thu, 20 Oct 2011 23:45:19 +0000

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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Rich in Love and Color

JULSF — Sat, 17 Sep 2011 12:39:54 +0000

Fall is in the air and with it all of the fantastic fall wedding themes and colors. We had a great time working with the couple who got married at the Foundry this weekend, designing a very original look. The bride decided to mix and match several colors and prints to create a rich look with lots of trendy flares. Some tables had mulberry kiwi linens, a fun green zebra style sateen linen, while others had chocolate brown and forest green stripe linens. These two styles of tables were accented with kiwi, chartreuse or eggplant napkins.

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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Celebrating the Unconvential

JULSF — Thu, 08 Sep 2011 01:56:34 +0000

This past weekend we helped a wonderful young couple celebrate their marriage with friends and family at a backyard tent wedding. This non-traditional couple had big ideas for their big day that included fun passed hors d’oeuvre and stations that represented their backgrounds and celebrated their lives.

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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Tall Order to Fill

JULSF — Fri, 12 Aug 2011 18:02:18 +0000

This morning I had to maneuver through a maze of tables and plastic containers to make my way back to the kitchen. The crew had a very early start to their day, working to put together a tall order of box lunches for an event at a local academic institution.

The J. Scott kitchen and storage facility looked more like a Tupperware convention as the empty containers lined the tables waiting to be filled. Chef Morrison created an assembly line that would have made Henry Ford himself jealous as all hands were on deck to ensure the lunches would be ready in time.

The three meal options were steak, chicken, and a veggie alternative. The flank steak was grilled and place in a wheat wrap with caramelized onions, Swiss cheese and arugula. Also served in a wheat wrap was the Tuscan chicken; a grilled chicken breast served with roasted red peppers, provolone cheese, and a balsamic drizzle. Finally the chefs prepared a grilled, marinated vegetable sandwich. The sandwich was topped with chickpea hummus and sprouts.

Each box lunch was accompanied by a classic garden salad of field greens, cucumbers, cherry tomatoes, and shaved carrots. On a sweeter note, orchard fresh fruit salads, as well as an assortment of homemade cookies were also served for dessert.

Our kitchen staff has had much experience preparing gourmet boxed meals for luncheon events such as today’s, so they had no problem making sure each and every order was prepared and ready to go. Boxed lunches and dinners by J. Scott make a great addition to any corporate or social event. Save yourself much time and effort while ensuring a high quality product for your guests by choosing J. Scott Catering.

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Quick Dinner Pix

JULSF — Mon, 08 Aug 2011 19:04:37 +0000

As per usual, it was a busy day in the J. Scott Catering kitchen. A photographer needs eyes in the back of his head as I had to duck and dodge the whirling team of karts, pans, platters of Chef Morrison and his team as they prepared for the afternoon’s events. Before the trucks were loaded up I was able to snap a few pictures of a couple of the dishes that would be served at the upcoming social event.

The first hearty dish that would be served as the main entree for the guests was a thick smoked salmon fillet. The fillet was accompanied by a mound of rice timbale and an assortment of roasted vegetables. The light seasoning of the salmon allowed the protein’s fresh flavor to shine in this dish. On a sweeter note, our chefs put together a colorful desert platter for the clients to pick from. The dish contained a mini chocolate whoopie pie, as well as a caramel almond cookie cup. For those looking for a satisfyingly sweet, but healthier desert option, the platter also contained an assortment of fresh fruits and a drizzle of strawberry sauce. These two dishes are certain to satisfy the day’s clients from start to finish.

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Lunchtime Tasting

JULSF — Mon, 01 Aug 2011 18:01:40 +0000

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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Fruit Parfaits

Sara — Mon, 25 Jul 2011 16:53:46 +0000

This hot weather calls for food that doesn’t involve the oven or stove. Today in the kitchen we’re preparing fruit parfaits. With just three ingredients: strawberries, blueberries, and yogurt, one can make a healthy, yet filling cup. The word “parfait” is French and literally means “perfect” and commonly describes a frozen dessert. Our variation can be enjoyed as a snack or a dessert and can be prepared in about five minutes. Make yourself one today and see why it’s considered the “perfect” summer treat. Try sprinkling some granola on top for added crunch and flavor!

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Philadelphia Catering Tradeshow

Sara — Tue, 19 Jul 2011 18:06:52 +0000

Yesterday at a prestigious, well-known Philadelphia University, we were selected to participate in a catering tradeshow. The décor at our table was titled “fallen leaves” which is based on our fall inspired cocktail menus and also hints at our environmental friendly service ware that was used. Our “green” plates were made from fallen palm leaves and are fully biodegradable. The forks used are made from bamboo and are also fully biodegradable and compostable. We covered our table with tasteful orange linen and stylishly garnished with vivid orange and yellow flowers that drew people in.

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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A Local Celebration

JULSF — Wed, 29 Jun 2011 17:28:33 +0000

This past weekend our J. Scott Catering team helped celebrate a very special wedding reception at the Delaware Center for Horticulture. The lush green gardens of the center acted as a perfect setting for young couple Johanna and John to connect with friends and family. Johanna, a long time corporate client, felt that our staff was the right team to make her social event a memorable occasion as well. The reception was for those guests that were unable to make it to the couple’s dream wedding at Yosemite National Park.

The colorful linens and flower arrangements played well with the bright and cheery atmosphere of the event. Vibrant foliage lined the stone walkways as guests made their way to the patio seating area. Our staff served passed hors d’oeuvre including duck potstickers, classic bruschetta, and spicy southwest eggrolls. Those in attendance were also treated to a towering display of assorted artisanal cheeses and flatbreads. The reception menu was highlighted by the all inclusive quesadilla station. The chicken, steak, pork, and sausage quesadillas were filled with sautéed peppers and onions, along with cheddar cheese and cilantro. All of your favorite toppings were available including pico de gallo, sour cream, guacamole, and salsa.

For those with a sweet tooth, an assortment of delectable miniature deserts was also on display.

A second wedding celebration only doubled the fun as local family and friends were excited to be able to celebrate the couples union. Our staff at J. Scott was happy to have been part of this special event. Best of luck to Johanna and John in their future endeavors.

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