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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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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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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