The fire station, on large farmhouse tables, had three large vases filled with red and orange bell peppers with a large flower arrangement by Sommerfield Designs on top.  The table also had many apothecary vases filled with different types of vibrantly colored peppers.  Food for this station included chipotle grilled shrimp skewer, srirachi and honey glazed diver sea scallop skewer and Korean beef bulgogi. 

The ice station consisted of a twenty four foot long table covered in silver shimmer linen.  On the table were iron trees with crystals and at either end were two tiered ice sculptures.  On the ice sculptures were this stations food options.  These included three types of ceviche: shrimp, conch and crab in a lemon, lime and orange shell.  Each sat on top of a shot glass rimmed with sugar or salt and filled with traditional, mango or pineapple margarita.  On plates was a delicious crying tiger salad. 

Brides, grooms and their families were able to sit down at the J. Scott Catering conference table to discuss their ideas for their wedding and how J. Scott could help make those ideas into reality.  Fresh squeezed lemonade was offered to clients as light refreshment during their conference.

The grooms who came were treated to a room all to themselves in the Schuylkill River Heritage Center.  There they enjoyed beer sampling, and a few snacks provided by J. Scott including mini grilled cheese and bacon slider, lump crab cake slider with old bay chips and mini chicken tacos.

We had a great time at the event, watching the fashion show, dressmaking contest and getting a chance to meet so many great brides.  Thanks to the Foundry for once again holding the showcase, and to all the vendors who came out and helped, for the third year, make this event a great success.

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The betrothed began by sampling their passed hors d’oeuvres – a delicious variety of traditional and delicious appetizers. The tasting included Classic Bruschetta, Chicken Satay with a Spicy Peanut Sauce, Teriyaki Beef Skewers and Shrimp Spring Rolls.

The bride chose a traditional salad that would appeal to everyone – a tossed garden salad with cucumber, tomatoes and red onions topped with balsamic vinaigrette. We served the salad with freshly baked rolls and whipped butter.
For dinner, the couple chose a hearty meal of seared beef tenderloin au poivre with garlic smashed potatoes, sautéed green beans with almonds and brown butter accented with a shitake mushroom.  They appeared to enjoy every plate from beginning to end, which helped make their decisions even easier.

Tastings are just a part of our relationships with our brides and grooms.  We look forward to the upcoming year and our continued work with this happy couple.

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Starting with hors d’oeuvres, this couple tasted the Mediterranean Display, including a trio of hummus and pita chips.  For the passed hors d’oeuvres, they tried vegetable potstickers, Portobello mushroom quesadillas, caramelized apple-gorgonzola and walnuts served in Belgium endive, Lime marinated chicken skewers, philo tartlets with bang bang chicken, and, lastly, teriyaki marinated beef skewers.

On to their first course, they enjoyed a mixed field green salad with tomatoes, pine nuts and goat cheese. For their second course, they are offering their guests a choice of Sliced Beef Tenderloin with Gorgonzola and Bourbon Sauce or Fresh Wild Salmon with Mustard Seed Horseradish Crust.  Both entrees will be accompanied by Green Beans with Almonds & Brown Butter and Potato Au Gratin. The package they selected includes wedding cake, so they sampled Lemon Poppy with Vanilla Buttercream Icing.

This bride and groom have been absolutely wonderful to work with.  As their wedding day approaches, we are excited to continue working with them to ensure a day to remember!

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For many, snow puts a damper on a holiday party.  But for one special J. Scott Catering client, their event became a winter wonderland, creating the most perfect backdrop for a fantastic holiday engagement party.

Saturday, December 5th, the Main Line received its first snowfall of the season and our client was overjoyed with the romantic backdrop to her daughter’s engagement party of 100 guests.  With her home completely decorated with trees, lights, wreaths, candles and all things Christmas, the only thing missing was snow!  I had already looked into biodegradable artificial snow for the evening, but the effect just wasn’t the same.  We let nature take its course and by 7 pm, when guests arrived, the house was covered with a beautiful blanket of fresh snow. With snow falling, valet service allowing guests to be driven directly to the front door where the festive sounds of Christmas carolers greeted kicked off an amazing evening for all.

The party began with passed hors d’oeuves including Butternut Squash Soup Shooters, Traditional Jumbo Shrimp, Petit Beef Wellingtons, and Lobster Salad Eclairs.  Guests were then thrilled to create their own risotto as our chef prepared delicious combinations served in martini glasses.  They also enjoyed a Pork tenderloin station with choices of Broccoli Rabe & Sharp Provolone or Traditional Holiday Stuffing and Cranberry Chutney. The evening was topped off with warm chocolate chip cookies served with ice cold milk, demi tas cups with homemade hot chocolate with mini marshmallows, and warm dark rum apple cider.  The evening would not have been complete without our staff offering guests warm chestnuts from our roaster as they left for home that evening.

It was a fantastic event, and our whole team is now excited to cater the wedding next year.  We wish the couple happiness and health in their life together!

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