The second night of our weekend long event was just as beautiful as the first. Tables were covered with ruby-orange shantung and ivory napkins at each setting.  As previously mentioned the client chose to utilize the same arrangements for the whole weekend so the colors used this night were in the same family as the ones used throughout the weekend.

Cocktail hour was held in a large open marble floored hall with a beautiful view of the city through floor to ceiling windows.  It was truly a stunning picturesque setting to welcome guests from across the world.

Hors d’oeuvre included our signature crisp cones with tuna tartar, smoked chicken, wild mushroom and fontina quesadilla, asparagus and chanterelle mushroom bruschetta, classic J. Scott mini cheesesteaks, bacon wrapped scallops with horseradish dipping sauce and figs with goat cheese and balsamic vinaigrette.

The first course was pre-set at the request of the client.  This style of service allows hungry guests the ability to enjoy their soup or salad while a speaker is presenting or someone is being honored.  The salad we served was a flavor packed Sicilian salad.  Crisp red and green romaine were the bed to marinated olives, artichokes, Roma tomatoes, roasted peppers and focaccia croutons; that was drizzled with white balsamic truffle vinaigrette.

The entrée, Lancaster county free range airline chicken breast, was topped with melted Maytag blue cheese and tomato fennel pomodoro.  The dish was accompanied by a variety of roasted fall vegetables and roasted garlic whipped potatoes. Guests also had the option for a vegetarian dish of goat cheese ravioli with sautéed asparagus tips and baby spinach, sauced with tomato veloute.

Dessert left nothing to be desired as it was a rich pumpkin cheesecake with chocolate drizzle.  By the end, nary a guest was hungry and all were happy, lively and full of interesting conversations.  That is what food does after all; it brings people together, it is our common ground.

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Staying on the cutting edge of the industry can be a hard to place to reside.  At all times one must be ahead of all others in style, design, trends, etc.  This is our constant goal.  We want our clients to feel as though they are always the “Jones’”, that they are the first to have the newest hors d’oeuvre, the latest linen, or in this case the newest trend in food display.

We are proud to announce the most recent addition to our collection, the Blossom Cup.  Within this little cup are so many possibilities for fun and intriguing ways to display a wide array of dishes.  The “Blossom” has a stem by which the cup is held, making it easy to carry around during a cocktail party and comes in a stand made especially for the cups unique design.

The cups were debuted at an event in Philadelphia last week and were very well received.  Guests mentioned they “liked seeing something new” and that display was “very classy.”  The events menu included a selection of four items served in the Blossom cup.  Lump crab meat on greens with roasted red peppers, Italian antipasto, a mixed fruit cup and asparagus salad were chosen as great savory items to be enjoyed during an afternoon cocktail reception.

Guests also enjoyed a fondue station with beef, chicken, shrimp and mushroom with their option of both Swiss dipping sauce and spicy queso dip. Dessert was also served from our client favorite, the clear wall with mini cups containing apple pie with vanilla ice cream, pumpkin pie with vanilla ice cream, chocolate mousse with raspberry sorbet and key lime mousse with graham cracker crumbs and whipped cream.

Hors d’oeuvre passed during the event included beef carpaccio rolls, mini cheese boards and tandoori shrimp on a lotus chip with mango salsa.  So for your next event, consider the Blossom cup to wow your guests, or ask about many of our other great non-traditional displays!

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Last Week the J. Scott team had a blast gathering together with the premiere restaurateurs, retailers, and personalities of the area at Main Line Today’s annual Best of the Main Line Party. This year’s theme was a summer bash beach blowout as the Drexelbrook was transformed into a shore-goer’s paradise.

Guests eagerly funneled into the venue by way of the boardwalk entrance. Signs of the beach could be seen everywhere, from the gigantic sandcastle and shovel that guarded the door, to the many boardwalk themed games and eateries. We at J. Scott were able to add a touch of summer spirit to the party by providing our own highly qualified and surprisingly talented lifeguard to man the elevated post. Luckily enough, his life saving services were not needed for this year’s celebration; however, he was able to provide some supplementary entertainment with the musical stylings of his Ukulele playing. A few famous mainline faces were intrigued by our multitalented crew member, and stopped to take the time to snap a quick picture or two.

Our team was rubbing elbows with everyone from government officials, local news and weather personalities, collegiate athletes and coaches, not to mention the strong showing of representatives from the many “Best of” candidates. Spirits were soaring high as everyone in attendance was excited to sample the many treats and gifts, meet some new faces, and dance the night away to the rhythms of local Philly band Jellyroll.

Our life guard stand wasn’t the only thing attracting guests to the J. Scott Catering booth. Chef Erin Morrison’s team was able to put together a sampler dish that had visitors feeling “just beachy”. A variation of your classic boardwalk burger and fries, our crew was serving up pulled Jamaican jerk chicken sandwiches. The sandwiches were topped with a grilled pineapple salsa and accompanied by a side of sweet potato chips. Guests were able to wash these spicy morsels down with an icy cold draft of Dos Equis Beer.

The night had one more great surprise in store. The J. Scott party planners put a ton of time and effort into making sure that our beached themed display was ship shape, and up to the highest standards. The bamboo tent was dressed up to look like a trendy beach hideaway. Decorated with grass skirting, colorful sea shells, and authentic pier lanterns, our display looked like an illustration from Robert Luis Stevenson’s Treasure Island. We found that our hard work truly paid off as our booth was awarded first place for “Best Display Down the Shore Theme”.

J. Scott Catering was honored to receive the award because there were so many other fantastic beach themed displays at the venue. Heading home with the “Best of” award for Best Caterer, as well as Best Beach Display, was definitely a great achievement for our organization as we are constantly striving to improve and deliver at a high level of quality and creativity. After a great night at the awards party, J. Scott hopes to continue to be the best of the Main Line, and make an appearance at the event again next year.

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Office tastings are an important part of J. Scott Catering’s Business. It allows prospective clients to sample our kitchen’s finished product, and see exactly what their menu’s dishes will look like on the day of their event. Today a couple was in to sample the menu items for their upcoming wedding reception. The tasting was broken into three courses. First a selection of passed hors d’eouvres would be sampled, second the couple was able to taste the salad course, and finally the reception’s entrée dishes.

The couple was interested in a simple, but tastefully executed selection of appetizers for the evening. Chef Morrison was able to deliver some classics that would definitely exceed the clients’ expectations. First on the menu were skewers of grilled shrimp Neapolitan with basil, red chile flakes and Garlic. Next, a set of American Mini Whimpy Cheese Burger Bites. There was nothing whimpy about the flavor of these minis, as the burgers were complemented by a homemade sesame seed bun fixed with ketchup, blue cheese, and Russian dressing. Some of the other mini dishes prepared for the tasting were a mini chicken pot pie with garden veggies and sherry cream, a mini cheese steak with whiz and grilled onions, a mini Caesar salad in a Parmesan tuile basket sprinkled with homemade pumpernickel croutons, and finally, the all star of the hors d’eouvres cast a “Just like Mom’s” tomato soup shooter with mini grilled cheese. The tomato soup had just the right amount of kick to really jazz up a classic American comfort food.

The salad course was a rocket, watercress & sweet pear salad. The greens were speckled with crumbled Gorgonzola cheese & candied pecans. To top off this delicate dish our chefs added a drizzle of orange flower honey & rose water dressing.

For the final entrée course, our guests could choose between either a classically prepared chicken Marsala, or a flat iron steak with shallot demi-glace. Both selections were eloquently prepared, and accented by our “Simply Marvelous” mashed potatoes and a grilled Tuscan vegetable assortment. The wholesome mashed potatoes were Yukon Gold Potatoes whipped with heavy cream, sweet butter, salt & pepper. Fresh peppers, eggplant, Vidalia onion, squash, zucchini, and Portobello mushrooms were grilled to perfection to finish off the dish.

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