We served this delightful holiday cocktail at a baby shower at the end of November but I just had to share it with everyone.  Cranberry and pomegranate are a great combination and of course Champagne makes everything better.  The cranberry and mint garnish really set this drink apart making it an elegant option for any holiday party in addition to the classic eggnog.

Cranberry Pomegranate Bellini

In a tall flute glass combine:

1 part 100% cranberry juice

1 part 100% pomegranate juice

1 teaspoon simple syrup

Top with Champagne and add 2 whole fresh cranberries and a fresh mint leaf

Enjoy!

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Guests were welcomed to the open house style event at the check in table and were given directions to guide them throughout the building. There were doubles of the pasta and carving stations and a variety of other enjoyable eats. However as guests first entered there was a room devoted entirely to antipasto.  Soppressata, Loma, Lonza, Prosciutto and a number of other cured meats were laid out on wooden cutting boards.  Sharp provolone, brie, gorgonzola and parmesan cheese just to name a few were displayed on marble slabs. Focaccia, crackers, flatbreads and breadsticks were in baskets all over the table.

Down the hallway was the first pasta station.  Fusilli, penne, tri-color tortellini and ravioli were the options for pasta that could be tossed with a variety of toppings and the guests choice of five different sauces; marinara, Alfredo, vodka sauce, pesto and olive oil and garlic. Toppings included grilled chicken, shrimp, crab, sausage, prosciutto, peas, peppers, asparagus tips, broccoli, kalamata olives and the typical pasta garnishes of grated cheese and chili flakes. Both stations were attended by two chefs making guests concoctions “a la minute” as they say in French.

As sushi is extremely popular at large gatherings we had Akio hand rolling sushi. His classic assortment of tuna, salmon and shrimp nigiri as well as tuna, California and cucumber rolls and finally futomaki to round off the station.  Wasabi, soy sauce and pickled ginger were on hand to garnish the fresh made delicate creations.

Centered in the largest room was a “mixed plate” station.  This essentially was a large rectangular double sided buffet offering an assortment of appetizer size items.  Miniature Italian meatballs served in marinara sauce with parmesan cheese on the side, mozzarella sticks with marinara dipping sauce, Old Bay chicken wings, vegetable spring rolls and pork pot stickers served with Hoisin dipping sauce, vegetable and Italian meat and cheese Stromboli and of course the popular scallop wrapped in bacon could all be found on this buffet.  Scallops wrapped in bacon were the clear favorite as they needed constant replenishment.

The carving station held its own with a selection of four meats including whiskey peppercorn crusted beef tenderloin, pomegranate glazed turkey breast, coriander and fennel crusted baby rack of lamb and Dijon and sage rubbed pork loin.  Accompanying sauces included wild mushroom ragout with and without chestnuts, a quince chutney and apple horseradish sauce.  Chefs carved slices upon request preserving the juiciness of the meats.

As if that weren’t enough there was also a hot dog and Italian sausage and pepper station.  Featuring Dietz & Watson jumbo dogs on real hot dog rollers served in Dutch style potato rolls this station was a favorite among some of the younger people in the crowd.  Hot and sweet fresh Italian sausage was also at this station served with sweet and hot peppers.

The cold salad station offered guests a taste of classic picnic salad fare.  Chicken Waldorf salad, egg salad and potato salad were displayed along with a bountiful display of fresh fruit.

To round out the savory options of the evening was the seafood bar.  Jumbo lump crab, crab claws and shrimp cocktail were served on ice on a beautifully decorated blue and white themed table.  The delights of the sea were served with spicy cocktail sauce, tartar sauce, horseradish and large pedestal bowls of oyster crackers.

Dessert and coffee were stationed in a room entirely unto themselves.  Assorted pastries, éclairs, cream puffs and miniature cheesecakes just to name a few were displayed on porcelain trays on black iron stands. Regular and decaf coffees were offered as well as hot chocolate and hot tea.

Beverages were also in no short supply.  Two full bars provided guests their favorite beers and cocktails.  A specific wine bar gave guests the ability to try a number of different Italian wines of the best quality.  The martini bar was truly a sight to behold with a pour through ice sculpture complete with signature peppermint martini.

This wonderful evening was provided free of cost to the employees of the company.  The generosity was felt by everyone in attendance and the general joy of the atmosphere exemplified the typical moral of such a great company.  We must thank everyone involved again who helped to make this event possible.  We couldn’t have done it without you from our staff to the facilities manager to the rental company.  I am consistently inspired when I see an event of this magnitude take place as the amount of teamwork it takes displays the true meaning of the holidays.

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We focus on attention to detail and personalization, from the moment you park, to the moment you pull out; we have your needs met.  We take pictures of each and every tasting we do and take notes on each dish so we can duplicate it exactly on the day of the event.

Our main goal is to help clients feel comfortable and have a full understanding of their menu.  We really enjoy doing them and know our clients are happy when they leave, full and satisfied, that we will use the same detail and quality on the wedding day.

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A great way to jazz up any holiday party is with fun and festive appetizers.  Here we have turned the simple quiche into a creative quiche diamond with roasted tomatoes, caramelized onions and fontina cheese.  It is of course important to display the appetizers on a holiday plate!  Next we took a typical phyllo shell and created a “sweet tart”.  A delicious combination of dried cherry compote and brie sprinkled with with crushed pistachio nuts.  And finally we have the crowd pleasing beef tenderloin canape.  A beautiful slice of medium rare filet atop a thin sliced baguette, topped with a creamy horseradish sauce.  Dress the platter up with a beautiful garnish and you are ready to entertain!

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When a client asks us to provide for them an old favorite, green bean casserole, we rise to the challenge and create something new and improved.  This delicious casserole made by our chef has cashews, caramelized onions and a creamy wild mushroom sauce.  Other holiday options include a smoked salmon platter with all the neccessary accoutrements, and a citrus and herb roasted salmon.

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The client chose a pasta action station along with several other selections.  Pasta was tossed with toppings including grilled chicken, grilled asparagus, sauteed mushrooms, cannellini beans, roasted peppers and many many more.  For dessert they enjoyed a cheesecake bar.  This included slices of creamy New York style cheesecake and a variety of toppings for the guests to choose from.  The site of it all put me in such a holiday spirit that I had to share this delicious cookie recipe; one of my favorites during the holidays.  Enjoy!!

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It may be snowing outside, but back in the kitchen our chefs are hard at work preparing dish after dish for all the events we have this week.  We are smack in the middle of one of our busiest times of the year: Holiday party season!  On a trip back to the kitchen today I stumbled across our chefs working on lots of wonderful dishes I just knew I had to share.  One chef was working on a cheese tray; displayed on marble, the cheeses includedGrand Cru Gruyere, Buttermilk Blue Afinee, Red Spruce 4 Year Cheddar, Vintage Van Gogh and MezzaLuna Fontina.  Another chef was preparing a scrumptious looking fig galette.  Using apple slices and rosemary, he was able to make the boring white rim of the plate come to life with beautiful colors.  And one of our newer staff members blew us away with an absolutely delightful looking vegetable napoleon.  To make it truly extravagant he is wrapping it in puff pastry and baking it off to a perfect golden brown.  After all what better time to indulge than during the holidays.  I can’t wait to see what they will be working on tomorrow!

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Using stations, they were able to give their guests a wide array of options to suit every taste.  From live action pasta stations to hand rolled sushi, no employee was left feeling hungry at the end of this all day event.

The hard part about accomodating that many guests is providing enough staff to ensure that everyone is well taken care of.  With two shifts and a total of over 50 staff we were able to pull off a flawlessly memorable event.

Decor included everything from white  trees with blue and silver ornaments and stars to poinsettias, red and green linen and holiday dressed bears.  We used fun props to hold foods like a drum to hold bread.  And there were dozens of large wrapped presents strewn about the office.  It seemed as though everyone left with a new sense of holiday spirit to carry them through the rest of the year.

So from everyone at J. Scott Catering-

We wish you a happy and healthy holiday season!

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It never ceases to amaze me the wide array of colors that come from our kitchen every day.  Today I walked in to find our staff prepping for a large holiday party we are catering tomorrow.  They were hard at work slicing and dicing every vegetable you could think of, in every color of the rainbow.  It is said we eat first with our eyes, then with our mouths.  If so, my eyes are certainly full today!

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With the holiday season now upon us, everyone will be stepping out into the cold on their way to a  holiday cocktail party.  And while most caterers use the same old techniques of  “jazzing” up their trays, we at J. Scott like to put our own special touch on each and every hors d’oeurve that leaves the kitchen.  Whether its a colorful tray, herbs, spices, flowers or a fun cocktail pick; we make sure that each and every hor d’oeuvre has it own unique character.  Always remember: less is more, be creative, keep the color wheel and mind, and most importantly; have fun!

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