Posted January 10th, 2011 by JULSF
Executing a party in someone’s home adds an extra element of fun for us in the catering world. Not only are we able to prepare food for a slightly smaller crowd but we have the ability to utilize an even more critical attention to detail.
Typically passed hors d’oeuvres are only seen at larger parties and weddings. Adding this movement to your party encourages guests to get up and move around. Here we have miniature crab cakes with a horseradish creme, pear and goat cheese tart topped with caramelized onions and Indian chicken sate, with a traditional peanut sauce.
Having a seated meal then allows guests a chance to relax and enjoy wonderful food in courses. This client chose a harvest salad with arugula, pumpkin seeds, gorgonzola cheese, cranberries and raspberry vinaigrette, for the first course. The entree consisted of three choices, chicken florentine, chilean sea bass with a lemongrass and rosemary infused butter sauce and a vegetable gallete with a wide array of grilled vegetables, topped with fresh mozzarella and drizzled with a balsamic reduction. Each was accompanied by green beans with an almond brown butter and roasted rosemary red bliss potatoes; hard to say but delicious to eat.
And of course, what would a meal be without a tempting dessert. Here we have an unbelievably light and airy chocolate mousse in a tempered chocolate shell. The client chose a simple blue and white color scape, perhaps to represent the recent snowfalls. It was a simple dinner party in theory, but a truly elegant affair in practice.
Posted in Out of the Ordinary, Social Events
Tags: dinner party, food courses, home, hors d’ oeuvres, sit down dinner, snow, Social Events, special event, theme, vegetables, winter
Posted December 22nd, 2010 by JULSF
I couldn’t wait to share these pictures from a private event we catered this past weekend. Using pine roping, reindeer, candles and those glorious big red drums we turned this residence into a castle fit for Santa himself.
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!!
Jam Thumbprint Cookies
Ingredients
- 3/4 cup butter, softened
- 1/2 cup white sugar
- 2 egg yolks
- 1 3/4 cups all-purpose flour
- 1/2 cup fruit preserves, any flavor
Directions
- Preheat the oven to 375 degrees F (190 degrees C).
- In a medium bowl, cream together the butter, white sugar and egg yolks. Mix in flour a little bit at a time until a soft dough forms. Roll dough into 1 inch balls. If dough is too soft, refrigerate for 15 to 20 minutes. Place balls 2 inches apart onto ungreased cookie sheets. Use your finger or an instrument of similar size to make a well in the center of each cookie. Fill the hole with 1/2 teaspoon of preserves.
- Bake for 8 to 10 minutes in the preheated oven, until golden brown on the bottom. Remove from cookie sheets to cool on wire racks.
Posted in Social Events
Tags: cheesecake, Christmas, decor, desserts, holiday, home, kitchen, party, pasta station, private, Social Events, vegetables
Posted December 14th, 2010 by JULSF
For all you foodies out there on the world wide web, you will be happy to know that J. Scott Catering took a step into the field of molecular gastronomy at one of our recent events. This event, held at a clients home, gave us an opportunity to stretch our spoons in a new direction. Something we truly enjoy doing.
Hors d’oeuvres were passed around by lab coat donned servers, carrying tasty treats in medical vials and shot glasses. Fun foods such as Super Wild Blue Antioxidants and Green GRAS Botanicals were among the favorites.
The dessert station was, as always, a hit. Delicious assorted miniature desserts included creme brulee, fruit tarts and napoleons. Using whites, blues, metal and candlelight, we acheived a laboratory-chic atmosphere.
Overall guests really enjoyed the scientific ambiance of the event. And of course we had a blast too!
Posted June 4th, 2010 by JULSF
We love a happy wedding with great company, excellent music and delicious food. We were recently honored to see a bride and 
groom come together to exchange their vows in the backyard of their gorgeous country home. They chose to have a variety of food stations to keep the guests mingling throughout the reception. Their station selections included salad, carved tenderloin and kebobs.
The salad was a light summer salad of fresh mozzarella and candied pecans over fresh mixed field greens. The salad station also offered fresh assorted rolls with whipped butter.
Kebobs are a fun, summery way to display food that is still easy to pick up and enjoy while socializing. Kebobs can give you multiple options for ingredients while offering something for everyone.
A carving station offers the opportunity for guests to be served the amount they think is appropriate, when they are ready. This station also serves the sides to accompany the main course. The bride and groom chose asparagus tips and roasted red bliss potatoes.
Stations can bring a more relaxed feel and pace to an event while still providing a lavish display to impress your guests. These stations captured the exact feel that the bride and groom were aiming for.
Best of luck to the new husband and wife!
Photos: Will Reiner
Since founding J. Scott Catering in 1995, Scott has worked hard to establish a reputation for exceptional food and superior customer service. His efforts have not gone unnoticed. J. Scott Catering has been recognized locally and nationally for culinary talent and fine attention to detail, including being named for six consecutive years as "Best Caterer" by Main Line Today.
