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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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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Watching my catering crew use the “dump and dab” technique to sop up puddles of rainwater from the seating is not the most common start to a picture perfect outdoor ceremony. This past weekend, I was reminded at our Phoenixville Foundry wedding event that no matter how a day may start, the show must go on because a dream is on the line. Last Friday the J. Scott Catering team was given the opportunity to help celebrate the union of young couple Kellie and J.C.  With the passion of George Harrison, bride Kellie had her mind set on a bright summery setting for her outdoor wedding. Afternoon showers sparked a motion towards an indoor seating arrangement for the ceremony, but as the skies began to clear hopes were high that the contingency plan would not be necessary.

The historic foundry offered a bold but elegant backdrop for the evening’s occasion. Rows of ivory tables and full china settings surrounded the dance floor, and fresh cut flower arrangements by Sommerfield Designs added the perfect touch of color.

As the guests slowly began to filter in, sunny skies turned grey while rain poured all over the outdoor wedding scene. The bridal party chose to postpone the ceremony, hoping the rain would only be a slight interruption. Fortunately enough, our anxious bride unknowingly weathered the storm in her windowless dressing room. The dark clouds moved on almost as suddenly as they arrived, while the J. Scott staff with help from the MedPark Valets rushed to ready the garden area for the bride’s arrival.

Even in adverse conditions, the wedding went off without a hitch and our bride got the lovely summer wedding she was dreaming of. After the newly married couple made their final trip down the aisle, guests funneled up to the Mezzanine for cocktails and hors d’oeuvres. Appetizers included a colorful display of assorted artisanal cheeses and flatbreads, while servers carried platters of bruschetta, chicken satay, teriyaki marinated beef skewers, and shrimp spring rolls.

After our guests took their seats, they were served a first course of a garden salad tossed with tomatoes, cucumbers, red onion & balsamic vinaigrette. Entrees included a seared tenderloin of beef au poivre, or Chef Erin Morrison’s pecan crusted chicken. The vegetarian alternative was a golden tomato tart with artichoke arts, red and yellow peppers, onion coulis and baby spinach. All entrees were served with a side of parmesan and garlic smashed potatoes, and brown butter almond green beans.

Timing proved to be the name of the game, as all the pieces fell perfectly into place making Kellie and J.C.’s a unique and special occasion. Our staff at J. Scott Catering wishes the young couple nothing but the best. Thank you for letting us have a hand in your most memorable of days.

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In our most recent tasting, we offered our clients a variety of hor d’oeuvres and a couple of appealing entrees. They first got to experience our steamed vegetable dumpings stuffed with cabbage, celery, carrots, onions, peas, scallions, tofu for extra protein, and sprouts. We also offered a dark citrusy ponzu sauce for dipping that adds a tart flavor to the vegetables.

Our miniature portobello quesadillas involve mushrooms with a rich, strong, earthy flavor, sliced red peppers, and carrots for color and taste on a lightly toasted corn tortilla. This dish is stylishly garnished peppers and white flowers for a summery look.

By soaking the chicken in lime, a rich zesty flavor is added to the meat making it nice and tender for our chicken skewers. After soaking, we grill the chicken which gives it a distinctive aroma. Our rich and creamy avocado dip has a lighter flavor but when paired with the skewers, they balance each other nicely. Perfect for a luau, BBQ, or summer pool party.

The first entrée we presented was a juicy, succulent sliced beef sirloin with gorgonzola cheese and bourbon sauce. What makes the sauce special is its ability to seep into the beef and give it a sweetly smooth taste. The green beans and rice on the side add variety and flavor for a complete meal. Lastly, they tried our delicious fresh wild salmon with a mustard seed horseradish crust. The mustard seed and horseradish give the salmon an intense flavor with a spicy, aromatic rustic taste. What we stress to our customers is, wild salmon is not only healthier for you, but it also tastes better. We pride ourselves in serving only the best to our clients which is why this tasting was a sensation.

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