J. Scott Catering » kitchen

I’ll Have the Vegetarian Option, Hold the Boring

JULSF — Thu, 10 Nov 2011 02:18:32 +0000

You hear about the happy couple’s engagement, maybe attend their “congrats on the first step” party. Then you get the invitation in the mail and the panic sets in- “what will they have for me to eat??” Unfortunately this is an all too common response made by vegetarians who are tired of the pasta primavera or sides only dishes. Wedding guests rejoice, at J. Scott Catering, we celebrate your choice to go meatless with vegetarian options that you will not only enjoy but that you’ll actually want to make at home. Vegetable Napoleons, roasted stuffed Portobello mushrooms and ratatouille in a zucchini boat are just a few of the selections we offer to clients looking to have a vegetarian option. As a custom caterer, we are able to create menus based around your specifications; so if there are a lot of vegetarians in attendance you can offer them something they will truly enjoy. Better still, this flexibility suits those guests with food allergies very well. Notifying us of allergies before the event allows us to ensure safety but also ensure the meal is something delicious.

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Another Evening Affair

JULSF — Sat, 22 Oct 2011 20:07:46 +0000

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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Monday, Monday

JULSF — Mon, 22 Aug 2011 17:23:02 +0000

I was pleasantly surprised this morning that even after a busy weekend full of events, I didn’t feel the usual urge to send my alarm clock sailing as it sounded the start of my day. Pair this welcomed chipper disposition with an on-point radio playlist to orchestrate my morning commute, as well as a tall ice coffee and you have a perfect prescription to avoid catching a case of the Mondays. The J. Scott kitchen staff had also hit the ground running this morning with knives blazing to prepare for the day’s deliveries. I couldn’t pass up the opportunity to snap a few glamour shots of the vibrant colorful platters as they were being packed up and loaded onto the trucks.

The food was to be served at a training session for one of J. Scott’s long time corporate clients. The chefs put together a variety of lunch wraps on several different wheat and veggie tortillas. The first was a fresh roasted turkey breast wrap with smoked mozzarella, lettuce, tomato, onion, and a tasty herbed mayo. Next on the menu was a beef eater wrap. These contained fresh roast beef, caramelized onion, Swiss cheese, and this time a homemade tarragon mayo. The vegetarian option was a grilled Portabello wrap with goat cheese and a generous helping of grilled veggies.

It was fitting that the bright flowery platters played off of the morning’s good vibes. The stormy weekend is behind us, and everyone at JSC is primed for a new week full of exciting events.

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Superbly Simple Dining

JULSF — Mon, 08 Aug 2011 19:03:19 +0000

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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Today’s Tasting

JULSF — Fri, 05 Aug 2011 18:38:10 +0000

Today we were happy to host new guests at the J Scott catering office. A young couple came to meet with several of our event planners to sample some menu items for their upcoming wedding celebration.

First the couple sampled a collection of Chef Morrison’s unique passed hors d’oeuvres. Appetizers included scallops with sweet chili sauce on canapé, vegetarian pot stickers along with either soy ginger or Guilin chili sauce for dipping, and beef canapés with horseradish sauce or watercress mayo on fresh ficelle round.

The kitchen also prepared a simple but delicious pulled chicken quesadilla with caramelized onions, cheese, and BBQ sauce as well as salmon and dill cakes with lemon aioli. The couple was delighted by the variety and creativity of the appetizer platter, and anxious to see what else the J Scott Chefs had in store.

For the main course, 3 entree dishes were served. The first, a pesto rubbed flank steak with tomato concassé. Next to be served was a classically prepared chicken Marsala with rosemary and assorted vegetables. The final dish, a vegetarian option, was a stuffed roasted Portabello filled with spinach, red pepper, and feta cheese. We were excited to see that the couple was very pleased with the day’s dishes because at J. Scott our goal is to send off every guest feeling better than when they arrived.

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Fruit Parfaits

Sara — Mon, 25 Jul 2011 16:53:46 +0000

This hot weather calls for food that doesn’t involve the oven or stove. Today in the kitchen we’re preparing fruit parfaits. With just three ingredients: strawberries, blueberries, and yogurt, one can make a healthy, yet filling cup. The word “parfait” is French and literally means “perfect” and commonly describes a frozen dessert. Our variation can be enjoyed as a snack or a dessert and can be prepared in about five minutes. Make yourself one today and see why it’s considered the “perfect” summer treat. Try sprinkling some granola on top for added crunch and flavor!

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Selection of Sandwiches

Sara — Thu, 21 Jul 2011 15:52:18 +0000

Our chefs are preparing an assortment of gourmet sandwiches for a corporate event. The assortment includes a black forest ham with gruyere cheese and honey mustard. Gruyere cheese is named after the town in Switzerland and has a sweet yet slightly salty taste that varies with age. Also included is “Tried and True” which consists of fresh roasted turkey, granny smith apples, brie, and dijon mustard. Brie is a soft cheese that has a paler color and is great for spreading onto bread. Our Monterey chicken salad is made with fresh roasted organic chicken with basil infused dressing that sets it apart from its competitors. Lastly we’re offering the ultimate roast beef made with Vermont cheddar cheese, iron-filled spinach, sweet balsamic onions, and creamy horseradish. This selection of sandwiches and cheeses is sure to be a sensation!

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Citrus Guava Salsa

Sara — Fri, 15 Jul 2011 15:38:20 +0000

Salsa is most commonly used for dipping chips, but certain types of salsa can be used as the perfect side dish for grilled shrimp, lobster, chicken, tofu and many more entrées. Citrus guava salsa is one particular type. Once you are able to locate several of these South American native guavas, this recipe is quite simple to make.

First, small dice the following:

1 tomato

¼ cup red onions

¼ cup red bell peppers

25 guavas peeled, seeded, and small diced

Next, mix in:

1 tablespoon cilantro chopped

2 teaspoons lime juice

1 teaspoon lemon juice

1 teaspoon orange juice

Salt and pepper to taste

Yields approximately 1 quart

This zesty citrus guava salsa is served best as a side dish or on tortilla chips at a party or picnic. Make some today and impress your friends!

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French Toast Recipe Revealed

Sara — Tue, 12 Jul 2011 13:57:02 +0000

It took a bit of convincing but I finally got our chef to relinquish his undeniably, best ever French toast recipe. When it comes to French toast, not all recipes are created equal. With only seven ingredients I’ve procured the secret to the best French toast you ever had.

Brioche bread- sweet yeast bread

Heavy cream

Brown sugar

Cinnamon

Vanilla

Orange juice- the ingredient that sets this dish apart from its competitors

Wisk everything in a bowl, dip both sides of the bread in, and then cook in skillet. Once French toast is done, sprinkle with powdered sugar and sliced fruit on top for more flavor and presentation. Lastly, enjoy!

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Tea Sandwiches

Sara — Mon, 11 Jul 2011 16:59:48 +0000

Today our kitchen is producing four types of tea sandwiches; ham salad, chicken salad, crunchy cucumber & cream cheese, and juicy green tomato & creamy avocado. These little triangles are quick and easy to make and served best with tea and scones. Try them at your next luncheon!

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