This weekend we catered the wedding of a couple who celebrated both their American and Chinese heritages during their reception.

The couple’s reception took place at the Phoenixville Foundry, in Phoenixville, PA.  Their reception began like most do with cocktail hour on the mezzanine.  The Foundry’s unique design allows guests a large separate area overlooking the main ballrooms to let loose after the ceremony.  The bridal suite is located on the mezzanine level so the bride and groom are able to refresh and get right back to the fun.

Passed hors d’oeuvres during cocktail hour included classic Bruschetta, our signature mini Caesar salads, brie, papaya and avocado quesadillas, vegetable pot stickers with Ponzu sauce, seared scallop with sweet chili sauce on a thin rice cracker and finally, beef canapés with horseradish sauce on fresh Ficelle round.

Guests were escorted down to the Cupola ballroom at the close of the cocktail hour for bridal party entrances and most importantly the introduction of the couple.  The first course featured baby arugula salad with roasted beet batons, quartered strawberries, lightly fried goat cheese, candied walnuts and balsamic vinaigrette.

The couple chose two plated entrée options for their guests to choose from as well as one vegetarian option.  Sliced beef sirloin with demi glace and classic chicken marsala were accompanied by Israeli cous cous and sautéed green and yellow squash.  Vegetarians enjoyed the same starch and vegetable with the addition of a wild mushroom risotto.

We typically don’t go into great detail about wedding cake in our blogs because we often see the same popular choices.  However this couple chose a three tiered cake; the middle layer was lemon poppy seed and the bottom layer was chocolate chip pound cake.  The cake was iced with rich classic buttercream icing. Along with the cake guests enjoyed a variety of homemade and bakery desserts.  It is a tradition in the Chinese culture to bring cookies or other desserts to the wedding and as such we had boxes upon boxes dropped off as guests arrived.

Finally, I would like to share this charming story that took place at this reception. About a half hour prior to the start the chefs turn out staff meal.  It’s a moment for staff to enjoy a little break before pushing through to the end of the night.  This typical occurrence happened to coincide with the bridal party arriving at the Foundry early to take a few pictures before most of the guests arrived.  While the bride was fixing her dress and making sure she was in tip top shape for photos, the groom wandered down to our kitchen to check in with Amanda, the planner and Rose, the supervisor.  He mentioned that he hadn’t eaten since well before the ceremony and was starved.  A few seconds later Rose had fixed him up a plate of food and a glass of water.  He ate, quenched his thirst and was back in business, ready to take all those pictures and greet the guests that had begun to arrive.  Going above and beyond for our clients means keeping the groom from passing out; just another service provided by J. Scott Catering.

Thank you to everyone including the J. Scott team and the Foundry staff for making this wedding possible.  And a big thank you to the couple and their families for letting us take part in the celebrations.

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Our good friend David Campli of Campli Photography in Malvern, PA has been very good to us over the years.  He especially knows how much we love to see the photos of weddings he has captured while we are busy behind the scenes.  It sometimes escapes us in the middle of big events just how breath taking they turn out.  Fortunately, great photographers like David capture the beauty, fun and awe of weddings so we can remember the day long after the last dance.

This batch of photos was of a wedding we catered at Radnor Hunt this past fall.  When you do so many events at a venue you think you have seen all the popular photo-op spots there is to be had.  But David has captured Radnor Hunt in a way only he could, creating scenes we never imagined.

The simple glowing centerpieces combined with the bands multicolored uplighting, gave the main ballroom a new look, showcasing its elegant yet modern style.

Radnor Hunt has a picturesque quality day or night.  In fall, the colors of the seemingly far off forest are set ablaze with the changing of the seasons.  What could be more beautiful than a couple walking off into the beyond of reds, oranges and yellows?

Thank you David for sharing your work with us throughout the years; you are a credit to your craft.

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We are so proud to have received the Brides Choice award from Wedding Wire again this year. Thanks to all the couples that made this possible. Also thanks to our tremendous staff who works tirelessly to make these couples dream weddings come to life.

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Every year we cater a long time client’s Christmas celebration.  With such a big family they put a tent up off the back of the house so that everyone can fit in for the merriment.  The Christmas Candyland look was masterfully created by Jessa Sommerfield of Sommerfield Design Flowers. Guest tables had a Christmas plaid overlay with different chair colors used at each table.  It was a childhood fantasy come to life with gingerbread houses, lollipops and candies galore.

Appetizers were both passed and stationary located on the clients kitchen island.  The centerpiece of the stationary display was a large ice carving of Santa’s sleigh filled with jumbo shrimp cocktail. The display also featured crab claws, garden crudite and classic antipasto featuring thinly sliced cured meats and a variety of hard and soft cheeses as well as pickled vegetables.

Passed hors d’oeuvre included our signature mini Whimpy burgers served with blue cheese dressing, Russian dressing and ketchup, miniature Philly cheesesteaks with Whiz and grilled onions and wild mushroom quesadilla.

With a slew of little ones running about a children’s buffet was offered with seasoned curly fries, chicken fingers and the especially popular macaroni and cheese.

The adult’s buffet featured farmer’s pasta with pancetta, blanched asparagus lightly seasoned with salt and pepper allowing the natural flavor of the vegetable to come through, and a simple fresh fruit salad.

The kids enjoyed an ice cream bar with vanilla, chocolate, coffee and strawberry ice cream and a variety of toppings including hot fudge, cherries, walnuts, whipped cream and gummy bears just to name a few.

Thank you to both our client and to all those who made this wonderful event possible; it wouldn’t have happened without you. Christmas is a day to spend with family and even when working, being a J. Scott Catering team member means you are part of a family.  I wanted to take this opportunity to thank all our staff for their hard work this year.  We couldn’t have done it without you.  Wishing you all the best in the New Year.

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