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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Every culture celebrates this bond with different traditions symbolizing the journey the couple is about to embark upon.  This past weekend we catered a wedding for a young couple of which the bride was of Polish decent.  At the reception it is tradition for the parents of the bride to give the gift of bread, salt and wine to the couple to help them understand their new lives together.  The bread is for the hope that the couple will never go hungry, the salt is a reminder that life may be difficult at times and the wine gives hope that the couple will never go thirsty.  While these traditions may have been born from years past filled with hardship, they find a place in the 21^st century to remind us how fortunate we all are.

Through food, we are able to assist couples in making this seamless transition by incorporating items that celebrate the bride and grooms different cultures while also embracing new traditions they will create together. The couple themed their wedding around Hawaii and as such the décor for the stationary hor d’oeuvre table, which included a varietal cheese display, was Hawaiian inspired.

The hor d’oeuvre list included sesame California rolls, miniature classic Caesar salads, chicken satay with spicy peanut sauce, Portobello mushroom and fontina quesadilla and several other culturally diverse dishes.

Entrees included seared tilapia with jalapeno pineapple salsa and pesto rubbed flank steak thinly sliced and topped with tomato concasse.  Both entrees were accompanied by roasted red bliss potatoes and grilled seasonal vegetable batons.

The guests enjoyed a J. Scott exclusive in our black bars at the Phoenixville Foundry where this couples wedding was celebrated.  Adorned with candlelight filled lanterns and tall black lighthouses it is a piece that adds a special character to the venues atmosphere. The Foundry itself is a celebration of old meets new as it is a fully renovated steel foundry used for over 100 years.

We truly enjoy working with couples to achieve their dream wedding whether it is 100% traditional, a mix of the past and present or a modern affair.  Congratulations to the couple, from all of us at J. Scott Catering we wish you the best in the years to come.

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Last Week the J. Scott team had a blast gathering together with the premiere restaurateurs, retailers, and personalities of the area at Main Line Today’s annual Best of the Main Line Party. This year’s theme was a summer bash beach blowout as the Drexelbrook was transformed into a shore-goer’s paradise.

Guests eagerly funneled into the venue by way of the boardwalk entrance. Signs of the beach could be seen everywhere, from the gigantic sandcastle and shovel that guarded the door, to the many boardwalk themed games and eateries. We at J. Scott were able to add a touch of summer spirit to the party by providing our own highly qualified and surprisingly talented lifeguard to man the elevated post. Luckily enough, his life saving services were not needed for this year’s celebration; however, he was able to provide some supplementary entertainment with the musical stylings of his Ukulele playing. A few famous mainline faces were intrigued by our multitalented crew member, and stopped to take the time to snap a quick picture or two.

Our team was rubbing elbows with everyone from government officials, local news and weather personalities, collegiate athletes and coaches, not to mention the strong showing of representatives from the many “Best of” candidates. Spirits were soaring high as everyone in attendance was excited to sample the many treats and gifts, meet some new faces, and dance the night away to the rhythms of local Philly band Jellyroll.

Our life guard stand wasn’t the only thing attracting guests to the J. Scott Catering booth. Chef Erin Morrison’s team was able to put together a sampler dish that had visitors feeling “just beachy”. A variation of your classic boardwalk burger and fries, our crew was serving up pulled Jamaican jerk chicken sandwiches. The sandwiches were topped with a grilled pineapple salsa and accompanied by a side of sweet potato chips. Guests were able to wash these spicy morsels down with an icy cold draft of Dos Equis Beer.

The night had one more great surprise in store. The J. Scott party planners put a ton of time and effort into making sure that our beached themed display was ship shape, and up to the highest standards. The bamboo tent was dressed up to look like a trendy beach hideaway. Decorated with grass skirting, colorful sea shells, and authentic pier lanterns, our display looked like an illustration from Robert Luis Stevenson’s Treasure Island. We found that our hard work truly paid off as our booth was awarded first place for “Best Display Down the Shore Theme”.

J. Scott Catering was honored to receive the award because there were so many other fantastic beach themed displays at the venue. Heading home with the “Best of” award for Best Caterer, as well as Best Beach Display, was definitely a great achievement for our organization as we are constantly striving to improve and deliver at a high level of quality and creativity. After a great night at the awards party, J. Scott hopes to continue to be the best of the Main Line, and make an appearance at the event again next year.

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This past weekend our J. Scott Catering team helped celebrate a very special wedding reception at the Delaware Center for Horticulture. The lush green gardens of the center acted as a perfect setting for young couple Johanna and John to connect with friends and family. Johanna, a long time corporate client, felt that our staff was the right team to make her social event a memorable occasion as well. The reception was for those guests that were unable to make it to the couple’s dream wedding at Yosemite National Park.

The colorful linens and flower arrangements played well with the bright and cheery atmosphere of the event. Vibrant foliage lined the stone walkways as guests made their way to the patio seating area. Our staff served passed hors d’oeuvre including duck potstickers, classic bruschetta, and spicy southwest eggrolls. Those in attendance were also treated to a towering display of assorted artisanal cheeses and flatbreads. The reception menu was highlighted by the all inclusive quesadilla station. The chicken, steak, pork, and sausage quesadillas were filled with sautéed peppers and onions, along with cheddar cheese and cilantro. All of your favorite toppings were available including pico de gallo, sour cream, guacamole, and salsa.

For those with a sweet tooth, an assortment of delectable miniature deserts was also on display.

A second wedding celebration only doubled the fun as local family and friends were excited to be able to celebrate the couples union. Our staff at J. Scott was happy to have been part of this special event. Best of luck to Johanna and John in their future endeavors.

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