This weekend hosted one of our most colorful weddings yet! With lime green and royal purple, the colors were beautiful and brilliant at the same time!

Every detail supported the color scheme, right down to their delicious cake from Clay’s bakery.

With a wonderful venue like the Phoenixville Foundry, it is easy to pick any color pallette to suit each individual taste.  The tones in the facility are neutral and complimentary.

This couple was incredibly easy to work with and prompt with all their decisions, with the help of the mother of the bride, of course.

We wish them nothing but the best in their new life together! Congrautulations and we hope to work with their whole family again in the future!

On February 27^th, J. Scott Catering, along with The Phoenixville Foundry, Proud to Plan and Sommerfield Designs, hosted this stunning show. There were also 25 other vendors that are on the Foundry’s preferred vendor list. More than 60 brides and their guests attended to sample our cuisine, partake in wine and beer tastings, and view the live runway show.

J. Scott presented three distinctive food station displays. The first look was the “Eco Chic” table, incorporating an earthy, rustic feel with a nod to environmentally friendly practices. We used 100% recyclable bamboo tasting plates to showcase Braised Boneless Short Ribs, Bell & Evans Slow Cooked Potted Chicken, and Pale Ale Battered Haddock and Chips.

The Second Station was a monochromatic  green table that featured a plethora of glass vases filled with limes, lady apples, green grapes and artichokes. This station was intended to highlight simple, easy to pick up and easy to eat fare. This was accomplished with single-use, dual-compartment containers which featured vegetable crudite and dips.  This table received much acclaim due to its streamline look, stunning floral arrangement and unusual food presentations.

The third Quesadilla Station showcased three varieties of quesadillas: Cuitlacoche, Grilled Corn & Jalapeno; Grilled Oregano Shrimp & Black Olive; and Chipotle, Smoked Chicken & Wild Mushroom. Assorted granite slabs heated from beneath displayed the finished quesadillas and a multitude of vessels held the toppings.  Our chefs were on site to sauté the quesadillas while the guests stood in amazement. Contemporary sunflower arrangements put in metal containers and sat high on our eight-foot-tall backdrop to frame the station.

Lastly, since we felt the grooms always get neglected at these events, we wanted to do something special for them. Along with the beer tasting, free facial shavers and fresh cigar rollers, we set up a buffet of assorted wings, jalapeño poppers and popcorn shrimp, much to the enjoyment of the future grooms.

To all of our dedicated staff who made the event a success, and our event partners – including Proud to Plan, Sommerfield Designs and The Phoenixville Foundry – thank you for all your work.

Like so many of us here in the Delaware Valley, J. Scott Catering had some huge challenges presented to us during the pre-Christmas snow storm. The busiest Saturday of the month our kitchen was in full production for the end of the week getting ready for many events. Saturday’s snows came in hard and so did the cancellations of events. One event just couldn’t be cancelled and that was for a fantastic bride and groom who were holding their reception at the Phoenixville Foundry. The process of planning the reception was a true delight because of the bride’s – one of my favorites — fun, casual nature. It was just a joy to work with her and I was really looking forward to putting on a great reception for her. Well, the snow and the wind came and everyone knows the rest of this story.

Our team worked hard to get an early start on their long trek to Phoenixville. I am proud to say that all of the staff arrived early and the preparations were completed quickly and efficiently. Our bride was challenged by guests calling to say that they couldn’t make it out of their driveways, as well as some wedding vendors letting the weather get the best of them. Our bride did a fantastic job of putting on her game face and still making the very best of a difficult situation. I applaud her for her impressingly calm demeanor. The guests finally arrived on shuttles and were ready to party no matter the weather.

The bar was crowded and drinks and many plates of food were consumed. We set this reception up as action stations and used the lobby of the Foundry to create our stations. We had a chef-attended Pasta Station with Jumbo Lump Crab, Asparagus and a multitude of other toppings. We also featured a traditional carving station among other delightful selections.

In the end, everyone had a fantastic time and the bride went away with a great smile on her face. I am proud of my team for pulling and working together to ensure that JSC produced a fantastic reception no matter the challenges.
Next blog we will let you know where all the food went for cancellations.

Cheers,
Scott