J. Scott Catering » Phoenixville Foundry

Showing Them Just How Much You Care

JULSF — Mon, 02 Jan 2012 21:08:15 +0000

The owners of many companies have gone to great lengths over the past month to provide their employees with an enjoyable afternoon, evening or even a simple bonus to show their appreciation for the past years hard work. It is a tough decision for those in charge, it has been a rough couple of years financially, and the choice between a holiday party and watching the bottom line is cause for many a headache. To those companies who chose J. Scott Catering to take part in their holiday party plans, we would like to extend a big thank you.

At the end of December we worked with a client who decided to choose a new venue and caterer for this year’s holiday party. There is a lot of planning that goes into changing what you do every year and putting your trust in someone new to make it happen is always a source of anxiety. But this client put their faith in us to pull off a successful event for their staff, and so we went to work to do just that. And as many other clients would agree, change is often good.

The event was held at the Phoenixville Foundry in Phoenixville, PA. With over 300 guests the layout and timeline were key to making this event a success. As people arrived they were escorted to the Mezzanine for cocktails and hors d’oeuvre. Stationary hors d’oeuvre included a classic crudite with a variety of florets and julienned vegetables accompanied by red pepper and spinach dips. A cheese display was also offered with a sampling of mustards to try with gruyere, smoked gouda and gorgonzola cheeses just to name a few. Passed hors d’oeuvre selections included traditional Bruschetta, bacon wrapped scallops with horseradish dipping sauce, shrimp cocktail served with spicy cocktail sauce and lemon wedges and finally pecan crusted chicken with orange tarragon dipping sauce.

After cocktail hour guests took their seats, first come first served, and were greeted by the owner of the company. He remarked on how nice it was to have everyone all together and thanked all in attendance for their hard work over the past year. And that despite the still struggling economy that he was immensely proud of his employees for pulling through with great accomplishments throughout the year. Anyone in the room could feel the pride he feels for his company and the sense of family that everyone at the company enjoys. It reminded me why I am so proud to be the owner of J. Scott and the hopes I have that all my employees feel a sense of pride for their work and that they are included in the J. Scott family.

The dinner was served, beginning with a Caesar salad. The dual entrée featured beef tenderloin au poivre and Maryland lump crab cake accompanied by green beans almondine and roasted red bliss potatoes. After dinner the dessert station was opened. This holiday season our cheesecake station has been a very popular dessert option and was served at this event as well. Coffee and tea were also served.

Along with all the culinary festivities guests also enjoyed the musical talents of Chico’s Vibe, the popular tri-state area band covering pop music from every era. Big thanks must go out to all our friends at the Foundry and our staff who made this event possible. Thank you to Christina Livingston for the photos. I wish everyone all the best in the New Year and here’s to keeping at least one resolution past January!

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Fall Foundry Fun

JULSF — Thu, 10 Nov 2011 02:31:22 +0000

Big congratulations go out to Leigh Ann and Chris who were married this past weekend at the Phoenixville Foundry. We had a great time getting to know this beautiful couple during the planning process. It was a really fun wedding with lots of dancing and celebration, the kind we are so thankful to be a part of.

The couple broke from the ordinary right off the bat with their reception layout. It is always nice to see when couples do their research to find out different ways of seating guests outside of the traditional round tables. By using different shapes you give the room character and add appeal to your tables without having to spend a fortune on elaborate centerpieces. As you can see, the centerpieces were in fact very simple but the combination of the white linen, navy napkin and orange flowers, by Sommerfield Design Flowers, worked seamlessly.

The cocktail hour was held on the mezzanine where guests were able to mingle, enjoy a drink and sample some of the couples chosen hors d’oeuvre both passed and stationary. For their passed hors d’oeuvre the couple chose a roasted butternut squash soup in a pistachio rimmed shooter, heirloom tomato and shaved locatelli on toasted focaccia with basil aioli. A crowd favorite was the J. Scott Catering signature gourmet mini whimpy served with Swiss cheese and bacon on a homemade sesame seed bun accompanied by blue cheese dipping sauce and ketchup. Other selections included pan seared spiced tequila shrimp with avocado cream and Thai smoked chicken on a wonton crisp. Sesame California rolls were also passed, accompanied by pickled ginger, wasabi and soy dipping sauce. This style of service for sushi also allows guests to enjoy this fan favorite without the added cost of an action station during cocktail hour. Although if sushi is your go to finger food, our action station with sushi chef is great for a stationary hors d’oeuvre option. This couple chose the classic crudite and cheese tray for their stationary item which you simply can’t go wrong with as it has a little something for all palates.

For the first course we served our grilled Caesar salad with creamy Caesar dressing, anchovy, roasted red pepper and parmesan tuile. The halved head of romaine is grilled then chilled, served whole on the plate with a drizzle of our house made Caesar dressing. While this might sound like an odd application for grilling, the light char gives the romaine a distinct characteristic unlike you have ever had before.

Guests were offered a predetermined choice of tri-color peppercorn tenderloin of beef with au poivre demi, Maryland jumbo lump crab cake with house made remoulade or portobello mushroom stuffed with spinach, sundried tomato and goat cheese. All were accompanied by gruyere potato gratin and green bean bundles with carrot ribbon.

Dessert and coffee were served after the small cutting cake was cut by the bride and groom. The dessert selection included chocolate chip cookies, brownies, lemon tarts, fruit tarts, cupcakes, truffles and more.

As always we would like to thank the couple for allowing us to participate in such a momentous occasion and we wish them all the best for the future. A special thanks to the Phoenixville Foundry and Sommerfield Design Flowers for helping to make such a beautiful wedding come together so smoothly. J. Scott Catering is very fortunate to have so many great vendors who are equally dedicated to their clients and willing to go the extra mile to make their dream a reality.

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Rich in Love and Color

JULSF — Sat, 17 Sep 2011 12:39:54 +0000

Fall is in the air and with it all of the fantastic fall wedding themes and colors. We had a great time working with the couple who got married at the Foundry this weekend, designing a very original look. The bride decided to mix and match several colors and prints to create a rich look with lots of trendy flares. Some tables had mulberry kiwi linens, a fun green zebra style sateen linen, while others had chocolate brown and forest green stripe linens. These two styles of tables were accented with kiwi, chartreuse or eggplant napkins.

Flower on the tables were simple but vibrant with multi-colored Gerber daisies. The Foundry was also given a makeover with assorted greener throughout; some of which had up-lighting to highlight the stairs on either side of the dance floor.

The couples menu was as complex and intriguing as their décor. Hors d’oeuvre included vegetable potstickers, panko crusted scallops with bacon and chicken satay. The highlight of the cocktail hour was the quesadilla station on the mezzanine featuring brie and papaya quesadillas, smoked chicken, wild mushroom and fontina quesadillas and chorizo and grilled corn quesadillas with cojita cheese.

The first course was a composed salad of Bull Blood micro greens and baby arugula with oranges, pomegranate seeds, shredded red onion, black garlic and Hawaiian black lava salt, drizzled with pomegranate vinaigrette.

The entrees included a seared tenderloin served with or without lump crab, topped with hollandaise, accompanied by potatoes au gratin and baby vegetable bundles. The other entrée was a black sea bass with lemon zest, drizzled with lemon walnut oil, accompanied by wild rice pilaf with sundried cranberries and baby vegetable bundles.

The couples wedding cake was ornate with the colors of the décor and added silver edible beads. The cake was lemon with rich vanilla buttercream. As always we thank the couple for choosing J. Scott to take part in their big day. We wish them all the best in the future.

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Decor Dilemma

JULSF — Mon, 12 Sep 2011 12:29:33 +0000

Choosing the style or theme of your event can be a daunting task. There are endless combinations of colors, motifs, shapes, layouts and themes to choose from. Linens, tables, glassware, flatware, china, flowers, you name it the decisions are endless. So how do you nail down the perfect look. There are different schools of thought on this dilemma. Some think you should pick one object that you really love and build around it to achieve your desired décor. Others suggest choosing colors and finding things that will suit them. However you choose to proceed there are few guidelines and tips to keep in mind to make the process a little easier.

Talk with a professional- This could be an number of people including your caterer, florist or even your interior decorator. These folks are in business because they have an eye for what goes together and what’s got to go. Bring them your ideas and work toether to create the look you’ve always dreamed of.
Research styles and décor everywhere- You never know when you will find that right vase or perfect place card holder so always be on the lookout for ideas. We often page though magazines looking at clothes, home décor or food pictures to get ideas for our new favorite décor trend. This includes wedding magazines for those of you getting married because someone may have already done the hard work for you and will be able to tell you the best places to find exactly what you are looking for.
Keep an open mind- We very often get stuck in the same style set because it is what we are comfortable with. Don’t be afraid to try something new. Test run it at a dinner party and see what people think; you just might surprise yourself with how impressed people are with you design.

In the end your guests will enjoy any look you choose. Have fun with the planning and don’t stress over the little details. It all comes together in the end no matter the path you took to get it together.

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Celebrating the Traditions of the Past and Present

JULSF — Tue, 23 Aug 2011 22:06:10 +0000

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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Pretty in Pink

JULSF — Fri, 05 Aug 2011 18:36:14 +0000

Last week the Phoenixville Foundry was bathed in vibrant colors for the wedding celebration of one of our most recent clients, a young couple from Delaware. Pretty in Pink was the theme of the night, as the newlyweds to be were interested in a more contemporary and modernized décor for the evening. The black and hot pink linens proved to be a dynamic and exciting color combination. Tables were surrounded by a set of chic silver chairs accented by hot pink satin cushions. The table setting was made complete by a splash of bright colors courtesy of the ornate, hand crafted centerpieces.

The color scheme came together especially well in the stationary cold hors d’oeuvres display. Outfitted with a collection of garden crudités, the color of the fresh sliced vegetables, along with the floral arrangements and candles accompanied the linens perfectly.

Our event planners were anxious and excited to see how the design scheme would come together. Compliments made by the bridal party and guests in attendance were ample reassurance that the layout was executed beautifully. A touch of color goes a long way in adding a unique flair to the most special of occasions.

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Another Beautiful Summer Wedding

JULSF — Tue, 28 Jun 2011 14:26:17 +0000

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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HFK at a Wedding

Sara — Tue, 28 Jun 2011 14:19:12 +0000

At this past Friday’s wedding, we had an assortment of hors d’oeuvres being whisked out of the kitchen. We made a popular Indonesian delicacy, chicken satay with spicy peanut sauce. These marinated skewers are grilled to perfection (which removes unwanted fats) and then dipped into a peanut butter-like sauce that adds a spicy kick to the chicken.

Our mini quiches are an oven-baked egg mixture that originated in France. They are made in miniature pastry crusts and filled with chopped vegetables and bacon and lightly seasoned with scallions, salt, and pepper. This is best described as a bite-sized omelet in a pie crust. Perfect for picnics and brunch!

The miniature quesadillas are anything but ordinary. They are filled with pulled chicken, caramelized onions for a sweeter taste, cheese, a smoky BBQ sauce, and sprinkled scallions on top for added flavor. Scallions are young green onions that have a milder taste than mature onions but stronger than chives which make them a great topper for almost any dish.

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Corporate Event at the Foundry

Sara — Thu, 23 Jun 2011 18:59:08 +0000

Last night we catered for a corporate event at the Phoenixville Foundry. In just a few hours the JSC team turned an empty room into a palace of tranquility. The décor at this event was very calming. Blue hydrangeas were placed at the center of each table and were immersed in gem-filled water. Surrounding the flowers were other gems and mini candles. Vibrant Babylon Blue linen (http://bit.ly/iCkhTI), which was carefully selected by the event planner Amanda, made the glass sparkle and the gems look as if they were glowing.

Delectable hors d’oeuvres were constantly coming out of the kitchen. We passed around a classic Bruschetta made with homemade crostini that had the precise amount of crunch and juicy tomato basil concasse. Our mouth watering apple, brie, cinnamon, and sugar combination that was carefully baked into crispy phyllo cups was loved by all who tried it. We presented scallops wrapped in crispy bacon with horseradish sauce for dipping and added spice. The Thai smoked chicken was served on wonton crisps and had a spicy kick to them that was balanced out nicely with the crisps. Each tray of hors d’oeuvres was brilliantly garnished with either radiant sunflowers or vibrantly white hydrangeas.

Instead of having a sit down meal, this event was set up with food stations. Our sushi bar station had a wide selection of tuna nigiri, salmon nirgiri, shrimp nigiri, tuna rolls, California rolls, cucumber rolls, and futomaki which is a thicker roll. For those who don’t know, Nigiri sushi is a type of Japanese dish made by forming rice into a small clump and pressing sliced fish on top of it. It’s a tasty alternative to traditional sushi rolls. It was a truly Japanese experience with chopsticks and all.

We had three types of sliders at our gourmet slider station: beef, crabcakes, and vegetarian portobello burgers with provolone, roasted red peppers, caramelized onions, and the option of pesto mayonnaise for some zesty flavor. The parmesan crisp potato wedges that we had on the side were crisp on the outside and perfectly tender on the inside.

The flatbread station consisted of Prosciutto with tangy arugula lettuce and drizzled with balsamic vinegar for a tart yet sweet flavoring. There was also a margarita flatbread with olive oil, fresh basil, jersey tomatoes, and mozzarella; just like a crispy mini pizza.

For dessert, we had three types of miniature parfait cups- all garnished with whipped cream on top of each shot glass. The first scrumptious little cup had graham cracker and key lime mousse that was lighter than air. The second had homemade carrot cake and toffee. The third consisted of sliced mango, diced pineapple, diced blood orange and saccharine cream.

Overall the event was a success and we look forward to working with the Phoenixville Foundry and the corporate company again real soon!

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Fundraising at its Finest

JULSF — Tue, 08 Mar 2011 16:06:05 +0000

This past weekend we catered a fundraising event at the Phoenixville Foundry. At J. Scott we jump at any opportunity to help give back to the community we are proud to be a part of. It was the perfect size for the 150 plus guests in attendance and the tables upon tables of auction items so kindly donated.

The evening kicked off with an hour of passed hors d’oeuvre. Items included miniature Caesar salads, American mini whimpy burgers with thousand island and blue cheese dressings and ketchup. They also chose our signature miniature Philly cheesesteak with whiz and grilled onions. Other options included Thai smoked chicken on a wonton crisp and spicy tequila shrimp with an avocado crème. Along with the hors d’oeuvre, we also passed a specialty pomegranate martini; a complimentary addition from J. Scott for such a worthy cause.

During the cocktail hour the silent auction took place both on the mezzanine and in the west wing. Well known QVC host David Venable was the M.C. for the evening, hosting the live auction, entertaining everyone with his good looks and whitty banter, and of course keeping the night running right on schedule.

Food stations were created for the event to encourage movement about the room. The country chic theme was pulled together by the chocolate brown linens on the tables and the décor pieces including burlap, wheat bundles, large glass vases and hundreds of candles to create a beautiful glow in the room. A carving station of top round of beef and roast turkey breast was accompanied by horseradish sauce and demi-glace for the beef and sour cherry marmalade for the turkey. The soup and gourmet salad station featured tomato bisque, lobster and corn chowder and potato leek soup along with mesclun greens with more than 15 different toppings and 4 different dressings. Finally the pasta station, which was a huge hit among guests, featured chefs creating individual pasta dishes. Pasta choices included cheese tortellini and penne pasta tossed in the guest’s choice of marinara, alfredo or olive oil and roasted garlic, topped with any combination of 10 add in options.

Guests were entertained throughout the evening by the sensational Chico’s Vibe playing hits from the 60’s, 70’s, 80’s and 90’s. The night concluded with a dessert and coffee bar featuring petite patisserie creations. Nothing is more satisfying than knowing you’ve helped a great cause.

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