This past weekend we helped a wonderful young couple celebrate their marriage with friends and family at a backyard tent wedding.  This non-traditional couple had big ideas for their big day that included fun passed hors d’oeuvre and stations that represented their backgrounds and celebrated their lives.

The passed hors d’oeuvre included our signature mini Caesar salads in parmesan tuile cups, mini Philadelphia cheese steaks with whiz and grilled onions, quintessential pigs in a blanket, chorizo and grilled corn quesadillas and chicken satay with spicy peanut sauce.

Stationary hors d’oeuvre during cocktail hour included a garden vegetable crudite accompanied by roasted red pepper and spinach dips.  The other, a bruschetta station, included four types of crostini toppings.

The couple chose to pay homage to their individual heritages by serving dishes from Korea, Belgium and Memphis.

The Korean station’s dishes were served from woks with subtle Asian décor.  Mandoo, a steamed dumpling filled with chicken and potato, vegetable japchae, a vegetable stir fry with sweet vermicelli noodles and grilled beef bulgogi served with lettuce, offered guests a taste of classic Korean fare.

The ode to Belgium included pommel frites served from delicate paper cones, with several dips and toppings.  Moules marinieres, a dish of mussels sautéed with white wine, shallots, parsley and butter, finished off the station.

The next station brought guests to the southern United States with Memphis style barbequed pulled chicken served with our homemade corn bread.  Molasses baked beans and baked macaroni & cheese rounded out this station.

Dessert was no less exciting then dinner with a Belgian waffle station offering made to order waffles with a hazelnut cream topping.  The bride and groom cut a waffle and shared it “Lady and the Tramp” style finishing the bite with a kiss.  Just another example of an option other than a wedding cake, and a very delicious one at that.

This fabulous tent wedding was exquisitely understated with taupe linens on the guest tables and ivory linens, with grey rattan accents.  I hope this wonderfully non-traditional wedding will inspire other young couples to celebrate in any way they choose.

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As the Summer comes to a close many businesses are going through the end of season ritual of saying goodbye to their Summer interns.  We bid farewell to our two interns a few weeks back and their absence is surely being felt in all departments.  While some may part ways with a simple lunch or card signed by all the employees one of our clients decided to wish their students and summer associates well with a luncheon at a private residence last week.

Guests were treated to a variety of passed hors d’oeuvre including grilled scallops on a wasabi cracker with sweet chili sauce, grilled vegetable napoleons with herbed cheese, and spedini de mozzarella with prosciutto just to name a few.

The buffet, adorned with rustic BBQ themed décor, included grilled sirloin with discs of blue cheese walnut butter and grilled chicken breasts with sun-dried tomato demi.  Accompaniments to the main dishes consisted of Summer garden cheese tortellini salad, fresh fruit and chocolate dipped strawberries.

The atmosphere and conversation was full of wisdom and sound advice from veteran employees.  While the interns set out for another year of schooling, maybe their second, maybe their last, they have their whole lives ahead of them; they need only open the door to a world of possibility.  We so enjoyed being a part of this celebration of learning and thank our long time client for once again choosing J. Scott Catering.

Today, while feeling quite sentimental, I leave you with this-

The price of success is hard work, dedication to the job at hand, and the determination that whether we win or lose, we have applied the best of ourselves to the task at hand. ~Vince Lombardi

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I couldn’t wait to share these pictures from a private event we catered this past weekend.  Using pine roping, reindeer, candles and those glorious big red drums we turned this residence into a castle fit for Santa himself.

The client chose a pasta action station along with several other selections.  Pasta was tossed with toppings including grilled chicken, grilled asparagus, sauteed mushrooms, cannellini beans, roasted peppers and many many more.  For dessert they enjoyed a cheesecake bar.  This included slices of creamy New York style cheesecake and a variety of toppings for the guests to choose from.  The site of it all put me in such a holiday spirit that I had to share this delicious cookie recipe; one of my favorites during the holidays.  Enjoy!!

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For all you foodies out there on the world wide web, you will be happy to know that J. Scott Catering took a step into the field of molecular gastronomy at one of our recent events.  This event, held at a clients home, gave us an opportunity to stretch our spoons in a new direction.  Something we truly enjoy doing.

Hors d’oeuvres were passed around by lab coat donned servers, carrying tasty treats in medical vials and shot glasses.  Fun foods such as Super Wild Blue Antioxidants and Green GRAS Botanicals were among the favorites. 

The dessert station was, as always, a hit.  Delicious assorted miniature desserts included creme brulee, fruit tarts and napoleons.  Using whites, blues, metal and candlelight, we acheived a laboratory-chic atmosphere.

Overall guests really enjoyed the scientific ambiance of the event.  And of course we had a blast too!

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