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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As guests arrived they were treated to passed drinks including a cranberry bellini and hot spiced cider. The cranberry bellini was made with cranberry and pomegranate juices topped with champagne, whole cranberries and a mint leaf.  The hot spiced cider was served in an Irish coffee mug accompanied by ginger snap cookies.

On a table in one corner of the room was a beautiful display of stationary hors d’oeuvre.  A variety of cheeses were displayed on marble slabs at differing heights as well as crudite also on marble.  Overflowing baskets of crackers were centered on the table flanked by spinach and roasted red pepper dips for the crudite and three types of mustards for the cheese.

The first course offered was a dual soup and salad plate.  Our fruits of fall arugula salad with dried cranberries, pumpkin seeds, candied pecans, caramelized onions and Manchego cheese was accompanied by a cup of butternut squash with crumbled almond brittle garnish.  The course was served on what is called a tea/toast plate; a simple round plate with an indentation on one side for a cup of soup to sit in.  They are great for this style combo or the popular soup and sandwich combo. Served with this course was a fresh roll with stork and carriage shaped butter pats.

Guests had a choice of three proteins for the luncheon entrée with an available vegetarian option.  The first choice, pan broiled chicken Cerasus, was stuffed with brie and sun dried cherries topped with Morello cherry marmalade glaze.  The second choice, herb crusted tenderloin medallion, was finished with a rich demi glace.  The final selection, citrus infused salmon filet with champagne truffle sauce, was the crowd favorite of the day. The vegetarian option offered was a roasted Portobello mushroom Napoleon with layers of roasted vegetables and goat cheese.  Each entrée was accompanied by wheat berry, red rice and wild rice pilaf and seasonal vegetable bundle tied with scallion ribbon.

Radnor Hunt’s sun flooded small ballroom fit the party of 60 perfectly offering an intimate yet spacious setting for opening gifts after lunch. Décor for the afternoon was provided by Sommerfield Design Flowers.  Shades of purple filled the room in flowers, glasses, napkin rings and even chair cushions. Three different sized vases each with a different variety of flower were set atop the hors d’oeuvre table. Linens were a soft ivory on the place card, bar and hors d’oeuvre tables.  Guest tables had a soft ivory base with a sheer deep sage overlay with satin ribbons in a plaid pattern on top.

The day was beautiful and filled with the joy of the coming pitter patter of little feet.  We are incredibly privileged to have had the opportunity to caterer for this client throughout the years and very much look forward to continuing our relationship well into the future.  Congratulations!

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Each year the client chooses a different theme for the party.  Last year they went with a Hawaiian luau theme and this year they chose a sports theme.  All the guests came in their favorite sports team’s jersey, which of course made for some friendly competition.  The buffet was decorated with sports equipment from various sports.  Footballs, hockey sticks and equipment of all kinds was all around the room really pulling together the theme.

The buffet included pretzel nuggets with a variety of mustards and hot cheese dip for an hors d’oeuvre.  The main dishes were a variety of cheesesteaks either beef or chicken along with grilled vegetable sliders, buffalo shrimp sliders, balsamic potato salad and Sonoma county salad with creamy avocado dressing. Guests could also go outside to get specially made cheesesteaks.  The dessert selection included a fruit display, brownies, cookies and water ice.

The guests seemed to have a fantastic time as they played various games on the back lawn of Radnor Hunt. A DJ played fun relaxing afternoon tunes and the mood was altogether happy.  Even our staff could be seen bobbing their heads to the beat.  It was a wonderful afternoon and we look forward to doing it again next year.

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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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Even though we have catered at the races for many years now we continue to push ourselves to be at the forefront of the catering industry in terms of décor and food.  We recently revamped our décor warehouse with new stainless steel pieces that accent events with a modern flare.  Along with a few new linens we created a buffet with a modern springtime look.  Painting the picture of the buffet on the rolling greens at Radnor Hunt is hard when in an office setting with cold and damp weather outside.  Flowers, colors and lighting help set the stage, giving our clients a good understanding of what they can expect on the actual day.

The menu was an eclectic mix to excite the palate.  Upon arrival guests were treated to an amuse bouche of roasted tomato bruschetta with ricotta & prosciutto.  The lunch included espresso rubbed tenderloin of beef with three hour onions, a specialty of Chef Erin’s, with marinated crimini mushrooms with shaved shallots and parmesan.  Grilled tandoori shrimp, truffled corn with mushrooms and roasted beet salad with haricot vert, arugula and walnut crusted goat cheese finished off the menu.

The dessert buffet featured our create your own shortcake bar.  Grilled pound cake was accompanied by mixed berries, grilled pineapple, grilled bananas, shaved chocolate and homemade whipped cream.

As always we enjoy the opportunity to show our clients that we stand behind our reputation at every event; be it 2 or 200 our quality, experience and professionalism will always shine through.

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We recently catered a wedding for a long-time client on an absolutely picture perfect day.The wedding guests were a fun group who really knew how to enjoy themselves. This was also one of those rare occasions when a best man really knew how to speak and work the audience. I applaud the gentleman, however, 20 minutes on a speech is a little much. The dancing went on till the wee hours and the bride and groom found love at the end of the rainbow.

The cocktail reception features passed hors d’ oeuvres such as Lime Marinated Chicken Bites, Petite Ceasar Salad Croustades, and Forest Mushroom Turnovers.Our chefs created a fantastic sit down menu, featuring Sliced Sirloin of Beef with Gorgonzola Bourbon Sauce and Line Caught Wild Salmon Crusted with Horseradish and Mustard Seeds.

J. Scott has a custom-made stainless steel cheesesteak grill — the only one of its kind in the world. The station is an instant hit at every party, any type of event.

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