Since founding J. Scott Catering in 1995, Scott has worked hard to establish a reputation for exceptional food and superior customer service. His efforts have not gone unnoticed. J. Scott Catering has been recognized locally and nationally for culinary talent and fine attention to detail, including being named for six consecutive years as "Best Caterer" by Main Line Today.
A graduate of Paul Smith's College, where he was named "Most Outstanding Culinary Arts Graduate", Scott trained at Virginia's famous Inn at Little Washington before returning home to open J. Scott Catering.
To deny that you enjoy a good meatloaf is just wrong. It certainly isn’t the bone dry please pass the ketchup special so many of us had growing up, but chances are at some point in your life you have tasted what the dinner gods had intended for this weeknight favorite. So what makes a great meatloaf? It must have a happy balance of tenderness, juiciness and flavor, that make you want to eat until the button on your jeans pops off.
In from stage left comes Executive Chef Erin Morrison’s homage to his mother’s kitchen, whose own recipe is apparently divine, the meatloaf bite. Not only does this umami packed passed hors d’oeuvre satisfy your carnivorous cravings, but it comes complete with smashed potatoes and a dollop of sour cream! If this miniature classic doesn’t have you asking for seconds and remind you to take your elbows off the table, I’ll eat my lima beans and okra for a week. Served gourmet style on an Asian spoon with garnish and silver tray this addition to our passed hors d’oeuvre menu is sure to be a crowd pleaser.
In our most recent tasting, we offered our clients a variety of hor d’oeuvres and a couple of appealing entrees. They first got to experience our steamed vegetable dumpings stuffed with cabbage, celery, carrots, onions, peas, scallions, tofu for extra protein, and sprouts. We also offered a dark citrusy ponzu sauce for dipping that adds a tart flavor to the vegetables.
Our miniature portobello quesadillas involve mushrooms with a rich, strong, earthy flavor, sliced red peppers, and carrots for color and taste on a lightly toasted corn tortilla. This dish is stylishly garnished peppers and white flowers for a summery look.
By soaking the chicken in lime, a rich zesty flavor is added to the meat making it nice and tender for our chicken skewers. After soaking, we grill the chicken which gives it a distinctive aroma. Our rich and creamy avocado dip has a lighter flavor but when paired with the skewers, they balance each other nicely. Perfect for a luau, BBQ, or summer pool party.
The first entrée we presented was a juicy, succulent sliced beef sirloin with gorgonzola cheese and bourbon sauce. What makes the sauce special is its ability to seep into the beef and give it a sweetly smooth taste. The green beans and rice on the side add variety and flavor for a complete meal. Lastly, they tried our delicious fresh wild salmon with a mustard seed horseradish crust. The mustard seed and horseradish give the salmon an intense flavor with a spicy, aromatic rustic taste. What we stress to our customers is, wild salmon is not only healthier for you, but it also tastes better. We pride ourselves in serving only the best to our clients which is why this tasting was a sensation.
This week we have worked with some great clients to create amazing events. One hotel client in particular chose a global theme to celebrate the grand opening of a new branch. Guests moved around to each international themed food station and had their “passport” punched. It was a great way to mix fun and functionality as guests were able to experience both good food and the different amenities the new hotel has to offer.
Here we have our Asian wok station – nine different toppings, four woks and two chefs. Complete with small Chinese food take-out containers,chopsticks and of course a fortune cookie, it was certainly a crowd pleaser.
And no event would be complete without a delicious dessert. For this event the client chose a selection of miniature desserts and this stunning chocolate fountain. With dipping options including oreo cookies, marshmallows, pretzels and more, guests didn’t have to search long to satisfy their sweet tooth.
It was another great event with a truly creative and fun client.
We like to say thank you to those who have gotten us to where we are today. So to our brides and clients who have written us thank you notes, this is our way of recognizing you for recognizing us! We are incredibly fortunate to have many repeat clients who use us for multiple events throughout the year.
Here at J. Scott we are always using the feedback that we receive to further our expectations of ourselves. To our wonderful clients, we appreciate your business and support.
“What a wonderful job they did and I cannot thank you enough. It turned out to be a beautiful night. The heat was extreme and under the circumstances they did a fabulous job. … Also, there were many compliments from our company and I wanted to pass that along as well. Thank you again for everything.”
- Christine
“Thank you for the ambience, thank you for the superb food, and thank you for the wonderful attentive staff you had working this event and most of all thank you for making our Kathleen’s wedding a delight. We had a terrific time and that was due in great part to your making sure that things were done right which is why we continue to turn to your catering for expertise, Scott. It was a beautiful evening and you made it happen.”
- Mary K.
“The food presentation and preparation was fabulous. Everyone raved about how the food tasted and a few asked me for the name and contact info to use for future events.”
- Andrea
“Food presentation was great and the day of event service exceeded expectations – we liked that the staff were flexible and worked with any requests we had.”
- Kristen
“Bravo to you, Scott and your staff! Thank you so much for two excellent parties – excellent service, food and for being available to help me plan such wonderful parties!
- Rosemary
We hope that we have the pleasure of working with all our clients again and again. We wouldn’t be where we are today without the opportunity to work with these wonderful people. Thank you!
Over the 16 years J Scott Catering has been in business, we have found our niche in the catering marketplace. We work hard to provide stellar customer service, excellent food, and fantastic décor and design for every job. These strengths serve us and our clients well for full-service events, specifically weddings and corporate galas. Of course there is always something new around the corner and that unique catering request that keeps up on our toes. I find that no matter what the client needs, our success is built around fine service and attention to the details of each situation.
I recently received a call from a long-time client who has been increasingly relying on J Scott Catering for their events, for which we are grateful. The most recent call came from the patriarch of the family, who wanted to take some of his buddies on a “guys’ trip” and asked us to provide the food.
For me a guys’ trip would including a few friends loading up the SUV with fishing poles and decent grub, and a weekend of fighting yellowfin or SLOB striper. This client had slightly better taste then yours truly. His weekend included fueling up his Falcon 200DX Jet and whisking the boys – and the caterers – a few thousand miles away.
When catering for private jets, space and refrigeration are major considerations. Since this was to be an overnight excursion, we created some tasty free range chicken dishes in compact containers, along with local artisanal cheeses and fresh prawns to start off the evening. After a night of partying, we offered fresh fruit salad, assorted pastries, lox and bagels for the flight home.
This job was both a fun challenge and experience. It showed that the keys to our success translate well no matter what the location. For the time being though, I think I will stick with my fishing trips.
A graduate of Paul Smith's College, where he was named "Most Outstanding Culinary Arts Graduate", Scott trained at Virginia's famous Inn at Little Washington before returning home to open J. Scott Catering.
Since founding J. Scott Catering in 1995, Scott has worked hard to establish a reputation for exceptional food and superior customer service. His efforts have not gone unnoticed. J. Scott Catering has been recognized locally and nationally for culinary talent and fine attention to detail, including being named for six consecutive years as "Best Caterer" by Main Line Today.
