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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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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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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It appears Chef Morrison and his team are constantly serving up new and interesting hors d’oeuvres for the many J. Scott Catering events. You are never given the opportunity to make a second first impression. The tantalizingly tasty morsels that our servers distribute throughout the party are the event attendees’ first taste of J. Scott cuisine. It is extremely important to be sure that these appetizers generate excitement and anticipation for the meal to come. This week the office conference room was home to yet another client tasting. Our hors d’oeuvres stole center stage as the tasting was set for a cocktail reception. The afternoon’s clients were happy to sit back and enjoy some fabulous finger foods courtesy of the J. Scott kitchen.

First, three different skewered appetizers were served to our hungry guests. They started with a lime marinated chicken skewer with an avocado cream dip. The hint of lime superbly complimented the creamy avocado. The next two Asian inspired dishes were a wok prepared Cantonese Chow Chow beef skewer, and a Japanese style grilled beef skewer with Ponzu sauce. Ponzu has a tart, citrus flavor and is combined with soy sauce to make a unique and savory dressing for the beef.

As our menu direction took a turn and moved away from the Far East, we picked up a few seafood dishes crossing the great pond en route back west. The clients were treated to a seared, bacon wrapped scallop, as well as a set if lump crab cakes with chile crème fraiche. Both dishes sported a fresh caught taste, and were a great addition to the chicken and beef skewers.

Our tasting trip around the globe came to a close as our menu items touched down gracefully back home in Malvern P.A. The journey would not be complete without adding a taste of home sweet home into the mix. The mini cheese steaks with whiz added a touch of Philly flair, and the tray of mini whimpy burgers made for an unmistakably classic American taste. In the end the clients appeared to be incredibly pleased with the selection, and were sure their cocktail was going to be a hit.

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