This past weekend our J. Scott Catering team helped celebrate a very special wedding reception at the Delaware Center for Horticulture. The lush green gardens of the center acted as a perfect setting for young couple Johanna and John to connect with friends and family. Johanna, a long time corporate client, felt that our staff was the right team to make her social event a memorable occasion as well. The reception was for those guests that were unable to make it to the couple’s dream wedding at Yosemite National Park.
The colorful linens and flower arrangements played well with the bright and cheery atmosphere of the event. Vibrant foliage lined the stone walkways as guests made their way to the patio seating area. Our staff served passed hors d’oeuvre including duck potstickers, classic bruschetta, and spicy southwest eggrolls. Those in attendance were also treated to a towering display of assorted artisanal cheeses and flatbreads. The reception menu was highlighted by the all inclusive quesadilla station. The chicken, steak, pork, and sausage quesadillas were filled with sautéed peppers and onions, along with cheddar cheese and cilantro. All of your favorite toppings were available including pico de gallo, sour cream, guacamole, and salsa.
For those with a sweet tooth, an assortment of delectable miniature deserts was also on display.
A second wedding celebration only doubled the fun as local family and friends were excited to be able to celebrate the couples union. Our staff at J. Scott was happy to have been part of this special event. Best of luck to Johanna and John in their future endeavors.
After an entire day at the office thinking and talking about food, you would think that come dinner time the perfect evening dish would come to mind second nature. Well this isn’t always the case. At times the inspiration to satisfy the family’s cravings comes with a little extra exploration.
The other day I was taking a ride down the mainline when my attention was caught by the neon glow of a waving florescent red lobster. The small fish market was bustling with customers so I thought I would check out what the little corner shop had to offer. It is not often that one describes the aroma of a fishmonger’s place of business as pleasant and inviting, but the quality and freshness of the seafood was undeniable. That being said, I didn’t rush across the street to pick up a set of “Fresh Caught Talapia” scented candles for the living room and kitchen.
It wasn’t long before I found myself standing in front of my soon to be pièce de résistance for the evening supper. There rested a long, thick filet of salmon with a color more vibrant than the sign that initially brought me to the store.
Upon arriving back home I fired up the grill and got to seasoning. This simple recipe had all the components to really set off my fresh catch.
- 1 1/2 pounds salmon fillets
- lemon pepper to taste
- garlic powder to taste
- salt to taste
- 1/3 cup soy sauce
- 1/3 cup brown sugar
- 1/3 cup water
- 1/4 cup vegetable oil
- Season salmon fillets with lemon pepper, garlic powder, and salt.
- In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
- Preheat grill for medium heat.
- Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.
Inspiration for a great dish can come at any time. All it takes is an open mind and a little creativity.
Today in the kitchen our chefs were working on some tasty skewered appetizers.
These J. Scott creations have a case of little man syndrome, and are looking to outshine their entrée counterparts. The first is a platter of crispy coconut battered shrimp skewers. The acidity of a light spritz of lemon works to bring out the fresh seafood flavor. Next up was a tasty Thai chicken skewer with a hint of lemon grass. This isn’t your ordinary street vendor chicken on a stick. Each strip was lightly seasoned with curry and cilantro and then grilled to perfection. Finally, the last stop on our culinary voyage was Southeast Asia with a set of savory Indian beef sautés. The cuts were seasoned with an authentic combination of North Indian spices known as garam masala. Translating to “hot mixture”, this set of robust flavors is highlighted by ingredients such as malabar leaves, cumin, nutmeg, cinnamon, and coriander. These appetizing platters are sure to add some flare to the start of any meal.
April, May and June are the perfect months to see a glimpse of what delicious foods are being made back in the kitchen at J. Scott. Prep- or preparation- is when the kitchen slices and dices all the food for the different events so they are ready to be packed, shipped and prepared on the day of the event. For drop off events, food is prepared, plattered and shippped from our kitchen. In the photos above we have displayed in our porcelain ware grilled vegetables, Moroccan cous cous and grilled chicken Caesar salad.
With most of kids out of classes for spring break, this week was perfect for our client throwing their son a bar mitzvah reception to come in and taste some of the foods they will be serving.
Passed hors d’oeuvre included gazpacho d’oro shooter, American mini hamburger bites, lacy potato pancakes and steamed vegetable dumplings. The American burger bite was the young man’s favorite, causing his eyes to light up and an infectious smile to spread across his face.
A bar mitzvah is a jewish boys right of passage. The menu is a serious reflection of this transition. On the buffet, decorated with cds of classic rock greats and new music sensations were a number of delicious selections. Boneless chicken breast brochette put a twist on typical chicken kabobs. Marinated in red thai curry, lemon grass thai basil and sesame oil, they were a huge hit. Tender beef back ribs, hot smoked Atlantic salmon and farmer’s market salad filled with mixed greens, fingerling potatoes, green beans, summer tomatoes and cuted olives tossed in a dijon red wine vinaigrette.
Our guests finsihed off their meal with a tasty plate of warm chocolate chip cookies and a sampling of chocolate cake iwth vanilla buttercream and Melrose Diner butter cake.
As a caterer, the opportunity to be a part of an important moment in peoples lives is why we are in thi business. We love seeing the happiness people express during these moments in someones life.
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.
Executing a party in someone’s home adds an extra element of fun for us in the catering world. Not only are we able to prepare food for a slightly smaller crowd but we have the ability to utilize an even more critical attention to detail.
Typically passed hors d’oeuvres are only seen at larger parties and weddings. Adding this movement to your party encourages guests to get up and move around. Here we have miniature crab cakes with a horseradish creme, pear and goat cheese tart topped with caramelized onions and Indian chicken sate, with a traditional peanut sauce.
Having a seated meal then allows guests a chance to relax and enjoy wonderful food in courses. This client chose a harvest salad with arugula, pumpkin seeds, gorgonzola cheese, cranberries and raspberry vinaigrette, for the first course. The entree consisted of three choices, chicken florentine, chilean sea bass with a lemongrass and rosemary infused butter sauce and a vegetable gallete with a wide array of grilled vegetables, topped with fresh mozzarella and drizzled with a balsamic reduction. Each was accompanied by green beans with an almond brown butter and roasted rosemary red bliss potatoes; hard to say but delicious to eat.
And of course, what would a meal be without a tempting dessert. Here we have an unbelievably light and airy chocolate mousse in a tempered chocolate shell. The client chose a simple blue and white color scape, perhaps to represent the recent snowfalls. It was a simple dinner party in theory, but a truly elegant affair in practice.
A great way to jazz up any holiday party is with fun and festive appetizers. Here we have turned the simple quiche into a creative quiche diamond with roasted tomatoes, caramelized onions and fontina cheese. It is of course important to display the appetizers on a holiday plate! Next we took a typical phyllo shell and created a “sweet tart”. A delicious combination of dried cherry compote and brie sprinkled with with crushed pistachio nuts. And finally we have the crowd pleasing beef tenderloin canape. A beautiful slice of medium rare filet atop a thin sliced baguette, topped with a creamy horseradish sauce. Dress the platter up with a beautiful garnish and you are ready to entertain!
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!!
Jam Thumbprint Cookies
- 3/4 cup butter, softened
- 1/2 cup white sugar
- 2 egg yolks
- 1 3/4 cups all-purpose flour
- 1/2 cup fruit preserves, any flavor
- Preheat the oven to 375 degrees F (190 degrees C).
- In a medium bowl, cream together the butter, white sugar and egg yolks. Mix in flour a little bit at a time until a soft dough forms. Roll dough into 1 inch balls. If dough is too soft, refrigerate for 15 to 20 minutes. Place balls 2 inches apart onto ungreased cookie sheets. Use your finger or an instrument of similar size to make a well in the center of each cookie. Fill the hole with 1/2 teaspoon of preserves.
- Bake for 8 to 10 minutes in the preheated oven, until golden brown on the bottom. Remove from cookie sheets to cool on wire racks.
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!