If you couldn’t make it to this year’s Chester County Bridal Show, don’t worry.  Fortunately for all of us David Campli captured every moment of the always exciting event.  From meeting brides to showcasing new dishes, catching up with vendors and simply enjoying the sights, the show is an opportunity to get tips, vendors and one gorgeous venue all in one afternoon.

This year as brides reached the front door of the Foundry they were greeted by a very handsome Rolls-Royce Phantom, provided by Premier Luxury Rentals.  Philadelphia Trolley Works and 76 Carriage Company was out front with their signature trolley “bus” as well as a Cinderella style carriage.  All are available for rent for weddings and other events.

Inside the tent and through doors brought brides into the heart of the Phoenixville Foundry, the Cuppola Ballroom.  Here and throughout the rest of the building vendors for every detail of the ceremony and reception were waiting to answer questions, give out samples and show the endless options for the couple’s day.

Immediately to the left in the lobby area was Bette’s Bounces photo booth, where folks could get their pictures taken with fun hats and funnier faces.

To the left of the dance floor was the Phoenixville Foundry meeting area where couples could sit down with venue staff to discuss options.  Just past that was the bar featuring champagne from Frank’s Union Wine Mart in Delaware.

The far side of the dance floor held the J. Scott Catering gnocchi station.  Two of our chefs created the following dishes to order:

Sweet Potato Gnocchi- brown butter, toasted almonds, Chantrelle mushrooms, sage and Grand Marnier

Goat Cheese Gnocchi- peas, basil, shaved prosciutto, yellow tear drop tomato, extra virgin olive oil, aged balsamic vinegar

Potato and Cheese Gnocchi- short Rib, shiitake mushrooms, toasted garlic, micro arugula and cream

Table vignettes created with Party Rental Ltd. products by Sommerfield Design Flowers were the focus on the dance floor offering couples ideas on tablescapes in three different looks.

The J. Scott Catering meeting area was buzzing with the exchange of ideas and possibilities.  The area featured lounge furniture by American Furniture Rental and our new bookcases, an exclusive feature in our 2012- 2013 wedding packages for the Foundry.

Right next door was the talk of the show, the piece de resistance.  The fish station, aptly named for the goldfish swimming amongst the rocks at the center of the table, with  Sommerfield Design’s tall iron stands, sat in the water,seemingly bursting up towards the ceiling like fireworks with brightly colored flowers at the top.  The station not only featured beautiful décor but tasting plates including:

Asian Fork- seared sesame tuna, scallion, mung bean and mushroom soy

Madras Curry Shrimp Salad- blood orange mango relish, frisée and toasted coriander

Pan Seared Miso Salmon- bok choy, pickled ginger vinaigrette

The west wing was the home to most of the vendors in attendance each with tables offering fantastic options for couples.  Our last blog, Vendor Relations, talks about the various businesses that we were pleased to have worked with again this year.

At the far end of the West Wing was another beautiful car showcased by Premier Luxury Rentals.  On either side of the Bentley was a selection of blossom cups featuring:

Greek Salad- baby arugula, mixed olives, sheep’s milk feta, roasted pepper, tear drop tomato and red wine vinaigrette

Peanut Butter Mousse- mixed berry glaze, sugar brioche- a twist on the classic PB & J

Dark Chocolate Decadence Cake- cappuccino mousse, drizzled with dulce de leche

Fish Taco- Breaded tilapia, pico de gallo, guacamole, sour cream, crisp iceberg lettuce

As if all of that weren’t enough the mezzanine played home to three of our favorite vendors, Sommerfield Design Flowers, Cake Art Studio and David Campli Photography.

Moving throughout the event were our t-shirt clad servers offering three of our newest passed hors d’oeuvres:

Smoked salmon tartar spoon caper chive creme fraiche & potato baton

Duck prosciutto,  roasted pear, peppered blue cheese

Fried goat cheese, prosciutto and honey

It was a tremendously successful event that could not happen without the support of everyone involved.  From the variety of vendors to of course the Phoenixville Foundry, J. Scott Catering is proud to have worked with such an outstanding group of businesses.  Thanks to all and we look forward to next year.

Having been in business for over 16 years we have had the pleasure of building strong relationships with many of the area’s top vendors.   At the Phoenixville Foundry bridal show last weekend, we had a chance to catch up with many of the vendors that we trust to do a great job at every event.  Caterers often refer clients to photographers, florists, DJs, bands, etc in the midst of planning their event.  Knowing that you have experienced professionals working with you can save you on anxiety in the end.

Cupcakes by Mary Ellen  Photo Booth by Bette’s Bounces

Philadelphia Trolley Works     Silver Sound DJs
So how can you be sure that the smaller details of your event are well taken care of?  Ask questions, be involved and don’t be afraid to speak up if you are not satisfied with their services.  A good vendor wants to help you create the perfect party.  Being clear and upfront about your needs will put everyone on the same page.  After all, communication is one of the most important keys to success.

The Team From Sommerfield Design Flowers

  The Desmond Hotel     Campli Photography

  Premier Luxury Rentals

 

Big congratulations go out to Leigh Ann and Chris who were married this past weekend at the Phoenixville Foundry. We had a great time getting to know this beautiful couple during the planning process. It was a really fun wedding with lots of dancing and celebration, the kind we are so thankful to be a part of.

The couple broke from the ordinary right off the bat with their reception layout. It is always nice to see when couples do their research to find out different ways of seating guests outside of the traditional round tables. By using different shapes you give the room character and add appeal to your tables without having to spend a fortune on elaborate centerpieces. As you can see, the centerpieces were in fact very simple but the combination of the white linen, navy napkin and orange flowers, by Sommerfield Design Flowers, worked seamlessly.

The cocktail hour was held on the mezzanine where guests were able to mingle, enjoy a drink and sample some of the couples chosen hors d’oeuvre both passed and stationary. For their passed hors d’oeuvre the couple chose a roasted butternut squash soup in a pistachio rimmed shooter, heirloom tomato and shaved locatelli on toasted focaccia with basil aioli. A crowd favorite was the J. Scott Catering signature gourmet mini whimpy served with Swiss cheese and bacon on a homemade sesame seed bun accompanied by blue cheese dipping sauce and ketchup. Other selections included pan seared spiced tequila shrimp with avocado cream and Thai smoked chicken on a wonton crisp. Sesame California rolls were also passed, accompanied by pickled ginger, wasabi and soy dipping sauce. This style of service for sushi also allows guests to enjoy this fan favorite without the added cost of an action station during cocktail hour. Although if sushi is your go to finger food, our action station with sushi chef is great for a stationary hors d’oeuvre option. This couple chose the classic crudite and cheese tray for their stationary item which you simply can’t go wrong with as it has a little something for all palates.

For the first course we served our grilled Caesar salad with creamy Caesar dressing, anchovy, roasted red pepper and parmesan tuile. The halved head of romaine is grilled then chilled, served whole on the plate with a drizzle of our house made Caesar dressing. While this might sound like an odd application for grilling, the light char gives the romaine a distinct characteristic unlike you have ever had before.

Guests were offered a predetermined choice of tri-color peppercorn tenderloin of beef with au poivre demi, Maryland jumbo lump crab cake with house made remoulade or portobello mushroom stuffed with spinach, sundried tomato and goat cheese. All were accompanied by gruyere potato gratin and green bean bundles with carrot ribbon.

Dessert and coffee were served after the small cutting cake was cut by the bride and groom. The dessert selection included chocolate chip cookies, brownies, lemon tarts, fruit tarts, cupcakes, truffles and more.

As always we would like to thank the couple for allowing us to participate in such a momentous occasion and we wish them all the best for the future. A special thanks to the Phoenixville Foundry and Sommerfield Design Flowers for helping to make such a beautiful wedding come together so smoothly. J. Scott Catering is very fortunate to have so many great vendors who are equally dedicated to their clients and willing to go the extra mile to make their dream a reality.

When planning for an event, often times we ask the client if they are considering a sit down, station or buffet style meal.  Rarely does someone say they’d like a family style service.  We offered this type of service to a client holding an event last and it was received with enthusiasm.  Platters of elegantly displayed food were placed on each guest table, encouraging interaction between guests and conversations with friends old and new.  Fewer guests per table to allow room for food also gives a more intimate atmosphere during a large gathering.

For this event fare included tuna Nicoise salad, grilled market vegetable, yellow and red tomato salad with fresh mozzarella and basil and thinly sliced fresh grilled chicken.  Each table was set with fresh brewed iced tea to enhance the Spring sense of the event.  Guests concluded the meal with three miniature crème brulees.

Décor for the event look like a breath of fresh Spring air.  Aqua, pink, yellow and green gave a wood paneled room the ambiance of a garden party in the sunshine of the season.  Sommerfield Design Flowers tall vases gave height to the tables without taking up an exorbitant amount of space on the table.

However the most interesting part of this event was that it was for one of our corporate clients.  This is a perfect example of why a meeting does not have to follow the typical fluorescent dictation.  We make it a point of turning the average corporate meeting into a stylish and exciting event.  Whether you are pitching a new product or congratulating the sales team, J. Scott Catering can make it a memorable occasion.