Last Week the J. Scott team had a blast gathering together with the premiere restaurateurs, retailers, and personalities of the area at Main Line Today’s annual Best of the Main Line Party. This year’s theme was a summer bash beach blowout as the Drexelbrook was transformed into a shore-goer’s paradise.

Guests eagerly funneled into the venue by way of the boardwalk entrance. Signs of the beach could be seen everywhere, from the gigantic sandcastle and shovel that guarded the door, to the many boardwalk themed games and eateries. We at J. Scott were able to add a touch of summer spirit to the party by providing our own highly qualified and surprisingly talented lifeguard to man the elevated post. Luckily enough, his life saving services were not needed for this year’s celebration; however, he was able to provide some supplementary entertainment with the musical stylings of his Ukulele playing. A few famous mainline faces were intrigued by our multitalented crew member, and stopped to take the time to snap a quick picture or two.

Our team was rubbing elbows with everyone from government officials, local news and weather personalities, collegiate athletes and coaches, not to mention the strong showing of representatives from the many “Best of” candidates. Spirits were soaring high as everyone in attendance was excited to sample the many treats and gifts, meet some new faces, and dance the night away to the rhythms of local Philly band Jellyroll.

Our life guard stand wasn’t the only thing attracting guests to the J. Scott Catering booth. Chef Erin Morrison’s team was able to put together a sampler dish that had visitors feeling “just beachy”. A variation of your classic boardwalk burger and fries, our crew was serving up pulled Jamaican jerk chicken sandwiches. The sandwiches were topped with a grilled pineapple salsa and accompanied by a side of sweet potato chips. Guests were able to wash these spicy morsels down with an icy cold draft of Dos Equis Beer.

The night had one more great surprise in store. The J. Scott party planners put a ton of time and effort into making sure that our beached themed display was ship shape, and up to the highest standards. The bamboo tent was dressed up to look like a trendy beach hideaway. Decorated with grass skirting, colorful sea shells, and authentic pier lanterns, our display looked like an illustration from Robert Luis Stevenson’s Treasure Island. We found that our hard work truly paid off as our booth was awarded first place for “Best Display Down the Shore Theme”.

J. Scott Catering was honored to receive the award because there were so many other fantastic beach themed displays at the venue. Heading home with the “Best of” award for Best Caterer, as well as Best Beach Display, was definitely a great achievement for our organization as we are constantly striving to improve and deliver at a high level of quality and creativity. After a great night at the awards party, J. Scott hopes to continue to be the best of the Main Line, and make an appearance at the event again next year.

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Last week the Phoenixville Foundry was bathed in vibrant colors for the wedding celebration of one of our most recent clients, a young couple from Delaware. Pretty in Pink was the theme of the night, as the newlyweds to be were interested in a more contemporary and modernized décor for the evening. The black and hot pink linens proved to be a dynamic and exciting color combination. Tables were surrounded by a set of chic silver chairs accented by hot pink satin cushions. The table setting was made complete by a splash of bright colors courtesy of the ornate, hand crafted centerpieces.

The color scheme came together especially well in the stationary cold hors d’oeuvres display. Outfitted with a collection of garden crudités, the color of the fresh sliced vegetables, along with the floral arrangements and candles accompanied the linens perfectly.

Our event planners were anxious and excited to see how the design scheme would come together. Compliments made by the bridal party and guests in attendance were ample reassurance that the layout was executed beautifully. A touch of color goes a long way in adding a unique flair to the most special of occasions.

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Yesterday at a prestigious, well-known Philadelphia University, we were selected to participate in a catering tradeshow. The décor at our table was titled “fallen leaves” which is based on our fall inspired cocktail menus and also hints at our environmental friendly service ware that was used. Our “green” plates were made from fallen palm leaves and are fully biodegradable. The forks used are made from bamboo and are also fully biodegradable and compostable. We covered our table with tasteful orange linen and stylishly garnished with vivid orange and yellow flowers that drew people in.

We offered two hors d’oeuvres, two small plate entrees, and our well received mini dessert wall. The first hors d’oeuvre was a sweet butternut squash shooter garnished with a rim of toasted walnuts for added texture and appeal. Our seared yellowfin tuna was presented with mango salsa on a crisp lotus root chip. A lotus root is a vegetable that is native to Asia and found underwater. When baked, this vegetable has an earthy taste and is a healthier alternative to potato chips.

The first eco-friendly plate consisted of a BBQ braised short rib with cheesy polenta and garnished with crispy shallot rings. Polenta is an Italian dish made from boiled cornmeal that adds a brilliant yellow color to any meal. Next, we offered pan roasted organic chicken medallions with locally grown Kennet Square mushrooms, herbs, and drizzled with Maderia, which is a Portuguese wine. To end on a sweet note, there was a dessert wall with three fall-inspired miniature treats; apple pie and ice cream, pumpkin pie and spice, and blackberry cobbler.

The J. Scott Catering team had a great time and would like to thank everyone involved in making this event a success!

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Last night we participated in a Groom’s event at Greystone Hall in West Chester, PA. Greystone Hall is mansion at the center of an English style country estate that’s ideal for unique events. Unlike a typical bridal show, this open house focused on the grooms. At this event we had the opportunity to showcase a few passed hors d’oeuvres that would appeal to any man. After all, the way to a man’s heart is through his stomach.

Although driscoll long stemmed strawberries with aged balsamic vinegar may seem like an odd combination, they’re actually very good. Balsamic is sweeter than most vinegars and when properly aged, its consistency is thicker and more syrup-like. When drizzled on the strawberries, it brings out their beautiful red color and enhances the strawberry through the contrast in flavors. Fresh cracked black pepper finished off the dish with just a touch of heat.

Our miniature chicken tacos are a bit more “manly” yet served in a way that brings elegance to any wedding or event. Each mini taco includes chicken with taco seasoning, queso blanco guacamole, pico de gallo, and fresh lettuce. This last picture shows our boneless BBQ pork riblets on bamboo knotted skewers. Grilled meat, especially when paired with BBQ sauce, is always perfect for men. This hors d’oeuvre is ideal because it satisfies everyone and involves less mess when served on skewers.

All of our pass hors d’oeuvres went over very well with “the guys” and we had a lot of fun serving them. Thank you Greystone Hall for hosting the event and thank you to everyone who participated!

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