In last week’s post we detailed some of our latest décor layouts that were showcased at a recent event for Philadelphia party planners. Although décor is of the utmost importance, J Scott Catering was not named Best Caterer of the Main Line for being talented interior decorators! The tasting dishes were without a doubt the highlight of the event. Chef Erin Morrison ensured that each and every guest in attendance left with a healthy grin on their face.
As the planners filed into the venue, they were greeted by an assortment of various passed hors d’oeuvre. The crowed favorite appeared to be the smoked salmon tartare with a caper chive crème fraiche. Servers were barely able to make it through the doorway with the platter before eager guests hurried over to assist in lightening their load. That being said, that salmon’s popularity in no way overshadowed the other three delightful appetizers. These included a seared tuna with mango salsa on top a lotus root, curried shrimp salad with grilled endive and candied lime zest, and last but not least, wild mushroom goat cheese crostini with peppered honey. Needless to say that even with a long list of assorted entrees still to come, the planners made sure that none of these delicious appetizers went to waste.
Like the themed décor layouts, this showcase’s dishes were broken up into the categories of Asian Fusion, Eco-Chic, and Fall Harvest as well.
The sushi bar would not be complete without a sushi chef preparing sashimi and various combinations of veggie and seafood rolls. Guests were able to observe the chef’s talent and precision with the knife as he prepared each platter by hand. For those attendees that preferred hot Asian cuisine, the station also featured my personal favorite, braised beef short rib dumplings with a Sriracha infused dipping sauce. There was a spicy Kung Pao chicken on fried rice dish as well as a citrus braised baby bok choy.
The next station was our enviro-friendly Eco-Chic display. The key word was freshness as each dish was highlighted by garden enriched flavors. First up was a pan seared Halibut on top a seafood risotto cake with asparagus and sofrito. Next, a savory roasted tenderloin of beef topped with celery root, parsnip puree, and caramel fennel with espresso mocha demi glace. Finally, for the true veggo’s in the room, we served a summer vegetable Portobello tower accented by herb goat cheese and fresh tomato sauce.
Our last set of entrée samplers was a collection of fall harvest inspired dishes. A variation on the Asian braised beef short ribs, in our first dish they were barbequed and served with a cheesy polenta and crispy shallot rings. The second platter was a pan roasted organic chicken medallion with Kennett Square Mushrooms, a collection of herbs and Madeira. The last entrée of the afternoon was a Cape May pan seared jumbo scallop paired with smoked gouda, and chive risotto with hickory onion cream.
No meal is complete until the all important sweet tooth has been satisfied. The final display was a colorful desert wall filled with a variety of apple, pumpkin, and blackberry cobbler cups. Like a slice of pie in the palm of your hand, these colorful and tasty treats were the perfect way to finish off delightful event.
