July kicked off for J. Scott Catering with a beautiful wedding at The Barn at Flying Hills in Reading, PA. The beautiful but scorching hot afternoon moved the ceremony inside but the vows were no less heartfelt and the guests certainly enjoyed the cooler atmosphere. Following the ceremony was a rustic barbecue themed reception, perfect for a mid-summer wedding.
After the couple kissed, guests made their way to the ground floor of the barn where cocktails, passed and stationary hors d’oeuvres were served. Passed hors d’oeuvres consisted of tasty fruit kabob skewers, antipasto skewers with Cappicola ham, Cipolinni onion, grilled red pepper, focaccia and guests’ choice of either champagne mustard sauce or shredded lettuce onion marmalade. In addition to the skewers, crispy fried chicken and waffles in sausage gravy and classic shrimp cocktail served resting on the edge of a shot glass filled with cocktail sauce and lemon wedge was available.
The quesadilla station was designed with clay pots and beautiful burlap overlay to enhance the rustic elegance. Beef short rib and pulled chicken quesadillas were offered with guacamole, sour cream, tomato pico de gallo, limes and black olives. The second station was a nacho bar styled with wooden bowls and burlap. The nachos had all of the classic toppings such as melted cheese, guacamole, sour cream, tomatoes, onions, cilantro, black beans, and hot and mild salsa.
The dinner buffet began with tender pork baby back ribs, made the true way with dry rub and slow cooked to perfection with our special “mop sauce.” Other classic barbecue favorites included pulled pork served with soft rolls, and grilled chicken quarters marinated in spices and barbecue sauce. In addition to the main entree options guests could enjoy home style potato salad, home style coleslaw and house-made corn bread.
To accommodate all palates and food preferences, vegetable risotto with grilled leeks, porcini broth, and toasted brioche was on hand for vegetarians. All guests were also able to enjoy a tossed green salad with mixed greens, bleu cheese, plum tomatoes, sliced red onion, cucumbers and seasoned croutons, drizzled with balsamic or ranch dressing.
Instead of traditional wedding cake, the bride and groom decided to cut a pie. Guests could sample any of four pie flavors including lemon meringue, banana cream, apple and peach crumb. An a la mode option was also available with a hearty scoop of vanilla bean ice cream.
Congratulations to Lizzie and Aaron on their amazing and uniquely detailed wedding. We wish you happiness in all the years to come. Thank you to the J. Scott team for helping to make this another beautiful day for our wonderful clients. Additionally we truly appreciated the help from all involved vendors including the team at The Barn at Flying Hills.
