Watching my catering crew use the “dump and dab” technique to sop up puddles of rainwater from the seating is not the most common start to a picture perfect outdoor ceremony. This past weekend, I was reminded at our Phoenixville Foundry wedding event that no matter how a day may start, the show must go on because a dream is on the line. Last Friday the J. Scott Catering team was given the opportunity to help celebrate the union of young couple Kellie and J.C. With the passion of George Harrison, bride Kellie had her mind set on a bright summery setting for her outdoor wedding. Afternoon showers sparked a motion towards an indoor seating arrangement for the ceremony, but as the skies began to clear hopes were high that the contingency plan would not be necessary.
The historic foundry offered a bold but elegant backdrop for the evening’s occasion. Rows of ivory tables and full china settings surrounded the dance floor, and fresh cut flower arrangements by Sommerfield Designs added the perfect touch of color.
As the guests slowly began to filter in, sunny skies turned grey while rain poured all over the outdoor wedding scene. The bridal party chose to postpone the ceremony, hoping the rain would only be a slight interruption. Fortunately enough, our anxious bride unknowingly weathered the storm in her windowless dressing room. The dark clouds moved on almost as suddenly as they arrived, while the J. Scott staff with help from the MedPark Valets rushed to ready the garden area for the bride’s arrival.
Even in adverse conditions, the wedding went off without a hitch and our bride got the lovely summer wedding she was dreaming of. After the newly married couple made their final trip down the aisle, guests funneled up to the Mezzanine for cocktails and hors d’oeuvres. Appetizers included a colorful display of assorted artisanal cheeses and flatbreads, while servers carried platters of bruschetta, chicken satay, teriyaki marinated beef skewers, and shrimp spring rolls.
After our guests took their seats, they were served a first course of a garden salad tossed with tomatoes, cucumbers, red onion & balsamic vinaigrette. Entrees included a seared tenderloin of beef au poivre, or Chef Erin Morrison’s pecan crusted chicken. The vegetarian alternative was a golden tomato tart with artichoke arts, red and yellow peppers, onion coulis and baby spinach. All entrees were served with a side of parmesan and garlic smashed potatoes, and brown butter almond green beans.
Timing proved to be the name of the game, as all the pieces fell perfectly into place making Kellie and J.C.’s a unique and special occasion. Our staff at J. Scott Catering wishes the young couple nothing but the best. Thank you for letting us have a hand in your most memorable of days.
