Mid-June brought us to a beautiful home in Coatesville to celebrate the wedding of a lovely young couple. The bride’s parents opened their home to 80 guests to join in the festivities. The couple arrived in style, riding in the back of one of the bride’s father’s antique cars. As guests arrived they made their way to the back of the house to a large tent waiting with guest tables, passed hors d’oeuvres and cocktails, and of course the dance floor and DJ for later in the evening.
J. Scott Catering wait staff kicked off the evening by passing hors d’oeuvres throughout the backyard. Mini burger sliders were the first to leave the kitchen, accompanied by ketchup, blue cheese dressing and Thousand Island dressing. The wedding classic bacon wrapped scallops were served with horseradish dipping sauce, the perfect addition to balance out the richness of bacon and scallops. Thinly sliced beef tenderloin was rested on ficelle rounds and topped with a touch of horseradish sauce. Pork pot stickers were very popular with guests who enjoyed the accompanying Guilin chili dipping sauce. Finally the smoked chicken, wild mushroom, and fontina quesadilla was passed around to guests, topped with a touch of salsa.
The dinner portion of the wedding began with a first course tossed green salad with tomatoes, cucumbers, red onion and balsamic vinaigrette.
The guests enjoyed a predetermined entrée selection. Prior to the reception guests chose between fresh wild salmon with mustard seed horseradish crust and butter herb sauce and seared tenderloin of beef au poivre. Both selections were accompanied by oven roasted red bliss potatoes and baby carrots with orange, honey and cardamom.
Au poivre is a frequent selection for sauces served with beef tenderloin. Au poivre is a French term for a peppercorn pan reduction sauce. It uses the fonds from the bottom of the pan the meat was seared in, then deglazed with alcohol and reduced with flavor packed stock.
The couple chose a wedding cake with multiple flavors to give guests a choice of their favorites instead of just one flavor for all tiers. The middle tier was raspberry swirl and the bottom layer was chocolate chip.
A big thanks to the couple and their families whose love shown through the whole day. Also, thank you to the J. Scott staff, whose hard work helped make this backyard bash possible. And of course the event planner, Olivia, who helped guide the couple throughout the planning process.
