The 23rd of March brought us to Phoenixville Foundry, the industrial chic unique venue in Chester County, PA, to celebrate the spring wedding of Erin and Will. We began working with the couple over a year ago helping to plan every detail from floor plan to linen choices. These foodies had a blast at their J. Scott Catering tasting determining what items were guaranteed to make the menu and which ones should be swapped out to better accommodate guest tastes. As we helped guide them toward crafting the ideal menu for their reception we learned more and more about the couple building a trusting relationship between company and client.
Husband and wife-to-be arrived at the Foundry with their respective entourages to get dressed, take a few photos and begin the evening’s festivities with a beautiful ceremony under the cylinder chandeliers of the Cupola Ballroom. Erin and her father made their way down the marble staircase to the candle lined aisle. Erin’s goddess-like dress had a fitted bodice with embroidery, beading and flowing skirt with chiffon details.
After the ceremony, guests made their way up to the Mezzanine in the Foundry for cocktail hour. The couple had chosen their favorites from our passed hors d’oeuvres menu to share with their guests. Selections included our famous mini cheesesteaks complete with Whiz and grilled onions and Ahi tuna with roasted fennel and aged balsamic vinegar on watermelon rounds topped with micro arugula. The traditional was also served in the form of sea scallops wrapped in cherry bacon, and wild mushroom turnovers in a light and flaky puff pastry. The couple also chose a few unique items including barbeque braised short rib on a Yukon chip with fried shallot rings and mini stilton and bacon cheesecake squares which were a definite crowd favorite. Cocktail hour also featured a stationary hors d’oeuvre table with artisan cheeses, fruits, nuts, mustards and a variety of crackers.
The guests made their way back downstairs to the Cupola ballroom for the couple’s first dance and toasts. The couple had opted for pre-set salads, meaning the guests sat down to their table which were already set with a salad at each place. The J. Scott Catering team puts an emphasis on timing to ensure that the salads do not wilt before the guests take their seats. The couple chose a classic Caesar salad with homemade Asiago croutons for their first course.
The main course was offered J. Scott Catering style, which serves the whole table at once, leaving no one waiting for a meal. Pre-determined entrée choices included classic chicken Marsala with wild mushroom, shallot and parmesan cheese or grilled sesame crusted Ahi tuna with apple jicama slaw and sweet onion hoisin glaze. Both entrees were accompanied by Yukon Gold whipped potatoes and steamed asparagus bundles. Guests requesting a vegetarian meal enjoyed grilled eggplant with roasted onion and tomato over quinoa served with vibrant herb vinaigrette, pleasing both to the eye and the palate.
Coffee and cake was served and the guests danced the night away with DJ Steve of Silver Sound Entertainment.
Photo Courtesy of Photos by David James
It was a beautiful wedding celebrating the bond between Erin and Will. We wish the couple all the best in the future and thank everyone involved for making it a great success. We leave you with this wonderful image captured by David James of Photos by David James. The caption on his Facebook page read “They’re smiling because the caterer is holding food behind the camera!”
