With our 2012 Foundry Wedding Packages hot off the press, I thought it would be a great time to showcase some of the terrific new dishes Executive Chef Erin Morrison will be serving this year. Braised duck leg ravioli with sweet onion sage puree is a fun new item on our passed hors d’oeuvre menu. Some of the other passed hors d’oeuvres include linguine & clams on a petite Asian spoon, coconut lobster soup shooter and fried chicken and waffles with sausage gravy. New entrees include grilled tandoori chicken legs served over sweet mango cous cous, cilantro oil and Indian butter as well as procini and rosemary grilled rib eye steak with shiitake mushroom ragout, and potato hash. These are only a few of the more than 30 new items on our menu. Erin’s spin on the traditional and constant forge to new heights have made our menus more exciting than ever before. New items are also available for your next special occasion.
Erin’s Latest Creations
Hot from the Kitchen
by J. Scott
by J. Scott
Since founding J. Scott Catering in 1995, Scott has worked hard to establish a reputation for exceptional Philadelphia catering and superior customer service.
