We are constantly doing tastings for all sorts of events. Our latest one consisted of some ethnically appetizing food presented in our always elegant style.
We had a lavish antipasto featuring thinly sliced soppressata that is native to Tuscany & deliciously salty salumi. There was provolone aged to perfection and mozzarella boccacino that was marinated to bring out the rich succulent flavors. Sundried tomato and roasted pepper tapenade, marinated Po River onions, roasted marinated peppers, caper berries for an added burst of flavor, and Faragalle Tuscan spiedine skewers.
Our imported gourmet Lebanese Meze display included an assortment of Bulgarian feta which is generally saltier and more flavorful than other fetas, Armenian string cheese infused with spices, Jersey tomato wedges, cucumbers, Lebanese olives with an enchanting taste and aroma, and assorted Middle Eastern & Greek kalamata black olives which have a smooth and meaty texture. Assorted flat breads and fresh pita accompanied this wide array of Lebanese delicacies.
As for hors d’oeuvre, we passed around a classic bruschetta made with fresh & juicy tomato basil concasse on a homemade grilled baguette that was flawlessly crisp on the outside but melt-in-your-mouth chewy on the inside.
The simple, yet fabulous penne rigate and trecce di giulietta pasta tossed with parmesan & pecorino romano cheese and red pepper flakes were also offered. The flakes gave the dish beautiful color and the cheese made you savor every bite. For the fish course, we had grilled bronzino fillets which are European sea bass with delicately-flavored flesh that we marinated in olive oil, lemon juice, salt, and pepper to enhance the sea flavor.
For the main entre they tried the hanger steak filet that was marinated with garlic, seasonings, and olive oil. This cut is prized for its flavor and texture. For the non-beef eaters, we had a grilled organic Lancaster chicken with fresh rosemary & lemon for a divine after-taste that tempts your taste buds for more.
Let’s not forget the best part of the meal, dessert! There were delectable Italian and Lebanese cookies, pastries, and sliced fruit such as biscotti used for dipping, pignoli macaroons made of almond flour and topped with heavenly pine nuts, walnut baklava, Arabic kataifi and pistachios halva.
It was a very ethnic tasting to say the least that turned out splendidly! Just an example of how J. Scott can customize a menu for any event or culture.
