Big congratulations go out to Leigh Ann and Chris who were married this past weekend at the Phoenixville Foundry. We had a great time getting to know this beautiful couple during the planning process. It was a really fun wedding with lots of dancing and celebration, the kind we are so thankful to be a part of.
The couple broke from the ordinary right off the bat with their reception layout. It is always nice to see when couples do their research to find out different ways of seating guests outside of the traditional round tables. By using different shapes you give the room character and add appeal to your tables without having to spend a fortune on elaborate centerpieces. As you can see, the centerpieces were in fact very simple but the combination of the white linen, navy napkin and orange flowers, by Sommerfield Design Flowers, worked seamlessly.
The cocktail hour was held on the mezzanine where guests were able to mingle, enjoy a drink and sample some of the couples chosen hors d’oeuvre both passed and stationary. For their passed hors d’oeuvre the couple chose a roasted butternut squash soup in a pistachio rimmed shooter, heirloom tomato and shaved locatelli on toasted focaccia with basil aioli. A crowd favorite was the J. Scott Catering signature gourmet mini whimpy served with Swiss cheese and bacon on a homemade sesame seed bun accompanied by blue cheese dipping sauce and ketchup. Other selections included pan seared spiced tequila shrimp with avocado cream and Thai smoked chicken on a wonton crisp. Sesame California rolls were also passed, accompanied by pickled ginger, wasabi and soy dipping sauce. This style of service for sushi also allows guests to enjoy this fan favorite without the added cost of an action station during cocktail hour. Although if sushi is your go to finger food, our action station with sushi chef is great for a stationary hors d’oeuvre option. This couple chose the classic crudite and cheese tray for their stationary item which you simply can’t go wrong with as it has a little something for all palates.
For the first course we served our grilled Caesar salad with creamy Caesar dressing, anchovy, roasted red pepper and parmesan tuile. The halved head of romaine is grilled then chilled, served whole on the plate with a drizzle of our house made Caesar dressing. While this might sound like an odd application for grilling, the light char gives the romaine a distinct characteristic unlike you have ever had before.
Dessert and coffee were served after the small cutting cake was cut by the bride and groom. The dessert selection included chocolate chip cookies, brownies, lemon tarts, fruit tarts, cupcakes, truffles and more.
As always we would like to thank the couple for allowing us to participate in such a momentous occasion and we wish them all the best for the future. A special thanks to the Phoenixville Foundry and Sommerfield Design Flowers for helping to make such a beautiful wedding come together so smoothly. J. Scott Catering is very fortunate to have so many great vendors who are equally dedicated to their clients and willing to go the extra mile to make their dream a reality.
