by J. Scott

1We had the pleasure of creating a fantastic engagement party this past weekend. The client is one that I thoroughly enjoy working with. They are fun and direct to the point — real straight shooters — and I value that in a client. This was their son’s engagement party for about 75 guests. We constructed a 25×35 frame tent on the back patio and then contracted Sommerfield Designs to execute the florals and décor. 2

The mood of the event was light and fun with passed hors d’ oeuvres and interactive food stations. The hors d’ oeuvres featured Forelle Pears with goat cheese and bacon, Thai Smoked chicken on wonton crisp, Classic Mini Whimpy, Petite Cheesesteak bites, and prosciutto wrapped figs. The crowd loved all of the selections and went through them quickly.

Our sushi chef created Salmon, Tuna and Shrimp Nigiri, as well as some additional rolls highlighted by Futamaki rolls. Over 600 pieces of sushi were served in about two hours. Needless to say, this station was a hit.

We also created a Shrimp Scampi station (where our chefs were sautéing from scratch to order), a couple of carving stations, and gigantic pasta station. There was no shortage of food at this event and guests had many choices.

The biggest lesson relearned on this job was how the simple addition of uplighting really makes a world of difference. The tent poles — both perimeter and legs — were treated with a fabric wrap and then glass circle drops were placed around the perimeter. These treatments really went a long way in softening the tent. The client was very pleased with the entire evening.

The holiday season has begun here at J. Scott Catering, and the kitchen staff is in full swing production as I write this. Next up we have passed tapas plates for 80; I will try and report back on that one.

All the best!

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.