What better way to hold a team building event than on the beautiful Elk River in Chesapeake Bay, Maryland? That’s exactly what happened last week as the J Scott Catering team traveled to a client’s stunning vacation home. This small get together consisted of a cocktail hour and numerous passed tasting plates for guests to enjoy as they socialized.
The cocktail hour took place in the backyard patio area with an absolutely breathtaking crimson view of the sunset over the Elk River. The delicious passed hors d’oeuvres included grilled Spanish shrimp on a Tasso ham blanket, flaky wild mushroom turnovers, and grilled lamb lollipops served with a mustard thyme marinade and Creole sherry vinaigrette.
After cocktail hour was complete and hors d’oeuvres served, guests assembled inside to indulge in various tasting plates and desserts. These appealing tasting plates consisted of one meat, one vegetarian, and two seafood dishes that everyone could sample. Organic free-range chicken breast in natural pan jus served with fresh green beans and roasted fingerling potatoes was offered as the meat entrée. The vegetarian option included a baked vegetable Galette with local fresh mozzarella.
Seared golden scallops were paired with shiitake mushrooms, melted leeks, truffled sweet corn puree, and micro greens, as well as sautéed salmon with lemon reduction accompanied by grilled white and green asparagus, golden beets, and creamy mashed potatoes were served as the two seafood choices. To end the night on a sweet note, a trio of desserts served in shot glasses included chocolate mousse topped with homemade whipped crème, and pumpkin and apple pie a la mode.
Catering to corporate clients, especially in the natural beauty of the outdoors, is always an exciting adventure. This team building event was no exception, and our staff as well as the guests in attendance would certainly agree.
