This weekend we catered the wedding of a couple who celebrated both their American and Chinese heritages during their reception.
The couple’s reception took place at the Phoenixville Foundry, in Phoenixville, PA. Their reception began like most do with cocktail hour on the mezzanine. The Foundry’s unique design allows guests a large separate area overlooking the main ballrooms to let loose after the ceremony. The bridal suite is located on the mezzanine level so the bride and groom are able to refresh and get right back to the fun.
Passed hors d’oeuvres during cocktail hour included classic Bruschetta, our signature mini Caesar salads, brie, papaya and avocado quesadillas, vegetable pot stickers with Ponzu sauce, seared scallop with sweet chili sauce on a thin rice cracker and finally, beef canapés with horseradish sauce on fresh Ficelle round.
Guests were escorted down to the Cupola ballroom at the close of the cocktail hour for bridal party entrances and most importantly the introduction of the couple. The first course featured baby arugula salad with roasted beet batons, quartered strawberries, lightly fried goat cheese, candied walnuts and balsamic vinaigrette.
The couple chose two plated entrée options for their guests to choose from as well as one vegetarian option. Sliced beef sirloin with demi glace and classic chicken marsala were accompanied by Israeli cous cous and sautéed green and yellow squash. Vegetarians enjoyed the same starch and vegetable with the addition of a wild mushroom risotto.
We typically don’t go into great detail about wedding cake in our blogs because we often see the same popular choices. However this couple chose a three tiered cake; the middle layer was lemon poppy seed and the bottom layer was chocolate chip pound cake. The cake was iced with rich classic buttercream icing. Along with the cake guests enjoyed a variety of homemade and bakery desserts. It is a tradition in the Chinese culture to bring cookies or other desserts to the wedding and as such we had boxes upon boxes dropped off as guests arrived.
Finally, I would like to share this charming story that took place at this reception. About a half hour prior to the start the chefs turn out staff meal. It’s a moment for staff to enjoy a little break before pushing through to the end of the night. This typical occurrence happened to coincide with the bridal party arriving at the Foundry early to take a few pictures before most of the guests arrived. While the bride was fixing her dress and making sure she was in tip top shape for photos, the groom wandered down to our kitchen to check in with Amanda, the planner and Rose, the supervisor. He mentioned that he hadn’t eaten since well before the ceremony and was starved. A few seconds later Rose had fixed him up a plate of food and a glass of water. He ate, quenched his thirst and was back in business, ready to take all those pictures and greet the guests that had begun to arrive. Going above and beyond for our clients means keeping the groom from passing out; just another service provided by J. Scott Catering.
Thank you to everyone including the J. Scott team and the Foundry staff for making this wedding possible. And a big thank you to the couple and their families for letting us take part in the celebrations.
