This past weekend was a whirlwind at J. Scott. We had parties all across the Delaware Valley for all different kinds of clients. Over the next few days we will give you a snapshot of all the festivities and the wonderful food we served.
The first event was for one of our long time corporate client’s annual three day conference. Members from across the country and the world come to celebrate and learn in their respective fields. It is a great opportunity to find out what is going on both domestically and internationally while enjoying good food and good company.
The first evening’s dinner took place in a beautiful naturally lit hall that faced the west, allowing guests a view of the sunset as dusk fell. Tables were covered in fun linen called theory rouge; it had a ruby background with mosaic style pattern in blue, white and orange. The client decided to utilize one set of flowers for the weekend’s events in an effort to cut costs in the tough economic time. In doing so they chose an exquisite red and orange toned arrangement in a low wide trifle vase. Other events throughout the weekend followed the same color scheme changing the linens and other details slightly for the different events so as not to seem repetitive. This is a great tip if you are having a multi-day event and are looking to save money but remain stylish throughout.
The evening began with a cocktail reception that included a wine, beer and soda bar and passed hors d’oeuvre including pumpkin bisque with crème fraiche, wild mushroom and local goat cheese crostini with honey drizzle, a mini Maine lobster and prosciutto taco, ancho rubbed chicken roll-up, apple and blue cheese turnover and barbeque braised short rib on Yukon chip.
The salad and entrée were served on one plate at the clients request to keep the dinner service short. Arugula, goat cheese, dried cranberries and roasted pumpkin tossed in a red wine vinaigrette sat next to an asparagus bundle and prime tenderloin steak with crimini mushrooms and caramelized onion rosemary jus. After dinner, each table was presented with two small dessert stands with a variety of miniature pastries for the guests to choose from.
This style of service worked well for the awards ceremony that was taking place during dinner. It kept wait staff interruption to a minimum but still gave guests the opportunity to enjoy a sit down dinner after a long day of meetings.
