On Wednesday night the J. Scott Catering team was catering an event for doctors from across the country. The event started with a cocktail hour, followed by a panel discussion. The evening concluded with a station style dinner service. This type of service style enables people the opportunity to get up and mingle during the dinner, which works perfectly for conference style meetings hoping to encourage discussion among its attendees.
The cocktail portion of the evening offered guests a wide selection of delectable passed hors d’oeuvre including our signature miniature Caesar salad in parmesan tuile cup, petite beef wellington, Thai smoked chicken on wonton crisp and goat cheese on crostini drizzled with honey. Guests remarked on the snow crab shooter with sauce Louis, a mayonnaise based cold seafood sauce with Worcestershire, lemon and chili sauce, calling for it on every staff members walk back to the kitchen. Grilled espresso rubbed scallop served with wasabi cream and chervil was also a crowd favorite.
After the panel discussion guests returned to find their cocktail space transformed into a dining room. The different stations available lined the perimeter of the room with ample space for guests to walk around and sample each offering.
The first station was the sushi station. Our sushi chef Akio was on hand rolling tuna, shrimp and salmon nigiri as well as tuna, California and cucumber rolls and futomaki to boot!
The risotto station offered guests the chance to create their own risotto concoction. Add in choices included sautéed wild mushrooms, asparagus tips, lump crabmeat, parmesano reggiano, flaked salmon and grilled shrimp. Folks watched as uniformed chefs prepared their creation right before their eyes. The most popular combination appeared to be the mushrooms, asparagus and crabmeat; it happens to be my favorite too. These doctors had good taste!
Our gourmet salad station was also set up for guests to enjoy. This station is a favorite of the D.I.Y. guests as they have the ability to compose their own salad from a selection of greens and toppings as well as dressings. This evenings station featured romaine and mixed greens as the salad base and had Maytag blue cheese, candied pecans, grape tomatoes and marinated artichoke hearts for mix in selections; and that was only a few. Pomegranate vinaigrette and pink peppercorn dressing were the finishing touches to the guest’s salad choices.
The prime rib station finished off the entrée section of stations. Hand carved roasted prime rib of beef was offered with au jus and horseradish cream sauce. Our friendly chefs were there slicing away throughout the evening offering guests a taste of this savory delight.
What would a terrific dinner be without dessert to finish. We offered our signature dessert cups including chocolate peanut butter mousse with banana, key lime mousse with graham cracker and carrot cake with toffee bits. The cups were attractively displayed on our “wall” conveniently keeping the cups at eye level to reel in the sweet teeth in the room.
The J. Scott team had a lot of fun working with these medical professionals. Thanks to all who made it possible! This event happens only once every three years so we hope to see you all back in 2014.
