Yesterday at a prestigious, well-known Philadelphia University, we were selected to participate in a catering tradeshow. The décor at our table was titled “fallen leaves” which is based on our fall inspired cocktail menus and also hints at our environmental friendly service ware that was used. Our “green” plates were made from fallen palm leaves and are fully biodegradable. The forks used are made from bamboo and are also fully biodegradable and compostable. We covered our table with tasteful orange linen and stylishly garnished with vivid orange and yellow flowers that drew people in.
We offered two hors d’oeuvres, two small plate entrees, and our well received mini dessert wall. The first hors d’oeuvre was a sweet butternut squash shooter garnished with a rim of toasted walnuts for added texture and appeal. Our seared yellowfin tuna was presented with mango salsa on a crisp lotus root chip. A lotus root is a vegetable that is native to Asia and found underwater. When baked, this vegetable has an earthy taste and is a healthier alternative to potato chips.
The first eco-friendly plate consisted of a BBQ braised short rib with cheesy polenta and garnished with crispy shallot rings. Polenta is an Italian dish made from boiled cornmeal that adds a brilliant yellow color to any meal. Next, we offered pan roasted organic chicken medallions with locally grown Kennet Square mushrooms, herbs, and drizzled with Maderia, which is a Portuguese wine. To end on a sweet note, there was a dessert wall with three fall-inspired miniature treats; apple pie and ice cream, pumpkin pie and spice, and blackberry cobbler.
The J. Scott Catering team had a great time and would like to thank everyone involved in making this event a success!
