Saturday evening the Phoenixville Foundry was a site to behold. While it is ordinarily a beautiful building the evenings event brought it to a whole new level of breath taking. J. Scott Catering brought out all the stops for this event featuring our newly refinished black bars, brand new cube bookshelves and lounge furniture. The buildings cylindrical crystal chandeliers soft light was accented with the glow from the flickering tealights and pillar candles throughout the Cuppola Ballroom and West Wing.
Guests began the evening on the Mezzanine enjoying cocktails and passed hors d’oeuvre. Mini Caesar salads, wild mushroom and goat cheese crostinis and herb roasted shrimp served with lemon aioli. Seared Kobe beef on wild mushroom bread pudding topped with truffled horseradish aioli was a big hit with guests as well as the prosciutto lobster taco and one of our newer items, blackened chicken on a skewer with half a grape encrusted with Gorgonzola and pistachios.
As everyone made their way downstairs we readied the stations for dinner service. Chef Akio was hand rolling sushi at one station, assorted sliders were at another station and make your own Asian sauté at the wok station.
Beef sliders were offered with ketchup, blue cheese and Russian dressings. A crab cake slider with lettuce, tomato and Old Bay remoulade was a crowd favorite. Lastly a vegetarian slider featuring grilled Portobello mushrooms, roasted red peppers, caramelized onions, provolone cheese and pesto mayonnaise. The station also had potato wedges to accompany the various sliders.
The wok station was decorated with a mix of Asian and Holiday inspired décor. The station featured chefs sautéing up guests creations to order. Options included beef, pork and chicken, either soba or rice noodles and a wide array of add ins: straw mushrooms, water chestnuts, baby corn, scallions, pea pods and Thai basil just to name a few. Guests could also choose from either soy or teriyaki sauces.
After guests had their fill of all the entrée options they made their way to the dessert station. Here they enjoyed Executive Chef Erin Morrison’s infamous cheesecake served in martini glasses. Toppings for the cheesecake included strawberry and raspberry puree, caramel sauce, hot fudge, and various candy pieces including Reeses cups and chocolate chips as well as coconut flakes and peanuts. Hot coffee and tea were also offered at this station.
The pistachio, silver, grey and black color scheme could be seen in bits throughout the event in the décor, furniture and linens as well as Poinsettias and other classic Holiday pieces. Thank you to Sommerfield Design Flowers for the arrangement on the dessert station and the miniature green and silver balls used throughout the room. A big thank you to all the staff that made this beautiful event possible including Caroline and Bob from the Foundry and the whole J. Scott team.
