At J Scott Catering we are excited about the change of seasons and have been hard at work to develop some new menu items. Of course, half the fun is in trying out the different dishes.
If you are a ceviche fan, you will love our octopus ceviche marinated in fresh orange and lime juices. It is topped off with jalepeno and cilanatro, and maybe a few secret ingredients. Its sister-dish is the Day boat scallop ceviche (my personal favorite). Both are followed with fresh gulf shrimp which are boiled briefly with some beer, cayenne flakes, and other special seasonings. The shell is left on and cooled in the freezer. You will notice that the shrimp really absorbs the flavors nicely, and the spices give it a little bite of cayenne pepper kick as a finish.
If you thought we would stop there, you haven’t met our chef. Because our seafood vendor had a fresh catch of NC black sea bass, we roasted the fish with fresh fennel shavings, Meyer Lemon and some locally bottled Chadds Ford Chardonnay. It’s a fantastic dish and would be a real hit for your spring dinner party.
To all of our clients with upcoming events, our team at JSC is looking forward to your soire and we thank you for your continued business.
To those who are considering an event, we look forward to the opportunity to share the new menu options with you.