J. Scott Catering headed to the Phoenixville Foundry in late June to caterer a corporate welcome reception. The Foundry is a great venue for a variety of functions including corporate gatherings.
The welcome reception began with passed hors d’oeuvres. The guests enjoyed pork shoulder quesadillas with roasted red pepper and poblano relish, smoked salmon tartare spoon with caper chive crème fraiche and potato batons and warm brie and pear wrapped in phyllo, topped with Cajun pecans. Spicy shrimp tacos were very popular with guests at the event, they feature hand fried tacos with pico de gallo, black bean puree and fresh chopped cilantro. Wild mushroom and goat cheese crostinis with peppered honey and coconut crusted chicken with chili sauce were also very popular options.
Food stations are a great way to serve a crowd a variety of different menu items and make an especially fun atmosphere for a work luncheon. Stations also help decorate an event without having to go overboard on guest table centerpieces. Focusing on a specific color scheme will also help to tie the whole event together giving it a unified appearance. This particular event use blues and greens with a hint of yellow for a corporate chic, summery feel.
The first station, a skewer station, offered guests a taste of three different skewer varieties. Lemon grass marinated shrimp, bourbon peppercorn beef tenderloin served with chipotle aioli and Jamaican jerk marinated chicken breast served with banana almond chutney. All skewers came with assorted vegetables and were laid on grill plates on bricks over sternos to stay warm.
The tasting plate station held a selection of items on individual plates, a tapas of sorts. Seared ahi tuna, with papaya mango relish, spinach ravioli with herb jus and grilled vegetable tower with fresh mozzarella were each individually plated and laid out on a mosaic linen clad table. To give the table height and dimension, we used wooden benches, tree trunks and pale yellow wooden boxes to raise the plates.
The salad station featured a variety of greens held in a large wooden trough. Guests could create their own signature salad with the assorted toppings at the station. Toppings included Maytag blue cheese, candied pecans, imported olives, pepper shooters, sliced provolone cheese, shaved parmesan cheese, roasted red peppers, sliced Italian meats, cucumber, baby tomatoes, bacon, marinated artichokes, and croutons. Dressings included pomegranate vinaigrette and pink peppercorn dressing. The station enables guests a little fresh and healthy addition to their lunch, or for those who prefer a lighter lunch, an entrée style salad.
Dessert featured a warm cookie and milk station with a variety of cookie flavors including chocolate chip, oatmeal raisin and traditional sugar. Milk was served in shot glasses in three flavors: regular white milk, chocolate milk or strawberry milk. Coffee and tea were also available for guests.
The event was a wonderful way to welcome new employees and a great use of the Foundry during the daytime. Thanks to the Phoenixville Foundry staff and the J. Scott Catering team who helped make this event happen.
