by J. Scott

Blog photoOur last real “summer” event occurred on Sunday, August 31st.  I am really proud of the planning and execution of this event.  The occasion was a party to mark the last auto race of the season at a local racer’s home.  However, the racer’s wife did not want the event to be “too race or track like,” so we had to rely on subtle racing décor.  Tasteful balloons with tire imprints and a race car ice carving did the job.

After a full day of racing, guests arrived for cocktails and dinner.  We started with our chef schuking a variety of east and west coast oysters and littleneck clams.  Severs passed fresh Maine Lobster Spring Rolls with Ponzu dipping sauce and Petite Green Pea Pancakes topped with lamb medallion among other items.  We had a flat top grill on the kitchen island and our chef was creating Petit Filet Sliders with truffle cheese and Lump Crab Cake Sliders with pickled caper remoulde.  This was a huge hit and a great way to stave off the hunger after a hot day of racing.

When the food stations opened guest’s found a variety of grilled brochettes, a beautiful grain salad and a light green salad.

To finish the evening we set a fantastic strawberry shortcake bar where guests could create their own masterpiece.

In the end the race day event was a smashing success.  The client was thrilled with the décor and menu and we have begun planning their holiday party.

by J. Scott

Since founding J. Scott Catering in 1995, Scott has worked hard to establish a reputation for exceptional Philadelphia catering and superior customer service.