Today we were happy to host new guests at the J Scott catering office. A young couple came to meet with several of our event planners to sample some menu items for their upcoming wedding celebration.
First the couple sampled a collection of Chef Morrison’s unique passed hors d’oeuvres. Appetizers included scallops with sweet chili sauce on canapé, vegetarian pot stickers along with either soy ginger or Guilin chili sauce for dipping, and beef canapés with horseradish sauce or watercress mayo on fresh ficelle round.
The kitchen also prepared a simple but delicious pulled chicken quesadilla with caramelized onions, cheese, and BBQ sauce as well as salmon and dill cakes with lemon aioli. The couple was delighted by the variety and creativity of the appetizer platter, and anxious to see what else the J Scott Chefs had in store.
For the main course, 3 entree dishes were served. The first, a pesto rubbed flank steak with tomato concassé. Next to be served was a classically prepared chicken Marsala with rosemary and assorted vegetables. The final dish, a vegetarian option, was a stuffed roasted Portabello filled with spinach, red pepper, and feta cheese. We were excited to see that the couple was very pleased with the day’s dishes because at J. Scott our goal is to send off every guest feeling better than when they arrived.
