Affairs to Remember
As seen in Main Line Today, October 2005

“People still like heavy passed hors d’oeuvres too, but with a twist,” says J. Scott of J. Scott Catering in Malvern. “We’ve done individual mac ’n’ cheeses, quarter-sized hamburgers and miniature grilled cheeses with a shot of tomato soup.” Scott’s tapas stations feature dishes such as wild-mushroom sauté, seared foie gras with Calvados served with a warm apple compote, and risotto with lobster and shrimp.

Scott cautions against shunning tradition totally.

“Most people expect certain foods during the holiday season,” he says. “We still serve the classics, but maybe with a touch of fusion or a more whimsical presentation.” Herb-crusted rack of lamb, individual turkey pot pies, cranberry shooters, and turkey London broil stuffed with a wild mushroom duxelles, and a variety of fish cakes are just a few of the items on Scott’s holiday catering menu.

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