Queen of Hearts Catering celebrated the 50th Anniversary of Camphill Special School on Friday night at Phoenixville Foundry. This is the second year in a row we catered their annual fundraiser and we were excited to make it bigger and … read more
On Sunday we made our way to Faunbrook Bed and Breakfast to cater a bridal shower for a lovely young bride celebrating her nuptials in the coming weeks. Just over forty women attended the affair in their Sunday finest, and enjoyed mini tea … read more
Weddings signify the joining of two families, creating a lasting bond that will carry them through good times and bad. What better way to begin that bond than by sharing a meal together with a traditional family style dinner service. … read more
Queen of Hearts Catering is not only popular for providing food and setup at the engagement party and wedding reception, but also for the rehearsal dinner. Whether you are having a casual gathering in your home or hosting at an … read more
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We often work with couples who don’t live in the Philadelphia area. Whether they grew up here and moved away, or are simply partaking in a domestic destination wedding, the tasting serves as an opportunity to not only try to the items chosen for the menu but to get a good understanding of the rental possibilities from china to glassware and the many options in between.
On Saturday, a couple made the trip from Virginia for their tasting. Their wedding is scheduled for November at picturesque High Point in Malvern, PA. The colors of the landscape will certainly be stunning as you can see from a wedding held there this past fall.
Their tasting began as most do with a sampling of butlered hors d’oeuvres. The couple’s selections included miniature crab cakes with Old Bay remoulade, marinated flank steak bites with goat cheese and roasted red pepper on crostini, mini Cuban sandwiches, classic bacon wrapped scallops and brie with raspberry in Phyllo. Lastly, the couple had parmesan artichoke peppadew trumpets. For those of you not in the know about the peppadew, it is a sweet pepper that originated in South Africa.
For the first course, the couple selected an arugula and goat cheese salad topped with dried cherries and shaved onion drizzled with balsamic vinaigrette. The groom enjoyed a delicious New England clam chowder in place of his salad, a request we were happy to fulfill.
The entrée course, presented plated service-style, included guest’s predetermined choices of shrimp and lobster filled ravioli tossed with fresh tomatoes and a touch of cream, pan seared beef medallions with shallots and wild mushroom Marsala, both accompanied by sautéed green beans with brown butter and roasted red bliss potatoes. For the vegetarian guests, grilled vegetable cannelloni with blush sauce, dusted with parmesan was served.
The bride and groom both work at a nursery in Virginia and while the thought of planning a wedding from far away was daunting at first, with guidance and help from our professional and knowledgeable event planners, everything is sure to go from seedlings of ideas to blooms of beauty on their big day, with ease.
Often times couples will express their wishes for a unique menu, not quite in package. To that we say, hooray! Working with clients to tailor our packages to meet their needs is a common occurrence and one that we are … read more
When a couple begins their search for the perfect caterer to execute their wedding day dreams, they often begin with the basic question of what type of reception they would like to host; seated or stations. The traditional seated dinner … read more
This couple wanted to share their experience using Queen of Hearts Catering with other couples in the process of planning their wedding. We hope it helps you with all the decision making!
To the Happy Couple,
Choosing a caterer is a very difficult decision however, Queen of Hearts was the best
decision we made. Jenni and the staff completely made our wedding a dream come true. Not only did she make our wedding unbelievable she made everything very easy and run smoothly.
Jenni was always readily available and always quick to respond whether it was by phone
or email. She and the staff were fantastic to the point that they personally ran out to get my husband a specific liquor even when it was not on our drink menu. The food was as delicious as we expected it to be and the presentation was flawless.
Not only is Jenni an event planner but she becomes such a good friend. She gave sound
advice, options and her professional opinion throughout the wedding process. Jenni and Queen of Hearts Catering come highly recommended if you want the wedding of a lifetime.
For a personal recommendation and wedding advice please do not hesitate to contact me
at kristafoulds@gmail.com. It is always nice to talk to someone who’s being through the process of planning a wedding.
Congratulations on your upcoming wedding.
Krista and Trevor
The High Point at St. Peter’s Church in Malvern, PA has been a very popular venue this season for couples across the tri-state area. With the changing of the seasons the breathtaking views at this, the highest point in Great … read more
Queen of Hearts Catering celebrated the 50th Anniversary of Camphill Special School on Friday night at Phoenixville Foundry. This is the second year in a row we catered their annual fundraiser and we were excited to make it bigger and better than last year. With over 400 guests in attendance, they hoped to raise funds for the continuation of quality programs for the students to enhance their education and brighten the possibilities of their futures.
As guests began to arrive at 6 pm, our servers butlered a variety of hors d’oeuvres including Caprese skewers, ginger chicken sate with Thai peanut sauce, sliced beef tenderloin on Ficelle round with creamy horseradish sauce and mini crab cake slider with Old Bay Remoulade, lettuce and tomato. We decorated the hors d’oeuvre trays with spring flowers in a variety of colors to add color and eye appeal; after all we eat with our eyes first!
For large fundraisers of this type, stations are often a great way to get everyone fed in a timely fashion while adding beauty to the setting with lots of accent décor. To continue the theme of the golden anniversary, the stations were decorated with gold vases, gold chargers and large candelabras with ivory pillar candles. Each station had a chef attendant who aided guests and kept the stations neat and tidy throughout the event. Station varieties included a salad station, risotto station, brochette station and of course a dessert station. Two separate locations for each type of station insured adequate flow and short lines for guests.
The salad station featured three types of pre-tossed salads. “The Cosmo” included tender meadow greens, Mandarin orange segments, toasted pecans and dried cranberries with Cosmopolitan cranberry vinaigrette. Classic chicken Caesar salad included fresh romaine lettuce, Pecorino Romano cheese, herbed croutons and Caesar dressing. Lastly, an arugula and goat cheese salad was offered with shaved red onion and balsamic vinaigrette.
Risotto, a creamy Italian rice, is a wonderfully flexible option for stations as it can be served in a variety of ways with several different types of add-ins or toppings. Our station featured wild mushroom risotto with parmesan cheese, curry risotto with mixed veggies and complex curry seasoning and finally sundried tomato and grilled asparagus risotto. Each was finished with a dash of cream and seasoned with salt and pepper to enhance the flavors of the natural ingredients. Made only with vegetable stock, this station was entirely vegetarian friendly, a great idea for serving a crowd.
The brochette station was incredibly popular with guests. Three brochette varieties were offered including beef medallions with Portobello mushroom and red bliss potato, rosemary chicken with green and yellow squash, jumbo shrimp with exotic fruit, cilantro and lime, and lastly, seared tofu, mushroom, zucchini, red pepper, onion and lemon vinaigrette. The station also included a few sauces such as sweet and sour, exotic fruit salsa, homemade barbeque sauce, teriyaki sauce and tomato relish. It provided guests an opportunity to experiment with flavors and have fun with their food.
The dessert station, always popular with guests offered a variety of miniature pastries including raspberry and white chocolate brownies, turtle bars, lemon bars, fruit tarts and raspberry linzers.
The evening was a great success with the group using BidPal for the first time which helped raise of over $60,000. This electronic system allows guests to place bids on silent auction items using a smart phone or other portable digital device from anywhere in the facility, removing the limitations of paper bidding at auction tables. Screens were setup throughout the Foundry in the Cupola ballroom, Mezzanine and West Wing ballroom that enabled guests to see live updates on the auction items offered that evening. The flexibility and ease of use helped raise more money than every before, doubling what they were able to raise last year.
The team at Queen of Hearts Catering is so honored to have been selected again this year to cater this important and wonderful fundraising event. Big thanks to the volunteers from Camphill Special School who put in many hours setting up the venue, auction items and centerpieces and congratulations on another successful campaign!
On Sunday we made our way to Faunbrook Bed and Breakfast to cater a bridal shower for a lovely young bride celebrating her nuptials in the coming weeks. Just over forty women attended the affair in their Sunday finest, and enjoyed mini tea sandwiches, scones and salads. The event took place in the first floor rooms of the bed and breakfast.
Faunbrook was built in 1860 and the furnishings are from around the turn of the century, giving this period home a true vintage feel. This elegantly decorated and well-maintained event facility is available for weddings, rehearsal dinners, showers and more. Owners Laurie and Steve are incredibly welcoming and take wonderful care of their guests and clients.
To add to the vintage theme of the venue, our client chose blue and white toile for the linens and we decorated with rustic touches throughout. As guests arrived they enjoyed a variety of tea selections from unique passion fruit to the tea time standard Earl Grey. Just after two, guests sampled unique miniature tea sandwiches including cucumber mint with whipped cream cheese, broiled fig and gorgonzola with drizzled olive oil, smoked turkey with arugula mayonnaise and fresh spring mix, chicken salad with smoked almonds, and super special peanut butter and jelly for the little ones. Also on the buffet was a cosmopolitan salad with fresh meadow greens, sweet pear slices and a cranberry vinaigrette, as well as a fresh seasonal fruit salad. Assorted scones including walnut raisin, oatmeal-currant and chocolate cinnamon were also served with whipped butter and jams.
Following lunch, the bride-to-be opened her bounty of gifts in the special chair her bridesmaids had artfully decorated as her throne for the day. Once the games were played, gifts were opened and lunch was enjoyed, the guests sampled slices of teapot cakes in a wide variety of cake flavors and fillings.
It was a delightful celebration of the young lady’s progression to marriage and the love she shares with her future husband. A big thanks to Laurie and Steve at Faunbrook who helped make the event a success, to the Queen of Hearts Catering team and of course to our wonderful clients. Congratulations, we wish you the best of luck in your marriage!
Queen of Hearts Catering is not only popular for providing food and setup at the engagement party and wedding reception, but also for the rehearsal dinner. Whether you are having a casual gathering in your home or hosting at an event venue, our customizable services can meet all of your needs.
One particular family decided to host a traditional style rehearsal dinner at the Crescent Bay Boat House in Philadelphia, Pennsylvania. To get a taste of their menu before the dinner the couple came in to taste a few of the menu items they were interested in placing on the menu.
Their menu included fun items like chicken corn cups stuffed with salsa, guacamole, sour cream and shredded seasoned chicken, macaroni and cheese bites and cheese steak cigars served with classic Heinz.
The first course featured baby spinach salad with grape tomatoes, sliced mushrooms, red onion and crumbled bacon, drizzled white balsamic vinaigrette. This spinach salad is a popular option among our clients for its simplicity yet versatility for pairing with a main entrée.
Guests will have a pre-determined choice of bourbon peppercorn crusted shoulder steak or Maryland-style crab cake with Old Bay Remoulade. Both will be accompanied by rosemary and olive oil roasted garlic Yukon potatoes and oven roasted broccoli topped with aged parmesan cheese.
Understanding your important dinner ahead of schedule can help take the pressure off a couple and their families who have so much to think about already. Interested in receiving information for your own rehearsal dinner? Give us a call today at 610-889-0477.
We often work with couples who don’t live in the Philadelphia area. Whether they grew up here and moved away, or are simply partaking in a domestic destination wedding, the tasting serves as an opportunity to not only try to the items chosen for the menu but to get a good understanding of the rental possibilities from china to glassware and the many options in between.
On Saturday, a couple made the trip from Virginia for their tasting. Their wedding is scheduled for November at picturesque High Point in Malvern, PA. The colors of the landscape will certainly be stunning as you can see from a wedding held there this past fall.
Their tasting began as most do with a sampling of butlered hors d’oeuvres. The couple’s selections included miniature crab cakes with Old Bay remoulade, marinated flank steak bites with goat cheese and roasted red pepper on crostini, mini Cuban sandwiches, classic bacon wrapped scallops and brie with raspberry in Phyllo. Lastly, the couple had parmesan artichoke peppadew trumpets. For those of you not in the know about the peppadew, it is a sweet pepper that originated in South Africa.
For the first course, the couple selected an arugula and goat cheese salad topped with dried cherries and shaved onion drizzled with balsamic vinaigrette. The groom enjoyed a delicious New England clam chowder in place of his salad, a request we were happy to fulfill.
The entrée course, presented plated service-style, included guest’s predetermined choices of shrimp and lobster filled ravioli tossed with fresh tomatoes and a touch of cream, pan seared beef medallions with shallots and wild mushroom Marsala, both accompanied by sautéed green beans with brown butter and roasted red bliss potatoes. For the vegetarian guests, grilled vegetable cannelloni with blush sauce, dusted with parmesan was served.
The bride and groom both work at a nursery in Virginia and while the thought of planning a wedding from far away was daunting at first, with guidance and help from our professional and knowledgeable event planners, everything is sure to go from seedlings of ideas to blooms of beauty on their big day, with ease.
Often times couples will express their wishes for a unique menu, not quite in package. To that we say, hooray! Working with clients to tailor our packages to meet their needs is a common occurrence and one that we are happy to make.
At a tasting this past weekend, the couple wanted to supplement a standard crudité or cheese display for something a little more fun; and we were happy to make the accommodation. The addition of a slider bar station to the cocktail hour will make for a fun, delicious conversation starter as guests relax after the ceremony.
The slider bar the couple chose featured three types of sliders accompanied by sweet potato wedges served with warm maple syrup. Buffalo shrimp sliders offered guests a taste of battered shrimp tossed in buffalo sauce with bleu cheese sauce and crisp fresh lettuce. The roasted veggie sliders, would not only provide vegetarian guests with a hearty starter, but with roasted red peppers, mushrooms, red onion and squash drizzled with reduced balsamic, not many omnivores would resist this flavor-packed option. Finally the chicken rustica slider offered guests a sampling of a grilled chicken burger with roasted red pepper, melted mozzarella and fresh basil, also drizzled with reduced balsamic. The sweet potato wedges were as always a big hit among our clients and the warm maple syrup: a revelation.
In addition to the slider bar cocktail station the couple and their family tasted the passed hors d’oeuvres they had selected for their menu. Crab cakes with Old Bay remoulade, bacon wrapped scallops, traditional bruschetta, southwest spring roll and sesame chicken skewer with honey mustard dipping sauce. Particularly interesting selections included mini Reubens featuring thinly sliced corned beef, homemade sauerkraut, Swiss cheese and Russian dressing sandwiched between mini rye square and toasted to perfection as well as chipotle steak churrascos, a grilled skewer with seared beef, red onion and green bell pepper settled on sofrito sauce.
The first course selection was a harvest salad with dried cranberries, pumpkin seeds and crumbled goat cheese on a bed of market spring mix dressed lightly with raspberry vinaigrette.
Main course options included chicken breast stuffed with sautéed spinach and sharp provolone then baked and topped with sundried tomato cream as well as filet of flounder stuffed with crab imperial with oven crisped crumb topping and lemon butter sauce. Both entrees were accompanied by asparagus tapenade featuring asparagus tossed in our olivada garnished with roasted grape tomato halves and Italian onions and rosemary and garlic oven crusted new and Yukon gold potatoes. For the vegetarians the client sampled taste tempting vegetarian lasagna with ricotta, mozzarella and pesto cream.
To cap off the meal the couple and their family tried cake samples from Clay’s Bakery in Wayne, PA. With a variety of cake and icing flavor combinations the variety of wedding cakes are endless! Thanks to the couple and their families!
When a couple begins their search for the perfect caterer to execute their wedding day dreams, they often begin with the basic question of what type of reception they would like to host; seated or stations. The traditional seated dinner can set the tone for a formal affair with carefully crafted service to each table. Station weddings, on the other hand, are continuing to grow in popularity for their ability to pull guests up out of their seats and mingle from event start to event finish. When combined with open seating, the idea of one big happy family is easily conveyed.
At a recent tasting a couple and their parents sampled our summer stations menu for their August wedding at High Point. The Queen of Hearts tastings method allows clients to have a realistic menu experience with the items they have chosen for the big day. From fare to glassware, the client can understand what the actual day will be like to iron out any details, change menu items or upgrade to different linens.
Tastings begin as the actual day would with a sampling of hors d’oeuvres; passed and stationary. The menu included bacon wrapped scallops; chicken empanadas with mango habanero salsa; southwest spring rolls; pork pot stickers with sweet chili dipping sauce; shrimp ceviche on edible spoons and marinated flank steak bites. The couple chose a crudite display for their stationary hors d’oeuvre.
Once all the cocktail hour treats were sampled, the couple and their family enjoyed their first course salad of field greens with mandarin oranges, roasted pecans and dried cranberries with Cosmo cranberry vinaigrette.
After the plated salad, guests made their way out of the tasting room and into our showroom where serving stations were on display. This fun couple mixed up a continental menu with a carving station, Latin flair station and comfort food station. Each had unique elements special to the couple helping to customize the reception to their style and tastes.
The carving station featured a chef carved spiral ham served with horseradish mustard, maple mustard and grilled pineapple teriyaki relish; accompanied by sweet potato wedges with warm maple syrup and a roasted vegetable platter.
The Latin flair station offered guests birria, a make-your-own open-faced fajita-style dish with traditional beef stew with peppers, onions, chilies and fresh lime juice. This dish is actually a family recipe the groom’s mother has made for him throughout his life and is popular at weddings in their culture. Having given the recipe to our chef, we were able to replicate this family favorite for all the guests. Accompanying the main protein was Spanish rice, beans and corn tortillas as well as sour cream, guacamole, salsa, jalapenos and hot sauce.
The comfort food station featured a selection of “stick to your ribs” tapas-style plates that reminded guests of slow cooked Sunday suppers at Grandma’s house. The unforgettable dishes included baked mac n’ cheese with green beans almondine, honey fried chicken medallions with cheddar mashed potatoes and sliced beef brisket with creamy polenta.
The couple will be serving sliced wedding cake to guests which they were able to sample at the tasting, but an extra dessert station will also be open for guests to indulge in at the end of the evening. A gourmet ice cream bar will treat guests to vanilla and chocolate ice cream with a variety of toppings including rainbow sprinkles, chocolate chips, Heath Bar topping, fresh strawberries, crushed Oreo cookies, raspberry puree, caramel sauce and hot chocolate sauce with fresh whipped cream.
The families left very full and very excited for their upcoming nuptials, with a realistic sense of what the wedding day will really be like from a food standpoint. Now if only we could control the weather!
This couple wanted to share their experience using Queen of Hearts Catering with other couples in the process of planning their wedding. We hope it helps you with all the decision making!
To the Happy Couple,
Choosing a caterer is a very difficult decision however, Queen of Hearts was the best
decision we made. Jenni and the staff completely made our wedding a dream come true. Not only did she make our wedding unbelievable she made everything very easy and run smoothly.
Jenni was always readily available and always quick to respond whether it was by phone
or email. She and the staff were fantastic to the point that they personally ran out to get my husband a specific liquor even when it was not on our drink menu. The food was as delicious as we expected it to be and the presentation was flawless.
Not only is Jenni an event planner but she becomes such a good friend. She gave sound
advice, options and her professional opinion throughout the wedding process. Jenni and Queen of Hearts Catering come highly recommended if you want the wedding of a lifetime.
For a personal recommendation and wedding advice please do not hesitate to contact me
at kristafoulds@gmail.com. It is always nice to talk to someone who’s being through the process of planning a wedding.
Congratulations on your upcoming wedding.
Krista and Trevor
The High Point at St. Peter’s Church in Malvern, PA has been a very popular venue this season for couples across the tri-state area. With the changing of the seasons the breathtaking views at this, the highest point in Great Valley, are bathed in the reds, yellows and oranges of fall foliage, making for a picturesque backdrop to wedding photos. Fortunately, Amy Tucker Photography was able to capture the beauty of the day and of Stephanie and Matthew, for us to bring to you.
Weather permitting the High Point’s back patio is an ideal setting for cocktail hour festivities. Stephanie and Matt were able to provide their guests with ample space to catch up and meet new friends while younger guests had plenty of room on the lawn to frolic freely. Guests enjoyed a drink and sampled Queen of Hearts Catering’s fine fare. Wait staff butlered a variety of hors d’oeuvres including spicy wood roasted shrimp basted with barbeque sauce, tri-color peppercorn chicken skewers served with creamy parmesan dipping sauce and veggie quesadillas packed with peppers, onions, tomatoes, mushrooms and cheddar cheese, topped with sour cream and garnished with pepper brunoise.
The couple had also selected a best of Philly station to be served during cocktail hour. Guests assembled their own chicken or beef cheese steaks with fried onions, mushrooms and whiz. Crispy French fries were also served in fun paper cones with an option to smother them with cheese sauce or gravy
After the cocktail hour, guests were ushered into the barn where the couple had their first dance and family and friends toasted to many years of happiness. The couple’s chosen color scheme played off the natural wood in the ballroom at High Point with the chairs an almost perfect match of the structural elements of the room’s architecture. And ivory table linens with a pop of fuchsia from the napkins incorporated a little pizzazz which was echoed throughout the event in accent linens.
Two mirrored buffets sat on either side of the room to facilitate serving all the guests efficiently and effectively. Guests were escorted up to the buffet to compose a plate from the bounty that awaited them. Spinach salad with feta, cucumbers, tomatoes and croutons was served with cranberry vinaigrette; a wonderful nod to one of the season’s best flavors. Chicken Florentine served with a zesty lemon white wine sauce and baked ziti with ricotta cheese and homemade marinara sauce were two very popular options. Julienned vegetables with white balsamic vinaigrette and Queen’s famous “smashed” potatoes with sour cream and roasted garlic completed the dinner choices.
The couple finished off the evening with cake and dancing as is only fitting at such a joyous celebration. Thank you to Amy Tucker Photography for sharing the beautiful photos, the staff at the High Point who are always such a pleasure to work with and the Queen of Hearts staff who make it happen at each and every event. And of course a big thanks and congratulations to Stephanie and Matthew and their families.
Couldn’t be happier with the latest review on Wedding Wire from one of our clients. This glowing sentiment about our services continues to remind us why we do what we do. Thanks for the wonderful review!
Wish there was an option to give Jenni Kaper and QOH a 10++! From day one, when we first made the call to QOH, Jenni was so sweet and extremely responsive (which is HUGE when planning a wedding). Throughout the 10 months of planning, she was always there for us to answer our questions and every crazy idea we had, she got on board and made it even more amazing. Example: we saw the idea to have tomato soup shooters with mini grilled cheese for our cocktail hour. She made it happen, and everyone raved over them! All that to say, Rich and I trusted Jenni with all our wedding dreams and she helped to make the whole night incredible!
And of course, the FOOD!!! I have to say, I have some food snobs in my family, and now, my Aunt Susie is begging me to get the QOH tilapia recipe! We served our meal family style, which my husband and I wanted so people could have a variety of food. When we visited each table, every single person RAVED over how delicious everything was. We also had some guests that were picky eaters/vegetarians/had severe allergies and Jenni was so accommodating to all of them. We checked in with those guests specifically and one veggie guest said it was the most delectable veggie option she’s ever had at a wedding! (Roasted Veggie stack with fresh mozzarella and balsamic…mmmm!)
All in all, Rich and I would whole-heartedly recommend Jenni and Queen of Hearts to anyone who wants amazing food, IMPECCABLE service and response time, and ultimately a caterer who you can trust with all your needs. We are so pleased and can’t THANK YOU enough!
If you find yourself having a hard time adjusting to the cold temperatures settling on our region, perhaps a nice bowl of hot soup will do the trick. Follow the super simple recipe below and in no time flat you’ll be warmed through.
Ratatouille Soup
1 Zucchini, small dice
1 Squash, small dice
1 Onion, small dice
1 Red Bell Pepper, small dice
½ Eggplant, peeled, small dice
1 Tbl. Canola Oil
1 Tbl. Minced Garlic
½ C. Whole Peeled Tomatoes with Juice
10 Sprigs of Thyme, stripped
½ tsp. Cayenne Pepper
1 tsp. Crushed Pepper
1 tsp. Toasted Fennel Seed, ground
3 Qt. Vegetable Stock
¼ Bunch Italian Parsley, rough chop
Salt & Pepper to taste, lemon juice to taste
