I had the pleasure of working with Miranda Overstreet for her sister’s Wedding a few years ago, so when I received a phone call that she was engaged, I immediately became excited because I enjoyed working with the family.
The Overstreets are a family that do not live in Orlando, so logistical details are important as the Weddings tend to take place in their “neck of the woods”
Miranda decided to get married at the family ranch in Sebring, a place she spent many summers as a child. As I approached the gate, the property seemed enormous, and my wheels started to turn – where were we going to have this celebration? As we walked on the 250 acre property and were brainstorming ideas, we approached the largest Oak trees I had ever seen in my life, the were so large, that once you were close to them, you were encircled by their branches! We picked the perfect Oak for the Ceremony background, where we would set our natural wood chairs for seating. The Cocktail Reception would take place in another portion of the trees as well, with the dinner reception under a tent nearby.
Our menu plan was easy, as Beef Tenderloin is a must for this family! We added an Apple Wood Smoked Bacon Wrapped Pork Tenderloin for variety, along with Roasted Buttternut Squash, Green Beans, and Twice Baked Garlic Smashed Potatoes.
The décor was centered around earth tones and naturals, to perfectly match the Bride and Groom’s taste. Our Chocolate Brown Pintuck linens were used for the tables, Black folding chairs with a table arrangement of round tables and rectangular tables.
Preparation for out of town weddings take extra measures on our end – planning generators for power, building a temporary kitchen, different set-up teams due to the long hours, and most importantly refrigeration. Thanks to our Logistics team, especially Scott Foley for being on site during the entire event to ensure all challenges were faced and resolved.
We enjoy traveling for special events as it always give us the opportunity to raise the bar on our services and explore new places. Thanks Miranda and Ashley for letting us be a part of your day!
Heidi Brice, Senior Special Event Planner
Puff 'n Stuff Catering Special Summer Savings
Beat the heat and the economy with Puff ‘n Stuff’s special summer savings!
Times are tough and you don’t need a blog to tell you that. Everyone is working harder than ever in this difficult time and we could all use a well needed break. Why not add a little pick-me-up to your week by showing your employees some love. Puff ‘n Stuff has three options for you to do just that.
The first option is our Employee Appreciation Buffet Packages starting as low as $10.95 per guest with complimentary iced tea and lemonade. These menus are designed specifically for summer festivities; from our Caribbean Cookout Package to our Southern Picnic Package we have an option to satisfy every taste and budget. Below is a sample of one of the packages available to choose from:
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SOUTH OF THE BORDER
Nine Layer Tex Mex Dip
Chili Conqueso Dip
Iced Tea and Lemonade
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Another option to help you stay under that budget is our Corporate Lunch Packages starting at $10.95 for a full hot buffet and $8.95 for boxed lunches. Cutting back on cost does not have to equal cutting back on quality. The hot buffets include a salad, an entrée, a side, dessert and all of your plasticware and paper goods. With entrées such as Margarita Marinated Salmon, Chicken Franzia, Slow Roasted Pork with Apple Fennel Jus and more, you’re guaranteed to impress, even on a tight budget. Here is a sample menu from our Summer Season:
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If you’re looking to do something in the evening or with a little more pizzazz try one of our Hors d’oeuvres Packages. Complimentary gourmet petite desserts are included with these packages either butler passed for a service event or on a beautifully garnished tray for deliveries. Packages start at $14.95 per guest, here is an example of one of the packages:
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HORS D’OEUVRE PACKAGE #2
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Shira Smith, Special Event Planner
Katie Brandon and Jason Farmand Wedding
We have the pleasure of working closely with many interesting people in this town, but it is rare that we have the excitement of working with a group of people that enjoy food as much as we do. Let’s face it, the food business is an interesting life to live, and for those of you that are not involved, I would like to invite you in to an amazing event, the Wedding of Katie Brandon and Jason Farmand. Amazing because of the wonderful couple it was centered around, amazing because of the food quality, and most importantly, amazing because of the true love that was reflected by the mother of the bride, Pam Brandon, Food Writer.
The first meeting with Pam was full of enjoyment, because her love for food is clear and simple – perfection is really the key ingredient in every item. Along with her close friends, we explored them into a tasting of different stations based on a few new creations. The planning process was so wonderful, as we finally found someone into detail as much as we are!
The wedding day was breathtaking – perfect May weather, a slight breeze and a touch of warmth from the sun. We arrived early to begin staging our kitchen and setting the Reception hall. Skinny rectangular tables were placed together to create long tables to seat 20 guests. Crisp white linens were carefully steamed and placed, accented with Loden Green Table runners. Thirty custom made candles where placed on each table by Flowers of Winter Park, along with custom made trees around the room. Pam and I were adamant about covering the stage area so White Sateen Drapes were built to create an elegant backdrop. A white dance floor was built to continue with the white crisp theme. Outside, a White Lounge was formulated for a later in the evening Farmand tradition, Houkah Bar. The atmosphere was crisp, but the food simply amazing!
Guests were welcomed to the Veranda with House Cured Duck Prosciutto with Fig Jam; Cold Smoked Bay Scallops on Parsnip Puree and Fennel Foam; and Baby Artichoke Hearts with goat cheese, olive tapenade and sundried tomatoes presented on wheat grass. Fresh watermelon Mojitos where a huge hit as well, Yellow Watermelon and mint garnish. As guests entered the reception, their eyes settled into the candlelight, and stationed on their tables were a sampling of Middle Eastern Dips such as baba ghanoush and hummus and marinated olives with fresh baked lavosh and onion ciabatta breads. The Bride and Groom arrived, and the
show really began! Our stations opened with two to three chefs attending each, to create individually unique plates for each menu item.Flatbreads and Satchel’s Salad, using amazing roasted tomatoes that came from Waterkist farms in Sanford, FL. These are all organic and hydroponically grown things of beauty with flavor to match. Then there was the Pancetta, caramelized onion, roasted peppers and Arugula pizza that was a bride and groom favorite. The pizzas where served with a salad designed from Satch’s Pizzeria where Katie and Jason use to frequent in Gainesville, Florida while going to college together.
Guests where invited to step up to another station that was serving Turkish coffee rubbed, melt in your mouth, Braised Short Ribs Over Hazelnut Infused Mashed Potatoes and espresso demi glaze then finished with a hazelnut tuille and Tahoon cress micro green. It was like a cup of coffee on a plate. Many of our creations were finished with all natural organically grown micro greens from Adale farms in Polk County.
The next station which was a huge hit was the “Muddy Waters” station. This was none other than Shrimp and Grits with Heirloom Anson mills grits made fresh at the station and yes the infamous Parmesan Fried Green Tomatoes especially picked just for this event from Waterkist farms. With the trimmings from these beautiful tomatoes we made an amazing green tomato relish to compliment the spicy jumbo shrimp that where being seared to order on our e.v.o. flattop while the other chef was frying up to crispy perfection the tomato wheels. This dish was finished with micro cilantro and Louisiana hot sauce caviar which was a real molecular show stopper.
The last station was “From The Fields” which was a dual lamb offering with 72 hour sou vie Lemon and Garlic Marinated Leg Of Lamb sliced and served with roasted vegetable Israeli couscous, feta and olives topped with cumin scented tzatziki and finished with organic black mint. The second lamb was beautifully frenched 32 ounce Pepper berry Rubbed New Zealand Rack Of Lamb served over beet infused couscous and a crimson reduction made from beet juice then finished with micro shiso, a peppery micro green.
The “Good night Kiss” was passed as guests exited, of Chef Grilled Brioche and Applewood Smoked Cheddar Cheese Paninis, along with Shoestring Fries in a Paper Cone.
We were honored to celebrate such an important day for The Brandons. Most importantly, we appreciated their addiction for detail. We were proud that we “far exceeded their expectations,” and look forward to another memorable occasion!
Heidi Brice, Senior Special Event Planner
The Knot Best of Weddings 2008/2009 Pick
Puff 'n Stuff Catering Video Slideshow