A Delicious Welcome | Catering to a Gala Affair in Central Florida
We recently assisted a well known hotel client to produce the “welcome” course for a 2,100 person gala dinner. After countless hours of detailed preparation we were able to answer the question: what happens when you combine…
- 6,300 precision cut pasta sheets with the word “Welcome” written in 3 languages stamped in squid ink
- 1/4 mile of vegetable mousse in 3 flavors (pea and mint, cauliflower and anise, sweet potato and cumin)
- 25 gallons of roasted red pepper coulis
- 10,000 grape tomatoes carefully scored, roasted, peeled and dehydrated to look like an open flower
- 8,400 fava beans husked, peeled and split
- 8,400 purple cauliflower florets
- 2,100 elephant garlic chips
- 2,100 basil crisps
- 2,100 slivered euro cucumbers
- 4,200 red endive leaves
- 10 cases of hand-cut eggplant skin thread
- 20 gallons of muscatel vinaigrette
- 24 cases of frisee
- and a tremendous 900 man hours?
The answer is a beautifully plated dish of Deconstructed Saffron Pasta Salad with Autumn Vegetables. As always, we tip our hats to the team of chefs who gracefully executed this event!
At Puff ‘n Stuff Catering & Events, we happily provide the same level of enthusiasm and attention to detail for each event we produce. From 20 person lunches, to 2,000 person galas, our mission is to passionately perfect your event!
Mary Brumley | Wedding Catering Planner | Puff ’n Stuff Catering | Orlando | Tampa
Chef Paul on Orlando's Fox 35 Morning Show | Lobster Mac 'n Cheese | March of Dimes Signature Chefs
Puff ‘n Stuff Catering’s Executive Chef, Paul Lorrain, visited Orlando’s Fox 35 Morning Show today to demonstrate an “at home” version of our popular Lobster Mac ‘n Cheese, and help promote the March of Dimes 2010 Signature Chefs event.
Hosted by anchor Heidi Hatch, Chef Paul taught viewers how to make Lobster Mac ‘n Cheese, as well as a beautiful Cheddar Cheese Tuile to garnish this tasty dish. We were excited for the opportunity to share a fun recipe, while helping spread the word about the March of Dimes’ annual gala fundraiser, Signature Chefs.
Chef Paul and 11 other top executive chefs from Central Florida will be paired with local community celebrities to prepare a gourmet feast for a fun-filled evening. Participants are invited to bid in a live and silent auction that will include priceless dining and travel packages. Guests experience an amazing evening filled with delicious foods and wine pairings and the feeling that comes with philanthropic compassion, since proceeds benefit the March of Dimes.
The event is Thursday, October 21st at The Ballroom at Church Street and tickets ($195) are still available by calling 407-599-5077.
If you missed the Fox 35 Morning Show today, you can watch Chef Paul’s video right here.
The Lobster Mac ‘n Cheese recipe is also included, and we encourage you to try it at home soon!
Lobster Mac ‘n Cheese
Demonstrated by Chef Paul Lorrain – “Not your momma’s mac ‘n cheese!”
1 Cup Lobster meat, fresh
1 Cup Peas
½ Cup Prosciutto, chopped or thinly sliced
2 TBSP Extra virgin olive oil
2 Cups Pasta, cooked
2 Cups Heavy cream
1 Cup Grana Padana cheese, grated
1 Pinch Nutmeg
½ TSP White pepper
½ lb Butter
2 Egg yolks
1 Cup Cheddar cheese, shredded
6 Basil leaves
1 Cup Vegetable oil
In a saucepan, heat the heavy cream, beaten egg yolks, nutmeg and white pepper. Stir and bring to a simmer. Add the grated Grana Padana cheese and butter, mixing well.
In a large, greased saucepan, sprinkle the cheddar cheese into four piles, and melt over medium heat. Lift the cheese out of the saucepan with a spatula, and drape over a small upside-down bowl to form a semi-cup. Allow cheese to cool and harden.
Heat the vegetable oil in a small saucepan. Drop in the whole basil leaves, frying them until they cease bubbling. Remove and place on a paper towel to drain.
In a large saucepan, sauté the prosciutto in the extra virgin olive oil. Add the peas, pasta and Grana Padana cheese sauce. Warm all ingredients through, and add the lobster meat, stirring until it is completely cooked. Season to taste.
Place the cheese tuile cup on a plate, scoop pasta into the cup, and allow it to flow onto the plate. Garnish with fried basil leaf and serve.
Corporate Lunches In Orlando | Corporate Catering For Multi Day Events | Puff ‘n Stuff Catering
“With a lot of the clients if they have corporate business meeting coming in and they need lunch everyday from a Friday, Saturday, Sunday we can do that. We can do breakfast, lunch, and afternoon snacks. A lot of times they don’t have time for their clients to go out and have a lunch break. It’s just easier for us to go in there, it keeps them there, you don’t have to worry about them getting back. So that makes it that much easier for the client, you can keep them all in one space. We can do anything that’s small. I’m doing something this week, they wanted something nice and are doing VIPs for six people. So nothing is too small for us, whatever your needs are, we will try to accommodate you for any kind of event.”
Choosing a Central Florida Wedding Planner & Wedding Caterer
Why Is Puff ‘n Stuff Catering Different from other Florida Caterers?
“The thing that makes Puff ‘n Stuff unique from the other caterers, even though it sounds kind of cliche, really is our people. I know a lot of folks say that, but I truly believe in that here, within our culture. The Puff ‘n Stuff culture supports our team and it supports them in a way that it gives them the ability to excel at what they are doing. We have a unique process here that allows us to execute with precision and consistency even with the large variety and quantity of event we may do.”