Every year Catersource, an industry leader who provides education and resources for the professional caterer, holds the its annual Catersource Achievement in Catering Excellence (ACE) Awards. The ACE Award recognizes catering companies who have shown outstanding achievement in the catering industry. Finalists are chosen to represent the premier caterers in five regions: Midwest, South, East, West and International.
We are proud to announce that Puff ‘n Stuff has been selected as the WINNER in the South region. The award winners were announced at the Catersource Conference & Tradeshow in Las Vegas.
Real Events | The Roosevelt 2.0 | Corporate Showcase
The Puff ‘n Stuff Catering team was excited to cater the The Roosevelt 2.0 Showcase on February 1, 2011. Formerly the quarters for Theodore Roosevelt’s horses during times of war, The Roosevelt 2.0 has been transformed into a beautiful environmentally friendly venue with gorgeous displays of art and wildlife. The event was a showcase for approximately
75 event industry professionals to experience all that The Roosevelt 2.0 and Puff ‘n Stuff Catering have to offer.
To complement the eco-friendly theme of this event, we featured primarily vegetarian dishes, excluding a Rose Chicken Tower chef bar for non-vegetarian guests. Our delicious vegetarian creations included some of our favorite hors d’oeuvres:
Artisanal Cheese Presentation– with hand-picked seasonal cheese assortments from small independent farms complimented by dried fruits, nuts, and crackers; each plate features a well-rounded selection of cheeses that represent a variety of flavors, textures and milk types
Kabob Skewers– with grape tomato, fresh mozzarella ball, Kalamata olive, and artichoke heart with aioli dip
For the main course Puff ‘n Stuff Catering featured two Chef Bar stations filled with a plentiful amounts of organic gourmet food fit to please every guest at the party:
Smoked Rose Chicken Tower– including raspberry and chipotle chicken roulade served on a grilled corn, peach and poblano salad and accompanied with a jalapeno corn muffin topped with a peach and raspberry jam
Oriental Wok Station– cooked to order with bok choy, straw mushrooms, water chestnuts, bean sprouts, baby corn, bamboo shoots, shiitake mushrooms, savoy cabbage, stir-fried in a ginger-garlic sauce and served over house-made vegetable fried rice in pagoda pails with chopsticks
For the perfectly portioned dessert, guests enjoyed a selection of our “Little Luxuries” presented in a variety of glass stemware – fresh fruit compote layered with vanilla cream, silky chocolate mousse, carrot cake, dulce de leche cheesecake, tiramisu, key lime with crushed graham crackers, red velvet and cream cheese icing, peanut butter chocolate mousse, German chocolate cake, strawberry shortcake.
Caterer: Puff ‘n Stuff Catering
Photographer: Matthew Kent from Matthew R Photo
Entertainment: Stilt Walker (Provided by Roosevelt 2.0)