Real Weddings | Kelsey + Greg | Bayshore Boulevard Estate
August 23, 2011 by Puff 'n Stuff Catering | comments

Today’s real event is the romantic vintage-inspired wedding of Kelsey & Greg! The bride chose to hold her wedding and reception in the very place where she grew up. Filled with memories of her family, their special day created countless new memories with her newly expanded family and added character that no other venue could duplicate. The ceremony took place on the back lawn of the estate accented by pink floral arches lining the aisle, a waterfront view of the Gulf of Mexico, and a perfect sunset backdrop while the couple wed.

Following the ceremony, guests were escorted into the tented reception space which was beautifully adorned with floral vines and sparkling lights running up the walls and lining the tent ceiling. Large floral chandeliers filled the room with candlelight as Puff ‘n Stuff Catering served signature rosemary-infused lemonade and elegant hors d’oeuvres.

Soon after, a live band took the stage and got the party started! Guests were given silly glasses, stick on mustaches, glow in the dark wands, and other fun favors to make for an interesting night. After dancing up a storm, guests settled down to enjoy some of Puff ‘n Stuff Catering’s newest creations presented in fanciful chef bars. Following dinner the couple cut into their cakes and had a sweet ending to their fairytale day.

Kelsey +Greg Bayshore Boulevard Estate Wedding

Kelsey +Greg Bayshore Boulevard Estate Wedding

Kelsey +Greg Bayshore Boulevard Estate Wedding

Kelsey +Greg Bayshore Boulevard Estate Wedding

Kelsey +Greg Bayshore Boulevard Estate Wedding

Happily-Ever-After Hors d’Oeuvres:

Eggplant Croutons with honey roasted tomatoes, kalamata olives and pine nut tapanade with Feta cheese

Whole Strawberries filled with sweet mascarpone cheese and topped with toasted almonds

Maryland Crab Cake Towers seared and served with a Cajun rémoulade

Duck Ropa Vieja Wontons with calabaza squash, napa cabbage, and a rioja demi sauce

Beef Nagamaki with a ginger soy mousse

North Carolina Stack A three bean bake sautéed with apples and onions and served with 4 Rivers house smoked beef brisket and Carolina coleslaw

Garden Dinner Action Stations:

Quesadillas Mojo roasted pork, chipotle grilled chicken, grilled hanger steak, balsamic roasted vegetables, pepper jack and cheddar cheeses, and all the trimmings

Tenderloin Chimichurri Chef carved beef tenderloin topped with chimichurri, frizzled leeks, pink peppercorns, and drizzled olive oil over white truffle mashed potatoes

Rose Chicken Tower Smoked 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

King Crab with Pink Grapefruit Lump king crab served on peeled grapefruit slices finished with a tangerine gastrique and lemon foam

Asian Trio Plate Beet-cured salmon sashimi, inside out California roll and summer vegetable spring roll with a thai peanut sauce

Tropical Tuna Ceviche Shot with a brunoise of tropical fruit

Zellwood Sweet Corn & Ricotta Fritters

Chef Paul’s Old South Seafood Stew A variety of the freshest seafood and shellfish served from an oversized pan into large mugs over orzo pasta and topped with peasant croutons

Tomato, Avocado & Goat Cheese Crostini

Pepper Berry Crusted Lamb Chops with crimson reduction

Mini Monte Cristo served with organic berry preserves and dusted with powder sugar

Delectable Desserts

S’mores Outdoors Crunchy graham crackers held by an old fashioned wooden clothespin, dipped in decadent melted chocolate then swirled in creamy marshmallows and finished by being flame-toasted before your eyes

Mignardises (by Chocolate Pi)

Event Credits:

Event Styling/Coordination: Zoe Gallina, Inc., Zoe Gallina

Photographer: Rayn Joseph Photographs, Ryan Joseph

Décor & Floral: Botanica Design Studio, Ian Prosser

Food and Beverage: Puff ‘n Stuff Catering, Special Event Planner: Aymee Brace

Quartet: Dillingham Quartet, David Dillingham

Cocktail Trio/Band: Simply Irresistible, Susan Criner

Videographer: Voila Cinematic, Jocelyn Karas

Rentals: U.S. Tent Rental, Steve Bruenner

Lounge Furniture: Room Service Rentals, Sarah Florio

Tent Draping: Design Elements, Shane Myers

Lighting: Baystage Lighting, Nicole Carballa

Wedding Cakes: Chocolate Pi, Kim Yelvington

Bride Hair/Make Up: Elena Joseph, Elena Joseph

Bridal Party Hair: Cimino Salon, Michael Cimino

Shuttle Buses: Skyline Limousines, Mark Anthony

Valet: 717 Parking, Lauren Ruiz

Getaway Car: Cole’s Classic Cars, Darrel Cole

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Puff 'n Stuff Catering is a full service wedding, corporate & holiday event caterer and planner serving the greater Orlando Area and all of Central Florida including Orange, Seminole, Osceola, Volusia and Lake counties. Puff 'n Stuff Catering has catered simple meals to buffets to gourmet dinners for private & public functions in areas such as Downtown Orlando, Winter Park, Maitland, Windermere, Lake Mary, Bay Hill, Belle Isle, Oviedo, Clermont, Heathrow, Thornton Park, Lake Nona, Isleworth, Delaney Park and Lake Buena Vista. Our experienced catering staff has worked in office buildings, private homes, convention centers, conference rooms, meeting halls, churches and almost every other place more then two people gather. Puff 'n Stuff Catering offers Vegan, Vegetarian and Eco Friendly Catering. If you are looking for the best caterer in Orlando that can fit your event budget, contact Orlando Caterer, Puff 'n Stuff Catering today.