Puff 'n Stuff Catering Blog
Tips & Tricks | Beat the Holiday After-Effect
December 30, 2011 by Puff 'n Stuff | comments

The holidays are filled with good times, but sometimes our good times can catch up to us…cue “the hangover.” So what exactly is this awful thing called a hangover?

Beat the Holiday After Effect

According to Dr. Oz, “Hangovers are really about the toxicity of the alcohol breaking down in your body that thus causes bi-products that create inflammation, drops in blood sugar levels and acidification. The combination of these bio-chemical events cause the “hangover” symptoms that consist of headaches, nausea, fatigue, etc.”

“When you are faced with the situation of having had more to drink than you anticipated or are going to have an evening where alcohol is involved, there are key factors that will boost your odds of alleviating symptoms and getting your body back to normal as quickly as possible:

1.      Hydration. Keep hydrating yourself with alkaline forming Italian sparkling mineral water ie Pellegrino. Alcohol is a diuretic, which increases urination and is dehydrating and acidifying. Minerals are alkaline forming and will help replace mineral deficits caused by alcohol consumption. Remember not all waters are created equal so choose carefully.

2.      Eat properly before and after your evening by including protein and low glycemic index foods (solid fruits, watermelon, etc ) to counteract the sugar depletion caused by alcohol. This is important to do especially before going to sleep to prevent hypoglycemia – where you have drops or volatility in blood sugar causing headaches, jitters, heart palpitations, anxiousness, night sweats, shakiness. This usually occurs when you are not eating properly and is most common when you are not sleeping. The perfect protein drink to ingest before bed would be Nutritious and Delicious – 15 grams of protein, 2 grams of fat, 19 grams of carbohydrate no gluten, no soy.

3.      The best nutritional solution for treating pain and inflammation caused by an evening of alcohol consumption is taking a buffered, fully reduced, pharmaceutical grade quality, powdered Vitamin C such as the one made by Pure Essentials when combined with Ultra Quercetin (a bioflavonoid) can be a safer alternative to 2 Anacin or 2 Excedrin before going to sleep, as it is an alkaline-forming way to markedly reduce the inflammation which causes the major pain component of the hangover. Take 1/2 tsp Vitamin C mixed with 8oz of Pellegrino and 6 Quercetin before going to sleep and upon rising.”

 

In addition to his great tips, here are some “Hair of the Dog” Remedies to help cure those post-drinking blues!

The Classic:

The original Bloody Mary, or Red Snapper (as it’s called at the St. Regis in New York)is today’s brunch staple all over the world. Recipe as follows:

The Bloody Mary/ The Red Snapper :

  • 1 oz. Belvedere vodka
  • 2 oz. Tomato juice
  • 1 dash lemon juice
  • 2 dashes salt
  • 2 dashes black pepper
  • 2 dashes cayenne pepper
  • 3 dashes of Worcestershire sauce

Stir all ingredients together in a tall glass.

 

Hair of the Dog Cocktail:

Ingredients:

  • 6 oz Bulldog Gin
  • 1/2 oz fresh lemon juice
  • 2-3 dashes Tabasco sauce
  • slice of chili pepper

Preparation:

  1. Pour the Bulldog Gin and Tabasco into an ice-filled cocktail shaker’=
  2. Shake generously.
  3. Strain into a chilled rock glass.
  4. Garnish with a chili pepper.

 

Happy New Year from the entire Puff ‘n Stuff Catering team, and we encourage you to enjoy a safe and fun New Year’s Eve!

For further information check out Dr. Oz’s website.



Trends | Mason Jars | From Preserving Jars to Decorations!
December 29, 2011 by Puff 'n Stuff | comments

What was first invented back in 1858 to preserve and can food, has evolved into a ever-changing piece in today’s events. From drinking glasses to decorations, these useful jars are showing up all over the map. The possibilities are endless, we’ve collected a few of our favorite ways to incorporate mason jars into your special event!

Mason Jars

Mason Jars

Collage 1:

Top Left: Tie a clear wire or fishing line around the neck of the jar, insert a candle, and hang from the tree branch or other object.

Collage 2:

Bottom Left: Break open a glow stick, dump it in a jar, shake it up and you have an instant glow stick lantern.
Right: Water down Elmer’s glue to a thin paste. Take colored tissue paper, and place it on the mason jar. Use a paint brush to apply the glue mixture over the tissue paper. Insert a candle and enjoy.



Real Events | Justin’s Barnyard Bash! | Private Residence
December 27, 2011 by Puff 'n Stuff | comments

Justin turned two, and to celebrate his mother organized this amazing themed birthday party! Justin’s birthday had everything a two-year old could ever want – a petting zoo, balloon maker, a swimming pool, and a birthday buffet of his dreams. And to ensure everyone had something to enjoy, this shindig featured two buffets: one for the kids and one for the adults.

The kids feasted on their favorites such as animal-shaped grilled cheese’s sandwiches; and the adult’s had their own decadent buffet with goat cheese lollipops, farmer’s bread bowls,  pulled pork sliders, and racks of succulent BBQ ribs.  In keeping with the theme, the food was displayed in a barnyard style! The fresh seasonal fruit salad was served in an adorable watermelon bowl carved as a pig, food was served out of pails and baskets, and to top it off they even drank out of boot shaped glasses! Justin loved his Barnyard Birthday cake with mini animal cupcakes, and a pasture of cake pop cows and chickens in wheat grass. Look below for more barnyard fun!

Justin's Barnyard Bash - Children's Birthday Party

Justin's Barnyard Bash - Children's Birthday Party

Justin's Barnyard Bash - Children's Birthday Party

Justin turns 2 from VHVIDEO.COM

Children’s Buffet

Fresh Corn on the Cob with drawn butter

Fresh Seasonal Fruit Salad tossed in mango dressing and displayed in a watermelon bowl carved out like a pig

Large Corn Dogs served with mustard dipping sauce

Sweet Potato Fries presented in mini pales and placed around the table

Chicken Tender Strips served with honey mustard dipping sauce

Traditional Grilled Cheese cut in shapes of farm animals

 

Adult’s Buffet

Fresh Seasonal Fruit Salad tossed in mango dressing and displayed in a watermelon bowl carved out like a pig

Chicken in the Egg deviled eggs filled with spicy southern fried chicken

Farmer’s Bread Bowl fresh seasonal vegetables accompanied by chilled Mediterranean spinach dip & presented in a large bread round with artisan bread cubes

Goat Cheese Lollipops whipped goat cheese mixed with mascarpone, sun-dried tomatoes & seasonings then coated with toasted almond & pistachio nuts

Sweet Potato Fries presented in larger pales

Mini Pulled Pork Slider with pico de gallo, Monterrey jack & sliced avocado on a Hawaiian roll

Racks of Succulent BBQ Pork Ribs with zesty sauce

 

Dessert Station

Cake Pops decorated like chicken & pigs displayed on trays of wheat grass

Barnyard Cake

Event Credits:

Catering: Puff ‘n Stuff Catering, Special Event Planner Lauren Balden
Event Planner: Table 6 Productions
Cake:Cakes by Nomeda
The Lighting and Decor:ConceptBAIT
Photographers: Gina Leigh Photography
Videographers: VHVIDEO.COM
Entertainment: Petting Zoo and Cowgirl Balloon Artist provided by Blair Entertainment



Real Weddings | Kajal + Mark | T Pepin’s Hospitality Centre
December 20, 2011 by Puff 'n Stuff | comments

Today we are featuring Kajal and Mark’s wedding held at the T Pepin’s Hospitality Centre. T Pepin’s was the perfect venue to accommodate all of the unique, beautiful decor and festivities for this breath-taking day. This exotic wedding was absolutely stunning from start to finish, including both a Hindu and Christian Ceremony.

The grand celebration began in the ballroom with the Christian ceremony followed by the Hindu ceremony.  To further the guests enjoyment, Mango Lasi’s, a delicious mango drink, were served during the Hindu ceremony. After the ceremonies concluded, guests made their way into the foyer for cocktail hour where they were greeted by the Puff ‘n Stuff Catering staff  who butler passed a delicious selection of hors d’oeuvres. After mingling with friends and family, guests made their way back to the ballroom to join Kajal and Mark in the joy and excitement of their special day. Champagne was poured, and toasts were made in honor of the newly wed couple. The highly anticipated dinner buffet menu was an incredible specially fused menu featuring fare from both cultures. Following the exquisite dinner, Kajal and Mark cut the cake, and guests enjoyed authentic Indian desserts throughout the rest of the lively evening. Kajal and Mark’s wedding truly was remarkable in every detail and we were so thrilled to be a part of their celebration!

 

T Pepin's Hospitality Centre Wedding

T Pepin's Hospitality Centre Wedding

T Pepin's Hospitality Centre Wedding

Butler Passed Hors d’Oeuvres

Mango Lassi

Asian Vegetable Spring Rolls accompanied by a sweet chili sauce

Spinach Pakora served with white, brown & green chutney in a trio plate

American Corn Cheese Balls

Vegetarian Simosa Trio

Chili Rubbed Chicken

 

Dinner Buffet

Tropical Salad with mango, avocado, feta cheese, balsamic, & fresh seasonal fruit

Naan Bread

Papadum spiced crispy wafers

Malai Kofta stuffed potato dumplings, fried & cooked in a rich onion tomato curry

Vegetarian Pulav Basmati rice cooked with vegetables and spices

Chicken Kashmiri boneless chicken cooked with nuts & raisins in a creamy sauce

Paneer Makhani homemade cottage cheese cooked in a mildly spicy tomato & onion cream sauce

Dal Makhani black lentils simmered overnight with butter onions, tomatoes, and spices

Pulav, Papad, Raita flavored yogurts used as condiments

Mango Pickles tangy & spicy pickles made from mango & lime juices

Brown, White & Green Chutney

 

Dessert Station

Gajar Halwa fresh carrots cooked in milk and garnished with carrots

Ras Mali flattened paneer balls soaked in sweetened milk

Event Credits:

Catering: Puff ‘n Stuff Catering, Aymee Brace
Photography: Victor’s Photojournalism
Planner: Weddings by Georgia, Georgia Watson
DJ: DJ Firoz
Florists: Suhaag Gardens



Inspiration | Holiday Planning with Puff ‘n Stuff Catering!
December 15, 2011 by Puff 'n Stuff | comments

The holiday’s are here and they’re not slowing down! Whether you’re celebrating with your closest friends and family or hosting a grand-scale party, Puff ‘n Stuff Catering wants to make this holiday season a jolly good time for you!

Our Holiday Planner was hand-crafted for this holiday season and is sure to leave your guests raving for more. Hors d’oeuvres such as our brie in phylo cups with pecan praline filling, baked stuffed mushroom caps, pepper berry crusted lamb chops, or coconut chicken brochettes are just a few delicious ways to start off any celebration!

From buffets and plated dinners to chef-attended stations and appetizers, we’ve got you covered! With so many options like our traditional cranberry glazed Virginia ham to our popular red-hot-holiday mango & chile-glazed spiral cut ham, and eight different styles of potatoes, the possibilities are endless making your holiday party as unique and special as you and your guests.

And a holiday party wouldn’t be complete without desserts like our Chef-attended crème brulee, S’mores indoors, and French dessert crepes stations. We know its hard to pick just one, but don’t worry, our seasoned Special Event Planners are here to help with that too!

There are so many ways to add holiday flavor to your home. We’ve paired a few of the spectacular dishes that you can find in our Holiday Planner below along with some of our favorite holiday centerpieces. Enjoy and Happy Holidays from the team at Puff ‘n Stuff Catering!

 

Holiday Planning

Holiday Planning

Check out our Holiday Planner HERE to see more great ideas.



Real Weddings | Lindsay + Matt | The Ballroom at Church Street
December 13, 2011 by Puff 'n Stuff | comments

The Ballroom at Church Street is downtown Orlando’s most distinguished and trusted venue renowned for its charm, beauty, and elegance – in short, the perfect site for Lindsay and Matt’s wedding.

Navy, white, and marigold hues set the tone for this dazzling wedding. The Ballroom at Church Street was dressed to the nines with chic draping, exquisite lighting, and luxurious seating arrangements all contributing to the liveliness of the night.

From the time they arrived, guests were dazzled with delicious butler passed hors d’oeuvres accompanied by sparkling flutes of champagne. As the night progressed, friends and family enjoyed a dual-entree plated dinner followed by lively music and festivities. The stylish decor and furniture gave the ballroom a truly  unique and vogue ambiance that brought out the best onto the dance floor! Relishing through out the evening, guests couldn’t resist the all-American late night snacks including mini pies a la mode and of course their smooth, white three-tier wedding cake with berry filling.

Lindsay and Matt’s special day was filled with glamor and extravagance from their grand entrance to their stylish exit, it truly was a night to remember forever.

 

Lindsay+ Matt at The Ballroom at Church Street

Lindsay+ Matt at The Ballroom at Church Street

Lindsay+ Matt at The Ballroom at Church Street

Lindsay+ Matt at The Ballroom at Church Street

The Ballroom at Church Street 07.03.2011 from VHVIDEO.COM

Passed Hors D’ouevres

Bianco Panini with mozzarella, sweet onions, fresh tomatoes, arugula, Gorgonzola, and extra virgin olive oil on focaccia bread

Grilled Chicken Salad Bouchee with grapes

Sweet Corn & Ricotta Fritters

 

First Course

Freshly Baked Artisan Breads 

Jumbo Lump Crab Timbale with mango relish & avocado atop a cantaloupe and pineapple puree and finished with micro cilantro on baby greens

 

Dual Entree Plated Dinner

Lemon Basil Risotto Cake

Summer Vegetable Bundle

Pasta with Seasonal Vegetables

Glazed & Grilled Smoked Raspberry & Chipotle Chicken drizzled with peach and raspberry jam and topped with corn and peach pablano relish

Coconut Crusted Grouper with a tropical salsa

 

Desserts

Mini Pies: Cherry, Peach, & Apple offered a la mode

Whole Pies

Three Tier Cake with a multi- berry filling & smooth white icing

Event Credits:

Catering: Puff ‘n Stuff Catering
Venue: The Ballroom at Church
Event Planner: Wonderful Weddings – Susie Weiss
Photography: Damon Tucci Photography
Cinematography: VHVIDEO.COM
Furniture Rental: Room Service Rentals
Floral: Botanica International Design Studio
Decor: Design Elements
Lighting: Kaleidoscope Event Lighting
Rental Chairs: A Chair Affair
Wedding Cake: Puff ‘n Stuff Catering
Groom’s Cake: Party Flavors
Entertainment: Metropolis
Transportation: Rick’s Classic Cars



Floral Wedding Trends | The Freshest Trends of the Season!
December 5, 2011 by Puff 'n Stuff | comments

Fashion isn’t the only thing that changes with the season…and this season’s floral trends are absolutely breathtaking! The traditional white arrangements have taken the backseat to bright color combinations, diamonds, feathers, dynamic sizes, and hints of herbs. Brides and Grooms are designing floral arrangements to set the tone they want for their special day. Whether you’re looking to set a fiery romantic, vintage, or a lively atmosphere, this season’s trends will compliment them all!

Herbs
In early Roman Weddings, Brides carried herbs under their veils to ensure fertility and fidelity, and to ward off evil spirits. You might not use them for the same purpose on your wedding day, but you can still participate in one the freshest trends of the season; incorporating fresh succulents like echeveria, and herbs like rosemary and lavender to your arrangements. It’s ancient beauty meets modernity to create this boho- chic look, bringing new textures and scents to the table.

New Heights
Table arrangements are reaching new and different heights, literally. Instead of identical centerpieces, brides are mixing it up. From various size arrangements of the same color scheme, to multiple vases of different heights on one table.

Plumes
Another new trend we love is feathers! They are such an elegant and romantic addition providing a fairytale atmosphere; and they can be incorporated into your wedding in so many ways. From dainty and subtle, to large colored ostrich feathers, they add a plume of perfection to today’s arrangements.

Details
The finishing touches… after all it’s all in the details! After taking the time to pick out the perfect floral combination, adding buttons, pins,  jewels and pearls make your arrangement that more more unique. Year after year the satin ribbon has been a beautiful choice for binding, but also consider lace, a funky fabric, or even burlap. Most of all, have fun!

Floral Wedding trends

Floral Wedding trends

Floral Wedding trends

Floral Wedding trends

Floral Wedding trends

We would like to say a huge THANK YOU to Art Faulkner Photography and Fairbank Florist, two amazing local vendors of which many of the above pictured floral arrangements came from.

 

Credits:

Art Faulkner Photography

Fairbanks Florist

Rhodes Studios

Silk Wedding Designs

Hostess



Real Events | MD 20/20 | Melissa’s 40th Birthday | Puff ‘n Stuff Catering Commissary
December 1, 2011 by Puff 'n Stuff | comments

Lights, entertainment, and action! MD 20/20 was a celebration like none other that filled the Puff ‘n Stuff Catering Commissary with gold and white glamour. For this elegant birthday party, our team transformed a large commercial kitchen into an elaborate, private chef’s dining experience for 60, and decked out a quiet storage space into a vivacious nightclub for this star-studded event.

Starting off with floor-to-ceiling draping and adding in exquisite elements such as elegant Chiavari chairs and lounge furniture, gorgeous crystal candle sticks and table accents, all the way down to the details such as pearl bracelets as napkin rings – Melissa’s 20th anniversary of her 20th birthday was quite stunning!

The transformation involved a dazzling culinary show where the cuisine was the artwork, and the drinks were delicately crafted as well. Upon their grand entrance, guests were welcomed with champagne, in addition to a full bar featuring our Dragon Berry Mojito – a stunning concoction of fresh fruit & Dragon Berry rum garnished with fresh fruit. Every piece of the show was well executed to perfection from the butler passed d’oeuvres to The Cake Makers Mark dessert.

Once the culinary show had simmered down, after dinner snacks were passed to add to the next big hit of the night – the entertainment, featuring the birthday gal’s favorite things. Tables of fun items, nightclub lighting, and a DJ spinning the music set the mood for a glamorous evening. There’s no doubt that MD 20/20 was an award winning celebration!

Melissa's 40th birthday party.

Melissa's 40th birthday party.

Melissa's 40th birthday party.

Melissa's 40th birthday party.

Night at the Commissary from VHVIDEO.COM on Vimeo.

 

 

Hors d’Oeuvres

Potato Crisp Napoleon with red onion marmalade & Meyer lemon creme fraiche

Beet Cured Salmon Carpaccio & Fruit Summer Roll with a spicy cilantro-lime sauce

Goat Cheese Stuffed Tempura Zucchini Blossom

King Crab Merus with grapefruit pearls, tangerine gastrique, and lemon grass foam

Pepperberry Crusted Lamb Chops with sweet potato curls, leeks & rich black cherry demi

Amuse Bouche

    Yin Yang Crudo of Hamachi & Salmon with Nuoc Cham sauce, shiso & hackleback caviar
Paired with Schramsburg Blanc de Blanc

 

Salad

Study in Heirlooms garden wedge with heirloom tomato, sun gold, snow white and sugar snack baby
heirlooms, virtual egg, Australian Murray River flake salt, micro basil, Piccardo & Savore unfiltered e.v.o.o. & B. R. Cohn 12 year white balsamic dressing with basil foam

Freshly Baked Artisan Breads with Pulugra butter discs and flake salt

Paired with Cakebread Sauvignon Blanc

Plated Dinner

Pulugra Butter Poached Halibut atop Low-Carb-o-nara diver scallop stuffed zucchini blossom with fava bean puree,
served with saffron infused whipped potato and topped with a potato wafter & fried arugula

Paired with Laetitia Pinot Noir

 

Cheese Presentation

France Billat Savarin

Italy Telaggio

France Morbier

served with wild strawberry and balsamic jam, green tomato relish, natural honeycomb, fresh mission figs, & medjool dates


Paired with
Chateau de Fesles Chelin Blanc

 

Dessert

The Cake Maker’s Mark bourbon soaked genoise cake in a chocolate walnut brown sugar crust & drizzled with Kentucky bourbon caramel sauce

Paired with Chateau de Fesles Chelin Blanc

 

After Dinner Snacks

White Truffle Popcorn

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

 Gruyere Cheese Sticks

Bacon-Wrapped Potato Tot topped with sour cream and a chive

Event Credits:

Planner: Warren Dietel & Dione Bazile
Catering: Puff ‘n Stuff Catering
Photography: Chris Gillyard Photography
Video: VHVIDEO.COM
Venue: Puff ‘n Stuff Catering Commissary
Drape: Design Elements
Entertainment: White Rose Entertainment
Lighting: PTE Productions
Floral: Botanica  International Design Studio
Linen: Party Tables
Furniture: AFR Event Furnishings
Chivari Chairs: Fun Factory Party Rentals
Photobooth: Absolute Amusements

 

 





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.