Real Events | TSE Gala | Restaurant 20.12
May 15, 2012 by Puff 'n Stuff Catering | comments

Today we are featuring an event so big, it took over part of Downtown Tampa! The Special Event Gala Awards have been held every year since 1986 to honor the biggest stars in the special events industry. This year, a team led by Mark Wells of Hello Florida took The Special Event to the next level with “Restaurant 20.12.” The event team, including Puff ‘n Stuff Catering, worked together to concept and design an evening centered around unique and fresh cuisine served in a fully-functioning “pop-up” restaurant. Preparation for the event included setting up development plans with the City of Tampa, and working with some great vendors to construct Restaurant 20.12 in Cotanchobee Fort Brook Park adjacent to the Tampa Convention Center.  This completely unique and temporary venue was a two-story enclosed tent that housed two kitchens, a stage for the band, as well as accommodations for 580 guests. The interior of Restaurant 20.12 showcased chic decor, beautiful floral arrangements, cool lighting, very modern tables and chairs, and amazing talents that entertained the guests from the center stage.

Catering to the special events industry is no small order, and Puff ‘n Stuff Catering provided five courses with multiple table-side selections for guests to indulge in! Superb plates on the restaurant menu included Classic Cioppino Fresh Seafood Stew, Sweet Pumpkin Ravioli, and Wild Mushroom Rissotto with a Roasted Marrow Bone, just to name a few. After the entrees, upscale cheese plates were served to tables followed by a delicious Maker’s Mark cake for dessert!

The Special Event Gala Awards was an exciting and successful event, and it took seven full days to build the restaurant and bring everything together! Throughout the night, guests were treated to live music performances, exotic dancing, and some truly uncommon spectacles…this night would have made the Rat Pack glad to attend! Scroll below to see some pictures from the night, the full menu, and an exciting video chronicling the steps that made Restaurant 20.12 come to life!

 

TSE Gala Catering

Amuse Bouche

 Mediterranean Sampler Hummus, Cucumber Raita and Greek olives, with crisp pita chips and flat bread crackers

Savory Marcona Almonds

 

Course I: Butler Passed Hors D’oevres

Cognac and Brown Butter Seared Foie Gras Served atop a Foccacia Crsip, Brandied Apricot butter, and a candied nut garnish

Pepper Berry Crusted Baby Lamb Chops with crimson reduction and seasonal micro greens

Leek Cheesecake on a Cracker Spoon Savory Leek Cheesecake with arugula pesto, carmelized onions, sweet grape tomato and served on a pesto cracker spoon

Seared Ahi on green papaya salad

 

Course II: Small Plates

A Study in Heirlooms  Chef’s garden wedge heirloom tomato, sun gold, snow white and sugar snack baby heirlooms, Australian Murray River flake salt, micro basil, Piccardo & Savore unfiltered EVOO and B. R. Cohn 12 year white balsamic with basil foam.

Seafood Marriage a scallop and salmon stack, eloquently combined and served with a white balsamic glaze, epic mache greens salad, and citrus supremes

Noodle Bowl  Miso sarachi broth, Thai Chicken, bean thread noodles, snow peas, scallions, enoki, carrots, shiitake mushrooms, napa, bok choy and bean sprouts

Wild Mushroom Rissotto with a roasted marrow bone

 

Course III: Entree

Lamb Three Ways – Osso bucco with fried arugula; ragu over polenta; seared loin with cherry demi and mustard greens

Sweet Pumpkin Ravioli in sage brown butter with candied brussel sprouts, oyster mushrooms, and crushed candied nuts

Classic Cioppino Fresh Seafood Stew with Scallop, Clams, Mussels, and white fish in a saffron seafood brodo with herbed orzo served with a grilled crostini

Coffee and Chili Rubbed Sliced Black Angus Cowboy Steak served with shallot butter and accompanied by creamed spinach and Yukon gold smashed potatoes

 

Cheese Course

Cheese Presentation   France: Billat Savarin & Morbier, Italy: Telaggio accompanied by
wild strawberry and balsamic jam, green tomato relish, natural honeycomb, fresh mission figs, medjool dates, cheese sticks, crackers and flat breads

Dessert

The Cake Makers Mark Chocolate, walnut, and brown sugar crust topped with bourbon soaked genoise cake and Kentucky bourbon caramel sauce

Event Credits:

Caterer: Puff ‘n Stuff Catering

Hello Florida, Inc.

AFR Event Furnishings

American Turf and Carpet

Angela Beasley’s Puppet People

Beat Creative

Chic Event Furniture

Dazian Creative Fabric Environments

Dorene Collier’s Event Show Productions

Eklectico

Hertz Energy Services/ Hertz Entertainment

Island Breeze Affiliates, Inc.

Karl’s Event Services

Key Artist Group

Marriott Waterside

Metropolis Productions

MK Shannon Awards and Rewards, Inc.

Panache a Classic Party Rental Company

Party Guys

PTE Productions

Pyrotecnico

Totally Mod Furniture

TS Productions

United Site Services, Inc.

VHVIDEO.COM

Virginia Toy and Novelty

Wire-Free LED

One Response to “Real Events | TSE Gala | Restaurant 20.12”

  1. Multidecks says:

    I love the planning and the designs.The dish are also very well garnished..
    Love it..

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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.