Love is in the air at our Orlando commissary!
Two of Puff ‘n Stuff Catering’s own employees recently tied the knot at Cindy’s Dance Studio in Sanford, surrounded by 60 of their closest friends and family. Olivia, the Executive Administrative Assistant and Chris, a butcher on our award-winning culinary team met through mutual friends at a UCF football game back in 2008. Fast-forward five years later to their wedding day, March 1, 2014.
When they began planning their wedding day, their priority was the location of the venue and creating a menu full of flavor. Cindy’s Dance Studio, formally an opera house, is a historic yet meaningful location to Olivia. It was this studio that she danced at for six years throughout high school and college. This three-story dance studio, with 100 year-old wooden floors was the perfect setting to exchange their “I Dos.”
As two integral employees of Puff ‘n Stuff Catering, it was no surprise that they craved a menu that was going to impress. The Himalayan Sea Salt Potato Bar, an interactive chef-attended buffet station dazzled guests, as they were able to customize their own dishes with several flavor enhancements and toppings. A Puff ‘n Stuff Catering bestseller, the Seared Scallop on Corn Relish was especially significant to Chris. From working in the kitchen, he had produced this particular dish over a thousand times. After refining it and finally perfecting it, the rewarding moment came when it was served to the couple’s closest friends and family. Scroll down to view their full catering menu!
Décor was a portion of event planning that Chris and Olivia wanted to create on their own. Instead of choosing one specific color for the theme, they chose four hues of purple and gold as the accent. Selecting multiples shades was not only a budget conscious alternative, but also allowed them to have flexibility with their décor and a broader range of options since they weren’t tied down to one certain color. Their favorite part about creating the décor was getting to drink the wine from the bottles they decorated for their centerpieces.
Butler Passed Hors d’Oeuvres
Seared Scallop on Corn Relish – A perfectly seared, fresh scallop atop a blend of sweet corn, diced jalapeño, juicy tomato, avocado, lime juice, radish sticks then lightly drizzled with cilantro oil and topped with a crispy jalapeño chip.
Sunset Shrimp – A zesty cilantro lime shrimp sprinkled with chile verde sea salt and secured with a margarita pipette.
Wild Mushroom and Goat Cheese Tapenade – Sliced mushrooms and goat cheese grilled on a rosemary baguette drizzled with a sweet balsamic drizzle.
Warm Pear Salad – Baby artisan greens topped with Gorgonzola cheese and candied walnuts with a seared pear and a pear-infused balsamic vinaigrette.
Chef-Attended Action Buffet
Himalayan Sea Salt Potato Bar – Creamy Yukon gold mashed potatoes, prepared on a large Himalayan Salt Block, with flavor enhancements such as sour cream, truffle oil, or rosemary oil. Toppings include crisp apple wood smoked bacon, sour cream, caramelized Vidalia onions, cheddar cheese and chives.
Pan Seared Grouper – Seared grouper served with a creamy beurre blanc sauce and lemon gremolata.
Beef Tenderloin Wellington – Chef carved beef, stuffed with mushroom duxelles and wrapped in a flaky puff pastry; served with a cabernet demi glace and bleu cheese cream.
Creamed spinach with roasted garlic.
Steamed baby carrot, asparagus, a strip of red bell pepper tied with leek ribbon.