Puff 'n Stuff Catering Blog
Orlando Caterer Blows Pass 107% To Qualify
May 19, 2014 by Puff 'n Stuff | comments

Often used in Formula One or other racing series, the 107%  reference is a time which the driver must qualify the car within 107% of the polesitter’s speed to be allowed to compete. On a cold and rainy day in March, this is exactly what our Puff ‘n Stuff team did to take home the win.

Having served Florida for over 30 years, our event planning team has braced countless storms and some of the most unforgiving weather conditions, but what happens when a sudden thunderstorm rains out YOUR event?

Recently, a client planned a fun-filled afternoon at one of Orlando’s favorite event venues, the Richard Petty Driving Experience, located at The Walt Disney World Speedway. It was to be an action packed day, as this unique venue allows guests to ride shotgun in a NASCAR race car, reaching speeds up to 165mph.
On the day of the event, massive storm clouds rolled in, eventually soaking the track, which prompted the speedway to cancel the event. Upon the cancelation, the client proposed an interesting question, “What if we opened up an empty ballroom at the hotel where our group is being accommodated?” The client exclaimed, “The event must go on!” or something very similar to that we imagine; and so it did.

Instantly, our pit crew (service and culinary teams) sprang into action, once permission was received to access the hotel’s kitchen and provide service. In record time, they packed up and headed to the Gaylord Palms Resort and Convention Center. One of Florida’s typical afternoon monsoons wasn’t going to stop our crew from putting on a memorable affair. Because what’s an event without a mouthwatering catering menu, anyway?

With no time to set up the food buffet as initially planned, our team cleverly devised an alternative strategy that would get the food out quickly and still provide excellent service. By creating several mini-plates, dishes were butler-passed to guests within 15 minutes of touching down at the Gaylord Palms, making a full recovery of an event that was almost washed away.

This successful recovery was made possible, in part by of our very gracious host, the Gaylord Palms, but just as important our dedicated team members led by Sarah, the Event Supervisor and Patrick, the Lead Culinary. Even in the most unexpected of circumstances, each team member went above and beyond, which speaks volumes about the work ethic and passion that shines through at every Puff ‘n Stuff catered event.

Menu Spotlight | The Art of Dessert
May 12, 2014 by Puff 'n Stuff | comments

Dessert derives from the French word desservir, which means ‘to clear the table’. At times this can be a difficult feat to undertake, especially after finishing a scrumptious four-course dinner, but when the final inning looks as good as this, there’s no doubt you’re going for the grand slam.

For this special dinner in our Orlando catering commissary, a one-of-a-kind chef’s table was adorned with vases heaping with peanuts and baseballs, inspired by the classic All-American theme of Bubba’s Homerun Dinner.
The closer of this ballgame, our Corporate Pastry Chef, Michele Pompei, crafted this decadent, Twist on a Twix.  Don’t let the name of this dessert fool you because you won’t find this heavy hitting confection gracing the shelves of your local gas station. It’s the kind of dish that you reserve for a special occasion, or more accurately, the day that you eat it, becomes a special occasion.
This recipe literally, has it all! Whether it’s the sweet and salty or the soft and crunchy, each element influences the delicate balance of the recipe.  The foundation of the dish begins with an artful brush of homemade pistachio ganache. This distinct flavor gives every bite that, “Je ne sais quoi,” which blends beautifully with the other flavors and leaves you guessing, and eager for more.

Next up, pâte sablée is the richest of the French short pastry crusts that makes up the thick slice of cookie that cushions the layer of sweet, gooey caramel in the center of the plate. Smooth chocolate creméux kisses and fragments of chocolate glass decorate the addicting dessert bar, which is served alongside a dollop of refreshing malt ice cream. All of these ingenious elements were individually made by Michele, fused together and delivered in a striking presentation.