Today, we’re inviting you behind the scenes at the recent VIP Grand Opening of The Container Store in Orlando near the Mall at Millenia! The Container Store is a national staple celebrating 35 years of business, and the Puff ‘n Stuff Catering team was honored to assist with the Grand Opening of their 60th store.
At Puff ‘n Stuff Catering, we are passionate about working with corporate clients because we love bringing brands and their stories to life through creative cuisine and presentation. To highlight The Container Store’s creative wares, we designed six food stations exclusively using products that can be purchased at The Container Store. As guests browsed aisles of amazing products, they were also able to satisfy their appetites.
The result? Engaging and beautiful displays that enticed guests to explore every corner of the brand new store!
Ready for your VIP tour? Explore the video, photos and menu below to experience the VIP Grand Opening of The Container Store Orlando!
Butler Passed Hors d’Oeuvres
Whole Strawberries filled with sweet mascarpone cheese and topped with toasted almonds
Asian Vegetable Spring Rolls with sweet Thai chile relish
Chicken Potato Salad served in a phyllo cup
Sharp Cheddar and Horseradish Savory Beignet
STATION 1 | A Touch of Citrus
Crab and Orange Savory Scone crowned with crème fraîche
Seafood Cocktail Cups with shrimp, bay scallops, sweet corn, red onion cilantro and a chipotle cocktail sauce
Mini Lobster Quiche topped with blood orange crème fraiche
STATION 2 | South of the Keys
Arepas (Small Cornmeal Cakes) stuffed with spicy chicken and shredded iceberg lettuce, and drizzled with creamy avocado sauce
Mini Ropa Vieja Empanadas
Manchego and Chorizo Empanadas stuffed with onions, peppers and green olives
Candied Bacon Churros caramelized bacon mixed into Churro batter and tossed with a light coating of cinnamon-sugar
STATION 3 | Going Green
Fresh Vegetable Crudités served with ranch cream cheese
Spinach Tortellini Pasta Salad
Cheddar and Chutney Crostini topped with shredded green apple
STATION 4 | Made in America
Pimento Burger Slider premium grass fed beef burger topped with pimento cheese and a fried pickle
Mini Corn Dog served with grain mustard aioli
House-made Potato Chips served with truffled salt
STATION 5 |
Thai Noodle Salad Udon noodles tossed with ginger soy sauce and topped with fresh bean sprouts and chopped peanuts
Banh Mi Sandwhich served on a Vietnamese hoagie topped with sweet and tangy marmalade
Assorted Dim Sum served with a sweet and sour glaze
STATION 6 | The Sweet Attack
Mini Upside Down Pineapple Cupcakes
Little Luxuries Miniature Desserts including fresh fruit compote layered with vanilla cream, silky chocolate mousse, carrot cake, dulce de leche cheesecake, tiramisu, key lime with crushed graham crackers, and red velvet cake with cream cheese icing
Butler Passed Desserts
Homemade Cookies with Mini Milk Shooters
Art of Celebration Southern Style | Puff ‘n Stuff Catering Featured in New Events eBook
If you love discovering charming and extravagant southern-style events, we have a treat for you!
Puff ‘n Stuff Catering is featured in the newly released events book, Art of Celebration Southern Style (pages 24-29), showcasing some of our favorite dishes and events. Read on and explore this digital gem for yourself! We hope you feel inspired…and hungry!
Art of Celebration Southern Style
Inspiration and Ideas From Top Event Professionals Event planners, designers, caterers, pastry chefs, floral artists, performers, lighting experts, and other specialists reveal their best party planning tips and tricks in Art of Celebration Southern Style. Each affair is accompanied by lighthearted editorial, providing a behind-the-scenes look at an array of high-end private parties, corporate events, and charity galas. The high-end events presented will leave you breathless! The level of creativity at work in the vibrant American South is something to behold.
Credit: Panache Publishing Partners
Real Events | 10th Anniversary Celebration | Fantasy of Flight
Passionately Perfecting Life’s Celebrations is more than just our tagline- it’s our way of life. So when a Chicago based Destination Management Company, On The Scene, contacted us we were thrilled to lend our creative hands in producing an evening to remember! This wasn’t just any celebration, this was the 10th anniversary celebration for a high-profile corporate client.
This special event was held at Fantasy of Flight in Polk City, which was the perfect space for the unique, custom design elements that were needed to host such a magnificent event. With airplanes at the entrance and inside the venue, bone-chilling lighting, elegant table settings, lively entertainment, and creative cuisine the scene was set for a one-of-a-kind event that attendees would rave on and on about!
In reminiscing with the sweet photos from John Unrue Photography, you can tell it was a spectacular affair. However, one of the things you may not be able to see is the logistics, energy, and attention-to-detail that went into serving extravagantly plated dishes for 600 people within 15 minutes. One of the things that sets us apart from others is our team. We have an incredibly talented team of professionals who are up for any challenge; and rest assured that when we accept a challenge, we do it- and we do it very well. So take a peak below at the stunning images & video and then scroll some more to see the tantalizing menu:
Butler Passed Hors d’Oeuvres
Bacon Wrapped Potato Tot with sour cream and a chive
Braised Short Rib on Corn Cakes with fried shallots, chives and sour cream
Ahi Tuna with mango salsa, pomegranate seed and served on a lotus root chip
Mini Stilton Cheesecakes savory Stilton blue cheesecake with butternut squash purée
Plated First Course
Freshly Baked Artisan Breads with whipped butter, e.v.o.o., aged balsamic & finishing salt
Fresh Maine Lobster and Seared Scallop on Corn Relish fresh corn, diced jalapeno, tomato, avocado, lime juice, radish sticks with a jalapeno chip and cilantro oil with baby greens
Cucumber Ring Salad filled with mesclun greens, pickled beets, red onion, shaved Parmesan, Asiago chips & champagne vinaigrette
Plated Second Course
Hot off the Grill Center Cut Filet Mignon with maitre d’hotel citrus butter
Crab Crusted Chilean Sea Bass with lemon cream sauce on a bed of baby spinach
Roasted Fingerling Potatoes seasoned with sea salt and fresh herbs
Baby Carrots with tops in thyme butter
Savory Mushroom Polenta Cake served over baby greens with balsamic dressing
Cake Makers Mark chocolate walnut brown sugar crust, bourbon soaked genoise cake and Kentucky bourbon caramel sauce with a decorative company logo on top
Butler Passed Desserts Snacks
Mini Beef Burgers with caramelized onions and brie cheese served with French fries
Dessert Cigars crêpes decorated to look like smoldering cigars filled with assorted mousses and dipped in chocolate
Dessert Action Station
Blazing Donuts glazed donuts sautéed in butter and flambéed with brandy and rum served warm and topped with coffee ice cream
Gourmet Coffee and Tea Stations Columbian regular & decaf coffee, traditional and herbal teas, cream and assorted sweeteners plus additional toppings with tastes and accents of rock candy, biscotti, cinnamon whipped cream, flavored syrups and chocolate curls
Venue: Fantasy of Flight
Catering: Puff ‘n Stuff Catering
Photographer: John Unrue Photography
Event Planner/DMC: On The Scene
Entertainment: Magnificent Events Chicago
Lighting: Frost Lighting
News | Announcing the Tampa Bay NACE Board of 2013- 2014!
We’re so proud to announce the Tampa Bay NACE Board for 2013-2014! We’re absolutely thrilled for our very own Special Event Planner, Kelly McVeigh, who has been awarded the prestigious secretary position! NACE is the oldest and largest professional society that addresses all aspects of the catering industry.
From practical tips that you can use to provide better service to clients, to recognition and marketing programs that enhance the credibility and professionalism of the field, NACE is on the cutting edge. From educational programs to standards, to ethics, to legislative monitoring, NACE leads the way.
Congrats to the entire Tampa Bay NACE Board of 2013-2014:
Chapter President: Aymee Brace, CPCE, Sun-n-Fun Fly-In Inc.
VP of Membership: Alan Skipper, Isla Del Sol Yacht Club
VP of Programs and Locations: Samantha Vanelentin, Signature Events
Treasurer: Sandy Rule, Sandy Rule Events
Secretary: Kelly McVeigh, Puff ‘n Stuff Catering
Event Professional: Amanda Harter, Tech Data Corporation
Christmas | Eat, Drink & Be Merry!
Merry Christmas and happy holidays from your friends at Puff ‘n Stuff Catering! No matter how you choose to celebrate today we just wanted to wish you the season’s warmest greetings! The holiday season is all about taking a minute to sit back eat, drink, and be merry! So today we’re raising our glass to you and sharing one of our very own signature cocktails- the Peppermint Martini. So may your spirits be bright, your glasses full, and you hearts be happy. Cheers from your friends at Puff ‘n Stuff Catering!
Real Events | March of Dimes Signature Chef Auction| The Ballroom at Church Street
We love to have a good time, especially when its for a great cause! We had the honor of participating in the March of Dimes Signature Chef Event held at the Ballroom at Church Street. Our very own Chef Paul Lorrain was the Host Chef of the night and created the ultimate dining experience of fine cuisine and beverage pairings along with other top local chefs. Guests had a phenomenal time as they ate and drank their way around the ballroom while enjoying various live entrainment. Each attendee was given a ticket, and after they tasted their favorite plate they dropped their ticket in the appropriate bowl to determine the Fresh Point Flavor Award Winner of the evening. The unique assortment of silent auction items was a huge hit, and of course how can you not love it when it’s for such a fabulous cause! The night ended sweetly with a white chocolate mouse cornucopias accompanied with fresh fruits of the season and the announcement of the Fresh Point Flavor Winner…. and the award went to our very own Chef Paul Lorrain!
• Host Chef Paul Lorrain of Puff ‘n Stuff Catering
• Chef Raul Bosh of Foodie Catering
• Chef Matt Arbuthnot of Maggiano’s Little Italy
• Chefs Chip Pacilio & Ricardo Osborne of Collins Catering
• Chef Alessandro Lozzi of Bice Ristorante
• Chef Mike Cruz of Bloodhound Brew
• Senor Frog’s
• Hurricane Dockside Grill
Venue Spotlight | Glazer Chilldren’s Museum | Tampa
Allow us to introduce the newest addition to the Puff ‘n Stuff Catering Family – The Glazer Children’s Museum in Downtown Tampa! This Puff ‘n Stuff Catering exclusive venue has a prime location, situated in the heart of downtown Tampa and overlooking the Tampa skyline. Believe us – it’s a view you have to experience for yourself! This new and modern cultural attraction has 53,000 square feet of unique and beautiful space that is available for weddings, corporate events, birthday parties, cocktail parties, and any other event your heart can dream up.
Whether you’re stopping by to check out the private third floor, outdoor terrace overlooking the Tampa Skyline, or just want to experience the entire venue, be sure to say hello to our Special Event Planner, Kelly McVeigh – she’s incredible! Kelly says, “My number one favorite thing about the Museum is the view. When you are standing in the event space, you can see all of Downtown Tampa, the river, and the University of Tampa which are pretty spectacular sites. The event space here is a pristine blank canvas, so clients can decorate however they desire.”
Real Events | Food Network Competion | Top Chef in the Puff ‘n Stuff Kitchen
Florida Meeting Services contacted Puff ‘n Stuff Catering with a client who was looking for something unique and memorable for their guests who were coming from all over the world. With over 30 years of experience Passionately Perfecting Life’s Celebration’s we accepted the challenge and created a Top Chef Competition in our very own kitchen.
To create a truly one-of-a-kind event, we contacted Top Chef and arranged to have finalist Chef Casey Thompson compete along side the Puff team to create a remarkable culinary show. The client set the rules for the competition, each course would have one common ingredient and it was up to each chef and his/her team to make the best use of that ingredient!
Executive Chef Paul Lorrain led Team Puff along with Sous Chef Zack Zietlow, Barry Levine, Elroy Francis, and Rosa Aguilar in friendly competition with Team Casey who was teamed with our Sous Chef Greg Smitka, Conception Rivera, Bricelyn Saffron, Melle Benosme, and Suely Rogers.
President and Owner, Warren Dietal kicked off the event and welcomed each guest. The teams were set, the finest ingredients from the East Coast were ordered, wines were paired for each course, the ingredients announced, and the competition began! Warren interviewed the Chefs as they were preparing their culinary creations, and the guests were invited to come to the food prep areas to watch and ask the chefs questions.
The guests loved the competition and took their scoring very seriously. One guest said he was “a huge fan of the Top Chef Competition TV shows and to be a part of an event like this was a dream come true.” After all score cards had been collected and tallied both team Puff and team Casey performed well and were favored highly by guests. However, when guests were asked to select the meal they would most like to enjoy again, team Puff was the Winner! After the exciting competition guests enjoyed the opportunity to take pictures with and get autographs from the culinary stars of the night. For the Puff ‘n Stuff Catering kitchen, Chefs, and guests this was certainly a night to go down in history!
The First Move- The Flavors of Florida Citrus
Paired with Laetitia Chardonnay
Blue Crab Stuffed Squash Blossom with warm asparagus & bruleed Sabayon
Szechuan Pepper-Crusted Shrimp with orange rice noodles
The Surprising and Delicious Tactics of Heirloom Tomatoes
Paired with Silver Beach Sauvignon Blanc
Heirloom Tomatoes and Burrata
Heirloom Tomato Panzella
Ras El Hanout the Decisive Engagement- A Duck Duo vs. Poached Loin of Veal
Paired with Laetitia Pinot Noir
Poached Loin of Veal with the Chef’s own ras el hanout
Duck Squared dueling entree of duck breast & duck confit hash prepared with the Chef’s own ras el hanout
Bataille Des Chocolats
Paired with Mollydooker Two Left Feet Shiraz Blend
Pots du Chocolat & Doughnuts
Balloon au Chocolat white chocolate dome over elegant chocolate sponge cake with citrus & chocolate ganache revealed by melting the dome with warm orange & rose syrup
Photography: Chris Gillyard Photography
Venue: Puff ‘n Stuff Catering Commissary
Catering: Puff ‘n Stuff Catering, Special Event Planner Paula Sautter
Destination Management Company: Florida Meeting Services
Wedding Stories | Jessica + Ian | Week 1: Getting Started | Orlando Science Center
Planning a wedding is one of the most rewarding, exciting, stressful, creative and sometimes confusing personal projects you may ever be responsible for. With one simple “yes!” you are transformed from an average Jane (or Joe) into a full-time event planner! There are countless resources online and in print to help you navigate the wedding landscape, but the most valuable source of guidance will always be from those with great experience – seasoned wedding pros!
The Puff ‘n Stuff Catering wedding team has provided money, sanity and time-saving solutions to brides and grooms for over 30 years, and today we’re starting a new blog series that shows you just how we do it. The first step in our catering process is always a complimentary, private consultation with one of our Special Event Planners to discover your goals, tastes, style and venue. From there, we’ll create a personalized menu and event plan that suits your dreams and your budget!
For the next three weeks, we’ll join Jessica Curry and Ian Garlic as they plan their reception from start to finish with Puff ‘n Stuff Catering. Today, they are meeting with Special Event Planner Heidi Brice to discuss their vision, and taking a road trip to their venue, The Orlando Science Center!
Special thanks to our friends at VHVIDEO.COM for capturing the magic!
Join us next week to see the one of the tastiest steps in Jessica and Ian’s planning – the tasting!
Corporate Cost Effective Lunch Options
Needing lunch catered for you while under a tight budget?
Puff ‘n Stuff has the solution for all of your corporate catering needs. Need to provide meals for your staff that will agree with varying dietary needs? Puff ‘n Stuff can provide solutions for a great corporate lunch for your entire staff. They have seasonal menus to try and can also provide daily lunch specials at $10.95 a person or will work with you to meet your specific budget. Puff ‘n Stuff Catering does corporate lunch catering in West Orlando, throughout Central Florida and the Tampa Bay Area.
Large Corporate Event Catering
What size corporate events does Puff ‘n Stuff cater? We can go as small as just a couple of people, if that is what the client wants. We can also go as large as 6,000-7,000 people. We did a grand opening to Target, it was a back to school for UCF. What we did is that we partnered with Target, while they provided the food, we prepared it on-site. It was a nice spin on what we normally do, but we can cater for corporate events as large as the client would like.
8 Last-Minute Ideas for Holiday Parties in Orlando | Puff 'n Stuff Catering | BizBash Magazine
If you’re looking for last-minute inspiration to plan your holiday party, check out this quick article at BizBash. Whether you’re planning a corporate holiday party or a private social soiree, Puff ‘n Stuff Catering can help you pull all of the details together quickly, easily and on budget…and make you look like a pro!
“As we enter the thick of the corporate holiday party season, here are some ideas and resources to keep a group entertained, fed, and rewarded.
6. Puff ‘n Stuff Catering and Events is offering a twist on classic comfort food—lobster mac-and-cheese. The dish is made with Maine lobster, crisp prosciutto, Grana Padano cheese, and a pinch of nutmeg, served on a cheddar cheese tuile. Servings range from $6 to $20 per person, depending on portion size and how it is presented (chef-attended station, butler-passed, part of a plated meal).”
Click here to read the full article!
Selecting Food, Caterer, and a Venue with Puff 'n Stuff | Corporate Events | Puff 'n Stuff Catering
I think with Corporate Executives, I give them what is going to work well with their clients, especially if they don’t know the group of people that are coming in. They don’t know if they have dietary restrictions, etc.
What I try to do is say this menu works really well and ease them into it. If there are dietary restrictions we can talk about menus that work well for them. I can also do site visits and walk them through how the event is going to go, to help ease their mind. I think that gives them a sense of calm. Once we do a lunch delivery, and we bring repeat business, we have it, they feel comfortable with us. If they set a new location, we go and walk it to make sure we understand the location.
We are flexible, if you don’t have tables and access to your meeting requires going up five flights of stairs, we will accommodate your request to make your event the best possible.
A Delicious Welcome | Catering to a Gala Affair in Central Florida
We recently assisted a well known hotel client to produce the “welcome” course for a 2,100 person gala dinner. After countless hours of detailed preparation we were able to answer the question: what happens when you combine…
- 6,300 precision cut pasta sheets with the word “Welcome” written in 3 languages stamped in squid ink
- 1/4 mile of vegetable mousse in 3 flavors (pea and mint, cauliflower and anise, sweet potato and cumin)
- 25 gallons of roasted red pepper coulis
- 10,000 grape tomatoes carefully scored, roasted, peeled and dehydrated to look like an open flower
- 8,400 fava beans husked, peeled and split
- 8,400 purple cauliflower florets
- 2,100 elephant garlic chips
- 2,100 basil crisps
- 2,100 slivered euro cucumbers
- 4,200 red endive leaves
- 10 cases of hand-cut eggplant skin thread
- 20 gallons of muscatel vinaigrette
- 24 cases of frisee
- and a tremendous 900 man hours?
The answer is a beautifully plated dish of Deconstructed Saffron Pasta Salad with Autumn Vegetables. As always, we tip our hats to the team of chefs who gracefully executed this event!
At Puff ‘n Stuff Catering & Events, we happily provide the same level of enthusiasm and attention to detail for each event we produce. From 20 person lunches, to 2,000 person galas, our mission is to passionately perfect your event!
Corporate Lunches In Orlando | Corporate Catering For Multi Day Events | Puff ‘n Stuff Catering
“With a lot of the clients if they have corporate business meeting coming in and they need lunch everyday from a Friday, Saturday, Sunday we can do that. We can do breakfast, lunch, and afternoon snacks. A lot of times they don’t have time for their clients to go out and have a lunch break. It’s just easier for us to go in there, it keeps them there, you don’t have to worry about them getting back. So that makes it that much easier for the client, you can keep them all in one space. We can do anything that’s small. I’m doing something this week, they wanted something nice and are doing VIPs for six people. So nothing is too small for us, whatever your needs are, we will try to accommodate you for any kind of event.”
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