Puff 'n Stuff Catering Blog
Real Weddings | Amanda + Thomas | Winthrop Barn Theatre
August 6, 2013 by Puff 'n Stuff | comments

The Winthrop Barn Theatre is a departure from the average barn, and it was the ideal venue for Amanda and Thomas’ romantic spring wedding! Nestled in the town of Brandon, just outside of Tampa, the Winthrop Barn Theatre is spacious and absolutely charming.

Amanda and Thomas’ big day was nothing short of perfection – delicious food, great company, and a picturesque setting made the night one to remember by all. The barn’s ceiling lights twinkled down on the wedding festivities, and the décor’s subtle hues and clean lines were effortlessly elegant.

The evening began with savory butler-passed hors d’oeuvres including spring rolls, hot asiago stuffed fried olives, and mini soft pretzel nuggets complete with porter cheese queso. Amanda and Thomas offered a delicious, casual dinner spread of fun food stations including Quesadillas, Buffalo Chicken Macaroni and Cheese, and  Mini Sliders & Dogs. With fresh movie popcorn and mini vanilla ice cream cones, the night truly ended in a sweet way!

Thank you to this sweet couple for allowing us to be a part of their big day. Continue reading to explore their gorgeous photos and scrumptious menu!

puff 'n stuff catering

Puff 'n Stuff Catering

Butler Passed Hors d’Oeuvres
Fresh Asian Vegetable Spring Roll accompanied by a sweet Thai chili sauce

Cuban Cigar spring roll with roasted pork, pickle and ham bites with mayo-mustard dip

Hot Asiago Stuffed Fried Olives with a Parmesan aioli dip

Mini Soft Pretzel Nuggets in a Porter Cheese Queso served in a white paper cone

Station 1
Chef Attended Slider and Dog Station French Dip Slider with Shaved Roast Beef, Horseradish Cream and Au Jus, & Hebrew National Hot Dogs served with shaved shoe string fries

Station 2
Chef Attended Quesadilla Station with mojo roasted pulled pork, chipotle grilled chicken, grilled slices of steak, balsamic roasted vegetables, pepper jack and cheddar cheeses, pico de gallo, tomatillo salsa, sour cream, and guacamole made to order and grilled up fresh with Tri Colored Tortillas and Hot Queso

Station 3
Buffalo Chicken Macaroni & Cheese

Butler Passed Dessert
Rich Vanilla Soft Serve Ice Cream in mini waffle cones

Hot Buttered Movie Style Popcorn freshly popped

Thank you to all of the wonderful event professionals who contributed to their special day.
Wedding Planner | UNIQUE Event Design
Bartender | Acropolis Taverna
Wedding Cake | Chantilly Cakes
Groom’s Cake | Marcia [family friend]
Caterer | Puff ‘n Stuff Catering
Hair | Asonipse Salon & Spa
Linens | Connie Duglin Linen
Make-up | M.A.C Cosmetics
Entertainment | DJ by CJ
Photographer | Jason Mize Photography
Rentals | Modern Day Events
Transportation | 1st Class Limo
Tuxedo Rental | MW Tux
Valet | VIP Valet & Limousine
Ceremony Venue | Nativity Catholic Church
Reception Venue | Winthrop Pole Barn



Real Events | VIP Grand Opening | The Container Store Orlando
July 23, 2013 by Puff 'n Stuff | comments

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!

 

Event Gallery

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Event Menu

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 |
 The Orient

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

Colorful Macaroons

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

 

Event Credits:
Venue: The Container Store Orlando
Catering:  Puff ‘n Stuff Catering
Video: VHVIDEO.COM
Entertainment: The Headliners



Art of Celebration Southern Style | Puff ‘n Stuff Catering Featured in New Events eBook
May 30, 2013 by Puff 'n Stuff | comments

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



Venue Spotlight | Cross Creek Ranch | Tampa
March 25, 2013 by Puff 'n Stuff | comments

Say hello to the newest addition to the Puff ‘n Stuff Catering family, the Cross Creek Ranch in Tampa! This charming venue sits on ten beautifully landscaped acres with a winding stream, charming wooden bridge, and breathtaking ancient oak trees. This rustic, yet elegant venue really has so much to offer. Not only is it gorgeous in every way, it also has several unique amenities and resources including a phenomenal team of professionals.

One of our favorite things about this site is the Chapel. So much love and care was put into constructing it, from the pews all the way down to the floor which came all the way from Georgia! We won’t give away all of the details, so check out their venue page on our website and be sure to stop by and see for yourself why we love the Cross Creek Ranch!

Puff 'n Stuff Wedding Catering

Puff 'n Stuff Catering Tampa Wedding



Real Events | 10th Anniversary Celebration | Fantasy of Flight
February 26, 2013 by Puff 'n Stuff | comments

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:

 

Puff 'n Stuff Catering

Puff 'n Stuff Catering

Puff 'n Stuff Catering

Puff ‘n Stuff at Fantasy of Flight from VHVIDEO.COM on Vimeo.

 

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

 

Plated Dessert

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

Event Credits:

Venue: Fantasy of Flight
Catering: Puff ‘n Stuff Catering
Photographer: John Unrue Photography
Video: VHVideo
Event Planner/DMC: On The Scene
Entertainment: Magnificent Events Chicago
Lighting: Frost Lighting



Real Events | The Ballroom at Church Street | I Do Downtown Bridal Crawl
February 12, 2013 by Puff 'n Stuff | comments

We’re so proud to have participated in the 4th annual I Do Downtown Bridal Crawl. One of the things we cherish most about this event is that it isn’t your usual wedding show where you are bombarded by vendors and booths filled with sheets & diagrams. Instead you get the opportunity to visit eight of Downtown Orlando’s well-established venues in a wedding showcase that includes delicious catering, exotic honeymoon destinations, photographers & videographers, reliable transportation, glorious flowers, dramatic music, and anything else you could dream up for your wedding! As the name suggests, you start at one venue and work your way around downtown; whether it be by foot or by the Redi Pedi Cab company who so generously sponsored their services for the day.

This was our fourth year participating in this extravagant event, and each year we transform The Ballroom at Church Street with a fresh new theme. This year we went bold with orange and purple hues. The Ballroom truly looked stunning, dressed with linens from BBJ Linen and event furniture from AFR Event furnishings that complimented each other so well it was the perfect fusion. We had two florists team up, Fairbanks Florists and Lee Forrest Designs who are truly an incredible duo. Together they created exquisite arrangements full of life and detail, from the rich and earthy succulents for the farm fresh table to the dramatic draping of roses for the gorgeous ceremony site designed by Occasions by Shangri-la. Guests were moving to the beats provided by Atomic Entertainment and Junction 88 Productions on the dance floor by Letz Dance On It- talk about the perfect trio! But the fun didn’t stop there. Guests were able to gather advice from some of the industry’s finest event professionals such as Sharon from Good Life Travel & Events- a Sandals and Caribbean honeymoon expert, as well as Imprint Cinema, Simpliche, The Sugar Suite, Sweet Maralyn’s Chocolates, A Chair Affair, Michele Butler Events and Nicole Squared.

Of course we wouldn’t let this show go on without delightful bites! Our well-seasoned service staff butler-passed champagne and a delicious assortment of hors d’oeurves including our Fire Roasted Humus Cornet, Smoked Chicken Cornet, Ahi Tuna on a Lotus Chip, Italian Summer Wrap, and Bacon Wrapped Potato Tot. We debuted our new flatbreads including the Buffalo Chicken & Bleu and Brocolini Tartine. Did we mention we also had our famous Seared Scallop on Corn Relish Chef Action Station and Chicken Roulade & Orzo Chef Action Station? It was quite the delicious affair! Scroll below to see some of the images captured by Art Faulkner photography along with a list of the amazing vendors who participated:

 Puff 'n Stuff Catering The Ballroom at Church Street

I Do Downtown Bridal Crawl- Puff 'n Stuff Catering

The Ballroom at Church Street- Puff 'n Stuff Catering

Butler Passed Hor d’Oeurves

Caprese Summer Roll napa cabbage, fire roasted tomato, pesto and fresh mozzarella rolled in rice paper with a balsamic reduction drizzle

Bacon-Wrapped Potato Tot with sour cream and a chive

Ahi Tuna with mango salsa, a pomegranate seed and served on a lotus root chip

Roasted Red Pepper Hummus Cornet with tzatziki in a savory cornet

Smoked Chicken & Caramelized Onion Cornet with red onion crème fraîche in a savory cornet

Cuban Cigar spring roll with roasted pork, pickle and ham bites with mayo-mustard dip

Chef Attended Action Stations

Seared Scallop on Corn Relish fresh corn, diced jalapeno, tomato, avocado, lime juice, radish sticks with jalapeno chip and cilantro oil

Chicken Caprese Roulade served on herbed orzo with fried basil leaf

Tartine Station fresh baked open-faced bread topped with the following: Shredded Buffalo celery & blue cheese smear and topped with a crumbled Gorgonzola; Brocollini and Proscuito toasted pine nuts, creamy ricotta & asiago cheese, and a wild mushroom sautee with scallions, thyme and herb cream cheese

Goat Cheese Pear Flatbread roasted pears, candied pecans and apricot fig jam

Thank you to all of the extraordinary professionals who participated:

Venue | The Ballroom at Church Street

Catering | Puff ‘n Stuff Catering

Chiavari Chairs | A Chair Affair

Event Furniture Rental | AFR Event Furnishings

Photography | Art Faulkner Photography

DJ | Atomic Entertainment

Linen | BBJ Linen

Jewelery | Designs By Sandi

Florist | Fairbanks Florists

Honeymoon & Travel Agent | Good Life Travel & Events

Videography| Imprint Cinema

DJ & Lighting | Junction 88 Productions

Florists | Lee Forrest Design

Dance Floor | Letz Dance On It

Wedding Planner | Michele Butler Events

Wedding Planner | Nicole Squared

Design & Decor | Occasions by Shangri-la

Photobooth | Photobooth Rocks

Calligraphy | Pretty in Print/ Simpliche

Artisan Chocolate | Sweet Maralyn’s Chocolates

Cake | The Sugar Suite



Real Weddings | Karina + VJ | The Salvador Dali Museum
January 15, 2013 by Puff 'n Stuff | comments

The first thing that comes to mind with Karina + VJ is WOW! They’re a match made in heaven who knew how to wed in style! Their color scheme of eggplant and burnt orange popped so perfectly at The Salvador Dali Museum in St. Petersburg- it really was a stunning affair. They met with their personal Puff ‘n Stuff Catering Special Event Planner, Lauren Balden, to handcraft a menu that would showcase their style and personality; and boy did they knock it out of the park! With delicious items such as mini waffles topped with hazelnut butter and pecan crusted chicken drizzled with old fashion syrup to Jumbo Prawns stuffed with fresh lump crab meat & finished with lime buerre blanc guests were raving all night long. Scroll below to see the rest of their mouthwatering menu and photos from the evening of Amore Dulce.

Puff 'n Stuff Catering The Dali Museum Wedding

Puff 'n Stuff Catering at The Salvador Dali Museum Wedding

Puff 'n Stuff Catering Tampa The Salvador Dali Museum Wedding

Puff 'n Stuff Catering Tampa

Butler Passed Hors d’Oeuvres

Arugula & Pesto Crostini

Smoked Chicken, Cranberry & Caramelized Onion Bruschetta

Chicken & Waffles mini waffles topped with hazelnut butter and pecan crusted chicken drizzled with old fashion syrup

Maryland Crab Cake Towers seared and served with a Cajun rémoulade

Bacon-Wrapped Potato Tot with sour cream and chive

Plated Dinner

First Course

Freshly Baked Artisan Breads with whipped butter, e.v.o.o., aged balsamic & finishing salt

Baby Winter Greens with sun-dried cranberries, candied walnuts, crumbled blue cheese, and mandarin oranges finished with a berry vinaigrette

Second Course Duet

Jumbo Prawns stuffed with fresh lump crab meat & finished with lime buerre blanc

Chicken Caprese Tower Sous Vide-Tower marinated chicken breast on a eggplant crouton with tomato ragout and basil chiffonade then topped with fried basil

Cheesy Potato Gratin

Balsamic Grilled Asparagus Spears with roasted red and yellow peppers

Dessert

Butter Cream Wedding Cake
Top Layer: Lemon Raspberry
Middle Layer: Red Velvet
Bottom layer: Chocolate Amaretto


Event Credits:
Venue: The Salvador Dali Museum
Photographer: Carrie Wildes Photography
Catering: Puff ‘n Stuff Catering
Cake: Puff ‘n Stuff Catering
Wedding Planner: Simply Divine Events
Floral: Floral Events by Joanne
DJ: Rhythm of the Night
Chivari Chairs: Signature Events by Design
Flamenco Dancers: Sombras Flamencas



Real Events | March of Dimes Signature Chef Auction| The Ballroom at Church Street
December 11, 2012 by Puff 'n Stuff | comments

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!

March of Dimes Signature Chef Event Catering

March of Dimes Signature Chef Fundraiser Event

Puff 'n Stuff Catering March of Dimes Signature Chef Funddraiser Event

Signature Chefs:

• 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



Real Weddings | Samantha + Michael | The Ballroom at Church Street
December 4, 2012 by Puff 'n Stuff | comments

Oh how we just love everything about Samantha + Michael’s special day! Not only were they a match made in heaven, but they also chose an incredible venue, The Ballroom at Church Street, had a spectacular menu packed with delicious items, and every last detail was tended to exquisitely- all while in the loving company of their closest friends and family. We’re so honored to have been part of such a spectacular day. Their guests were delighted with the custom menu Samantha + Michael designed with their Puff ‘n Stuff Catering Special Event Planner, Sandy George. With tasty items like butler passed Baked Stuffed Mushroom Caps filled with Crab Mornay to the Chef Attended Churrascaria Station there was plenty of eating, drinking, and being merry to be found! Scroll down to see some of our favorite captured moments by Rhodes Studios Photography followed my the mouthwatering menu:

Puff 'n Stuff Catering

Puff 'n Stuff Catering

Puff 'n Stuff Catering

Puff 'n Stuff Catering

Butler Passes Hors d’Oeuvres

Assorted Pinwheel Sandwiches turkey & provolone, ham & Swiss, and grilled vegetarian with herbed cream cheese and rolled in assorted tortillas

Brie en Phyllo garnished with fresh fruit and filled with Raspberry Chambord

Fresh Fruit Brochettes pineapple, cantaloupe, honeydew & strawberries presented on bamboo skewers and served with mango citrus dipping sauce

Baked Stuffed Mushroom Cap* filled with crab mornay

Rustic Tomato & Mozzarella Bruschetta on grilled Italian bread

Dinner Buffet

Salad Station

Traditional Waldorf Salad apples, celery, raisins and walnuts tossed in a sour cream-mayonnaise dressing

Caesar Salad fresh lettuce tossed with house-made parmesan croutons, fresh grated parmesan cheese and a classic Caesar dressing

Piña Colada Salad mixed greens topped with toasted coconut, pineapple, and macadamia nuts with piña colada vinaigrette

Station 1

Chef Attended Gourmet Mashed Potato and Mac and Cheese Bar with creamy Yukon gold and red skin mashed potatoes, and sweet potatoes topped and baked with marshmallows; presented in martini glasses and offered with a variety of toppings to include crisp apple-wood smoked bacon, crème fraîche, caramelized Vidalia onions, roasted garlic, shredded cheeses, marshmallows, roasted pecans whipped butter, chives, and cinnamon sugar dust and creamy mac and cheese

Station 2

Chef Attended Churrascaria Station featuring a selection of meats including New York strip, applewood bacon-wrapped chicken breast, and lechon asado (dry-rubbed garlic pork loin), marinated, skewered, grilled, and served with mojo dipping sauce and candied plantains

Station 3

Penne a la Vodka penne pasta tossed in a creamy vodka-tomato sauce offered with shredded Asiago cheese

Freshly Baked Artisan Breads with whipped butter

Event Credits:
Photographer: Rhodes Studios
Venue: The Ballroom at Church Street
Caterer:Puff ‘n Stuff Catering
DJ: Atomic Entertainment
Florists: Colonial Florists
Photobooth: Just 4 U



Real Events | Erin + Matt | Orlando Science Center
October 23, 2012 by Puff 'n Stuff | comments

Today we’re sharing a wedding that’s very dear to our hearts, a wedding between our very own Erin and Matt. From such a dynamic duo we expected a grand celebration to remember, and they didn’t let us down! We can’t just tell you the theme without sharing the charming story behind it. Every year Erin and Matt have hosted a Food & Wine themed party and its become something that they and their friends look forward to – so this year they threw a Food & Wine party to go down in history & the hearts of all who attended.

With an eye for design, Erin designed & created much of their wedding materials such as invitations, menus, and even the delicate place mat you can see below. Working with Puff ‘n Stuff Catering Senior Special Event Planner, Heidi Brice, they choose action stations well suited to their theme. Each station was paired perfectly with either a wine or specialty drink. This sweet affair had a dessert table that dazzled all from their beautiful and delicious Amaretto Wedding Cake from The Sugar Suite, to mini Yum Yum Cupcakes, mini doughnut holes, and iced vanilla lattes shots.

Picking out our favorite moments from this night is near impossible, this really was a stunning celebration that we will gladly share and remember forever. Take a look below and see for yourself why Erin + Matt will always have a place in our hearts:

Erin + Matt | Puff 'n Stuff Catering | Orlando Science Center | Epcot Themed Wedding

Erin + Matt | Puff 'n Stuff Catering | Orlando Science Center | Epcot Themed Wedding

Erin + Matt | Puff 'n Stuff Catering | Orlando Science Center | Epcot Themed Wedding

Erin + Matt | Puff 'n Stuff Catering | Orlando Science Center | Food & Wine Festival Themed Wedding

Erin + Matt | Puff 'n Stuff Catering | Orlando Science Center | Epcot Themed Wedding

Butler Passed Hors d’Oeuvres

Specialty Cocktail Tequila Sunrise

Bacon Wrapped Potato Tot with sour cream and a chive

Butternut Squash & Cranberry Tartlet with melted brie cheese

Citrus Grilled Shrimp with a sunset margarita pipette


Hors d’Oeuvres Display

Artisanal Cheese Presentation hand-picked and displayed on a wooden cart including Bleu, Black wax Cheddar, Smoked Gouda and Gloucaster Walnut cheese complimented by dried fruits, nuts, breads, and crackers

Italy Station

Wine Pairing Paladin Pino Grigio Delle Venezie 2010

Chef Attended Pasta Station featuring two signature creations:

Goat Cheese Roasted Red Pepper & Corn Ravioli in roasted red pepper coulis

Penne with Black Olives, Spicy Sausage & Garlic Marinara with shaved parmesan on the side and tossed in Grada Padana Cheese wheels

Asian Station

Featured Drink Asian Pear Mojito

Asian Trio Plate with edemame, inside out California rolls, and shrimp summer rolls presented through our Bento Box

Noodle Salad with mushrooms, scallions, enoki mushrooms, and ginger in a white pagoda box

Seared Tuna & Pineapple Cube with soy ponzo ginger mouse

Spain Station

Wine Pairing Piedmonte Tempranillo- Garnacha 2009

Chimichurri Marinated Flank Steak with sauce Vierge

“Mashed Your Way” Chive & Roasted Garlic Potatoes

Sweet Plantains

Greece Station

Featured Drink Mythos beer

Greek Marinated Chicken Kabob

Mint & Rosemary Lamb Kabobs grilled lamb tenderloin accompanied by Dijon mint demi with a white wine dipping sauce

Herbed CousCous finished with feta, pine nuts, and tomato

Desserts

Amaretto Wedding Cake with cherry filling and cream cheese frosting

Assorted Mini Yum Yum Cupcakes

Mini Donut Holes with chocolate, caramel, and raspberry sauces

Iced Vanilla Latte Shots housemade vanilla iced latte served in shot glasses and garnished with whipped cream

Event Credits

Venue: The Orlando Science Center
Photographer: Scott Watt Photography
Catering: Puff ‘n Stuff Catering, Special Event Planner Heidi Brice
Day of Coordinator: Good Life Travel and Events
Wedding Cake: The Sugar Suite
Cup Cakes: Yum Yum Cupcake Truck
Entertainment: Dueling Pianos, Rob Volpe
DJ & Lighting : Our DJ Rocks
Floral Design: Lauren Balden



Real Events | One Conference Opening Reception | Orlando Museum of Art
October 2, 2012 by Puff 'n Stuff | comments

There’s nothing like a night at the Museum, especially when it’s a cultural arts showcase at the Orlando Museum of Art! From the moment guests arrived on the scene, the creativity was abundantly flowing. At the bus drop off point there were two large 5 x 10 gilded frames from which out stepped musicians and authentic Shakespeare actors. From there guests were greeted by a formal line-up of bright-eyed Puff ‘n Stuff Catering waiters who stepped forward to present each guest with a fluke of champagne.

The theme carried on with large gold frames identifying each of the participating arts organizations. Guests could spot contemporary dancers entertaining guests from various nooks and crannies of the event. Lively Actors posed like living statues, mingled with guests, then returned to a statuesque state. The art-tainment continued into the night with a culinary show that left guests applauding for more. Menu items were selected to represent the various schools of visual arts form Asian Impressionism and American Realism to French Impressionism. Our Bento Box displaying delightful hors d’Oeuvres such as Fresh Sashimi & Sushi Rolls, Chilled Shrimp Cocktails, Tenderloin & Orzo Timbale with a Grain Mustard Vinaigrette and many more tempting items were a masterpiece evoking the crowd all evening. This sweet night ended with our famous Chef Attended Miniature Creme Brulee & S’mores Indoors Stations and the actors taking the stage and bringing to life one of Shakespeare’s most famous scenes, “Good night, good night! Parting is such a sweet sorrow, that I shall say goodnight till it be morrow.”

Puff 'n Stuff Catering Orlando Art

Puff 'n Stuff Catering - Orlando Museum of Art

 

 Butler Passed Hors D’oevres

Miniature Chicken Wellington puff pastry filled with grilled chicken, Boursin cheese and topped with a cognac sauce

Maryland Crab Cake Towers seared and served with a Cajun remoulade

North Carolina Stack cheese grits topped with smoked beef brisket and three baked beans sauteed with apples & onions and served with Carolina coleslaw on a mini plate

Butternut Squash & Cranberry Tartlet with melted brie cheese

Asian Impressionism Hors D’oeuvres Display

Fresh Sashimi & Sushi Rolls spicy tuna, yellowtail, crab, sea bass, fresh & smoked salmon, scallops, and shrimp served with wasabi, pickled ginger and soy sauce

Smoked Chicken, Cranberry & Caramelized Onion Bruschetta

Tenderloin and Orzo Timbale with a Grain Mustard Vinaigrette

Curried Mango over Chevre with a Plantain Chip

Salmon Carpaccio and Fruit Summer Roll with a Spicy Cilantro-Lime Sauce

Chilled Shrimp Cocktail displayed in a mini martini glass with cocktail sauce

Monet’s Garden Artisanal Buffet

Antipasto Presentation sliced Italian meats, white bean salad, fire roasted tomatoes and peppers, marinated and grilled vegetables, Italian cheeses and grilled Tuscan rounds

Freshly Baked Artisan Breads

American Realism Chef Action Station

Chef Carved Pepper Berry Crusted Rack of Lamb with crimson reduction

Abstract Expressions Bento Box Desert Display

Chef Attended Miniature Creme Brulee a delicious assortment of traditional, amaretto, and chocolate

Chef Attended S’mores Indoors crunchy graham crackers held by an old fashioned wooden clothespin, dipped in decadent melted chocolate then swirled in creamy marshmallows and finished by a Chef with a flame-toasting

 

Event Credits:

Venue: Orlando Museum of Art

Catering and Linens: Puff ‘n Stuff Catering

Photographer: Richmond Gibbs

Decor: Max King Events

Chiavari Chairs: Orlando Wedding and Party Rentals

Arts & Cultural Alliance: Autumn Ames

 

 



Real Events | Food Network Competion | Top Chef in the Puff ‘n Stuff Kitchen
July 24, 2012 by Puff 'n Stuff | comments

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!

Puff 'n Stuff Catering Top Chef Event Orlando

Puff 'n Stuff Catering Top Chef Event Orlando

Puff 'n Stuff Catering Top Chef Event Orlando

Puff 'n Stuff Catering Top Chef Event Orlando

 

First Course:
The First Move- The Flavors of Florida Citrus

Paired with Laetitia Chardonnay

Team Casey

Blue Crab Stuffed Squash Blossom with warm asparagus & bruleed Sabayon

Team Puff

Szechuan Pepper-Crusted Shrimp with orange rice noodles

Second Course:
The Surprising and Delicious Tactics of Heirloom Tomatoes

Paired with Silver Beach Sauvignon Blanc

Team Casey

Heirloom Tomatoes and Burrata

Team Puff

Heirloom Tomato Panzella

Third Course:
Ras El Hanout the Decisive Engagement- A Duck Duo vs. Poached Loin of Veal

Paired with Laetitia Pinot Noir

Team Casey

Poached Loin of Veal with the Chef’s own ras el hanout

Team Puff

Duck Squared dueling entree of duck breast & duck confit hash prepared with the Chef’s own ras el hanout

Dessert:
Bataille Des Chocolats

Paired with Mollydooker Two Left Feet Shiraz Blend

Team Casey

Pots du Chocolat & Doughnuts

Team Puff

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

Event Credits:

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



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



Wedding Stories | Jessica + Ian | Week 3: The Big Day | Orlando Science Center
May 1, 2012 by Puff 'n Stuff | comments

We are so excited to share the grand finale to Jessica and Ian’s wedding story with you today! After three meetings and plenty of fluid communication with Puff ‘n Stuff Catering Special Event Planner, Heidi Brice, Jessica and Ian were ready to step out and enjoy their magical wedding day. A spectacular wedding like this one is produced by a collection of talented wedding pros working together to bring the couple’s vision and dreams to life. A special thank you to the Orlando Science Center, Encore Creations, VHVIDEO.COM, Chic Event Furniture, Harps Unlimited, The Redcoats, and Kristin Mizo Photography for your incredible contributions to Jessica and Ian’s special day.

Join us and watch the Curry-Garlic wedding day unfold!

Thank you for following Jessica and Ian’s wedding story with us for the last three weeks! We hope their journey inspired you and got you excited to begin planning your own special event. If you have questions or are ready to get started, just give us a call!



Wedding Stories | Jessica + Ian | Week 2: The Tasting | Orlando Science Center
April 24, 2012 by Puff 'n Stuff | comments

Happy Tuesday and welcome to week two of Jessica Curry and Ian Garlic’s wedding story! If you missed last week’s post, be sure to catch up. Today, we are joining the happy couple just a few months before their big day as they taste the primary dishes in their wedding reception menu. The tasting is every couple’s favorite wedding planning meeting, and it’s ours too!

The cuisine is especially important to Jessica and Ian because cooking together, trying new foods, and discovering unique restaurants truly are a few of their favorite things. And if you haven’t noticed their “spicy surnames” yet, take a moment to think about their incredible fortune to find each other and fall into delicious foody love!

Jessica and Ian have chosen an Action Station menu that will offer their guests a variety of unique dishes prepared live by our chefs and presented as small plates. To learn more about Action Stations, click here!

Please join us as Jessica and Ian enjoy one of the things that set Puff ‘n Stuff Catering weddings apart – their complimentary, personal tasting!

If you watched closely, you caught a sneak peak of the custom dish incorporating both curry and garlic designed by our Executive Chef Paul Lorrain, exclusively for Jessica and Ian’s big day!

Again, thank you to our talented friends at VHVIDEO.COM for capturing this wedding story. Join us next week for the big reveal – Jessica and Ian’s wedding reception!

 

 



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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.