Puff 'n Stuff Catering Blog
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 | 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



Types of Cuisine Offered
December 30, 2010 by Puff 'n Stuff | comments

At Puff ‘n Stuff, we specialize in a different variety of cuisines. We don’t try to pigeon-hole ourselves into just one, we try to make sure there is something there for just about everyone. We work with a lot of family recipes. We have customers that come to us from time to time and have an “Aunt Erma’s Special Cookie” that they’ve done. We have a lot of ethnic dishes that people come to us for and we certainly take a lot of time to work through those things and put a special twist or special twist for them and of course we give them an opportunity to taste it in advance. [The cuisine choices] are extremely diverse; we really try to do just about everything. We have traditional American Cuisine as well as a wide variety of different ethnic cultures. We are now getting into the Kosher side of the world as well, working within Kosher cuisine as well as our Indian Brides as well. We are beginning to see a pretty big influx of indian business and we are working with that community to try and develop some great things.



What Size Weddings Do You Cater?
December 1, 2010 by Puff 'n Stuff | comments

We cater weddings of all sizes. A lot of the venues that we work with lend themselves to great, small intimate affairs, and others for large gala functions. We really pride ourselves in working with all gambits, we really don’t have a restriction or minimum guest count. A lot of the times, the smaller the group, the more important the group. WE try to look at each thing individually. Sometimes, during the year, it is not really conducive to bring very small groups in because it is exceptionally busy. But for the most part we will cater weddings of all different sizes, of all different magnitudes, of all different ethnicities, in all different reasons.  We cater primarily in Orlando, Tampa, but obviously everything  in between. We are going into the East Coast a tremendous amount–working into Jacksonville, FL, Daytona Beach, St. Augustine, and Ormond Beach.



Best Caterer Orlando | WOW Awards | Event Solutions Caterer of The Year | Puff ‘n Stuff Catering
October 26, 2010 by Puff 'n Stuff | comments
“We’ve won a number of awards and the first really was in 2006, we were a finalist for the Event Solutions Caterer of the Year Award.  We look at that as really the Holy Grail of the industry for us because it encompasses not only catering, but event production, design, entertainment, and all facets of the entertainment industry.  We weren’t happy with just being a finalist and a year later in 2007, we resubmitted once again and we were given the award.  It’s really a great thing, there are only 9 Caterers in the world that have received this award.  We’ve won a number of local awards, we’ve been recognized by the Knot, by Brights.com for a lot of excellence within the event and wedding industry, and most recently the Orlando WOW Awards.  We were just honored as both the caterer of the year and for a catering event.  When I think about the awards and what that should really mean to our clients, I think that should more than anything else, it leands credibility to us.  I think that helps them understand that they are coming to a company that has a reputation, that is recognized.  You can come to us and depends on us.  You can lean on us for your event.  It takes a tremendous amount of time to pull together these awards and submissions for these awards.  But actually being recognized and receiving the award is quite prestigious and we are very very proud of that.”


Why Is Puff ‘n Stuff Catering Different from other Florida Caterers?
October 6, 2010 by Puff 'n Stuff | comments

“The thing that makes Puff ‘n Stuff unique from the other caterers, even though it sounds kind of cliche, really is our people. I know a lot of folks say that, but I truly believe in that here, within our culture. The Puff ‘n Stuff culture supports our team and it supports them in a way that it gives them the ability to excel at what they are doing. We have a unique process here that allows us to execute with precision and consistency even with the large variety and quantity of event we may do.”



Puff 'n Stuff Wins Catering Professional of the Year & Best Off-Premise Catered Event | 2010 WOW Awards | Central Florida
September 23, 2010 by Puff 'n Stuff | comments

This year’s Florida WOW Awards were nothing short of spectacular. The nominees were seasoned professionals exhibiting the best of show and design that amazed their clients and fellow business owners all year long.

The WOW awards themselves have won “Best Team Effort” by the ISES in their Esprit Award Show. Originally conceptualized in 2003, the WOW awards brings Florida’s planning organizations (ABC, HSMAI, ISES, MPI &NACE) together in a collaborative effort to show support and recognize the best in the business.

This year, Puff ‘n Stuff and Warren Dietel took home the awards for:

  • Catering Professional of the Year
  • Best Off-Premise Catered Event

We would like to give special appreciation to Christie’s Photographic for capturing this amazing night and preserving these great memories. Photographs and current news of their events can be found on their blog.



March of Dimes Burgers, Dogs & Dunking Fundraiser
March 29, 2010 by Puff 'n Stuff | comments

Thank you so much to everyone who came out today for our Burgers, Dogs and Dunking fundraiser for the March of Dimes. The event was an even bigger success than we hoped. Your generous contributions helped our team raise over $1000 for the March of Dimes March for Babies!

Warren Dietel and Kevin Kulikowski were both great sports – even after getting dunked for the 13th, 14th and 15th time! I’m sure they’ll be staying dry for a while after this.

If you were unable to come out and would like to join our team or make a donation, please visit our March of Dimes team page.

A huge “Thank You” to our vendor partners:
Fun Planners for bringing the dunk tank.
Casino Parties Orlando for entertaining our guests with shuffle golf.
Old Fashioned Homemade Ice Cream for some of the best ice cream I’ve ever had.
John Unrue for the spectacular event photos.

 



Puff 'n Stuff Catering at Catersource Conference
March 8, 2010 by Puff 'n Stuff | comments


As I write, four of our team members are attending the annual Catersource Conference & Tradeshow in Las Vegas! The best and the brightest of the industry come together each year to collaborate and learn from each other so that we can continually perfect our business for you, our clients!

Puff ‘n Stuff Catering owner, Warren Dietel, is sharing his knowledge with 3 different presentations this year!

  1. Incentive Programs that Drive Accountability
  2. The Operations Toolbox (presented with Kevin Kulikowski, Director of Business Operations)
  3. Creating a Loyalty Program for Your Business

Every year, our team comes back inspired with a wealth of new and innovative ideas. So stay tuned – there will be many new things to come! We can’t wait to see what they come back with.



Celebrating 30 Years Serving Central Florida!
January 19, 2010 by Puff 'n Stuff | comments

This year will mark the Puff ‘n Stuff Catering 30-year Anniversary. Since 1980, we have been Orlando’s premier catering and full-service event planning company and are now the largest of our kind in Florida. We’ve achieved this status largely in part to one word: Innovation. It’s what drives our business and our team members—evidenced in everything from our Special Event Planners and expert Chefs to our state-of-the-art facility.

But if you’ve ever wondered where it all began, and a more commonly asked question–how we got our name, here’s a short history:

In 1971, Puff ‘N’ Stuff (sans Catering) opened as a puff pastry shop in San Fernando, Trinidad, owned by three friends who thought they’d put their baking skills to good use: Yuklan Laing, Gwyneth Pogson, and Susie Dietel. Because they specialized in puff pastries, and created some other “stuff” too (cakes & breads), the name Puff ‘N’ Stuff was a natural fit.

When Susie and her husband, Glenn, moved to Florida in 1978, they wanted to bring a piece of home with them. So in 1980, they opened Puff ‘N’ Stuff here in Orlando, Florida. The pastry shop quickly grew into something more, and they were cooking up full meals and providing catering services in no time.

In 2003, their son, Warren Dietel, had a vision for the company, so he purchased the company from his parents and immediately set out to grow Central Florida’s premier catering operation into a full-service event planning company. He updated the brand, added “Catering” to the company name, and grew the business over 250% in 3 years. Puff ‘n Stuff Catering is now recognized as a national leader in our industry.

So for you, “Puff ‘n Stuff” may invoke thoughts of a TV show or a head shop. But for us, it is a legacy, an evolution, and an inspiration.

Passionately Perfecting Life’s Celebrations for 30 years!



Retaining Your Talent in Economic Hardships
August 18, 2009 by Puff 'n Stuff | comments

Many believe people are a company’s greatest asset, but I believe the culture created by the people working for you is your greatest asset. Culture defines who you are and aids in making hiring decisions. With the right culture, you can cultivate skills and encourage employee loyalty, and in the end, your business will come through stronger and much more efficient than before.

Though it is impossible to guarantee that your great employees will stay through the hardships, there are some measures you can take the greatly increase your chances.

Clearly define your Mission, Vision, and Values. Make sure you have developed a picture of today, tomorrow and what governs your decisions. An employee that understands where you are, where you’re going, and why, feels much more secure in their future.

Develop an Ownership Mentality. Empower your staff to give suggestions and ideas – from part time server to the Director of Sales. When your staff walks through your building or an event, you want them to think “How can I make this better? Can we do this more efficiently?” And reward these ideas. With a little encouragement, you’d be amazed at some of the things your employees at all levels think of.

Encourage Team Building & Communication. Send out a monthly newsletter. Announce birthdays, positive client feedback and new employees. As an off-premise caterer, many of our employees rarely step foot into the building, but they are valued too. Have your staff vote for an employee of the month, and reward that employee, even if it’s just a designated parking spot or a $20 gift card to Starbucks.

When your employees feel valued, when they feel like it’s their company too, they’ll work with you to create solutions and will understand that though things may be hard right now, they will get better.

As my good friend Simon T. Bailey says, “Losers look at what they are going through. Champions look at what we are going to do.” And it is your responsibility to create a culture of Champions.

Warren Dietel, Owner/President



Puff 'n Stuff Catering Blog Launch
April 2, 2009 by Puff 'n Stuff | comments

Welcome to the Puff ‘n Stuff Catering blog! We’re thrilled you’re here and look forward to sharing our expertise and ideas with you. We’re crafting new and exciting menus and event ideas to meet every budget. If you don’t see what you’re looking for, just give us a call and our expert team of Planners & Chefs will custom create the perfect blend for you. This business has been my family’s for over 30 years so rest assured we are passionate about perfecting life’s celebrations!


Check back as our Team will be adding event ideas, recipes and even special offers in the coming months! Please let us know how you think we’re doing!

Cheers,
Warren




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.