Puff 'n Stuff | Events | Catering

Art of Celebration Southern Style | Puff ‘n Stuff Catering Featured in New Events eBook

Puff 'n Stuff Catering — Thu, 30 May 2013 14:06:30 +0000

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

Signature Cocktails | Smokey Mountain Morning

Puff 'n Stuff Catering — Wed, 10 Apr 2013 09:00:56 +0000

When life gives you lemons, grab some whiskey and make it a Smokey Mountain Lemonade! This refreshing mixture is perfect for a summer time fling, an evening at the Cheyenne Saloon or for an intimate gathering in your own backyard. Whatever reason you find, we’d like to passionately celebrate with you! So hats off, we’re raising our Mason Jars to you!

Smokey Mountain Morning

1.5 oz of Jack Daniels
0.5 oz of Grand Marnier
Light squeeze of simple syrup
Fresh squeezed lemonade, we recommend our Signature Rosemary Infused Lemonade

Looking for more unique libation ideas for your next event? We have two Beverage Managers on our team with a vast portfolio in creative beverage development & management. Developing a specialty cocktail, bar, or welcome drink is just one of the many ways we can help you to create a lasting impression for your special event. From selecting ingredients that match your event theme all the way down to selecting the perfect vessel, we’ve got you covered!

Venue Spotlight | Cross Creek Ranch | Tampa

Puff 'n Stuff Catering — Mon, 25 Mar 2013 15:19:28 +0000

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!

Holiday Spotlight | St. Patrick’s Day

Puff 'n Stuff Catering — Sun, 17 Mar 2013 09:00:29 +0000

St. Patrick’s Day, also know as the Feast of Saint Patrick, was originally a day dedicated to celebrating the arrival of Christianity in Ireland; Whether you’re sticking to your roots or celebrating the Irish-American culture that so many proudly claim, we’d like to celebrate with you!

Chicago gets festive each year by dying their river emerald green, but why let the folks in Chicago have all the fun? Passionately Perfecting Life’s Celebrations isn’t just our tagline, it’s our way of life! And we’re bringing the luck of the Irish to you, so gather your friends and join us in celebrating with some brews & bites!

St. Patrick’s Day Recipes

Chef Paul created a Deconstructed Corned Beef Slider that’s so good, all the leprechauns in town are trading in their pots of gold just to try it! So cheers, or slainte as the Irish would say, to a lively day & all of the friends that we’ll share it with! Don’t forget to give your favorite special event planner a call today to try our newest culinary creation!

Corned Beef & Cabbage Slider sliced corned beef and dijon mustard topped with North Carolina coleslaw and served on a potato roll

Indulge With Our Signature Irish Pride

1 ounce of Apple Pucker Schnapps
1 ounce Melon Liquor
1 ounce of Irish Whiskey
Fill Remainder of Mug with Sour Mix

Build the ingredients in an Irish Coffee Mug, stir well, add a garnish of choice and enjoy with good company!

View Our Irish Inspiration On Pinterest!

We searched high & low for all things St. Patrick’s Day! From creative cuisine to drinks, decor, and even green attire for this special occasion. Be sure to check out our St. Patrick’s Day board, and while you’re there follow us for more for inspiration, fresh ideas, and all kinds of event fun! Click here to visit us on Pinterest!

Featured Photography:
Thank you Misty Miotto and S&S Photography for allowing us to feature your photographs.

Real Events | 10th Anniversary Celebration | Fantasy of Flight

Puff 'n Stuff Catering — Tue, 26 Feb 2013 09:00:22 +0000

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 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

Puff 'n Stuff Catering — Tue, 12 Feb 2013 09:00:51 +0000

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:

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

Trends | Cakes + Cupcakes | Sweet Little Things

Puff 'n Stuff Catering — Tue, 22 Jan 2013 16:11:35 +0000

We’re so excited to have teamed up with Jennyfer Mancino at The Sugar Suite to bring you this weeks blog post! We’ve seen so many weddings lately where people are opting out of the traditional wedding cake and instead using cupcakes or mini-cakes. In addition to the wild epidemic of new flavors, we’re seeing mini-cakes and cupcakes looking absolutely glamorous. From sugar flowers and pearls to elegant gold dust, today’s cakes are more stunning than they have ever been before.

Another trend we’re seeing is smaller wedding cakes accompanied by other decadent desserts. Jennyfer said, “We do small wedding cakes serving 25 or less when a bride and groom want the style of a wedding cake, but may have other desserts they would like to incorporate. I recommend this over cupcakes because a wedding cake does a better job of capturing the style of the couple and the reception.” This is a great option for variety and to add that extra hint of personality to your special day. In recognition of these yummy trends, we’ve collected some of our personal favorites from The Sugar Suite to share with you, enjoy!

A huge thank you to the following photographers for sharing their incredible work with us:

Kristen Weaver Photography

Damon Tucci Photography

Scott Watt Photography

Amalie Orrange Photography

Real Weddings | Karina + VJ | The Salvador Dali Museum

Puff 'n Stuff Catering — Tue, 15 Jan 2013 09:00:31 +0000

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.

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

News | Announcing the Tampa Bay NACE Board of 2013- 2014!

Puff 'n Stuff Catering — Tue, 01 Jan 2013 09:00:58 +0000

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!

Puff 'n Stuff Catering — Tue, 25 Dec 2012 08:00:25 +0000

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

Puff 'n Stuff Catering — Tue, 11 Dec 2012 09:00:08 +0000

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!

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

Puff 'n Stuff Catering — Tue, 04 Dec 2012 09:00:14 +0000

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:

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 Weddings | Gloria + Ed | The Mezz

Puff 'n Stuff Catering — Sun, 18 Nov 2012 09:00:25 +0000

A lovely couple, a unique venue, a delicious menu, and an incredible theme are the ingredients to an absolutely stunning wedding; and Gloria and Ed’s certainly was one to remember. With an enchanting setup the fun started at the Abbey, and danced it’s way over to the Mezz for a dazzling masquerade filled evening. Guests were delighted to find not only their seat, but also a unique mask marking their place; not only was this an exquisite detail, but also one of our favorite wedding favors ever. Gloria and Ed worked with Puff ‘n Stuff Catering Special Event Planner, Sandy George, to design a menu that would represent their personalities and palettes as well as coordinate perfectly with their event theme. Scroll below to see the full menu and photos that will leave you dreaming for more:

Butler Passed Hors d’Oeuvres

Butternut Squash & Cranberry Tartlet with melted brie cheese

Roasted Chicken & Smoked Gouda Phyllo

Mint & Rosemary Rubbed Baby Lamb Chops grilled and accompanied by a Dijon dipping sauce

Plated Dinner

Mediterranean Salad with feta, olives, tomatoes, capers & a champagne vinaigrette

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

Mediterranean Chicken stuffed with herbed goat cheese and topped with roasted tomato, Kalamata olives, basil and a balsamic jus

Grilled Filet Mignon with a wild mushroom Cabernet-thyme reduction

Fresh Seasonal Vegetables in a lite lemon butter sauce

Garlic & Rosemary Roasted Potatoes

Vegetable Strudel fresh sauteed seasonal vegetables with fontina cheese in a flaky puff pastry served atop puree of asparagus & accompanied by a mushroom risotto

Event Credits:

Caterer: Puff ‘n Stuff Catering
Photography: Rhodes Studios photography & video
Videography: Rhodes Studios photography & video
Ceremony/Reception Venue: The Abbey/The Mezz
Event Coordination: Blush by Brandee Gaar
Florist: Carly Ane’s Floral Studio
DJ: Soundwave Entertainment
Cake: Party Flavors
Chairs: Orlando Wedding and Party Rentals
Makeup: Lejeune Artistry

Thank You | UCF Rosen | Undergraduate Thesis Research Project

Puff 'n Stuff Catering — Mon, 12 Nov 2012 09:00:11 +0000

We love our UCF Rosen students and are always so happy to help when we can! We’re so grateful for the kind words from Diedra and wish her all the best!

“Dear Mr. Dietel,

I just wanted to say a sincere “THANK YOU!” for allowing me to use your linen for my Undergraduate Honors Thesis Research event. Your selfless contribution truly helped to make my event design a success! I’ve attached a few pictures from the event for you to view. I hope you enjoy them.

Wishing you and your team continued success and happiness in the future!

Warm Regards,

Diehdra Potter
Rosen College of Hospitality Management
University of Central Florida”

Inspiration | Holiday Season | The Most Wonderful Time of the Year!

Puff 'n Stuff Catering — Thu, 01 Nov 2012 10:00:46 +0000

Can you believe its the holiday season already? Time really does fly when you’re having fun. We’re decking the halls, singing our favorite holiday tunes, and preparing impeccable menus to passionately perfect your next holiday party. Don’t let the holiday stress get to you, our well seasoned Special Event Planners are here to help you every step of the way. It’s our goal to make sure you get to enjoy YOUR party with your guests – after all, the whole reason of celebrating is to have a jolly good time!

If you’re looking for some stunning menus and creations that will knock your stockings off, check out this years Holiday Planning Guide; its been hand-crafted and designed especially for this holiday season and is sure to leave your guests raving for more. With hors d’Oeuvres like our Pear and Almond Brie Turnover, Our Signature Parmesan Crab Dip, Pepper Berry Crusted Lamb Chops with a Crimson Reduction Sauce, and Sesame Ginger Seared Ahi Tuna served with Five-Spiced Wonton Crisps and Wasabi Cream – we have more than a few delicious ways to start off any celebration.

From buffets and plated dinners to chef-attended stations and appetizers, we’ve got you covered! With so many options like our traditional Cranberry Glazed Virginia Ham to our popular red-hot-holiday Mango & Chile-Glazed Spiral Cut Ham, and eight different styles of potatoes, the possibilities are endless to make your holiday party as unique and special as you and your guests.

And a holiday party wouldn’t be complete without delicious desserts like our French Pumpkin Spiced Sponge Cake filled with Cream Cheese Icing, Apple Cranberry Tarte, or Chef Attended Traditional Bananas Foster Flambe Station. We know its hard to pick just one, but don’t worry, you can choose as many as your heart desires!

There are so many ways to add holiday flavor to your home. We’ve paired a few of the spectacular dishes that you can find in our Holiday Planner below along with some of our favorite holiday decor. Happy holiday’s from our family to yours!

Photo Credits:
Carrie Wildes Photography
Ryan Joseph Photography
Caroline Johnson Photography
Photography by Greg
Art Faulkner Photography