Puff 'n Stuff Catering Blog
Real Weddings | Kajal + Mark | T Pepin’s Hospitality Centre
December 20, 2011 by Puff 'n Stuff | comments

Today we are featuring Kajal and Mark’s wedding held at the T Pepin’s Hospitality Centre. T Pepin’s was the perfect venue to accommodate all of the unique, beautiful decor and festivities for this breath-taking day. This exotic wedding was absolutely stunning from start to finish, including both a Hindu and Christian Ceremony.

The grand celebration began in the ballroom with the Christian ceremony followed by the Hindu ceremony.  To further the guests enjoyment, Mango Lasi’s, a delicious mango drink, were served during the Hindu ceremony. After the ceremonies concluded, guests made their way into the foyer for cocktail hour where they were greeted by the Puff ‘n Stuff Catering staff  who butler passed a delicious selection of hors d’oeuvres. After mingling with friends and family, guests made their way back to the ballroom to join Kajal and Mark in the joy and excitement of their special day. Champagne was poured, and toasts were made in honor of the newly wed couple. The highly anticipated dinner buffet menu was an incredible specially fused menu featuring fare from both cultures. Following the exquisite dinner, Kajal and Mark cut the cake, and guests enjoyed authentic Indian desserts throughout the rest of the lively evening. Kajal and Mark’s wedding truly was remarkable in every detail and we were so thrilled to be a part of their celebration!


T Pepin's Hospitality Centre Wedding

T Pepin's Hospitality Centre Wedding

T Pepin's Hospitality Centre Wedding

Butler Passed Hors d’Oeuvres

Mango Lassi

Asian Vegetable Spring Rolls accompanied by a sweet chili sauce

Spinach Pakora served with white, brown & green chutney in a trio plate

American Corn Cheese Balls

Vegetarian Simosa Trio

Chili Rubbed Chicken


Dinner Buffet

Tropical Salad with mango, avocado, feta cheese, balsamic, & fresh seasonal fruit

Naan Bread

Papadum spiced crispy wafers

Malai Kofta stuffed potato dumplings, fried & cooked in a rich onion tomato curry

Vegetarian Pulav Basmati rice cooked with vegetables and spices

Chicken Kashmiri boneless chicken cooked with nuts & raisins in a creamy sauce

Paneer Makhani homemade cottage cheese cooked in a mildly spicy tomato & onion cream sauce

Dal Makhani black lentils simmered overnight with butter onions, tomatoes, and spices

Pulav, Papad, Raita flavored yogurts used as condiments

Mango Pickles tangy & spicy pickles made from mango & lime juices

Brown, White & Green Chutney


Dessert Station

Gajar Halwa fresh carrots cooked in milk and garnished with carrots

Ras Mali flattened paneer balls soaked in sweetened milk

Event Credits:

Catering: Puff ‘n Stuff Catering, Aymee Brace
Photography: Victor’s Photojournalism
Planner: Weddings by Georgia, Georgia Watson
DJ: DJ Firoz
Florists: Suhaag Gardens

Real Events | Michael + Laura’s Rehearsal Dinner | Salvador Dali Museum
September 15, 2011 by Puff 'n Stuff | comments

Buenos Dias! And welcome to the Puff ‘n Stuff Catering blog! Today, we are showcasing a fun-filled Latin-themed wedding rehearsal dinner at the Dali Museum in St.Petersburg, Florida.

To kick off this event guests enjoyed an over-the-top cocktail hour with Puff ‘n Stuff Catering’s custom mojito and sangria bar.  Signature cocktails including mangos mojito and sparkling black cherry mojitos were displayed buffet style in large glass cocktail dispensers, pre-mixed for instant satisfaction. Cuban-themed hors d’ouevres were butler-passed by our team, who were all wearing large handlebar mustaches in honor of the museum’s namesake. They had a blast sporting the Dali mustaches and dressing to the theme, as did the guests who were also invited to join in the fun.

Following the cocktail hour, guests enjoyed our Classic Caprese Salad and delicious Paella Valencia served at chef attended stations from authentic paella pans. The exciting meal was brought to a fun conclusion as guests sipped freshly brewed Cuban coffee and enjoyed our café con leche flan, complete with a Chocolate Dali mustache to tie this clever theme together!

Rehearsal Dinner at the Dali from VHVIDEO.COM on Vimeo.

Puff 'n Stuff Catering Staff


Dali Hors d’Ouevres

Shrimp and Grits Mascarpone infused grits topped with Spicy Shrimp

“Soup & Cuban Sandwich” Shooters sliced roast pork, ham, swiss, and pickles, grilled on cuban bread and served with a gazpacho soup shooter

Miniature Chicken Wellingtons puff pastries filled with grilled chicken, Boursin cheese and cognac sauce

Braised Short Rib on Corn Cakes with fried shallots, chives and sour cream

Mini Ropa Vieja Empanadas offered with tomatillo dipping sauce

Goat Cheese Lollipops whipped goat cheese mixed with mascarpone, sun-dried tomatoes and seasonings, coated with toasted almond and pistachio nuts

Hot Asiago Stuffed Fried Olives with parmesan aioli dip

Asparagus Wrapped in Prosciutto de Parma with truffle cream cheese

Tapenade Trio

Cha, Cha, Cha Dinner Buffet

Freshly Baked Artisan Breads

Chopped Classic Caprese Salad Chopped beefsteak tomatoes, mozzarella, and fresh basil drizzled with aged balsamic vinaigrette and extra virgin olive oil and garnished with a plantain crisp

Spanish Paella Valencia Served from an authentic paella skillet with striped clams, saffron rice, shrimp, sea scallops, mussels, grilled chicken, Pork, and chorizo sausage tossed with capers, roasted peppers, artichoke hearts and spring peas with Manchego cheese toast

Cafe Con Leche Flan


Event Credits:

Catering:Puff ‘n Stuff Catering, Special Event Planner – Lauren Balden

Lighting: RJ Vida

Linens: Connie Duglin Linen

Photo & Video: VHVIDEO.COM, David Hohenthaner & Maureen Taylor

Venue: The Salvador Dali Museum

Real Events | Madison's Black & White Birthday Bash | Heaven Events Center
June 28, 2011 by Puff 'n Stuff | comments

Today’s featured event is not just a birthday party, it’s Madison’s one-of-kind Black & White Birthday Bash at Heaven Events Center! This club inspired shindig was decked to the nines with black, white, hot pink and zebra print…everthing! From the lux pink carpet and bouncer greeting her guests, exciting uplighting bouncing off the walls, and VIP lounge furniture, each element showed off the party’s theme. Even the specialty mocktail of the night — The Hot Pink Mar’teen’i — sported the birthday girl’s favorite colors!

Choreographed dancers filled the dance floor, while a t-shirt artist passed out custom t-shirts and kids feasted on ice cream from Coldstone Creamery. Puff ‘n Stuff Catering provided delicious food that everyone could enjoy including the kids! Featuring “s’mores indoors” and even a create-your-own-nacho bar, this celebration truly had everything a birthday girl could ask for!

Wild Dinner Buffet

Create Your Own Nacho Bar
Vegetable Quesadillas piped with Rose Sour Cream
Cheeseburger Sliders & Fries

Out of Control Desserts

“S’mores Indoors” Marshmallows on bamboo skewers, flamed,
rolled in Micro Chocolate Chips and crushed graham crackers


Event Credits:

Caterer: Puff ‘n Stuff Catering
Cinematographer: VHVIDEO.COM
Venue: Heaven Events Center


The Service Series: Focus on Buffets
June 8, 2011 by Puff 'n Stuff | comments

When planning a catered event, future hosts have many questions for our team of catering pros including one of the most frequently asked questions – how should the meal be served?

There are three primary service styles: plated, buffet and action stations – and we love to educate our clients about the benefits of each and create a personalized service blend that best suits their individual event goals. Over the next few weeks, we’ll be giving you an inside look at the strengths and challenges of each service style to help you make the best choice for your next event!

Today’s featured style is the simplest and one of the most popular service options — the buffet. Many brides and event hosts warm up to this crowd-pleasing setup for its variety, flexibility, and efficiency. When faced with large groups or those with diverse tastes, buffets offer stress-free planning by allowing multiple entrée and accompaniment selections and give guests the freedom to fill their plates with only their favorite dishes. Buffets can also be arranged strategically to manage the flow of guests around a room, and divided into themed tables to organize multiple cuisine styles. Requiring less service staff than a traditional plated dinner, a buffet is a very cost effective way to serve any size group. In addition to decorating guest seating tables, buffet tables can also be lavishly decorated, decked out for a theme party or simply elegant. The choice is yours!

A buffet style meal may not be the best choice if your goal is to create an intimate or sophisticated atmosphere at your event. And although caterers are typically able to guarantee the minimum amount of food needed to satisfy guests, buffets are the most likely to end with leftover food. As with any service style chosen, buffets can include perceived challenges or cons – the key is to evaluate all of the options and decide what’s most important to you.

With efficient costs and endless options, one thing is for certain – buffets are back!

Vegan Wedding at Orlando Science Center
March 2, 2010 by Puff 'n Stuff | comments

The best part about what I do is work with new people everyday, and help them plan one of the most exciting days of their lives. I find it even more interesting when I am approached by a couple that wants to plan something different, a step out of the box. Celeste and Jason where very up front when they first met me. They were quick to tell me they were Geeky, and had specific ideas about their reception. Of course, the food was our largest discussion, they were vegan and wanted their guests to all learn more about vegan food.

My main concern was making sure the guests that were used to eating meat would be not only comfortable with the food – but thrilled! So after discussing with our Chefs and finding out some of Celeste and Jason’s favorite foods, this is what we came up with:

Butler Passed Hors d’Oeuvres

Avocado Sushi & Asparagus Rolls

Sweet Potato Fries

Eggplant & Roasted Pepper Tapenade
on grilled Tuscan rounds

Dinner Buffet

Field Greens Salad

Fruits of the Season

Oak Grilled Vegetable Display

Crispy Breaded Eggplant
with garlic and basil marinara

Stuffed Portabello
with spinach, chopped onion and mushrooms

Penne Aglio e Olio
e.v.o.o., whole roasted garlic cloves, sun-dried tomatoes and broccolini

Yukon Gold & Parsnip Mashed Potatoes
topped with sage

Fresh Green Beans Almondine

Thanks Celeste and Jason for choosing us to help you create such a fantastic event for your family and friends! Celeste wrote a blog about the wedding as well. Read her blog here.

Heidi Brice, Senior Special Event Planner
407.398.6301 | heidi@puffnstuff.com