Puff 'n Stuff Catering Blog
The Best Menu Planning Tips for Hosted Events
June 16, 2017 by Puff 'n Stuff | comments

Whether you’re coordinating a corporate lunch for 15 or hosting a bridal shower for 30, when it comes to menu planning, a little food for-thought, goes a long way. Of course, if you have the extra time you can prepare the food from scratch, or if you’re like most hosts, you’re reading this post because your fridge is empty and you don’t have time, and you need help.

Deciding to hire a professional caterer to provide all, or supplemental food and beverage items is a great way to save time during the planning process, but it’s also an insurance policy that on the day of the event, everything will go according plan.

Purposeful Event Planning

Start by considering the purpose of your event. Thinking about the why, who, when and where will provide a blueprint throughout the planning process and help you stay on budget. During this preliminary stage determine:

  • What type of event are you hosting?
  • How many guests are expected?
  • If the event formal or casual?
  • What will guests be doing?
  • What location will provide an ideal setting to create the appropriate atmosphere?
  • What time food service is most appropriate?
  • Do you want to use china and glassware, or disposable serving pieces?
  • What is your total event budget?
  • What portion of your budget will be spent on décor, food and beverage, and entertainment?
Premium Patter for Every Occassion

Photo Credit: Rosena Usmani

Menu Planning

Professional caterers offer a variety of service levels that can range from convenient delivery and pick up menus to full-service. Typically, for smaller events such as birthdays, social parties, graduations, funerals and office or business luncheons, delivery and pick up options will provide a wide range of food choices at a less expensive price point than that of a full-service event.

During the menu creation step, take the time to learn about your guests and any specific theme or dietary restrictions they might have. Tailoring the menu to your guest’s expectations and your intended event purpose will achieve a unique menu mix that ensures everyone is happy and full.

Look to your caterer to assist with quantifying food amounts, creating the food service timeline and offering creative suggestions for menu and presentation enhancements. Brainstorm the following questions with your caterer:

  • How much food do you want provide? Is the expectation lunch, light bites or a full meal?
  • Guest dietary restrictions?
  • Food safety guidelines including time food will be displayed or served.
  • Are there onsite facilities (oven, refrigerator, freezer, etc.) to maintain correct food temperature?
  • Based on the overall event agenda, what will the flow be for food service; will guests arrive all at once, or trickle in?
  • Are you providing supplemental food and beverage, or will your caterer provide everything?
  • What is your food and beverage budget?

How To Set Up A Buffet Table

If you have opted for delivery, pick up or to make your own food then you will need to consider where and how to set up your buffet display. The size, shape and direction of your buffet line will depend on the room, numbers of guests and food items.

Start by considering the relationship between the food table, bar/beverage table, and guest seating within the room. Ideally, food and bar/beverage will be presented on separate tables, so that guests may easily replenish with minimal waiting. This preliminary step will help define the overall flow for how guests will serve themselves and ensure no bottleneck areas.

Place plates and rolled silverware at the beginning of the buffet line. Then arrange food items in the expected order that a person typically eats. This is simply, hors ‘d oeuvres/appetizers, bread, salad, sides and then entrees. If you are planning to place deserts on the same buffet, than naturally go at the end. Voila!

Grazing Station

Photo Credit: Rosena Usmani

Buffet Planning Tips:

  • It goes without saying, but start with a sturdy table.
  • Strategically place receptacles for trash around the room and close to the food and bar/beverage tables.
  • Write a list of appropriate serving utensils needed for each item and purchase a few extras, or have your caterer provide.
  • Consider a small plate for holding serving utensils next to food items in a chaffing dish or container with a lid.
  • Leave enough space between food items for menu cards and minimal décor.

Your guests have arrived; your buffet is set, the only thing left to do is enjoy. And just remember, the success of any event is in the planning.



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 | 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 Weddings | Kevan + Jason | Winter Park Farmer’s Market
April 17, 2012 by Puff 'n Stuff | comments

Today we’re featuring one of our most unique weddings yet, a haunted mansion-themed wedding! This edgy and romantic wedding took place at the Winter Park Farmer’s Market in the cool Florida fall. Formerly a train depot, the original brick walls, sliding wooden doors, and unique architecture of the Winter Park Farmer’s Market made for a perfect “Haunted Mansion.”

Upon their vintage arrival, guests were welcomed to the “Haunted Mansion” where they found their seating arrangements and were asked to “Please find your ‘Room’ and drag your bodies there.”  Each table or “Room” had a different theme including The Butler’s Pantry, The Library, The Boudoir, The Aviary, and The Powder Room; each was decorated accordingly and fabulously! The night was lively with brilliant entertainment such as the photo backdrop wall complete with empty frames and fun props like mustaches making for memorable photos of this special celebration!

Only the finest of foods were served at this lovely affair. The night began with delightful displayed hors d’Oeuvres including our Domestic & Imported Cheese Display and Hot Spinach, Artichoke & Bacon Dip. But the fun didn’t stop there – with the help of Puff ‘n Stuff Catering Special Event Planner Mary Brumley, Kevan and Jason created an enchanting buffet dinner for their family and friends. With mouth-watering foods such as Chicken Bella Vista, Glazed & Grilled Margarita Mahi Mahi, Fresh Seasonal Vegetables, and Garlic Smashed Potatoes, their guests happily took their plates to their respective “Rooms.” Kevan and Jason put such an elegant twist on the haunted mansion theme, and we’re so glad to have been a part of their special day!

 

Haunted House Themed Wedding

Haunted House Themed Wedding

Haunted House Themed Wedding

Displayed Hors d’Oeuvres

Imported & Domestic Cheese Display cheddar, provolone, Swiss Havarti, bleu, Muenster & jalapeno jack cheese, and artisanal cheese wedges served with crisp gourmet crackers and garnished with fresh fruits

Hot Spinach, Artichoke & Bacon Dip with corn tortillas

 

Buffet Dinner

Freshly Baked Artisan Breads with whipped butter

Signature Fresh Garden Salad 

Chicken Bella Vista with sun-dried tomatoes, capers, Kalamata olives and fresh basil

Glazed & Grilled Margarita Mahi Mahi with lime, tomato, garlic and margarita glaze

Fresh Seasonal Vegetables

Garlic Smashed Potatoes

Event Credits:

Venue: Winter Park Farmer’s Market

Catering: Puff ‘n Stuff Catering, Special Event Planner Mary Brumley

Photographer: Pilster Photography

Cake: It’s Tasty Too

Dress: Alfred Angelo Bridal



Real Weddings | Jenna + Tyrell | The Ballroom at Churchstreet
March 27, 2012 by Puff 'n Stuff | comments

Today we are featuring another beautiful wedding at The Ballroom at Church Street; the celebration of Jenna and Tyrell!  Their elegant palette of pink orchids and roses were perfectly accented by venue’s stained-glass windows, delicate chandeliers and flecks of gold.

One of our favorite things about this wedding was the joy and excitement that Jenna and Tyrell’s friends and family brought to their special day. The couple’s celebration began with guests mingling in the Ballroom’s atrium while sampling appetizing bites including coconut chicken brochettes, gourmet Polynesian meatballs, stuffed mushroom caps, and crowd pleasers – bacon-wrapped potato tots and the chicken in the egg. Guests were ecstatic to enter the grand ballroom, toast the newly wedded couple, and continue on with the celebration! The bride comes from a large, closely-knit family, and the toast given by Jenna’s sister was so moving, Sandy George, Puff ‘n Stuff Catering Special Event Planner, said it was the best speech she’s ever heard. It truly was a spectacular night filled with fun dancing, outstanding food, great people, and a happy couple. We’re so honored to have shared in Jenna and Tyrell’s special day!

 

Jenna + Tyrell Wedding at The Ballroom on Churchstreet.

Jenna + Tyrell Wedding at The Ballroom on Churchstreet

Jenna + Tyrell Wedding at The Ballroom on Churchstreet.

 

Butler Passed Hors d’Oeuvres

Coconut Chicken  Brochettes with tropical salsa

Gourmet Polynesian Meatballs in a Polynesian sweet ‘n sour sauce

Bacon-Wrapped Potato Tot with sour cream & chives

Baked Stuffed Mushroom Caps filled with spinach & feta

Chicken in the Egg deviled eggs filled with spicy southern fried chicken

 

Displayed Hors d’Oeuvres

Imported & Domestic Cheese Display with crisp gourmet crackers & fresh fruits

 

Plated Dinner

Signature Fresh Garden Salad with tomatoes, carrots, cucumber, toasted sunflower seeds, house-made Parmesan croutons and our house champagne vinaigrette 

Freshly Baked Artisan Breads 

Grilled Fillet Mignon with a wild mushroom Cabernet-thyme reduction

Twice Baked Garlic Smashed Potatoes with cheddar cheese

Chef’s Choice of Fresh Seasonal Vegetables with Italian herbs & butter

-or-

Chicken Piccata with garlic lemon-caper sauce

Saffron Rice with Orzo Pasta, red pepper & onion herb coulis

Fresh Green Beans with red pepper ribbons

 

Event Credits:

Venue: The Ballroom at Church Street
Caterer: Puff ‘n Stuff Catering, Sandy George
Photography: Sandra Johnson Photography
Cake: The Sugar Suite
DJ: White Rose Entertainment
Florist: Colonial Florist



Real Weddings | Michelle + Patrick | The Ballroom at Church Street
March 6, 2012 by Puff 'n Stuff | comments

Today we are featuring Michelle and Patrick’s New Year’s Eve wedding held at The Ballroom at Church Street, and we can’t stop raving about this wedding!  Their gold and red decor dressed The Ballroom to it’s finest and the subtle “ball drop” theme brought all of the elements of this night together. From the elegantly hung centerpieces of crystals and rose balls to the trays of champagne & sparkling cider, every detail was executed to perfection.

In true Puff fashion, Michelle and Patrick worked with Special Event Planner Heidi Brice to design a custom menu that perfectly complemented their personal tastes, style and the glamorous occasion. The evening began a breathtaking candlelit ceremony, high on the Ballroom’s atrium steps. With the antique stained glass windows as a backdrop, the mahogany chairs and romantic florals popped! The festivities started off with delicious butler passed hors d’oeuvres such as mini turkey & cranberry wellingtons, purple potato cubes, and Parmesan spoons to tease their taste buds. Dinner service followed with an elegant three-course meal featuring a selection of perfectly paired wines. The celebration hit a sweet note with a 2012 Balloon au Chocolat dessert station presenting a unique dessert that doubles as entertainment; check out the video below to see this exciting dessert in action. And as the ball dropped at midnight, a larger-than-life screen displayed the Times Square festivities while guests enjoyed late night snacks and a confetti cannon sounded to ring in 2012. We can’t think of a more perfect way to start the new year!

 

Michelle & Patrick Wedding at The Ballroom Church Street

Wedding at The Ballroom Church Street

Michelle & Patrick Wedding at The Ballroom Church Street

Butler Passed Hors d’Oeuvres

Champagne & Sparkling Cider

Purple Potato Cubes Peruvian purple potatoes filled with figs & cashews

Miniature Turkey & Cranberry Wellingtons

Parmesan  Spoons with savory cheesecake, fig preserve & roasted Vidalia onion

 

Course I served with Le Crema Chardonnay

Truffled Calabaza Soup with cinnamon, sour cream, & toasted pepitas, presented in a acorn squash bowl and garnished with baby greens and a champagne vinaigrette

Freshly Baked Artisan Breads each basket featured a “2012” logo on a sourdough loaf with whipped butter, extra virgin olive oil, aged balsamic & finishing salt

 

Course II served with Le Crema Pinot Noir

Chicken Caprese Tower Souse-Vide marinated chicken breast on an eggplant crouton with tomato ragout & basil chiffonade topped with fried basil

Piped Garlic Mash with fried potato wafers & crispy arugula

Fire Roasted Vegetables

 

Course III

Espresso Braised Short Ribs

Mascarpone Grits garnished with fried leeks

 

Chef-Attended Dessert Stations

Balloon au Chocolat white chocolate dome covering a flourless raspberry, caramel and chocolate torte with a festive 2012 garnish

Wedding Cake carrot, lemon with raspberry & red velvet provided by Bake Me a Cake

Cream Puffs

Cupcakes

 

Late Night Snacks

Truffle Fried Cones with Burger Slider served with tomato & mustard

Grilled Chicken Caprese topped with fresh mozzarella, sliced tomatoes, basil cream sauce & basil chiffonade

Garlic Smashed Potatoes

Fire Roasted Vegetable Display

 

Event Credits:

Venue: The Ballroom at Church Street
Catering: Puff ‘n Stuff Catering, Heidi Brice
Photographer: Caroline Johnson Photography
Wedding Planner: Weddings Unique, Heather Snively
Cake: Bake Me a Cake
Floral: Raining Roses
Lighting: American Audio Visual
Linen: Connie Douglin
Pianist: Concert Pianist- Jane Moore
Reception Band: LoganMania
Videographer: Cinemedia



Real Weddings | Connie + CJ | The Orlando Science Center
February 14, 2012 by Puff 'n Stuff | comments

Today we are featuring Connie and CJ’s gorgeous wedding held at The Orlando Science Center. With Spectacular food, a beautiful venue, and all of their friends and family to share their special day – Connie and CJ had all of the elements needed to make for a perfect night.

From their beautiful ceremony at Lake Formosa to their lively reception in the Orlando Science Center, the entire affair was a fun and romantic reflection of their love together. We especially love the unique ways that the couple incorporated CJ’s Filipino culture into their grand celebration. Following the ceremony, the night’s entertainment started out on an exciting note with authentic Philippine dances; the performers had the entire Dino Digs room in applause! As the night progressed, guests enjoyed making the rounds to each of the Chef Bars, and live entertainment had every one on the dance floor. When the cake cutting was announced, everyone gathered around to admire the exquisite cake featuring traditional Kanji symbols and a barong pattern. To compliment the cake, delicious desserts were butler-passed and the coffee bar was opened to toast the night. Congratulations to Connie and CJ, and thank you for letting us join in your celebration!

Connie + CJ Weddings The Orlando Science Center

Connie + CJ Weddings The Orlando Science Center

Connie + CJ Weddings The Orlando Science Center

 

Hors d’Oeuvres

Chef Paul’s Signature Creamy Tomato Basil Soup Shooter

Butternut Squash Bisque Shooter

Oysters on the Half Shell

Artisanal Cheese Presentation hand-picked seasonal cheese assortments from small independent farms complimented by dried fruits, nuts, house made jams, honeycomb, breads, & crackers

 

Chef Bars

Couscous Bar

Sweet Cranberries, figs, slivered almonds, fresh mint, fresh parsley, & apple fig vinaigrette

Savory Olives, feta cheese, radishes, tomatoes, fresh oregano, & champagne vinaigrette

Crispy Bread

Pepper Berry Crusted Lamb Chops

Pepper Berry Crusted Lamb Chops with cracked pepper, bleu cheese & scallion polenta cake with a crimson reduction sauce & topped with micro shiso

Maple Bourbon Glazed Short Ribs

Maple Bourbon Glazed Short Ribs atop a sunchoke & parsnip puree and topped with a thyme au jus & braised leeks

Pan-Seared Mahi Mahi

Pan-Seared Mahi Mahi with cauliflower puree & lemon jam and accompanied by tuxedo orzo

Butler-Passed Mini Plates

Wild Mushroom Confit Crepe atop truffle lentils & served with grain mustard vinaigrette

Butler-Passed Desserts

Candied Ginger Dark Chocolate Truffle with a Kahlua pipette

Spiked Apple Bon Bon with a Hazelnut Croquant served with a Frangelica pipette

Fresh Biscotti almond biscotti, pistachio biscotti & chocolate biscotti

Event Credits:
Venue: The Orlando Science Center
Catering: Puff ‘n Stuff Catering, Heidi Brice
Photography: Photography by Greg
Cake: The Sugar Suite
Florist: Fairbanks Florist





Real Weddings | Susan + Christopher | The Ballroom at Church Street
January 10, 2012 by Puff 'n Stuff | comments

Today we’re featuring Susan and Christopher’s wedding at The Ballroom at Church Street. The Ballroom’s beautiful stained glass windows, chandeliers, and exquisite details set the tone for this romantic wedding. From the moment Susan and Christopher set foot into The Ballroom at Church Street, they knew it was where they would spend their special day.

The newly wedded couple arrived at The Ballroom at Church Street along with their family and friends to begin the wonderful celebration. Their guests were delighted with the three different brunch buffet stations. From salad and pasta to french toast and waffles prepared to order, there were so many delicious options that guests were able to choose as many tasty combinations as their hearts (or stomachs) desired! Toasts were made in Susan and Christopher’s honor, and their family and friends were eager to share in their joy. We’re so thrilled to have been a part of Susan and Christopher’s beautiful celebration!

Susan + Christopher Ballroom Churchstreet

Susan + Christopher Ballroom Churchstreet

 

Brunch Buffet

Station 1

Signature Fresh Garden Salad with tomatoes, carrots, cucumber, toasted sunflower seeds, and house-made Parmesan croutons, offered with house-made champagne vinaigrette & ranch dressing

Hawaiian Sweet Rolls

Chicken Duxelles stuffed with mushroom duxelles & brie in a lite cream-thyme sauce

Penne a la Vodka offered with shredded Asiago cheese

Pipette Amatriciana parmesan, Parma ham, Vidalia onions, Roma tomatoes & fresh herbs tossed in a tomato ragout and offered with shredded Asiago cheese

 

Station 2

Frittata with ham & cheddar cheese

Crisp Applewood Smoked Bacon

Breakfast Sausage Links

Shrimp & Grits mascarpone-infused grits topped with Cajun shrimp & fresh cilantro

 

Station 3

French Toast & Waffle Station prepared to order with a choice of fresh strawberries & blueberries, chocolate chips, syrup & whipped cream

Fresh Fruits of the Season offered with a berry yogurt dip

Brie in Phyllo Cups garnished with fresh fruit & filled with raspberry chambord

 

Event Credits:

Venue: The Ballroom at Church Street
Catering: Puff ‘n Stuff Catering, Sandy George
Photography: Sandra Johnson Photography
Wedding Coordinator: Tickled Pink Brides, Megan Bubalo
Cake: Party Flavors
Reception Harpist: Elizabeth Gerberding
Chair Rentals: Orlando Wedding and Party Rentals
Transportation: VIP Transportation
Hair & Makeup: M3 Makeup



Real Weddings | Lindsay + Matt | The Ballroom at Church Street
December 13, 2011 by Puff 'n Stuff | comments

The Ballroom at Church Street is downtown Orlando’s most distinguished and trusted venue renowned for its charm, beauty, and elegance – in short, the perfect site for Lindsay and Matt’s wedding.

Navy, white, and marigold hues set the tone for this dazzling wedding. The Ballroom at Church Street was dressed to the nines with chic draping, exquisite lighting, and luxurious seating arrangements all contributing to the liveliness of the night.

From the time they arrived, guests were dazzled with delicious butler passed hors d’oeuvres accompanied by sparkling flutes of champagne. As the night progressed, friends and family enjoyed a dual-entree plated dinner followed by lively music and festivities. The stylish decor and furniture gave the ballroom a truly  unique and vogue ambiance that brought out the best onto the dance floor! Relishing through out the evening, guests couldn’t resist the all-American late night snacks including mini pies a la mode and of course their smooth, white three-tier wedding cake with berry filling.

Lindsay and Matt’s special day was filled with glamor and extravagance from their grand entrance to their stylish exit, it truly was a night to remember forever.

 

Lindsay+ Matt at The Ballroom at Church Street

Lindsay+ Matt at The Ballroom at Church Street

Lindsay+ Matt at The Ballroom at Church Street

Lindsay+ Matt at The Ballroom at Church Street

The Ballroom at Church Street 07.03.2011 from VHVIDEO.COM

Passed Hors D’ouevres

Bianco Panini with mozzarella, sweet onions, fresh tomatoes, arugula, Gorgonzola, and extra virgin olive oil on focaccia bread

Grilled Chicken Salad Bouchee with grapes

Sweet Corn & Ricotta Fritters

 

First Course

Freshly Baked Artisan Breads 

Jumbo Lump Crab Timbale with mango relish & avocado atop a cantaloupe and pineapple puree and finished with micro cilantro on baby greens

 

Dual Entree Plated Dinner

Lemon Basil Risotto Cake

Summer Vegetable Bundle

Pasta with Seasonal Vegetables

Glazed & Grilled Smoked Raspberry & Chipotle Chicken drizzled with peach and raspberry jam and topped with corn and peach pablano relish

Coconut Crusted Grouper with a tropical salsa

 

Desserts

Mini Pies: Cherry, Peach, & Apple offered a la mode

Whole Pies

Three Tier Cake with a multi- berry filling & smooth white icing

Event Credits:

Catering: Puff ‘n Stuff Catering
Venue: The Ballroom at Church
Event Planner: Wonderful Weddings – Susie Weiss
Photography: Damon Tucci Photography
Cinematography: VHVIDEO.COM
Furniture Rental: Room Service Rentals
Floral: Botanica International Design Studio
Decor: Design Elements
Lighting: Kaleidoscope Event Lighting
Rental Chairs: A Chair Affair
Wedding Cake: Puff ‘n Stuff Catering
Groom’s Cake: Party Flavors
Entertainment: Metropolis
Transportation: Rick’s Classic Cars



Real Events | MD 20/20 | Melissa’s 40th Birthday | Puff ‘n Stuff Catering Commissary
December 1, 2011 by Puff 'n Stuff | comments

Lights, entertainment, and action! MD 20/20 was a celebration like none other that filled the Puff ‘n Stuff Catering Commissary with gold and white glamour. For this elegant birthday party, our team transformed a large commercial kitchen into an elaborate, private chef’s dining experience for 60, and decked out a quiet storage space into a vivacious nightclub for this star-studded event.

Starting off with floor-to-ceiling draping and adding in exquisite elements such as elegant Chiavari chairs and lounge furniture, gorgeous crystal candle sticks and table accents, all the way down to the details such as pearl bracelets as napkin rings – Melissa’s 20th anniversary of her 20th birthday was quite stunning!

The transformation involved a dazzling culinary show where the cuisine was the artwork, and the drinks were delicately crafted as well. Upon their grand entrance, guests were welcomed with champagne, in addition to a full bar featuring our Dragon Berry Mojito – a stunning concoction of fresh fruit & Dragon Berry rum garnished with fresh fruit. Every piece of the show was well executed to perfection from the butler passed d’oeuvres to The Cake Makers Mark dessert.

Once the culinary show had simmered down, after dinner snacks were passed to add to the next big hit of the night – the entertainment, featuring the birthday gal’s favorite things. Tables of fun items, nightclub lighting, and a DJ spinning the music set the mood for a glamorous evening. There’s no doubt that MD 20/20 was an award winning celebration!

Melissa's 40th birthday party.

Melissa's 40th birthday party.

Melissa's 40th birthday party.

Melissa's 40th birthday party.

Night at the Commissary from VHVIDEO.COM on Vimeo.

 

 

Hors d’Oeuvres

Potato Crisp Napoleon with red onion marmalade & Meyer lemon creme fraiche

Beet Cured Salmon Carpaccio & Fruit Summer Roll with a spicy cilantro-lime sauce

Goat Cheese Stuffed Tempura Zucchini Blossom

King Crab Merus with grapefruit pearls, tangerine gastrique, and lemon grass foam

Pepperberry Crusted Lamb Chops with sweet potato curls, leeks & rich black cherry demi

Amuse Bouche

    Yin Yang Crudo of Hamachi & Salmon with Nuoc Cham sauce, shiso & hackleback caviar
Paired with Schramsburg Blanc de Blanc

 

Salad

Study in Heirlooms garden wedge with heirloom tomato, sun gold, snow white and sugar snack baby
heirlooms, virtual egg, Australian Murray River flake salt, micro basil, Piccardo & Savore unfiltered e.v.o.o. & B. R. Cohn 12 year white balsamic dressing with basil foam

Freshly Baked Artisan Breads with Pulugra butter discs and flake salt

Paired with Cakebread Sauvignon Blanc

Plated Dinner

Pulugra Butter Poached Halibut atop Low-Carb-o-nara diver scallop stuffed zucchini blossom with fava bean puree,
served with saffron infused whipped potato and topped with a potato wafter & fried arugula

Paired with Laetitia Pinot Noir

 

Cheese Presentation

France Billat Savarin

Italy Telaggio

France Morbier

served with wild strawberry and balsamic jam, green tomato relish, natural honeycomb, fresh mission figs, & medjool dates


Paired with
Chateau de Fesles Chelin Blanc

 

Dessert

The Cake Maker’s Mark bourbon soaked genoise cake in a chocolate walnut brown sugar crust & drizzled with Kentucky bourbon caramel sauce

Paired with Chateau de Fesles Chelin Blanc

 

After Dinner Snacks

White Truffle Popcorn

Mini Monte Cristo served with organic berry preserves and dusted with powder sugar

 Gruyere Cheese Sticks

Bacon-Wrapped Potato Tot topped with sour cream and a chive

Event Credits:

Planner: Warren Dietel & Dione Bazile
Catering: Puff ‘n Stuff Catering
Photography: Chris Gillyard Photography
Video: VHVIDEO.COM
Venue: Puff ‘n Stuff Catering Commissary
Drape: Design Elements
Entertainment: White Rose Entertainment
Lighting: PTE Productions
Floral: Botanica  International Design Studio
Linen: Party Tables
Furniture: AFR Event Furnishings
Chivari Chairs: Fun Factory Party Rentals
Photobooth: Absolute Amusements

 

 



Real Weddings | Natalie + Donnie | Orlando Museum of Art
November 8, 2011 by Puff 'n Stuff | comments

“A work of art which did not begin in emotion is not art.” – Paul Cezanne

The Orlando Museum of Art is a unique romantic setting for a wedding. Filled with exquisite paintings and sculptures, it’s challenging to find another venue that compares to it’s elegant and artistic setting.

Today we are featuring Natalie and Donnie’s picture-perfect wedding reception held in the Grand Galley at the Orlando Museum of Art. Guests were welcomed through the museum’s Rotunda to a plethora of delectable butler-passed hors d’oeuvres, and a bar featuring our specialty Pear Mojito and Gingered Pomegranate Martinis with a splash of candied ginger. Soon after, the couple had their first dance, which of course called for a champagne toast in their honor!

Following the toasts, guests took their seats to enjoy the inventive plated dinner designed by Puff n’ Stuff Catering exclusively for Natalie and Donnie’s wedding. Two artistically crafted courses were served garnished with pink and green flowers, playing on the theme of the night.  To conclude the evening, a large assortment of dessert trays were displayed and guests helped themselves to a variety of luxurious sweets including cheesecake lollipops, macaroons, and strawberry cheesecake topped with white chocolate mousse, all to complement their delicious wedding cake.  It was such an exquisite evening in the picturesque space of The Orlando Museum of Art!

Natalie + Donnie | Orlando Museum of Art WeddingNatalie + Donnie | Orlando Museum of Art wedding

 

 

Picture-Perfect Hors d’Ouevres

Tomato Mozzarella Caprese Cornet with fire-roasted tomato crème fraîche

Baby Artichoke Hearts topped with goat cheese, olive tapenade, and sun-dried tomatoes

Maryland Crab Cake Towers seared and served with a cajun rémoulade

Trio Sushi Mini Plate Inside out California roll served with wasabi oil, Summer roll with peanut sauce, and Sashimi presented on a small three compartment plate

 

Stroke of Genius Plated Dinner

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

Poached Pear and Spinach Salad baby spinach, blue cheese, and caramelized onions served over a poached pear and garnished with pink
peppercorns with a Champagne Vinaigrette dressing

Grilled Filet Mignon with a wild mushroom cabernet-thyme reduction sauce

Broiled Grouper with Lemon Brodetto broiled grouper in a lemon-mint sauce, served atop mint and pea puree

Chicken Caprese Tower Sous-Vide dual towers of marinated chicken breast on eggplant croutons with tomato ragout and basil chiffonade topped with fried basil

Vegetable Strudel fresh sauteed seasonal vegetables with fontina cheese in a flakey puff pastry served atop dueling purees of fennel and asparagus

Lemon Basil Risotto Cake

Wild Mushroom Risotto

Matchstick Vegetable Bundles

 

Work of Art Desserts

Gourmet Petite Desserts  Strawberry Frangipane cream
tarts, Chocolate cups filled with raspberry and mint chocolate mousse, Profiteroles and French Macaroons

Chef’s Choice of Little Luxuries Strawberry Cheesecake with white chocolate mousse & Keylime Pie with crushed graham cracker uniquely presented in a shot glass

Assorted Gourmet Cheesecake Lollipops house made cheesecake dipped in white chocolate

Traditional Coffee Station

Event Credits:
Caterer: Puff ‘n Stuff Catering,
Photographer:Misty Miotto
Cinematographer:
Visions Media
Venue: The Orlando Museum of Art
Church: The Cathedral Church of St. Luke
Event Coordinator: Blush by Brandee Gaar -Anna Inman
Florist: Lee James
DJ: White Rose Entertainment
Lighting: Kaleidoscope Event Lighting



Real Events | AFR's History in the Making | The History Center
September 19, 2011 by Puff 'n Stuff | comments

We love partyin’ with the Best! Last month, Puff ‘n Stuff Catering had the opportunity to take part in AFR Furniture Rental’s Annual Showcase, “History in the Making,” at the Orange County Regional History Center.

Each year, this stylin’ shindig transforms a popular venue with over-the-top event furniture and décor, and of course themed cuisine and drinks. We were honored to be a featured caterer and take part in the fun!

The History Center was completely decked out from the third floor courtroom to the Heritage Square Courtyard, and AFR’s latest and greatest created a unique theme in each space. Heritage Square and the first floor atrium rocked red carpet glamour, while the second floor was a time machine to the 80’s. And Puff ‘n Stuff Catering hosted guests in the third floor’s “Roaring 20’s” Courtroom, giving our team a chance to show off their flapper style! Guests enjoyed elegant Tuna ‘Tini’s as they were transported back to our 1920’s speak-easy, and we loved every moment of it too.

Check out some scenes from the party below, shared by Carrie Wildes Photography and Tampa Wonderworks Films.

Thank you to AFR and all of the other participating vendors who made this a night to remember. We can’t wait to see what they’ll cook up next year!

AFR History in the Making at the Orlando History Center with Puff 'n Stuff Catering
AFR History in the Making at the Orlando History Center with Puff 'n Stuff Catering
AFR History in the Making at the Orlando History Center with Puff 'n Stuff Catering

AFR 4th Annual Networker from Tampa Wonderworks Films on Vimeo.

 

Blog Credits:

Catering: Puff ‘n Stuff Catering, Special Event Planner Sandy George

Cinematography: Tampa Wonderworks Films

Furniture: AFR Furniture Rental

Photography: Carrie Wildes Photography

Venue: The Orange County Regional History Center



1 2


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.