Puff 'n Stuff Catering Blog
Real Weddings | Gloria + Ed | The Mezz
November 18, 2012 by Puff 'n Stuff | comments

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:

Masquerade themed wedding Puff 'n Stuff Catering

Masquerade themed wedding by Puff 'n Stuff Catering at The Mezz

Mardi Gras themed wedding Puff 'n Stuff Catering

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



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 | Traci + Bo | The Lange Farm
January 3, 2012 by Puff 'n Stuff | comments

Today we are featuring Traci + Bo’s elegant southern wedding held at the Lange Farm in Dade City, Florida.  The Garden House at the Lange Farm offers picturesque rolling hills, acres of majestic oak trees, and a Garden House complete with a wrap-around porch, beautiful French doors, chandeliers, and an antique gazebo all working in concert to set the essence of true love and old fashioned romance.

When Traci and Bo’s family and friends arrived, they we’re greeted with tasty passed hors d’oeuvres including Asian beef sates seared with Thai spices & served with a scallion dipping sauce, bacon wrapped potato tots, spinach bouchees, and Key West conch fritters accompanied by a Cajon remoulade. Friends and family enjoyed the beauty of the Lange Farm, and shared the joy of Traci and Bo’s celebration. As guests found their escort cards and seats, they were welcomed to indulge in the much anticipated plated dinner featuring Puff ‘n Stuff Catering’s Champagne Chicken & Grilled Steaks accompanied by garlic smashed potatoes and fresh seasonal vegetables. After dinner, Traci and Bo cut the cake, and basked in the sunset glow of their wedding day. Gorgeous from start to finish, Traci and Bo’s special day was flawless, and the perfect start to their new lives together.

Traci +Bo Lange Farm Wedding

Traci +Bo Lange Farm Wedding

Traci +Bo Lange Farm Wedding

Hors d’Oeuvres

Key West Conch Fritters with Cajon remoulade

Bacon-Wrapped Potato Tot with sour cream & a chive

Asian Beef Sate seared with Thai spices & served with scallion soy dipping sauce

Spinach Bouchee a puff pastry filled with a creamy Boursin spinach dip

Plated Dinner

Fresh Baked Artisan Breads

Mixed Green Salad with grape tomatoes, cucumbers, and purple onions served with ranch & champagne vinaigrette dressings

Chicken Champagne with smoked Gouda and caramelized onions in a champagne cream sauce

Grilled Chateau Steaks in a pinot noir demi glaze

Garlic Smashed Potatoes

Fresh Seasonal Vegetables in a lite lemon butter sauce

 

Event Credits:

Catering: Puff ‘n Stuff Catering, Special Event Planner Aymee Brace
Venue: The Lange Farm
Photography: Carrie Wildes Photography
Cake: Chocolate Pi
Lighting: Wild Out Entertainment



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 | Brittanie + Matt | The Ballroom at Church Street
July 26, 2011 by Puff 'n Stuff | comments

Today’s featured wedding is Brittanie and Matt’s stylish reception at The Ballroom at Church Street. Billed as “Downtown Orlando’s most elegant and trusted venue,” The Ballroom at Church Street is often chosen by brides for it’s romantic beauty and charming details.

As guests entered The Ballroom’s lavish, stained-glass atrium for the cocktail hour, servers made their way down the double grand staircases bearing delicious Puff ‘n Stuff Catering creations. The couple then welcomed their guests into the main ballroom, which was dressed to the nines in a sea of soft, smoke purple and platinum linens, dimmed purple up-lighting, and gorgeous pink and white floral center-pieces accented with white feathers by Lee Forrest Design. The groom, a former player and baseball aficionado, even added his own personal touch to the reception by incorporating tables named for his favorite Major League teams.

Guests were enchanted as they watched Brittanie and Matt’s first dance under the sparkling crystal chandeliers, and then delighted as they enjoyed a plated dinner specially prepared by Puff ‘n Stuff Catering!

Fairytale Starters

Rustic Tomato & Mozzarella Bruschetta on grilled Italian bread

Baked Stuffed Mushroom Caps filled with creamy polenta and mascarpone

Mini Cuban Pressed Sandwiches with sliced roast pork, ham, swiss, and pickles, grilled on cuban bread

Bacon-Wrapped Potato Tots with sour cream and chives

Spanakopita – phyllo pastries filled with spinach, toasted pine nuts and feta cheese

Maryland Crab Cake Towers pan seared and served with a Cajun rémoulade

 

Happily Ever After Dinner

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

Freshly Baked Artisan Breads

Chicken Duxelles – chicken stuffed with mushroom duxelles & Brie in a lite cream-thyme sauce

Grilled Château Steaks in a pinot noir demi glaze

Chive & Roasted Garlic Creamy Potatoes

Matchstick Vegetables

Event Credits:

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

DJ & Lighting: Tagas Events and Production Services

Florist: Lee Forrest Design

Photographer: Tab McCausland

Venue: The Ballroom at Church Street



The Service Series: Focus on Plated Meals
June 22, 2011 by Puff 'n Stuff | comments

Welcome to the Part 2 of The Service Series! Today we’re exploring at the elements of plated meals. As wedding and event trends come and go, plated service is elegant and timeless.

Each meal is meticulously prepared and plated in the kitchen, and personally presented by servers who make a direct connection with each and every guest. In addition to the extra level of attention given to guests, seated meals create an intimate ambiance and the perfect environment for conversation. And for hosts with creative culinary ambitions, the plate can easily become the canvas for a beautifully designed entrée.

From a practical standpoint, plated meals significantly reduce food waste as portions are planned precisely to the final guest count. Guests with special dietary requirements can be discretely served a meal that suits their needs without offering this selection to the full guest list. This style is also extremely beneficial during structured events with a program or when the host wants to control the flow of event. Service of the various courses can be timed around a speaker or special event to ensure the proper level of attention to the event’s focus or to signal times of free conversation.

Although plated service delivers a high level of guest interaction, it’s also the most labor intensive and commonly the most expensive service style. For plated meals where guests pre-select between multiple entrées, assigned seating is required to guarantee the plates are delivered correctly.

When choosing between service styles for your next event, weigh the benefits of plated service alongside the style of your event, the mood you hope to create and of course your budget! And remember — the pros at Puff ‘n Stuff Catering are here to help answer your questions. To get inspired, take a peek at some of our delectable plated entrées!


Special thanks to the photographers who shared their work! Damon Tucci Photography & Jerry McGaghey Photography



A Mad Men Styled Wedding Inspiration Shoot | Postcard Inn
June 21, 2011 by Puff 'n Stuff | comments

Here is a little ’60s infused inspiration for your Tuesday! We had fabulous opportunity to partner with Divine Light Photography and several other Tampa/St. Pete wedding pros to create this retro Mad Men inspired wedding at the Postcard Inn on St. Pete Beach.

Already featured on Style Me Pretty, this fanciful day will hopefully get your creative juices going and take you back to a cooler era. Check out the gorgeous images and video from the shoot, and read on for the details on our throwback comfort foods and clever treats.

 

Starting Off Right

Antipasto Kabobs

grape tomatos, fresh mozzarella balls, Kalamata olives, and artichoke hearts skewered ’60s style and served with aioli dip

Mini Monte Cristos “On the Rocks”

a classic indulgence served in a small rocks glass with layers of organic berry preserves and white powdered sugar

The Chicken & The Egg

even more sinful than mom’s deviled eggs and filled with spicy southern fried chicken

Smokin’ Dessert Cigars

classic crêpes rolled tightly, filled with chocolate mousse, dipped in chocolate and decorated to look like smoldering cigars

Mom’s Classics with a Twist

Classic Shrimp Cocktail

Chilled Small Shrimp served with cocktail sauce in a mini martini

Porthole Caesar Salad

fresh lettuce tossed with shaved parmesan cheese, an Asiago tuile and a classic Caesar dressing and tucked into a large crouton

Personal Beef Wellingtons

a retro entertaining staple stuffed with mushroom duxelles, wrapped in a puff pastry and served with Madeira wine sauce

Dutchess Potatoes

garlic smashed potatoes swirled and lightly browned

Green Bean Casserole

the original recipe served in a mini casserole dish

 

Thank you to the amazing vendors who made this inspiration shoot possible!

Photography: Divine Light Photography

Bar Service: Bella Bridesmaid

Cuisine: Puff ‘n Stuff Catering

Floral Design: Holly Nazario of Collective Creations

Linens: Jess Waldrop

Models: Raph Schwyter + Lili Rey + Kriss Pugh + Brianna Strum + Christina Kolosvary + Chris Dube

Venue: The Postcard Inn

Cake: Cakes By Nomeda

Wedding Gown: Anglo Couture



Real Weddings | Angie + Chris | Well-Designed Dinner
June 7, 2011 by Puff 'n Stuff | comments

Today’s featured event is the elegant wedding of Angie and Chris! The apple and ivory themed nuptials took place at a beautiful private residence in Bushnell, FL. The bride, a graphic designer by day, had a keen sense of style and a special vision for the look and feel of her wedding and the reception menu. The couple requested that all of the food would be small yet intricate, and each course was custom designed and displayed to match their vision.

The delicious designer meal began with a lively hors d’oeuvre reception followed by an elegant three course plated dinner. Let your eyes feast on the beautiful pictures, and read on to see the menu from their special day!

 

Designer Hors d’Oeuvres

Butternut Squash & Cranberry Tartlets with melted brie cheese
Baked Stuffed Mushroom Caps filled with artichokes & sun-dried tomatoes
Miniature Chicken Wellington (puff pastries filled with grilled chicken, Boursin cheese and cognac sauce)
Brie en Phyllo garnished with fresh fruit and filled with Raspberry Chambord

Elegance is Served

Course I

Asian Trio Plate with a California roll, avocado chicken tower and spring roll

Course II

Creamy Lobster Bisque
Artisan Breads

Course III

Chicken Champagne with smoked Gouda and caramelized onions drizzled in a champagne cream sauce
Petite Roasted Red Bliss Potatoes
Crisp Green Bean Bundles with lemon butter

Event Credits:

Band: Don Juceum (Full band)

Caterer: Puff ‘n Stuff Catering, Special Event Planner: Aymee Brace

Floral & Decor: Beyond Floral

Lighting & Rentals: uDream Events

Photographer: Andy Martin Photography

Planner: Nini Massey



A Delicious Welcome | Catering to a Gala Affair in Central Florida
October 25, 2010 by Puff 'n Stuff | comments

We recently assisted a well known hotel client to produce the “welcome” course for a 2,100 person gala dinner. After countless hours of detailed preparation we were able to answer the question: what happens when you combine…

  • 6,300 precision cut pasta sheets with the word “Welcome” written in 3 languages stamped in squid ink
  • 1/4 mile of vegetable mousse in 3 flavors (pea and mint, cauliflower and anise, sweet potato and cumin)
  • 25 gallons of roasted red pepper coulis
  • 10,000 grape tomatoes carefully scored, roasted, peeled and dehydrated to look like an open flower
  • 8,400 fava beans husked, peeled and split
  • 8,400 purple cauliflower florets
  • 2,100 elephant garlic chips
  • 2,100 basil crisps
  • 2,100 slivered euro cucumbers
  • 4,200 red endive leaves
  • 10 cases of hand-cut eggplant skin thread
  • 20 gallons of muscatel vinaigrette
  • 24 cases of frisee
  • and a tremendous 900 man hours?

Deconstructed Saffron Pasta Salad with Autumn Vegetables

The answer is a beautifully plated dish of Deconstructed Saffron Pasta Salad with Autumn Vegetables. As always, we tip our hats to the team of chefs who gracefully executed this event!

The Puff 'n Stuff Team

At Puff ‘n Stuff Catering & Events, we happily provide the same level of enthusiasm and attention to detail for each event we produce. From 20 person lunches, to 2,000 person galas, our mission is to passionately perfect your event!



Green Wedding in Orlando
April 1, 2010 by Puff 'n Stuff | comments

New Year’s Day, 2010, Katherine Fertakis and Jeffry Perkins were joined in matrimony. What a way to ring in the New Year! Their reception was held at the stunning Lake Mary Events Center.

The couple wanted a simple wedding with one request—to be as green as possible. This was something personal for the couple, not something they wanted to over emphasize to their guests. The menu we created was filled with organic ingredients and locally grown produce, including:

  • Waterkist Farms Tomato and Mozzarella Bruschetta
  • Matt’s Organic Satsuma Salad with locally grown Arugula, Satsuma oranges, sliced red onion, sliced almonds, shaved Parmesan in citrus vinaigrette
  • Chicken Piccatta with a garlic, lemon caper sauce

To pay homage to their Greek and Filipino backgrounds, Lumpia Shanghai (a Filipino egg roll) was butler passed, and miniature baklava accompanied the dessert station.

Their color palate was very soft and earthy, showcased in their 4-tier wedding cake (made by Jennyfer Mancino from The Sugar Suite), escort cards and room décor. Another small symbol of their passion for green was seen in their favors. I personally LOVED this idea and solved that always difficult decision of whether or not to include favors…a reusable grocery bag (compact to boot)!


Katherine and Jeffry were a joy to work with from day one, and I’m proud to have fulfilled their desire to go Green on their wedding day!

Darby Poole, Special Event Planner
407.398.6309 | darby@puffnstuff.com



A Single Entree For All
February 8, 2010 by Puff 'n Stuff | comments

Most of our clients, when choosing a menu for their event, find themselves in a dilemma. How do I please the majority of my guests with just one entrée? You’ll always have the vegetarians and vegans or, those with a gluten allergy or other dietary restrictions, and we are more than happy to accommodate those guests. But if you’d like to stray away from the confusion that inevitably comes along with allowing your guests to choose what plated entree they’d like, we’ve created some plates that are sure to please any palette.

Play it Safe:
Turkish coffee-rubbed braised boneless short ribs, served with hazelnut-infused mashed potatoes, sautéed broccolini, caramelized pearl onions, and an espresso demi glace.

This dish may sound fancy, but it’s a homey, ‘comfort food’ dish with very familiar flavors—think: Mom’s mouthwatering pot roast. If your guests love meat, filet mignon is a standard choice, so short ribs will be unexpected, but very familiar and appreciated.


Wow the Crowd:

Roasted pork tenderloin en croute, served with an Italian sausage, shallot, and mascarpone cheese pâté, fennel risotto cake, and roasted broccoli rabe with garlic.

This is essentially an updated take on classic beef Wellington. Pork is an unexpected ingredient, so guests will be intrigued, but the flavors are still familiar. The fennel risotto cake accompaniment is more unusual than a standard rice pilaf or roasted potatoes, but the flavor and texture will appeal to everyone.

Paul Lorrain, Executive Chef
407.629.7833 | paul@puffnstuff.com





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.