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
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
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
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
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
Real Weddings | Jenna + Tyrell | The Ballroom at Churchstreet
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!
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
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
Chicken Piccata with garlic lemon-caper sauce
Saffron Rice with Orzo Pasta, red pepper & onion herb coulis
Fresh Green Beans with red pepper ribbons
Real Weddings | Michelle + Patrick | The Ballroom at Church Street
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!
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
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
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
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
Real Weddings | Lindsay + Matt | The Ballroom at Church Street
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.
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
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
Mini Pies: Cherry, Peach, & Apple offered a la mode
Three Tier Cake with a multi- berry filling & smooth white icing
Catering: Puff ‘n Stuff Catering
Venue: The Ballroom at Church
Event Planner: Wonderful Weddings – Susie Weiss
Photography: Damon Tucci Photography
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
Transportation: Rick’s Classic Cars
Real Weddings | Brittanie + Matt | The Ballroom at Church Street
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!
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
Caterer: Puff ‘n Stuff Catering, Special Event Planner Sandy George
DJ & Lighting: Tagas Events and Production Services
Florist: Lee Forrest Design
Photographer: Tab McCausland
Chef Paul on Orlando's Fox 35 Morning Show | Lobster Mac 'n Cheese | March of Dimes Signature Chefs
Puff ‘n Stuff Catering’s Executive Chef, Paul Lorrain, visited Orlando’s Fox 35 Morning Show today to demonstrate an “at home” version of our popular Lobster Mac ‘n Cheese, and help promote the March of Dimes 2010 Signature Chefs event.
Hosted by anchor Heidi Hatch, Chef Paul taught viewers how to make Lobster Mac ‘n Cheese, as well as a beautiful Cheddar Cheese Tuile to garnish this tasty dish. We were excited for the opportunity to share a fun recipe, while helping spread the word about the March of Dimes’ annual gala fundraiser, Signature Chefs.
Chef Paul and 11 other top executive chefs from Central Florida will be paired with local community celebrities to prepare a gourmet feast for a fun-filled evening. Participants are invited to bid in a live and silent auction that will include priceless dining and travel packages. Guests experience an amazing evening filled with delicious foods and wine pairings and the feeling that comes with philanthropic compassion, since proceeds benefit the March of Dimes.
The event is Thursday, October 21st at The Ballroom at Church Street and tickets ($195) are still available by calling 407-599-5077.
If you missed the Fox 35 Morning Show today, you can watch Chef Paul’s video right here.
The Lobster Mac ‘n Cheese recipe is also included, and we encourage you to try it at home soon!
Lobster Mac ‘n Cheese
Demonstrated by Chef Paul Lorrain – “Not your momma’s mac ‘n cheese!”
1 Cup Lobster meat, fresh
1 Cup Peas
½ Cup Prosciutto, chopped or thinly sliced
2 TBSP Extra virgin olive oil
2 Cups Pasta, cooked
2 Cups Heavy cream
1 Cup Grana Padana cheese, grated
1 Pinch Nutmeg
½ TSP White pepper
½ lb Butter
2 Egg yolks
1 Cup Cheddar cheese, shredded
6 Basil leaves
1 Cup Vegetable oil
In a saucepan, heat the heavy cream, beaten egg yolks, nutmeg and white pepper. Stir and bring to a simmer. Add the grated Grana Padana cheese and butter, mixing well.
In a large, greased saucepan, sprinkle the cheddar cheese into four piles, and melt over medium heat. Lift the cheese out of the saucepan with a spatula, and drape over a small upside-down bowl to form a semi-cup. Allow cheese to cool and harden.
Heat the vegetable oil in a small saucepan. Drop in the whole basil leaves, frying them until they cease bubbling. Remove and place on a paper towel to drain.
In a large saucepan, sauté the prosciutto in the extra virgin olive oil. Add the peas, pasta and Grana Padana cheese sauce. Warm all ingredients through, and add the lobster meat, stirring until it is completely cooked. Season to taste.
Place the cheese tuile cup on a plate, scoop pasta into the cup, and allow it to flow onto the plate. Garnish with fried basil leaf and serve.