Weddings | Profiles
From Backstreet Boy to Married Man
Who does a world-famous boy band member who has seen and done it all look to when he’s about to get married? Puff ’n Stuff Catering, of course.
From providing food and ambience during a dessert rehearsal at The Ballroom at Church Street, to serving drinks to guests during a 45-minute motor coach ride to the reception at the estate La Viance, Puff ’n Stuff Catering made sure this celebrity wedding included plenty of star-quality service. Puff ’n Stuff Catering promptly served hors d’oeuvres in the form of specially-created mini-plates and constructed a temporary kitchen to prepare a restaurant-quality meal. A meal that included a sophisticated antipasto presentation, tournedos of tenderloin, pan seared halibut, and eggplant & portobello mushroom napoleon created especially for the vegetarian bride.
As a grand finale to the evening, Puff ’n Stuff Catering covered the pool outside with an acrylic dance floor and transformed the entire area into a nightclub complete with open bar.
Howie says his cheeks still hurt from smiling. Frankly…so do ours.
Authentic Indian food. A traditional henna party. Belly dancers and beyond. And that was the night before the wedding! From the food and furnishings to the flowers, Puff ’n Stuff Catering planned and executed every facet of Aziz and Dr. Nafisa Tejpar’s wedding to perfection.
For the henna party night, the Puff ’n Stuff Catering crew not only floored, tented and lit the backyard area, they also partnered with a local Indian restaurant to prepare, present and serve the menu which included vegetable pakora, beef rice pilaf and karai chicken. As a finale to the evening, the dance floor was surrounded with traditional Indian daybeds as belly dancers entertained the crowd. But the magic didn’t end there.
For the wedding the next day, Puff ’n Stuff Catering once again transformed the backyard…creating a completely different look in the exact same space. And since the couple didn’t want a plated meal, chef-attended food stations were created and dishes, including pan seared halibut and risotto, were made to order.
As it turned out, the event and the food ended up having a lot in common: both were fresh, fun and fantastic!
What do you do when you have an 11 a.m. wedding with no theme and a couple with simple tastes, yet a strong desire to impress their elaborate and worldly friends? If you’re Puff ’n Stuff Catering, you recommend a progressive tapas-style menu and let the food itself become the theme. You focus on the presentation, the quality, and the tweaking of traditional dishes, offering guests an unforgettable, interactive dining experience.
Held at Harry P. Leu Gardens, the reception began on the veranda with savory butler-passed hors d’oeuvres. In the main room, ivory linens, napkins and chair covers created a neutral canvas—letting the bold colors of individually plated tomato and buffalo mozzarella stacks paint a striking picture. The next three “courses” were a succession of little bites served simultaneously to multiple tables. A brigade of waiters, each holding a platter, surrounded tables and meticulously presented in unison. The waiters then explained each dish and its significance, turning the interaction and sharing of the meal into both the entertainment and the focal point of the reception, satisfying the needs of the Bride and Groom and thrilling the guests.
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