Fresh Stuff

Best Caterer Orlando

2011-05-03T10:55:00.000-04:00

What it means to be named Best Caterer of the Year in Orlando.

Multiple Day Corporate Events Catering

2011-05-01T10:50:00.000-04:00

Need catering for multiple day corporate events?

What Size Weddings Does Puff 'n Stuff Cater?

2011-04-29T10:44:00.000-04:00

Large or small weddings, allow Puff 'n Stuff Catering to help you make the day extra special.

Large Corporate Event

2011-04-27T10:40:00.001-04:00

We can cater large corporate events up to 6,000 - 7,000 people.

Types of Cuisine

2011-04-25T13:37:00.000-04:00

Puff 'n Stuff Catering has experience in all different types of cuisines.

What Size is a Good Sized Wedding

2011-04-23T09:34:00.000-04:00

Heres a video to help plan wedding catering.

Holiday Party Catering

2011-04-21T11:22:00.001-04:00

Have us cater your holiday party, so your only worry is having a good time.

Venue Sourcing

2011-04-19T10:14:00.000-04:00

No matter what type of event you need catered, we can help you choose the perfect venue.

Indian Wedding Catering

2011-04-17T10:11:00.001-04:00

Here is a video about Indian Wedding Catering.

New Puff 'n Stuff Catering Blog

2011-04-15T09:12:00.002-04:00

We have a new blog at www.puffnstuff.com/blog!

Corporate Cost Effective Lunch

2011-04-15T09:00:00.001-04:00

Need a catered corporate lunch that's affordable and delicious?

Planning a Wedding in a Private Home

2010-05-13T21:30:00.004-04:00

Planning a wedding reception at a private home can be a challenge, especially if the ceremony is occurring there as well. But when planned correctly, an at-home wedding is not only good for your budget, but also extremely intimate and meaningful. There is nothing like celebrating one of the most important days of your life in a place you call home. So if you're hosting a wedding in your home, whether a large estate, or a conservative cottage, here are some tips:

Space is so important, especially if the ceremony is also occurring at the home. Guests will arrive at least a ½ hour early, so be sure to separate the ceremony and reception areas.
Be sure to allow your vendors a minimum of (3) hours set-up time. When your guests arrive to a fully decorated reception area, the additional hour will be worth it.
Having an open bar prior to the ceremony is a personal decision, but if you choose not to open the bar, make sure to have bottled water available for the guests - especially if the ceremony is taking place outside.
If you choose to take pictures between the ceremony and reception, be sure to include a cocktail hour with a bar and butler passed hors d'oeuvres or a station. And keep the cocktail "hour" just that.
As for the actual meal, ensure prompt service by providing the caterer with easy access to the main reception area, especially if it's a plated meal. Service will be much quicker if the wait staff doesn't have to walk over the meadow and through the woods to provide your guests with food.
And most importantly: have a rain plan! This is Florida and it’s never smart to take Mother Nature for granted as she really has her own agenda.

With smart planning up front and an educated off-site Special Event Planner, you can have the most fabulous “home” wedding and enjoy family and friends in an intimate setting that reflects your personality!

Mary Brumley, Special Event Planner

407.398.6304 | mary@puffnstuff.com

Free Flatbreads in May and June!

2010-04-20T10:46:00.008-04:00

Book your graduation party with us in the months of May or
June and get our Gourmet Flatbread Station free!

Whether you’re graduating a jock, nerd, prep, skater, punk or band geek, right now it’s all about you. So here’s an idea—why not throw a party that’s totally you, too? Hey, you only get to do this once. So make sure you do it right!

Just imagine a catered graduation party that’s personalized and themed to practically anything your heart desires: Your favorite class. Your favorite decade. Your obsession with “Glee.” Or your love of dreamy vampires. High-end. Laid back. Whatever.

And if you’re lookin’ for a little help planning your palooza, Puff 'n Stuff Catering definitely has the hook-up. We can help with everything from the decorations to the music to the food and beyond. Check it out…

Check out WLOQ.com for themed menu ideas and our
famous Lobster Mac 'n Cheese recipe!

Wedding at Winter Park Farmer's Market

2010-04-14T10:27:00.005-04:00

Check out the beautiful photos below taken by Amanda McMahon Photography at a wedding catered by Puff 'n Stuff Catering at the Winter Park Farmer's Market. The bride and groom were possibly the sweetest couple we've ever met - and shared their very first kiss during the ceremony at Mead Gardens!

Congratulations Rafaela and Kendall!

Green Wedding in Orlando

2010-04-01T14:15:00.006-04:00

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

March of Dimes Burgers, Dogs & Dunking Fundraiser

2010-03-29T15:22:00.010-04:00

Thank you so much to everyone who came out today for our Burgers, Dogs and Dunking fundraiser for the March of Dimes. The event was an even bigger success than we hoped. Your generous contributions helped our team raise over $1000 for the March of Dimes March for Babies!

Warren Dietel and Kevin Kulikowski were both great sports - even after getting dunked for the 13th, 14th and 15th time! I'm sure they'll be staying dry for a while after this.

If you were unable to come out and would like to join our team or make a donation, please visit our March of Dimes team page.

A huge "Thank You" to our vendor partners:
Fun Planners for bringing the dunk tank.
Casino Parties Orlando for entertaining our guests with shuffle golf.
Old Fashioned Homemade Ice Cream for some of the best ice cream I've ever had.
John Unrue for the spectacular event photos.

Simple, Elegant Wedding Cakes in Orlando

2010-03-26T12:59:00.005-04:00

One trend that is constantly changing in the Wedding industry is Wedding Cakes. Through the years, I have found more brides wanting a “simple cake” versus an eccentric design. Yet, the bridal magazines still feature artistic cakes, so I guess my question is this, “Why can’t simple cakes be creative?” For some inspiration, take a look at the blog below from Jennyfer Mancino (one of Puff 'n Stuff Catering's Cake Designers).

These cakes are simple, but creative. Instead of just a basic design of dots with flowers, I urge you step out of the box with a printed border that matches invitations or just a inspired design from a dress pattern! Linking a small element such as these, captures your guests attention through the reception, because they begin to notice the small details! If you decide to serve your Wedding cake as dessert, make it taste like dessert! Yes, we may need to include a layer of vanilla for the basics, but why not offer a layer of Caramel Macchiato or Key Lime Pie?

Suitie Central Blog

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

Bringing Gourmet Kosher Catering to Orlando

2010-03-17T11:45:00.008-04:00

Since October of 2009 Puff ‘n Stuff Catering has had a revolving door of Rabbis and Mashgiachs with one goal in mind – to offer the Jewish community of Central Florida kosher catering at a gourmet level.

It began with a drive to offer another option to Orlando Jewry; it progressed with a fateful phone call to Amira Cohen after she had to close the doors to her own kosher catering company and restaurant.

With the combination of Amira’s matriarch-like reputation in the Jewish community and Puff ‘n Stuff’s 30 years of experience in perfecting events there’s no telling what we can do with Kosher. After a little elbow grease, hours of meetings and a lot of research, we were approved for certification under the Great Orlando Board of Rabbis to provide Orlando with dairy or meat kosher catering at a Conservative or Orthodox level.

Shira Smith, Special Event Planner

407.478.5820 | shira@puffnstuff.com

Cooking for Food Allergies

2010-03-12T13:36:00.004-05:00

This week, we ran across a lovely compliment for one of our clients on her blog. Nicolle writes tips on cooking for food allergies, specifically egg & dairy. She came to us recently to come up with a menu for her wedding that does not include any of the offending foods, and our team gladly obliged.

We only choose the best chefs here at Puff 'n Stuff Catering, so our staff is experienced in creating food for all kinds of needs, including kosher, vegan, and the gamut of food allergies.

Thank you to Nicolle Avery for the kind words on your blog! We here at Puff 'n Stuff Catering love flexing our creative muscles when it comes to developing unique food solutions for all of our clients' needs.

You can read her blog here.

Mary Brumley, Special Event Planner

407.398.6304 | mary@puffnstuff.com

Puff 'n Stuff Catering at Catersource Conference

2010-03-08T14:29:00.004-05:00

As I write, four of our team members are attending the annual Catersource Conference & Tradeshow in Las Vegas! The best and the brightest of the industry come together each year to collaborate and learn from each other so that we can continually perfect our business for you, our clients!

Puff 'n Stuff Catering owner, Warren Dietel, is sharing his knowledge with 3 different presentations this year!

Incentive Programs that Drive Accountability
The Operations Toolbox (presented with Kevin Kulikowski, Director of Business Operations)
Creating a Loyalty Program for Your Business

Every year, our team comes back inspired with a wealth of new and innovative ideas. So stay tuned - there will be many new things to come! We can't wait to see what they come back with.

Vegan Wedding at Orlando Science Center

2010-03-02T22:36:00.006-05:00

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

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

Butler Passed Hors d'Oeuvres

Avocado Sushi & Asparagus Rolls

Sweet Potato Fries

Eggplant & Roasted Pepper Tapenade
on grilled Tuscan rounds

Dinner Buffet

Field Greens Salad

Fruits of the Season

Oak Grilled Vegetable Display

Crispy Breaded Eggplant
with garlic and basil marinara

Stuffed Portabello
with spinach, chopped onion and mushrooms

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

Yukon Gold & Parsnip Mashed Potatoes
topped with sage

Fresh Green Beans Almondine

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

Heidi Brice, Senior Special Event Planner

407.398.6301 | heidi@puffnstuff.com

A Single Entree For All

2010-02-08T16:05:00.003-05:00

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

Catering the Time Away

2010-02-01T13:31:00.008-05:00

It's happened again. It seems like we were just preparing for the 2009 Holiday Season, and "pow," today is already February 1st, 2010 - amazing. People often say time can "stand still" or they need to "save time," but time keeps moving. In the catering business, it is amazing how it passes so quickly.

From an operations perspective, we're already beginning to focus on summer and holiday business. We're busy inventorying linens, purchasing new color offerings, looking at new and stylish serviceware, and adding fresh menu items while also focusing on creatively reinventing some traditional ones.

In just over a month, I will be speaking at the Catersource Conference in Las Vegas with Puff 'n Stuff Catering's Owner, Warren Dietel. We'll be showcasing our process for executing the perfect event. Every year, we attend to see the upcoming catering trends first-hand so we can continually "wow" our clients, whether the event is big or small.

This year is off to a busy start and we are looking forward to the challenges that brings! I wish everyone a happy and healthy New Year and look forward to the opportunity to assist in creating your special event!

At Your Service,
Kevin Kulikowski, Director of Business Operations

Celebrating 30 Years Serving Central Florida!

2010-01-19T10:16:00.012-05:00

This year will mark the Puff 'n Stuff Catering 30-year Anniversary. Since 1980, we have been Orlando's premier catering and full-service event planning company and are now the largest of our kind in Florida. We've achieved this status largely in part to one word: Innovation. It’s what drives our business and our team members—evidenced in everything from our Special Event Planners and expert Chefs to our state-of-the-art facility.

But if you've ever wondered where it all began, and a more commonly asked question--how we got our name, here's a short history:

In 1971, Puff 'N' Stuff (sans Catering) opened as a puff pastry shop in San Fernando, Trinidad, owned by three friends who thought they'd put their baking skills to good use: Yuklan Laing, Gwyneth Pogson, and Susie Dietel. Because they specialized in puff pastries, and created some other "stuff" too (cakes & breads), the name Puff 'N' Stuff was a natural fit.

When Susie and her husband, Glenn, moved to Florida in 1978, they wanted to bring a piece of home with them. So in 1980, they opened Puff 'N' Stuff here in Orlando, Florida. The pastry shop quickly grew into something more, and they were cooking up full meals and providing catering services in no time.

In 2003, their son, Warren Dietel, had a vision for the company, so he purchased the company from his parents and immediately set out to grow Central Florida’s premier catering operation into a full-service event planning company. He updated the brand, added "Catering" to the company name, and grew the business over 250% in 3 years. Puff 'n Stuff Catering is now recognized as a national leader in our industry.

So for you, "Puff 'n Stuff" may invoke thoughts of a TV show or a head shop. But for us, it is a legacy, an evolution, and an inspiration.

Passionately Perfecting Life's Celebrations for 30 years!

Looking Forward to a Prosperous 2010

2009-12-10T11:21:00.006-05:00

It’s been a tough year. The economic roller coaster has affected everyone in one way or another. Job loss, wage reductions, hour cuts have blanketed the corporate world. We here at Puff 'n Stuff Catering have also been affected, but I truly feel blessed.

Our management and staff pulled together and we weathered the slow summer months. Of course the last quarter of the year is always busy for catering, but we are continuing to stick together as a team and make the end of this year better than ever!

I would like to thank my clients who have been with me for a long time and my new clients I am so enjoying getting to know and work with. My boss, the owner of Puff ‘n Stuff Catering who has encouraged us all with his passion and drive this past year. The wonderful co-workers, vendors and friends that I have had the opportunity to partner with over the years. And all of the great brides and grooms I had the opportunity to work with in 2009.

I for one am looking to the future and it looks good! If we stick together and stay positive anything is possible.

I wish all of you a safe and happy holiday and a very prosperous 2010!

Mary Brumley, Special Event Planner

407.398.6304 | mary@puffnstuff.com

New Twist on Traditional Catering Favorites

2009-12-02T10:17:00.001-05:00

Many of our clients want to know how to create a unique event without the custom price. Here are a few cost-effective ideas to make your next event seem tailor-made for you.

Un-Traditional Brownie
Presentation can make a huge difference. Take a simple, traditional item, such as a brownie – why does it have to be square cut from a large baking pan? Using an individual-sized baking dish in a different shape adds dimension and a sense of customization. It’s the same cost as a regular brownie, but it looks like an expensive, gourmet dessert.

Creative Comfort

The craze is still comfort food with a twist. Sliders are hugely popular, but they don’t have to be boring. Simply switch the cheddar with manchego and replace traditional ketchup with chipotle-flavored ketchup, and you’ve now got a fun, creative slider without impacting your budget.

Big Taste Beef
We've noticed a big shift toward high flavor, low cost proteins. In the past year, we’ve created some unique dishes made with short ribs or beef brisket to accommodate clients who can’t afford the tenderloin. Our espresso-glazed short rib on hazelnut mashed potatoes is just one of many examples. Chefs plate the item and present it to the guests.

Even in this economy, quality is still key. The parties are less elaborate than they used to be, but they’re much more personalized. You can have a great party on a budget ... and you don't have to stick to the chicken fingers!

Chef Paul Lorraine, Executive Chef

407.629.7833 | paul@puffnstuff.com

A Great Start to the Holiday Season!

2009-11-25T11:54:00.004-05:00

As I thought about what I would write for this blog I reflected back on my last posting in October as a reference that would serve as a "common thread" or theme for this months posting. Last time I wrote we were in the process of getting ready for the holiday season and with a blink on an eye we find ourselves "in season"!

It is an exciting time of the year to be catering. All the holiday preparations that have been made over the last several months to "Passionately Perfect Life's Celebrations" are in full swing. The Ballroom at Church Street will be decorated for the holiday season this coming Monday and we are busy getting ready to add that special touch to all of our clients events for their holiday parties.

Along with getting ready for the season we have been busy all over greater Central Florida helping clients host events while also creating new market and venue opportunities. In October we had the pleasure of working with Shands Gainesville on their gala that designated the opening of the newest facility on their campus. We also traveled to the TPepin's Centre a couple of weeks ago to help host Brides.com Vendor Party. We are now a preferred cater at the TPepin's Centre serving the greater Tampa area so if anyone in the Tampa area needs a great caterer....we travel!

I wish everyone a happy, healthy and joyous holiday season!

At your service,

Kevin Kulikowski

Director of Business Operations

A Trip Down Memory Lane

2009-11-23T13:45:00.005-05:00

On September 30th, Kristine F. called The Ballroom at Church Street with a request like none other. She wanted to surprise her husband for their anniversary with an intimate dinner for two at they place they had originally celebrated marital bliss 14 years prior…and we had 1 week to make her dream into a reality!

With very little time to plan, Kristine and I discreetly exchanged phone calls (a shared email account created a slight obstacle) and a secret rendezvous at our offices to quickly come up with a plan of action: a table for two in an otherwise empty 11,000 square foot ballroom.

Of course it didn’t stop there. Kristine selected her husband’s favorite salad, Classic Caprese, and Marinated Tomato and Artichoke for her. They were to dine on Pepper & Rosemary Crusted Beef Tenderloin with Seared Scallop Brochette Surf ‘n Turf, while sipping Champagne from their original inscribed champagne flutes circa 1995. To complete this meal, our pastry chef, Greg Smitka, created his infamous Passion Fruit Mousse Cake.

To make this day even more special, we created a play list of love songs from the ‘90s to include their first dance song by Bryan Adams, Everything I Do, I Do it for You!

In catering, it's not the size that a matter….it is the emotion that is evoked from making a dream into a reality!

Happy 14th Anniversary, Kristine and Patrick!

Darby Poole, Special Event Planner

407.398.6309 | darby@puffnstuff.com

The Ultimate DIY Bride

2009-11-18T09:57:00.008-05:00

Wedding styles are forever changing, and many of us love nothing better than watching trends change season after season. The DIY Bride is still around and I continue to be impressed by the things they can do!

I had the pleasure working with Jennifer Case on her wedding in October. Many times my clients share that they are making their own centerpieces, arranging their own favors, and printing menu cards themselves as an effort to save money. Jennifer’s ideas and finished product were grander than the average DIY Bride, and I name her my Ultimate DIY Bride of the year!

Monograms are a great item for DIY brides to work with, and to incorporate patterns along with them adds extra creativity and style. Escort cards were printed with an individual scroll, then calligraphed on white card stock. These cards were then posted on a board of fabric matching the scroll pattern. Runners were sewn in the scroll fabric, for each guest table. Decorative trees were even wrapped with corresponding fabric. Menu cards were prepared with the pattern and monogram. Table names were created around different places the bride and groom had visited. Donation cards at each placesetting were produced to tie to a lemon candy. The floral centerpieces were designed and arranged by the bride as well, which incorporated yellow roses and orchids.

So to all of the DIY Brides in Orlando, I task you to ultimate creativity, to make your Wedding Celebration a snapshot of your style just as this one!

Heidi Brice, Senior Special Event Planner

407.398.6301 | heidi@puffnstuff.com

"Beyond Pasta" - Creative Vegetarianism

2009-11-10T11:24:00.009-05:00

Poor vegetarians. Always left by the wayside, picking and poking their plate of pasta, wanting for more. They rsvp'd vegetarian, they made themselves known, and they hoped beyond hopes that their plate would consist of more than an elaborate version of the side dishes or a slab of vegetarian lasagna. Is it too much to ask for a little creativity, a little pizzaz?

Your wait is over vegetarians! For those of you selecting the menu for your cornicopia of guests and their varied dietary needs, we've made things a little easier for you. Puff 'n Stuff Catering offers an array of vegetarian stations, plated, buffet and butler passed options to not only satisfy all of your guests but make you forget you’re eating vegetarian in the first place.

Our new "Faux Pear" makes an excellent plated vegetarian option as well as a unique side dish for those meat-eaters. Delicious mashed potatoes are hand formed around spinach and sundried tomatoes into a pear shape and then fried to a golden brown. Fun and scrumptious.

Butler pass some of your favorite veggie items in a unique way with our cornets. We fill these fun little cones with baba ghanouj, tomato mozzarella caprese, roasted red pepper hummus, kalamata olive tapenade, and more.

If you're looking for something a bit more interactive, try out one of our unique Vegetarian Chef Attended Stations. A personal favorite is the Risotto station. Creamy risotto is flavored with different fresh purees, including cauliflower and corn, pesto, and truffle oil, then finished off with guests' choice of vegetables to include mushrooms, fresh asparagus tips, and more.

Our Shabu-Shabu Station is a fun option for both vegetarians and non-vegetarians alike. Your guests will fill a soup bowl with their choice of asian vegetables and hand it to the chef. The chef simmers the ingredients in a soy-sarachi miso broth and finishes the bowl with noodles, guest-selected sauce and garnish. This is one of many Asian-inspired stations that are offered with your choice of beef, chicken, pork or shrimp but still a fantastic option for those who prefer the meatless way of life.

Our Create Your Own Pita Station can be offered as a self-serve option or chef attended. Hand-formed falafel patties are served with a variety of mediterranean delights including hummus, tabouleh, tzatziki, greek olives, and more. Guests choose their ingredients for a fantastic vegetarian pita.

The list of creative vegetarian options goes on and on. No more will a vegetarian guest be subjected to a plain plate of pasta. Be sure to ask your special event planner to suggest one of these fantastic and unique vegetarian delights for your next event.

Shira Smith, Special Event Planner

407.478.5820 | shira@puffnstuff.com

10 Tips for Choosing Your Reception Menu

2009-11-05T15:10:00.002-05:00

Planning your reception menu doesn’t have to be a daunting task. With a little bit of research and planning, you can make sure to have a menu that pleases everyone. Because everyone needs a little direction, here are the top 10 things to consider when planning your reception menu.

10. Kids Menus

Have something special for the kids - chicken nuggets, corn, Mac and cheese. And for a special touch, create a separate dining area with buffets at a child’s height. It’ll end up being about ½ the cost of an adult menu!

9. Matching Your Menu to the Time of Day

If you are having your event during a normal mealtime – lunch, brunch or dinner – your guests will expect a full meal. If you’re only providing hors d’oeuvres, note it in your invitation so your guests can grab a bite before the reception and you don’t run out of food.

8. Timelines Clearly

define your timeline and do your best to adhere to it. If you run too far behind, the food quality inevitably decreases. While we do plan for adjustments, food only holds up for so long.

7. Cultural or Religious Requirements & Allergies

Your guests may have certain dietary restrictions that must be considered when ordering your reception meal. Have your guests not on the RSVP card if they have allergies or if they need a vegetarian or Kosher meal.

6. Style of Food Service

The style of food service you choose will set the stage for the entire reception. A formal reception can still be fun if you create interactivity for the guests. Our stations are always a hit!

5. Beverages

We can provide everything from a premium full bar setup, to beer and wine, or a basic self-serve beverage station. You can even choose to bring the drinks, and we’ll provide the mixers and garnish.

4. Tie Your Food into the Theme

Brides are getting more and more creative. An outdoor summer wedding could be great for a BBQ. We also have a wide variety of ethnic menus for Indian, Latin, Italian weddings and more.

3. Menu Choices

Pleasing the greater group versus a few You might love sushi or Thai food, but your guests may not. When you are planning, think about the types of restaurants your friends and family go to. It’s okay to stretch their tastes a little, but try and do that with the hors d’oeuvres.

2. Using Seasonal Fruits and Vegetables

Not only is this usually less expensive, you will also be getting the freshest for the time of year. And you’re helping out the local economy while you’re at it! Check with your caterer to see what may be available locally.

1. And finally … Have a budget!
Make sure before you start contacting vendors that you have a clearly defined budget (with a little wiggle room, of course). If you opt to not use a Wedding Planner, buy a bridal planning book and use the checklist. A lot. Prioritize those things that are most important to you. It may be the food, or the dress, or the flowers, but it can’t be “everything.”

You can realistically have a budget-friendly wedding, but make sure to give your budget upfront and see what your planner can, or can’t, do. Take the time to plan, communicate clearly and frequently with your event planner and create your dream wedding.

Carol Hull, Director of Sales

Easter Seals’ 10th Annual ‘Vino!’

2009-10-29T12:39:00.007-04:00

Puff ‘n Stuff Catering was so proud to be a part of the 10th annual ‘Vino!’ event. Over 350 people came out to The Ballroom at Church Street on September 26th to sample fares from 13 participating food & beverage companies, helping to raise over $40,000 for the Central Florida Easter Seals program.

Our Executive Chef Paul Lorrain put together a fabulous station of Turkish Coffee-Rubbed Braised Short Ribs with hazelnut mashed potatoes and frizzled leeks. The station was a hit with guests!

We are honored to participate in these community events and would like to thank the Easter Seals for allowing us to be part of such an extraordinary cause.

Sandy George, Special Event Planner

Sandy@puffnstuff.com | 407.478.5831

Chef Paul Lorrain on FOX 35

2009-10-22T12:23:00.003-04:00

Chef Paul Lorraine appeared on FOX 35 on Wednesday, October 21st to promote the March of Dimes Signature Chefs Auction at The Ballroom at Church Street.

Top Executive Chefs from around Central Florida paired up with local Celebrity Chefs to create a gourmet feast and fun-filled evening. We were so proud to be part of such a meaningful event!

Learning from the Experts!

2009-10-16T12:13:00.001-04:00

Melissa and I recently spent a fantastic weekend in San Diego benchmarking another superb catering company, Feastivities, and its sister companies, Picnic People San Diego and TK&A Catering. Lisa Richards, Blake Richards and Frank Christian were fantastic hosts as we learned about their business successes and obstacles, and shared ideas for improving ourselves and expanding our opportunities. It is always inspiring to see how other large catering and event companies conduct themselves and we cherish the professional and personal relationships we garner when doing this. Many thanks to Lisa Richards and her team for their warm southern California hospitality and open sharing of ideas and opportunities!

There's nothing like a West Coast Sunset!

Warren Dietel, Owner/President

We're now on Facebook and Twitter!

2009-10-11T13:16:00.000-04:00

We just created profiles on Facebook and Twitter. Be sure to become our friend, follow us, and suggest us to your friends! Along with updates, we'll periodically be posting offers and discounts, so you won't want to miss out!

Rusti Winslow and Chris Little Wedding

2009-10-07T16:22:00.008-04:00

I had the joy of working with the sweetest couple over the past year - Rusti Winslow and Chris Little. They tied the knot on September 26, 2009 at the Lake Mary Events Center.

Talk about a fairy tale wedding! The ceiling was draped with beautiful sheer white fabric, with flowers by Lee Forrest – over the top georgeous, and to complete the look, white satin chair covers with organza bows, sheer white striped overlays, pink lamour napkins and a single silver coin at each placesetting with the couple's initials.

Soundwave provided the pink uplighting around the perimeter of the room and outside music for the ceremony. The beautiful bride entered to the tune of “pretty woman”, and the fun continued well into the evening.

Once the ceremony was complete, our professional service staff was waiting with butler passed hors d'oeuvres, full bar service and an artisan cheese display with a beautiful swan heart ice scuplture and pink uplighting to complete the scene.

Guests were invited into the ballroom for a wonderful plated dinner of a Tournedos of Beef Tenderloin Milano and Jumbo Prawns stuffed with Crab and accompanied by Creamy Corn Risotto and Asparagus.

Sheri Rinker – the day of planner was wonderful to work with and everything ran smoothly from start to finish.

I just want to say a “big” thank you to all of the vendors, the Puff 'n Stuff Catering service team, warehouse and kitchen staff because without all of you the bride’s dream would not have come true!

Mary Brumley, Special Event Planner

407.398.6304 | mary@puffnstuff.com

Gearing up for the Holiday Season

2009-10-01T14:23:00.007-04:00

Is it possible that we are really in the 4th Quarter of 2009? Where has the summer gone?!

As you may have guessed, this is the busiest time of year for Puff ’n Stuff Catering. The holiday season is an exciting time for the Operations Department. We have been busy gearing up to Passionately Perfect Life’s Celebrations for our clients at their events and parties.

We are sorting linens, organizing our holiday décor, perfecting specialty drink recipes and getting all of our equipment in top working condition so we will be able to produce all of our events to a standard that our clients have come to appreciate over the years.

Having the right tools to cater events is important but that is only one part of the equation. Our events are successful because of our Team Members! Their hard work, dedication and attention to detail set us apart and all they do is most sincerely appreciated by our clients. To get ready for “season” from a staffing perspective, we held our 2nd annual job fair at the Ballroom at Church Street on September 17th. Over 1200 applicants responded to the job posting. We interviewed over 225 prospective new Team Members over a 10 hour day!

When the dust settled, we hired 53 new Team Members to join the ranks as Servers, Bartenders and Road Chefs. Our new Team Members are experienced hospitality professionals and we are looking forward to working with our newest Team Members as we go into our busy season.

Puff ‘n Stuff Catering is committed to Passionately Perfect YOUR next Celebration. Our staff loves what they do and look forward to the opportunity to create a memorable experience for you during this holiday season and beyond!

Kevin Kulikowski
Director of Business Operations

Adding Special Touches to Your Event

2009-09-09T10:41:00.002-04:00

Everyone plans parties, whether its dinner for four, or a birthday party for 100 guests. But what is noticed most by your attendees? The special touches of course!

I had the pleasure of working with a client for a Couples Bridal Shower last month. We were planning for an intimate group of 50 guests at her home. The food was important, the beverages were important, but most of all, the atmosphere was important! The engaged couple was planning on getting married on a cruise ship, we decorated bridal shower to feel like you were boarding the ship. Guests were greeted with champagne and one of our Servers dressed in all white and a Captains hat. Once the guests entered, they were welcomed with hand-passed hors d’oeuvres and desserts by our service team.

The house was dressed with floral arrangements all over, just as you would experience on a cruise. The bar was staged outside by the pool, with music to bring you in the mood. The menu featured Cajun Grilled Shrimp on Cucumber Rounds, Ginger Soy Ahi Tuna Tartare Cornets, Crab Cake Towers, and Coconut Chicken Brochettes, to name a few. Our Little Luxury Desserts of Key Lime Pie and Vanilla Compote with Fresh Berries were the perfect night-cap.

Captivate your guests attention and make the party memorable with special touches!

Heidi Brice, Senior Special Event Planner

407.398.6301 | heidi@puffnstuff.com

*Photography by Chris Gillyard and Damon Tucci.

Plan Your Holiday Party with Puff ‘n Stuff Catering

2009-08-26T12:15:00.003-04:00

It’s almost that time of year again. Time to get together. Time to celebrate. And, of course, time to eat, drink and be very merry! There will be no Bah Humbug this year with Puff ‘n Stuff Catering’s new menus freshened up for this coming holiday season.

We have added some great new affordable hors d’oeuvres and Chef Attended Actions Stations that have been designed to suit your unique taste and budget. Some of our new items include a fabulous selection of savory butler-passed coronets. These little cones are filled with a variety of flavors — from Wine-Poached Chicken with Applewood-Smoked Bacon Crème Fraîche to Ginger-Soy Ahi Tuna Tartare with Five-Spiced Wasabi Crème Fraîche — and are sure to please your holiday guests.

The new Shabu Shabu Mongoglian Hot Pot Station is both vegetarian and meat-lover friendly and includes a variety of ingredients like napa cabbage, bok choy, shiitake and enoki mushrooms, carrots, onions, bean sprouts, snow peas, scallions and tofu – you can also add shrimp, pork chicken or sirloin.

As always, we have fantastic desserts to finish off any holiday gathering with some new pastries across the board and a new “S’mores Indoors” action station. And of course, our Executive Pastry Chef, Bruno Ponsot, has incorporated some of his traditional French favorites such as “Bouche de Noël”.

So this Holiday Season, don’t let the economic grinch spoil your holiday plans. We here at Puff ‘n Stuff Catering will create a menu to custom-fit all of your needs. Give your guests the gift of a holiday party they’ll never forget—and do it with the help of the elves here at Puff ’n Stuff Catering.

Retaining Your Talent in Economic Hardships

2009-08-18T22:57:00.005-04:00

Many believe people are a company’s greatest asset, but I believe the culture created by the people working for you is your greatest asset. Culture defines who you are and aids in making hiring decisions. With the right culture, you can cultivate skills and encourage employee loyalty, and in the end, your business will come through stronger and much more efficient than before.

Though it is impossible to guarantee that your great employees will stay through the hardships, there are some measures you can take the greatly increase your chances.

Clearly define your Mission, Vision, and Values. Make sure you have developed a picture of today, tomorrow and what governs your decisions. An employee that understands where you are, where you’re going, and why, feels much more secure in their future.

Develop an Ownership Mentality. Empower your staff to give suggestions and ideas – from part time server to the Director of Sales. When your staff walks through your building or an event, you want them to think “How can I make this better? Can we do this more efficiently?” And reward these ideas. With a little encouragement, you’d be amazed at some of the things your employees at all levels think of.

Encourage Team Building & Communication. Send out a monthly newsletter. Announce birthdays, positive client feedback and new employees. As an off-premise caterer, many of our employees rarely step foot into the building, but they are valued too. Have your staff vote for an employee of the month, and reward that employee, even if it’s just a designated parking spot or a $20 gift card to Starbucks.

When your employees feel valued, when they feel like it’s their company too, they’ll work with you to create solutions and will understand that though things may be hard right now, they will get better.

As my good friend Simon T. Bailey says, “Losers look at what they are going through. Champions look at what we are going to do.” And it is your responsibility to create a culture of Champions.

Warren Dietel, Owner/President

Great Reviews from Brides

2009-08-13T23:06:00.004-04:00

We love to see all of the wonderful things that brides are writing about us. We are so appreciative when a previous client takes the time to share their experiences.

If you are in the process of making your catering decision, then check out these testimonials from previous brides on Wedding Wire.

Thank you to all of our clients who take the time to write in about your events!

An Unrivaled Venue for Your Reception

2009-08-05T16:24:00.007-04:00

The Ballroom at Church Street is Central Florida’s most elegant and distinguished venue. Located in the heart of downtown Orlando, it boasts over ten thousand square feet, a stunning stained glass atrium and enchanting brick courtyards. And whether you’re looking to host an intimate upscale reception or a celebration for over a thousand guests, this unique location can accommodate it all.

It’s easy to see why The Ballroom at Church Street has quickly become Orlando’s “hot spot” for wedding receptions. Winter, spring and summer weekends are filling up fast, so if you’re looking for a spectacular venue for your upcoming wedding reception (or ANY event!), contact us soon so you don’t miss out.

You’ve always dreamt of the perfect wedding held in the perfect place. You should expect no less when it comes to your reception. And no place is better suited than The Ballroom at Church Street.

Sandy George, Special Event Planner
407.478.5831 | sandy@puffnstuff.com

Puff 'n Stuff Catering Featured in Behind the Knot

2009-07-21T11:53:00.007-04:00

It is always such a wonderful surprise to run across a testimonial from a happy client. We have had the pleasure of working with Erinn Ryan for years, and we were thrilled to see a spotlight of Puff 'n Stuff Catering featured on her blog found here:

Behind the Knot by Erinn Ryan

Thank you, Erinn for the wonderful compliments. And thank you to Tina Osterman, our Special Event Planner who has worked with Erinn for years. We are so proud of our whole team for going above and beyond for our clients!

Creating a Virtual Walkthrough of Your Event

2009-07-14T11:30:00.003-04:00

In this ever-changing world of technology, Puff ‘n Stuff Catering is striving to bring everything we can possibly offer to better suit our clients' needs. We try daily to stay one step ahead of the curve. Our team is currently working with software developers from across the nation to offer the cutting edge in modern technology. Imagine building your special event from the bottom up and having the ability to do a complete 3-D virtual walkthrough that consists of linen colors, buffets, bars, dance floors, stages, table setups, centerpieces, etc. This little treasure should be available early next year.

Having the ability to do a scaled diagram of our venues has proven itself to be a valuable tool, both for our clients and for our staff. It allows us to create the event from an overhead perspective, complete with placement of everything we need to make the party memorable. It’s very easy to see the big picture once everything is in place. Now, let’s take that a step further.

Once your diagram is complete, let’s take it the extra mile. We put ourselves in the guest perspective and do a virtual tour of your event. You even have the option of the path in which to take. Maybe while doing the virtual walkthrough, you realize that you don’t care for the linen color that you have selected. No problem at all to fix. We make the necessary changes and see if we like it. You can literally walk through your event years before it ever happens. There’s no more “I wonder ifs.”

I have been technology's biggest fan for years - from owning a Commodore-64 to a reversible HD projection screen on a 5’ x 6’ porch/bedroom window. I am a happy camper to be involved in putting this project together. To help create a program that truly makes a difference is rewarding. Technology and hospitality have managed to unite for me and for that I am grateful.

~No imagination~

~No place for change~

~Know imagination~

~Know time to change~

Scott Foley, Operations Supervisor

scott@puffnstuff.com

S'mores Indoors

2009-07-06T12:56:00.008-04:00

Puff ‘n Stuff Catering is introducing a new Chef Attended Action Station into our dessert mix and it comes just in time for those hot summer parties!! It is called the “Chef Attended S'mores Indoors Station.” It is a fun and interactive twist to the oldie but goodie S’mores! Everyone young and old loves a great S’mores and now you can offer your guest a fun way to have a S’more indoors (in the cool AC) or outdoors during those cold winter nights. This station is perfect no matter how formal or casual the event. The station offers crunchy graham crackers held by an old fashioned wooden clothespin dipped in decadent melted chocolate then swirled in creamy marshmallows and finished by being flame toasted before your very eyes! This is a station your guest will love and never forget.

Dana Alvarez-Ferry, Special Event Planner Associate

407.478.5829 | dana@puffnstuff.com

Miranda Overstreet and Ashley Harn

2009-06-29T15:23:00.009-04:00

I had the pleasure of working with Miranda Overstreet for her sister’s Wedding a few years ago, so when I received a phone call that she was engaged, I immediately became excited because I enjoyed working with the family.

The Overstreets are a family that do not live in Orlando, so logistical details are important as the Weddings tend to take place in their “neck of the woods”

Miranda decided to get married at the family ranch in Sebring, a place she spent many summers as a child. As I approached the gate, the property seemed enormous, and my wheels started to turn – where were we going to have this celebration? As we walked on the 250 acre property and were brainstorming ideas, we approached the largest Oak trees I had ever seen in my life, the were so large, that once you were close to them, you were encircled by their branches! We picked the perfect Oak for the Ceremony background, where we would set our natural wood chairs for seating. The Cocktail Reception would take place in another portion of the trees as well, with the dinner reception under a tent nearby.

Our menu plan was easy, as Beef Tenderloin is a must for this family! We added an Apple Wood Smoked Bacon Wrapped Pork Tenderloin for variety, along with Roasted Buttternut Squash, Green Beans, and Twice Baked Garlic Smashed Potatoes.

The décor was centered around earth tones and naturals, to perfectly match the Bride and Groom’s taste. Our Chocolate Brown Pintuck linens were used for the tables, Black folding chairs with a table arrangement of round tables and rectangular tables.

Preparation for out of town weddings take extra measures on our end - planning generators for power, building a temporary kitchen, different set-up teams due to the long hours, and most importantly refrigeration. Thanks to our Logistics team, especially Scott Foley for being on site during the entire event to ensure all challenges were faced and resolved.

We enjoy traveling for special events as it always give us the opportunity to raise the bar on our services and explore new places. Thanks Miranda and Ashley for letting us be a part of your day!

Heidi Brice, Senior Special Event Planner

407.398.6301 | heidi@puffnstuff.com

Photography Courtesy of: LB Gallery

Puff 'n Stuff Catering Special Summer Savings

2009-06-22T15:47:00.003-04:00

Beat the heat and the economy with Puff 'n Stuff's special summer savings!

Times are tough and you don't need a blog to tell you that. Everyone is working harder than ever in this difficult time and we could all use a well needed break. Why not add a little pick-me-up to your week by showing your employees some love. Puff 'n Stuff has three options for you to do just that.

The first option is our Employee Appreciation Buffet Packages starting as low as $10.95 per guest with complimentary iced tea and lemonade. These menus are designed specifically for summer festivities; from our Caribbean Cookout Package to our Southern Picnic Package we have an option to satisfy every taste and budget. Below is a sample of one of the packages available to choose from:

* * *

SOUTH OF THE BORDER

Create Your Own Taco Bar

fresh flour tortillas, crispy corn taco shells, Mexican seasoned beef, lettuce, chopped tomatoes, onions, guacamole, sour cream, chunky salsa, black olives, cheddar and monterey jack cheeses

Nine Layer Tex Mex Dip

offered with white corn tortilla chips

Chili Conqueso Dip

offered with white corn tortilla chips

Sopaipillas

puffy tortilla “pillows” dusted with powdered sugar and cinnamon, with chocolate sauce on the side

Iced Tea and Lemonade

* * *

Another option to help you stay under that budget is our Corporate Lunch Packages starting at $10.95 for a full hot buffet and $8.95 for boxed lunches. Cutting back on cost does not have to equal cutting back on quality. The hot buffets include a salad, an entrée, a side, dessert and all of your plasticware and paper goods. With entrées such as Margarita Marinated Salmon, Chicken Franzia, Slow Roasted Pork with Apple Fennel Jus and more, you’re guaranteed to impress, even on a tight budget. Here is a sample menu from our Summer Season:

* * *

FRIDAY

Thai Cabbage Salad

with a ginger sesame dressing and crispy wonton strips

Wasabi-Soy Glazed Mahi Mahi

with grilled pineapple

Island Rice

with toasted coconut

Hawaiian Sweet Rolls

with butter

* * *

If you’re looking to do something in the evening or with a little more pizzazz try one of our Hors d’oeuvres Packages. Complimentary gourmet petite desserts are included with these packages either butler passed for a service event or on a beautifully garnished tray for deliveries. Packages start at $14.95 per guest, here is an example of one of the packages:

* * *

HORS D’OEUVRE PACKAGE #2

Oak Grilled Vegetable Display

eggplant, summer squash, zucchini, asparagus, purple onion, portabellas, bell peppers, artichoke hearts and other seasonal vegetables rubbed with balsamic and olive oil, then grilled over an oak fire with aioli dip

Imported & Domestic Cheese Display

cheddar, provolone, Swiss, havarti, bleu, Muenster and jalapeno jack cheeses, with crisp gourmet crackers and garnished with fresh fruits

Hot Spinach & Artichoke Dip

with tri-color tortilla chips

Baked Stuffed Mushroom Caps

with chorizo sausage and pepper confit

Smoked Chicken, Cranberry & Caramelized Onion Bruschetta

Gourmet Meatballs

in Polynesian sweet ‘n sour sauce

Shrimp Potstickers

with ginger soy sauce

Penne Aglio e Olio

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

*Complimentary* Chef's Choice of Gourmet Petite Desserts

a selection of the following favorites: rum-soaked mini babas, lemon meringue tarts, cheesecakes squares, chocolate cups filled with raspberry mousse, chocolate éclairs, swans, fruit tarts, profiteroles, petits fours, chocolate truffles, opera cake, napoleons, coconut macaroons, cannolis, rum balls and chocolate-dipped strawberries

* * *

Shira Smith, Special Event Planner

407.478.5820 | shira@puffnstuff.com

Katie Brandon and Jason Farmand Wedding

2009-06-18T12:05:00.015-04:00

We have the pleasure of working closely with many interesting people in this town, but it is rare that we have the excitement of working with a group of people that enjoy food as much as we do. Let's face it, the food business is an interesting life to live, and for those of you that are not involved, I would like to invite you in to an amazing event, the Wedding of Katie Brandon and Jason Farmand. Amazing because of the wonderful couple it was centered around, amazing because of the food quality, and most importantly, amazing because of the true love that was reflected by the mother of the bride, Pam Brandon, Food Writer.

The first meeting with Pam was full of enjoyment, because her love for food is clear and simple – perfection is really the key ingredient in every item. Along with her close friends, we explored them into a tasting of different stations based on a few new creations. The planning process was so wonderful, as we finally found someone into detail as much as we are!

The wedding day was breathtaking – perfect May weather, a slight breeze and a touch of warmth from the sun. We arrived early to begin staging our kitchen and setting the Reception hall. Skinny rectangular tables were placed together to create long tables to seat 20 guests. Crisp white linens were carefully steamed and placed, accented with Loden Green Table runners. Thirty custom made candles where placed on each table by Flowers of Winter Park, along with custom made trees around the room. Pam and I were adamant about covering the stage area so White Sateen Drapes were built to create an elegant backdrop. A white dance floor was built to continue with the white crisp theme. Outside, a White Lounge was formulated for a later in the evening Farmand tradition, Houkah Bar. The atmosphere was crisp, but the food simply amazing!

Guests were welcomed to the Veranda with House Cured Duck Prosciutto with Fig Jam; Cold Smoked Bay Scallops on Parsnip Puree and Fennel Foam; and Baby Artichoke Hearts with goat cheese, olive tapenade and sundried tomatoes presented on wheat grass. Fresh watermelon Mojitos where a huge hit as well, Yellow Watermelon and mint garnish. As guests entered the reception, their eyes settled into the candlelight, and stationed on their tables were a sampling of Middle Eastern Dips such as baba ghanoush and hummus and marinated olives with fresh baked lavosh and onion ciabatta breads. The Bride and Groom arrived, and the show really began! Our stations opened with two to three chefs attending each, to create individually unique plates for each menu item.Flatbreads and Satchel's Salad, using amazing roasted tomatoes that came from Waterkist farms in Sanford, FL. These are all organic and hydroponically grown things of beauty with flavor to match. Then there was the Pancetta, caramelized onion, roasted peppers and Arugula pizza that was a bride and groom favorite. The pizzas where served with a salad designed from Satch's Pizzeria where Katie and Jason use to frequent in Gainesville, Florida while going to college together.

Guests where invited to step up to another station that was serving Turkish coffee rubbed, melt in your mouth, Braised Short Ribs Over Hazelnut Infused Mashed Potatoes and espresso demi glaze then finished with a hazelnut tuille and Tahoon cress micro green. It was like a cup of coffee on a plate. Many of our creations were finished with all natural organically grown micro greens from Adale farms in Polk County.

The next station which was a huge hit was the "Muddy Waters" station. This was none other than Shrimp and Grits with Heirloom Anson mills grits made fresh at the station and yes the infamous Parmesan Fried Green Tomatoes especially picked just for this event from Waterkist farms. With the trimmings from these beautiful tomatoes we made an amazing green tomato relish to compliment the spicy jumbo shrimp that where being seared to order on our e.v.o. flattop while the other chef was frying up to crispy perfection the tomato wheels. This dish was finished with micro cilantro and Louisiana hot sauce caviar which was a real molecular show stopper.

The last station was "From The Fields" which was a dual lamb offering with 72 hour sou vie Lemon and Garlic Marinated Leg Of Lamb sliced and served with roasted vegetable Israeli couscous, feta and olives topped with cumin scented tzatziki and finished with organic black mint. The second lamb was beautifully frenched 32 ounce Pepper berry Rubbed New Zealand Rack Of Lamb served over beet infused couscous and a crimson reduction made from beet juice then finished with micro shiso, a peppery micro green.

The "Good night Kiss" was passed as guests exited, of Chef Grilled Brioche and Applewood Smoked Cheddar Cheese Paninis, along with Shoestring Fries in a Paper Cone.

We were honored to celebrate such an important day for The Brandons. Most importantly, we appreciated their addiction for detail. We were proud that we "far exceeded their expectations," and look forward to another memorable occasion!

Heidi Brice, Senior Special Event Planner

407.398.6301 | heidi@puffnstuff.com

Chef Paul Lorraine, Executive Chef

407.629.7833 | paul@puffnstuff.com

Day of Wedding Coordination: Sarah Sleeth, Style House

Florist: Flowers of Winter Park

Photography: David Burke Photography

Lighting: American Audio Visual

The Knot Best of Weddings 2008/2009 Pick

2009-06-08T12:20:00.005-04:00

We are proud to announce that Puff 'n Stuff Catering has been rated by local brides and voted The Knot Best of Weddings 2008/2009 Pick. Please pick up a copy of The Knot Best of Weddings 2009 magazine and check out our listing.

Thank you to our entire team for going above and beyond for our clients!

Puff 'n Stuff Catering Video Slideshow

2009-06-02T16:12:00.006-04:00

If you've ever wondered what our food and events look like, here's a sneak peek!

Fire & Ice at McKee Botanical Gardens

2009-05-26T15:26:00.002-04:00

This year, we had the opportunity to help plan and cater the annual Orchid Ball at McKee Botanical Gardens. The Fräbel exhibit was in full swing, so his artwork inspired much of the décor of the night. From the performers to the food, everything that was incorporated was used to enhance the theme. Dancers and stilt walkers dressed in fire & ice costumes, ice sculptures and torches were incorporated throughout the gardens, and the food ranged from house-made ice cream to a churrascaria station, and Arctic Char cooked on cedar plank. The result was spectacular.

Photos courtesy of: Vitalic Photo.

Ralph Rendsland, Director of Special Events

407.478.2733 | ralph@puffnstuff.com

Themed Parties Make a Comeback

2009-05-19T12:19:00.005-04:00

From a Barbie-inspired birthday party to a Kentucky Derby celebration, themed parties are back. And they’re more fun than ever! This year, I’ve had the privilege of working on a few themed parties – here are some highlights of my two favorites!

Barbie Turns 50 Party. The guest of honor held her 50th birthday in her Orlando home. Barbie also turned 50 this year, so our client decided to go with that theme and host an adult dress-up party. We enhanced her home with hot pink lamour linens and martini-tied cocktail tables. We even covered her sectional sofa with white lamour for a more feminine touch! To further accentuate the theme, our staff (Stacey and Jeriko) had fun playing dress-up for the day. Barbie dolls were incorporated into our station set-ups, and there was even a life-size Barbie box where guests could pose and take pictures.

Kentucky Derby Party. In celebration of the 2009 Kentucky Derby, our client wanted to host a party. This southern theme was clear from the start. We paired fried green tomatoes with English tea sandwiches and sweet corn and ricotta fritters. The host even provided traditional silver mint julep cups for us to use for the traditional derby drink. Guests cheered on their favorite horse around the client’s big screen while they enjoyed the menu themed for the occasion.

Sandy George, Special Event Planner

407.478.5831 | sandy@puffnstuff.com

Accenting with "Pops" of Color

2009-05-12T13:14:00.008-04:00

During my first meeting with Maxine and Lamar, Maxine came to me with several beautiful and unique color pallates. Swatches and color chips inhand, how was she ever going to choose! I could tell she had a flair for style and wanted to design a beautiful and unique look. We looked through some of her favorite color options, but decided to focus on the menu during our first meeting, knowing that her color scheme would fall into place. When Maxine and Lamar came in for their tasting the details had begun to fall into place. They had decided on a color pallatte of light blue and silver with “pops” of yellow. Quite fitting for an Easter weekend wedding!

With the help of wedding planner Tamuel Coward from Remembering When Event Planning, we used Wedgewood Bichon on the seating tables and Silver Bichon for the head square table of 6. Silver chivaris were the chair of choice and she accented the tables with silver chargers and butter yellow napkins. We also incorporated the butter yellow “pop” on the buffet and display tables as well.

One of my favorite aspects of the wedding was their Popcorn Bar. Maxine and Lamar chose popcorn flavors that included white cheddar, buffalo wing, chocolate, caramel and butter. A creative touch and special treat for their guests and another "pop" of yellow.

While pops of yellow were present in the reception decor, they were also noticeable in her attire. Maxine carried a gorgeous yellow bouquet created by Vicki at Peddles that included orchids. She really let her style shine with her choice of yellow shoes. A stylish and sassy touch. The yellow bouquets were the perfect compliment to the bridesmaid's light blue dresses and the groomsmen's traditional seersucker suits.

Color "pops" are often the final accent that tie a wedding together. They underline the couple's sense of style and personality, and more importantly create a beautiful atmosphere for their guests.

Amanda Berg, Special Event Planner

407.478.5819 | amanda@puffnstuff.com

Chef Paul Lorrain on The Daily Buzz

2009-05-11T13:53:00.001-04:00

Our own Chef Paul Lorrain appeared live on The Daily Buzz Wednesday, April 21st in celebration of Earth Day with eco-friendly ideas that we can bring to the table or anyone can create at home.

Culinary Musings on Achieving Excellence

2009-05-06T15:38:00.006-04:00

Cooking by definition is what happens when you apply a temperature change and/or chemical change to an edible object (ingredient). The relationships between ingredients and a controlled environment, as well as exposure to other ingredients, are the building blocks to knowledge. Its the understanding of these relationships that inspire innovation. From the simplest forms of manipulation such as butchering a piece of meat to accent its appeal in flavor, texture, and visual attributes; to raising the experience of elements through altering their structure on a molecular level through all forms of technique. This library of knowledge and experience of these relationships are what forms and shapes style. Where creativity meets methodology innovation is born, but it's not enough to achieve excellence.

Finesse

Accuracy

Respect

Timing

Execution

These are the building blocks of greatness, but these attributes alone are still not enough to achieve excellence. It's through the harmony of all these elements in unison that even approach excellence, like the building of a dish. Each flavor layering and accenting another, each technique bringing out the most relative flavor, texture, and color of an ingredient to create balance and union, and at the same time evoke awe and satisfaction. Thomas Keller (tkrg.org) once said to me "It's just food Chef" as we were in the middle of service on a busy Saturday night. The defining moment of my culinary career is having my mentor tirelessly drive my dishes and cooking to perfection...and in the same breath utter the words "It's just food."

Those words shook my core at a time in my life where I was focused entirely on training and perfecting my technique and pallet. It was then I was reminded of the primal necessity of what created the existence of my field, and defined what I do as a chef. At the core food is a cornerstone of survival and demands the reverence of sustenance before all else. It is that experience in which we all must participate in order to survive that my goal in life is to bring pleasure to. At the end of the day it's these ideals that drive me to achieve excellence. But its not just about getting from A to B and doing it well, a big part of it all is enjoying the journey.

Bryce Balluff, Chef de Cuisine

bryce@puffnstuff.com | 407.629.7833

Nisbett 50th Birthday Party

2009-04-28T14:27:00.009-04:00

Social catering has always been my favorite type of event. I love meeting with the clients and seeing their lovely homes. Creating fun themes and really getting to know my clients on a personal level is very important to me. Most of my social clients have been with me for several years. I’ve watched their kids grow up and have been able to enjoy being a part of their lives in a special way with baby showers, baptisms, birthday parties, 1st communions, sweet 16 and high school graduations.

I had the joy of meeting Janice Nisbett this past month who was planning a 50th birthday party for her husband. She had put so much thought into her event and we were planning it in a small park in College Park. We met there and walked the site to be sure there was proper lighting, electrical outlets and work space for us as we bring our ovens and kitchen equipment to the site. With our layout in mind we moved onto the menu – which consisted of chef attended tenderloin of beef, great heavy hors’d and a beautiful lemon cake for the birthday boy in addition to our miniature pastries. The event colors were white, black and a splash of red with tall cocktail tables throughout the park and a group of seating tables. Of course we needed centerpieces so I call my good friend at Special Event Floral and she designed beautiful centerpieces to compliment the event style.

Everything was running smoothly except the weather reports were starting to say that rain and windy conditions were most likely to be on and off that weekend. Janice and I spoke early in the week and since the work had not begun at her home as of yet we decided to meet there as a back up plan. Well, she has a great house and certainly large enough to move the event over there if need be, and it put her to ease that we could be so flexible. We decided we would make that decision on Friday so I could relay it to the appropriate management teams in our organization. I didn’t hear anything from her so I assumed we were a go for the park. Saturday morning came and I get a phone call from Janice and she is very worried about having the b-day party at the park so I tell her no problem we will just move it over to her home.

Lucky for me I have a wonderful management team and service staff. I made a few phone calls and it was a done deal! Everyone was flexible and had no issues with the change. The best part of all was the beautiful displays and fabulous food that we put out that evening. I was so proud of my staff and Janice was delighted, as well as, her guests. That is what makes if all worthwhile. No matter what changes are made we partner together and get the job done!

I have been in this business for 20 years, but I have to say that by far this is the best team of people I have ever worked with. I guess that’s what keeps my social clients coming back again and again!

Mary Brumley, Special Event Planner

407.398.6304 | mary@puffnstuff.com

Eco-Friendly Event Ideas

2009-04-22T11:58:00.014-04:00

Whether you are planning a wedding, baby shower, private dinner for two or a large corporate event there are a lot of ways to not only make your guests happy but also the environment. Many people are focusing on making their events eco-friendly. Saving our planet just gives us one more reason to celebrate. So in honor of earth day, here are some great ideas for making your next event more green.

Invitations. When choosing your invitation, consider using plantable seeded paper, recycled paper, or even bamboo paper - and to go completely natural have them printed with soy or vegetable oil-based inks. A less formal alternative is to send an email invitation. Sites like Evite.com have endless options to choose from with every theme imaginable and the best part there is no paper, no waste and no fuel emissions.

Décor. There is nothing like first impressions. Using natural, earthly elements will enhance the ambiance of your party. Try decorating with old colored glass bottles in shades of green, blue and browns to bring the colors of nature right into your centerpieces. These one-of-a-kind vases used in different shapes and sizes add dimension to your tables. You can also use potted plants and flowers and invite your guest to take them home as a cheerful reminder of your special event that they can cherish for years to come. Fresh fruit also gives lots color and texture to a normally plain centerpiece. Use fresh oranges, limes, lemons or kiwis in a crystal vase with twigs to add color. Place cherry tomatoes and blueberries around a white candle in a hurricane to set the mood for a Fourth of July celebration. Allow your imagination to go & grow wild.

Menu. Ask your caterer to buy organic and use local farms, when possible. When Puff 'n Stuff Catering needs organic materials we turn to our local farmers for example Adale Farms. Adale Farms helps supply our innovative chefs with micro greens to incorporate flavor and texture as well as added nutrition. We have also teamed with up with places like the Orlando Brewery when we want everything including the Ale to be organic. These days everything from organic fruits, vegetables, poultry and meats can be readily found, so there is no reason not to have a healthy, eco-friendly meal for your guests to munch down on.

Serviceware. Lots of companies are making tableware with raw materials such as bamboo, bespoke palm, sugarcane or recycled biodegradable plastic. Puff 'n Stuff Catering frequently uses bamboo bowls, spoons and other serviceware not only to be more green, but also to enhance the décor. Or for a more formal option, pull out the “Good China.” This is a reusable option and is very environmentally friendly and adds a sense of sophistication to your party.

Dana Alvarez-Ferry, Special Event Planner Associate

407.478.5829 | dana@puffnstuff.com

Personalize Your Reception by Creating a "Couple's Signature"

2009-04-13T16:33:00.021-04:00

Creating a couple's signature as a surprise during the Wedding Reception is a great way to add a personal touch to a traditional or "out of the box" reception. The details are important, and noticed by all the guests. Of course, they take in the color scheme and the centerpieces, but they absolutely notice what they put in their mouth! So I can hear the questions - how do we accomplish a surprise using food? Easy - just use a little artistic thinking.

Jaime and Michael had a traditional family, so we needed to accommodate them with tasty, yet customary cuisine for their plated dinner. We developed a three-course custom menu that would create conversation amongst the tables. As guests entered the reception, they couldn't help but notice the crystals and orchids hanging high on the table centers. The ambiance was perfect for the fall theme--a clear chill in the air, mood lighting, espresso brown pintuck linens, deep winter orchids by Lee Forrest Design and of course a few hors 'd oeuvres and beverages from the pre-reception.

Once the guests were seated, the first course was presented. Our team worked the room, serving shots of soup and a petite sandwich to each guest. We got creative with the serving style and the taste as we alternated flavors at the table. One guest received a Butternut Squash Soup Shooter with a Mini Havarti and Apple-Wood Smoked Bacon-Wrapped Panini, the other received a Tomato Basil Soup Shooter with a Mini Portabello, Roasted Pepper and Olive Tapenade Panini.

As the second course was served, the guests couldn't help but notice that something was missing from their salad, as they only recieved a wedge of lettuce. Once the whole table was served their individual wedge, the team served a platter of all the fixings: chopped bacon, diced tomatoes, bleu cheese dressing and champagne vinaigrette - all the accompaniments to the couple's favorite wedge salad at a local Italian restaurant. The final courses were full of flavor and expertly presented, while still maintaining a traditional feel.

Bronwyn and Michael had a great background to work with for their Wedding Reception, as Bronwyn’s Family was from South Africa, and Michael’s family from Trinidad. In our planning session we decided to feature Trinidad cuisine during their station-style reception. They wanted the entire reception to feel like a party, so station were really the only way to go. Guests were welcomed with Pewter Pintuck linens, White Chiavari Chairs and stunning arrangements by Lee Forrest Design. The toast was delivered, and the party began!

Stations were arranged in several areas throughout the room. An Elaborate Pasta Station with Chicken, Shrimp and Sausage among a table variety of appetizers from Crab Cakes to Chicken Marsala Brochettes. The second station of Trinidadian cuisine featured Roti and Curry lamb – a traditional Trini meal. Of course the family was excited to have one of their favorite lamb preparations, but the real thrill was among Bronwyn and Michaels American friends as they experienced the Trini cuisine.

The more I hear the reception cuisine referred to as “Wedding Food” the more creative I want them to become! We cannot simply refer to it as “Wedding Food” as it is much more than that - it's part of the design and ambiance of a very special day in your life. Just remember, a personalized "surprise" adds a special touch that will be remembered for years to come.

Heidi Brice, Senior Special Event Planner

407.398.6301 | heidi@puffnstuff.com

Kotzin Bar Mitzvah

2009-04-06T11:29:00.017-04:00

From the moment Evan Jon Kotzin stepped foot onto the Bimah until the clock struck midnight at his Philadelphia-themed bash, he was in the spotlight and loving every minute of his bar mitzvah weekend. Puff 'n Stuff was able to be a part of his special weekend by catering three separate events for the family. The family was in very capable hands with Special Event Planner Shira Smith.

First was the Friday night dinner at the Kotzin residence for close family and friends. We set up a buffet of Chicken Marsala, Israeli Salad, Penne aglio e olio, Israeli Couscous and Broccolini followed by a beautiful assortment of our Little Luxuries for dessert. We also provided the linens and centerpieces for each table consisting providing an elegant, yet festive atmosphere.

The next day, following Evan’s perfect reading from the Torah, was the Kiddush luncheon at Temple Ohev Shalom, also catered by Puff 'n Stuff. This was a new and exciting endeavor for us and we'd like to thank Ohev, especially Phil Wolgel and Sindi Ackman for allowing us to cater Evan’s Kiddush. Guests enjoyed traditional Jewish fare including a delicious sweet kugel that everyone raved about.

That night was the big celebration event at the Orlando Museum of Art. To represent the Philadelphia theme our logistics manager, Scott, created a 13-foot “Skyscraper Hors d'Oeuvre Buffet” that consisted of our Mediterranean sampler, imported and domestic cheeses, oak grilled vegetables and even a cheese wheel with the skyline of Philadelphia carved into it.

The supervisor of the event, Jeremy, created a Hoagie Shop for the kids buffet complete with a roof and a customized sign. This chef attended buffet allowed the young guests to pick out their favorite ingredients for a custom hoagie.

The adults enjoyed noshing on some Philadelphia pretzels (sent overnight directly from Philly) with a side of mustard while they waited for their entrée. Following the Horrah, the adults sat down to a beautiful meal of Margarita glazed Mahi Mahi with roasted fingerling potatoes and asparagus. They completed the evening with a Caramelized Banana Tart for the adult dessert and a water ice cart from Jeremiah's for the kids' dessert.

Shira Smith, Special Event Planner

407.478.5820 | shira@puffnstuff.com

Puff 'n Stuff Catering Blog Launch

2009-04-02T14:56:00.004-04:00

Welcome to the Puff 'n Stuff Catering blog! We're thrilled you're here and look forward to sharing our expertise and ideas with you. We're crafting new and exciting menus and event ideas to meet every budget. If you don't see what you're looking for, just give us a call and our expert team of Planners & Chefs will custom create the perfect blend for you. This business has been my family's for over 30 years so rest assured we are passionate about perfecting life's celebrations!

Check back as our Team will be adding event ideas, recipes and even special offers in the coming months! Please let us know how you think we're doing!

Cheers,

Warren