Looking Forward to a Prosperous 2010

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

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!

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

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

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

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

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!’

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

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!

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!

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

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

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

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

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

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

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

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

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

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

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