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