Planning a Wedding in a Private Home

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!

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

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!

Simple, Elegant Wedding Cakes in Orlando

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

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

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

Vegan Wedding at Orlando Science Center

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

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

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!

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!

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 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

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.