Real Events | TSE Gala | Restaurant 20.12

Today we are featuring an event so big, it took over part of Downtown Tampa! The Special Event Gala Awards have been held every year since 1986 to honor the biggest stars in the special events industry. This year, a team led by Mark Wells of Hello Florida took The Special Event to the next level with “Restaurant 20.12.” The event team, including Puff ‘n Stuff Catering, worked together to concept and design an evening centered around unique and fresh cuisine served in a fully-functioning “pop-up” restaurant. Preparation for the event included setting up development plans with the City of Tampa, and working with some great vendors to construct Restaurant 20.12 in Cotanchobee Fort Brook Park adjacent to the Tampa Convention Center.  This completely unique and temporary venue was a two-story enclosed tent that housed two kitchens, a stage for the band, as well as accommodations for 580 guests. The interior of Restaurant 20.12 showcased chic decor, beautiful floral arrangements, cool lighting, very modern tables and chairs, and amazing talents that entertained the guests from the center stage.

Catering to the special events industry is no small order, and Puff ‘n Stuff Catering provided five courses with multiple table-side selections for guests to indulge in! Superb plates on the restaurant menu included Classic Cioppino Fresh Seafood Stew, Sweet Pumpkin Ravioli, and Wild Mushroom Rissotto with a Roasted Marrow Bone, just to name a few. After the entrees, upscale cheese plates were served to tables followed by a delicious Maker’s Mark cake for dessert!

The Special Event Gala Awards was an exciting and successful event, and it took seven full days to build the restaurant and bring everything together! Throughout the night, guests were treated to live music performances, exotic dancing, and some truly uncommon spectacles…this night would have made the Rat Pack glad to attend! Scroll below to see some pictures from the night, the full menu, and an exciting video chronicling the steps that made Restaurant 20.12 come to life!

 

Amuse Bouche

 Mediterranean Sampler Hummus, Cucumber Raita and Greek olives, with crisp pita chips and flat bread crackers

Savory Marcona Almonds

 

Course I: Butler Passed Hors D’oevres

Cognac and Brown Butter Seared Foie Gras Served atop a Foccacia Crsip, Brandied Apricot butter, and a candied nut garnish

Pepper Berry Crusted Baby Lamb Chops with crimson reduction and seasonal micro greens

Leek Cheesecake on a Cracker Spoon Savory Leek Cheesecake with arugula pesto, carmelized onions, sweet grape tomato and served on a pesto cracker spoon

Seared Ahi on green papaya salad

 

Course II: Small Plates

A Study in Heirlooms  Chef’s garden wedge heirloom tomato, sun gold, snow white and sugar snack baby heirlooms, Australian Murray River flake salt, micro basil, Piccardo & Savore unfiltered EVOO and B. R. Cohn 12 year white balsamic with basil foam.

Seafood Marriage a scallop and salmon stack, eloquently combined and served with a white balsamic glaze, epic mache greens salad, and citrus supremes

Noodle Bowl  Miso sarachi broth, Thai Chicken, bean thread noodles, snow peas, scallions, enoki, carrots, shiitake mushrooms, napa, bok choy and bean sprouts

Wild Mushroom Rissotto with a roasted marrow bone

 

Course III: Entree

Lamb Three Ways – Osso bucco with fried arugula; ragu over polenta; seared loin with cherry demi and mustard greens

Sweet Pumpkin Ravioli in sage brown butter with candied brussel sprouts, oyster mushrooms, and crushed candied nuts

Classic Cioppino Fresh Seafood Stew with Scallop, Clams, Mussels, and white fish in a saffron seafood brodo with herbed orzo served with a grilled crostini

Coffee and Chili Rubbed Sliced Black Angus Cowboy Steak served with shallot butter and accompanied by creamed spinach and Yukon gold smashed potatoes

 

Cheese Course

Cheese Presentation   France: Billat Savarin & Morbier, Italy: Telaggio accompanied by
wild strawberry and balsamic jam, green tomato relish, natural honeycomb, fresh mission figs, medjool dates, cheese sticks, crackers and flat breads

Dessert

The Cake Makers Mark Chocolate, walnut, and brown sugar crust topped with bourbon soaked genoise cake and Kentucky bourbon caramel sauce

Event Credits:

Caterer: Puff ‘n Stuff Catering

Hello Florida, Inc.

AFR Event Furnishings

American Turf and Carpet

Angela Beasley’s Puppet People

Beat Creative

Chic Event Furniture

Dazian Creative Fabric Environments

Dorene Collier’s Event Show Productions

Eklectico

Hertz Energy Services/ Hertz Entertainment

Island Breeze Affiliates, Inc.

Karl’s Event Services

Key Artist Group

Marriott Waterside

Metropolis Productions

MK Shannon Awards and Rewards, Inc.

Panache a Classic Party Rental Company

Party Guys

PTE Productions

Pyrotecnico

Totally Mod Furniture

TS Productions

United Site Services, Inc.

VHVIDEO.COM

Virginia Toy and Novelty

Wire-Free LED

Wedding Stories | Jessica + Ian | Week 3: The Big Day | Orlando Science Center

We are so excited to share the grand finale to Jessica and Ian’s wedding story with you today! After three meetings and plenty of fluid communication with Puff ‘n Stuff Catering Special Event Planner, Heidi Brice, Jessica and Ian were ready to step out and enjoy their magical wedding day. A spectacular wedding like this one is produced by a collection of talented wedding pros working together to bring the couple’s vision and dreams to life. A special thank you to the Orlando Science Center, Encore Creations, VHVIDEO.COM, Chic Event Furniture, Harps Unlimited, The Redcoats, and Kristin Mizo Photography for your incredible contributions to Jessica and Ian’s special day.

Join us and watch the Curry-Garlic wedding day unfold!

Thank you for following Jessica and Ian’s wedding story with us for the last three weeks! We hope their journey inspired you and got you excited to begin planning your own special event. If you have questions or are ready to get started, just give us a call!

Wedding Stories | Jessica + Ian | Week 2: The Tasting | Orlando Science Center

Happy Tuesday and welcome to week two of Jessica Curry and Ian Garlic’s wedding story! If you missed last week’s post, be sure to catch up. Today, we are joining the happy couple just a few months before their big day as they taste the primary dishes in their wedding reception menu. The tasting is every couple’s favorite wedding planning meeting, and it’s ours too!

The cuisine is especially important to Jessica and Ian because cooking together, trying new foods, and discovering unique restaurants truly are a few of their favorite things. And if you haven’t noticed their “spicy surnames” yet, take a moment to think about their incredible fortune to find each other and fall into delicious foody love!

Jessica and Ian have chosen an Action Station menu that will offer their guests a variety of unique dishes prepared live by our chefs and presented as small plates. To learn more about Action Stations, click here!

Please join us as Jessica and Ian enjoy one of the things that set Puff ‘n Stuff Catering weddings apart – their complimentary, personal tasting!

If you watched closely, you caught a sneak peak of the custom dish incorporating both curry and garlic designed by our Executive Chef Paul Lorrain, exclusively for Jessica and Ian’s big day!

Again, thank you to our talented friends at VHVIDEO.COM for capturing this wedding story. Join us next week for the big reveal – Jessica and Ian’s wedding reception!

 

 

Wedding Stories | Jessica + Ian | Week 1: Getting Started | Orlando Science Center

Planning a wedding is one of the most rewarding, exciting, stressful, creative and sometimes confusing personal projects you may ever be responsible for. With one simple “yes!” you are transformed from an average Jane (or Joe) into a full-time event planner! There are countless resources online and in print to help you navigate the wedding landscape, but the most valuable source of guidance will always be from those with great experience – seasoned wedding pros!

The Puff ‘n Stuff Catering wedding team has provided money, sanity and time-saving solutions to brides and grooms for over 30 years, and today we’re starting a new blog series that shows you just how we do it. The first step in our catering process is always a complimentary, private consultation with one of our Special Event Planners to discover your goals, tastes, style and venue. From there, we’ll create a personalized menu and event plan that suits your dreams and your budget!

For the next three weeks, we’ll join Jessica Curry and Ian Garlic as they plan their reception from start to finish with Puff ‘n Stuff Catering. Today, they are meeting with Special Event Planner Heidi Brice to discuss their vision, and taking a road trip to their venue, The Orlando Science Center!

Special thanks to our friends at VHVIDEO.COM for capturing the magic!

Join us next week to see the one of the tastiest steps in Jessica and Ian’s planning – the tasting!

Thank You | Kristin + John | The Ballroom at Church Street

 

We love working with great clients like this sweet couple who was married on St. Patrick’s Day at The Ballroom at Church Street. And we are so grateful when we receive kind thank you notes like this one!

 

“I just wanted to say thank you for all of your help throughout the entire planning process and on our big day! We had the best wedding day I could have asked for, and you and your staff were a huge part of that. The food was delicious, the room was beautiful, and the staff were all great- we have gotten so many compliments on all three. You and Damien are wonderful and we appreciate all of your hard work and thoughtfulness so much. I wish I could do it all over 5 more times- it was really a dream come true! Thanks for everything ”

Kristin + John

 

Thank you for allowing us to be a part of your special day!

Photo by: S&S Photography

Real Weddings | Jenna + Tyrell | The Ballroom at Churchstreet

Today we are featuring another beautiful wedding at The Ballroom at Church Street; the celebration of Jenna and Tyrell!  Their elegant palette of pink orchids and roses were perfectly accented by venue’s stained-glass windows, delicate chandeliers and flecks of gold.

One of our favorite things about this wedding was the joy and excitement that Jenna and Tyrell’s friends and family brought to their special day. The couple’s celebration began with guests mingling in the Ballroom’s atrium while sampling appetizing bites including coconut chicken brochettes, gourmet Polynesian meatballs, stuffed mushroom caps, and crowd pleasers – bacon-wrapped potato tots and the chicken in the egg. Guests were ecstatic to enter the grand ballroom, toast the newly wedded couple, and continue on with the celebration! The bride comes from a large, closely-knit family, and the toast given by Jenna’s sister was so moving, Sandy George, Puff ‘n Stuff Catering Special Event Planner, said it was the best speech she’s ever heard. It truly was a spectacular night filled with fun dancing, outstanding food, great people, and a happy couple. We’re so honored to have shared in Jenna and Tyrell’s special day!

 

 

Butler Passed Hors d’Oeuvres

Coconut Chicken  Brochettes with tropical salsa

Gourmet Polynesian Meatballs in a Polynesian sweet ‘n sour sauce

Bacon-Wrapped Potato Tot with sour cream & chives

Baked Stuffed Mushroom Caps filled with spinach & feta

Chicken in the Egg deviled eggs filled with spicy southern fried chicken

 

Displayed Hors d’Oeuvres

Imported & Domestic Cheese Display with crisp gourmet crackers & fresh fruits

 

Plated Dinner

Signature Fresh Garden Salad with tomatoes, carrots, cucumber, toasted sunflower seeds, house-made Parmesan croutons and our house champagne vinaigrette 

Freshly Baked Artisan Breads 

Grilled Fillet Mignon with a wild mushroom Cabernet-thyme reduction

Twice Baked Garlic Smashed Potatoes with cheddar cheese

Chef’s Choice of Fresh Seasonal Vegetables with Italian herbs & butter

-or-

Chicken Piccata with garlic lemon-caper sauce

Saffron Rice with Orzo Pasta, red pepper & onion herb coulis

Fresh Green Beans with red pepper ribbons

 

Event Credits:

Venue: The Ballroom at Church Street
Caterer: Puff ‘n Stuff Catering, Sandy George
Photography: Sandra Johnson Photography
Cake: The Sugar Suite
DJ: White Rose Entertainment
Florist: Colonial Florist

Real Weddings | Connie + CJ | The Orlando Science Center

Today we are featuring Connie and CJ’s gorgeous wedding held at The Orlando Science Center. With Spectacular food, a beautiful venue, and all of their friends and family to share their special day – Connie and CJ had all of the elements needed to make for a perfect night.

From their beautiful ceremony at Lake Formosa to their lively reception in the Orlando Science Center, the entire affair was a fun and romantic reflection of their love together. We especially love the unique ways that the couple incorporated CJ’s Filipino culture into their grand celebration. Following the ceremony, the night’s entertainment started out on an exciting note with authentic Philippine dances; the performers had the entire Dino Digs room in applause! As the night progressed, guests enjoyed making the rounds to each of the Chef Bars, and live entertainment had every one on the dance floor. When the cake cutting was announced, everyone gathered around to admire the exquisite cake featuring traditional Kanji symbols and a barong pattern. To compliment the cake, delicious desserts were butler-passed and the coffee bar was opened to toast the night. Congratulations to Connie and CJ, and thank you for letting us join in your celebration!

 

Hors d’Oeuvres

Chef Paul’s Signature Creamy Tomato Basil Soup Shooter

Butternut Squash Bisque Shooter

Oysters on the Half Shell

Artisanal Cheese Presentation hand-picked seasonal cheese assortments from small independent farms complimented by dried fruits, nuts, house made jams, honeycomb, breads, & crackers

 

Chef Bars

Couscous Bar

Sweet Cranberries, figs, slivered almonds, fresh mint, fresh parsley, & apple fig vinaigrette

Savory Olives, feta cheese, radishes, tomatoes, fresh oregano, & champagne vinaigrette

Crispy Bread

Pepper Berry Crusted Lamb Chops

Pepper Berry Crusted Lamb Chops with cracked pepper, bleu cheese & scallion polenta cake with a crimson reduction sauce & topped with micro shiso

Maple Bourbon Glazed Short Ribs

Maple Bourbon Glazed Short Ribs atop a sunchoke & parsnip puree and topped with a thyme au jus & braised leeks

Pan-Seared Mahi Mahi

Pan-Seared Mahi Mahi with cauliflower puree & lemon jam and accompanied by tuxedo orzo

Butler-Passed Mini Plates

Wild Mushroom Confit Crepe atop truffle lentils & served with grain mustard vinaigrette

Butler-Passed Desserts

Candied Ginger Dark Chocolate Truffle with a Kahlua pipette

Spiked Apple Bon Bon with a Hazelnut Croquant served with a Frangelica pipette

Fresh Biscotti almond biscotti, pistachio biscotti & chocolate biscotti

Event Credits:
Venue: The Orlando Science Center
Catering: Puff ‘n Stuff Catering, Heidi Brice
Photography: Photography by Greg
Cake: The Sugar Suite
Florist: Fairbanks Florist

Real Events | Pepin Distributing Awards & Recognition Banquet | T Pepin’s Hospitality Centre

Ahoy Maties! Today we are featuring the Pepin Distributing Awards & Recognition Banquet that took place at the spectacular TPepin’s Hospitality Centre in Tampa.  On January 14, Pepin Distributing set a new standard for employee appreciation events with this lively and festive Pirate themed celebration! All hands were on deck to enjoy fun games like hermit crab racing, and guests couldn’t wait to plunder in all the pirate themed interactive entertainment including face painting/scars, a photobooth, green screens & TV’s, and of course Video DJ entertainment.

In honor of this grand awards & recognition program, a delicious Grand International Buffet fit for a Captain was served by the Puff ‘n Stuff Catering team. And shiver me timbers, the buffet was amazing! The three-foot pineapple centerpiece with fresh fruit was surrounded by pirate favorites such as roasted chicken & mango salad, glazed & grilled margarita mahi mahi, Jerk crushed boneless prime rib, Mojito mashed sweet potatoes, and more crew favorites.

By the end of the night, the entire crew was cheerfully singing “Yo Ho Ho” from the Black Beard Lounge! The giant pirate ship outside was a huge hit, and the entire crew posed for pictures to remember this phenomenal night. Scroll below to see some scenes from the night along with the full menu from the Grand International Buffet!

 

Grand International Buffet

Imported & Domestic Cheese Display cheddar, provolone, Swiss Havarti, bleu, Muenster, jalapeno & Chef’s choice artisanal cheese wedges served with crisp gourmet crackers & garnished with fresh fruits

Three-Foot Pineapple Palm Tree Centerpiece with Seasonal Fruit surrounded by mounds of colorful whole & sliced fresh seasonal fruits

Cuban Black Bean Soup topped with creme fraiche

Conch Chowder

Homestead Mixed Green Salad with cherry tomatoes, cucumbers & purple onions with a Orange vinaigrette

Roasted Chicken & Mango Salad with a Key Lime vinaigrette

Char-Grilled Pineapple with cilantro & black pepper

Hurricane Chicken Breast with Rum sauce

Glazed & Grilled Margarita Mahi Mahi with lime, tomato, garlic & a margarita glaze

Cuban Roast Pork Chef carved and marinated in dark rum, slow roasted & served with pico de gallo

Jerk Crushed Boneless Prime Rib of Beef Chef attended & served with fresh baked silver dollar rolls & horseradish cream

Cajun Fettuccine Alfredo with crawfish, shrimp & Andouille sausage 

Havana Black Beans

Cuban Yellow Rice

Mojito Mashed Sweet Potatoes

Honey Grilled Market Vegetables

Sweet Plantains

Freshly Baked Assorted Rolls offered with butter

Corn Bread

Chef Attended Late Night Breakfast

Shrimp a la Pepino

Pancake Station with choices of fresh fruit, chocolate chis, syrup & whipped cream

Omelet Station

Crisp Applewood Smoked Bacon

Breakfast Sausage Links

Fluffy Scrambled Eggs with Cheese

Traditional Coffee Station

Dessert Station

Key Lime Pie

Chocolate Ganache Cake

Coconut Cake

Banana Rum Cake

Event Credits:

Venue: T Pepin’s Hospitality Centre
Catering: Puff ‘n Stuff Catering, Nicole Briggs
Decor: Extravaganza!
Decor: M6FX

Real Weddings | Christine + Scott | The Palmetto Club

Today we are featuring Christine and Scott’s wedding held at The Palmetto Club. The couple’s elegant style and decor was a perfect fit for The Palmetto Club’s beautifully manicured gardens and gorgeous ballroom. From start to finish, their special day was impeccable!

Great weddings are all about thoughtful details that show the couple’s personality and their care for their guests. Christine and Scott surprised their guests by replacing traditional centerpieces with beautiful and differently flavored cakes. Their guests couldn’t wait to find out what flavor was at their table. Before the “big reveal,” guests made their way to the delicious buffet that Christine and Scott, with the help from our Special Event Planner Aymee Brace, hand-selected for their family and friends to indulge in. Another special element that we loved about this wedding is the way Christine and Scott integrated their children into the wedding ceremony; it was the perfect start for their new lives together. Christine and Scott’s wedding was stunning, and we’re so happy to have been a part of their special day!

 

Butler Passed Hors d’Oeuvres

Rustic Tomato & Mozzarella Bruschetta on grilled Italian bread

Miniature Beef Wellingtons served with Bearnaise sauce

Prosciutto Wrapped Figs stuffed with goat cheese

 

Dinner Buffet

Freshly Baked Artisan Breads

Baby Winter Greens with sun-dried cranberries, candied walnuts, crumbled bleu cheese & mandarin oranges finished with berry vinaigrette

Chicken Champagne with smoked Gouda & caramelized onions in a champagne cream sauce

Dry Rubbed Smoked Beef Brisket served with horseradish, raspberry chipotle sauce and smoky BBQ sauce

Gourmet Mashed Potato Bar with Yukon gold & red skin mashed potatoes and sweet potatoes topped & baked with marshmallows; presented in martini glasses & offered with a variety of toppings including crisp apple-wood smoked bacon, creme fraiche, caramelized Vidalia onions, roasted garlic, shredded cheeses, marshmallows, roasted pecans, whipped butter, chives & cinnamon sugar dust

Italian Zucchini & Summer Squash Medley with plum tomatoes

Penne a la Vodka with shredded Asiago cheese

Event Credits:

Venue: The Palmetto Club
Catering: Puff ‘n Stuff Catering, Aymee Brace
Photographer: Carrie Wildes Potography
DJ: Frank Lebano & Co.
Florist: Events in Bloom
Decor: Events in Bloom
Lighting: Frank Lebano
Cake: Sweeties Delights

Real Weddings | Susan + Christopher | The Ballroom at Church Street

Today we’re featuring Susan and Christopher’s wedding at The Ballroom at Church Street. The Ballroom’s beautiful stained glass windows, chandeliers, and exquisite details set the tone for this romantic wedding. From the moment Susan and Christopher set foot into The Ballroom at Church Street, they knew it was where they would spend their special day.

The newly wedded couple arrived at The Ballroom at Church Street along with their family and friends to begin the wonderful celebration. Their guests were delighted with the three different brunch buffet stations. From salad and pasta to french toast and waffles prepared to order, there were so many delicious options that guests were able to choose as many tasty combinations as their hearts (or stomachs) desired! Toasts were made in Susan and Christopher’s honor, and their family and friends were eager to share in their joy. We’re so thrilled to have been a part of Susan and Christopher’s beautiful celebration!

              

Susan & Chris’s – Wedding Trailer! from Imprint Cinema on Vimeo.

 

Brunch Buffet

Station 1

Signature Fresh Garden Salad with tomatoes, carrots, cucumber, toasted sunflower seeds, and house-made Parmesan croutons, offered with house-made champagne vinaigrette & ranch dressing

Hawaiian Sweet Rolls

Chicken Duxelles stuffed with mushroom duxelles & brie in a lite cream-thyme sauce

Penne a la Vodka offered with shredded Asiago cheese

Pipette Amatriciana parmesan, Parma ham, Vidalia onions, Roma tomatoes & fresh herbs tossed in a tomato ragout and offered with shredded Asiago cheese

 

Station 2

Frittata with ham & cheddar cheese

Crisp Applewood Smoked Bacon

Breakfast Sausage Links

Shrimp & Grits mascarpone-infused grits topped with Cajun shrimp & fresh cilantro

 

Station 3

French Toast & Waffle Station prepared to order with a choice of fresh strawberries & blueberries, chocolate chips, syrup & whipped cream

Fresh Fruits of the Season offered with a berry yogurt dip

Brie in Phyllo Cups garnished with fresh fruit & filled with raspberry chambord

 

Event Credits:

Venue: The Ballroom at Church Street
Catering: Puff ‘n Stuff Catering, Sandy George
Photography: Sandra Johnson Photography
Wedding Coordinator: Tickled Pink Brides, Megan Bubalo
Cake: Party Flavors
Reception Harpist: Elizabeth Gerberding
Chair Rentals: Orlando Wedding and Party Rentals
Transportation: VIP Transportation
Hair & Makeup: M3 Makeup

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