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!

 

 

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 | 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

Real Events | Justin’s Barnyard Bash! | Private Residence

Justin turned two, and to celebrate his mother organized this amazing themed birthday party! Justin’s birthday had everything a two-year old could ever want – a petting zoo, balloon maker, a swimming pool, and a birthday buffet of his dreams. And to ensure everyone had something to enjoy, this shindig featured two buffets: one for the kids and one for the adults.

The kids feasted on their favorites such as animal-shaped grilled cheese’s sandwiches; and the adult’s had their own decadent buffet with goat cheese lollipops, farmer’s bread bowls,  pulled pork sliders, and racks of succulent BBQ ribs.  In keeping with the theme, the food was displayed in a barnyard style! The fresh seasonal fruit salad was served in an adorable watermelon bowl carved as a pig, food was served out of pails and baskets, and to top it off they even drank out of boot shaped glasses! Justin loved his Barnyard Birthday cake with mini animal cupcakes, and a pasture of cake pop cows and chickens in wheat grass. Look below for more barnyard fun!

Justin turns 2 from VHVIDEO.COM

Children’s Buffet

Fresh Corn on the Cob with drawn butter

Fresh Seasonal Fruit Salad tossed in mango dressing and displayed in a watermelon bowl carved out like a pig

Large Corn Dogs served with mustard dipping sauce

Sweet Potato Fries presented in mini pales and placed around the table

Chicken Tender Strips served with honey mustard dipping sauce

Traditional Grilled Cheese cut in shapes of farm animals

 

Adult’s Buffet

Fresh Seasonal Fruit Salad tossed in mango dressing and displayed in a watermelon bowl carved out like a pig

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

Farmer’s Bread Bowl fresh seasonal vegetables accompanied by chilled Mediterranean spinach dip & presented in a large bread round with artisan bread cubes

Goat Cheese Lollipops whipped goat cheese mixed with mascarpone, sun-dried tomatoes & seasonings then coated with toasted almond & pistachio nuts

Sweet Potato Fries presented in larger pales

Mini Pulled Pork Slider with pico de gallo, Monterrey jack & sliced avocado on a Hawaiian roll

Racks of Succulent BBQ Pork Ribs with zesty sauce

 

Dessert Station

Cake Pops decorated like chicken & pigs displayed on trays of wheat grass

Barnyard Cake

Event Credits:

Catering: Puff ‘n Stuff Catering, Special Event Planner Lauren Balden
Event Planner: Table 6 Productions
Cake:Cakes by Nomeda
The Lighting and Decor:ConceptBAIT
Photographers: Gina Leigh Photography
Videographers: VHVIDEO.COM
Entertainment: Petting Zoo and Cowgirl Balloon Artist provided by Blair Entertainment

Real Events | MD 20/20 | Melissa’s 40th Birthday | Puff ‘n Stuff Catering Commissary

Lights, entertainment, and action! MD 20/20 was a celebration like none other that filled the Puff ‘n Stuff Catering Commissary with gold and white glamour. For this elegant birthday party, our team transformed a large commercial kitchen into an elaborate, private chef’s dining experience for 60, and decked out a quiet storage space into a vivacious nightclub for this star-studded event.

Starting off with floor-to-ceiling draping and adding in exquisite elements such as elegant Chiavari chairs and lounge furniture, gorgeous crystal candle sticks and table accents, all the way down to the details such as pearl bracelets as napkin rings – Melissa’s 20th anniversary of her 20th birthday was quite stunning!

The transformation involved a dazzling culinary show where the cuisine was the artwork, and the drinks were delicately crafted as well. Upon their grand entrance, guests were welcomed with champagne, in addition to a full bar featuring our Dragon Berry Mojito – a stunning concoction of fresh fruit & Dragon Berry rum garnished with fresh fruit. Every piece of the show was well executed to perfection from the butler passed d’oeuvres to The Cake Makers Mark dessert.

Once the culinary show had simmered down, after dinner snacks were passed to add to the next big hit of the night – the entertainment, featuring the birthday gal’s favorite things. Tables of fun items, nightclub lighting, and a DJ spinning the music set the mood for a glamorous evening. There’s no doubt that MD 20/20 was an award winning celebration!

Night at the Commissary from VHVIDEO.COM on Vimeo.

 

 

Hors d’Oeuvres

Potato Crisp Napoleon with red onion marmalade & Meyer lemon creme fraiche

Beet Cured Salmon Carpaccio & Fruit Summer Roll with a spicy cilantro-lime sauce

Goat Cheese Stuffed Tempura Zucchini Blossom

King Crab Merus with grapefruit pearls, tangerine gastrique, and lemon grass foam

Pepperberry Crusted Lamb Chops with sweet potato curls, leeks & rich black cherry demi

Amuse Bouche

    Yin Yang Crudo of Hamachi & Salmon with Nuoc Cham sauce, shiso & hackleback caviar
Paired with Schramsburg Blanc de Blanc

 

Salad

Study in Heirlooms garden wedge with heirloom tomato, sun gold, snow white and sugar snack baby
heirlooms, virtual egg, Australian Murray River flake salt, micro basil, Piccardo & Savore unfiltered e.v.o.o. & B. R. Cohn 12 year white balsamic dressing with basil foam

Freshly Baked Artisan Breads with Pulugra butter discs and flake salt

Paired with Cakebread Sauvignon Blanc

Plated Dinner

Pulugra Butter Poached Halibut atop Low-Carb-o-nara diver scallop stuffed zucchini blossom with fava bean puree,
served with saffron infused whipped potato and topped with a potato wafter & fried arugula

Paired with Laetitia Pinot Noir

 

Cheese Presentation

France Billat Savarin

Italy Telaggio

France Morbier

served with wild strawberry and balsamic jam, green tomato relish, natural honeycomb, fresh mission figs, & medjool dates

Paired with Chateau de Fesles Chelin Blanc

 

Dessert

The Cake Maker’s Mark bourbon soaked genoise cake in a chocolate walnut brown sugar crust & drizzled with Kentucky bourbon caramel sauce

Paired with Chateau de Fesles Chelin Blanc

 

After Dinner Snacks

White Truffle Popcorn

Mini Monte Cristo served with organic berry preserves and dusted with powder sugar

 Gruyere Cheese Sticks

Bacon-Wrapped Potato Tot topped with sour cream and a chive

Event Credits:

Planner: Warren Dietel & Dione Bazile
Catering: Puff ‘n Stuff Catering
Photography: Chris Gillyard Photography
Video: VHVIDEO.COM
Venue: Puff ‘n Stuff Catering Commissary
Drape: Design Elements
Entertainment: White Rose Entertainment
Lighting: PTE Productions
Floral: Botanica  International Design Studio
Linen: Party Tables
Furniture: AFR Event Furnishings
Chivari Chairs: Fun Factory Party Rentals
Photobooth: Absolute Amusements

 

 

Real Weddings | Jessica + Jason | Barrington Hill Farm

Today we’re featuring an elegant Southern Belle wedding that took place at the Barrington Hill Farm in Dade City, FL. This beautiful venue sits on 50 acres of lush rolling meadow and gives home to many stallions and racing horses. Barington Hill Farm is a unique venue, it’s home to horse shows and clinics, but what makes it really stand out and shine are the beautiful weddings it hosts.

Outside of the two story plantation house, guests crowded around the dance floor and enjoyed hors d’ouevres and cocktails provided by Puff ‘n Stuff Catering while they watched the Bride and Groom have their first dance. Proceeding the cocktail hour guests made their way into the main dining room of the farmhouse. The room was filled with natural wood chairs, floral designed linen and pastel blue mason jars on each table to hold a bouquet of flowers. Our team set up a hand crafted slider station and guests lined up to fill their stomachs with this scrumptious entree! The night ended sweetly as guests nibbled on our traditional key lime pie. A perfect ending to such a charming wedding.

 

Jessica & Jason Barrington Hill Wedding Trailer from Indie Atlantic Films on Vimeo.

 

 

Homey Hors D’ouevres

Lollipop Trio featuring goat cheese & mascarpone with sun-dried tomatoes, coated in pistachios; Saga blue & grapes covered in walnuts; and port wine
cheddar rolled in toasted almonds

Fresh Fruit Brochettes pineapple, cantaloupe, honeydew & strawberries presented on bamboo skewers and served with mango citrus dip

Farmhouse Spread

Freshly Baked Artisan Breads

Mixed Green Salad with cherry tomatoes, cucumbers, and purple onions in sun-dried tomato vinaigrette

Slider Station
featuring an assortment of slider sandwiches on silver dollar rolls including miniature Black Angus cheeseburgers, and fried chicken with sausage gravy

Mashed Potato Bar
with creamy Yukon gold mashed potatoes, garlic smashed red skin potatoes, and sweet potatoes topped and baked with pecans and marshmallows, all presented in Cosmo glasses and offered with a variety of toppings including crisp applewood smoked bacon, sour cream, caramelized Vidalia onions, cheddar cheese, marshmallows, whipped butter, chives, and cinnamon sugar dust

Creamy Macaroni and Cheese

Dainty Dessert

Key Lime Cheesecake New York style cheesecake with key lime topping, whipped cream and fresh lime slices

Event Credits:

Catering: Puff ‘n Stuff Catering, Special Event Planner Aymee Brace
Photographers: Divine Light Photography & Tina Sargeant Photography
Cinematographer: Indie Atlantic Films
DJ: Brown Sounds – Jason
Floral/Planning: 2 Sisters Events & Design
Invitations: A Fine Press
Venue: Barrington Hills Farm

Real Events | AFR’s History in the Making | The History Center

We love partyin’ with the Best! Last month, Puff ‘n Stuff Catering had the opportunity to take part in AFR Furniture Rental’s Annual Showcase, “History in the Making,” at the Orange County Regional History Center.

Each year, this stylin’ shindig transforms a popular venue with over-the-top event furniture and décor, and of course themed cuisine and drinks. We were honored to be a featured caterer and take part in the fun!

The History Center was completely decked out from the third floor courtroom to the Heritage Square Courtyard, and AFR’s latest and greatest created a unique theme in each space. Heritage Square and the first floor atrium rocked red carpet glamour, while the second floor was a time machine to the 80’s. And Puff ‘n Stuff Catering hosted guests in the third floor’s “Roaring 20’s” Courtroom, giving our team a chance to show off their flapper style! Guests enjoyed elegant Tuna ‘Tini’s as they were transported back to our 1920’s speak-easy, and we loved every moment of it too.

Check out some scenes from the party below, shared by Carrie Wildes Photography and Tampa Wonderworks Films.

Thank you to AFR and all of the other participating vendors who made this a night to remember. We can’t wait to see what they’ll cook up next year!

AFR 4th Annual Networker from Tampa Wonderworks Films on Vimeo.

 

Blog Credits:

Catering: Puff ‘n Stuff Catering, Special Event Planner Sandy George

Cinematography: Tampa Wonderworks Films

Furniture: AFR Furniture Rental

Photography: Carrie Wildes Photography

Venue: The Orange County Regional History Center

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