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 | Lindsay + Matt | The Ballroom at Church Street

The Ballroom at Church Street is downtown Orlando’s most distinguished and trusted venue renowned for its charm, beauty, and elegance – in short, the perfect site for Lindsay and Matt’s wedding.

Navy, white, and marigold hues set the tone for this dazzling wedding. The Ballroom at Church Street was dressed to the nines with chic draping, exquisite lighting, and luxurious seating arrangements all contributing to the liveliness of the night.

From the time they arrived, guests were dazzled with delicious butler passed hors d’oeuvres accompanied by sparkling flutes of champagne. As the night progressed, friends and family enjoyed a dual-entree plated dinner followed by lively music and festivities. The stylish decor and furniture gave the ballroom a truly  unique and vogue ambiance that brought out the best onto the dance floor! Relishing through out the evening, guests couldn’t resist the all-American late night snacks including mini pies a la mode and of course their smooth, white three-tier wedding cake with berry filling.

Lindsay and Matt’s special day was filled with glamor and extravagance from their grand entrance to their stylish exit, it truly was a night to remember forever.

 

The Ballroom at Church Street 07.03.2011 from VHVIDEO.COM

Passed Hors D’ouevres

Bianco Panini with mozzarella, sweet onions, fresh tomatoes, arugula, Gorgonzola, and extra virgin olive oil on focaccia bread

Grilled Chicken Salad Bouchee with grapes

Sweet Corn & Ricotta Fritters

 

First Course

Freshly Baked Artisan Breads 

Jumbo Lump Crab Timbale with mango relish & avocado atop a cantaloupe and pineapple puree and finished with micro cilantro on baby greens

 

Dual Entree Plated Dinner

Lemon Basil Risotto Cake

Summer Vegetable Bundle

Pasta with Seasonal Vegetables

Glazed & Grilled Smoked Raspberry & Chipotle Chicken drizzled with peach and raspberry jam and topped with corn and peach pablano relish

Coconut Crusted Grouper with a tropical salsa

 

Desserts

Mini Pies: Cherry, Peach, & Apple offered a la mode

Whole Pies

Three Tier Cake with a multi- berry filling & smooth white icing

Event Credits:

Catering: Puff ‘n Stuff Catering
Venue: The Ballroom at Church
Event Planner: Wonderful Weddings – Susie Weiss
Photography: Damon Tucci Photography
Cinematography: VHVIDEO.COM
Furniture Rental: Room Service Rentals
Floral: Botanica International Design Studio
Decor: Design Elements
Lighting: Kaleidoscope Event Lighting
Rental Chairs: A Chair Affair
Wedding Cake: Puff ‘n Stuff Catering
Groom’s Cake: Party Flavors
Entertainment: Metropolis
Transportation: Rick’s Classic Cars

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

 

 

Inside Look at Puff ‘n Stuff!

Have you been to PuffnStuff.com lately?  We have rolled out a whole NEW WEBSITE!

Corporate Cost Effective Lunch Options

Needing lunch catered for you while under a tight budget?

Puff ‘n Stuff has the solution for all of your corporate catering needs. Need to provide meals for your staff that will agree with varying dietary needs? Puff ‘n Stuff can provide solutions for a great corporate lunch for your entire staff. They have seasonal menus to try and can also provide daily lunch specials at $10.95 a person or will work with you to meet your specific budget. Puff ‘n Stuff Catering does corporate lunch catering in West Orlando, throughout Central Florida and the Tampa Bay Area.

Large Corporate Event Catering

What size corporate events does Puff ‘n Stuff cater? We can go as small as just a couple of people, if that is what the client wants.  We can also go as large as 6,000-7,000 people. We did a grand opening to Target, it was a back to school for UCF.  What we did is that we partnered with Target, while they provided the food, we prepared it on-site. It was a nice spin on what we normally do, but we can cater for corporate events as large as the client would like.

Inside Puff ‘n Stuff: Raul, Director of Catering Operations

I am Director of Catering Operations. Everything reports back up to me. I oversee the logistics department, the kitchen operations, the service department, fleet management, it all comes back up to my responsibility. Most of the operations and behind the scenes, we just make it happen. Whatever the client wants, we make it happen. Puff ‘n Stuff is really diverse in many different ways. There are so many different things, for example, the challenges [I face] every single day, you never know what surprises may come up, so it is always exciting!

The attention to detail is what makes Puff ‘n Stuff different. Our motto: “Passionately Perfecting Life’s Celebrations” is what everyone who works here, lives by. Everyone here makes sure that everything is done exactly the way the client would like it to happen. Client satisfaction is my number one priority.

Types of Cuisine Offered

At Puff ‘n Stuff, we specialize in a different variety of cuisines. We don’t try to pigeon-hole ourselves into just one, we try to make sure there is something there for just about everyone. We work with a lot of family recipes. We have customers that come to us from time to time and have an “Aunt Erma’s Special Cookie” that they’ve done. We have a lot of ethnic dishes that people come to us for and we certainly take a lot of time to work through those things and put a special twist or special twist for them and of course we give them an opportunity to taste it in advance. [The cuisine choices] are extremely diverse; we really try to do just about everything. We have traditional American Cuisine as well as a wide variety of different ethnic cultures. We are now getting into the Kosher side of the world as well, working within Kosher cuisine as well as our Indian Brides as well. We are beginning to see a pretty big influx of indian business and we are working with that community to try and develop some great things.

Average Wedding Size

The average wedding is probably 100 people. I am finding that the trend for 2010-2011 is a smaller guest list, so they have a little more money to spend on the food which is kind of nice. But we do as large as 500 people and as small as 25 people.

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