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Summer lovin’ and having a blast! Today’s featured wedding really shows how a true summer wedding should be thrown. Beginning their big day at the prestigious Ritz Carleton, the couple wed and held an elegant cocktail hour at the luxury resort. The party then relocated to the bride’s parent’s home for a fairytale reception!

As guests arrived, they were greeted happily by Puff ‘n Stuff Catering staff with butler-passed beverage service and our delicious Red Pepper Hummus and Hand-Smashed Avocado Dip with freshly baked artisan bread and pita chips for dipping. Once guests settled in, a live band took the stage and got the party going! The dance floor filled, and then the crowd cleared to spy the cute couple as they had their first dance under the exquisite orchid and crystal chandelier. After dancing up a storm, friends and family lined up for the feast Puff ‘n Stuff Catering had prepared for them. Four Dual Chef Attended Stations were set, displaying our culinary creations freshly cooked right before the guests eyes.

Dessert featured the wedding cake along with Bananas Foster Flambe and “Create Your Own Sundae” stations, provided by Puff ‘n Stuff Catering. To conclude the evening, a stunning fireworks show choreographed to music lit up the night sky as guests were served cheesecake lollipops and cookies and milk shots. A perfect way to end such a beautiful night!

Hors d’Oeuvres

Roasted Red Pepper Hummus with herbed pita chips

Freshly Baked Lavush & Artisan Breads with whipped butter, e.v.o.o., aged balsamic & finishing salt

Hand Smashed Avocado with onion, crushed garlic and lime

Station 1

Grilled Romaine Spring Mixed Greens

grilled hearts of romaine offered with a selection of toppings including shaved cantaloupe, julienne prosciutto, beets, diced tomato, red onion and a red wine vinaigrette; cherry tomatoes, cucumber, carrots, croutons, candied walnuts, bleu cheese, cheddar cheese, goat cheese, and a variety of dressings including red wine vinaigrette, balsamic vinaigrette and house made ranch

Station 2

Specialty Pasta

featuring three pasta dishes garnish with fried basil, served from Grana Padano chese wheels with freshly shredded parmesan and Romano cheeses on the side

1. Corn, Goat Cheese and Roasted Red Pepper Stuffed Ravioli finished in a pink vodka sauce (a la Timpano Restaurant)

2. Olives, Artichoke Hearts, Caramelized Onions with Pipette Pasta in house marinara

3. Mushrooms, Sun-Dried Tomato and Pine Nuts with Carbonara sauce, gemelli

Station 3

Braised Short Ribs with Sweet Barbecue Glaze

served atop mashed potatoes and grilled asparagus, garnished with frizzled shallots

Station 4

Carved Bourbon Glazed Virginia Ham with stone fruit chutney and spiced honey mustard

Coconut Crusted Mahi Mahi with blood orange reduction

Gruyère Potato Gratin

Honey-Glazed Baby Carrots

Dessert

Bananas Foster Flambe with house made vanilla bean ice cream and cinnamon crisp

“Ice Cream, You Scream” Social

create your own sundaes with vanilla ice cream offered with a variety of toppings, sauces and fruits including caramel, chocolate hot fudge, candy sprinkles, chocolate chips, fresh sliced banana, strawberries, pineapple, whipped cream and chopped nuts

Assorted Gourmet Cheesecake Lollipops house made traditional cheesecake in fresh dipped milk chocolate, and peanut butter cheesecake in milk chocolate

Petite Warm Chocolate Chip Cookies served with a cold shot of milk

Late Night Snacks

Mini Cheeseburgers

Mini Pulled Pork Sliders

Mini Grilled Cheeses

Event Credits

Caterer: Puff ‘n Stuff Catering, Special Event Planner Heidi Brice

Photographer: Brian Adams PhotoGraphics

Today’s real event is the romantic vintage-inspired wedding of Kelsey & Greg! The bride chose to hold her wedding and reception in the very place where she grew up. Filled with memories of her family, their special day created countless new memories with her newly expanded family and added character that no other venue could duplicate. The ceremony took place on the back lawn of the estate accented by pink floral arches lining the aisle, a waterfront view of the Gulf of Mexico, and a perfect sunset backdrop while the couple wed.

Following the ceremony, guests were escorted into the tented reception space which was beautifully adorned with floral vines and sparkling lights running up the walls and lining the tent ceiling. Large floral chandeliers filled the room with candlelight as Puff ‘n Stuff Catering served signature rosemary-infused lemonade and elegant hors d’oeuvres.

Soon after, a live band took the stage and got the party started! Guests were given silly glasses, stick on mustaches, glow in the dark wands, and other fun favors to make for an interesting night. After dancing up a storm, guests settled down to enjoy some of Puff ‘n Stuff Catering’s newest creations presented in fanciful chef bars. Following dinner the couple cut into their cakes and had a sweet ending to their fairytale day.

Happily-Ever-After Hors d’Oeuvres:

Eggplant Croutons with honey roasted tomatoes, kalamata olives and pine nut tapanade with Feta cheese

Whole Strawberries filled with sweet mascarpone cheese and topped with toasted almonds

Maryland Crab Cake Towers seared and served with a Cajun rémoulade

Duck Ropa Vieja Wontons with calabaza squash, napa cabbage, and a rioja demi sauce

Beef Nagamaki with a ginger soy mousse

North Carolina Stack A three bean bake sautéed with apples and onions and served with 4 Rivers house smoked beef brisket and Carolina coleslaw

Garden Dinner Action Stations:

Quesadillas Mojo roasted pork, chipotle grilled chicken, grilled hanger steak, balsamic roasted vegetables, pepper jack and cheddar cheeses, and all the trimmings

Tenderloin Chimichurri Chef carved beef tenderloin topped with chimichurri, frizzled leeks, pink peppercorns, and drizzled olive oil over white truffle mashed potatoes

Rose Chicken Tower Smoked raspberry and chipotle chicken roulade served on a grilled corn, peach and poblano salad and accompanied with a jalapeno corn muffin topped with a peach and raspberry jam

King Crab with Pink Grapefruit Lump king crab served on peeled grapefruit slices finished with a tangerine gastrique and lemon foam

Asian Trio Plate Beet-cured salmon sashimi, inside out California roll and summer vegetable spring roll with a thai peanut sauce

Tropical Tuna Ceviche Shot with a brunoise of tropical fruit

Zellwood Sweet Corn & Ricotta Fritters

Chef Paul’s Old South Seafood Stew A variety of the freshest seafood and shellfish served from an oversized pan into large mugs over orzo pasta and topped with peasant croutons

Tomato, Avocado & Goat Cheese Crostini

Pepper Berry Crusted Lamb Chops with crimson reduction

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

Delectable Desserts

S’mores Outdoors Crunchy graham crackers held by an old fashioned wooden clothespin, dipped in decadent melted chocolate then swirled in creamy marshmallows and finished by being flame-toasted before your eyes

Mignardises (by Chocolate Pi)

Event Credits:

Event Styling/Coordination: Zoe Gallina, Inc., Zoe Gallina

Photographer: Rayn Joseph Photographs, Ryan Joseph

Décor & Floral: Botanica Design Studio, Ian Prosser

Food and Beverage: Puff ‘n Stuff Catering, Special Event Planner: Aymee Brace

Quartet: Dillingham Quartet, David Dillingham

Cocktail Trio/Band: Simply Irresistible, Susan Criner

Videographer: Voila Cinematic, Jocelyn Karas

Rentals: U.S. Tent Rental, Steve Bruenner

Lounge Furniture: Room Service Rentals, Sarah Florio

Tent Draping: Design Elements, Shane Myers

Lighting: Baystage Lighting, Nicole Carballa

Wedding Cakes: Chocolate Pi, Kim Yelvington

Bride Hair/Make Up: Elena Joseph, Elena Joseph

Bridal Party Hair: Cimino Salon, Michael Cimino

Shuttle Buses: Skyline Limousines, Mark Anthony

Valet: 717 Parking, Lauren Ruiz

Getaway Car: Cole’s Classic Cars, Darrel Cole

For today’s real event, we’re featuring a prehistoric wedding! Taking place in the Orlando Science Center’s “Dino Digs” exhibit, Kimberly and Akash celebrated their wedding surrounded by the ancient rulers of our planet.

With the cocktail hour situated on the OSC’s outdoor terrace overlooking the beautiful downtown Orlando skyline, guests enjoyed drinks and Puff ‘n Stuff Catering’s Jurassic creations! Once inside the Dino Digs exhibit filled with larger-than-life prehistoric creatures, Kimberly and Akash’s guests were served a delicious dinner that could literally make you say Bone-appetit! Read on to see the menu and pictures of this crazy cretaceous wedding!

Hors d’Oeuvres to Take a Bite Out of

Cajun Grilled Shrimp on European Cucumber Rounds with a spicy Cajun cream cheese

Maryland Crab Cake Towers pan seared and served with a Cajun rémoulade

Rustic Tomato & Mozzarella Bruschetta on grilled Italian bread

Triassic Dinner Buffet

Freshly Baked Artisan Breads

Citrus Greens Salad frisée, arugula and baby spinach with sliced Florida oranges, fennel, toasted almonds and a citrus vinaigrette

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

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

Rosemary Garlic Roasted Potatoes

Grilled Asparagus Spears

Parmesan-Crusted Roma Tomatoes

Event Credits:

Caterer: Puff ‘n Stuff Catering

Photographer: Carrie Wildes Photography

Venue: Orlando Science Center

Today’s featured wedding is Brittanie and Matt’s stylish reception at The Ballroom at Church Street. Billed as “Downtown Orlando’s most elegant and trusted venue,” The Ballroom at Church Street is often chosen by brides for it’s romantic beauty and charming details.

As guests entered The Ballroom’s lavish, stained-glass atrium for the cocktail hour, servers made their way down the double grand staircases bearing delicious Puff ‘n Stuff Catering creations. The couple then welcomed their guests into the main ballroom, which was dressed to the nines in a sea of soft, smoke purple and platinum linens, dimmed purple up-lighting, and gorgeous pink and white floral center-pieces accented with white feathers by Lee Forrest Design. The groom, a former player and baseball aficionado, even added his own personal touch to the reception by incorporating tables named for his favorite Major League teams.

Guests were enchanted as they watched Brittanie and Matt’s first dance under the sparkling crystal chandeliers, and then delighted as they enjoyed a plated dinner specially prepared by Puff ‘n Stuff Catering!

Fairytale Starters

Rustic Tomato & Mozzarella Bruschetta on grilled Italian bread

Baked Stuffed Mushroom Caps filled with creamy polenta and mascarpone

Mini Cuban Pressed Sandwiches with sliced roast pork, ham, swiss, and pickles, grilled on cuban bread

Bacon-Wrapped Potato Tots with sour cream and chives

Spanakopita – phyllo pastries filled with spinach, toasted pine nuts and feta cheese

Maryland Crab Cake Towers pan seared and served with a Cajun rémoulade

Happily Ever After Dinner

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

Freshly Baked Artisan Breads

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

Grilled Château Steaks in a pinot noir demi glaze

Chive & Roasted Garlic Creamy Potatoes

Matchstick Vegetables

Event Credits:

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

DJ & Lighting: Tagas Events and Production Services

Florist: Lee Forrest Design

Photographer: Tab McCausland

Venue: The Ballroom at Church Street

Not that you need an excuse to party this summer, but if you do…we’ve got a great one. After all, it is hurricane season and the perfect time to throw a party featuring New Orleans-style hurricanes that are oh so sweet and tasty! So round up those beads, brush up on your Cajun and prepare to let the good times roll! And if you could use a little help partying like a pro, you know who to call. Who dat? Why, the pros at Puff ’n Stuff Catering. But to get you started, check out these ideas for decorating, favors, and, of course, delicious ‘Nola eats.

CENTER OF ATTENTION

Need a cool centerpiece idea? How ironic. We’ve got one right here! Simply gather up some hurricane drink glasses, fill them with crushed pink tissue paper and clear rocks, then top them off with little orange and red flowers. What you’ll end up with are centerpieces that look good enough to drink. (But don’t.)

For a fun and affordable party favor, just add beads. Toss them to your guests as they arrive, as they leave, or as they party. If and how they’re required to earn them is strictly between you and your krewe!

SAVOR THE SUMMER

Authentic N’awlins-style food is a must when throwing a party like this. So check out these traditional taste temptations.
• Summer Jambalaya
• Muffalettas
• Creamy Cheese Grits, Andouille Sausage & Red-Eye Gravy

BONUS: Purchase a name-brand bar package for your party and receive FREE hurricanes…the kind you drink, of course…that’ll blow your guests away. Offer valid for events taking place from July 5 – August 31, 2011.

We’ve thrown more parties than Bourbon Street itself, so if you want more Big & Easy ideas give us a call! We’ve got everything you need to get the party started from Mardi Gras colored linens to décor and more!

Ready to party? Call one of our 
Special Event Planners at 407.629.7833 today and LET THE GOOD TIMES ROLL!