Archive for the ‘Caterer’ Category

‘Tis the Season to Marry Merrily! | Holiday-Inspired Red and Green Wedding on

Monday, November 29th, 2010

Puff ‘n Stuff Catering recently had the opportunity to design a “sweet” dessert and champagne table for a “Merry Marry” holiday wedding inspiration shoot featuring a peppermint hot chocolate bar, rich red velvet cupcakes, and beautiful DIY flowers from Fifty Flowers. Photos from the shoot are up on the blog, and the post intro is included here. Check out some of the beautiful shots from John Unrue Photography of our assortment of red, green and delicious treats!

Holiday-Inspired Red and Green Wedding on

‘Tis the season for a sweet I Do! Imagine a holiday wedding in a hometown chapel followed by champagne, wedding cake and peppermint hot chocolate. The scene is infused with red, bright green and geometric patterns creating a whimsical wedding approach to the season. And just about everything is adorned with fresh flowers, including the toasting flutes.

Click here to read the full post!

What Does a Special Event Planner do for Puff ‘n Stuff Catering?

Tuesday, November 16th, 2010

My name is Sandy George and I am a Special Event Planner with Puff ‘n Stuff Catering. We cater venues off-site, in peoples homes, and individual residences.  We cater events at venues varying from: museums, a tent in a park, an airport hangar, any location can be a party place. From social to corporate clients, I handle a lot of weddings for the Ballroom at Church Street Station. Our clients come from different markets–mostly local. We are expanding to to other markets outside of Orlando as well. Special Event Planners work with Puff ‘n Stuff clients from beginning to the end of the event. From helping them book the venue, to their menu details ,and working with their vendors.  We want to make your day exactly what you expect!

Slow Down At the Brewery

Monday, June 14th, 2010

The annual Slow Down at the Brewery event is happening on June 24th. This event allows you to taste different food as well as beer. Different topics are also discussed to educate you on different facts about food.

Also upcoming is the annual Freedom Fest in July. This year it will be held on July 2nd and the expected attendees are over 12,000. Make sure you come out and support!

Themed Parties Make a Comeback

Tuesday, May 19th, 2009

From a Barbie-inspired birthday party to a Kentucky Derby celebration, themed parties are back. And they’re more fun than ever! This year, I’ve had the privilege of working on a few themed parties – here are some highlights of my two favorites!

Barbie Turns 50 Party. The guest of honor held her 50th birthday in her Orlando home. Barbie also turned 50 this year, so our client decided to go with that theme and host an adult dress-up party. We enhanced her home with hot pink lamour linens and martini-tied cocktail tables. We even covered her sectional sofa with white lamour for a more feminine touch! To further accentuate the theme, our staff (Stacey and Jeriko) had fun playing dress-up for the day. Barbie dolls were incorporated into our station set-ups, and there was even a life-size Barbie box where guests could pose and take pictures.

Kentucky Derby Party. In celebration of the 2009 Kentucky Derby, our client wanted to host a party. This southern theme was clear from the start. We paired fried green tomatoes with English tea sandwiches and sweet corn and ricotta fritters. The host even provided traditional silver mint julep cups for us to use for the traditional derby drink. Guests cheered on their favorite horse around the client’s big screen while they enjoyed the menu themed for the occasion.

Sandy George, Special Event Planner

407.478.5831 |

Accenting with "Pops" of Color

Tuesday, May 12th, 2009

During my first meeting with Maxine and Lamar, Maxine came to me with several beautiful and unique color pallates. Swatches and color chips inhand, how was she ever going to choose! I could tell she had a flair for style and wanted to design a beautiful and unique look. We looked through some of her favorite color options, but decided to focus on the menu during our first meeting, knowing that her color scheme would fall into place. When Maxine and Lamar came in for their tasting the details had begun to fall into place. They had decided on a color pallatte of light blue and silver with “pops” of yellow. Quite fitting for an Easter weekend wedding!

With the help of wedding planner Tamuel Coward from Remembering When Event Planning, we used Wedgewood Bichon on the seating tables and Silver Bichon for the head square table of 6. Silver chivaris were the chair of choice and she accented the tables with silver chargers and butter yellow napkins. We also incorporated the butter yellow “pop” on the buffet and display tables as well.

One of my favorite aspects of the wedding was their Popcorn Bar. Maxine and Lamar chose popcorn flavors that included white cheddar, buffalo wing, chocolate, caramel and butter. A creative touch and special treat for their guests and another “pop” of yellow.

While pops of yellow were present in the reception decor, they were also noticeable in her attire. Maxine carried a gorgeous yellow bouquet created by Vicki at Peddles that included orchids. She really let her style shine with her choice of yellow shoes. A stylish and sassy touch. The yellow bouquets were the perfect compliment to the bridesmaid’s light blue dresses and the groomsmen’s traditional seersucker suits.

Color “pops” are often the final accent that tie a wedding together. They underline the couple’s sense of style and personality, and more importantly create a beautiful atmosphere for their guests.

Amanda Berg, Special Event Planner
407.478.5819 |

Personalize Your Reception by Creating a "Couple’s Signature"

Monday, April 13th, 2009

Creating a couple’s signature as a surprise during the Wedding Reception is a great way to add a personal touch to a traditional or “out of the box” reception. The details are important, and noticed by all the guests. Of course, they take in the color scheme and the centerpieces, but they absolutely notice what they put in their mouth! So I can hear the questions – how do we accomplish a surprise using food? Easy – just use a little artistic thinking.

Jaime and Michael had a traditional family, so we needed to accommodate them with tasty, yet customary cuisine for their plated dinner. We developed a three-course custom menu that would create conversation amongst the tables. As guests entered the reception, they couldn’t help but notice the crystals and orchids hanging high on the table centers. The ambiance was perfect for the fall theme–a clear chill in the air, mood lighting, espresso brown pintuck linens, deep winter orchids by Lee Forrest Design and of course a few hors ‘d oeuvres and beverages from the pre-reception.

Once the guests were seated, the first course was presented. Our team worked the room, serving shots of soup and a petite sandwich to each guest. We got creative with the serving style and the taste as we alternated flavors at the table. One guest received a Butternut Squash Soup Shooter with a Mini Havarti and Apple-Wood Smoked Bacon-Wrapped Panini, the other received a Tomato Basil Soup Shooter with a Mini Portabello, Roasted Pepper and Olive Tapenade Panini.

As the second course was served, the guests couldn’t help but notice that something was missing from their salad, as they only recieved a wedge of lettuce. Once the whole table was served their individual wedge, the team served a platter of all the fixings: chopped bacon, diced tomatoes, bleu cheese dressing and champagne vinaigrette – all the accompaniments to the couple’s favorite wedge salad at a local Italian restaurant. The final courses were full of flavor and expertly presented, while still maintaining a traditional feel.

Bronwyn and Michael had a great background to work with for their Wedding Reception, as Bronwyn’s Family was from South Africa, and Michael’s family from Trinidad. In our planning session we decided to feature Trinidad cuisine during their station-style reception. They wanted the entire reception to feel like a party, so station were really the only way to go. Guests were welcomed with Pewter Pintuck linens, White Chiavari Chairs and stunning arrangements by Lee Forrest Design. The toast was delivered, and the party began!

Stations were arranged in several areas throughout the room. An Elaborate Pasta Station with Chicken, Shrimp and Sausage among a table variety of appetizers from Crab Cakes to Chicken Marsala Brochettes. The second station of Trinidadian cuisine featured Roti and Curry lamb – a traditional Trini meal. Of course the family was excited to have one of their favorite lamb preparations, but the real thrill was among Bronwyn and Michaels American friends as they experienced the Trini cuisine.

The more I hear the reception cuisine referred to as “Wedding Food” the more creative I want them to become! We cannot simply refer to it as “Wedding Food” as it is much more than that – it’s part of the design and ambiance of a very special day in your life. Just remember, a personalized “surprise” adds a special touch that will be remembered for years to come.

Heidi Brice, Senior Special Event Planner
407.398.6301 |

Kotzin Bar Mitzvah

Monday, April 6th, 2009
From the moment Evan Jon Kotzin stepped foot onto the Bimah until the clock struck midnight at his Philadelphia-themed bash, he was in the spotlight and loving every minute of his bar mitzvah weekend. Puff ‘n Stuff was able to be a part of his special weekend by catering three separate events for the family. The family was in very capable hands with Special Event Planner Shira Smith.

First was the Friday night dinner at the Kotzin residence for close family and friends. We set up a buffet of Chicken Marsala, Israeli Salad, Penne aglio e olio, Israeli Couscous and Broccolini followed by a beautiful assortment of our Little Luxuries for dessert. We also provided the linens and centerpieces for each table consisting providing an elegant, yet festive atmosphere.

The next day, following Evan’s perfect reading from the Torah, was the Kiddush luncheon at Temple Ohev Shalom, also catered by Puff ‘n Stuff. This was a new and exciting endeavor for us and we’d like to thank Ohev, especially Phil Wolgel and Sindi Ackman for allowing us to cater Evan’s Kiddush. Guests enjoyed traditional Jewish fare including a delicious sweet kugel that everyone raved about.

That night was the big celebration event at the Orlando Museum of Art. To represent the Philadelphia theme our logistics manager, Scott, created a 13-foot “Skyscraper Hors d’Oeuvre Buffet” that consisted of our Mediterranean sampler, imported and domestic cheeses, oak grilled vegetables and even a cheese wheel with the skyline of Philadelphia carved into it.

The supervisor of the event, Jeremy, created a Hoagie Shop for the kids buffet complete with a roof and a customized sign. This chef attended buffet allowed the young guests to pick out their favorite ingredients for a custom hoagie.

The adults enjoyed noshing on some Philadelphia pretzels (sent overnight directly from Philly) with a side of mustard while they waited for their entrée. Following the Horrah, the adults sat down to a beautiful meal of Margarita glazed Mahi Mahi with roasted fingerling potatoes and asparagus. They completed the evening with a Caramelized Banana Tart for the adult dessert and a water ice cart from Jeremiah’s for the kids’ dessert.

Shira Smith, Special Event Planner
407.478.5820 |

Puff ‘n Stuff Catering Blog Launch

Thursday, April 2nd, 2009

Welcome to the Puff ‘n Stuff Catering blog! We’re thrilled you’re here and look forward to sharing our expertise and ideas with you. We’re crafting new and exciting menus and event ideas to meet every budget. If you don’t see what you’re looking for, just give us a call and our expert team of Planners & Chefs will custom create the perfect blend for you. This business has been my family’s for over 30 years so rest assured we are passionate about perfecting life’s celebrations!

Check back as our Team will be adding event ideas, recipes and even special offers in the coming months! Please let us know how you think we’re doing!