Archive for the ‘Chef Paul Lorrain’ Category

Chef Paul on Orlando’s Fox 35 Morning Show | Lobster Mac ‘n Cheese | March of Dimes Signature Chefs

Wednesday, October 20th, 2010

Puff ‘n Stuff Catering’s Executive Chef, Paul Lorrain, visited Orlando’s Fox 35 Morning Show today to demonstrate an “at home” version of our popular Lobster Mac ‘n Cheese, and help promote the March of Dimes 2010 Signature Chefs event.

Hosted by anchor Heidi Hatch, Chef Paul taught viewers how to make Lobster Mac ‘n Cheese, as well as a beautiful Cheddar Cheese Tuile to garnish this tasty dish. We were excited for the opportunity to share a fun recipe, while helping spread the word about the March of Dimes’ annual gala fundraiser, Signature Chefs.

Chef Paul and 11 other top executive chefs from Central Florida will be paired with local community celebrities to prepare a gourmet feast for a fun-filled evening.  Participants are invited to bid in a live and silent auction that will include priceless dining and travel packages. Guests experience an amazing evening filled with delicious foods and wine pairings and the feeling that comes with philanthropic compassion, since proceeds benefit the March of Dimes.

The event is Thursday, October 21st at The Ballroom at Church Street and tickets ($195) are still available by calling 407-599-5077.

If you missed the Fox 35 Morning Show today, you can watch Chef Paul’s video right here.

The Lobster Mac ‘n Cheese recipe is also included, and we encourage you to try it at home soon!

Lobster Mac ‘n Cheese
Demonstrated by Chef Paul Lorrain – “Not your momma’s mac ‘n cheese!”
Serves 4

Ingredients
1 Cup Lobster meat, fresh
1 Cup Peas
½ Cup Prosciutto, chopped or thinly sliced
2 TBSP Extra virgin olive oil
2 Cups Pasta, cooked
2 Cups Heavy cream
1 Cup Grana Padana cheese, grated
1 Pinch Nutmeg
½ TSP White pepper
½ lb Butter
2 Egg yolks
1 Cup Cheddar cheese, shredded
6 Basil leaves
1 Cup Vegetable oil

In a saucepan, heat the heavy cream, beaten egg yolks, nutmeg and white pepper. Stir and bring to a simmer. Add the grated Grana Padana cheese and butter, mixing well.

In a large, greased saucepan, sprinkle the cheddar cheese into four piles, and melt over medium heat. Lift the cheese out of the saucepan with a spatula, and drape over a small upside-down bowl to form a semi-cup. Allow cheese to cool and harden.

Heat the vegetable oil in a small saucepan. Drop in the whole basil leaves, frying them until they cease bubbling. Remove and place on a paper towel to drain.

In a large saucepan, sauté the prosciutto in the extra virgin olive oil. Add the peas, pasta and Grana Padana cheese sauce. Warm all ingredients through, and add the lobster meat, stirring until it is completely cooked. Season to taste.

Place the cheese tuile cup on a plate, scoop pasta into the cup, and allow it to flow onto the plate. Garnish with fried basil leaf and serve.

Posted in Chef Paul Lorrain, FOX 35, March of Dimes, Signature Chefs Auction, The Ballroom at Church Street, Uncategorized | No Comments »

A Single Entree For All

Monday, February 8th, 2010

Most of our clients, when choosing a menu for their event, find themselves in a dilemma. How do I please the majority of my guests with just one entrée? You’ll always have the vegetarians and vegans or, those with a gluten allergy or other dietary restrictions, and we are more than happy to accommodate those guests. But if you’d like to stray away from the confusion that inevitably comes along with allowing your guests to choose what plated entree they’d like, we’ve created some plates that are sure to please any palette.

Play it Safe:
Turkish coffee-rubbed braised boneless short ribs, served with hazelnut-infused mashed potatoes, sautéed broccolini, caramelized pearl onions, and an espresso demi glace.

This dish may sound fancy, but it’s a homey, ‘comfort food’ dish with very familiar flavors—think: Mom’s mouthwatering pot roast. If your guests love meat, filet mignon is a standard choice, so short ribs will be unexpected, but very familiar and appreciated.


Wow the Crowd:
Roasted pork tenderloin en croute, served with an Italian sausage, shallot, and mascarpone cheese pâté, fennel risotto cake, and roasted broccoli rabe with garlic.

This is essentially an updated take on classic beef Wellington. Pork is an unexpected ingredient, so guests will be intrigued, but the flavors are still familiar. The fennel risotto cake accompaniment is more unusual than a standard rice pilaf or roasted potatoes, but the flavor and texture will appeal to everyone.

Paul Lorrain, Executive Chef
407.629.7833 | paul@puffnstuff.com

Posted in Chef Paul Lorrain, K and K Photography, Menu Ideas, Puff 'n Stuff Catering | No Comments »

New Twist on Traditional Catering Favorites

Wednesday, December 2nd, 2009
Many of our clients want to know how to create a unique event without the custom price. Here are a few cost-effective ideas to make your next event seem tailor-made for you.

Un-Traditional Brownie
Presentation can make a huge difference. Take a simple, traditional item, such as a brownie – why does it have to be square cut from a large baking pan? Using an individual-sized baking dish in a different shape adds dimension and a sense of customization. It’s the same cost as a regular brownie, but it looks like an expensive, gourmet dessert.



Creative Comfort
The craze is still comfort food with a twist. Sliders are hugely popular, but they don’t have to be boring. Simply switch the cheddar with manchego and replace traditional ketchup with chipotle-flavored ketchup, and you’ve now got a fun, creative slider without impacting your budget.

Big Taste Beef
We’ve noticed a big shift toward high flavor, low cost proteins. In the past year, we’ve created some unique dishes made with short ribs or beef brisket to accommodate clients who can’t afford the tenderloin. Our espresso-glazed short rib on hazelnut mashed potatoes is just one of many examples. Chefs plate the item and present it to the guests.
Even in this economy, quality is still key. The parties are less elaborate than they used to be, but they’re much more personalized. You can have a great party on a budget … and you don’t have to stick to the chicken fingers!

Chef Paul Lorraine, Executive Chef
407.629.7833 | paul@puffnstuff.com

Posted in Chef Paul Lorrain, K and K Photography, Orlando Caterer, Puff 'n Stuff Catering | No Comments »

Easter Seals’ 10th Annual ‘Vino!’

Thursday, October 29th, 2009
Puff ‘n Stuff Catering was so proud to be a part of the 10th annual ‘Vino!’ event. Over 350 people came out to The Ballroom at Church Street on September 26th to sample fares from 13 participating food & beverage companies, helping to raise over $40,000 for the Central Florida Easter Seals program.

Our Executive Chef Paul Lorrain put together a fabulous station of Turkish Coffee-Rubbed Braised Short Ribs with hazelnut mashed potatoes and frizzled leeks. The station was a hit with guests!

We are honored to participate in these community events and would like to thank the Easter Seals for allowing us to be part of such an extraordinary cause.

Sandy George, Special Event Planner

Sandy@puffnstuff.com | 407.478.5831

Posted in Chef Paul Lorrain, Easter Seals, Puff 'n Stuff Catering, Sandy George, The Ballroom at Church Street | No Comments »

Chef Paul Lorrain on FOX 35

Thursday, October 22nd, 2009

Chef Paul Lorraine appeared on FOX 35 on Wednesday, October 21st to promote the March of Dimes Signature Chefs Auction at The Ballroom at Church Street.


Top Executive Chefs from around Central Florida paired up with local Celebrity Chefs to create a gourmet feast and fun-filled evening. We were so proud to be part of such a meaningful event!

Posted in Chef Paul Lorrain, FOX 35, March of Dimes, Signature Chefs Auction, The Ballroom at Church Street | No Comments »

Plan Your Holiday Party with Puff ‘n Stuff Catering

Wednesday, August 26th, 2009

It’s almost that time of year again. Time to get together. Time to celebrate. And, of course, time to eat, drink and be very merry! There will be no Bah Humbug this year with Puff ‘n Stuff Catering’s new menus freshened up for this coming holiday season.

We have added some great new affordable hors d’oeuvres and Chef Attended Actions Stations that have been designed to suit your unique taste and budget. Some of our new items include a fabulous selection of savory butler-passed coronets. These little cones are filled with a variety of flavors — from Wine-Poached Chicken with Applewood-Smoked Bacon Crème Fraîche to Ginger-Soy Ahi Tuna Tartare with Five-Spiced Wasabi Crème Fraîche — and are sure to please your holiday guests.

The new Shabu Shabu Mongoglian Hot Pot Station is both vegetarian and meat-lover friendly and includes a variety of ingredients like napa cabbage, bok choy, shiitake and enoki mushrooms, carrots, onions, bean sprouts, snow peas, scallions and tofu – you can also add shrimp, pork chicken or sirloin.

As always, we have fantastic desserts to finish off any holiday gathering with some new pastries across the board and a new “S’mores Indoors” action station. And of course, our Executive Pastry Chef, Bruno Ponsot, has incorporated some of his traditional French favorites such as “Bouche de Noël”.

So this Holiday Season, don’t let the economic grinch spoil your holiday plans. We here at Puff ‘n Stuff Catering will create a menu to custom-fit all of your needs. Give your guests the gift of a holiday party they’ll never forget—and do it with the help of the elves here at Puff ’n Stuff Catering.

Posted in Affordable Catering, Bruno Ponsot, Chef Paul Lorrain, Corporate Catering, Holiday Catering, Holiday Parties, Puff 'n Stuff Catering | No Comments »

Chef Paul Lorrain on The Daily Buzz

Monday, May 11th, 2009
Our own Chef Paul Lorrain appeared live on The Daily Buzz Wednesday, April 21st in celebration of Earth Day with eco-friendly ideas that we can bring to the table or anyone can create at home.

Posted in Chef Paul Lorrain, Eco-Friendly Food, Puff 'n Stuff Catering, The Daily Buzz | No Comments »