Archive for the ‘Menu Ideas’ Category

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

Monday, November 29th, 2010

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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 OneWed.com 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 OneWed.com

‘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!

A Delicious Welcome | Catering to a Gala Affair in Central Florida

Monday, October 25th, 2010

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We recently assisted a well known hotel client to produce the “welcome” course for a 2,100 person gala dinner. After countless hours of detailed preparation we were able to answer the question: what happens when you combine…

  • 6,300 precision cut pasta sheets with the word “Welcome” written in 3 languages stamped in squid ink
  • 1/4 mile of vegetable mousse in 3 flavors (pea and mint, cauliflower and anise, sweet potato and cumin)
  • 25 gallons of roasted red pepper coulis
  • 10,000 grape tomatoes carefully scored, roasted, peeled and dehydrated to look like an open flower
  • 8,400 fava beans husked, peeled and split
  • 8,400 purple cauliflower florets
  • 2,100 elephant garlic chips
  • 2,100 basil crisps
  • 2,100 slivered euro cucumbers
  • 4,200 red endive leaves
  • 10 cases of hand-cut eggplant skin thread
  • 20 gallons of muscatel vinaigrette
  • 24 cases of frisee
  • and a tremendous 900 man hours?

Deconstructed Saffron Pasta Salad with Autumn Vegetables

The answer is a beautifully plated dish of Deconstructed Saffron Pasta Salad with Autumn Vegetables. As always, we tip our hats to the team of chefs who gracefully executed this event!

The Puff 'n Stuff Team

At Puff ‘n Stuff Catering & Events, we happily provide the same level of enthusiasm and attention to detail for each event we produce. From 20 person lunches, to 2,000 person galas, our mission is to passionately perfect your event!

A Single Entree For All

Monday, February 8th, 2010

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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