Archive for the ‘Wedding Reception’ 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!

10 Tips for Choosing Your Reception Menu

Thursday, November 5th, 2009

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Planning your reception menu doesn’t have to be a daunting task. With a little bit of research and planning, you can make sure to have a menu that pleases everyone. Because everyone needs a little direction, here are the top 10 things to consider when planning your reception menu.


10. Kids Menus
Have something special for the kids – chicken nuggets, corn, Mac and cheese. And for a special touch, create a separate dining area with buffets at a child’s height. It’ll end up being about ½ the cost of an adult menu!

9. Matching Your Menu to the Time of Day
If you are having your event during a normal mealtime – lunch, brunch or dinner – your guests will expect a full meal. If you’re only providing hors d’oeuvres, note it in your invitation so your guests can grab a bite before the reception and you don’t run out of food.

8. Timelines Clearly
define your timeline and do your best to adhere to it. If you run too far behind, the food quality inevitably decreases. While we do plan for adjustments, food only holds up for so long.

7. Cultural or Religious Requirements & Allergies
Your guests may have certain dietary restrictions that must be considered when ordering your reception meal. Have your guests not on the RSVP card if they have allergies or if they need a vegetarian or Kosher meal.

6. Style of Food Service
The style of food service you choose will set the stage for the entire reception. A formal reception can still be fun if you create interactivity for the guests. Our stations are always a hit!

5. Beverages
We can provide everything from a premium full bar setup, to beer and wine, or a basic self-serve beverage station. You can even choose to bring the drinks, and we’ll provide the mixers and garnish.

4. Tie Your Food into the Theme
Brides are getting more and more creative. An outdoor summer wedding could be great for a BBQ. We also have a wide variety of ethnic menus for Indian, Latin, Italian weddings and more.

3. Menu Choices
Pleasing the greater group versus a few You might love sushi or Thai food, but your guests may not. When you are planning, think about the types of restaurants your friends and family go to. It’s okay to stretch their tastes a little, but try and do that with the hors d’oeuvres.

2. Using Seasonal Fruits and Vegetables
Not only is this usually less expensive, you will also be getting the freshest for the time of year. And you’re helping out the local economy while you’re at it! Check with your caterer to see what may be available locally.

1. And finally … Have a budget!
Make sure before you start contacting vendors that you have a clearly defined budget (with a little wiggle room, of course). If you opt to not use a Wedding Planner, buy a bridal planning book and use the checklist. A lot. Prioritize those things that are most important to you. It may be the food, or the dress, or the flowers, but it can’t be “everything.”

You can realistically have a budget-friendly wedding, but make sure to give your budget upfront and see what your planner can, or can’t, do. Take the time to plan, communicate clearly and frequently with your event planner and create your dream wedding.

Carol Hull, Director of Sales

Rusti Winslow and Chris Little Wedding

Wednesday, October 7th, 2009

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I had the joy of working with the sweetest couple over the past year – Rusti Winslow and Chris Little. They tied the knot on September 26, 2009 at the Lake Mary Events Center.



Talk about a fairy tale wedding! The ceiling was draped with beautiful sheer white fabric, with flowers by Lee Forrest – over the top georgeous, and to complete the look, white satin chair covers with organza bows, sheer white striped overlays, pink lamour napkins and a single silver coin at each placesetting with the couple’s initials.


Soundwave provided the pink uplighting around the perimeter of the room and outside music for the ceremony. The beautiful bride entered to the tune of “pretty woman”, and the fun continued well into the evening.


Once the ceremony was complete, our professional service staff was waiting with butler passed hors d’oeuvres, full bar service and an artisan cheese display with a beautiful swan heart ice scuplture and pink uplighting to complete the scene.


Guests were invited into the ballroom for a wonderful plated dinner of a Tournedos of Beef Tenderloin Milano and Jumbo Prawns stuffed with Crab and accompanied by Creamy Corn Risotto and Asparagus.

Sheri Rinker – the day of planner was wonderful to work with and everything ran smoothly from start to finish.

I just want to say a “big” thank you to all of the vendors, the Puff ‘n Stuff Catering service team, warehouse and kitchen staff because without all of you the bride’s dream would not have come true!

Mary Brumley, Special Event Planner

407.398.6304 | mary@puffnstuff.com

An Unrivaled Venue for Your Reception

Wednesday, August 5th, 2009

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The Ballroom at Church Street is Central Florida’s most elegant and distinguished venue. Located in the heart of downtown Orlando, it boasts over ten thousand square feet, a stunning stained glass atrium and enchanting brick courtyards. And whether you’re looking to host an intimate upscale reception or a celebration for over a thousand guests, this unique location can accommodate it all.


It’s easy to see why The Ballroom at Church Street has quickly become Orlando’s “hot spot” for wedding receptions. Winter, spring and summer weekends are filling up fast, so if you’re looking for a spectacular venue for your upcoming wedding reception (or ANY event!), contact us soon so you don’t miss out.


You’ve always dreamt of the perfect wedding held in the perfect place. You should expect no less when it comes to your reception. And no place is better suited than The Ballroom at Church Street.

Sandy George, Special Event Planner
407.478.5831 | sandy@puffnstuff.com

Katie Brandon and Jason Farmand Wedding

Thursday, June 18th, 2009

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We have the pleasure of working closely with many interesting people in this town, but it is rare that we have the excitement of working with a group of people that enjoy food as much as we do. Let’s face it, the food business is an interesting life to live, and for those of you that are not involved, I would like to invite you in to an amazing event, the Wedding of Katie Brandon and Jason Farmand. Amazing because of the wonderful couple it was centered around, amazing because of the food quality, and most importantly, amazing because of the true love that was reflected by the mother of the bride, Pam Brandon, Food Writer.

The first meeting with Pam was full of enjoyment, because her love for food is clear and simple – perfection is really the key ingredient in every item. Along with her close friends, we explored them into a tasting of different stations based on a few new creations. The planning process was so wonderful, as we finally found someone into detail as much as we are!

The wedding day was breathtaking – perfect May weather, a slight breeze and a touch of warmth from the sun. We arrived early to begin staging our kitchen and setting the Reception hall. Skinny rectangular tables were placed together to create long tables to seat 20 guests. Crisp white linens were carefully steamed and placed, accented with Loden Green Table runners. Thirty custom made candles where placed on each table by Flowers of Winter Park, along with custom made trees around the room. Pam and I were adamant about covering the stage area so White Sateen Drapes were built to create an elegant backdrop. A white dance floor was built to continue with the white crisp theme. Outside, a White Lounge was formulated for a later in the evening Farmand tradition, Houkah Bar. The atmosphere was crisp, but the food simply amazing!

Guests were welcomed to the Veranda with House Cured Duck Prosciutto with Fig Jam; Cold Smoked Bay Scallops on Parsnip Puree and Fennel Foam; and Baby Artichoke Hearts with goat cheese, olive tapenade and sundried tomatoes presented on wheat grass. Fresh watermelon Mojitos where a huge hit as well, Yellow Watermelon and mint garnish. As guests entered the reception, their eyes settled into the candlelight, and stationed on their tables were a sampling of Middle Eastern Dips such as baba ghanoush and hummus and marinated olives with fresh baked lavosh and onion ciabatta breads. The Bride and Groom arrived, and the show really began! Our stations opened with two to three chefs attending each, to create individually unique plates for each menu item.Flatbreads and Satchel’s Salad, using amazing roasted tomatoes that came from Waterkist farms in Sanford, FL. These are all organic and hydroponically grown things of beauty with flavor to match. Then there was the Pancetta, caramelized onion, roasted peppers and Arugula pizza that was a bride and groom favorite. The pizzas where served with a salad designed from Satch’s Pizzeria where Katie and Jason use to frequent in Gainesville, Florida while going to college together.

Guests where invited to step up to another station that was serving Turkish coffee rubbed, melt in your mouth, Braised Short Ribs Over Hazelnut Infused Mashed Potatoes and espresso demi glaze then finished with a hazelnut tuille and Tahoon cress micro green. It was like a cup of coffee on a plate. Many of our creations were finished with all natural organically grown micro greens from Adale farms in Polk County.

The next station which was a huge hit was the “Muddy Waters” station. This was none other than Shrimp and Grits with Heirloom Anson mills grits made fresh at the station and yes the infamous Parmesan Fried Green Tomatoes especially picked just for this event from Waterkist farms. With the trimmings from these beautiful tomatoes we made an amazing green tomato relish to compliment the spicy jumbo shrimp that where being seared to order on our e.v.o. flattop while the other chef was frying up to crispy perfection the tomato wheels. This dish was finished with micro cilantro and Louisiana hot sauce caviar which was a real molecular show stopper.

The last station was “From The Fields” which was a dual lamb offering with 72 hour sou vie Lemon and Garlic Marinated Leg Of Lamb sliced and served with roasted vegetable Israeli couscous, feta and olives topped with cumin scented tzatziki and finished with organic black mint. The second lamb was beautifully frenched 32 ounce Pepper berry Rubbed New Zealand Rack Of Lamb served over beet infused couscous and a crimson reduction made from beet juice then finished with micro shiso, a peppery micro green.

The “Good night Kiss” was passed as guests exited, of Chef Grilled Brioche and Applewood Smoked Cheddar Cheese Paninis, along with Shoestring Fries in a Paper Cone.

We were honored to celebrate such an important day for The Brandons. Most importantly, we appreciated their addiction for detail. We were proud that we “far exceeded their expectations,” and look forward to another memorable occasion!

Heidi Brice, Senior Special Event Planner

407.398.6301 | heidi@puffnstuff.com

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

Day of Wedding Coordination: Sarah Sleeth, Style House

Accenting with "Pops" of Color

Tuesday, May 12th, 2009

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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 | amanda@puffnstuff.com

Puff ‘n Stuff Catering Blog Launch

Thursday, April 2nd, 2009

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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!

Cheers,
Warren