Elgin Woodman, A Joy Wallace CateringPaul Lorrain, Puff ‘n Stuff Catering

Warren Dietel, Puff ‘n Stuff Catering

With International Flair!

Trends in Catering: Petite, Sweet & Savory

• Family business began in Trinidad as pastry shop

• Entrepreneurial from the beginning• Purchased PnSC in 2003• Commissaries in both Orlando and

Tampa with (4) exclusive venues• Currently over (400) employees

Warren Dietel, Owner & PresidentPuff ‘n Stuff Catering

• 23+ years of culinary experience in the northeast and southeast US

• Self-taught and apprenticed chef

• Joined Puff in 2003 as Executive Chef

• Numerous public appearances as a March of Dimes “Signature Chef”, on The Daily Buzz, Orlando’s WLOQ Morning Show, and Tampa’s Studio 10

Paul Lorrain, Executive ChefPuff ‘n Stuff Catering

Elgin Woodman, Executive Chef A Joy Wallace Catering Production & Design Team

• Joined A Joy Wallace Catering in 1998

• Collaborating Chef Author “Inside the Box of the Catering Chef”

• Highlighted in Platinum Weddings, Bride and Bloom Magazine, Art of Celebration as well as many Industry Magazines

• Awarded Chef of the Year 2012 by ICA

Peruvian History & Cultural Influences• Spanish Conquistadors- 16th century• African Slaves- Colonial Periods• Chinese Laborers- 1850’s• Japanese Immigrants- Late 19th

century• European Immigrants

• Coast Line-

– Extensive amounts and Varieties of Fish

– Agriculture such as Asparagus and Grapes

– Ceviche- Tiradito, Chupe de Camarones, Lomo Saltado, Causa, Empanadas, Aji de Gallina, Anticucho, Picarones, Chifa, Pisco, Alfajores, Manjar Blanco, Turron de Dona Pepa, Suspiro a la Limena

Regional Peruvian Cuisine

• Andes-

– Agriculture such as 3000 Varieties of Potato, 35 Varieties of Corn, Chilis (Aji Amarillo, Rocotto, Aji Panca), and Local Game

– Guiney Pig, Alpaca, Charqui- Olluqito con Charqui, Quinoa, Pachamanca, Chicha, Coca tea

Regional Peruvian Cuisine

• Jungle-

– Seafood and Wild Animals from the Amazon

– Exotic Fruits- Cherimoya, Granadilla, Lucuma, Pepino

– Tamales- Humitas

Regional Peruvian Cuisine

Latinfused Sushi Latinfused Sushi OptionsOptions

A Station inspired by your classic sushi and twisted with Peruvian flavorsA Station inspired by your classic sushi and twisted with Peruvian flavors

Fresh Tuna Causa or Shrimp Causa RollAji amarillo potato mash, avocado, olives & rocotto pepper mayo

Individual Quinoa Fried Shrimp Rolled in Nori and Sushi Rice served with Wasabi Honey

Crisp Hand RollFried Spring roll wrapper filled with Cilantro Rice, White Fish Sashimi & Key Lime Ponzu

Torched Tuna on a Warm Rice & White Bean Quenelle

Octopus CarpaccioBotija Olive Sauce

Tuna Anticucho Aji Panca seasoned Crisp Tuna Toro over Tuna sashimi served with a Yellow & Red Anticucho sauce

Scallop TiraditoSashimi Style Scallops Coateded in an Aji-Lime Marinade

LatinfusedLatinfusedSushiSushi

Shrimp Causa RollAji Amarillo Potato Mash

AvocadoOlives & Rocotto Pepper Mayo

Tuna Causa RollAji Amarillo Potato Mash

AvocadoOlives & Rocotto Pepper Mayo

Scallop Tiradito

Aji Sauce

Miso MarinatedTorched Tuna

Served on Warm Rice & Canario Bean Quenelle& Aji Amarillo Puree

Octopus CarpaccioBotija Olive Sauce

Tuna Anticucho

Aji Panca Seasoned Crisp Aji Panca Seasoned Crisp Tuna Toro BaconTuna Toro Bacon

Over Tuna Sashimi served Over Tuna Sashimi served with a Yellow & Red with a Yellow & Red

Anticucho SauceAnticucho Sauce

Passion FruitPisco Sour

Quinoa Fried Shrimp Rolled in Nori

with Sushi RiceCucumber & AvocadoServed with Wasabi

Honey

Paul’s Inspiration

• The beautiful colors found in Saris & Indian spices

• The elegant peacock feather• Bollywood glamour• Culinary excitement• Twists on tradition

The Menu

• Curried Lamb Lollipops• Filled Spinach Pakoras• Madras Paneer Curry Skewers• Malai Koftas in Potato Cubes• Eggplant Napoleon• Tandoori Prawns in Papadam Cups• Cold-Smoked Scallops Under Glass

Curried Lamb Lollipops

• A show of classic Indian flavors with a modern presentation.

• Variations: – Butler passed– Action station

Filled Spinach Pakoras

• Creatively formed bites featuring unique fillings and textures.

• Variations: – Butler passed– Action station

Madras Curry Paneer Skewers

• Fusing simple, but classic Indian ingredients to create a one-bite skewer.

• Variation: – Butler passed

Malai Koftas in Potato Cubes

• Beautiful and colorful potato cubes hollowed out to carry a delicious and classic side dish.

• Variation: – Butler passed

Eggplant Napoleon Bhurtha – North Indian (Punjabi)

• Interpretation of a classic a napoleon with the flavors and influence of India.

• Variations:– Butler passed– Action station

Tandoori Prawns in Papadam Cups

• Papadam shell mimics a fried tortilla shell and creates a great base for this delicious dish.

• Variation:– Butler passed– First course– Action station

Cold-Smoked Scallops Under Glass

• An exciting and interactive focal point for any menu that wows!

• Variation:– Action station

Cold-Smoked Scallops Under Glass

Thank You!To download a copy of today’s presentation, go to:

http://www.slideshare.net/WarrenDietel