Real Events | Fresh from Florida | NACE III

February 5, 2014 by Puff 'n Stuff Catering

 

For the last installment of our Fresh from Florida blog series, we’re revealing all the sweet confections from this unconventional NACE meeting. We invited chapter members to explore our entire Orlando commissary, from conferences rooms, and into the heart of our kitchen. With an 80-pound tuna being carved fresh in the walk-in cooler and White Rose providing dance tunes in our dry storage room, it was only fitting that all the decadent desserts were made fresh in our bakery. The name dessert actually comes from the French word "desservir" which means, "to clear away," and that’s exactly what happened as these five delectable treats were presented.

Divine Desserts

 

Citrus Trio
Florida is notorious for the many fruits that are grown locally. We highlighted these distinct flavors in our Citrus Trio, which featured a silky, smooth blood orange curd encrusted with crunchy almonds and caramelized sugar, a tangy lemon macaron and a rich dark chocolate, key lime truffle.

  

Maker's Mark Chocolate Cake
The Maker’s Mark featured a bourbon soaked genoise. The drenched sponge cake was then coated in a rich, decadent chocolate and encrusted with walnuts and brown sugar. The dessert was finished with a drizzle of silky caramel crème anglaise and a dusting of crushed pistachio enriched with the smooth oak flavor of the bourbon.

 

Cx7 Our mini Cx7 is exactly what the name indicates; chocolate prepared seven different ways, eloquently layered and composed. The layers included chocolate crémeux, chocolate almond sable, hazelnut chocolate gianduja, and a sea salt chocolate macadamia caramel.

  

Flan
Traditional flan prepared with a fruity, Floridian twist. This smooth coconut flavored dessert was drizzled in a citrus infused caramel sauce and complemented by chopped strawberries, juicy melon and a sprinkle of shaved, white chocolate.

 

Sea Salt Caramel Tartlets
These sea salt caramel tartlets will make you go bananas! The miniature treats were filled with a light chocolate mousse, topped in a fluffy chocolate ganache and finished off with a crisp banana chip.

 

 

We appreciate our partner vendors for contributing to the huge success of this event:

Guest chef: Sysco and Rational; Furniture: AFR Event Furnishings; Liquor: ABC Fine Wine and Spirits; Entertainment: White Rose Entertainment; Lighting: American Audio Visual; Team Building Program: Play with a Purpose; Floral and Decor: Raining Rose; Drape: Swag Décor; Rentals: Chair Affair; Photography: Christie’s Photographic Solutions and Sunshine Photographics; Cinematography: VH Video; Coffee: Barnie’s Coffee Kitchen; Cocktails: Monin

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