1. With
Inte
rnat
iona
Flai l
r!
Trends in Catering:
Petite, Sweet & Savory
Elgin Woodman, A Joy Wallace Catering
Paul Lorrain, Puff ‘n Stuff Catering
Warren Dietel, Puff ‘n Stuff Catering

2. Warren Dietel, Owner & President
Puff ‘n Stuff Catering
• 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

3. Paul Lorrain, Executive Chef
Puff ‘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

4. 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

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

6. Regional Peruvian Cuisine
• 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

7. 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

8. Regional Peruvian Cuisine
• Jungle-
– Seafood and Wild Animals from the Amazon
– Exotic Fruits- Cherimoya, Granadilla, Lucuma, Pepino
– Tamales- Humitas

9. Latinfused Sushi
Op tions
A Station inspired by your classic sushi and twisted with Peruvian flavors
Fresh Tuna Causa or Shrimp Causa Roll
Aji amarillo potato mash, avocado, olives & rocotto pepper mayo
Individual Quinoa Fried Shrimp
Rolled in Nori and Sushi Rice served with Wasabi Honey
Crisp Hand Roll
Fried Spring roll wrapper filled with Cilantro Rice, White Fish Sashimi & Key Lime Ponzu
Torched Tuna
on a Warm Rice & White Bean Quenelle
Octopus Carpaccio
Botija Olive Sauce
Tuna Anticucho
Aji Panca seasoned Crisp Tuna Toro over Tuna sashimi served with a Yellow & Red Anticucho sauce
Scallop Tiradito
Sashimi Style Scallops Coateded in an Aji-Lime Marinade

10. Latinfuse
d
Sushi

11. Shrimp Causa Roll
Aji Amarillo Potato Mash
Avocado
Olives & Rocotto Pepper Mayo

12. Tuna Causa Roll
Aji Amarillo Potato Mash
Avocado
Olives & Rocotto Pepper Mayo

13. Scallop Tiradito
Aji Sauce

14. Served on Warm Rice &
Miso Marinated Canario Bean Quenelle
Torched Tuna & Aji Amarillo Puree

15. Octopus Carpaccio
Botija Olive Sauce

16. Tuna Anticucho
Aji Panca Seasoned Crisp
Tuna Toro Bacon
Over Tuna Sashimi served
with a Yellow & Red
Anticucho Sauce

17. Passion Fruit
Pisco Sour

18. Quinoa Fried Shrimp
Rolled in Nori
with Sushi Rice
Cucumber & Avocado
Served with Wasabi
Honey

19. Paul’s Inspiration
• The beautiful colors found in Saris
& Indian spices
• The elegant peacock feather
• Bollywood glamour
• Culinary excitement
• Twists on tradition

20. 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

21. Curried Lamb Lollipops
• A show of classic Indian
flavors with a modern
presentation.
• Variations:
– Butler passed
– Action station

22. Filled Spinach Pakoras
• Creatively formed bites
featuring unique fillings
and textures.
• Variations:
– Butler passed
– Action station

23. Madras Curry Paneer Skewers
• Fusing simple, but classic
Indian ingredients to create
a one-bite skewer.
• Variation:
– Butler passed

24. Malai Koftas in Potato Cubes
• Beautiful and colorful potato
cubes hollowed out to carry
a delicious and classic side
dish.
• Variation:
– Butler passed

25. Eggplant Napoleon
Bhurtha – North Indian
(Punjabi)
• Interpretation of a classic
a napoleon with the
flavors and influence of
India.
• Variations:
– Butler passed
– Action station

26. 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

27. Cold-Smoked Scallops Under Glass
• An exciting and interactive
focal point for any menu
that wows!
• Variation:
– Action station

28. Cold-Smoked Scallops Under Glass

29. Thank You!
To download a copy of today’s presentation, go to:
http://www.slideshare.net/WarrenDietel