If you feed them, they will come.
Clichéd as it may sound, that is more than likely what Julie Day, director of golf public relations and events, and marketing directors Les Sherman and Kristen Freeman of the Ginn Clubs & Resorts were more than likely thinking when they selected Puff 'n Stuff Catering to create an inviting atmosphere (with fantastic food) for most of the events held during the first annual Ginn Clubs & Resorts LPGA tournament at Ginn's brand new Reunion Resort & Club.
This new LPGA event, which ran April 24 to 30, featured the top 144 women players in the world, and also offered the biggest purse-—$2,500,000-—to date. As part of the weeklong event, Puff 'n Stuff sponsored the Puff 'n Stuff Catering Pro-AM, a golf match held on Wednesday, April 26th, where the pros are paired with 232 non-pro male golfers. The evening prior, the caterer hosted the pairings party (where LPGA players are randomly drawn to play with each registered Pro-Am 4-person group), which was a feast for both the eyes ands of course, the stomach.
Under the watchful eye of Puff 'n Stuff owner Warren Dietle and event managers Sharol Brennan and Megan Kane, the event was tastefully set up yet not overdone, with numerous food stations bedecked in silky blue linens, adorned with exotic floral arrangements, and various vignettes geared toward the golf-minded.
Servers passed the drink of the evening (lemon drop martinis garnished with sugar and an orange slice); hors d'oeuvres of crab, mango, and cucumber timbales; Cuban toast with oven roasted tomatoes, Manchego, and cilantro; wine poached chicken on brioche toast; coconut and almond tuna ceviche; and grilled shrimp on spicy cucumber. Each platter was decorated with elements of a golf course; a patch of grass complete with sand trap or edible tees.
Each station offered a full mini-meal. There were a total of five, including two elaborate cheese tables filled with numerous artesanal cheeses and accented with fruits, nuts, and flowers; sashimi, sushi, California rolls, fluke sashimi, BBQ eel, spicy tuna, sea bass, salmon, and gulf shrimp plated on various geometric shaped pieces of white china; Porcini mushroom, arugula, chevre and ricotta pasta pillows with an oven-roasted tomato ragout; and free range chicken breast kabob with whipped mashed potatoes and spring vegetables, roasted rack of lamb with pepperberry crust served with asparagus, tomato, and goat cheese, and baby spinach tart. Desserts included poached miniature vanilla pears, glazed apricot tarte tatin with vanilla gelato and almond crisp, plus chocolate macaroon terrines.
Each station was stylized, striking and clever, yet all worked together to create a path or flow for the guests. There was even an edible golf vignette, consisting of wheat grass as the course dotted with chocolate golf tees in orange, brown, and white, and white chocolate golf balls.
—Shari Lynn Rothstein
Clichéd as it may sound, that is more than likely what Julie Day, director of golf public relations and events, and marketing directors Les Sherman and Kristen Freeman of the Ginn Clubs & Resorts were more than likely thinking when they selected Puff 'n Stuff Catering to create an inviting atmosphere (with fantastic food) for most of the events held during the first annual Ginn Clubs & Resorts LPGA tournament at Ginn's brand new Reunion Resort & Club.
This new LPGA event, which ran April 24 to 30, featured the top 144 women players in the world, and also offered the biggest purse-—$2,500,000-—to date. As part of the weeklong event, Puff 'n Stuff sponsored the Puff 'n Stuff Catering Pro-AM, a golf match held on Wednesday, April 26th, where the pros are paired with 232 non-pro male golfers. The evening prior, the caterer hosted the pairings party (where LPGA players are randomly drawn to play with each registered Pro-Am 4-person group), which was a feast for both the eyes ands of course, the stomach.
Under the watchful eye of Puff 'n Stuff owner Warren Dietle and event managers Sharol Brennan and Megan Kane, the event was tastefully set up yet not overdone, with numerous food stations bedecked in silky blue linens, adorned with exotic floral arrangements, and various vignettes geared toward the golf-minded.
Servers passed the drink of the evening (lemon drop martinis garnished with sugar and an orange slice); hors d'oeuvres of crab, mango, and cucumber timbales; Cuban toast with oven roasted tomatoes, Manchego, and cilantro; wine poached chicken on brioche toast; coconut and almond tuna ceviche; and grilled shrimp on spicy cucumber. Each platter was decorated with elements of a golf course; a patch of grass complete with sand trap or edible tees.
Each station offered a full mini-meal. There were a total of five, including two elaborate cheese tables filled with numerous artesanal cheeses and accented with fruits, nuts, and flowers; sashimi, sushi, California rolls, fluke sashimi, BBQ eel, spicy tuna, sea bass, salmon, and gulf shrimp plated on various geometric shaped pieces of white china; Porcini mushroom, arugula, chevre and ricotta pasta pillows with an oven-roasted tomato ragout; and free range chicken breast kabob with whipped mashed potatoes and spring vegetables, roasted rack of lamb with pepperberry crust served with asparagus, tomato, and goat cheese, and baby spinach tart. Desserts included poached miniature vanilla pears, glazed apricot tarte tatin with vanilla gelato and almond crisp, plus chocolate macaroon terrines.
Each station was stylized, striking and clever, yet all worked together to create a path or flow for the guests. There was even an edible golf vignette, consisting of wheat grass as the course dotted with chocolate golf tees in orange, brown, and white, and white chocolate golf balls.
—Shari Lynn Rothstein
Puff 'n Stuff Catering dressed up the food stations with beautiful silk linens and floral arrangements.
Wheat grass vignettes were dotted with chocolate golf tees in orange, brown, and white and white chocolate golf balls.
