Cooking with the Kriks Season 3 Ep. 1: Pollo Asado Tacos | Brian Krikorian w/ Different Dough Pizza Co.
Welcome back to season 3 of Cooking with the Kriks! After this long break, you know we had to come back with one of everybody’s favorites…TACOS! On this episode of Cooking with the Kriks, we are bringing back Brian Krikorian who happens to be chef Serge Krikorian’s son and (drum roll, please) the new owner of Different Dough Pizza Co.! That’s right, Brian is following in his father’s footsteps with a pizza restaurant located in Bryant, Arkansas. Today these two are whipping up pollo asado tacos with all the fixings. Brian has worked at Vibrant Occasions over the years with his parents and is no stranger to good food and good service! His parents, Serge and Mary Krikorian, owned a pizza restaurant when Brian was a baby back in the 1990s in Benton, Arkansas called Sergio’s Pizza prior to their formal entry into the catering business. FUN FACT: Brian recently married the love of his life, Raechel, in their new pizza restaurant! What a fun story they will have to tell their grandkids one day. This pollo asado recipe is all about the marinade as you will learn in this episode. Learn how to make pollo asado tacos today featured on season three, episode one of Cooking with the Kriks.
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Pollo Asado
2 lbs. boneless, skinless chicken breasts
Juice of 1 orange
2 Tbls. olive oil
Juice of 1 lime
1 Tbls. white wine vinegar
1 Tbls. achiote paste
1 Tbls. ground coriander
1 Tbls. kosher salt
1 Tbls. minced garlic
2 Tsp. paprika
2 Tsp. dried oregano
1 Tsp. ground black pepper
1 Tsp. ground cumin
⅛ Tsp. ground cloves
Cut chicken into small, thin strips. Set aside.
Combine the remaining ingredients in a blender and blend until smooth.
Pour the marinade into a large bowl and add the chicken. Stir to combine. Cover and refrigerate for at least 4 hours but preferably overnight.
Heat a cast iron skillet or a flat top grill over medium high heat. Remove the chicken from the marinade and cook, working in batches, until the chicken is cooked through.
Serving Idea #1: Pollo Asado Tacos
Warm a flour or corn tortilla and fill with the pollo asado. Top with pico de gallo, slaw made with a touch of lime, chopped fresh cilantro, and a little salt (lime slaw), and a sprinkling of cotija cheese.
Serving Idea #2: Breakfast Tacos
Scramble 2 eggs using your favorite scrambled egg recipe. Add the eggs to warm flour or corn tortillas, top with the pollo asado, pico de gallo, lime slaw, and cotija cheese
Serving Idea #3: Chicken Quesadillas
Top a flour tortilla with shredded mozzarella and cheddar cheeses and top with pollo asado. Place a second flour tortilla on top. Heat a skillet or flat top on medium high heat and spray with nonstick cooking spray. Cook the quesadilla on both sides until golden brown. Remove from heat and cut into triangles. Serve with sour cream and pico de gallo.
Vibrant Occasions Offers Support After Arkansas Tornado
On March 31st, 59 tornadoes were flying around the south and parts of the midwest. Causing damage, destruction, and even deaths, the people of Little Rock, Arkansas were hit with a devastating natural disaster. With one fatality and over 50 people in the hospital with injuries, many families need help. The F3 tornado obliterated homes, schools and businesses from Shannon Hills to Sherwood, hitting a large historic district of Little Rock. Buildings that have been there for a hundred years were picked up and thrown across the city, now rubble. The townspeople from Saline County to Pulaski County are shocked and distraught at the damage.
In our efforts to help the people of our community, Vibrant Occasions teamed up with The Grandeur House and Wolfe Street Center to cook and give out free meals to the families of those affected by the disaster. The Little Rock mayor announced that over 2,100 homes, businesses, and buildings were affected or destroyed by this disaster. They are still continuing to help pick up the damage and debris before getting to the resilient rebuilding. With this in mind, the families of the area need all of the crisis resources they can get. Watching the community come together to help all of the families in need at this time is very heartwarming. Even people across the country are coming to the aid of the Little Rock people in the form of care packages, donations or even arriving to help with cleanup.
The Wolfe Street Center offered people supplies and meals as well as accepted donations for families in need. Residents, businesses and others in the community all came to donate their supplies or volunteer time to the center. Vibrant Occasions did the same, volunteering to cook meals all day for affected residents on Sunday, April 2nd. Breakfast, lunch and dinner were served by Wolf Street Center and cooked by Vibrant Occasions.
Wolfe Street Center said “We have to say THANK YOU to the team at Vibrant Occasions Catering and The Grandeur House! Chef Serge and Mary Krikorian answered the call today. They came out to help cook breakfast – but they stayed all day and helped our crew get 2,000+ meals out!”
We love to help anyone we can, especially our community when they are in need. There are many resources for families and people who are going through this kind of disaster such as Little Rock’s emergency relief fund, the fire department, churches, The Arkansas Food Bank and the Red Cross has also set up a place for donations.
“Over 300 tornado victims and volunteers fed for breakfast, and over 1,800 hot dog meals for lunch! The biggest thank you to Serge Krikorian and Mary Krikorian with Vibrant Occasions for teaming up with The Grandeur House and all of the other amazing volunteers! ALL the glory to God, for this opportunity to love on our community and be used to serve them today,” said Natalie Scott with Grandeur House.
Vibrant Occasions said “Without question, we help our community. For us to continue to thrive together, we must work together hand in hand.”
Volunteering your time as a resident nearby or even just offering verbal support to your friends and family across the nation can help. Anything you can do to help these families make this disaster even the tiniest bit easier on them is doing them a favor. Donating if you can and ensuring everyone you know has some kind of aid or relief. Little Rock is accepting all kinds of supply donations at the Little Rock Fire Department Training Academy and donations through their Emergency Relief Fund here:
https://www.littlerock.gov/city-administration/mayors-office/initiatives/little-rock-cares/
Batteries, diapers, food, chainsaws, blankets, water, clothes, toiletries – many of these families are going to have to start over from scratch and have been displaced from their homes. Homeless and shocked, we as a community will meet this challenge together.
Tips For Hosting The Best Dinner Party
Dinner parties have always been a socially conventional way to bond with family and friends. Sitting down to chat, eat and have a little wine can sound like the perfect Sunday night before having to get back to a busy work week. Whether celebrating a holiday, milestone or simply celebrating life, a dinner party is an intimate setting to create memorable occasions. A tasty menu, fun activities, a cozy setting, nostalgic music and a great host are the keys to having a vibrant occasion. But what if you’re the host? Ensuring that you have set the perfect scene for your dinner party does not always sound as easy as it seems. With our tips on how to set up an amazing atmosphere, create the most magnificent menu and be the hostess with the mostest, it’s sure to make your planning flow.
Start Planning Ahead
When planning for something of this nature, it would be a good idea to start working out your key components early. Saving the stress of having to do things last minute will be a huge part in making sure the event is not only entirely fun for your guests, but also for you.
Party planning should be fun and creative and not stressful or overly time consuming. Deciding if you want to create and send out invitations should be the first decision in your dinner party planning. This can take more time if sent by mail. Consider a virtual option like Paperless Post for expediency, data collection for RSVPs and guests’ dietary needs.
Theme, decor and lighting should be next. What kind of mood are you wanting to set for dinner? Calm, peaceful and quiet would call for dim lighting like candles and a more romantic type of decor while a fun and upbeat theme would lean more towards bright, colorful and loud.
Music and dinner go hand-in-hand while allowing the decor and mood to pick the feel of the music or vice versa. Create a playlist you won’t have to control during dinner if you are planning on incorporating music. You may also consider hiring a live musician or DJ for an added layer of entertainment.
A dinner party would not be complete without a miraculous and memorable menu. Choose a menu that you know you will succeed at making. It’s not completely about impressing your guests, but rather creating a delicious spread. Also account for time; if your dish requires preparations the day before, make sure you will be available to do that. Activities are the last thing you may want to think ahead for and prepare. Will you have different stations? Will you set the food up buffet-style? Do you want to plate and serve the meal? Make sure to account for any disabilities of your guests, as well.
Choosing Your Menu
Deciding the dishes you want to put into the mix of your menu will be determined by how many courses you may want to add. The most standard amount of courses for meals are 3 courses: an appetizer, a main course and a dessert. Though, you could have up to a 12 or16-course meal with the extreme form at 21 courses including: hors d’oeuvres, amuse-bouche, soup, appetizer, salad, fish, first main course, palate cleanser, second main course, cheese course, dessert, mignardise and more. It’s up to you and your abilities, time and effort you are willing to spend.
Be sure you are accounting for guests’ dietary restrictions. Vegetarians, vegans, gluten-free and allergies are all things you should be willing to take into account when preparing your meal. Will you prepare a separate meal for those guests or focus on one main course that is suitable for everybody? You could even ask your guests what kind of dishes they like and dislike. Asking if they prefer Italian, Mediterranean, Japanese or Mexican can give you an idea on what your guests crave most and make sure that each guest will enjoy the dishes. You could opt to make a list of dishes and ask them to choose between them.
To account for everyone’s tastes, setting out multiple appetizers or hors d’oeuvres can ensure that there is a variety for everyone. Dessert is the grand finale when it comes to a multi-course dish. The best ending desserts are unique, tasty and smaller in size. You don’t want to get the guests so full that they are too tired for the rest of the night. Giving something like a tart or mini cake, cream puffs or strawberry cheesecake cups would be the perfect ending to the night.
Incorporate Some Fun
Music, dancing and games are all great ways to keep your guests entertained all night long. Card and board games are the easiest of all activities to add to your dinner party evening. You don’t have to try to explain the rules, have a bunch of set up or create your own game when you pick this option. You could even have your own dinner party murder mystery that could prolong the whole night. Things like best friend or couples quizzes in newlywed-style could make for a hilarious night, as well. If you are hosting people whom you have never hosted before and want to get to know them, games where you have to work together like charades or pictionary can lead to a giggly dinner, too. Moving on from games, everyone loves music. Karaoke will get everyone up dancing and singing sounds like a great time. There are so many activities you could set up when it comes to having a dinner party, as long as everyone is having fun.
Hosting a dinner party can be stressful and chaotic if you don’t know how to prepare. With our tips, you will be able to know exactly what to prepare in the perfect amount of time. With beautiful invitations, an extravagant atmosphere, a delightful dinner menu and fun activities, you are bound to have your guests asking when your next party is! Remember to always plan ahead and account for the guests that you are having over. Make the entire event planning fun to end for you and your guests to create the most memorable party ever. If you are in a pickle and need someone to come and cater for your dinner party, just give Vibrant Occasions Catering a call or fill out our contact form.
Photo used by Vivlio Photography.
International Dishes by Chef Serge: Beef Ramen Noodle Soup Recipe
Chef Serge Krikorian is back to share his savory beef ramen noodle soup recipe recently featured over on THV 11’s The Vine with Adam Bledsoe and Ashley King. For this episode, he set up an interactive action station displaying an array of toppings sure to please any palate. The great thing about an action station is that you can pick and choose which toppings suit you and leave off the ones that don’t. This recipe is a super easy one to make that anyone can do in only a few minutes. Set this up at your next party or family dinner for a true, cozy crowd-please!
Ramen dates back centuries originating in China, which is considered to be the birthplace of all things ramen. Over the centuries, ramen made its way across the world spurring on unique recipes aplenty with its first ingredient variations of the Chinese noodles beginning in Japan.
Don’t forget to head over to the Vibrant Occasions Catering Youtube channel, Cooking with the Kriks, for more international and international-fusion cuisine by chef Serge! Be sure to hit that subscribe button:
Beef Ramen Noodle Soup
3 tbsp. grapeseed oil
¼ cup diced carrots
1 diced red pepper
2 diced celery stock
8 oz. sliced button mushrooms
2 cloves garlic, minced
1/4 cup fresh chopped parsley, divided
½ cup shredded purple cabbage
3 cups beef stock
2 cups chicken stock
1 ½ cups water
4 tbsp. soy sauce
1/2 tsp. sriracha
1 tsp. fish sauce
1 bay leaf
¼ lbs. ramen noodles, uncooked
Salt and pepper to taste
4 green onions, diced
For the Steak
1 ½ Tbls. grapeseed oil
1 lbs. sliced steak, recipe below
½ tsp. Salt
¼ tsp. black pepper
¼ tsp. onion powder
¼ tsp. Garlic powder
2 Tbls. Hoisin Sauce
Steak Recipe:
Slice 1 lbs. of lean steak into very thin slices ⅛ inch thick and season with ½ tsp. salt, ¼ tsp. black pepper, ¼ tsp. onion powder, ¼ tsp. garlic powder and 2 tbsp Hoisin sauce
Heat 1 ½ tbls. grapeseed oil in a heavy skillet. Add slices of beef and saute until done. Remove from heat and add 2 tbls. of hoisin sauce and stir. Set aside.
For the Ramen Noodle Soup:
Heat 3 tbls. grapeseed oil in dutch on medium high heat. When the oil is hot, add the onion, carrots, celery, red bell pepper, and mushrooms and cook for about 6 minutes until the vegetables are soft . Add the garlic and cabbage and cook for another 2 minutes. Add the beef stock, chicken stock, water, soy sauce, sriracha and fish sauce. Bring the soup to a boil, turn down the heat, and simmer for 10-12 minutes. Add the Ramen noodles and cook for 3 minutes. Add your beef and green onions and cook for another two minutes. Serve immediately.
Wedding MBA Las Vegas Convention Recap
Exciting news! The Vibrant Occasions team attended our first Wedding MBA conference and it could not have been more fun. Wedding MBA is the world’s largest conference dedicated to wedding professionals. This year, it took place in Las Vegas, Nevada on November 7-9, 2022 at Las Vegas Convention Center. Finding ways to grow our business can take time and effort. Finding the perfect resources and tools to help us on our business journey is invaluable for professional development and networking. After attending the largest conference for wedding professionals, we are happy to say that we learned so much and made wonderful memories at the same time.
The Wedding MBA conference has hundreds of speakers and workshops you can attend so you can gather as much information as you can throughout the three days it is held. With information on how to really read your customers, make a good impression, and learn the right way to innovate, these speakers are spilling the beans to help the wedding industry succeed. Take advantage of the resources that speakers may give you as well through the form of information gatheing, contacts, and free templates.
Aside from the amazing speakers, you will also meet so many other vendors. Keep an open mind throughout the whole process and get out there and mingle. As we walked around, meeting other vendors, a lot of us exchanged notes that we had taken from speakers and workshops, giving us a different perspective on some things from other vendors’ point of view. It’s important to really put yourself out there and not be afraid to ask questions from speakers or other vendors. Getting contacts and tools, meeting new people, maybe even new consumers, and busting out of your shell into the bigger world of weddings are all benefits of the Wedding MBA.
Who Attends?
Who should you expect to be seeing at the Wedding MBA conference? With a little preparation, you can make a plan to learn as much as possible. Speakers range from wedding planners to caterers, photographers to DJs and everything in between. The speakers give you information, resources, and tools that you can use to help boost your business with no shortage of inspiration. Many vendors attend, whether that be to exhibit their own business or to learn information just like we did. Other vendors will also be very helpful in learning new things about how to progress in your business and may even have helpful tips. You might even see some engaged couples dropping in for a peek. We enjoyed having dinner and outings with fellow Arkansas vendors who also attended while we were there. Here’s some pictures of us with Brittany Bloom Events & Design at Giada in Ceasar’s Palace one evening!
How Should I Prepare?
Prepare to be taking in a lot of information. Have your phone, laptop, or tablet ready to take notes with. Before going in, think about what you want to prioritize in learning, what questions you might want to ask, and a schedule for your game plan. It helps to bring some team members with you to be able to gather knowledge into as many exhibits as you can throughout the conference. With 3 days to look forward to, here is a list of things you may want to consider bringing.
- Comfortable shoes as you will be doing lots of walking!
- A copy of the schedule and map. You don’t want to get lost.
- Bring business cards to promote yourself.
- Water and snacks are a must.
- A portable charger will keep everything you need charged.
Most importantly, bring an open mind! Not everyone handles their business the same way and it’s important to get a different look at how others may do things.
Wedding MBA has made a great impact on Vibrant Occasions and we are so thankful that we were able to attend. We even got to meet Alan Berg, a well-known figure in the wedding industry and sales trainer who knows how it’s done. Our team gained a ton of information and resources and had the opportunity to network with so many other vendors. If you are needing a bump in your business and aren’t sure where to start, we are telling you that you have to check out the Wedding MBA conference. The event is usually held towards the end of the year housing all the resources to get you motivated and ready to take on a new year. The Vibrant Occasions team is excited to take on 2023!
Healthy Recipes for a Healthy New Year: Salmon Salad Nicoise + Spaghetti Squash Recipes
A new year is a great time to learn some healthy new recipes! Luckily, chef Serge Krikorian with Vibrant Occasions is here to give us fresh ideas with even fresher ingredients. Both of these recipe tutorials were featured on THV 11’s The Vine show with host Adam Bledsoe.
If you love salads, but are looking for something with a bit of a twist, Salmon Salad Nicoise may be exactly what you are looking for. Niçoise olives can sometimes be hard to find, so be sure to check your market’s olive bar or substitute with kalamatas if you need to.
For those looking to cut meat from their diet without sacrificing a hearty meal, Spaghetti Squash with San Marzano Arrabiata Sauce is a wonderful option. The sauce itself would be amazing over any pasta, if spaghetti squash isn’t your jam. This yellow gourd has the magical ability to turn into spaghetti-like strands when roasted, which has inspired many new “pasta-like” recipes over the years. Don’t forget when creating a spaghetti squash dish to have a really good chef’s knife on hand!
You can find even more recipes on our Youtube show, Cooking with the Kriks. Be sure to hit that Subscribe button:
Salmon Salad Nicoise
8 oz. small new potatoes or yukon gold potatoes, sliced ¼” thick
4 oz. haricot green beans
4 eggs
1 head butter lettuce
5 Tbsp. extra-virgin olive oil
1 pint cherry tomatoes, halved
2 6 oz. wild caught salmon filets
5 basil leaves, for garnish
For the Dressing:
½ cup black olives, preferably Niçoise, pitted
1 tsp. dijon mustard
1 garlic clove, minced
Juice of 1/2 lemon
Zest of 1 lemon
5 Tbls. olive oil
1 Tbls. aged balsamic vinegar
1 tsp. kosher salt
½ tsp. black pepper
First, make the dressing by combining all ingredients, except the black olives, and emulsify dressing to thoroughly combine. Add black olives and set aside.
Meanwhile, cook the potatoes in boiling water for 15 minutes until tender. Drain and put into iced water to cool. Drain again and set aside.
Cook the beans in boiling, salted water for 4-5 minutes until tender but with a slight crunch. Drain and put into iced water to cool. Drain again and set aside.
Bring a small pan of water to boil with a teaspoon of water and cook the eggs for 7 minutes. Gently put in an ice bath for 5 minutes. Peel, cut in half, and set aside.
Preheat the oven to 375 degrees. Rub the salmon with olive oil and season with salt and pepper. Place on a sheet pan and cook for 13-15 minutes until cooked through. Move to a plate and allow it to cool down.
Arrange the butter lettuce on a large platter. Add the potatoes, tomatoes, green beans, eggs, and salmon. Dress the salad with the dressing and garnish with torn fresh basil leaves.
4 Servings
1/4 cup extra-virgin olive oil
9 garlic cloves, peeled and slivered
1/2 cup of dry red wine
1 can whole San Marzano tomatoes, (28 ounce), certified D.O.P., if possible 1 pinch crushed red pepper flakes
1 tsp. kosher salt
1/2 tsp. ground black pepper
1 large fresh basil sprig (about 10 leaves on the stem)
Diced fresh mozzarella
2 spaghetti squash
Basil chiffonade, optional garnish
Preheat oven to 325 degrees.
Cut the spaghetti squash in half and remove the seeds. Drizzle with olive oil and rub all over the squash. Season the flesh with salt and pepper.
Place the squash skin side up on a sheet pan and cook in the oven for 25-35 minutes. Note” The squash is done when the skin starts to lightly brown and you can easily scrape the “noodles”.
Meanwhile, heat the olive oil in a large skillet over medium high heat. Cut the garlic into slivers and add to the pan. Cook, stirring frequently to prevent the garlic from browning, until the garlic becomes translucent. Deglaze the pan with the wine and lower the heat and reduce by half.
Meanwhile, pour the San Marzano tomatoes into a large bowl and crush them with your hands. Pour 1 cup of water into the can and slosh it around to get tomato juices. Set aside the water for later use.
When the wine has reduced by half, add the crushed tomatoes and the reserved tomato water. Add red pepper flakes, black pepper, and salt. Stir to combine.
Reduce the heat to low and place basil sprig, including stem, on the surface of the sauce. Let it wilt, then submerge in sauce. Simmer sauce until thickened, about 15 minutes. Discard basil.
Turn the cooked spaghetti squash over, ladle your sauce into the halved squash. Add fresh mozzarella on top and place in the oven until the mozzarella is melted, about 5 minutes.
Optional addition for the sauce is sauteed fresh baby portobello mushrooms, sauteed baby spinach, and/or basil chiffonade.
International Dishes by Chef Serge: A Mediterranean Valentine’s Day Dinner at Rusty Tractor Vineyards
Whether you’re celebrating Valentine’s Day with your sweetheart or Galentine’s Day with your best gal pals, Vibrant Occasions always has you covered with lovely menu options. This year, we offered an exclusive Valentine’s Day dinner by partnering with Sunset Lodge at Rusty Tractor Vineyards. Guests were greeted with hors d’oeuvres, followed by a fabulous Mediterranean meal exquisitely planned by chef Serge and Mary Krikorian (Vibrant Occasions’ own lovebirds). For those that like to toast with some bubbly, guests had the option of a champagne greeting upon arrival. In an effort to truly create a fine vino experience, three wines were hand-picked by the oenophiles at Rusty Tractor Vineyards to pair perfectly with each course. Talk about fine dining!
We enjoyed getting the opportunity to be a part of this special evening and meeting so many wonderful people. Keep scrolling for the full menu below and leave us a comment with your favorite Valentine’s Day dishes.
Mediterranean-Inspired Valentine’s Dinner Menu
Starters
Labneh
Yogurt cheese drizzled with Agrumato, an extra virgin olive oil pressed with lemon, topped with roasted beets and crushed pistachio.
Loaded Hummus
Topped with marinated feta, pepperoncini peppers, diced tomatoes, olives, and garlic infused olive oil.
Muhammara
A hot pepper dip made with ground walnuts, fresh tomatoes and onions, and spices like cumin and coriander, then topped with a drizzle of pomegranate molasses.
Salad
Greek Salad
Crisp salad greens topped with feta cheese, black olives, grape tomatoes, and red onions, served with our house Greek dressing.
Dinner Menu
Grilled Mediterranean Steak Kebabs
Tender steak is marinated in a delicious blend of flavors including sliced onions, tomato paste, garlic, oregano, and fresh cilantro, then skewered and grilled over an open flame to perfection, served with sumac onions.
Grilled Greek Chicken Kebabs
Tender pieces of boneless chicken breast marinated in olive oil, garlic, lemon, cardamom, coriander, oregano and cumin are skewered then grilled to perfection, served with garlic aioli.
Wild Rice Pilaf
A wild rice blend seasoned with fresh sauteed mushrooms, celery, and fresh parsley.
Khorovats (a/k/a Armenian Grilled Vegetables)
A colorful salad made with grilled, garden fresh vegetables.
Dessert
Baklava
A Greek favorite made with layers and layers of buttery, flakey phyllo pastry surrounding a center of pecans, brown sugar, and cinnamon and topped with a sweet syrup.
CONNECT WITH US
Wondering where we will be next? Be sure to follow us on Instagram and Facebook to stay up-to-date about upcoming events. Use our contact form to inquire about our catering services for your next gathering!
Valentine’s Day Breakfast: Oh My! French Toast Recipe
Looking for the perfect Valentine’s Day breakfast recipe? Chef Serge Krikorian’s Oh my! French Toast recipe is sure to please your Valentine this season! Chef Serge recently went on THV 11’s The Vine with Adam Bledsoe and Ashley King to whip up this delectable dish.
A little known fact about French toast…it’s actually not a French-originated recipe. Its origins pre-date France’s existence as documented in text around 300 A.D. from Rome. The Roman author, Apicius, included it in his cookbook titled, Cooking and Dining in Imperial Rome.
French toast has been embraced around the world for ages, so if you want a tried and true breakfast treat look no further. This makes a great breakfast in bed option for your sweetheart or one the whole family can enjoy. The trick is to start with a great brioche bread and finish off in the oven 😉 Garnish with plenty of strawberries to give it that extra Valentine’s Day feel. Grab the recipe below and try it in your own kitchen!
Don’t forget you can find even more recipes on our Youtube show, Cooking with the Kriks. Be sure to hit that Subscribe button:
Oh My! French Toast
2 Servings
Custard Base:
2 Eggs, Beaten
½ Cup Heavy Cream
2 Tbls. Maple Syrup
For the Toast:
4 Slices Brioche Bread
½ Cup Mascarpone Cheese
2 Tbls. Heavy Cream
½ tsp. Vanilla Extract
½ tsp. Ground Cinnamon
1 tsp. Sugar
Pinch of Salt
Lemon Zest
For the Coating:
4 Tbls. Unsalted Butter, melted
2 Tbls. Brown Sugar
2 Tbls. Maple Syrup
Vanilla Cream:
1 Cup Heavy Cream
1 tsp. Vanilla Extract
Garnish:
Caramel Syrup
Maple Syrup
Fresh Strawberries
Fresh Blueberries
Toasted Coconut
For the Custard: In a medium bowl, combine the beaten eggs, ½ cup heavy cream, and 2 Tbls. maple syrup. Mix well and set aside.
For the Toast: Combine the mascarpone cheese with the heavy cream, vanilla extract, cinnamon, sugar, salt and lime zest and mix well. Spread the mixture evenly on two slices of brioche bread and top with remaining slices of bread.
On a baking sheet, combine the melted butter, brown sugar and maple syrup and spread evenly around the pan.
Dip the stuffed toast in the custard mixture to evenly coat and then lay on the sheet pan in the coating and then turn them over to coat the other side.
Cook in a preheated 350 degree oven for 10-15 minutes, until golden brown.
Meanwhile, for the Vanilla Cream, combine the heavy cream and vanilla extract in a mixture and whip until soft peaks form.
To serve, put the toast on a plate and top with the caramel, vanilla cream, maple syrup, fresh berries and toasted coconut.
Oh My! That’s good French Toast!!
Swanky Burgundy and Red-Toned Wedding at Venue at Oakdale in North Little Rock, Arkansas
Corey and Rhianna’s wedding at Venue at Oakdale was a gorgeous day exquisitely planned by Washington, D.C. wedding planner, Andrew Roby with Andrew Roby Events. The couple met at the gym, but eventually became more deeply connected through Instagram direct messaging. The rest is history! Because guests love cake, but hate waiting for cake, the couple opted for a faux cake with sheet cake in the kitchen to actually serve from. That way, guests can be served immediately after cake-cutting photos commence. Between the beautiful burgundy and red tones, the delicious meal and all the wonderful people involved and in attendance at this wedding, we can definitely say this was an event to remember.
Corey elaborates on the experience working with Vibrant Occasions and the wedding menu:
“Vibrant Occasions created a spectacular spread! Rhianna is a foodie and has a global palate. Chef Krikorian made a unique menu for us and then elevated it based on feedback from the tasting. From lemongrass chicken spring rolls to tandoori chicken, bacon praline skewers to caprese pipettes – our cocktail hour had something for every palette. Vibrant Occasions provided 8 passed hors d’oeuvres.
Where else can you go and that they recommend providing your guests with a dual meat option. All guests were served Caribbean citrus chicken and bacon-wrapped pork tenderloin. For the non-pork eats, they did accommodate by doubling the chicken and for the vegetarians, they made quinoa stuffed bell peppers. Plates were going back empty, which is always a great sign. Our sides for both the meat and vegetarian dishes were roasted broccoli and macaroni and cheese. The best part was that it tasted way better than the tasting! Chef K really listened to my critiques, down to changing the wrapper of the lemongrass chicken spring from a rice wrapper to a lumpia wrapper. We would highly recommend them for any event!
Corey & Rhianna’s Wedding Menu
Cocktail Hour Passed Hors d’Oeuvres
Mini Italian Meatballs
Handmade beef and sausage meatballs slow-simmered in San Marzano Marinara sauce
Cheese Stuffed Mushrooms
Fresh mushroom caps stuffed with a blend of cheeses and seasoned bread crumbs and baked until gooey
Bacon Praline Skewers
Applewood smoked bacon skewers caramelized with sugar and toasted pecans
Smoked Salmon & Dilled Cream Cheese Cucumber Bites
Brightened up with a zingy horseradish and dill cream cheese, these simple yet fancy smoked salmon bites are crunchy, creamy finger food perfection!
Caprese Pipettes
Fresh mozzarella, heirloom tomato, and fresh basil on a pipette filled with aged balsamic
Tandoori Grilled Chicken Satay Picks
Served with Spicy Peanut Sauce
LemonGrass Chicken Spring Rolls
Served with Plum Sauce
Plated Dinner
1st Course
Dinner Salad
A garden salad dressed with House-Made Greek Dressing
Dinner Rolls
Freshly-baked dinner rolls
2nd Course Dual Entree Plate
Caribbean Citrus Chicken
Airline chicken topped with mango salsa
Bacon-Wrapped Pork Tenderloin
Wrapped in applewood smoked bacon and roasted, draped with a white wine reduction sauce
Balsamic Glazed Brussels Sprouts
Charred Brussels sprouts with a sweet balsamic glaze
Mac & Cheese
An upscale rendition of a classic favorite made with our jalapeno cheese sauce
Vegetarian Option
Quinoa Stuffed Peppers
Sweet peppers stuffed with a flavorful quinoa made with sweet corn, tomatoes, black beans, onions, and feta cheese, finished with a squeeze of lemon
Thank you to Corey and Rhianna Redden for sharing their beautiful photos and wedding day with us!
Venue: The Venue at Oakdale
Wedding Planner: Andrew Roby Events
Catering: Vibrant Occasions Catering
Photographer: Vinson Images
DJ: DJ R-Tistic
Florist: Tanarah Luxe Floral
Rentals: Eventology
Champagne Wall Rental: Please Be Seated
Officiant: Pastor Bryan Murphy
Hair Stylist and MUA: LaVonne Beauty
Videographer: Diego Stuart Films
Invitations: Fingers In Ink
Wedding Dress: Mary’s Designer Bridal Boutique
Bridesmaids Dresses: David’s Bridal
Groom and Groomsmen Tuxes: Grayscale
Groom Rings: David Yurman
Bride’s Rings: Brilliant Earth
Cake: PattiCakes Bakery
Staging & Fabrication: Central Arkansas Entertainment
Linens: Nüage Designs
Room Scent Experience: Scentex
Dance Floor: The Dance Floor Man
Custom Cufflinks: RebelGiftCo
Bridal Converse: kidsBirthdaySets on Etsy
International Dishes by Chef Serge: Asian-Inspired Wedding Menu
This wedding at Venue at Oakdale was all the rage with a tasty Asian-inspired menu and an elaborate charcuterie display that became a main feature of Tia and John’s event. Between the beautiful venue, their classic white color palette and all the delicious goodies they served their guests, this wedding is one for the books! Learn more about Tia and John Van’s wedding from the quotes below and scroll down for their full international Asian-inspired wedding menu along with beautiful photos by Stephanie Parsley Photography.
Tia Van, the bride:
“The food was wonderful. Our caterer went above and beyond our expectations. If I were to describe my wedding day in three words they would be beautiful, breathtaking, and dazzling. I couldn’t have asked for a better day.”
Leah Seale with Vibrant Occasions:
“Tia and John came to us very close to their wedding date. We worked quickly to get them taken care of. They were very easy to work with and knew exactly what food they wanted to serve their guests. They simply wanted everyone to feel comfortable and enjoy their time together.”
Billy Evans-Delrie with Sherwood Florist & Every Blooming Thing:
“Tia and John own a restaurant called Overtime Lounge in Maumelle, Arkansas, the same town as my studio. My nephew, Devin, works for them as a kitchen manager and that’s how we met. They were not very meticulous about the floral design. They just wanted big and lush. We incorporated white roses, lilies, larks and greenery for this design.”
Asian-Inspired Wedding Menu
Cocktail Hour
Self-Serve Display Fruit, Cheese & Vegetable Display
Fresh seasonal fruit served with our Creamy Fruit Dip along with garden fresh vegetables served with creamy ranch dip and an assortment of cubed cheeses are arranged in an attractive display, served with an array of crackers and freshly baked breads
Passed Hors d’Oeuvres
Cheese Stuffed Mushrooms Fresh mushroom caps stuffed with a blend of cheeses and seasoned bread crumbs and baked until gooey
Razorback Bites Applewood smoked house-cured bacon bites tossed with a sweet onion jalapeno barbeque sauce
Saucy Asian Meatballs Party-sized beef meatballs tossed in a delicious Asian barbeque sauce made with soy sauce, fresh ginger, sesame oil and Hoisin Sauce
Dinner Menu
Wok Charred Beef Tender marinated steak combined with mushrooms, onions, shallots, chilies, garlic, and red and green bell peppers tossed in a savory kung pao sauce and served with vermicelli noodles
Kung Pao Chicken A spicy Oriental favorite, we quickly stir-fry chunks of chicken breast with peanuts, fresh broccoli, and green onions and top it with our special Kung Pao Sauce, served over Jasmine rice
Fried Rice Long grained rice, and carrots mixed with scrambled eggs
Green Bean Provencal Fresh green beans cooked to a crisp tender and tossed with blistered grape tomatoes
Dinner Salad A garden salad served with ranch, Italian, and thousand island dressings
Venue: The Venue at Oakdale
Catering: Vibrant Occasions Catering
DJ: EJ Tha DJ
Florist: Sherwood Florist & Every Blooming Thing
Rentals: Eventology
Officiant: John Menasco
Hair Stylist: Leah Conrad
Makeup Artist: Jamie Lynn Jones
Photographer: Stephanie Parsley Photography
Invitations: Zazzle
Wedding Dress Designer: Madeline Gardner New York
Wedding Dress Retailer: Low’s Bridal
Bridesmaids Dresses: David’s Bridal
Groom’s/Groomsmen Suits: Men’s Wearhouse
Cake: Patticakes Bakery
Thank you to Tia and John for allowing Vibrant Occasions to share your special day!
Vibrant Occasions Catering
Address:
1305 Hot Springs Hwy., Ste. 102
Benton, Arkansas 72019
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Our Offices:
1305 Hot Springs Hwy., Ste. 102
Benton, AR 72019
Phone: 501-408-2111
Email: mary@vibrantoccasionscatering.com
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