Today we are celebrating some of the wonderful activities our staff participates in as part of our company culture club called MIVE, an initialism acronym that stands for “Make It Vibrant Everyday.”  Vibrant Occasions founded the MIVE culture club this year and have had a lot of fun with it.  Back in March of 2022, chef Serge and his wife, Mary, attended the 2nd annual Heart Leadership Workshop in Denver, Colorado hosted by a team at Footers Catering.  The workshop aims to revolutionize the hospitality industry through culture and heart leadership. Footers Catering is owned by second generation catering professionals, Anthony and April Lambatos.  While Anthony’s father, the original founder of Footers Catering, taught him first generation lessons like how to pour his heart into his work, Anthony’s second generation learning quest is focused on how to pour your heart into your staff and the people you serve.

Chef Serge and Mary Krikorian, owners of Vibrant Occasions, brought back the lessons they learned at the Heart Leadership Workshop and immediately started implementing them into their own company culture. MIVE culture club was born and one of the main objectives has been to create group activities on a consistent basis that the staff can take part in as a way to bond, share moments together and have some fun.  The hospitality industry can be busy and even brutal at times due to jam-packed schedules, working on holidays and simply being the people-pleasers that are found within the field.  Coming together to create memorable experiences not only generates genuine, authentic connections between staff members, it also translates out into the community.  If a company’s staff is happy and less stressed, that attitude will radiate onto clients and anyone served by Vibrant Occasions.  We consider our team as our work family (and many of our team members are actually family), so how we treat one another is paramount to our success as a company, but more importantly as people and leaders.

Here are some takeaways from Anthony and April Lambatos’ core values on leading that really hit home with Serge and Mary.

Lead

• Value people for more than the job that they do. People aren’t separate from who they are away from work and at work.
• Look at people as people and help them through every phase of life. Everyone has a psychological need to be appreciated, validated, understood and affirmed. We often forget to do the meaningful things that make the most impact in our employees’ lives.
• 87% of employees expect their employers to support them in balancing work and personal commitments. We have to understand where people are at all different points in their lives.

Here are a few of our own MIVE culture club activities this year.  We couldn’t make all the things that we do at Vibrant Occasions happen without our TEAM.  To all of our staff, past, present and future, we salute you and look forward to making many more memories for years to come!

MIVE Culture Club Activities 2022

• Staff lunch gatherings
• Food art class
• Nonprofit volunteering
• Teepeeing the kitchen (we kind of felt bad about this one, haha)
• November birthday bash with several of our staff members celebrating birthdays, including Chef Serge
• #rednoseday participation to end child poverty
• Pumpkin carving workshop
• Hand turkey drawing art day
• …and many more

This recipe by Chef Serge Krikorian was originally featured on THV 11’s The Vine broadcast with Adam Bledsoe and Ashley King.  Chef Serge knew that Ashley is vegan and kept that in mind when deciding to showcase this particular dish.  Around the holidays, people are always trying to find the best vegan recipes out there that will leave guests feeling satisfied.  It can be difficult to find a dish that is filling, tastes great and has that holiday flair.  This stuffed acorn squash recipe accomplishes all of these goals and more.  The recipe has also been picked up on Newsweek in an article found here:

https://www.newsweek.com/vegan-thanksgiving-dinner-recipes-celebrity-chefs-1761091

Thank you to THV 11’s The Vine hosts, Ashley King and Adam Bledsoe for having Chef Serge Krikorian with Vibrant Occasions Catering share his recipe, Stuffed Acorn Squash.

Try this recipe out for yourself this holiday season or any time of the year!  Don’t forget, you can always visit the Cooking with the Kriks show on Youtube for more guided recipes.  Cooking with the Kriks is hosted by Chef Serge Krikorian as he demonstrates some of his favorite recipes with local celebrity guests, influencers, entrepreneurs and interesting people.  Go check it out at the link below and be sure to SUBSCRIBE:

https://www.youtube.com/CookingwiththeKriks

Stuffed Acorn Squash 

Yield: 2 Servings 

Ingredients: 

2 Acorn Squash 

1/2 Cup Harvest Blend Rice (I recommend Ralston Family Farms)\ 

1 tsp. Vegan Bouillon 

1/4 Cup Diced Yellow Onion 

1/4 Cup Diced Celery 

1/4 Cup Diced Red Bell Pepper 

1/4 Cup Diced Green Bell Pepper 

1/4 Cup Frozen Sweet Whole Kernel Corn 

1 Cup Fresh Spinach 

1 tsp. Minced Garlic 

2 Tbsp. Extra Virgin Olive Oil 

1 Tbsp. Tomato Paste 

1/4 Cup Canned Chickpeas 

1/4 Cup Chopped Toasted Walnuts, divided 

1/4 Cup Craisins, divided 

1/4 tsp. Ground Allspice 

1/2 tsp. Ground Cumin 

1/2 tsp. Kosher Salt 

1/4 tsp. Course Ground Black Pepper 

Cut the acorn squash in half from stem to bottom and remove the seeds with a spoon. Rub the acorn squash with olive oil and place it in a preheated 325 degree oven with the skin side up for 25-30 minutes, until it starts wilting on the outside. Remove from the oven and season with a little salt and pepper to taste. 

Meanwhile, combine the rice with 2.25 cups of cold water in a small pot. Add the vegan bouillon and bring to a boil over medium-high heat. Reduce heat and let simmer until all liquid is absorbed and rice is al dente, about 20-25 minutes. 

Add the olive oil to a skillet on a stove on medium heat. Saute the onions, red and green bell peppers and celery until the onions are almost translucent and the remaining vegetables are soft. This generally takes 3 to 4 minutes. Add the corn, chickpeas, and fresh spinach, sauteeing for another 3 to 4 minutes. Add the garlic, tomato paste, and the remaining seasoning. Saute for another couple of minutes. Add the rice, ¾ of the toasted walnuts, and ¾ of the craisins. 

Stuff the rice mixture into the acorn squash. Garnish with cucumber aioli (recipe below) the remaining walnuts and craisins.

Cucumber Aioli 

½ English Cucumber, seeded 

Juice of ½ Fresh Lemon 

2 Cloves Garlic, minced 

1 Tbls. Extra Virgin Olive Oil 

½ Cup Vegan Mayonnaise 

1 Tbls. Fresh Cilantro, chopped 

½ tsp. Kosher Salt 

½ tsp. Course Ground Black Pepper 

Put all the ingredients except for the mayonnaise in a blender and blend until well combined. Fold the mayonnaise into the mixture and refrigerate for 15 minutes before serving.

Vibrant Occasions catering is completely committed to participating in the efforts of local nonprofits that directly benefit the community and the people within. Being able to make a splash while raising money and putting smiles on people’s faces was an honor in itself. Chef Serge Krikorian and his wife Mary have been catering to Arkansas since 2002 and have been making theirs, and others, dreams come true. Menu planning, catering, and being active in changing the lives of as many people as they can has always been their goal. The EMpact One Foundation has a passion for serving the youth. They have been helping shape the futures of children in their community of Saline County, Arkansas and bettering the lives of many people around the state. Their mission? Transform the way youth impacts the world. Our future will be characterized by the children of our world today. They want to be able to provide children of all ages with the opportunity to engage in high-quality character building experiences that could forever change the trajectory of their lives. With the help of those such as the Benton Chamber of Commerce, Arkansas Thunder Fastpitch, Arvest Bank, Vibrant Occasions, and many more, they have been able to raise funds to be able to support the youth of their community.

EMpact Objectives:

• Providing access to high-quality experiences for children and families.
• Building character and emotional intelligence within a child.
• Empowering youth through leadership training and development opportunities.
• Promoting inclusivity and cultural infusion.
• Supporting the physical and mental wellness of children and youth.
• Advancing parent, sibling, and community support through training and resources.

On September 15th The EMpact One Foundation hosted a donation dunking booth! $10 ensured three tries at dunking some special people, Jason Brown, Andrew Norris, Jordan O’Roark, Ashley Copple, Dr. James Cooper, Ashley Strange, Brook Plack, Danny Young, Justin Jackson, and Vibrant Occasions’ very own Serge Krikorian! With a goal of $2,500, they were able to totally surpass that with everyone’s help and reached $3,350. Every $80 that was raised is able to fund one month of enrollment for one child in whatever athletic activity they enjoy. That’s nearly 50 children who are now able to participate in their dream sport. From football, to gymnastics, to softball, those who have been underserved and underrepresented will now have the ability to partake in something they wouldn’t have been able to before.

With 30 minutes in the dunk tank, Chef Serge awaited being dunked, and was submerged before he knew it! Sacrificing himself for a good cause while having fun is always a good time in his book. We had a wonderful time at the dunk booth, even if it called for being dunk’d! If you’re in need of a quick laugh, check out EMpact One Foundation’s facebook to watch Chef Serge and other brave troops make a splash! It’s sure to make your eyes water. If you are wanting to support The EMpact One Foundation and take part in helping the youth of the Benton community by donating or volunteering your time, visit their website here.  Donations made directly to EMpact One are tax-deductible to the full extent allowed by law.

Photo by Erin Wilson Photography.

Everyone at a wedding or event is there to have a good time together.  With that being said, there are some things to consider in regards to your bar and bartending service.  Vibrant Occasions always strives to give event hosts and guests the most professional service possible.  To accomplish that, we do our best to train our staff on bar safety, laws, tips and etiquette.  Use our handy dandy guide for the most up-to-date information on keeping the health, well-being and quality of service for your bar operations at the highest level.

1. The paperwork – Most venues will require a bartender working in their space to be licensed and insured.  Having qualified bartenders not only allows all the attendees to focus on the fun, it also keeps everyone safer during the festivities and after.  Some venues require the hosts of an event to obtain event insurance for the day.  Even without this requirement, it is recommended to do so.  There are many event insurance companies out there like The Event Helper, which will cover you in case of many unexpected scenarios.
2. Venue rules – Before you make any plans or purchases for the bar, have a conversation with the venue to find out their rules. Most venues have parameters on the type of alcohol that can be served and the requirements about who qualifies as a bartender.  Many venues limit the number of hours alcohol can be served, so if you are planning to have a pre-ceremony champagne mingle or cocktail hour before the reception begins, make sure to include that time in your overall “alcohol serving time” according to your venue’s rules and adjust accordingly.  Most venues will also require you to hire security for your event when alcohol is served.
3. Arkansas Alcoholic Beverage Commission (“ABC”) – Vibrant Occasions follows all rules and regulations set forth by the Arkansas Alcoholic Beverage Commission (“ABC”) and also follows all local and state laws and regulations regarding the serving of alcoholic beverages. Our clients agree at the time of booking that neither the client, client’s guests, invitees, vendors, contractors, subcontractors, or agents will request that our staff violate any laws or regulations regarding the service of alcoholic beverages and that if our staff receives such requests, we reserve the right to immediately terminate the contract (including the day of the event) at our sole discretion.  We ask that our clients remember that this is our livelihood and while we want all of our clients and their guests to have a lovely time, we cannot break the law for anyone and risk losing our business.
4. Budget – The first task when planning your event’s bar is to set a bar budget. Many hosts lump food and drink into one line item, but the bar should have its own budget. One budget-saving tip is to forgo the champagne toast, let guests toast with what they are already drinking. This saves not only on champagne costs but also the rental cost of the flutes, as well.
5. Purchasing calculations – Figuring out how much alcohol, wine and beer to order is a big question for most event hosts.  No one wants to overbuy and have to eat the cost of unused product, but you also do not want to run out of drinks mid event. Some liquor stores will allow returns in the form of store credit, so keep that in mind when shopping.  The general rule is that each guest will consume one drink per hour at the reception. Some guests might drink more, some might drink less, but that general guideline provides a good, average starting point.  If you are hosting your event at a venue where you can purchase your own alcohol, here is a handy online calculator to help determine how much alcohol should be ordered. Calculators can be a little off, so it is best to always ask your bartending team to help with final numbers.
6. Signs of intoxication – You will want a bartending team that has the experience and training to understand how to handle all aspects of serving your guests.  Not a fun topic, but anytime a bartender has to cut someone off, and especially at an event, our team keeps it as matter-of-fact as possible. We’re just doing our job. It’s not really our call – we cannot serve them if they’ve reached their limit or the next drink will push them over the edge. It’s the law.
7. Abuse clause in vendor contracts – It should go without saying, but any form of abuse, verbal or otherwise, toward a vendor is a big no-no.  You are responsible for your guests’ behavior.  Most vendors have an abuse clause in their contract to protect themselves in this eventuality. For example, if Uncle Joe gets a temper after he’s been drinking and starts yelling at one of your vendors, you’re held liable for those actions.  It’s also extremely important that you make sure your guests and family members know to respect your vendors. Because again, if guests or family members abuse the abuse clause, it sadly falls back on you and your vendors have the right to leave your wedding or event. 
8. Minors – Persons under 21 are not allowed to consume alcohol in the state of Arkansas.  Underage drinking is dangerous, and it is also against the law.  When in doubt, bartenders are trained to ask for ID.
9. Open bar – We totally understand that weddings and events are expensive! However, correct etiquette states that guests shouldn’t have to pay for anything at your wedding, including their drinks. Etiquette aside, an open bar will ensure your event flows smoothly, without any awkwardness or interruption. 
10. Open bars are marathons, not sprints –  The evening is young and the bartender is not going anywhere.  A good bar host will encourage guests to pace themselves.
11. Don’t overstay your welcome – This tip is for event guests.  When the party is winding down but your buzz is still going strong, avoid the urge to take over DJ duty. It’s time to call it quits. As the old saying goes, you don’t have to go home, but you can’t stay here.

Well, this was exciting!  Our own Chef Serge Krikorian was recently featured on THV11 KTHV’s series, The Vine, cooking up a flavorful dish called Brown Butter Pasta with Garlic Mizithra Cheese.  The Vine is an hour-long, high-energy show appearing weekdays at 9:00 a.m. on Arkansas’ own THV11. It’s a mix of lifestyle, entertainment and fun.  Chef Serge has been a featured chef on several previous episodes cooking up quick, easy and delicious recipes.  He is scheduled to appear on upcoming shows, as well so stay tuned for more yummy mornings!  If you are a visual learner (or just love watching people cook!), don’t forget to check out Cooking with the Kriks hosted by Chef Serge on Youtube.

SUBSCRIBE to the Cooking with the Kriks Youtube channel and stay up-to-date on all the fabulous recipes Chef Serge Krikorian shares just for you! Find recipes like Mediterranean chicken breast, pistachio-crusted lamb chops, Nashville hot chicken wings and so much more. Learn to cook the best international fusion-cuisine recipes with Arkansas Chef Serge Krikorian with so much ease from the comfort of your home on Youtube…what are you waiting for?

Thank you to the entire crew at THV11 KTHV and especially to The Vine hosts, Adam Beldsoe and Ashley King, for having Vibrant Occasions Catering on to whip up something fabulous!

Brown Butter Pasta with Garlic Mizithra Cheese Recipe

4 servings

1 stick unsalted butter (4 oz.)

1 cup pancetta, diced into small pieces

3 whole garlic cloves, finely diced

3/4 cup Mizithra cheese, finely shredded

2 cups of baby bella mushrooms, sliced

3/4 lbs. angel hair or capellini pasta

Salt and pepper to taste

Brown the butter by putting it in a small pot and melt on low heat.  Be careful not to burn the butter but continue to cook over very low heat until the butter turns a golden brown (about 45 minutes).  Remove from heat and skim the foam off the top.

Meanwhile, cook the capellini or angel hair pasta according to package directions. Drain, rinse with cold water until cool to the touch, and toss with a little olive oil to keep from sticking.  Set aside.

While butter and pasta are cooking, preheat a thick bottom skillet. Add diced pancetta and cook until fat is rendered and pancetta is crispy. Remove to a plate topped with a paper towel to drain.

Drain half the rendered pancetta fat and add the mushrooms to the pan. Sauté the mushrooms for 4 to 5 minutes, until cooked. Add the minced garlic and continue sauteing for another minute.

Add the cooked pasta and cook and stir until the pasta is reheated, about 2-3 minute. Add the cooked pancetta and 2/3 of the mizithra cheese to the sauté pan and stir.

Transfer pasta to 4 serving plates and garnish with remaining 1/3 of the mizithra cheese and finely chopped Italian parsley.

VIDEO UPLOADED HERE 

Video courtesy of Matthew Sewell/THV The Vine