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!
Ask a Planner: Kimberly Trell with Kimber Décor Events
Kimberly Trell was born and raised in Arkansas and is the CEO, planner and floral designer at Kimber Décor Events. Kimber Décor Events has been in business almost 12 years with offices in Little Rock and a newly-opened location in Fayetteville, Arkansas. Trell’s team prides itself on making every wedding unique, never duplicating a design. From intimate dinner parties to grand-scale galas to weddings, each event is given special attention to detail. Trell started out her professional career in business administration and landscape design. The Kimber Décor Events staff also includes a senior coordinator and designer, hospitality managers, setup and breakdown crew, and team administrators. Get to know more about this hard-working boss mom, trailblazer and versatile planner by reading our interview with Kimberly Trell below!
What does a normal workday look like for you?
No day is normal for a planner with kids and 20 plus brides. No matter how I organize my planner book, it’s always quickly altered.
Where do you receive most of your design inspiration?
Hotel interior design and flea markets.
What is your biggest success so far?
The consistency of being fully staffed for the last 7 years with the majority of the same team members. This allowed us as a team to open a second location in Fayetteville, Arkansas this year.
What is your biggest disaster story so far and how did you overcome it?
Past business partner issues. I have resolved the issues by cutting all ties and with the help of an attorney.
Do you prefer to plan huge events or intimate affairs and why?
I don’t really have a preference because sometimes the smaller events require a lot more detailed key components needed for the event by the client. For example, a birthday party for 20 could result in a client request for things that you’d have at a lavish corporate event like grand statement floral pieces.
What is your most memorable design so far?
Each design is memorable because we never duplicate any of our events. This is what makes each of our events special and unforgettable. I will sketch an entirely new idea using the same colors yet different design setup.
What is the most important thing for a host to keep in mind?
Follow guidelines, follow the timeline and keep order. Being informative to the guests when questions arise and knowledgeable of detailed key components helps to ease the guests’ minds, making them feel welcome helps everyone stay stress-free.
How important are flowers in a wedding design?
I believe that flowers are absolutely beautiful, but they aren’t a primary necessity of the design for a wedding to make it creative and unique. Whether you utilize real, silk, foam or Sola wood flowers, there’s other options to use as long as you allow your imagination to run wild and free.
How important is food for an event?
Great food is extremely important for an event. Bonus points when full-service is provided and the staffing is professional and has an outstanding hospitality team. It’s very important that whether you’re serving appetizers or a full meal that your guests receive a great experience with tasteful food. There’s nothing worse than seeing food left on a plate and thrown away from the majority of your guests or they left the event hungry.
How do you decompress (vacations, meditation, a hobby…tell us)?
Truthfully and sadly, I don’t have the luxury of this opportunity as a single mother. As important as it is for self-care, I just don’t get the opportunity for this. This is one of the downsides of being a business owner and not having anyone alongside you to help . I’ve traveled with my kids to various places, but it’s still not a relaxing time for me. I’m driving to get us there, we check-in and the kids are ready for an adventure! We head to a fun place plus dinner . We return back to the hotel room and it’s just consistent movement. The trip is over, I drive back and then it’s “back to work I go.” No recovery time to rest before heading back into the event planning battlefield
What’s the most extravagant party favor you have ever seen?
Mini bar in a jar. They were $20.00 per guest at 250 guests. Each guest received some nice mini shot alcohol bottles. There were three bar stations set up for the reception. Liquor was served from 4:30 p.m. to 11:30 p.m. Talk about witnessing a frat house party reunion!
What wedding trends are hip right now?
Neon personalized signs, pampas grass décor, geometric shaped backdrops, the color “terracotta,” flower guy, mobile bars, and TikTok trends for inspiration.
What wedding trend would like to hit the road?
For traditional weddings, I love when couples find unique ways to make their day extra special. With that being said…wedding registries. Many couples waste time registering for things then individuals either don’t give a gift or just give money. Also name placement cards – I see a lot of guests moving their names to another table or rearrange the names on tables due to guests not attending after being seated.
If you could give an aspiring event planner one piece of advice, what would it be?
Stay true to your style . Make sure to educate yourself and use the tools that work best for you. Legally cover yourself and your business. Trust your gut. Every client you speak with may not be a good fit for your business and that’s ok. That means you will not need to have an extra bottle of wine in the fridge for the extra stress planning their event. Advertise your products when promoting your business.
What’s next for your business?
To infinity and beyond! We are excited to be growing and are enjoying our new location in Fayetteville, Arkansas.
How can someone find Kimber Décor Events online?
Thank you to Kimberly Trell with Kimber Décor Events for sharing these beautiful photos with us!
MIVE: Make It Vibrant Everyday Culture Club 2022 Roundup
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 Stuffed Acorn Squash Recipe was Featured on Newsweek and The Vine on THV 11
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
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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