Vibrant Occasions Team Volunteers at the Benton Area Chamber of Commerce BINGO Night
BINGO games, cash prizes, cash raffles, food, bar…sign us up! As part of Vibrant Occasions’ Culture Club volunteering efforts, we were excited to support this event. This fundraiser is typically held three times a year and benefits its host, the Benton Area Chamber of Commerce. To make the evening even more festive, everyone was asked to dress in a Hawaiian theme. We love these opportunities to volunteer for our community and the chamber does an amazing job getting folks together. You can expect over 600 guests in attendance and counting!
The deets:
- Admission is $20 in advance and $25 at the door. A limited number of tickets will be sold.
- With admission, you will receive one Bingo card for each of the first 16 games (additional cards can be purchased at the event). Cards for bonus games 17-20 can also be purchased at the event.
- 50/50 raffle tickets will be available at the event – $2 each or $10 for 10.
- Next Benton Area Chamber of Commerce BINGO Night is scheduled for October 13, 2022 at the Benton Event Center, 13722 Interstate 30 North in Benton, behind Applebee’s.
- Tickets must be sold in person according to State Law. Contact the Benton Chamber at 501-860-7002 or come to 607 N. Market Street to purchase tickets. State law prohibits persons under 18 years of age to participate in charitable bingo; therefore, no one under 18 will be admitted.
Thank you to the Benton Area Chamber of Commerce for providing the photos. Please check the Benton Area Chamber of Commerce website and Facebook page for upcoming events and current information.
Cooking with the Kriks Season 2 Episode 4: Capellini with Browned Butter Sauce with Leah Seale from Vibrant Occasions Catering
On this episode of Cooking with the Kriks, we are bringing back Leah Seale, sales and event specialist for Vibrant Occasions Catering, Dinner’s Ready and Our Mobile Kitchen, to cook capellini with browned butter sauce alongside Chef Serge Krikorian. Leah works very closely with clients directly to make all their catering needs and dreams come true. Leah is a marketing maven and oversees “all things marketing” for the Vibrant Occasions brand. She is also part of the family as Chef Serge Krikorian and his wife, Mary’s niece. Leah can be found working at weddings and events all over the state and is often “the face” of Vibrant Occasions in the public sphere. We’ve said it before, but it’s worth saying again, Vibrant Occasions just wouldn’t be as vibrant without her! This Italian recipe is not only delicious, but it’s an easy recipe, as well. Learn this capellini with browned butter sauce recipe featured on season two, episode four of Cooking with the Kriks.
Don’t forget to 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! Stay tuned for more season two episodes featuring flavors from around the world (Chef Serge’s specialty!).
Capellini with Browned Butter Sauce Recipe
4 servings
1 stick of butter 4 oz
1 cup of pancetta diced into small pieces
3 whole garlic cloves finely diced
3/4 cup Myzithra cheese
2 cups of mushrooms
Melt the butter on low heat until it is melted, stirring occasionally. Stir until it changes color to golden brown. Skim the foam.
Cook the capellini or angel hair pasta using the instructions from the package.
Preheat a bottom thick pan and saute your pancetta until golden brown and remove them from the pan. Drain half the rendered fat and saute the mushrooms for 4 to 5 minutes. Add the garlic and continue sauteing for another min.
Add the cooked pasta, pancetta and ⅔ of the myzithra cheese to the saute pan and stir.
Garnish with myzithra cheese and italian parsley, then serve
Vibrant Occasions to Cater LET’S GET THIS PARTY STARTED WORKSHOP AND COCKTAIL PARTY at The Grandeur House
Little Rock, Arkansas: Vibrant Occasions Catering is joining forces with a group of wedding and event vendors in Arkansas to assist in the execution of the Let’s Get This Party Started Workshop and Cocktail Party hosted by Central Arkansas Entertainment and The Grandeur House. On Tuesday, August 30, 2022 from 9:00 a.m. to 2:00 p.m. (CST) at The Grandeur House located at 24000 Grandeur Lane, Little Rock, Arkansas, a photography workshop will take place with Jaison and Callie Sterling of Sterling Imageworks and Rock Town Media as the instructors for the mentor role. Only twelve spots are available for the photography workshop. Participants will witness the venue set up as different scenes designed by Natalie Scott Events whereby local vendors will showcase their beautiful work to create many spaces for photography opportunities. Models will be provided. That evening, engaged couples and vendors are invited to the cocktail party portion of the event for a brief mix and mingle from 6:00 p.m. to 7:30 p.m. (CST). There will be a vendor-only cocktail party from 7:30 p.m. – 8:30 p.m. (CST) in an effort to provide a celebration for all of Arkansas’ hard-working event vendors who would like to attend. Vibrant Occasions Catering will be catering the event under chef Serge Krikorian’s tutelage. The links to register can be found on Central Arkansas Entertainment’s Facebook page.
“This will be a day filled with content, connections and, of course, great community. This will be a wonderful evening for all brides, grooms, wedding party, or even you and your wedding planner to come see, dream, and meet other event vendors. We also invite any and all event vendors to join us during the cocktail party and to stay afterwards for a vendor-only party from 7:30-8:30 PM (CST) filled with goodies and giveaways just for them,“ said Lesley Withrow with Central Arkansas Entertainment.
“We are so excited about participating in the Let’s Get This Party Started Workshop and Cocktail Party at Grandeur House in Little Rock, Arkansas. We will be providing delicious box lunches for the workshop participants. That evening guests will experience an elaborate charcuterie display for the cocktail party portion of the event with engaged couples and we will end the night with tacos for the vendor party,” said Leah Seale with Vibrant Occasions Catering.
“Join us for dancing and DJ-ing from DJ JellyBean, swag bags, giveaways, plus yummy appetizers from the fabulous Vibrant Occasions,” says Natalie Scott with The Grandeur House and Natalie Scott Events.
Custom-curated design setup locations styled by Natalie Scott Events:
- Reception hall, location #1: Classic southern soiree with fluffy, lush blooms and greenery against a neutral color palette of cream, white, shades of green and touches of sand dune. Linen and cheesecloth textures will provide a light and airy feeling with clear and white accents added.
- Ceremony chapel, location #2: Soft and colorful celebration with an array of light, pastel shades against neutral tones and soft textures. Includes fluffy, bouncy blooms and greenery in a color palette of blush pink, peach, shades of green and touches of pale blue.
- Bridal suite and loft, location #3: Bride and bridesmaid models will be getting hair and makeup done in the bridal suite to pose for “getting ready” photos. Flat lay styling will be set up in the loft complementing the aesthetic of both scenes in locations #1 and #2.
Luxury participating vendors:
- The Grandeur House, @thegrandeurhouse
- Natalie Scott Events, @thenataliescott
- Central Arkansas Entertainment, @cae_lr
- Sterling Imagework, @sterlingimageworks
- Rock Town Media, @rocktown.media
- Vibrant Occasions Catering, @vibrantoccasionscatering
- DJ Jellybean, @djjbean
- Hobart Printing, @hobartprinting
- Vase & Vine, @vaseandvine
- The Bridal Cottage, @thebridalcottage
- Magnolia Belle Floral, @magnoliabellefloral
- Party Time Rental & Events, @partytimelittlerock
- Evolve Spa and Salon, @evolvespasalon
- Just Peachy, @justpeachylr
- Watercolors by Korry, @watercolorsbykorry
- Mickey’s Cakes & Sweets, @mickeyscakesandsweets
About Vibrant Occasions Catering: Chef Serge Krikorian and his wife, Mary, started their catering business in 2002. Having catered thousands of events over the years as Dinner’s Ready, they launched Vibrant Occasions Catering, a new name that more accurately depicts the level of food and service provided at weddings and social events. After years of dreaming about owning a mobile kitchen, in December 2020, Serge and Mary launched Our Mobile Kitchen with the intention of providing fresh, 5-star quality chef-prepared cuisine to patrons visiting where the mobile kitchen is parked or on site for catered weddings and social, private or corporate events. Catch the latest recipe tutorials featuring interesting guests on each episode with Chef Serge Krikorian as the host of Cooking with the Kriks on Youtube.
Photo used in this press release by @lainiedeermanphoto.
OMG French Toast and Breakfast Tacos Support EMpact One Foundation
Vibrant Occasions Catering is committed to participating in the efforts of local nonprofits that directly benefit the communities in which we serve. We were honored to serve our community at First Security Bank in Benton to raise funds for the EMpact One Foundation’s Grab’n Go Benefit Breakfast. With over 25 years of experience in community involvement, youth development, leadership, entrepreneurship, and business administration, the EMpact One Foundation was co-founded by Lisa Weeks and Brooke Plack with the mission to “transform the way our youth impact the world. With the support of charitable giving from generous donors, active fundraising campaigns, and grant funding, EMpact One commits to giving today’s youth and their families the best possible chance to thrive and succeed. The EMpact One Foundation is a 501(c)3 nonprofit organization. Vibrant Occasions loves breakfast, but breakfast for a cause we believe in…even better!
“From athletic opportunities to leadership development to resources for families, we believe in the power each person has to shape the future of youth in Saline County, Arkansas. Through the Tuition Assistance Program, EMpact provides financial assistance to give more youth access to the physical, mental and emotional benefits through athletic programs such as gymnastics, swim, soccer and much more,“ said Desiree Paulhamus with The EMpact One Foundation.
Menu items Vibrant Occasions served at the Grab’n Go Benefit Breakfast:
- OMG French Toast: Fresh brioche stuffed with mascarpone and topped with vanilla creme, caramel, fresh strawberries, and toasted coconut. O. M. G.
- Breakfast Tacos: Scrambled eggs tucked inside flour tortillas with a choice of Shredded Beef Brisket or Pollo Asado. Topped with pico del gallo and cotija cheese.
Mission objectives of The EMpact One Foundation:
- 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.
We had a wonderful time at the Grab N’ Go Breakfast and look forward to all the wonderful things to come for this Benton, Arkansas-based foundation helping our community’s children. To make a donation or volunteer your time, please contact Desiree Paulhamus at desiree@empactone.org or visit their website here. Donations made directly to EMpact One are tax-deductible to the full extent allowed by law.
All photos courtesy of Desiree Paulhamus, Director of Communications & Development for EMpact One Foundation.
Cooking with the Kriks Season 2 Episode 3: Mediterranean Chicken Breast with Brittany Paden from Brittany Bloom Events & Design
On this episode of Cooking with the Kriks, Chef Serge Krikorian is cooking Mediterranean chicken breast with event planner Brittany Paden with Brittany Bloom Events & Design. An interior designer by trade, Brittany was working with high-profile hospitality and commercial firms before transitioning into event planning with a niche in weddings. Brittany Paden began her own planning and design business officially in 2016 with its home office in Bella Vista, Arkansas. She studied political science at University of Kansas before realizing she was missing a creative outlet. Paden then spent 2.5 years at Art Institutes – Kansas City and graduated top of her class with a bachelor’s degree in interior design. She then packed up her life to move to Washington DC where she earned her master’s from George Washington University. Brittany Bloom Events & Design is a full-service wedding planning firm offering services from wedding management to full planning and design. Her work has been featured in publications such as Arkansas Bride, Magnolia Rouge, MunaLuchi Bride, Wedding Chicks and has received The Knot’s Best of Weddings award in 2021 and 2022. Learn this Mediterranean chicken breast recipe with Brittany Paden and Chef Serge Krikorian featured on season two, episode three of Cooking with the Kriks.
Don’t forget to 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! Stay tuned for more season two episodes featuring flavors from around the world (Chef Serge’s specialty!).
Grilled Mediterranean Chicken Recipe
Ingredients
2 Pound Chicken, bone in chicken pieces
3 Tbls oil, olive
2 tsp garlic, minced
1 Each zest lemons 1/2 Each lemons
1 juice from a lemon
1 1/2 tsp salt
1 tsp pepper, ground black
1/2 tsp cardamom, ground
1 tsp paprika
1/2 tsp cumin, ground
1 1/2 tsp oregano, dried
1/2 tsp coriander, ground
1/4 tsp pepper, cayenne
Instructions
Mix all of the ingredients, except for the chicken, in a large bowl. Add the chicken and stir to completely coat the chicken on both sides. Cover and refrigerate the chicken for at least four hours, preferably overnight. Once the chicken has been refrigerated, you will need to heat your grill or oven. Cook the chicken on the grill or oven, turning frequently, until chicken is cooked through and internal temperature reaches 170 degrees. Pair with preferred sides. Add aioli or preferred sauce.
LEARN about Brittany Bloom Events & Design: https://bbloomeventsanddesign.com/
FOLLOW Brittany Bloom Events & Design: https://www.instagram.com/bbloomeandd/
LIKE Brittany Bloom Events & Design: https://www.facebook.com/bbloomeandd
PIN Brittany Bloom Events & Design: https://www.pinterest.com/bbloomeandd/
WATCH Brittany Bloom Events & Design: https://www.tiktok.com/@bbloomeandd
Ask a Planner: Brittany Paden with Brittany Bloom Events & Design
Photo by Joe and a Camera.
Brittany Paden is the owner, lead planner and designer at Brittany Bloom Events & Design. Brittany Bloom Events & Design has been in business 6 years with its home office in Bella Vista, Arkansas. Offering an array of custom packages from wedding management to full-service planning and design, this is your bespoke wedding planning source. Paden loves to get to know her clients and work hand-in-hand with them to create their dream wedding day. She started out her professional career as an interior designer for several high end hospitality and residential firms before starting what is now her dream job in event planning. She was born and raised in Leawood, Kansas before meeting her husband and moving to Arkansas where they have a son together and 4 fur babies. Get to know more about one of the most bubbly planners in Arkansas by reading our interview with Brittany Paden below!
Left photo by Corrie Childers. Middle photo by Shalae Byrd Photography. Right photo by Amanda Berube Photo.
What is your background in event planning?
My background is actually in interior design. I designed high-end hotels and homes for quite some time before jumping into the wedding industry. I had a blast planning my own wedding and always loved being the one to plan all of my friends birthdays and events. Eventually, I realized that the office setting was not meant for me and my husband encouraged me to start the business I had always been talking about. Within my first 6 months I had 6 clients and it just spiraled up from there!
What does a normal workday look like for you?
I’m a working mom so every day is different. Typically, I am taking calls throughout the day with clients and in-between my mom duties I’m writing emails, calling vendors, working on weddings. It’s really just non-stop all day long. I love it though!
Photo by Whit Photography.
Where do you receive most of your design inspiration?
Inspiration is everywhere! Obviously Pinterest is a great resource but I feel like I really pull from my couples. I try to get to know them and their personalities and then translate that into a mood/design board. This is their day and the design should reflect that!
What is your biggest success so far?
We hit 30+ weddings this year! It’s absolute insanity but I am so lucky and grateful to be where I am. I have a great team working with me that makes having this many weddings possible.
What is your biggest disaster story so far and how did you overcome it?
I almost died at a wedding. I swear – it was the craziest experience I’ve ever had. This was back in 2020 and we were putting together an intimate outdoor wedding at Ferncliff in Little Rock. The tent had been put up and we had started setting up when my assistant and I needed to go run and pick up the cake. On our way back the weather took a turn and when we pulled up to the tent it was pouring and hailing! We pulled all the rentals and florals under the tent when all of a sudden the tent started to slightly lift from the ground. Instead of running (like any sane person would do) the 4 of us each grabbed a pole in an effort to keep the tent from flying away. (Mind you it was a full blown thunderstorm with lightning) We then saw one of the 2′ stakes come out of the ground and we all got lifted into the air slightly, when we came back down someone yelled “RUN” and as soon as the last one got out the tent went up in the air and came crashing down completely ruined. I immediately got on the phone with our tent company and lighting guys and they were more than willing to come out and help. When the storm had passed we had 2 hours until ceremony start time and no place to have the ceremony. Luckily the arch had survived and we moved it to a different area of the camp and set up a ceremony space there. Everyone who was on site pitched in to help us make this wedding possible. We even had another venue owner come over to check on us and offer any supplies we needed. The ceremony started late but it did happen and while that was going on a new tent was being put up and they still got to have their reception. It was absolutely nuts but it all came together and the couple was happy which is all that matters.
Do you prefer to plan huge events or intimate affairs and why?
I love both! You can’t ask me to pick one. 😀
What is your most memorable design so far? Explain.
Aw, man there’s a few. I just did a West African wedding that was absolutely stunning with an ombre of purples and pinks. It was also the best dressed wedding I’ve ever been a part of. There was a Crystal Bridges wedding last year that had the most INCREDIBLE baby’s breath altar structure as well. But then there are some really simple ones that just stand out to me because of how amazing the couples were.
Left and middle photos by Marissa Nicole Photography. Right photo by Courtnie Welch Photography.
What is the most important thing for a host to keep in mind?
Every couple is different and their weddings should be a celebration of who they are as a couple but also individually. Finding ways to incorporate those details while keeping everything cohesive is essential.
How important are flowers in a wedding design?
Depends on the client. If they really love florals then they are essential to the wedding design. On the other hand, if the couple doesn’t care about flowers or they just don’t appeal to them then you have to find other ways to create a design.
How important is food for an event? Bonus points for advice on food selections and/or etiquette.
Personally, I think food is essential. When guests come to a wedding they are expecting to be fed. Now, I do think it depends on the budget and couple to determine what is to be served. No matter what, I do think that a variety of options should be available. These days there are so many dietary restrictions (for instance I’ve got a gluten allergy) that people need to have some options. It’s essential to always have a vegetarian option and if someone has an allergy they are usually quick to let you know or will bring something they can munch on.
How do you decompress?
I try to take time with my family without checking my phone or emails. Let me tell you, it’s hard! My clients have my personal number which makes it hard to turn off. When I am going on vacation I do tell my clients that I will be away and not answering my phone. Sometimes the best way to decompress is to just sit on the sofa with my family and watch a movie though.
What’s the most extravagant party favor you have ever seen?
The West African wedding – hands down. Culturally, both sides of the family were to present their guests with gifts. They came prepared with personalized bags, pens, water bottles, some sort of electronic, the list goes on.
Left photo by Whit Photography. Middle photo by Shalae Byrd Photography. Right photo by Amanda Berube Photo.
What wedding trends are hip right now?
I’m seeing color becoming a trend again and I am here for it! I’m so excited to get some designs going with the bright pinks, yellows, and greens. I’ve also seen a huge increase in heavy hors d’oeuvres being served in lieu of a full dinner. This cocktail style reception is definitely the new trend this year.
What wedding trend would like to hit the road?
No hate for the “all white” weddings but I love a good pop of color. I would not be mad if the garter toss would be gone for good – sometimes it just gets so awkward!
If you could give an aspiring event planner one piece of advice, what would it be?
Don’t be afraid to be who you are! Also, always respect and trust your vendors. If you treat them right they will do the same. Create and maintain those relationships because those are the people who are going to have your back throughout the wedding day.
What’s next for your business?
We are looking to hire another lead coordinator/planner! I want to keep expanding so that we can take on more while giving our clients the attention they all deserve. We are also expanding into the Kansas City area. I am originally from there and would love to take on a few weddings out there every year!
Vibrant Occasions Catering to Partner with The Wedding Blue Book Launch Party
Little Rock, Arkansas: Vibrant Occasions Catering announces their partnership with The Wedding Blue Book launch party, which is scheduled for Tuesday, August 9, 2022 from 6pm-8pm (CST) at The Grandeur House in Little Rock, Arkansas. Local wedding vendors will gather to celebrate the website’s launch as it embarks to be a positive catalyst for the Arkansas wedding community. At the event, Kaitie Gill, founder of the site, will share ways vendors can contribute, all while taking suggestions on topics that they see need to be addressed within the industry to better educate engaged couples. The guest count is limited to 60 persons and The Wedding Blue Book is excited to state that they have reached the event capacity.
Wedding vendors and engaged couples will have the ability to submit their real weddings, styled shoots, engagement announcements and bridal sessions for publication. Additionally, wedding vendors will have the option to create their own in-depth profiles with information about their company, what they offer, upload photos of their work, ask clients to leave reviews and link to their websites and social media accounts for a limited-time special launch party fee. Interested persons should inquire directly with the editorial staff at The Wedding Blue Book for more information.
Objectives of The Wedding Blue Book:
- Build community among wedding vendors in Arkansas. We grow best when surrounded by others and cheer on others to success.
- Provide engaged couples with local wedding advice and wedding inspirations.
- Provide monthly education and resources for wedding vendors.
- Provide a place of marketing for wedding vendors that builds their credibility with couples and SEO credibility.
Contributing Creative Team
- Kaitie Gill Weddings, @kaitiegillweddings
- Vibrant Occasions Catering, @vibrantoccasionscatering
- Brittany Riggan Photography, @brittanyrigganphoto
- Central Arkansas Entertainment, @cae_lr
- DJ Jellybean, @djjbean
- Party Time Rental and Events, @partytimelittlerock
- Red Rebel Bakery, @redrebelbakery
- Oh Hey Bouquet, @ohhey_bouquet
- Grandeur House, @thegrandeurhouse
- Hobart Print Studio, @hobartprinting
About Vibrant Occasions Catering: Chef Serge Krikorian and his wife, Mary, started their catering business in 2002. Having catered thousands of events over the years as Dinner’s Ready, they launched Vibrant Occasions Catering, a new name that more accurately depicts the level of food and service provided at weddings and social events. After years of dreaming about owning a mobile kitchen, in December 2020, Serge and Mary launched Our Mobile Kitchen with the intention of providing fresh, 5-star quality chef-prepared cuisine to patrons visiting where the mobile kitchen is parked or on site for catered weddings and social, private or corporate events. Catch the latest recipe tutorials featuring interesting guests on each episode with Chef Serge Krikorian as the host of Cooking with the Kriks on Youtube.
Founded by Kaitie Gill, The Wedding Blue Book was created in efforts to provide a streamlined marketing tactic for those in the wedding industry, all while providing monthly educational resources. The Wedding Blue Book cheers on the Arkansas wedding industry because we want to see all small businesses succeed. The Wedding Blue Book also serves as a hub for engaged couples to find their dream wedding vendors whilst providing them with realistic and local planning knowledge and inspiration. Engaged couples can rest assured that the vendors they are hiring are reliable since The Wedding Blue Book requires vetting and verified reviews from past clients.
Accompanying photo in this press release by Kayleigh Ross Photography.
The Finest Gala with the Finest Dinner Benefiting Cystic Fibrosis Foundation
The Arkansas chapter of the Cystic Fibrosis Foundation hosted the new Finest Gala at Argenta Plaza in North Little Rock, raising over $240,000 from the evening’s event. The new Finest Gala combines the Breath of Life Gala and Taste of the Finest into one event. This black-tie optional affair was hosted al fresco under the stars, featuring entertainment by Rodney Block Collective. Vibrant Occasions Catering provided the seated dinner, which consisted of a dinner salad, grilled pork chops, mashed Yukon potatoes, and green bean Provencal with strawberry cheesecake shooters and four-layer chocolate shooters for dessert. The bar was provided by Magnolia Mead and Central Arkansas Entertainment lit up the night with a variety of production lighting among other entertainment-managed services. Anne and Mike Preston served as emcees for the evening and were also the previous 2018 Breath of Life honorees. This night of celebration honored over 20 of central Arkansas’s finest young professionals and the CF Foundation’s top honor, the Breath of Life award, was presented to Annie Norris.
“Cystic Fibrosis (CF) is a devastating genetic disease that affects the lungs and digestive system. More than ten million Americans are symptomless carriers of the defective CF gene. Sixty years ago, children with CF usually did not live long enough to attend elementary school. Today, because of foundation-supported research and care, the median survival age of people with CF is about 40. This is remarkable progress, but it’s not enough and we continue to lose precious lives to CF every day. Advances continue to be made in finding a cure, but help is needed to keep up the momentum of this life-saving research,” says Lauren Euseppi, one of the event’s organizers and honorees.
The previous year’s event was canceled due to Covid. Alisha Curtis who served as the event’s chair explains, “We planned and planned and planned, up until we couldn’t plan anymore. It was decided to combine the two largest annual events that Cystic Fibrosis has in Arkansas – Taste of the Finest and the Breath of Life Gala. So we have combined the two, and now it’s the Finest Gala. Many thanks to our honorees, sponsors and committee who stuck with us for two years!”
Learn more about the Cystic Fibrosis Foundation here:
https://www.cff.org/chapters/arkansaswest-tennessee-chapter-little-rock-and-northwest-office
A Much-Needed Bloody Mary and Greyhound Bar For Your Bridal Shower + Recipes
Bloody marys and greyhound cocktails, two opposite sides of the spectrum. Sweet and salty, making them the perfect complimentary cocktails for your bridal shower or any event. The bright colors and unique tastes will make your bar appear and relish with vibrance on every occasion!
Building the Best Bar
Having a variety of tastes not only makes your bar unique but aesthetic. Having bloody marys allows for many kinds of salty hors d’oeuvres and savory vegetables. Greyhound cocktails let you bring in some sweetness with grapefruit, lemons, limes, and frankly any other sweet fruits. Combining all of the colors will give your bridal shower a nice touch and an excellent place for pictures. Charcuterie is definitely a staple when it comes to sweet and savory snacks, making this bar not only doable but a must.
The Perfect Match
Not only do bloody marys and greyhound cocktails go well together, but they also go well with bridal showers. Bridal showers are typically morning or afternoon events, making them the perfect time for brunch. Brunch foods mostly consist of light dishes, usually topped or paired with fruits and vegetables. Which is coincidentally what pairs with these two cocktails the best. There are other mouthwatering entrees you could pair with these cocktails, as well. Garlic pita bread dipped in a luscious hummus, a vanilla greek yogurt peppered with raspberries and strawberry sauce, or a buttery avocado toast topped with juicy salmon, crumbling feta, and deluxe capers.
The Bloody Mary Cocktail
The ingredients of a bloody mary would catch anyone’s eye. Tomato juice, vodka, worcestershire sauce, and celery? Sounds like a healthy smoothie to me! You can easily spice up your bloody mary cocktail with an array of toppings and garnishes, as well, making it very versatile with taste. Here are a few things you could add to your bloody mary to make it pop with flavor:
- Black Pepper
- Black Olives
- Cayenne Pepper
- Celery Stalks
- Cherry Tomatoes
- Dill Pickles
- Green Olives
- Lemon Slices
- Hot Sauce
- Worcestershire Sauce
The Greyhound Cocktail
The greyhound cocktail is a simple yet sweet one. With grapefruit juice, vodka or gin, it’s an easy and affordable option for anyone’s bar. Not only easy and affordable, but also beautiful with the light pink of the grapefruit juice pairing with the dark red of the tomato juice, creating a scene that would catch anyone’s eyes. Finding fruits to pair with this delectable cocktail is fairly easy. Any citrus fruits will complement the look and taste of the greyhound, and if you don’t like the citrus, you can add any of your favorite, sweet fruits. Here are a few things you could garnish or add to your greyhound cocktails to make them even tastier:
- Cherries
- Grapefruit Slices
- Lemon Slices
- Lime Slices
- Mint Leaves
- Orange Slices
- Rosemary Sprigs
- Strawberries
A Must-Have
The bloody mary and the greyhound are two great cocktails that will spice up your bridal shower brunch. Entertainment, pictures, gifts, and cocktails?! Who could pass that up? Especially when it’s easy to serve and to prepare. Keep your guests refreshed and entertained all afternoon.
Bloody Mary and Greyhound Recipes
Bloody Mary
1.5 oz Rock Town Distillery Vodka
Bloody mary mix
Your choice of add-ins
We recommend olives, celery and a little hot sauce to spice it up!
Greyhound
2 ounces Rock Town Distillery Vodka
4 ounces grapefruit juice
Lemon wedge, or lime wedge, for garnish
Don’t want the hassle? Let Vibrant Occasions come set up your bar for you! We can bring your full bar materials and staff your bar with licensed and insured bartenders. Psst…we will bring the food, too. Contact us today for a quote.
Styled Shoot Vendor Team
Catering: Vibrant Occasions Catering
Photographer: Sydney Rasch
Venue: The Modern Rock
Influencers:
Chic Little Honey
XOXO Sarah Jo
Style in the Rock
Kay P Beauty XO
Video: KB Studios
PR and Planning: Meredith Corning PR
Cooking with the Kriks Season 2 Episode 2: Cuban Pot Roast with Michelle Stewart from DYV Events
Don’t forget to 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! Stay tuned for more season two episodes featuring flavors from around the world (Chef Serge’s specialty!).
Cuban Pot Roast Recipe
Ingredients
3 lbs eye of round
2 Tbsp. grapeseed oil (or canola)
2 tsps. Kosher salt
1/4 tsp. coarse ground black pepper
1/2 lbs carrots, chunks
1/2 lbs celery, chucked
1 lbs red potatoes, chunks
1 orange large orange, juiced
1 Tbsp. orange zest
1/4 Cup cilantro
1/4 Cup lime juice
2 tsps. cumin
2 tsps. dried oregano
1/4 tsp. crushed red pepper flakes
4 cloves garlic, minced
2 bay leaves
3 Cups beef stock
3 Tbsp. butter, optional
Instructions
Preheat oven to 325 degrees. Add the grapeseed oil to a bottom-heavy pan and heat to medium-high heat.
Season the chuck roast liberally with Kosher salt and pepper.
Once the pan gets hot, add in the roast and brown it all over, about 4-5 minutes on each side. Remove the roast from the pan, and add the carrots, celery and potatoes, cook for two to three minutes on high heat, stirring occasionally. Add a little beef broth to help deglaze the pan
Add the meat back into the pan with the vegetables. Add the remaining ingredients into the pot.
Chef Serge Tip: If your pan is not oven safe, place a dish in the oven for a few minutes to preheat it before adding the hot ingredients into it.
Cover the pan with aluminum foil and cook for about 3 to 3.5 hours. To know if it is done, the meat will fall apart once you stick a fork in it.
Chef Serge Tip: If the liquid evaporates before the roast is done, add a little water.
Once the roast is done, remove the meat and vegetables from the liquid. Add the pan to medium-high heat. (If you used a different dish, pour liquid back into the original pot.) To cut the acidity, add about 3 tablespoons of butter.
Chef Serge Tip: If you want your gravy to be a little thicker, mix 1 tablespoon of cornstarch and 1 tablespoon of cold water together, then add to the gravy.
Add the meat and vegetables back into the gravy, and serve over rice!
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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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