A Guide to Your Event’s Bar Safety, Laws, Tips and Etiquette
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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Chef Serge Featured on THV11 KTHV’s The Vine: Brown Butter Pasta with Garlic Mizithra Cheese Recipe
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 courtesy of Matthew Sewell/THV The Vine
Ask a Planner: Rick Steiner with Steiner Event Group
Photo by B. Matthews Photo at Legacy Acres with Vibrant Occasions Catering.
Rick Steiner is the owner and lead planner at Steiner Event Group based in Jonesboro, Arkansas, a national event planning company with a unique range of services. Services range from wedding planning, hosting wedding shows, scouting talented models and producing riveting concept photo shoots to help their clients expand their brands, products and services. Rick Steiner hosts wedding shows in Jonesboro, Arkansas and Panama City Beach, Florida with strong vendor connections in both regions. At SEG, they believe it’s all about having the right connections and knowing how to represent your brand. Whether you’re a business professional aiming to take your brand to the next level, planning a corporate or private event, an engaged couple seeking to have the wedding of your dreams, or a model ready to be discovered, Steiner Event Group, LLC awaits.
Wedding photos by B. Matthews Photo. Middle photo, Rick Steiner.
What is your background in event planning?
SEG has produced events for clients across the country for the past 14 years ranging from organizations’ national conferences, fundraisers, weddings to private events at various destinations.
What does a normal workday look like for you?
For me, there are not any “normal” workdays. It varies from working in my office returning emails or on the phone to planning, setting up and breaking down for an event. Every day is as different as the events and clients with whom I am fortunate to work.
Where do you receive most of your design inspiration?
My greatest design inspiration comes from my clients. I love to reflect my client’s personality in my work, rather than duplicating what is being done or has been done.
Photos by B. Matthews Photo.
What is your biggest success so far?
Honestly, a satisfied client who gives a great referral is my biggest success. The majority of my work is referral, so when I have a satisfied client, then that is the greatest success.
What is your biggest disaster story so far and how did you overcome it?
I arrived 30 minutes before the vendors arrived, to find the venue was not only set for my event, but the event from the previous day was not broken down. Like any real event planner, I expressed my thoughts very clearly to the venue and their team, then I helped them do their job and set the room myself. Being flexible is key to every event.
Do you prefer to plan huge events or intimate affairs and why?
My first event was for 2200 people in Salt Lake City, so I began with a huge event, so large events are much easier because of that. Large or small, I approach each event with the same attention to detail.
What is your most memorable design so far? Explain.
My most memorable design was definitely a reception I did for a client in Cleveland, OH. I reserved the Rock and Roll Hall of Fame for a reception for the elite members of this organization, and we had the entire venue for this event. Such an amazing piece of Americana, and to be able to add a few touches for the client was such a honor for me.
What is the most important thing for a host to keep in mind?
The most important thing a host can keep in mind is to be flexible. Regardless of the attention to detail, there may be an item that may not go as planned, but you never allow that to ruin your event.
Left photo by Miles Witt Boyer. Middle photo by Victoria Land Photography. Right photo by Lilly and Light Photography.
How important are flowers in a wedding design?
Flowers are key to a wedding design, whether it is a large part of the design or a small part, because it reflects a very personal style of the bride. The types of florals used have a special meaning to the bride.
How important is food for an event? Bonus points for advice on food selections and/or etiquette.
Food is key to an event. More importantly, great food, great service and presentation are equally important in this area. SEG has been fortunate to work with Vibrant Occasions, and when you work with a quality caterer, it makes the event run smoothly. Knowing the food will be on time, the quality of the food doesn’t have to be questioned, and a team that goes above and beyond, makes a planner’s and client’s evening much more enjoyable.
How do you decompress (vacations, meditation, a hobby…tell us)?
After an event, I begin to decompress with the breakdown. I am definitely a “hands on” person during the entire process. Breaking down an event is my closure. I am fortunate to work a week each month in FL, so the beach is also my area to unwind. My other place to decompress is the gym.
What’s the most extravagant party favor you have ever seen?
The most extravagant party favor at a wedding recently was not necessarily the cost of one particular item, but the number of party favors provided to each guest. From mugs with chocolate mix kits, personalized blankets, personalized acrylic paperweights, to various other personalized items. Of course, there were personalized gift bags for the guests to carry all of their party favors.
Photos by B. Matthews Photo.
What wedding trends are hip right now?
Current wedding trends include artists doing live paintings at the wedding and/or reception, weekday weddings, and destination weddings. After being inside for so long, many couples are wanting to get away and have a more intimate, fun wedding with those closest to them.
What wedding trend would like to hit the road?
The wedding trend that needs to hit the road are the cheesy photo booths and props. There are so many new innovative photo booths that have replaced the old style, so that would be one item that needs to hit the road.
Photo by Chelsea Duff Photography.
If you could give an aspiring event planner one piece of advice, what would it be?
The best piece of advice for an aspiring wedding planner is to be confident in the event or wedding you book. Essentially, make sure you have the knowledge and ability to bring the client’s idea to life. Better to ask for help rather than fail in the process.
What’s next for your business (give us any updates, current projects, new programs…etc)?
SEG will continue to build our event and wedding divisions while providing the best possible jobs for our clients. SEG Media begins Season 2 of our Luxe Life Discovered podcast on July 6, so we look forward to showcasing the talents and individuals from across the country with whom we are fortunate to work.
How can someone find Steiner Event Group, LLC online?
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/
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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.
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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