Ask a Planner: Michelle Stewart with DYV Events
Michelle Stewart is a veteran event planner with twelve years in business under her belt. She owns DYV Events with offices in Little Rock, Arkansas and Bedford, New Hampshire. Michelle is a mechanical engineer by trade giving her a unique perspective to planning events, especially regarding logistics. She loves bringing a professional, creative team of great vendors and assistants together for each of her client’s events. Her motto is “ we only have one chance to bring a clients’ vision into reality and having a cohesive team working together is of utmost importance.” DYV Events has received Wedding Wire’s Couple’s Choice Award for Best Wedding Planner 2015-2017, Borrowed and Blue’s 2017 Bronze Best Wedding Planner Vendor Award, voted Little Rock’s Best Wedding Planner 2014, 2017 & 2020 by the Little Rock A-List, and rated one of the top 3 Best Wedding Planners by TopThreeRated.com 2019-2020. Michelle has been featured as a regular expert guest on ABC’s KATV Channel 7’s Good Afternoon Arkansas show multiple times and is also a certified Professional Wedding Planner (PWP) with the Association of Bridal Consultants. If you are looking for a true professional with impeccable attention to detail and extensive portfolio, look no further than DYV Events.
Photo by Greg Owens Photography.
I have a degree in mechanical engineering and have professional experience in project management and business analysis, which led me to being really good at organization and details.
What does a normal workday look like for you?
I work from home, so it is a mix of client and vendor zoom calls and dedicated client time which includes a variety of things including floor plan and timeline creation, script and program-detailed information, along with scheduling set-up and break-down needs with my vendors.
Photo by Seize the Daisies
Where do you receive most of your design inspiration?
I would have to say shopping and social media. When I am out and about at different stores, I get ideas about color, style and take that into my events.
What is your biggest success so far?
Large Non-Profit fundraiser and Martina McBride concert for 1,000 people
What is your biggest disaster story so far and how did you overcome it?
I had a four-post wedding arch with fabric, crystal beading and floral on a beach completely fall down (due to wind) 30 minutes before the ceremony. With the help of my DJ, assistant and many people on the beach that day, we were able to get a two-pole version up that looked good enough for the pictures they needed. And the couple was happy and didn’t realize it happened until after I told them.
Photo by Seize the Daisies
Do you prefer to plan huge events or intimate affairs and why?
I really enjoy large events with lots of moving pieces. I think you can see the impact of the transformation on the day of the event more. But I also like smaller intimate affairs where I can help my clients weave those small touches throughout their events that mean the most to them.
What is your most memorable design so far? Explain.
I would have to say the stage design I recently did in 2019 and this year for the Arkansas Women’s Hall of Fame event. My production team and I were playing around with a large 7 foot column one day and ended up making them look like a bust of a lady’s dress by using some velour drape, lots of clips and some well placed crystal beading and lighting. The client loved it so much they did it two years in a row. The design for eight of them on stage took almost an hour each to perfect but well worth the pictures!
Photo by Greg Owens Photography.
What is the most important thing for a host to keep in mind?
Have a plan, but be flexible on event days. Things happen and the key is to adapt to it. Sometimes the end results end up better than what we planned.
How important are flowers in a wedding design?
I think it depends on the couple. I do think that well-placed arrangements can bring balance to a couple’s color palette for their wedding day, but I have also seen so many other creative ways that bring the same balance through art, well-placed SWAG, signage, photos, and candles.
How important is food for an event? Bonus points for advice on food selections and/or etiquette.
I always tell my clients once you get your guests there, you want to keep them there so you are going to have to feed them! Use common sense when selecting the type of food for your event. What time is your event? That will dictate whether your guests will be expecting a meal or just appetizers. Also, if you invite them, you need to expect to count them in your food count. I know there is a percentage of guests that will not show up, but you need to have realistic expectations when it comes to final food and drink counts with your caterer and bar.
How do you decompress (vacations, meditation, a hobby…tell us)?
After an event…an Epsom salt bath for sure. But overall, walks with my dog, Maddie, along with reading, writing and creating art.
What’s the most extravagant party favor you have ever seen?
Each guest took home a bottle of Dom Pérignon.
What wedding trends are hip right now?
I think multi-colored bouquets and florals are in along with being creative with your food – having a meal of all appetizers…etc.
What wedding trend would you like to hit the road?
Mason jars.
Photo by Greg Owens Photography.
If you could give an aspiring event planner one piece of advice, what would it be?
Being an event planner is not for the faint of heart. It takes a lot of hard work and tenacity. I would seek out a mentor who is a planner and ask if you can work with them as their assistant. Hands-on experience is key to actually knowing how an event ebbs and flows…something that a book will never be able to teach you.
What’s next for your business?
We have slowly been transitioning to more corporate, non-profit organizations, conference and festival clients over the past five years. We love our yearly events with these clients, but also enjoy our wedding clients which we take a handful of each year now. We are well-established in the south and looking forward to expanding into the New England region soon.
How can someone find DYV Events online?
Website
Instagram
Facebook
Pinterest
International Dishes by Chef Serge: Mediterranean-Blended Wedding Menu
Did you know Vibrant Occasions specializes in international and international-fusion dishes? It is always a treat to have the opportunity to create a custom menu for our clients that represent their cultures and travels. This couple asked for a menu with influences from Armenia, Greece, Persia, Turkey, and Lebanon. It was truly a fusion creation, Chef Serge’s favorite kind of menu. These clients had traveled extensively throughout the Mediterranean and wanted a blend of cuisines for their special day. Discover more about this wedding and the couple’s food choices via our Q&A with the bride, below.
Describe your wedding day.
The perfect mix of plans and not plans coming together in a happy, joyful way. We couldn’t have asked for more beautiful weather (particularly since it had been raining all week) for our ceremony. Since I had underestimated how much time it would take to get the bridal party ready/refused to start hair and makeup before 10:00 a.m., I was probably the only person thrilled that our hired transportation had gone to the wrong hotel for pickup, so we had some extra time before the ceremony for pictures and fun. We had our dear friend (and former roommate!) serve as the officiant, and planned a ceremony which interwove both our respective Jewish and Armenian traditions. There was drinking, dancing, and more drinking. Fortunately, no one was injured during the hora or the various Armenian dances at the reception, although not for lack of trying on the groomsmen’s behalf.
Tell us about your food.
Where to start. Food was one of the most important features of our wedding, and a priority for both of us. We hoped to find a caterer who could pull off a Middle Eastern menu (I’ve lived in Israel and Jordan; Amasia was born/lived in Iran). I should note, “Middle Eastern” cuisine is like saying “Asian” cuisine – it doesn’t reflect the incredible variety of region-specific dishes. That’s why I was beyond excited when my wedding planner mentioned that Serge, the chef at her go-to catering company Vibrant Occasions, was Armenian from Lebanon (part of the region known as the Levant, which also includes Israel, Jordan, and Syria) – I mean, how lucky could we get? Serge literally used his family recipes in our menu. We did a variety of passed hors d’oeuvres, including lahmajoon (Armenian pizza), vegetarian dolma (grape leaves stuffed with rice), kefta (Mini beef meatballs) with tahini, and muhammara (a delicious hot pepper dip made with walnuts), to start. For the served dinner, we started with Fattoush, a popular Levantine salad my Dad fell in love with when he came to visit me in Amman, Jordan. For our main course, we had the Lebanese take on Khorovats (Armenian BBQ) which featured grilled steak and chicken kebab, tender veggies, and rice studded with nuts and dried fruit. Since we aren’t big cake people, we asked Serge to make knafeh for the wedding in lieu of cake. Knafeh is a Middle Eastern cheese pastry, soaked in a sweet, sugar-based syrup, the best of which can be found in Nablus, Palestine (in case you ever find yourself in the neighborhood).
Anything interesting or funny you would like to tell us about your wedding day?
Many things, which I mostly learned later (thank god). One particularly funny moment occurred when we (me, bridesmaids, my mom) had to move from the bridal cottage to the main venue for the ceremony. My mother was extremely insistent no one saw me before the ceremony, and had my bridesmaids shield me as I got into her car to ride over. The idea was for my bridesmaids to also shield me when I arrived, except the main foyer already had guests in it and we weren’t sure where to enter. This is about when my mom decides to go scout the scene, only to lock me in the car. When I try to unlock the car, I set off the alarm, which she doesn’t know how to turn off (and I’m still stuck in the car). Unsurprisingly, several guests run out to the parking lot to see what’s happening with yours truly stuck in plain sight.
Mediterranean-Blended Wedding Menu
Cocktail Hour Passed Hors d’Oeuvres
Lahmajoon (a/k/a Armenian Pizza)
Thin, crispy dough topped with minced meat, minced vegetables and herbs including onions, tomatoes, fresh mint, and parsley, as well as spices such as cayenne pepper, paprika, cumin and cinnamon and drizzled with tzatziki sauce
Dolma (a/k/a Stuffed Grape Leaves)
Tender grapes leaves wrapped around seasoned tomato rice and drizzled with fresh-squeezed lemon juice
Mini Kefta Meatballs (a/k/a Mediterranean Meatballs)
Mini ground beef meatballs seasoned with garlic, parsley, onions, allspice, and other savory seasonings and drizzled with tahini tzatziki sauce
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 and marinated feta, served on a thick toasted pita chip
Plated Dinner Menu
Fattousch
Great light salad of an Eastern-Mediterranean flavor, with thin, crunchy pita chips pieces toasted with sumac Second Course
Grilled Mediterranean Steak
Tender bistro filet steak is marinated in a delicious blend of flavors including sliced onions, tomato paste, garlic, oregano, and fresh cilantro, then grilled over an open flame to perfection. Served with sauteed, marinated onions.
Grilled Marinated Chicken
Chicken breast marinated in olive oil with lemon juice and fresh herbs is grilled to a delicious golden brown, served with zhoug sauce
Basmati Rice
Aromatic basmati rice topped with dried fruit and toasted nuts
Harvest Vegetables
A colorful mixture of fresh vegetables including butternut squash, Brussels sprouts, asparagus, button mushrooms, red bell peppers, zucchini, yellow squash and baby carrots lightly seasoned and roasted
Quinoa Stuffed Peppers (Vegan Option)
Sweet peppers stuffed with a flavorful quinoa made with sweet corn, tomatoes, and black beans
Dessert
Knafeh
A traditional Middle Eastern dessert made with shredded filo pastry, soaked in sweet syrup, surrounding a layer cheese
Vendor Team:
Venue: Rusty Tractor Vineyard
Wedding Planner: Brittany Bloom Events & Design
DJ: Crown Entertainment Group
Florist: Tanarah Luxe Floral
Rentals: Confetti’s Party Rental
Officiant: Shant Nahapetian
Hair and Makeup: Red Beauty Lounge
Photographer: Alyssa Simpson Photos
Invitations: Minted
Wedding Dress Designer: Mori Lee
Wedding Dress Store: Low’s Bridal
Bridesmaids Dresses: Azazie
Groom’s Suit/Tux: Suit Supply
Groomsmen Suits/Tuxes: The Black Tux
Rings: Miro Jack Diamonds
Ice Cream: Loblolly Creamery (special made rosewater-saffron flavor)
Catering: Vibrant Occasions
The Tasting
Some tastings get us really excited and this tasting certainly fits that bill. We were overjoyed to present this couple with some custom Mediterranean options, one of Chef Serge’s specialties.
Please note: The following photos were taken by our Vibrant Occasions staff during the couple’s tasting. We encourage our clients to come to our kitchen and try several options before making any final selections when it comes to your event.
An Elegant Dinner for Turning Pointe Gala Hosted by Ballet Arkansas
Ballet Arkansas was founded in 1966 by Donald C. Cranford, then known as the Little Rock Civic Ballet. The organization was incorporated as a 501(c)3 nonprofit corporation in 1979 with a goal of becoming the region’s foremost professional ballet company. In its early years, Ballet Arkansas showcased well-known performers such as Mikhail Baryshnikov, Rudolf Nureyev, and Edward Villella, in addition to a number of internationally celebrated dance companies. Each season, the organization presents a vibrant repertory of the classics, celebrated works of American dance, and new works by some of the world’s most visionary dance makers, reaching more than 30,000 people per year.
Cary Jenkins with the Arkansas Democrat-Gazette reported on the 10th annual Turning Pointe Gala:
“The evening began with music by JAZZ R US, cocktails and a silent auction in the North Lobby of the Cabe Festival Theater. A seated dinner was served in the Studio space at tables draped in white cloths and centered with sprays of yellow spring flowers. The menu included a garden salad of mixed greens, mozzarella and heirloom tomatoes; and an entree of chicken in a chimichurri sauce, wild rice with sauteed mushrooms and celery, and green beans Provencal.”
Catherine Fothergill with Ballet Arkansas elaborates on the elegant dinner:
“Vibrant Occasions Catering was the perfect choice and partner for Ballet Arkansas’s 10th Annual Turning Pointe Gala, the organization’s premiere black tie optional, annual fundraiser. They provided exceptional customer service from start to finish, a smooth dining service with both a beautiful and delicious meal. I could not more highly recommend Leah Seale and her team for your event, they go above and beyond.”
Photo provided by: Ballet Arkansas
Photos provided by: Ballet Arkansas
www.balletarkansas.org
https://www.balletarkansas.org/turning-pointe-gala
https://www.facebook.com/BalletAR
@ballet_arkansas
Ask a Planner: Kaitie Gill with Kaitie Gill Weddings
Kaitie Gill is the type of person that always greets you with a warm smile and an open heart. She owns Kaitie Gill Weddings in Benton, Arkansas and is a graduate of Ouachita Baptist University with a degree in mass communications and Christian ministry. She worked at the largest wedding magazine and wedding show company in Tennessee prior to returning to Arkansas to be near her family. She works tirelessly for her wedding couples to give them the best day of their lives. Kaitie’s adoring husband, Ryan, and two beautiful children, Lincoln and Darcy, motivate her to pour herself into helping other couples get a wonderful start in their happy marriage and future family. If you are looking for a detail-oriented, caring and compassionate wedding planner, Kaitie is your girl!
What is your background in event planning?
My found love for wedding planning actually stemmed from when I lived in Tennessee for a year and where my professional background in event planning is rooted. I worked for a company called The Pink Bride which hosts the largest wedding show for couples-to-be around the state of Tennessee. I was the right-hand to the CEO of the company. Therefore, I was immersed in the ins and outs of how to make a big production with a lot of moving parts (and people!). I learned to work logistically, while also ensuring the event was upbeat and full of knowledge for those who attended. I thrived in such a fast-paced environment. Plus, I learned how to think on my feet when something needed to be troubleshot quickly and efficiently.
I’m a mom of two, so my workdays right now look a bit strange, but I wouldn’t have it any other way. After I take my 3-year-old to daycare, I’ll come home with my youngest who is currently 3 months old and enjoy a cup of coffee. I try not to open up my computer until 9:00 a.m. and despise making any phone calls prior to 10:00 a.m. (I gotta let the coffee hit my system first – ha!).
I do like to time block my days, so that I hyper-focus on specific to-dos one at a time. I do this for two reasons. One reason is because I also have a consulting business so it’s important that I map out my day to know what my top priorities are to accomplish for that particular day. And two, working from home can just be a distraction in itself! I also like to have something playing in the background, so I usually have Gilmore Girls or Dawson’s Creek on repeat. I know these shows by heart and it’s like white noise to help me stay focused, too.
I tend to be more of a night owl and that’s also when my little girl sleeps best. Right now, my best work happens between the hours of 12:00 a.m.- 3:00 a.m. In fact, I’m filling out this questionnaire at 1:00 a.m.
Where do you receive most of your design inspiration?
I’ve actually never been asked this question before. This may sound like a strange answer, but song lyrics and books really inspire me. I love the way that words can set a picture. Whenever I read or hear something, I like to try to translate the words and feelings into visuals.
If you think about it, most planners will ask a couple to describe their wedding style and vision with them. And…how do you do that? With words.
Definitely going full-time amidst the pandemic. Going full-time with my small businesses has been a roller coaster of a ride! I was still working remotely for The Pink Bride, but had moved to a more part-time position since my wedding planning business and consulting business were thriving. I was on the verge of going full-time in 2019, but I just wasn’t ready to “jump” yet. Even with Ryan’s support, something was just holding me back. I prayed about it a lot and just finally prayed one day, “God, if going full-time is something I need to do, please bring me a sign of assurance.”
Well, 2020 rolled around and I was not “let-go” from The Pink Bride, but there simply wasn’t work for me since large events came to a halt. I was super nervous to be put in a position to fly or fall. And, gosh, not to toot my own horn here, but I soared. God gave me the push I needed and helped show me that this little ole’ business of mine had what it took to help provide for my family.
What is your biggest disaster story so far and how did you overcome it?
The story that comes to mind here, I wouldn’t call a disaster. Disasters, to me, in the event industry is when you don’t come up with a solution for said “disaster.”
I’ll go ahead and share the stories that come to mind…
One wedding the officiant had her days mixed up. As the ceremony time got closer and closer and there was still no sign of the officiant, I got her phone number from the bride to call her. She had the wedding set for Saturday, when the wedding was actually on a Friday. She lived two hours away and had no way to make it before the ceremony would begin. I started calling and contacting all the officiants I knew at the time (this was still in somewhat of my early days of planning), but to no avail there were not any of the officiants available. Luckily, I asked the other vendors if they knew of anyone and the videographer knew one of the guests attending the wedding could officiate. The guest saved the wedding day by going through the motions of the ceremony. The officiant still showed up and officially married the couple one-on-one later that evening. The moral of this event, for me, made it crucial that no matter if the bride says they have a wedding vendor secured and handled, that I still must confirm all vendors prior to wedding days. The bride knew nothing about this until I had it handled. When I came to tell her the “bad” news, a solution was already in place and no stress could occur.
Do you prefer to plan huge events or intimate affairs and why?
Oh goodness, what a difficult question to answer. I truly love them both. Both serve a purpose, but if I had to choose to plan one for the rest of my life it would be huge events. I’m a people-person and I like the logistics that happen behind-the-scenes of larger events.
What is your most memorable design so far? Explain.
Gah! These questions are killing me because it’s difficult for me to narrow down one particular design. The truth is elements from different weddings stick out and that’s what makes each design memorable to me. To list just a few…
Emily and Matt’s June 2021 wedding with the vibrant colors and VW Bus was amazing! I called this wedding my “1970’s Meets Anthropologie” wedding. You can actually see their wedding in the latest issue of Weddings in Arkansas and view the online blog.
What is the most important thing for a host to keep in mind?
Be level-headed even when things seem to be crashing down! If you stress, everyone will feel that energy. Stay calm and handle whatever may arise with a sound mind and level-head. If taking a few deep breaths, stepping out for fresh air, or counting to five helps you do this, then do it.
Flowers, in my opinion, can make or break a wedding design. However, that does not mean that a couple has to spend thousands upon thousands to have their wedding exploding with florals.
There is always a time and place for lots of florals. For some of my couples if their guests showed up and saw a plethora of flowers everywhere, it wouldn’t make sense. So when I work with my design clients, we focus on their individual style and what they envision floral-wise. From there, I’m able to help couples find that perfect way of incorporating flowers into their overall wedding design. My goal is to always have florals compliment and tie the design together like wrapping a bow around a present.
Guests will always remember the food. If you are someone who is wanting to make your wedding or event memorable to guests, always make sure the food is good and the service of the caterers you are hiring is top-notch.
Remember that if you are offering dinner to your guests, you also have to offer options for guests who are vegetarian or vegan. If you have guests who are gluten-free talk with your caterer about providing a gluten-free meal for them, too. There is nothing worse than having a guest attend your event to discover they won’t be able to enjoy a good meal with everyone.
If you don’t know the dietary restrictions of all your guests, it’s okay to add this as a question on your RSVP card.
I put my dang phone away or at least put all work items on mute. I am trying my best to “unplug” more often, especially when I’m hanging out with my family in the evenings and weekends when I don’t have a wedding.
My parents also just recently bought a lake house and it’s my new happy place.
Extravagant may not be the right word, but for Maddie and Tyler’s November 2021 wedding, they gave guests measuring tapes. It had the Bible verse Ephesians 3:20 referenced on it, which reads, “Now to Him who is able to do immeasurably more than all we ask or imagine…to Him be glory!”
I loved this favor because it was practical (your guests would actually want to keep it!) and because it tied back to Maddie and Tyler’s love for God, the foundation of their marriage.
What wedding trends are hip right now?
The words, “classic and timeless,” are bringing couples to love the color scheme of black, whites, and greenery.
What wedding trend would like to hit the road?
I hate to write this because so many of my couples love them BUT sparkler exits. Please, don’t hate me (ha)! It’s just alcohol and fire don’t mix and I have at least one drunk person per wedding that just does not need a sparkler (trust me, I don’t give them one).
If you could give an aspiring event planner one piece of advice, what would it be?
Find a planner who will let you intern under them and do it!
Event planning is not just pretty pictures. In fact, it is SO MUCH MORE. It is dang hard work. You are on your feet for 12-13 hours a day. You have to sometimes jump in and do work you didn’t know you would (without complaint). I could really go on and on, but let me just say it is not for the faint of heart.
I’m extremely grateful for my biz bestie, Meredith Corning with Meredith Events, who let me work under her and gain my confidence while I was building my business up.
P.S. If you’re an aspiring planner reading this, contact me. I’ve had several planners intern under me. Community over competition, always.
I actually have something really, really cool for the wedding industry that just celebrated its soft launch this month called The Wedding Blue Book, a digital wedding publication. Major launch and launch party is coming in August 2022, so stay tuned!
Cooking with the Kriks S2 Ep.1: Mediterranean Brisket with Leah Seale from Vibrant Occasions Catering
On this episode of Cooking with the Kriks, Chef Serge Krikorian is cooking Mediterranean brisket with Vibrant Occasions Catering’s very own, Leah Seale. Leah serves as sales director and event specialist for Vibrant Occasions Catering, Dinner’s Ready and Our Mobile Kitchen. Leah works very closely with clients directly to make all their catering needs and dreams come true. She also happens to be Chef Serge’s and his wife, Mary’s, niece. Vibrant Occasions Catering is truly a “family business.” You can often find Leah working at weddings and events as the team lead with a big smile on her face. She is behind-the-scenes plus in-the-trenches and Vibrant Occasions just wouldn’t be as vibrant without her! This recipe is not only delicious, but the spices will fill your home with its aromatic scents, as well. Learn this Mediterranean brisket recipe featured on the first episode of season two 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!).
Mediterranean Brisket
Ingredients
4 lbs Brisket cut in 8 oz pieces
1/2 Tbsp. salt
1 Tbsp. black pepper
1 Tbsp. ground coriander
1 Tbsp. paprika
1 tsp. ground cinnamon
1/2 tsp. ground cardamom
1/2 tsp. ground cloves
1/2 tsp. freshly grated nutmeg
2 bay leaves
5 whole garlic cloves
1/2 onion, sliced
Water
White rice
Sumac onion
1/2 large onion, thinly sliced
1/2 Tbsp. olive oil
1 Tbsp. fresh lemon juice
Pinch of salt
1 tsp. Sumac
Garlic sauce
1/2 Tbsp. of garlic paste
Juice of a lemon
1/2 Tbsp. of olive oil
Garnish with pomegranate molasses and crushed pistachio
Instructions
Preheat oven to 350 degrees. Combine the salt, black pepper, coriander, paprika, cardamom, cloves, and nutmeg together. Place brisket pieces into a large oven safe pan. Liberally coat meat with seasoning mix. Add bay leaves, garlic and onions to your pan, then fill about halfway with water.
Chef Serge Tip: Coat the meat in the pan you will cook it in so you don’t lose any of the flavor.
Cover the pan with aluminum foil, and cook for about 3.5 hours. The meat will be fork tender when it is done. You can also cook the brisket in a crock pot. Prepare everything the same way, and set your crock pot to low for 8 hours.
Plating
Cook the white rice according to the box instructions right before you are ready to eat. Make the Sumac onions about 15 minutes before you serve. In a small bowl, combine the onion, olive oil, lemon juice, salt, and sumac. Stir well and set aside.
Chef Serge Tip: The color will be purple, and the onions will be “wilted” when it’s ready. If you prefer less crunch, make them a little earlier.
In another small bowl, combine garlic paste, juice of a lemon, and olive oil to create a garlic sauce. Set aside. When plating your meal, place the rice on the plate first. Then, place a scoop (or pinch if you’re using tongs) of brisket on top. Top with about five onion slices (or more if you love them). Drizzle with the garlic sauce and pomegranate molasses, sprinkle with crushed pistachio, and enjoy!
The Art of The Grazing Table
A grazing table is an extraordinary presentation of freshly prepared foods that covers the entire table. Sliced meats, cheeses, fresh fruits, vegetables, mixed nuts, breads, crackers, spreads and dips, hor d’oeuvres, finger foods and sweets are piled together in a vibrant display for limitless self-serving. It is visually enticing and spiritually uplifting as it brings people together over a relaxed eating experience. The true host of the gathering is the table bursting with fresh flowers and all you can eat favorites. The alluring layout draws guests back throughout the event. Every time the table is visited it provides a new experience. It’s the gathering place of desire and satisfaction.
Tips for creating an artful spread:
- Inspiration – Research charcuterie boards and grazing table photos on Pinterest or Instagram. Find the perfect inspiration for your grazing table and incorporate these ideas into a cohesive look and feel.
- Style – Choose bowls, cutting boards, serving and cutting utensils for visual interest and compartmentalization. Place food items like crackers in straight lines or an artistic wave.
- Color – Choose plenty of colorful foods for a vibrant display such as strawberries, mixed cheeses, grapes and berries to name a few. Try not to place the same color of foods next to each other. You can also stick with a color theme or color mood. For a darker, moodier vibe, try dark berries, red grapes, artisanal cheeses, herbs and baguettes of bread.
- Food art – Fruits are lovely on their own, but exquisitely carved fruit displayed in a cohesive manner can take a grazing table to the next level. Using foods to resemble flowers or even bowls to hold other foods draws so much attention and gives guests something to talk about. You can even arrange foods into creations such as fruit displayed to look like a rainbow or Picasso-style faces.
After two years of social isolation, many people are beyond ready to get back out there and catch up on lost time, to talk face to face, hug, dance, laugh and be in the presence of others. Others have enjoyed not being in crowds and found a new appreciation for social distancing. The grazing table caters to everyone. Having the ability to roam freely gives guests the opportunity to get in line with the social butterflies or to independently revel in the wide-open assortment. Regardless of how you visit the table, it most certainly won’t be the only time.
Once you set eyes on the spread, it will draw you from across the room. Some are drawn to the fresh fruit and vegetables, others to the savory options and then there are those who are hoping to get closer to the attractive stranger that just caught their attention. The table continually allows every desire to be fulfilled as they surface. You want a sweet snack? Go back and graze! You want something heartier after your fruit? Go back and graze! You want to start a simple conversation to see where it goes? Go back and graze!
The calling depends on the craving, but whatever the motive might be, the selection creates the energy of endless possibilities. The spread getting smaller is a sign that more memories are being made. Something so seemingly simple as a food-filled table becomes beautifully complex when created as the centerpiece of a gathering. Each attendant comes with their own desire for delicious food and human connection. Containing the power to satisfy spontaneous and indulgent cravings for every participant reveals the unique art of the grazing table.
Hello Spring Events
Spring is finally here and it couldn’t be more welcomed! It brings more light to the evenings and less layers to our wardrobe, which means it’s the perfect season for events and celebrations. Every season provides reasons to cherish it, but there is something unique and magical about spring. The world is coming back to life and people can’t help but to follow its lead. Keep reading for our top four reasons for the season!
- Outdoor Events – Nothing feels better than a warm breeze and sunshine after a long, cold winter! Most of us say it for months on end, “I am ready for warmer weather!” Once it arrives a new energy emerges. It feels like outside is calling you to come out and play. Spring events are always full of excitement and set the tone with hope for a new and happier year. Hosting an event outdoors multiplies the magnificent vibe of a warmer, brighter, beautiful season where anything is possible!
- Spring Menus – Let’s be honest…we’re all trying to shed the weight we accumulated over the winter holiday seasons and get back into shape for the summer. The heavy meals that were consumed in seasonal bliss served their purpose. They kept us warm and docile, but it’s time for fresher foods that keep us lighter, both emotionally and physically! Menus full of bright salads and fruity drinks always set the tone. Sitting around a table set with spring flowers next to veggie infused dishes is a beautiful, flavorful revival.
- Socializing – There has never been a higher need for socializing following a worldwide pandemic that forced us to live in isolation for nearly two years. As the world is beginning to return to normal, it’s the season to shed social distancing and remember what it feels like to embrace, dance and laugh without fear. If the last couple of years have taught us anything, it’s that life is short and unpredictable. Go to the party, host a party, invite all your favorite friends and family members and get back to living life. Delicious food and drinks paired with the vibe of spring is the perfect recipe for a social comeback.
- Picture-Perfect – We have a growing love for capturing the world around us, whether to share with the world or to just hold onto the memory. Nothing is more photographed than weddings, birthday parties and other celebratory events. Most of the attendants will leave with a photo album of every moment between arriving and leaving. Selfies, candids, dancing, food spreads and drinks will undoubtedly be captured. The beauty of the season creates the perfect energy and backdrop for any photo shoot.
The beauty of spring is not confined to just the flowers and sunset. It can be felt. It is a refreshing wave of crisp, fragrant energy that melts off the weight of winter and awakens a new spirit. It is a desire to gather, celebrate and make memories. The season of longing has passed and the most anticipated one has arrived with vigor. Hello spring events, we’ve been waiting for you!
Influencers Who Brunch Showcases Our Mobile Kitchen
Vibrant Occasions Catering is proud to present our latest campaign called Influencers Who Brunch! We began this process by talking about creating a visual for how Our Mobile Kitchen is used at events. The mobile kitchen provides a way for us to cater virtually any food requested, even those that require cooking just prior to service such as steaks and seafood. In the past, if we did not have access to a fully-functional kitchen on site, there were certain foods we could not offer due to quality, taste and health and safety regulations. Many accommodations have been made over the years for events that took place at a venue with no kitchen, no sink, no prep area at all and now we have Our Mobile Kitchen and we can actually bring all those assets with us. The mobile kitchen can be taken anywhere. We like to remind people that we even catered a wedding with Our Mobile Kitchen for a couple who wanted fine dining on a private farm in a pasture (true story!) and you can see that wedding here.
As we were quickly approaching the first anniversary of Cooking with the Kriks, we decided to make this visual an entire campaign to celebrate that fact. To begin with, we invited four of our favorite local Little Rock influencers who had either been a previous guest or an upcoming guest on the Youtube show to serve as the models (and tasters). Sarah Jo Reynolds, Mary Kate Whitmire, Alisha Curtis and Karen Alejandre were on site and we got the chance to shower them with delicious brunch menu items. The Modern Rock AirBnb was chosen for the setting because of its trendy aesthetic plus we wanted it to have a “homey” feel. While we typically cater large events and weddings with the mobile kitchen, we want people to understand that this is an attainable, laid-back luxury for any occasion.
The Team
Althea Wiles with Rose of Sharon Floral Design Studio added floral touches to the dining areas. She even created custom living floral accessories for each of the influencers based around their social media fashion and style. Mary Kate Whitmire and Alisha Curtis received dainty floral bracelets while Sarah Jo Reynolds and Karen Alejandre were given floral statement piece necklaces. Sydney Rasch was there to capture everything for the photography and Brian Weaver with KB Studios pulled together the campaign video. Meredith Events did the planning on this one and sent the event hostess to coordinate the schedule.
Behind the Scenes at Influencers Who Brunch in Our Mobile Kitchen
Cooking with the Kriks Episode 14: Chicken Alfredo with Mary Kate Whitmire from Chic Little Honey
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 future episodes featuring flavors from around the world (Chef Serge’s specialty!).
Chicken Alfredo Pasta
Ingredients
2 Tbls olive oil
1 Tbls lemon juice
1 tsp dried basil
1 tsp dried oregano
1 tsp salt
1/2 tsp ground black pepper
2 tsp minced garlic
1 pound boneless skinless chicken breasts
1/2 pound fettuccine pasta
3 Tbls butter
1/4 tsp minced garlic
2 Tbls flour
2 Cups heavy cream
½ Cup shredded parmesan cheese
1/8 tsp ground black pepper, to taste
1/8 tsp salt, to taste
Dash of nutmeg (optional)
Fresh parsley (optional topping)
More shredded parmesan cheese (optional topping)
Instructions
Combine the first seven ingredients (everything listed above the chicken breast) and mix well. Pour mixture over chicken breasts in a resealable bag and marinate for at least four hours in the refrigerator.
After the chicken has had time to marinate, heat a skillet to medium-high heat. Cook chicken for approximately 5 minutes on each side. Once the chicken’s internal temperature reaches 165 degrees, remove from heat and let it rest.
Meanwhile, prepare fettuccine according to package directions. Be sure to salt the water! Reserve about ½ cup of pasta water.
For the sauce, heat a bottom heavy pot to medium-high heat. Add butter and let it melt. Once melted, add minced garlic. Cook for 1-2 minutes, just enough to allow garlic to infuse with butter. Add flour to the pan, and stir well. Cook for 1-2 minutes, you’re looking for a blonde roux. Lower heat and add heavy cream. While stirring, add parmesan cheese. Add salt, pepper and nutmeg to sauce once cheese has melted. Stir sauce until it starts to thicken, then remove from heat.
Slice chicken into strips. Plate pasta, then spoon over desired amount of alfredo sauce, then lay one of the sliced chicken breasts on top. Sprinkle it with fresh parsley and parmesan cheese, and enjoy!
Chef Serge Tip: If the sauce is too thick, add a tablespoon of pasta water at a time until it reaches desired thickness.
Corporate Caterer
When you picture a catered corporate event, the kinds of food you envision are probably not the most appetizing. It makes sense in a way; company events are made with a firm budget in mind, and spending the least possible amount of money on food is, seemingly, a good way to save a couple of dollars and keep that money in company pockets.
Now try envisioning what a corporate event would look like if the food was amazing and the company made a real effort to make it into a pleasant and fun experience. Wouldn’t that make all the difference in the world?
Hiring a caterer isn’t always the top of the priority list for corporate event planners, but it can make a world of difference in the way your event is received – and remembered! Here are a few of our top reasons why hiring a corporate caterer is a great idea for your event.
1. Experience level
Seeking out a company with plenty of experience under their belts, who have catered hundreds of corporate events and can execute the process smoothly from start to finish, is invaluable. You want a company who will handle every aspect of the food and beverages so your event planner has one less thing to worry about.
An experienced catering staff can make all the difference in the world, because experience means an improved ability to deal with adversity. A mishap that would throw a wrench in the works for a restaurant or less experienced company becomes a complete non-issue to a company whose employees are trained to handle it.
2. Established Location & Routine
A corporate caterer who’s been in the business for a while has found the most efficient way of doing things to make the event as easy and pleasant as possible for everyone involved.
Not only that, but an established caterer also has a fully-stocked kitchen and a whole selection of decor items, flatware, and table linens to make sure your event looks as good as the food tastes.
3 .Flexibility & Food Safety
A corporate event is often intended to showcase the respect and value you have for your clients, whether potential or current, or your employees.
Part of showing respect includes taking into account the various food allergies, sensitivities, and preferences your guests have. Knowing this information ahead of time allows the catering staff to prepare an alternate meal separate from the other meals so your guest can enjoy a delicious, five-star-quality meal without getting sick or having to miss out on the food altogether.
4. Standing Out From the Crowd
Party-size subs, chips, dip, and two-liter bottles of soda make for an unmemorable experience, and it comes across as the bare minimum effort.
Make sure everyone keeps talking about your corporate event long after it’s over by providing unique dining options. If it’s an informal event, why not offer something fun like a taco bar or custom sundae bar?
For a more formal event, you could try an action station with custom-carved meats or pasta dishes prepared right in front of your guests, keeping them full and entertained!
5. Value & Appreciation
When you put together a cohesive event with delicious food, your guests, clients, and employees will be able to see that they are valued. Hiring a catering company that also provides decor, flatware and table linens means they’ll enjoy a gorgeous visual experience. After all, we eat with our eyes, too.
Ultimately, a corporate caterer makes the difference between a memorable, fun event that people will remember for years to come, and a drab and forgettable one. It means leaving the food and beverages in the hands of an experienced staff of professionally trained chefs who are able to handle just about anything to keep your event running smoothly.
Hiring a corporate caterer in Arkansas means you and your event planners will have one less thing to worry about, and can rest assured that the most-anticipated part of the event will live up to the hype.
The point of a corporate event is to make you look good, and an established, experienced catering company like Vibrant Occasions will make that happen. Let’s get to planning– give us a call today!
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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