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!
Ask a Planner: Kirsten Bou with White Pine Coordination
Bridgerton-inspired styled shoot by White Pine Coordination. Photography by Faith Ealy Photography. Floral design by Silks a Bloom at Goodwin Manor.
Kirsten Bou is a people-person and anyone who meets her will recognize this quality right away. She will graduate college this year with a degree in public relations, which she admits has taught her many of the same components she uses in event planning. She began her event planning journey interning for other planners, but now owns her own company called White Pine Coordination based in central Arkansas. Let’s hear more about this spunky wedding coordinator in our interview with Kirsten, below!
What does a normal workday look like for you?
I am a late riser, so I typically wake up around 11:00 a.m. to start my day. I turn on some TV, scroll through my HoneyBook (the best CRM platform ever) and make a list of what needs to happen that day. That can be anything from finishing up mood boards, finalizing timelines, responding to inquiries or emailing vendors. I finish up the important tasks and often have my client meetings at night. After those meetings, I type out my notes, send them over to the client and then write out my social media posts for the next day. I then head to bed after winding down around 1:00 a.m. I am a complete night owl and my best work happens at night!
Where do you receive most of your design inspiration?
Most of my design inspiration does come from the client’s pinterest boards, but I truly try to incorporate other elements. One of my biggest sources of inspiration is movies or TV shows. I am a theatre nerd and love the way set-design tells the story without having to utter a word. I believe your wedding design should be the same. It should tell the story and set the scene before any “I Do’s” are spoken. My absolute favorite inspiration to draw from is Bridgerton on Netflix and it actually inspired my own wedding design!
What is your biggest success so far?
Having my styled shoot featured on Wolfer & Co, an event planning and wedding planner education resource. Jamie Wolfer, the owner, has been someone I have looked up to for so long. I remember watching her youtube videos in High School and thinking, “I hope to be like her some day.” I was finally able to afford her education course last year and submitted my styled shoot on a whim. I was so honored when I got the email that she was going to feature my work on her blog. It felt like a full circle moment in my business. I was also fan-girling pretty hard.
Bridgerton-inspired styled shoot by White Pine Coordination. Photography by Faith Ealy Photography. Floral design by Silks a Bloom at Goodwin Manor.
What is your biggest disaster story so far and how did you overcome it?
I am lucky enough (knock on wood) that I haven’t been faced with a complete disaster. However, the most stressful moment that tested my abilities as a planner happened in October of 2021. It was the day before my clients’, Kristina and Edet’s wedding and the forecast went from sunny skies to a torrential downpour in a matter of hours. While we did have a back-up plan for their outdoor wedding on Lake Conway, the tent ended up just sinking into the ground and it became too muddy and flooded to hold even a BBQ, let alone a formal wedding. I messaged Kristina 24 hours before she was supposed to be getting hair and makeup done, and told her we needed to start calling some venues. While she was out on tours and I was at my normal 9-5, I was calling, texting and emailing all of her vendors to keep them updated on what was happening. We ended up finding her a gorgeous venue and I was able to coordinate a complete change of location and timeline in 24 hours. It ended up being one of my absolute favorite weddings of last year and even got picked up by Arkansas Bride.
Do you prefer to plan huge events or intimate affairs and why?
This is a hard one. I love intimate affairs for the…well, intimacy of them. There is something to be said about saying “I do” with only the most important people in your life. Those events are always more laid back, less strict about timeline and overall have less that can go wrong than large affairs. However, large affairs fill my cup in a different way. Planning an intricate timeline, filling a venue with overflowing florals and bringing tons of vendors together seamlessly makes me feel alive. The idea that everything must work perfectly makes my little Type A-heart happy. They both have a place and at the end of the day, the best weddings are the ones that feel authentic to my couples.
What is your most memorable design so far? Explain.
Is it wrong to say my wedding? I am super biased when it comes to this, but my wedding was my baby. When you work over 20 weddings in a year, it can be daunting to choose what feels right for you. None of my clients thus far have used color in the way I wanted to use it. I chose a colorful palette filled with every color in nature shining through an overflow of flowers. Flowers are the most important piece of design to me so it was important to have them be in the spotlight for my wedding day.
A memorable design from a client was my Halloween wedding in 2021. My clients, Andrew and Carmen, wanted to celebrate their culture through deep jewel tones with a hint of “Day of the Dead.” Their arbor at The Venue at Stonebrook Meadows was an absolute stunner and the day of the dead table really showed their intention to bring their cultures together. I am still obsessed with it to this day.
Left and right photos by Kylie Farmer Photography. Middle photo by Cody Kurtz Photography.
What is the most important thing for a host to keep in mind?
Be adaptable. No matter how well you prepare, events will always throw you a curveball. It’s important to be able to creatively innovate on the spot without stressing everyone else out around you. You know that scene in Friends where Ross screams “PIVOT?” That’s exactly what a wedding day looks like.
How important are flowers in a wedding design?
10000% the most important facet of design. They will make or break your design. They set the tone, tell the story and make everything cohesive. It’s where you tell the color story of the day and to be honest, without them, your wedding design will read more like a corporate event. I know they are expensive, but they are worth every penny.
How important is food for an event?
I’ll say this; the only thing guests will remember about your wedding is the food and the entertainment. Don’t believe me? Watch one episode of 4 weddings. They will either rave about the food for years or talk about how boring the day was solely because the food was mediocre. I say this as someone who had Olive Garden catered at my wedding. While the food was mediocre, it told the story of how my husband and I met. So, our guests remembered that and they still talk about how sweet it was. When choosing food, choose what is reasonable for your budget (as with everything), but also choose food that feels right to you. If you’re not a couple who enjoys a fancy steak dinner, cater street tacos! Just pick food that you want to eat, and your guests will thank you for it.
How do you decompress?
Traveling. Being a military brat and now a military wife, traveling is something that is simply a part of who I am. In fact, I am answering these questions from an AirBnB in Phoenix right now. I have to get away, meet new people, and see the world. I am not what you call a homebody so in order to recharge my battery, I pick a couple of fun trips throughout the year and just go.
What’s the most extravagant party favor you have ever seen?
I honestly haven’t had any extravagant party favors but my most recent clients, Teegan and James, customized tequila shot glasses for their guests for a tequila toast and I thought that was just the most adorable thing ever.
Photo by Kylie Farmer Photography.
What wedding trends are hip right now?
I am seeing a lot of strictly black and white or weddings that are full of color. I absolutely adore both.
What wedding trend would like to hit the road?
Anything rustic farmhouse. Being in the south, I understand the appeal, but rustic farmhouse should be home decor… not wedding inspiration. That’s my unpopular opinion (ha).
If you could give an aspiring event planner one piece of advice, what would it be?
Find and cultivate a system before you begin booking clients. This means what are you going to do from when someone inquires until their wedding day? How many meetings for each package? What will those meetings be? What does design guidance, wedding management or full-service planning look like from point A to wedding day? For so long I was basically making up a system as I went and would constantly find new systems that had me back tracking with clients. Making sure you have those systems in place will really help you.
Also, be vulnerable. Reach out. Be creative. Taking one leap of faith has made my entire business take off in a way I never imagined.
What’s next for your business?
Right now, I am in the process of planning a few educational/resourceful events that I am super excited about! I can’t say much because not a lot is set in stone, but I am so excited to bring the community together!
Vibrant Occasions Catering would like to thank Kirsten Bou with White Pine Coordination for allowing us to interview her. We are wishing all her future couples a beautiful day!
Photo by Cody Kurtz Photography.
Cooking with the Kriks Episode 13: San Marzano Marinara and Grilled Chicken Pasta with Paul Rainwater from Q Clothier
Chef Serge Krikorian is cooking San Marzano marinara and grilled chicken pasta with local entrepreneur and luxury clothier, Paul Rainwater from Q Clothier. Q Clothier is a Dallas-based company that sells made-to-order men’s clothing and was founded in 2003. Q Clothier prides itself on having pushed back against the onslaught of the online clothing market. Rainwater started working with the company eight years ago, but he has been in the business much longer…45 years in all. His family opened a men’s clothing shop in Fort Smith, Arkansas in 1974. He now operates the Q Clothier store located in The Promenade shopping center in Little Rock, Arkansas offering custom-tailored men’s clothing and recently added women’s apparel as well. Rainwater has been featured in prominent publications such as Arkansas Money and Politics, AY magazine, and Arkansas Democrat-Gazette to name a few. He is the chairman of The Society of Classic Gentlemen, a small group of men with whom the emphasis is self-improvement to advance the highest standards of education and practices in living as a gentleman. Rainwater jokes that he is not much of a cook, but Chef Serge can turn anyone into a pro in no time! Learn this San Marzano marinara and grilled chicken pasta recipe featured on the thirteenth episode 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 future episodes featuring flavors from around the world (Chef Serge’s specialty!).
San Marzano Marinara & Grilled Chicken Pasta Recipe
Ingredients
Italian dressing marinade
1 Pound boneless skinless chicken breast
3 Tbls olive oil
7 garlic cloves, cut into slivers
1 #10 Can Crushed San Marzano Tomatoes
1 Cup red wine
2 Tbls kosher salt
1/2 Tbls ground black pepper
1/2 Tbls crushed red pepper
2 Tbls sugar
1 fresh Long Stem basil
1 package spaghetti noodles
Instructions
Pour Italian dressing over chicken breast in a resealable bag or container and marinate in the refrigerator for a couple of hours or overnight.
Heat oil in a large pot. Add slivered garlic and cook, stirring frequently, until garlic starts to soften. Be careful not to burn the garlic. Meanwhile, pour tomatoes into a bowl and crush them with your hands. When the garlic is ready, deglaze the pan with red wine and reduce by half. Add the crushed tomatoes and the water. Stir in seasonings and add a long stem of fresh basil (8-10 leaves). Reduce heat and simmer until sauce reduces and thickens (about 20 minutes).
While sauce is simmering, heat a heavy-bottom skillet to medium-high heat. Place the marinated chicken breasts in the skillet away from you. Grill approx. 3-4 minutes on each side. Once chicken has reached an internal temperature of 165 degrees, take it off the heat and let it rest for a few minutes before cutting.
Cook the spaghetti noodles according to the package. Top your cooked spaghetti with the marinara and a sliced chicken breast. Enjoy!
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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