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!
5 Reasons To Choose A Scratch Kitchen Caterer
Just like events, no two catering companies offer the same experience. Choosing the right caterer can be stressful if you don’t know what you’re looking for.
The food offerings can set the tone of the event and boost the vibe of a party! But if the food doesn’t deliver, guests may feel disappointed. Scratch kitchen caterers are known for being the best because they make all their food from scratch using fresh ingredients.
Here’s why choosing a scratch kitchen caterer is the best way to ensure everyone leaves full of great food and even better vibes.
Flavor
Scratch kitchen catering companies specialize in recipes made with fresh ingredients, which means better-tasting food. Every foodie knows food made with fresh ingredients has superior taste and appeal. Imagine the difference between canned tomatoes and freshly sliced tomatoes. Processing food greatly compromises its flavor.
After Effects
No preservatives means no food hangover. Fresh ingredients have less sodium, MSG and are easier on the digestive system, while causing less bloating, heartburn and swelling. Guests want to feel good enough to enjoy your event, so choose a scratch kitchen caterer to ensure no one has to leave early with a stomach ache.
Food Allergies
Without unwanted additives that allow food to be canned and bagged, recipes made with fresh ingredients can be altered for anyone who struggles with certain food allergies. Having to deal with negative side effects from ingesting an allergen would definitely put a damper on your event.
Dietary Preferences
The diet trends are endless today. Pre-mixed foods are not friendly to all. Most guest lists will surely have vegans, vegetarians, keto dieters, carb lovers and everything in between. When you choose a caterer who prepares dishes from scratch, you can alter the menu to ensure everyone leaves satisfied.
Visual
As the saying goes “we eat with our eyes,” and nothing is more beautiful than freshly prepared meals. Once food goes through processing, the colors change along with the texture. Nothing is better than bright, crisp, juicy ingredients that are as visually pleasing as the flower arrangements.
Local
Owning and operating a scratch kitchen means having the ability to purchase meats, cheeses, honey, eggs and so much more from our local vendors and farms. Local foods are fresher because they have not been tied up in shipping for days or even weeks before arriving at its destination. Less nutrients are lost, so the health benefits are much greater. Buying locally shortens the distribution chain known as “farm to table,” which also eliminates so much waste associated with packaging and transportation. This method also supports local businesses and sustainable agriculture.
With all the big decisions that come with planning a people-pleasing event, choosing your caterer doesn’t have to be one of them. Vibrant Occasions Catering offers the most vibrant flavors, options and colors of food and this is a direct result of operating from a scratch kitchen (and great chefs!). Your event is safe in our hands. Give us a call today to start planning the perfect menu for your next event!
Cooking with the Kriks Episode 12: Salmon with Alisha Curtis from Style in the Rock KATV 7 News
Chef Serge Krikorian is cooking his salmon with lemon dill sauce and a side of maple bacon Brussel sprouts recipe with fashion influencer, Alisha Curtis from Style in the Rock KATV 7 News. Alisha also happens to be the Chief Communications Director and Legislative Director for the Arkansas Economic Development Commission. During her tenure, she has served as the right-hand staffer to Arkansas governor, Asa Hutchinson, working at the governor’s mansion in her day-to-day life. Chef Serge Krikorian and Alisha Curtis came to know one another better during the pandemic when Alisha became an instrumental liaison for Vibrant Occasions Catering regarding legislative affairs that helped get businesses get back on their feet. Alisha began her fashion blogging as a fun side project and creative outlet, separate from her very important everyday work, which is often quite serious in nature. Alisha has grown an organic, dedicated following who look to her for style inspiration. She was awarded the annual Women to Watch award by Soiree magazine and is a wildly inspiring figure in the state of Arkansas. Alisha says her favorite quote is, “Start each day with a sense of purpose and end each day with a sense of accomplishment.” We couldn’t agree more! Alisha follows a healthy diet of low carbs, so no bread, pasta, pizza nor anything fried. Learn this healthy pan-seared salmon filet with lemon dill sauce and a side of maple bacon brussels sprouts recipe that Chef Serge created for Alisha’s show on the twelfth 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!).
Pan-seared Salmon Fillet with Lemon Dill Sauce
12oz Wild Caught Sockeye Salmon Fillet
Grape seed oil
1 Lemon
1 sprig fresh dill
Salt and Pepper for seasoning
Instructions
Cut the lemon in half and cut one of the halves into thin slices. Keep the other half handy to zest later on. Add grape seed oil to non-stick pan on high heat. Cut slits into the skin on the salmon filet. Season both sides with salt and pepper (heavy on the salt).
Once pan is hot, place the salmon skin side down. Sprinkle some of the dill and add lemon slices on top and around the salmon. Squeeze the uncut half of the lemon over the entire pan. Cook for 4 to 4 ½ minutes, then flip. Add a little more oil to the pan and baste the salmon with the liquids in the pan. Sprinkle it with lemon zest and fresh dill. Cook for another 4 to 4 ½ minutes.
Chef Serge Tip: If you want your Salmon to be a little brighter, add a tablespoon of butter to baste with instead of grapeseed oil at the end.
Maple Bacon Brussels Sprouts
Yields: 2 pounds
2 Pound Brussels sprouts
1 tsp kosher salt
½ tsp ground black pepper
2 Tbls olive oil
¼ Cup maple syrup
3 slices of bacon, 2-3 tsp real bacon bits (optional)
Instructions
Preheat oven to 350 degrees.
Wash Brussels sprouts and remove hard stems. Cut in half lengthwise. Blanch in salted boiling water for 3 to 4 minutes. Drop the Brussels sprouts in ice water. Drain off excess water.
Spread Brussels sprouts on a sheet pan and drizzle with olive oil. Season with salt and pepper.
Roast in preheated oven for 20 minutes, until edges start to brown.
Toss Brussels sprouts with maple syrup and put back into the oven for 1 minute.
Stop there or sprinkle some bacon bits over the top and serve.
Top catering mistakes and how to avoid them
Food isn’t exactly the main reason people attend weddings, conferences, and parties, but it is definitely a motivating factor. It’s the centerpiece of so many holidays and celebrations. Food is a major part of every culture; it brings us together and nourishes us.
So when you’re planning an event, be sure to make the food one of your top priorities! Finding a great caterer is a complex experience because the best caterer will be able to fulfill all of your guests’ needs to make your event the best it can possibly be.
Because it can be hard to find the perfect caterer, we’ve compiled a list of some of the top catering mistakes that people make– so you can avoid them yourself!
1.Choosing a location based on the needs of a catering company
If you want a catered wedding, but you also love nature and want to get married deep in the woods or in a national park, you might think that you’ll have to compromise somehow. Obviously, a remote location in the forest won’t have access to a professional kitchen for caterers to whip up the perfect meal.
Today, however, you no longer have to make that compromise. There are catering companies with fully-equipped mobile kitchens that can come to you virtually anywhere and prepare a five-star meal with everything you and your guests need to have a great time. Not to toot our own horn, but we believe our mobile kitchen is the best one…
2. Not having a firm plan for the event
Before you shop around for caterers, you should have a fully-formed plan with all of your ideas and goals for the event. This will greatly help you get the most accurate quotes, and will help your caterer understand what you’re going for in order to ensure your satisfaction.
You should have a pretty good idea of the level of formality (black tie? streetwear?), general vibe of the evening (casual and laid back, or ceremonial and formal?), and the type of food you’re envisioning.
It doesn’t hurt to find a catering company that can prepare gourmet food and street food equally well to ensure some happy, well-fed guests no matter what type of event you’re planning.
3. Relying on the same old standard fare
When you picture a catered event, you might imagine dry chicken breasts and soggy pasta kept lukewarm in chafing dishes. Rest assured that it absolutely doesn’t have to be like that!
If you check out a potential caterer’s menu and find it uninspired and unexciting, it’s time to look elsewhere. There are professionally trained chefs (like our own Chef Serge Krikorian!) who are motivated to think outside the box and create fresh, seasonal, and delicious dishes rather than the same old, same old.
4. Not properly accounting for food allergies
A conscientious host will be well aware of guest food allergies, intolerances, and preferences ahead of time, to ensure that every guest can safely enjoy their meal. A conscientious caterer will be vigilant about keeping foods separate so the allergy-friendly food has no contact with allergens.
Allow for an alternative meal for your guests who request one! Guests with uncommon food allergies especially will appreciate the attention to detail and will be delighted to enjoy a freshly prepared and delicious meal instead of having to go without.
5. Not getting a proper headcount
When preparing for an event, it’s imperative to be absolutely sure how many guests will be attending. Collect RSVPs and keep careful track of the number of guests. Providing this information for your caterer will mean that every guest gets enough to eat!
6. Not checking out your caterer beforehand
It’s definitely a big mistake to hire a caterer without checking out their customer base and web presence beforehand. Be sure to read the reviews and see what other people have to say about them. Knowing other people’s experiences, either good or bad, will help inform your decisions.
At Vibrant Occasions, we pride ourselves on our skill, experience, and innovation. Our staff of professionally trained chefs can whip up just about any type of cuisine you can imagine; take a look at our menus to get an idea!
We love to work closely with our customers to create the perfect event. Reach out to us today to let us know what your planned event is all about and we’ll help you plan out every last detail.
Cooking with the Kriks Episode 11: Grilled Marinated Chicken & Buttery Lobster Tail with Uché Onyeyiri from Angelo’s Garden and Sky Touch Photos
Chef Serge Krikorian is cooking up his grilled Marinated Chicken & Buttery Lobster Tail recipe with Uché Onyeyiri from Angelo’s Garden event venue in Mayflower, Arkansas and Sky Touch Photos. Uché is a multi-talented entrepreneur within the event industry as the proprietor of one of the most successful venues in central Arkansas and the owner of an award-winning photography company. After spending over ten years in the wedding business as a photographer, he and his wife, Monaia, set out to build a dream wedding venue inspired by the feedback they had received from hundreds of couples they photographed during that time. Uché is a family man and enjoys preparing Sunday dinners for Monaia and their children and is interested in learning how to cook grilled Marinated Chicken & Buttery Lobster Tail for future meals. Chef Serge also reveals a pro tip for what gadget is used to test if your meat is done cooking. Learn this delicious, buttery lobster and flavorful grilled chicken recipe on the eleventh 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!
Grilled Marinated Chicken & Buttery Lobster Tail
Lobster Tail
Yields: 2 serving
2 – 3oz Lobster Tail
4oz butter
1 lemon wedge
1/4 tsp parsley
1/4 tsp cayenne pepper
Salt and pepper to taste
Instructions
Cook a raw lobster tail in salted boiling water. Cook it for 1 minute per ounce. (If you bought a 3 ounce tail, then it will need to boil for 3 minutes.)
Place the tails in an ice bath to stop the cooking. Once cool to the touch, with a pair of kitchen scissors, cut from the down to the little fins at the bottom of the lobster. Wrap the tail in a towel and squeeze it with your hands until you hear the shell crack. Now separate the shell from the meat.
Heat the butter in a pot, but be mindful of the temperature. You’re poaching the tail, not boiling it. Once the butter is hot, add lemon wedge and seasonings. Stir to combine, and drop in the lobster tail. Keep the tail in the butter mixture for 2 minutes, basting frequently.
Serve with the marinated chicken breast, steamed broccoli and roasted potatoes.
Marinated Chicken
Combo oil, canola and olive
1/4 Cup lemon juice
1 tsp salt
1/2 tsp black pepper
1/4 tsp oregano
1/2 tsp basil
1 tsp garlic, minced
1/4 tsp crushed red pepper
4 boneless skinless chicken breasts
Instructions
Combine all the ingredients together. Pour marinade over chicken breasts and marinate for 4 hours.
Heat a cast iron skillet grill pan to a medium-high heat. Place the chicken breast in the pan away from you. Cook for about 3-4 minutes on each side. Make sure the internal temperature reaches 165 degrees. Let rest for about 3 minutes before serving.
Cheerful Farmhouse Wedding at The Grandeur House in Little Rock, Arkansas
Our team loves to cater weddings at The Grandeur House in Little Rock, Arkansas and Seth and Erin’s big day was no exception! This couple really nailed down their theme with a mixture of all their favorite things such as a date night favorite for the couple, a street taco bar for dinner, and a groom’s cake inspired by Seth’s love of duck hunting. You can view more of this wedding and read all about their surprise Louisiana proposal story previously published over at the national publication, Wedding Chicks, here.
Planner, Kaitie Gill with Kaitie Gill Weddings, says of Seth and Erin’s wedding design, “Their color palette, a personal favorite, consisted of shades of pinks, deep reds, and ivory tones-perfect for a September celebration. They also incorporated small elements of their personalities, which truly helps make a wedding design unique, such as Seth’s love of duck hunting. Not only did his groom’s cake reflect his favorite hobby, but he even wore a bow tie made from beautiful duck feathers. Erin and Seth even surprised guests with a flash mob that their families had practiced prior to the wedding to Whitney Houston’s, ‘I Wanna Dance With Somebody’, to open up the dance floor. It was definitely a moment to remember for guests!”
Erin and Seth’s Menu
DINNER MENU
Shredded Beef Tacos Slow-simmered shredded beef taco meat
Grilled Chicken Fajitas Marinated grilled chicken tossed with colorful peppers and onions
Pork Carnitas Juicy, tender, crispy-edged pieces of savory shredded pork just waiting to be tucked into warm tortillas, served with a chimichurri sauce
Mexican Street Corn Sweet whole kernel corn tossed with Cotija cheese, fresh cilantro, mayonnaise, and a special blend of seasonings
Mexican Black Beans Black beans seasoned with fresh tomatoes, onions, fresh garlic, mild chile peppers, and a blend of Mexican spices
Cheese Dip Our creamy white cheese dip is flavored with fresh cilantro and just a touch of mild chile peppers and jalapeno peppers
Salsa Made with fresh cilantro, garlic, onions and spices with just a kick of jalapenos
Taco Bar Condiments Shredded lettuce, sour cream, and shredded cheese
Photography: Lainie Deerman Photography
Venue: The Grandeur House
Planner: Kaitie Gill Weddings
Floral: Magnolia Belle Floral
Catering + Bartending: Vibrant Occasions Catering
Cake: Mickey’s Cakes & Sweets
Hair: Brandi Lambright
Makeup: Campbell Roper
DJ: Central Arkansas Entertainment
Linens: Party Time Rental and Events
Rentals + Furniture: Eventology
Videography: KB Studios
Gown: Low’s Bridal
Getaway Car: Rob Haynie with Vintage Motor Cars
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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