Making the Community Vibrant | Jackson House
And, all of the revenue from the shops are used to pay for their client services. Amazing!
Thanks to donations and volunteers, Jackson House can have the staff and resources to
- Interview every person in crisis
- Supply a free lunch 6 days out of the week
- Give sets of clothing to their clients
- Stock the food pantry
- Manage the thrift stores
- Assist their clients in the payment of rent, utilities, medicines and Christmas presents for their children
- Provide supportive counseling that could help reduce factors that contribute to their clients’ crisis, and so much more!
Like Jacqueline Swan, Jackson House board member, says, “count your blessings by being one.”
Cooking with the Kriks Episode 10 | Pistachio-Crusted Lamb Chops with Chef Serge’s Son, Brian Krikorian
Merry Christmas from Chef Serge and the Vibrant Occasions Catering family! Chef Serge Krikorian is in the kitchen with his son, Brian Krikorian, creating divine pistachio-crusted lamb chops in celebration of the holiday season. In this episode, Brian and Chef Serge discuss how this is Brian’s favorite dish…bring on the lamb chops! We can’t wait for you to learn to cook this Krikorian family holiday favorite on the tenth episode of Cooking with the Kriks.
Don’t want to cook this holiday season? Vibrant Occasions Catering is here for you! We love the holidays and our goal is to provide families all over Arkansas with delicious dinners. You can read our “10 Tips for a Successful Holiday Dinner Party” article here for more ideas. Another great episode of Cooking with the Kriks to revisit this season is our Christmas in July episode where Chef Serge and Brian make another Krikorian family holiday favorite, slow-roasted prime rib, here. Be sure to SUBSCRIBE to our Youtube channel (every single subscriber means the world to us!) here.
Pistachio-Crusted Lamb Chops
Ingredients
1 lbs rack of lamb
1/2 tsp Salt
1/2 tsp Pepper
2 tsp Canola Oil
1 Tbls Butter
3 Garlic Cloves
1/2 tsp Thyme (3 to 4 stems)
1/2 tsp Tarragon (2 to 3 stems)
1/2 Cup Panko Bread Crumbs
1/2 Cup Pistachios
1/2 tsp Salt
1/2 tsp Pepper
3 Tbls Dijon Mustard (or your favorite mustard)
Instructions
Salt and Pepper lamb chops before searing in a cast iron skillet.
Heat the skillet to a medium high heat, and put a generous amount of oil in the pan. Place the lamb chops back side down and leave for three minutes. (You’re not trying to cook it here, only trying to melt the fat and give the meat a good color.) Place butter and garlic cloves in the pan along with fresh thyme and tarragon. Make sure the stems are in the melted butter, so the aromatics can be infused. Rotate the lamb chops to allow all sides to become a golden color (about three minutes). As you are rotating, baste the lamb with the butter in the skillet. Once all sides have been seared, take the lamb out of the skillet.
Preheat the oven to 325 degrees. Place the panko bread crumbs in the food processors to make them finer, and do the same for the pistachios. Combine the finely chopped pistachios and bread crumbs on a plate and mix in salt and pepper. Coat the lamb liberally with mustard to help create a crust. (The mustard will not overpower the other flavors. You likely won’t be able to tell it’s there.) Roll the lamb in the pistachio crust mixture until evenly coated on all sides. Place the crusted lamb chops on a sheet pan and in the oven for 10 to 15 minutes. The thermometer should read 135 degrees for a medium cooked lamb chop. For medium rare, it should read between 125-135 degrees. If you want it a little more done, cook it for a few minutes longer. The most important thing is to let the meat rest once it is out of the oven. Once the meat has had time to rest, cut the meat parallel to the bone. Serve with broccolini and roasted potatoes!
Cooking with the Kriks Episode 9 | Shrimp and Grits w/ Michelle Hill from Good Eatin’
Chef Serge Krikorian is creating his Cajun Shrimp and Cheesy Grits recipe with Michelle Hill from Good Eatin’ in Maumelle, Arkansas. Michelle is a Southerner through and through with a penchant for designing delightful charcuterie creations and delectable Southern dishes. She showcases her work and recipes on the Good Eatin’ Youtube channel, so be sure to check it out. Michelle has made ordering her delicious eats easy with a shop directly on her website or contact Good Eatin’ for something more custom. Michelle hails from Richland, Mississippi originally and moved to Arkansas in 2012. She spent 25 years in corporate leadership with a focus on sales, advertising, marketing and fundraising. Now she uses those same skills to build her own empire and we are here for it! Learn this true Southern classic recipe on the ninth episode of Cooking with the Kriks.
We thank everyone who has SUBSCRIBED to our Cooking with the Kriks Youtube channel and ask that you if you have not subscribed yet to please do so at this link:
https://www.youtube.com/c/cookingwiththekriks
Don’t forget to go give our friend, Michelle Hill with Good Eatin’, some love over on her Youtube channel as well:
Cajun Shrimp and Cheesy Grits
Yields: 4 Serving
1 Tbls Blackened Seasoning*
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1/2 Cup purple onions, diced
1/2 Cup frozen sweet corn
4 Tbls butter
1/2 Tbls chicken broth
1/2 Cup water
1 Cup instant grits
2 Cup water
1 Tbls chicken broth
1/2 Cup heavy cream
2/3 Cup sharp cheddar cheese, shredded
1 Tbls butter
1 Pound shrimp, 26-30 count
Instructions
For the Shrimp: Melt 2 Tbls. butter in a large skillet. Add both bell peppers, red onions and the corn to the skillet and saute for about 2 minutes. Remove relish from pan and set aside.
Melt the remaining 2 Tbls. of butter in the pan and then add the shrimp and the Blackened Seasoning. Cook and stir until shrimp turns pink and is cooked through, about 3-4 minutes. Remove shrimp from the skillet and return the skillet to medium heat. Add the chicken stock to the skillet, scraping up the small bits on the bottom of the pan. Allow the stock to reduce slightly, about 1 minute. Add shrimp and corn relish back into the pan.
For the Grits: Bring chicken broth to a boil in a small pot. Pour in the grits and whip them in the chicken broth with a wire whisk. Continue to cook and stir until all of the liquid is absorbed, about 4-5 minutes. Stir in cream, butter, and cheddar and continue to cook and stir until butter is melted and cheddar is incorporated, about 1-2 minutes.
To Serve: Put the grits in a serving dish and top with shrimp mixture. Garnish with diced green onions.
NOTE: Different brands of instant grits have a different liquid to grits ratio.
*Click here to find our Blackened Seasoning recipe!
10 Tips for a Successful Holiday Dinner Party
There has been no better time to truly appreciate gathering around the table celebrating life with friends and family for a private holiday dinner party than this year. Pulling out the holiday china while pairing old traditions with new ideas will set the stage for creating memories that last a lifetime. Read on to find our top ten tips for hosting a successful holiday dinner party.
Set your Date
You may or may not want your dinner party to take place on Thanksgiving or Christmas day, but rather on a different date that close friends will feel like they can manage without taking time away from their own families. This is all dependent upon who is on your guest list, but you certainly want to take others’ plans into consideration. That could mean reaching out to your entire proposed guest list or at minimum the most desired guests first to inquire about any dates that are off the table for them. The holidays are full of large scale events, festivals and fundraisers, so you may want to steer clear of dates or times when the most popular events in your area take place.
Attire
Set the expectation for what to wear on your invitations. Specify casual, business casual, white tie, black tie or black tie optional, so your guests understand what style of event you are hosting. A trend that seems to be emerging are dress code terms with creative descriptions such as “swanky chic” or “cowboy casual.” These new dress code descriptions can be confusing for guests although they may sound fun in theory. Be prepared for more phone calls than normal to clarify their meanings if you plan to get creative with words on this one.
Holiday Decor
Holiday decor is delightfully festive and comes in a variety of color and style options. Napkin rings, colored glasses, ornaments and garlands are just a few ways to accent your dinner table. Linen napkins are also a great way to show off your origami skills by creating Christmas trees or pumpkins that sit nicely at place settings. Lighting certainly sets the mood of an event, so consider all options for that perfect vibe. Candles are the easiest way to create soft lighting and illuminate certain areas you want to highlight such as a centerpiece or special dish. Scatter a combination of votives and pillars in glass cylinder vases around or fill a large tray with all different sizes of candles and holiday ornaments or trinkets.
Mobile Kitchen
A new laid back luxury on the rise is hiring a catering company with a mobile kitchen to suffice all your dinner needs for private dinner parties. This way, you can be the gracious host or hostess whose sole purpose is to focus on your guests’ experience and entertainment. Vibrant Occasions Catering extended its home dining experience with Our Mobile Kitchen to provide even more choices when selecting the cuisine for dinner parties. It ensures that your guests will receive detailed, attentive customer service from experienced catering specialists, which is something you do not receive with pick-up and drop-off options or other food service providers whose focus is not catering. Pre-made foods do have limitations as well, so if your menu includes steaks or seafood, for example, those types of dishes need to be made on site as not doing so will result in poor quality food. Plus, at the end of the day your home kitchen stays pretty clean since the majority of the cooking and prepping is completed inside the mobile kitchen which can be parked in a driveway or where streets allow outside your home.
Festive Hors D’Oeuvres
Hors d’oeuvres can add a festive touch to any holiday dining experience, but especially at dinner parties. This time during hors d’oeuvres being passed or on a stationary table, gives your guests a moment before dinner to mix, mingle and munch. Some savory options to consider throughout the holidays are applewood-smoked bacon praline skewers, spicy pigs in a blanket, gooey cheese-stuffed mushrooms and classic shrimp cocktail shooters. Providing an assortment to choose from will set the tone while keeping the atmosphere conversational and playful.
A Time for Giving Gifts
If your holiday gathering will require street parking, may become loud or cross over into the wee hours, you might consider giving gifts to your neighbors a few days before your event as a courtesy and heads up on plans. Small gifts for your guests in attendance can really up the festive factor as well as making a great addition to a table at each place setting. These small gifts are great because they can be inexpensive and wonderful conversation starters during the dinner portion of your event. Another option is to place them in each chair, so your guests discover them right as they sit down to dinner. Send home some nourishment by buying plastic containers or Chinese-style food boxes to send leftovers with guests at the end of the night. Additionally, if a guest brings you a host/hostess gift that is consumable like a bottle of wine, it is gracious to share this type of gift with your other guests during the evening.
Plethora of Side Dishes
Planning what side dishes to serve that pair nicely with your main course can feel a bit overwhelming. Traditional sides may spark childhood memories from holidays past, including sweet potato casserole, green bean casserole and cornbread stuffing. Additionally, no holiday spread is complete without rolls or another bread item to soak up the gravy. Mix in unexpected sides to offer variety and keep guests on their toes, such as nutmeg potatoes, cheesy grits or anything your mind can dream up!
Toasting
It is said that people remember the beginning and end of an experience most. However, a host or hostess’ priorities may fall more onto last minute food preparations and logistics to figure out at the onset of a party. With that in mind, try to preplan ways to make a guest’s arrival and departure special. A welcome toast is a great way to begin a function and as for the departure, plan to send guests home with gifts or leftovers when they leave. Visit your local wine store to inquire about quantity discounts or any other specials, select your wines and arrange to have them delivered.
Main Entree Options
Choose a main course and pre-order any special roasts or cuts of meat to ensure they’ll be available when you need them. Chef Serge Krikorian with Vibrant Occasions Catering discussed how his family rarely makes a traditional turkey or ham for their own family holiday dinners on episode 5 of Cooking with the Kriks. You can and should choose to serve what pleases the crowd you’re serving most. Whether that is a cabernet braised brisket or a raspberry chipotle glazed pork loin, don’t be afraid to go off the traditional track every once in a while. Introducing new, exciting entrees adds to the excitement of the overall event.
Something Sweet
Holiday desserts are meant to be decadent. While old world songs and stories include mentions of fruitcake or figgy pudding, most modern American households today serve sweets such as pumpkin pie, gingerbread cookies or peppermint bark although preferences really vary state to state. Google trends each year seem to play a part as well into what is popular at the time, but one trend always stands out across the board…cheesecake. While safe bets are always delicious, this is another course that you can get as creative as you like. Serve with a spiced tea, hot cocoa or coffee for an end of the meal treat.
Our Staff Picks for Fall Food Favorites
We love events and weddings in every season, but there is just something about the cooler weather, warm color schemes, and cozy menus that makes us sit back with a content sigh. Chef Serge enjoys them because he has a chance to play with bolder flavors and heartier dishes like our new fall favorites, ravioli with a truffle cream sauce and our delicious harvest vegetables. Not to mention, we love to offer seasonal add-ons for couples, such as a s’mores station or hot chocolate bar. We want them to feel fully immersed in the season, and what better way than to give them the foods we all look forward to once the leaves start to show signs of changing.
While it can be hard to say farewell to summer, fall is the perfect season to follow with its cozy vibes to embrace us like a warm hug. Tis’ the season of comfort foods, seasonal vegetables and dare I say…pumpkin spice. We embrace it all, so we decided to put together a compilation of our staff picks of fall food favorites in this delicious roundup that may entice you to take an early lunch today. While this is merely a small portion of what the Vibrant Occasions Catering team has to offer, we hope you enjoy our favorites list and be sure to check out our sample holiday menus to spark inspiration for your next fall dinner party or large gathering.
S’mores Station
Let your guests relive their childhood by roasting their own marshmallows, choosing their favorite kind of chocolate, and making their own ooey gooey s’mores. We pride ourselves on not only providing guests with quality food, but a memorable experience. Part of that is a beautiful presentation like our s’mores station.
Ravioli with Truffle Cream Sauce
Chef Serge’s new fall favorite, truffle cream sauce, is creamy, cheesy, and bursting with flavor. It can be a feature element on many dishes, including ravioli topped with spinach and mushrooms.
Watch Chef Serge Make this here:
Pumpkin Cheesecake Shooters
Our delicious pumpkin cheesecake shooters displayed in nip glass are a seasonal dessert perfect for any fall event.
Hot Chocolate Station
Warm up your guests with a rich and creamy drink! A variety of toppings are included such as marshmallows, caramel bits, crushed peppermint, and whipped cream. With this style of spread, guests will be able to create their perfect concoction.
Harvest Vegetables
A blend of roasted seasonal vegetables cooked to perfection is not only timely, but creates an interesting conversation starter for gardeners and farmer’s market aficionados alike.
Fall Dessert Table
Love all the desserts of this season? We can create a smorgasbord of classic and tasty treats that you’ll love, including pecan pie, peach cobbler, and banana pie shooters.
Cooking with the Kriks Episode 8 | Blackened Chicken w/ Cajun Cream Sauce w/ Kaitie Gill Weddings
“Vibrant Occasions is one of my absolute favorite wedding and event caterers to work with as a wedding planner. The staff is always kind and professional. And, of course, the food is always mouth-watering. I always overhear guests talking about how delicious everything is when I work a wedding they have catered,” says Kaitie Gill.
Blackened Chicken Pasta with Cajun Cream Sauce
Ingredients
1 Tbls blackened seasoning*
4 6-8oz boneless, skinless chicken breasts
1 Quart heavy cream
2 Tbls Cornstarch
¼ Cup of Cold Water
1 Tbls Worcestershire sauce
1/2 tsp ground black pepper
4 tsp blackened seasoning*
3/4 tsp salt
1/8 tsp Louisiana Hot sauce
1 Pound ziti pasta (1 box)
Instructions
Preheat oven to 350 degrees. Prepare chicken breasts, then sprinkle with 1 Tablespoon of Blackened Seasoning — or more if you like it spicier!
Heat a cast iron skillet on medium-high heat and add a little cooking oil. Place chicken in hot pan and cook for 3 minutes. Turn, and cook 3 minutes on other side. Then place breasts in an oven-safe pan and cover with foil.
Bake in preheated oven for about 20 minutes —until the internal temperature reaches 165 degrees.
Cook bowtie pasta according to package directions, drain and set aside.
In a small bowl, mix together cold water and cornstarch until smooth, and set aside. Heat heavy cream in a pot to the point of boiling, then slowly add the cornstarch mix to the heavy cream until thickened. Add 4 tsp of blackened seasoning, salt, and black pepper — tasting and adjusting as necessary.
To Serve: Spoon sauce over warm bowtie pasta and top with sliced blackened chicken. Mix together.
*Blackened Seasoning
1.5 Tbls Qty
1/2 Tbls paprika
1/10 Tbls salt
1/4 Tbls cayenne pepper
1/4 Tbls ground cumin
1/4 Tbls dried thyme
1/10 Tbls ground white pepper
1/8 Tbls onion powder
Combine all ingredients and mix well. Store in an airtight container.
Four-Course Rehearsal Dinner with Our Mobile Kitchen at Private Residence in Heber Springs, Arkansas
As we move through a busy wedding season, it is refreshing to see couples put so much thought and care into their rehearsal dinner decor, mood and of course, their food! With Our Mobile Kitchen, Vibrant Occasions Catering has the ability to cater exquisite dinners virtually anywhere. Our team has noticed that Our Mobile Kitchen comes in so handy for clients wishing for a dinner under the stars whether it is in their own backyard, a park or we have even catered a lovely wedding in a cow pasture (true story!). It was such a pleasure catering this rehearsal dinner for Julie and Ellie at their riverfront home in Heber Springs, Arkansas. This rehearsal dinner was led by the fabulous Christa Wilkins with JLK Weddings.
“Planning with these two was a blessing. They were fun and open! Through the events these two made sure that myself and my husband, Dom, were just as comfortable as their guests. We had the best time eating and socializing with all of their family and friends. I enjoyed hearing about their rugby days, med school, traveling adventures and how these two were smitten from first sight. After 17 years together, this weekend full of festivities seemed perfect to celebrate their commitment. To know these two is to love them and I’m pretty fond of them,” says Christa Wilkins with JLK Weddings.
Check out Julie and Ellie’s delectable four-course rehearsal dinner menu.
COCKTAIL HOUR
Chef’s Board
A beautiful display of the chef’s choice of assorted domestic and imported meats and cheeses. Served with fresh fruit, fresh vegetables, and fresh-baked breads
DINNER MENU PLATED MEAL
1st Course
Dinner Salad
A garden salad served with house-made vinaigrette
Dinner Rolls
Freshly-baked dinner rolls
2nd Course
Pan Seared Salmon Filet with Lemon Butter Dill Sauce
Wild caught salmon filet draped with a savory lemon butter sauce with a touch of fresh dill
Pan Seared Filet
Black Angus Choice Beef Filet pan-seared to medium rare, served draped with a veal reduction and a white truffle cream sauce
Broccolini
Fresh broccolini roasted with extra virgin olive oil
Wild Mushroom Ragout
An assortment of fresh wild mushrooms sauteed with creamery butter and a touch of garlic
Yukon Gold Mashed Potatoes
Buttery Yukon Gold potatoes whipped with butter and cream
Vegan Entree: Spaghetti Squash with Arrabiata Sauce
Roasted spaghetti squash topped with a delicious tomato-based sauce, served with a side of fresh vegetables
DESSERT MENU
Bananas Foster Action Station
Sweet bananas flambeed with brandy in a caramel sauce and served over vanilla ice cream
Berries Foster Action Station
A trio of sweet berries flambeed with brandy in a caramel sauce and served over vanilla ice cream
- Makes cooking on site outside the geographical area of the company’s corporate location possible.
- 5-star quality food cooked fresh.
- Foods that do not travel well such as seafood, steaks, and pizza can be prepared on site and taste their best.
- Options to add special grills and smokers to events whilst keeping all equipment tucked away.
- Plate and serve – Opt for a plate and serve event and our friendly staff will cater to your guests’ every need. Our staff will artfully plate each meal and butler to your guests’ seats for a fine dining experience.
- Traditional buffet – We will display your meal in our silver dining chafing dishes buffet-style to suit your wishes. You have the option of self-serve or choose to have our staff stand behind the buffet and serve your guests’ plates as they walk through the buffet line.
(Please excuse our cell phone pics via Mary Krikorian and Christa Wilkins…too pretty not to share!)
Cooking with the Kriks Episode 7 | Nashville Hot Chicken Wings w/ DJ Jellybean from CAE
It is always a pleasure to work alongside one of our event industry colleagues and we could not have picked a more fun guest for the seventh episode of Cooking with the Kriks! Chef Serge Krikorian is cooking up his Nashville Hot Chicken Wings recipe with Jaris Johnson, a.k.a. DJ Jellybean, from Central Arkansas Entertainment based in Little Rock, Arkansas. The always-traveling DJ Jellybean started his career in 2006 as the program director at Henderson State University’s radio station, The Pulse, and as a freelance event and party DJ for colleges, large festival-style events and ticketed and private parties. Noticing the great potential Jaris possessed, Joe Snell brought DJ Jellybean into the Central Arkansas Entertainment booking agency family in 2010. He has become the most requested DJ in Arkansas for weddings and an infamous figure in the wedding industry scene in Arkansas. His fans affectionately call him Jellybean, but today we are calling him Mr. Hot Wings – he did a great job in the kitchen with Chef Serge! It is never a dull moment with this guest, so learn Chef Serge’s Nashville Hot Chicken Wing recipe on the seventh episode of Cooking with the Kriks.
We want to thank everyone who has SUBSCRIBED to our Cooking with the Kriks YouTube channel. We now have over 100 subscribers and a new YouTube Channel url with the name of the show in it (how cool is that?!). Let’s keep going – our next milestone will be 1,000 subscribers! Can you do us a HUGE favor and follow this link below and hit that Subscribe button: https://www.youtube.com/c/cookingwiththekriks
Nashville Hot Chicken Wings
Ingredients
4 dozen chicken wings
Pickle juice, enough to cover all of the wings, approx. 2 1/2 cups
Frying oil, approx. 10 cups
Batter
2 Cup all-purpose flour
1 Tbls granulated garlic (or powder)
1 Tbls black pepper
1 Tbls salt
1 Tbls paprika
Dredge
2 eggs
2 Cup buttermilk
2 Tbls Frank’s RedHot Sauce (or Louisiana)
Sauce
1 pound butter
2 Tbls brown light sugar
1 Tbls chili powder
1 Tbls paprika
1 Tbls granulated garlic (or powder)
1/2 Tbls salt
3 Tbls cayenne pepper (4 if you want it spicer than Jellybean)
Instructions
In a shallow bowl or pie plate, mix all the dry batter ingredients together with a fork. Now in a medium-sized bowl, whisk together eggs, buttermilk and hot sauce. Dip each chicken wing into seasoned flour (batter) and then into buttermilk mixture (dredge) then back into seasoned flour, thoroughly coating each wing. Once all of the chicken has been coated, add them to a baking sheet to rest in the fridge for 1 hour.
Chef Serge Tip: Shake off the excess seasoned flour before dipping in the dredge. Putting the chicken wings in the fridge after coating will help the batter stick to the wings while it’s frying. It will also help let the flavors set.
While coating sets, add about 10 cups of oil to a large pot and heat at medium-high. The oil should reach about 350 degrees. Fry five or six wings at a time for about 6-7 minutes. The wings’ internal temperature should be 165 degrees. Remove chicken from oil and place on paper towels or rack to drain.
Chef Serge Tip: Make sure you don’t overcrowd the pan. Too many wings in the pot will cause them to stick together.
While chicken is frying, place a medium-sized pot on medium-high heat for the sauce. Place the butter in the pan and allow it to melt before adding the seasonings. If you want the sauce spicier, increase the cayenne pepper to 4 Tbls. Let the seasonings fuse with the butter for about 3-4 minutes.
Once the sauce and wings are done, place the wings in a large bowl, then pour the sauce over them and toss. Now it’s time to eat!
Catering a Virtual Fashion Show at Castle on Stagecoach
On August 8, 2021 at Castle on Stagecoach in Little Rock, Arkansas, Vibrant Occasions Catering had the opportunity to cater Fleur de Muse, a virtual fashion and floral design show. In true artisan style, our team curated an array of sculptural hors d’oeuvres to compliment the vibe of the showcase. Models walked out of the ornate sunroom door of the castle and down a garden-filled stone staircase. At the end of the staircase, our tuxedo-clad servers offered architecturally-designed nibbles atop silver platters, which the models enjoyed poolside. Models donned fashions by Paul Rainwater with Q Clothier and Tess Mann with Couture by Tess Bridal. Althea Wiles with Rose of Sharon Floral Design Studio added fresh floral accessories to each look such as hair clips, flower crowns, necklaces, anklets, bracelets and more as the kick off for her product launch, Living Muse Style Sets. Did you miss the show? No problem! Watch the live, unedited replay by Central Arkansas Entertainment here or the creative film by Chad Byrd here.
“So many great people were a part of every detail. The Castle on Stagecoach always sets the stage for an event to be remembered. Paul Rainwater continues to raise the bar for the wardrobe game. Vibrant Occasions gave a tasty presentation. I am so thankful I got to be a part of experiencing a small taste of all that these people do so well,” says Chase Rackley with The Rackley Team and model for Fleur de Muse.
Hors d’oeuvres menu by Vibrant Occasions Catering:
Jar-Cute-eries
Mini charcuterie in jars
Caprese Pipettes
Fresh mozzarella, heirloom tomato, and fresh basil on a pipette filled with aged balsamic
Hummus Shooters
Topped with marinated feta and served with vegetable crudites
Mini Lox & Bagels
House-smoked salmon with dilled cream cheese on a mini house-made “bagel”
“The Fleur de Muse virtual design show is the first-of-its-kind that I have seen. Everything about it was unique, and it was put together so well. From the beautiful floral pieces to the dreamy bridal gown I had the privilege of wearing, it was nothing short of exquisite. The team of vendors and crew members worked hard and the end results show it. I hope to see another collaboration in the future,” says Samantha Anderson, model for Fleur de Muse.
Artisans, Cast and Crew:
Photography | Art/Photography by Sydney Rasch
Filmmaker | Byrd Creative | @byrdcreative
Floral Design | Rose of Sharon Floral Design Studio | @roseofsharonfloral
Bridal Gowns | Couture by Tess Bridal | @couture_by_tess
Suits, Tuxes and Men’s Shirt Dresses | Q Clothier | @qclothier
Artisan Hors d’Oeuvres | Vibrant Occasions Catering | @vibrantoccasionscatering
Music + Streaming | Central Arkansas Entertainment | @cae_lr
Hair, Makeup | The Taj Salon | @j.l_y_n_n
Venue | Castle on Stagecoach
PR + Planning | Meredith Corning PR | @meredithcorningpr
MODELS | Joshua Ang Price | @the.hybrid.gent | Chase Rackley | @chaserackley | Stacy Heath | @mommyto3blondes | Alyson Perry | Michaela Boothby | @that_snowwhite_girl | Erica Watkins | @erica_watkins | Kiley Salge | @kileysalgee | Kyla Dishman | @kylaambriel | Samantha Anderson | @samanthala08
Cooking with the Kriks Episode 6 | Local Farm-Raised Burger w/ Nick Gann From Gann Family Farms
We love supporting our local farmers as we buy local meats and produce for many of our recipes, so we are excited to share the sixth episode of Cooking with the Kriks. Chef Serge Krikorian is creating his Local Farm-Raised Burger recipe with Nick Gann from Gann Family Farms/GannFarmRaised in Benton, Arkansas. Nick and his family operate a cow and chicken farm founded in 2016. Nick was raised on a farm in north Arkansas and knew he wanted to do the same as an adult. His tenacity to make things work through trial and error is what he contributes to his success. Nick’s team will even deliver fresh eggs to your home – a nice traditional touch! Learn this juicy burger recipe using meat from the Gann Family Farm on the sixth episode of Cooking with the Kriks. You can taste the difference when you buy local, so while not mandatory for this recipe, we highly encourage you to try out the local farms in your area.
“We started in 2016 with weaned calves and had no idea what we were doing. Sometimes it’s better to start something, doing it wrong than to not start at all. We made mistakes, and learned and made more mistakes and learned more. We still make mistakes, but we don’t quit just because we run into a problem,” explains Nick Gann.
Sergio’s SW Burger
Ingredients
All-Purpose Grilling Seasoning
1 part – Kosher Salt
1 part – Granulated Garlic
1 part – Granulated Onion
1 part – Coriander
1/2 part – Black Pepper
1/2 part – Sugar
1/4 part – Crushed Red Pepper
1 lb. Ground Beef
1/4 Cup of Worcestershire
2 Tbsp. Grilling Seasoning
Hoagie Bun
Oil to grease the pan
Butter for toasting the bread
Toppings
2 slices of bacon
2 Slices tomatoes
2 slices of cheese
Lettuce
Sauteed Red and Green Bell Peppers and Onions
Honey-Chipotle Barbeque Sauce
Instructions
Seasoning: Mix all together and set aside.
Chef Serge Tip: The recipe calls for granulated onion and garlic instead of powder to keep the seasoning from clumping together. You can add more crushed red pepper if you prefer a spicier seasoning.
Combine the ground beef with the Worcestershire sauce and 2 tsp of the grilling seasoning. Once it is combined well, pat out the burgers into an oblong shape that will fit a hoagie bun.
Chef Serge Tip: If you prefer to fix a regular burger, that’s fine. It just won’t be as cool.
Coat your pan with oil — or cooking spray — and cook the burger at medium-high heat for 2 minutes on each side — until the center has reached 155 degrees. Set aside to rest for a couple of minutes.
Chef Serge Tip: To keep the burger from shrinking and for it to cook more evenly, use a weight. Do not press down on the meat or cut open before it has cooled off to prevent the burger from drying out. Also, yes, you should absolutely use a thermometer to check the doneness of your burger.
In the hot skillet, add a little more oil and sliced bell peppers and onions, and sauteed them until the onions are translucent. Add some of the grilling seasoning for some flavor or stick with salt and pepper.
Once your onions and peppers are done, remove them from the pan and set them aside. Butter your hoagie bun, or regular, and toast the bun in the skillet. Only keep it in the pan for a few minutes on each side — just enough to get it golden brown.
Assembly
Place your patty on top of the toasted bun, layer with cooked bacon, peppers and onions, cheese, lettuce, tomatoes, and a drizzle of honey-chipotle barbeque sauce.
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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