
Understated Elegance at Brick Room Events in Conway, Arkansas
Emily and Aaron were married in Conway, Arkansas at The Summit Church with a lively reception downtown at Brick Room Events and Cameron and Elizabeth captured all the good times to perfection. Emily chose a soft color palette to play off the dramatic backdrops of the venues emphasizing the floral and greenery motif. We asked the couple’s photographer, Cameron with Cameron and Elizabeth, to give us some thoughts about this beautiful wedding and Emily and Aaron.
“Emily and Aaron are the kind of couple that everyone wants to hang out with; they both have such gentle, caring hearts and encourage all those they encounter! We clicked with Emily and Aaron as soon as we met them, and instantly became friends. Their wedding day was such a true representation of who they are! From the intentional, personalized details to the sincere, worshipful ceremony and the fun, energetic reception all those in attendance got a true glimpse into the hearts of these two wonderful individuals,” says Cameron with Cameron and Elizabeth.
Emily & Aaron’s Menu
Buffet:
Caribbean Citrus Chicken
Airline chicken breast marinated overnight in a citrus marinade then grilled and draped with a bright mango salsa
Yukon Gold Twice Baked Potato Casserole
Buttery Yukon Gold potatoes blended with butter and cream, shredded cheddar, green onions and crispy bacon crumble
Garlicky Green Beans
Fresh green beans are cooked to a tender-crisp and lightly seasoned with garlic butter.
Dinner Salad
A garden salad served with house-made ranch and house-made vinaigrette
Dinner Rolls
Freshly-baked dinner rolls









Vendor Team:
Photography: Cameron and Elizabeth Photography
Ceremony Venue: The Summit Church in Conway
Reception Venue: Brick Room Events
Wedding Dress & Veil: Inverness Bridal Couture
Bridesmaids Dresses: David’s Bridal
Suits: The Black Tux
Wedding Rings: Kay Jewelers
Hair & Makeup: Jessica Lee
Videographer: Life’s Moments Productions
Florist: Stuttgart Flowers and Gift Shop
DJ: DJ Dooley
Catering: Vibrant Occasions Catering
Bride’s Cake & Cupcakes: The Neighborhood Coffee Shop
Groom’s Cake: Dempsey’s Bakery

Cooking with the Kriks Episode 5: Christmas in July | Herb-Crusted Slow-Roasted Prime Rib with Chef Serge’s Son, Brian Krikorian
The only thing Chef Serge loves more than cooking for his clients is cooking with his family. Chef Serge Krikorian is in the kitchen with his son, Brian Krikorian, whipping up a tasty herb-crusted slow-roasted prime rib to celebrate the Christmas in July catering menu special. In this episode, Brian and Chef Serge discuss how the Krikorian family often chooses non-traditional entrees for their holiday dinners…good-bye turkey, hello prime rib! We can’t wait for you to learn to cook this Krikorian family holiday favorite on the fifth episode of Cooking with the Kriks.
To snag our Christmas in July special, book your holiday meal before September 1, 2021. Vibrant Occasions Catering will upgrade your cookies and brownies included with your holiday menu package to assorted dessert bars absolutely free. Check out our holiday menu options in the image below. Psst…download the below image and text it to your friends, so they can take advantage of this deal, too! Can’t you just hear the jingle bells?


Herb-Crusted Slow-Roasted Prime Rib
6 Pound beef ribeye, boneless lip on
1/4 Cup Olive Oil
3 Tbls. Minced Garlic
3 Tbls. Kosher Salt
2 Tbls. Rosemary
½ Cup Flour
2 Tbls. Cracked Black Pepper
Rub olive oil all over prime rib. Rub seasonings into the meat and crust the prime rib with the flour.
Place on a roasting rack inside a roasting pan. Cook 325 deg in a conventional oven (300 deg in a convection oven) for approximately 3 hours, or until internal temperature reaches 135 deg.
Let stand 10 min before carving.


event catering for your meetings and presentations
Nothing brings a crowd to a meeting or presentation like great food! Of course, nothing keeps people talking about an event like bland, horrible conference food (rubber chicken, anyone?) or a bad culinary experience. Flip the script and create positive buzz with professional, delicious event catering for your meetings and presentations! Throw out the boring and the bland with these tips from Vibrant Occasions.
Balancing Cost and Quality? It’s Not Impossible!
You’re running a business; cost is always a consideration! But you don’t want to leave your lunch presentation attendees hungry or feeling like you skimped on their meal. Partnering with a professional catering company to provide food and beverages for your meetings and presentations can save money and create efficiencies. It can also dramatically improve your guests’ experience over picking up food from a restaurant or having it delivered in bags.
Instead of ordering from a menu, you’ll be working with an experienced event catering professional to design your own menu and experience. The right event catering partner can make a great meal and elevated culinary experience fit into your budget!
Cater to Your Crowd
When you’re considering what to serve, fit the meal to the crowd you’re entertaining. Will your guests be expecting boxed sandwiches and chips or a three-course meal? Are you hosting an informational session at a local community center or closing a deal at a corporate high rise? Here’s a tip: think about how you and your crowd will be dressed for the occasion. Cater your meal to the level of formality of your guests’ dress.
Don’t forget to design your meal offerings around crowd size, too! Conference-style presentations and board room meetings have vastly different attendance numbers that affect more than just how much food you need to order. Consider how many people you’re feeding, how they’ll be served their meals, and where they’ll be eating. Make sure you prepare a meal that tastes great and runs smoothly!
Different crowds call for different catering options. A professional event catering company will be able to help you read the room before your guests ever arrive! Your catering partner should be able to anticipate your every need – and deliver or serve a five-star experience anywhere you need to meet or make a presentation. Don’t fumble your next deal with a subpar catering experience. Work with an event catering professional to plan every detail.
Customize Your Menu
When you work with an event catering company or professional, no detail is too small to miss! Your event catering partner will help you prepare for any dietary restrictions, intolerances, or preferences and design a meal that is inclusive and enjoyable for every guest! Whether you’re expecting a small or large crowd, you should consider polling for any special dietary needs. But even if you can’t gather all of your guests’ dietary information, a professional event catering company can help you prepare to serve everyone an enjoyable meal.
Through intentional menu design, you and your catering partner can select options that consider most major dietary needs. Go beyond offering a meatless option for vegetarians; create a meal that brings flavor to every dish! At Vibrant Occasions, our award-winning chef-led team can prepare a menu that delights every guest.
Vibrant Occasions: Event Catering for Your Meetings and Presentations
At Vibrant Occasions, we are a professional event catering team ready to meet your every need. We can prepare self-serve meals ranging from creamy pasta to pale ale braised brisket. Kick your next meeting or presentation up a notch with bacon-wrapped or herb-crusted pork loin, Cajun chicken alfredo, or seared Mahi Mahi. Our menu offerings are inspired by Chef Sergey Krikorian and served up by our team of catering professionals.
We can prepare a self-serve meal or staff your catered event with servers and action stations that will blow your guests away! And we work with you from start to finish to craft a menu and deliver an unforgettable experience. Contact us today to get your next event cooking!

Cooking with the Kriks Episode 4: Chicken Alfredo Lasagna with Joe Snell and JoAnna Perry from Central Arkansas Entertainment
One of our favorite “friendors” (vendor-friends) came to our kitchen recently and we could not be more excited to share the fourth episode of Cooking with the Kriks. Chef Serge Krikorian is creating his extra cheesy recipe for Chicken Alfredo Lasagna with Joe Snell and Joanna Perry from Central Arkansas Entertainment in Little Rock, Arkansas. Joe and his daughter, JoAnna, operate the largest dual entertainment booking agency and event production company in the state. Joe and JoAnna requested one of their all-time family favorites, lasagna, and Chef Serge tells us why he is so good at making this Italian favorite – psst…it has something to do with his first restaurant he and his wife, Mary, opened in the 90s! Learn an easy, extra cheesy way to make this classic dish with an Alfredo twist on the fourth episode of Cooking with the Kriks.

The Central Arkansas Entertainment family are not only colleagues of Vibrant Occasions Catering, but we also had the honor of catering JoAnna’s wedding last year at The Grandeur House in Little Rock, Arkansas. Go check out JoAnna and Josh Perry’s wedding day in the 2020 issue of Real Weddings in Arkansas here. Want to know what JoAnna and Josh served their guests on their special day? Nobody left hungry with our prosciutto-wrapped stuffed chicken, Jack Daniels honey-glazed ham, an array of comfort food sides and a bananas foster action station. Clearly, JoAnna and Josh have marvelous taste. Here’s what JoAnna said about her wedding catering:
“If you want to have the BEST meal of your life on the BEST day of your life (or any day lol), this is who you need to book! Serge, Mary, Leah, and the entire VO team are all very professional, easy to work with, and very kind! It’s obvious that they truly care and have a passion for what they do… that goes a long way! Everything we chose was customizable, although our food was SO GOOD at the tasting that nothing had to be changed! We had SO MANY compliments on the food from our wedding. Even my Pastor preached about it from the pulpit the next day!
P.S. I HIGHLY recommend the Banana Foster Action Station… it was a HUGE HIT with the guests!” – JoAnna Perry
Grab this Chicken Alfredo Lasagna recipe below, and enjoy it with your family!

Chicken Alfredo Lasagna
1 Recipe Alfredo Sauce (recipe below)
1 Recipe Lasagna Cheese (recipe below)
8 oz. Boneless, Skinless Chicken Breast, seasoned with salt & pepper to taste
8 oz. Lasagna Noodles
6 oz. Provolone Cheese
5 oz. Shredded Mozzarella Cheese
5 oz. Sliced Button Mushrooms, sautéed in olive oil & seasoned to taste with salt & pepper
2 oz. Fresh Spinach, sautéed in olive oil & seasoned to taste with salt & pepper
Cook lasagna noodles according to package directions. Rinse with cold water, oil lightly with vegetable oil and set aside.
Grill seasoned chicken for 3-4 minutes per side, put in an oven-safe pan and cover with foil. Bake in the oven until cooked through, approximately 15 minutes or until the internal temperature reaches 165 degrees.
When chicken has cooled, slice into thin slices.
Spread a small amount of alfredo sauce on the bottom of a 9″x13″ baking pan. Lay lasagna noodles in a single layer on the bottom of the pan and top with more alfredo sauce. Dot with 1/2 of the lasagna cheese, 1/2 of the cooked strips of chicken, 1/2 of the sliced, sautéed mushrooms, 1/2 of the sautéed spinach. Tear the provolone cheese into strips and dot lasagna with 1/2 of the provolone cheese.
Repeat the layers.
Top with 3rd layer of lasagna noodles and alfredo sauce. Cover with foil and bake for 45 minutes. Uncover and top with shredded mozzarella cheese. Return to the oven until mozzarella is melted and slightly browned.
Allow to rest 5 minutes before cutting.
For the Alfredo Sauce:
3 Cups Heavy Cream
3 Tbls. Cornstarch, mixed with 3 Tbls. water
1/2 Tbls. Granulated Garlic
1 Cup Shredded Parmesan Cheese
1/4 tsp. Ground Black Pepper
1/4 tsp. Kosher Salt
Bring cream to the point of boiling but DO NOT boil. Slowly add cornstarch mix until thickened. Add cheese and garlic. Add salt and pepper to taste. Adjust seasonings as needed.
For the Cheese Mixture:
6 oz. Ricotta Cheese
1/4 Cup Shredded Parmesan Cheese
1/4 Cup Shredded Mozzarella Cheese
1/8 Cup Minced Parsley
2 Tbls. Cup Heavy Cream
1/2 tsp. Minced Garlic
Salt and Pepper to taste
Combine all ingredients in a large bowl and mix well.


Summer Peach-Citrus Bellini Mocktail Recipe
It’s summer y’all, and you know what that means…fun in the sun! Whether you are lounging by the pool, enjoying a weekend at the lake or entertaining friends, you will need a refreshing drink to stay hydrated and cool. This mocktail recipe will not only quench your thirst, but it also contains vitamins, minerals and antioxidants that will enhance the beauty of your skin and hair (party bonus!). Rather have a cocktail? No problem. If you prefer to create a cocktail, simply swap the apple juice with your favorite champagne and voila. Try this refreshing blend and serve in a wine or champagne glass for flair.

Ingredients:
1 ½ cups of frozen peaches or use fresh peeled and sliced peaches and freeze for 1 hour
Freshly squeezed juice of 1 large orange
Honey, to taste (start with ½ teaspoon)
1 teaspoon of lime juice
1 cup sparkling apple juice and ¼ cup for later
Red grapes for garnish (optional)
Directions:
- Combine 1 cup peaches, juice from orange, honey, lime juice and 1 cup of sparkling apple juice in a blender and blend until liquified.
- Pour into a glass and top off with additional sparkling apple juice.
- Drop in a couple red grapes and frozen peach slices to garnish (or any favorite fruit).


Romeo and Juliet Inspired Elopement in the Garden at Cross Iron Cottage
Romeo and Juliet is a love story written by William Shakespeare with a tragic ending, but this styled shoot interpreted by the creative team at Cross Iron Cottage ends with a lovely, intimate wedding in the garden. Central Arkansas has been graced with an English-style cottage that serves as a wedding venue for the love struck and betrothed to celebrate their special day in fairy tale-like fashion, which created the perfect backdrop for this literary styled photo shoot. This story’s narrative is full of whimsy, glee and darling details of a fanciful day.


The bright color scheme exudes a feeling of hope, yet paired with hints of medieval elements harken back to the origins of the classic tale. The masquerade ball from Baz Luhrmann’s movie adaptation in 1996 of Romeo and Juliet inspired the use of theater masks and angel wings alluding to how colloquially changing particulars are commonplace as time moves forward from Shakespearean days creating a visual contrast.

“One of my favorite scenes in the play is the sonnet where Romeo and Juliet first meet at the masquerade ball before they discover each other’s identities. They touch palms in a flirtatious dance that Romeo compares to a pilgrim worshipping at a holy shrine. Romeo prays ‘let lips do what hands do,’ and kisses Juliet. Juliet, in turn, notes that when Romeo kissed her, he gave her his sin with his lips. It’s only fourteen lines, but it changes both of their lives forever. I wanted to represent this beautiful moment of their story, and thought it would make a charming modern-day first look. We chose the cottage’s circular moongate as the perfect place for them to come together under a symbol of unity and eternity,” said Soraya Rudofsky with Vivlio Photography.


“We wanted our feast to represent what one might have eaten in Northern Italy during the Renaissance period. Our Romeo and Juliet dined on cabernet-braised pork shank, avocado toast with roasted beef tenderloin and truffle cream with roasted garlic Yukon mashed potatoes, maple-glazed heirloom carrots, roasted broccoli and a salad with toasted crostini. For dessert we served a lemon custard, a staple of that time, with fresh fruit and lavender cookies on the side,” said Mary Krikorian with Vibrant Occasions Catering.


Whether young star-crossed lovers, veterans of your own love story or still searching for that perfect one, everyone can find something to relate to and adore in this masterfully done interpretation of unbridled passion against all odds.






Creative Team
Venue: Cross Iron Cottage
Photography: Vivlio Photography
Catering and Food Styling: Vibrant Occasions Catering
Florist: Petal to the Metal
Planner: Ramsey & Company
Gown: Something Bleu Bridal Boutique
Suit: Q Clothier
Hair and Makeup: Lavonne Beauty
Cake: Sweet Lavender Bake Shop
Custom place cards: Designs by SK
Jewelry: Nelson’s Jewelers
Models: Kayce Johnson and Stefan Vickery
PR Company: Meredith Corning PR
Written by Meredith Corning

Catering and Types of Caterers
Great events center on great food. Whether you’re planning a corporate event, a family gathering, a wedding, or any other get-together, people will talk about the food and drinks long after the lights go out. If you want to avoid the dreaded rubber chicken, cardboard rolls, and bland sides that garner big eye rolls and long complaints from guests, you need a great caterer! Where do you start in your search for the perfect partner to delight your guests? We’re here to break down the different types of caterers and help you pick the right one for a great event!
Types of Caterers
The world of catering is much more nuanced than snazzy names and sample trays at bridal events. When it comes to catering companies, there are three major types of caterers:
- Hotel and Restaurant Caterers. The first division of catering services are place-based caterers whose primary business is something other than providing food services to events. Hotels and restaurants fit into this category as place-based caterers whose kitchens often provide a limited catering menu for on-site service or delivery. Hotels and restaurants often serve as intermediaries and may provide menu design, preparation, banquet arrangements, seating, table setup, staff sourcing, and deliverables. Many hotels and some restaurants have an event or catering coordinator who manages these services for you. Sometimes, your venue choice limits the choices you have with regards to catering as many hotels and conference centers require that you work with their in-house catering departments. In some ways, this can be convenient since it may cut down on the number of vendors and people you have to talk with to prepare your event. In other ways, this lack of choice can limit your food and beverage options and even drive up costs.
- Mobile and/or Delivery Catering. The next group of caterers always come to you through mobile or delivery catering services. These catering companies or individual caterers might prepare food on-site or off-site in their own commercial kitchens and then deliver the finished product to your event. Mobile caterers sometimes include food trucks, food carts, and other similar on-demand dining options and are sometimes associated with more casual events. Some mobile and delivery caterers, however, are fully equipped to handle any event – from company picnics to sit-down dinners at a wedding. Mobile and/or delivery caterers can often accommodate a wide range of menu options, assisting with menu design and other planning options. Sometimes, mobile and/or delivery caterers lack the capacity to provide tables, chairs, and other hardware needed for your event, but they are almost always prepared to serve your food at the desired temperature and keep your guests delighted with fresh and delicious food options. Sometimes, these caterers take a more hands-off role in your event, simply providing the food (and sometimes beverages) you need for the event, providing setup services, and leaving the rest to you.
- Private Full-Service Caterers. Finally, there are full-service catering companies whose sole purpose is to make planning and executing your event a total breeze and a dream come true. These catering companies are often led by professional chefs with the training and experience you need to design a custom culinary experience to fit the season, theme, and ambience of your event. Full-service caterers often offer to handle every aspect of your guest’s dining experience, including the rental of tables, chairs, decorations, and food service equipment needed for a seamless experience that gets people talking in the best of ways. Full-service caterers are focused entirely on your event and its success and can work in any venue.
Vibrant Occasions – Your Hybrid Full-Service Caterers
At Vibrant Occasions, we don’t quite fit the mold. Led by Chef Serge Krikorian, our team of chefs and culinary experts are ready to design a custom menu and event experience that will make your event the talk of the season! With our mobile catering and food truck concept (Our Mobile Kitchen) and full staff of event catering professionals, we’re ready to serve up five-star dining experiences absolutely anywhere. We make planning an event and delighting your guests a smooth, exciting experience! For your next event, call on us to bring excellent food and professional service to the table.

Cooking with the Kriks Episode 3: Kung Pao Chicken with Tanarah Haynie and Steven Beradesca from Tanarah Luxe Floral
What a treat to have our good friends Tanarah Haynie and Steven Beradesca with Tanarah Luxe Floral and Inspire Wedding Show in the kitchen studio with us to record the third episode of Cooking with the Kriks! Tanarah and her creative team member with Tanarah Luxe Floral and co-creator of Inspire Wedding Show, Steven, travel all over Arkansas and beyond creating the most discerning, luxurious floral creations for clients and events. Tanarah loves Chinese food, but often cannot get that sauce just right and Chef Serge reveals the secret in this episode! Check out this Kung Pao Chicken recipe with that perfect sauce that can be done in your kitchen at home. Learn several tricks of the trade in this delicious tutorial. Want to see more collaborations between Tanarah Luxe Floral and Vibrant Occasions Catering? Peep this gorgeous Autumn Bohemian Dream Wedding we did with Tanarah’s amazing team over on this blog post! Also be sure to check out Serge and Mary Krikorian with Vibrant Occasions Catering on the Inspire Wedding and Lifestyle Show Podcast hosted by Tanarah and Steven here.
Kung Pao Chicken
2 lbs. Boneless Skinless Chicken Breast, cut into small strips
FOR MARINADE
½ Cup White Wine
½ Cup Soy Sauce
1.5 Tbls. Sesame Oil
FOR SAUCE
1/2 Cup White Wine
1/2 Cup Soy Sauce
1 1/2 Tbls. Sesame Oil
3 Tbls. Cornstarch, mixed with 3 Tbls. water
3 Tbls. Hot Chili Paste
3 Tbls. White Vinegar
6 Tbls. Brown Sugar
6 Tbls. Minced Garlic
ADDITIONAL INGREDIENTS
12 each green onions, diced
1 cup dry roasted peanuts
1 lbs. Broccoli Florets
Combine the ingredients for the marinade. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for at least 30 minutes. Combine ingredients for sauce in a separate container and set aside. Stir fry peanuts and green onions with a little sesame oil in a skillet until onions begin to wilt. Transfer to a bowl and cover to keep warm. Add a little more sesame oil to the wok and add the broccoli florets. Stir fry until edges of broccoli begin to brown, about 4-5 minutes. Transfer to bowl with peanuts and cover to keep warm. Stir fry marinated chicken, in batches, a large wok with a little sesame oil until meat is cooked through and juices run clear. Remove chicken from the wok and set aside. Pour the sauce into the skillet and cook and stir until thickened. Stir chicken, broccoli, and peanuts into the sauce.


Cooking with the Kriks Episode 2: Jerk Chicken with Sarah Jo Reynolds from It’s Me Sarah Jo
Who doesn’t love a fashionista? The Vibrant Occasions Catering team was delighted to have Sarah Jo Reynolds, an Arkansas fashion influencer, on our second episode of Cooking with the Kriks. Sarah Jo from It’s Me Sarah Jo on LiketoKNOW.it and Instagram is all about positive affirmations and embracing your femininity in style. Sarah Jo also hosts a blog called XOXO Sarah Jo where she shares her love of affordable fashion for the everyday woman. Her Instagram account is filled to the brim with spunk and beauty – just like this fabulous recipe for Jerk Chicken she wanted to learn how to cook! This flavorful Caribbean dinner is made with chicken from the local farm, Gann Family Farms, in Benton, Arkansas. As always, while locally-sourced chicken is not required for this recipe, we highly encourage you to seek out meats from your area when possible for an unmatched flavor. Don’t forget to LIKE and SUBSCRIBE!
Here are some of our favorite affirmations by Sarah Jo Reynolds (we call them Sarah Jo-ismns):
“Remember you are worthy, beautiful, strong, and capable. Don’t let anyone ever make you feel less.”
“My Papa always told me you can’t please people all of the time, only some people some of the time. So wear a pink wig, people are going to talk either way.”
“Be gentle with yourself, you’re doing the best you can!”
Seriously, follow this fabulous gal for all the happy vibes and a whole lotta’ PINK!

Jamaican Jerk Chicken with Mango Salsa
1 medium onion, chopped
2 green onions, chopped
4 garlic cloves, chopped
1/12 teaspoon five-spice powder
2 teaspoon allspice berries, coarsely ground
1/2 teaspoon dried thyme, crumbled
1 serrano peppers, chopped
2 teaspoon salt
1/2 tablespoon ground pepper
1/3 cup soy sauce
1 tablespoon of worcestershire sauce
1/2 tablespoon Grapeseed oil
1 3 1/2- to 4-pound chickens, each cut into 8 pieces (I used locally raised chickens from Gann Family Farm in Benton)
2 cups Mango Salsa (recipe below)
In a blender, combine the onion, scallions, garlic, five-spice powder, allspice, pepper, thyme, serrano pepper and salt,soy sauce. Turn on the blender for 15 to 30 seconds. Pour the marinade into a large, shallow dish, add the chicken and turn to coat. Cover and refrigerate overnight. Bring the chicken to room temperature before proceeding.
Grill the chicken , turning occasionally, in a grill pan for 6 min on each side until well browned. Place it in a preheated 350 degree oven and cook for 20 -30 minutes until the internal temperature is 170 degrees. Let the chicken rest for 4 min and serve
Mango Salsa
3 ripe mangos, diced (see photos)
1 medium red bell pepper, chopped
1/2 cup chopped red onion
1/4 cup packed fresh cilantro leaves, chopped
1 jalapeño, seeded and minced
1 large lime, juiced (about 1/4 cup lime juice)
1/8 teaspoon salt, to taste (1/8 to 1/4)
In a serving bowl, combine the prepared mango, bell pepper, onion, cilantro and jalapeño. Drizzle with the juice of one lime.
Using a large spoon, stir the ingredients together. Season to taste with salt, and stir again. For best flavor, let the salsa rest for 10 minutes or longer.


Cooking with the Kriks Episode 1: Easy Pork Chops with Sarah Heer from Arkie Travels
The Vibrant Occasions Catering team is pleased to announce the release of the first episode of Cooking with the Kriks cooking show on our brand new Youtube channel. On our first episode, we welcomed Sarah Heer with Arkie Travels into our kitchen to create a hearty meal that Sarah and her husband, Paul, could easily cook after a long day of hiking. Sarah and her husband created Arkie Travels from their love of the natural state and all the amazing places they visit. They share their passion for travel, scenic views and local shopping and restaurants on their social media as well as their own Youtube channel.
Since Sarah likes to keep things local, we utilized pork from The Farm at Barefoot Bend purchased at The Olde Crow General Store in Benton, Arkansas. Our friends at Rusty Tractor Vineyards provided us with a red wine for the marinade (Sarah’s favorite part!). 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 and vineyards in your area. It was a pleasure having Sarah in our kitchen and we hope everyone enjoys this inaugural episode of Cooking with the Kriks. Don’t forget to LIKE and SUBSCRIBE!

4 Servings
4 8 oz. Bone-In Prime Pork Chops
2 tsp. Kosher Salt
1 tsp. Course Ground Black Pepper
1 tablespoon of grapeseed oil
1 lbs. Seedless Red Grapes
½ Cup Red Wine
⅔ Chicken Stock
1 Sprig Fresh Rosemary
1 Sprig Fresh Thyme
1 Bay Leaf
1.5 Tbls. Unsalted Butter
⅔ tsp. Minced Garlic
1 tsp. Worcestershire Sauce
Pat your pork chops dry with a towel, lightly rub with grapeseed oil and liberally season them with salt and pepper.
Place 8 to 10 ounce pork chop on a grill pan or on the grill and grill both sides for approximately 4 min on each side for medium or until the internal temperature reaches 145 degrees. Let rest for 5 -8 min and serve
In a bottom heavy skillet add 1 tablespoon of grapeseed oil, to the grapes until they start wilting approximately 3 to 4 min. Add garlic and saute for another 1min. Reduce your heat and add the wine and herbs and simmer until you reduce in half. Add the chicken stock and worcestershire continue to reduce in half approximately another 5 min. Season with salt and pepper, stir in the butter and serve.

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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