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.
Woodland Celebration at Garvan Gardens in Hot Springs, Arkansas
Sarah and Preston’s wedding took place on October 24, 2020 at Anthony Chapel and Garvan Gardens in Hot Springs, Arkansas. We love a garden party celebration and what better location than a 210-acre botanical garden nestled in the picturesque Ouachita Mountains! Anthony Chapel is located on the grounds of the botanical garden overlooking Lake Hamilton amongst a serene sanctuary of dense pines and hardwoods. “Sarah and Preston hail from Louisiana and their family and friends came from surrounding states to celebrate their big day,” says their wedding planner, Kaitie Gill with Kaitie Gill Weddings.
Sarah and Preston’s Menu
Cocktail Hour Passed Hors d’Oeuvres:
Spinach Artichoke Crostini A creamy blend of cream cheese, spinach and artichoke hearts served warm on a toasted crostini
Cheese Stuffed Mushrooms Fresh mushroom caps stuffed with a blend of cheeses and seasoned bread crumbs and baked until gooey
Sausage Cheddar Balls Spicy pork sausage and sharp cheddar cheese make these treats irresistible
Pigs in a Blanket Coins A real crowd pleaser, we wrap our plump, spicy kielbasa in flaky puff pastry and slice them into coins before baking them to a golden brown
Dinner Menu: Street Taco Bar
Shredded Beef Taco 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
Stationary Buffet for Street Tacos:
Mexican Street Corn Dip 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
Guacamole Made fresh with ripe avocados, tomatoes, jalapenos, cilantro, red onions and fresh lime juice
Taco Bar Condiments Shredded lettuce, sour cream, and shredded cheese
Vendor Team:
Photography: Kadence Photography
Venue: Anthony Chapel and Garvan Gardens
Planning: Kaitie Gill Weddings
Catering + Bartending: Vibrant Occasions Catering
Floral + Rentals: A Perfect Bloom
DJ: Central Arkansas Entertainment
Cakes: PattiCakes Bakery
Videography: Patrick Hawkins
Hair + Makeup: Erin Sylvest
Officiant: Hunter Chatman
Our Podcast Tour: Listen Here!
The Vibrant Occasions Catering team has been on a podcast tour these last few weeks and we are excited to share our experience. We spoke with new friends and some old friends, which is always fun. It is a joy for our team to get the opportunity to share our passion for food whether through our services or our words. Our story is one of family, hard work, good times and a love of people. Get to know Chef Serge, Mary and Leah discuss all things food and business along with a whole lot of laughs from the podcast list below.
What: podcast INSPIRE
Hosts: Tanarah Haynie and Steven Barardesca with Tanarah Luxe Floral and INSPIRE Wedding Show
Where: Inspire Wedding Show
Guests: Serge and Mary Krikorian with Vibrant Occasions Catering
On this episode: “Well, I will say y’all are geeks and I love it. I mean y’all are ate up with this whole food thing. And I think it’s awesome.” – Steven Barardesca
Hosts: Daniel Quinn and Aaron Dotson
Where: Look What I Did
Guests: Serge Krikorian and Leah Seale with Vibrant Occasions Catering
On this episode: “If someone wants something that seems out of the ordinary, why not make it happen for them?” – Leah Seale
Hosts: Bryan Striegler with Bryan Striegler Photography
Where: Bryan Striegler on Spotify
Guests: Serge Krikorian and Leah Seale with Vibrant Occasions Catering
On this episode: “In the little time I’ve known you now you’ve impressed me quite a bit with just personality, but also the things you’re doing for your couples – the fact that you’re customizing so many things and the extra care and the fact that you have the personal bond with your employees…I think all that is so important.” – Bryan Striegler
Host: Keys Dan
Where: Key Dan Show on Spotify and Keys Dan on Youtube
Guests: Serge Krikorian and Leah Seale with Vibrant Occasions Catering
On this episode: “It goes back to the family. My mom was a phenomenal cook. As a family, we have always gathered around the table. Anytime we do anything it has something to do with food.” – Serge Krikorian
Lifestyle Blogger Samples Our Private Fine Dining Option
We were thrilled when Arkansas lifestyle blogger, Mary Kate Whitmire, agreed to sample our private fine dining option around Valentine’s Day with her husband, Colton. Mary Kate Whitmire is the writer and creator behind Chic Little Honey, a blog where she gets to share her love for fashion, beauty, home decorating, cooking, baking, and so much more. The blog started when Mary Kate was in college and has grown along with her through various phases of her life such as getting married, buying a home and landing her dream job as a corporate advertising copywriter. We love that Mary Kate and Colton got to experience our fine dining dishes on a holiday where they were celebrating their love for each other. We want to thank Mary Kate for these amazing photos she took of Vibrant Occasions Catering’s food and hope they will dine with us again!
Interested in trying our private fine dining at home or office experience? Read more here and call ahead, so we can help you customize the perfect menu for your occasion.
Mary Kate and Colton’s Menu
Appetizers
Cheese – Stuffed Mushrooms
Fresh mushroom caps stuffed with a blend of cheeses and seasoned bread crumbs, baked until gooey.
Antipasto Skewers
Sharp cheddar and provolone skewers with slices of pepperoni and Genoa salami along with fresh grape tomatoes and a kalamata olive.
Saucy Asian Meatballs
Party – size beef meatballs tossed in a delicious Asian barbeque sauce made with soy sauce, fresh ginger, sesame oil and Hoisin Sauce.
Bacon Praline Skewers
Applewood – smoked bacon skewers caramelized with sugar and toasted pecans.
First Course
Garden Salad
Fresh salad greens with grape tomatoes, cucumbers and shaved carrots. Served with house – made Buttermilk Ranch dressing.
Second Course
Pan – Seared Black Angus Beef Filet
Black angus aged prime beef filet pan – seared to desired temperature, draped in a cabernet sauvignon veal reduction.
Grilled Ribeye Steak
Black angus aged prime boneless ribeye steak lightly seasoned with our House Grill Seasoning and grilled to a juicy, desired temperature. Served with a garlic rosemary pan jus.
Grilled Twice Cut Pork Chops
Prime twice cut, bone – in pork chops draped in a savory sauce made with blistered red grapes, burgundy wine and fresh thyme.
Pan – Seared Wild Salmon with Cilantro Wine Butter
Wild – caught salmon filet pan seared and topped with cilantro lime butter. Served with garlic butter shrimp scampi.
Side Dishes
Potatoes Au Gratin
Thinly – sliced potatoes cooked in a creamy sauce and topped with a blend of three cheeses.
Fingerling Nutmeg Potatoes
Fingerling potatoes roasted with sweet butter, fresh garlic and a touch of nutmeg .
Maple Bacon Brussels Sprouts
Fresh brussels sprouts glazed with maple syrup and tossed with applewood – smoked bacon.
Green Bean Provencal
Fresh green beans cooked to a crisp tender.
Dessert
Strawberry Cheesecake
New York – Style Cheesecake drizzled with strawberry syrup and served with a chocolate covered strawberry.
Devil’s Food Chocolate Cake
A super moist freshly-baked devil’s food chocolate cake topped chocolate ganache and served with a chocolate covered strawberry.
Chocolate-Covered Strawberries
Fresh, juicy strawberries are hand-dipped and drizzled to perfection in a milk chocolatey drizzle.
A Sunset Wedding at Rusty Tractor Vineyards
Michelle and Jason were wed on September 12, 2020 on a warm fall day at Rusty Tractor Vineyards in Little Rock, Arkansas with Kaitie Gill of Kaitie Gill Weddings as their wedding planner. In a sea of navy, ivory and sage, these two could not have looked more perfect together under the beautiful vineyard sunset. We love working with foodie couples and Michelle and Jason are a perfect example of that. They really focused on the cuisine for their guests, so be sure to check out their delicious wedding menu, below.
“When the best man gave his speech, he said something I will never forget and could not be more fitting for this couple. He said, ‘There’s always going to be people who talk about who married up and who married down, but in the case you both married the best for each other,” says Kaitie Gill with Sailboat Weddings.
Michelle and Jason’s Menu
Cocktail Hour Passed Hors d’Oeuvres:
Spinach Artichoke Crostini
A creamy blend of cream cheese, spinach and artichoke hearts served warm on a toasted crostini
Saucy Asian Meatballs
Party-sized beef meatballs tossed in a delicious Asian barbeque sauce made with soy sauce, fresh ginger, sesame oil and hoisin sauce
Razorback Bites
Applewood smoked house-cured bacon bites tossed with a sweet onion jalapeno barbeque sauce
Smoked Salmon and Dilled Cream Cheese Cucumber Bites
Livened up with a zingy horseradish and dill cream cheese, these simple yet fancy smoked salmon cucumber bites are crunchy, creamy finger food perfection
Carving Station:
Black Angus Choice Prime Rib
Slow-roasted prime rib crusted in rosemary, black peppercorns, and fresh garlic, slowly roasted to a perfect medium rare, served with horseradish cream sauce and rosemary-infused au jus
Orange Rosemary Brined Breast of Turkey
Servings Breast of turkey brined overnight in an orange and rosemary brine then oven roasted, served with turkey gravy and orange cranberry chutney
Stationary Buffet:
Chipotle Mashed Sweet Potatoes
Whipped with chipotle cream and butter this sweet potato mash is a delicious twist on a classic favorite
Harvest Vegetables
A colorful mixture of fresh vegetables including brussels sprouts, asparagus, button mushrooms, red bell peppers, zucchini, yellow squash and baby carrots lightly seasoned and roasted
Dinner Salad
A garden salad served with Ranch, Italian, and Thousand Island dressings
Dinner Rolls
Freshly-baked dinner rolls
Vendor Team:
Photography: Kylie Farmer Photography
Venue: Rusty Tractor Vineyard
Planner: Kaitie Gill Weddings Kylie Farmer Photography
Catering: Vibrant Occasions Catering
Floral Design: Petal Chik Designs
Cake + Cupcakes: Patticakes Bakery
Hair + Makeup: Makeup by Bayley
DJ: Crown Entertainment
Linens: Eventology
Videography: Patrick Hawkins
Shuttle Bus + Accommodations: Aloft Little Rock West
Officiant: Brother-of-the-bride, Miles
Pink Spring Styled Shoot at Cold Springs Events in Paron, Arkansas
Jennifer Stafford with Love Events by Jen styled this perfectly pink spring styled shoot at Cold Springs Events in Paron, Arkansas. Vibrant Occasions Catering adorned this elegant dinner table with a fresh spring salad and two entrees – a buttery pink salmon on a bed of wild rice with assorted fresh vegetables and lamb chops with asparagus risotto. We topped the grazing shelf off with an assortment of gorgeous finger foods fit for the style and occasion. Love Events by Jen is based in Wichita Falls, Texas and we love getting the chance to create weddings and events with Jennifer and her staff every chance we get. Take a look at the images Carley Howard Photography captured of this fun project.
“You can never go wrong with a little pink…or a lot of pink!, “ says Jennifer Stafford. “This styled shoot was so dreamy with all the pink details, mixture of textures and smells of gorgeous, delicious food.”
Planner: Love Events by Jen
Venue: Cold Springs Events
Catering and Food Styling: Vibrant Occasions Catering
Floral Design: Magnolia Belle Floral
Macarons: The Vintage Kitchen
Cake: Sweet Lavender Bakeshop
Rentals: Victory & Co. Events
Suit: Rendezvous Formal Wear
Dress: Inverness Bridal
Equestrian Styled Shoot with Perception by Anna Dickinson
When wedding planner, Anna Dickison of Perception by Anna Dickinson, asked Vibrant Occasions Catering to be a part of this beautiful equestrian styled shoot at The Pine Hill Ranch Equestrian Center we were thrilled. It was a lovely day with so many of our “friendors” (event vendor friends) working to create a classic, dreamy vignette full of so many fanciful elements. Vibrant Occasions Catering provided individual charcuterie boards, which have become a popular menu option for weddings and events. Our clients always have the option of serving charcuterie in individually packaged gift boxes as well as other presentation styles. As you can see from Carper Creative Photography’s images, they look fabulous at each place setting.
Photography: Carper Creative Photography
Planner: Perception by Anna Dickinson
Venue: The Pine Hill Ranch Equestrian Center
Catering: Vibrant Occasions Catering
Floral Design: Adam Style Floral
Lighting: Central Arkansas Entertainment
Rentals: Party Time Rental and Events
Stationer: The Social Type
Autumn Bohemian Dream Wedding with Amanda Reed Weddings
One of the most amazing goals Vibrant Occasions Catering accomplished last year was the addition of Our Mobile Kitchen. This has allowed our event catering business to not only expand our menu options as some menu items are best prepared on site, but it has also opened up the option to make traveling for weddings much, much easier. Affording our team the ability to create chef-prepared food anywhere at any time granted us the opportunity to work with the fabulous Amanda Reed with Amanda Reed Weddings for Anne-Christine and Kyle’s beautiful day in Northwest Arkansas.
“Through the hustle and bustle of wedding day commotion, greetings, and agenda, Anne-Christine truly took in every moment of her big day. She handled every change of plans that came with 2020 with grace and positivity. AC will go down in history as one of our most joy-filled and genuine brides – and for that, we’re forever thankful,” said Amanda Reed with Amanda Reed Weddings.
See more from this colorful autumn bohemian dream wedding (and lovely dinner) below captured by Stephanie Parsley Photography.
Anne-Christine and Kyle’s Menu
Burgundy Braised Beef Brisket
Beef brisket slowly braised in burgundy wine infused with a puree of leeks, carrots, celery and tomatoes until fork tender, served with the flavor-packed sauce reduction
Bourbon Chicken
Roasted pieces of breast meat chicken glazed with a savory bourbon sauce made with Kentucky bourbon, soy sauce, freshly minced ginger and garlic, and sweet brown sugar
Yukon Gold Twice Baked Potato Casserole
Buttery Yukon Gold potatoes blended with butter and cream, shredded cheddar, green onions and crispy bacon crumble
Green Bean Provencal with Blistered Tomatoes
Fresh green beans cooked to a crisp tender and tossed with blistered grape tomatoes
Dinner Salad
A garden salad served with ranch, Italian, and thousand island dressings
Dinner Rolls
Freshly-baked dinner rolls
Late Night Snacks – Bacon Cheeseburger Sliders
Mini grilled burgers topped with sharp cheddar cheese and applewood smoked bacon, served on a freshly baked slider bun
Vendor Team:
Photographer: Stephanie Parsley Photography
Planning + Design: Amanda Reed Weddings
Ceremony & Reception:
Fuller Red Barn (Groom’s uncle’s barn)
Thompson Party Shop (Groom’s sister’s barn)
Catering & Bartending: Vibrant Occasions Catering with Our Mobile Kitchen
Cake: PattiCakes Bakery
Florist: Tanarah Luxe Floral
Rentals: Eventology , Nuage Linens, BBJ Linens , La Tavola
Dress: BHLDN
Bridesmaid Dresses: Show Me Your Mumu
Hair: Lindsey Powers Huey
A Hallmark Christmas Wedding at Tanglewood Landing
“When guests arrived at Macy and Bryce’s wedding it was as if they were stepping into a Hallmark Christmas Movie. The magic of the twinkling lights, good company, and champagne toasts made their wedding completely magical. That night, just like a Hallmark Movie, anything was possible,” said Kaitie Gill, wedding planner with Sailboat Weddings.
Vibrant Occasions Catering was on site at Macy and Bryce’s wedding at Tanglewood Landing in New Edinburg, Arkansas to help them celebrate their big day surrounded by their family and friends during the joyous holiday season. Our team was super excited about this wedding as it was one of the first events we had Our Mobile Kitchen on location. The couple and their guests enjoyed dinner, dancing and the holiday spirit as showcased in these beautiful images by Benjamin Martin Photography, below.
Macy and Bryce’s Menu
Pasta Station
Chef-prepared grilled chicken alfredo and marinara with meat sauce right in front of your guests and toss with penne pasta
Harvest Vegetables
A colorful mixture of fresh vegetables including brussels sprouts, asparagus, button mushrooms, red bell peppers, zucchini, yellow squash and baby carrots lightly seasoned and roasted
Dinner Salad
A garden salad served with our house made vinaigrette
Garlic Bread
Crusty Italian bread with a hint of garlic
Slider Station
Chef-prepared grilled chicken sliders and grilled hamburger sliders right in front of your guests
Grilled Chicken Sliders
Marinated grilled chicken breast grilled and served on a freshly-baked soft slider bun with house-made southwest chipotle sauce
Grilled Hamburger Sliders
Grilled hamburgers made by with lightly seasoned fresh ground beef served on a freshly-baked soft slider bun our house-made honey chipotle BBQ sauce
House-Made Potato Chips
Thin slice of white potato that has been cooked until crisp and seasoned
Garnish for Champagne Fruit Skewers
Fresh, seasonal fruit attractively skewered including cranberries
Individually Packaged Charcuterie Boxes
A beautiful display of assorted sliced meats, including salami, smoked ham, pepperoni, and capicola, along with a variety of cheeses, including gouda, goat cheese, sharp cheddar, swiss and pepperjack. Served with olives, crackers, and fresh-baked breads
We love this mimosa bar the ladies enjoyed while they were getting pampered and pretty the morning of the wedding.
Macy and Bryce read letters from one another before their ceremony.
Vendor Team
Photography: Benjamin Martin Photography
Wedding Coordinator: Kaitie Gill Weddings
Ceremony + Reception Venue: Tanglewood Landing
Videography: Katie Graham Photo & Video
Hair + Makeup: Aunt of the Bride
Photo Booth: Ace Events
Officiant: Pastor Rusty Ross
DJ: Sam O’Donnel kzhe.com
Bride Bouquet + Bridesmaids: Flowers by Jim
Catering + Bartending: Vibrant Occasions Catering with Our Mobile Kitchen
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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