How To Dice a Tomato | Cooking with the Kriks
Learning how to dice a tomato properly may seem like a small detail, but it can greatly impact the taste, texture, and visual appeal of your culinary creations. In season 3, episode 4, chef Serge is showing us the proper way to dice a tomato.
Learning how to dice a tomato is important for a few reasons.
- Uniformity: Ensuring that the pieces are uniform in size and shape is beneficial for both presentation and cooking purposes. If you’re using diced tomatoes in a recipe, having consistent pieces will help them cook evenly and maintain their shape.
- Even Cooking: Each piece should maintain a similar thickness allowing the tomato to cook evenly to ensure that all the pieces are cooked through at the same time. This can be particularly important if you’re using the diced tomatoes in a sauce or stew.
- Texture: Irregularly-shaped or poorly-cut pieces can result in uneven textures in your dish. By dicing the tomato evenly, you’ll create a pleasing texture that adds to the overall eating experience.
- Presentation: Properly diced tomatoes look neat and appealing, especially when used as a garnish or in salads. When all the pieces are of similar size and shape, it creates a visually appealing dish. This is particularly important when presentation matters, such as in professional culinary settings or when entertaining guests.
WATCH THE VIDEO
Get the video tutorial live and in action on season 3, episode 4 of Cooking with the Kriks. Don’t forget to SUBSCRIBE to our channel!
Here’s a step-by-step guide on how to dice a tomato:
- Place the tomato on a cutting board with the stem end facing up.
- Take a sharp knife and slice off about 1/4 inch off the top end (where the stem is).
- Make even slices of about 1/4 inch each, going from top to bottom. Try to make them as straight and even as possible.
- Now turn the slices on their side, stack them up, and cut them into thin strips. Depending on how large or small you want your dice to be, you can cut the strips into smaller pieces.
- Finally, using your knife, chop the strips into small, even pieces until you have the desired size of dice.
Remember to use a sharp knife to make clean, precise cuts, and be careful when handling the knife and the tomato. With practice, you can become an expert at dicing tomatoes quickly and easily just like Chef Serge!
Our Favorite Margarita Recipes Revealed
Chef Serge Krikorian with Vibrant Occasions originally revealed these refreshing recipes on THV11’s The Vine show with Ashley King and Skot Covert along with his pollo asado tacos recipe which we blogged here. In case you missed that episode, we are going to reveal these timeless recipes here today for our dear readers, so you can enjoy this classic drink next time you need a little pep in your step! But first, let’s take a look at some helpful information about margaritas to get us in a festive margarita mood.
Margaritas are a popular cocktail known for their refreshing and tangy flavors. The origins of the margarita are a little unclear, but there are several theories regarding its history.
One popular theory suggests that the margarita was created in the late 1930s or early 1940s by a Mexican bartender named Carlos “Danny” Herrera. As the story goes, he created the cocktail for a customer who was allergic to all alcohol except tequila but found it too harsh to drink straight. Herrera combined tequila with lime, salt, and ice, resulting in the creation of the margarita.
Another theory is that the margarita was invented by socialite Margaret “Margarita” Sames in the late 1940s at her vacation home in Acapulco, Mexico. She supposedly mixed tequila, lime juice, and Cointreau, and the cocktail became a hit among her friends.
Regardless of its true origin, the margarita gained popularity over the years and has since evolved with numerous variations and flavors. Classic margaritas typically consist of tequila, lime or lemon juice, and an orange liqueur like triple sec or Cointreau. However, nowadays, you can find various fruit-flavored margaritas such as strawberry, mango, watermelon, or pineapple, which add a delightful twist to the original recipe.
Margaritas can actually be healthy but moderation is key. While margaritas can be enjoyed as a social beverage, it’s important to remember that they do contain alcohol. Tequila, the main ingredient in margaritas, is made from the blue agave plant and is believed to have certain health benefits when consumed in moderation. It may help lower blood sugar levels, promote good gut bacteria, and even aid digestion. However, it’s vital to enjoy margaritas responsibly and in moderation to avoid any adverse effects.
Mixing a delicious margarita can be a fun and creative process. Whether you prefer the classic version or enjoy experimenting with different flavors, margaritas are a beloved cocktail that continues to delight people around the world.
You never have to wait for a new recipe to come out on the blog! Just head over to our cooking show, Cooking with the Kriks, and choose from an array of cooking tutorials led by Chef Serge himself! Don’t forget to hit that SUBSCRIBE button:
Strawberry Margarita
2 oz. tequila blanco
1 oz. orange liqueur, I like Cointreau
1 oz. fresh lime juice
1 tsp. honey
2 oz. fresh strawberry puree (recipe below)
Lime wedges for the glass and for garnish
Fresh strawberries for garnish
Coarse sea salt for rimming
Salt the rim of the glass by rubbing a lime wedge around the edge and then dipping the glass into rimming salt. Add ice to the glass.
Put the tequila, orange liqueur, lime juice, honey and strawberry puree in a cocktail shaker with ice and shake to combine.
Strain the margarita into the glass and garnish with a lime wedge and fresh strawberries
Strawberry Puree
To make the strawberry puree, put the strawberries in a blender and blend until smooth. Strain the puree through a sieve to remove the seeds.
Jalapeno Margarita
3/4 oz fresh lime juice
1 oz Cointreau or orange liqueur
2 oz. Reposado Tequila
2 rings of fresh jalapeno
Fresh lime wedges for garnish
Coarse sea salt for rimming
Salt the rim of the glass by rubbing a lime wedge around the edge and then dipping the glass into rimming salt. Add ice to the glass.
Muddle the jalapenos in the bottom of the glass and add the lime juice, orange liqueur, and tequila in a shaker with ice. Shake vigorously. Strain into the glass and garnish with a lime wedge and jalapeno slices.
Cranberry Rosemary Margarita
4.5 oz. cranberry juice
1.5 oz. tequila blanco
1 oz. Cointreau or orange liqueur
¾ oz. of lime juice
Fresh cranberries and rosemary sprigs, for garnish
Coarse sea salt for rimming
Salt the rim of the glass by rubbing a lime wedge around the edge and then dipping the glass into rimming salt. Add ice to the glass.
Muddle rosemary leaves from a rosemary stem in your shaker. Combine the cranberry juice, tequila, orange liqueur, and lime juice in a shaker with ice. Shake vigorously. Strain into a glass and garnish with fresh cranberries and rosemary sprigs.
Denver Favorites: Pork Green Chili & Funky Monkey French Toast Recipes
Chef Serge Krikorian shared the pork green chili and funky monkey French toast recipes on THV11’s The Vine TV show with Adam Bledsoe and Ashley King, but if you missed this episode, not to worry! We are going to share these delicious recipes with you here in this blog post plus give you, our dear readers, some information about these Denver, Colorado favorites. Denver’s food scene is known for embracing innovative and unconventional dishes and is home to many creative and passionate chefs who constantly experiment with flavor combinations, and these dishes highlights that ingenuity.
Pork green chili is a delicious and savory dish that has become a beloved favorite in Denver, Colorado. It consists of tender chunks of pork slow-cooked with green chilies, onions, garlic, and various spices. This dish embodies the flavors of the Southwest and has become a staple in Denver’s culinary scene.
There are a few reasons why pork green chili has gained such popularity in Denver. First off, the city has a strong Mexican and Tex-Mex food influence, and green chili is a mainstay in these cuisines. Denver has also been historically known for its large Hispanic community, contributing to the popularity of this dish. Another reason why pork green chili is a Denver favorite is its versatility. It can be enjoyed as a standalone soup or stew, or used as a topping for various dishes like burritos, enchiladas, or even burgers. The rich and smoky flavors of the green chilies combined with tender pork create a satisfying and comforting meal. Denver’s high altitude climate also plays a role in making pork green chili a beloved choice. The warm and spicy nature of this dish helps to counter the colder temperatures and provides a heartwarming experience during the winter months. Furthermore, Denver locals take pride in their regional specialties, and pork green chili has become one of those iconic dishes that showcases the unique flavors of the area. Many restaurants and cafes in Denver have their own twist on the recipe, adding their own touch to make it a standout experience for customers.
Funky monkey French toast is a delightful and indulgent breakfast dish that has gained popularity as a Denver favorite. It is a unique twist on the classic French toast, incorporating flavors of banana, chocolate, and peanut butter. The combination of sweet and savory elements in this dish has captivated the taste buds of both locals and visitors alike.
One of the reasons why funky monkey French toast has become a Denver favorite is its creativity and playfulness. This dish takes a beloved breakfast staple and elevates it with the addition of ingredients like caramelized bananas, chocolate sauce, and peanut butter drizzle. The combination of these flavors creates a harmonious balance that satisfies both sweet and savory cravings. Additionally, Denver is a city that appreciates hearty and indulgent food options, making funky monkey French toast a perfect fit for those seeking a decadent breakfast experience. The generous portions and rich flavors make it a satisfying choice to start the day. Moreover, Denver locals tend to be adventurous eaters and enjoy trying new things. Funky monkey French toast offers a unique and memorable dining experience that stands out from traditional breakfast options.
Do you love chef Serge’s recipes? You never have to wait for a new recipe blog post! Head over to his show, Cooking with the Kriks on Youtube, for loads of content and hit that subscribe button:
https://www.youtube.com/@CookingwiththeKriks
Pork Green Chili
2 lbs. pork shoulder
2 Tbls. ground cumin
3 Tbls. chile powder
2 Tbls. dried oregano
1 Tbls. minced garlic
1 large yellow onion, diced
1 Qt. chicken stock
1 32 oz. can whole tomatoes
2 Tbls. tomato paste
8 roasted hatch green chiles, fresh roasted and diced, or 1 6 oz. can diced hatch green chiles
2 fresh jalapeño peppers, seeded deveined and diced
Grapeseed oil
2 tsp. Kosher salt
1 tsp. ground black pepper
Shredded mozzarella and sour cream, optional garnish
Instructions
- Cut the pork shoulder into small 1” cubes and season with salt and pepper.
- Heat the grapeseed oil in a dutch oven. Working in batches, brown the pork on all sides in oil over medium high heat. Remove the meat from the dutch oven and set aside.
- In the dutch oven, saute the onions until translucent, about 3 to 4 minutes. Add the minced fresh garlic and saute for another minute or two. Add the cumin, chile powder, oregano and tomato paste and continue to saute for another couple of minutes.
- Add the chicken stock, crushed tomatoes, and pork to the dutch oven, cover, and simmer for 2 hours.
- Add the hatch green chilis and jalapeno and simmer for another 1 hour.
- Garnish with mozzarella cheese and sour cream and serve.
Funky Monkey French Toast
1 loaf of banana nut bread
For the French Toast:
6 eggs
2-1/2 cups milk
1 Tbsp. brown sugar
3/4 tsp. salt
1 Tbsp. vanilla extract
2 Tbsp. unsalted butter, cubed
Caramel Syrup (recipe below)
Whipped Mascarpone Cheese (recipe below)
Bruleed Bananas (recipe below)
Powdered sugar, garnish
1/4 cup white chocolate chips, garnish
Sliced fresh strawberries, garnish
- In a shallow bowl, whisk together the eggs, milk, brown sugar, salt and vanilla with a fork. Set aside.
- Slice the banana nut bread into thick slices.
- Melt the butter in a large skillet over medium heat. Dip each slice of the bread into the egg mixture then place in the hot pan. Cook on each side until golden brown.
- Remove from heat and top with caramel syrup and a dollop of whipped mascarpone cheese. Dust with confectioners’ sugar and add white chocolate chips before serving.
Caramel Syrup:
1/2 cup unsalted butter
1/2 cup brown sugar
1/2 cup heavy cream
- Over medium-high heat, whisk together the brown sugar, butter, and heavy cream in a small pan. Bring to a boil and let boil for 3 minutes without stirring.
- Remove from heat and cool slightly.
Whipped Mascarpone Cheese
1 1/4 cups heavy whipping cream, cold
3/4 cups powdered sugar
1 tsp. vanilla extract
8 oz mascarpone cheese,softened
- Add the heavy whipping cream, powdered sugar and vanilla extract to a large mixing bowl and whip on high speed until soft peaks form.
- Add the mascarpone cheese to the whipped cream and whip to combine.
Bruleed Bananas
2 bananas, peeled and sliced
2 Tbls. unsalted butter
1/4 cup packed brown sugar
2 oz. brandy
- Melt the butter over medium heat in a large skillet.
- Add the brown sugar and bananas and cook until brown sugar dissolves.
- Add the brandy and carefully tip the pan away from you and light the brandy on fire.
- Swirl the pan until the flames extinguish on their own.
Pork Chops with Balsamic Reduction and Au Gratin Potatoes Recipes
More fabulous recipes by chef Serge Krikorian are here! These recipes were originally presented on THV11’s The Vine TV show and now you can grab it at the bottom of this blog post but first, let’s learn some more about these mouth-watering dishes. Pork Chops with Balsamic Reduction is a flavorful and elegant dish that combines tender pork chops with a tangy-sweet balsamic reduction sauce. With its creamy, cheesy goodness, Au Gratin Potatoes can stand alone as a hearty vegetarian main course or shine as a delightful side dish to complement a variety of main dishes. Read on for more…
Balsamic vinegar has been used in Italian cuisine for centuries. The rich and complex flavor of balsamic vinegar complements the savory taste of pork chops perfectly, creating a harmonious combination. This dish is versatile and can be served on a variety of occasions. Its sophisticated presentation and delicious taste make it ideal for special occasions such as dinner parties, anniversaries, or holiday gatherings. It also works well as a gourmet weeknight dinner option when you want to elevate your evening meal.
Au Gratin Potatoes, also known as scalloped potatoes, is a delicious and comforting dish consisting of thinly sliced potatoes layered with a creamy cheese sauce and baked until golden and bubbling. The term “au gratin” originates from French cuisine, with “gratin” referring to the crispy or browned crust that forms on top of a dish when it is baked or broiled. Its warm, comforting nature makes it an excellent choice for a range of occasions and combinations.
When it comes to sides that pair well with pork chops with balsamic reduction, there are several options. Ultimately, the choice of sides depends on personal preferences and dietary restrictions. The key is to select sides that enhance the flavors and textures of the dish, while also considering the occasion and desired overall dining experience.
While we chose au gratin potatoes as the side for this presentation, here are a few other popular choices that pair well with pork chops with balsamic reduction:
- Roasted Vegetables: The caramelized flavors of roasted vegetables like carrots, Brussels sprouts, or sweet potatoes add a hearty and earthy component to the dish.
- Garlic Mashed Potatoes: Creamy mashed potatoes infused with garlic provide a comforting and classic side that balances out the tanginess of the balsamic reduction.
- Grilled Asparagus: Lightly grilled asparagus spears bring a vibrant and fresh element to the plate, enhancing the overall visual appeal and taste of the dish.
- Wild Rice Pilaf: The nutty flavors of wild rice pilaf provide a wholesome and satisfying accompaniment to the pork chops, adding texture and depth to the meal.
- Mixed Greens Salad: A simple salad with fresh mixed greens, cherry tomatoes, and a light vinaigrette can serve as a refreshing and light side that complements the richness of the pork chops.
Pork Chop with Balsamic Reduction
2 bone in frenched prime pork chop, 1” thick
½ tsp. Kosher salt
½ tsp. course ground black pepper
1 Tbls. olive oil
2 pats unsalted butter
1 recipe Balsamic Reduction (recipe below)
Take the bone in pork chops out of the refrigerator 30 minutes prior to grilling so that it gets to room temperature.
Heat your cast iron grill pan over medium high heat.
Rub the pork chops with olive oil and season with salt and pepper.
Place the pork chop in the hot grill pan, fat edge down to render the fat. Once fat is rendered, grill for 4 to 5 minutes on each side until the internal temperature reaches 145 degrees.
Place the cooked chops in a warm place and top each with a pat of butter. Tent with foil and allow them to rest for 5 minutes before serving topped with Balsamic Reduction.
Balsamic Reduction
1 Tbls. olive oil
1 Tbls. minced shallots
1 garlic clove, crushed
1/2 cup aged balsamic
1 Tbls. honey
Sprig of rosemary
1/2 tsp. dijon mustard
1 tsp. unsalted butter
In a saucepan, saute the shallots in olive oil for 2 minutes over medium heat. Add the garlic and saute for another minute.
Add the remaining ingredients, except the butter, and bring to a boil. Turn down the heat and let simmer for 10 minutes.
Take the sauce off the heat, stir in the butter, and serve.
Au Gratin Potatoes
2 Tbls. unsalted butter, plus additional to butter casserole dish
1/2 medium onion, minced
1 garlic clove, minced
1 1/4 tsp. salt
1/2 tsp. course ground black pepper
3/4 cup chicken stock
1 1/4 cup heavy cream, plus a little more, if necessary
1 1/2 lbs. russet potatoes, peeled and thinly sliced 1/8” thick (a mandolin is good for this)
2 cups shredded cheddar
3/4 cup shredded provolone
1/4 cup shredded parmesan
Preheat the oven to 425 degrees.
Melt 2 Tbls. butter in a dutch oven and sauté the onion over medium heat until soft and translucent. Add the garlic, salt, and pepper and cook for about 30 seconds.
Add the sliced potatoes, chicken stock, and heavy cream to the pot and bring to a good simmer (not a boil). If needed, add more heavy cream to cover the potatoes.
Cover, reduce the heat to medium-low, and gently simmer until the potatoes are nearly tender when pierced with a knife, about 15 to 20 minutes. Taste and adjust seasoning, if necessary.
Transfer the mixture to a buttered 8 x 8″ or equivalent sized baking dish.
Combine the cheeses and sprinkle over the top of the potatoes. Set the baking dish on a baking sheet and cook in the preheated oven for about 25-30 minutes for the casserole or just until the sauce is bubbling and the cheese is melted and the potatoes are cooked through. Cool a few minutes before serving.
Vibrant Occasions Co-Hosts Dinner on the River
Vibrant Occasions was honored to partner with Cat Sims’ in honor of her latest philanthropic efforts in the Dancing with Our Stars Little Rock fundraiser benefiting the Arkansas Chapter of the Children’s Tumor Foundation. Sims has been chosen as one of the 2023 Stars and kicked off her fundraising campaign with a dinner party in her home called Dinner on the River. The online fundraising campaign is underway and will be ongoing until the gala takes place on September 7, 2023.
The DWOS gala event features a dance competition, where local philanthropists are paired up with professional dancers for their performances. All proceeds from the event go towards funding research and finding a cure for neurofibromatosis (NF), a genetic disorder that causes tumors to grow on nerves throughout the body. The Arkansas Chapter of the Children’s Tumor Foundation works tirelessly to support individuals and families affected by NF, provide education and raise awareness about this serious condition.
Cat Sims invited several of her content creator friends to Dinner in the River to celebrate her DWOS campaign and hopefully boost the amount of funds raised over the next few months while also bringing more awareness to NF and CTF. Anyone can donate to the Arkansas Chapter’s Children’s Tumor Foundation via Sims’ link below:
Tips to a Successful Dinner Party
- Determine your guest list and send out invitations in advance. This will help you plan the menu and make sure you have enough seating and space for your guests.
- Decide on a theme or style for your party. This will help guide your menu and decor choices. For example, you could plan a formal, candlelit dinner party or a more casual potluck-style gathering.
- Plan your menu ahead of time, taking into account any dietary restrictions or food allergies your guests may have. A good rule of thumb is to offer a vegetarian option as well as a meat-based option.
- If you’re not comfortable cooking for a large group, consider hiring a caterer. Make sure to do your research and read reviews before choosing a catering company.
Menu Planning
Consider your guests’ dietary restrictions when planning the menu. Choose a main course that can be prepared in advance so that you have more time to spend with your guests. Offer a variety of dishes that complement each other in terms of flavors and textures.
Hiring a Caterer
If you’re hiring a caterer, make sure they are reputable and experienced. Ask for references and sample menus before finalizing the deal. Make sure you share your vision and expectations for the event with the caterer, including your budget and any dietary restrictions.
Setting a Formal Table
For a complete formal table, start by placing the chargers (large plates used as a base for each setting). Place the dinner plate in the center of the charger, with the napkin on top. To the left of the dinner plate, place the salad fork and the dinner fork. To the right of the dinner plate, place the knife (with the blade facing the plate), the teaspoon, and the soup spoon (if needed). Finally, place the water glass above the knife, and any other glasses to the right of the water glass.
Menu
Stationary Hors d’Oeuvres
Buratta
Topped with basil pesto, aged balsamic, and roasted grape tomatoes, served with toasted bruschetta
Shrimp Cocktail
Cajun shrimp with a smokey cocktail sauce
Hummus Shooters
Topped with marinated feta and served with vegetable crudites
Yogurt Parfait with Granola and Fruit
Individual yogurt parfaits topped with triple berry compote and granola
Passed Hors d’Oeuvres
Tomato Bisque
A rich, creamy soup made with applewood smoked bacon, a mirepoix of carrots, celery and onions, and red ripe tomatoes pureed with a touch of cream, served with a grown up grilled cheese
Mini Lox & Bagel
House-smoked salmon with dilled cream cheese on a mini house-made “bagel”
Cheese Stuffed Mushrooms
Fresh mushroom caps stuffed with a blend of cheeses and seasoned bread crumbs and baked until gooey Spinach Artichoke Dip
Served warm with toasted crostini
Plated Dinner Menu
1st Course
Strawberry Salad
Fresh salad green topped with fresh strawberries, cinnamon sugar candied walnuts, grape tomatoes, and feta crumbles, dressed with our strawberry and white balsamic vinaigrette
2nd Course
Cabernet Braised Beef Short Ribs
Beef short ribs slowly braised in cabernet wine infused with a puree of leeks, carrots, celery and tomatoes until fork tender, served with the flavor-packed sauce reduction
Mashed Yukon Gold
Whipped with butter and cream
Roasted Broccolini
Lightly seasoned and roasted with extra virgin olive oil
Dessert
Blueberry Mousse Cake
Blueberry mousse filled with a blueberry gelee on top of an almond sponge cake, covered with a white chocolate mirror glaze
Blood Orange Mascarpone Panna Cotta
A light and velvety blood orange panna cotta with a blood orange sauce
Dinner on the River Participants and Sponsors
Co-host & Star: Cat Sims, @catsimsxoxo
Co-host & Private Event Catering: Vibrant Occasions, @vibrantoccasionscatering
Floral Design: Rose of Sharon Floral Design Studio, @roseofsharonfloral
Photography: Lori Sparkman Photography, @lorisparkmanphotography
Music: Central Arkansas Entertainment Agency, @cae_lr
DJ: DJ Jellybean, @djjbean
Planner & Party Designer: Meredith Events, @meredithevents
Public Relations: Meredith Corning PR, @meredithcorningpr
Videography: KB Studios, @kbstudiosar
Balloon Photo Backdrop: Just Peachy, @justpeachylr
Dinnerware Rentals: Eventology, @eventology_us
Wardrobe Stylist: Kimberly Cyr Calhoun, @kimberlycyr
Wardrobe Retailer: Royal We, @royalweprom
Special Guests & Content Creators: @tabithanstaylor, @alexa_hart_, @kailux, @kimberlycyr, @lesley_withrow, @jennymartinphoto, @alishacurtis, @sarahkmeyer
E.O. Manees House Preview Party
If you have not heard of the E. O. Manees House yet, Vibrant Occasions is here to spill the tea! We were honored to cater their Preview Party recently after this historical home has gone through a major renovation to now booking weddings, social parties and corporate events with so many lovely new features. The E.O. Manees House is a fascinating landmark with an intriguing history and captivating design. Keep reading for more information about its significance in the community, details about event rentals and the menu we served at the Preview Party!
History
The E.O. Manees House was constructed in 1905 by Eugene O. Manees, a prominent figure in Little Rock, Arkansas. Manees was a successful businessman and civic leader who played an important role in the growth and development of the city. Over the years, the house has seen various uses, adding to its historical significance. It has served as a private residence, a boarding house, and even a law office before being acquired by the Junior League of Little Rock.
Design
The architectural style of the E.O. Manees House is Classical Revival, characterized by its grandeur, symmetry, and ornate detailing. The house features a beautiful facade adorned with Ionic columns, creating a sense of elegance and timelessness. The symmetrical design of the exterior showcases a balance and proportion that is visually striking. Additionally, the house boasts other hallmark elements of Classical Revival architecture, such as a pediment above the entryway and decorative accents throughout.
The interior of the E.O. Manees House is equally impressive. It retains many original details, including intricate woodwork, stained glass windows, and decorative plaster moldings. These elements contribute to the overall charm and character of the house. Visitors can explore various rooms, each showcasing the craftsmanship and attention to detail from the early 20th century. The house also features a well-maintained garden, adding to its appeal and providing a serene atmosphere.
Rental Details
Included with reception hall rental:
- Bridal Suite. You may lock the door during the event for security purposes.
- Groom’s Quarters. A wardrobe closet and cabinets will lock for security purposes during the event.
- Covered Porch
- Balcony Covered Porch
- String Light Courtyard
- Multiple outdoor ceremony sites
- Catering Prep Kitchen with w 2 commercial refrigerators, warming oven and ice machine.
- 20 60” round tables
- 10 6×30 banquet tables
- 20 8×30 banquet tables
- 10 30” round tables with 30” and 42” poles
- 2 hour bridal portrait and engagement session (use of facility)
- On site parking and Handicap Accessible Parking/Restrooms
- Set up/Breakdown of Tables and Chairs
- One hour rehearsal prior to event date
- 150 Wooden spider back chair period to the home.
Menu
Passed Hors d’Oeuvres
Mac & Cheese ‘Tini
Our creamy jalapeno mac & cheese served in a martini glass
Cajun Shrimp & Cheesy Grits Shooters
Cheesy grits made with sharp cheddar cheese topped with a corn relish and a Cajun shrimp
Avocado Steak Toast
Topped with smoked beef tenderloin and crispy onion tanglers
Fried Cheese Curds
Delicious morsels of breaded and fried cheddar cheese curds served with guests’ choice of San Marzano marinara, house-made ranch, and Bayou Bengal Sauce
Street Taco Action Station
Bulgogi Taco
With Korean BBQ sauce and Asian slaw
Mediterranean Chicken Taco
With feta, fresh cucumber, onion, tomato, and tahini tzatziki sauce
Sweets & Treats
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
Event Team
Catering: Vibrant Occasions, @vibrantoccasionscatering
Venue: E.O. Manees House, @eomaneeshouse
Event Planner: Gretchen Larkan Events, @gretchenlarkanevents
Floral Designer: Tanarah Luxe Floral, @tanarahluxefloral
Balloon Design: Just Peachy, @justpeachylr
Bar: Toasts in Tow, @toastsintow
Music: Rodney Block Music, @mobettablock
Special thank you to the North Little Rock Police Department for their event oversight.
How To Dice an Onion | Cooking with the Kriks
What is the best way to dice an onion? Learning how to dice an onion properly can be a valuable skill for several reasons. It allows you to prepare onions efficiently and accurately, saving you time in the kitchen. Secondly, proper cutting techniques can enhance the taste and presentation of your dishes, as the size and shape of onion pieces can affect cooking times and overall textures. Additionally, knowing how to cut an onion properly can minimize the release of its pungent gases, reducing tears and discomfort. Understanding this skill can make your cooking experience more enjoyable and professional, enabling you to approach various recipes with confidence.
WATCH THE VIDEO
Get the video tutorial live and in action on season 3, episode 3 of Cooking with the Kriks at the following link or keep scrolling for the written instructions – Don’t forget to SUBSCRIBE:
What exactly is “dicing” an onion?
Dicing an onion refers to cutting it into small, uniform cubes. The process involves creating a grid-like pattern on the onion, resulting in evenly sized pieces. This technique is different from other ways of cutting an onion, such as slicing or chopping.
Slicing an onion involves cutting it into thin, continuous pieces, often used for toppings or sautéing. Chopping, on the other hand, usually results in larger, irregularly shaped pieces, suitable for soups, stews, or stir-fries.
Dicing an onion requires a precise and systematic approach, ensuring each cube is similar in size. This technique is commonly used in recipes where you want the onion to blend into the dish more subtly, as opposed to being a prominent ingredient.
Ultimately, dicing an onion allows for a consistent texture and even distribution of flavor throughout a dish, making it a useful skill to have in your culinary repertoire.
Here’s a step-by-step guide on how to dice an onion:
- Start by selecting a smooth, firm onion. Place it on a cutting board and remove the outer papery skin.
- Cut off the stem end of the onion, then cut the onion in half from the top down. Keep the root end intact as it helps hold the layers of the onion together.
- Peel off the dry, outer layer from both halves of the onion.
- Take one onion half and place it flat on the cutting board, cut side down. Make sure the root end is facing towards your non-dominant hand for stability.
- With a sharp knife held parallel to the cutting board, make vertical cuts starting from the top end of the onion towards the root end. The cuts should be about ¼ inch apart, but not all the way through the root end. Avoid slicing too close to the root end to maintain the onion’s structure.
- Once you’ve made vertical cuts, turn the onion 90 degrees and start making horizontal cuts across the onion, again towards the root end. Keep the cuts about ¼ inch apart.
- Finally, turn the onion on its side and, starting from the root end, make downward cuts perpendicular to the previous cuts. Aim for ¼ inch intervals to create even cubes.
- Repeat the above steps for the remaining onion halves.
- As you work, gently separate the diced pieces with your fingers or use a knife to loosen any sections that stick together.
And that’s it! You now have diced onions ready to be used in your recipe. Just remember to take your time, use a sharp knife and practice safe cutting techniques for the best results.
SUBSCRIBE to the Cooking with the Kriks show on Youtube to learn more tips and tricks from chef Serge at Vibrant Occasions! Happy cooking!
Our Staff is Our “Secret Sauce”
Vibrant Occasions Catering is led by Chef Serge Krikorian and his wife, Mary Krikorian. Their leadership stems from their compassion for others…after all, that is what the hospitality industry is all about. Over the past couple of years, Serge and Mary have been implementing company culture enhancements in their business in an effort to create the best workplace environment and employee experience. Because our employees are happy and feel supported, we know that our staff is our business’ “secret sauce” that sets our catering company apart. Happy employees create happy customers.
Before we delve more into these company enhancements, let’s learn a little more about Serge and Mary Krikorian.
Mary Krikorian
Mary Krikorian was born and raised in Arkansas. After receiving her bachelor’s degree from Henderson State University in Business Administration, she attended the University of Arkansas School of Law, where she received her Juris Doctorate. After passing the bar exam, she clerked for a judge for a couple of years but decided that practicing law was not where her passion lay. At that point, she and her husband purchased an old, run-down pizza parlor and revived it called Sergio’s Pizza. They then took that pizza restaurant to the top 1% in the nation for independent pizza restaurants. After a few years, they knew the restaurant business was not for them. Mary booked their first official catering gig, much to Serge’s surprise. They began receiving more and more requests for catering luncheons and events. The catering business took over after six months and they never looked back. They have three sons who often work in the business around their academic and career schedules, making their enterprise a family-built business.
Serge Krikorian
Serge Krikorian was born in Lebanon and moved to the United States with his family as an adult entering college. He now hails from the quaint town of Benton, Arkansas. His southern hospitality paired with his penchant for developing unique international fusion-style recipes, especially sauces, has garnered his reputation as foodies’ fan favorite in his community and now on the Youtube space for his cooking show, Cooking with the Kriks. Krikorian is an alumnus of Henderson State University where he studied business earning his Bachelor’s Degree and met his wife, Mary. He earned his MBA from the University of Arkansas at Fayetteville. Serge became a restaurant entrepreneur when he purchased an old, run-down pizza parlor he and Mary revived called Sergio’s Pizza, but soon switched course to the catering business. The catering business took over after six months and they never looked back.
“The ‘secret sauce’ in our company is our commitment to invest in our staff and our company culture. We regularly invest in training and education for our team and we mean it when we tell people that our team is our biggest asset and our biggest strength. It’s not just rhetoric or a cliche. We have put together many internal systems that reinforce our commitment to our staff. It started with our motto, Make it Vibrant Everyday (MIVE). When we see team members doing something that goes above and beyond they are recognized for it in front of their peers. At our weekly MIVE Culture Club luncheons, we hand out Kindness Komments, kind words that our staff has written about their co-workers which are read out loud. We also actively promote social interaction among our staff outside of work – picnics, parties, and other group activities. Our core values are not just something we came up with and put on the wall and then promptly forgot about. We try to actively live our core values on a daily basis. We believe that if we create a fun, supportive working environment that our staff enjoys coming to, it translates to better customer service and greater customer satisfaction in a highly competitive service industry.” – Mary Krikorian, Managing Partner/Catering Coordinator at Vibrant Occasions Catering (and chef Serge’s wife)
Serge and Mary Krikorian embrace leading their team with compassion which can lead to numerous benefits, including increased employee satisfaction, improved productivity, higher retention rates, and enhanced innovation. By creating the best employee experience, it has been found that companies can cultivate a positive work environment where employees feel valued, motivated, and engaged. This inevitably translates over into the customer experience so it’s a win-win all around.
Here are some ways Vibrant Occasions have created an exceptional employee experience that any organization can implement:
- Foster a Culture of Trust and Transparency: Encourage open communication, active listening, and transparency within the organization. This helps build trust among employees and management, leading to stronger relationships and a more positive work environment.
- Provide Opportunities for Growth and Development: Offer professional development programs, training sessions, mentorship opportunities, and career advancement paths. Employees feel motivated and engaged when they have opportunities to learn and grow within their roles.
- Prioritize Work-Life Balance: Promote work-life balance by implementing flexible work arrangements, such as remote work options, flexible schedules, or compressed workweeks. Supporting employees in achieving a healthy work-life balance contributes to their overall well-being and job satisfaction.
- Recognize and Reward Achievements: Implement recognition and reward programs that celebrate and acknowledge employees’ accomplishments and contributions. It can be through public recognition, bonuses, incentives, or other forms of appreciation that align with the company’s values.
- Enhance Collaboration and Teamwork: Foster a collaborative work environment by providing tools, resources, and spaces that encourage teamwork and idea-sharing. This can include collaborative platforms, team-building activities, cross-functional projects, and regular opportunities for collaboration.
- Prioritize Employee Wellness: Promote employee wellness initiatives, such as wellness programs, gym memberships, mental health support, and stress management resources. Encouraging a healthy lifestyle and providing resources for physical and mental well-being can contribute to happier and more productive employees.
- Create a Positive Physical Workspace: Design and maintain office spaces that are comfortable, aesthetically pleasing, and conducive to productivity. Incorporate elements such as natural light, ergonomic furniture, inspiring artwork, and communal areas that encourage interaction and creativity.
- Solicit and Act on Employee Feedback: Regularly seek feedback from employees through surveys, town hall meetings, or anonymous suggestion boxes. Act upon their feedback and suggestions to continuously improve the employee experience based on their needs and preferences.
- Embrace Diversity and Inclusion: Create an inclusive workplace that respects and values diverse perspectives, backgrounds, and experiences. Foster an environment where all employees feel included, heard, and empowered to contribute their unique talents.
- Lead by Example: Ensure that leaders and managers exemplify the desired employee experience by embodying the company’s values, fostering a positive work culture, and treating employees with respect and empathy.
By implementing these steps, companies like Vibrant Occasions are creating a workplace that prioritizes the well-being and growth of its employees, leading to a positive employee experience and ultimately driving organizational success.
“People won’t remember how you led them. They will remember the influences you’ve had on their lives.” Tommy Spaulding, New York Times bestselling author of The Heart-Led Leader: How Living and Leading from the Heart Will Change Your Organization and Your Life
Thank you to Lori Sparkman photography for the headshots and several other photos sprinkled throughout this blog post. All others taken by Vibrant Occasions staff.
International Dishes by Chef Serge: Steak Shawarma Recipe
There are different ways people create steak shawarma depending on their preferences. Some marinate the steak in spices and yogurt before cooking, while others use a dry rub seasoning. Toppings can include fresh vegetables like lettuce, tomato, and cucumber, and sauces like hummus, tzatziki, or tahini. Pita bread is the most common vessel to serve the meat and toppings together, but some may use naan or wraps.
Overall, steak shawarma is a delicious and satisfying dish that has become a favorite among many food lovers due to its flavorful and diverse ingredients.
Wanting more recipes by chef Serge? Awesome! Simply head over to his cooking show on Youtube, Cooking with the Kriks, and learn how to cook through step-by-step tutorials at the following link – hit that SUBSCRIBE button:
Ingredients
3 1/2 pounds sirloin steak, thinly sliced
1 yellow onion, thinly sliced
2 tsp. salt
1 tsp. minced garlic
1 1/2 cups chopped cilantro
4 Tbls. white vinegar
2 Tbls. lemon juice
¾ cup olive oil
1/2 tsp. ground mastic
1 tsp. ground cardamom
Ground black pepper, to taste
Instructions
Combine all ingredients in a bowl. Cover and refrigerate for 2 hours.
Spread meat mixture in a single layer in a sheet pan. Cook in a 325 degree pre-heated oven for 20 – 25 minutes, until meat is cooked through and onions are soft. Serve with warm pita bread.
Chef Serge Krikorian Shares Turkish Chicken Kebabs Recipe on THV11’s the Vine
Chef Serge originally shared this recipe with Adam Bledsoe and Ashley King on THV11’s the Vine show, but in case you missed that episode, we are sharing it here again on the blog. Turkish chicken kebabs is a popular grilled chicken dish that has been enjoyed in Turkey for centuries. The origins of the dish can be traced back to the Ottoman Empire, where lamb was traditionally used instead of chicken. Over time, chicken became a more popular meat choice in Turkey, and many variations were developed. The dish typically consists of marinated and skewered pieces of chicken that are grilled to perfection.
There are many ways to serve this dish. One popular way to serve Turkish chicken kebabs is with rice pilaf and a side salad. Another traditional way to serve the dish is with flatbread and yogurt sauce. In recent years, chefs and home cooks have experimented with different ingredients and flavors to create unique twists on the classic Turkish chicken kebab. Some may add vegetables such as peppers or onions to the skewers, while others may use different cuts of chicken, such as thighs or wings. No matter what way you choose to serve it, Turkish chicken kebabs are always a delicious and versatile dish that continue to be enjoyed around the world.
Never miss a recipe from chef Serge! Head over to his Youtube cooking show, Cooking with the Kriks, and don’t forget to hit that bell:
Turkish Chicken Kabobs Recipe
Ingredients
- 4 boneless, skinless chicken breasts, cubed into 1” pieces
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup Greek yogurt
- 3 Tbls. grapeseed oil
- 2 Tbls. tomato paste
- 1 tsp. salt
- 1 Tbls. red pepper paste
- 1 tsp. ground black pepper
- 1 tsp. ground turmeric
- 1 tsp. ground cardamom
- 1 tsp. paprika
- ¼ tsp. cayenne pepper
- Toum (garlic sauce) Recipe Follows
Instructions
Finely dice your onions and garlic cloves.
In a glass bowl, combine the onion, garlic, oil, tomato paste, red pepper paste, salt, black pepper, cardamon, turmeric, paprika. Add cubed chicken, cover and place in the refrigerator and allow to marinade overnight.
Skewer chicken on skewers and discard leftover marinade. Grill on high heat until the internal temperature reaches 165 degrees. Serve with warm pita bread and Toum Sauce.
Toum (Garlic Sauce)
1/2 cup cloves garlic
1 tsp. kosher salt
1/8 cup lemon juice
1.5 cups grapeseed oil
In a food processor pulse the fresh garlic. Scrape the garlic from the edges until all the garlic is chopped. Add salt. Turn the food processor on slowly and add lemon juice. Add the oil about a tablespoon at a time. Continue the process until all the oil and lemon juice incorporates the garlic and you have a creamy paste.
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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