Goat Cheese Stuffed Chicken – KARK Feature

Our owner and chef, Serge Krikorian, has been asked to be a regular guest chef on KARK 4 News on their Monday show. In case you cannot watch him during the day, we want to make sure you have the tools to make the recipe we share on the show a success in your kitchen.

Goat Cheese Stuffed Chicken with Mushroom Cream Sauce

For the Chicken

  • 4 6 oz. Boneless, Skinless Chicken Breasts
  • Salt and Ground White Pepper, to taste
  • 4 oz. Goat Cheese
  • 1 tsp. Fresh Tarragon, chopped
  • 1 tsp. Fresh Parsley, chopped
  • 1 oz. Baby Spinach
  • 1/5 cup Flour
  • 1 egg
  • 1 Tbls. Water
  • 1/2 cup Italian Bread Crumbs
  • 2 Tbls. Grape Seed Oil

Place each piece of chicken between two pieces of plastic film. Using a meat mallot, flatten the chicken to 1/4″, being careful not to tear the chicken.

Season the chicken with salt and white pepper.

Combine goat cheese with tarragon and parsley. Divide the cheese mixture evenly among the chicken pieces. Top the cheese mixture with the baby spinach. Starting on the short side of the chicken, roll the chicken around the cheese mixture.

Put the flour in a shallow dish. In a separate shallow dish, beat together the egg and the water. In a third dish, put the bread crumbs. Roll each chicken piece in the flour to coat well, dip in the egg and then roll in the bread crumbs, being sure to coat each piece well. Place each piece of chicken on a clean piece of plastic film and roll the chicken in the film, making a tight roll. Twist the ends of the plastic to form a tight jellyroll.

Place the pieces of chicken in the freezer for at least 1 hour.

When ready to cook, heat the grape seed oil in a heavy skillet. Remove the chicken from the plastic film and brown all sides of the chicken. Transfer chicken to a baking sheet. Finish cooking chicken in a pre-heated 350 degree oven until internal temperature reaches 170 degrees, about 20 minutes.

While the chicken is cooking prepare the sauce

For the sauce

  • 1 Shallot, finely diced
  • 6 oz. Button Mushrooms, sliced
  • 1 Tbls. Unsalted Butter
  • 1/2 cup White Wine
  • 1 cup Chicken Stock
  • 1 sprig Fresh Tarragon
  • Salt and Ground White Pepper, to taste
  • 1/2 cup Heavy Cream

Melt the butter in a heavy skillet over medium heat. Add the mushrooms and sauce until mushrooms are tender, about 4-5 minutes. Add the shallot and continue to cook until shallot is softened. Deglaze the pan with the wine and reduce by half. Add the chicken stock and fresh tarragon and reduce heat to simmer 10 minutes. Season with salt and white pepper to taste and stir in heavy cream. Continue to simmer until cream is heated through.

To serve, slice chicken rolls on a diagonal into 3 equal pieces. Spoon sauce over chicken.

Tagalong Chicken Mole

In honor of Girl Scout Cookie Week, we were asked by the Girl Scouts to create a dish with their Tagalong Cookies.  We decided to go savory instead of sweet and created a traditional Mexican Chicken Mole, which contains both peanut butter and chocolate just like the Tagalong Cookies.

Made with Girl Scouts Tagalong Cookies

1 Tbls. Mexican Spice Rub (recipe below)
2 Pounds Boneless, Skinless Chicken Breasts
1 Tbls. Vegetable Oil
1 Small Yellow Onion, diced
2 tsp. Garlic, minced
3 Cups Chicken Broth
2 tsp. Chipotle Chile canned in Adobo, minced
1/4 Cup Fresh Cilantro, chopped
1/4 Cup Green Onion, diced
2 oz. Slivered Almonds
2 tsp. Sesame Seeds
2 tsp. Dried Oregano
1/4 tsp. Cayenne Pepper
3/4 tsp. Ground Cinnamon
1 Bay Leaf
1 Dried Ancho Chile Pepper, stem removed
3 oz. Raisins
6 Girl Scouts Tagalong Cookies, crushed
1 oz. Mexican Chocolate, melted

Preheat oven to 350 degrees. Season chicken breasts with Mexican Spice Rub and put on a greased baking sheet. Cook in oven for 25-30 minutes, until internal temperature reaches 165 degrees. Remove from oven and allow to cool. When cool enough to handle, shred chicken into big shreds with two forks.

Meanwhile, in a large sauce pan heat oil over medium heat. Add the onions and saute until translucent, about 4-5 minutes. Add garlic and continue to cook for another minute.

To the onion mixture add chicken stock, chipotle chiles, cilantro, green onions, almonds, sesame seeds, oregano, cayenne pepper, cinnamon, bay leaf, ancho chile and raisins. Bring to a boil and simmer for 15 minutes. Reduce heat and continue to simmer for 15-20 minutes. Remove the bay leaf. Puree sauce with a submersion blender or, if you don’t have a submersion blender, transfer sauce to a blender and puree.

Return sauce to the pan and stir in shredded chicken, crushed cookies and melted chocolate and bring to a simmer over medium heat. Simmer 10-15 minutes, until thickened.

Serve over cooked white rice.

Mexican Spice Rub

2 Tbls. Brown Sugar
2 tsp. Salt
2 tsp. Chili Powder
1.5 tsp. Ground Cumin
1 tsp. Dried Oregano
1 tsp. Garlic Powder
½ tsp. Ground Black Pepper
1/4 tsp. Cayenne Pepper
1 tsp. Paprika

Combine all ingredients. Store in an air tight container.

Grilled Greek Chicken Kebabs – KARK Feature

Our owner and chef, Serge Krikorian, has been asked to be a regular guest chef on KARK 4 News on their Monday show. In case you cannot watch him during the day, we want to make sure you have the tools to make the recipe we share on the show a success in your kitchen.

Grilled Greek Chicken Kebabs

(4 Servings)


  • 2 lbs. boneless, skinless chicken breasts, cubed into 1″ pieces
  • 2 Tbls. olive oil
  • 2 tsp. minced fresh garlic
  • Zest of 1 lemon
  • Juice of 1?2 lemon
  • 1.5 tsp. salt
  • 1?2 tsp. ground black pepper
  • 1?2 tsp. ground cardamom
  • 1 tsp. smoked paprika
  • 1?2 tsp. cumin
  • 1.5 tsp. dried oregano
  • 1?2 tsp. ground coriander
  • 1/4 tsp. ground cayenne pepper


  1. Mix all ingredients, except chicken, in a large bowl. Add the cubed chicken and stir to completely coat the chicken. Cover and refrigerate for at least two hours.
  2. Meanwhile, soak bamboo skewers in water. When the chicken is ready, skewer the chicken on the skewers.
  3. Heat your grill. Cook the skewers of chicken on the grill, turning frequently, until chicken is cooked through and internal temperature reaches 170 degrees.
Quinoa Tabbouleh
  • 1 1/4 cups water
  • 1?2 cup quinoa
  • 3 tomatoes, finely diced
  • 4 green onions, finely diced
  • 1?2 lbs. parsley, finely minced
  • 1/4 cup olive oil
  • 1/8 cup lemon juice
  • 1?2 tsp. ground black pepper
  • 3/4 tsp. salt
  • 1/8 tsp. cayenne pepper
  • 1?2 tsp. dried mint
  1. Bring the water to a boil in a small sauce pan. Reduce the heat and add the quinoa. Stir and continue to cook and stir until all of the water is absorbed.
  2. Meanwhile, remove the stems from the parsley and finely chop in a food processor. Transfer the parsley to a bowl and add the diced tomatoes, green onions, olive oil, lemon juice, salt and pepper, cayenne, and mint. When the quinoa is cooked, add the quinoa to the parsley mixture and stir to combine. Adjust the seasonings and lemon juice as necessary.

Saying Goodbye by Catherine Reid

For a little over nine months I’ve called Dinner’s Ready my home and my coworkers my family. I am saddened to be leaving this supportive, hardworking team but I am excited about my future opportunities. Here are some of my favorite memories over the past nine months, and I’m going to try not to cry while writing this.

Red Nose Day

I kept hearing the commercials on the radio about this Red Nose Day. Everyone was raving about it. When I started to do some research in my free time, I fell in love with the project and I wanted to propose that Dinner’s Ready participate. I had only been the marketing assistant less than a month so I was scared to propose anything with the fear of being turned down. Mary, Serge, and Desiree loved the idea and what the Red Nose Campaign stood for. We went all over Central Arkansas searching for any red noses that were left. We finally got enough for the whole staff and they loved it!  I hope this project continues with Dinner’s Ready even after I’m gone.


One of the best things about our business being in Saline County is our community. The love this community has for Dinner’s Ready (or the treats I bring) is enough to melt my heart. I have met so many business professionals and have learned so much about a variety of businesses. Being a part of a small business has helped me see how important it is to support and shop local. I am proud that I got the opportunity to be a part of the business that won Small Business of the Year from the Bryant Chamber.


Photography has always been one of my favorite past times. I get it from my mother who took pictures of everything my brother and I did growing up. When I was told I would be doing event and food photography, I couldn’t remember the last time I actually picked up a camera instead of my smart phone. Starting out was a little tough because there was a lot of learning for me to do to make sure our food looked as good on paper as it is when you eat it. With the help of many articles and my boss, I finally started to get photographs I was proud of. I’m still not use to seeing them on social media or on menus, but I am happy that Dinner’s Ready saw my potential and encouraged me to grow as a photographer.


There is not enough time in the day or room on this page for me to say how much I will miss this team. Coming in, not really experienced in anything but customer service, this team has been patient and kind when teaching me the different aspects it takes to make Dinner’s Ready a success. I have shared so many laughs and memories with this team and I’m going to miss seeing their faces every day. They have been extremely supportive of my new opportunity and I couldn’t ask for anything better.

Whew. I made it through without shedding a tear. I would like to say thank you to everyone out in the community that has made me feel welcome and made being a representative of Dinner’s Ready a breeze. Thank you to all of our loyal customers who made marketing a piece of cake. Thank you to my team members/family at Dinner’s Ready for making me laugh, encouraging me, and picking me up when I’m feeling down. Thank you to Serge and Mary for taking a chance on me and making the work environment a fun one. Most of all, I would like to say thank you to my boss, Desiree, for helping me grow as a marketing professional and as a person. This isn’t goodbye, it’s a see you later.


Super Bowl Food Frenzy – KARK 4 Feature

Our owner and chef, Serge Krikorian, has been asked to be a regular guest chef on KARK 4 News on their Monday show. This week’s feature will help you prepare for your Super Bowl watch party. It’s time to start planning and here are some ideas for reviving some classic football fanatic favorites.

Party Pita Pizza


  • Pita Bread 
  • Pizza Sauce (recipe follows) 
  • Shredded Mozzarella Cheese
  • Favorite Pizza Toppings such as pepperoni, bell peppers, onions, olives, Italian sausage (cook & crumble before putting on pizza), ground beef (cook & crumble before putting on pizza), sliced ham, Canadian bacon, diced tomatoes, pineapple chunks, grilled chicken, mushrooms, Parmesan cheese, shredded cheddar cheese, shredded provolone cheese, fresh mozzarella, fresh basil


Preheat oven to 385 degrees.

Spray a baking sheet with non-stick spray. Put the pita bread on the baking sheet and top with desired amount of pizza sauce. Top sauce with topping of your choice. 

Bake for 10-12 minutes, until cheese is melted and bubbly. Slice each pizza into 4-6 slices and serve hot.

Pizza Sauce


  • 2 8 oz. Cans Tomato Sauce
  • 3/4 tsp. Salt 
  • 1 tsp. Dried Basil 
  • 1 tsp. Dried Oregano 
  • 2 tsp. Garlic Powder 
  • 1/2 tsp. Ground Black Pepper


Combine all ingredients in a bowl and mix well.

Chicken Fajita Pita Pizza


  • Pita Bread
  • Picante Salsa 
  • Sliced Grilled Chicken (or chopped rotisserie chicken) 
  • Thinly sliced red and green bell pepper 
  • Thinly sliced red onion 
  • Shredded Mozzarella Cheese 
  • Shredded Cheddar Cheese


Preheat oven to 385 degrees.

Spray a baking sheet with non-stick spray. Put the pita bread on the baking sheet and top with desired amount of picante salsa. Top salsa with cooked chicken, peppers and onions. Sprinkle with shredded mozzarella and cheddar cheeses.

Bake for 10-12 minutes, until cheese is melted and bubbly. Slice each pizza into 4-6 slices and serve hot.

 Margherita Pita Pizza


  • Pita Bread
  • Extra Virgin Olive Oil
  • Minced Fresh Garlic
  • Diced Fresh Tomato
  • Fresh Mozzarella
  • Salt
  • Ground Black Pepper
  • Fresh Basil Chiffonade
Repeat the same instructions as above.
Pigs in a Blanket
  • Polish Sausage
  • Puff Pastry
  • 1 Egg
  • 1 Tbls. Water


Preheat oven to 350 degrees.

Beat the egg with the water to form an egg wash.

Cut the Polish sausage into 3 equal pieces. Cut the puff pastry to size to wrap the sausage with a 1?2″ overlap. Roll each piece of sausage in a piece of pastry and brush the edge of the pastry with the egg wash and press to seal.

Spray a baking sheet with non-stick spray. Set the wrapped sausage on the sheet, seam side down, and bake 35-40 minutes, until pastry is slightly browned and flaky. Serve warm with stone-ground brown mustard and Chipotle Ketchup (recipe follows) for dipping.

Chipotle Ketchup


  • Cocktail Smokies
  • Sliced Bacon
  • Brown Sugar


Preheat oven to 350 degrees.

Spray a baking sheet with non-stick spray. Cut each slice of bacon into 5 equal pieces.Tightly wrap each cocktail smokey with a piece of bacon and place on baking sheet seam side down.

Sprinkle the top of the wrapped smokies with brown sugar and cook in oven for 20-25 minutes, until bacon has cooked through. Serve warm.


Steak Poblano – KARK Feature

Our owner and chef, Serge Krikorian, has been asked to be a regular guest chef on KARK 4 News on their Monday show. In case you cannot watch him during the day, we want to make sure you have the tools to make the recipe we share on the show a success in your kitchen.

Steak Poblano 

(4 Servings)


  • 2 lbs. Skirt Steak
  • Juice of 1 Lime Juice
  • Zest of 1 Lime
  • 1 Recipe Grill Seasoning (recipe follows)
  • 12 6″ Flour Tortillas
  • 4 Lg. Fresh Poblano Chile Peppers, Roasted Poblano
  • 2 Tbls. Vegetable Oil
  • 1 Lg. Yellow Onion, sliced 1/4″ thick
  • 8 oz. Button Mushroom, sliced
  • 2 Ripe Tomatoes, cut into 8 wedges each
  • Salt & Ground Black Pepper, to taste
  • 1 Cup Shredded Mozzarella Cheese


Cut the skirt steak into 4 equal pieces. Places the pieces of steak between 2 pieces of plastic film and beat with a meat mallet to tenderize.

Combine the lime juice, lime zest and grill seasoning in a large plastic bag. Add the tenderized steak to the marinade and allow to marinate for at least 4 hours, preferably overnight.

Grill the marinated steaks either on an outdoor grill or on a grill pan to desired doneness. Meanwhile, prepare the Roasted Poblanos to serve with the steak.

To roast the poblano chile peppers, place the poblano peppers directly over a gas flame burner on your stove and allow to roast until the skin of the pepper becomes black and charred. If you don’t have a gas stove, place the poblanos on a baking sheet and turn your oven to broil. Broil the poblanos about 4″ from the broiler. Rotate the peppers to char all sides of the pepper. Put the charred peppers in a plastic bag and twist the bag closed.

Allow the peppers to cool enough to handle. When cool to the touch, remove the skin of the pepper by wiping with a paper towel. Remove the stem and the seeds from the pepper and slice the pepper into thin strips.

Meanwhile, heat the vegetable oil in a large skillet over medium-high heat. Add the onions to the skillet and saute until translucent, about 4­5 minutes. Remove the onions and add the mushrooms to the skillet. Cook the mushrooms until they start to brown, 4­-5 minutes. Add the onions and the roasted poblanos to the mushrooms and season everything with salt & pepper. Transferthe pepper mixture to a heavy, cast iron skillet and top with the wedges of fresh tomato. Sprinkle the shredded mozzarella over the top of the mixture and put the skillet in a pre­heated 350 degree oven until cheese is melted and just starting to slightly brown, about 12-­15 minutes.

To serve, spoon 1/4 of the poblano mixture onto a plate and top with the grilled skirt steak. Serve with warm flour tortillas.

Grill Seasoning


  • 1 tsp. Brown Sugar
  • 1 tsp. Smoked Paprika
  • 3 cloves Garlic, minced
  • 1 tsp. Salt
  • 3/4 tsp. Ground Black Pepper
  • 1/4 cup Olive Oil
  • 1?2 tsp. Onion Powder
  • 1?2 tsp. Coriander
  • 1.5 tsp. Cumin

Directions: Combine all ingredients in a bowl.

Top 5 Wedding Colors for 2016

By: Catherine Reid

With spring right around the corner, Pantone has released their colors of 2016. They chose ten colors we could not be more pleased with, but here is a look at my favorites and how to coordinate them in your own wedding.

Lilac Grey

526855d0abec2e0f102dc0b38bbd22ff Photo credit to mariages.net https://www.mariages.net/photos/idee-bouquet–f304483

I love the soft colors almost just as much as I love the bright ones, and Pantone’s Lilac Grey is no exception. This beautiful mix of lavender and grey is the perfect balance to any vivid color such as Pantone’s Fiesta, Pantone’s Buttercup, forest green, or deep purple. I love the way the bouquet below has hints of green and yellow while the lilac grey flowers are well represented.

Peach Echo

wedding-bouquet-4 Photo credit to bellethemagazine.com http://bellethemagazine.com/2014/04/12-stunning-wedding-bouquets-28th-edition.html

Isn’t this list just peachy so far? I have fallen in love with Pantone’s Peach Echo. This is the perfect balance between orange and pink. I would pair this color with gold, orange, pink, or Pantone’s Lilac Grey. The bouquet below is so bright and subtle; it is perfect for any spring or summer wedding.


courtesy of holly chapple Photo credit to weddingwire.com http://www.weddingwire.com/wedding-ideas/etiquette-advice/14-ways-to-use-pantone-s-2016-colors-of-the-year-in-your-wedding?utm_source=pinterest&utm_medium=social-media&utm_campaign=ww-ideas&utm_content=advice&crlt.pid=camp.DJimhqc9uPmg

Pantone didn’t pick one color of 2016, they picked two! The first color Pantone chose was a light and airy shade of blue. I absolutely love this color with Pantone’s Peach Echo, grey, and cream. The flowers below are paired perfect with the hint of peach, but it’s not too overbearing. I love this bouquet!

Limpet Shell

download (1) Photo credit to themamasion.com http://www.themamaison.com/blog/2015/11/10/limpet-shell

Does anyone want to go to the beach? Pantone’s next color takes us to an exotic getaway with the energetic tones of aqua that remind us the blue water. Limpet Shell pairs perfect with Pantone’s Peach Echo, white, and Pantone’s Ice Coffee. I love this color for any beach or outdoor wedding.  No one really is concerned with what the man is wearing on his wedding day, but this Limpet Shell tie is the perfect match to the bright peach boutonniere.


While there are many beautiful colors to choose from, these are just a few of my favorite from Pantone’s Colors of 2016. Let us know what you think. I am so excited to see these colors in our 2016 weddings.

Crispy Salmon Filet – KARK Feature

Our owner and chef, Serge Krikorian, has been asked to be a regular guest chef on KARK 4 News on their Monday show. In case you cannot watch him during the day, we want to make sure you have the tools to make the recipe we share on the show a success in your kitchen.

Crispy Salmon Filet



  • 2 Salmon Filets, 1″ Thick
  • Kosher Salt & Freshly Ground Black Pepper
  • 2 Tbls. Grapeseed Oil


  1. Season the filet with kosher salt and freshly ground black pepper.
  2. Meanwhile, heat the grapeseed oil in a heavy skillet over medium-high heat. When the oil is hot, add te filets to the skillet, skin side down, and press the filets into the bottom of the skillet for a couple of minutes so that the skin will form a crispy crust. Do not move the filets around during this cooking process to prevent tearing when you flip them over.
  3. Continue to cook the salmon until you see the color change from reddish-orange to pink 2/3 of the way up from the bottom, about 5-7 minutes depending on the thickness of the filet. Flip the filets over and continue to cook another 2-3 minutes, until internal temperature reaches 145 degrees.

Sauce Option #1

Horseradish Dill Sauce


  • 1 Tbls. Prepared Horseradish
  • 2 Tbls. Chopped Fresh Dill
  • 2 Tbls. Chopped Fresh Parsley
  • 1 Tbls. Lemon Juice
  • Zest of 1/’2 Lemon
  • 1/4 Cup Low-Fat Sour Cream
  • 1/4 Cup Light Mayonnaise

Combine ingredients with a whisk until well combined and the sauce is light and airy. Serve with salmon and garnish with fresh dill sprigs.

Sauce Option #2

Lemon Vinaigrette


  • 1 Tbls. Lemon Juice
  • 1 Tbls. Olive Oil
  • 1?2 Tbls. Water
  • Kosher Salt
  • Freshly Ground Black Pepper
  • 1 Tbls. Minced Fresh Cilantro

Combine all ingredients and spoon over seared salmon.

Confetti Brown Rice

  • 1 Cup uncooked Brown Rice, cooked according to package directions

  • 1/4 Cup Diced Green Bell Pepper

  • 1/4 Cup Diced Red Bell Pepper

  • 1/4 Cup Sweet Whole Kernel Corn

  • 1/4 Cup Diced Red Onion

  • Kosher Salt & Freshly Ground Black Pepper

  • Non-Stick Spray

Cook the brown rice according to the package directions. Keep warm.

Meanwhile, spray a small skillet with non-stick spray pre-heat over medium heat. Add both bell peppers, corn and onion and saute until cooked through, about 5 minutes. Season with salt and pepper.

Stir cooked vegetables into the cooked brown rice and serve warm.

Optional Add-Ins: Add your favorite vegetables to the saute – diced zucchini and yellow squash, jalapeno peppers, fresh parsley, fresh cilantro, minced garlic, sliced mushrooms.

2015 Year in Review

2015, what a year! It has been a great year for Dinner’s Ready, many accomplishments have been made this year and we would like to highlight just a few of them for you.


To start off the year, Dinner’s Ready won 1st place in Saline Memorial Hospital’s Chili cook-off, and Chef Serge got to meet Elvis.
Winning 1st place in SMH Chili Cook Of- JAN

Arkansas Democrat Gazette Bridal Show is something we look forward to doing each year. In 2015 we had a Drizzle Dots action station for the future brides to enjoy.Serge talking to bride Jan Bridal Show10923603_881016555278243_5464807754406035450_n


It was a berry busy time for us. We loved to make everyone’s Valentine’s Day special by making our signature chocolate covered strawberries. We hope to have more crates for 2016 so Serge can beat his yearly record.Chocolate Covered Strawberries FebStrawberries Feb


It was our first year at the Hot Springs Bridal Show, Beauty and the Bride. The bridal show is sponsored by Garven Woodland Gardens and Signature Events. We displayed our decorated buffet alongside our Grown Up Grilled Cheese Action Station.10404376_908687649177800_8721378042532970161_n 11073573_908687435844488_4295773857713662509_n


April was the most exciting month out of the whole year. We got the opportunity to re-open our doors to introduce the community to our renovated Grab ‘N Go Gourmet Market.Grand ReOpeningJoining the LR Chamber11060090_921274257919139_8645755738967156968_n


We participated in Arkansas Children’s Hospital A la Carte. We served our Grownup Grilled Cheese with Tomato Bisque and dessert bars.a la carte

Shortly after that we showcased at the Taste of the Rock which features restaurants and caterers throughout Central Arkansas.


We loved laughing for a good cause and can’t wait to be a part of it next year. Check out Red Nose Day here http://www.rednoseday.org/Red Nose Day 1Red Nose Day 2


We catered the Arkansas Master Gardeners Conference, serving over 400 people.Arkansas Gardeners

We surprised Stephanie, the Prosecuting Attorney’s wife, for her birthday. It was hard to keep a secret from one of our best customers, but it was a success.10502184_951514428228455_739984012268322012_n

We loved getting to celebrate this lovely couple’s “best day ever” Thank you Lisa and Mariel for letting us be a part of your special day!Lisa and Mariel JuneCongratulations to Kirsti and Joe Gardner. Thank you for letting us provide a decorated buffet and vegetable display for your special day.Gardner Wedding


We got the opportunity to be a part of Cheyenne and Garrett’s special day. We even built two new buffet tables that were a big hit.Clavet Buffet July
Clavet Wedding July


Our Marketing Director Desiree and Marketing Assistant Catherine helped Flowers and Home make cups of smiles to send to the local nursing homes in Saline and Garland County.Smile Campaign


We raised $100 for Make a Wish Mid-South in July to help children in Arkansas wishes come true.Make a Wish July

We served Ice Cream, Grownup Grilled Cheese with Tomato Bisque, Mini BBQ Burgers, and Macaroni and Cheese at the annual Taste of Bryant hosted by the Bryant Chamber at Bishop Park. To match the Back to School theme we decorated our booth with science, engineering, and math items.Taste of BryantTaste of Bryant Grilled Cheese

We participated in the fall Arkansas Democrat Gazette August Bridal show. We displayed elements of our action stations, a decorated buffet, and our bananas and apples foster.Pasta Action Station at August Bridal Show August Bridal Show

We hosted the Bryant Chambers Business Before Hours at our newly renovated storefront. Roxann and Brian served Beignets and fresh Crepes.Business Before Hours


For one day out of the year we are a house divided. Our team wanted to show their school spirit for the 2015 Salt Bowl, if only the sun would have cooperated for the photo.Salt Bowl 2015 2

At the ABA Woman’s Retreat at the Benton Event Center we served a variety of wraps and fruit for over 500 people.ABA Woman's retreat- Sep




Congratulations to Leslie and Hunter. We served 350 guests and showcased our charcuterie table. Thank you for letting us be a part of your special day.Dunn Wedding Oct Charcuterie

We catered the second annual Murder Mystery Dinner for Civitan Services. The 500 guests enjoyed a pasta action station, carving station and a variety of desserts.Murder Mystery Dinner Murder Mystery Dinner Carving Station

The Terry Wedding at Hidden Valley Ranch Farms in Little Rock was absolutely stunning.The guest enjoyed pre-dinner appetizers of a variety of Ham and Cheese Sliders, Creamy Ranch Crab Dip, Bacon Wrapped Smokies, Cheese Stuffed Mushrooms, and a variety of fruits and cheeses. For dinner we served Chicken and Steak Kebabs, Twice Baked Mashed Potatoes, Salad, Dinner Rolls, and Garlicky Green Beans. We enjoyed being a part of your special day. Terry Wedding October10418220_1005323462847551_9055229982812542102_n



We love going back to Serge and Mary’s alma mater, Henderson State University, to cater for their Alumni during halftime. It was a rainy day, but the alumni got a chance to warm up with a cup of hot chocolate from our hot chocolate bar. Go Reddies!HSU Tailgate- Nov

Our Marketing Assistant, Catherine, participated in Imagination Library’s Reindeer Run for Reading.Reindeer Run for Reading



We loved participating in Giving Tuesday Saline and helped raise funds to divide between 10 local nonprofit organizations right here in our town.12316463_1022093884503842_4208406994944298132_n


Bloopers and More!

All in all, 2015 has been a fantastic year and we can’t wait for 2016.Debbie Brodway Red NoseSavor the FlavorBeasley Wedding June Nerd Day 11855618_973997335980164_996888410209697144_nIMG_4662IMG_4661


Without our amazing staff we would not be the business we are today. Thank you for all of your hard work this year and we can’t wait to see what 2016 brings.IMG_4570 (1)Team at Taste of BryantTeam at August Bridal ShowIMG_4569 (1) Team at Savor the Flavor 12348029_1024669110912986_8834477170981687340_n 11011891_940819472631284_2259091043497605467_n

Herb-Crusted Pork Tenderloin – KARK Feature

Our owner and chef, Serge Krikorian, has been asked to be a regular guest chef on KARK 4 News on their Monday show. In case you cannot watch him during the day, we want to make sure you have the tools to make the recipe we share on the show a success in your kitchen.



  • 2 1-pound Pork Tenderloin
  • 2 Tbls. Minced Garlic
  • 1.5 tsp. Dried Rosemary
  • 1.5 tsp. Rubbed Sage
  • 1.5 tsp. Dried Thyme
  • 1.5 tsp. Salt
  • 1 tsp. Freshly Ground Black Pepper
  • 1/4 Cup Olive Oil



  1. Combine the garlic, rosemary, sage, thyme, salt and black pepper in a small bowl. Spread the oil over the untrimmed pork tenderloins and rub the seasonings over the tenderloins and into the meat.
  2. Place the tenderloins on a roasting rack in a roasting pan and cook at 350 degrees, uncovered, for 25-30 minutes, or until 10 minutes before slicing.

Rosemary Roasted New Potatoes


  • 1.5 lbs. New Red Potatoes
  • 3 Tbls. Extra Virgin Olive Oil
  • 1 Tbls. Dried Rosemary
  • Kosher Salt, to taste
  • Freshly Ground Black Pepper, to taste


  1. Wash and scrub the potatoes and cut into quarters. Put potatoes in a bowl and drizzle with olive oil. Sprinkle with rosemary, salt and pepper. Toss the potatoes to evenly coat with olive oil and seasonings.
  2. Spread the potatoes out in a single layer on a baking sheet. Cook, uncovered, in a 350 degree oven for 35-45 minutes, until potatoes are soft to the touch and lightly browned.