Four caterers answer our questions on making an event memorable and stress-free
Photo by Sarah Oden and courtesy of Bella’s Kitchen and Wellness
Meet the Experts
Sara Hurst
Bella’s Kitchen and Wellness
Little Rock
Sara started her cooking classes and catering business to offer healthy meals for individuals and groups of all sizes. bellaskitchenandwellness.com
Maudie Schmitt
Café Rue Orleans
Fayetteville
The authenticity and flavor of the Café Rue Orleans restaurant extends to its catering branch, which uses regionally sourced ingredients in Maudie’s beloved, personal recipes. caferueorleans.com
Serge Krikorian
Vibrant Occasions Catering
Central Arkansas
With decades of experience in the catering industry, Serge offers everything from plated dinners and buffet-style menus to appetizers and holiday-themed options. vibrantoccasionscatering.com
Curlethia Swanigan
Black Swan Catering
North Little Rock
This catering team is known for “artfully created, deliciously made” menus with a Cajun and Creole flair. blackswancatering.company
Photo by Sarah Oden and courtesy of Bella’s Kitchen and Wellness.
Timeline
HOW FAR IN ADVANCE SHOULD YOU BOOK YOUR CATERER?
“For a major event (over 50 people), book at least four to six months in advance. A responsible caterer will give you a deadline of at least 10 days prior to the event to provide a final headcount and to solidify details. Generally, caterers have slots available for smaller events or ones where the food can be dropped off for you to serve.”
—Curlethia Swanigan, Black Swan Catering
“The ideal time to book a caterer really depends on the type and scale of the event. For weddings, which typically involve more detailed planning and coordination with other vendors, I recommend booking your caterer at least six to 12 months in advance. For large corporate events or fundraisers, a lead time of three to six months is usually sufficient. Booking early gives clients peace of mind and the chance to fully personalize their menu and experience.”
—Serge Krikorian, Vibrant Occasions Catering
Plated Meal vs. Buffet
HOW DO YOU DECIDE?
“Plated events for larger groups require quite a bit more staff. This may cause a bigger service fee to the client. Think about it like this: Each table needs one to two staffers to ensure everyone receives their food hot and fresh at the same time. If there isn’t enough staff, Table 1 may be finished eating by the time Table 10 gets their food. Also, buffets provide the guests with more options.”
—Curlethia Swanigan, Black Swan Catering
“For me, I think it depends on how formal your event will be. A great advantage to plating is limiting options and knowing how much food it will actually require. Buffets offer more customization, and you will usually have to budget for more servings.”
—Sara Hurst, Bella’s Kitchen and Wellness
“Costs vary between buffet-style gatherings and plated dinners. If that is a major consideration, then note that our buffets are always the less expensive option.”
—Maudie Schmitt, Café Rue Orleans
Firecracker shrimp from Café Rue Orleans. Photo by Beth Hall.
Budget
HOW SHOULD YOU DETERMINE THIS FOR AN EVENT? ANY MARKERS TO USE AS A GUIDE?
“First, I would determine what the overall scope of the event is and how many people you want to invite. Then I would list all of the possible expenses and prioritize what I would want for said event. I would also add a contingency fund of 10-15% for unexpected expenses. Be realistic and reach out to different vendors, and be flexible with your expectations if you have a smaller budget.”
—Sara Hurst, Bella’s Kitchen and Wellness
“Expect to pay at least $20 to $30 a person for food, equipment, and setup. Remember there are additional services not normally included with catering, such as bartending, clean-up crew, desserts, event planning, and even cake cutting.”
—Curlethia Swanigan, Black Swan Catering
“When planning your catering budget, think about the style of service you want—plated meals, buffets, or food stations—because each has different cost implications. The menu itself plays a big role, too. Customizing a gourmet or seasonal menu will generally be more expensive than a simpler selection. A good rule of thumb is to allocate around 30-40% of your total event budget to catering, though this can vary. We work closely with our clients to ensure their vision aligns with their budget and we can provide an unforgettable experience that meets their financial needs.”
—Serge Krikorian, Vibrant Occasions Catering
Stationary hor d’oeuvres by Vibrant Occasions Catering. Photo by Lori Sparkman Photography and courtesy of Vibrant Occasions Catering.
Grab & Go
WHAT ARE YOUR FAVORITE FINGER FOODS?
“Crab cake bites! We have the best crab cakes in Northwest Arkansas, and turning them into an easy, bite-size appetizer just makes them that much more popular.”
—Maudie Schmitt, Café Rue Orleans
“I love sliders. The versatility is awesome. You can have teriyaki salmon, pulled pork, blackened chicken, even Sloppy Joe sliders. It’s fun food on a bun!”
—Curlethia Swanigan, Black Swan Catering
“I like a s’mores bar with marshmallow meringue and flaky sea salt.”
—Sara Hurst, Bella’s Kitchen and Wellness
“Our avocado steak toast, which features smoked petit filet on a toasted crostini with fresh avocado and crispy onion tanglers, is one of my favorites along with our shrimp po’ boy crostini, which features a buttered, toasted French baguette topped with crispy fried shrimp and Cajun aioli.”
—Serge Krikorian, Vibrant Occasions Catering
Wedding Trends
ARE THERE CERTAIN FOODS OR OFFERINGS THAT ARE CURRENTLY POPULAR FOR WEDDINGS?
“One of the biggest trends is the shift toward interactive and experiential dining. Stations where guests can watch chefs prepare dishes on-site or customize their meals are becoming increasingly popular. From build-your-own taco bars to pasta stations, couples love the idea of giving their guests a more immersive dining experience.”
—Serge Krikorian, Vibrant Occasions Catering
“Lately couples have been customizing their weddings by offering their favorite foods, even if it’s casual like a pizza or a taco bar! You can also see it reflected in the signature cocktails where couples share their favorite drink with their guests.”
—Sara Hurst, Bella’s Kitchen and Wellness
“Food stations are a fun and interactive way to serve a menu. Some popular choices for us have been sliced ribeye, boiled shrimp, and raw oyster stations.”
—Maudie Schmitt, Café Rue Orleans
The Dishes
Catfish Tchoupitoulas and crispy potatoes from Café Rue Orleans. Photo by Beth Hall.
DO YOU HAVE A GO-TO SIGNATURE DISH?
“Our Catfish Tchoupitoulas—a catfish filet stuffed with crabcake and topped with seafood sauce—is our number one dish. It’s our take on a classic New Orleans menu item. I think that some people go the route of a Cajun or Creole menu for catered events when they’re from Louisiana and want to show off the food from that region. Along those lines, a current favorite dessert on the menu is our white chocolate bread pudding.”
—Maudie Schmitt, Café Rue Orleans
“What truly sets us apart is our chef-prepared, from-scratch food. My personal favorites feature our fusion cuisine, blending my passion for different culinary traditions. For example, our Mediterranean Brisket combines the comfort of a familiar dish with pomegranate molasses, crushed pistachio, and sumac onions.”
—Serge Krikorian, Vibrant Occasions Catering
“Apricot glazed chicken is a favorite for weddings and major functions. Our more adventurous clients enjoy our Creole favorites like shrimp and grits, spinach-stuffed chicken with Creole cream sauce, and smoked chicken Alfredo.”
—Curlethia Swanigan, Black Swan Catering
“I have a few, but what comes to mind is my sweet potato gnocchi with brown butter and sage or a maple-miso salmon.”
—Sara Hurst, Bella’s Kitchen and Wellness
Chef portraits courtesy of chefs and by Beth Hall (Maudie Schmitt).
