,8*: 63789378&
LOBSTER MACARONI AND CHEESE
CHEF SERGE KRIKORIAN Chef Serge Krikorian and his wife, Mary Krikorian, started their catering business in 2002 and have been in the family restaurant business since 1994. Having catered thousands of events over the years as Dinner’s Ready, they launched Vibrant Occasions Catering, a new name that more accurately depicts the level of food and service provided at weddings and social events. Krikorian was born in Lebanon and moved to the United States with his family as a child. 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. 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
• • • • •
¾ lbs. Cavatappi Pasta 1 tsp. Kosher Salt 1 Tbls. Vegetable Oil 3 Cups Jalapeno Cheese Sauce (recipe follows) 2 Butter Poached Lobster Tails (recipe follows)
Bring a pot of water to a rolling boil and add the salt. Add the pasta and cook, stirring frequently, until al dente (8-10 minutes). Drain the pasta and put into an ice bath. Once cool, drain again and toss with vegetable oil. Meanwhile, make the Jalapeno Cheese Sauce and keep warm over low heat, being careful not to scorch it. While that is cooking, poach the lobster tails then remove the meat from the tail and rough chop the meat. To assemble the Lobster Mac & Cheese, put the pasta into the warm cheese sauce and cook for 1-2 minutes to heat the pasta through. Portion into serving bowls and top with the lobster tail. Garnish with chopped green onions.
Jalapeno Cheese Sauce After years of dreaming about owning a mobile kitchen, in December 2020, Serge and Mary launched Our Mobile Kitchen with the intention of providing fresh, 5-star quality chef-prepared cuisine to patrons visiting where the mobile kitchen is parked or on site for catered weddings and social, private or corporate events. 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 and called Sergio’s Pizza. 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.
Page 15 | Food & Beverage Magazine v June Issue 2022
• • • • •
1.25 Cup Heavy Cream 1 lbs. Melting Cheese, cubed ½ Tbls. Minced Fresh Jalapeno 1.5 tsp. Kosher Salt 2 Tbls. Canned Diced Green Chile Peppers
Put all ingredients into a small saucepan over medium-low heat and slowly heat until cheese is melted, stirring frequently.
Butter Poached Lobster Tail • 3 Tbls. Water • ½ lbs. (2 Sticks) unsalted butter, cut into 1 Tbls. pieces • 2 3 oz. Lobster Tails In a small saucepan over medium, bring 3 Tbls. of water to a simmer. Whisk in the butter, 1 Tbls. at a time. Do not allow the butter to come to a boil. Add the raw tails and cook for 6-8 minutes, turning the tails in the butter mixture, until the internal temperature reaches 145 degrees. Be careful not to overcook and remember to not allow the butter to come to a boil while cooking.
