Enjoy a stress-free night out with your friends, family or co-workers. You choose the date, the menu and the staff at Cooks on Main will handle all of the details, including clean up. Just enjoy your night!
Please call for availability. We pride ourselves on making our culinary center available outside of any our pre-schedule classes.
• Amazing food
• Copies of all recipes presented at the class or event
Let the staff at Cooks on Main your event memorable without the stress. We offer optional services as needed for your events
• Audio/Visual Rental
• Custom gift items for your guest
• Fully Customizable menu
• Coffee/Tea Bar
• Soda Bar
• Beer & Wine Services
The Cooks on Main culinary center is available for daily or hourly rental.
We look forward to hearing from you!
Chef Allyson Helde was born and raised in Williston ND, she developed a love for the kitchen at a young age and decided to follow her passion. She attended culinary school at the Le Cordon Bleu College of Culinary Arts in Las Vegas and worked her way through some of the great Las Vegas hotel kitchens.Allyson and her husband, Shawn moved back to Williston in 2011. Since her return to Williston she has been doing custom cake and catering. She was also the Chef for the Bistro from 2015-2017 at Train ND.
with dips (Hummus, Ranch, Bleu cheese
Assortment of Fresh Sushi
ginger and wasabi, soy sauce
with balsamic reduction
assorted Italian meats and cheeses and olives
Oysters in a Half Shell
served with lemon, tabasco and a mignonette
Cheese Board & Crackers
Apple Chicken Salad Tarts
Cuban Sandwich Spears
Mini Asian Lettuce Cups
Spinach Artichoke stuffed Mushrooms
on Hawaiian rolls
with Creole Mustard
with Bleu cheese and Ranch
Bacon wrapped Shrimp
(Asian, BBQ, Spicy)
Grilled Chicken Slider
on Hawaiian roll (BBQ bacon, buffalo,)
on a crostini with horseradish cream
Pinot Noir soaked Black Berries with Brie
Coconut Curry Shrimp
with sautéed cauliflower in wonton cups
Spinach Artichoke Dip
Mini Street Beef Tacos
Chicken Pineapple Kebabs
Open faced Ruebens
Bundled romaine with shaved parmesan and crostini
with caramelized pear, gorgonzola cheese, spiced pecans and dried cranberries with white balsamic vinaigrette.
with mixed green and cucumber with a shallot vinaigrette.
Heart of Palm Salad
Arugula, tomatoes, hearts of palm, thinly sliced red onion and artichoke hearts tossed with a Dijon vinaigrette.
Roasted Beet Salad
thinly sliced roasted red beets underneath a bed of mixed greens with toasted hazelnuts fried goat cheese drizzled with a pear balsamic vinaigrette.
with pomegranates, chives and toasted almonds with Greek Parmesan Ranch dressing.
Stuffed Chicken Breast
brown rice with sautéed mushrooms, onions, sun dried tomatoes, roasted bell peppers, spinach, and basil topped with white wine sauce
Grilled Chicken Breast
white wine sauce, pesto sauce, Bruschetta style, southwest
with Au jus and horseradish
Roasted Beef Tenderloin
with a red wine sauce.
Roasted Petite Sirloin
with rosemary pan sauce
This can be just the shrimp or add pasta.
(honey glazed, pesto, hotel butter)
with lemon basil vinaigrette
Roasted Pork Tenderloin
with caramelized apples and mustard sauce
Spinach Mushroom & Swiss Stuffed Pork Chops
Hoisin & Honey Glazed Pork Loin
with bacon, chives, cheddar cheese and sour cream
Roasted Garlic Mashed Potatoes
Skillet Green Beans
Jack Daniels Sweet Mashed Potatoes
with blue cheese
Roasted Root Vegetables
with fresh herbs
in garlic sauce
Mac & Cheese
vanilla, white chocolate, caramel, orange, peppermint, or pumpkin
Molten Chocolate Cake
with raspberry coulis and Chantilly cream
with caramel sauce and ice cream.
vanilla custard, with berries and mandarin oranges
s’mores, strawberry cheesecake, salted caramel apple spiced cake, banana cream pie, pumpkin cheesecake, or peppermint.