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Private & Corporate Events

Cooks on Main new culinary center is the perfect place to hold your next special event or party! We are excited to now offer a full range of catering services from; breakfast to business lunches, showers, cocktail parties and dinner parties. Whether you are planning a bridal shower, dinner party, team building, corporate events or even a gourmet dinner party; Cooks on Main culinary center can help you create your perfect event.


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!  

Private events are booked for 2 hours.  Additional time available for a fee.

All Private events will be charged a 15% Gratuity as of 2/1/2024.


Please call for availability. We pride ourselves on making our culinary center available outside of any our pre-schedule classes.  We requested booking 45-60 day in advance when possible.


  •  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.

For additional detailed information including pricing, menu options, availability and our additional services we offer please contact our culinary director Allyson Helde or call us at 1-701-572-2665

or email:

We look forward to hearing from you!

Meet our Culinary Director

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.

Our Menu Options



Shrimp Cocktail

Vegetable Platter

with dips (Hummus, Ranch, Bleu cheese

Assortment of Fresh Sushi

ginger and wasabi, soy sauce

Caprese Skewers

with balsamic reduction

Italian Skewers

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


Spinach Artichoke stuffed Mushrooms

Cheeseburger Sliders

on Hawaiian rolls

Crab Cakes

with Creole Mustard

Hot Wings

with Bleu cheese and Ranch

Bacon wrapped Shrimp


(Asian, BBQ, Spicy)

Grilled Chicken Slider

on Hawaiian roll (BBQ bacon, buffalo,)

Beef Tenderloin

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


Caesar Salad

Bundled romaine with shaved parmesan and crostini

Mixed Greens

with caramelized pear, gorgonzola cheese, spiced pecans and dried cranberries with white balsamic vinaigrette.

Tomato Salad

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.

Wedge Salad

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


Prime Rib

with Au jus and horseradish

Roasted Beef Tenderloin

with a red wine sauce.

Roasted Petite Sirloin

with rosemary pan sauce


Shrimp Scampi

This can be just the shrimp or add pasta.

Grilled Salmon

(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


Caesar Salad

Baked Potato

with bacon, chives, cheddar cheese and sour cream

Roasted Garlic Mashed Potatoes

Skillet Green Beans

Jack Daniels Sweet Mashed Potatoes

with blue cheese

Glazed Carrots

Roasted Root Vegetables

with fresh herbs

Sautéed Spinach

in garlic sauce

Roasted Asparagus

Cauliflower Puree

Mac & Cheese


Crème Brulee

vanilla, white chocolate, caramel, orange, peppermint, or pumpkin

Molten Chocolate Cake

with raspberry coulis and Chantilly cream

Apple Tarts 

with caramel sauce and ice cream.

Fruit Tarts

vanilla custard, with berries and mandarin oranges

Dessert Shooters

s’mores, strawberry cheesecake, salted caramel apple spiced cake, banana cream pie, pumpkin cheesecake, or peppermint.