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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.

  • PRIVATE EVENTS:

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!

  • AVAILABILITY:

Please call for availability. We pride ourselves on making our culinary center available outside of any our pre-schedule classes.

  • STANDARD INCLUSIONS:

• Amazing food 

 • Copies of all recipes presented at the class or event

  • OPTIONAL SERVICES:

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

  • FACILITY RENTAL:

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


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


  • COLD APPETIZERS
  • HOT APPETIZERS
  • SALADS
  • MAIN ENTRÉE
  • SIDES
  • DESSERTS

COLD APPETIZERS


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


Mini Asian Lettuce Cups

HOT APPETIZERS


Spinach Artichoke stuffed Mushrooms


Cheeseburger Sliders

on Hawaiian rolls


Crab Cakes

with Creole Mustard


Hot Wings

with Bleu cheese and Ranch


Bacon wrapped Shrimp


Meatballs

(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

SALADS


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.

POULTRY


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



BEEF


Prime Rib

with Au jus and horseradish


Roasted Beef Tenderloin

with a red wine sauce.


Roasted Petite Sirloin

with rosemary pan sauce



SEAFOOD


Shrimp Scampi

This can be just the shrimp or add pasta.


Grilled Salmon

(honey glazed, pesto, hotel butter)


Halibut

with lemon basil vinaigrette


PORK


Roasted Pork Tenderloin

with caramelized apples and mustard sauce


Spinach Mushroom & Swiss Stuffed Pork Chops


Hoisin & Honey Glazed Pork Loin


SIDES


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


DESSERTS



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.


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