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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! 

What We Offer

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!  

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.

Availability

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.

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 Rentals

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: allyson@cooksonmain.com

We look forward to hearing from you!

making recipes with fresh ingredients

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

  • 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

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

Main Entree

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


Dessert

  • 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