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!
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 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.
or email: allyson@cooksonmain.com
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
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.