Come and get it ChuckWagon style. Plymouth-based ChuckWagon Catering puts out a spread worthy of any occasion. A grand food and beverage presentation fueled by pig roasters, commercial grills, smokers, burners or cast iron skillets can only impress. An actual chuck wagon is available for rustic weddings and other Western functions. The Backyard Hoedown, South of the Border, Land o’ Lakes and other clever themes offer a world of imaginative catering possibilities, but clients invent their own, too.
“What I love about us is how the sights and smells of what we do draw people in at events. Bubbling beans thick with brown sugar and molasses served in cast iron, sizzling potatoes with fresh garlic and magic spices cooked in lumberjack skillets, freshly cooked meats served directly off the grill is what defines us,” executive chef Ken Minder says. “Kids come up and try to sneak a snack because they can’t wait, adults come up and try to pry barbecue secrets out of us, and it’s awesome.”
ChuckWagon Catering has a prized collection of 300 recipes and develops more as needed for customized menus. “Chef Ken is extremely creative, innately, and in doing recipe and procedural research. In catering, even though we have an extensive menu, [one] is often created specifically for the catering client,” Byron Korus, chef-owner, says.
Meticulously prepared food tastes delicious whether it’s plain grilled chicken or something a little more daring. Make no mistake this is the kind of upscale, locally-sourced, fresh-made cuisine that keeps people coming back for more. Much of ChuckWagon Catering’s business is word of mouth (or more accurately fork to mouth) from guests who enjoyed everything so much they want to hold their own event.
Top quality, fresh-made made food puts guests in a good mood. A full beverage service and obliging professional staff add to the fun. With options for a full bar and rented extras, ChuckWagon Catering is a one-stop shop. Need tables, chairs, glasses, silverware, china, linens, decorations or tents? “We can do it all,” Korus says.
An accomplished chef in his own right, Korus takes pride in the caliber of cuisine and service he and his staff provide. Often the food is cooked on site. A hamburger tastes better straight off the grill, Korus explains. “They’re in awe that we actually flip the burger from the grill to the plate.”
Korus has a passion for food. Growing up on a large 1,000-acre farm in North Dakota, good eating was a part of his life. “Everyone goes back to their childhood for food,” he says. Meat, especially beef, was a favorite. A keen interest in smoked and barbecued meats led Korus to become a pit master and pursue the culinary arts professionally. He holds a doctorate in education, specializing in team-based learning in a culinary environment and has taught at the Art Institutes International Culinary Arts School for the last 18 years.
PARTY PLANNING HELP
Summertime means party time. Having a big event and want some help? Worry no longer. ChuckWagon Catering handles large company parties, barbecues, graduation parties, reunions, weddings and other private functions. While many events are booked months in advance, Korus can usually accommodate short notice requests. “We turn very few down,” he says. With capabilities to accommodate parties of 30 to 3,000 or more, there’s little ChuckWagon Catering cannot do. Opt for on site cooking, delivery to the event venue or a conveniently arranged pick up time.
A tip for those grilling on their own:
Don’t try to do everything ahead of time, especially for outdoor events. Burgers are better straight off the grill anyway, Korus says. It’s a social event. People tend to come late and start to eat even later.
Chuckwagon Charlie’s Smokehouse & Saloon
As a spin-off of the catering business, head to Chanhassen for a sample of ChuckWagon Charlie’s food and hospitality. The menu mirrors many of the most popular items from the catering side of the business. Superior taste results from home-style cooking techniques. “We cure our bacon, stuff our sausage,” Korus says. Everything is sourced locally as much as possible, right down to the pig.
Experience a ChuckWagon Catering-style event first-hand at the restaurant. The fifth annual pig roast takes place on the Fourth of July. This is a chance to sample a pig roast with all the trimmings.
