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Angie Wieck, Published May 04 2014

It's My Job: Casey Jo’s owners adapt to meet clients’ needs

Sabin, Minn. -- Markell Briden is involved in some of the biggest moments in her clients’ lives.

“When you’re catering an event like a wedding you get one shot. We have no room for error,” Briden said. “Making sure the event is all the customer wants is very important to us.”

Briden and her boyfriend, Eric Saign, own and operate Casey Jo’s Catering. The couple caters events ranging from graduations and weddings to employee picnics and business meetings. They recently expanded their operation when they built a 1,200-square-foot commercial kitchen at their farm near Sabin.

Q.What prompted you to start a catering business?

A: My boyfriend decided he wanted to get out of the concrete business so we decided to start this catering business. We always liked to entertain and he loves to cook. We named the business after my son who passed away at age 7.

That’s basically how it started. Soon it will be seven years.

What type of events do you cater?

We typically do business parties, employee appreciation and customer appreciation events, weddings, funerals, baby showers, graduations and family reunions.

We’ve also been hired by Jade Presents to cater meals for the band and crew for concerts at Bluestem like for Sheryl Crow, Alice Cooper and Lyle Lovett.

Are there foods you specialize in?

We specialize in rotisserie meats. We have a portable rotisserie that we can bring directly to the event site.

Do you have a set menu?

No, but some popular things for graduations seem to be taco and potato bars. Our rotisserie meats on a bun and our homemade potato salad are also very popular, but we will do just about anything. For instance, we have one graduation booked where we’re going to bring the tables and chairs too. We’re bringing everything to them and that’s how they want it. They don’t want to worry about anything. We can do as much or as little as people want.

What is the typical size of an event you have catered?

We cater to anywhere from as few as 10 to as many as 800 people.

Do you do table service or buffets?

It’s a buffet, but we serve our buffets as guests come through the line.

What do you enjoy about the work?

I enjoy all of it. I enjoy being on site, setting up, displaying it, serving it and prepping it. I do all the salads and desserts myself. That part I really enjoy.

What are some of the challenges of being a caterer?

Timing. Trying to get all the food done at the same time can be stressful.

Readers can reach Forum reporter

Angie Wieck at (701) 241-5501