New catering business will bring barbecue to town
With the recent arctic blast of frigid temperatures, most people aren’t thinking of pig roasts right now. But Adam Nash has that and barbecue on his mind.
Nash and his brother Chris plan to open Somerset Swine, a catering business dedicated to pig roasts, barbecued ribs, roasted whole turkeys and all the fixings in June.
Nash, who is a chef at Crystal Lake Country Club in Lakeville, Minn., said he has been in the restaurant business since he was 14. His brother-in-law used to call him “Chef Adam.” He and his family have been roasting pigs in their spare time for many years, Nash said.
Nash’s brother-in-law, Dennis Nea, passed away suddenly two years ago. Opening a catering business dedicated to barbecue was one of his dreams, Nash said.
“He took me under his wing,” Nash said. “I want to keep pursuing this path, but something different than a chef.”
The Nash brothers hope to eventually expand their business into a full restaurant, or a “barbecue joint,” as Nash called it. He said there’s nothing like that in the area.
“If I can get something going good, it could be a family business,” Nash said. “We’re hoping to build a name for ourselves before we have the restaurant, so people will know about us.”
Nash said Nea owned a restaurant in St. Croix Falls, but he started it at the wrong time. The recession hit him hard.
“We don’t want to get in over our heads with a restaurant right off the bat,” Nash said. “We’ll get our name out there and we’ll get going. I would guess by the summer of 2017 we may have a restaurant.”
Nash said they already have a few events lined up to cater next summer, such as fantasy football draft parties and graduations. They hope to cater gatherings of 50 to 175 people, Nash said.
“We’ve had such a good response so far,” Nash said. “We even had to turn down a few offers to cater this fall. But I don’t want to start off on the wrong foot before we’re ready.”
Nash plans to use homemade barbecue sauces (ranging from mild to “fiery” hot) and recipes that have been handed down through his family, many of them from Nea. Nea used to say being a barbecue pit master would be the best job, Nash said.
The motto of the business is “low and slow” when it comes to roasting meat. According to Nash, a typical pig takes 12-15 hours to roast. Their roaster can hold up to a 200-pound pig. A 160-pound pig can feed a crowd of 150, Nash said.
They plan to use products from US Foods to start, but plan on looking into locally sourced options once the business gets going, Nash said.
“We can carve in front of people, or pull the meat apart and set it up buffet-style, whatever people want,” Nash said.
Side dishes touted on the company’s website include many different kinds of slaw, jalapeno-cheddar cornbread, grilled sweet corn and many others.
Nash said he and Chris have had a lot of support from their family, especially their father, who was in the restaurant business for a while thanks to Nea.
Nash, who has a 5-year-old daughter and a 4-year-old son, can’t wait to teach his kids the ropes when they’re a little older.
“I can teach them the value of a dollar,” Nash said.
Somerset Swine has a satellite “incubator” kitchen in the Twin Cities where the food will be prepped and stored, Nash said. An incubator kitchen is a site where small businesses that cater can have a safe, clean place to store and prep food.
Nash said he hopes to get Somerset Swine involved in community events like Pea Soup Days.
“Slowly, piece by piece, we’ll get out there and give back to the community,” Nash said. “Get those Somerset football players winning state again and I’ll give them a free pig roast. I thought they had it this year.”
For more information or to see menus and pricing, visit Somerset Swine’s website at SomersetSwine.com. For questions and bookings contact Nash at 715-338-8377 or visit their Facebook page Somerset Swine.