17 April 2012, 8:53 pm
At first we were worried how folks would take our name. We knew that we would be explaining our name til the cow's came home. After four and a half years of doing our thing, people are catchin' on to CatHead biscuits. Who doesn't like a warm, fluffy, flaky buttery biscuit that's as big as a cat head and is served with some honey butter & pepper jelly??? Since opening in January we have produced nearly 1500 CatHead biscuits and over 9000 mini CatHead biscuits.
17 April 2012, 8:38 pm
It's simply amazing how busy we are. We cannot believe how many people are coming in to eat. We feel like we are converting droves of Big Nate's loyal customers. All we can say is THANK YOU!!! to all who have supported us.
17 April 2012, 8:20 pm
As of April 2012 founding CatHead's BBQ member Greg Kinyon has decided to explore the food world by traveling and working abroad for the next few years. As such, he unfortunately will no longer be a partner in CatHead's BBQ. Pam Schafer & Richard Park are saddened that their friend and business partner is moving on but look forward to soldiering on without him.
CatHead's BBQ was founded in 2008 shortly after Greg, Pam & Richard met at the California Culinary Academy. Based on America's rural cuisines, CatHead's BBQ strides to make homestyle food using seasonal ingredients. Our signature dishes, Slow Smoked Pulled Pork, Maker's Mark Mushrooms and Sweet Tea BBQ Chicken, prove our dedication to the art of smoking & grilling. Our sauces add the right touch of flavor toeach plate without overpowering and taking away the essence of each dish.
While Greg was an important member of the CatHead's BBQ operation, Pam & Richard will continue to develop new recipes and provide wholesome food based on the company's original principals.
Please check our website for updates to our menu and on upcoming events.
CatHead biscuits are catchin' on