ARTISAN FOOD · DELAWARE · NOMADIC BY DESIGN

Pull up a chair — we'll bring the rest.

Chef-driven artisan food: upscale catering curated one client at a time, and artisan hot dogs carried directly to wherever you already are.

Long dining table set for a private Durshbrook & Company event
Two artisan hot dogs in paper trays DURSHBROOK DOG HAUS

Artisan Hot Dogs

House-made and hand-selected buns, scratch condiments, global flavor profiles, sourcing that would pass in a white-tablecloth kitchen. Nothing about it is casual except how it feels to eat one.

Find us this week
Plated steak with roasted vegetables and balsamic glaze DURSHBROOK & COMPANY

Chef Curated Experiences

Curated menus and full-service catering — relaxed and elevated alike, from grazing spreads to plated courses and chef's table — built around the client rather than a package. The same kitchen standard whether it's forty guests or four hundred.

Start your menu
WHERE WE'LL BE

The next few stops

We're nomadic by design. Instead of an address, here's where the unit is headed — updated weekly.

SAT · AUG 29 Dew Point Brewing Co. Yorklyn, DE 1PM · SOLD OUT
SAT · SEP 12 Dew Point Brewing Co. Yorklyn, DE 1PM · SOLD OUT

Private and corporate bookings are scheduled separately — bring us to you.

THE CRAFT

Fine dining technique, applied wherever people gather.

What artisan means here

Chef-led

Chef Evan's fine dining background sets the standard for every recipe and every build. Technique doesn't get relaxed because the format is casual.

Scratch-made

Condiments, sauces, pickles, and components are built in-house wherever possible.

Sourced deliberately

Sausages, buns, and toppings are selected the way a fine dining kitchen selects — by quality, not by cost line.

Composed, not assembled

Balance, texture, temperature, and acid are considered on every build. The hot dog is a canvas, used with intention rather than novelty.

What nomadic means here

We come to you

The client picks the place. We solve the logistics. That is the offer.

The standard travels

A unit parked in a field runs the same prep, sourcing, and plating discipline as a fixed kitchen.

Built to arrive well

Setup is part of the presentation — what we roll up in, how it looks, how the team carries itself.

Rooted, not rootless

Delaware is home. Nomadic describes how we work, not whether we belong somewhere.

BRING US TO YOU

You pick the place.
We solve the logistics.

Private events, corporate service, weddings, festivals and markets. Backyard, office lot, venue lawn — if a unit can arrive well, we can serve there.

Service Area
Delaware and the Mid-Atlantic; travel considered by request.
Party Size
25 to 400 guests, plated or served from the unit.
Budget
Share a per-guest range or a total. We'll build the menu to it honestly, and tell you plainly what it will carry.
What to Expect
A conversation first, a menu built for the occasion, then setup handled beginning to end.

We reply personally, usually within a day.

OUR STORY

Durshbrook — from the German Durchbruch, meaning breakthrough.

The name wasn't a branding exercise. It was a word spoken over this family decades before the first plate ever went out — a promise that one day, a business called Breakthrough would come to life.

When the world shut down, that purpose went to work. The team led efforts that provided nearly five million meals to communities in need — proving the mission wasn't words on a wall. It was already in their hands.

Evan and Angelica Bass
Evan & Angelica Bass
Owners, Durshbrook & Company
Every plate that goes out the door carries the same belief: something better is always possible, and it's worth showing up for.
Chef Evan plating dishes under a catering tent
2023 — KANSAS CITY

Where we learned what we believe

The company started with barbecue. Kansas City taught the lesson: food is community, and friendships form around a table faster than anywhere else. It was never meant to be the destination.

2025 — DELAWARE

Home, and the answer

Fine dining training met the most underestimated food in America. Durshbrook Dog Haus applies technique, sourcing, and composition to the hot dog — and moves it to wherever people already gather.

2025–2045

A twenty-year vision

Built to be handed down, not sold off. One unit run flawlessly before a second is added; a region, then a nation; ownership still in the family.

Plated seared fish with heirloom tomatoes and pancetta
CHEF CURATED EXPERIENCES

A menu written for your occasion.

Hospitality begins at the first conversation, not at the door. We build the menu with you — season, room, guests, and the reason everyone is gathering. Elevated doesn't have to mean formal.

Curated menus built for the client and the occasion.
Grazing tables, family-style spreads, plated courses, tastings, and chef's table service.
The same kitchen standard whether it's forty guests or four hundred.
Artisan provisions — buns, sausages, and scratch condiments — available alongside service.
Start your menu
GIVING BACK

We support nonprofits through donations, events, and discounted service — a commitment rooted in those five million meals and the belief that feeding people has never been just about food. If your organization is doing that work, write to us.