February 19, 2014 | 10:56 AM
A break in the banking business gave Bill Hollingsworth of Corydon a chance to chase a long-time dream of owning and operating a barbecue and catering business.
Hollingsworth worked at Chase bank for 20 years and then worked at Wells Fargo for almost two years when the opportunity came up for him to leave the banking business.
Bill Hollingsworth, owner of Bill's Catering & BBQ, stirs green beans Saturday in preparation for a private event. Photo by Alan Stewart (click for larger version)
"I was watching television and a commercial came on that said you want to start planning now for what you want to do during your retirement," Hollingsworth said. "I want to play golf in my retirement, but this is the other thing, so why not pursue it now? I'm going to make a run at it and see what happens."
Bill's Catering & BBQ, which leases the Corydon Moose Lodge kitchen, specializes in freshly-made cuisine for breakfast, lunch and dinner. Hollingsworth said he can help anyone with any event, from weddings (receptions and/or rehearsal dinners), corporate events, church banquets, Scout events, box lunches, parties, reunions, private dinners and any other event where food is needed. Food can be made box style or buffet style.
Hollingsworth headed up eight kitchens for the Emmaus Walk, which includes cooking eight meals for 100 men during the course of three days.
"You have to throw out some variety there, obviously," he said. "The popularity of those things kind of lent to it. I like to cook everything."
There's a variety of menu options, some of which can be seen on the company's website, billscateringandbbq.com.
Slow-smoked (10 to 12 hours) pork with Hollingsworth's own dry spice rub is available by the serving or by the pound. He also has pulled chicken that almost melts in the mouth.
He has two homemade barbecue sauces: one is sweet with a sugar and honey base and the other uses the same sauce and includes a blend of seven types of peppers added for just enough zing to wake, but not bake, the taste buds.
Some entree offerings include oven-roasted chicken, baked ham, roasted pork loin, beef brisket, ribeye steak, chicken alfredo or spring salad with mahi.
Standard sides include green beans, baked beans, mashed potatoes, spring peas, slaw (Asian or creamy), potato salad or honey glazed carrots. Premium sides include steamed broccoli, oven-roasted vegetable medley, asparagus, mushroom wild rice or cheddar scalloped potatoes.
The breakfast menu includes biscuits and gravy, breakfast casserole, french toast casserole, hash brown casserole, bacon or sausage and fresh fruit (selection is based on the season).
Another dining option is a dinner package where Hollingsworth comes to a customer's home and makes a formal three-, four- or five-course gourmet meal and includes everything, even washing the dishes.
"Everything I offer isn't listed on the site," he said. "We can do salmon, New York strip steak, pretty much anything."
The only minimum Hollingsworth has is in the way of boxed lunches (five). As for a maximum, he said he hasn't found one.
"We give away 1,300 barbecue sandwiches and 1,000 hot dogs and sides in five hours as part of Fall Down on the Square for First Capital Christian Church. It used to be that catering 20 scared me, then 50, and then (Pastor Randy Kirk) came up with Fall Down on the Square and now a hundred people I don't even blink at," Hollingsworth said.
Hollingsworth is fully insured and licensed and has received certification as a ServSafe Food Protection Manager. He operates the business alongside his wife, Darcy. For more information, call Hollingsworth at 267-2829 or visit his website at www.billscateringandbbq.com.