Our story.

The Bishop family moved from Texas to Sergeant Bluff, to purchase Capehart Housing after the air base closed. Cathy was in the 3rd grade. In August of Cathy’s senior year, her dad tragically died in a plane crash. The burial was in Texas, and her Uncle Jack said, let’s go to College Station and take a look at Texas A&M.

Cathy Bishop graduated with an Industrial Distribution major from Texas A&M University (Yes, the Aggies). And by the way, she built a smoker at a welding class. She became a bank examiner for the government for ten years and traveled around the country. When a two month California assignment from her Colorado home turned into a year, she was ready to try something different.

She didn’t grow up in the restaurant business, but always wanted to be an entrepreneur. She learned to cook from her mom, dad, and grandparents. She chose a restaurant and at the time no one had good BBQ and home cooked food from scratch. After a few ‘marketing research sessions’ (and maybe a little beer), neighbors had to take their laundry in when pork loin and briskets were smoked. But the neighbors got to taste test all of the goodness. She knew she was ready to open her own business.

From 1994 to 2009, Aggies operated as a traditional restaurant with a side gig of catering.

In 2003, Jone Kent came on board and devoted her evenings and weekends to Aggies. Together, Cathy and Jone have built a business unique to the area.

In 2009 Aggies completely changed their focus. Catering became the center focused on providing the cabin as an event venue for all of life events as well as catering full time.

Many will say Aggies has the best ribs, brisket, pulled pork, and fried chicken in the region. Sides are made fresh every day. Every dish is cooked from scratch. The beast smokes all week long, racks loaded with locally sourced pork, beef, and chicken.

Cathy says, “ — try our Italian, Chinese, and Mexican dishes.” Her mom says, “Aggies can cook anything!”

Cathy served on the City of Sergeant Bluff city council, is currently on the Board of Directors for the Siouxland Chamber of Commerce, and during COVID shutdown, she offered take out meals on a daily basis. She and Jone loves giving back and serving their community.

Cathy, Jone, and all of the Aggies staff believe food is at it’s best when locally sourced, cooked from scratch, to everyone, everyday.