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The story of Sweet Bay Rays Barbecue began in 1985 when Larry and Dave (aka Sweet Baby Ray) Raymond won 2nd place in Chicago’s very own “Mike Royko’s Riboff”.  What has followed is a hickory-smoke and Cajun-infused success story that – just like slow-cooked pork on the spit – keeps getting better and better.

First up was the secret sauce that became a national brand favorite and can be found from coast to coast on just about every grocer’s shelf.  Then, in 2005 (not so long ago at all!), the first Sweet Baby Ray’s Barbecue Restaurant opened in Wood Dale, Illinois.  Dave headed a group that toured the country like a maven on a mission; his sole purpose was to learn everything he could about the art of making barbecue... and boy oh boy, the things he learned.  In 2007, Dave and high school friend Mike O’Brien opened a much larger version of the original restaurant; erected in Elk Grove, it was a 225 seat full-service restaurant suitable for families and featuring – just like the original – an authentic barbecue menu with the flair and Cajun influence from the southern tier of states, as well as styles from Kansas City, the Carolinas and, of course, Chicago.  But Sweet Baby Ray was not finished yet… not hardly, missy.

Always attuned to what works, the Wood Dale location had for a long time included the catering aspect of the restaurant business. And we’re not talking about any old ordinary BBQ joint – no sir!  We’re talking about a culinary team that boasts seven professionally-trained chefs, including one Duce Raymond (a nephew) who has the drive, the flair, the creativity, the desire and importantly, the ability, to be at the top of the list.

So I suppose it was only natural for Dave to be on the lookout for just the right way to expand the operation.  Always with an eye toward the future, Dave Raymond found the way.  In 2008, Sweet Baby Ray’s Wood Dale acquired True Cuisine, DuPage County’s top caterer.  Jean True (founder of True Cuisine) has stayed on as a Wedding Consultant, doing what she loves most.  Meanwhile, throughout 2008 and 2009, Sweet Bay Rays continued to grow, expand their business and update to accommodate the increased demand for catering products for social and corporate events, now in Cook County as well as DuPage.  Which brings me to the reason for the article; I never even considered writing one.  However…

I had received an unexpected invitation to attend an open house at the Danada House in Wheaton (on Naperville Road about a mile south of Route 56/Butterfield Road) and I literally had no clue as to the incredible treat I was in for.  Afterwards, I knew that it would be next to impossible for me to not say something!  The event was catered by True Cuisine & Sweet Baby Ray's Catering; it was designed to showcase the incredible talents of the merged catering businesses and it could not have been held in a more apropos venue.  Originally built in 1939, the magnificent home and its 780 acres were purchased by the DuPage County Forest Preserve District in 1980.  With its ability to accommodate up to 250 guests in the 4100 square-foot Atrium or up to 90 guests in the several rooms located on the main level of the House, it now provides the perfect venue for just about any event – social or corporate – one could imagine; the open house I attended was one such event.

M&M Special Events Company (Carol Stream) had been contracted to work their magic in lighting, tables, chairs, floral designs and special effects; every room had a different theme – from a set-up for a cozy Thanksgiving dinner to a corporate luncheon meeting to a massive effort (akin to a wedding reception) in the Atrium – and different food items to sample along the way.  Which, by the way, is where the True Sweet Baby Rays (pardon the play on words) magic enters the picture, especially that which was offered in the atrium – although there were samples seemingly everywhere! There were mouth-watering delectables of every variety, featuring wedding reception-like appetizers like Smoked-Shrimp Shooters, crostinis with beef-filet topped with quail eggs, myriad-flavored roasted chips and dipping sauces. There were up-scale barbecue and other items that were the specialty of Duce Raymond and Sweet Baby Rays, like Tri-Tip of Sirloin drizzled with a reduction of Balsamic-Ginger Glaze, nifty Baja Fish Tacos and Cubano Sandwiches with Citrus Mayo (savory pulled pork and sliced ham with Swiss cheese, red onion and pickles on pressed French bread).  There was also a beautiful – and very edible – display of California Rolls, Spring Rolls and other Asian-inspired palate pleasers… There was much more available for sampling and I know I probably missed mentioning a few items, but I think you get the idea!

I know that the set-up alone had to have been a lot of work… but the imagination in menu selection and time-intensive food and sauce prep – not to mention the difficulty in logistics to put it all together – required, I am certain, plenty of time and a superhuman effort that involved an amazingly cooperative logistical plan by the team of True Cuisine and Sweet Baby Rays Catering,  along with M&M Special Events. A command performance – and it was pulled off with even greater ease than the recent San Francisco Giants World Series win...  Congratulations on a job that was really well done!  And by the way, if you are ever in need of someone to handle an event for you -- be it corporate or social, large or small -- my best advice would be to make a call to True Cuisine & Sweet Baby Ray's Catering!
  

 
Ralph Pancetta
reviews@ralphpancetta.com