Our Story.

Mike Alger is a Shenandoah Valley local and has been his entire life. He started learning to cook out of necessity when his father (who couldn’t even boil water) would light a grill and walk away! His mother taught him how to make her BBQ sauce and the rest is history!

His twin daughters Kaylee (far left) and Rebecca(far right) became involved in the business when Mike opened his first restaurant in 2004. It was a walk up window that served sandwiches, chips, and bottled drinks. That was later expanded to a full service sit-down restaurant and buffet. Mike was approached by a buyer for the restaurant in 2007 and continued with Tri-Spring Farm Catering. He serves as head chef while Kaylee and Rebecca run the food truck, marketing and customer relations.