I'm Bob McClellan
I moved to Pie Town, New Mexico in the fall of 2009 after selling one of the best catering businesses in Southern Utah when my dear friends and business partners of 22 years, Wayne and Deanna Sittré, decided to retire. We owned and operated Fairway Catering Company at the Dixie Center, where we had facilities to cater for groups from 20 to 3,500 people.
Wayne Sittré, Deanna Sittré and me at the Dixie Center, 2009
For eleven years, we provided full white glove service, served meals and buffets. We prepared meals for large multi-day conventions as well as events such as weddings, reunions, and company Christmas parties. We prepared an array of specialty menus for our customers including kosher, vegetarian and vegan. We were equipped to do off-site catering as well, taking our food service to remote areas such as movie sets, concerts, fund raisers, and business grand openings. We also provided the concessions for the events arena that had seating for 6,000.
As an owner and chef of the company, I was in the kitchen on a daily basis with my small but efficient staff of five helping me produce thousands of meals per day. My partners would direct the wait and service staff, making sure the meals were served in fast and professional manner.
As if we didn't have enough to do, we also opened a full service restaurant called the "Fairway Grill" in 1997 in Saint George, Utah. We specialized in basic American cuisine or "comfort food" that proved to be wildly successful. We did all of our own cooking from scratch, from soups and sauces right down to bread, pies, and pastries. When the catering volume at the Dixie Center became too large for us to operate both businesses with the attention they needed, we sold the Fairway Grill restaurant to a few of our employees who still operate it to this day.
When I moved to Pie Town, I brought with me enough equipment to cater meals for groups up to 50 people, all of my recipes, and a few new ideas to continue what I have been doing all my life. I won't bore you with my qualifications and experience; if you are curious you can review my résumé at your leisure (60 KB Adobe pdf file).
I realize some of the best smoked brisket and beans in the world can be found between Datil and Quemado, and I would be happy to prepare that for you, but I hope to bring a little variety to the local fare with the type of inexpensive home-style cooking I have been successfully serving up for years.
I will work to create custom menus to accommodate each group; I am also able to prepare more up-scale and trendy cuisine fit for the stuffiest of city slickers. I brought a few speciality items — I realize there isn't much call for a chocolate fountain when cooking in a camp for a bunch of hungry elk hunters, but I thought there may still be a need for something to entertain the upper crust of Catron county.
I recently acquired a state-of-the-art full-service mobile kitchen (see www.ChowHereandNow.com) that I can tow on location to serve food at a variety of gatherings such as:
- Parties
- Weddings
- Hunting camps and lodges
- Family reunions
- Trail rides
- Festivals and concessions
- Disaster / emergency scenes
- Retreats
Need a cook? Please give me a call at 575-518-8063 (mobile) or send me an e-mail to bob@chowhereandnow.com when planning your next event.
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