CityView Magazine

Rotisserie Turkey Breast with Apple Cranberry Stuffing, Vegetable Melange Grilled Salmon with Apricot Glaze, Mexican Style Corn, Rice Pilaf ville State University. There she interviewed for a catering chef position, a job that required sixteen years experience or a bachelor's degree. McLean had neither. "So I'm thinking 'How can I go work at a college when I haven't graduated?'" She added, "I know that it was a God thing. I interviewed with the chancellor and five of the vice chancellors. I had to prepare a four-course meal, and they loved it. And . . . I got the job!" But working as a catering chef wasn't enough. While looking over the accounts for the business one day, she realized catering brought in a lot of money to the university. If she started her own business and made a quarter of what her work gave to university's catering service, she would be satisfied. She started to save her paychecks, create a website, get business cards, and in late 2008 the business "just happened." One day on a drive through Spring Lake, she noticed the building that now houses her current location. "I came to look at it, it wasn't great. But it had potential, and whenever you see something with potential and you got vision, you can make it work." While cleaning the place up, McLean decided to open for lunch as well as run her catering business out of the back. On grand opening day, the restaurant was packed. "I wanted to have a small space where people can eat good food, talk and network. It's all love. So regardless of what's going on the world, it's about the food in here." Let Me Cater to You, open 11:00 a.m. to 2:00 p.m. Wednesday through Friday, serves comfort food with an upscale twist. It's not exactly soul food, just delicious, authentic dining. There's the ever-popular spinach and cheese ravioli with grilled chicken and butter supreme sauce, and fried pork chops, Mexican style corn, and homemade cakes and pies. And you can't forget Chef's guilty comfort food: garlic mashed potatoes. "My garlic mashed potatoes make anyone feel better," joked McLean. McLean's journey didn't end with a small restaurant THE RESTORE WILL BE OPEN SATURDAY, OCT 19 REGULAR DAYS & HOURS: THURSDAYS & FRIDAYS 9-5 & SATURDAYS 9-3 • 100% of profits support HFH • The ReStore is eco friendly • All donations are tax deductible • Changing inventory • Free pickup for larger items We accept new and gently used building materials, furniture, appliances, plumbing, flooring, lighting, electronics, hardware, and household goods. restore@fayettevillenchabitat.org 910-920-4657 • 3833 Bragg Blvd (at the corner of Bragg and Bargain St) 50 | October • 2013

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