Western Slope of Colorado's finest catering company.  Handling all manner of cuisines and the broadest service ability in the industry.  From 50 to 5000 The Cowboy and The Rose Catering can service your event with Flair, Style, Quality and a commitment to service unmatched anywhere!

 "From Black Tie to Blue Jeans we do it all!"
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About our catering

The Cowboy and The Rose Catering, LLC

The Cowboy and The Rose Catering was started in 1995 to bring the western slope of Colorado the first premier cuisine offerings.  Cutting its teeth on Bar B Q unmatched anywhere in the state The Cowboy and The Rose Catering has grown through the years to offer full service catering with an genre of cuisine and able to perform in any location fully self contained.

  • 1995 Chefs / Owners Zane and Mary Lou Lawson start up the catering company after feeding hundreds at hunting camps for years.
  • 1996 first 24 foot mobile kitchen is commissioned and received.  And the western slope would never be the same!
  • 1997 Ostrich legs Barbeque become a signature offering.  But lets face it they kept coming back for the Brisket, Ribs and Chickens all done in the special smoker cooker using Zane and Mary Lou's methods.
  • 1998 Secret Chef shows up and starts to cook and lets face it Zane's blood pressure has never recovered!
  • 1999 Tuscan Kitchen is added to the line up and French, Italian, Spanish, and other genre of cuisine our offered.
  • 2000 Second mobile kitchen is commissioned to keep up with the demand for high end foods all over the western slope of Colorado
  • 2000 Wine Pairing dinners are added to the offerings.  The Tuscan Kitchen takes on the Seven Courses and Smooth Jazz events.  Thanks to the cuisine quality, service that is unparalleled the western slope wine pairing dinner will never be the same!
  • 2001 Complete Hawaiian luau is added to the line up as are several other themed offers, The Cowboy and The Rose Catering's decoration staff hits the field running.
  • 2002 the circle is complete as the requirements of the company have grown so large and so fast that the first $36K smoker cooker is commissioned and delivered.
  • 2002 with the new cooker Zane and Secret Chef add, their own cured and smoked salmon, their own cured sausages, their own cured hams and a whole host of products from Pheasant to Buffalo to the repertoire of menu offerings.
  • 2003 remote man camp capability for 1500 our added to the line up
  • 2003 the first true low country boil ever held on the western slope is performed with the companies new 150 gallon boil pots
  • 2003 the company sees a major increase in New England Lobster boils and acquires the first self heated 175 gallon lobster steamer (portable of course) on the western slope
  • 2004 Business growth has finally made our kitchen to small, the Cowboy and The Rose moves into a brand new kitchen at 7th & North Ave.  Same great food, more room to make it in, and more to make as the business keeps growing!
  • 2005 Another milestone is set for western slope cuisine as the wedding show sees The Cowboy and The Rose Catering pull out all the stops and feed the attendance live in the hall!  Carving station is a blur as the cured ham is sliced and served to hundreds.
  • 2006 Another milestone is reach as a third self contained kitchen is added to the venue.  At 28 feet long this baby can slam out the food.  Remote Man Camps will never be the same.  Remote location coursed meals by the Tuscan Kitchen's Seven Courses and Smooth Jazz events will never be the same.
  • 2007 what will your event ask of us that will push the entire western slope cuisine scene to a new level?  Everyone knows if it has to be extraordinary, if it has to go off without a hitch, if you won't settle for mediocre, you have to contract The Cowboy and The Rose Catering!
  •  Where can you take us next?