One Year Later and The Over Bite is Blessed.

The Over Bite

133 E Center St.

Monticello, UT, 84535

Phone: (435) 485-0550

Hours of Operation:  Monday thru Saturday, 7am – 8pm; Closed Sunday

Website: https://www.facebook.com/people/The-Over-Bite/100094723847945/

“This business is a blessing as, it not only kept the family together, but helped us get closer.  Not only that, we became closer to the residents, and feel welcomed by, and part of, the community.” – Patrick and Shylowe Chadd, owners of The Over Bite.

 

July 15, 2026 was the one-year anniversary for The Over Bite, and much was learned by the Chadd family.  “We’ve been, and still are, running this business by the seat of our pants”, says Shylowe, but the pros far outweigh the cons.  Developing a deep connection with the community was a huge advantage as they were able to learn how to accommodate their customers.  Winter was the con as the lack of folks venturing out, or traveling through, diminished, but the shop managed to stay open and still make sales.

Likes and dislikes taught them what worked on the menu, and what didn’t.  For example, I don’t like tomatoes on my favorite sandwich, Comb Ridge Club, but employee Kellan loves the Red Rock Gobbler with extra sprouts.  In other words, the customers are going to get what they want, how they like it, and always with a smile. 

 

The most popular sandwiches?  It varies daily, just as they think they’ve figured it out, the customers surprise them by trying something different; that’s a good thing! This opened up the option of dropping non-requested items, and introducing new ones that have become very popular instead.  The Dependable, a breakfast sandwich named after Dependable Auto due to the owners sending many a customer down to The Over Bite.  Now that’s a perfect example of one business supporting another business, and vice versa. 

 

Newest signature sandwich is The Over Bite, the classic Reuben with a very tasty twist, the dressing.  Instead of the typical sweet 1000 Island dressing, it’s a combination of horseradish sauce, mustard and mayonnaise.  This is there #1 best seller, so I had to try it, and was floored; this is a sandwich that needs to be savored, not scarfed down.  Oh, kudos to Eli Chadd, who made my sandwich while mom and dad supervised…great job!  Anyway, after each bite, chewing, tasting how the meat, cheese, sauerkraut interacted with the sauce; oh, it was definitely not a sandwich to be eaten quickly.  Which, of course, cost me half a sandwich as hubby snagged the other half while I was lollygagging.

 

Good news came to the Chadds when San Juan County Economic Development awarded them a business grant.  They were able to finally buy a steam oven which was needed to make perfect sour dough bread.  The oven can bake 18 loaves per batch, so they can keep it in stock.  Instead of creating other types of breads (white, wheat), their focus is on sour dough, and infusing with ingredients such as cinnamon, raisins, or blueberries enhance the variety in stock.

Besides their popular menu items, they have dips to go with the sour dough bread, brownies, cookies, and cheesecake for Valentine’s was a huge seller.  Experimenting with gluten free products has been positive so far; those with celiac disease have been very happy with the products purchased.

Of course, smoothies, sodas (they can be dirty if desired), hot drinks and cold drinks are available, but most folks love their coffee.  Real coffee, caffeinated, hot, cold, latted or blended.

But wait, don’t be discourage if coffee is not your thing; newest item available is called Pero, and it is becoming a best seller.  Pero is a 100% natural, caffeine-free roasted grain beverage made from barley, malted barley, chicory, and rye. Designed to mimic the roasted taste and aroma of coffee, it contains no stimulants or artificial ingredients. Because of its low acidity, it is a popular alternative for those looking to avoid caffeine or acid reflux.  While some like it hot, served cold is the #1 way it’s being ordered by customers avoiding coffee and caffeine.

 

The Over Bite interior can accommodate up to 49 people.  Therefore, clubs, groups, family gatherings are welcome.  For huge sports events, there is a large screen television; grab a meal and cheer on your favorite team. Outdoor seating has been installed, so dining outside, in pleasant weather, is a plus.  Catering is a Yes!  Whether you want to use the restaurant, or have them come to you, chat with the Chadds and you will get the best of the best they have to offer.  The products they use are sourced locally, or via the Sysco Food Service which is widely used by the restaurant industry.

 

Congratulation to the Chadds, and The Over Bite, for a year full of blessings, camaraderie with the Monticello community, and offering good food and drink to anyone stopping by.  Except now I don’t know which is my favorite any longer, Comb Ridge Club or The Over Bite sandwich…. how do I choose!?!

Mary Cokenour

 

 

 

 

 

 

Ja-Roen Thai & Sushi is Ever Expanding.

Ja-Roen Thai & Sushi

380 South Main

Monticello, UT, 84535

Telephone: 435-587-4000

Website:  https://www.facebook.com/jaroenthairest

"I'm done hidin', now I'm shinin'.

Like I'm born to be.

We dreaming hard, we came so far,

Now I believe.

We're going up, up, up, it's our moment.

You know together we're glowing.

Gonna be, gonna be golden."

“Golden”, sung by Huntrix in K-Pop Demon Hunters.

…and golden they are, that is owners, Waen and Robert Roll, their niece Sarita Palm, and all the hardworking staff of Ja-Roen Thai & Sushi.  Another business that refuses to sit comfortably on its laurels, but ever expanding with higher goals.

 

Ja-Roen Staff: Kung, Shogun, Nui and Sarita Palm

2026 saw the opening of two new restaurants, one in Midvale, Utah, and the other at the Berlin Farmers’ Market in Berlin, New Jersey. Oh, and not to forget, recently Sarita Palm married a good, hard-working man, Luke Lessner, owner of Mountain Feller Tree Service & Sawmill.  His talents, in wielding a mighty sledgehammer, have helped with the construction, and we can personally attest to his excellent work in the landscaping field.  But back to Ja-Roen…

 

Sushi Bar with Fresh Seafood on Display

Shogun shows off the Black Dragon Roll.

Back on October 29, 2025, I wrote about sushi chef, Dos, and my first lesson in sushi making.  I was going to have another lesson, this one on creating the popular Black Dragon Roll, but it was not to be.  Unfortunately, Dos and his wife felt compelled to travel to another location, so sushi was, temporarily, unavailable, as was my favorite Japanese dishes.  Ah, but that has recently changed with the hiring of sushi chef, Shogun, a master of the art for twenty-one years.  She has worked, in Germany and Thailand, for 5-star restaurants, and her credentials include mastering Thai and Sicilian, yes, that island at the tip of the Italian boot.  She allowed me to photograph and interview her while she created a Black Dragon Roll and a Natural Bridges Roll for hubby and myself.  She has an infectious smile, and is an absolute darling!

 

Natural Bridges Roll

Black Dragon Roll

 

Sushi Menu

 

Japanese Menu

 

 

 

 

 

 

Another newcomer to the staff is Nui, who has twenty years of experience in Thai cuisine, and am looking forward to what creations he comes up with.

 

 

Alright all you K-Pop Demon Hunters fans, and yes, we LOVE this movie, Ja-Roen now has the perfect foods for you to enjoy as you watch the movie.  Ja-Roen Thai & Korean BBQ Food Truck made its debut on Friday, June 26^th, and it was a hit! Sarita Palm, along with staff member, Kung, were taking orders, and getting them out as fast as two demon hunters could sling their tools.  This is NOT fast food, but great food done right!  I arrived around 6pm to stand in line, and the line only got longer behind me.  

Service with a Smile

 

 

 

 

 

 

 

 

Kung and Palm Demonizing Those Fries.

We tried the K-Pop Fries which are shoe-string fries covered in cheese, spicy mayo, sriracha, green onions and your choice of spicy beef, spicy pork or bulgogi chicken (refer back to my article of January 22, 2025 to learn more about Korean cuisine).  I have to admit they were a bit on the too spicy side for me, but Roy was a different story the way he wolfed them down. 

The K-Philly is not your usual Philly cheesesteak which comes, again, with choice of beef, pork or chicken covered in a variety of stir-fried vegetables, spicy mayo, sriracha and green onions on a toasted roll.  This sandwich is intense!

Nambi pambi, little old me stuck with the Kor-Crispy Puffs, all white meat chicken nuggets with a deep fried, crispy coating, and I enjoyed them with the House Korean dipping sauce.

Oh, but that’s just a sampling of their menu, there is the “Build Your Own Thai Curry Bowl”, appetizers, desserts, drinks (love the Thai Iced Coffee, so refreshing), and several more Korean BBQ selections.

 

 

 

 

 

 

The Food Truck is located on Hwy. 491, in the parking lot across from The Over Bite.  It will be there every Friday and Saturday, from 4pm-8pm, unless they are attending an event.  So far, they are scheduled to be with other vendors at Monticello’s Pioneer Day Weekend, and San Juan County Fair’s “Down n’ Dirty Mud Bog”.  So, who knows, they may be traveling to an event near your area soon.

Mary Cokenour 

 

 

 

 

 

Butchering Monticello.

Imagine, if you can, living during the 1880s.  Pioneers had traveled over desolate landscapes, losing many a wagon wheel, but not one life, not even one of the oxen pulling those wagons.

Settling in Bluff, alongside the San Juan River, the pioneers still endured hardships.  There was the lack of food supplies, as gardens and farms needed to be cultivated.  They were able to trade with local Native tribes, those that were willing to; the Carlisle cattle ranchers butchered and sold what they asked top dollar for.  Of course, the army sent soldiers to patrol the county, make sure government surveyors and expeditions kept safe, and keep peace between the pioneers, Natives and ranchers.  While the army provided provisions to their men, it was not unusual for an expectation of meals to be provided from the pioneers.  Meals in exchange for safety, not a bad deal, right?

Around the end of 1886 to beginning 1887, it was decided that expansion of settlements was needed, and a prime focus was finding more water sources along Montezuma Creek, and within the Blue Mountains.  One settlement that became firmly established was Monticello, and while much of the land was cleared previously by the Colorado ranchers, there was still much to be done.  To truly get the gist of what life was like, I, once again, recommend reading the first issue of Monticello Journal, A History of Monticello Until 1937, by Harold George and Fay Lunceford Muhlestein.  There is an issue at the local library, and copies for sale at the San Juan Record.  After reading it, and knowing yourself, it truly will make you wonder, “Would I have survived being one of the pioneers?”.

The focus though, of this article, is on the establishment of a business surely needed in Monticello…Butchering.  Besides housing for the residents, businesses needed to be established (sort of what we desperately need now as well), since traveling to larger towns, or cities, would take days into weeks.  While growing vegetables and other crops was taking a firm hold, nutrition called for sources of proteins.  Fish and birds, when caught, could provide for some, but, again, getting beef from the Colorado ranchers was the primary source, and that didn’t charge cheap.

Ah, but eventually lawyers were able to prove that the ranchers had no legal foot hold all over San Juan County.  They were forced to either establish property deals, or leave the area; and many had to sell off cattle to the local residents.  Sheep and pigs were later introduced to the area, but these herds did not fare well, and cattle dominated.

In, 1909, the Enlarged Homestead Act, provided 320 acres of non-irrigable land for the purpose of farming.  The areas set aside for this were east and north of Monticello, and welcome to the birth of homesteading and dry farming.  Dry farming?  Dry farming is a technique relying on soil moisture conservation to grow crops like winter wheat without irrigation. Local farmers combat arid conditions by limiting plowing and using drought-resistant seeds.  One such homesteader was Hans Jensen, arriving in 1911, by horse and wagon; he lived on his land, in a tent, and daily worked his land.  Only 5’5” tall, 125 lbs., he determinedly worked as having his own thriving farm was his sincere goal.  There must have been more to this man than meets the eye, as the mayor’s daughter, Adella Adams, eventually agreed to marry him.  Oh, she could have had anyone, considering she came from money, but living in Hans’ tent showed how much she loved him as well.

 

Hans Jensen, photo by Dawn Joyce Boyle.

In 1921, Hans built a small building which became his butcher shop.  With no refrigeration equipment invented yet, he, and Duke Edwards, who worked for Hans, would cut out 100-pound blocks of ice, bury then in dirt, and cover with sawdust during the winter.  In warmer weather, the blocks were hefted onto the roof of the building (Hans had built an insulated box), and this helped keep the provisions cool.  Customers could come to him for cuts of beef or pork, but it was not unusual to see Hans delivering to homes further outside the town, in his Ford Model-T pickup truck.

Hans, Della, and their children (as they grew older) had strong work ethics which helped them prosper, and the City Meat Market became a much needed and wanted business in Monticello.  Now I could go on and on about Hans and his family, and eventually how Blue Mountain Foods, and Meats, became the strongest businesses for the butchering, and the purchasing of meats, fish and poultry.  Instead, I will refer you to an article, in the San Juan Record, Hans and Della Jensen – short in stature, tall in life, 04/28/2010, written by Bill Boyle, grandson of Hans Jensen, and owner of the San Juan Record.   Or, if you happen to have, or can get a copy of, Blue Mountain Shadows, Volume 31/Winter 2005; pages 41-44 have the story of Hans, his family and the development of, not just the business of butchering, but the City Meat Market/Mercantile, including photos.

 

So, how does all this historical rambling of mine lead into a recipe?  Alright, stay with me here…the original members that followed Brigham Young and John Smith came from the east coast.  On the east coast was another group, the Amish, who had come to the United States for religious freedom.  Culturally, it was not unusual for their recipes to have come from their old countries, and carried across the US with those heading to, first Illinois, and ending up in Utah.  Another business that needed to be established were granaries and flour mills, as bread goods were a serious staple for existence, and that meant goods such as noodles and pasta as well.

The recipe I am giving you is called “Pioneer Beef and Noodles”, brought to Utah by the pioneers, and influenced by the Amish.  The recipe is simplistic with the use of wide noodles, created with the flour purchased from the mill, and beef from the local butcher.  Another cultural influence came from the Scandinavians and Slavics, as adding sour cream to the mix, and safe wild mushrooms, would bring us to a simmering pot of Stroganoff.   

 

 

 

In my recipe, I use an Italian herbal mixture and tagliatelle pasta, but that’s creative license on my part, so wide noodles would be more authentic.  With the seasonings, the pioneers used either what they brought with them, or what the Native tribes taught them to be safe and flavorful.

 

 

 

Pioneer Beef and Noodle Skillet Dish

Ingredients:

1 lb. ground beef (93/7)

1 large onion, chopped

3-4 cloves garlic, minced

4 cups beef broth

1 Tbsp. Worcestershire sauce

1 tsp. Italian herbal mix

8-12 oz. wide egg noodles, uncooked (or tagliatelle pasta for a more Italian twist)

1/2 cup sour cream (optional)

 

Preparation:

 

 

 

 

In a large skillet or Dutch oven, brown the ground beef with onion and garlic over medium-high heat. Drain excess fat.

 

 

 

 

Stir in beef broth, Worcestershire sauce, and seasonings. Bring to a boil.

 

 

 

Add uncooked egg noodles, cover, and reduce heat to low. Simmer for 12-15 minutes until noodles are tender, stirring occasionally.

 

 

 

Option: Stir in sour cream for creaminess.  For a more “stroganoff” type texture, add one cup of sour cream.  To get even closer to stroganoff, add a cup of chopped mushrooms when browning the beef, onions and garlic.

 

Serves 4-6.

Mary Cokenour 

 

Hard Twisted at the Red Onion.

 

Round the corner from Blue Mountain Foods, corner of 100 South and 100 West, there is a small building used by the EMTs, next to the fire station.  Originally the cabin here was called the "Red Onion" and the owner would rent it out.  One day, in January 1935, he rented it out to a man and a young teen girl with him.  The man was later identified as the murderer, Clint Palmer; the girl, Lucile (Lottie) Garrett was one he kidnapped (after murdering her father), used and abused during his killing spree.  The historical fiction novel, "Hard Twisted" by Joseph Greaves was written after interviewing the girl, plus newspaper articles and other eyewitness accounts.

 

The duo eventually made it to Monument Valley, staying and working with the Gouldings.  However, March 1935, Palmer murdered retired San Juan County Sheriff William Oliver and his grandson, Norris Shumway, robbed the Gouldings, and with a stolen car, made their way back to Monticello, where they were finally apprehended.  A detailed account can be found in Monticello Journal, A History of Monticello until 1937, by Harold George and Fay Lanceford Muhlenstein (available for purchase at the San Juan Record as is Hard Twisted) page 241.  While Hard Twisted will retell dark days within San Juan County, it’s Lottie’s story that is still debated.  Basically, the main question is, “Was she a willing participant, as this was a new and exciting adventure for a 15-year-old teen?”, or “Was she a true victim that was overcome by Stockholm Syndrome?”.

The Red Onion is another building that found its end of days, but if one digs deep enough, written information and photographs can be found. Why the name?  Buildings named "Red Onion" typically fall into two categories: historic saloons or brothels from the American West, and buildings with bulbous, onion-shaped domes.  While Monticello’s version did not have the domed roof, it did have many uses over time.

 

Part of Monticello Diorama, Red Onion is upper right.

To see a recreation of this, and many other lost buildings, a visit to the Monticello Welcome Center is a must.  Inside is a diorama of Monticello from the years 1888 to 1912, and a descriptive index is available for the numbered buildings.  While working at the Welcome Center, in 2015, using photos of the diorama, I was able to create a “Walking Tour Map and Index” for visitors.  They could walk through the city, look at the photos of “what was”, and try to imagine.  Of course, there are a small number of buildings that still exist, so the walking tour was updated by the manager, in July 2017, to only display those in existence, for Pioneer Day Weekend; imagination need not be applied.  

Along with the diorama, Dorothy Adams (co-creator Clio Nebeker) wrote a detailed booklet which has a description of each building, some with photos.  Pages 85-86 show a photo of the cabin; built in the 1890s and used as a home for only a short time before abandonment.  In 1918, the cabin began usage again, for veterans returning from WW1, as a place, “where they could drink, play cards and swap war stories.  Many hours were spent there in pursuit of a variety of activities….some…not strictly legal.”

 

San Juan Record, Feb, 26, 1919

Hope you enjoyed this short trip down Monticello’s historic memory lane, but now for the food portion of this article, namely, red onions.  There are many types of onions which have various taste qualities, from sweet to excessively bitter. Red onions are only one variety of the common onion (Allium cepa) with deep magenta or purplish-red skin and white, reddish-tinged flesh. They are crisp, pungent, and slightly sweet when raw, making them ideal for salads, sandwiches, and pickling, while turning milder when cooked. They are rich in antioxidants, specifically anthocyanins, which provide their color.

Key Characteristics and Uses:

Flavor: They are often considered the most mild and sweet of the common onion varieties.

Culinary Uses: Frequently used raw in salads, salsa, and guacamole, or pickled to add a, vibrant color to dishes. They are also excellent for grilling or roasting, where they become softer and milder.  They are commonly used in Mediterranean and Middle Eastern cuisines.

Appearance: They have a purplish-red papery skin with red-tinged layers. Despite being called "red," they are often referred to as "purple onions" in various regions.

Nutrition: Red onions are generally higher in antioxidants, specifically anthocyanins, compared to yellow or white onions.

Storage: They have a good shelf life, allowing them to be stored for long periods.

 

We often use red onions for sauteing with peppers: 1 each medium sized yellow, red and orange bell peppers; seeded and julienned and 1 large red onion; peeled and julienned.  In a large skillet, medium-high heat, add ¼ cup olive oil, toss in the peppers and onions plus ¼ teaspoon each of salt and ground black pepper.  Leave it alone for 10 minutes before folding the mixture bottom to top, and leave alone another 10 minutes.  You want to see browning along the edges of the vegetables, but no blackening, and you know it’s done.  Our favorite way to use this mixture is with grilled sausages, kielbasa and brats, or as a topping for burgers and steak.  Only want the onions, then julienne 2 large red onions, and continue with the olive oil, salt and black pepper.

 

So, needing something to do on one of our wintery nights?  Cook up some red onions, peppers optional, a good bit of beef or sausage, and get ready to read a San Juan County thriller, Hard Twisted.

Mary Cokenour 

 

 

 

 

Sushi, That’s How We Roll.

Ja-Roen's Sushi Area.

 "You know, the kind with seaweed wrapping

I can never seem to get enough,

So get your hands off my sushi man

  Roll it up!

Got chopsticks to hold it up

Dip it in wasabi if you're bold enough

Cuz I love, I love sushi"

The Sushi Song

Song by Romeo Eats and Walk off the Earth ‧ 2021

 

When we hear the term “sushi”, automatically we think of Japan, raw fish, sticky rice, soy sauce, pickled ginger and wasabi.  Well, in the Cokenour household, we do, and when we have a craving for it, it’s to Ja-Roen Thai & Sushi, here in Monticello, that we run to.  But there is more to sushi than the simple items I just mentioned.

While Japan comes to mind immediately, the origin of sushi, or the art of preserving fish in fermented rice, began in the Mekong River region.  “Narezushi” spread to other countries that the river flowed through; China, Myanmar, Laos, Thailand, Cambodia, and Vietnam before reaching Japan by the 8^th century.  The more evolved presentations, that we see in today’s restaurants, developed during the Edo Period (16^th to 19^th centuries).  As England and America began to explore Japan, the cuisine of this mysterious new country was also investigated thoroughly.

Quick, when you hear the word sushi, what do you immediately imagine?  There are many types of sushi, and not all come in a rolled form.

Traditional Sushi Types:

Nigiri: A small oblong of hand-pressed rice topped with a slice of raw fish or other seafood.

Maki (or Makizushi): Sushi rice and fillings rolled in seaweed (nori) and sliced into rounds.

Sashimi: While often served with sushi, it is not technically sushi as it is just thinly sliced raw fish or meat with no rice.

Temaki: A cone-shaped roll with seaweed filled with rice and other ingredients.

Chirashi: A bowl of seasoned rice topped with a variety of scattered ingredients, often including fish and vegetables.

Uramaki: A type of maki roll where the rice is on the outside of the seaweed.

Inarizushi: Sushi rice in a seasoned, deep-fried tofu pouch.

Oshizushi: A type of pressed sushi made by pressing the ingredients into a mold, creating a rectangular block of sushi.

Gunkan: A type of nigiri with a band of seaweed wrapped around the rice to form a cup, which is then filled with soft, loose, or finely chopped ingredients like sea urchin or fish roe.

Temari: A small, ball-shaped sushi that is often made for special occasions.

Is sushi healthy?  Yes and no, and it all depends on, not just any illness you may have, like diabetes or gastrointestinal issues, but also the quality of the ingredients used.

Ah, the rice, it’s a main component when creating sushi, but can any type of rice be used? 

The best rice for sushi is short-grain Japanese (or "japonica") white rice due to its high starch content which makes it sticky enough to be molded into the correct shape.  If short grain is unavailable, medium grain can be used in a pinch, but using long grain rice ensures a total failure.

Master Sushi Chef Dos, and his wife, Fon.

 

Recently, I was honored to be able to take a sushi making lesson with Ja-Roen’s master chef, Dos.  He has been creating his masterpieces for 24 years, and can be seen working alongside his wife, Fon.  Palm, Ja-Roen’s most excellent manager, assisted with my lesson; hey, put a sharp knife in my hand and who knows where it will fly off to!  My hubby, Roy, chose the roll that I would be creating…The Spider Roll.  This is a soft-shelled crab (shipped in from Thailand), done up tempura style, slices of avocado and English style cucumber (less moisture, so holds its shape when cut).  Toppings over the roll are unagi sauce (aka eel sauce) and mayo; along with flying fish roe (bright orange-red color).

Hair tied back, gloves on (a dab of mayo rubbed on them keeps the rice from sticking to the gloves), makisu (the sushi mat) down, and a square of nori (seaweed sheet) on top.  Most important step begins with measuring the rice, 130 grams (approx. 2/3 cup), and using a food scale will get the perfect measurement.  It is placed on the center of the nori and stretched out to the left and right edges; half the rice is then spread upwards, till about a half inch from the edge, and a couple of bits of rice are mashed to the edge to create a type of “glue”.  The other half of the rice is spread downwards, again, about a half inch from the edge.  The rice should be spread that none of the nori is visible underneath without mashing the rice.  The crab, which was cut in half lengthwise, is placed in the center, and the legs should stick outside the end of the nori.  Two slices each, of avocado and cucumber, end to end, on top of the crab.

 

Soft Shell Crab

Spreading the rice.

Add Avocado and Cucumber Slices.

Now the scariest parts of all, for me at least, was the rolling and knife cuts.  Dos had already demonstrated each step, and I paid attention like a deer caught in headlights.  When it comes to the rolling, the trickiest part is making sure to do it evenly, and not put too much pressure.  Once rolled, then comes the knife cuts, and while I have very good knife skills, I am no master!  Estimate, as close as possible, the center of the roll, place knife down, begin to cut downward (not too much pressure!), then a sort of see-saw motion quickly.  Now there are two halves; with one half, cut off one section, about a half inch; then cut the remainder of the roll in half, and cut those two halves in half.  Repeat with second half of the original roll, and now there are ten sections, hopefully all evenly cut.  Being a nervous nelly, and being scared I would squash the roll, I sometimes did not cut the nori all the way through. 

Apply Even Pressure.

 

Begin Rolling.

 

Ready to be Cut.

Lining up the pieces next to each other, the mat is used to “repress” them into the proper shape before plating.  That was fun, making the pieces stand or lean prettily, decorating with the sauces and roe, but the best part of all was…the eating!!!

 

 

 

 

 

 

Cut Roll in Half.

Cut 1st Piece off 1st Half.

Cut Pieces Evenly as Possible.

Plating. 

Now for the condiments and sauces.

Begin Plating.

 

 

 

 

 

 

 

 

 

Pickled Ginger and Wasabi in one corner.

 

Unagi Sauce and Mayo.

Sprinkle on Flying Fish Roe.

 

My Spider Roll (front view)

 

My Spider Roll (back view)

 

All in all, what I thought would be a scarily difficult food creation ended up being much easier, and definitely less terrifying, than I thought it would be.  Chef Dos and Palm were very patient, and most excellent instructors.  It made me feel so much more confident to hear Chef Dos say, that, for a first time, I didn’t do too badly.  Oh, the spider roll…this was the most delicious one ever, especially since I had made it.

In the mood for sushi, after reading this; Ja-Roen Thai & Sushi (380 S Main St, Monticello, UT 84535; (435) 587-4000) are open Mon-Wed: 11am-3pm, 4pm-9:30pm, and Thurs-Sat: 11am-9:30pm.  Last seating is at 9pm.

Cucumber Roll pairs nicely with Spider Roll.

 

 

 

 

Cucumber Roll

 

 

 

 

 

 

 

 

 

 

 

 

 

  

 

 

 

 

 

 

Also, Ja-Roen has extended their drink menus (see photos below) and locals get a 5% discount!

Coffees, Tea, Juice, Water.

Boba(Bubble) Tea, Soft Drinks, Non-Alcoholic Beer.

 

 

When it comes to excellent service, atmosphere and Thai/Japanese cuisines; you MUST check out Ja-Roen Thai & Sushi.

Mary Cokenour