More Tea Cakes, Scones and Comfort.

There is one thing that residents of San Juan County can agree on, and that is the unpredictability of the weather.  Yes, there are historical records and statistics that tell the norms, averages and abnormalities; but it’s the people that can say the truth of it.  No matter the season, no matter what weather specialists predict (and they can’t even agree with each other), San Juan County weather is definitely a rollercoaster ride.

For several years, what we considered normal conditions to keep abundant culinary and secondary water; to keep our ponds, reservoirs, lakes, creeks and rivers full did not come.  Monsoon seasons came and went with barely a trickle from the sky.  The Abajo and LaSal Mountains did not see enough snowpack for even a chipmunk to go skiing on.

2026 decided this would be the year of, “Oh Lordy, Lordy, has Mother Nature gone completely insane?” First, there was the Babylon Fire that brought smoke and ash flying through the sky; the heat building up under dark clouds that threatened to smother.  Thankfully brave men and women were able to save our mountains and towns from complete destruction.

Then there was sporadic rainfall, but still not enough to alleviate the drought conditions.  To say that summer sucked the big one is an understatement.  Autumn offered more cooling conditions, the leaves changing to bright colors and this brought many a smile to many a face.  Alright, here comes a typical unpredictability, so one week it’s a lovely autumn; next week is summer rearing its hot head again; oh wait, winter needs to have its own hurrah.  Guess who decided to make its appearance next, and with a vengeance built up over many years…monsoon season. Flooding, flooding everywhere, and guess what?  San Juan County residents will pull themselves up by their bootstraps, and survive, just like with any other natural disaster that’s been thrown at it.

So, let’s leave the stress behind for a bit, and think about comfort.  For many, and I am one of these, reading a good book, wearing extremely casual clothes, a few yummy snacks and a hot beverage make my entire day worthwhile.  Come on, picture yourself sitting in your favorite comfy chair, or lazing on the couch; book in hand (nothing like a real paper book and turning actual pages), reaching for a dainty treat and following with a sip of a favorite drink.  Can you see it, nice, right?

Let me fill in a blank or two for you here.  What kind of dainty treat?  You know how I love my British mysteries, so consider this a part two on tea cakes and scones (April 15, 2026 issue of San Juan Record was part one).  The two recipes I will be giving contain lavender, an aromatic Mediterranean herb valued for its calming scent, medicinal properties, and culinary infusions.

Lavender Scones and Tea Cakes

 

Health and Wellness Benefits:

Sleep and Relaxation: Compounds like linalool interact with GABA receptors in the nervous system to ease anxiety, reduce cortisol, and improve sleep quality.

Pain and Inflammation: Inhaling lavender or applying diluted essential oil helps reduce migraines, menstrual cramps, and post-surgical discomfort.

Antimicrobial Actions: The plant's flavonoids and coumarins provide natural antiseptic properties that soothe minor burns, cuts, and insect bites.

Digestive Support: Culinary-grade varieties can act as a mild carminative to ease gas, bloating, and indigestion.

Culinary and Home Uses:

Cooking and Baking: English lavender (Lavandula angustifolia) is safe and popular for flavoring teas, baked goods, lemonades, and marinades.

Natural Repellent: The scent naturally deters moths, mosquitoes, and garden pests.

Aromatherapy: Used in diffusers, massage oils, and pillow sprays to promote calm and focus

Lavender Tea Cakes

Ingredients:

¾ cup milk

1 tsp. finely chopped lavender (fresh is best, but dried is fine)

6 Tbsp. softened butter

1 cup sugar

1 tsp. lemon zest

2 large eggs

¾ cup plain Greek yogurt

½ tsp. vanilla extract

2 cups flour

1 and ½ tsp. baking powder

½ tsp. salt

Preparation:

Preheat oven to 325F; spray with non-stick baking spray 12 – mini loaf pans (3.5’x2.5”), or standard sized muffin pans for 12.

In a small pan, medium heat, simmer milk and lavender for 2 minutes; let cool. 

In a large bowl, cream butter and sugar until smooth; add eggs and lemon zest and beat until fluffy.  Fold in Greek yogurt and vanilla extract.

In a medium bowl, sift together flour, baking powder and salt.  To the large bowl, alternate adding the dry ingredients and the lavender milk until all is well combined.

To baking pans, fill each 2/3s of the way up; bake 25-30 minutes, or until toothpick comes out of center cleanly.  Let cool.

The typical topping for these tea cakes is: 1 cup powdered sugar (confectioners' sugar), 2 to 3 tablespoons milk or cream, ¼ teaspoon pure vanilla extract – whisk all ingredients together until smooth.  Sprinkle extra chopped lavender over top.

Makes 12 teas cakes.

The second recipe is for Lavender Scones which uses lavender-vanilla bean sugar.  Flavored sugars can be easily made, the depth of flavor depending on the method used, and how long it sits drying.

Method 1: Using Extracts (Fast Method)

Ratio: Combine 1 cup of granulated sugar with 1 teaspoon of your chosen extract (such as vanilla, almond, or lemon).

Mix: Stir thoroughly with a fork or whisk until evenly distributed.

Dry: Spread the sugar on a plate or tray to air-dry completely so it does not stay gooey. Roll out any small lumps with a rolling pin.

Reference: Detailed steps are available via An Affair from the Heart.

Method 2: Using Zest or Herbs (Rub-in Method)

Ratio: Mix 1 cup of granulated sugar with fresh citrus zest (like lemon or orange) or finely ground dried herbs (like mint or lavender).

Rub: Use your fingers to rub the citrus oils or herbs directly into the sugar crystals until fragrant.

Dry: Spread on a sheet pan to air-dry for a few days, or bake briefly at 200°F (93°C) for about 10 minutes if using moist citrus zest.

Method 3: Using Whole Beans or Spices (Long Infusion)

Ratio: Place 1 split vanilla bean, cinnamon stick, or star anise into 1 cup of granulated sugar inside an airtight glass jar.

Infuse: Seal and store in a cool, dark pantry for 1 to 4 weeks, shaking the jar occasionally.

Lavender Scones

Ingredients:

2 and ¼ cups flour, sifted  

⅓ cup sugar

1 Tbsp. baking powder

1 Tbsp. lemon zest

11 tablespoons chilled butter, cut into small pieces

¾ cup plus 2 tablespoons half and half

1 tsp. dried lavender

2 tsp. lavender-vanilla bean sugar

Preparation:

Preheat oven to 400°F.  Lightly butter baking sheet.

In a large bowl, mix together flour, sugar, baking powder and lemon zest.  Add butter and cut (use a fork, pastry cutter, or food processor) into dry mixture until it resembles a course meal.    Make a well in center; add ¾ cup half and half; stir until moist, add in lavender.

Transfer dough to a lightly floured surface and gently knead until smooth, about 8 turns.  Roll into a 3/4-inch-thick round. Divide into 8 wedges and transfer to prepared baking sheet, spacing 1 inch apart.

Brush tops with remaining 2 tablespoons of half and half and sprinkle with lavender-vanilla bean sugar. Bake scones until light brown, about 18-20 minutes.  Cool completely.

These can be eaten as is, or top with the same glaze as used with the Lavender Tea Cakes.

Makes 8.

When you’re down, and feeling troubled, do a little baking, breathe in the delightful scents and relax.

Mary Cokenour

 

 

 

The Pizza Trilogy Goes Quad.

How in the world did I miss writing this?  There I was, at home, making pizza dough to create a Sicilian pie for dinner.  Ah yes, that is correct, pizza is called “pie” whether it is baked round or rectangular.  Anyway, too lazy to dig out the huge binder that acts as my personal cookbook, I looked up the recipe on the food blog.  The pizza trilogy posts came up, and also one that made me do a double-take…same title as above, and it was about focaccia bread.

I had done the post way back in 2012, expressing my frustration over not being able to get a pizza that was done correctly.   Every pizzeria we tried, not just in Utah, but in the other 4 Corners states was thick and bready; very little sauce, heavy on the cheese, light on the toppings. Being a New Yorker, this was a mystery to me and I constantly asked, "Why?".  The answers varied from "it's the water", "it's the altitude" to "we can't get the same flour here as they use out East". That last one really made my eyes cross. I make my own pizza at home, use the local water, granted the altitude is 7100 feet above sea level, but white flour is white flour.

It’s 2026 now, and we have found two local restaurants that serve up pizza and calzones with very good quality; Bangers Bar and Pizza in Dove Creek, Colorado, and Smoke Pizza Company in Blanding, Utah.  Obviously, they have discovered how to get around the mysteries of water, altitude and flour; if you haven’t tried them yet, what in the world are you waiting for?  Oh, and Bangers does some great sandwiches too, my favorite being the Chicken Parm sub.  Smoke Pizza has an in-house made bakery section too, and we love their ranch bread, croissants and cream pies.  If, however, you have your own favorite places you are loyal to, that’s great; I’m only suggesting you try these two restaurants if you haven’t already.

Alright, back to my venting on incorrectly made, in my personal opinion, pizza.  One day it dawned on me so brightly; the pizzerias in Utah are making their crust out of focaccia bread dough. This dough is kneaded only once, punched down, topped and left to rise again; hence the thicker and bread-like texture. How do I know this for a fact?  I asked of course, and the owners gladly gave me a lecture on how Utah pizza is done; a couple of owners stated their learning came from Florida or California shops, so…   All I know is how I learned to make the pizzas written about in the trilogy.  Basically, pizza dough is kneaded twice, once before and once after a single rising. For a New York style, it is stretched out to a 1/4inch thickness after the second kneading, then topped and baked.  That is how its unique crispy crust is browned to perfection, yet each slice (a 16-inch is cut into only 8 slices) is foldable and doesn’t fall apart.

The Pizza Trilogy as it appeared in the San Juan Record:

September 25, 2019

The Pizza Trilogy – New York Style

October 9, 2019

The Pizza Trilogy - Sicilian Pizza 

October 23, 2019

The Pizza Trilogy – Chicago Style.

Now I am introducing you to the quad, the fourth style - Utah's Focaccia Style Pizza. I guess if this is what you've grown up on, have never experienced pizza from different regions, then this is the best that you'll ever find. Personally, bread is bread, pizza is pizza, and Utah style pizza leans more towards being a fancy bread than an actual pizza.

What is focaccia bread exactly?  Focaccia is a soft, fluffy, oven-baked Italian flatbread. It features a crisp crust infused with olive oil and a signature dimpled surface created by pressing fingertips into the dough before baking.  Its origin dates back to ancient Rome, and was mainly eaten sprinkled with sea salt, and dipped in olive oil.  Focaccia is usually shaped into one of three forms – round, rectangular or oval.

Cheese Focaccia

Vegetable Focaccia

 

  

Focaccia Bread

Ingredients:

3 cups flour

2 tsp. salt

1 Tbsp. sugar

1 (.25 oz) packet active dry yeast

1 and 1/3 cups warm water (110 F)

3 Tbsp. olive oil, divided by 2 Tbsp. and 1 Tbsp.

Optional Ingredients: chopped fresh herbs, shredded or grated cheeses, thinly sliced or diced vegetables, thinly sliced Italian cold cuts such as prosciutto, capicola or genoa salami.

Preparation:

Into a large bowl, sift together the flour and salt; make a well in the center of the dry ingredients. Sprinkle in the sugar and dry yeast; carefully pour in the water; let stand for 5 minutes while yeast begins to react. Add 2 Tbsp. of oil and carefully begin stirring the flour into the wet center gradually incorporating all the flour.

Place dough on floured board and knead until smooth. Brush ½ tsp. of remaining olive oil into a clean bowl; place dough in bowl and turn once to coat both sides with oil. Cover with a clean linen towel and let dough rise for one hour.

Brush a teaspoon of oil onto a jelly roll or round pizza pan. Punch the dough down and place onto the pan; press the dough out to a ½ inch thickness. Brush with remaining olive oil; with tip of index finger, or handle tip of a wooden spoon, dimple the dough in 2-inch spaces. Sprinkle or place optional ingredients on top of dough; let rise for 30 minutes.

Preheat oven to 375F; bake bread for 25-30 minutes; until browned on top. Remove to wire rack to cool slightly; best served warm.

Makes one bread.

For high altitude, adjust the amount of flour, as you would, when making basic bread.

 

There you go, bread that’s pizza, or pizza that’s bread; so long as you enjoy it, that is the only point that matters.

Mary Cokenour

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

 

 

 

 

 

 

Got to Have Faith.

“I got faith (Faith) in you, baby.

I got faith (Oh) in you now.

And you've been such a, such a good friend to me (Me).

Know that I love you somehow (Love you somehow).

I met you, hallelujah, I got faith (Faith).”

“Faith” by Stevie Wonder and Ariana Grande; sung at the end of “Sing” and the squid are dancing/swimming.

Oh yes, due to the Babylon Fire, we here in San Juan County have had our faith tested.  Faith in whatever beliefs we have, faith in firefighters, other responders and agencies fighting the fire, and faith in ourselves.  How did we react, not just personally, but towards others?  This has been a severe test in faith.

Ah, but enough about the fire that has been on our minds, and practically our front doors, for over three weeks.  Alright, yes, the fire forced many to reminisce about the structures that were lost, and all the good times hiking, camping or just pleasurable times in our forest.  So, to take our minds elsewhere, if just for a short time, follow me on my childhood reminiscence.

Sheepshead Bay is a waterfront neighborhood in southern Brooklyn, New York. Famous for its maritime history and piers, the area offers fresh seafood, waterfront promenades along Emmons Avenue, and party/fishing boats. It's a 5-minute ride to Coney Island, and 14-minutes to the New York Aquarium.

During the summer, we would occasionally make a day of visiting either Coney Island or the Aquarium.  Time was always made to get to Sheepshead Bay when the fishing boats were due back in.  The fishermen would lay out their catches of the day for customers to choose from, and purchase.  Hold onto your wallets folks, a three-pound sea bass went for one dollar!  There were also flounder, bluefish, cod, striped bass and squid.  Squid is what I’m going with today.

 

 

 

Now, now, now, before you start gagging, don’t be judging if you haven’t even tried it.  Squid is a low-calorie, nutrient-dense seafood packed with protein, vitamin B12, copper, zinc, and selenium, and heart-healthy Omega-3 fatty acids.  By the way, squid is typically called “calamari”, so you might have eaten it, not knowing its true origin.

While stuffed squid is delicious, I have to admit that deep fried calamari, dipped in a rich, chunky marinara sauce is the best overall.  Even now, if it’s on a menu, usually as an appetizer, we order it; unfortunately, tentacles are not included, and we really like those.  It is less costly for a restaurant to cut the body (mantle) into rings, while the arms (where the suckers are located) and tentacles are few.  However, no authentic Italian restaurant would serve calamari without tentacles.  Brought to North America, in the early 20th century, by Italian immigrants, this battered-and-fried dish exploded in popularity in the 1970s.  Remember Billy Joel’s song, "Movin' Out (Anthony's Song)", 1977?  He mentions Mama Leone, and yes, we have eaten in that restaurant; talk about the most amazing Italian dishes.  Sorry, it was forced to close in 1994 when rent hikes went out of control in NYC.

Squid dishes are not just found in Italian cuisine:

 

·         Italian (Calamari Fritti): Often lightly dusted in flour, fried until crispy, and served with a lemon wedge and a side of marinara sauce.  

 

Fried Calamari - Rings and Tentacles

 

 

 

 

 

 

 

 

 

·         Croatia: Fried Calamari: A casual staple. Often coated in light flour, deep-fried, and served with a squeeze of lemon and a side of French fries or tartar sauce.

       Stuffed Squid: Squid tubes are stuffed with a mixture of breadcrumbs, garlic, parsley,       

       and sometimes the chopped tentacles, then simmered in a rich tomato or wine sauce

       Lignje na žaru (Grilled Squid): The most celebrated preparation. Fresh squid are lightly

       brushed with high-quality olive oil, garlic, and parsley, then quickly grilled over an open

       flame. It is typically served with blitva (a classic side dish of sautéed Swiss chard and   

       boiled potatoes).

Crni Rižot (Black Risotto): A national coastal delicacy. Rice is simmered with squid or cuttlefish ink, giving it a striking black color and rich, briny flavor

·         Greek (Kalamarakia): A beloved tavern staple, typically soaked in milk before being breaded and fried, and served with tzatziki or fresh lemon juice.  

·         Asian Cuisines: In Chinese, Japanese, and Korean cultures, squid is often prepared as Ikayaki (grilled whole squid) or as salt-and-pepper fried squid, frequently sold as street food.  

·         Oceania & South Africa: It is a standard, deep-fried option at local fish-and-chip shops.

Whenever we travel to Salt Lake City, we always make time to shop at the Chinatown Supermarket: https://chinatown-supermarket.com/, and they offer an amazing selection of fresh and frozen seafood.  It is a major complex of stores, bakeries, restaurants and market representing Asian cuisines – Chinese, Japanese, Korean, Vietnamese, Thai, Filipino, and Taiwanese.  Visiting SLC, this is a highly recommended place to visit.

Recipe time!  The recipe for Scrumptious Stuffed Squid comes from Westchester Magazine: (https://westchestermagazine.com/food/stuffed-squid-recipe/), May 6, 2024, by Gregory Thomas.  It is from Dobbs Ferry Lobster Guys (Dobbs Ferry, NY), owned by the DiMeglio family who began a lobster fishing business in Brooklyn’s Mill Basin back in the 1960s.  I have made it, and it’s exactly like grandma used to make.  Oh, I did make a slight change by adding extra shrimp to cook in the sauce, and cheese tortellini as a side.

 

Scrumptious Stuffed Squid

Ingredients:

4 large, whole fresh squid (about 6 inches long)

2-3 Tablespoons olive oil for frying

2 (28-ounce) cans of tomato sauce (I used crushed for extra chunkiness)

1 cup Italian seasoned bread crumbs

5 large deveined shrimp, chopped (I used a 1-lb package, so the extra into the sauce)

4 medium eggs

10 pignoli/pine nuts, chopped

1 Tablespoon flat-leaf parsley, chopped

½ Tablespoon fresh garlic, chopped

Directions:

 

Cleaned squid is available in many stores, cleaning a whole squid is easy.  Do this by grasping the tail end of the squid, gently twisting off the head, and removing innards and interior cartilage. The skin may be left or removed. Leave the body of the squid whole.

 

 

 

 In a large bowl, combine bread crumbs, chopped shrimp, eggs, chopped pignoli/pine nuts, parsley, and garlic. Let the stuffing sit for about 5 minutes.

 

 

 

 

Fill each squid tube ¾ full with the stuffing and close ends with a toothpick. Be careful to leave space at the top of the tube to prevent the squid from splitting open when frying.

 

 

 

 

Over medium heat, add the olive oil to a frying pan large enough for all four squid. Once the oil is hot, carefully add the stuffed squid to the pan. Cook each side of the squid (about 3 minutes per side).

 

 

 

 

Reduce the heat. Add the tomato sauce and cover. Simmer the squid for about a ½ hour. Gently flip the stuffed squid two or three times while cooking.

 

Add Shrimp Last 5 Minutes of Cooking.

 

 

 

 

 

 

 

 

Salt to taste. Serve stuffed squid warm with the tomato sauce and accompaniment of your choice.

 

Servings 2-4 servings

Please don’t eat this dish while watching “Sing”, the squid will get highly insulted.

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