The Edible Cocktail Created by Prohibition.

Once again, we are going back in time to the Prohibition Era (1920-1933) and the banning of alcohol throughout the United States.  While most legitimate restaurants and bars were suffering the loss of income, illegal bars, called speakeasies, offered clientele liquored drinks and food.  Speakeasies usually did a consistent business due to payoffs of local law enforcement and corrupt politicians.  While barrels of hooch were rolled down ramps into the illegal bars’ basements, local constabulary looked the other way.

All the glassware inside legal bars were gathering dust, and there had to be a way to use them to entice customers back.  In 1806, The Balance and Columbian Repository formally defined the cocktail as a stimulating drink made with spirits, sugar, water, and bitters.  The mid-1800s to Prohibition is considered the "Golden Age" of mixology, where bartenders experimented and developed classic cocktails, many of which are still popular today.  With Prohibition, cocktails made with alcohol were banned, however, foods served with cocktails were not.

Did you ever order fried shrimp, oysters, clams, or any other type of seafood that was fried?  Typically, two sauces are offered, tartar sauce and cocktail sauce.  Cocktail sauce?  There is no alcohol in cocktail sauce, right?  Correct, however, the shrimp cocktail originated in the United States, you guessed it, during the Prohibition Era.  Martini glasses were used to serve the sauce with extra-large shrimp, or oysters, draped over the rim of the glasses.

Initially, cocktail sauce contains five ingredients: horseradish, lemon juice, ketchup, Worcestershire sauce and hot sauce.  Depending on the area, brown sugar, onion powder and/or garlic salt might be added in.

Now wait, is cocktail sauce the same as shrimp sauce?  Again, depends on the area, and what folks call the red, ketchup based, spicy sauce.  Anyone ever go to Long John Silver’s?  The sauce they call shrimp sauce is actually called cocktail sauce in the majority of areas.

Shrimp sauce is mayonnaise based, and while similar seasonings used in cocktail sauce might be added, it is not unusual to have a sauce that is simply a mixture of mayonnaise plus ketchup.  Sound familiar?  Yes, in Utah, this is called “fry sauce”, and happens to be pretty tasty when dipping hot, crispy French fries into it. 

Homemade Cocktail Sauce

Ingredients:

1 cup ketchup

3 Tbsp. prepared horseradish*

2 Tbsp. fresh lemon juice

1 Tbsp. Worcestershire sauce

1½ tsp. hot sauce**

Preparation:

In medium size bowl, combine all ingredients thoroughly; chill until ready to serve.

Makes 1 and 1/2 cups.

Notes:

*Prepared horseradish is a mixture of shredded horseradish root, vinegar and salt; good brands are Bookbinders, Woeber's or Gold's.  If vinegar and salt are not wanted in the sauce, use pure grated horseradish instead, remember though, it will be spicy enough to take your breath away.

**Tabasco is the typical hot sauce used for making cocktail sauce.

 

I have mentioned before that Roy and I enjoy date night on Saturday evenings, mainly with pizza, “finger foods” like Buffalo wings or mozzarella sticks, or anything easy to make and eat while watching a movie.  This past weekend though, in preparation for this article, my maternal grandmother’s Depression Era glassware featured: shrimp cocktail, crab cocktail and crispy whole wheat “cocktail” crackers loaded with goat cheese, honey and chopped walnuts.  Talk about an elegant and sophisticated display.  While the extra-large shrimp was easy to purchase, not so much with the crab.  Ended up using imitation crab meat which is basically fake crab.

 

Shrimp Cocktail Party Platter

 

 

What is Imitation Crab Meat?

Imitation crab meat, often called krab or kani, is a processed seafood product made from a white fish paste called surimi, which is then shaped and flavored to resemble crab meat.  What exactly is surimi?  The main ingredient, a paste made from minced fish, typically Alaskan pollock, which is washed, deboned, and minced. To make the surimi paste firmer, it is combined with binders like starch (potato, wheat, or corn), egg whites, or sometimes soy.  Artificial or natural flavors, including crab flavoring, are added to mimic the taste of crab. Food coloring, often orange or red, is used to create the characteristic color of crab meat. Other ingredients that are common additions are water, salt, sugar, and preservatives.

 

After reading all that, well, does not sound very appetizing, so if you are lucky enough to be able to purchase real lump crab meat, do it!  Oh, you will love this little extra bit, the next day, I made Alfredo sauce and egg noodles, threw in remains of the shrimp and imitation crab.  Added a side of steamed and buttered broccoli cuts, and lunch was delicious!

Now you have new ideas for spoiling yourself, or others, not just for a date night, but a “hey, I deserve to spoil myself tonight” meal.  Enjoy!

Mary Cokenour 

 

One Bite Should Be All It Takes

 “Crash Goes the Hash”, 1944, featuring Moe, Larry and Curly aka The Three Stooges. Disguised as servants, the trio infiltrates a party at Mrs. Van Bustle's residence held in honor of a visiting prince.  The Stooges unintentionally disrupt the event by presenting hors d'œuvres that are deemed unappetizing, featuring dog biscuits accompanied by canned peas (told to serve canapés which does sound like can of peas), and a turkey housing a live parrot within its cavity.  While trying to carve the turkey, the parrot begins squawking and takes flight, still inside the turkey.

Hors d'œuvres and Canapés, most people today have no idea what these terms are referring to. 

The following definitions come from Wikipedia.

Hors d'œuvre in French literally means 'outside the work', that is "not part of the ordinary set of courses in a meal". In practice, it is a dish which stands on its own as a snack or supports the main course.  

A canapé (French: [kanape]) is a type of starter, a small, prepared, and often decorative food, consisting of a small piece of bread (sometimes toasted) or cracker, wrapped or topped with some savory food, held in the fingers and often eaten in one bite.  

Ah, but there is a third term which relates and that is Amuse-bouche which is a single, bite-sized hors d'œuvre.  Amuse-bouches are different from appetizers in that they are not ordered from a menu by patrons but are served free and according to the chef's selection alone. These are served both to prepare the guest for the meal and to offer a glimpse of the chef's style.  

Even though these three items do not like to be compared to an appetizer, considering how and when they are eaten, they do belong to that category.  According to Oxford Dictionary, an appetizer is a small dish of food or a drink taken before a meal or the main course of a meal to stimulate one's appetite.  Go back and reread the definitions and you will see that each one has a characteristic that fits the appetizer profile.

Way back in time, when the rich, famous, and organizations seeking patrons and donations had elegant dinner parties, it was not unusual to have waiters walking throughout.  They would hold trays of champagne, and platters of delectable, sweet and savory single bite foods that one could pop into the mouth, chew, swallow and accept another of a different type.  Two bites were deemed rude, and if a sauce was served, double dipping was a social Faux pas.  Posh weddings, depending on the locale, would have roaming waiters, but I remember many an Italian wedding with towers of one bite appetizers.  There would be so much offered to sample, that when dinner was finally served, many a meal was left untouched.

However, especially in America, more is more and these one bite appetizers grew into more than one mouthful.  The concept of the Amuse-bouche became a trend when celebrity chefs opened up restaurants and wanted to wow patrons that could afford it.  Chain restaurants provided cheaper, yet more plentiful, fare to patrons that brought families, held business luncheons/dinners, and offered catering.  Roy and myself are huge fans of ordering two or three appetizers and a salad to have as a complete meal.  We could share and enjoy different items, and still have room to split a dessert.

If you ever have the opportunity to travel to a state which has a Chinatown, such as New York, Philadelphia or San Francisco, make the attempt to find a Dim Sum restaurant.  The word dim sum comes from the Cantonese tim sam, "appetizer," or literally, "touch the heart."  This type of restaurant specializes in one bite appetizers that are steamed, pan fried, or deep fried, wrapped in dough or rice paper.  Examples are Har Gow – shrimp dumplings or Shumai – ground pork/vegetable mix.   If in the mood for Thai, try Kha Nom Jeeb which is very similar to Chinese Shumai.

Har Gow - Shrimp Dumplings

 

Kha Nom Jeeb - Thai Dumplings

At home, you have probably popped many a one bite appetizer in the mouth while watching sports or movies.  Maybe friends were over for card or board game night, so heating up mini quiches, pizza rolls, buffalo or barbecue sauced chicken bites, or mini pigs in a blanket (San Juan Record – June 21, 2023) did the trick.  Holiday time, small button mushrooms can be stuffed, baked, and quickly browned under the broiler for an oh so fancy, but easily made appetizer.  Essentially, these one bite foods can be easily eaten by using a toothpick or tiny “appetizer” fork which allows the fingers to stay relatively clean.  That’s important when playing card or board games for sure!

 

Mini Quiches

Mini Pigs in a Blanket

 

So, here we are in August, all grades of schooling will be going back soon, and there will be parties to celebrate anything from homecoming to pledging a fraternity or sorority.  Ball games will be aired, and nothing wets the appetite more, for subs, chili and beverages, than a plate of one bite treats.

 

 Crab Stuffed Mushrooms 

Ingredients:

24 white button mushrooms or cremini mushrooms cleaned  

1 box (8 oz.) cream cheese, softened

½ cup Italian seasoned dried bread crumbs

¼ cup finely diced red onion

¼ cup finely diced red bell pepper

¼ tsp. ground black pepper

1 cup lump crab meat

¼ cup olive oil

Preparation:

Preheat oven to 375 degrees. 

Remove stems from mushrooms, and finely dice.  Arrange mushrooms, cap side down inside a 9” x 13” baking dish.

In a large bowl, mix together diced mushrooms stems, cream cheese, bread crumbs, red onions, red bell pepper, ground black pepper and crab meat.  Scoop about one teaspoon of the mixture into each mushroom; drizzle olive oil over mushrooms.  Bake for 20 minutes; turn on broiler for one minute to brown the tops lightly.

Makes 24.

Mary Cokenour

The Future is Bright for Thai and Sushi.

 Ja-Roen Thai Sushi

 380 South Main Street

Monticello, UT, 84535

 Phone: (435) 587-4000

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

 

 

 

 

 

Roy, I, and several members of the San Juan County Economic Development and Visitor Services, were invited to Ja-Roen Thai Sushi Restaurant for a special taste testing.  Their newest sushi chef, Tom, who has seventeen years of experience under his knife belt, introduced us to some of his specialties.  

 

New Sushi Chef, Tom.

As we patiently waited, appetizers of crab rangoon and crispy egg rolls wetted our appetites.  These items have always been on the menu, and are popular favorites for all us OGs of the restaurant, and travelers.   

 

Egg Rolls

Crab Rangoon

Second course was a new salad edition, Kani Salad, made up of romaine lettuce with sliced grape tomatoes, radishes, shredded crab and fish roe.  The dressing was savory with a rich peanut flavor, and smooth texture.  While this will appear on the new menu, it can be ordered now by request.

 

Hot Jasmine Tea - a palate cleanser and soothing drink.

As we continue to wait, patiently, for our sushi, let me fill you in on other changes that Ja-Roen will be undergoing.  Two additional chefs will be joining the growing staff, and while the main focus will be Thai and sushi, a few Japanese and Chinese dishes will be added as well. I have begged owner, Waen Roll, for roast pork buns, and she has assured me that my wish will be coming true.  Oh my, here comes another dish to try before the sushi, Katsudon!  Now anyone who has read San Juan Record’s edition of May 3, 2023, and my article on Deep Fried Japanese – Part Two – Katsu, will know exactly what I am excited about.  I was so ecstatic, well, Roy stated that the staff began backing away and hiding all the sharp implements.  Yes, he was exaggerating, but deep-fried pork cutlet over fried rice with a sprinkle of a savory and smoky seasoning mix…order up, and you’re welcome!

 

Examples of California Roll, Tom-Tom Roll, Avocado Train and Salmon Fire Roll

 

 

Sushi time!  The rice used is a mixture of Japanese and jasmine creating a creamier texture than the typical sticky rice, that can sometimes be a bit on the dry side.  All sauces and condiments, including the wasabi, are house made and all have a creamy texture that coats the tongue, and enhances the taste.  Tom’s version of the California Roll contains crab and avocado with a coating of fish roe over the rice, and dollop of creamy house mayonnaise.  The Tom-Tom Roll, which we helped him name, has a center of avocado and cucumber, shredded crab encasing the rice, with the house mayonnaise and a smoky-sweet barbecue sauce drizzled over top.  The Avocado Train speaks for itself, with avocado inside and outside of the roll, cream cheese center stage, crab and tempura flakes.  The Salmon Fire Roll puts on a show as the individual pieces of this sushi roll are fire roasted, with crab and avocado.

 

California Roll creation begins.

California Roll

 

There is your tease of what is to come on the new sushi menu, but wait, there is much more.  With the new additions to staffing, Ja-Roen will be open seven days a week, and will now be serving breakfast!  The menu for this will be American based, and definitely a boon for the restaurant fares available to locals and travelers alike.  Due to the unavailability of liquor licenses within Monticello, a variety of non-alcoholic beers will be offered.  Ah, reservations are being taken, now, for Christmas and New Year’s, so get your table booked before you miss out!

Whether you are a wielder of restaurant quality aspen wood chopsticks, or luxury style, lacquered cherry wood, do your finger exercises to be ready for sushi consuming.  Best of luck wishes to the owners and staff of Ja-Roen Thai Sushi, and thank you for being a part of our community.

Current Main Menu Availability

 

Tempura Vegetables Appetizer

Pad Se Eew with Beef

 

Massaman Curry

Sweet and Sour Chicken

 

Mary Cokenour

 

The Granary Doing the Dukes Proud.

The Granary Bar and Grill

-located at The Grist Mill Inn-

64 South 300 East

Monticello, UT, 84535

Phone: (435) 587-2597

Website: http://www.thegristmillinn.com/granary-bar-grill/

Hours of Operation:

Sunday – Thursday; 5pm-10pm

Friday and Saturday; 5pm – 1am

The Dukes of Hazzard that is, referring to The Boar’s Nest, local watering hole of Hazzard County and owned by the Dukes’ nemesis, Boss Hogg.  However, the Granary Bar and Grill is located within The Grist Mill Inn, and owned by Monticello residents Ben and Crystal Breedlove.

The concept behind The Granary is 1920s Speakeasy, and there is a long history behind the term “speakeasy”.  1823 England, a “speak softly shop” or “smuggler’s house” referred to an illicit liquor shop; 1880s the word popped up in Pennsylvania to refer to unlicensed saloons.  It was the 1920s and Prohibition Era that most Americans relate speakeasies to.  Al Capone’s Chicago establishments; New York City’s 21 Club, and other popular haunts of the rich and infamous.  Watching “The Untouchables” with leader Elliot Ness, on television; tommy guns blazing during car chases, kegs of booze being smashed apart with axes, flapper girls doing the Charleston and sultry ladies singing the blues.  These were the speakeasies and metropolitan cities immortalized by the news media and Hollywood.

The Breedloves’ speakeasy concept, however, is based upon the southern backwater, small towns with stills hidden in swampy areas, gators for guard dogs, and a sheriff named Bubba.  It was the federal government crackdowns into these areas that helped create one of America’s favorite sports…NASCAR!  Drivers loaded down with cases of bottled moonshine, and kegs of hooch, maneuvered the back country roads at racing speeds to outrun the law.  After Prohibition was appealed, the drivers found themselves easing into stock car races; the need for speed being their new addiction.

Ben, why a speakeasy?  “We love the era and the hidden doors and rooms inside the Grist Mill call out for this idea.  The flour mill is a perfect disguise for a distillery and yes, we will be selling moonshine!”  Phase 1 of the plan has been completed, the bar (including karaoke area) and restaurant.  Phase 2 is the installation of a professional kitchen and a gift shop through which guests will enter the bar through one of the previously mentioned secret doors.

In 1920s speakeasies, “finger foods” were served; easy to walk around with and needed to soak up the alcohol in the system.  Very necessary for when the secret signal was given that the cops were about to raid the joint.  While The Granary has a two page Booze Menu, it’s the two page Food Menu that was more interesting to this foodie.

Local Patrons enjoying the offerings of The Granary Bar and Grill include Monticello's own Cindi Holyoak (hubby Michael was too shy to want a photo taken), Luke Lessner, and Jason Phillips of Canyon Country Discovery Center.

Luke Lessner

Ben and Crystal Breedlove with patron, Jason Phillips

Cindi Holyoak

There’s more to choose from than just finger foods, so be prepared to sit a spell and eat while enjoying a cocktail or icy cold brewski.  For a starter, we chose the Chicken Strips; 3 strips of hand cut chicken breast, deep fried with a coating of crispy, light panko (Japanese bread crumbs used for tempura).  These long strips were perfectly cooked, tender and moist, and the panko gave a delightful crunch to this appetizer.  House made sauces available are ranch, bbq, chipotle, buffalo, ketchup and that Utah favorite, fry sauce.

Main course was burgers, the Triple Bacon Bypass for myself; bacon combined with 6-ounces of  80/20 ground beef (sourced from Kanab Custom Meats, UT) bacon strips adorning the well cooked meat and a spicy chipotle bacon mayo slathered on the bun.  Hubby chose the Bacon Blue Mountain Burger which was highly recommended by my co-worker Jason Phillips, who had been dining at the bar.  This burger was topped with a mound of sautéed onions, caramelized mushrooms and melted bleu cheese.  Both burgers came with a side of red fries, red skinned potatoes lightly fried and seasoned with salt and cracked black pepper.

Dessert was a to die for Bread Pudding with a vanilla hard sauce; soft French bread is used; the sauce is cooked down with a mixture of cinnamon, nutmeg, vanilla and, depending on the chef’s mood, either brandy or rum.  This is no ordinary bread pudding, it is a slice of decadence on a plate.  Next time we’re ordering this first; life is short, eat dessert first!

…and let’s meet the chef of The Granary, Robert Lundell, but you can call him Rob.  Formerly of Harmon’s Station Park Cooking School, he was involved in recipe development with many originating via a “mother sauce”.  Sauces were originally invented to cover up the awful taste of rancid meats, but now they are used to enhance the flavors of many dishes, including desserts.  It’s no wonder the vanilla hard sauce on the bread pudding was so amazingly delicious!

The Granary Bar and Grill had its grand opening on Friday, August 31^st; while the Breedloves are now working on Phase 2, we wish them good luck in all their endeavors.

Mary Cokenour

Virgin Limeade

No Wrong Way Touchdown with These ‘tizers.

First and ten, huddle; tension in the air as the players take the field; captain calls off numbers, “13, 9, 45…hut, hut, hut”, the ball is thrown, no…wait…hidden pass off to the running back, tight end guarding his flank down the field…..going, going…holy cow….TOUCHDOWN!!!  The crowd erupts in a roar; coach of the opposing team throws his clipboard, almost scalping a benched player. 

Its football season, American fans are pumped up and excited; faces painted with team colors, jerseys of favorite players freshly washed and worn with team pride.  At the stadium, beer, hot pretzels, brats on a bun might be the typical fare to be purchased at exuberant prices.  Then there are those who planned for weeks on going to the game; tailgating parties in the parking lot.  Tables filled with platters and trays of any food imaginable; and more cooking on the grill. 

The stay-at-home fans do the same type of planning; who makes the best dish to bring, and who gets stuck buying all the beer.  Neighbors bring over extra tables and chairs, no walking room, so just start passing the food.  Keep the fried onions away from Uncle Harry, you know how badly he gets gas; geez Sam, get your elbow out of my tater salad!

What we know as football today was a branch off of British rugby in 1863, and it’s come a long way since then.  Playing with no protective gear gave birth to leather helmets thin as a glove which facilitated development of stronger, heavily padded, hard shell helmets.  Talk about a contact sport, at first, football was a free for all, similar to rugby, with all team players massing on top of the poor smuck who had the ball.  Debilitating injuries, deaths forced the development of rules, regulations, formation strategies, and the roles each athlete played within the game.

Throughout American football’s history, there have been moments of drama, sadness, and hilarity.  Take, for example, the 1929 Rose Bowl game between California’s Golden Bears and Georgia Tech’s Yellow Jackets.  Midway in the 2^nd quarter, Golden Bears center, Roy Riegels picks up the fumble, bounces off a Georgia Tech tackler and begins running towards the wrong goal posts.  Georgia Tech ends up with a 2-0 leads which put them in the position to win the game; and Riegels obtains the nickname, “Wrong Way”.

Now here are a few appetizer ideas for your tailgate party, and you won’t be going the wrong way with these.

Nachos

Ingredients:

1 ½ lbs. lean ground beef

½ cup each of diced red bell peppers and onion

1 Tbsp. minced garlic

1 (15 oz.) can whole black beans, drained and rinsed

1 (14.5 oz.) can diced tomatoes with chilies

1 (1.75 oz.) package taco seasoning

1 (8 oz.) package shredded Mexican blend or Colby-Monterey Jack cheese

Tortilla chips

Sour cream

Guacamole

Preparation:

In a large skillet, medium-high heat, brown the ground beef and drain excess grease; set aside. In same skillet, sauté peppers and onions till soft, but not browned.

Return beef to skillet; add garlic, beans, tomatoes and taco seasoning; mix and let cook for 10 minutes; stir occasionally. Reduce heat to low; spread cheese over mixture, cover and let cook an additional 5 minutes.

Serve with chips, sour cream and/or guacamole.

Makes 6 servings.

Note: mild, medium or hot is the cook’s option for both the diced tomatoes with chilies and the taco seasoning.

Option:  Deep fry waffle fries until golden brown, top with meat mixture, sour cream and/guacamole.  Who says nachos can only be made with tortilla chips!?!

Sicilian Pepperoni Rolls

Ingredients:

Flour

12 oz. homemade pizza dough or 1 canister of Pillsbury Classic Pizza Dough

1 cup olive oil

2 Tbsp. Italian herbal mix

1 cup Italian cheese mix

1/2 cup diced pepperoni

Grated Parmesan cheese

Preparation:

Preheat oven to 425F. Spray a jelly roll pan with nonstick cooking spray.

Lightly flour a wooden board and roll out the dough to a 14"x20" rectangle; mix the olive oil with the herbal mixture and lightly brush the rolled out dough. Sprinkle the cheese and pepperoni over the oiled dough. Starting at the top edge of dough, carefully begin rolling towards the bottom edge; make sure to keep the roll tight; the oil will help seal the roll.

Cut off a little of the far ends of the roll; cut the roll into one inch pieces. Carefully transfer each cut piece to the jelly roll pan, cut side up. Lightly dab the herbal oil mixture, and sprinkle a little grated Parmesan cheese, onto each piece.

Bake for 15-20 minutes; until dough is golden brown. Remove to serving plate and serve with dipping sauce.

Makes 20 pieces.

So, in the immortal words of coach, Vince Lombardi, “Football is a great deal like life in that it teaches that work, sacrifice, perseverance, competitive drive, selflessness and respect for authority is the price that each and every one of us must pay to achieve any goal that is worthwhile.”

Mary Cokenour

Twin Rocks Gets a Facelift.

Twin Rocks Cafe and Gift Shop

913 East, Navajo Twins Drive

Bluff, Utah, 84512

Phone: (435) 672-2341

Website: http://www.twinrockscafe.com/

 

 

 

 

For a few weeks, Twin Rocks Café, down in Bluff, was closed for reconstructive surgery.  Seems this old established restaurant was looking for a younger, fresher look; so popular in today’s society of Botox and collagen injections.  After hearing they had reopened, we hightailed it down to Bluff to see the new do; but alas, the bandages still covered the façade.  The wintery weather, all of San Juan County was experiencing, was making the healing process go slow.

 

At one time, the interior dining area was “L” shaped, but now it was a three sectioned area; great for closing off a private party area when needed.  Where patio seating used to be, it was now enclosed with large picture windows to allow in more light, and outdoor viewing.  During cold weather, or rainy days, diners would be comfortably warm, and dry, while enjoying Twin Rocks’ fresh made meals.  The patio tables and chairs outside had been moved further down towards the gift shop; good strategy to entice those outside to come in and buy.

 

 

It was a Saturday night and the specialty was Prime Rib (12 or 16 ounce) with potato, grilled vegetables and choice of soup or salad.  Two of us went for this goodie; tender beef perfectly cooked to your desired taste; fluffy baked potato, or homemade, red skin, mashed potatoes; an assortment of grilled vegetables with just a touch of seasoning.  My husband, Roy, ordered the Country Fried Steak which he described as “just right”; breaded coating not too light, but not too thick.  A mildly peppered gravy which enhanced the taste of the steak and mashed potatoes, instead of hiding their flavor.  Our good friends, Amy, and her father, Richard Watkins were with us; he ordered the Fish and Chips which was lightly bread, flaky fish and crispy, fluffy French fries.  Dessert, not tonight, as we had pigged out on Twin Rocks’ deliciously addicting Chicken Wings and Onion Rings for appetizers.

Prime Rib

Country Fried Steak

 

Fish and Chips

Chicken Wings Appetizer

 

Onion Rings Appetizer

 

Homemade Chicken Noodle Soup

 

Dinner Salad with Honey Mustard Dressing

Service at Twin Rocks Café is always welcoming, friendly and with a smile; any concerns are taken cared of immediately.  Dining is leisurely; no one rushed out just to get a high turn around rate.  Happy diners are a must; no matter if the person is a local, or visitor from another area, the management wants everyone to come back!!!  Locals come from all over San Juan County to eat the mouthwatering American and Navajo cuisines offered on the menu.  Thrilled voices hailing greetings to friends and neighbors filled the air; even former mayor of Monticello, Doug Allen, and his family were there. 

Former Monticello, Utah mayor, Doug Allen and family.

The finished workmanship on the dining area will be a site to see; but truthfully, everyone goes for the great food.  Twin Rocks Café, now that’s good eats!

 



Sunset View from Dining Room.

Mary Cokenour

 



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