Spirit of Community at Twin Rocks Café

 Twin Rocks Café

913 East Navajo Twins Drive

Bluff, Utah, 84512

Phone: (435) 672-2341

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

Twin Rocks Trading Post

The Navajo Twins

The Simpson Family of Bluff, Utah, has been an integral part of the community for several generations. Duke Simpson purchased land overseen by two sandstone pillars, The Navajo Twins.  He established a trading post in 1988, bartering with local Native Americans, and other residential artisans.  Six years later, with the idea of opening up a small deli to provide sandwiches to travelers, could Duke have foreseen the iconic business he was creating?

Before Twin Rocks Trading Post and Café were even a thought in Duke’s mind, he ran a gas station at the corner of Highways 191 and 162.  He helped Rusty and Lily Musselman build a small trading post of their own right next door; The Cow Canyon Trading Post.  Duke was teaching and establishing values in his children that would benefit the community as well as the family.

As Barry Simpson states, “Twin Rocks has the community in mind; it is about local community and it is about the community of travelers coming through Bluff.”  The Simpsons care about their employees, they are not simply workers, but part of the Twin Rocks family.  “We are living wage employers; we provide opportunity via our own incubator program.  After coming to work for us, one of our employees was finally able to get electricity into her home.  Many are able to go off to college, graduate and then come back to their community of Bluff.”

After purchasing the Trading Post and Café from their father, and there by keeping it within the family, the Simpson sons experienced their own knowledge building and growing processes with the businesses.  Attracting only locals would not be sustainable, it had to attract the interests of travelers as well.  Breakfast, lunch and dinner were made available; many items given that Southwestern flare visitors were looking to experience.  A huge change came about on July 4, 2017 with the addition of new General/Restaurant Manager, Frances Vander Stappen.

Executive Chef, Frances Vander Stappen and Owner, Barry Simpson

Frances hails from northern Utah, did a lot of traveling in her day, and it is no wonder why she fell in love with Bluff.  She is a certified executive chef and very in tune with the restaurant world, as Barry states, “She has taught us a lot!”.  Revamping the menu did not mean losing the Southwestern flare that locals and visitors enjoy, but amping it up!  Green chiles are a staple in many dishes, or can easily be added; Navajo Fry Bread is made with the best flour, Blue Bird; hot sauces and beans from Adobe Milling.  Local sourcing is done as much as possible as dictated by supply and demand.  Sauces and dressings, except for Caesar, are house made and the tastes are fresh.  That is another facet that is important to the Twin Rocks Café menu - fresh, and the addition of healthier, vegetarian and gluten free options offers something for everyone.  If you walk into the Café and cannot find anything on the menu to your liking, that is due to not being hungry in the first place.  

Along with Barry and Frances, their “right hand in general” employee is Nizhoni; a lovely Navajo woman with a beautiful personality and fun spirit.  All the employees are friendly, helpful and make the dining experience at the Café enjoyable.  As a complete family, the Cokenour and Watkins clans always have the best time at Twin Rocks Café.  The atmosphere is welcoming, the employees laugh along with our antics, and the food is always, always the best.

…and there is my lead in to the food.  We all had not been to Twin Rocks Café, since their renovation (life does interfere with life sometimes).  The additional seating area has windows that open up wide to let in those soft breezes; or there is patio seating outside on the veranda.

There are two Tesla units attached to the building, so a vehicle can feed as well as the owners.

New appetizer on the menu, Bluff-alo Chicken Bites; hand-cut boneless, skinless chicken breasts with a fabulous crunch (balance of the sugar mixture is key) and Adobe Milling hot sauce.  Instead of celery sticks, we received cucumber spears along with the sweetest carrot sticks; both a refreshing treat between mouthfuls of delicious heat.

Many of the meals come with a choice of salad, fries or coleslaw; lucky me chose a house salad with the most outstanding dressing, maple-agave-balsamic vinaigrette.  Almost had to stick a fork in my hubby’s hand as he kept stealing my salad; that is how good that dressing is!

My meatloaf dinner is a mixture of pork, beef, bread crumbs, freshly diced celery, onions, herbs, spices….hey there Frances, were you trying to copy my meatball recipe!?! Ah, but here comes the bite upon the cheek, green chile added to the mix and a nice surprise too.  The red-skinned mashed potatoes are house made, and choice of gravy is brown or white.  I picked the brown gravy which was thick and so lip smacking tasty; I even dipped my hubby’s fries in the gravy.  If he can steal my salad, I can steal his fries!

He had the Classic 7-oz. Burger on, what else, Navajo Fry Bread which makes the best Navajo Taco or Pizza as well.  The meat is a ground mixture of Choice round, brisket and short rib grilled to your liking, but an addition of sautéed onions and roasted green chiles makes it A++. The fries are lightly dipped in a beer batter mixture which makes them crunchy good on the outside while fluffy tender on the inside.

Navajo Taco

That beer batter mixture is used more thickly for the hand-cut Alaskan Cod featured in Beer Battered Fish n’ Chips which is eye-popping amazing!  We enjoyed a sample, and were craving it the next day; dad (Bishop Richard Watkins) was still talking about it the next week! Anyone who is a fish eating lover will enjoy this meal, and still be craving it again days later; it is that great! Wow, wonder if I’ll have to put in an order in advance, to make sure they have not run out?  

I know they make sweet tooth indulging desserts, like Peaches de Chelly; but holy moly, we had eaten so much food, they needed to push us out in wheel barrows.  Alright, not really, but we just could not eat another bite without exploding; oh but we so wanted to…eat that is, not explode.

There are a few other new options at Twin Rocks Café, such as breakfast offered all day! Navajo Blue Corn Pancakes, Omelets, Breakfast Burrito, Pancakes and more!  Need a picnic lunch for that hiking, climbing or river rafting adventure, and I always recommend that; Twin Rocks can fix it up fresh for you.  Meat and veggie packed sandwich with all the fixings, dessert, chips and drink for only $13.50.  

When you walk into the front door of Twin Rocks Café, you will notice the newest addition to their delicious offerings; an ice cream counter that also features espresso, espresso beans, quiche, house baked desserts and more!   Oh, but look to the left and see the gift shop featuring crafts and wares from artisans of the Four Corners; plus, books, maps and other must-haves.

Kachina Dolls

While I have only mentioned a few of the menu items, I need to tell you that each experience at Twin Rocks Café has been great…great atmosphere, great staff, great food.  The spirit of community is strong with the Simpson family, with new executive chef, Frances, and with all the staff.  We sat speaking with Barry and Frances for over an hour; the pride and passion was over flowing; their eyes shining with excitement as they watched us taste the food, “ah” over it, and dive in again for another bite.  Go, visit, have a great time, and enjoy being part of the Twin Rocks community; it is a great, not just San Juan County, but Four Corners experience.

Mary Cokenour

Old West Comfort Food at the Horse Head Grill.

Horse Head Grill

380 South Main Street (Route 191)
Monticello, Utah, 84535

Phone: (435) 587-3058

 

A new chef has come into Monticello, taken over the old MD Ranch Cookhouse; serving up comfort food to all us cowboys and girls. Lou Jean Cressler’s her name; cooking, grilling and baking are her claim to fame. After perfecting her skills in southern San Juan County, Lou Jean decided that Monticello was in need; to the rescue she came. Open six days a week (being open on Sunday is in the works) from 7am to 9pm, Lou Jean and her friendly staff serve up breakfast, lunch and dinner. The exterior and interior of the restaurant still have the looks of an old, rustic cookhouse; the memorabilia on the walls is dedicated to that most beautiful animal, the horse.

 

While the menu for breakfast offers up such delectables as French Toast, Pancakes, Burritos and Omelets; and the dinner menu gives you hearty Country Fried Steak, Ribs, Pork Chops and juicy Steaks; we were there for lunch.

Bacon Cheeseburger

Lunch is a dream for anyone who has just finished a long hike or busy morning at work. Horse Head Grill’s burgers are made for them special at Blue Mountain Meats; that’s right, they source in locally! The burgers are half pounders that are cooked on a charcoal grill; one bite and you’re sighing, “Charcoal…yum!"    Make sure to order something with bacon…thick cut, crispy and a generous portion make any burger or sandwich totally complete. Sides are fries, chips or a small salad; I recommend the onion rings that are lightly battered, whole onion and not greasy. The onion rings are also an appetizer, so a portion can be shared between two people; that is if you want to share after you taste one.


Big Boss Burger

Big Boss Burger cut in half.

Onion Rings - Great as an Appetizer or Side.

The lunch menu includes other items like Philly Cheesesteak, Chicken Strips (4 large tenderloins), Navajo Taco, BLT and more.  There is also a salad bar that can be added to any meal; or made into the meal itself.





Desserts are house made by Lou Jean; cakes, pies and most awesome brownies.  I had the chocolate mint brownie; cake like brownie on the bottom; a layer of minty gooeyness in the middle; with a chocolate frosty layer topping it off.  I was in such ecstasy, I almost slid out of the booth seat; half was eaten there, the other half went home for later on.

Occasionally there is live music at the Horse Head, so keep an eye open when reading the San Juan Record (local newspaper) for announcements; or the Grill's Facebook page.  Hungry little cowpokes, yes, there is a children’s menu; and don’t be stealing that corndog off your child’s plate if you want to keep that hand.

Horse Head Grill has Old West décor, comfort food, welcoming attitude; don’t pass this place by when driving through Monticello, Utah.

Mary Cokenour

Patio Drive-In Wins First Place in Southeastern Utah.

Patio Drive-In

95 N. Grayson Parkway (Route 191)
Blanding, Utah, 84511

(435) 678-2177

Website: https://www.facebook.com/pages/Patio-Drive-In/141108519094

Even though Patio Drive-In was voted third best in the state of Utah, but down in the Southeastern corner of Utah; it is rated number one.  The shop is small with booths lining the front and one side of the interior; the drive thru is around the back and it's not unusual to see a line of vehicles parked along the side of the road waiting their turn.  It's an old fashioned type of "burger joint", and the food is what makes it stand apart.  Each order is made fresh, no heat lamps keeping hockey puck patties warm; the shakes are hand crafted also and the sizes available (small, medium, large) are much larger than you'll think (small=medium, medium=large, large="how am I going to finish this!!!")

Patio Drive-In is open only six days a week (currently 10:30am to 9pm); they're closed on Sundays which is a big disadvantage to them during tourist season, and a large disappointment to locals and tourists alike.  Whether you eat in, sit outside at one of their patio tables, or take a "to-go" meal to enjoy elsewhere; the menu will have something you'll enjoy.  Three of us went there after the lunch rush and our meals only took about 15 minutes to get to us; piping hot and looking awesomely delicious.  When Patio Drive-In is busy, allow at least 30 minutes to get your meal; yes! they get that busy and remember, the food is made fresh.  You can always call their number, place an order and then pick it up if you don't want to wait.





The burgers are large, thick, nicely seasoned, juicy and delicious.  While you can order a burger or sandwich by itself, your best bet is the basket which comes with French fries and a drink.  The fries are crispy on the outside, fluffy on the inside and lightly salted, so that potato taste comes through clear.  Of course you'll get a little container of "fry sauce"; it's a Utah thing and you have to try it out.








Like Philly Cheese Steak, then try out the Chicken Philly.  This is not pressed, thin sheets of chicken; it's chunks of grilled chicken with strips of green bell pepper and red onion.  The cheese is melted onto the toasted roll with the chicken and veggies piled on top.  It is slightly salty, but it brings all the flavors of the other ingredients together so well.  This is one of my favorites from Patio, and I'm hard pressed to choose anything else when I go there.







Last, but certainly not least, the Grilled Ham and Cheese; served between slices of thick, toasted bread with a nice serving of ham that gives you full flavor without overpowering the cheese.  This is an adult grilled cheese that even a child would enjoy.






Whether you're on your way to a park or historical site, and need a picnic meal; looking for a lunch or dinner and live in the area; looking for great, old fashioned "drive-in" food, then Patio Drive-In is the place you're looking for when in the Blanding, Utah area.

Mary Cokenour

Strolling Down a White Castle Memory Lane.

White Castle

Locations: Illinois, Indiana, Kentucky, Michigan, Minnesota, Missouri, New Jersey, New York, Ohio, Pennsylvania, Tennessee and Wisconsin.

Website: http://www.whitecastle.com/

Back in the 1960's, my family lived in Bay Ridge, Brooklyn, New York off the Fort Hamilton Parkway.  Typical homes in the neighborhood were brick townhouses and the major ancestry was Italian, with a mixture of Croatian and Norwegian here and there.  I wish I could say that I had an absolutely wonderful childhood in Brooklyn, but I didn't; most of my fond memories are of my maternal grandmother, museums and most especially of food. 

White Castle is one of those wonderful food memories; three mini-hamburgers for one whole whopping dollar.  The "meat patty" was a little square (2 and 1/2 " by 2 and 1/2 "), just about 1/8 inch thick with 5 holes punched into each; this allowed the steam to cook the patty thoroughly and quickly.  A soft square bun (three of those meat patties stacked would equal the height of half the bun) and tiny, diced onions; all prepared on a special steaming table.  The smell was awesome, but the taste sent you to heaven; four perfect little bites for each little hamburger or cheeseburger.  Sliders?  White Castle invented the original sliders!  Enjoyers of White Castle had nicknames for the food; the burgers were "belly bombers" and the thin cut fries were "suicide fries".  Why?   You have to eat them to understand, that's the only way; sorry, can't explain it to a novice, you just have to experience it all.

I've eaten White Castle in Illinois, New Jersey, New York and Pennsylvania; New York always tasted the best, but what do you expect a New Yorker to say, right?  Now down South, they have a similar fast food item called Krystal's; tried them in Florida and Georgia and in my personal opinion, they can stay down South.  They are not the same as White Castle!

White Castle introduced a frozen version of the hamburgers and cheeseburgers to supermarkets when the microwave became a popular home appliance.  Two burgers in a cellophane package steam when "nuked" for one minute; and yes, the onions are included.  I eat them when I crave that particular childhood memory, but they're not as good as the fresh made.  As soon as the heated cellophane is opened, you can see the bun begin to wrinkle up; don't eat it quickly and it becomes chewy.  The meat doesn't cook evenly; a section here overcooked, a section there undercooked.  The onions are, well they just don't look, smell or taste right.  So why buy them?  It's all about the memories; it's all about the memories!

While I'm going to put this blog post under the heading of "Product Review", it's really a trip down memory lane for me.  I hope you enjoyed this walk with me.

Mary Cokenour