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This is Fred Ball for Zions Bank, speaking on business.
Darrel Swain, who came to be known as Grandpa Swain, opened Stockman's Café in Steamboat Springs, Colorado, in 1947. Fifty years later, his son and grandsons reestablished the restaurant in Lapoint, Utah.
I visited recently with Amber Swain at Stockman's Restaurant in Vernal. Amber and her husband, Jonathan, operate the Vernal eatery along with Jonathon's brother and sister-in-law, Josh and Melissa Swain. There is also a Stockman's in Fort Duchesne.
The Stockman's in Vernal is situated on the lobby level of the Westin Plaza Hotel and about one-third of its customers are hotel guests. Amber manages service and banquets, while head chefs Jonathan and Josh turn out a variety of tasty dishes for a discriminating clientele of locals and visitors.
Jonathan and Josh are frequently praised for their homemade fare. They make the restaurant's famous cheesecake, and all the desserts and sauces. Melissa preps all of the vegetables and makes fresh noodles and pasta. The peppercorn and bleu cheese sirloin is a favorite, featuring a one-pound sirloin steak coated with peppercorn and bleu cheese. Stockman's offers six cuts of top choice, slowly roasted prime rib.
Customers also come for the eatery's special southwest selection that includes enchiladas, fajitas, burritos and chile relleno. There is a wide array of pasta offerings and seafood is flown in daily.
I asked Amber about the banquet facilities and she showed me the dining and private meeting rooms. Stockman's can serve over 350 people for special occasions and the main dining room seats 300 guests.
Jonathan and Josh are the third generation of Swains to run a Stockman's Restaurant. Is there a fourth generation in the wings? Yep. Youngsters Jett and Jade love to watch the kitchen workers prepare the succulent fare and occasionally give a hand to the prep cook.
For Zions Bank, I'm Fred Ball. I'm speaking on business.
