Recipes from Road's End Restaurant
Once located
at the hottest spot in the US (literally), where
temperatures can exceed 120 degrees, it was a place where after a long
day of waterskiing, bikini clad diners enjoyed Australian lobster tail
and hand cut filet (scans
the bacon wrap); a place where men put aside
their prejudices against fruity fu-fu drinks and eagerly consumed a
green concoction, that was not only garnished with fresh pineapple,
but with a prissy maraschino cherry and frilly toothpick; a place that
boasted a freshly ground steak burger, that had its own fan club; where
arriving diners demanded their baskets of
cheese bread and often started their meal off with one of the ever
popular giant shrimp cocktails.
A unique restaurant, where not only the customers arrived by watercraft,
but most of the
supplies were shipped over on the restaurant’s supply
boat, and
the average sized party numbered twelve instead of four. It was
Havasu Palms'
Road’s End Restaurant, unique, fun, the destination that Lake Havasu
boaters headed to after a day on the lake. It closed its doors in
1997, due to unresolved lease negotiations with its landlord, the
Chemehuevi Indian Tribe. And while many of its popular recipes
survived (such as its homemade carrot cake and salad dressings) across
the lake, at the Copper Mine Restaurant, the Copper Mine did not.
Since I still receive
e-mail requests from former customers on how to make the cheese bread,
the bleu cheese dressing, and other popular recipes, we decided to post
the recipes here. And while
you
may no longer be able to get in your boat, and head for the ever popular
Road’s End, or swing by the Copper Mine on the south side of town, you
can make these recipes at home. We’ve also included recipes from
Great-Grandma's Recipe Book, published in 1982.
Bobbi Holmes.
Photos: Walt Johnson, the Road's End Restaurant and the
Road's End's supply boat.
