Jones also credited being a cook in the U.S. Army and attending cook and bakers’ school for sparking his interest in the food industry.
With Jones in Colonial Parkway’s kitchen, “we went to plate lunches and we had daily specials,” he said.
Country fried steak, roast beef manhattan, roast pork, chicken and noodles, meatloaf, baked pork chops and baked tenderloin were some of the specialties on the menu.
“I did a lot of the food preparation, and I had several cooks in the kitchen,” he said of the restaurant operation. “I was fortunate I had good help and they stayed with me.”
Probably the most popular item on Jones’ menu was his famous bread pudding, which he still prepares and serves at the annual Lions Club chili supper in March.
“Most of them were my recipes and my Aunt Irene Golden’s,” he said.
“The bread pudding was a combination of her recipe and mine . . . well, more her recipe than mine,” he admitted.
“I would make three to four pans of bread pudding every day.”
Another hot seller was the Joy Boy, which was a Jocko’s creation but that Jones had permission to serve.
“The Joy Boy was a double-deck hamburger, with special sauce, lettuce and onion,” Jones described.
Baked chicken was served on Sundays after church.
“Sunday was our biggest day when Trinity Lutheran let out,” he said. “The church was really good to me and was a good neighbor to me.
“It was a nice family restaurant,” he said. “We added on to it three times from the original building.”
Jones said the Colonial Parkway was the source of many fond memories.
“We had a lot of folks come in and you looked forward to seeing them,” he said. “I saw families grow up.”
Carol Roehm is the education reporter. Contact her at 477-5174 or by e-mail at firstname.lastname@example.org.