A Breakfast Teaser.

For the past few months, Roy and I have been traveling in, and around, San Juan County to find, and dine on, breakfast.  Just as I think we are done, someone will mention another restaurant that, “You just have to try!”  So, that article is still in its developmental stage, but hopefully will appear in a June issue of the San Juan Record.

Until then, I think a little teaser about breakfast would be a good introduction.  The Merriam-Webster dictionary defines breakfast as: “1. the first meal of the day especially when taken in the morning. 2. the food prepared for a breakfast. eat your breakfast.”  The 1st definition seems to be worldwide; the 2^nd?  Why do dictionaries define a word, using the same word? Before I digress further, while the intent of a breakfast is to feed the body upon waking, it goes further than that nowadays.  Having “breakfast” food for brunch, lunch or dinner is not unusual any longer.  Workers of 2^nd and 3^rd shifts come home in the early morning hours, and what is there to eat?  Breakfast! 

Why is breakfast so important?  According to medical studies, it breaks the body’s fasting during overnight sleep.  It jump starts metabolism, helps the body burn more calories during the day, and basically is the fuel to get you moving.  According to an article, written by Christy C. Tangney, PhD, a professor of clinical nutrition at Rush University Medical Center, Chicago, IL,

“Various studies have found different benefits of starting your day with breakfast, including:

    Having a lower BMI

    Consuming less fat through the day

    Meeting recommendations for fruit and vegetable consumption

    Having higher daily calcium intake

    Having higher daily fiber intake

    Having better performance (memory and attention) (for school-aged children)”

Worldwide, what the residents of one country, or culture, refer to as breakfast, may seem very unusual to the country/culture of another.  In America, the usual staples are: eggs, a protein (sausage, bacon, ham), cheese, pancakes, waffles, oatmeal, toast and potatoes (hash browns or home fries).  Now take, for example, Japan where the morning meal consists of: grilled fish, steamed rice, miso soup and pickled vegetables.  For us, here in the USA, sounds more like a lunch or dinner; but it is simply what makes the world go round…cultural diversity.

…and guess what, depending on where you live, or were born and raised, the breakfast you enjoy having might be seen as “foreign” in other states.  In the south, and many of the southwestern states, a typical breakfast would be biscuits and gravy, country fried steak, chicken and waffles, and a side of grits instead of potatoes.  The southwestern states also have a huge influence from Mexico, so do not be surprised to see some type of breakfast burrito, huevos rancheros, and green chili on the menu.

 

In the tri-states of New York, New Jersey and Connecticut, the full-on breakfast was usually eggs, potatoes, meat, toast and pancakes; the “heart attack” special.   

 

Heart Attack Special

Full Breakfast with Hash Browns

However, the breakfast that all high school and college students, and workers of every class were drawn to the most was, the breakfast sandwich.  A kaiser roll (poppy seed covered), buttered and browned on the grill, along side two frying eggs, bacon; then topped with melting cheese, ketchup, salt and pepper.  Oh yes, coffee was a must, and those who asked for tea got a very strange look from the guys behind the counter.

 

Buttered Roll Toasting Next to Frying Eggs.

All the Ingredients Ready to be Put Together.

The Breakfast Sandiwich.

So, consider this a breakfast teaser, something to get your mind focused on my upcoming article, “Breakfast In, and Around, San Juan County”.  Oh, while you are thinking, do not be surprised if your mouth starts watering, since your taste buds just woke up and are hungry for breakfast.

Mary Cokenour

The Over Bite is Just Right.

The Over Bite

133 East Center Street

Monticello, UT, 84535

Phone: (435) 777-2749

Website: https://www.facebook.com/people/The-Over-Bite/100094723847945/

 

Here I sit, fingers playing lyrically over the keyboard, thinking about the meal we just had at the newest restaurant in Monticello.  July 20, 2023, The Over Bite made its grand debut on Pioneer Day weekend, and to say they were busy was a huge understatement.  A month later, on a quiet afternoon, the Cokenour duo descended on owners, David and Tracy Carpenter, and head chef, Allea, formerly of Peace Tree Café fame.

Chef Allea, Owners David and Tracy Carpenter

 

The building location is where R& F Restaurant and Paca Pantry formerly resided; and David Carpenter, still involved in realty, saw, and purchased, the property as a great opportunity.  Selecting the smallest section of the three units, what estimated as three months of work, turned into nine months.  Then again, is that not the right amount of time for a new born baby to take form?  While ideas are still being bandied about, menu additions or deletions being tweaked, The Over Bite is building up a following.

 

It is no wonder really, as the atmosphere, staff and, mainly, the foods and beverages, are what many diners crave.  The atmosphere is comfortable, welcoming and inviting; definitely no feelings of stress or of being rushed.  The staff are friendly, knowledgeable, and do not mind being asked questions about the various menu items.  Ah, but the food and drinks, are they truly that enjoyable?  The answer is a definite, “Yes”, especially when seeking out a simplistic, yet very satisfying taste, experience.  Tourists, especially from foreign nations, enjoy offerings from The Over Bite as they are not heavy, and overly laden down with oil from too much deep frying.  Light and fresh is best!

The meat and poultry products are sliced on premises, no prepackaged cold cuts. Vegetables are also prepared on site, as freshness is a key ingredient to any food menu item.  The bases used to create the out-of-this-world smoothies come from an east coast company, famous for its high-quality ingredients.

 

Aloha Pineapple Smoothie

 

 

 

 

 

 

 

 

 

 

Allea, who is also in charge of training the staff, has created specialty sauces such as green chili aioli, horseradish (wonderful on roast beef), and chipotle.  She is also attending a barista training program, so will be whipping up more than regular and blended coffees once the new espresso machine arrives.  Blended coffee?  I do not know about you, but from what Allea described, there is destined, in my future, a chocolate blended coffee soon.  While there are also a variety of soft drinks, The Over Bite has a complete assortment of “Stubborn” brand carbonated beverages.  With flavors such as Black Cherry Tarragon, Agave Vanilla and Pineapple Cream, to name a few, your taste buds will have their minds blown!

 

Top Sellers from the menu are The Trail Grinder (top), Turkey Avocado Swiss, The Club (my favorite pick) and the Ultimate BLT.  The Club was packed with turkey, ham, Swiss, Cheddar, bacon, lettuce and tomato, in just the right amounts so that not one item overwhelmed the others.  I asked for extra mayonnaise, since I like it messy, personal choice of course.  Sandwiches are made on sliced white or wheat bread, toasted or not; and come with a side of kettle cooked type chips and large pickle wedge.   

 

Now Roy ordered The Greek, and inhaled it before I could get a decent taste test in.  He did say though that it was almost like eating a Greek gyro, as it was packed with meat, Feta cheese and tzatziki sauce.  We will all just have to take his word on this.  We did have a tug of war going on for my Aloha Pineapple smoothie, but I believe I won, since I developed brain freeze.  The smoothie was luscious, so smooth and full of flavor; it was difficult to put down, and concentrate on the sandwich.

 

 

The Over Bite does have a Kid’s Menu.  Allea has been experimenting with baked goods, and her cinnamon rolls and sugar cookies have been a success.  She has, in the works, a “black magic” cake with caramel sauce, but is considering bringing in pastries from other sources as well.  For the winter, the addition of soups and winter themed drinks are being considered.

Other developments in the works are a large screen wall television for the dining area.  By spring of 2024, an adjoining section of the building will be converted into a lounge area.  Imagine it now, coffee drink or smoothie, maybe a cinnamon roll or sandwich, while relaxing on a comfy, cushioned chair and reading your favorite novel, or exploring the internet on laptop or phone.  Sounds nice, does it not?

 

The Over Bite serves breakfast (great for tourists on the go, and locals too), lunch and dinner; options are dine-in or take-out.  Current hours of operation are Monday – Saturday, 6am to 9pm; Sunday is 8am to 9pm.

 

When it comes down to the reality of eating; comfort, good service, great food and drink, and walking away feeling deeply satisfied is what it is about.  The Over Bite can help you with all that.

Mary Cokenour