One Year Later and The Over Bite is Blessed.

The Over Bite

133 E Center St.

Monticello, UT, 84535

Phone: (435) 485-0550

Hours of Operation:  Monday thru Saturday, 7am – 8pm; Closed Sunday

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

“This business is a blessing as, it not only kept the family together, but helped us get closer.  Not only that, we became closer to the residents, and feel welcomed by, and part of, the community.” – Patrick and Shylowe Chadd, owners of The Over Bite.

 

July 15, 2026 was the one-year anniversary for The Over Bite, and much was learned by the Chadd family.  “We’ve been, and still are, running this business by the seat of our pants”, says Shylowe, but the pros far outweigh the cons.  Developing a deep connection with the community was a huge advantage as they were able to learn how to accommodate their customers.  Winter was the con as the lack of folks venturing out, or traveling through, diminished, but the shop managed to stay open and still make sales.

Likes and dislikes taught them what worked on the menu, and what didn’t.  For example, I don’t like tomatoes on my favorite sandwich, Comb Ridge Club, but employee Kellan loves the Red Rock Gobbler with extra sprouts.  In other words, the customers are going to get what they want, how they like it, and always with a smile. 

 

The most popular sandwiches?  It varies daily, just as they think they’ve figured it out, the customers surprise them by trying something different; that’s a good thing! This opened up the option of dropping non-requested items, and introducing new ones that have become very popular instead.  The Dependable, a breakfast sandwich named after Dependable Auto due to the owners sending many a customer down to The Over Bite.  Now that’s a perfect example of one business supporting another business, and vice versa. 

 

Newest signature sandwich is The Over Bite, the classic Reuben with a very tasty twist, the dressing.  Instead of the typical sweet 1000 Island dressing, it’s a combination of horseradish sauce, mustard and mayonnaise.  This is there #1 best seller, so I had to try it, and was floored; this is a sandwich that needs to be savored, not scarfed down.  Oh, kudos to Eli Chadd, who made my sandwich while mom and dad supervised…great job!  Anyway, after each bite, chewing, tasting how the meat, cheese, sauerkraut interacted with the sauce; oh, it was definitely not a sandwich to be eaten quickly.  Which, of course, cost me half a sandwich as hubby snagged the other half while I was lollygagging.

 

Good news came to the Chadds when San Juan County Economic Development awarded them a business grant.  They were able to finally buy a steam oven which was needed to make perfect sour dough bread.  The oven can bake 18 loaves per batch, so they can keep it in stock.  Instead of creating other types of breads (white, wheat), their focus is on sour dough, and infusing with ingredients such as cinnamon, raisins, or blueberries enhance the variety in stock.

Besides their popular menu items, they have dips to go with the sour dough bread, brownies, cookies, and cheesecake for Valentine’s was a huge seller.  Experimenting with gluten free products has been positive so far; those with celiac disease have been very happy with the products purchased.

Of course, smoothies, sodas (they can be dirty if desired), hot drinks and cold drinks are available, but most folks love their coffee.  Real coffee, caffeinated, hot, cold, latted or blended.

But wait, don’t be discourage if coffee is not your thing; newest item available is called Pero, and it is becoming a best seller.  Pero is a 100% natural, caffeine-free roasted grain beverage made from barley, malted barley, chicory, and rye. Designed to mimic the roasted taste and aroma of coffee, it contains no stimulants or artificial ingredients. Because of its low acidity, it is a popular alternative for those looking to avoid caffeine or acid reflux.  While some like it hot, served cold is the #1 way it’s being ordered by customers avoiding coffee and caffeine.

 

The Over Bite interior can accommodate up to 49 people.  Therefore, clubs, groups, family gatherings are welcome.  For huge sports events, there is a large screen television; grab a meal and cheer on your favorite team. Outdoor seating has been installed, so dining outside, in pleasant weather, is a plus.  Catering is a Yes!  Whether you want to use the restaurant, or have them come to you, chat with the Chadds and you will get the best of the best they have to offer.  The products they use are sourced locally, or via the Sysco Food Service which is widely used by the restaurant industry.

 

Congratulation to the Chadds, and The Over Bite, for a year full of blessings, camaraderie with the Monticello community, and offering good food and drink to anyone stopping by.  Except now I don’t know which is my favorite any longer, Comb Ridge Club or The Over Bite sandwich…. how do I choose!?!

Mary Cokenour

 

 

 

 

 

 

Custom Catering by Cal Dean Black.

Recently, retired San Juan County Sheriff, Cal Dean Black, found himself on the other side of the interrogation table, and having his mug shot taken as well.  “Alright Black, give us the goods on this catering business, and no holding back on the sauce.”

As Cal’s daughters, Alyssa and Sierra are learning from their daddy, Cal learned the art of Dutch oven cooking from his beloved father, Arvid Black.  Arvid enjoyed cooking up ribeye steaks and chicken for friends and family; teaching Cal the correct type of fire to maintain, tools of the trade and care of the pots.  After Arvid’s passing and Cal’s retirement, it seemed a natural progression to go from a fun side to a complete, full course menu.

Before continuing with the historical birth of Custom Catering, a little historical backdrop on Dutch ovens has a necessary place here.  In the Nederlands (that is how the people there spell it; in America though, it is spelled Netherlands), a Dutch oven (braadpan) is a frying or roasting pan; closely resembling a heavy lidded pot that is normally used on the stove top, or in an oven to make casseroles.  Originally these cooking vessels were created in the 17^th century and cast of brass; sand used around the molds to produce a high quality pot with a smooth surface.

In 1707, Englishman Abraham Darby, after studying the casting process in the Nederlands, returned to England with the intent of producing pots cast from iron with molds using loam and clay.  The end product was cheaper to produce, therefore, more economical to the public, but yielding the same cooking end results. English brought the Dutch oven to the colonies of the United States; prized possession, used by pioneers, homesteaders, miners, and ranchers in the southwest; yada, yada, yada and now back to Custom Catering’s history.

“Cal Dean Black, why’d you do it!?!” the suspect was asked, while his daughters giggled in the background.  While he was a sheriff, catering small groups, like his father had done, was all Cal was able to handle.  After retirement, taking on this business venture was not a way to simply keep busy, this was a labor of love which would keep the memory of Arvid Black alive.  Cal expanded the menu to include marinated and grilled chicken, marinated brisket cooked in a savory barbecue sauce, grilled pork loin, Dutch oven potatoes, barbeque and desserts.  “We can do up just about anything; locations indoors or outdoors; groups as large as 500 hungry people.”  A couple of Cal’s favorite events is the Jeep Jamboree in Ouray, Colorado and the Sportsmen for Fishing and Wildlife Banquet; both events hitting the almost 500 persons mark.  Cooking outdoors, especially for such a crowd, can be a challenge; Cal has a trailer with generator that helps greatly to overcome.  Weddings, reunions (family and school related), award banquets, sports events; in the mountains, canyons, deserts, conference halls, large to small; Cal will make the meal to wow. 

Dutch Oven Potatoes.

Brisket Simmering in a Savory Barbecue Sauce.

 

His wife, Kay Lynn, does up the desserts, like a chocolate Texas sheet cake with chocolate frosting; warmed up to help a scoop of vanilla ice cream drape over it.  Then there is her special white sheet cake with a topping comprised of lemon pudding, whipping topping and cream cheese; garnished with peaches and berries.

Cal’s assistants are Alyssa who likes when there are leftovers, but loves mom’s sheet cake the best.  Sierra does not have much to say, but says it all in four simple words, “The food is good!”

Interested in having a personal or business event catered, give Cal Dean Black a call at: (435) 979-2125.

Mary Cokenour

Fill Yourself Up at Wild Coffee.

 

 

Wild Coffee

434 US-491 (next to Frosty Liquors)

Dove Creek, Colorado, 81324

Phone: (970) 677-3000

Hours: Mon thru Fri, 6am-2pm; closed Sat and Sun

 

 

 

 

 

For nine years, Greg and Francie Wild have provided Dove Creek residents, and visitors, with outstanding coffees, breakfasts, lunches, breads, yogurt and cakes.   Their current location, next to Frosty’s Liquors, is the third incarnation of Wild Coffee; the third time being the true charm for this charming couple.  While there is seating outside, the interior is cozy with the walls lined with paintings or photographs from local artists.  The bread, yogurt, croissants and cakes are made daily; orders are cooked up fresh and quickly; nothing sits under a heat lamp.

 

 

 Breakfast choices are Burrito or Bowl; Sandwiches made with Croissant, Bagel or English Muffin (meat choice is ham or sausage); French Toast (sticks or sandwich), Waffle Wedges, Yogurt, even a Veggie Burrito.  My personal favorite for breakfast is the croissant sandwich; again, the croissants are baked fresh daily, soft, flaky and deliciously buttery.  Two fried eggs and a thick slice of ham (none of that thin cold cut nonsense) tucked inside a large croissant; so yummy!  My will power was surely tested, as I really wanted to eat another one.  Drink choices include coffee (hot and cold varieties), teas, smoothies, even blackberry lemonade.  A piping hot 16 ounce cup of fresh brewed coffee plus hearty sandwich; what a way to begin the day!  

 

 

Wild Coffee’s lunch specialty is the Panini; meats, cheeses, vegetables and condiments layered between four, not two, but four slices of homemade bread; perfectly browned and served with two little cookies for dessert.  Depending on your appetite, you might just have a Panini for snack later on.  Names of the sandwiches all relate to areas in and around Dove Creek; you can also order a “Choose Your Own” (cold or Panini style) to create your own grand concoction.  Orders can be made to eat in or take out, in case you need a packed lunch for your hiking, climbing or ATVing adventure.  By the way, if you’re addicted to lemon bars, like myself, Francie makes ones to simply die for…sweet, tart and so lemony.  They are an extremely popular item at Wild Coffee. 

 

Pines Panini

Pumps Panini

 

 

Greg and Francie will do catering for any special event; breakfast or lunch orders can also be called in and ready for pickup, often a choice for many staff members at San Juan Hospital.  The atmosphere is relaxing; owners are the friendliest of folks; food is simple and delicious.  When you dine in at, or take out from, Wild Coffee, you have hit the trifecta!

 

Mary Cokenour