DayBreak Café:

When Steve and Sherri Fidler opened the DayBreak Café in October 1991, it was the beginning of an era. “We had no idea it would become so popular,” says co-owner/chef Steve. “Both Sherri and I have been in the restaurant business since we were teenagers, and we know it by heart – but who can predict how a restaurant will catch on?

Even if it does, who can tell how long its popularity will last?”

“The DayBreak has become something of a Penn Valley tradition,” adds his co-owner wife and manager. “Not only have we watched local families grow up on our home-style cooking, we often welcome visiting guests from all over the world.”

Get there early, and you're likely to hear cowboys at one table talking about trucks, tractors and cattle. At the next table, you're likely to hear about the 12th green at the Wildwood Golf Course. Next to them, there's a family asking for a booster seat for a toddler. Everyone feels at home. It's a great place to have breakfast before you catch the Fruit Jar Pickers who play at the Pickers' Palace from 10 a.m. to noon each Sunday in Rough and Ready.

Old-fashioned cooking in a 1960s environment.

Crisp, white curtains with bright yellow flowers, table cloths and large blue-and-white floor tiles create a homey, 60's style. The service is friendly, and regular customers are welcome to keep their personal coffee mugs hanging on the kitchen wall. “Besides our good ingredients and variety of breakfast-and-lunch options, people like our staff. Tom Cummings, for example, has been with us for 18 years, and Lynnette Ellison been with us for 16,” Sherri says. “When I'm away, Tanya Scarlett's ready to step in.

Many of our younger staff, such as Melissa Miyoshi and Jordan Milhous have become not only good servers, but they've developed their people skills, and that's always fun to watch.”

Whether you're in the mood for a Spanish omelette, a bacon waffle, biscuits and gravy, a barbecue ham or beef sandwich, lobster Reuben on sourdough, a salad, a killer cinnamon roll or any of their homemade cream pies, there's something about the DayBreak that makes them taste extra good.

Open from 6:30 a.m. to 2:00 p.m. Monday through Saturday and from 7:00 a.m. to 2:00 p.m. on Sunday, the DayBreak Café is located in the Penn Valley Shopping Center next to the Hospice Thrift Shop.

Hearty pot roast

Rich and savory, this is one of the DayBreak's specialty catering favorites.

Ingredients:

5 lbs. (approx.) beef, elk or venison pot roast, aged 3 days in fridge, drain blood

2 cups flour

1/2 cup seasoned bread crumbs (optional)

3 tablespoons Lawry's Seasoned Salt (or to taste)

2 tablespoons black pepper (or to taste)

1 teaspoon cayenne pepper

2 tablespoons garlic powder

12-15 pieces bacon

5 stalks celery, chopped

5 carrots, chopped

1 onion, diced

3 large potatoes, chopped

3 cups (approx.) beef broth or water with beef bullion

In large bowl, mix flour, bread crumbs, seasoned salt, black pepper, cayenne pepper and garlic powder. Roll roast in flour fixture, packing on heavily with hands.

Cook bacon on flat grill or in skillet on medium high. Remove cooked bacon, and leave grease.

Add roast to hot skillet, being careful not to splatter. Braise until nice and brown, and baste with spoon.

In large crock pot add: celery, carrots, onion, potatoes and fill one-third with beef broth.

Add roast, remaining flour mixture and skillet scrapings; then cover.

Turn crock pot on high for 5-6 hours, adding water as needed to keep roast covered.

Roll roast 2 or 3 times, being careful not to spill.

Turn down to low, and let simmer 3 more hours. Slice and serve with crock pot juice over meat.