- Your News
By KALI BOLLE, Lifestyles Editor
Experts say that the most important meal of the day is breakfast, and restaurant owners Demi and Ricky Summers, they couldn’t agree more.
The couple is the proud of owners of Sunrise: The Breakfast Place, located in Decherd.
Now open for a little over a year, the couple say they enjoy serving up their favorite meal of the day.
Breakfast is served
In 2011, after completing construction on a strip mall located off Dinah Shore Blvd. in Decherd, the couple said they wanted to bring something new and exciting to town.
“We felt like the area was ready for something new and modern,” said owner Demi Summers. “We focused on giving the building a modern open/warehouse look that included polished concrete floors, high ceilings, and bold paint colors.”
Although the couple was going for a modern look in the architecture, the food was all about the tradition of good Southern home cooking.
In the restaurant business all of her life, Demi said she has come to know what folks do and don’t want to eat.
She has over three decades of background restaurant experience that include working with her parents, Peter and Malama Georgas, who have owned and operated Western Sirloin Steak House in Decherd for over 33 years.
When making out the items that would go on the menu, Demi said she took what her customers would want into full consideration.
“Both of us really wanted to bring a fun, nice inviting environment where you could enjoy a homemade breakfast at reasonable prices, but wanted to ‘do it right,’ so we studied breakfast for several years and trained with various professional chefs in Nashville as well as in Canada,” she said.
Demi also made the decision to have two sides to the menu that include a sweet and a savory side.
The sweet side offers sweet-cream pancakes that include plain, chocolate chip, and strawberry, French toast, and Belgium waffles.
The savory side serves up options such as omelets, biscuits and gravy, country or city ham, regular or turkey sausage, bacon, tenderloins, home fries, and red-eye gravy.
A kid’s and lunch menus are also available for customers to choose from.
Demi Summers may have seen 30 years in the restaurant business, but nothing would prepare her for the public response after the couple grand opening.
“We started off with a 44 seat area. Within the first two months we had customers lined up all the way down the mall. We then expanded, adding an additional 44 seats and have been able to better accommodate everyone. It has been such a great feeling to see the public welcome us by coming out.”
Sunrise: The Breakfast Place is located at 42 E. Heiken’s Dr., Decherd (between the Co-op and First Vision Bank) and is open from 6 a.m. to 2 p.m. Tuesday through Sunday. Breakfast s also available during lunch hours.
3/4 cup milk
2 tablespoons white vinegar
1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons butter, melted
Fruit garnish (optional)
Combine milk with vinegar in a medium bowl and set aside for 5 minutes to “sour.”
Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into “soured” milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.
Omelet Biscuit Cups
1 (12 ounce) package large refrigerated buttermilk biscuits
1/4 cup milk
1/8 teaspoon salt
1/8 teaspoon pepper
1 cup diced fully cooked ham
3/4 cup shredded Cheddar cheese, divided
1/3 cup chopped canned mushrooms
1 tablespoon butter or margarine
Press biscuits onto the bottom and up the sides of greased muffin cups; set aside. In a large bowl, beat the eggs, milk, salt and pepper. Add ham, 1/4 cup cheese and mushrooms; mix well. In a skillet, melt butter; add the egg mixture. Cook and stir until eggs are nearly set. Spoon into biscuit cups.
Bake at 375 degrees F for 10-15 minutes or until biscuits are golden brown. Sprinkle with remaining cheese. Bake 2 minutes longer or until cheese is melted.
Breakfast Fruit Salad
2 cups cubed cantaloupe
2 large red apples, chopped
1 cup red or green grapes
1 medium firm banana, sliced
1/2 cup lemon yogurt
1 tablespoon orange juice concentrate
In a serving bowl, combine the fruit. Combine the yogurt and orange juice concentrate; drizzle over fruit.