Old Mill Cafe
by Dana Johnson
Modesto’s Oldest Restaurant, 87 Years Later Still Cooking Strong! Restaurants come and go, but with 87 years in business The Old Mill Café has more than withstood the test of time. It is as solid as Modesto’s Arch at age 99! Since 1924 The Old Mill Café has been cooking up breakfast and lunch favorites through the depression, floods, trains, and even relocating due to eminent domain in 1990. Karen Sales has owned The Old Mill time Joe was washing the dishes Café for the past 21 years and been and cooked from then on. Chef Joe has been married for an impressive in the restaurant business for over 40 years, 2 children, and 6 grand30 years. She shared with me the kids. When Chef Joe is not in the sadness of the original restaurant restaurant he said he could be found being torn down in order to build the working on his 1956 Ford F-100 that Kansas/Needham railroad overpass, he’s rebuilding from nothing. Chef Joe has never traveled to Mexico but he but is still thrilled she decided to rehas high hopes vacation there via a build and continue the history of this motor home landmark resto take in taurant. Karen the sights. He loves told me how chicken fried unique the steak and original was, eggs with including feelcoffee. I ing of the train asked how thundering he likes his cofby being just fee and he 15 feet from answered “Hot!” I smiled thinking old the building. Karen is married with 5 school still rules! children and 14 grandkids and loves Karen and Chef Joe both have fond when the family pops in and out! In her rare spare time she likes to travel memories at both locations but they to coast to listen to the waves. Karen both will neverforget the flood of 1978. They showed me a photograph does a little bit of everything in the of some functions of mighty high the restauflood waters rant, but the that manbest part for aged to get her are the inside the customers. restaurant Whether it’s and create an underwith her reguwater street lars or new scene. Luckcomers, that’s ily the Dutch where her passion lies. Her best heritage décor was spared especially memories include listening to fasciwhen many of the paintings and deconating stories and even a surprise rations were gifts from customers. The birthday celebration for her with cake Old Mill Café also displays windmills and presents! A truly family friendly inside and out that symbolize the establishment! Dutch heritage stemming from the Joe Alfaro, head chef, at the content age of 61 has been working at The Old Mill Café for the past 18 years. Chef Joe learned to cook back in 1969 at Denny’s during one unlikely graveyard shift! The scheduled chef didn’t show up for his shift and the manager asked Joe to fill in. At the
original owners. Karen feels it’s just too charming to change.
Beatles or Stones? Chef Joe said Beatles as he remembers growing up with them and watching them on the Ed Sullivan Show. For Karen the Beatles just stick out more in her mind. Me, I just can’t get no satisfaction!
From the renowned biscuits and gravy, hand-scooped milkshakes, to the prime rib omelet, YES I said Dana~Licious prime rib omelet! Chef Joe says if they have the ingredients, he will make anything even if it’s not on the menu! Thanks Joe! They also serve only fresh fruit, not canned. Don’t miss out on the pie case either! Fruit pies, cheesecake, and bread pudding, oh yeah! Chef Joe also has his specialty south of the border chili verde omelet made from scratch like everything on the menu! If you are anything like me you will also be torn between the NY strip and the T-bone steak to go with your eggs! So come dine at The Old Mill Café and soak up some genuine Modesto history while receiving efficient friendly service and fill up on some tasty food! See more vintage Old Mill pics at www.modestoview.com
The Old Mill Café 600 9th Street Modesto, CA 95354-3423 (209) 524-0451 Open 7 days a week 5am to 2pm
Old Mill Recipe Biscuits
2 Cups of flour 1 teaspoon Sugar 1 tablespoon Baking Powder 1 Teaspoon Salt 8 Tablespoons Butter 3/4 Cup Milk In a large bowl combine flour, sugar, baking powder and salt together. Cut butter into mixture until it begins to hook like corn meal. The roll out dough and cut into medium biscuits. Bake 12 min. or until brown.
Dana Johnson food/dining expert Modesto View See me onFOX40 every 3rd Mon. @ 9:45am for culinary segment FB: Dana’s Family Kitchen danasfamilykitchen.com askDana@live.com eHow: Dana Johnson
Country Gravy
Start with 3 pounds of Sasuage About 1 cup of Shorting 2 table spoons of Black Pepper Pinch of Salt 4 cups of Flour 1 gallon Milk Cook sausage well then add your flour to make a rue. Cook until flour starts to turn brown. Then add milk and cook over medium heat to thicken.