Breakfast Traditions: A Southern and New England Divide

In various regions of the United States, ordering grits alongside your eggs might be common, while in others, that’s just not the case. Grits, a classic dish from the South, aren’t typically found on breakfast menus, especially in places like New England. On the flip side, local favorites like baked beans, fishcakes, and corned beef hash might not be very appealing to those from the South.

Chef Suzanne Vizesan, who hails from the South but now lives in Maine, acknowledges this breakfast disparity. Reflecting on her experiences, she mentions the striking differences culinary-wise when crossing the Mason-Dixon line. Interestingly, in 2011, she won against chefs from New York and Boston in an episode of Food Network’s “Chopped.”

Vizesan operates Buttermilk Kitchen, a restaurant bringing Southern flavors to both Atlanta, Georgia, and Camden, Maine. She made the decision to take over an 81-year-old diner, abandoning her initial plans to open a bed and breakfast in the Pine Tree State.

“English muffins are very popular here, and I love them too,” she admits.

“The diner was almost going out of business…it just felt like fate,” she said, adding that it felt right to pursue this opportunity.

Despite successfully establishing a Southern-style eatery in Maine, Vizesan points out that the local palate is somewhat distinct. “True Mainers don’t have as much of a sweet tooth as we do in the South,” she noted.

Less syrup and jam seemed to be the norm once she moved, but the reception for grits turned out to be pleasantly surprising. Vizesan expressed her fondness for spicy food and strong flavors, something she finds less common in her new location.

Yet, there is some common ground. “Maine is rich in blueberries, syrup, and potatoes,” she said. “It’s similar to the South in that respect. We also utilize blueberries a lot in our dishes.”

“Atlanta is very different from Camden, Maine, but we all share the same love for a good breakfast.”

With a coastal location, Vizesan indicated that seafood is emphasized in her menu, which also mirrors some Southern food traditions. “We make country food that resonates, no matter where people are from,” she explained.

However, Vizesan holds firm on certain New England classics. Despite being part of her menu, she confessed, “I don’t really like corned beef hash… it’s just not my thing.” Likewise, while rye bread is common in New England, she favors sourdough or white bread.

“The Southern breakfast is a whole different blueprint,” she remarked. A classic Southern spread includes grits, bacon, eggs, and either biscuits or cornbread, often with gravy. Meanwhile, in New England, dishes like fried cod fishcakes are served with marinated tomatoes and toasted English muffins.

“This place loves English muffins, and personally, I enjoy them too. That sounds like a perfect New England breakfast,” she added, contemplating the addition of tartar sauce to the mix.