Anytime I travel away from the South Coast I enjoy eating in the different places along the way. In fact, I go out of my way to find places of local interest to stop in and experience. Breakfast is an absolute must when I’m on the road. It is my favorite meal to eat, anytime and virtually anywhere.

Some of my favorite breakfast experiences have been below the Mason Dixon Line. Treats like biscuits and gravy, the later made with either chopped beef, sausage, or a red eye version is most exotic fare to flat-landers from the South Coast of Massachusetts. I personally can’t get enough of the stuff in all of its forms. Usually I request they spill it on the eggs and potatoes too.

Grits, oh the majesty of these ground corn pearls of sweet summer. Nothing is more rustic, versatile or for that matter, southern. This delightful egg sidekick goes equally well with boneless pork, grilled sirloin, spicy shrimp, and even perfectly seared scallops. I happen to like my grits well buttered and seasoned with just the right amount of salt. Grits are particularly good when paired with different cheeses and if you ever get the chance, ground linguica is wicked good too.

Unfortunately, I personally as a chef have had little luck preparing them as yummy as  the times I’ve eaten them down south and I offer this cautionary advice; Read the directions carefully, and by all means, follow them. One cup of grits to four cups of water, simmered slowly. I had a “swell” idea one night and thought, “my how rich they’d be if I used cream instead of water to cook them.” Let’s just say, I won’t be doing that again. Failing is part of what makes a cook a chef. Chefs have the confidence to take the risk, as well as the wisdom to know when something isn’t working.

Another thing, when I’m out on the road looking for a place to nosh, I stay far away from anything even remotely resembling a chain. The mom and pop local joints are easy to identify. Ask the clerk at the gas station where he or she goes. Ask the motel front desk person, or the sheriff or police officers you might see. Chances are they have their own favorite non-tourist trap destination they go to, to enjoy a leisurely Sunday plate of grits and eggs.

Chains I avoid mostly because they have bastardized the breakfast industry with their concerns of grossly large profit margins, absurdly portion controlled omelet building, and nearly three dollar cups of coffee. Apparently they assume whoever eats there doesn’t go food shopping for them selves. I’ll tell you there is one chain whom I will never been seen in again and all I’ll say is I counted three tiny chunks of steak in my Philly cheese steak omelet and it was nearly nine dollars! That was without the pancakes too.

So remember when traveling below the Mason Dixon Line explore the world of grits, gravies and scrambled eggs at a place the locals recommend. I assure you you’ll be pleased with the standards of service and value of these mom and pops. Its my favorite thing to do when traveling. Email me, Chef Henry, for tips and tricks and some of my favorite vacation eateries or just to suggest a column idea. Hoek7@aol.com

Henry Bousquet

Henry is a New Bedford, Massachusetts native. He comes from a long line of city employees. He graduated from, St. Anthony Elementary, Greater New Bedford Regional Vocational Technical High School and then from Bristol Community College with an Associates Degree in Communications.

Henry is thirty-one years old and has two children. He and his wife Theresa (Tee) have been married for 6 years. They own a home in New Bedford. He has been working in restaurants most of his life. He’s owned Four Corners Breakfast on Nauset Street for two years and Cobblestone Restaurant in Downtown for the last four years. In addition to his Associates Degree Henry holds a Culinary Educator Certification and is a Culinary Instructor at GNB Voc Tech. He is also a student at Fitchburg State College earning his Baccalaureate Degree in Occupational Education.

Henry has always had a passion for public service. As a business owner Henry jumped right into the non-profit volunteerism scene donating time, gift certificates, and services. He was a Board member at Downtown New Bedford Incorporated, is a SMILES mentor and an active alumni at BCC. His passion for the city of New Bedford and its future is evident in the pieces he writes for publications like http://NewBedford360.com, the Weekly Compass and his occasional editorials in the Standard Times. He decision to leave the entrepreneurial world and enter education supports his commitment to family and the future of this city.

Henry Bousquet can be reached at: Hoek7@aol.com

Henry is a candidate for New Bedford Councilor at Large in the upcoming 2007 election. Henry's Camapign website is located at: http://www.henrybousquet.com.

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