In the quaint coastal town of Camden, Maine, a Southern chef is bridging culinary divides one breakfast plate at a time. Suzanne Vizethann, who runs the Buttermilk Kitchen restaurant, has brought the flavors of her Georgia roots to the Pine Tree State, where traditional New England breakfasts reign supreme. Vizethann, originally from the South, relocated to Maine in a move she describes as fate, taking over an 81-year-old diner that was on the brink of closing. Her menu, featuring staples like grits and biscuits, has surprised local diners accustomed to fish cakes and corned beef hash, highlighting a stark regional divide in morning meals across the United States.
Vizethann's journey to Maine began after she gained national recognition in 2011 by winning an episode of the Food Network's "Chopped," where she outcompeted chefs from New York and Boston. Initially planning to open a bed and breakfast, she instead seized the opportunity to revive the historic diner in Camden. "They were going out of business. … All I can say is, it was like fate," Vizethann said in an interview. "It just really felt right." Today, Buttermilk Kitchen operates in two contrasting locations: the bustling Southern city of Atlanta, Georgia, and the serene seaside community of Camden, Maine, allowing Vizethann to observe firsthand how breakfast preferences vary by region.
The Southern breakfast, according to Vizethann, is a hearty affair centered around comfort foods. "You've got to have grits, bacon, some sort of eggs, a biscuit for sure, either biscuit or cornbread [and] gravy, typically," she explained. Grits, made from ground corn, are a non-negotiable element in the South, often served creamy with butter or cheese alongside eggs and sausage. In contrast, New Englanders favor lighter, seafood-infused options. Vizethann prepares haddock fish cakes, deep-fried and paired with marinated tomatoes, eggs, and toasted English muffins—a dish that embodies Maine's coastal heritage.
This divide isn't just about ingredients; it's rooted in history and geography. In the South, breakfast evolved from agrarian traditions, emphasizing filling, flavorful dishes to fuel long days of labor. New England, with its maritime economy, incorporated local seafood like haddock and potatoes into morning routines. Vizethann noted that while her Atlanta location thrives on bold, sweet flavors, Camden patrons prefer subtler tastes. "One of the main things I've noticed with true Mainers [is] … they don't like things as sweet as in the South," she said. "I've noticed they use less syrup and less jam."
Despite these differences, Vizethann has found surprising successes in introducing Southern elements to Maine. To her delight, grits have been well-received by locals, challenging the notion that they are an acquired taste north of the Mason-Dixon line. "But to my surprise, the grits have been really well received," she shared. English muffins, a New England favorite, have also won her over. "They're very big on English muffins up here, which I personally love as well," Vizethann added. She rounds out her ideal New England breakfast with a side of tartar sauce, acknowledging the region's love for tangy accompaniments to fried fish.
Seasoning levels further underscore the regional split. Vizethann, who enjoys spicy and heavily seasoned food, has adjusted her recipes for Maine's milder palates. "I like spicy food a lot. I like heavily seasoned food," she said. "That's something that you don't find as much up here." Coffee preferences differ too, with darker roasts more common in the North. Yet, common ground exists in shared ingredients like potatoes, blueberries, and syrup. Maine's wild blueberries, in particular, resonate with Southern tastes. "Maine is huge with blueberries and syrup and potatoes," Vizethann observed. "And I think that's something everybody loves, especially in the South. We do a lot of stuff with blueberries as well."
Seafood bridges another gap between the regions. While Maine's breakfasts are overtly coastal, the South also boasts a rich seafood tradition, from Gulf shrimp to Lowcountry boils. Vizethann's menu in Camden emphasizes "country comfort-style dishes that translate well no matter where you are," making her offerings relatable to both audiences. "Obviously, it's more seafood-focused since we're on the coast … but there's a lot of seafood in the South as well," she noted. This approach has helped her restaurant flourish in an area where Southern cuisine was once foreign.
Not all New England staples appeal to Vizethann, however. She admits a distaste for corned beef hash, a canned or homemade favorite in the Northeast made from beef, potatoes, and onions. "I'm not a big corned beef hash person," she confessed. "I've just never liked it. We do have it on our menu, and I think it's very good. It's just not my thing." Bread choices also vary; while rye is popular in New England, Vizethann favors white bread or sourdough. One quirky exception is her fondness for Moxie, Maine's carbonated soft drink known for its bitter, medicinal flavor—a taste that polarizes visitors but has won over the chef.
The story of Buttermilk Kitchen reflects broader trends in American dining, where migration and cultural exchange are reshaping local menus. Vizethann's success in Camden demonstrates how chefs from one region can adapt to another without losing their identity. Since opening, her restaurant has become a destination for both locals and tourists seeking a fusion of flavors. In Atlanta, the menu caters to familiar Southern cravings, but in Maine, it introduces novelty while honoring traditions like the use of local haddock and blueberries.
Experts in regional cuisine echo Vizethann's observations. Food historians note that breakfast divides stem from 19th-century immigration patterns and agricultural availability. In the South, corn-based grits trace back to Native American influences and African American cooking traditions brought via the slave trade. New England's baked beans and fish cakes, meanwhile, evolved from Puritan simplicity and abundant Atlantic fisheries. Vizethann's experience aligns with these historical roots, as she navigates the challenge of pleasing diners on both sides of the cultural line.
Looking ahead, Vizethann plans to expand her Southern influences in Maine, perhaps incorporating more local ingredients into classic dishes. She envisions menus that evolve with the seasons, blending Maine's fresh produce with Southern techniques. "Atlanta is totally different from Camden, Maine, but everyone shares a love for a great quality breakfast," she said. "That's what I love about food—the connection it brings, no matter where you're from or who you are." Her words capture the unifying power of a shared meal, even amid regional rivalries.
As Americans continue to move and explore diverse cuisines, stories like Vizethann's illustrate the fluidity of culinary borders. In a nation where breakfast can mean anything from shrimp and grits in Charleston to lobster rolls in Portland, chefs like her are the ambassadors fostering understanding plate by plate. Whether it's the shock of grits in Maine or the curiosity of fish cakes in Georgia, these exchanges enrich the national palate and remind us that food, at its core, is about community and adaptation.
The broader implications extend to the restaurant industry, where regional authenticity meets innovation. Vizethann's dual locations serve as a model for entrepreneurs blending heritages. In an era of food tourism, her Buttermilk Kitchen draws visitors eager to taste the unexpected, boosting local economies in both Atlanta and Camden. As she continues to refine her offerings, Vizethann remains optimistic about the potential for more cross-regional harmony at the breakfast table.