Breakfast in a Cup

Secret Recipe for the BIAC. Photo smuggled from the Vintage Aircraft kitchen at great personal risk.
Secret Recipe for the BIAC. Photo smuggled from the Vintage Aircraft kitchen at great personal risk.

The best kept secret for breakfast on the Sun 'n Fun grounds is the southern delicious "Breakfast in a Cup" crafted and sold at the Vintage Aircraft Headquarters each morning from 7-11 am, or until they run out. This southern delicacy (also sold to discrete Yankees) consists of a melange of creamy grits, scrambled eggs, sausage, cheese and a dab of butter on top. Although perfectly seasoned, the chefs will allow the addition of salt and pepper, from petite paper pouches and, for our Cajun brothers, Tabasco hot sauce (more than three drops will bring a pot of cold water to a rolling boil).

Sausage chef Mona Tripp.
Sausage chef Mona Tripp.

Even those born or raised north of the Mason-Dixon line, who have previously eschewed (refused to chew) southern grits, have marveled over this savory delight. Health conscious diners have acknowledged that the BIAC contains three of the four major food groups (sausage, grits and cheese). As is the case with most southern food, this styrofoam goblet of deliciousness is made with love. Since the Vintage folks couldn't bring your Momma down for the show (she was booked at a canasta tournament), they went for the next best option, Vintage Aircraft wives. On Monday morning, the front of the house was manned (womaned?) by sisters in law Dianna and Regina Bracewell. Dianna's husband, Danny, has a 1948 Cessna 170 project back home in Rentz, Georgia (a suburb of Dublin, Georgia). Back-of-the-house cooks include Billy Amason, Brent Mayo, George Moore, Pete Putnam and Mona Tripp. Most of the chefs, sous-chefs and sauciers are from the south, but northern cooks are allowed to participate with proper credentials and immigration documentation.

So how much does this tasty breakfast cost? Sit down, you're not going to believe this. It's all of $5. And that comes with a cup (also styrofoam) of passable coffee (better than Waffle House, not quite as good as a skinny vanilla macchiato from Starbucks). Although most of SnF attendees have no idea about this breakfast phenomenon, it has been spreading through the volunteer community like wildfire. The secret is now out.

Steve Ashby

Steve Ashby is a sometime lawyer and full time aviation aficionado from Atlanta, Georgia. He learned to fly in 1980 and has adopted a 1968 Skyhawk (your Grandma could fly it). Steve is also working on a Vans RV8-A which he swears will be completed on (a) Thursday.

One Reply to “Breakfast in a Cup”

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.