28May2008 Southern cooking - all you can eat

Last night’s dinner was so good we decided to return to Brown’s, especially when we heard the locals loved to breakfast there. To start off the day right, it had to be grits. We also tried livermush – liver blended with cornmeal plus other unknown parts of a cow and deep fried ! It was not bad.

Left Sparta NC to continue southwards on the BRP. It was drizzling but conditions got
worse when fog set in, rendering almost zero visibility. There was no choice but to leave the parkway and duck into a BW in nearby Boone. Yes, the town was named after Daniel Boone. Might as well do our laundry and to talk to travelers similarly trapped by the foul weather. Many bikers were really nice people and we exchanged views on a lot of topics. Dinner was at the Daniel Boone Inn – a restaurant that specialized in family style Southern cooking. There was no a la carte. Dishes were laid in front of us piled high with food - steak, fried chicken, cold slaw, salads, beans and gravy. The steaks and fried chicken were hot and freshly made. If one needed more, the plates will be refilled. The exception was the ‘sandwiches’ - substantial biscuits with thick slices of country ham in between. It was two for each person but it was plenty. No wonder the restaurant was a favorite with the locals. They kept on coming in. Between bites, we prayed that the weather will improve tomorrow. Even the bikers said riding in fog was crazy.

Distance traveled 58.3 miles


French toast for breakfast but with livermush - the brown slices!

All you can eat in Daniel Boone Inn.

This is the only dish they cannot refill - substantial slices of country ham in thick biscuits, but who would need more after this?

Part of the lobby of the Daniel Boone Inn