What’s for Breakfast? Pitmaster Andy Husbands Shares His Morning Meal
Fitness pros, doctors, celebrities, chefs—a balanced breakfast is the best way to start the day, no matter what’s in store. In this series, we ask Bostonians to share what’s on their breakfast tables.
Claim to fame: Chef and owner of Tremont 647 and Sister Sorel in the South End, and the Smoke Shop, opening this spring at One Kendall Square.
What he ate: Quinoa topped with Greek yogurt, toasted almonds, local honey, organic blueberries and bananas, and dried cherries.
Why he chose it: “I have to eat a ton or I lose my mind by 11 a.m. My days have started with contractor meetings at 8 a.m., and end with dinner service at night,” says Husbands, who, with Smoke Shop, is opening his first restaurant in about 20 years. “Not complaining; love every minute.”
Lately, he’s been starting with quinoa. “It’s plain. Top with Greek yogurt, toasted almonds and any fruit I can get my hands on, though not the best season now,” he says. Dried fruit will do. The honey comes from Land’s Sake Farm in Weston. “Unfortunately, man cannot live on barbecue alone!”