Chef Brian Anderson, a newcomer to the Incredible Breakfast Cook-Off, won the event on his first try Tuesday with a breakfast dumpling.
Anderson, executive chef at the Portland restaurant Congress Squared, won the most votes from the public with his “Bacon, Egg and Cheese Breakfast Bao,” stuffed with farm eggs, applewood-smoked pork belly, Pineland Farms cheddar and sambal.
This was the eighth year of the cook-off, which leads into Maine Restaurant Week, running Wednesday through March 12. The sold-out event at the Sea Dog Brewing Co. in South Portland raised $5,000 for the Preble Street Resource Center, a social services agency in Portland.
First runner-up was Isaac Aldrich, chef at the Sebasco Harbor Resort, for his “Bacon and Eggs,” a toasted croissant brushed with cultured butter and topped with scrambled eggs, house-made Bucksport Farms pork sausage, Applewood bacon, hollandaise, queso chihuahua, fresh micro chive and sweet smoked paprika oil.
Third place went to chef Bo Byrne of Tiqa, who made an elevated breakfast sandwich called the “Beach to Bacon.” The sandwich was topped with a little umbrella.
Organizers of the event gave a special award to Congdon’s Donuts, which has participated in every cook-off since it began.
Meredith Goad can be contacted at 791-6332 or at:
mgoad@pressherald.com
Twitter: MeredithGoad
Send questions/comments to the editors.
Success. Please wait for the page to reload. If the page does not reload within 5 seconds, please refresh the page.
Enter your email and password to access comments.
Hi, to comment on stories you must . This profile is in addition to your subscription and website login.
Already have a commenting profile? .
Invalid username/password.
Please check your email to confirm and complete your registration.
Only subscribers are eligible to post comments. Please subscribe or login first for digital access. Here’s why.
Use the form below to reset your password. When you've submitted your account email, we will send an email with a reset code.