Friday March 01, 2013 | 07:03 AM

FINAL RESULTS at 8:51 a.m. - It's a tie! The Good Table and The Farmers Table tie for first place. First runner up is The Tavern at the Inn at Brunswick Station.


First runner up, chef Kevin Cunningham from the Tavern at the Inn at Brunswick Station, served Pastrami Eggs Benedict.


8:40 a.m. - Savory corned beef hash and egg Danish with mustard horseradish Hollandaise from the Good Egg Cafe.


8:30 a.m.Baked Yukon Gold Potato Cinnamon Roll with cream cheese and Maine apple glaze from Thornton's in South Portland.


8:18 a.m. - Here's The Good Table's direct competition: Creme Brûlée French Toast from Bintliff's in Ogunquit.


8:04 a.m. - Raspberry Ale Pancake topped with a blackberry mascarpone, fruit relish, shaved white chocolate and blueberry ale maple syrup from Seadog Brewing Co.


7:51 a.m. - Kahlua Crusted French Toast with Kahlua Creme infused Maple Syrup from Phat Boy's Cafe in Cornish.


7:30 a.m. - Savory Bread Pudding with Shrimp and Bacon topped with a lobster cream sauce is on the brunch menu at The Freeport Seafood Co.


7:31 a.m. - This is the dish to beat: Reigning champ Creme Brûlée French Toast from The Good Table in Cape Elizabeth.


7:22 a.m. - Chocolate-covered bacon from Congdon's at the Incredible Breakfast Cook-off.


7:20 a.m. - Cheeseburger doughnuts from Congdon's.

7:18 a.m. - Hungry diners line up for doughnuts from Congdon's at the Incredible Breakfast Cook-off Friday. In addition to regular doughnuts, Congdon's was serving its famous cheeseburger doughnuts, whoopie pies and chocolate- covered bacon.


Will The Good Table Restaurant defend its crown with the "Creme Brulee French Toast" again this year at the kick-off to Maine Restaurant Week? Only the taste-testing crowd can decide.

I will be live blogging this morning as Maine's champions of breakfast compete for the top spot at the Incredible Breakfast Cook-Off at Sea Dog Brewing Company in South Portland.

The event starts in a few minutes so keep an eye out for our updates on this blog entry to see what's happening... pictures included.

About the Author

Meredith Goad has harvested oysters on the Chesapeake Bay, eaten reindeer in Finland and sipped hot chai in the Himalayas. She writes the weekly Soup to Nuts column and enjoys a good cocktail.

Meredith can be contacted at 791-6332 or
On Twitter: @meredithgoad

Subscribe to the
Maine a la Carte RSS

Previous entries

April 2014

March 2014

February 2014

January 2014

December 2013

November 2013


October 2013

September 2013

August 2013

July 2013

June 2013

May 2013

April 2013

March 2013

February 2013

January 2013

December 2012

November 2012

October 2012

September 2012

August 2012

July 2012

June 2012

May 2012

April 2012

March 2012

Further Discussion

Here at we value our readers and are committed to growing our community by encouraging you to add to the discussion. To ensure conscientious dialogue we have implemented a strict no-bullying policy. To participate, you must follow our Terms of Use.

Questions about the article? Add them below and we’ll try to answer them or do a follow-up post as soon as we can. Technical problems? Email them to us with an exact description of the problem. Make sure to include:
  • type of computer or mobile device your are using
  • exact operating system and browser you are viewing the site on (TIP: You can easily determine your operating system here.)
Prefer to respond privately? Email us here.