Thursday, December 5, 2013
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.Tweet
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.
Susan Axelrod's food writing career began in the kitchen; she owned a restaurant and catering business before turning to journalism more than a decade ago. To relax, she bakes, gardens and hikes with her husband and their two dogs. A newcomer to Portland, she is an online content producer for the Press Herald.
Susan can be contacted at 791-6310 or saxelrod [at] pressherald.com.
On Twitter: @susansaxelrod