Thursday, December 5, 2013
SOUP TO NUTS
By Meredith Goad email@example.com
Paul Dyer and Dan Cross aren’t just talkin’ smack when they say they think their dish will make them “Champions of Breakfast” at one of the signature events of Maine Restaurant Week.
Paul Dyer, executive chef at the Porthole, prepares eggs Florentine, which is “probably our number one-selling dish right now on our menu,” he said.
Tim Greenway/Staff Photographer
The Porthole has high hopes for its eggs Florentine, the Portland restaurant’s entry in the Incredible Breakfast Cook-off, to be held March 5 at the Sea Dog Brewing Company in South Portland in conjunction with Maine Restaurant Week.
Tim Greenway/Staff Photographer
IF YOU GO
THE INCREDIBLE BREAKFAST COOK-OFF
WHEN: 7 to 9:30 a.m. March 5
WHERE: Sea Dog Brewing Company, 125 Western Ave., South Portland
HOW MUCH: Tickets are $12 each or two for $20, and may be purchased through the Maine Restaurant Week Web site:
INFO: 775-2126, Ext. 122
WHAT IS RESTAURANT WEEK?
THE IDEA of Restaurant Week began in 1992 in New York, when restaurants offered three-course lunches for $19.92.
THE CONCEPT has since spread all over the country. Maine held its first restaurant week in 2009, and a year later, there are about 100 restaurants from 25 communities participating in the event. RestaurantWeekME has more than 2,880 fans on Facebook and nearly 370 followers on Twitter.
MAINE CHEFS participating in Restaurant Week, which begins Monday and runs through March 10, will prepare three-course dinners for $20.10, $30.10 and $40.10, not including beverages, tax and tip. Diners typically get to pick from three choices per course. Reservations are recommended.
FOR A LIST of restaurants and menus, go to mainerestaurantweek.com.
THIS YEAR, in addition to the wide variety of dinner menus you’ll find during Restaurant Week, 10 Maine restaurants will be serving three-course lunches for $15.10:
• Academe Maine Brasserie & Tavern, Kennebunk
• Bull Feeney’s, Portland
• Cook’s Lobster House, Bailey Island
• David’s Restaurant, Portland
• El Rayo Taqueria, Portland
• JR Maxwell & Co., Bath
• Linda Bean’s Perfect Maine Lobster Roll, Portland
• Slate’s Restaurant, Hallowell
• Sunday River Brew Club, Bethel
• Thomaston Cafe, Thomaston
YOU’LL BE GETTING a lot more than a sandwich, chips and soda for your fifteen bucks. Here’s the lunch menu from David’s Restaurant in Monument Square:
Choice 1 – Clam chowder: David’s recipe with thyme, brown sugar and bacon
Choice 2 – Bruschetta with artichoke and peppers fresh mozzarella, Greek olives, basil and balsamic glaze
Choice 3 – Soup of the day or garden salad
Choice 1 – Mixed grilled jumbo Gulf shrimp wrapped around a large native sea scallop, paired with a grilled “Portland” sirloin
Choice 2 – Mediterranean-style grilled tuna salad artichokes, green beans, Greek olives, peppers and Greek vinaigrette
Choice 3 – Exotic mushroom ravioli with ricotta cheese, forest mushrooms, leeks, shallots, oven-dried tomato, arugula, goat cheese, Madeira sauce and truffle oil
Choice 1 – Creme brulee
Choice 2 – Cheesecake
Choice 3 – David’ s cookie and ice cream made with white and dark chocolate chip granola cookies, vanilla ice cream and chocolate sauce
HERE’S THE MENU for The Incredible Breakfast Cook-Off:
Sea Dog Brewing Co., South Portland – Maine Lobster Benedict
Bayou Kitchen, Portland – Huevos rancheros tortilla
Dysart’s, Hermon – Stuffed French toast made with Dysart’s homemade bread
Maine Diner, Wells – Maine blueberry pancakes
The Good Table, Cape Elizabeth – Creme brulee French toast
Miss Portland Diner, Portland – Homemade corned beef hash
The Porthole, Portland – Eggs Florentine with a smoky bacon cream sauce
The Farmer’s Table, Portland – Sweet potato fritter with poached egg
Sea Glass Restaurant, Cape Elizabeth – Crab Benedict
Moody’s Diner, Waldoboro – Donuts
Congdon’s, Wells – Ham strata
Becky’s, Portland – TBA
ARE YOU MORE of a night person? Then make it cocktails instead of crab Benedict.
ON MONDAY, the opening night of Maine Restaurant Week, Maine’s bartenders will be shaking and stirring their best cocktail creations at the Portland Museum of Art, 7 Congress Square Plaza.
THE CATCH? All the drinks will be made with Maine’s own Cold River Vodka.
FROM 5:30 TO 7 P.M., guests will be able to sample the drinks and vote on their favorites. Hors d’oeuvres will be supplied by Aurora Provisions. The winner of the contest will be announced at 7:30 p.m.
PARTICIPATING RESTAURANTS include Azure, Backstreet Bistro, Back Bay Grill, the Camden Harbour Inn, Fuel, the Hilton Garden Inn, Hugo’s, Local 188, Old Port Sea Grill, Vignola, The Salt Exchange, Solo Bistro, and Walter’s.
TICKETS COST $25 and are available through www.mainerestaurantweek.com. Like the breakfast cook-off, the proceeds will go to the Preble Street Resource Center.
NO ONE UNDER 21 years old will be admitted.
IN THE WORDS OF KAFKA ...
DOESN’T IT SEEM like all your life you’ve heard the mantra “breakfast is the most important meal of the day?” It’s a phrase often tossed around by moms, doctors, nutritionists and anyone else who’s trying to get you to scramble a couple of eggs or down a piping hot bowl of oatmeal before heading off for school or work.
WELL, MAYBE INSTEAD of reading the back of the cereal box the next time you sit down to the breakfast table, you can peruse those words as they were originally written – by Franz Kafka.
IN KAFKA’S MASTERPIECE, “Metamorphosis,” Gregor Samsa describes his father’s breakfast habits this way: “The washing up from breakfast lay on the table; there was so much of it because, for Gregor’s father, breakfast was the most important meal of the day and he would stretch it out for several hours as he sat reading a number of different newspapers.” In the novella, Samsa is transformed into “a monstrous vermin,” which presumably would have spoiled everyone’s appetite.
The new chef and sous chef at the Porthole on Custom House Wharf have rewritten the menus at the restaurant, one of many steps they’re taking to try and make the place more of a dining destination than a local watering hole.
The Porthole’s eggs Florentine, smothered in a smoky bacon cream sauce, will be the chefs’ entry into the Incredible Breakfast Cook-off March 5 at the Sea Dog Brewing Company in South Portland. Their version of the breakfast classic has “always been a hit” with customers, no matter where they worked, Cross said.
“It’s probably our number one-selling dish right now on our menu,” said Dyer, who took over the Porthole kitchen in November but has cooked with Cross, the sous chef, at the Black Point Inn and various other restaurants in southern Maine for several years.
As many as 100 restaurants from all over the state are participating in the annual Maine Restaurant Week this year. From Monday through March 10, they’ll offer three-course meals at prices ranging from $20.10 to $40.10 per person.
The breakfast cook-off is a benefit for the Preble Street Resource Center and a chance for about a dozen Maine restaurants to showcase their best breakfast fare. For breakfast fans, it will be like winning the golden ticket to the French Toast Factory.
Dysart’s, a popular truck-stop restaurant in Hermon, will be serving its stuffed French toast made with homemade bread. The Good Table in Cape Elizabeth is making creme brulee French toast, which owner Lisa Kostopoulos says is “sticky sweet and bring-you-to-your-knees delicious.”
The Good Table version is made with French bread that’s soaked overnight in a cream-eggs-sugar mixture.
“At the bottom of the pan, we put brown sugar, a little bit of Grand Marnier,” Kostopoulos said. “If you were to flip out the whole pan, it would look like it was bruleed on top. It’s absolutely fabulous. And then we top it with a pile of fresh fruit.”
Every couple of months, the dish shows up as a special on the restaurant’s menu.
Other dishes appearing at the cook-off will include the Bayou Kitchen’s famous huevos rancheros and homemade donuts from both Moody’s Diner in Waldoboro and Congdon’s in Wells.
The host for the event is Sea Dog Brewing Company, which will be contributing its Maine Lobster Benedict to the cause. Each restaurant will prepare small portions of its signature dish, and the public will vote for their favorites.
Dyer said a lot of restaurants shy away from serving breakfast, but it’s becoming more popular with the public, who see cooking shows that offer new twists on classic breakfast dishes.
“I think breakfast is becoming a lot more popular,” he said, “and there’s not a lot of places around the Portland area that actually do breakfast, at least on a full-time basis.”
Another thing that’s making diners more breakfast savvy is all the scientific research coming out about how a healthy breakfast is good for the metabolism and can help with weight control. Of course, donuts and French toast won’t burn any calories, but at least breakfast is on the radar screen once again.
Breakfast turned up in the National Restaurant Association’s 2010 survey of the nation’s chefs. The survey is taken annually to see what trends are going to be hot in the coming year.
In the breakfast/brunch category, a trend toward ethnic-inspired dishes such as chorizo scrambled eggs, coconut milk pancakes and shakshuka (an egg dish from North Africa), came out on top. Also making the list? Fresh fruit and seafood.
Dyer’s Eggs Florentine is a classic breakfast dish that begins with wilting the spinach in a pan on the stovetop. The spinach goes on top of an English muffin that’s been toasted in the oven with Swiss cheese.
Next, the eggs are poached in water that’s come to a rolling boil.
“The key to poaching eggs: Make sure you add a little bit of white vinegar to the water before you poach them,” Dyer said. “Usually you take them out at home, and they’re all stringy. You put the vinegar into the water, and what it does is coagulate the proteins of the egg, and that’s why they always come out so nice and tight.”
The smoky bacon cream sauce is Cross’ specialty. He cooks the bacon about three-quarters of the way through so that most of the fat is rendered out of it, then it goes on the charbroiler to give it a smoky flavor. Chopped onions are cooked the same way so they also get a little smokiness.
Then the onions are diced with a little garlic and celery and cooked down a bit. Cross uses white wine to deglaze the pan, then adds the bacon. Finally, he adds cream until the sauce is the right consistency, and seasons it with salt, pepper “and a couple of other secret ingredients.”
At the restaurant, the dish is plated with garnishes of smoked paprika oil and chive oil, and served with a side of home fries.
Dyer said he’s participating in the breakfast cook-off because it’s for a good cause. But he’s also hoping to draw some attention to the Porthole’s new breakfast menu, which includes his own version of huevos rancheros and a creme brulee French toast that’s made with homemade brioche and the same kind of batter he uses to make the dessert.
Many of the breakfast items that will be served at the cook-off are customer favorites, according to the participating restaurants, so it will be a good chance to sample the best local chefs have to offer in the breakfast/brunch category.
You might say that, no matter who wins, it will be a breakfast of champions.
Staff Writer Meredith Goad can be contacted at 791-6332 or at: firstname.lastname@example.org