Members of SMCC's culinary arts program, including Liv Koss, center, pose after winning the Incredible Breakfast Cook-off 2024, hosted at Sea Dog Brewing Co. The SMCC team presented Pico Suave, consisting of egg, cheddar, smoked bacon, sriracha aioli, pico de gallo, cilantro, crunchy tortilla threads and queso fresco on a butter bun.
Jena Kaelin, dining room manager at Union restaurant at the Press Hotel, takes a photo of their dish, Ndjua Grits, with cured salmon, sauce choron and sea lettuce, at the Incredible Breakfast Cook-off 2024.
SMCC's culinary arts department created the winning entry: Pico Suave, with egg, cheddar, smoked bacon, sriracha aioli, pico de gallo, cilantro, crunchy tortilla threads and queso fresco on a butter bun.
Union restaurant's team created Ndjua Grits, with cured salmon, sauce choron and sea lettuce.
Bethany Hamilton of Raymond visits The Good Table at the Incredible Breakfast Cook-off 2024.
South Portland and Cape Elizabeth Rep. Christopher Kessler tastes Bee Sting Bananas Foster French Toast.
The Incredible Breakfast Cook-off 2024, hosted at Sea Dog Brewing Co., featured 10 restaurants that participated in the event.
Chef Ilma Lopez of The Ugly Duckling pipes filling while presenting Blueberry Cinnamon Roll Trocaderos.
Chef Ilma Lopez of The Ugly Duckling works on her Cinnamon Roll Trocaderos at the Incredible Breakfast Cook-off 2024.
Marcos Carrillo, kitchen manager at Sea Dog Brewing Co., serves Renee Howard of Scarborough at the Incredible Breakfast Cook-off. Sea Dog hosted the event and presented Bee Sting Bananas Foster French Toast, made of Green Bee lemon sting-infused banana bread with honey and rum fosters sauce, topped with honey vanilla ice cream.
SMCC Chef-Instructor winners Bo Byrne, right, Executive Chef Christian Bassett of Union restaurant and the Press Hotel, center, and Chef David Brown of Sea Glass/Inn By The Sea, show off their trophies at the Incredible Breakfast Cook-off 2024. SMCC took first prize, while UNION and Sea Glass were runners-up.
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