The first event on the second day was the mid-day meal, entitled Brunch Elevated. Fourteen restaurants presented their tastes. The purpose of Feast Wilmington was to provide an opportunity to a wide range of eating and drinking establishments to exhibit their wares. They certainly achieved that goal. I had never heard of most of the participants, and it would be impossible to sample food from so many, if I were dining one at a time. And I discovered several places that I really liked!
I will provide three more posts related to Feast Wilmington- two event descriptions, plus some summary reflections.
Because a number of Brunch dishes include sweet ingredients, I was pleased to see (and enjoy) Bitty & Beau's Baristas- Barista Mike Wiley & Barista Lea McHugh- BEAU'S BLEND - their house blend coffee. I went back and got another cup after every sweetish dish.
Beach Shop & Grill - Chef Gerald Hawkins Jr.
CAROLINA GOLD RICE CHURROS - With Fermented Hot Sorghum
Syrup & Macerated Berries
Brooklyn Café - Chef Tara English
OLD FASHIONED CAKE-STYLE DONUT HOLES – with Cinnamon Sugar,
Vanilla, Lemon, Chocolate and Sprinkles
Brunches - Chef Jillian Enloe-Hamill
SHRIMP & GRITS - With Lobster Cream Sauce
Buen Dia - Chef Marcos Cruz (3 dishes)
COSTILLITA EN SALSA - chopped Pork Ribs simmered in Guajillo
Salsa
MINI BIRRIA BURGERS - with melted Cheese, Birria, Cilantro
and Onions, served with Consommé
RAJITAS CON CREMA - Roasted Poblano Pepper, Onions and Corn
in a creamy sauce
Drift Coffee & Kitchen - Chef Thomas Mathers
BLUEBERRY COCONUT LIME STACK - Brown butter and buttermilk
blueberry pancakes, topped with a lime curd, coconut cream, toasted coconut and
sous vide blueberries
Elijah's - Chef Aliesha Johnson
FRIED SHRIMP & GOUDA GRITS - with Roasted Corn and
Applewood Bacon
Ellipsis - Chef Margot Robinson
NOLA BRUNCH - Miniature Praline Pecan Sticky Buns, Quiche Lorraine and Andouille Sausage
Eternal Sunshine Cafe - Chef
Michael Pellegrino
CARIBBEAN ILLUSION -
Rum Bread French Toast with Coconut Pudding, Mango Purée, Guava Gel and
Cinnamon Pineapple
Nothing Bundt Cakes - Chef Jack Marinich
WHITE CHOCOLATE RASPBERRY BUNDT CAKES
Oliver's On The Cape Fear - Chef Dustin Garrett
GREEN EGGS & HAM - Avocado Devilled Eggs topped with Crispy Pancetta and Smoked Maplewood Bacon
Salt & Charm - Chef Caroline Corey, Chef Alissa
Fetherolf, Chef Lora Plauche
PORK BELLY BREAKFAST BITE - Sweet & Savory Pork Belly,
Grits and a Biscuit Crumble
Sweet D's Cuisine - Chef Brian Dickey (2 dishes)
GRANDMA'S COUNTRY GRIT BOWL - Creamy grits with bacon, sausage and eggs
MINI CUPCAKES & MINI CROISSANTS
Sweet N Savory - Chef Rob Shapiro
OPEN-FACED DUCK CONFIT SLIDERS - With Bacon-Onion Jam, “Secret’s in the Sauce” and Lettuce on a Hawaiian slider bun
US Foods - Chef Josh Hughes & Chef Cliff
Vogelsberg
SEARED GEORGES BANK SEA SCALLOP - With Creamy Stone Ground Grits,
Crispy Prosciutto and Bloody Mary Nage
End of Days Distillery provided cocktails- CARGO MULE, GIN & TONIC, HURRICANE, CASA BLANCA COFFEE ROASTERS ESPRESSO MARTINI.
Featured Wines: MAISON RICHE CREMANT BRUT, MAISON RICHE CREMANT ROSE, MAISON RICHE DRY ROSE, SEA SALT SAUVIGNON BLANC.
I would repeat my caution from yesterday: this was not a competition, and I did not participate as a judge. But once again, even though I enjoyed everything I tried, I encountered a few places that I thought just deserved special recognition. Herewith, a few more personal favorites:
Most attractive presentation: Drift Coffee & Kitchen - Chef Thomas Mathers, BLUEBERRY COCONUT LIME STACK PANCAKES and Ellipsis - Chef Margot Robinson, NOLA BRUNCH - Miniature Praline Pecan Sticky Buns, Quiche Lorraine and Andouille Sausage
Most creative/original idea: Eternal Sunshine Cafe - Chef Michael Pellegrino, CARIBBEAN ILLUSION and Oliver's On The Cape Fear - Chef Dustin Garrett, GREEN EGGS & HAM.
Favorite Flavor: Buen Dia - Chef Marcos Cruz, RAJITAS CON CREMA, COSTILLITA EN SALSA, and MINI BIRRIA BURGERS
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