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pulled pork and braised pork belly with sweep plantain hash and fried quail egg2 | by Dana Moos
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pulled pork and braised pork belly with sweep plantain hash and fried quail egg2

The Harvest Brunch at Danforth Inn in Portland Maine featured Chef Carmen Gonzalez of New York. A Puerto Rican native, Chef Carmen combines the flavors of her heritage with her love for Maine ingredients. She offered a starter of Maine Lobster with Key Lime Mayonnaise and Avocado Relish on Tostones, Sweet Plantain and Guisado of Peekytoe Crabmeat Piononos. Then table service included three types of fried root chips (Plantain, Yuca and Sweet Potato) with a Smoked Haddock Spread, Apple and Mango Fritters, Maine Cod Eggs Benedict with Shredded Yautia and Green Banana Pancakes, Oyster, Sausage and Roasted Tomato Casserole with Yuca and Roasted Garlic Mofongo, Pulled Pork and Braised Pork Belly with Sweet Plantain Hash with Fried Quail Egg. Dessert was a trio of Silver Dollar Pancakes with Warm Green Papaya Salad, Crispy Churros dusted with Cinnamon Sugar and a Warm Chocolate Drizzle and Torrejas with Fresh Maine Pears and Requeson. There were wines paired with the courses. It was fabulous and delicious!

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Taken on October 25, 2009