BREAKFAST FOR DINNER COMPETITOR: Tim Hughes
February 20, 2016
Chef /Restaurant: Tim Hughes, Fig + Olive
Do you have a secret morning/breakfast routine or habit? If not, how do you get ready for the day?
I love to start the day off with a bowl of fresh fruit purchased of the local farmer’s market followed by Fig & Olive’s Riviera Poached Eggs with Salmon and fresh squeezed orange juice.
Tell us why will you win the Breakfast Battle!
Fig & Olive has one of the most unique brunch and breakfast offerings in the area and I believe that will enable us to stand out from the competition. On any given weekend we serve hundreds of our fans staples from a typical French Mediterranean diet. During the battle, we are going to make sure to offer an incredible dish that will stand out in the minds of the guests.
What’s your favorite breakfast cocktail or beverage? Any reason?
It would have to be a tie between the Bellini, made with fresh peach pureé, and our signature Pear Blanche. The latter is made with gin, elderflower liqueur, house made pear syrup, lime juice, egg white and black peppercorn and the perfect accompaniment for any brunch.