Chefs, What Are You Making Your Mom for Mother's Day?
Welcome to Chow Bella's Bites & Dishes, where Valley chefs and restaurateurs respond to a question New Times food critic Laura Hahnefeld has on her mind. Have a question you'd like to ask? E-mail firstname.lastname@example.org.
For many chefs, the one person who most closely shares their passion and love for cooking is dear ol' mom.
Impressed by a Dame @ Etsy.com
So on Mother's Day, this Sunday, May 12, what do chefs do for the woman who gave them so much in the way of culinary love, inspiration, and support? I asked a few what they had planned and this is what they had to say.
My mom has a sweet tooth and loves lemon, so there is one sure-fire dish I make that she always loves: a baked pancake with lemon mousse and raspberries for brunch. Easy on me and always makes her happy.
Honestly, okonomiyaki. Every time I see my mom, she asks me to make it.
I call my wife "Mamma," so I'm sure I'll be busting out some traditional eats with some boutique grapes to sip on. Most likely I'll do an Asian-style marinade for duck and turkey and get a little crazy with the sides. I'm all about the dessert and the sides, so that's where I'll spend my time.
Mititei, a Romanian specialty made with ground lamb, veal, and beef, garlic, herbs, and spices then hand-shaped as sausages and grilled.