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Mother’s Day 2007

 
  April 2007
As one of the busiest restaurant days of the year, Mother’s Day is an easy opportunity for added revenue. The day is all about comfort and capitalizing on demand which, more often than not, is for an indulgent brunch. Small twists on brunch favorites can add matriarch-pleasing elegance without drastically raising cost – stew apples with Madeira and pair them with flaky croissants and homemade butter; poach eggs not in water but in wine, and spike the accompanying hash with rich duck confit. Resist the impulse to make French toast, and use brioche instead as a buttery anchor for greens, eggs and ham, or an architectural focal point on a plate of foie gras, hazelnuts and calvados.
 
  Recipes

» Croissants with Stewed Apples and Cultured Butter
Pastry Chef Shannon Swindle of Craft – Dallas, TX

» Duck Hash with Wine-Poached Eggs and Mushroom Sauce
Chef Scott Youkilis of Maverick – San Francisco, CA

» Local Farm Egg in a Hole with Local Greens, Duck Ham and Lemon Chive Dressing
Chef Hugh Acheson of Five and Ten – Athens, GA

» Pan-Seared Artisan Foie Gras, Brioche, Hazelnuts, Calvados Ice Cream
Chef Jonatan Levia of Jack Falstaff – San Francisco, CA
 
     
 
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