Oh, Mothers Day. I am glad you have passed. Yet again I have been forced to endure scrambled eggs, limp bacon and carved ham with brown sugar sauce. I think that brunch needs an overhaul. I am calling for revolution.
My own family is in the worst need of change. Four times per year—Mothers Day, Easter, Christmas and Thanksgiving—I am forced to eat the same food. The big choice on each holiday is what protein to have. Is this a turkey brunch or a ham brunch? In good economic times we might splurge and have prime rib. Otherwise the menu is the same every time.
That is why I love to eat out on Mothers Day. I don’t have to do the dishes. I don’t have to cook. Restaurants tend to serve a few of the standards, but they also serve more interesting things. I have seen all sorts of fun stuff on a restaurant brunch buffet: elk sausage, prosciutto hash and fingerling potato frittata have all passed over my plate.
The statistics are amazing for Mothers Day: it is one of the busiest days of the year for the restaurant industry, in a toss-up with Valentines Day. Fathers Day is not even in the top 10, except at steakhouses.
(That's why I love Fathers Day. Fathers say, "To hell with the brunch. Give us a grill. Give us steak. Give us ribs. Give us anything but another stuffy brunch around the table. And what do we want for a side dish, men? Beer." )
Mothers and fathers, it's time to unite. Eat sushi. Eat barbecue. Try Mexican food. Let’s make a pact to try something different next year.
Randy King is the Executive Chef at Sysco Food Services of Idaho. He has served as the Executive Chef at several locations in Boise including Richard’s in Hyde Park, Crane Creek Country Club and the Doubletree Riverside Hotel. Randy is a member of the American Culinary Federation and has been awarded the elite status of Certified Executive Chef. He can typically be found behind a stove making a mess…and something delicious to eat.