If you want to treat your mom to a special Mother’s Day brunch or dinner in Barrington this weekend, we’ve collected the details about some delicious dining options. They include a wide range of international samplings you can try at local restaurants as well as two special recipes you can prepare for mom at home, giving her a well deserved break from, you know the place …..
L’Eiffel Bistrot & Creperie
L’Eiffel will offer several types of French crepes, benedicts and salads for brunch, and for dinner items such as Chateaubriand and Boeuf Bourguignon. Brunch from 9 a.m. – 3 p.m., dinner from 3-9 p.m. 847-428-4783.
PL8 Simply Asian
pl8 is celebrating Mother’s Day as they do in China and Japan with both their fare and some special traditions. Moms will receive a traditional carnation, and a card that includes a $10 gift certificate on their next visit to PL8. There will be Mother’s Day specials along with their regular menu which includes sushi, Sichuan and traditional Chinese and Thai items such as pot stickers, Pad Thai and Sweet and Sour. 3 – 9 p.m. 847-382-1988.
Pinstripes at the Arboretum of South Barrington will be rocking a Canadain-invented chocolate fountain in addition to three types of waffles and an omelet station. 10 a.m. – 2 p.m. 847-844-9300.
Mother’s Day at Millrose includes a Brunch with Italian flair including Rosemary-Garlic Roasted Pork Loin with Marsala Sauce and Asparagus Salad with Tomatoes and fresh Mozzarella, and Southwest dinner selections including chicken quesadillas, fried calamari with chili cilantro sauce and Chicken Milanesa.
Enjoy fantastic Seafood selections like Chilled Alaskan Crab Legs, Beer Steamed Mussels, Shrimp Cocktail and Hardwood Smoked Salmon. 10 a.m. – 3 p.m. 847-381-7308.
Barrington Country Bistro
The Bistro’s Mother’s Day french fare will include Shrimp Beurre Blanc and beef Tenderloin Steak Béarnaise. Lunch 11:30 a.m. – 2 p.m., Dinner 4 – 7 p.m. 847-842-1300.
If you are cooking at home this Mother’s Day, here are two of my popular breakfast recipes from other ends of the globe. Round either out with an array of fresh berries or other fruit and have your own International-inspired event at home. Whatever you do, I hope you and the Mom in your life enjoy!…
4 servings (8 crepes)
Popular in Australia, Breakfast Lemon Crepes are light, zesty and easy to make. I love that lemon pairs with so many other flavors, so can be served with many fruits, paired with a frittata (visit www.organizingdinner.com for recipe) and are easy to make. Feel free to use Meyer lemons, regular lemons or any other citrus fruit you prefer.
• 3 tablespoons butter, melted
• 1 cup milk
• 1 cup flour
• 2 large eggs
• Dash salt
• 1 cup of water
• 1/3 cup of sugar
• 1/2 lemon, sliced
• Juice of 1/2 lemon
• 2 tablespoons white sugar
Blend milk, flour, eggs, 2 tablespoons melted butter, and salt. Blend until smooth, then chill, covered for 30 minutes.
Meanwhile, make the lemon syrup by simmering water and sugar in a small saucepan over a medium heat. Stir to dissolve sugar. Add slices and juice of lemon and bring to a boil. Turn down to medium low and simmer gently for about 10-12 minutes or until the mixture thickens to form a syrup. Remove from heat and set aside.
Lightly brush a 10-inch non-stick skillet with some of reserved butter and heat over medium heat until hot. Pour in 1/4 cup batter, immediately tilting and rotating skillet to coat bottom, and cook crêpe. Turn once and cook until just set and golden for about 1 minute in total. Repeat. Sprinkle the inside of each crêpe with a little sugar, then fold. Just before serving, drizzle on some lemon syrup and garnish with lemon slices or wedges.
In Spain, the potato omelet is one of the most popular dishes not just for brunch, but any time of day. I love its simplicity, and yet how well it pairs with many different toppings and sides such as avocadoes, salsa, bacon, salads and more.
• 4 medium potatoes, peeled
• 1/2 yellow onion
• 4 large eggs
• 1/4 cup olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
Cube potatoes into 1/4-inch pieces. Combine potatoes and onions and season with salt and pepper. In a large, heavy, non-stick frying pan, heat the olive oil on medium heat. Cook potatoes and onions in oil until tender (another option is to boil or microwave potatoes until tender, then add to pan with onions & oil for browning). Remove from the pan with a slotted spoon or spatula and allow oil to drain. Whisk eggs, combine with potatoes and onions. Heat 1 tablespoon oil in frying pan, and slowly pour in egg mixture.
When the mixture has browned on the bottom, place a large plate upside down over the frying pan. Flip the omelet out onto the plate. Return pan to stove, and add just enough oil to cover the bottom and sides of the pan. Slide the omelet into the frying pan. Use the spatula to shape the sides of the omelet. Let the omelet cook for 3-4 minutes.
Kelly Donlea is a Barrington mom, chef, cookbook author the owner of Organizing Dinner, a company that brings sensible cooking solutions to busy people. She has published several cookbooks and one of her specialties is helping parents plan family meals with fewer trips to the grocery store. Kelly also offers cooking classes and demonstrations in your home or public facility. To learn more about Kelly, her recipes and her services, you’ll find her Facebook page by clicking HERE and her website at OrganizingDinner.com. Kelly is going to be sharing recipes, cooking tips and special features about chefs and popular menu items at area restaurants right here at 365Barrington.com.
Please join us as we discover local culinary treasures and new kitchen classics in our new, local and regular food feature here at 365Barrington.com called “Barrington Eats” with Kelly Donlea!
If you’d like to us to feature you favorite chef or restaurant or if you have a food related question that you’d like Kelly to answer, make a quick stop at the 365 Barrington Suggestion Box and leave us a note in the form which you’ll find by clicking HERE.
*Photo Credit 1, Photo Credit 2.