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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 laura.hahnefeld@newtimes.com.
For many chefs, the one person who most closely shares their passion and love for cooking is dear ol’ mom.
See also:
– How Hard Is It to Hire and Keep Good Cooks?
– 20 Things No One Told You About Being a Chef in Phoenix
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.
Aaron May
Chef and Restaurateur
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.
Josh Hebert
Chef and Owner, Posh
Honestly, okonomiyaki. Every time I see my mom, she asks me to make it.
Michael O’Dowd
Chef and Owner, Renegade Tap and Kitchen
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.
Romeo Taus
Chef and Owner, Romeo’s Cafe
Mititei, a Romanian specialty made with ground lamb, veal, and beef, garlic, herbs, and spices then hand-shaped as sausages and grilled.
Chef Dean Delgado
Ncounter and T.C. Eggington’s
I will make her my usual and her favorite: spaghetti and meatballs. My mom grew up in a simpler time and eats that way. Spaghetti and meatballs makes her happy, so spaghetti and meatballs it is.
Brian Dooley
Chef and Owner, Bryan’s Black Mountain Barbecue
I come from a real Midwestern meat-and-potatoes family, so I would probably make a nice, thick pan-seared strip steak, very rare, with a baked potato and green salad — my mom’s favorite meal.
Dave Andrea
Owner, Brat Haus
If mom was still around, I’d whip together a simple meal of corned beef and cabbage, boiled potatoes, and carrots to honor her Irish heritage.
Kelly Sample
Owner, Cucina Tagliani
If I could, I would make my mom our favorite meal growing up: mostaccioli pasta and homemade “gravy” (marinara sauce), hand-rolled meatballs, fresh spinach, and asparagus.
Eddie Castillo
Chef and Owner, AZ Food Crafters
Mom’s favorite: roasted chicken stuffed with sun dried tomato, spinach, and goat cheese on a bed of roasted root vegetables. Simple but classic.
Bill Sandweg
Owner, Copper Star Coffee
A vegetarian sandwich with homemade hummus for her lunch on Monday.
Christopher Costantino
Chef and Owner, Costantino’s Kitchen
My mother has already requested polenta topped with lamb shanks braised in Costantino’s Kitchen pasta sauce.
Chef Admir Alibasic
Ben & Jack’s Steakhouse, Scottsdale
My mom enjoys a good New York steak sirloin, so I will grill her a beautiful steak, medium-rare, accompanied by fresh broccoli sautéed in oil and garlic. We’ll probably start with a nice mixed green salad and then I’ll make her a delicious tiramisu for dessert. This is what she likes, so I try to please her every year.
