This weekend, if given the chance, I would prepare a pot of soup for my late mother (RIP, Nadine Mahe). But not just any soup—homemade soup. Any type would suffice, though her favorite—both to make and savor—was vegetable soup, renowned for its rich, crimson-red, tomato-based broth. Her secret ingredient, which she generously shared with me, was homemade stock, whether vegetable or beef, requiring hours of preparation. Making her soup was an all-day affair that enveloped our home in a comforting warmth. The vegetables—primarily carrots, celery, onions, potatoes, and green beans—were meticulously hand-cut and sautéed to enhance their flavors. My mom firmly believed that “soup is a meal,” and she considered “soup weather” to be any weather. I may have just convinced myself to whip up a batch this chilly weekend. Meanwhile, other local chefs contemplated different culinary creations.
Frank Romano, The Parkmoor Drive-In, Madrina: “My go-to item to bring is a carrot cake from Cravings. If I had the day off, I would prepare arancini eggs Benedict. I’d smash the arancini and crisp it in a pan like hash browns, then top it with prosciutto and a poached egg, finishing it with a hollandaise sauce blended with a bit of tomato sauce. Since I have to work this year, you can catch me serving those Benedicts at Madrina!”
Qui Tran, Mai Lee, Nudo House, Sonic the Hedgehog Speed Cafe pop-up: “There are so many dishes that would delight my mom. I could make her favorite stew or have a family-style hot pot on the dinner table. But I think I’ll take the easier route and convince my wife to make her coconut cream pie or coconut cake, as it’s the best we’ve ever tasted. So instead of being a good son and preparing some soup or stew, I’m going to put the burden on my wife and ask her to bake.”
Brant Baldanza, OG Hospitality Group: “Mother’s Day is one of my favorite days of the year—mothers are the foundation of our family tree. For brunch, which my mom and mother-in-law adore, I used to enjoy the free breakfast at Shack, but now they’ve upgraded their tastes (and so has my wallet) to Meadowbrook Country Club, where they offer an incredible spread. For dinner, my son Dominic is making BBQ beef short ribs. Just a few weeks ago, I prepared a post-lacrosse meal, and he called me out as elementary! I said, ‘Fine, you cook for Mom and the rest of us on Mother’s Day,’ thinking this would elicit an apology for his comment. Nope. He follows Jamie Oliver on the Cooking Channel and social media, so he’s picking up the ribs from Baumann’s or Bolyard’s and serving them with a spring slaw and fingerling potatoes. I will be enjoying an ‘elementary’ glass of wine with [my wife,] Heather as we honor the moms that day and prepare to pass judgment.”
Ben Poremba, Bengelina Hospitality Group: “Strawberries and Champagne.”
Nathaniel Reid, Nathaniel Reid Bakery: “Our Camille almond cake with lemon cream mousse and raspberry compote is my wife and daughters’ favorite, which is why I bring it back to the menu for Mother’s Day. That’s what I’ll be taking home this weekend.”
Dave Lowry, SLM dining critic: “Naturally, what I’ll be making for the mother in my life are reservations at L’ Atelier de Jöel Robuchon for a dinner of griddled encornets and artichokes, Merlans Colbert, and, of course, that heavenly Chartreuse soufflé with pistachio glace. Alternatively, we might just end up at Taco Bell for chalupas.”
Collin Preciado, SLM contributor: “I know I’m supposed to have an answer to this question, but I don’t, so I just asked my wife what her favorite Mother’s Day dish is, and she said, ‘one that I don’t have to freakin’ think about.’”
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