Restaurants are busying themselves for one of the busiest days in the restaurant business: Mother's Day.
Research by the National Restaurant Association in 2016 showed that 35 percent of Americans planned to dine out on Mother's Day, and 13 percent preferred a variety of food options. The study also revealed that 26 percent of Mother's Day restaurant diners will choose brunch, 31 percent will select lunch and 46 percent will dine out for dinner.
So sons, dads and daughters, this list is for you. Mom deserves a seat at the best table in the house, and she'll only get it if you make reservations early, so don't wait until the last minute.
Anne Braly
The following list is a small sampling of what area restaurants will be doing to celebrate moms on Sunday. But even if they are not adding anything special to their menus, the main thing is that you're taking mom out of the kitchen for the day.
* Back Inn Cafe, 412 E. Second St. The cafe will serve an array of a la carte entrees, everything from bananas Foster French toast ($12) to New York Strip ($28). Weather permitting, dine on the patio. Hours: 11 a.m.-4 p.m. Phone: 423-265-5033, ext. 4.
* The Chattanoogan, 1201 Broad St. One of the most splendid buffets in town will be stocked with Heavenly Hummas and baba ghanoush, three-cheese frittata, pecan sticky buns, waffles with spicy fried chicken and a chef's carving station with rotisserie herb tenderloin. Price: $45 adults, $22 ages 5-12. Hours: 10:30 a.m.-3 p.m. Reservations: 423-424-3700.
* Bald Headed Bistro, 201 Keith St., Cleveland. Choose from a range of entrees including waffles and omelets, smoked salmon, buttermilk fried chicken and fried catfish. There will be a kids menu, too. Price: $32 adults, $16 ages 7-14, $7 children 6 and younger. Hours: 10:30 a.m.-1:30 p.m. Reservations: 423-472-6000.
* Acropolis Grill, 2213 Hamilton Place Blvd. Known for its many delicious Greek specialties, Acropolis expands its menu on Mother's Day to include a feast of Mediterranean-inspired dishes, such as veal scallopini over angel hair pasta ($20) and seafood risotto ($19). Hours: 11 a.m.-10 p.m. Reservations: 423-899-5341.
* Chattanooga Marriott, 2 Carter Plaza. Lots of changes have been made to the restaurant in the Chattanooga Marriott, including a new name, Table South, and menu, but for Mother's Day, it's all about a delicious brunch buffet filled with choices including omelets and waffles, fried chicken and grits cakes, as well as mimosa and Bloody Mary bars for an extra $2. Plus, complementary parking for Table South guests. Hours: 11 a.m.-2 p.m. Price: $18. Reservations: 423-308-1139.
* Public House, 1110 Market St. Chef Nathan Lindley has planned a delectable buffet featuring the signature fried chicken, plus chef-carved prime rib, pancakes and apple-bacon sausage gravy and smoked salmon with seasonal fruits. Hours: 11 a.m.-2:30 p.m. Price: $30 adults, $15 ages 5-12. Reservations: 423-266-3366.
* Feed Co. Table + Tavern, 201 W. Main St. In addition to its regular menu, Feed will be offering pan-seared shrimp and grits with crispy country ham, salsa verde and a poached egg ($16). A petite filet ($28) will be added during dinner hours. Hours: 10 a.m.-9 p.m. Call-ahead seating: 423-708-8500
* Ceneza, 9454 Bradmore Lane, Ooltewah. Treat Mom to a taste of the Caribbean, along with mimosas and sangria for $1 per glass. The brunch menu, offered Saturday and Sunday, includes breakfast burritos, yogurt parfaits, avocado toast, Creole-style shrimp and grits and Havana Club sandwiches. Entree prices: $10-$15. Hours: 11 a.m.-4 p.m. Reservations: 423-760-4198.
* Embargo '62, 301 Cherokee Blvd. The North Shore's favorite Cuban place offers brunch with burritos, sweet plantains and Ropa Vieja (shredded beef), among other offerings. Entree prices: $8-$13. Hours: 11 a.m- 4 p.m. Reservations: 423-551-4786.
CORNBREAD COOK-OFF NEWS
Hademi Walsh of Centreville, Va., was crowned Cornbread Queen for her win in the recent National Cornbread Cook-Off. Here's her recipe, clear proof that cornbread is one of the most versatile foods around. Walsh gives an Asian kick to a Southern favorite.
Chili Shrimp and Coconut Cornbread
For coconut cornbread:
1 package (7 ounces) Martha White Sweet Yellow Cornbread & Muffin Mix
1 large egg
1/2 cup canned coconut milk
1/8 teaspoon salt
1 tablespoon water
1/4 cup unsweetened coconut flakes
1/2 tablespoon unsalted butter, melted
For chili shrimp:
1/4 cup sriracha tomato ketchup
1 teaspoon soy sauce
1/2 teaspoon sugar
3/4 teaspoon crushed red pepper
1/16 teaspoon salt
1/8 teaspoon black pepper
4 slices bacon
1 tablespoon grated fresh garlic
1 tablespoon grated fresh ginger
24 frozen medium shrimp, peeled, deveined, tail removed and thawed
3/4 cup water
2 large scallions
1/2 tablespoon cornstarch
1 tablespoon water
1 large egg, beaten
Make coconut cornbread: Heat oven to 400 degrees. In a medium bowl, whisk together cornbread mix, 1 egg, coconut milk, 1/8 teaspoon of salt and 1 tablespoon of water. Mix in coconut flakes until well blended. Use the lid of a Lodge cast-iron 3.2-quart Combo Cooker as a skillet. Spread the melted butter on the bottom of the lid, and spread the cornbread mixture evenly. Bake 19-21 minutes until golden brown and a toothpick inserted in center of the cornbread comes out clean.
While the cornbread is baking, make chili shrimp: In a small bowl, mix together sriracha tomato ketchup, soy sauce, sugar, crushed red pepper, 1/16 teaspoon of salt and black pepper.
Heat the Combo Cooker over medium heat. Chop bacon, and add to the cooker, stirring constantly until the fat is rendered and bacon is almost crisp. Add garlic and ginger to the cooker. Cook, stirring constantly, until fragrant. Add shrimp to the cooker, and cook, stirring constantly, until shrimp turn opaque. Stir in the sriracha tomato ketchup mixture and 3/4 cup of water. Reduce heat to medium-low, and cook, stirring occasionally, for 5 minutes.
Cut out the stem end of scallions, and chop. In a small bowl, mix together cornstarch and 1 tablespoon of water. After 5 minutes, add the scallions to the cooker, and stir to combine. Add the cornstarch mixture to the cooker, and stir until thickened. Stir in the beaten egg until egg is fluffy, not overcooked.
When the coconut cornbread has baked, remove the lid from the oven, cut the coconut cornbread into four pieces and place on each individual plate. Put the chili shrimp over the top equally. Makes 4 servings.
Contact Anne Braly at abraly@timesfreepress.com.