This Sunday, May 13, as Rosen Centre chefs once again prepare an elegant Mother’s Day brunch to be served from 11 a.m. to 5 p.m. in the Café Gauguin Restaurant, their own mothers and grandmothers won’t be far from their minds. For many of them, Mom’s home cooking was their inspiration for becoming a chef. In honor of Mother’s Day, they took a few minutes to share their favorite family recipes, passed down from Mom or Grandma, all of which can be found online at www.rosencentre.com.
Chef Emeterio “Tello” Luna, the Head Chef at 98Forty Tapas & Tequila, was inspired by his mother to be a chef and credits her for his commitment to using only fresh ingredients. “My mother always used fresh ingredients as she refused to use anything processed. She would say that fresh ingredients make everything taste better and I completely agree,” recalled Luna.
Although he’s now an acclaimed chef, Luna admits, Mom is a hard act to follow… “I have many favorite dishes made by my mother but my favorite of all are her tamales… No one makes tamales like her. They just melt in your mouth like butter!”
During the Mother’s Day brunch, guests can taste the family recipe for Braised Short Ribs from Rosen Centre’s Executive Chef, Michael Rumplik. The tangy recipe, the secret of which is a few cups of Pinot Noir, has been a Sunday dinner favorite in his family for more than 60 years and was passed to him from his mom, who in turn, learned it from her mother.
Chef Tony Novoa, Executive Sous Chef, shares his secret for preparing delicious clams and mussels—a hint he learned from his mom. While the garlic, white wine, fresh Italian parsley and chiffonade basil certainly make them flavorful, the most important step, says Chef Tony, is cleaning and rinsing the seafood properly.
Is it any wonder that Chef Fred Vlachos, Head Chef of Everglades Restaurant specializes in seafood and steaks when his own mother taught him how to prepare his mouth-watering Grilled Swordfish with Rosemary Aioli? Best served right from the grill, the swordfish won’t be featured on the Mother’s Day buffet, but aspiring chefs can try to replicate Chef Fred’s savory recipe at home—or try it at the Everglades Restaurant.
The Head Pastry Chef at Rosen Centre, Chef Stephan Schmid, can recall exactly the flavors of his childhood—”Peach Melba a la’ Margrith.” Prepared with fresh peaches, brown sugar, brandy and butter, the dessert is then baked and filled with a fresh raspberry and Chambord compote, and topped with fresh whipped cream and chopped pistachios. For Chef Stephan, it’s the taste of home.
This year, be a part of the Rosen Centre family and join us for Mother’s Day Brunch, featuring some of our chefs’ family recipes as well as a smorgasbord of holiday favorites, Chef’s stations, fresh seafood, sushi and decadent desserts, plus unlimited mimosas and unlimited champagne.
Due to the popularity of our Holiday Brunch, reservations are strongly recommended, please call 407-996-9840 ext. 3593 or reserve online now.