Mother's Day Brunch (the Wright Way)

HAVING BEEN AT the helm of the Tavern at Lark Creek for nearly three years and at Calistoga Ranch before that, chef Aaron Wright has had occasion to implement lessons he learned from his mother, who focused on simple cooking using the best ingredients possible. Meals were celebrations in his childhood home, and he will be carrying on this tradition with his own family by honoring his wife Sadie’s second Mother’s Day. In keeping with his localsource cooking philosophy, Wright went to the Civic Center farmers’ market on a recent Thursday for ingredients to make the perfect Mother’s Day brunch. Care to duplicate his efforts? We’ve included recipes and a time line. Enjoy.

Chef's Shopping List

Thursday: Marin Civic Center
Farmers' Market
  • Asparagus
  • Baby greens
  • Marble potatoes
  • Onions, both green and yellow
  • Gypsy or bell peppers
  • Pattypan or starburst squash
  • Fresh large eggs
  • Strawberries
  • Farmstead blue cheese
  • Oranges
Saturday: Grocery Store Run
  • Dungeness crab
  • Herbs, including chervil, chives, dill
  • Heavy cream
  • Mascarpone cheese

Chef's Time Line

Weekend Prior
  • Check supplies
  • General shopping
Thursday Before
  • Shop at farmers’ market
  • Freeze fruit ice cubes
  • Prepare mustard vinaigrette
Friday and Saturday
  • Bake biscuits
  • Prep vegetables
  • Cook vegetables
  • Set table
Sunday Morning
  • Poach eggs
  • Cut strawberries
  • Whip cream
  • Grill asparagus
  • Assemble platters

Chef Aaron Wright

Aaron Wright

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