Dear Foodie Friends –
I’ll be cooking a special brunch for Mother’s Day, Sunday May 9, at Mill Valley General Store (2800 Sisson St., Baltimore, Maryland), from 9 to 1. This laid-back but luxe affair will feature your choice of
– my own homemade gravlax, made with love from sustainably harvested Atlantic salmon, served with Tellicherry pepper-spiked labneh, pickled red onion, capers, and fresh crusty bread
or
– shallot-gruyere bread pudding, a delectable marriage of sweet caramelized shallots, aged Gruyere, free-range eggs, naturally leavened whole wheat bread, organic milk, and fresh spring herbs from my 100% organic kitchen garden
If you’re feeling indulgent, have some of each!
For dessert, delightful lemon or key lime bars — sunny lemon curd or perky key lime curd slathered on top of buttery shortbread and sprinkled with powdered sugar. Try one or luxuriate in one of each.
As a thank-you to all the mothers in our midst, I’m offering a free lemon or key lime bar to any mama with the purchase of brunch. Thank you for all you do, and as I say to my own mom every year, for not strangling us even when we deserve it!
Hand-blended tea available from Zensations by Jen, Zeke’s Coffee and bottled beverages available from Mill Valley.
RESERVATIONS: email han...@hanneblankcooks.com and let me know how many will be in your party, and whether you’d prefer to come during the 9:00-11:00 window or between 11:00-1:00. RSVP by Wednesday, May 5.
I’m looking forward to cooking for you!
