Local Experiences

What are your plans for Mom this Mothers Day?

5/4/2015 | Bridgette Varone

Preview Image
Mom works hard 24/7/365, and this Sunday, May 10th, you can show her how much you appreciate her. I never knew how incredible a mother's love was until I had two of my own. It really is true that she would do anything for her children, no matter how crazy the kids make her! It is also true, that it is the small things in life that make us moms happy. So, this Mother's Day make sure to recognize how wonderful she is. She will appreciate even the smallest gesture. 
One of my favorite things in the world is to go out for brunch. I love everything about it, the early lunch, the opportunity to drink mimosas before noon, the delicious food that I do not have to prepare or clean up, and the nap afterwards. 
Mother's Day is one of the busiest day for restaurants. It is the biggest day for group dining and for brunch. According to Open Table, 50% of Mother's Day reservations are made the week out and 25% are made the day before, so you still have time to book a reservation at mom's favorite place.
Here is our top 5 list for brunch on the Mississippi Gulf Coast:
Bayview Gourmet, Ocean Springs
Shady's Global Bar & Grill, Biloxi
Half Shell Oyster House, Gulfport
Hook Gulf Coast Cuisine, Pass Christian
Lulu's What's for Lunch, Bay St. Louis
In case you are planning a breakfast in bed, you might want to try this delicious Hollandaise Sauce recipe from Bayview Gourmet in Ocean Springs, MS:
Serves 4
Prep time: 10 minutes
4 egg yolks
1 tablespoon freshly squeezed lemon juice
1/2 cup unsalted butter, melted (1 stick)
Pinch cayenne Pinch salt

Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the Eggs Benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.
Cheers, Mom!
Bridgette Varone