If you haven’t made your Mother’s Day brunch reservation yet, you may want to consider a Mother’s Day dinner out. If you’re in the vicinity of the Mendocino Coast, make a reservation at the Mendo Bistro in Fort Bragg.
Every Mother’s Day, Mendo Bistro owners Jaimi and Nicholas Petti pay tribute to Mother’s Day by offering a free dinner to moms. Each mother must be accompanied by at least one paying customer, and the deal doesn’t include the tip or that glass of wine to make her tipsy.
Still, it’s a pretty sweet deal, and mothers dining without their children are requested to bring photographs, just so they can show them off. The Pettis have a son, Marlon, and would be happy to share photos as well. Reservations: 964-4974.
If you’ve decided to cook for mom, here’s a delicious spinachs alad recipe from Nicholas Petti that would work well for either brunch or dinner. Your choice.
Warm Spinach Salad with Gorgonzola and Spiced Pecans
6 ounces sherry vinegar
1 bunch parsley, chopped
2 tablespoons chopped garlic
1 red onion, chopped fine
Salt and pepper to taste
For spiced pecans:
¼ cup sugar
2 tablespoons water
1 teaspoon cinnamon
2 teaspoons cayenne
½ can pecans
6 or 7 sundried tomatoes
A handful of washed and drained baby spinach
A few chunks of Gorgonzola cheese
10-12 spiced pecans
For dressing: Combine ingredients (except the oil) in a food processor. With machine running, drizzle in oil.
Spiced pecans: Dissolve sugar in water, add spices and toss nuts. Spray a cookie sheet with nonstick vegetable spray, place nuts in single layer and roast for 5 minutes in medium oven.
For salad: Heat 2 ounces of dressing with 6 or 7 sun dried tomatoes. In a bowl, place a handful of washed and drained baby spinach, a few chunks of Gorgonzola cheese and 10-12 spiced pecans. Pour hot dressing over the salad, toss and enjoy.