Carrot cake from HoQ is one of the items on the East Village farm-to-table restaurant’s menu.
Writer: Karla Walsh
Whether you’re ready to dine indoors, prefer a patio, dig a celebration at home, or want to go the homemade route entirely, we have Mother’s Day meal ideas that will warm her heart.
Order catered cuisine. As part of her impressive lineup of family-style fare, Cyd Koehn of Catering by Cyd added a Mother’s Day meal bundle ($22.50 per person) to her slick online ordering site. Click here to preorder for pickup on Sunday, May 9, at your desired time, and you’ll each be treated to an arugula and apple salad, Caprese pasta salad, garlic breadsticks, lemon-Parmesan chicken, and lemon maple raspberry cake.
Brunch it up. For patio or in-house dining, consider HoQ (303 E. Fifth St.). The East Village farm-to-table restaurant’s celebratory menu features HoQ’s signature farmers market-famous breakfast burrito along with plenty of pastries, egg entrees, toasts and more, plus a selection of brunch cocktails. Order a la carte or choose the three-course option for just $30 ($45 with bottomless mimosas or bloody marys). See the menu on their website, then book your seats via Opentable or by phone at 515-244-1213 for Sunday, May 9, between 10 a.m. and 2 p.m.
Savor an al fresco feast. Purchase a table for the first of four 2021 “Farmstand to Fork” dinners at Dogpatch Urban Gardens (5085 Meredith Drive). Hosted by Dogpatch owners Jenny and Eric Quiner and chef Jacob Schroeder (whom you might remember from his Scotcheroo Hot Cocoa), I received a sneak peek of the menu. You won’t leave hungry, and this is one event too good to miss. Buy a table on the Dogpatch website, which works out to $125 per person, while supplies last.
DIY style. You can’t go wrong with breakfast in bed, especially if it’s made with love. Recreate Eatery A’s Quiche Lorraine, food blogger Ally Bilhorn’s Overnight Nutella Cinnamon Rolls or personal chef Jasmine Hayes’ Bananas Foster-Topped Banana Bread—we have recipes and how-tos for them all, straight from the chefs.
