The Mother’s Day brunch has been a long-standing tradition for the big day honoring moms. There are lots of great ways to treat your mom this Sunday, whether it’s for brunch or dinner.
Camden is full of opportunities, beginning with the brunch at Natalie’s at the Camden Harbor Inn, 10 a.m. to 2 p.m. May 9. Chef Lawrence Klang has put together a menu boasting 17 items, ranging from A Wee Bit Farm smoked bacon and Sullivan Farms smoked salmon to Maine blueberry waffles and Aleppo pepper deviled eggs. It’s a special feast for $25 per person; for reservations, call 236-7008. If you’d like to make a weekend of it, the Camden Cake Walk, sponsored by the Camden Rockport Historical Society and Camden Historic Inns, is 1 to 4 p.m.
Saturday, May 8, and will feature 12 varieties of cake served at 12 Camden inns. Tickets are $20 for adults, $10 for children, and a map of each location is available at www.camdeninns.com/camden-cake-walk.
Up the road in Union, Savage Oakes Vineyard and Winery will hold a Mother’s Day Wine and Chocolate Tasting 11 a.m. to 5 p.m. Sunday, May 9, at the farm, located at 174 Barrett Hill Road, off Route 17. Savage Oakes’ blueberry and red wines, apple brandy and Back River Gin will be paired with chocolates from Black Dinah Chocolatiers of Isle au Haut, Safe Harbor Confections of Waldoboro, Dean’s Sweets of Portland and Maine Mud of Weld. For information and directions to the farm and vineyard, visit www.savageoakes.com.
Finally, in Bangor, the Fiddlehead Restaurant on Hammond Street will offer a Mother’s Day brunch from 10 a.m. to 1 p.m., featuring a specially selected seasonal menu — including that favorite Maine delicacy now in season, fiddleheads. For reservations, call 942-3336. The Unbridled Bistro on Main Street in downtown Bangor will be open for dinner reservations from 5 to 9 p.m. Mother’s Day, featuring its traditional four-course French country cuisine menu. Unbridled and its sister restaurant, Bennett’s Market, won’t be open for brunch this summer — but it is open for walk-ins for drinks and decadent desserts made by
in-house bakers Miranda Smith and Adam Moore, during its reservation-only dinner hours. To make a reservation, call 941-9480.
It’s a delightful coincidence that the end of the college school year for many coincides with today, May 5, Cinco de Mayo, the Mexican holiday commemorating the unlikely victory of Mexican forces over the French back in 1862. It’s not a huge deal in Mexico — but it is for Mexican Americans, in the same way St. Patrick’s Day is for the Irish. It’s also an excuse for anyone with a fondness for sombreros (both the hat and the drink), and a need to blow off steam midweek, to head to a Mexican restaurant and party. For starters, between 4 and 8 p.m. El El Frijoles in Sargentville, off Route 15 between Blue Hill and Deer Isle, will offer a prix fixe meal by reservation (359-2486). Choose among citrus-marinated pollo loco, grilled pork tenderloin and vegetarian enchiladas, along with salad, rice and beans, tortillas and one of El El Frijoles’ new ice cream sandwiches, featuring dulce de leche ice cream made by Mill Brook Co. of Sedgwick. All for $15 — a true deal. At Pepino’s on Stillwater Avenue in Bangor, specials include a crab avocado salad and half-price sangria all day. Miguel’s on Hogan Road in Bangor will offer specials on Dos Equis beer and $4 margaritas as well as half-price nachos all day. Margarita’s in Orono will have plenty of specials on both food and drink, too.
They’ve been nominated seven times before, but this time they actually won. Clark Frasier and Mark Gaier of Arrows Restaurant in Ogunquit are this year’s winners of the Best Chef Northeast Award from the James Beard Foundation — the culinary Oscars. Frasier and Gaiers’ internationally acclaimed restaurant wows critics from all over for its imaginative flavor combinations, romantic setting and large, painstakingly tended vegetable garden. A meal at Arrows is an indulgence worth experiencing at least once in your life, and Frasier and Gaier deserve the recognition for their hard work and commitment to fresh, creative cooking. For more information, visit www.arrowsrestaurant.com and www.jamesbeard.org.