Fiddlehead ferns are coveted among foragers!

Fiddlehead ferns are another beloved blink-and-you’ll-miss-them springtime treat. There are different kinds of fiddlehead ferns, but only several are actually edible. Local to several areas in North America, including the Northeast and Great Lakes regions of the U.S., restaurants on OpenTable are serving this wild treat to the delight of diners.

* 80 Thoreau, Concord, Massachusetts: “Another great dinner at 80 Thoreau. Had the rabbit paté and the artichoke with barley. The paté was moist and very flavorful. The vegetarian dish was a palette of greens and golds. Indicative of the spring fare were the fiddlehead ferns, asparagus, and golden carrots accompanying the stuffed artichoke. It was presented so beautifully that I didn’t want to disturb it. Delicious dish I would have again.”

* 8407 Kitchen Bar, Silver Spring, Maryland: “The food is amazing. Loved the fiddlehead/ramp/chicken-of-the-woods mushroom salad! Very skilled server.”

* Bricco Trattoria, Glastonbury, Connecticut: “They cook with local ingredients and had fiddleheads for an appetizer, followed by an apple salad with shaved fennel and a light dressing. The veal parmesan with a side of fresh pasta with pork strips in the sauce was excellent. I cannot remember getting a meal of this quality.”

* Culina Millcreek, Edmonton, Alberta, Canada: “Three of us went to Culina to celebrate a birthday. We all thought the evening special sounded delicious (asparagus soup with blue cheese, Alberta pickerel with fiddleheads), and all of us were extremely pleased. I also love to go to Culina for brunch.”

* Fuel Restaurant, Lewiston, Maine: “This is the second time we have been to Fuel, and we were not disappointed. The food was wonderful. We had a dish of fiddleheads cooked in a white-wine reduction with apple smoked bacon — and asked for more bread to sop up the juice.”

* Jamestown FiSH, Jamestown, Rhode Island: “We had two fabulous dinners at Fish. The first was a spicy shrimp dish with the most delicious polenta I’ve ever had. The second was a salmon dish with spring veggies, including fiddlehead ferns. Everything that comes out of the kitchen is beautifully presented and tastes fantastic! We wanted to lick our plates!! The chef is extremely creative.”

* Kitsilano Daily Kitchen, Vancouver, British Columbia: “Hard to believe I live in Kits and haven’t been here. An unexpectedly amazing Tuesday dinner event with a work colleague. The six-course tasting menu featured spring (despite the weather!) items, including fiddleheads that were delicate, fresh, and crunchy at at once in a sauce that did not drown them out.”

* L’Epicerie Market, Culver City, California: “The salmon was amazing. Try the fiddleheads.”

* Pumpkin BYOB, Philadelphia, Pennsylvania: “Amazing experience in every way. The early spring market vegetables and Long Island duck were wonderful, but we especially loved the escargot with creamy polenta, coddled egg, andfiddlehead ferns.”

* Sixth Engine, Washington, D.C.: “Though I live in the neighborhood, this was my first time at Sixth Engine since their February opening. Very satisfied with food, service, and ambiance. Lovely restoration to a pre-Civil War fire company building. Requested bartender suggestion of cocktails to start; creative drinks new to me. Soup, appetizer, entreé all specials for the night. All delicious with seasonal, local ingredients (morels and fiddlehead ferns in two of the dishes).”

Chef Rossman serves these meatballs in two different dishes at Sam's Chowder House!

Mother’s Day, is almost here, and we’ve got even more chefs to share a recipe inspired by their own mom. Lewis Rossman, Executive Chef of Sam’s Chowder House, reveals his grandma’s recipe for amazing meatballs!  

Long before meatballs claimed the culinary spotlight, they’ve been a mainstay on the menu for Chef Lewis Rossman and his family, both at home and at his restaurant, Sam’s Chowder House. Rossman says, “My mother, who taught me how to make her mother’s recipe for meatballs, is Italian, and traditional Italian cuisine has always been a big part of my life and what I grew up on. We spent many a Christmas together cooking classic Italian food, such as fried artichokes, sausage and meatballs, braciole, ravioli, and so on.”

Growing up near Philadelphia, Rossman and his family frequented South Philly restaurants, but everyday dinners at home found Rossman’s mom behind the stove, making grilled meats, escarole, chicken noodle soup finished with egg, frittatas, and, of course, spaghetti and meatballs.

He says, “I serve this in the restaurant as an appetizer dish in which the meatballs are baked in individual casserole dishes and served with classic crusty Italian bread, as well as serving spaghetti and meatballs. At home,  I often serve similar style meatball dishes to my
family and friends — but it’s almost never exactly the same dish!”

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This dish is all about heart," says Chef Rossman. "It's one of those dishes where you can really taste the love that went into the process of making it."

Grandma Flora’s Savory Meatballs 
Makes about 20 2-oz. meatballs

Ingredients:
1 lb. ground chuck
1 lb. ground pork butt
1/2 cup ricotta cheese
1/2 cup grated parmesan cheese
2 whole eggs
1/2 cup toasted bread crumbs
1 tablespoon dried oregano
Salt and pepper to taste

Mix all of the ingredients together until thoroughly incorporated and portion into 2 ounce balls.

Sauce:
1 med. white onion small dice
1 tablespoon minced garlic
1 cup white wine
2 cups diced tomatoes and juice (fresh or canned)
2 cups tomato sauce
1 cup chicken stock or water
3 sprigs of fresh oregano
Salt and pepper to taste

Instructions:
To start the sauce to cook the meatballs, heat an ample amount of olive oil in a braising pot and brown the meatballs. It is important that the oil is hot to prevent sticking. When the oil reaches its smoking point it is time to lower the heat to medium and add the meatballs. Brown the meatballs evenly on all sides. Once the meatballs are browned, remove from the pot to a separate container. If there is an excess of grease in the pot pour the grease off into a metal container and cool before discarding.

Next add the onion and garlic to the pot and cook on medium heat. Sauté these ingredients until softened, if necessary add a little more olive oil. Now add 1 cup of white wine and be sure to scrape all the brown bits from the meatballs off the bottom of the pan (These are good!). When the wine has reduced by half add the diced tomatoes, tomato sauce and stock or water. Add the fresh oregano and season with salt and pepper.Bring the sauce to a simmer and add the meatballs back in. Cook the meatballs in the sauce for 20 minutes at a low simmer. Enjoy!

Reserve a table at Sam’s Chowder House on Mother’s Day!

Chef Chris Coleman presents his sublime seared scallops and another dish you'll find on the menu at Petaluma!

In honor of Mother’s Day, we’ve asked chefs to share a recipe inspired by their own mom. Chris Coleman, Executive Chef of Petaluma, tells you how to make his sumptuous seared scallops that would make any mother proud!

Chef Chris Coleman credits so much of his success in the kitchen to his lovely mother, Bettie Elizabeth. Raised between South Beach, Florida, and Panama Canal, “The Center of the World and Heart of the Universe,” he grew up watching her cook for him and his siblings at home.  Soon enough, he joined Bettie Elizabeth at the stove. He says,  “My mother did most of the cooking at home, but, at some point, I took over and started showing flashes of being a ‘flamboyant cook,’ or at least that’s what my friends tell me.” (That’s what my friends tell me!)

Bettie Elizabeth’s influence on her son’s life extended far outside the kitchen. “My mother did a great job by leading me to where I am now in life. I wish she were alive so she could be proud of me, but I have two beautiful little ladies, Kaitlyn and Karla, and a wonderful girlfriend, Miss Annmarie Odonague, who inspire me every day to keep trying for the best.”

Chef Coleman serves this elegant dish  or a variation of it at his restaurant, seasonally. “I feel very confident about serving this dish anywhere, because I always tweak them a little bit and put on my own style on them.” 

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Kaitlyn’s Pan Seared Day Boat Scallops

Ingredients: 
3 u-10 scallops
2 slices San Danielle prosciutto
1 pinch kosher salt
1 pinch white pepper powder
2 cups baby spinach
2 teaspoons tobikko caviar
3 tablespoons olive oil
1 pinch garlic, minced

Instructions:
Season scallops with salt and pepper and wrap them in prosciutto. Add two tablespoons of olive oil to a hot skillet and cook scallops for approximately three minutes, turning once, until light brown in color on each side. In a separate pan, heat one tablespoon of olive oil. Add spinach, salt, white pepper, and garlic, and cook on medium heat for about two minutes. Remove from heat, drain the water from the spinach mixture, and place on a serving plate. Top with seared scallops and garnish with tobiko caviar.

Reserve a table at Petaluma on Mother’s Day.

Congratulations to Maureen and her lovely mother Ginny!

On behalf of everyone at OpenTable, congratulations to Maureen Pena, of Miami, Florida, on being the second lucky winner of the OpenTable ‘Feed the Mom Who Fed You’ Dinner for Two Giveaway. Maureen, pictured here with her mother Ginny (who was pregnant with Maureen’s brother) and sister, will receive a $200 Chase gift card to help her celebrate Mother’s Day with Ginny! Additionally, OpenTable will donate $100 in Ginny’s name to Share Our Strength’s No Kid Hungry campaign, which will help a hungry child connect with 1,000 meals.

Maureen says of her mother, “This is my my mom and my sister — and my brother, who she was pregnant with. My mom’s name is Ginny, and she is the most kind hearted wonderful mom ever that I adore!”

Happy Mother’s Day to Ginny, and thanks to everyone who shared their photos with their favorite moms!

There are still mores prize to be awarded. If you haven’t already, upload your entry to the OpenTable Flickr group today! Tune in again tomorrow as we announce the next winners. And, remember that there’s still time to score a terrific table for Mother’s Day!

With three successful restaurants and a worldwide following, Chef Art Smith is certainly making his mother proud!

In honor of Mother’s Day, we’ve asked chefs to share a recipe inspired by their own mom. Oprah Winfrey’s favorite, Art Smith, Executive Chef and owner of Art and Soul in Washington, D.C., Southern Art and Bourbon Bar in Atlanta, Georgia, and Table Fifty-Two in Chicago, Illinois, tells you how to make Chicken and Dumplings just like his mother, Addie Mae Smith.

Chef Art Smith tells us, “This is my mother Addie Mae Smith’s recipe. What Southern women doesn’t make chicken and dumplings?” A staple of the diets of those who live below the Mason-Dixon Line, he notes, “Anyone from the rural South was raised on it.”

Chef Art Smith has a very close relationship with his beloved mother, Addie Smith – and it is very evident in all his restaurants. Along with her chicken and dumplings, he says, “Her 12-layer chocolate cake and deviled eggs are stars at Table Fifty-Two, and her spirit can be tasted and felt at Art and Soul.” He’s made this very recipe for foodies around the globe, from South Africa to a ship in Russia. His mother’s recipe isn’t the only thing that travels with Chef Smith. “Mother goes all over with me because she takes the whole little village of Jasper, Florida, on her trips with her celebrity chef baby son!

His mom’s rendition of this dish features “simple ingredients — a nice chicken and the holy trinity, a.k.a.  onions, celery, and carrots.” Despite the simplicity of the ingredients, Chef Smith warns, “The key is a great broth and perfectly cooked dumplings. Which sounds easy, yes? Nope! It takes years of perfection!” If you’re not feeling brave enough to make a go on your own, head to Atlanta. He shares, “Ours at Southern Art are pretty close, and Mother will try them on Mother’s Day at the restaurant.”

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Addie Mae's chicken and dumplings are as comforting as they are tasty!

Chicken and Dumplings
Makes 6 servings.

Few recipes are more Southern or downright delicious than chicken and dumplings. Most folks won’t get any more fancy with seasonings than a little parsley. The truth is that other fresh herbs, like chives, tarragon, or savory, are also good.

Ingredients:
One 3–to-3½ pound chicken, cut into 8 pieces
1 medium onion, chopped
2 celery ribs, chopped
2 carrots, sliced into rounds
2 quarts water
Salt and freshly ground black pepper

Dumpling Ingredients:
1 ½ cups all-purpose flour
Pinch of salt
½ cup plus 1 tablespoon water
1 tablespoon canola oil
2 tablespoons chopped fresh parsley, for garnish

Instructions:
Place the chicken, onion, celery, and carrots in a 5-quart Dutch oven or covered casserole and add the water, ½ teaspoon salt, and ¼ teaspoon pepper. Bring to a boil over high heat, skimming off any foam that rises to the surface. Reduce the heat to low and cover tightly. Simmer, occasionally skimming the broth, until the chicken is tender, about 50 minutes.

Using tongs, transfer the chicken to a platter (keep the broth and vegetables simmering) and cool it until it’s easy to handle. Discard the skin and bones and cut the meat into bite-size pieces.

Meanwhile, increase the heat under the broth to high and cook until the liquid is reduced to 6 cups. (If you’re in a hurry, strain the broth, reserving the vegetables, and measure 6 cups of both, reserving the remaining broth and vegetables to the pot.) Skim off any fat from the surface of the broth. Stir the chicken back into the pot. Season to taste with salt and pepper.

To make the dumplings, place the flour, salt, and oil in a medium bowl and gradually stir in the water to make a stiff dough. Turn out onto a lightly floured surface and knead briefly. Roll out ¼-inch-wide strips. (If you wish, you can do what my mother does – make the dumpling strips while the chicken is simmering, and freeze the strips until ready to cook.)

Slide the strips into the simmering soup, placing them next to each other without stacking or crowding. Cover tightly and reduce the heat to low. Simmer until the dumplings are cooked through and tender, about 10 minutes.

Sprinkle the dumplings with parsley. Serve from the pot, breaking the dumplings as needed.

Reserve a table at Southern Art and Bourbon Bar on Mother’s Day. * Reserve a table at Art and Soul on Mother’s Day. * Reserve a table for Table Fifty-Two on Mother’s Day.

Debbie Cloncs and mother Phyllis Smith will enjoy a meal on OpenTable to celebrate Mother's Day!

On behalf of everyone at OpenTable, congratulations to Debbie Cloncs of Greencastle, Indiana, on being the first lucky winner of the OpenTable ‘Feed the Mom Who Fed You’ Dinner for Two Giveaway. Debbie, pictured here with her mother Phyllis Smith, will receive a $200 Chase gift card to help her celebrate Mother’s Day with Phyllis! Additionally, OpenTable will donate $100 in Phyllis Smith’s name to Share Our Strength’s No Kid Hungry campaign, which will help a hungry child connect with 1,000 meals.

Debbie says of her mother, “My mom is the most beautiful lady inside and out.  She is always doing for others — that’s why I’m excited to do be able to do something for her and treat her to dinner!  We both really enjoy cooking and dining out together.”

Happy Mother’s Day to Phyllis, and thanks to everyone who shared their photos with their favorite moms!

There are still mores prize to be awarded. If you haven’t already, upload your entry to the OpenTable Flickr group today! Tune in again tomorrow as we announce the next winner. And, remember that there’s still time to score a terrific table for Mother’s Day!

Chef Banks White's Southern roots and family traditions influence other dishes on the menu at FIVE restaurant.

In honor of Mother’s Day, we’ve asked chefs to share a recipe inspired by their own mom. First up, Banks White, Executive Chef of FIVE restaurant in Berkeley, California, gives us the scoop on his mother’s pound cake.

Chef Banks grew up in Texas, living in Austin and Marshall, for many years. “Cooking really was done on the weekends, as my parents really loved going out to eat during the week and staying at home on the weekend. TexMex was a big part of our family nights out.” Pound cake, “a true Southern tradition,” he says, was, too.”My mother had a very simplistic way about the way she cooked. A lot of one-pot cooking, stewed for hours while we went to church, and when we came back, the whole house smelled of pot roast. You knew a cobbler or poundcake wasn’t far away.”

For his mother, cooking was about more than having  a meal to put on the table. “She was an amazing woman who taught me a lot about life and food, and she loved how food could bring people together.”

You can try this recipe at home — or stop in to sample it at FIVE. “This goes on the menu when I get homesick. And, it’s exactly as she would serve it — no fluff, no garnish,” says Chef White.

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Chef Banks White says, "My sister and I both have a fondness for warmed butter pound cake with ice cream. Last time I was home, my dad made it for us!"

Mama’s Pound Cake

Ingredients:
6 eggs
2  cups sugar
1 cup butter
1/2 cup buttermilk
3 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla extract

Instructions:
Preheat oven to 325 degrees. Cream sugar and butter in mixer. Add eggs in one at a time, and then stream buttermilk in slowly. Incorporate dry ingredients half at a time until blended. Pour into a buttered loaf pan and bake for 15-20 minutes.

Reserve a table at FIVE restaurant for Mother’s Day!