Ask A Sacramento Chef: Best Mother’s Day Brunch Recipes

May 8, 2013 5:00 AM

Instead of spending Mother’s Day in a stuffy restaurant with everyone else, show your mom that you really appreciate her by cooking her brunch. Before you reach for the powdered hollandaise mix, consider making something a little different this year. Chef Jon Clemons, the head chef at The Porch Restaurant and Bar, has some ideas on how to give your mom a brunch that shows her just how special she really is.
the porch mothers day
Chef Jon Clemons
The Porch Restaurant and Bar
1815 K St.
Sacramento, CA 95811
(916) 444-2423

The Porch Restaurant and Bar was opened in December 2011 after the owners of Capitol Garage took a trip to Charleston, South Carolina. Inspired by the regional cuisine, they decided to bring upscale southern food to Sacramento. Chef Jon Clemons, who had previously worked at Capitol Garage for more than six years, joined in their venture to mix southern flavors with local ingredients. This Mother’s Day, bring some Southern charm to your table with fried chicken, pecan waffles, mashed potatoes and mango ginger mimosas.

Pecan Waffles


  • 2 eggs
  • 1 1/2 cups milk
  • 1/4 cup vegetable oil
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • Chopped pecans


  1. Combine eggs, milk and vegetable oil in a mixing bowl.
  2. Beat until well mixed and smooth.
  3. Fold in flour, baking powder, sugar and salt, but be careful not to over mix. It’s perfectly fine to have a few lumps.
  4. Preheat waffle iron.
  5. Pour batter into hot waffle iron; sprinkle with pecan halves and bake until golden brown.

Related: 2012 Tasted Good: The Best New Restaurants That Opened In Sacramento

Buttermilk Syrup



  • 1 1/2 cups sugar
  • 4 tablespoons unsalted whole butter
  • 3/4 cup buttermilk
  • 1 vanilla bean (use 2 tsp vanilla extract as an alternative to fresh vanilla bean)
  • Pinch of baking soda
  • 1 teaspoon apple cider vinegar
  • 1 tablespoon honey


  1. Cut the vanilla bean in half and scrape the seeds from one half (save the other half in the refrigerator wrapped up tight for later use) into a sauce pan with the sugar, vinegar, honey, butter, baking soda and buttermilk.
  2. Bring to a medium simmer for about 5 minutes, stirring occasionally.
  3. Cool down briefly before serving.

Fried Chicken Breast



  • 6 5-6 oz. boneless chicken breasts
  • 2 cups buttermilk
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon mustard powder
  • 4 eggs
  • Pinch cayenne pepper
  • 2 cups A.P. Flour
  • 1/2 cup cornmeal
  • 1/2 cup bread crumbs
  • Peanut oil for frying


  1. Cut chicken breasts in half, lengthwise, and set aside.
  2. Prepare the buttermilk marinade. In a bowl, mix together buttermilk, salt, pepper, mustard powder, eggs and cayenne and mix well.
  3. Prepare the breading mix by combining flour, cornmeal and bread crumbs.
  4. Place a heavy-bottomed pot on the stove with a thermometer and bring peanut oil to 345 degrees F.
  5. Remove chicken breast from marinade and dredge in breading mixture, pressing firmly so that it will stick better.
  6. Carefully drop chicken breasts into hot oil 1 piece at a time, cook on each side about 4 to 5 minutes, or until golden brown.
  7. Place on a paper towel to soak up excess grease.

Tip: For best results, marinade chicken breast overnight.

Maple Mashed Sweet Potatoes


  • 5 large sweet potatoes (yams)
  • 1 teaspoon salt
  • 2 tablespoons butter
  • 2 tablespoons maple syrup
  • 1 tablespoon brown sugar
  • Pinch of nutmeg
  • 4 tablespoons heavy cream
  • 2 tablespoons milk


  1. Peel and cook sweet potatoes in boiling water until tender; be careful not to overcook.
  2. Let cool slightly.
  3. Mash with salt, butter, maple syrup, sugar and nutmeg.
  4. Gently warm cream and milk, then continue to mash until well mixed.

Mango Ginger Mimosa


  • 5 mangoes, washed, peeled, seeded and diced (reserve some for garnish)
  • 1 orange, zest and juice
  • 1 lime, juiced
  • 1 small bottle of ginger beer or ginger ale
  • 1 bottle brute champagne
  • Mint leaves for garnish
  • A few ice cubes


  1. In a blender, puree diced mangoes, orange juice and zest and lime juice
  2. Using a fine-mesh sieve, strain puree, discarding any solids.
  3. Mix the mango mixture together with the champagne and ginger beer, using ice cubes to keep cold.
  4. Garnish with fresh mango and mint leaves.

Related: Best Champagne Drinks From Sacramento Mixologists

Megan Bowyer is a freelance writer in search of the best food and drinks that Sacramento has to offer. You can find her at any number of dive bars or trendy restaurants; just look for the short blonde feeding the jukebox. Her work can be found at “

More From CBS Sacramento

Get Our App
Get The CBS Sacramento Weather AppGet the latest radar, CBS13 AppCasts and hour-by-hour forecasts. You can also send your weather pics.

Watch & Listen LIVE