Sunday is Mother's Day and a lot of moms like being taken out for Sunday brunch and dinner on their special day. The Sheraton Waikiki's Hanohano Room is getting ready for the big day. It's among hundreds of local restaurants that'll be serving up delights for mom's across the state. Ramsay Wharton is live from the Sub-Zero/Wolf showroom with Chef Ryan Loo and his Mom to show us what their serving and dish out some recipes. 

Sheraton Waikiki’s Hanohano Room will honor mothers with a special dinner menu on Sunday, May 11, 2008, created by Chef Ryan Loo. The set menu is $85 per person, and will be available from 5:30 p.m. to 9 p.m.

The Hanohano Room Mother’s Day menu includes:

Chilled white and green asparagus crab salad with shaved radish, preserved lemon emulsion and black truffles
Warm spring pea and roasted tomato soup with crispy prosciutto and crème fraiche
Sautéed Chilean sea bass with morel mushroom, fava bean and artichoke ragout
Rhubarb and orange sorbet
Meyer lemon and strawberry panna cotta with Riesling and saffron jus

All applicable taxes will be added and a 17 percent gratuity will be applied for parties of seven or more. Valet parking at the hotel and validated self-parking at the Sheraton Waikiki garage will be available.

Chilled White and Green Asparagus Crab Salad
Shaved radish, preserved lemon emulsion and black truffles

1 bunch white asparagus, approx. 12 pieces, peeled and blanched tender
1 bunch green asparagus, approx, 12 pieces, peeled and blanched tender
2 c. tomato water, pureed vine ripened tomatoes, let drip through coffee filter
8 sheets gelatin
12 pieces, king crab legs, merus cut, with cartilage removed

Blanch asparagus in salted water till very tender. Layer the asparagus in a square pan that has been lined with plastic wrap. Place a layer of aspargus then crab, then asparagus in the pan. Bloom the gelatin sheets in cold water and then heat with the tomato water. Pour over the layered asparagus and crab just so the liquid covers the top layer of asparagus.

1 lemon, juiced and peel removed
½ garlic clove
1 egg yolk
1 t. shallot
1 T. Dijon mustard

1 c. olive oil

Place the first five ingredients in a blender and blend for 1 minute. Slowly add olive oil until the it has been emulsified. Season with salt and pepper.

Julienne black truffles and radish. Lightly season with lemon juice, olive oil. Garnish with baby chervil.

Sauteed Chilean Seabass
Morel mushroom, fava bean and artichoke ragout

1 pc. Chilean seabass, 6 oz
1 t. fennel pollen

2 c. orange juice
1 t. saffron
¼ clam juice

Reduce by ¾ and season to taste, finish with 1 T. butter.

1 oz. fava beans, cleaned and blanched
1 oz. teardrop tomatoes
2 oz artichoke hearts, cleaned, cut in sixths

Lightly toss the three above ingredients in 1t. olive oil and 1 t. tarragon, season with salt and pepper, roast in oven.

2 oz. morel mushrooms

3 oz. Tristan lobster
1 oz. heavy cream
1 egg white
1 t. chopped tarragon

Place lobster in food processor, pulse until meat is lightly pureed, add egg white, heavy cream and tarragon. Place the puree in a pastry bag and pipe into morel mushroom.

Lightly crust the Chilean seabass with the fennel pollen and sauté till golden brown.