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Mother's Day made glamorous

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  • Description

    Chef Donatella on what to cook with mom

  • Duration 3:40
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It's Mother's Day and what better way to celebration with some delicious food and Donna tell all our podcast she is the owner -- tell restaurant here in New York City and the author of -- solid cooks and she's here to make up some delicious Mother's -- tree it's great to see thank you thank you congratulations this is your first -- And excited yes I have a little six month old at home so.

We have to start Mother's Day with a drink that's good so instead of I mean -- -- -- -- mom most out of your typical -- -- but I -- martini axiom -- keep these bottles are too -- veto proof they're like beating a lot of -- it's that's sweeter note.

Or are.

They rose -- -- with a -- upset.

Breakfast in bed -- and -- just a little distraught and that's right here I am what should we be okay and it's fun.

Because you can do with your kids these are my feet -- -- you take.

Pete is you -- -- olive -- you put it on the ground.

Any old.

Not a which is a wonderful type of Greek cheese and a great thing about it is you can -- it right on the ground.

Well yes yeah and now it gets a nice now go carts nice -- -- OK and then what are you Judy.

A little -- up seeing.

-- -- Always -- crowd pleaser by the way.

These credit on he'd take the gloomy cheese -- it has its -- marks yes you pentagon to take a little -- You take some fresh sprigs you top it off.

And -- out.

That his big fat -- the kids love to make it and it's delicious perfect shot it's after your main -- -- lunch then what do you have dessert.

Of course there's a theme here Heidi is that press -- and -- and this just a great.

-- -- to have.

Easy and prime source of precept afloat it's like hey how are not an option yes martini press -- got oh he just poured in with a lemon sorbet and it's just it's refreshing and it's beautiful at this time here -- so good in the US and you know Ali is here I have -- -- I -- -- shallow as my we're known for at my restaurant -- -- I'm down.

You take I'm gonna make you do you can get this here's US yes -- -- up.

Confectionery sugar -- -- moved up a little punch round nice we -- a -- liquor.

And you just put it up a tank but he's just have them the respect out of a little harder as you whip it up he's still in the pastry bag and your daughter how -- the -- seven she has a great name by the way.

I you're gonna tell us Sandra Oh my daughter cell phone and -- her wit.

Once she went and you can do -- with an electric mixer that a yes or let you like that's.

Well I do like to talk to go to New York it's a little hard -- kitchens aren't you generic.

So I think he just -- -- out that out.

But what this McConnell look darker than -- because you put a little too much -- at all.

I hope it's an accident and it got you and you have toppings -- kids -- toppings chocolate on -- -- Pistachios on the other -- that's the extent -- is beautiful it's beautiful.

Yes and you can and you can buy shelves at a stores and have to make it that is a great great -- these are all such great treats thanks so much and -- coming and showing it to us and you can get the booked on a talent -- just come to my restaurant -- It's downtown OK what time should -- be there.

Any time seven days a week.

Another day to cook loves her husband cooking for.

Uptrend -- he is at this moment we'll find out I get high concept boring that's that he -- offense and you know got to Michigan got sick of it to get it done it's not -- -- -- thanks so much for coming happy mother at a city itself.

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