Well, I'm very excited about this
next segment here on sunrise.
For starters, we're going to
take you to downtown Portland as
we get ready for Mother's Day
all this week here on sunrise.
We wanna take you to mother's beastro.
There it is SW 3rd and the heart
of downtown for a long time.
Mother's Bistro sat there in
the corner of SE 2nd and Stark,
but they've got this Brent SW 2nd and Stark.
Thank you very much Lisa.
Ohh you've only lived here for 21 years.
We're philadelphians. We're still not
used. Yeah, directions aren't our thing,
but this place is my thing.
OK, they have delicious dinners.
They have delicious brunches.
They have wonderful breakfasts
and we have the chef owner
herself with us in studio this
morning she is Lisa Schroeder.
You guys celebrated a 20th
anniversary for Mother's Bistro
in a kind of a weird year.
Yeah, in 2020. Yeah, good job. Yeah,
thank you. Yeah we celebrate a team now.
We are in year 22 for yeah Bistro.
So the first thing I have to ask
people are wondering yeah Mother's
Day is this Sunday uh-huh is it still
possible to get a reservation for
Mother's Bistro or is that ship sailed?
That ship has sailed that sailed
about two weeks ago and I do have
people like call me hey can I
get 13 in at 11:00 o'clock? Ohh Mother's
Day yeah now, so here's what you have.
Though I feel like we have the
next best thing this morning.
If you can't be at mothers on Mother's Day,
perhaps you can cook some of mother's
food for your mother on Mother's Day.
And here's how you're going
to do, and it's easy. Can
I start with this though?
Yeah, Mother's best is the cookbook
that Lisa put out several years ago.
Within that, what's that?
That's what we're making oht?
Yeah, the French toast
right there on the cover.
The cover recipe is what we're
doing here this morning.
So what are some of the keys? So
we've got half and half heavy cream,
a little sugar, 4 eggs, cinnamon and nutmeg.
Now go ahead and whisk that for me.
I'm doing the whisking whisk away.
We didn't talk about this in TV show.
Well, listen, you gotta earn your
keep here after you whisk that we're
gonna dip the bread, the holla.
This is egret, a little drop of vanilla.
Yes, a little.
We're gonna put dip this egg
bread in this mixture here.
I'll whisk that now you got and crush those
flakes cause that's gonna be more fun.
Crush on my whisking it was brilliant.
So I want you to crush because
that's more fun.
Crush, I mean really crush grounded down.
Yep, you don't want them to
be too big because otherwise
they won't stick to the bread.
OK, so this is fun for the kids, right?
Making mom breakfast in bed,
you can have the kids crush the flakes.
Yes? Alright, good times.
The
whiskey responded. The crushing
is even better exactly now what
now? We dip the bread in this
egg mixture but you have to
make sure that it gets nice and
absorbed or it won't be custody.
OK, it'll be dry. This
is this the number one.
Most popular item on your
breakfast menu. This is the one I
hear this and the other thing
I'm gonna make for you today,
which is everybody.
You know what it is so you
can go ahead and repeat it.
I'm in hash we're gonna make
that's our number 21 and two next
hour that is you keep cooking
this because Ron Hill wants to eat
both the French toast and the salmon
hash in our next hour of sunrise.
Alright, continue to do this.
Can I ask you? Yes,
as we show some more video of
the restaurant there in downtown Portland,
how the heck did you guys
get through 2020 and 2021?
Well, thank God a lot of my staff
stuck with us and they're back.
Again, so we lost a lot of people,
but also we have government help.
Thank God you know,
the government came to our rescue and
that's how we're able to survive.
And Lisa Schroeder is the chef owner
of Mother's Bistro. She also wrote
a cookbook just a few years ago.
We can show you the cookbook right here.
It's mother's best.
Mothers Best Cookbook was there sometimes
just gotta wait for those good things Lisa.
There is the cookbook because here's
the bottom line we learned last hour.
There are no reservations
left for Mother's Day Sunday.
I mean, quite frankly, Lisa.
If someone waited this long,
they waited too long. They
should be making mother breakfast
in bed, and here's how they can
do it. Alright, you made us the
French toaster. That's right, making
now well, we're making our wild salmon hash.
Another one of our most popular dishes.
We use Bristol Bay salmon from Alaska.
It's a sockeye salmon.
Notice I'm getting my pants. Super hot.
And that way my butter will melt and my
items will start to saute right away.
Whereas if you don't have your pan hot
onions kind of get wet and Leech a lot
of water this way they actually saute.
And here we're using leaks.
Leaks are much more subtle,
that's a leak, yes,
so earlier we're going to make a joke.
Well, no. It teasing the
segment earlier, right?
Look down you were chopping
up the leak and I almost said
Lisa is chopping the leak.
But then I was like 50% of me
was not sure it was a leak.
So I just say Lisa is chopping up the
goodness. And that's why I
brought it cause a lot of people
don't know what a leak is,
so we kind of sure, but not 100%.
We start off by sauteing our leaks
and then our salmon and I will
send you this recipe so you can
share it with your viewers. OK,
I asked for it yesterday so we
could have it posted already,
but when Lisa says she's gonna
do something, she'll do it.
I'll get that posted to my
absolutely I'm 4 noon, yes, promise.
And so now we add our salmon about
equal parts of leaks and salmon,
but again, I'll send you the recipe.
Salt and pepper always sees in as you go now,
after this salutes a little bit.
We're going to add these are our
roasted potatoes from our morning.
We serve roasted potatoes with our breakfast,
but sometimes we don't go
through all the potatoes.
That's one of the great things about us,
a hash. You can use your leftovers in
it so yesterday's potatoes go into our
hash so they have a lot of flavor.
They have thyme, garlic,
salt, salt and pepper,
so all that is going to saute.
And another thing that makes
mothers hash is different.
You're holding it right there in your hand.
I was wondering what the
cream is used for exactly.
A lot of people make hashes and then you
see this dry stuff all over the plate.
The beautiful thing about the cream is it
binds it all together into one yummy bite.
So I'm sorry, go ahead, no, no no,
and it just allows all the flavours to marry
that you put together this plate.
It looks great on TV.
Is it four TV plate or is it no?
That's edible.
You can put it in a belly. You can
put it in a belly.
We can put it in Rod Hills belly
where's Rod Hill? Alright bud,
we've got food list and we've got
a French toast from before also.
So what are you gonna eat first?
So you'll go with the the salmon
1st and then and go with the salmon
1st and have that and then you'll
have the French toast for dessert.
All right this is this is not
this is a meal I think of hash as a side.
This is a meal for crying out loud.
Do you like your eggs poached?
Scrambled over, easy over hardly
over over medium alright taking
that bite we don't want to meet
with his mouth full OK can
I ask you one more question.
Yes, your restaurant is so beautiful.
Love the new spot and I know you
love everything about it there too
SW 3rd I am curious just what the
advantages are of having this new
spot compared to the place you
called home for more than 15 years.
You asked me if I missed anything
about the old location and the answer
was absolutely not because at the new
location everything is on one floor.
We have our own loading dock.
Everything is right there right at
our old mothers there was an upstairs.
There was a downstairs.
There was a one room in another room and
the kitchen was this big of the old spot.
Exactly now we have an amazing what.
Hello combo, they only had had personality.
It was charming this beautiful.
The new ones beautiful
yeah that's what they say about
a little house it's charming.
This house is beautiful alright and
now we just finalize with a little
bit of cream to bind it all together.
Lisa would you be upset if I told
you this segment is about at the end?
I know I I'm fine, I'm upset,
but as you wrap that up and
you're wrapping that up,
I can remind her of yours one more time.
He brand new mothers that opened in 2019,
but my goodness, these last two
years have been a challenge.
So it's like a still new
to most of the people.
Absolutely it is on Southwest 3rd,
right behind or right between pine and ash.
They're open now,
Thursdays through Sundays,
so check them out.
Downtown Portland Lisa is so cool to
have you in the studio this morning
and Rodney just a normal portion.
By the
way, it's your right. Yes, that is.
That's a full portion and remember,
every day is Mother's Day. At mothers.
We don't need an excuse to come
to mothers to celebrate your
mother. You want us to save that for you?
Alright, love you dear, love you ride.