David with daughter Samantha (4.5)

DAVID IINO: DAD AND CHEF

- David Iino, Contributing Food Writer

     As a working chef, Mother’s Day, unfortunately, has become a workday like most every other holiday.  As a family try to celebrate holidays on days-off that are close to the holiday, we are usually a little early or a little late.  Mother’s Day, like most holidays, is always a time of family.  We usually spend it with my mom and dad, grandma, aunties, uncles, cousins, and now the next generation of kids.  Needless to say, holidays get crazy with so many people!
    
Mother’s Day with our children is becoming a time to teach them about the value of family and to teach them to do something nice for mom.  We try to teach them to make something for mom – a card or picture – but definitely something from the heart.  With one at age four ½  and the other at five months, it is great to start traditions with them.  I remember being younger and making things for my mother for the holidays.
   
Working on Mother’s Day has shown me the differences in how many families approach the holiday.  The common link is that they are all trying to do something nice for mom.  Usually they are there because they do not want to cook and mom does not want to cook, and because there are usually multiple generations in a family, going out ensures none of the moms have to cook.
   
My family has the men cooking for mother’s day for all the moms.  Usually my sister will assign everyone what they are to bring and because I am the only Chef in the family, I usually get the rest of the list.  Usually I wind up making an appetizer and the main dish.  This year I hope to be able cook a meal for my wife with Samantha.

Here is a great recipe from David Iino that you can make for the special Mom in your life.

CRAB, MANGO & AVOCADO TOWER

¾ c      diced mango

¾ c      diced avocado

10oz     Dungeness crab meat

4T        pomegranate reduction

4T        citrus vinaigrette

4T        herb oil

½ c      micro greens or spicy sprout 

To create the tower, use a two inch ring mold on the serving plate.  Spoon in avocado.  Spoon in mango.  Finish with crab on top and gently push down and lift ring off.  Garnish plate with pomegranate reduction, herb oil, and citrus vinaigrette.  Finish with micro green salad on top.