Mother's Day Brunch at Northern Roots Farm

🌸 Northern Roots Farm Mother’s Day Brunch

By Chef Thomas Cantley

Set on the front porch of the farm, gathered around long communal tables overlooking open fields and soft spring light, this Mother’s Day brunch is a slow, intentional experience rooted in seasonality, warmth, and connection.

A morning designed to be shared—beautiful food, fresh air, and the simple luxury of time together.

Featuring bottomless mimosas poured throughout the experience.

First Course

Mini Lox Bagel Bites

A gentle opening to the morning. Warm, toasted mini bagels layered with whipped herb cream cheese and silky cold-smoked salmon. Finished with capers, pickled red onion, fresh dill, and a touch of lemon.

A bite that feels familiar, yet elevated—like the first quiet moment of a perfect spring day on the farm.

Second Course

Strawberry Basil Yogurt Cloud

Light as morning air. Creamy vanilla yogurt whipped into a delicate cloud, paired with sun-ripened strawberries and fresh basil from the garden. Finished with local honey and a soft granola crunch.

Bright, floral, and alive with spring—like walking through the herb garden just after sunrise.

Third Course

Eggs Benedict – Farm Style

The heart of the table. Fresh farm eggs, gently poached, resting over toasted English muffins with Canadian bacon. Finished with rich hollandaise and a drizzle of basil oil grown just steps from the kitchen.

Comforting, grounded, and deeply satisfying—an ode to the farm kitchen at its best.

Fourth Course

Lemon Biscuit Cake with Warm Berry Compote

A warm, tender lemon biscuit cake served with slow-cooked seasonal berries. Finished with whipped cream, fresh mint, and local honey.

Soft, nostalgic, and gently sweet—like the last golden light over the fields as the morning lingers on.

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Host or Publisher Northern Roots Farm