Set the ‘Stage’ for Mother’s Day brunch

Barbecue Benedict (part of the Mother’s Day brunch menu)

Stage Restaurant at Honolulu Design Center honors moms with a special Mother’s Day brunch menu on May 13, available from 9:30 am to 1:30 p.m. (last seating).

Executive chef Ron de Guzman and pastry chef Cainan Sabey have prepared an exceptional three-course meal featuring the finest flavors from around the world with an island twist and an emphasis on local ingredients.

For the first course, guests can choose five of the following dishes served family-style: Blueberry Danishes, Flaky Croissants, Green Tea Bagel with Sesame Cream Cheese, Scones with Duo of Butter, Pancakes with House Butter and Maple Syrup, Assorted Fresh Fruit, Crispy Plantain ‘O’Briens’ (corn relish, pineapple ketchup) and Avocado Toast (Romesco, balsamic, chili flakes, pickled onion, fleur de sel).

For the second course, select one entree: Croque Madame, Chicken and Waffle, Barbecue Benedict, Salmon Benedict, Stage Loco Moco, French Toast or Macadamia Nut Pancakes with Banana Syrup.

Ube Aebleskivers (part of the Mother’s Day brunch menu)

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“Everything is housemade, and we try to utilize and promote any local farmers that we can,” notes general manager Michael Moore. “(The) chef’s philosophy of food is that whenever he travels or he tries some kind of cuisine, he’s always thinking about how to make it accessible to local people and tie it into local comfort food.”

For example, the Barbecue Benedict features house-made cornbread instead of the traditional English muffin and is topped with kalua pig, Peterson’s Upland Farms poached egg, Ho Farms Swiss chard, Hollandaise sauce, and served with pickled onions, island corn relish and crispy pork rinds.

Also unique is Croque Madame, which Moore describes as a super fancy grilled cheese that is rich and delicious, and consists of fresh toasted Brioche with kalua pig, Havarti cheese, luau leaf mornay sauce, Peterson’s Upland Farms egg, and served with truffle fries.

For dessert (the third and final course), choices are Kona Mocha Cheesecake, Ice Cream Bar or Ube Aebleskivers, an island twist on the classic Danish pastry and served with haupia pudding, pabana coulis and fresh fruits.

Stage Restaurant and its neighboring Amuse Bar also recently underwent renovations, including a redesign of the kitchen that doubled its original size, and an expansion of Amuse Bar to include Stage Bar and Lounge, resulting in one beautiful bar space for drinks, a bar menu and live music.

Stage Restaurant also was “reimagined, redesigned and refreshed” with new flooring, lighting, tables and furniture.

“Mother’s Day is a respectful day and family is most important, and our employees really want to work together to provide that sense of home outside of home,” adds Moore.

The Mother’s Day menu is priced at $45 per person; there also is a kids menu for $20 for keiki 10 and younger.