A 'Truly' Decadent Mothers Day
By: Elise Edwards   |    Writer/Producer | E! News, Freelance Writer
April 24, 2013   |   0 Comments

True Food Kitchen

They say the fastest way to a man’s heart is through his stomach. Well, as a woman and the primary cook in our household, I can tell you the short cut to my personal satisfaction starts with a good meal that I don’t have prepare.

That’s why I nudged my husband the minute I saw the Mothers Day offering at True Food Kitchen. It’s simple, easy to order and extremely cost effective so naturally he too was overjoyed.

This adorably unique plantable gift card holder is made of biodegradable "seed" paper which when planted will grow into a fresh basil plant in just weeks.  The card itself has a quote by Charles Lamb on the front reading, "Mother's Love Grows By Giving" and on the inside bears the message, "Thanks For All You've Given Me."  It turns a gift card and a thought of appreciation into something extra special and it all comes with the cost of the certificate ($10, $20, $50, etc.).

If you are unfamiliar with True Food Kitchen, it is one of the few restaurants where the food is super healthy and tastes incredible. Started by Dr. Andrew Weil in Arizona and based on his motto of “great-tasting, globally inspired cuisine that nourishes body, mind and spirit," the restaurant now also boasts locations in California and Colorado.

True Food’s Phoenix Executive Chef, Michael Stebner reveals that if you come in to any of their locations on Mothers Day you’ll be treated to mouth watering specials consisting of Pan Roasted Halibut with Spring Asparagus, Hon Shimeji Mushrooms, Arugula and Citrus Vinaigrette as well as Strawberry Shortcake with Local Organic Berries, Vanilla Bean Shortcake and Greek Yogurt. Using fresh produce, and making it ultra-tasty is Stebner’s specialty and one he perfects on his own mother. “I love to cook for my mom, we enjoy Sunday dinners at each other’s homes almost every week,” he says.  “My favorite dish to cook for her is a big interesting salad, because she loves salads. I like to compose a big platter of vegetables and lettuces with Horseradish vinaigrette, and a roasted chicken.”

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