Time for Mother's Day again, always the premier event on our culinary calendar. Here is what we whipped up this year:Corn soup, shrimp/scallop mousseWe did a plated first course this time. The broth in the corn soup was made with the corn cobs, some lemon peel and a chunk of Locatelli. The seafood mousse was wrapped in plastic and steamed. The little pink things are hibiscus-infused jicama, which
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