Doing a Mother’s Day dinner right is absolutely crucial.

In the instance of cooking for my own mother, “crucial” is an understatement. So when my brother and I began planning this Sunday’s big meal, I knew we had to pull out something tremendous, something beyond either of our normal kitchen capabilities.

For Mother’s Day, we needed help. Professional help.

With several e-mails and a little luck, I soon had the assistance of Bravo TV’s “Top Chef” popular Season 5 finalist, Stefan Richter.

Well known for his sense of self esteem on the show, Richter is more than just another celebrity chef. He’s a chef’s chef: The kind of no frills, no B.S. cook who exemplifies why chefs are becoming more and more like rock stars.

When it comes to modern innovation vs. classic cuisine, Richter proved this “Top Chef” season again and again that he was on top of both: He cooked food that was simultaneously sophisticated, elegant and unpretentious. I lost count on the number of victories he enjoyed throughout the show.

And, perhaps most importantly for my interests, he adores his mother, also a veteran in the kitchen.

“I love my mother. My mom is a real chef. She’s one of the boys,” Richter said. “She’s a big reason I’m a chef today.”

So what would Stefan cook for his own mom?

“I’d do a nice piece of fish seared, with a beautiful vinaigrette, a simple dessert,” Richter said. “Nothing stuffy, I don’t like stuffy food.”

Stefan’s mom, a citizen of Finland, has been in California for the past three months helping him open up his own restaurant in Santa Monica. Mainly, Stefan says, she’s been “whipping everyone into shape.” He hopes to have the restaurant up and running by late summer or early fall.

“I’ll probably call it ‘Stefan’s place.’ Nothing over stuffy, somewhere that people can wear flip flops and jeans and just enjoy themselves,” Stefan said.

It’s been a wild ride for Stefan since the “Top Chef” season ended last fall. On top of trying to open his restaurant and making numerous TV appearances, Stefan has maintained his own catering business, Stefan’s Catering, which offers his own interpretations of European, Asian and American cuisines.

“Man, it’s been crazy. It’s been a roller coaster,” Stefan said of the last several months.

Stefan was born in Finland but quickly moved to Germany where he was cooking by his early teens. In 1998, he joined the creative team behind the opening of the Bellagio Hotel in Las Vegas, serving as the executive sous-chef.

He said he became interested in “Top Chef” by Season 3, admiring particularly chefs Hung and Richard.

Initially perceived as the season villain, Stefan was a straight-shooter with a load of self confidence from the beginning. But as the season progressed, Stefan’s attributes as a chef were impossible to ignore. He feels he was perceived fairly on the show.

“It might be a magnified version of you (on the show), but it’s pretty true,” Stefan said. “I was never the villain. I was just the honest guy. I was just saying what a lot of people were thinking.”

To this amateur home chef, Stefan is no villain. He saved Mother’s Day by providing me a few of his own recipes.



Nutmeg and Thyme Crusted Halibut with Potato Sauce, Herb Vinaigrette and Lemon Frisee Salad

recipe by Stefan Richter

• 2 pounds Halibut

• 2 lemons

• Nutmeg, salt and pepper

• 1 oz dill

• 1 bunch thyme

• 3 garlic cloves

• 1/2 pound yukon gold potato

• 1/4 quart CREAM

• 1/4 quart extra virgin olive oil

• 1/2 pound butter

• 1 head of yellow frisee



Peel potato. Bring to a simmer. Simmer until overcooked. Drain water and add cream, butter and olive oil.

Mix until smooth with handmixer. Salt, pepper and nutmeg for taste. Sear halibut win butter. Season with salt, white pepper and whole nutmeg .Drizzle with fresh lemon juice while cooking .Serve with drizzle of olive oil and serve with frisee salad.



Thai Lobster Bisque

recipe by Stefan Richter

• 1 lobster

• 2 cups of clam juice

• 5 tablespoons sesame oil and vegetable oil

• 5 tablespoons unsalted butter

• 2 leeks, halved lengthwise

• 2 tablespoons red thai curry paste

• 2 onions, halved

• 3 oz ginger

• 3 oz chopped lemongrass

• 2 carrots

• 1 cup cilantro

• 4 limes zest and juice

• 3 lime leafs

• 2 tablespoons tomato paste

• 1/2 cup white wine

• 2 cups of Coconut milk

• 4 cups heavy cream

• 1 teaspoon whole peppercorns

• Table salt and freshly ground white pepper

• Finely chopped cilantro for garnish



Heat 3 tablespoons vegetable oil in a large pot over medium heat and melt 3 tablespoons butter in it. Add the chopped lobster bodies and heads and their juices, the leeks, 1 onion, celery, carrots, 1/2 the thyme, 2 oz Ginger and the tomato paste.



Cook until the shells are red and the vegetables are soft, about 1 hour. Return to the heat, add water to cover and stir up all the browned bits on the bottom of the pot with a wooden spoon. Add the coconut milk and rest of ingredients bring to a boil. Decrease the heat and gently simmer until the soup is reduced, about 30 to 45 minutes.



Strain this into a clean pot and season with salt and pepper if needed; Add cream and cilantro, bring to a simmer and mix in margarita blender for 20 seconds and serve.



Panna Cotta

recipe by Stefan Richter

• 1 quart heavy cream

• 4 oz. sugar

• 1 vanilla bean

• 6.5 sheets of gelatine or 32 g. gelatine powder

• 8 stalks of chopped lemongrass



Soak gelatin sheets in cold water for about 5 minutes to soften. Heat gelatin and 4 tbs Cream mixture over low heat until gelatin is dissolved and remove pan from heat.

In a large saucepan bring cream, Lemongrass and sugar just to a boil over moderately high heat, stirring. Remove pan from heat and stir in gelatin mixture and vanilla. Divide cream mixture among eight 1/2-cup ramekins and cool to room temperature. Chill ramekins, covered, at least 4 hours or overnight.

Dip ramekins, 1 at a time, into a bowl of hot water 3 seconds. Run a thin knife around edge of each ramekin and invert ramekin onto center of a small plate. Serve with your fruit of choice.