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 What
a Whole Lotta Love!
Mother's love, that is. In a single year, Mother's serves
up:
No less than 175,000 pounds of ham and roast beef
More than 40,000 pounds of turkey
A staggering 30,000 pounds of homemade sausage
Quarter of a million biscuits (and even more eggs!)
A whopping 90,000 pounds of jambalaya
Some 25,000 soft-shell crabs and even more shrimp
Nearly 250,000 pounds of cabbage
An incredible 150,000 loaves of French bread
As many pies as there are ships passing through the
port of New Orleans (3,500)
A spicy 1,500 gallons of Creole mustard
And an honest ton of hot pepper sauce
 Miss
Mae
For over 22 years Oda Mae Peters ran the roost in the
kitchen at Mother's. Through three sets of owners, from
Simon and Mary Landry to their sons Jacques and Eddy,
and on to Jerry and John Amato, Miss Mae endured as
the heart and soul of Mother's cooking. Often she was
the only cook (and pulled dish duty too), missing only
one day of work in 22 years - May 3, the flood of 1978.
Her life and legacy live on at Mother's, not only in
the menu, but also in flesh and blood - five of her
nieces and great nieces work there today.
 Ferdi
Special
Mr. Ferdi, a local merchant and regular Mother's patron,
probably had nothing more than a meaty sandwich in mind
when he asked that some ham be added to his roast beef
po' boy (or vice versa, the legend is hazy). But word
got out and the combo was soon a hit. Voila! - the Ferdi
Special was born.
 Ralph
Special
Not to be outdone, Ferdi's nephew Ralph one-upped his
eccentric uncle by requesting cheese on his Ferdi Special,
and got his own name on the menu.
Debris
Ever picked the shavings off a freshly carved roast?
When a customer asked Simon Landry to add the bits of
roast beef that had fallen into the gravy while he was
carving it to his sandwich, he replied "you mean some
of the debris?" And just like that, another definitive
Mother's term was coined.
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