Terry Hills

Terry Hills Restaurant and Banquet Facility Chef Gene Hewitt on the grill this week. (Mark Gutman/Daily News)

Nothing seems to be more synonymous with Mother’s Day than a bountiful brunch buffet. Apparently, the best way to say “Thanks, Mom!” is with a scrumptous spread.

Luckily, there are just as many options for brunches as their are on the buffet line.

One local banquet hall doesn’t have to advertise its Mother’s Day buffet this year because it is booked solid and not accepting any more  reservations.

Despite the eatery’s reputation for putting out a good spread for brunch, the manager of Terry Hills Golf Club in Batavia said Mother’s Day is not just about the food.

“It’s also about the atmosphere,” said Danielle Rotondo, banquet manager at Terry Hills.

The ambience she and her staff try to create is visiting mother’s house for a meal, except at the banquet facility it’s food for 575 people.

“It’s a fun day. I think it’s a nice day for everybody,” Rotondo said Wednesday, as she sat in the facility’s banquet room, which overlooks the golf course.

Terry Hills’ chef Gene Hewitt is in charge of the Epicurean part of Mother’s Day.

He gestured over his shoulder toward Terry Hills’ bar, separated by glass doors from the dining area.

“That room over there is all food,” Hewitt said.

Sunday’s fare includes carving stations with lamb, ham, turkey and beef, smoked salmon, stuffed mushrooms, eggs Benedict, waffles, vegetables, fruits and desserts.

Hewitt said no one can eat every selection on the buffet.

“People find their favorites and they head right for that,” he said.

The most popular drinks among the brunch’s morning patrons are mimosas, bloody Marys and champagne. The afternoon crowd favors wines, Rotondo said.

Mother’s Day is one of the busiest days of the year for restaurants and banquet facilities, as popular as Thanksgiving and Easter.

“It’s a really big event,” said Brooklyn Sarrero, manager of the Shirt Factory Cafe in Medina.

He works for his brother, Richard, who owns the restaurant. The Shirt Factory manager said he and his sibling always served their mom breakfast in bed on Mother’s Day.

“Everything is about your mom. We loved making waffles for our mom.

“Mom eats whatever she wants,” Sarrero said.

The Shirt Factory is only accepting reservations in advance of Sunday. The reason for it is the restaurant does not want walk-ins to overcrowd the room and ruin the atmosphere for everyone else, Sarrero said.

The cafe promotes itself as using fresh, natural foods. For example, real maple syrup is served with the waffles, the manager said.

Other items on the menu are sausage and ham, parfaits, scrambled eggs, roasted vegetables, chicken, fruit, salad bar and pastries.

The Shirt Factory will serve more than 100 customers Sunday, he said.

Andy Beedham, chef at Batavia Downs, voiced the same sentiments about the Mother’s Day menu as Rotondo, Hewitt and Sarrero.

“Put the food (out) as if it’s going to be for your own mom,” Beedham said.

The Downs’ buffet is set up in the grandstand, the eating area that overlooks the harness racing track. The restaurant’s aesthetics are  much improved because it was remodeled this year.

“Everything looks really nice,” Beedham said.

The Downs’ Mother’s Day menu features items such as chicken and biscuits, scrambled eggs, a chocolate fountain, pastries, pasta and prime rib.

Beedham said he expects an estimated 300 to 400 customers Sunday.

Ryan McAndrew, executive chef at Bohn’s Restaurant in the town of Batavia, said the buffet line is not the most important priority on Mother’s Day.

“First off, I’d say family. Bringing everybody together for a great meal,” McAndrew said.

Bohn’s usually serves about 700 patrons on Mother’s Day.

“Hopefully bringing home-style food to them,” he said.

Bohn’s buffet include offerings such as roast beef, turkey breast, scrambled eggs, seafood frittata, stuffed French toast with maple syrup, sweet potatoes, penne pasta with mozarella cheese and pancakes with mixed berries.

Patty Whaley, owner of Wyoming Inn in the village of Wyoming, doesn’t have to work hard to create a homey feel in her restaurant because she and her relatives run the place.

“It’s a family atmosphere. We like to take care of our customers,” Whaley said.

Items on the Wyoming Inn’s buffet include turkey, ham, potatoes, stuffing, chicken, vegetables, fruits, pancakes, sausage, salads and desserts.

All of the food is hand prepared in the restaurant’s kitchen, the owner said.

“Nothing is pre-packaged,” Whaley said.