Photo by Myra Klarman
Aaron really stood up to the challenge, trotting out an impressive menu on his first at-bat for Selma cafe, and withstanding our biggest day ever, feeding a significant representation of our local foods community.
The spanish tortilla was by far the day’s favorite with the chorizo version beating out the mushroom variety handily. Served with toast and a side salad of fresh hoop-house greens, it was the remedy for many a morning appetite. Not quite as popular, but just as savory was the country-style ham with biscuits and red-eye gravy.
The “ham” was actually a bone-in pork shoulder, cured as ham (6 day brine) then hot-smoked and oven finished over night with a honey,mustard, brown-sugar, apple cider glaze. The great marbling of the shoulder cut made for a moist, juicy treat. Buttermilk biscuits shared the plate and helped carry the generous blanket of red-eye gravy made from drippings and strong RoosRoast brew.
A big crowd of kids seemed to guarantee the popularity of the waffles, so much so that we ran out of blueberries and gingered apples and had to break into the personal stash of Locavorious raspberries.
The volunteers really came through this week, teeming up in new ways to make sure we had enough help to prep, set-up and serve their community. New to the gang were Bridgette Carr and Meghan Milbrath who came out Thursday evening to wash the spinach and salad mix, prep mushrooms and chorizo, crack some eggs and whatever was asked. Aubrey Thomason stepped up again to make the kitchen run smoothly and new servers Kat Hagedorn and Eileen Quintero were ably assisted/spelled by regulars Matt, Garin and Shana.
Of course Myra Klarman was back for some eats, along with several of her friends, and could not resist taking another barage of amazing photos. Her latest Selma Cafe post can be seen at Relish.
Kim Bayer handily took over the reigns of the podcast Selma Cafe. She interviewed Chris Bedford (the documentary filmmaker we supported at Diner for a Day). She then turned to one of our upcoming guest chefs Max Sussman, co-author of Freshman in the Kitchen.Kim continued the conversation with our city councilperson Mike Anglin to see what he thought about local foods. I am still trying to figure out what happened to the first part of the Bedford interview (before I jumped in), but you can check out “what is” here….
Scott MacInnis returns next week, sure to impress with another fantastic flourish. Rumors of soft corn maza and smothered eggs. Stay tuned for more details.
Master of ceremonies 
Wow, what a blast! Big thanks to Jeremy “lopez” Lopatin for kicking out major-luscious omelettes for 35 of the more than 50 hungry folks who showed up this morning to Selma. Seems the waffles were a hit with the younger crowd, especially the toddlers, topped with a variety of fruit and Michigan maple syrup. Way-cool servers Ali and Robb showed up right on time and worked non-stop, keeping their cool, being every where they needed to be at just the right time, and then stayed after to clean up! Thanks to all the guests, from the barely awake early birds rubbing sleep from their eyes while reaching for the 