I guess it’s no surprise that spam made with high quality pork and other fresh and local ingredients, along with the loving and capable hands of Chris Wick and Nick Roumel, would turn out to be a rich and flavorful foundation on which to build a delicious and toothsome breakfast. Thank you so much Nick and Chris!
Not only did you take on this weeks breakfast with very little notice, you rose to the occasion with your spam flag held high.
Unlike many folks raised in Asia and Alaska, I have never actually tasted Spam with a capital S. But I’m told by those who have, that what Chris and Nick served up today is way more than sixty-eleventy times better than anything they’ve ever eaten out of a can. And there really isn’t a much bigger number around our house than sixty-eleventy.
Here are the specs. We had spam two ways. The first was the meat version, made primarily with cured ham and ground pork.
The second way was the vegetarian version, with a base of Michigan white beans and walnuts, with home made ketchup and lots of fresh herbs. Both were served with an egg over easy, a side of lusciously rich au gratin potatoes, a thick slice of heirloom tomato, and a side of salad greens with a balsamic vinegrette.
And, just to add a touch of sweetness to the meal, we served homemade plum jam, made just last night from Farmer’s Market plums, with bread from Zingerman’s Deli and Mill Pond Bakery. Thanks Mill Pond for your generous donation of breads! I saw lots of “some of each” plates heading out to our guests so everyone could try both kinds of spam.
And speaking of guests, we had 144 breakfasters at Selma Cafe this morning. Yup–12 dozen. That’s right– a gross of peeps. I sometimes wonder how we manage to do it. I don’t wonder for very long though. All I have to do is remember the fabulous volunteer crew who shows up every Thursday evening and Friday morning to keep the Selma Cafe magic alive.
Thank you to this weeks crew, including Michelle Fortin who facilitated prep, along with Mirac Boga, Rich Kato, Ginny Weingate, Alex Briske, Claire Maitre, John McCauley, Katherine Gilbertson, Andy Rudnick, Gary Mazzeo, Annie Dugan, Jennifer Jensen, Olivia Roumel, Olivia Gramprie, and Adam Mazel. There was a whole lot of chopping, mixing and baking going on last night, and this group had it all under control.
Friday morning’s crew came in early, slugged down some coffee, mixed up some waffle batter, fried up the bacon, and got hot food out to hungry guests with ease and smiles. Thank you Andrew Bozzio for expediting, Susie Baity Stearns for hosting, and Melanie Adams, Megan Zlatos, Mary Rock, Cynthia Shih, Codi Sharp, Gary Mazzeo, Joanna Campbell, Adam Sneed, Rich Kato, Nevon Clark, Lisa Dugdale, and Michelle Fortin for taking care of…everything!
Please remember that Sunseed Farm is still in our driveway every Friday for CSA pick up, and they usually have extra produce for your veggie shopping enjoyment. They are offering winter CSA shares as well, so be sure to contact them for more information.
Now that breakfast service done, and the kitchen is clean, we can focus on the rest of this weekend’s events. Tomorrow is our 8th hoop house build, with a new hoop going up at Brines Farm in Dexter. We’ve got a huge crew coming out to help us get Shannon’s hoop up and planting- ready, and I want to be sure to give a shout out to all the volunteers who both signed up to work on-site, as well as the volunteers who have stepped up with good food to share with our hoop builders tomorrow. It’s really thrilling to see so many people come together around sustainable, affordable, healthy food for our community. Following Saturday’s build, on Sunday evening, from 5:00 to 8pm, we are hosting the launch party for our socially responsible Farmer Fund . Please consider joining us at the Grange Kitchen and Bar for what promises to be a swell time, with tasty appetizers and Michigan sparkling wine, along with live music and lively conversation. Make your reservation here, or tickets available at the door. $50. per person, with a tax deduction for half. We’d love to see you if you can make it.
Whatever you chose to do this weekend, I hope it includes time to enjoy all the bounty that this season has to offer us. Looking forward to seeing you in our kitchen soon, ~Lisa
