Kripalu Yoga in the Tilian Farm Barn

Please join Lisa Gottlieb, certified Kripalu yoga teacher

& special guest guitarist Alex Belhaj

for a Kripalu yoga class geared to all levels

Tilian Farm Development Center

4400 Pontiac Trail, Ann Arbor 48105 

Friday, October 7, 6-7:15 pm

followed by light refreshments

Space is limited. Bring a mat if you have one, some will be provided

Suggested donation $10-$20 with all proceeds

going to the  Tillian Farm Development Center

Questions? email lisa@selmacafe.org

or

call Lisa 734.417.1144

What a wonderful breakfast to see us through until we open Selma Cafe again on August 26. Remember, we are closed for 3 weeks! Tammy and Michael made us some really wonderful dishes.

Frittata with zucchini, onions, feta cheese and herbs, served with a piece of blueberry bread, a side of summer salad greens and a slice of bacon was a wonderful mix of flavors and textures. This time of year there is an abundance of zucchini, and this was one of the most delicious ways I’ve enjoyed this ever present summer squash that can sometimes get left behind. It was so good in this starring role!

Migas was the second special Tammy and Michael offered. Scrambled eggs, with cheese and softened tortilla chips gently cooked together, with the addition of our own home made chorizo was Tammy’s version of the dish, and it was really super yummy. Offering a marinated tempeh as a vegetarian option was a great alternative.  Served with a fresh salsa made from roasted sweet corn, Sunseed Farm tomatoes, cilantro, jalapenos and onions, along with a side of summer salad mix, the plate was colorful, and the food was gooood!

Thanks to Michael and Tammy, and of course, Andrew (in the middle) for taking such good care of us this week, and to all the rest of our awesome volunteers who helped with prep, with service, and most especially, with clean up. You all are the best!

See you on August 26, and until then enjoy yourselves and everything there is to love about summer in the mitten.

Bye for now, Lisa

It’s so great to have Juicy Kitchen cooking for us again. Susan has such delicious and beautiful specials, and she’s really fun to have around.

The savory special this week was a softly baked egg with smoky paprika, nestled on a bed of sauteed onion, kale, collard and mustard greens with a tomato reduction, served with Avalon Bakery’s hearty wheat bread, Calder butter,  a side of bacon and a hearty portion of Seeley Farm summer mixed salad.

The sweet special was  a duo of rich oat pancakes, topped with a reduction of fresh raspberries and maple syrup, served with a side of bacon and more Seeley Farm summer mixed salad.Both specials were toothsome and delicious.

Take a look at our recent curb-shop find! A picnic table that Jeff did a quick repair on, which now gives us 8 more outside seats!

Thanks everyone, both volunteers and guests for keeping our weekly breakfast party happening.

Friday next we have Bad Fairy and Wonder Woman from Bona Sera Supper Club on board for breakfast, so you know you want to come around!

See you soon in our kitchen,

~Lisa

Thank you Chef Dan, from The Ravens Club, for taking such good care of us during the busiest part of our 20 Hoops in 20 Days adventure. Together with our Selma Cafe volunteers, you made some really delicious breakfast!

Chef Dan’s first special was a beautiful slice of home cured ham, served with a sunny side up duck egg, a Mill Pond Bakery individual potato brioche, plus a side of Seeley Farm Greens, and topped with rhubarb chutney. Wow is what comes to mind. Wow, deelish, and thank you!

The second special was a rich, savory mushroom cheesecake in a crispy cornmeal crust, served with a Tantre Farm veggie ragout, Seeley Farm greens, and a side of bacon, or that same wonderful ham that Dan cured himself. Both specials were so fresh, so beautiful and so tasty!

And just for the pretty, a selection of our garnishes for the specials: Fresh mint, cilantro flowers, and nasturtium flowers.

Thanks to all the volunteers who helped with prep and breakfast! Miriam Dowd, Janet Cannon, Aaron Van Dyke, David Russell, Lucina Parks, Hedaiyah Aboybakar, Kendal Kuneman, Anna Shatman, Jim LeMoine, Joanna Campbell, Andrew Bozio, Mary Rock, Michael Schmid, Alex Green, Kellen McGee, David Russell, Maddie Green, Abby Kenyon, Kristine Perria, Joan Martin, Andrea Ridgard and Lisa Dugdale.

We’ve got chef Brandon Johns from The Grange Kitchen and Bar in the kitchen this week, so be sure to come on by.

Looking forward to seeing you in our kitchen soon,

~Lisa

It’s such a blast to chef for Selma Cafe this time of year. Huge, luscious strawberries, fresh mint for garnish along with cilantro flowers that are delicate and fragrant, beautiful baby salad greens, crisp stems of asparagus and soft, pale, super flavorful mushrooms make being in the kitchen a real pleasure. This week Li’l Teapot stepped in at the last minute, and thanks to chef Frank Fejeran, she managed, with an awesome volunteer team, to pull off breakfast for 160 guests. Above, take a look at the strawberry shortcake, served with Tantre Farm strawberries, topped with a dollop of house made creme fraiche using Calder Dairy buttermilk and cream, Chris Wick’s biscuits, Green Things Farm salad mix, and some Crestwick Farm bacon.

For those more pulled to savory than sweet, asparagus and trumpet mushrooms from Tantre Farm, with cheese and caramelized onions surrounded by a rich egg and cream filling, nestled in an all butter pie crust–this quiche was very satisfying. Our eggs are from Dragonwood Farm, and their flavor and texture is really tops. The quiche was also served with Crestwick bacon and Green Things Farm salad mix, with a side of herb roasted potatoes, with herbs from Seeley Farm and potatoes from Tantre. Both Green Things Farm and Seeley Farm are from The Tilian Farm Development Center, and you can find them at the  Wednesday evening Ann Arbor Farmer’s Market.

So, big thanks to all the volunteers this week, including Andrew Bozio for holding Li’l Teapot’s hand (well, metaphorically anyway, since all four of our hands were busy plating specials), Salomon Jost for his calm ability to take care of everything at once, and Janet C., Kathryn Sederberg, Katie A., Peter Halquist, Jamie Ballew, Alexander Olson, Rachel Lu, Kristine Poria, Thomas Ferrari, Selena Lucas, Caitlin Ferrari, Devon Ferrari, Kellen McGee, Maddie Green, Chase Estrin, Noah Miller, Brittany Brown, Andrea Ridgard and Rob (all the way from Boston) Foley. Thank you one and all for keeping Li’l Teapot from falling flat on her spout, er, face.

And, just to make the morning even more fun, our friends The Appleseed Collective came by to totally entertain us with their sweet sound, sending the love out into the world big time. If you haven’t heard this band, you are missing a real Ann Arbor treasure. Check ‘em out!

This week we have our sous chef from last week Frank Fejeran stepping up to bring us the good stuff on Friday. Hope to see you in the kitchen soon, and one more big thank you and smooch from Li’l Teapot,

~Lisa