There is something about having Helen and Blake from EAT in the kitchen that sets a certain tone.  A tone of calm, easy-going efficiency, with a vibe of lovin’ good food.  Add two exceptional specials, and it’s happiness in the kitchen, and on the plate.  Thanks you two, for bringing us shrimp and grits, and, onion and potato quiche.

It’s been pretty exciting to find a source for local shrimp, and EAT featured it with their warm, delicious grits.  Stirred to creamy loveliness, seasoned with just the right amount of salt, this plate of grits could have stood alone.  Lucky for us, it didn’t have to.  With the lightly sauteed shrimp and broth around it, then topped with a handful of fresh pea shoots and pancetta, served with some hoop house greens, this dish was completely satisfying.  It was one of those specials that can quiet the room.  Wait–Let’s not forget the quiche though!  Topped with a generous pour of creme fraiche, a side of bacon and hoop house greens, this was a rich and flavorful option.  The cheese, potatoes and eggy filling complemented the buttery crust perfectly.  Thanks Helen and Blake, for your redux.

Thanks also to all the volunteers who helped prep, set up, serve and clean up for this week’s FM@SELMA.  Michelle Fortin, Joanna Campbell, Nevon Clark, Tasha and Juliet Collet, Janet Max, Charles and Simone Racine, Jennifer Jensen, Noah Miller, Brittany Brown, Mary Rock, Anne West, Robbie Moore, Siri Gottlieb, Anita Sherman Moran, Remi and Nate Holden, and Carol Bardenstein.  Thank you all for your good hearted willingness to make FM@SELMA a success week after week.

Finally, I’m excited to report that we have a new clean-up volunteer co-ordinator.  Welcome Michelle Fortin, and thank you for stepping up to take on this most important task.

Hope to see you around the kitchen soon!

~Lisa