Okay, so maybe it wasn’t a big surprise to most who showed up for breakfast this morning that guest chef Li’l teapot is, in fact, just me, Lisa G.

Thanks to the amazing and efficient performance of our ONE and ONLY prep’ster last night, Joanna Campbell, along with the non-stop support of sous chef and all around go-to-guy Jeff (uh huh, my hard workin’ hubby), waffle man and so much more Garin Fons, good-sport dishwasher and my very own son Nevon Clark, and Jedi knight servers Claire Rice and Susie Baity Stearns who managed to pour drinks, take orders, deliver food, and clear plates for 91 hungry guests with calm and ease— we pulled it off. I bow down to you all!

The day’s special was corn bread pudding served warm with a pat of butter and some grated cheese on top, each in their own individual ramekin. With a side of black beans, chorizo and hoophouse greens, it was clearly the crowd favorite. A few sweet-toothers ate their black beans, chorizo and greens first, with just some of the pudding; then created instant dessert by pouring michigan maple syrup on the pudding that was left. Smart! Creative! Makes me think of a reprise of corn bread pudding later this summer when local fruit will make a lovely compote to make this dish sweet instead of savory.

The whole grain waffles served with apples and blueberries, with a side of smoked bacon, ran a close second to the special. Who says it’s just the kids who love the waffles! Yogurt and granola parfaits with raspberries rounded out the menu.

A special shout out goes to Ferris Organic Farm who supplied us with black turtle beans, cornmeal and all the flour for the corn bread pudding and the waffles, Tantre Farm for the raw whole milk we use to make the yogurt, and Locavorious for the blueberries and raspberries that help us as we wait it out ’til july and start picking our own again.

Thanks to one and all for coming out on this beautiful first of May to share food, conversation and camaraderie while supporting our local food focus.