Max worked with Aaron Lindell and Kate McCabe to put out 2 delicious chef’s specials along with a slew of fruit-topped waffles on a very popular Selma Friday.

Most popular for the day was the “Hippy Hash” - a medley of every vegetable we could source locally in this early spring Michigan season: cellar-stored potatoes, rutabagas, celeriac, and beets (MSU student organic farm), spring dug sun-chokes (front yard), frozen cauliflower and sweet corn (Locavorious), hoop house scallions (MSU) and greens (Brines Farm). Topped with a Tantre Farm egg and a sprinkling of cheese.

Crepes came as a matched pair: savory/sweet. The savory featured caramelized onions with Michigan Mushrooms oyster shrooms. The sweet crepe was filled with a honeyed farm cheese from the Zingerman’s Creamery and topped with a glazed apple slice or two.

On hand to make it all go smoothly were Garin Fons, Shana Kimball and Nevon Clark. Pete, called on a moments notice, stepped up to man the dish station and Bridgette Carr and husband Jeff jumped in at our most busy time to serve guests, make coffee and generally save the day. We had amazing prep help Thursday night by Vivienne Armentrout, Matt Burton, Shannon Riffe and Shana Kimball. Thanks again to the entire volunteer staff that make this work possible.

Next up: Scott MacInnis returns to cook omelets to order featuring Michigan Mushrooms, hoop-house greens, house-cured meats, local cheese, etc. Bring ya’ honey and bring ya’ appetite.