Thank you Helen and Blake of  EAT Catering. Everytime you chef for us, you surprise and delight us.   This time was more of the same deliciousness, but new and fabulous breakfast treats. Those two cuties offered us two very different specials this time around.

A Korean inspired BBQ pulled pork sandwich, topped with The Brinery’s kimchi, served on an Avalon Bakery bun, topped with a fried egg and a side of carrot slaw was just about the best thing ever.

For those wanting a little sweetness for breakfast, the second special were a couple of lusciously comforting acorn squash pancakes topped with a cardamom spiced apple compote and a cider reduction sauce that warmed us all down to our very toes. Thanks also go out to Phillis Engelbert, our vegan chef and regular Selma Cafe volunteer for this weeks savory vegan special, which included a tasty roasted potato medley with a side of marinated tofu and greens.

In addition to the good food, we also had some good music. Appleseed Collective came by and played a few sets of their sweet tunes. Check them out on the facebook here.

We had an awesome crew of volunteer helpers this week. Thank you Susie Baity Stearns for facilitating prep, Michelle Fortin for running the Friday morning clean up crew, and everyone else who does their part with enthusiasm and fun.  THank you Gary Mazzeo, Gabriel Anderson, Annie Dugan, Lizzie Olenzek, Brittany Brown, Noah Miller, Mike Green, Valerie Benka, Olivia Gramprie, Mirac Boga,  Scooter Merrins, Melanie Adams, Alyssa Ackerman, Kate Harris, Solomon Jost, Michael Schmid, Jen Kullgren, Phillis Engelbert, Kat Curtis, Rachael Zuppke, Joel Panozzo, Katherine Battisoni, Kate Heflick and Jennifer Jensen.

We had a great turn out at the Grange Kitchen and Bar for our Four Season Farmer Development Program. You can read about the program, and check out the farmer application form HERE. More than 70 people turned out to share ideas, ask questions, and show there support for increasing opportunities for more farms and farmers in our community.

Come on by Friday morning for a taste of the Upper Peninsula! We’ve got Mea Pasties with homemade ketchup,  and Finnish Pancakes with Raspberry Jam for ya in da Selma Cafe, eh!

Stay cozy, and see you soon in our kitchen,

~Lisa

After nearly two years of weekly breakfast specials, it’s a challenge to come up with something new and different for Selma Cafe specials. Leave it to Aaron Lindell, formerly of Ann Arbor and Manhattan, currently living in San Francisco, to take Selma Cafe up a notch.

Back briefly in Ann Arbor to see family and friends, Aaron made time for Selma Cafe, and created a fabulous breakfast featuring a sauteed chicken liver, caramelized onion and bacon ragu, served on a bed of creamy polenta, with a sprinkle of asiago cheese, chopped walnuts, a fried egg and a side of hoop house greens. The flavor combinations were really out of this world, and it was  celebration of what we do with local food in the deep heart of winter, thanks to our community farmers, and the wonder of hoop houses.

Aaron’s second special was a wonderful option for vegetarians. Roasted potatoes and beets, served with a fried egg and more hoop house greens, was colorful, tasty, and wonderfully earthy.  Of course, we offered it with a side of bacon for those who wanted it.

Thanks to everyone who volunteered to help this week.  Thursday night thank yous go out to  Michelle Fortin for facilitating prep, plus Solomon Jost, Annie Dugan, Mirac Boga, Olivia Gramprie, Roger Kerson, Garry Mazzeo, JD Rubin, Christine Deucher, Gabe Anderson, Scooter Merrins, Lizzie Olenzik, Aaron Van Dyke and Duff Mahan.  Friday morning thanks to expediter Andrew Bozio, Solomon Jost for his role as sous chef, clean up coordinator Michelle Fortin, Melanie Adams for her multi-tasking skills, plus Olivia Lau, Duff Mahan, Codi Sharp, Gary Mazzeo, Caroline Miller, Andrea Ridgard, Erica Mooney, Sam Cheslack, Jen Jensen, Nevon Clark and Rich Kato.  Hard workers one and all, and so much fun to share the kitchen with.

This Friday we have EAT catering back again for a fabulous breakfast that will include BBQ beef sammies with The Brinery’s kimchi, Avalon Bakery bread and a fried egg. I can’t wait!

Looking forward to seeing you in our kitchen soon,

~Lisa