October 23, 2011 – 1:25 pm
Hearty whole wheat pillows of ravioli, stuffed with pumpkin and cheese, topped with a creamy marinara, served with sauteed rapini and house made sausage, along with a side of autumn salad mix was a fab combo of texture and flavor.
Silvio’s tomato vegan stew was packed with fresh corn, eggplant, potatoes and squash, seasoned with the last of the garden herbs, and served with Silvio’s warm ciabatta bread. And, naturally, bacon if you roll that way.
It was a full house on Friday, inside and out. Thanks to all our volunteers who keep Selma Cafe up and running each week, to Silvio and his super awesome manager Georgia for her hard work Thursday evening, to Sunseed Farm for their amazing harvests, and to all our wonderful guests who come by each week to share breakfast and conversation, while growing the local food shed. Hasn’t this just been a gorgeous autumn? Enjoy!
We look forward to seeing you in our kitchen soon,
~Lisa
October 18, 2011 – 8:00 pm
Thank you Pilar’s Tamales’ Silvia and Joe for spending the morning of your wedding anniversary serving more than 150 guests the best tamales in all the land. The love you put into everything you do, and the love you have between you is a gift to those whose lives you touch.
We had tamales 3 ways, for every taste and food preference. Let’s start at the top of the food chain. An amazingly tender pillow of a corn tamale, stuffed with chorizo, cheese and scrambled eggs for the first option, followed by a vegetarian version with potatoes instead of chorizo, and let’s not forget the vegan version with potatoes and vegetables. Each one of these scrumptious tamales was topped with salsa ranchero, queso fresco and crema (except the vegans), served with a side or Silvia’s refried black beans, and an autumn salad mix from the Tilian Farmers.
This was heaven on a plate. Thank you Silvia and Joe! And, thanks to everyone who came out on Thursday evening to prep, and those who came Friday morning to set up, serve and clean up. You are a wonderful, fabulous, beautiful crew, and YOU are the ones who keep Selma Cafe going week after week. Thank you!
This Friday we have Silvio from Silvio’s Organic Pizza back in the kitchen. Come on by!
We’re looking forward to seeing you in our kitchen soon,
~Lisa
October 12, 2011 – 9:55 pm
The Awesome Avalon Bakery has got a groovy new thing going on and you can join in the fun next time you come by Selma Cafe. Be part of the V.O.B. party by picking up an Avalon “passport”, fill it up with stickers and win great stuff. So what’s a V.O.B.? A Very Organic Breadhead of course. Collect stickers from the bags of Avalon’s fabulous organic bread, and as you fill up your passport you can collect Avalon goods, including the way cool Avalon workshirt and T-shirt, take a look below:
Pretty sweet, huh? There’s Jackie, holding a few passports, with her Avalon peeps modeling the swag. Come by Selma Cafe and pick up a passport, then collect stickers at Plum Market, Arbor Farms, Ann Arbor People’s Food Co-op, Morgan & York and the Produce Station. But WAIT, there’s more!
After you turn in your Avalon V.O.B. passport, you will be entered to win a grand prize for a select few, and the grand prize is grand indeed. Take a delicious food and drink tour of wonderful food artisans, restaurants and cafes in Ann Arbor, including a special event at Selma Cafe! Sooo, pick up a passport with us, or at any of the places Avalon bread is sold, and start your special V.O.B. journey, enjoying Avalon bread on the path.
October 12, 2011 – 1:30 pm
Thank you Blake and Helen for your awesome EAT breakfast! With over 170 guests there wasn’t even time to photograph the food, but I can tell you that the pumpkin pancakes with apple cider sauce and the pork confit hash with eggs and salad greens was a total winner. We can’t wait to have EAT cook for Selma Cafe again.
See you in the kitchen soon, ~Lisa
October 2, 2011 – 1:19 pm
Peter’s first special was house made chorizo, Coblentz and Harnois Farm scrambled eggs, queso fresca, Tantre Farm pablano pepper, Tantre and Jovial Nature mushrooms, and Goetz Farm roasted corn all tucked into a detroit made flour tortilla, served with Seeley Farms salad mix, and salsa with Goetz Farm cantalope and Nemeth apples. It was really thrilling to source so much of this special from the Ann Arbor Farmer’s Market. The dish was beautiful, toothsome and delicious.
Peter’s second special was a hash made from Tantre Farm potatoes and sweet potatoes, house cured corned beef, and Nemeth apples, topped with Coblentz and Harnois Farm eggs, served with Seeley Farm salad mix. In this photo there is also a side of the chorizo, because we don’t mind mixing it up! This special was also way popular, and really tasty.
Thanks to all the volunteers who came out Thursday evening and Friday morning to serve our 150 guests. Next week we have EAT catering in the house. Be sure to come by and have some breakfast with us.
Until then, have a sweet time in this perfect autumn we are enjoying here in the mitten. See you in the kitchen,
~Lisa
