Thank you, thank you to all our door prize donators! We had some great gifts for our amazing volunteers. Please shop locally, and support our donors. Let’s keep the cash in our community.

Big thanks go to Sweet Heather Anne Cakes for making us this special hoop house cake. It was so beautiful and happy, and so delicious.

These fabulous cream puffs were the handiwork of Chris Wick, of Miette Bakery. Thank you Chris for always making everything you do so tasty and lovely.

Here’s some wobbly shots from the party. No, they’re not all in focus, but they capture the sweet vibe of the night.

Thank you to all the volunteers, chefs, farmers, vendors, and guests for continuing to keep Selma Cafe sustainable, delicious and full of happiness. Here’s to another year of local food breakfasts and building our community food shed together.

~Lisa

Huge and happy thanks to Jay Scott (r.) and Scott Griffith who brought us beautiful and delicious specials, full of spice and warmth on a cold winter day. Spanish inspired tortillas, with potato and spinach, served with spicy sausage and hoop greens, and, Spanish inspired French toast with cinnamon, an apple cider reduction sauce and honey, served with baked apples and bacon were both totally delicious and toothsome.  Be sure to visit Debajo del Sol at Mix Market place, and when they have their cart back at Mark’s Carts this spring.

Thanks to all our volunteers for coming out and making breakfast such a success– we served over 180 guests! This Friday we have Bona Sera bringing us breakfast, so come on by and have some grits with porchetta, shrimp, or veggies, served with a fried egg and some hoop greens.

And, calling all Selma Cafe volunteers, chefs and suppliers, our 3rd annual Volunteer Appreciation and Selma Cafe Anniversary Party is this Saturday night, starting at 7. Come on over for drinks, snacks, door prizes and cake from Sweet Heather Anne Cakes.

See you in the kitchen soon,

~Lisa

Where did the new year go? Suddenly here we are in February, and the Selma Cafe blog is woefully behind the times. Let’s remedy that right now!

Let’s start with this photo by Michigan Daily photographer Erin Kirkland, capturing Dan Vernia’s first-of-the-year breakfast specials, ready to be delivered by our awesome volunteer Carlin. Dan is the Chef de Cuisine of The Ravens Club, and this is his third consecutive year of bringing us an amazing new year celebration menu, along with being a regular chef for us. Dan served Winter Vegetable Coulibiac with roasted root vegetables, potatoes, greens, and cheese, all stuffed into Avalon Bakery brioche, and served with pancetta and hoop greens, plus, Mincemeat Pierogis stuffed with Roasted Goat Meat, served with an Apple Compote and Roasted Pumpkin. Yes, Dan brings the magic to the kitchen every single time. Thank you Dan for starting us out right!

Peter Veach, Executive Chef of U-M Catering was up next, bringing us two Asian inspired dishes. The top photo is his Moo Shu Pork served with hoop greens topped with radishes, scallions and peanuts, offered as a vegetarian option as well, and below that, a hearty serving of Egg Foo Young, served with five spice sausage and hoop greens. Peter is terrific, combining local ingredients with wonderful flavors and a beautiful presentation that makes everyone happy. Thank you Peter and U-M Catering crew.

Next up, we had Sonia Urbaniak, formerly the pastry chef at The Ravens Club, cooking for us with sous chef Holly Sorscher. What a team these two were.

Sonia and Holly made Herb Scrambled Eggs and  Winter Vegetable Breakfast Casserole, topped with Squash Bechamel, served with Bacon or Sausage, and Hoop House Greens. This special was just perfect on such a wintery morning.

Following Sonia, we had Selma Cafe veteran chef Tammy Coxen back in the kitchen again. Tammy stepped up with a couple of deelish specials that included a Squash, Kale and Goat Cheese Fritatta, served with Hoop Greens, Bacon and a Cherry Scone, and, Pulled Pork with Peach BBQ Sauce, served with a Fried Egg, Grits, and Hoop Greens.

And, finally, to wrap things up, last week we had the lovely ladies of Sweet Heather Anne Cakes making us an awesome breakfast of Winter Vegetable Strata with Tantre Farm mushrooms, and Goat Cheese, topped with Tomato Ragu and served with Bacon and Hoop Greens, and, Sauteed Greens with Bacon and Sweet Potatoes, served with an Over-Easy Egg, Buttermilk Biscuit and Hoop Greens. Plus, Heather brought cake! Lemon Sour Cream Cake, filled with Lemon Curd and Damson Plum Jam, and topped with Vanilla Buttercream. Take a look.

Thank you Claudia Kimble, Heather Anne Leavitt and Rachel Brandell for such a delicious and fun breakfast. And, of course, a gigantic, massive, huge thank you to all our volunteers and guests who keep showing up, week in and week out, to keep Selma Cafe sustainable, fun, and scrumptious.

Until next time, enjoy this lovely February, and see you soon in our kitchen,

~Lisa