What a collaboration of creativity, energy, deliciousness and absolute fun Friday last. Combining the fermented awesomeness of The Brinery with the tender goodness of The Flint Crepe Co. was genius on the plate.  The Reuben Crepe was the result, with Zingerman’s cheese and corned beef, The Brinery’s krauts (both cabbage and beet), and home made Russian dressing, all folded into a perfect crepe. Thank you David Klingenberger, Lizzie Olenzek from The Brinery, and Robb Klaty, Oaklin Mixon and Ryan Beuthin from The Flint Crepe Co., plus all the Selma Cafe volunteers for making it happen. What a blast.

AND, For those of you interested in learning how to ferment your own veggies, The Brinery is offering a workshop. Check it out:

On Sunday February 26th at the Washtenaw County Food Hub, learn the secrets of the ancient art of lacto-fermentation from the Chief Fermenting Officer David Klingenberger, owner of The Brinery.  Join us for a fun-filled day of hands-on workshops designed to guide you through the basic processes of lacto-fermentation, and on to learning how to make your own fermented goods at home using seasonal, locally sourced vegetables.  We’ll provide all the ingredients and tools of the trade needed for you to make jars of your own fermented goodies to take home, along with recipes to turn your fermented veggies into gourmet, palate-busting, inner-economy-stimulating meals! Sign up HERE!

See you ’round the kitchen,

~Lisa

It was a total blast and a real treat to have Nora Feldhusen and Elena Levin, previously of Kerrytown’s Taste Our Goods back in the Selma Cafe kitchen again. These two are so darn cute, so awesomely fun, and, they bring the deelish when it comes to breakfast. How fortunate for us that they both happened to be in Ann Arbor again at the same time, and stepped up to chef for us. Thank you to you two lovlies!

Challah French Toast Sammies stuffed with roasted sweet potatoes and fresh farm cheese, served with Biercamp hillbilly sausage and hoop greens was total comfort food yummy.

Root Vegetable Hash topped with roasted beets and a sprinkle of cheese, served with a fried egg, toast, bacon and hoop greens was the second awesome special. Nothing like a couple of hearty local food specials to face the day.

Here’s a formal introduction to our latest house special: Tacos Sancho. They say necessity is the mother of invention, and this was true with our new Mexican inspired dish. A few weeks ago, on a way busy Friday, we came very close to running out of food. A quick search in the fridge reminded me that we had a pot of spicy black beans, some cheese, and a package of tortillas. We pulled a frozen package of chorizo from the deep freeze, a quick run to Arbor Farms for a few more dozen Schwartz Family Farm eggs, and, it was all peace and goodness in the kitchen again. Of course, you really can’t go wrong with all those brillant ingredients, and we got rave reviews. Presto, a  new special was born. These days we garnish the plate with some home made crema, chopped cilantro and onions, and it’s really spot on. Give it a try next time you come for breakfast.

Hey, here’s a big shout out to Appleseed Collective who came by to play us some of their lovely tunes. Did you know Selma Cafe was the very first place that Appleseed played? And now they are a full-on, super popular American gypsy jazz band with a totally groovy sound, AND, with their very own Kickstarter campaign to get their CD Baby to Beast produced. Here’s the great part of this news for us (in addition to getting to listen to a CD of their songs): Appleseed Collective is donating half the profits from their first run of CDs to Selma Cafe! SOOO please help them out and donate to their kickstarter campaign!! Please!! Take a look HERE to support them with some dollars. Good music and good for local food!

Thanks to everyone for their help and support last week. We’re on vacation this week and next, then back again on January 6th with chef Dan Vernia from The Ravens Club.

Here’s to a happy and healthy holiday season,and we hope you enjoy everything you celebrate with love and ease.

See you in the new year,

Lisa

And an awesome debut it was for chef Paul, here with his family. Paul brought his Darcy’s Cart crew, including sister May Lin Kessenich, Derek Peterson, and Tara Habeck. Along with the regular Selma Cafe team of expeditor Andrew Bozio, kitchen angel Mel Adams, and all our terrific volunteers, we served nearly 170 guests some really delish food.

Exploding Burrito  was the aptly named first special, and it captured the vibe of the dish perfectly. Take a huge flour tortilla and pack it to overflowing with crispy slices of sweet potato, roasted collard greens, slices of wonderfully fatty bacon, an egg over easy, and luscious garlicky chipotle sauce. Served with hoop house greens topped with herb vinaigrette, and you’ve got yourself a full-on super flavorful breakfast.

The second special was also savory and deep and comfortingly wonderful. Two house made buttermilk biscuits, topped with pulled pork gravy and an over easy egg, served with a side of hoop greens was perfect for the first snowy Selma Friday.

Yeah, it was cold and snowy outside…

And, warm and cozy inside. Come on by next week for some more good food and good company, all for a good cause.

Please remember, we’re on holiday soon!

~Lisa

Eric and Ines Storhok were back in the kitchen again with their all-for-fun Battle of the Terrines.

Eric approached the challenge with a full on pork terrine, sliced thick and served atop a rich chunk of Miette brioche, with a perfectly fried egg and a side of autumn salad greens. Man, was this ever good!

Ines had a sweet approach, with an apple terrine, topped with a garnish of salty popcorn and a drizzle of the best home made caramel sauce in all the land, served with a side of apple hash and crispy bacon. Creative and tasty!

Who was the winner in the Battle of the Terrines? Selma Cafe guests, that’s who! Both specials were super popular, and equally loved. Thank you Eric, Ines and all the volunteers who prepped, served and cleaned up this week!

Finally, as I mentioned last week, we have a new weekly house special on the menu. Take a look at Huevos Sancho, our Mexican inspired dish featuring an all local focus: scrambled eggs, garlicky black beans, fresh crema, warmed tortillas and chorizo. Delicioso, for sure.

Enjoy this beautiful fall weekend, and looking forward to seeing you in our kitchen soon,

~Lisa

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