sweet
savory
Shortcake two ways. And bacon with both. Yup, it was pretty popular. No big surprise there. The photos don’t really capture the absolute lux of the indulgence of both the whipped cream and the hollandaise sauce, but hey, it’s a bit of a challenge to chef and take pictures! My camera was covered in a film of bacon fat before we hit 7 am.
Folks seemed to lean a little more towards the savory than the sweet this morning, but the perfect solution seemed to be the combo platter: a little of each one. How lucky that we have asparagus and strawberries coming to harvest at the same time. Nothing like sweet and savory to make a lovely start to the weekend.
There are a lot of thanks to offer for this week’s Selma Cafe happenings. First, a huge big thank you to chef Dan Vernia, who showed up to prep last night with Kelen Mcbee and helped me bring my hollandaise sauce up a notch or ten. You know how ghost writers help get the story just right, when the author doesn’t have the chops they need to do it on their own? Dan was my ghost chef, making sure our poached eggs, hollandaise, and the pork rillette, which he made for us last week, would all be luscious.
More thanks to the rest of the Thursday prep crew including Olivia May, who facilitated prep, Brittany Brown, Noah Miller, Janet Max, Rachel Shevrin, Olivia Gramprie, Megan Zlatos, Christine Deucher, Noah Walker, Tom and Nancy Welker and Nevon Clark. That was a whole lot of strawberries to clean and slice.
We had a great Friday morning crew too, with Jeff as my sous chef (it’s fun to get to tell my husband what to do, and he does it), Remi Holden expediting, Susie Baity Stearn hosting, Michelle Fortin heading the clean up crew, and Dorran Dihle, Courtney Peterson, Ruth Shamraj, John Erdevig, Rachel Holden, Gary Mazzo, Lisa Dugdale, Nevon Clark, and Sara Schlotterbeck doing all the rest of the various jobs that make it all happen here at Selma Cafe.
It was a lot of fun stepping back into Li’l Teapot mode to chef for FM@SELMA, especially with so many supportive volunteers, but I’m happiest when we have a solid line up of other guest chefs in place weeks in advance. Do you like to make delicious, local meals for family and friends? It isn’t that much of a leap to chef here! Drop me an email if you’re interested, and lets talk about how to make it happen.
needlelane farm
That’s it for this week. We’ve got a big hoop build bright and early tomorrow morning at Needlelane Farm, and it’s time to pack up the rain gear and the sunscreen. Sigh. That’s Michigan in the springtime. Listen, it’s not to late to show up and help us raise the hoop house tomorrow! You can reach me at 734.417.1144 if you want to be part of the hoopla magic.
Oh! One last thing. Remember, we have Sunseed Farm CSA pick-up here every Friday. Check out these beautiful groceries! Stop by and pick up some veggies for the weekend.
Thanks everyone for the continual support and love you’re bringing to Selma Cafe every week in the name of good food, good community and good work.
See you around the kitchen soon,
~Lisa