There's no way to add much to what Jeff said...he hit the nail on the head as usual! One big note of thanks to the folks who helped with prep on Thursday: Susie Balty-Stearns, Shana Kimball, Kate Daum, Shannon Riffe, Ian Bost, Matt Burton, Bridgette Carr, Silvio Medoro and, from what I hear, the best of the best: Francesca Medoro. (Please excuse any misspellings of names!) I promise I'll join you all in June, when my class at EMU finishes. ... Continue reading
Photo by Myra Klarman
Record numbers, yet so smooth and easy. The nice steady pace throughout the day made it seem rather calm. Silvio's brilliant idea of Pizza Rustica, besides being delicious, was prep'd ahead of time to a great degree, making things proceed smoothly. And then there is just the presence of Silvio, the King of Calm, the new reigning champ of soft, smooth, scrumptious, satisfying service. Adding to the Friday effort were the ... Continue readingThanks to Scott MacInnis for once again making food magic happen for our more than 70 Selma guests this week. Scott's sous chef this week was Eric Farrrell, who clearly knows his way around a fry pan. Eric was also kind enough to share his homemade strawberry jam with us, which captured the very essence of summer strawberries in each bite. Thursday night prep work was made easy by the busy hands and happy energy of newbies Susan Baity Stearns ... Continue reading
...without breaking some eggs. Thankfully, Scott MacInnis broke a whole bunch and made some awesome omelets today at Selma. Scott described his omelets as French omelets, and I initially wasn't sure what he meant. (I'm a simple girl; I don't even spring for French vanilla ice cream :)). It turns out that French omelets are very simple--eggs and milk on the buttered skillet. In this case, Scott put some sage, rosemary and thyme (just one herb away from a song!) inside. ... Continue reading
Max worked with Aaron Lindell and Kate McCabe to put out 2 delicious chef's specials along with a slew of fruit-topped waffles on a very popular Selma Friday. Most popular for the day was the "Hippy Hash" - a medley of every vegetable we could source locally in this early spring Michigan season: cellar-stored potatoes, rutabagas, celeriac, and beets (MSU student organic farm), spring dug sun-chokes (front yard), frozen cauliflower and sweet corn (Locavorious), hoop house scallions (MSU) and greens (Brines ... Continue reading
Photo by Myra Klarman
Scott made his third appearance at Selma Cafe and is obviously still full of ideas of how to create amazing taste treats from what is available from an early spring Michigan. Hugely popular was his corn-tortilla breakfast strata layered with tortillas, home-made black beans, tomato-cilantro sauce cheese, green onions and drowned in an egg-yogurt-cream-milk-sour cream bath. Thanks to Tantre Farm (eggs, milk), MSU Student Organic Farm (green onions), Growing Hope hoop-house (fresh cilantro) ... Continue reading