Peter Veach, executive chef for the U-M catering services, and John Merucci, chef for U-M catering services-off site, came into our kitchen and whipped us up some amazing breakfast specials for our 100th Selma Cafe breakfast. What a way to celebrate!
Everything they did was fabulous, but let's start with the bacon. Peter and John took our usual delicious bacon, and cranked up the wow factor even more by glazing it with brown sugar, and
... Continue readingThanks to everyone who came out to help us celebrate the 2 year anniversary of Selma Cafe, and to honor and celebrate our incredible volunteers. Heather, of Sweet Heather Anne Cakes provided the spectacular cake, using the retro tablecloth on which it is sitting as her inspiration. The lemon cake with plum jam filling was really luscious. Thank you Heather! Take a minute and check out the BLOG and zenfolio page of Pierre W Photography, and enjoy his warm and beautiful photos capturing ... Continue reading
Instead of starting with photos of our chefs, as I usually do, I'm starting with photos of the food, and here's why. By now, many of you know that the Bona Sera chefs like to travel under the radar. So, no photo ops for them. And, I've got the most beautiful photos of breakfast this week thanks to the skills of new Selma Cafe guest Anne Savage, who took the photos and graciously is allowing us to use them. Anne ... Continue reading
Collaboration is a beautiful thing. Take two creative chefs, each wonderful in their own way, put them together in the Selma Cafe kitchen, and what you get is an exponential increase in their wonderfulness. This week's offerings were an ala carte selection of Indian inspired fare. Phillis and Nick started with mini samosa potato pancakes, made from yukon gold and sweet potatoes, edamame, and spiced with cumin, garlic and onions. Next, a choice: Baked eggs with cauliflower, paneer cheese and hoop house greens ... Continue reading
Put two social workers who love to cook in the kitchen together, and what do you get? A delicious breakfast, that's what, with both a sweet and savory option. Plus empathy and lots of talk about feelings. Joe offered his very own blueberry pancakes. Made with fat juicy blueberries, corn meal, oat and whole wheat flours, and made extra rich with the addition of buttermilk and melted butter, these were amazing. He topped off the stack of three with more melted ... Continue reading
Cynthia Hodges, our chef this week, flanked by her sous chefs, Allison Holmes (l.), and Ellen Bunting (r.) came together with a couple of classic U.P. inspired specials that were comforting and delicious. Perfect deep winter comfort food, for sure. In addition to Cynthia's crew, we also had our own Mel Adams as expediter for breakfast this week, and she rocked out the job like she'd been doing it forever. Take a look at this tray of what can easily be called ... Continue reading