June 29, 2011

How fortunate are we? I'll tell you. We had Frank Fejeran in the kitchen two weeks in a row--first as Li'l Teapot's wing man, then, this week, he was the star of the show. Here he is in the middle between Sarah Horvitz, and Brandon Johns, his own special Friday morning crew. Frank made us some really fabulously delicious food, and he did it so efficiently, and so easily, it seemed like magic. Take a look at what we had ... Continue reading

June 21, 2011

It's such a blast to chef for Selma Cafe this time of year. Huge, luscious strawberries, fresh mint for garnish along with cilantro flowers that are delicate and fragrant, beautiful baby salad greens, crisp stems of asparagus and soft, pale, super flavorful mushrooms make being in the kitchen a real pleasure. This week Li'l Teapot stepped in at the last minute, and thanks to chef Frank Fejeran, she managed, with an awesome volunteer team, to pull off breakfast for 160 ... Continue reading

June 18, 2011

It's sure great to have Nick Roumel and Chris Wick tag team Selma Cafe. First, they navigate our kitchen with little need for help, they love coming up with creative and new breakfast treats for us, and their food is awesome. Last week, while the Selma Cafe household was preparing for a very special wedding, and there were 14 people staying in the house, (along with two dogs) Nick, Chris and a whole crew of volunteers prepared and served a ... Continue reading

June 6, 2011

It was a perfect afternoon for a party in Tilian's beautiful barn, complete with live music, thanks to Russ and Ben, wonderful Ann Arbor wine, thanks to DeAngelis Cantina del Vino, and fabulous appetizers, thanks to From the Hearth Food and Monica Boch. The event included tours of the Tilian Farm Development Center, with visits to the brand new hoop house, fields full of produce, and hens, pigs and goats to entertain guests of all ages. What a relaxing way to spend a lovely Sunday evening, while celebrating and supporting the ... Continue reading

June 4, 2011

Here's Silvio & Mike at the end of breakfast service yesterday, tired and gratified by serving breakfast to the 150 guests who enjoyed their ricotta cheese gnocchi with arugula pesto, and their frittata two ways--with pancetta, chives and collards, or asparagus, mushroom and spinach. Both specials were toothsome, rich and full of the flavor of our fresh spring vegetables. This is the time of year when sourcing our breakfast ingredients is a joy. The strawberries and rhubarb for the bread ... Continue reading

June 1, 2011

Michael Schmid, Melanie Adams and Andrew Bozio traded in their usual (meaning we can't do without them) Selma Cafe volunteer roles last week, and stepped up to bat as chefs. And they hit a humdinger right outta the park. Actually two--one savory, and one sweet. The savory cheesy polenta, topped with a poached egg and bacon, served with roasted asparagus, mini prosciutto croquetas and house made ketchup made this savory special really popular among the omnivores, and, the cheesy polenta with asparagus and ... Continue reading