July 31, 2011

What a wonderful breakfast to see us through until we open Selma Cafe again on August 26. Remember, we are closed for 3 weeks! Tammy and Michael made us some really wonderful dishes. Frittata with zucchini, onions, feta cheese and herbs, served with a piece of blueberry bread, a side of summer salad greens and a slice of bacon was a wonderful mix of flavors and textures. This time of year there is an abundance of zucchini, and this was one ... Continue reading

July 28, 2011

Buttermilk biscuits, topped with duck confit gravy, and served with a side of summer salad mix and a fried egg was the savory special this week, and it was an amazingly delicious and comforting breakfast, thanks to Bad Fairy and Wonder Woman, the brains, beauty and creativity behind the Bona Sera Underground Supper Club. Check out their amazing dinners at Myra Klarman's blog Relish HERE. And here is the sweet special that was a total crowd favorite. This special started with ... Continue reading

July 16, 2011

It's so great to have Juicy Kitchen cooking for us again. Susan has such delicious and beautiful specials, and she's really fun to have around. The savory special this week was a softly baked egg with smoky paprika, nestled on a bed of sauteed onion, kale, collard and mustard greens with a tomato reduction, served with Avalon Bakery's hearty wheat bread, Calder butter, a side of bacon and a hearty portion of Seeley Farm summer mixed salad. The sweet special was a ... Continue reading

July 10, 2011

Thank you Brandon Johns, from The Grange Kitchen and Bar for bringing us breakfast this week. And an amazing breakfast it was. Underneath that luscious Dragonwood Farm egg is a pile of crispy Tantre Farm potatoes, covered in duck gravy, served with a side of Seeley Farm greens. Brandon's duck poutine breakfast is simply one of the most heavenly things to eat. Of course, there is more than enough room at the table for other delicious foods too, and Brandon's Johnnycakes with ... Continue reading

July 6, 2011

Thank you Chef Dan, from The Ravens Club, for taking such good care of us during the busiest part of our 20 Hoops in 20 Days adventure. Together with our Selma Cafe volunteers, you made some really delicious breakfast! Chef Dan's first special was a beautiful slice of home cured ham, served with a sunny side up duck egg, a Mill Pond Bakery individual potato brioche, plus a side of Seeley Farm Greens, and topped with rhubarb chutney. Wow is what ... Continue reading