Hearty whole wheat pillows of ravioli, stuffed with pumpkin and cheese, topped with a creamy marinara, served with sauteed rapini and house made sausage, along with a side of autumn salad mix was a fab combo of texture and flavor.
Silvio's tomato vegan stew was packed with fresh corn, eggplant, potatoes and squash, seasoned with the last of the garden herbs, and served with Silvio's warm ciabatta bread. And, naturally, bacon
... Continue readingThank you Pilar's Tamales' Silvia and Joe for spending the morning of your wedding anniversary serving more than 150 guests the best tamales in all the land. The love you put into everything you do, and the love you have between you is a gift to those whose lives you touch. We had tamales 3 ways, for every taste and food preference. Let's start at the top of the food chain. An amazingly tender pillow of a corn tamale, stuffed with ... Continue reading
The Awesome Avalon Bakery has got a groovy new thing going on and you can join in the fun next time you come by Selma Cafe. Be part of the V.O.B. party by picking up an Avalon "passport", fill it up with stickers and win great stuff. So what's a V.O.B.? A Very Organic Breadhead of course. Collect stickers from the bags of Avalon's fabulous organic bread, and as you fill up your passport you can collect Avalon goods, including ... Continue reading
Thank you Blake and Helen for your awesome EAT breakfast! With over 170 guests there wasn't even time to photograph the food, but I can tell you that the pumpkin pancakes with apple cider sauce and the pork confit hash with eggs and salad greens was a total winner. We can't wait to have EAT cook for Selma Cafe again. See you in the kitchen soon, ~Lisa
Peter's first special was house made chorizo, Coblentz and Harnois Farm scrambled eggs, queso fresca, Tantre Farm pablano pepper, Tantre and Jovial Nature mushrooms, and Goetz Farm roasted corn all tucked into a detroit made flour tortilla, served with Seeley Farms salad mix, and salsa with Goetz Farm cantalope and Nemeth apples. It was really thrilling to source so much of this special from the Ann Arbor Farmer's Market. The dish was beautiful, toothsome and delicious. Peter's second special was a ... Continue reading