Sometimes the bacon fat gets everywhere, including, apparently, my camera lens. So, please excuse the less than perfectly focused photos! Huge thanks to Susan Todoroff of Juicy Kitchen for stepping in at the last minute and getting Selma Cafe back in the swing of things with a running start and an awesome breakfast special.

Susan and her crew, along with our volunteers, whipped up some fresh corn and sweet red pepper savory cakes, topped with softly scrambled eggs and Bending Sickle Farm goat cheese, served with roasted heirloom tomato salsa. The veggies were from Tantre Farm, and the eggs were from Shwartz Family farm. The dish was served with a side of Green Things Farm salad mix, and a side of bacon thanks to Black Oak Farms. The special was so tasty and such a great mix of textures and flavors, wow.

Thanks to everyone who came out to volunteer, especially the last minute clean up crew that saved the day, as well as the guests who keep coming over and eating the deelish food. This week we have Nick Roumel in the kitchen, and you just gotta come by and have his chicken and waffles combo.

See you around the kitchen soon,

~Lisa