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Miette & Aaron at Selma Cafe

Posted by pwp on November 23, 2011

Selma Cafe brings so many opportunities to the community. The main one is to raise funds for local food initiatives such as helping build hoop houses and helping young entrepreneurs start their own farms. This is a crucial effort to enhance our quality of life and the culture of our communities by going back to a local network of food providers. Some other opportunities that Selma cafe offers are to meet old and new friends on Friday mornings for a great breakfast made with local and seasonal ingredients. The opportunity that was so evident last Friday was to allow the expression of the incredible creativity and teamwork of Chef Chris of Miette and Aaron, Ph.D (Chem). Their idea was to conceive a menu with the delicious fresh “Miette” brioche and some taste of molecular gastronomy with a “sous-vide” egg. And le Miette sandwich was born!
When such magic happens, anything is possible and in this case, Chris and Aaron with the amazing help from all the volunteers have actually broken the record with 209 guests! So congratulations to everyone for making Selma Cafe such a hit and a true Ann Arbor tradition in the coming.

Here are some of my favorite moments of the morning.

Here is how le Miette sandwich looks like… I wish I could show you how it tasted!

Here is how the magic starts… simply by a one-of-a-kind Miette brioche bun

I love the touch of beet reduction brushed on the plate.

And here comes the “sous-vide” egg placed delicately by Aaron on the cheese crisp.

So much focus on the whole process!

I can’t resist but put another shot of this beautiful process…

Chef Chris with her delicious choux a la creme!

Teamwork in action.

Aaron explaining how his “sous-vide” machine works its magic.

Et voila!

Chris and Aaron, hats off to your beautiful creation!

Just a few of the 200+ guests who will remember this breakfast for a long time to come!

Chris and Lisa (co-founder of Selma cafe with Jeff)

I’d like to end with this shot that I took before the event. Chemistry and Pastry at their best!

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Pie ‘n Poetry by Miette

Posted by pwp on September 9, 2011

On the week of Bookfest in Ann Arbor, what better idea than to create a special event combining two art forms, food (pie) and poetry. This lovely idea naturally came from Miette, which you can find every Wednesday at the Evening Farmers’ Market. All treats from Miette are made from fresh local Michigan ingredients and low sugar. These includes pastries such as brioche au chocolat, fruit tarts and jams, among other delicious and authentic items. If you have not tried them yet, you know what do every Wednesday evening from now on…

This week Elizabeth (Lizzie) joined Miette to offer an enchanting experience to the few lucky and brave customers who showed up despite the cool and rainy evening: each slice of pie came with a personalized poem typed by Lizzie on the spot on a 1936 Remington typewriter! What a delight!

Here are some of my favorite moments:

Bravo Michelle for the incredible work you did on this awesome awesome banner!!! Stunning!

And a big Thank you to you, Aaron, for all your help on these magnificent pies!Here is Nick exchanging ideas with Lizzie before she start typing his poem…

And Lizzie promptly types away her poem on this gorgeous typewriter….

pie ‘n poetry

Reading this freshly typed poem for the first time is a real delight!

Maestro Lizzie!

The joy of composing a poem and sharing it on the spot…

And to complete this series, here is the timeless beauty and star of the evening! Wow!

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Tilian Farm barbeque

Posted by pwp on August 20, 2011

We had a really fun evening at the Tilian farm barbeque on the north side of Ann Arbor. It was great to come to show our support for the revitalization of farms in the region. This one is used to  give the opportunity for anyone to get started and try farming for a couple of years before getting their own land.

These are the three farms which are part of Tilian Farm: Bending Sickle, Green Things Farm and Seeley Farm.

I love their mission so much that I just wanted to mention it in full:

The mission of Tilian Farm Development Center is to facilitate new farm-business development in order to increase diversified production for local markets, year round in our food shed.

“Tilian” is is the Old English root of to till or to cultivate; to strive; to obtain.

The Steering Committee, representing the Four Season Farmer Development Program, The MSU Student Organic Farm, Food System Economic Partnership, and SELMA Café chose the name it to represent the dream work they are developing:
– To have a vital local farm economy to transform the land & people in and out of city so that one day everyone in the integrated mosaic of our food shed feels they could survive on local food and have access to it (without even going into a grocery store)
– That all farmland land in our food shed would be preserved and farmed for local consumption, and there would be farm stands everywhere
– That when one walks and bikes around, they sense themselves as part of a tight-knit farmer network/community.

The bottom line is that this effort is way more than just about food. It’s about enhancing our own local culture by rediscovering some aspects of our roots to enrich our future.

Here are my favorites moments of the evening:

Carrot lovers…

Delicious local food…

and spectacular dessert from Miette with Tilian’s farm eggs and milk! It’s hard to be more local than that!

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