Chef Thad Gilles of Logan in downtown Ann Arbor, MI (one of our first restaurants to show their local stripes on Real Time Farms!) and Chef Scott MacInnis of La Tranche de Vie served breakfast up right at Selma Cafe this morning. Selma Cafe is open until 10 am, so if you’re feelin’ frisky, head on down and order up the Oaxacan braised pork & egg special (see the farms they’re sourcing from here) – or try the Wild mushroom omelet and tomato salad (see the farms they’re sourcing from here).
Together, the 2 dishes source ingredients from 13 local farms – it’s a local farm frenzy!
Secret: There is a hot sauce you can put on your dish, if you ask the chefs – it’s hot, but sometimes you need a little kick in the pants to get you going on a Friday morning!
Full, happy, ready for a cat nap,