Friends, Guests, and Hopeful Denizens of the Selden Patio,
After 94 days, our doors will open again on June 18. Like many of you, many of us are eager to return to restaurants and to see familiar faces. And also like many of you, many of us want to experience the world as safely as possible.
Think of it like Truman Capote’s “Black and White Ball,” and expect everyone to be donning masks in one form or another. Just don’t be Andy Warhol and refuse to wear one altogether.
Wearing masks is one of the rules. There are others. Fortunately, the State has advised we post them for everyone’s convenience and reading pleasure:
In addition to wearing masks, the Selden team will be using other new protocols to ensure your safety – and theirs.
Other changes have less to do with safety and everything to do with ensuring you’ll have as good a time as you would have had at Capote’s Masquerade Ball: We’ve made some small touch ups to our dining room. And we’ve added some capacity for preparing food on our wood grill. Lastly, while our plates are still perfectly shareable, we’re adjusting portion sizes and the menu design so that it’s easier for diners to order a meal with courses of individual plates.
And for those guests at high risk who are unable to join us in our dining room, we’ll be launching online carryout ordering soon.
As has been widely reported, the COVID-19 pandemic has been difficult on the restaurant industry. That’s certainly true.
But it’s important to note that at 50% capacity, we couldn’t invite our entire staff back. Some restaurants are unable to re-open at all, and their staffs are without work. We were fortunate to be able to continue medical benefits for April, May, and June, but most hospitality workers have lost them if they ever even had them.
Some of our staff has lost family to COVID, and others must stay home to care for immunocompromised family, now unable to work in a public setting. Chances are good that some reading this are in a similar position.
We’re very much excited to see you again, but these few months have been a rather stark reminder that we’re quite privileged to be able to entertain our guests. So we hope you’ll join us – but if you have friends who work in restaurants or you frequent other restaurants, we hope you’ll offer them your support as well.
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In short, while we’ve learned that the SARS-CoV-2 virus is a bit like the masquerade ball guest who is going to overstay their welcome well past sunrise, it’s not a guest that need keep us from enjoying one another’s company responsibly.
We promise to do our best to maintain a safe dining room and to serve delicious food and drink. Likewise, please respect the rules. Capote and Warhol might have wanted a raucous party, but we’ll settle for a lovely (and safe) dinner with friends.
Thanks for your help, your trust, and your support. Cheers!
On one hand, the throes of a global pandemic is a strange time to focus on awards.
On the other, what better time to celebrate happy moments? And we’ve got a big one to share: Pastry Chef Lena Sareini has just been featured in the Food & Wine annual Best New Chefs issue alongside some other great national talent.
From article: ‘I know a lot of times when people go out for dessert, it’s just an indulgence,” she says. Some might take just one or two bites before being overwhelmed with sugar. “I want to see empty plates come back.” To do this, Sareini, the pastry chef at Detroit’s Selden Standard, works savory elements—often unexpected ones—into each of her recipes.
If you’d like to take up Lena’s clean plate challenge, you can make (and eat) her Labneh Panna Cotta.
Anyhow, it’s hard for us to think of Lena as “new” since she’ll have been a part of our family for five years at the end of May, but it’s not hard for us to think of her as the best because, well, she is. Congrats to a great pastry chef and an even better person on another well-earned honor. Cheers (from six feet away) to Lena!
The 2020 James Beard Foundation semi-finalists were announced today. A heartfelt congratulations to our beloved Chef Andy Hollyday and Pastry Chef Lena Sareini on their respective Best Chef Great Lakes and Rising Star nods!
And of course, congrats to all our other friends in southeast Michigan for another impressive showing: Sister Pie, Mabel Gray, Marrow, The Sugar House, ima, Miss Kim, Zingerman’s Roadhouse, Saffron de Twah, and the Eid family. It’s an honor and a delight to a part of this evolving food and dining scene with you all.
Every so often, especially around the holiday season, we like to share a recipe or two that you can use at your own table. With Thanksgiving fast approaching, we thought we’d offer up a Brussels sprouts dish.
Ingredients (serves ~4)
Preheat oven to 400 F. Coat a baking sheet with the quarter cup of olive oil. Place the sprouts cut side down in an even layer. Place in the oven and roast for about 30-45 minutes. Check every fifteen minutes. Be sure the cut sides are golden brown and the sprouts are just tender.
While sprouts are roasting, mix together the vinegar, shallot, garlic, mustard, honey and remaining half cup of oil. Season the vinaigrette with salt and pepper and set aside. When the sprouts are done roasting, place them in a large mixing bowl with the walnuts and blue cheese. Season with salt and pepper and dress with as much of the vinaigrette as you like. Reserve any remaining vinaigrette for another use.
This recipe lends itself to modification, so feel free to play around by substituting different nuts, cheeses, or vinaigrettes. Add a seasonal fruit to change things up. Sliced apples or pears, sliced dates, or dried figs all work well here.
For other Thanksgiving recipes, check some of our past posts.
While Ashes & Diamonds is a relatively new producer, owner Kashy Khaledi is a familiar face in Napa. His parents own the acclaimed estate Darioush, and after a successful career away from wine, Kashy has returned home with his own project.
Collaborating with legendary winemakers like Dan Petroski (Larkmead, Massican), Diana Snowden Seysses (Snowden, Dujac), and Steve Matthiasson (Matthiasson, Stags Leap), he has put forth an array of classic Napa cabs, Bordeaux blends, and creative reds that have immediately garnered critical and commercial success.
We’ve proudly served their “Grand Vin” in the past, so we’re ecstatic to bring Kashy Khaledi to Selden for a five-course pairing dinner. Among the wines we’ll serve in his company is the Ashes & Diamonds Atlas Peak cabernet, essentially their tete de cuvée, which will debut in Michigan at the event.
Wednesday, November 13
$200/person, which includes tax and gratuity
(When reserving seats, please choose the number of guests, then scroll down to the red “Napa Dinner” button to make your reservation.)
Chef Andy’s been looking forward to working with some more luxurious proteins for this dinner and has drafted the menu in advance:
Beet, avocado, fennel, citrus
Mushroom broth, freekeh, brown butter
Brandied figs, chestnut purée
Parmesan risotto, au poivre
Yogurt Panna cotta
Please note that we’re always happy to accommodate any dietary restrictions and allergies. Please just kindly let us know in advance. Tickets are first come, first served, and are available online only.