More than 40 years ago, Marcia Selden launched her eponymous catering company, starting out of her home in Stamford. Her children, Robin and Jeffrey, saw the business literally being built. “Jeffrey and I gained this incredible work ethic watching her,” says Robin, who now serves as the managing partner and executive chef. (Jeffrey is now also a managing partner, and also oversees the bar program as well as sales and operations.) Four decades later, the company has grown substantially, but the familial feel still remains. In honor of Mother’s Day, Robin and Jeffrey, share with Westport Lifestyle all about working with their beloved mom.
Westport Lifestyle: What kinds of foods did your mom make growing up?
Jeffrey Selden: When everyone else was eating meatloaf and pasta, we had things like Dover sole and sea scallops. I remember thinking as a kid: why would I want that!? But some of my favorite things were the salmon cake she used to make.
Robin Selden: We’d also have breakfast for dinner, which was funny because she does not love breakfast! And we would have a next-level taco night— before tacos were cool.
WL: Where did the family's love of cooking come from?
Marcia Selden: My mother wasn’t a great cook, but my father was. On Sundays, we’d cook together, and he encouraged me to make anything I wanted.
WL: What’s the best part about working with your family?
JS: We all handle different things, but we have a synergy between our interests. We actually get along!
RS: I get to work with my best friends. Both my real, immediate family and our team, which is a family too! I feel so lucky.
MS: They make me look good! There are times I think they’re even better at it than I was.
WL: What is your mom’s ideal Mother’s Day?
RS: It would have to have the raspberry almond torte from St. Moritz in Greenwich, which was her favorite cake growing up. Cora Lee chocolate toffee from Chicago. A seafood tower. A really good New York strip with butter sauce and creamed spinach. And great music. That’s how I remember my childhood—my mom was always dancing.
JS: Absolutely. And a Grey Goose martini with blue cheese-stuffed olives in a chilled glass!
MARCIA'S SALMON CAKES
- 1/2 lb. salmon (fresh or canned)
- Olive oil
- Salt & pepper
- 4 T. unsalted butter
- 3/4 c. diced red onion
- 1/2 c. diced red pepper
- 1/2 c. diced yellow pepper
- 1/4 c. minced parsley
- 1 T. capers, drained
- 1/4 t. Tabasco
- 1/2 t. Worcestershire sauce
- 1 1/2 t. Old Bay seasoning
- 1 ½ c. breadcrumbs
- 1/2 c. mayonnaise
- 2 t. Dijon mustard
- 2 extra-large eggs, beaten
Directions
Preheat oven to 350F.
Place salmon on a sheet pan, skin side down. Brush with olive oil and season with salt and pepper. Roast for 15 minutes. Remove from oven and cover with aluminum foil. Rest for 10 minutes, then refrigerate.
Place two tablespoons of the butter, two tablespoons olive oil, onion, red and yellow bell peppers, parsley, capers, hot sauce, Worcestershire sauce, Old Bay seasoning, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a sauté pan over medium-low heat. Cook until vegetables are soft. Cool to room temperature.
Flake chilled salmon into large bowl. Add one cup breadcrumbs, mayonnaise, mustard, and eggs. Add vegetable mixture, mix well. Cover and chill. Shape into 10 cakes. Dip in remaining ½ cup breadcrumbs to coat.
For more information, visit marciaselden.com
