The whirlwind of parenting is not for the faint of heart. Michael and Jennifer Selig were no strangers to hectic lifestyles when they began their roles as parents 11 years ago with the birth of their first child Marin and son John Griffin three years later. They actually met and began dating nearly two decades ago while Mike was a Sous Chef and Jennifer was a Catering Manager for Hyatt Hotels in the Washington, D.C. area. Today, Mike is a renowned chef and the Director of Food, Beverage and Events at the Clinton Presidential Center. Jennifer is the Director of Development for the Arkansas Children’s Hospital Foundation.

Recently celebrating their 17th wedding anniversary, Jennifer and Mike point to patience and flexibility as the keys to their success as a couple and as parents. Jennifer says, “It’s like creating a management style. You have to really communicate, be supportive, and let go of guilt. I can get my martyr on, but that just makes me feel worse. Our parenting styles are a combination of all of our parents. Family is very important to us.” With their busy schedules, Mike says some of his favorite times are when they are “all in the car just running errands, and of course weekends and vacation.”

They also love to cook together as a family. Their weeks are organized around planning dinners. Marin and John Griffin take part in the planning process which includes menus and schedules for the week. Mike states, “We strive to use organic foods—clean and local. There are fewer stops at docks which provide our kids with as fresh of food as possible.”

(Don't miss the Selig family's favorite receipes: Marinara and Fast French Toast!)

“They absolutely love fruit,” says Jennifer. “We try to encourage well-rounded meals, stressing protein for breakfast and portion control. We realize we are lucky that we don’t have to disguise good food because the kids like the foods for what they are,” she shares.

When it comes to making food preparation a family affair, the Seligs suggest starting with a tour of the kitchen, educating everyone on each element: the equipment, the knives, and so on. “There is a difference between playing and having fun in the kitchen. People must respect, understand and stay focused to keep everyone safe,” Mike advises. Currently, Marin and John Griffin’s favorite selection to prepare is French toast. Jennifer says with a warm smile, “Their favorite foods though are their Poppy’s chicken and GiGi’s pinto beans!”

Little Rock Family:  What are your inspirations and goals for the Culinary Camps at The Clinton Presidential Center?
Mike Selig:  We wanted to create a substantial, high-quality camp that made kids better than when they came in.  Our campers learn skills they will use the rest of their lives.  At the end of the week they actually set up, cook, and hold a reception for their parents.  We now hold Student Chef Series in schools.  They are basically a one hour compressed culinary camp for elementary to high school students.

LRF:  What are your favorite Thanksgiving traditions or activities?
Jennifer Selig:  I wake up and take a long walk with a friend and then tune into Macy’s Thanksgiving Day parade while I make a mincemeat pie, a pumpkin pie, and a chocolate pecan pie.  We then go to Mike’s father’s house.  It’s his dad’s favorite holiday.  Mike carves the turkey and makes the whipped cream.  Our Thanksgiving is centered on family and food. 

Selig Family Personal Favorites

Marinara
Rough Chop: 1 carrot
1 stalk of celery
¾ purple onion
1 sweet bell pepper
6 cloves of garlic
Coat the bottom of the stock pot with olive oil. Once heated add above ingredients and cook until tender. While cooking, open or have ready: 2  veal bones
1 12oz can of organic tomato paste
½ bottle of white wine
1 qt of rich chicken stock
4  32 oz cans organic chopped tomatoes
1 bunch of chopped fresh basil
1 bunch of chopped fresh oregano
4 sprigs of chopped thyme

Once the vegetables are tender, add veal bones and tomato paste. When this starts to stick to the pot, deglaze with white wine. Repeat this step with the chicken stock. Add the chopped tomatoes and temporarily remove the veal bones. Blend everything with a hand-held emulsion blender. Once blended add the fresh herbs and return the veal bones to the marinara. Simmer for 4 hours and enjoy! Note: (We add either seared Selig-made Meatballs or seared ground beef and simmer for 4 hours).

Fast French Toast
4 eggs (beaten)
½ cup of milk
¼ cup of brown sugar
½ tea spoon of vanilla extract
Combine and blend all ingredients in a large bowl
½ loaf day old Challah (Marin’s Favorite) bread cut into 1-inch slices

Place sliced bread in egg mixture until it is soaked and saturated. Spray a non stick sauté pan with a canola spray and heat at medium (easier for the kids to control). Place the bread in the pan and cook until each piece is golden brown. Enjoy with maple syrup (John Griffin’s favorite).