This Week at Zingerman’s 3/10/15
The Edible South Dinner TONIGHT at Zingerman’s Roadhouse
“Food is history. Food is place. Food is power.” – Marcie Cohen Ferris In her book The Edible South, Marcie Cohen Ferris, Associate Professor of American studies at the University of North Carolina at Chapel Hill, presents food as a new way to chronicle the American South’s larger history. Ferris tells a richly illustrated story of southern food and the struggles of whites, blacks, Native Americans, and other people of the region to control the nourishment of their bodies and minds, livelihoods, lands, and citizenship. The experience of food serves as an evocative lens onto colonial settlements and antebellum plantations, New South cities and Civil Rights-era lunch counters, chronic hunger and agricultural reform, counterculture communes and iconic restaurants as Ferris reveals how food—as cuisine and as commodity—has expressed and shaped southern identity to the present day.
Chef Alex and Marcie have created a menu that weaves through decades of southern food, each course telling the story of the people and the region of that time. Marcie will lead us through tasting and learning about The Edible South, you will be sure the leave the dinner with your stomach and your mind full. Tuesday, March 10, 7pm.
March Cocktail Class at Cornman Farms
The days are getting longer, the temperature is slowly rising, and the maple sap is flowing. This is maple syrup season in Michigan, and that means winter is almost over and spring is just around the corner! Join us for our March cocktail class on Friday, March 13, 7pm. This month, we’ll feature delicious Michigan maple syrup in our cocktail creations. Settle in at the barn, help yourself to some fabulous food prepared by Cornman Farms talented chefs, and get ready to create three custom-crafted cocktails that celebrate Michigan maple syrup. We’ll begin with the sweet and spicy Noreaster; try a new take on the classic tequila cocktail with a brunch-appropriate Maple-rita; and finish up with a hearty Maple Bourbon Smash. Guests will leave with recipes and instructions for the cocktails featured in this class. Join us as we celebrate the sweet beginning of spring!
Mastering Mozzarella at Zingerman’s Creamery
Come and learn the secret to making terrific fresh mozzarella from the experts! Stop by the Creamery on Saturday, March 14, at 2pm, and we’ll show you the ins and outs of making this simple, yet delicious cheese. You’ll learn how to pull balls of fresh mozzarella from curd, stretch string cheese, and create rich, creamy burrata. Perfect on pizza, super on a salad, or amazing on its own, this versatile cheese is as much to make as it is to eat. Adults and children over 12 are welcome. Don’t miss it!
Spring sale at Zingerman’s mail Order through 3/31/15
Our annual Spring Sale continues until the end of the month, and it just got even bigger! Why? Because we’ve kicked off our Spring Oil Change to make room for the new harvest oils arriving in May! Now in addition to meats, cheeses, and sweets we have a bunch of olive oils on sale as well. Don’t miss the chance to save big on all the staples (and treats!) you can’t do without!
Candlelight, Wine, and Cheese at Zingerman’s Creamery
Wine and cheese are a classic pairing – just like you and your partner! This couples evening on Friday, March 20, 6pm will feature a selection of fine wines from around the country, complemented by a perfect pairing of some of our delicious cheeses. We’ll include bread, fruit, and other tasty accompaniments to complete the plate, and afterward we’ll end on a sweet note with a scoop of our handmade gelato. Don’t miss this romantic tasting at Zingerman’s Creamery!
*Cost for this event is per couple!
Cheesemonger’s Choice: Bayley Hazen Blue at Zingerman’s Events on 4th
What is the best raw milk cheese in the world? What is the lifecycle of a cheese? What is ‘deliciousness factor’?
If these questions pique your interest (or your appetite) then join us on Tuesday, March 24, 630pm, for a deep dive into Bayley Hazen Blue, a unique cheese crafted by Jasper Hill Farm in Vermont’s Northeast Kingdom. Cheesemongers Steve Hall and Mike White are working with Jasper Hill to present a tasting flight of Bayley that follows the cheese’s maturation, and you’ll have the opportunity to buy a slice from your favorite wheel. We’ll share with you the production process as well as a technical tasting procedure and pairing suggestions. A light salad, bread, and a few choice accompaniments will be served alongside copious amounts of cheese. Oh, dear Bayley, prepare for a tasty night!
Cheese Mastery Class #6 – Pressed Curd Cheeses
Creamery managing partner Aubrey Thomason takes you on a tour of one of the largest categories of cheeses: Pressed Curd Cheese. The name of the style refers to the process in which curds are pressed into molds in order to remove most of the liquid (whey). In chemistry terms, pressed curd cheese lies somewhere between semi-lactic and hard cheese. The flavor of these cheese comes from the aging process, which generally takes between 3 months to 5 year or more. It’s this aging process that determines the flavor differences of these cheese; the younger the cheese, the milder the flavor. We will focus on smaller format younger pressed curd cheeses both American and European like Taleggio, Queso de Mano, Appalachian, and Dry Jack. Join us on Friday, March 27, 6pm, and try our samples of pressed curd cheese, and learn the details of how the process contributes to their final flavors and textures.
Mastering Mozzarella at Zingerman’s Creamery
Come and learn the secret to making terrific fresh mozzarella from the experts! Stop by the Creamery on Saturday, March 28, at 2pm, and we’ll show you the ins and outs of making this simple, yet delicious cheese. You’ll learn how to pull balls of fresh mozzarella from curd, stretch string cheese, and create rich, creamy burrata. Perfect on pizza, super on a salad, or amazing on its own, this versatile cheese is as much to make as it is to eat. Adults and children over 12 are welcome. Don’t miss it!
Bonus March Sunday Tour at Zingerman’s Creamery
**On Sunday (April 5th), we’ll be hanging out with the Easter Bunny, so we’ve moved our monthly Creamery tour ahead one week!**
Join our cheese and gelato makers on Sunday, March 29, 2pm, for an hour-long adventure as we transform local milk into delicious cheese and gelato. You’ll watch our fresh mozzarella stretched into shape, taste our cow’s and goat’s milk cheeses while our staff explain the cheesemaking process, and sample our delicious fresh gelato. After the tour, make time for tasting our selection of American cheeses and provisions, as well as house made gelatos and sorbets in our cheese shop.
See you soon!
Zingerman’s Art for Sale