This Week at Zingerman’s 4/21/15
Cheese Mastery Class #7: Pressed Cooked cheese at Zingerman’s Creamery
Creamery managing partner Aubrey Thomason takes you on a tour of one of the most popular categories of cheese: Pressed Cooked Cheese. This category evolved independently in nearly every mountain region of Europe. The process involves cutting milk curds into very fine, rice grain-sized pellets, cooking them, and then pressing them into molds or cheese forms. Ripening times for this style can range from several months to 5 or more years. This category is known for firm, smooth cheese with “eyes” or “holes” from carbon dioxide bubbles released during the aging process. This style includes “Mountain” cheeses, such as Emmenthal, Parmesan, Jarlsberg, Raclette, and Gruyère. These cheeses keep for a long time, and the flavors brought out by the cooking process are unique to this style. Come join us on Friday, April 24, 6pm and find out how deliciously interesting cheese chemistry can be!
Mastering Mozzarella at Zingerman’s creamery
Come visit us on Saturday, April 25, 2pm and learn the secret to making terrific fresh mozzarella from the experts! Stop by the Creamery 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!
1st Sunday tour at zingerman’s creamery
Join our cheese and gelato makers on Sunday, May 3, 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.
Fromage in the Farmhouse at Cornman Farms
Join us on Sunday, May 3, 4pm, for Cornman Farms’ season kickoff event in 2015: an udder-to-table dinner featuring Zingerman’s Creamery! We’re hosting a farm-to-fork dinner using the best of the Farm’s spring goodness, and featuring our talented and knowledgable friends at Zingerman’s Creamery. Each of the five dishes will include cheese components lovingly prepared by the experts at the Creamery, and they’ll be on-hand to teach us about how they masterfully craft each cheese. As an added bonus, we’ll visit the goats at Cornman Farms that contribute to the goat cheese making operation at the Creamery, and learn how they’re milked and cared for. The whole experience will be informative, interactive, and full of delicious dairy – and we’ll include special beverage pairings with each course. If you’re a cheese-lover, you don’t want to miss this!
Cinco de Mayo Cocktail Class: Terrific Tequila
Tequila is a truly unique liquor distilled from the agave plant and made only in certain regions of Mexico. This spirit is at once sweet, peppery, grassy, and spicy. It can be smooth, dynamic, complex and invigorating. Tequila is the spirit of Mexico, literally and figuratively! Tequila is great in lively and refreshing cocktails and pairs well with complex, spicy foods in a way that most liquors simply can’t. On Tuesday, May 5, 7pm, we’ll explore this liquor that is both exotic and familiar to the American bar scene. We’ll learn about the history of tequila and different varieties of the liquor. We’ll make three distinct cocktails; each will highlight tequila in a different way. We’ll also enjoy farm-fresh snacks created by our own talented culinary team. Guests will end the evening with recipes and the know-how to craft these tasty tequila cocktails at home.
ZingTrain Speaker Series: Thinking about your exit
Knowing that all entrepreneurs leave their businesses and all businesses get sold, given away, or liquidated, Bo Burlingham decided to write a book about how to exit your company well!
Bo believes that whatever your preferred outcome, you need to start planning for it now while you still have time and options. The beautiful part is that if you start early enough, the process will lead you to build a better, stronger, more resilient company, as well as one with a higher market value. Unfortunately, most owners don’t start early enough—and pay a steep price for their procrastination.
– JOIN us on Wednesday, May 6, 8am, for this thought provoking session with Bo Burlingham to:
– HEAR about the eight key factors that determine whether owners are happy after leaving their businesses.
– LEARN about a stressful, rewarding and ultimately critical process for all entrepreneurs.
– EXPLORE the emotional challenges that entrepreneurs face with planning their exits.
Cinco de Mayo Dinner at Zingerman’s Roadhouse
Join the Roadhouse for a journey into the Mexican State of Campache. Located in the Yucatan Pennisula, Campeche has long been referred to as the lesser known jewel of the peninsula, with its lush fish markets and intermingling of Spanish, Mayan and Mexican cultures.
Roadhouse Chef Bob Bennett, a longtime Roadie and student of Mexican culture, takes us on a stroll through the streets of Campeche with stories of Campechano culture, Mayan history and of course, food.
Fresh from the Garden: Lunch & Tour with Mom at Cornman Farms
Join us on Sunday, May 10, 1030am, for our first annual Fresh from the Garden Mother’s Day Event at Cornman Farms – a lovely luncheon awaits you, and a two-hour long introduction to what makes spring the most exciting season on the Farm! We’ll visit our goats (many of whom will be brand-new mamas themselves!) and their babies, and learn a bit about goat milking and the breeds we raise here at the Cornman Farms. We’ll also head into the gardens to discover what’s growing – perhaps herbs, greens, carrots and more! After a tour of our historic buildings and grounds, have a seat in our charming, sunny Farmhouse for a family-style luncheon, prepared with love by Chef and Managing Partner Kieron Hales. Menu items will be inspired by his homeland of England, with Radish Tea Sandwiches and Clotted Cream Strawberry Jam Scones, as well as locally influenced with “Little Ypsi Quiche” (made with Zingerman’s Creamery Little Ypsi cheese) and Cauliflower-Fried Steak with Herbed Pesto. Of course, there’ll be plenty of quality tea (and coffee) for you and Mom to enjoy! See you at the Farm!
Brewing Methods at Zingerman’s Coffee Company
Learn the keys to successful coffee brewing using a wide variety of brewing methods from filter drip to syphon pot. We will take a single coffee and brew it 6 to 8 different ways, each producing a unique taste. We’ll learn the proper proportions and technique for each and discuss the merits and differences of each style. Sunday, May 10, 1pm.
Spring Dinner with Guest Chefs, Central Provisions at Zingerman’s Deli
Join us on Thursday, May 14, 7pm, for a verdant feast with our favorite guest chefs, Abby Olitzky and Steve Hall of Central Provisions. They’ve picked some of their favorite Zingerman’s pantry staples to showcase in their signature plates of seasonal, local ingredients, cheeses, and charcuterie. The five-course, family-style meal will be complete with wine and beverage pairings. Seating is limited, so please sign up quick!
Vegetarian options available upon request.
*Price includes wine.
Best Served with Spring! at Zingerman’s Creamery
As we say good by to April showers and welcome in the May flowers, we also welcome the return of spring and summer seasonal beers! We’ve rounded up the new releases of beers from some of our favorite brewers and paired them up with cheeses from our shop. We’ll guide you through each pairing, talk about our cheese and beer pairings, and the brewers and cheesemakers! Friday, May 15, 6pm.
See you soon!
Zingerman’s Art for Sale