This Week at Zingerman’s 2/23/16
February Events at Zingerman’s
Cheese Showdown – Old World vs. New World at Zingerman’s Creamery
On Thursday, February 25th, 6pm, cheesemonger Tessie will be gathering up some of the best offerings from our friends in the American artisan cheese community and putting them up against classic cheese selections from Europe! We’ll explore styles of brie, cheddar, lactic goat cheeses, cheddar, gruyere, and blue cheese, with representatives from both sides of the Atlantic in each style. We’ll choose a winner of each matchup and then vote which continent goes home with bragging rights!
Cosmically Good Geisha Coffee at Zingerman’s Coffee Company
It’s Geisha coffee, a rare, wonderful and very limited selection of very special coffee beans from the highlands of Panama. It comes from Finca Santa Teresa smack in the center of the Panamanian isthmus. It’s grown at 4000 to 8000 feet.
We procured this extra special coffee from Finca Santa Teresa. Like our friends at Daterra Estate in Brazil, these guys are doing it right. They’re paying better salaries to the staff, providing free meals, free medical care, transport to and from work, training and education. Their use of natural resources is wise – recycling of water, waste material, etc. The farm has a school for the kids of the crew that work there.
If you do try it, you’re pretty likely to like it. Light, elegant, velvety. My warning is that if you try it you’ll probably want to drink it again and again. Your only salvation is that we only have 100 pounds and then we’re out.
Celebrate this special coffee on with us and pre-order yours!
This is no program with this event. Your ticket reserves one 0.25 lb bag of coffee in your name that can be picked up after 4pm on Friday, February 26th.
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. This tasting session on Sunday February 28th, 1pm, will explore a single coffee brewed 6 to 8 different ways, each producing a unique taste. A demonstration of the proper proportions and techniques for each method and a discussion of the merits and differences of each style will take place.
March Events at Zingerman’s
Romantic Italian Rice at Zingerman’s Deli
Italians love their pasta, but it would be a mistake to stop there. They also love their rice. While it’s not as well known or cooked as regularly as pasta dishes, a creamy bowl of risotto is tough to beat. Stop by on Wednesday, March 2nd, 630pm, as Chef Wallo walks us through a risotto cooking demonstration. Along with the risotto, we will also sample a few other treats made with rice. Join us for a great evening that will have you wanting to cook more rice at home very soon.
Mountain Cheeses That Make Us Melt! at Zingerman’s Creamery
Join us Thursday, March 2nd, 6pm, for a cozy evening of melted cheese! The ultimate in comfort food, melted cheese helps chase away the last chill of winter in anticipation of spring. At this special event, we’ll make two kinds of fondue, well as learn about and taste a traditional Swiss raclette. You’ll leave with a warm, happy belly, the recipes for our favorite fondues and raclette, and FIVE exciting ideas for putting a twist on the classic grilled cheese!
Educational Tour: Welcome to Cornman Farms!
Our Welcome to Cornman Farms Tour is an exciting 90 minute introduction to the rich history, agricultural projects and humane raising of animals. Join us for a look at our vegetable and herb gardens, goat milking operation and historic restored Farmhouse and Barn—and enjoy a meet-and-greet with our visionary Managing Partner, Kieron Hales. We’ll even throw in a taste of one of our seasonal vegetables! Sunday, March 6th, 4pm.
Shout for Stout! at Zingerman’s Creamery
Come to the Creamery on Thursday, March 10th, 6pm, to explore the varied and delicious world of stout beers, paired up with our favorites cheeses to enhance their most flavorful characteristics – just in time to celebrate St. Patrick’s Day! Stout-style beer originated in the British and Irish Isles and is now popular around the world in many distinct sub-categories, such as Irish (or dry), imperial, and oatmeal, to name just a few! We’ll sample different stout styles from some of our favorite Michigan breweries, served with specially selected cheese pairings from our shop. Sláinte!
Cocktail Class: When Irish Eyes Are Smiling
Once the most popular liquor in the world, Irish Whiskey is now often overshadowed by its closest cousin in the spirit world, Scotch. But that is changing! Roughly half of Ireland’s current distilleries have been founded just in the last five years, and Irish Whiskey is currently experiencing a global revival. How better to embrace the reemergence of this subtly sweet and spicy spirit than with a St. Patrick’s Day celebration? Join us Thursday, March 17th, 7pm, at the farm as we explore this regional whiskey, which is balanced, approachable, and infinitely mix-able. We’ll taste 3 different Irish Whiskies, then each guest will make three distinct cocktails while we discuss the history of the liquor and stories behind St. Patrick’s Day itself. Guests will end the evening with an appreciation of Irish Whiskey, the recipes for all cocktails made, and the confidence to recreate the drinks at home.
A Parma Farmhouse Dinner at Zingerman’s Roadhouse
This sweet ham, cured in the town of Langhirano, Italy, bears the honorable mark of the Consorzio del Prosciutto di Parma signifying its exceptional quality and rigorous curing processes. The family-owned and operated Pio Tosini company has become one of the most credible and sought-after producers of Prosciutto di Parma and has been in operation for over 80 years. There are only four ingredients that go into this ham and they are Italian pigs, salt, air and time. At Pio Tosini, a curing time of over 500 days (more than 100 days longer than typical prosciutto production) allows for slow and even salt penetration, assuring the sweetness of the hams. Each ham is trimmed, deboned by hand and personally selected.
The roots of the Pio Tosini company run deep and date back to the beginning of the last century (1905) in the heart of northern Italy, where Ferrante Tosini (Pio Tosini’s father) started his business slaughtering pigs and curing his own cuts of pork meat in the back room of the family’s grocery store. After World War I he was assisted by his young son Pio and together they gradually improved the business, experimenting with new processing techniques and curing methods. Today Pio Tosini is still a family company, with Ferrante’s great-grandson and Pio’s grandson Giovanni Bianchi carrying out the traditions of the 111 year old company.
Chef Alex and Giovanni have collaborated on a menu that highlights the complex flavors of the ham throughout the meal, each course celebrating the sweetness of the hams. Giovanni will be at the Roadhouse on Tuesday, March 22nd, 7pm, to share his family’s story and lead us through a tasting of these delicious hams.
See you soon!
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