April Events at Zingerman’s

Tea & Cheese at Zingerman’s Creamery

You might not think of tea as being a typical pairing for a slice of cheese, but the two can be exceptionally good at bringing out the best flavors of each other. Like wine, certain teas contain tannins which result in full-bodied flavors and make for a perfect accompaniment to a variety of cheeses. Our cheesemongers have teamed up with our neighbors at the Zingerman’s Coffee Co. to showcase specially selected teas from Rishi that pair most deliciously with an assortment of cheeses hand-picked by our cheese mongers. Join us for this unique take on tea time!
Thursday, April 28th, 6pm.

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May Events at Zingerman’s

Comparative Cupping at Zingerman’s Coffee Company

Sample coffees from the Africa, Central and South Americas, and the Asian Pacific. We will taste and evaluate these coffees using the techniques and tools used by professional tasters. This is an eye-opening introduction of the world of coffee. Sunday, May 1st, 1pm. 

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ZingTrain Speaker Series: Getting Positive

Sometimes facts are shocking. Here are two :

1. Seventy percent of the global workforce is un-engaged
2. Fifty-two percent of the management workforce is un-engaged.

These numbers verify an unspeakable truth. Conventional administrative thought does not lead to the design and leadership of effective organizations.

A central question of our time is this, how do we design and lead organizations in which people flourish and exceed expectations?

Join us on Wednesday, May 4, 8am, as Bob Quinn draws from his recent book, The Positive Organization, to help you to:

– STEP out of the conventional mode.
– DISCOVER how conventional organizations can turn themselves positive.
– FORMULATE plans to get positive in your organization!

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Cocktail Class: Cinco de Mayo at Cornman Farms

Last year on Cinco de Mayo, we gathered at the Farm to pay homage to Mexico’s indigenous spirit: tequila. This year on Friday, May 5th, 730pm, we’ll further explore tequila in cocktails, while also becoming acquainted with mezcal, tequila’s smokier, almost savory, cousin. These two liquors behave unlike any other spirit in the cocktail world: at once sweet, spicy, herbal, grassy, floral, and even a little salty. Tequila and mezcal produce cocktails with complexity and depth that’s hard to match with most other spirits. We’ll taste mezcal and tequila side-by-side, make (and then drink!) three cocktails that each highlight these agave-based liquors in a different way, discuss the history of these liquors and other cocktail-related stories, and enjoy really good farm-fresh food prepared by Cornman’s talented chef. Salud!

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See you soon!