Featured, Food, Food Artisans

This Week at Zingerman’s 11/25/14

pumpkin pie

Thanksgiving Weekend Sunday Tour at Zingerman’s Creamery

Join our cheese and gelato makers on Sunday, November 30, 2pm, an hour long adventure of how we transform local milk into delicious cheese and gelato. On this tour, you will observe Mozzarella stretching, as well as experience truly fresh gelato, as well as taste some of our cow’s milk and goat’s milk cheeses while hearing directly from the makers how they are made. 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. $10 per person.

Reserve your seat here


ZingTrain Speaker Series: Wayne Baker

We’ve known Professor Wayne Baker for so long that we sometimes take his scholarly accomplishments for granted. Which is why we’re so excited to be able to feature him as a speaker this season – so we can revisit his accomplishments, but more importantly, so we can share with you what is, perhaps, his most exciting work yet.
In this session of the Speaker Series, Wayne will talk about Mark Twain, the Apollo moon landing, Lady Justice, Olympic medals, and his family sailboat. What? Yes! The session will be an in-depth exploration of America’s core values through iconic images, personal stories, and colorful anecdotes. It will include a short activity to identify and talk about core values. And best of all, Professor Baker will reveal the surprising findings from his national surveys: That Americans share 10 core values. That a broad common ground still exists in America. Wayne will conclude the session by sharing why an organizational values alignment is critical and how you can uncover the values in yours. Wednesday, December 3, 8-930am. 

Reserve your seat here


Best of 2014 with Ari at Zingerman’s Events on 4th

This time of year we pull out the foods that simply amaze us and taste them together. We reflect on the past year and celebrate. Join Ari Weinzweig and the Deli crew for the most anticipated tasting of the year: an evening of story telling, historical narrative, and ridiculously tasty bites from Ari’s “Best of 2014!”

Two sessions!

Reserve your seat for Wednesday, December 3rd

Reserve your seat for Tuesday, December 16th


Winter Beer Tasting with Arbor Brewing at Zingerman’s Creamery

What better way to kick off the holiday season than with a malty cup of Arbor Brewing’s Wenceslas Winter Fuel? Inspired by the traditional English Old Ale-style, this is a full-bodied, darker beer intended to put some steam in you on a cold evening. Since opening in downtown Ann Arbor in 1995, Arbor Brewing Company has become a force to be reckoned with in the craft beer community. Join us Friday, December 5, 6pm, to learn more about Arbor’s great selection of handcrafted beer along with selected pairings of Creamery cheese.

Reserve your seat here


Fried Walleye & Cherry Pie: Cornman Farms Innaugural Book Club Dinner

There are few things in life that make us as happy as good book, but a delicious meal might be one of them. Zingerman’s Cornman Farms announces its Inaugural Book Club Dinner, to be held on Friday, December 5th. Honoring author Peggy Wolff and her outstanding book, Fried Walleye and Cherry Pie, the menu will feature quintessentially Midwestern cuisine, and the ticket will also include a festive welcome beverage. Also in attendance will be Bonnie Jo Campbell, a native Michigander, National Book Award finalist, 2011 Guggenheim fellow and contributor to Fried Walleye & Cherry Pie. This is a Cornman Farms occasion not to be missed!
The fine print: This dinner’s menu will be fairly specific, so let us know prior to booking if you or anyone in your party has dietary restrictions. Thanks!

Reserve your seat here

See you soon!

ZingLife

Maddie Talks Pie

My Life of Pie

Growing up in a food-centered household, each member of my family carried their own strengths in the kitchen. My mom reigned queen of banana bread, weeknight stir-fry, and Friday night honey chicken. My dad was the designated king of family get-togethers, holiday feasts, and Sunday night themed-dinners. My sister was, and still is, the baking superstar of the bunch, always knowing the exact moment to pull chocolate chip cookies out of the oven or just how much frosting with which to ice a birthday cake. And myself, well I guess you could say I was the floater, dabbling in all of these realms at one point or another.

However, there was one food in particular that was pretty much untouched within the LaKind family. One delectable, warm-my-soul, fill-me-with-more-happiness-than-I-know-what-to-do-with food that I could truly call my “specialty.” And it just so happens to be a food that will be gracing most of our tables at Thanksgiving dinner next week. Drumroll please…it’s PIE!

My love affair with pie developed gradually over the course of many annual summer trips to southwest Michigan and began with a game-changing strawberry rhubarb pie. Having seen the recipe on the Food Network’s website (the Facebook of my teens), and having never attempted a pie in my life, I figured why not? I already seemed to gravitate towards frustrating, labor-intensive cooking projects like homemade donuts, jars of jam, and even a fondant layer cake (yes, I actually attempted this at home and no, it was not my best work). Pie just seemed like the natural next endeavor. I mean they don’t call something “easy as pie” for nothing, right?
Oh Maddie, how very wrong you were.

While a good pie does only require a few key ingredients, what my naïve, amateur baker-self didn’t know at the time was just how many external factors have to be accounted for in order to create a perfect final product. Temperature, speed, elbow grease, and extreme patience are all key players in achieving that famous flaky crust and a well-balanced, well-textured filling (insert your favorite here). My first attempt at strawberry rhubarb pie wasn’t a complete failure by any means. I’m sure it was probably consumed in its entirety within an hour of coming out of the oven. But, looking back, there are so many things I could have done differently.
Lets examine Exhibit A, shall we?

Exhibit A

Exhibit A

Now, I knew my first attempt would present some roadblocks, but I don’t think I fully grasped the complexities of pie until I started baking it regularly. For the past four or five years, it has become my go-to dish for parties, holidays, and those casual nights when I need a stunning dessert in my life. After what I imagine are probably upwards of forty pies, I think I can say I’m at least beginning to hone my techniques.
So, lets take a look at Exhibit B.

Exhibit B

Exhibit B

Despite the improvements, what pie has taught me is that nothing is ever perfect. As with life, every pie is an experience, teaching you something you didn’t know beforehand and helping you learn in the process. While I can’t say I didn’t shed some serious tears over all the soggy crusts, loose fillings, under-baking, over-baking, weird lattices, and burnt messes I’ve encountered in this journey, I take pride in persistence and trying to become the best at something you love.

That’s what pie has done for me, and I couldn’t be more thrilled to honor it by indulging in all its pumpkin, pecan, or apple glory this week. So this Thanksgiving, I wish you all wonderful meals, good times with family and friends, and, of course, a sweet slice of your favorite pie at the end of the meal.
For me, it doesn’t get much better than that.

- Maddie

ZingLife

Zingerman’s Thanksgiving Hours

Thanksgiving is Thursday, November 27.

Some of our businesses may have limited hours during the holiday week.
Check the list below for hours of operation:

Zingerman’s Deli
Wednesday 11/26: 7 a.m. – 10 p.m.
Thanksgiving Day: CLOSED
Friday 11/28: 7 a.m. – 1o p.m.

Zingerman’s Roadhouse
Wednesday 11/26: 7 a.m. – 10 p.m.
Thanksgiving Day: CLOSED
Friday 11/28: 7 a.m. – 11 p.m.

Zingerman’s BakehouseThis-Week-at-Zingerman’s-111213-thumb
Wednesday 11/26: 7 a.m. – 7 p.m.
Thanksgiving Day: CLOSED
Friday 11/28: 7 a.m. – 7 p.m.

Zingerman’s Coffee Company
Wednesday 11/26: 7 a.m. – 6 p.m.
Thanksgiving Day: CLOSED
Friday 11/18: 7 a.m. – 6 p.m.

Zingerman’s Creamery
Wednesday 11/26: 9 a.m. – 7 p.m.
Thanksgiving Day: CLOSED
Friday 11/28: 9 a.m. – 7 p.m.

Zingerman’s Mail Order
Wednesday 11/26: 8 a.m. – 8 p.m.
Thanksgiving Day: CLOSED
Friday 11/28: 8 a.m. – 12 Midnight

ZingTrain
Wednesday 11/26: 9 a.m. – 3 p.m.
Thanksgiving Day: CLOSED
Friday 11/28: CLOSED
Saturday 11/29: CLOSED
Sunday 11/30: CLOSED

Cornman Farms
Thanksgiving Day: CLOSED

The Zingerman’s Community of Businesses wishes you a relaxing and happy holiday! 

ZingLife

Z-Pic of the Week

November 21, 2014

Seasonal struggle.

Seasonal struggle.

Food, Food Artisans

This Week at Zingerman’s 11/18/14

Seka Hills

Séka Hills Olio Nuovo at Zingerman’s Creamery

The Creamery has just received stock of a very special new olive oil produced by the Yocha Dehe Wintun Native Nation in the central valley of California.
Séka Hills Olio Nuovo is the very first pressing of the estate olives, which translates into very fresh oil. If you’re a fan of the “green” and peppery notes of fresh oil, Séka Hills is for you. Stop in for a sample today!
Read more about this amazing oil here.


We Want You! to Work for Zingerman’s Mail Order

Zingerman’s Mail Order is hiring holiday staff! We’ve posted several positions on our Jobs site and we’re taking applications right now! Apply today!


Cheese to Make you Melt Tasting at Zingerman’s Creamery

A frosty winter night is much improved with a warm pot of melted cheese fondue and some friends. Join us as we taste a variety of mountain-style cheeses perfectly suited for melting. This Friday, November 21, 6pm, we’ll share our favorite cheese-melting techniques, as well as a selection of our favorite fondue cheeses at this belly-warming tasting. A creamy, rich fondue is sure to add a classic touch to any holiday gathering.

Reserve your seat here


Cheese Mastery Class: Semi Lactic Cheeses at Zingerman’s Creamery

Please join us this Saturday, November 22, 2pm, as Creamery managing partner Aubrey Thomason breaks down the most complex and challenging forms of cheesemaking. Technically known as “semi-lactic,” this cheese is also called soft-ripened or sweet curd cheese. Semi-lactic is a hybrid of the lactic- and rennet-styles of cheesemaking, and the results are delicious and fragrant. Learn about the technical details of the style that gives us our gooey favorites such as Brie, Camembert, and many other mouthwatering varieties of this cheese family.

Reserve your seat here


Brewing Methods at Zingerman’s Coffee Company

Stop by this Sunday, November 23, 1pm, and learn the keys to successful coffee brewing using a wide variety of brewing methods from filter drip tot 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.

Reserve your seat here


Thanksgiving Weekend Sunday Tour at Zingerman’s Creamery

Join our cheese and gelato makers on Sunday, November 30, 2pm, an hour long adventure of how we transform local milk into delicious cheese and gelato. On this tour, you will observe Mozzarella stretching, as well as experience truly fresh gelato, as well as taste some of our cow’s milk and goat’s milk cheeses while hearing directly from the makers how they are made. 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. $10 per person.

Reserve your seat here


ZingTrain Speaker Series: Wayne Baker

We’ve known Professor Wayne Baker for so long that we sometimes take his scholarly accomplishments for granted. Which is why we’re so excited to be able to feature him as a speaker this season – so we can revisit his accomplishments, but more importantly, so we can share with you what is, perhaps, his most exciting work yet.
In this session of the Speaker Series, Wayne will talk about Mark Twain, the Apollo moon landing, Lady Justice, Olympic medals, and his family sailboat. What? Yes! The session will be an in-depth exploration of America’s core values through iconic images, personal stories, and colorful anecdotes. It will include a short activity to identify and talk about core values. And best of all, Professor Baker will reveal the surprising findings from his national surveys: That Americans share 10 core values. That a broad common ground still exists in America. Wayne will conclude the session by sharing why an organizational values alignment is critical and how you can uncover the values in yours. Wednesday, December 3, 8-930am. 

Reserve your seat here


Best of 2014 with Ari at Zingerman’s Events on 4th

This time of year we pull out the foods that simply amaze us and taste them together. We reflect on the past year and celebrate. Join Ari Weinzweig and the Deli crew for the most anticipated tasting of the year: an evening of story telling, historical narrative, and ridiculously tasty bites from Ari’s “Best of 2014!”

Two sessions!

Reserve your seat for Wednesday, December 3rd

Reserve your seat for Tuesday, December 16th


Winter Beer Tasting with Arbor Brewing at Zingerman’s Creamery

What better way to kick off the holiday season than with a malty cup of Arbor Brewing’s Wenceslas Winter Fuel? Inspired by the traditional English Old Ale-style, this is a full-bodied, darker beer intended to put some steam in you on a cold evening. Since opening in downtown Ann Arbor in 1995, Arbor Brewing Company has become a force to be reckoned with in the craft beer community. Join us Friday, December 5, 6pm, to learn more about Arbor’s great selection of handcrafted beer along with selected pairings of Creamery cheese.

Reserve your seat here


Fried Walleye & Cherry Pie: Cornman Farms Innaugural Book Club Dinner

There are few things in life that make us as happy as good book, but a delicious meal might be one of them. Zingerman’s Cornman Farms announces its Inaugural Book Club Dinner, to be held on Friday, December 5th. Honoring author Peggy Wolff and her outstanding book, Fried Walleye and Cherry Pie, the menu will feature quintessentially Midwestern cuisine, and the ticket will also include a festive welcome beverage. Also in attendance will be Bonnie Jo Campbell, a native Michigander, National Book Award finalist, 2011 Guggenheim fellow and contributor to Fried Walleye & Cherry Pie. This is a Cornman Farms occasion not to be missed!
The fine print: This dinner’s menu will be fairly specific, so let us know prior to booking if you or anyone in your party has dietary restrictions. Thanks!

Reserve your seat here

See you soon!

Food, Food Artisans

Looking Back at the Pasta Secrets Event

Featuring special guests Rolando Beramendi, Gianluigi Peduzzi, and Ari Weinzweig!

Ari, Gianluigi, and Rolando

Ari, Gianluigi, and Rolando

Last night, we were very fortunate to welcome Gianluigi Peduzzi of Rustichella and Rolando Beramundi of Manicaretti Italian Food Importers, arguably two of the most influential voices in the world of traditional pasta.

Gianluigi and Rolando

Gianluigi and Rolando

Ari introduced the two luminaries, speaking of our long history of featuring their products at Zingerman’s. He then turned it over to Rolando and Gianluigi, who talked about the history and care that goes into this delicious, high-quality pasta. Gianluigi is a third-generation pasta maker from the Abruzzo, whose Rustichella pasta line has long been one of THE best in Italy and the U.S. Rolando Beramendi is one of the country’s premier importers of fine Italian foods, and whose excellent palate and passion for traditional Italian food have significantly altered the food scene here in the US.

Awaiting pasta...

Awaiting pasta…

Throughout the evening, guests were served samples of various Rustichella pastas as our two speakers talked about the pasta, how its made, and the best way to serve the various styles.

Chef Bill oversees the cooking.

Chef Bill oversees the cooking.

First up was a delicious Whole Wheat Penne, the first pasta Rustichella imported into the US. The pasta was served very simply as aglio, olio, e peperoncino (garlic, oil and spicy peppers). This was the recipe that was written on the original Penne bags.

Linguine.

Linguine.

Next, we tried a  Linguine tossed with the simple tomato and basil sauce, with a bit of grated Parmigiano Reggiano over the top. The serving style really showcased the flavor of the pasta.

Orecchiette.

Orecchiette.

Orecchiette came next, served alla Pugliese, with kale and Zingerman’s housemade sausage. This pasta works well with heartier fare.

We tried an Egg Pappardelle next, served with just melted butter, and sauteéd mushrooms. Another simple, yet excellent dish.

PrimoGrano Sagne a Pezzi.

PrimoGrano Sagne a Pezzi.

Gianluigi introduced their premier PrimoGrano Sagne a Pezzi next, which is a 100% Abruzzo product, travleing 0 kilometers from sowing to harvest. The grain really makes a difference, and Gianluigi proved this by serving this pasta with just a splash of extra virgin olive oil. Outstanding flavor!

Enthusiastic guests.

Enthusiastic guests.

The duo finished up by introducing a new pasta line, ZeroTre, that’s aimed a kids. Guests enjoyed Alfabeto, tiny alphabet letters served in Zingerman’s famed chicken broth. This delicious comfort food was a great way to complete our culinary journey through the Abruzzo countryside.

Rolando, Gianluigi, and Chef Bill.

Rolando, Gianluigi, and Chef Bill.

Thanks again to all of our guests, and to Rolando and Gianluigi for traveling so far to share their amazing pasta with us!

Gianluigi Peduzzi.

Gianluigi Peduzzi.

See you soon!