Featured, Food, Food Artisans

By Popular Demand: Another Tomato Dinner!

Second Cornman Farms Tomato Dinner at Zingerman’s Roadhouse!

tomatoes_basketYou asked for it! Due to overwhelming demand, we’re adding another Cornman Farms Tomato Dinner on Wednesday, August 27, at 7pm. Here’s your chance to relish the outstanding Cornman Farms succulent heirloom tomato varietals!

This dinner is easily the highlight of the harvest season, and our Cornman Farms Tomato Dinner showcases the best of the farm’s tomato crop. Chef Alex and the farmers have been caring for the tomatoes all through the spring and early summer, and now we get to benefit from their hard work. The tomato bar makes its return: numerous tomatoes varieties, handmade fresh mozzarella, really good olive oil, balsamic vinegar and fresh grown basil. You’ll want to fill your plate as many times as you can! Fresh Cornman Farms beef and pork round out this late summer feast, making it a meal to remember. Spaces for this dinner will likely go as fast as the first, so reserve your seat today!

reserve your seat here


See you soon!

ZingLife

The Secret Stories Old Barns Tell

day one, February 26, 2013

day one, February 26, 2013

An interview with barn expert and architect Chuck Bultman on the history of the Cornman Farms barn.

Tell me a bit about the Cornman Farms project?
Cornman Farms… where should I start? It seems like I should start at the beginning but my chronology, with respect to the project, feels so small compared to the chronology of the site and the buildings. What is so amazing about this project, and this barn, is what we know. On most of my barn projects we are not able to piece together the history as well as we have here. 

You see many barns across our country are basically orphans where they stand. As beautiful as they may be, they have no purpose and are expensive to maintain so they are mostly ignored. When we drive by them we may marvel, oblivious to the relentlessly decaying forces of water and wind the barns endure. Estimates say there are may be six hundred thousand old wood barns in America today. When I consider that only one hundred years ago there were 6 million farms, that number seems frighteningly small. 

February 27, 2013

February 27, 2013

The Cornman Farm’s barn is a small Midwestern barn. It is only 30 feet by 40 feet, where most barns here are about 40 feet by 50 feet or 40 feet by 60 feet. And the smaller the barn, the harder it is to use it on the farm. This barn was also suffering. The west side had seen a fair amount of weather over the years, and had been repaired multiple times and was beginning to warp and buckle. And a number of the rafters were almost rotten through; something we only learned when we were dismantling the barn. Seven of them broke apart when they were being taken down. Had the roof caved in, or the wall buckled, I believe the barn would have been lost forever. Many Michigan barns fell this last winter.

So what we know… we know that this barn was built in 1837. Three years after the construction of the house; the same year that Michigan became a state. I remember the Bicentennial, and all of the celebrations associated with it, and I remember being proud for my country to pass such a milestone. My pride however has to pale in comparison to witnessing statehood, as you built the family’s farm. I have many times tried to imagine the mindset of the people who built it.

March 1, 2013

March 1, 2013

We also know that in 1895 the barn was moved and re-built on a basement foundation. This barn was originally built as a ground barn; it had no basement. But through the middle 1800′s the Farmers Almanac touted the value of having a basement to house animals and store manure. So during the late 1800′s barns from the Atlantic to the Midwest were commonly moved onto a basement making them bank barns. 

How do we know the years so specifically? 
Well there is a scientific method to date the year a tree was cut down. It is called dendrochronology. We used this method to have the timbers definitively dated. But all along we had some sense of the significance of the barn. I knew from when I first visited that the barn predated the Civil War as parts of it had the tell-tale signs of being cut with a water-driven sash saw; a tool which was quickly replaced with the advent of steam power during the Civil War. 

With respect to the barn’s move in 1895, we were helped out by the fact that someone had a date stone placed in the foundation that reads 1894. As it turns out that was the year they built the foundation and then they moved the barn on it the following year; the dendrochronology has the new timbers being cut in 1895. We do not know where the barn originally was located but I suspect it was not far. (And for you conspiracy theorists, we never told the dendrochronologist that the building had 1894 written on it.)

March 5, 2013

March 5, 2013

Possibly the most astounding thing I have learned about this property along the way I learned by accident… sort of. Alex and I were doing a radio show prior to the barn’s re-raising. During the interview Alex was asked about his family’s connection to the Dexter area and for the first time he used a date. He said that his wife’s family, the Arnolds, had settled there in the 1820s. If the Arnolds lived only a half mile away from this property in 1837 that they would have probably participated in the original raising; it was expected that anyone who could lend a hand would help with all barn raisings. It made me very happy and proud to share the raising experience with the multiple generations of the Arnold family.

What’s your background? How did you get into this line of work?
I have always enjoyed a challenge. Wherever I have worked I always wanted the most difficult projects. So, years ago when I was asked to work with an old barn I was immediately intrigued… and a little concerned. I mean building around a barn was not usual and I had to not only worry about how you do it I also had to worry about the builder’s approach to it, and I had to worry about how the building officials would receive the news that they would be inspecting an old barn.

March 6, 2013 – The barn is now in the expert hands of Rudy Christian (center) and his wife Laura Saeger, pictured here with Chef Alex Young.

Well that project led to other barn projects. And to date I have converted barn projects in 5 or 6 eastern states and some in the Rocky Mountains and one in Arizona. I have been working with old barns now for 15 years and have fallen in love with the kinds of spaces you can make with them. I also am in love with the stories and the history. But sometimes the history can weigh on you as it did with the Cornman barn. 

Maybe it’s because we knew so much, but the day before the barn was to be dismantled I found myself unable to not visit the site. It was a snowy cold Sunday in February and I was alone staring at the barn, considering its history. And all I could think was, who am I to be taking down this noble building for the first time in 170 years. (At the time we did not know that the barn had actually been apart once before; many times barns are moved without dismantling them.) It is an honor to be a small part of maintaining this precious piece of history.

July 7, 2013

July 7, 2013

Restoring a barn like this is no simple project. Can you tell us about the process? 
Most of all restoring a barn is a struggle to respect the barn. How do you convert the barn for a new use and maintain the barn’s integrity? There are purists who will say that that is impossible because to do anything with a barn you have to change it, and then it will no longer be the barn that it was. I however look at it differently because I know that barns are not, and were never, static things. As we talked earlier our barn was altered and made into a bank barn in 1895 and that was just one change. There were many other changes, both great and small. At some point, probably in 1895, the roof was made to be steeper. Why? We are not sure. And those giant sliding barn doors that everyone romanticizes about, they are not original either. No, a barn of this age would have had swinging barn doors to direct the wind which aided in the hand threshing process.

From any barn’s beginning the farmer who used it would have always been adapting it to the changing farming needs. It may have started as a hay barn and then have made into a dairy barn, or a horse barn, or some such. I believe that barn conversions today may be more pronounced, particularly if the use is changed dramatically, but that is far better than letting the barn rot and fall down by the side of the road, which is the destiny for many.

September 24, 2013

September 24, 2013

So for me the process includes how can I do the least to the barn to achieve the project’s goals and if I make changes how can I do that in sympathy with how the building was originally built. So when I ask for changes to the frame I ask that they be done with mortise and tenon joinery which is how old timberframing has been done for thousands of years. 

This is why when we needed to restore this barn we approached timberframers Rudy Christian and his wife Laura Saeger from Burbank, Ohio. I have known Rudy and Laura for some years now, and they restored another barn for one of my projects. I also know that their philosophy with respect to barn restoration is sympathetic to mine. What we all believe is that, despite using 21st century techniques and tools, we can be a part of the continuum of the life of an old barn. 

September 27, 2013

September 27, 2013

September 29, 2013

September 29, 2013

So aside from the background philosophy, a barn is restored by treating it exactly as it was treated when it was originally built. It can be dismantled by taking it apart in reverse order in which it was built. The boards can be stripped and then the frame unpegged and dismantled. Of course that is simply stated. It also helps to know the methods used for standing up a barn because the sequence matters. 

Once the pieces are evaluated, repaired and cleaned you get to have a traditional barn raising, as we did last September, where each bent (structural frame) is raised one at a time just like people reminisce about. We however use a crane and not a team of horses as it is safer, and there are more lawyers today.

October 5, 2013

October 5, 2013

December 11, 2013

December 11, 2013

Listening to some of what you’ve said over the last few years there’s a certain poetry and personality in each barn you work with.  Can you say more about this one? 
What many people do not realize is that when this country was first settled the barn was more important than the house. You could live without a house, but not without a barn. Have you ever noticed in western movies the Dry Goods Store never sold tomatoes? Or cabbage? If you wanted vegetables you had to grow them yourself. And to have a garden you needed seeds and a safe place to store your seeds and a sheltered work area to process what you grew. You needed a barn. And so barns were well built, made to last, and usually were imbedded with a lot of consideration because of how important they were.

When the original Cornman barn was built it was well built. It was also a bit ‘sloppy’ as a timberframed building according to Rudy who pointed out that the layout was a bit crude. Maybe because it was so early and at the time this was a fairly remote place. Or maybe it was because the original timberframer was not the best; realities in our world were also realities in theirs.

February 3, 2014

February 3, 2014

But when the time came to restore the barn and convert it to be a bank barn they did a great job. We know, for example, that they took the barn apart, as opposed to moving it intact, because the bottom of the barn had what are called free tenons, which could only have been installed if the barn was apart. They also were innovative when they rebuilt it. When we were dismantling it we found some odd wood embedded in the stone walls adjacent to the windows. No one knew why. As we poked around we found that the window sashes were installed to slide, and when open, they would disappear into this wood pocket in the stone. No one had ever seen or heard of that before in a barn. 

When they relocated the barn they were clearly very proud. They built the newly restored barn on beautiful stone walls that proclaimed the date of the restoration. These walls lasted 120 years. Sadly we could not keep the stone foundation as it was weak and compromised and because we have too many better techniques for dealing with water and drainage today. But the stone that was the foundation of the old barn has all been salvaged and reused on the farm. Much of this stone now graces the outside of our new foundation and the rest was used to build landscape walls around the property. 

And of utmost importance when we rebuilt the stone on the foundation, we put the 1894 date stone right back where it had been for the last 120 years; at eye level on the east wall. We only made one significant change to the foundation, and we did it for all to see. To honor the work and dedication of everyone who helped make this project a success the west stone wall now has a stone that reads ’2014′. It is our way of linking our work to the work of all of those who have labored at this farm for the last 177 years.

June 9. 2014

June 9. 2014

Did you know that Cornman Farms offers educational and informative Farm Tours and fresh Farm Dinners? Check out our events page for more information about dates and times!
Food, Food Artisans

This Week at Zingerman’s 7/22/14

IMG_4807-2

Intro to Cornman Farms Tour Tonight!

Enjoy a fascinating introduction to Cornman Farms’ rich history, agricultural projects and humane raising of animals. We’ll even throw in a taste of one of our seasonal vegetables! Tuesday, July 22, 5 pm.

reserve your seat here

peach-pie

Summer Pies at Zingerman’s Bakehouse

These summertime favorites are here for a limited time.  Get a taste while you can…

  • Michigan Rhubarb Pie
    Enjoy this sweet tart summer treat for a limited time! We lovingly craft this pie with our flaky all-butter crust and simple filling of fresh Michigan rhubarb and a bit of sugar. When the local rhubarb runs out, this pie will go on vacation.
  • Country Peach Pie
    Just as summery and precious as you imagine- lots of fresh peaches with a bit of sugar and real vanilla bean packed into an all butter crust, topped with a flavorful streusel we make with organic brown sugar, organic rolled oats and browned butter. A staff favorite!
  • Fresh Fruit Tarts
    Fresh berries arranged over vanilla bean pastry cream and a crisp, buttery tart shell made with a hint of fresh citrus. This is what summer tastes like! Each tart is one serving.
  • Sweet Cream Biscuits
    We hand-mix these biscuits so they are moist and fluffy to hold a heap of delicious fruits. Perfect for farmer’s market days. Available individually or in a family six pack.
  • Key Lime Pie
    A creamy tangy filling made with real Key Lime juice and a bit of local sour cream in a graham crust. Try topping it with a bit of of sweetened whipped cream to really put it over the top. Available in small and large sizes.
piedmont-wine-cellar

Michigan Wine and Cheese Tasting at Zingerman’s Creamery

Enjoy the fruit of Michigan vines! Join us at Zingerman’s Creamery on Friday, July 25, 6pm as we taste our way through some of Michigan’s best wines. From deep reds to bright whites, we’ll dive into the basic vinology and what makes our state’s wines unique and delicious. And, of course, we’ll pair these wines with some of our great cheese. Don’t miss it!

reserve your seat here

gelato_and_sorbet_2010_low-resGelato Sundae Sunday at Zingerman’s Creamery

Join us Sunday, July 27, 1pm on the green at Zingerman’s Southside (next to the Bakehouse) for an afternoon of sweet and creamy refreshments! For just $5, you can choose your gelato flavor and toppings to create a custom sundae. We’ll also have face painting and balloon animals for the kids! See you there!

reserve your seat here

Summer Sales at Zingerman’s Mail Order and Zingerman’s Deli

The Deli and Mail Order are having their huge annual Summer Sales, but only until the end of the month! This is serious business. Once a year we take a few dozen of our favorite pantry staples and put them at deeply discounted prices for a few short weeks. This year’s sale continues through July 31st with tons of deep discounts on some of our favorite foods. Stock up and save a bundle!

Next week and Beyond:

Intro to Cornman Farms Tour

Enjoy a fascinating introduction to Cornman Farms’ rich history, agricultural projects and humane raising of animals. We’ll even throw in a taste of one of our seasonal vegetables! Tuesday, July 29, 5 pm.

reserve your seat here


Summer Harvest Dinner at Zingerman’s Roadhouse

Join us on Tuesday, July 29, 7pm, for the first Cornman Farms dinner of the year at the Roadhouse. This summer harvest menu will be filled with fresh summer vegetables and meats from the farm. Radishes, cucumbers, squash, squash blossom, tomatoes, spinach and potatoes will all be harvested hours before the dinner. Chef Alex has prepared a menu that showcases the vegetables, beef, and pork, but also cooks with each of them in ways you wouldn’t expect. Celebrate the summer harvest with Cornman Farms and Zingerman’s Roadhouse!

reserve your seat here


A Summer Dinner with Central Provisions at Zingerman’s Deli

Two seatings!
On Wednesday, July 30 Zingerman’s Delicatessen hosts another special evening with Central Provisions with guest chefs Abby Olitzky and Steve Hall. Central Provisions is an upcoming restaurant that has been active in the Ann Arbor community the past few years hosting pop-up dinners, teaching cheese classes, and putting on special events. For this summer meal, they will delve into our unique pantry again to feature favorite American foods as well as the seasonal bounty of their favorite local farms. Each dish will be paired with wine that complements and elevates each bite. Please join us for this wonderful dinner celebrating summer flavors and great eating! Sign up now—these dinners sell out fast! (There will be a vegetarian option available, just let us know)

reserve a seat for 6:00pm seating

reserve a seat for 8:30pm seating


1st Sunday Tour at Zingerman’s Creamery

Join our cheese and gelato makers on Sunday, August 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.

reserve your seat here


The Art of Growing Great Vegetables at Cornman Farms

On Tuesday, August 5, 530pm, take a deeper look at our farming practices. Spend some time with Mark who takes care of all the fruits and vegetables we grow, and learn about the ins and outs of sustainable, responsible agriculture and honoring the local farming community. Take home a bag of something seasonally grown.

reserve your seat here


Farm Feasts at Cornman Farms

You can see it all in your mind. The beautifully restored farmhouse and barn in the verdant setting of a traditional working farm. The classic cocktails and wine. The skilled chef and kitchen staff. The vibrant courses made from fresh produce picked mere hours earlier in the fields a few hundred feet away. Sound like a slice of heaven to you? You’re in luck. Zingerman’s Cornman Farms is celebrating our inaugural event season with a tantalizing schedule of farm dinners. As a guest at our farm dinners, you’ll have to opportunity to enjoy the farm’s produce as it comes into full ripe readiness throughout the summer and autumn. Each dinner will follow the cycle of the crop season, spotlighting the freshest farm ingredients in harvest at that time. If you want to an experience that truly represents the very essence of the “farm-to-table” ideal, these dinners are for you! More information here.
Don’t miss these very special dinners!

See you soon!

Featured, ZingLife

Zingerman’s Co-Founder to be Honored at White House Event

Paul Saginaw Named a ‘Champion of Change’ for Wage Increase Work

Paul Saginaw

THE WHITE HOUSE

Office of Communications


FOR IMMEDIATE RELEASE

July 18, 2014

White House Honors Raise the Wage “Champions of Change”

WASHINGTON, DC – On Tuesday, July 22, 2014 at 1:00PM, the White House will honor local “Champions of Change,” leaders and ordinary Americans taking action to raise wages for working women and men around the country. The honorees are activists, advocates, business owners and workers who are looking to reestablish the basic promise that no American working 40 hours a week should have to live in poverty.

These Champions distinguished themselves through their community involvement, hard work and sacrifice.  This event will showcase these inspirational leaders and highlight the importance of providing all Americans with the dignity of a decent wage.

The Champions of Change program was created as an opportunity for the White House to feature individuals doing extraordinary things to empower and inspire members of their communities. The event will be live streamed on the White House website. To watch this event live, visitwww.whitehouse.gov/live.  To learn more about the White House Champions of Change program, visit www.whitehouse.gov/champions.

Bene’t Holmes, Riverdale, IL
Bene’t Holmes is an advocate, leader and a mother. She works for Walmart and is paid $8.75 an hour. Bene’t is involved with the movement “Respect the Bump,” which calls for a stronger policy for pregnant workers and will allow them to work while protecting their health. Benet has been calling for the company to publicly commit to paying a minimum of $25,000 a year, providing full time work and ending the company’s illegal retaliation against workers who are speaking out for better jobs.

Saru Jayaraman, Oakland, CA
Saru Jayaraman is the Co-Founder and Co-Director of Restaurant Opportunities Centers United (ROC) and Director of the Food Labor Research Center at UC Berkeley. After 9/11, together with displaced World Trade Center workers, she co-founded ROC in New York. ROC organizes restaurant workers to win workplace justice campaigns, conduct research and policy work, partner with responsible restaurants, and launch cooperatively-owned restaurants. Saru graduated from Yale Law School and the Harvard Kennedy School of Government. She also authored national bestseller, Behind the Kitchen Door. 

Naquasia LeGrand, Brooklyn, NY
Naquasia LeGrand has emerged as a leader in the growing movement to achieve a living wage for all fast food workers. Although she has been employed at a Kentucky Fried Chicken in Brooklyn, New York for more than three years, Naquasia still earns the New York State minimum wage of $8.00 per hour and struggles to make ends meet. Since joining the first ever strike of 200 fast food workers in New York City in November 2012, Naquasia has worked tirelessly to organize fellow fast food workers around the country, encouraging them to stand up for their rights and for a better life for their families.    

Christine Owens, Washington, DC
Christine Owens is Executive Director of the National Employment Law Project (NELP), a leading workers’ rights advocacy organization that brings research and organizing support to lift wages and improve jobs for all of America’s workers. Guided by the belief that anyone who works for a living should earn a decent living from work, Christine’s leadership at NELP played major roles in the federal minimum wage campaigns of the past two decades. This started with the coalition that won the 1996 increase and extending to coordination of the current campaign to raise the federal minimum wage to a historic high of more than $10.00 an hour.  

Lew Prince, St. Louis, MO
Lew Prince is co-owner and Managing Partner of Vintage Vinyl Inc. in St. Louis and a longtime spokesperson for Business for a Fair Minimum Wage, a network of business owners and executives who believe a fair minimum wage makes good business sense. Lew played an influential role in the successful campaigns to raise the Missouri minimum wage in 2006 and to pass the last federal minimum wage in 2007. He continues to be a leader in Business for a Fair Minimum Wage efforts to raise the minimum wage today. He has testified both in the Missouri Legislature and before U.S. Senate committees about the business case for raising the minimum wage. 

Karla Quezada, Arlington, VA
Karla Quezada is a leader in the Good Jobs Nation campaign, a campaign of low wage federal contract workers standing up and demanding changes at their work places. After working 6 years for Subway inside the Ronald Reagan Federal Building, Karla and her co-workers decided to stand up and raise their voices to fight against wage theft and other abuses. After going on strike 7 times during 2013, Karla and her colleagues filed a wage theft complaint with the Department of Labor and garnered enough attention to their struggle that President Obama announced an executive order to raise the wages of federal contract workers like Karla and her colleagues to $10.10 an hour.  

David Rolf, Seattle, WA
David Rolf is the President of the Seattle-based Local 775 of the Service Employees International Union, the fastest growing union the Northwest representing 43,000 home care and nursing home workers in Washington state and Montana. He also serves as an International Vice President of the Service Employees International Union. Rolf, 44, has led some of the largest organizing efforts since the 1930s. He helped organize 75,000 care givers in Los Angles in 1999 and led the campaign to raise wages to $15 in SeaTac, Washington, in 2013, the first successful $15 ballot initiative. In 2014, David co-chaired Seattle’s Income Inequality Advisory Committee (IIAC). The IIAC was the group entrusted by Mayor Ed Murray to formulate what would become Seattle’s historic $15 wage ordinance, which will raise wages for more than 100,000 workers. 

Paul Saginaw, Ann Arbor, MI
Paul Saginaw is Co-Founder and Chief Spiritual Officer (CSO), of Zingerman’s Community of Businesses. The “community” is a network of 9 brand-connected, owner-operated run businesses that are permanently rooted in Ann Arbor. Some highlights of the Zingerman’s culture include good wages, health benefits, paid time-off, classes on open book finance for all employees, and a Community Chest fund built from profits to meet employees’ emergency financial needs. With Zingerman’s as its sponsor, Paul founded a nonprofit food rescue program, Food Gatherers, which currently provides 7 tons of nutritious food daily to agencies countywide, serving as a board member for 25 years and now as Director Emeritus. 

Rafael Sanchez, Los Angeles, CA
Rafael Sanchez III is the second child of immigrants from Mexico. For as long as he can remember, Rafael has wanted to be a teacher. He comes from a family of educators and sees teaching as a way to give back to his community. Currently, he is a Degree Track Teacher’s Assistant at Bell High School in the Los Angeles Unified School District. He has worked for the school district for 10 years and earns $10.74 an hour. He is currently a student at California State University, Los Angeles, majoring in history for his secondary credential. The recession, furlough days and stagnant wages have interfered with his dream. It has been difficult to finish his studies. That is why Rafael joined with others in his union, Service Employees International Union Local 99, to fight for and win, a $15 minimum wage. Rafael was part of the bargaining team that negotiated this landmark contract agreement with the second largest school district in the nation.

Congratulations to Paul and all the Champions of Change!

ZingLife

Z-Pic of the Week

July 18, 2014

A sea of umbrellas on the Zingerman's Deli patio.

A sea of umbrellas on the Zingerman’s Deli patio.

 

Food, Food Artisans

This Week at Zingerman’s 7/15/14

Tractor-Planting

Intro to Cornman Farms Tour Tonight!

Enjoy a fascinating introduction to Cornman Farms’ rich history, agricultural projects and humane raising of animals. We’ll even throw in a taste of one of our seasonal vegetables! Tuesday, July 15, 5 pm.

reserve your seat here


Afternoon Delight Farm Tour at Cornman Farms

Spend the morning with us this coming Sunday, July 20, 10 am, for an in-depth understanding of what makes Cornman Farms so special. This experience will include a behind the scenes tour of the Farmhouse, Barn, Goat Parlor, and Hoophouse, as well as talks with our Produce and Animal Husbandry Managers, and our events Department. Savor a delicious boxed lunch in our pre-Civil War barn overlooking our gorgeous educational gardens, and depart with a special gift from Cornman Farms.

reserve your seat here

Zingerman's Bakehouse Mississippi Mud Pie

Cake of the Month at Zingerman’s Bakehouse

This month’s cake special is named for a pie – Mississippi Mud Pie!
Sink into a special brownie-like chocolate cake covered in rich dark chocolate ganache, toasted meringue and a drizzle of chocolate sauce. Bet you can’t finish a whole slice! Enjoy this cake at room temperature or just a little warm. Your patience will be rewarded. 20% off during the month of July!

summer-sale-featured

Summer Sales at Zingerman’s Mail Order and Zingerman’s Deli

The Deli and Mail Order are having their huge annual Summer Sales! This is serious business. Once a year we take a few dozen of our favorite pantry staples and put them at deeply discounted prices for a few short weeks. This year’s sale continues through July 31st with tons of deep discounts on some of our favorite foods. Stock up and save a bundle!

Next week and Beyond:

Barn-ProfileIntro to Cornman Farms Tour

Enjoy a fascinating introduction to Cornman Farms’ rich history, agricultural projects and humane raising of animals. We’ll even throw in a taste of one of our seasonal vegetables! Tuesday, July 22, 5 pm.

reserve your seat here


Michigan Wine and Cheese Tasting at Zingerman’s Creamery

piedmont-wine-cellar

Enjoy the fruit of Michigan vines! Join us at Zingerman’s Creamery on Friday, July 25, 6pm as we taste our way through some of Michigan’s best wines. From deep reds to bright whites, we’ll dive into the basic vinology and what makes our state’s wines unique and delicious. And, of course, we’ll pair these wines with some of our great cheese. Don’t miss it!

reserve your seat here


gelato-sesaonal-6-packGelato Sundae Sunday at Zingerman’s Creamery

Join us Sunday, July 27, 1pm on the green at Zingerman’s Southside (next to the Bakehouse) for an afternoon of sweet and creamy refreshments! For just $5, you can choose your gelato flavor and toppings to create a custom sundae. We’ll also have face painting and balloon animals for the kids! See you there!

reserve your seat here


PiggiesIntro to Cornman Farms Tour

Enjoy a fascinating introduction to Cornman Farms’ rich history, agricultural projects and humane raising of animals. We’ll even throw in a taste of one of our seasonal vegetables! Tuesday, July 29, 5 pm.

reserve your seat here


Cornman-Logo-colorSummer Harvest Dinner at Zingerman’s Roadhouse

The first Cornman Farms dinner of the year at the Roadhouse, this summer harvest menu will be filled with fresh summer vegetables and meats from the farm. Radishes, cucumbers, squash, squash blossom, tomatoes, spinach and potatoes will all be harvested hours before the dinner. Chef Alex has prepared a menu that showcases the vegetables, beef, and pork, but also cooks with each of them in ways you wouldn’t expect. Celebrate the summer harvest with Cornman Farms and Zingerman’s Roadhouse!

reserve your seat here


A Summer Dinner with Central Provisions at Zingerman’s Deli

Two seatings!
On Wednesday, July 30 Zingerman’s Delicatessen hosts another special evening with Central Provisions with guest chefs Abby Olitzky and Steve Hall. Central Provisions is an upcoming restaurant that has been active in the Ann Arbor community the past few years hosting pop-up dinners, teaching cheese classes, and putting on special events. For this summer meal, they will delve into our unique pantry again to feature favorite American foods as well as the seasonal bounty of their favorite local farms. Each dish will be paired with wine that complements and elevates each bite. Please join us for this wonderful dinner celebrating summer flavors and great eating! Sign up now—these dinners sell out fast! (There will be a vegetarian option available, just let us know)

reserve a seat for 6:00pm seating

reserve a seat for 8:30pm seating


red-tomato-1Farm Feasts at Cornman Farms

You can see it all in your mind. The beautifully restored farmhouse and barn in the verdant setting of a traditional working farm. The classic cocktails and wine. The skilled chef and kitchen staff. The vibrant courses made from fresh produce picked mere hours earlier in the fields a few hundred feet away. Sound like a slice of heaven to you? You’re in luck. Zingerman’s Cornman Farms is celebrating our inaugural event season with a tantalizing schedule of farm dinners. As a guest at our farm dinners, you’ll have to opportunity to enjoy the farm’s produce as it comes into full ripe readiness throughout the summer and autumn. Each dinner will follow the cycle of the crop season, spotlighting the freshest farm ingredients in harvest at that time. If you want to an experience that truly represents the very essence of the “farm-to-table” ideal, these dinners are for you! More information here. Don’t miss these very special dinners!

See you soon!