Food, Food Artisans

Z-Pic of the Week

September 19, 2014

Sampling board from the Askinosie Chocolate tasting this week.

Sampling board from the Askinosie Chocolate tasting this week.

ZingLife

Five Questions for Jeff Janssen

Sports Leadership Expert Jeff Janssen at the ZingTrain Speaker Series

We recently caught up with Jeff to ask him five questions:Jeff Janssen mug low-res 2013 (1)

How did you get into the world of Sports Leadership?
I have always been fascinated by the impact that leaders have on a team, especially in the sports and business world.

Do you think Sports Leadership is different from leadership, say in a business? If so, how?
I think effective leadership principles are mostly the same in sports and business – both deal with bringing out the best in people, both involve competitive situations, both rely on building and sustaining championship cultures.

Could you tell us a little bit about the work you do at the Janssen Sports Leadership Center?
We help coaches and captains become world-class leaders who are committed to a lifetime of service, success, and significance. We develop leaders who win on and off the playing fields by teaching them to effectively lead themselves and others.

Could we ask you to name-drop a little for us and tell us who some of your most exciting clients are?
My most exciting clients are Michigan, North Carolina, LSU, Illinois, Arkansas, NC State, and Colorado.

What will your speaker series session focus on?
We’ll focus on 7 Leadership Lessons from sport’s legendary coaches that can be applied by leaders of all walks of life.

John Beilein, University of Michigan Men’s Basketball Coach said,

“Jeff Janssen’s work with the Michigan Leadership Academy has been tremendous.”

We agree! And we’re tremendously pleased to offer a session with Jeff Janssen in this season of ZingTrain’s Speaker Series. If you are looking to build a Championship Culture in your business and help your team consistently perform to its full potential, then this is the session for you!

In this session, Leadership Academy Director Jeff Janssen reveals the seven Leadership Lessons he has learned from consulting with 25 NCAA National Championship teams at top athletic departments including Michigan, Stanford, North Carolina, Arizona, Notre Dame, and many others. Jeff’s program is designed for leaders who want to build a winning team – no matter from which walk of life, or what level of an organization! Please join us this coming Thursday, September 25, 8 – 930am! 

Reserve your seat here

Food, Food Artisans

This Week at Zingerman’s 9/16/14

Renowned Chocolate Maker Shawn Askinosie Visits Zingerman’s for Two Events!

askinosie chocolate

We’re very happy to announce that founder and CEO of Askinosie Chocolate, Shawn Askinosie will be here tomorrow to share his story, and his chocolate! Tickets are still available, so please join us!

ZingTrain Speaker Series
On Wednesday, September 17, 8am, Shawn will take the reins at the ZingTrain Speaker Series to tell you his story, the story of how a criminal defense attorney became a chocolate maker. The story of how his business, Askinosie Chocolate, wins more awards for its chocolate than we can keep track of. The story of how his small 15-person business makes a huge positive impact on all it comes in contact with the world over. The story of how you can go about creating meaningful work, creating a business with a vocation.

Reserve your seat here

Chocolate Tasting at Zingerman’s Deli
Later that day, September 17, 630pm, Shawn will share his story at Zingerman’s Events on 4th, and lead us in a tasting of some of his amazing bean-to-bar chocolates. Join us as Shawn talks about Direct Trade, his relationship with the farmers who grow his cocoa beans, and his commitment to sharing profits with the people at the source. Shawn’s chocolate wins awards year after, and you’ll see why when you taste it. Don’t miss this chance to talk, and taste, great chocolate with one of the best!

Reserve your seat here


Rosh Hashanah Specials at zingerman’s bakehouse

Erev Rosh Hashanah is September 24.

Challah Turbans
Our fresh egg and clover honey challah bread in the traditional round shape, with or without rum-soaked raisins. Available September 17th thru October 4th.

More Rockin’ Challah
Traditional Moroccan challah, egg bread with clover honey in a traditional 5 strand braid topped with poppy, sesame, and anise seeds. Available September 17th thru October 4th.

Honeycake
A dense spice cake made with buckwheat honey, brewed tea, almonds and golden raisins. 6″ cake. Available September 17th thru October 4th.

Applesauce Cake
A moist cake made with applesauce and butter, full of chunks of fresh Michigan apples, toasted walnuts and red flame raisins. 9” cake. Available September 24th thru September 28th.

Flodni
The name flodni (fluden in Yiddish) refers to a layered and filled pastry. This version with poppyseed, walnut and apple filling layers is a Hungarian specialty as well as a traditional Jewish holiday pastry. Available everyday.

Apple Rétes
Rétes (ray-tesh) is a Hungarian specialty, you might know it as strudel. We take our own fresh dough and carefully hand stretch it over an 8-foot table until it’s thin enough to see through. Then it’s folded and layered with melted butter and a sprinkle of cake crumbs, wrapped around fresh Michigan apples, baked until golden brown and dusted with powdered sugar. Available everyday.

Call to reserve your Rosh Hashanah specials. 734-761-2095.


Rosh Hashanah Menu at Zingerman’s Deli

Erev Rosh Hashanah is September 24.

Let the Deli do the cooking this year! Our Rosh Hashanah Menu includes a delicious selection of traditional favorites including Challahs, Honeycake and sweet pastries from the Bakehouse, Noodle Kugel, Chopped Liver, Potato Knishes, Matzo Balls, Jewish Chicken Broth, Free-Range Hanois Hens, Roast Beef Brisket and much more! Serve a holiday feast that your guests will never forget! Call to order 734-663-3400.
Rosh Hashanah Menu items available for pick-up or delivery starting Wed., Sept. 24th at noon.


New Buyers Guide and Holiday Staff Positions at Zingerman’s Mail Order

The big news around Zingerman’s Mail Order is that our Fall Buyers Guide should be in homes any day now. The Guide has lots of new products and a bunch of in-depth articles about the fabulous foods! Check it out!

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


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! Friday, September 19, 6 pm.

Reserve your seat here


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 the syphon pot. On Sunday, September 21, 1pm, 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


You Pick Sunday Supper at Cornman Farms

We’ll start the event with a hayride out to the fields where we’ll meet Farm Manager Mark Baerwolf to learn the history of Cornman Farms and harvest the food for the evening. Then we’ll head back to the barn for a cocktail hour while Chef prepares an unforgettable meal that highlights the fantastic flavors of the summer. Join us on Sunday, September 21, 4pm, on the eve of the autumnal equinox! I can’t think of a better way to say goodbye to summer than to share the fruits of the field with family and friends.

Reserve your seat here

See you soon!

ZingLife

Z-Pic of the Week

September 13, 2014

Refreshments for our four-footed guests.

Refreshments for our four-footed guests.

Food, Food Artisans

This Week at Zingerman’s 9/9/14

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! Wednesday, September 10, 6 pm.

Reserve your seat here


Beans: A Chocolate and Coffee Pairing at Zingerman’s Coffee Company

Two great hings made even better when paired together! Here is your opportunity to join Zingerman’s expert enthusiasts and taste a variety of chocolates and coffees side-by-side. On Saturday, September 13, we’ll explore several different pairings to find the most complimentary combinations. Zingerman’s Coffee Company Retail Manager, Anya Pomykala and the Chocolate Lady from Zingerman’s Deli, Emily Case, will be your guides for this dark, delicious excursion. How can you say no?

Reserve your seat here


Cake of the Month at Zingerman’s Bakehouse and Zingerman’s Deli

24 Carrot Cake
We peel and grate forty pounds of carrots to make one batch of this cake. All those carrots add an incredible moistness and a fresh sweetness to the cake. Combine them with toasted walnuts and aromatic spices and you get a great cake that’s totally delicious on its own. Cover it with a generous amount of cream cheese frosting and it becomes irresistible. All carrot cakes, whole and slices, are 20% off this month!


Pop-up Mustard Store at Zingerman’s Mail Order

It’s Mustardpalooza! Now through September 30Zingerman’s Mail Order is hosting a special mustard pop-up shop on our website! We’ve added a dozen new mustards to our collection for summer sandwich slathering, salad vinaigrettes, hot dogs, hamburgers — you name it. This is a one-time only event! When the new mustards sell out, they’re gone. Check it out today!

Next week and Beyond:


Comparative Cupping Class at Zingerman’s Coffee Company

Join us Sunday, September 14, 1pm as we 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 tour of the world of coffee!

Reserve your seat here


Renowned Chocolatier Shawn Askinosie Visits Zingerman’s for Two Events!

We’re very happy to announce that founder and CEO of Askinosie Chocolate, Shawn Askinosie has rescheduled, and will visit two Zingerman’s businesses in mid-September to share his story, and his chocolate!

ZingTrain Speaker Series
On Wednesday, September 17, 8am, Shawn will take the reins at the ZingTrain Speaker Series to tell you his story, the story of how a criminal defense attorney became a chocolate maker. The story of how his business, Askinosie Chocolate, wins more awards for its chocolate than we can keep track of. The story of how his small 15-person business makes a huge positive impact on all it comes in contact with the world over. The story of how you can go about creating meaningful work, creating a business with a vocation.

Reserve your seat here

Chocolate Tasting at Zingerman’s Deli
Later that day, September 17, 630pm, Shawn will share his story at Zingerman’s Events on 4th, and lead us in a tasting of some of his amazing bean-to-bar chocolates. Join us as Shawn talks about Direct Trade, his relationship with the farmers who grow his cocoa beans, and his commitment to sharing profits with the people at the source. Shawn’s chocolate wins awards year after, and you’ll see why when you taste it. Don’t miss this chance to talk, and taste, great chocolate with one of the best!

Reserve your seat here


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! Friday, September 19, 6 pm.

Reserve your seat here


Michigan Cheese Tasting at Zingerman’s Creamery

Zingerman’s Creamery is very pleased to welcome special guest cheesemakers Ben Tirrell of Tirrell Farmstead Specialties in Charlotte, MI and Amy Spitznagel, founder of Idyll Farms in Northport, MI. We will highlight and taste some of the very best cheeses that the Mitten State has to offer. Ben specializes in raw milk sheep cheese while Idyll Farms focuses on French-style goat cheese. Stop in on Friday, September 19, 6pm to hear what these cheesemakers have to say about the great state of Michigan cheese.

Reserve your seat here


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 the syphon pot. On Sunday, September 21, 1pm, 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


You Pick Sunday Supper at Cornman Farms

We’ll start the event with a hayride out to the fields where we’ll meet Farm Manager Mark Baerwolf to learn the history of Cornman Farms and harvest the food for the evening. Then we’ll head back to the barn for a cocktail hour while Chef prepares an unforgettable meal that highlights the fantastic flavors of the summer. Join us on Sunday, September 21, 4pm, on the eve of the autumnal equinox! I can’t think of a better way to say goodbye to summer than to share the fruits of the field with family and friends.

Reserve your seat here

See you soon!

Food, Food Artisans

The Bridgewater Log

September’s Cheese of the Month is a new take on an old favorite.

This month marks the 12th anniversary of our Bridgewater cheese, so we’re celebrating this event with the launch of the Bridgewater round’s sibling, the Bridgewater Log. This is technically the same cheese, but in a larger two-pound log. The log has less of a cheese to penicillium rind ratio, and it’s more convenient for buying as much or as little as you need. Slice it thick or thin to top crostini, salads or pasta.

The Bridgewater has come a long way since its rather inauspicious beginning and remains, to this day, the only cheese we’ve created purely by mistake. One morning at the original Creamery location in Manchester, MI, we walked into the dairy and discovered three bags of cream cheese curd that we’d missed from the day before. The curd had over-drained and was too dry for cream cheese, so we added some fresh-cracked pepper, formed it into rounds, and covered the surface with the same penicillium used for Brie cheese. Within about ten days, the cheese was covered with the fluffy, white penicillium mold and we had our first batch of Bridgewater.

The next challenge was, “Would anyone like it?” So, I went to the Deli to have the cheese buyer, Carlos Souffront, taste it and give his feedback. Unfortunately he was out of town, so back I went to the creamery. About two weeks later, my daughter asked me why the car smelled funny and that was when I discovered the now-aged Bridgewater in the trunk of my car. I again drove to the Deli and had Carlos taste the cheese (I probably should have mentioned that the cheese rounds had been sitting in my car for two weeks). He really liked the flavor, and we started making Bridgewater that week. We also found a better place to age it.

The Bridgewater remains one of our most popular and versatile cheeses. When young, the paste is velvety and milky, with the earthiness of the fresh cracked Tellicherry pepper and the mushroom flavor of the penicillium rind. When it’s aged well, the cheese becomes more dense and the pepper flavor intensifies, creating a great accent to cooked pasta or served over a summer salad.

The new Bridgewater Log

The new Bridgewater Log

john-sig