Food, Food Artisans

This Week at Zingerman’s 9/1/15

coffee picnic table

Comparative Cupping at Zingerman’s Coffee Company

Join us Sunday, September 6th, 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 introduction of the world coffee.

Reserve your seat here


1st Sunday Tour at Zingerman’s Creamery

Join our cheese and gelato makers on Sunday, September, 6th, 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


ZingTrain Speaker Series: How Zingerman’s went after Diversity & Inclusion

It’s taken society a while to get here, but most of us would now agree that organizational diversity is a good thing. At Zingerman’s, when we began the work to create an intentionally diverse workplace, we realized we first needed to answer some pretty big questions :

  • Why are we seeking diversity?
  • What do we mean by diversity?
  • And of course, how are we going to get there?

We also realized that we needed the help of an expert in the field and in Skot Welch, principal at Global Bridgebuilders, we found both the expertise we were looking for and an understanding of Zingerman’s culture.

Please join us for a conversation on Wednesday, September 9th, 8-930am, with Global Bridgebuilders’ Skot Welch and Zingerman’s Robby Griswold, a key champion of our diversity work. Robby and Skot will take you through a practical case study of the work we have done here at Zingerman’s.

Reserve your seat here


Celebrating Beef at Zingerman’s Deli

We’re very excited to welcome author Nicolette Hahn Niman to Zingerman’s Deli on Sunday, September 13th, 6pm, for an exciting night of dinner, drinks, and a discussion of sustainable agricultural practices. A portion of the proceeds will benefit Slow Food Huron Valley.

In her book Defending Beef, Nicolette Hahn Niman, an environmental lawyer-turned-rancher, does exactly as the title suggests by proclaiming everything that can be great about beef if it’s managed properly. Her book discusses sustainability (with a focus on soil health, carbon sequestration, and water conservation), as well as the nutritional benefits of beef, and the positive impacts of biodiversity, managed grazing techniques, and animal health.

For this event, Chef Rodger Bowser and his team have created a unique menu that celebrates American beef and dairy cattle. The evening will begin with a cocktail hour that includes a diverse selection of cheese pairings from a small number of U.S. pasture-based dairies. We’ve hand-picked some of the best, including a soft, luscious spreadable young cheese, a fine blue cheese, and some well-matured aged hard cheese.

The main course will feature perfectly cooked, pasture-grazed and -finished beef, as well as side dishes and salads that highlight the best of the season’s offerings. Some of the menu highlights include:

  • Bone Marrow with grilled garlic crostini and a parsley, caper, red onion and frisée lemon salad
  • Gaucho-Style Beef BBQ shoulder and tri-tip, grilled sweet corn with Calabrian chili butter, pecorino and chives
  • Bean ragout made with Rancho Gordo cranberry beans, green beans, wax beans, tomatoes and basil, and Zingerman’s Bakehouse Westwind bread served with butter from Vermont Creamery
  • Individual-sized Concord grape pies with Roadhouse Vanilla gelato from Zingerman’s Creamery

Courses will be served with tasting-sized beverage pairings (alcoholic and non-alcoholic) as well as water. Additional beverages will be available for purchase.

Reserve your seat here


Cheese 101 at Zingerman’s Creamery

On Thursday, September 17th, 6pm, we’re joining in the back-to-school spirit with the basics of cheese! We will taste cheeses that represent each of the seven major styles of cheese – hand selected by our shop cheesemongers – and talk about what makes each style unique. This tasting will also include a behind-the-scenes tour of our production facility as we explain the basics of cheese making. One of our expert cheesemakers will join our tasting to help answer any questions you have as we explore the variety of cheeses!

Reserve your seat here


Cornman Farms Cocktail Class: Better With Brandy

Sweet and subtle, this distilled liquor made from fruit (most often grapes) has been on the alcoholic beverage scene for over 500 years. Prescribed medicinally throughout the ages in Europe, brandy really became popular in the United States during the cocktail heyday of the late 1800s-early 1900s. Join us this evening at Cornman Farms as we celebrate both American brandy and its French counterpart, cognac. On Thursday, September 17th, 7pm, we’ll be mixing up three classic cocktails to showcase brandy’s broad cocktail appeal: The Sidecar, the Metropolitan, and the 1940’s version of a Brandy Daisy. We’ll discuss brandy and the regional differences that define the spirit, as well as the stories behind the cocktails themselves. Guests will savor delightful light fare prepared on-site in the farmhouse kitchen and leave with recipes for all the cocktails made during the class.

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 syphon pot. We’ll 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. Sunday, September 20th, 1pm.

Reserve your seat here


See you soon!

Food, Food Artisans

How to Eat Cured Ham

Francois Vecchio’s 3 Rules About Eating Cured Hams (Plus One Of My Own)

Francois Vecchio is one of the most knowledgeable (and nicest) folks in the world when it comes to the subject of cured meats of any sort. He happened to share this list with me a while back, and I’ve found it very helpful in assisting everyone I know to gain more enjoyment out of eating cured hams and salumi of all sorts. Although #1 and #2 were long familiar to me, #3, although incredibly obvious once he said it, was something I’d never thought of. We’ll call these “Francois’ 3 Rules Not To Break When It Comes to Serving Cured Ham.” Being more proper and of Swiss-Italian origin, he calls them, “reprehensible activities.” He brought them up in the context of Prosciutto di Parma but they’re totally true for good cured hams. So . . . if you want to get the most out of your investment in any cured ham —Prosciutto di Parma, Jamon Serrano, acorn-fed (bellota) Iberico ham from Spain, Herb Eckhouse’s, Newsom’s or Edwards’ Country Hams —don’t do this stuff, ok?!

1. Don’t trim the fat off the Prosciutto

Francois and every other European ham aficionado will tell you the same thing. The fat isn’t a bad thing—it’s THE most prized part of the product. I always come back to the story of one ham maker in Spain who was showing me how to trim a ham. You do remove the fat on the very exterior of the ham, which has Prosciutto di Parmayellowed and turned slightly rancid. But that’s it—the rest of the fat is to be left alone because that is, of course, where the best of the flavor is at! “If you take away the fat,” the Spaniard said, smiling (sort of) “I will have to kill you!” I know this is a bit like pushing dark crusts—it runs so counter to most people’s mindset that not everyone is going to be receptive. And of course we don’t ever want to lecture a guest or come across as preachy about this stuff so we need to say it gently, or better still, in the right setting with humor. But really, the fat is where it’s at. I guess, now that I’m thinking about it, it’s akin to cutting the crusts off the Farm Bread; not inherently evil but sort of misses the mark in terms of getting the full eating experience.

2. Don’t hold sliced Prosciutto for any time in your fridge.

I guess the model for ham buying would more akin to buying fresh fish than to aged cheese. While cured ham won’t go “bad” in a day (it really won’t likely literally go bad for weeks or even months), good cured ham is definitely more something you’d want to eat the day you buy it, maybe at most the day after. Once the ham has been cut it’s exposed to the air, and it starts to lose aromatics and flavor. Nothing inherently evil about it, it’s just if you’re going to spend good money to get really good ham, why not eat it at its best? With that in mind, I encourage you to just buy a little bit at a time—even an ounce or two at time is fine—and then come back and buy a bit more.

3. Never wrap Prosciutto around melon

This is the one of Francois’ rules that got my attention. It makes perfect scientific sense but since I don’t really have a science mind, I just never thought about it. But once Francois put it in my mind a few months ago I’ve started to spread the good word. And this column will, I hope, help to do that. So here’s the deal—if you wrap cured ham around slices of melon (the way they do in all those fancy food magazine photos) the water in the fruit will naturally pull the salt out of the ham, which completely degrades the careful curing done by the ham maker and throws the flavor totally out of balance. That doesn’t mean that ham and melon (or figs or whatever) don’t go well together—they certainly do. “Just,” as Francois says, “…use both hands—one for the Prosciutto, and use the other hand to pick melon, pear, grape or fig bites.” And he adds, “Drop all for a wash of sweet Orvieto!”

To Francois’ list I’m adding a fourth point:

4. Always eat cured ham at room temperature

When it comes to serving cured ham follow the same guidelines as you would with cheese—get the ham to room temperature before you take a bite. If you doubt the value of this small step, taste a piece of the same ham right out of the refrigerator and another that’s at about 65°F. I think you’ll find that the former is missing about 65% of the flavor. Since the cost to the consumer is the same in each instance, it’s strongly in everyone’s interest to serve at the warmer temperature. It won’t fix the economy overnight but it is a way to increase value significantly without adding cost in the least.

ari's-signature

Food, Food Artisans

This Week at Zingerman’s 8/25/15

 Farmers Market bounty

Summer Harvest Dinner at Zingerman’s Roadhouse

The first Cornman Farms dinner of the season, this summer harvest dinner is one of our favorites. Chef Alex, farmers Mark, Amanda and their crew have been tending to the farm all summer long, our herd manager Kelly has been expertly caring for the animals and now is the time for all of us to enjoy the benefits of their hard work.

The fields are filled with summer favorites, like potatoes, cucumber, peppers, leeks, celery and early season tomatoes. We’ll harvest just hours before the dinner, bringing the vegetables right to the Roadhouse to be served on your plate. Also featuring a house made porcetta carving station, this dinner is sure to sell out quickly, don’t hesitate to reserve your table!  Tuesday, August 18th, 7pm. 

BUFFET MENU
Guanciale
Stolen Potatoes and Caviar
Early Fortune Cucumbers with Nasturtium Greens
Tomato Bread Salad
Marconi and Italia Red Pepper Slaw
Fried Green Tomatoes
Braised King Richard Leeks and Celery
Jerked Lamb Steaks
Porcetta Carving Station
Tres Leches Cake with Cajeta Caramel

*buffet menu subject to change based on availability

Reserve your seat here


Cornman Farms Cocktail Class: Farm-to-Glass

Come join us Wednesday, August 19th, 7pm, as we celebrate the peak of the growing season, with cocktails! Zingerman’s Cornman Farms is a true working farm on Island Lake Road in Dexter. When not tending to the goats, sheep, pigs, and cows, the farmers and staff use traditional, sustainable farming methods to grow an incredible variety of organic heirloom produce, just yards away from the gorgeously restored centuries-old Barn where this event will be held.
At this cocktail class we will highlight the fresh taste of summer on the farm, taking advantage of the delicious abundance of freshly-harvested produce grown just across the field. We will use heirloom tomatoes, freshly-plucked herbs, and other farm offerings in three special craft cocktails, all while enjoying fresh-from-the-farm fare prepared by Cornman Farm’s talented culinary team. We will discuss why these ingredients are so special, as well as the history and stories behind the cocktails we’ll be exploring this evening. Guests will leave with recipes and the know-how to confidently recreate all the featured drinks at home.

Reserve your seat here


Lager Lovin’ at Zingerman’s Creamery

America’s beer sweetheart – lagers! Crisp, clean pale lagers to malty, roasty dark lagers this family of beers represents the most ubiquitous style of beer consumed in the US. The word lager comes from the German word lagern which means “to store.” A perfect description as lagers are brewed with bottom fermenting yeast that work slowly at around 34 degrees F, and are often further stored at cool temperature to mature. We will gather up some tasty ambassadors of this style and choose cheeses and treats from the shop that highlight the great diversity of Lagers!
Join us on Friday, August 21st, 6pm.

Reserve your seat here


Celebrating Beef at Zingerman’s Deli

We’re very excited to welcome author Nicolette Hahn Niman to Zingerman’s Deli for an exciting night of dinner, drinks, and a discussion of sustainable agricultural practices. A portion of the proceeds will benefit Slow Food Huron Valley.

In her book Defending Beef, Nicolette Hahn Niman, an environmental lawyer-turned-rancher, does exactly as the title suggests by proclaiming everything that can be great about beef if it’s managed properly. Her book discusses sustainability (with a focus on soil health, carbon sequestration, and water conservation), as well as the nutritional benefits of beef, and the positive impacts of biodiversity, managed grazing techniques, and animal health.

For this event, Chef Rodger Bowser and his team have created a unique menu that celebrates American beef and dairy cattle. The evening will begin with a cocktail hour that includes a diverse selection of cheese pairings from a small number of U.S. pasture-based dairies. We’ve hand-picked some of the best, including a soft, luscious spreadable young cheese, a fine blue cheese, and some well-matured aged hard cheese.

The main course will feature perfectly cooked, pasture-grazed and -finished beef, as well as side dishes and salads that highlight the best of the season’s offerings. Some of the menu highlights include:

  • Bone Marrow with grilled garlic crostini and a parsley, caper, red onion and frisée lemon salad
  • Gaucho-Style Beef BBQ shoulder and tri-tip, grilled sweet corn with Calabrian chili butter, pecorino and chives
  • Bean ragout made with Rancho Gordo cranberry beans, green beans, wax beans, tomatoes and basil, and Zingerman’s Bakehouse Westwind bread served with butter from Vermont Creamery
  • Individual-sized Concord grape pies with Roadhouse Vanilla gelato from Zingerman’s Creamery

Courses will be served with tasting-sized beverage pairings (alcoholic and non-alcoholic) as well as water. Additional beverages will be available for purchase.

Reserve your seat here


Cornman Farms Cocktail Class: Better With Brandy

Sweet and subtle, this distilled liquor made from fruit (most often grapes) has been on the alcoholic beverage scene for over 500 years. Prescribed medicinally throughout the ages in Europe, brandy really became popular in the United States during the cocktail heyday of the late 1800s-early 1900s. Join us this evening at Cornman Farms as we celebrate both American brandy and its French counterpart, cognac. On Thursday, September 17th, 7pm, we’ll be mixing up three classic cocktails to showcase brandy’s broad cocktail appeal: The Sidecar, the Metropolitan, and the 1940’s version of a Brandy Daisy. We’ll discuss brandy and the regional differences that define the spirit, as well as the stories behind the cocktails themselves. Guests will savor delightful light fare prepared on-site in the farmhouse kitchen and leave with recipes for all the cocktails made during the class.

Reserve your seat here


See you soon!

Food, Food Artisans

Celebrating Beef at Zingerman’s Deli

A special event With Nicolette Hahn Niman

We’re very excited to welcome author Nicolette Hahn Niman to Zingerman’s Deli  on Sunday, September 13, 6pm, for an exciting night of dinner, drinks, and a discussion of sustainable agricultural practices. A portion of the proceeds will benefit Slow Food Huron Valley.

In her book Defending Beef, Nicolette Hahn Niman, an Nicollette Hahn Nimanenvironmental lawyer-turned-rancher, does exactly as the title suggests by proclaiming everything that can be great about beef if it’s managed properly. Her book discusses sustainability (with a focus on soil health, carbon sequestration, and water conservation), as well as the nutritional benefits of beef, and the positive impacts of biodiversity, managed grazing techniques, and animal health.

Deli Chef Rodger Bowser and his team have created a unique menu for this event that celebrates American beef and dairy cattle. The evening will begin with a cocktail hour that includes a diverse selection of cheese pairings from a small number of U.S. pasture-based dairies. We’ve hand-picked some of the best, including a soft, luscious spreadable young cheese, a fine blue cheese, and some well-matured aged hard cheese.

The main course will feature perfectly cooked, pasture-grazed and -finished beef, as well as side dishes and salads that highlight the best of the season’s offerings.

Menu Highlights:

  • Bone Marrow with grilled garlic crostini and a parsley, caper, red onion and frisée lemon salad
  • Gaucho-Style Beef BBQ shoulder and tri-tip with grilled sweet corn with Calabrian chili butter, pecorino and chives
  • Bean Ragout made with Rancho Gordo cranberry beans, green beans, wax beans, tomatoes and basil, and Zingerman’s Bakehouse Westwind bread served with butter from Vermont Creamery
  • Individual-Sized Concord Grape Pies with Roadhouse Vanilla gelato from Zingerman’s Creamery

###
Courses will be served with tasting-sized beverage pairings (alcoholic and non-alcoholic) as well as water. Additional beverages will be available for purchase.
###
**Because the menu is based on fresh, seasonal products, some selections may be slightly different on the night of the dinner.

$100 per person (price includes one copy of Defending Beef)
$190 for 2 people (price includes one copy of Defending Beef)

Reserve your seat here

See you soon! 

Food, Food Artisans

This Week at Zingerman’s 8/18/15

Cornman peppers

Summer Harvest Dinner at Zingerman’s Roadhouse

The first Cornman Farms dinner of the season, this summer harvest dinner is one of our favorites. Chef Alex, farmers Mark, Amanda and their crew have been tending to the farm all summer long, our herd manager Kelly has been expertly caring for the animals and now is the time for all of us to enjoy the benefits of their hard work.

The fields are filled with summer favorites, like potatoes, cucumber, peppers, leeks, celery and early season tomatoes. We’ll harvest just hours before the dinner, bringing the vegetables right to the Roadhouse to be served on your plate. Also featuring a house made porcetta carving station, this dinner is sure to sell out quickly, don’t hesitate to reserve your table!  Tuesday, August 18th, 7pm. 

BUFFET MENU
Guanciale
Stolen Potatoes and Caviar
Early Fortune Cucumbers with Nasturtium Greens
Tomato Bread Salad
Marconi and Italia Red Pepper Slaw
Fried Green Tomatoes
Braised King Richard Leeks and Celery
Jerked Lamb Steaks
Porcetta Carving Station
Tres Leches Cake with Cajeta Caramel

*buffet menu subject to change based on availability

Reserve your seat here


Cornman Farms Cocktail Class: Farm-to-Glass

Come join us Wednesday, August 19th, 7pm, as we celebrate the peak of the growing season, with cocktails! Zingerman’s Cornman Farms is a true working farm on Island Lake Road in Dexter. When not tending to the goats, sheep, pigs, and cows, the farmers and staff use traditional, sustainable farming methods to grow an incredible variety of organic heirloom produce, just yards away from the gorgeously restored centuries-old Barn where this event will be held.
At this cocktail class we will highlight the fresh taste of summer on the farm, taking advantage of the delicious abundance of freshly-harvested produce grown just across the field. We will use heirloom tomatoes, freshly-plucked herbs, and other farm offerings in three special craft cocktails, all while enjoying fresh-from-the-farm fare prepared by Cornman Farm’s talented culinary team. We will discuss why these ingredients are so special, as well as the history and stories behind the cocktails we’ll be exploring this evening. Guests will leave with recipes and the know-how to confidently recreate all the featured drinks at home.

Reserve your seat here


Lager Lovin’ at Zingerman’s Creamery

America’s beer sweetheart – lagers! Crisp, clean pale lagers to malty, roasty dark lagers this family of beers represents the most ubiquitous style of beer consumed in the US. The word lager comes from the German word lagern which means “to store.” A perfect description as lagers are brewed with bottom fermenting yeast that work slowly at around 34 degrees F, and are often further stored at cool temperature to mature. We will gather up some tasty ambassadors of this style and choose cheeses and treats from the shop that highlight the great diversity of Lagers!
Join us on Friday, August 21st, 6pm.

Reserve your seat here


Celebrating Beef at Zingerman’s Deli

We’re very excited to welcome author Nicolette Hahn Niman to Zingerman’s Deli for an exciting night of dinner, drinks, and a discussion of sustainable agricultural practices. A portion of the proceeds will benefit Slow Food Huron Valley.

In her book Defending Beef, Nicolette Hahn Niman, an environmental lawyer-turned-rancher, does exactly as the title suggests by proclaiming everything that can be great about beef if it’s managed properly. Her book discusses sustainability (with a focus on soil health, carbon sequestration, and water conservation), as well as the nutritional benefits of beef, and the positive impacts of biodiversity, managed grazing techniques, and animal health.

For this event, Chef Rodger Bowser and his team have created a unique menu that celebrates American beef and dairy cattle. The evening will begin with a cocktail hour that includes a diverse selection of cheese pairings from a small number of U.S. pasture-based dairies. We’ve hand-picked some of the best, including a soft, luscious spreadable young cheese, a fine blue cheese, and some well-matured aged hard cheese.

The main course will feature perfectly cooked, pasture-grazed and -finished beef, as well as side dishes and salads that highlight the best of the season’s offerings. Some of the menu highlights include:

  • Bone Marrow with grilled garlic crostini and a parsley, caper, red onion and frisée lemon salad
  • Gaucho-Style Beef BBQ shoulder and tri-tip, grilled sweet corn with Calabrian chili butter, pecorino and chives
  • Bean ragout made with Rancho Gordo cranberry beans, green beans, wax beans, tomatoes and basil, and Zingerman’s Bakehouse Westwind bread served with butter from Vermont Creamery
  • Individual-sized Concord grape pies with Roadhouse Vanilla gelato from Zingerman’s Creamery

Courses will be served with tasting-sized beverage pairings (alcoholic and non-alcoholic) as well as water. Additional beverages will be available for purchase.

Reserve your seat here


See you soon!

Food, Food Artisans

This Week at Zingerman’s 8/11/15

IMG_2644

11th Annual Piazza Zingermanza at Zingerman’s Deli

Saturday August 15 and Sunday, August 16, 11am – 3pm
Our annual August tradition of transforming the Deli’s Patio into an Italian Street Food Festival is one of the highlights of the year. There will be good food, good music, good demos, good deals and good company. New this year, a kids’ pasta tasting. It’s an event not to be missed!

Demonstrations:
12 noon: Witness our cheesemongers break down 80 pound wheels of Parmigiano Reggiano in one pound chunks.

1 pm: Behold as we transform curd into delectable fresh mozzarella balls sold by the half pound.

2 pm: Observe our skilled staff slicing true Prosciutto di Parma right off the bone into snackable bites.

This event is FREE!


Summer Harvest Dinner at Zingerman’s Roadhouse

The first Cornman Farms dinner of the season, this summer harvest dinner is one of our favorites. Chef Alex, farmers Mark, Amanda and their crew have been tending to the farm all summer long, our herd manager Kelly has been expertly caring for the animals and now is the time for all of us to enjoy the benefits of their hard work.

The fields are filled with summer favorites, like potatoes, cucumber, peppers, leeks, celery and early season tomatoes. We’ll harvest just hours before the dinner, bringing the vegetables right to the Roadhouse to be served on your plate. Also featuring a house made porcetta carving station, this dinner is sure to sell out quickly, don’t hesitate to reserve your table!  Tuesday, August 18th, 7pm. 

BUFFET MENU
Guanciale
Stolen Potatoes and Caviar
Early Fortune Cucumbers with Nasturtium Greens
Tomato Bread Salad
Marconi and Italia Red Pepper Slaw
Fried Green Tomatoes
Braised King Richard Leeks and Celery
Jerked Lamb Steaks
Porcetta Carving Station
Tres Leches Cake with Cajeta Caramel

*buffet menu subject to change based on availability

Reserve your seat here


Cornman Farms Cocktail Class: Farm-to-Glass

Come join us Wednesday, August 19th, 7pm, as we celebrate the peak of the growing season, with cocktails! Zingerman’s Cornman Farms is a true working farm on Island Lake Road in Dexter. When not tending to the goats, sheep, pigs, and cows, the farmers and staff use traditional, sustainable farming methods to grow an incredible variety of organic heirloom produce, just yards away from the gorgeously restored centuries-old Barn where this event will be held.
At this cocktail class we will highlight the fresh taste of summer on the farm, taking advantage of the delicious abundance of freshly-harvested produce grown just across the field. We will use heirloom tomatoes, freshly-plucked herbs, and other farm offerings in three special craft cocktails, all while enjoying fresh-from-the-farm fare prepared by Cornman Farm’s talented culinary team. We will discuss why these ingredients are so special, as well as the history and stories behind the cocktails we’ll be exploring this evening. Guests will leave with recipes and the know-how to confidently recreate all the featured drinks at home.

Reserve your seat here


Lager Lovin’ at Zingerman’s Creamery

America’s beer sweetheart – lagers! Crisp, clean pale lagers to malty, roasty dark lagers this family of beers represents the most ubiquitous style of beer consumed in the US. The word lager comes from the German word lagern which means “to store.” A perfect description as lagers are brewed with bottom fermenting yeast that work slowly at around 34 degrees F, and are often further stored at cool temperature to mature. We will gather up some tasty ambassadors of this style and choose cheeses and treats from the shop that highlight the great diversity of Lagers!
Join us on Friday, August 21st, 6pm.

Reserve your seat here


See you soon!