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!

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!

 

Food, Food Artisans

Brand New Class Schedule at BAKE!

BIG NEWS!

BAKE2

Our new BAKE! class schedule is live and ready for new students!

New classes include Detroit classics, gluten-free pies, pasta making and so much more…over 70 classes in all!

BAKE3

Find new class dates and times through July 2015 at www.bakewithzing.com!

BAKE1

See you in class!

Food, Food Artisans

A-maize-ing Dinner at Cornman Farms

Delicious feast includes beverage pairings with each course

corn-man-with-food-tray

We’re getting back to basics with our third farm-to-table dinner! Join us this coming Sunday, November 16, 5pm in our heated, historic barn for a crackling fire and our signature Cornmanhattan cocktail before dinner.

Then, we’ll move into our toasty farmhouse to enjoy a hearty menu inspired by the late autumn harvest. Our sideboard will be groaning with such delicacies as Cream of Celery Root Soup, Cornbread, Chestnut Roulade, Smoked Turkey, and a Sweet Dessert Tamale.

But, the real treat of the dinner is the sweet and delicious, a-maize-ing heirloom corn that inspired the name of the dinner. What’s so special about the corn, you ask? Well, back when corn was becoming more and more of a monoculture, with one particular breed dominating the market for American consumers, farmers were still hanging on to older, better-tasting corn varieties for use in their own personal gardens. In anticipation of this dinner, we grew a small plot of two very special, great-tasting heirloom varietals: Silver Queen, a holdover from the personal garden plots of Midwestern farmers; and Red Trentino, an increasingly rare species discovered in Italy by Anson Mills founder Glen Roberts. These two breeds are not available commercially, so this is the only place you’ll be able to enjoy this taste of the past!

reserve your seat here

See you there! 

Food, Food Artisans

This Week at Zingerman’s 11/11/14

J and Shalette

J and Shalette 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!


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.


ZingTrain Speaker Series: John Baldoni

If good leadership were easy to come by, it would hardly have remained a hot topic in the world of business (or government, or religion or …) for centuries! No one knows the challenges of being a good leader more than John Baldoni – he is an internationally known leadership educator.

John recognizes that there is a long list of qualities good leaders demonstrate – they’re smart, resilient and resourceful. They persevere, innovate and take risks. They are mindful, self aware and opportunity seeking. They have what you might call the “right stuff to lead”. That X-Factor. John Baldoni calls it MOXIE! One part determination, one part smarts, and one part courage! Moxie is an attribute that successful leaders utilize to make a positive difference in the world in which they live. In this session, John Baldoni tells you how to bring on your MOXIE! Wednesday, November 12, 8am.

Mindfulness : Practice it consistently

Opportunity : Capitalize on it

X-Factor : Practice the “right stuff of leadership”

Innovation : Create pathways to success

Engagement : Achieve intended results with others

Reserve your seat here


Ecology Center Fall Dinner at Cornman Farms

Join the Ecology Center on Wednesday, November 12, 7pm, for our fall Dinner event, featuring guest speaker Anna Lappé. Anna Lappé is one of the most respected and influential advocates working for a more sustainable food system in America today. Her latest book, Diet for a Hot Planet: The Climate Crisis at the End of Your Fork and What You Can Do About It, was named as one of the best environmental books of 2010. She also is the co-author of Hope’s Edge, which chronicles social movements fighting hunger around the world, and Grub: Ideas for an Urban Organic Kitchen, showcasing the ecological and social benefits of sustainable food.

Reserve your seat here


Secrets of Great Pasta at Zingerman’s Deli

With special guests: Rolando Beramendi and Gianluigi Peduzzi!

While millions of Americans have fallen love with pasta over the last fifty years, only a tiny percentage have learned the simple but critical tips that can take your pasta dishes from OK to world class. For this special event on Thursday, November 13, 630pm, we’re very fortunate to have not one, but two powerhouses of the traditional pasta world. Gianluigi Peduzzi is a third generation pasta maker from the Abruzzo, whose Rustichella pasta line has long been one of THE best in Italy and the US. At his side we’ll have chef, importer, and pastalogist extraordinaire, Rolando Beramendi, whose excellent palate and passion for traditional Italian food have significantly altered the food scene here in the US. The two will talk history, pasta making, and share recipes and cooking tips of all sorts. If you like pasta, do not miss this class! It’s guaranteed to take the quality of your pasta cooking up to the level of Italy’s best chefs.

Reserve your seat here


Compassionate Feast at Cornman Farms

Join the Humane Society of Huron Valley for a very special evening on Friday, November 14, 6pm, as we celebrate the bond between humans and animals at the 2014 Compassionate Feast – a vegetarian dinner at Zingerman’s Cornman Farms. We have a delightful night planned with celebrations and stories that will nourish your soul and sprout compassion. Let’s not forget the fabulous fare prepared by James Beard Award Winner, Chef Alex Young, who will be planning and preparing a four-course feast that will delight your palate.

Reserve your seat here


A-maize-ing Cornman Farm to Fork Barn Dinner

Zingerman’s Cornman Farms is getting back to basics on Sunday, November 16, 5pm, with our third farm-to-table dinner! In our heated, historic barn, we’ll have a crackling fireplace and autumnal menu inspired by the name of our Farm – corn itself! Selections will include Cream of Celery Root Soup, Cornbread, Chestnut Roulade, Smoked Turkey, a Sweet Dessert Tamale, and of course, plenty of heirloom corn. We’ll also throw in beverage pairings with several courses, including our signature Cornmanhattan cocktail.

Reserve your seat here


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. On 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 on 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 on 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

See you soon!