Food, Food Artisans

This Week at Zingerman’s 4/21/15

Parmcut copy

Cheese Mastery Class #7: Pressed Cooked cheese at Zingerman’s Creamery

Creamery managing partner Aubrey Thomason takes you on a tour of one of the most popular categories of cheese: Pressed Cooked Cheese. This category evolved independently in nearly every mountain region of Europe. The process involves cutting milk curds into very fine, rice grain-sized pellets, cooking them, and then pressing them into molds or cheese forms. Ripening times for this style can range from several months to 5 or more years. This category is known for firm, smooth cheese with “eyes” or “holes” from carbon dioxide bubbles released during the aging process. This style includes “Mountain” cheeses, such as Emmenthal, Parmesan, Jarlsberg, Raclette, and Gruyère. These cheeses keep for a long time, and the flavors brought out by the cooking process are unique to this style. Come join us on Friday, April 24, 6pm and find out how deliciously interesting cheese chemistry can be!

Reserve your seat here


Mastering Mozzarella at Zingerman’s creamery

Come visit us on Saturday, April 25, 2pm and learn the secret to making terrific fresh mozzarella from the experts! Stop by the Creamery and we’ll show you the ins and outs of making this simple, yet delicious cheese. You’ll learn how to pull balls of fresh mozzarella from curd, stretch string cheese, and create rich, creamy burrata. Perfect on pizza, super on a salad, or amazing on its own, this versatile cheese is as much to make as it is to eat. Adults and children over 12 are welcome. Don’t miss it!

Reserve your seat here


1st Sunday tour at zingerman’s creamery

Join our cheese and gelato makers on Sunday, May 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


Fromage in the Farmhouse at Cornman Farms

Join us on Sunday, May 3, 4pm, for Cornman Farms’ season kickoff event in 2015: an udder-to-table dinner featuring Zingerman’s Creamery! We’re hosting a farm-to-fork dinner using the best of the Farm’s spring goodness, and featuring our talented and knowledgable friends at Zingerman’s Creamery. Each of the five dishes will include cheese components lovingly prepared by the experts at the Creamery, and they’ll be on-hand to teach us about how they masterfully craft each cheese. As an added bonus, we’ll visit the goats at Cornman Farms that contribute to the goat cheese making operation at the Creamery, and learn how they’re milked and cared for. The whole experience will be informative, interactive, and full of delicious dairy – and we’ll include special beverage pairings with each course. If you’re a cheese-lover, you don’t want to miss this!

Reserve your seat here


Cinco de Mayo Cocktail Class: Terrific Tequila

Tequila is a truly unique liquor distilled from the agave plant and made only in certain regions of Mexico. This spirit is at once sweet, peppery, grassy, and spicy. It can be smooth, dynamic, complex and invigorating. Tequila is the spirit of Mexico, literally and figuratively! Tequila is great in lively and refreshing cocktails and pairs well with complex, spicy foods in a way that most liquors simply can’t. On Tuesday, May 5, 7pm, we’ll explore this liquor that is both exotic and familiar to the American bar scene. We’ll learn about the history of tequila and different varieties of the liquor. We’ll make three distinct cocktails; each will highlight tequila in a different way. We’ll also enjoy farm-fresh snacks created by our own talented culinary team. Guests will end the evening with recipes and the know-how to craft these tasty tequila cocktails at home.

Reserve your seat here


ZingTrain Speaker Series: Thinking about your exit

Knowing that all entrepreneurs leave their businesses and all businesses get sold, given away, or liquidated, Bo Burlingham decided to write a book about how to exit your company well!

Bo believes that whatever your preferred outcome, you need to start planning for it now while you still have time and options. The beautiful part is that if you start early enough, the process will lead you to build a better, stronger, more resilient company, as well as one with a higher market value. Unfortunately, most owners don’t start early enough—and pay a steep price for their procrastination.

– JOIN us on Wednesday, May 6, 8am, for this thought provoking session with Bo Burlingham to:

– HEAR about the eight key factors that determine whether owners are happy after leaving their businesses.

– LEARN about a stressful, rewarding and ultimately critical process for all entrepreneurs.

– EXPLORE the emotional challenges that entrepreneurs face with planning their exits.

Reserve your seat here


Cinco de Mayo Dinner at Zingerman’s Roadhouse

Join the Roadhouse for a journey into the Mexican State of Campache. Located in the Yucatan Pennisula, Campeche has long been referred to as the lesser known jewel of the peninsula, with its lush fish markets and intermingling of Spanish, Mayan and Mexican cultures.

Roadhouse Chef Bob Bennett, a longtime Roadie and student of Mexican culture, takes us on a stroll through the streets of Campeche with stories of Campechano culture, Mayan history and of course, food.

Reserve your seat here


Fresh from the Garden: Lunch & Tour with Mom at Cornman Farms

Join us on Sunday, May 10, 1030am, for our first annual Fresh from the Garden Mother’s Day Event at Cornman Farms – a lovely luncheon awaits you, and a two-hour long introduction to what makes spring the most exciting season on the Farm! We’ll visit our goats (many of whom will be brand-new mamas themselves!) and their babies, and learn a bit about goat milking and the breeds we raise here at the Cornman Farms. We’ll also head into the gardens to discover what’s growing – perhaps herbs, greens, carrots and more! After a tour of our historic buildings and grounds, have a seat in our charming, sunny Farmhouse for a family-style luncheon, prepared with love by Chef and Managing Partner Kieron Hales. Menu items will be inspired by his homeland of England, with Radish Tea Sandwiches and Clotted Cream Strawberry Jam Scones, as well as locally influenced with “Little Ypsi Quiche” (made with Zingerman’s Creamery Little Ypsi cheese) and Cauliflower-Fried Steak with Herbed Pesto. Of course, there’ll be plenty of quality tea (and coffee) for you and Mom to enjoy! See you at the Farm!

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 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. Sunday, May 10, 1pm.

Reserve your seat here


Spring Dinner with Guest Chefs, Central Provisions at Zingerman’s Deli

Join us on Thursday, May 14, 7pm, for a verdant feast with our favorite guest chefs, Abby Olitzky and Steve Hall of Central Provisions. They’ve picked some of their favorite Zingerman’s pantry staples to showcase in their signature plates of seasonal, local ingredients, cheeses, and charcuterie. The five-course, family-style meal will be complete with wine and beverage pairings. Seating is limited, so please sign up quick!

Vegetarian options available upon request.

*Price includes wine.

Reserve your seat here


Best Served with Spring! at Zingerman’s Creamery

As we say good by to April showers and welcome in the May flowers, we also welcome the return of spring and summer seasonal beers! We’ve rounded up the new releases of beers from some of our favorite brewers and paired them up with cheeses from our shop. We’ll guide you through each pairing, talk about our cheese and beer pairings, and the brewers and cheesemakers! Friday, May 15, 6pm.

Reserve your seat here


See you soon!

Food, Food Artisans, Featured

Zingerman’s Welcomes Épices de Cru

Spice Trekkers share the love

This week we’ve been very fortunate to welcome our friends the de Vienne family for a several days of talking, eating, learning, and laughter. Based in Monréal, the Spice Trekkers have been encouraging people to learn about spices and grind their own for over a decade. “Spices have an undeserved reputation for being complicated,” says founder Ethné de Vienne: “It seems like people are waiting for permission to get creative with spices. Spices have few rules. We just want to tell people it’ll be fine, just start cooking!”

We thought it would be great if they could show us what they mean, so we asked them to visit Ann Arbor for a series of workshops aimed at exploring the use of whole spices in cooking. In addition, they shared their knowledge with Zingerman’s guests in special dinners at the Roadhouse, and the Deli, as well as a class at Zingerman’s BAKE!

Here are some highlights:

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Philipe de Vinne, Alex, Justin

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Ethné de Vienne

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Merci beaucoup amis!

Food, Food Artisans

This Week at Zingerman’s 4/14/15

Spicetrekkers

All Spice Routes Lead to the Zingerman’s Roadhouse

The first of what I’m guessing will become an annual Roadhouse tradition. For centuries spices have been the lily that gilded the culinary crown of the world’s best cooks. Carried round the globe with great fanfare and usually at great cost, spices became the color that livened culinary palettes, the nuance that took recipes from common to compelling. Columbus sailed west from Spain and crossed the Atlantic in search of them. Today of course, finding spices is far easier—you can find them in every super market.

But this dinner is about the best of the best—the hand-selected, carefully curated spices that our friends from Épices de Cru have been searching for and selecting for over thirty years now, spices the likes of which supermarket aisles will never see. Combining the culinary talents of our own, James Beard award-winning Alex Young and Montreal-based Spicetrekker Philippe de Vienne. Join us for a bit of spice history, a bit learning about how to use spices in your own kitchen, a good dose of spicy storytelling, a bit of laughing, and a really good meal! If you’re thinking life could stand a little spicing up, join us tonight, Tuesday, April 14, 7pm!

Sorry, this event is already full.
Get on the waitlist


The Ins and Outs of Spices at zingerman’s deli

Visiting spice trekkers Marika, Philippe and Ethné de Vienne voyage from Montreal to share over thirty years of incredible spice travels, travails, and terrific tastes with us. The results of their work are an almost overwhelming list of special stuff that we’re privileged to offer for sale at the Deli and for tasting on this exceptional, educational and enlightening evening.

On Wednesday, April 15, 630pm, you’ll discover rare, specially selected cloves from Southern India, wild cumin from Uzbekistan, wild cubebs from Madagascar, special ‘0000 grade’ true cinnamon from Sri Lanka, and carefully chosen black pepper from a single Indian village. And there are the blends—amazing and exotic Ethiopian Berbere, Silk Road Spice Blend, White Curry, Kashmir Curry, and so much more! If you’re ever wondered how to add flavor to your kitchen; how to use some of those spices you’ve seen, but had no clue how to cook with: or wondered what you could add to your culinary repertoire to really jazz up your cooking without having to go to school, this class is for you! Seats are limited so sign up soon!

Sorry, this event is already full.
Get on the waitlist


Zingerman’s Mail Order Mother’s Day Catalog Out Now

Our annual Mother’s Day catalog will be arriving in homes beginning this week. Great deals on delectable treats like the Daisy Fondant cakes, Robert Lambert fruitcakes, and of course plenty of coffeecakes. Thanks Mom!


An Evening with Burgdorf Winery at Zingerman’s Creamery

Nestled away in mid-Michigan just east of Lansing, Burgdorf Winery has been crafting unique, award-winning wines for over 30 years. Burgdorf’s specializes in wines made from Michigan-grown fruits, and we are very excited to add this selection of local wines to our shop. Join us Friday, April 17, 6pm as we welcome the winemakers from Burgdorf and pair their excellent vintages with some of our favorite cheese!

Reserve your seat here


Cocktail Class: The Greatness of Grenadine at Cornman Farms

True grenadine, made from pomegranate, is a rich, silky, sweet-tart and ever-so-slightly earthy syrup that adds a depth and richness to cocktails that is unattainable with many commercial bottled brands. In this class at Zingerman’s Cornman Farms we’ll explore the many uses of grenadine in cocktails, using our own home-made syrup that beats the pants off the supermarket stuff. Together we’ll make 3 cocktails highlighting this versatile ingredient: a Pink Lady made with gin, a Tequila Sunrise made with (you guessed it!) tequila, and the classic Bacardi cocktail featuring the rum of the same name. We will discuss the history of the beverages and the ingredients we’ll be using while enjoying delectable snacks prepared by chefs on-site in the historic Cornman Farms farmhouse. Guests will learn to mix and then enjoy all three cocktails and leave with recipes for these cocktails and for true, ridiculously delicious grenadine that you can make in your own kitchen! Friday, April 17, 7pm. 

Reserve your seat here


Free Raw Milk Cheese 101 class at Zingerman’s deli

Join us at Zingerman’s Deli on Saturday, April 18, 2pm, for a FREE class to kick off Raw Milk Cheese Appreciation Week. We will be hosting Cheese 101 for your learning and tasting pleasure. This is a structured look at the basics of cheese production and classifications. Everyone who attends will leave with a new appreciation for transformation of raw milk into one of our favorite foods–great cheese! Please join us!

This class is FREE!


ZingTrain Speaker Series: Ari Weinzweig

The ZingTrain Speaker Series is a suite of thought-provoking presentations featuring experts sharing their wisdom on various aspects of the business world.

Ari is a huge believer in the power of Belief. So much so, that his soon-to-be-released book, Part 4 of the Zingerman’s Guide to Good Leading series is devoted to the role of belief in business!

In this never-before-heard-in-public debut of Ari’s beliefs about belief, he will share with you the idea that although most of us don’t realize it, our beliefs have a major impact on how things go in our lives. No matter whether our beliefs are borne out by the facts, most of us will, wittingly or unwittingly, behave in ways that reinforce our beliefs. In other words, what we believe about ourselves, our organization, our co-workers, our boss, the work we do and our ability to do it will significantly alter the outcomes we get – right down to our very success or failure.

– JOIN us Wednesday, April 22, 8am us for this session in which Ari will examine:

– HOW our beliefs play out in our day to day experiences in the workplace, and how we and our workplaces are impacted by those beliefs and…

– HOW by becoming more mindful of our beliefs, we can effectively backtrack—by altering our beliefs, we can change the way we see our work and the world and then, in turn, significantly alter the outcomes we get from our efforts.

Reserve your seat here


Cheese Mastery Class #7: Pressed Cooked cheese at Zingerman’s Creamery

Creamery managing partner Aubrey Thomason takes you on a tour of one of the most popular categories of cheese: Pressed Cooked Cheese. This category evolved independently in nearly every mountain region of Europe. The process involves cutting milk curds into very fine, rice grain-sized pellets, cooking them, and then pressing them into molds or cheese forms. Ripening times for this style can range from several months to 5 or more years. This category is known for firm, smooth cheese with “eyes” or “holes” from carbon dioxide bubbles released during the aging process. This style includes “Mountain” cheeses, such as Emmenthal, Parmesan, Jarlsberg, Raclette, and Gruyère. These cheeses keep for a long time, and the flavors brought out by the cooking process are unique to this style. Come join us on Friday, April 24, 6pm and find out how deliciously interesting cheese chemistry can be!

Reserve your seat here


826michigan’s Sixth Annual Storymakers Dinner with author Bonnie Jo Campbell

Storymakers Dinner is a celebration that honors important writers their stories, from nationally known novelists to emerging young authors in our community. Every spring, 826michigan partners with Zingerman’s Community of Businesses to bring together a noted person of letters, the students who take part in our writing and tutoring programs, and more than one hundred friends committed to 826michigan’sand our students’ success. We promise to provide outstanding food and drink alongside extraordinary stories in a breathtaking setting, perfectly suited to the wide-open, rural Michigan setting of this year’s special guest, lauded author Bonnie Jo Campbell.
Friday, April 24, 7pm.

Reserve your seat here


Mastering Mozzarella at Zingerman’s creamery

Come visit us on Saturday, April 25, 2pm and learn the secret to making terrific fresh mozzarella from the experts! Stop by the Creamery and we’ll show you the ins and outs of making this simple, yet delicious cheese. You’ll learn how to pull balls of fresh mozzarella from curd, stretch string cheese, and create rich, creamy burrata. Perfect on pizza, super on a salad, or amazing on its own, this versatile cheese is as much to make as it is to eat. Adults and children over 12 are welcome. Don’t miss it!

Reserve your seat here


1st Sunday tour at zingerman’s creamery

Join our cheese and gelato makers on Sunday, May 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


Fromage in the Farmhouse at Cornman Farms

Join us on Sunday, May 3, 4pm, for Cornman Farms’ season kickoff event in 2015: an udder-to-table dinner featuring Zingerman’s Creamery! We’re hosting a farm-to-fork dinner using the best of the Farm’s spring goodness, and featuring our talented and knowledgable friends at Zingerman’s Creamery. Each of the five dishes will include cheese components lovingly prepared by the experts at the Creamery, and they’ll be on-hand to teach us about how they masterfully craft each cheese. As an added bonus, we’ll visit the goats at Cornman Farms that contribute to the goat cheese making operation at the Creamery, and learn how they’re milked and cared for. The whole experience will be informative, interactive, and full of delicious dairy – and we’ll include special beverage pairings with each course. If you’re a cheese-lover, you don’t want to miss this!

Reserve your seat here


Cinco de Mayo Cocktail Class: Terrific Tequila

Tequila is a truly unique liquor distilled from the agave plant and made only in certain regions of Mexico. This spirit is at once sweet, peppery, grassy, and spicy. It can be smooth, dynamic, complex and invigorating. Tequila is the spirit of Mexico, literally and figuratively! Tequila is great in lively and refreshing cocktails and pairs well with complex, spicy foods in a way that most liquors simply can’t. On Tuesday, May 5, 7pm, we’ll explore this liquor that is both exotic and familiar to the American bar scene. We’ll learn about the history of tequila and different varieties of the liquor. We’ll make three distinct cocktails; each will highlight tequila in a different way. We’ll also enjoy farm-fresh snacks created by our own talented culinary team. Guests will end the evening with recipes and the know-how to craft these tasty tequila cocktails at home.

Reserve your seat here


ZingTrain Speaker Series: Thinking about your exit

Knowing that all entrepreneurs leave their businesses and all businesses get sold, given away, or liquidated, Bo Burlingham decided to write a book about how to exit your company well!

Bo believes that whatever your preferred outcome, you need to start planning for it now while you still have time and options. The beautiful part is that if you start early enough, the process will lead you to build a better, stronger, more resilient company, as well as one with a higher market value. Unfortunately, most owners don’t start early enough—and pay a steep price for their procrastination.

– JOIN us on Wednesday, May 6, 8am, for this thought provoking session with Bo Burlingham to:

– HEAR about the eight key factors that determine whether owners are happy after leaving their businesses.

– LEARN about a stressful, rewarding and ultimately critical process for all entrepreneurs.

– EXPLORE the emotional challenges that entrepreneurs face with planning their exits.

Reserve your seat here


Cinco de Mayo Dinner at Zingerman’s Roadhouse

Join the Roadhouse for a journey into the Mexican State of Campache. Located in the Yucatan Pennisula, Campeche has long been referred to as the lesser known jewel of the peninsula, with its lush fish markets and intermingling of Spanish, Mayan and Mexican cultures.

Roadhouse Chef Bob Bennett, a longtime Roadie and student of Mexican culture, takes us on a stroll through the streets of Campeche with stories of Campechano culture, Mayan history and of course, food.

Reserve your seat here


See you soon!

Food, Food Artisans

Raw Milk Cheese Appreciation Week

We’ve turned a day into a whole week!

Traditional cheese lovers have cause to celebrate from April 18th – April 25th, when Zingerman’s will devote an entire week to the appreciation of raw milk cheese.RawCheeseAppreciationDayLogo

The inspiration came from this year’s inaugural Raw Milk Cheese Appreciation Day, which was created by Oldways’ Cheese of Choice Coalition in association with the prestigious Guilde Internationale des Fromagers. This new worldwide holiday offers cheese enthusiasts from Melbourne to Manhattan to Montreal a chance to participate in events celebrating the distinctiveness and cultural heritage of raw milk cheese. Zingerman’s loves the idea so much that we’ve expanded it into a whole week!

“I have been eating, studying, and selling raw milk cheese for over 30 years,” says Zingerman’s co-founder Ari Weinzweig, “which has left me with an ever-greater appreciation of its wonderful flavors! The Cheese of Choice Coalition picked a day—April 18th, and I thought, why not make it a week?”

So while Zingerman’s will be joining hundreds of cheese producers and retailers around the world on Saturday, April 18, Zingerman’s guests can look forward to raw milk cheese specials and events lasting all week long! Here’s a quick list of what’s happening:

  • Zingerman’s Deli: The Deli will feature one raw milk cheese each day during the promotion, and will hold a FREE Raw Milk Cheese 101 class, this Saturday, April 18, 2pm, that’s open to the public. In this class, guests will learn the basics of cheese, and sample several delicious raw milk varieties.
  • Zingerman’s Creamery: The Creamery’s own raw milk Great Lakes Cheshire will be on sale this week. As April is also Michigan Wine Month, we’ll also feature a different raw milk cheese & wine pairing every Thursday, 3-6pm.
  • Zingerman’s Roadhouse: The Roadhouse will feature raw milk cheese boards and additional specials all week long.
  • Zingerman’s Mail Order: Send cheese by mail! Mail Order will feature several raw milk cheese gift boxes that week, so you can share raw milk cheese long-distance.

“Raw Milk Cheese Appreciation Day is a celebration of traditional cheese and the individuals who bring it to life from the pasture to the plate, drawing attention, awareness, and appreciation to delicious traditional Raw Milk cheese worldwide,” said Sara Baer-Sinnott, president, Oldways. “Raw milk, unpasteurized cheeses are truly the old ways, and this delicious, traditional food deserves attention. Raw Milk Cheese Appreciation Day is a great way to introduce more people to the pleasures and great tastes of these extraordinary traditional cheeses.”
Zingerman’s wholeheartedly agrees!

To see a complete list of companies planning to participate, visit the Cheese of Choice Coalition website.

About Oldways and the Cheese of Choice Coalition

Oldways is a nonprofit food and nutrition education organization, with a mission to guide people to good health through cultural food traditions and lifestyles, using practical and positive programs grounded in science. The Oldways Cheese of Choice Coalition supports the production of Artisan, Raw Milk and Traditional Cheeses, focusing on education, advocacy, consumer outreach, and community engagement. At a time when regulatory uncertainty threatens traditional production, the CCC’s mission is to ensure that the public and policy makers are armed with accurate, science-based information to ensure these cheeses are enjoyed long into the future. You can learn more at www.oldwayspt.org and www.cheeseofchoice.org.

See you soon! 

Food, Food Artisans

This Week at Zingerman’s 4/7/15

Mothers Day Catalog 2015_COVER

Zingerman’s Mail Order Mother’s Day Catalog Out Now

Our annual Mother’s Day catalog will be arriving in homes beginning this week. Great deals on delectable treats like the Daisy Fondant cakes, Robert Lambert fruitcakes, and of course plenty of coffeecakes. Thanks Mom!


Singin ’bout the Blues at Zingerman’s creamery

Join cheesemonger Ben on Friday, April 10th, 6pm as he hosts an evening of exploration of piquant and delicious mold-infused (aka ‘blue’) cheese. Blue cheese is, for some, the most challenging category of cheese to fall in love with, but well worth the courtship, in our opinion. From the dreamy and creamy, to the tart and the sharp, we’ll sample some of the best blue cheeses around, cheeses that will have you singing ’bout the Blues!

Reserve your seat here


All Spice Routes Lead to the Roadhouse

The first of what I’m guessing will become an annual Roadhouse tradition. For centuries spices have been the lily that gilded the culinary crown of the world’s best cooks. Carried round the globe with great fanfare and usually at great cost, spices became the color that livened culinary palettes, the nuance that took recipes from common to compelling. Columbus sailed west from Spain and crossed the Atlantic in search of them. Today of course, finding spices is far easier—you can find them in every super market. But this dinner is about the best of the best—the hand selected, care- fully curated spices that our friends from Épices de Cru have been searching for and selecting for over thirty years now, spices the likes of which supermarket aisles will never see. Combining the culinary talents of our own, James Beard award winning Alex Young and Montreal-based Spice trekker Philippe de Vienne. Join us for a bit of spice history, a bit learning about how to use spices in your own kitchen, a good dose of spicy storytelling, a bit of laughing, a lot of love and a really good meal! If you’re thinking life could stand a little spicing up, join us on Tuesday, April 14, 7pm!

Sorry, this event is already full.
Get on the waitlist


The Ins and Outs of Spices at zingerman’s deli

Visiting spice trekkers Marika, Philippe and Ethné de Vienne voyage from Montreal to share over thirty years of incredible spice travels, travails, and terrific tastes with us. The results of their work are an almost overwhelming list of special stuff that we’re privileged to offer for sale at the Deli and for tasting on this exceptional, educational and enlightening evening.

On Wednesday, April 15, 630pm, you’ll discover rare, specially selected cloves from Southern India, wild cumin from Uzbekistan, wild cubebs from Madagascar, special 0000 grade true cinnamon from Sri Lanka, and carefully chosen black pepper from a single Indian village. And there are the blends—amazing and exotic Ethiopian Berbere, Silk Road Spice Blend, White Curry, Kashmir Curry, and so much more! If you’re ever wondered how to add flavor to your kitchen; how to use some of those spices you’ve seen, but had no clue how to cook with: or wondered what you could add to your culinary repertoire to really jazz up your cooking without having to go to school, this class is for you! Seats are limited so sign up soon!

Sorry! This event is SOLD OUT. Click the button below to add your name to the waitlist.
Get on the waitlist


An Evening with Burgdorf Winery at Zingerman’s Creamery

Nestled away in mid-Michigan just east of Lansing, Burgdorf Winery has been crafting unique, award-winning wines for over 30 years. Burgdorf’s specializes in wines made from Michigan-grown fruits, and we are very excited to add this selection of local wines to our shop. Join us Friday, April 17, 6pm as we welcome the winemakers from Burgdorf and pair their excellent vintages with some of our favorite cheese!

Reserve your seat here


Cocktail Class: The Greatness of Grenadine at Cornman Farms

True grenadine, made from pomegranate, is a rich, silky, sweet-tart and ever-so-slightly earthy syrup that adds a depth and richness to cocktails that is unattainable with many commercial bottled brands. In this class at Zingerman’s Cornman Farms we’ll explore the many uses of grenadine in cocktails, using our own home-made syrup that beats the pants off the supermarket stuff. Together we’ll make 3 cocktails highlighting this versatile ingredient: a Pink Lady made with gin, a Tequila Sunrise made with (you guessed it!) tequila, and the classic Bacardi cocktail featuring the rum of the same name. We will discuss the history of the beverages and the ingredients we’ll be using while enjoying delectable snacks prepared by chefs on-site in the historic Cornman Farms farmhouse. Guests will learn to mix and then enjoy all three cocktails and leave with recipes for these cocktails and for true, ridiculously delicious grenadine that you can make in your own kitchen! Friday, April 17, 7pm. 

Reserve your seat here


ZingTrain Speaker Series: Ari Weinzweig

The ZingTrain Speaker Series is a suite of thought-provoking presentations featuring experts sharing their wisdom on various aspects of the business world.

Ari is a huge believer in the power of Belief. So much so, that his soon-to-be-released book, Part 4 of the Zingerman’s Guide to Good Leading series is devoted to the role of belief in business!

In this never-before-heard-in-public debut of Ari’s beliefs about belief, he will share with you the idea that although most of us don’t realize it, our beliefs have a major impact on how things go in our lives. No matter whether our beliefs are borne out by the facts, most of us will, wittingly or unwittingly, behave in ways that reinforce our beliefs. In other words, what we believe about ourselves, our organization, our co-workers, our boss, the work we do and our ability to do it will significantly alter the outcomes we get – right down to our very success or failure.

JOIN us Wednesday, April 22, 8am us for this session in which Ari will examine:

– HOW our beliefs play out in our day to day experiences in the workplace, and how we and our workplaces are impacted by those beliefs and…

– HOW by becoming more mindful of our beliefs, we can effectively backtrack—by altering our beliefs, we can change the way we see our work and the world and then, in turn, significantly alter the outcomes we get from our efforts.

Reserve your seat here


Cheese Mastery Class #7: Pressed Cooked cheese at Zingerman’s Creamery

Creamery managing partner Aubrey Thomason takes you on a tour of one of the most popular categories of cheese: Pressed Cooked Cheese. This category evolved independently in nearly every mountain region of Europe. The process involves cutting milk curds into very fine, rice grain-sized pellets, cooking them, and then pressing them into molds or cheese forms. Ripening times for this style can range from several months to 5 or more years. This category is known for firm, smooth cheese with “eyes” or “holes” from carbon dioxide bubbles released during the aging process. This style includes “Mountain” cheeses, such as Emmenthal, Parmesan, Jarlsberg, Raclette, and Gruyère. These cheeses keep for a long time, and the flavors brought out by the cooking process are unique to this style. Come join us on Friday, April 24, 6pm and find out how deliciously interesting cheese chemistry can be!

Reserve your seat here


826michigan’s Sixth Annual Storymakers Dinner with author Bonnie Jo Campbell

Storymakers Dinner is a celebration that honors important writers their stories, from nationally known novelists to emerging young authors in our community. Every spring, 826michigan partners with Zingerman’s Community of Businesses to bring together a noted person of letters, the students who take part in our writing and tutoring programs, and more than one hundred friends committed to 826michigan’sand our students’ success. We promise to provide outstanding food and drink alongside extraordinary stories in a breathtaking setting, perfectly suited to the wide-open, rural Michigan setting of this year’s special guest, lauded author Bonnie Jo Campbell. Friday, April 24, 7pm.

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Mastering Mozzarella at Zingerman’s creamery

Come visit us on Saturday, April 25, 2pm and learn the secret to making terrific fresh mozzarella from the experts! Stop by the Creamery and we’ll show you the ins and outs of making this simple, yet delicious cheese. You’ll learn how to pull balls of fresh mozzarella from curd, stretch string cheese, and create rich, creamy burrata. Perfect on pizza, super on a salad, or amazing on its own, this versatile cheese is as much to make as it is to eat. Adults and children over 12 are welcome. Don’t miss it!

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See you soon!

Food, Food Artisans

Maddie and Matzo Ball Soup Memories

Maddie’s Matzo Ball Ritual

Back home in Illinois, in one town over from mine, centered right dab in the middle of Old Orchard mall, resides my childhood deli, The Bagel. The place hasn’t changed much throughout my lifetime. All of the servers have been there forever and recognize you the instant you walk through the door. A complimentary silver platter of deli pickles and a basket brimming with bagel chips and Kaiser rolls are still presented to you when you sit down at your table. The glass cases at the deli counter house the same array of layer cakes, cookies, and the largest collection of chocolate covered dessert items I’ve ever seen.

The encyclopedic menu hasn’t changed much either, with enough options that you could eat something different everyday for years, and still have more things to try. In spite of all of these options, my selections have remained consistent since I was eight years old: Reuben or turkey club, chopped salad, obligatory side order of French fries, and matzo ball soup.matzo-ball-soup

It was at the Bagel that my love of delis was officially affirmed and, looking back, one of the main reasons I think I was drawn to work at Zingerman’s Delicatessen six years ago. While the food and the people are obviously the hallmarks of any great deli, what I have grown to love about this type of restaurant in general are the rituals that people develop there. It is this subject that’s been at the front of my mind this week with the arrival of Passover, a holiday centered on the observance of rituals.

Throughout my time at Zingerman’s, I’ve developed a long list of my own personal rituals. Of the 100+ sandwiches on the menu, I pretty much always order the #73 (Tarb’s Tenacious Tenure). I like to sit in the same window seat in the Next Door (the second one back from the front door). And I absolutely must have a sesame bagel and cream cheese for breakfast at work on Sundays. Looking back, it makes sense that I’m wired this way because much of my affinity for ritual was harnessed back when I was a kid during weekly visits to the Bagel. I could probably list off an entire page’s worth of traditions from there, but the one that always sticks out to me was eating the matzo ball soup from my lineup of foods mentioned above. Sounds simple enough, right? Wrong. I had a system and always found joy in executing it the same way each and every time.

Served in a very shallow ceramic bowl, the Bagel ladles in enough of their golden chicken broth until it’s just about to overflow. One enormous matzo ball is placed smack in the middle (for visual size reference, think of an orange or an onion), the bowl is centered on a plate for balance, and the whole thing is sent over to the table in the blink of an eye. I remember that my younger self was always amazed by the number of bowls of scalding hot matzo ball soup the waiters would be able to carry at a given time. Granted it was nearly impossible that your bowl of soup would retain all of the broth during the journey to the table, but it was all part of the charm. Whatever escaped, you could just sop up with challah bread later.

After it was set down at the table, I’d always start by methodically skimming the outermost layer off of the entire matzo ball. This part always maintained the fluffiest texture and absorbed lots of the salty chicken broth. Once that portion was completed, I’d start spooning off chunks, which always had a bit more chew to them than the outer layer. After whittling my way down to the tougher core of the matzo ball, I’d switch over to spooning up just the broth until the bowl was emptied. And that’s how it went, every time.

A lot has changed during these past few years, but I’ve always found such solace knowing that places like the Bagel, Zingerman’s, and all the great delis around the country exist. Places where time stands always seems to stand still, where you see the same faces over and over again, where you know the food will hit the spot every time, and where you can take comfort in your rituals. It is this type of place that brings me peace and the type of place I long to find wherever life takes me.

For all of you celebrating Passover and Easter this week, I wish you happy and delicious holidays. Cheers!

- Maddie