Food, Food Artisans

Ari Interviews Author Adrian Miller

soul-food-title

soul-food-bookOn Tuesday, April 22 at 7pm  Zingerman’s Roadhouse will host a very special dinner with  Adrian Miller, author of Soul Food: The Surprising Story of An American Cuisine, One Plate at a Time. Chef Alex has created a menu direct from the chapters of Soul Food and Adrian will share his knowledge and the history of the foods we’ll be eating at the dinner.

RESERVE A SEAT

Ari and Adrian recently chatted about the book:

I loved the book.  I think anyone who’s interested in food and history should definitely read it.  Can you give folks a sense of what the book covers?

The book is an edible tour of African American history from West Africa to the American West. Since culinary history can be a vast subject, I thought the best way to tell a concise story was by way of an “anatomy of a meal.” I created a representative soul food meal, and I wrote a chapter on every part of the meal and explain what it is, how it got on the soul food plate and what it means for the culture. In most chapters, I include traditional, health-conscious and fancy recipes. One of my main objectives is that people get in the kitchen and cook soul food.

How do you think this historically accurate description of soul food differs from what the average American thinks about it? 

In my experience, the average American has maybe heard the words “soul food,” but they really don’t know what it is. For those in the know, they think of something boiled for hours, deep fried or gloriously sweet that ultimately is unhealthy eating. It raises the questions the food writer Donna Pierce asked more than a decade ago: Does soul food need a warning label? Others have adopted the narrative that soul food is the master’s unwanted food or leftovers.

 I learned so much from it.  If writing is at all you for you like it is for me, I’m guessing you learned a lot too.  What are some of the learnings that surprised you during the writing? 

Yes, we are kindred spirits, my man! Three big things jump out at me right away. The first surprise is that when I discovered what enslaved African Americans actually ate, the cuisine came close to what we now call “vegan.” They were eating vegetables in season, there was very little meat, and processed foods were a luxury. The second surprise is that, in most situations, master and slave were eating from the same pot. That information completely upends the idea that soul food is slave food. The third surprise is the high-class pedigree of so many soul foods. We tend to think of foods that black people eat as “poverty food” but rich folks were grubbing on it too. Context is important.

You say that the book is a love letter  .. . say more about that? 

Soul food has such a horrible reputation that I believe it causes people to discount the culinary genius of soul food cooks. I thought it was high time that some celebrated these cooks instead of denigrating them.

What are some of the roots of soul food that go back to African culture and cooking?

Jessica B. Harris has done a lot to show the culinary connections between West Africa and the Americas. In terms of the soul food story, we see similar food habits from West Africa replicated here in what would eventually become the United States. Soul food meals usually involve more fish, more green, leafy vegetables and more seasoning with chillis than the typical American meal.

Greens seem particularly important! Can you say a bit more about them? 

West Africans figured out a long time ago that eating green, leafy vegetables were good for you, and that culinary legacy is very strong in soul food cooking. Just as tropical climate bitter greens are consumed in West Africa, temperate climate bitter greens get top billing in soul food circles. The most popular are cabbage, collards, kale, mustard and turnip greens. Now that the mainstream has discovered the nutritional benefits of this food, what used to be called “weeds” when African Americans primarily ate them is now called a “superfood.” When I speak on my book tour, I tell kale lovers “Welcome to the party, black folks have been eating that for at least three centuries.”

Catfish? 

As I mentioned earlier, West Africans are big fish eaters. I had no idea that there were species of catfish in West Africa, and that smoked catfish is essential to many stews. Knowing this partly negates the idea that enslaved West Africans arrived to the Americas and were forced to eat completely foreign foods. Now we see that were some things that they would have recognized, thus continuing a West African food tradition in a different part of the world. Anyway, African Americans remain big fish eaters to this day, and catfish is the connoisseur’s choice.

To be clear the life of enslaved people was very, very difficult.  Can you talk more about it and what it meant for people’s cooking and eating?  

Yes, the difficulty for most enslaved people was getting enough food to eat that was edible. Enslaved people were given, on average, a weekly ration of 5 pounds of cornmeal (or some other starch), a couple of pounds of meat that was dried, salted or smoked and a jug of molasses. That’s it. Thus, the enslaved had to figure out how to supplement their diet by fishing, foraging, gardening and hunting  outside of the sunup-to-sundown work schedule. They managed successful strategies to survive, but persistent hunger is a consistent theme in slave narratives.

What about mac and cheese – how that get in there? 

Yes, another surprise because there’s not a lot of dairy in soul food and this is clearly an Italian dish. Though, I must tell you that there are several older African Americans who believe that white people “stole” this dish from us just like they did rock ‘n’ roll. Mac ‘n’ cheese gets onto the soul food plate by way of the African Americans who cooked in the Big House. Mac ‘n’ cheese was royalty food as far back as the 1300s and remained a prestige dish for centuries, ultimately making its way to the American South. When the plantation owners entertained with mac ‘n’ cheese, it was the enslaved cooks who often made the dish. After Emancipation, it became a popular item for Sunday meals and special occasions.

And it sounds like it’s a similar story with pound cake and peach cobbler? 

It is! These desserts are made from ingredients—white flour, white sugar, whole milk–of which enslaved cooks had little access. In the antebellum South, cakes, cobblers and pies were dishes that appeared on African American tables only on the weekends and on special occasions. Just like other high-end dishes, enslaved African Americans were often the ones tasked to do the cooking.

This is your third trip to the Roadhouse to do one of these special dinners.  Excited to be coming back? 

Definitely! I had such a great time when I did my “Black Chefs in the White House” event on the night of President Obama’s first inauguration. It was a lively crowd, and it just an enjoyable evening. The same was true when I did the tribute to street vendors. On each occasion, Chef Alex “put his foot in it” so the food was wonderful.

Some of your research was done here at the Longone collection at U of M on your trips to Ann Arbor.  How was that experience?

The Longone collection is such an incredible resource! For a researching geek like me, it’s akin to going to Disneyland with an E ticket—you can go on any ride through history with the rare cookbooks in that collections. It helped me connect some dots in my research.

How did the Great Migration impact African American cooking? 

I firmly believe that the movement of people from the American South to other parts of the country is the key part of the soul food story, more so than the migration from West Africa. Soul food is really the cuisine of migrants who left a particular part of the South (the Deep South) and tried to recreate home—just as other migrants do. They tried to procure, cook and eat the familiar foods of the South, but when they couldn’t they made substitutions and also picked up a few things from their foreign neighbors. Soul food, at its core, is really a limited repertoire of southern cuisine that draws heavily on the celebration foods of the South.

Your family went west rather than to the north.  Can you give us a bit of your personal history? 

I’m born and raised in the Denver, Colorado area. This information immediately loses me street cred in soul food circles. I win most of them back by sharing that my mother is from Chattanooga, Tennessee and my father is from Helena, Arkansas. My mother followed an older sister to Denver and my father was in the military and came out here because of the Air Force base. They met in church in the late 1960s, and that union brought me into the world. Because I had southern-born parents who embraced the region’s food rather than distancing themselves, I grew up eating soul food.

In reading the book it struck me that nearly every single item you described is either a regular on the Roadhouse menu or appears fairly often as a special.  I realized we actually have a darned good soul food restaurant on our hands!!

Ha! That’s good to know. I believe that if soul food is to survive, it has become accessible. That means people who are not African American need to feel comfortable making and eating this cuisine at home and in restaurants. Some African Americans will have to let go of the notion that white people can’t cook in general, and in particular with this cuisine. I heard that a lot in interviews! Accessibility explains the profound popularity of other ethnic cuisines like Chinese, Italian and Mexican (really Tex-Mex). Much like African Americans, these ethnic groups were at the margins but their food became socially acceptable.

You and I have known each other ten years ever since we met at the Southern Foodways Alliance symposium.  We’re both big believers in the work of the organization.  Can you tell folks a bit about it?

I love the Southern Foodways Alliance! Not only because it celebrates the diverse food cultures of the South, but also because it creates a space for very different people to connect through food. It shows that if we just took a moment to learn more about what we cook and eat, we’ll see that we have a lot more in common than what supposedly divides us.

The weekend of May 31 and June 1 we have our 5th annual Camp Bacon which is a fundraiser for SFA.  Maybe you should come back for it?

I would love that! Dig this, I never went to camp when I was a kid. It would be awesome to go to a really fun camp when I’m an adult!

 What else would you like us to know about Soul Food the book, or the food? 

I want people to understand that soul food deserves much more appreciation that it currently gets. Soul food doesn’t need a warning label…it needs more love. African American cooks belong to a very rich culinary tradition, and I hope that my work is an appetizer for more investigation into this unique heritage.

ari's-signature-[Converted]

Food, Food Artisans

This Week at Zingerman’s 4/15/14

blue-cheeseA Night of Blue at Zingerman’s Creamery

Got a case of the blues? Join us on Friday, April 18, 6pm, for an evening of full-flavored blue cheese tasting with Zingerman’s Creamery! Our cheesemongers Ben and Sam tracked down some of the most unique blue cheese our country has to offer. We’d hate for you to miss out and be singing the blues for a whole year!

This event is already full however you can get added to the waitlist below!

GET ON THE WAITLIST


Holiday offerings at Zingerman’s Mail Order

easter-passover-dinner-cmyk-2

Three big holidays are coming up, and Mail Order has the perfect assortment of delicious to compliment your fest!

  • As Passover continues and we have a very nice selection of Passover treats to help make your holiday memorable.
  • Easter is this coming Sunday, and our selection of Easter foods make a nice addition to any table!
  • And if that’s not enough, you can expect to see our special Mother’s Day catalogs arriving very soon featuring all kinds of things that mom will love on her special day!

Roaster-Pick-April-FinalApril Roaster’s Pick at Zingerman’s Coffee Company

We like Burundi Dukorere Ikawa for it’s crisp up-front acidity and hints of savoriness. It has a really pleasant tang that sweetens as it cools. Given the brightness if finishes with a remarkably buttery mouthfeel. This coffee is well suited to individual filter methods, like the Chemex and cone. It also benefits from a slightly finer grind, tastes slightly fruity in an Aeropress and somewhat citrusy in a Syphon.

Stop by for a sample!


chocolate-orange-passover-torteHoliday Treats at Zingerman’s Bakehouse

Don’t forget the Bakehouse when you’re planning your holiday feast!

Passover Specials are available April 1st-30th

  • Macaroons
    Moist creamy coconut centers with a chewy toasted coconut crust, in vanilla bean or dark chocolate varieties. Buy them by the big luscious piece or petite macaroons by the dozen in a handsome gift box. (6 of each flavor in the box).
  • Chocolate Orange Torte
    A Bakehouse Passover classic. A moist layer of chocolate cake made with matzo and ground almonds, flavored with orange oil, glazed with dark chocolate ganache, all surrounded with more toasted almonds. 6” cake. Serves 6-8.
  • Lemon Sponge Cake
    A delightful way to end your Passover feast. Light and lemony sponge cake with lemon curd between the layers and a caramelized meringue exterior. Wheat free too! (made with potato starch)

We’re open Easter Sunday 7am-7pm

  • Easter Egg Cookies
    Egg shaped butter cookies with a hint of fresh citrus zest that are delightfully decorated with our own marbled vanilla fondant. Great in an Easter basket or at each place setting on the dinner table. Available April 1st-20th.
  • Easter Bunny Cake
    Set the scene with this adorable bunny face cake. This is the best kind of centerpiece for your holiday table- fun to look at and delicious to eat. Inside you’ll find soft layers of vanilla chiffon cake and blackberry butter cream, outside vanilla butter cream and a hand-made vanilla fondant bunny face. 6” cake serves 6-10. Available April 1st-20th.
  • Hot Cross Buns
    A traditional treat on Good Friday, a soft yeasted bun made with a bit of potato to keep the dough moist, raisins, currants, candied orange peel and topped with an icing cross. Available April 17th-20th.
  • Somodi Kalács
    (sho-mo-dee-ko-loch) A traditional Hungarian Easter bread we learned to bake in a village in Transylvania on our trip there in 2012. This soft, golden loaf is made with fresh eggs and a sweet buttery cinnamon sugar swirl inside. The smell is amazing. The taste is even better. Enjoy it while you can! Available Fridays thru Sundays, this month only!

Spring Oil Change at Zingerman’s Deli

spring-sale

Our annual olive oil sale gives you a chance to stock up on your favorite olive oils and get great deals on some that you may not have discovered yet. All of the 2011 harvest oils from Italy, Spain, France and California are on sale: buy 1 bottle at 10% off, 2 bottles at 20% off and 3 bottles at 30% off. Look for the 1-2-3 sticker and stock up!


Next week:

Soul Food Dinner at Zingerman’s Roadhouse

Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time

soul-food-title

Please join us Tuesday, April 22, 7pm, for a culinary exploration into the history of American soul food with author Adrian Miller.

In this insightful and eclectic history, Adrian Miller delves into the influences, ingredients, and innovations that make up the soul food tradition. Focusing each chapter on the culinary and social history of one dish–such as fried chicken, chitlins, yams, greens, and “red drinks”–Adrian uncovers how it got on the soul food plate and what it means for African American culture and identity. Chef Alex has created a menu direct from the chapters of Soul Food and Adrian will share his knowledge and the history of the foods we will be dining on. Adrian Miller is a writer, attorney, and certified barbecue judge who lives in Denver, Colorado. He has served as a special assistant to President Bill Clinton, a senior policy analyst for Colorado Governor Bill Ritter Jr., and a Southern Foodways Alliance board member.

RESERVE A SEAT


speaker-series-speech-bubbleSpeaker Series continues at ZingTrain

Please join us Wednesday, April 23, 730am-930am for another thought-provoking session of the ZingTrain Speaker Series.

This week’s session will feature Stephen Gill, Ph.D,  who is co-owner of Learning2BGreat.com as well as owner and principal of Stephen J. Gill Consulting. Stephen’s subject will be: An Arsenal of A’s.

Here’s why it’s a great idea to listen very closely to what Stephen Gill has to say : he’s worked in the field of Human Performance Improvement for decades. He’s written books about it. He’s based his consulting practice on it. He teaches it. He talks about it. And he’s really, really good at it. In fact, Stephen Gill is the guy to talk to if you want to create a culture of learning in your organization and then get concrete evidence that the culture is resulting in performance improvements.

RESERVE A SEAT

Featured, Food, Food Artisans

Zingerman’s Peanut Brittle is Award Finalist!

IMG_1987

FacebookPost_SofiFinalist2014Nut your average brittle!

We are honored to announce that our fabulous Peanut Brittle is a Specialty Food Association SOFI Awards Silver Finalist in the Confection category! The SOFI Awards are like the Oscars of the specialty food world, and this is like being nominated. We are just so excited!


More about our fabulous Peanut Brittle:

Our latest concoction from the candy kitchen foregrounds the full-flavor of fresh-roasted Jumbo Runner peanuts. “I use cane sugar like everyone else, but we cook to shades of deep gold to bring out all the flavor, and the peanuts are in there long enough to roast perfectly,” notes candyman Charlie Frank.

Once the brittle is cooked, Charlie lays it out on a sheet and waits until it hits exactly the right temperature before pulling it apart. “You want to see bubbles in the mix and when they get to just the right size, you start pulling. Pull too soon and you just get a gooey mess and tiny pieces. Pull too late and you don’t get it to the right thickness. When you pull at just the right time you get the sugar to be that silky, shiny consistency and pieces that shatter when you crunch them.”

Featured, Food, Food Artisans

Come and BAKE! with us!

bake!-class

BAKE! is our hands-on teaching bakery in Ann Arbor, located between Zingerman’s Bakehouse and Zingerman’s Creamery at our south side campus. At BAKE! we share our knowledge and love of baking with the home baker community, seeking to preserve baking traditions and inspire new ones. We offer dozens of different bread, pastry and cake classes in our very own teaching kitchens. You’ll leave BAKE! with the food you made in class and the inspiration and skills to bake at home!

Learn the basics at BAKE!
Bake me a Cake
Baking Pies a Plenty
Fabulous French Baguettes
Naturally Leavened breads
Ooh La La Croissants

NEW BAKE! classes
Advanced Cake Decorating
Boston Cream Pie
More Gluten Free
Savory Baking

New cooking classes at BAKE!
American Candy with Charlie Frank
Hungarian Supper with Rodger Bowser
Dinner Series: American, French or Italian

Make it a BAKE!-cation
Like fantasy camp for home bakers!
Pastry 2.0 Weekend, May 17th & 18th
Bread Week, June 3rd-6th
Pastry Week, July 8th-11th
Savory Week, July 22nd-25th

Sign up today and BAKE! with us!

Food, Food Artisans

Balsamic Vinegar in Six Paragraphs

balsamic-&-beyond-gift-box

A traditional curative comes to the table

Fifty years ago, the balsamic vinegar industry didn’t exist. That’s not to say that balsamic vinegar didn’t exist. For centuries it’s been made in the attics of most every family’s home in Modena, Italy. It’s just that no one outside of Modena knew about it. That’s not because it was a secret; it’s more like how if you came to my house I wouldn’t make a big point of telling you that I have aspirin in my medicine cupboard.

And in fact, that’s kind of how balsamic was traditionally used. If you had a headache or an upset stomach, grandma would prescribe a spoonful of balsamic. (If my grandma had suggested tonics that taste like balsamic, I probably would have “suffered” a lot more tummyaches as a kid.) Given how precious it was for its medicinal benefits, cooking with balsamic was seen as throwing it away.

On the rare occasions when balsamic was used for cooking, it was a sign of extreme opulence. The greatest way to impress your guests at dinner was to serve them balsamic. The host would bring the balsamic to the table and make a big show of drizzling it over rich dishes: roasted meats, or risottos, or stuffed pasta. It would never be wasted on a salad; salad was poor food.

By the 1960s, the word about balsamic started to get out, and folks started to come to Modena looking for it. But as demand grew, the supply didn’t. Traditional balsamic is still made the way it always was: aged for a dozen or more years in small wooden barrels kept at ambient temperature. That makes for a small amount of what can be an exceptional product, and prices are accordingly high.

Around the same time, some producers started looking for ways to offer a more affordable balsamic. While traditional balsamic is made only from cooked grape juice (called “must”), these producers started adding wine vinegar to the mix to cut costs. They also shortened the aging times, sometimes to just a couple of months. The result is a balsamic that can be made in much bigger quantities and sold at a much lower price, but that may not have all of the exceptional qualities of the traditional stuff. Shortly after balsamic became an international luxury, it also became the everyman’s vinegar.

When choosing a moderately priced balsamic, look for one that has grape must as the first ingredient, and avoid ones that have colorings like caramel added—the coloring is used to hide the fact that a lot of wine vinegar was added to the mix. In general, a younger balsamic will be brighter and more acidic in flavor, while an older balsamic will have a sweeter, more complex flavor and a more syrupy consistency. Younger ones are ideal for vinaigrettes; an older one is at its best drizzled over flavorful foods like strawberries, Parmigiano-Reggiano cheese, or good cured ham.

Vals-favorite

Food, Food Artisans

This Week at Zingerman’s 4/8/14

speaker-series-speech-bubbleSpeaker Series continues at ZingTrain

Please join us this Wednesday, April 9, 730am-930am for another thought-provoking session of the ZingTrain Speaker Series.

This week’s session will feature Eleni Kalakos, Chief Transformational Officer of The Eleni Group, whose subject will be: Think Like an Actor, Speak Like a Pro.

Let’s face it. You can’t take your eyes off a baby. That’s because they’re completely and comfortably present in their tiny little bodies, inhabiting the moment like it’s nobody’s business. They’ve got what Eleni Kelakos calls Transformational Presence – a quality that the greatest actors, leaders and speakers exude.

You were born with Transformational Presence. With that ability to truly transform and affect others by being genuinely and passionately present. It’s just grown dim over time, and like the embers of a fire it’s waiting for you to stoke it into full flame.

Ratchet up your Transformational Presence and bring it to your everyday life. Whether you’re a leader who is trying to inspire and engage, or a sales person who is trying to convince, or a presenter who is addressing one person or one thousand – this Speaker Series session is for you.

RESERVE A SEAT


Sauced – A Dinner with Chef Brad Greenhill at Zingerman’s Deli

*There will be two seatings for this event: 530p-730p & 8p-10p

photo by: DOUG COOMBE for Concentrate Media

photo by: DOUG COOMBE for Concentrate Media

After 14 years of cooking professionally, Brad Greenhill is working on plans to open his first restaurant in Detroit. In the meantime, he has been cooking for special events in the Metro Detroit and Ann Arbor area. He’s even found time to help the Brinery craft new fermentation products.

Brad Greenhill will raid the Zingerman’s pantry and create a dinner featuring a range of our pastas, hard cheeses, sauces, spices and charcuterie. This will be a 4-5 course dinner, including dessert, and will offer both carnivorous and vegetarian options. Don’t hesitate, this one is bound to fill up fast.

RESERVE A SEAT AT THE 5:30PM SEATING RESERVE A SEAT AT THE 8PM SEATING


Passover Menu at Zingerman’s Deli

Zingerman’s Passover menu is now available. Reserve now and let us prepare your holiday meal! We offer a complete Seder meal for four, lots of traditional holiday foods, and of course, a lovely selection of Passover sweets.
Erev Passover is Monday, April, 14.

passover-foods


Holiday offerings at Zingerman’s Mail Order

easter-passover-dinner-cmyk-2

Three big holidays are coming up, and Mail Order has the perfect assortment of delicious to compliment your fest!

  • Erev Passover is April 14, and we have a very nice selection of Passover treats to help make your holiday memorable.
  • Easter Sunday hops in on April 20, and our selection of Easter foods make a nice addition to any table!
  • And if that’s not enough, you can expect to see our special Mother’s Day catalogs arriving very soon featuring all kinds of things that mom will love on her special day!

Roaster-Pick-April-FinalApril Roaster’s Pick at Zingerman’s Coffee Company

We like Burundi Dukorere Ikawa for it’s crisp up-front acidity and hints of savoriness. It has a really pleasant tang that sweetens as it cools. Given the brightness if finishes with a remarkably buttery mouthfeel. This coffee is well suited to individual filter methods, like the Chemex and cone. It also benefits from a slightly finer grind, tastes slightly fruity in an Aeropress and somewhat citrusy in a Syphon.

Stop by for a sample!


chocolate-orange-passover-torteHoliday Treats at Zingerman’s Bakehouse

Don’t forget the Bakehouse when you’re planning your holiday feast!

Passover Specials are available April 1st-30th

  • Macaroons
    Moist creamy coconut centers with a chewy toasted coconut crust, in vanilla bean or dark chocolate varieties. Buy them by the big luscious piece or petite macaroons by the dozen in a handsome gift box. (6 of each flavor in the box).
  • Chocolate Orange Torte
    A Bakehouse Passover classic. A moist layer of chocolate cake made with matzo and ground almonds, flavored with orange oil, glazed with dark chocolate ganache, all surrounded with more toasted almonds. 6” cake. Serves 6-8.
  • Lemon Sponge Cake
    A delightful way to end your Passover feast. Light and lemony sponge cake with lemon curd between the layers and a caramelized meringue exterior. Wheat free too! (made with potato starch)

We’re open Easter Sunday 7am-7pm

  • Easter Egg Cookies
    Egg shaped butter cookies with a hint of fresh citrus zest that are delightfully decorated with our own marbled vanilla fondant. Great in an Easter basket or at each place setting on the dinner table. Available April 1st-20th.
  • Easter Bunny Cake
    Set the scene with this adorable bunny face cake. This is the best kind of centerpiece for your holiday table- fun to look at and delicious to eat. Inside you’ll find soft layers of vanilla chiffon cake and blackberry butter cream, outside vanilla butter cream and a hand-made vanilla fondant bunny face. 6” cake serves 6-10. Available April 1st-20th.
  • Hot Cross Buns
    A traditional treat on Good Friday, a soft yeasted bun made with a bit of potato to keep the dough moist, raisins, currants, candied orange peel and topped with an icing cross. Available April 17th-20th.
  • Somodi Kalács
    (sho-mo-dee-ko-loch) A traditional Hungarian Easter bread we learned to bake in a village in Transylvania on our trip there in 2012. This soft, golden loaf is made with fresh eggs and a sweet buttery cinnamon sugar swirl inside. The smell is amazing. The taste is even better. Enjoy it while you can! Available Fridays thru Sundays, this month only!

Spring Oil Change at Zingerman’s Deli

spring-sale

Our annual olive oil sale gives you a chance to stock up on your favorite olive oils and get great deals on some that you may not have discovered yet. All of the 2011 harvest oils from Italy, Spain, France and California are on sale: buy 1 bottle at 10% off, 2 bottles at 20% off and 3 bottles at 30% off. Look for the 1-2-3 sticker and stock up!


Next week:

blue-cheeseA Night of Blue at Zingerman’s Creamery

Got a case of the blues? Join us on Friday, April 18, 6pm, for an evening of full-flavored blue cheese tasting with Zingerman’s Creamery! Our cheesemongers Ben and Sam tracked down some of the most unique blue cheese our country has to offer. We’d hate for you to miss out and be singing the blues for a whole year! Grab your tickets soon — this event will sell out quickly!

RESERVE A SEAT


Soul Food Dinner at Zingerman’s Roadhouse

Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time

soul-food-title

Please join us Tuesday, April 22, 7pm, for a culinary exploration into the history of American soul food with author Adrian Miller.

In this insightful and eclectic history, Adrian Miller delves into the influences, ingredients, and innovations that make up the soul food tradition. Focusing each chapter on the culinary and social history of one dish–such as fried chicken, chitlins, yams, greens, and “red drinks”–Adrian uncovers how it got on the soul food plate and what it means for African American culture and identity. Chef Alex has created a menu direct from the chapters of Soul Food and Adrian will share his knowledge and the history of the foods we will be dining on. Adrian Miller is a writer, attorney, and certified barbecue judge who lives in Denver, Colorado. He has served as a special assistant to President Bill Clinton, a senior policy analyst for Colorado Governor Bill Ritter Jr., and a Southern Foodways Alliance board member.

RESERVE A SEAT