Food, Food Artisans

This Week at Zingerman’s 5/19/15

Farmers Market bounty

Farmers Market Bounty

Spring is here and with it our return to the area Farmers Markets! We’ve picked up the best of the spring produce, simply prepared and combined with cheeses we love! Fresh herb goat cheese, spring green salads, and more. Through the evening we’ll feature items from producers that we’ve met through the markets, delicious ways to combine spring produce with your favorite cheeses, and end the evening with a sweet treat of seasonal gelato made just for the tasting! This coming Friday, May 22, 6pm.

Reserve your seat here


Zingerman’s Roadhouse Closed for Memorial Day

The Roadhouse will be closed on Monday, May 25 in honor of Memorial Day. We will resume regular hours Tuesday morning at 7am.
Zingerman’s Roadhouse wishes you an enjoyable, relaxing Memorial Day!


Camp Bacon is coming!

Please join us June 3-7 for the 6th Annual Camp Bacon!
Each year, bacon lovers from around the globe make the trek to Ann Arbor for Zingerman’s annual 5-day celebration of cured pork, Camp Bacon. This year’s camp runs from June 3-7, and enthusiasm is stronger than ever: three new events have been added to the 2015 lineup to help celebrate the sixth year of bringing home the (really good) bacon.

Camp Bacon was inspired by an idea Zingerman’s co-founder Ari Weinzweig had while writing his book Zingerman’s Guide to Better Bacon:

“When the Southern Foodways Alliance sponsored a field trip to Louisville a few years ago they called it Camp Bacon. While I didn’t get to Kentucky to take part in the bacon festivities, the name “Camp Bacon” has stuck with me ever since. There’s just something about the idea of Camp Bacon that conjures up great images. Bacon roasting over the bonfire. . .blue jeans and black hooded sweatshirts with shredded cuffs smelling sweetly of pork belly. . .maybe classes in bacon cooking and slicing, bacon-sack races, bacon making merit-badges. . .”

In the year after the book was released, Ari decided that maybe Camp Bacon didn’t just have to be a fantasy. “We have close ties to so many great bacon curers and other folks in the food community, and I think people look to us to do something different. So, we figured, let’s put it together and see if people come.” The first year sold out and included a performance from Chicago area R&B musician Andre Williams (whose 1957 hit “Bacon Fat” won him a prominent spot in the Guide to Better Bacon.) Andre returned for an encore performance at the Ark for the second Camp Bacon and the downtown street fair was added to the lineup.

As always, Zingerman’s Camp Bacon is a benefit for the Southern Foodways Alliance, a non-profit organization dedicated to the preservation of food traditions, and Washtenaw County 4H.

To reserve your seats for Camp Bacon events, please visit our website. 


Savory BAKE!-cation at Zingerman’s BAKE!

Join us June 23-27, 8am-5pm, for the most mouth-watering, lip-smacking collection of recipes we’ve ever assembled! In this four-day action-packed baking extravaganza you’ll learn the wide variety of baking techniques behind a savory line up of baked goods. The roster includes ham and cheese croissants, bacon pecan sandies, parmesan pepper bread, New York style pizza, quiche Lorraine, pasties, cheddar herb scones, pasta, rosemary baguettes, strudel, grissini, potato dill bread, maple bacon doughnuts and more! Your BAKE!-cation includes breakfast and lunch each day.

You’ll leave BAKE! with our recipes, the knowledge to recreate them at home, a full tummy, boxes of amazing food you made in class, and great coupons.

Don’t miss your chance to take a well-deserved BAKE!-cation!

Reserve your seat here

See you soon!

Food, Food Artisans

This Week at Zingerman’s 5/12/15

Potato-Dill bread

Savory BAKE!-cation at Zingerman’s BAKE!

Join us June 23-27, 8am-5pm, for the most mouth-watering, lip-smacking collection of recipes we’ve ever assembled! In this four-day action-packed baking extravaganza you’ll learn the wide variety of baking techniques behind a savory line up of baked goods. The roster includes ham and cheese croissants, bacon pecan sandies, parmesan pepper bread, New York style pizza, quiche Lorraine, pasties, cheddar herb scones, pasta, rosemary baguettes, strudel, grissini, potato dill bread, maple bacon doughnuts and more! Your BAKE!-cation includes breakfast and lunch each day.

You’ll leave BAKE! with our recipes, the knowledge to recreate them at home, a full tummy, boxes of amazing food you made in class, and great coupons.

Don’t miss your chance to take a well-deserved BAKE!-cation!

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


Fisherman’s Feast at Zingerman’s Roadhouse

The Roadhouse has long had a passion for serving the best and freshest seafood we can find. And for us it doesn’t get much better than eating fresh fish from the Gulf of Mexico from Jimmy Galle and Gulfish, located in California. Gulfish focuses on the fishermen in the Gulf, who catch fish to order, ship themselves and get the freshest seafood possible from the water to the restaurant often within 18-24 hours. Knowing and supporting the fishermen is top priority for Jimmy, he can tell you the “name of the guy who caught it, the boat it came in on, what dock it came in on and when it came in”, no small feat for hundreds of pounds of fish he sees weekly.

Working with the fishermen, Chef Alex and Jimmy have created a menu highlighting the best the Gulf of Mexico has to offer. Shipped and prepared with 24 hours of leaving the water, this is a dinner seafood fans do not want to miss. Wednesday, May 20, 7pm.

Reserve your seat here


Farmers Market Bounty

Spring is here and with it our return to the area Farmers Markets! We’ve picked up the best of the spring produce, simply prepared and combined with cheeses we love! Fresh herb goat cheese, spring green salads, and more. Through the evening we’ll feature items from producers that we’ve met through the markets, delicious ways to combine spring produce with your favorite cheeses, and end the evening with a sweet treat of seasonal gelato made just for the tasting! Friday, May 22, 6pm.

Reserve your seat here


Camp Bacon is coming!

Please join us June 3-7 for the 6th Annual Camp Bacon!
Each year, bacon lovers from around the globe make the trek to Ann Arbor for Zingerman’s annual 5-day celebration of cured pork, Camp Bacon. This year’s camp runs from June 3-7, and enthusiasm is stronger than ever: three new events have been added to the 2015 lineup to help celebrate the sixth year of bringing home the (really good) bacon.

Camp Bacon was inspired by an idea Zingerman’s co-founder Ari Weinzweig had while writing his book Zingerman’s Guide to Better Bacon:

“When the Southern Foodways Alliance sponsored a field trip to Louisville a few years ago they called it Camp Bacon. While I didn’t get to Kentucky to take part in the bacon festivities, the name “Camp Bacon” has stuck with me ever since. There’s just something about the idea of Camp Bacon that conjures up great images. Bacon roasting over the bonfire. . .blue jeans and black hooded sweatshirts with shredded cuffs smelling sweetly of pork belly. . .maybe classes in bacon cooking and slicing, bacon-sack races, bacon making merit-badges. . .”

In the year after the book was released, Ari decided that maybe Camp Bacon didn’t just have to be a fantasy. “We have close ties to so many great bacon curers and other folks in the food community, and I think people look to us to do something different. So, we figured, let’s put it together and see if people come.” The first year sold out and included a performance from Chicago area R&B musician Andre Williams (whose 1957 hit “Bacon Fat” won him a prominent spot in the Guide to Better Bacon.) Andre returned for an encore performance at the Ark for the second Camp Bacon and the downtown street fair was added to the lineup.

As always, Zingerman’s Camp Bacon is a benefit for the Southern Foodways Alliance, a non-profit organization dedicated to the preservation of food traditions, and Washtenaw County 4H.

To reserve your seats for Camp Bacon events, please visit our website. 

See you soon!

Food, Food Artisans

This Week at Zingerman’s 5/5/15

Cornman Glassware

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 on Wednesday, May 6, 7pm, 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


Fisherman’s Feast at Zingerman’s Roadhouse

The Roadhouse has long had a passion for serving the best and freshest seafood we can find. And for us it doesn’t get much better than eating fresh fish from the Gulf of Mexico from Jimmy Galle and Gulfish, located in California. Gulfish focuses on the fishermen in the Gulf, who catch fish to order, ship themselves and get the freshest seafood possible from the water to the restaurant often within 18-24 hours. Knowing and supporting the fishermen is top priority for Jimmy, he can tell you the “name of the guy who caught it, the boat it came in on, what dock it came in on and when it came in”, no small feat for hundreds of pounds of fish he sees weekly.

Working with the fishermen, Chef Alex and Jimmy have created a menu highlighting the best the Gulf of Mexico has to offer. Shipped and prepared with 24 hours of leaving the water, this is a dinner seafood fans do not want to miss. Wednesday, May 20, 7pm.

Reserve your seat here


Farmers Market Bounty

Spring is here and with it our return to the area Farmers Markets! We’ve picked up the best of the spring produce, simply prepared and combined with cheeses we love! Fresh herb goat cheese, spring green salads, and more. Through the evening we’ll feature items from producers that we’ve met through the markets, delicious ways to combine spring produce with your favorite cheeses, and end the evening with a sweet treat of seasonal gelato made just for the tasting! Friday, May 22, 6pm.

Reserve your seat here


Camp Bacon is coming!

Please join us June 3-7 for the 6th Annual Camp Bacon!
Each year, bacon lovers from around the globe make the trek to Ann Arbor for Zingerman’s annual 5-day celebration of cured pork, Camp Bacon. This year’s camp runs from June 3-7, and enthusiasm is stronger than ever: three new events have been added to the 2015 lineup to help celebrate the sixth year of bringing home the (really good) bacon.

Camp Bacon was inspired by an idea Zingerman’s co-founder Ari Weinzweig had while writing his book Zingerman’s Guide to Better Bacon:

“When the Southern Foodways Alliance sponsored a field trip to Louisville a few years ago they called it Camp Bacon. While I didn’t get to Kentucky to take part in the bacon festivities, the name “Camp Bacon” has stuck with me ever since. There’s just something about the idea of Camp Bacon that conjures up great images. Bacon roasting over the bonfire. . .blue jeans and black hooded sweatshirts with shredded cuffs smelling sweetly of pork belly. . .maybe classes in bacon cooking and slicing, bacon-sack races, bacon making merit-badges. . .”

In the year after the book was released, Ari decided that maybe Camp Bacon didn’t just have to be a fantasy. “We have close ties to so many great bacon curers and other folks in the food community, and I think people look to us to do something different. So, we figured, let’s put it together and see if people come.” The first year sold out and included a performance from Chicago area R&B musician Andre Williams (whose 1957 hit “Bacon Fat” won him a prominent spot in the Guide to Better Bacon.) Andre returned for an encore performance at the Ark for the second Camp Bacon and the downtown street fair was added to the lineup.

As always, Zingerman’s Camp Bacon is a benefit for the Southern Foodways Alliance, a non-profit organization dedicated to the preservation of food traditions, and Washtenaw County 4H.

To reserve your seats for Camp Bacon events, please visit our website. 

See you soon!

Food, Food Artisans

Bacon Ball Speaker Talks About Italian Cured Pork

Ari Interviews Rolando Beramendi

 Rolando will be hosting the 6th Annual Bacon Ball, Thursday, June 4th, 7pm, our yearly Camp Bacon culinary event at Zingerman’s Roadhouse. Rolando and Roadhouse Chef Alex Young have put together a menu based on the evening’s theme: Pancetta, Pasta, and Passion. 

Ari: We’ve been working together for over twenty years now! How did you get started importing traditional Italian foods?

Rolando: When I was in college at UC Davis I was always the one cooking for fun, friends and to practice all the recipes I knew from my family. I always saved money to drive to Sacramento to the only store I knew had good extra virgin olive oil (Corti Brothers!) and cherished every drop on the wonderful greens from California. I graduated in 1987 and went to Italy on a ski vacation. At a dinner I met a group of friends who owned a company selling corporate gift baskets which included some very high quality extra virgin oils, pasta, sauces, jams and delicacies. The name was “Villa d’Aglie” and they asked me if I could find them an importer for their products in the U.S.

Having just graduated and having no career in sight, I told them to send me a case of each product they wanted sell. The products arrived, I took pictures of them and I made a brochure with the photos by gluing them on white pages and typing a small blurb under each photo and explaining what to do with them. I sent it to many importers and distributors and only one asked me to come see him. Walter Guerra from ItalFoods was very interested but the lack of inventory and my lack of experience made him proceed to tell me how I could go about it. So after that meeting I created Manicaretti and ordered a pallet of products.

I then sent the same presentation and a product list to my favorite spots where I was finding good imported products at the time: Vivande on Fillmore Street and Gump’s in SF, the Pasta Shop at the Rockridge Market Hall in Oakland, Oakville Grocery in Napa. They all called me mad but within a month all my products were on their shelves! And then it all started to roll and grow, and now Manicaretti is 25 years old, and we are shipping tons of containers every year across the ocean and have a warehouse in New Jersey and one in Oakland…seems like yesterday!

Ari:You’ve been to Zingerman’s a number of times. Are you excited to come back for Camp Bacon?

Rolando: I will never forget the day we met at the first Fancy Food Show! When you placed your first order for olive oils and pasta, it was my first order to cross the Mississippi! It was a huge milestone for Manicaretti. You asked me to come visit and I came a few times with some of my producers to teach cooking classes and do demos. We taught together with Contessa Rosetta Clara from Principato di Lucedio a risotto class in the backyard with an improvised cooking station and enjoyed getting to see the real America where you live! Your support to the producers and products has always been so important. And since my favorite dish is Spaghetti alla Carbonara, I can’t think of a better excuse to come see you again!

Ari, Gianluigi, and Rolando

Ari, Gianluigi Peduzzi of Rustichella Pasta, and Rolando

Ari: Speaking of bacon, can you tell us about the role that bacon (or, really, pancetta, guanciale, lardo, etc.) plays in Italian cooking?

Rolando: I see it as a key and basic staple of every fridge in Italy. Everyone has always pancetta in the fridge! You see people using a little piece as flavoring or in many of Italy’s pasta sauces.

Ari: What are some of the dishes you have in mind for this year’s Bacon Ball at Zingerman’s Roadhouse on June 4?

Rolando: Grilled asparagus or radicchio drizzled with Agrumato lemon oil, crispy pancetta, cubed hard boiled eggs, and shavings of Parmigiano. For pastas, Spaghetti alla Carbonara, Rigatoni Amatriciana, Bucatini alla Gricia. For a main course, maybe pork belly porchetta style. But we’ll see what’s good and fresh when we get closer to the date. One thing I can guarantee is that it will be great!

Ari: When it comes to pasta, few Americans understand what makes the difference between an OK commercial pasta and an A+ artisan offering. Can you explain some of the differences?

Rolando: The quality of the grain is essential as is the craftsmanship. Making an artisan product is very hard because the production is so slow and requires such incredible attention. The bronze dies give it the amazing texture. The drying process ensures its bite and flavor!

Ari: You and I are both huge fans of the Rustichella pasta from the Peduzzi family, in particular their PrimoGrano line. Can you tell us more about both of those?

Rolando: The Peduzzi family pasta-making tradition is the heritage of Gianluigi’s mom, Nicolina Sergiacomo, whose father had a mill in the town of Penne where all the farmers would bring their wheat to be milled. He then started to make pasta for some of them. Since pasta is the basic staple made on a daily basis, the pasta from the Mulino Sergiacomo was called “la pasta acquistata” meaning “bought pasta” which was then served as a luxury mostly on Sunday meals. Gianluigi wanted to recreate the same idea with the PrimoGrano line: 100% Abruzzo-grown wheat. They call those products “0 Kilometer” in Italy. It has the flavor of what his grandfather was making back in the 1920s.

Ari: What else should we know about bacon, traditional Italian cooking, great pasta or anything else?

Rolando: I guess here is when the most basic and simplest notion of what I consider “Italian food” might come to some scrutiny. We all overheard everyone saying keep it seasonal and simple. And it’s basically that. I think when you use high quality ingredients you need less fuss about them and around them. What’s wrong with just a bowl of Spaghetti alla Carbonara? It’s just egg, Parmigiano and guanciale! Do you think adding peas or this and that would actually make it taste better? How about having a bowl of peas with Pecorino and lots of olive oil when they are in season, but not on the carbonara! I feel sometimes like just having a perfectly ripe tomato cut in half with a delicious Crudo oil from Sicily or a piece of bread with a thick slice of sweet butter and a great salty anchovy on it. Why do we need to complicate things when we’re using the best ingredients?

I still remember my grandma serving prunes wrapped in bacon as an appetizer with cocktails. I think figs and bacon are the perfect fruit pairing as well as radicchio, asparagus and a sprinkle of chopped hazelnuts. If there is a dish I would eat forever on a desert island would be Spaghetti alla Carbonara!

Reserve your seat here

See you there! 

Food, Food Artisans

Cinco de Mayo at Zingerman’s!

Twice the fun!

Zingerman’s is celebrating Cinco de Mayo with two tasty events next week that will bring a little bit of Mexican sunshine to the Mitten.

Cinco de Mayo platter

Cinco de Mayo Cocktail Class at Cornman Farms: 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


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.

MENU

APPETIZERS
Calamares RellenosCinco de Mayo tacos
fried calamari stuffed with smoked sausage
Camarones en Chilimole
shrimp served with a charred chili sauce

SOUP
Sopa de Lima
chicken and lime soup

ENTRÉE
Pompano en Verde
fresh-caught pompano served with a tomatillo and parsley sauce
-OR-

Carne el Pastor
pineapple and chili marinated sliced pork loin

SIDES
Chile TamuladoCinco de Mayo beans
Arroz Negro

DESSERT
Flan de Manzana del Anacardo
cashew apple custard

Reserve your seat here

See you soon!

Food, Food Artisans

This Week at Zingerman’s 4/28/15

Sharon Hollow

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


Fisherman’s Feast at Zingerman’s Roadhouse

The Roadhouse has long had a passion for serving the best and freshest seafood we can find. And for us it doesn’t get much better than eating fresh fish from the Gulf of Mexico from Jimmy Galle and Gulfish, located in California. Gulfish focuses on the fishermen in the Gulf, who catch fish to order, ship themselves and get the freshest seafood possible from the water to the restaurant often within 18-24 hours. Knowing and supporting the fishermen is top priority for Jimmy, he can tell you the “name of the guy who caught it, the boat it came in on, what dock it came in on and when it came in”, no small feat for hundreds of pounds of fish he sees weekly.

Working with the fishermen, Chef Alex and Jimmy have created a menu highlighting the best the Gulf of Mexico has to offer. Shipped and prepared with 24 hours of leaving the water, this is a dinner seafood fans do not want to miss. Wednesday, May 20, 7pm.

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Farmers Market Bounty

Spring is here and with it our return to the area Farmers Markets! We’ve picked up the best of the spring produce, simply prepared and combined with cheeses we love! Fresh herb goat cheese, spring green salads, and more. Through the evening we’ll feature items from producers that we’ve met through the markets, delicious ways to combine spring produce with your favorite cheeses, and end the evening with a sweet treat of seasonal gelato made just for the tasting! Friday, May 22, 6pm.

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See you soon!