Food, Food Artisans

Ari Chats with the Candy Manufactory’s Charlie Frank

Charlie explains what makes a great candy bar

Ari: Not all candy is the same.  Most Americans have something of an emotional sweet/soft spot for all those commercial candies we grew up with.  Is that commercial product really “great candy”?

Charlie: Marguerite Wildenhain once said, “A pot without a soul is just clay around a hole.” Candy—hard confectionary—is entering its renaissance. To be “great,” food needs to be crafted according to tradition and made with great ingredients. Candy made by the billions can’t be great. At the large companies, the focus is on mega profits alone. Their product has no soul. It is empty. Sweet, but otherwise flavorless. I think those Goliath corporations are banking a lot on nostalgia. All they can come up with now is more fancy packaging. Great candy can have fancy packaging, but fancy packaging does not make great candy. Tradition, taste and care all together equal great candy. Great candy should be inspiring. It should speak to you on many, many levels. Not just on a singular memory.

What is the difference between commercial candy and an artisan offering like what you make?

One is produced by a machine. The other is made with human hands guided by a creative and caring mind. It is mechanized profit versus craftsmanship. Artisanal candy has a lot more flavor going on. Our candy isn’t just sweet—it tastes good! The flavors deliver a lasting impression. The freshness delivers a great eating experience. Yes, it means putting in more time and effort and sourcing great ingredients like Charles Poirier’s cane syrup in the Poirier Poppers. He takes so much care crafting traditional cane syrup in Louisiana with a method that has been all but lost to mass production. But his labor pays off in the flavor of his syrup and then in the flavor of the candy we make with it.

Zzang Bars

Charles’ cane syrup IS amazing! He grows the cane, cuts the cane, mills it, and boils the juice himself to make the syrup. People can get the syrup at the Deli. But you’ve also been making an incredible filled chocolate with it, the Poirier Poppers, and selling them at the Zingerman’s Coffee Company on Plaza Drive. Food writer John T. Edge tried them and said, “those Poirier bonbons . . . may be the best sweet burst of flavor I’ve ever tasted.”

Charles’ cane syrup is so good I really didn’t want to do anything more than “package” it in chocolate.

Zingerman’s Candy started out with the Zzang!® Candy Bar and that’s still sort of at the core of what you do. Tell us about those.

They’re all made by hand and, just as importantly, made to order. There aren’t tons of bars lying around waiting to be sold. When a retailer orders from us we start making the bars. I think very few people have ever had a fresh candy bar, but there’s a huge difference in flavor so we make all our candy to be sold fresh, not after months and months of sitting on a shelf.

I’ve rarely heard anyone talk about the importance of freshness in candy. It seems like the quiet secret of the candy world? What’s so different about it?

The flavors haven’t faded. The textures are what they are meant to be. Zzang!® bars were born in the pastry department of the Bakehouse where freshness is everything. Eating candy bars right off the line is a flavor experience not to be missed. We ship directly to our accounts so they can have it as fresh as possible. I haven’t found a single distributor willing to take us on because we don’t want our candy to be warehoused. At the Candy Manufactory we do not use ingredients solely to extend shelf life or make a distributor’s job easy at the expense of flavor.

Can you walk folks through all the steps that go into making a Zzang!® Bar?

We start by toasting Jumbo Runner peanuts in fresh butter and sea salt until they’re golden brown. Then we start boiling cane sugar and Muscovado brown sugar for caramel, adding fresh butter and local heavy cream near the end. Then we beat egg whites and cook honey for the nougat to which we add peanut butter. All of that then gets layered into custom frames on small slabs. After setting for a day the new bars are dipped in 65% dark chocolate from Colombia. This bar we call The Original. It was the first flavor we did because I love each component. I’m constantly snacking on the peanuts, the caramel is truly divine, and chocolate is one of my food groups. The love comes with the sugar. You can do so many different things with it. In the nougat it supports an aeration created with the egg whites. In the caramel it creates new flavors as it cooks. Every time it is a thrill.

How about the peanut brittle?

We start with plain white (purified) cane sugar and corn syrup. With higher cooking temperatures we really can’t have impurities that would easily burn. We need the acidic syrup to counter the sugar’s strong desire to crystallize at the intense concentration we go to. Historically—like 150 years ago—we’d have to clarify the sugar and make the syrup ourselves. This boils in water, the water boils off, and the sugars—first broken apart in the water—now reorganize into new and complex compounds.

While the sugar is doing its thing, we add raw peanuts and some salt at a particular moment. The peanuts toast as the sugar caramelizes, and we arrive at a flavor meeting point for the two. They soak in this heated state briefly. Then we add butter, vanilla, baking soda, sea salt. What happens next has to be quick and deliberate. It’s dramatic. The foaming is fast and if you don’t get it out of the pot at the right moment it will overflow and be a dangerous mess. You really have to see it to believe it. Even though we are making brittle in relatively small batches, 23 pounds is a lot of really hot sugar to be stirring fast and safely.

Once it has spread out and cooled a bit we pull slightly hardened brittle off the edges. All the tiny bubbles produced by the reaction of the soda get elongated into tiny tubes. This is the structure we are after. It resembles a honeycomb. It is both fragile and strong in different ways. It is brittle. It shatters when bitten. I can get pretty poetic at this point, so do yourself a favor if you think you don’t like peanut brittle. I’ve gotten a lot of people turned on to it again. It is complex and simply delicious.

Peanut Brittle

Let’s go back to those delicious little filled chocolates you’ve been doing for the Coffee Company like the Poirier Poppers. You also have the Peanut Butter Crush and the Orange Oil chocolates, right?

I didn’t plan on any of those originally. When we started making candy I was asked about whether or not we were going to do them. My answer at the time was that a lot of other candy makers were already doing them well. But years down the road, Coffee Company Managing Partner Steve Mangigian asked if I’d consider making a small chocolate to complement his espresso.

I adore orange butter ganache. You don’t often hear about butter ganaches, but I think their silkiness is elegant beyond belief, and the orange/chocolate combination is one of these match-made-in-heaven experiences. The Peanut Butter Crush has been a gift for my wife for many years. To get her off the “corporate cups” I began making her own version—just sweetened peanut butter in chocolate shells. The Poirier Poppers are an homage to Charles Poirier who makes that incredible cane syrup.

Zingerman’s businesses sell the most so their turnover is the fastest. They buy from us every week—sometimes more than once a week. We want a shopkeeper to have it as freshly made on their shelves as possible. And we date all our candy, so look for when it is best by. If you are in town and want to try one fresh off the line, call me.

What are some of the new improvements/offerings you’ve got in the works?

I am working on the next flavor of Zzang!® bar. The Deli wants us to make artisan chocolate bark. And there is a new Easter Fudge Egg this year. Those have been a huge hit for us since we started making them.

The spring holidays are just a few days away! Try our PB&J Fudge Eggs, Chocolate Almond Fudge Eggs, or Marshmallow Bunny Tails! And don’t forget the Easter SuperZzangs! for all of the Zzang! Original bar lovers in your life!

PB&J Fudge Eggs 2

See you soon!

Food, Food Artisans

Lottie Talks Zingerman’s

The Deli’s Maddie LaKind interviews Tim Mazurek of Lottie + Doof

I can’t recall how I first discovered food blogs. I know my first exposure came about five years ago, but outside of that, its all a giant, wonderful blur. I remember thinking at the time how at home I felt among these writers, people who love food, love travel, and love using their experiences to connect with others. Today I follow upwards of twenty blogs and am constantly on the hunt for more.

Among the few blogs that first caught my eye was Lottie + Doof. Curated by Chicagoan Tim Mazurek, the blog is a stunning collection of eye-catching recipes, drool-worthy pictures, travel stories, and musings on everything from feminism to food politics. In addition to being an excellent writer, photographer, and general food connoisseur, Tim is a major Zingerman’s fan and a frequent visitor to the Zingerman’s Community of Businesses. I had the good fortune of connecting with Tim recently via the comments section of his blog. We struck up a conversation about the Detroit/Ann Arbor food scene, and we began to delve more deeply into his relationship with Zingerman’s. Here is what he had to say on the subject.

How did you first hear about Zingerman’s?

Aren’t we all born with the knowledge of Zingerman’s? I guess at some point the catalog became a regular staple in our house and I loved reading it and ordering strange things like pine syrup or some crazy honey.

What’s your most memorable moment at Zingerman’s?

On my very first trip to Ann Arbor, we completed the Tour De Food [alas, retired -ed.], and were very proud of our accomplishment. I still have the t-shirt somewhere. It was impressive to see this food empire that had only ever existed in catalog form for me. Everywhere we went we were welcomed warmly and given lots of samples. Some kind person even took us on an impromptu tour of the bakeshop, and I really loved that. It was definitely love at first sight.

What Zingerman’s products or dishes would you rank as your favorites?

I’ve liked everything I’ve tried, so this is tough. I am a big fan of the apricot rugelach, and always pick up a package for the road. All of the cookies, really. And all of the bread, and sandwiches, and…

Most notable service experience at Zingerman’s?

I love the market section of the Deli. Everyone is so helpful and encourages you to try things. Their excitement about the food is contagious. A lot is said about the great customer service at Zingerman’s, but until you actually visit for yourself you can’t understand just how wonderful it is.

Favorite deli sandwich of the moment?

Either the Cowboy Reuben or the Hot BLT.

Corned beef or pastrami?

Pastrami.

New or old pickle?

New!

Cake or pie?

Pie, always pie.

Buttery hard cheese or creamy soft cheese?

Definitely a hard cheese, preferably with some crunchy little bits of tyrosine.

Fried chicken or mac and cheese?

Fried Chicken, but not an easy choice.

Cup of brewed coffee or cappuccino?

Brewed coffee

Chocolate bar or peanut brittle?

Peanut brittle, by a mile.

New features or recipes on the horizon from Lottie + Doof ?

“Keep Lottie + Doof Weird” is my motto for the future. I’ve been doing this for a while now, and times have changed. Food blogs are not a novelty anymore. I think it is important to keep things interesting.

Tim Mazrurek - Lottie and Doof

For those of you who haven’t yet had the privilege of reading Tim’s blog, I insist you hop right on over to Lottie + Doof and pay a visit. You won’t be disappointed. Thank you Tim for sharing these memories with all of us.

Cheers!

Food, Food Artisans

This Week at Zingerman’s 3/17/15

shamrock-dude-irish-food-manl08

Happy St. Patrick’s Day!

Zingermans Deli is brimming with Irish specialties:

Colcannon – A traditional Irish dish of golden mashed potatoes packed with curly kale, melted leeks and ham.

Boxty – The Celtic version of a potato pancake. We add grated local apples and cook them in sizzling bacon fat for an especially mouthwatering experience.

Shepherd’s Pies – Buttery mashed potatoes sit atop a rich filling of local lamb, carrots, onions, peas and fresh herbs. Perfect for tending to all manner of flock.

AND: Irish Soda Bread, Brown Bread Gelato, Guinness Gelato, & the Danny Boy (Irish Mocha).

And the Deli is back to warmer weather hours, so we’ll be serving these goodies until 10pm tonight! .


Spring sale at Zingerman’s mail Order through 3/31/15

Our annual Spring Sale continues until the end of the month, and it just got even bigger! Why? Because we’ve kicked off our Spring Oil Change to make room for the new harvest oils arriving in May! Now in addition to meats, cheeses, and sweets we have a bunch of olive oils on sale as well. Don’t miss the chance to save big on all the staples (and treats!) you can’t do without!


Candlelight, Wine, and Cheese at Zingerman’s Creamery

Wine and cheese are a classic pairing – just like you and your partner! This couples evening on Friday, March 20, 6pm will feature a selection of fine wines from around the country, complemented by a perfect pairing of some of our delicious cheeses. We’ll include bread, fruit, and other tasty accompaniments to complete the plate, and afterward we’ll end on a sweet note with a scoop of our handmade gelato. Don’t miss this romantic tasting at Zingerman’s Creamery!

Reserve your seat here

*Cost for this event is per couple!


Cheesemonger’s Choice: Bayley Hazen Blue at Zingerman’s Events on 4th

What is the best raw milk cheese in the world? What is the lifecycle of a cheese? What is ‘deliciousness factor’?

If these questions pique your interest (or your appetite) then join us on Tuesday, March 24, 630pm, for a deep dive into Bayley Hazen Blue, a unique cheese crafted by Jasper Hill Farm in Vermont’s Northeast Kingdom. Cheesemongers Steve Hall and Mike White are working with Jasper Hill to present a tasting flight of Bayley that follows the cheese’s maturation, and you’ll have the opportunity to buy a slice from your favorite wheel. We’ll share with you the production process as well as a technical tasting procedure and pairing suggestions. A light salad, bread, and a few choice accompaniments will be served alongside copious amounts of cheese. Oh, dear Bayley, prepare for a tasty night!

Reserve your seat here


Cheese Mastery Class #6 – Pressed Curd Cheeses

Creamery managing partner Aubrey Thomason takes you on a tour of one of the largest categories of cheeses: Pressed Curd Cheese. The name of the style refers to the process in which curds are pressed into molds in order to remove most of the liquid (whey). In chemistry terms, pressed curd cheese lies somewhere between semi-lactic and hard cheese. The flavor of these cheese comes from the aging process, which generally takes between 3 months to 5 year or more. It’s this aging process that determines the flavor differences of these cheese; the younger the cheese, the milder the flavor. We will focus on smaller format younger pressed curd cheeses both American and European like Taleggio, Queso de Mano, Appalachian, and Dry Jack. Join us on Friday, March 27, 6pm, and try our samples of pressed curd cheese, and learn the details of how the process contributes to their final flavors and textures.

Reserve your seat here


Mastering Mozzarella at Zingerman’s Creamery

Come and learn the secret to making terrific fresh mozzarella from the experts! Stop by the Creamery on Saturday, March 28, at 2pm, 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


Bonus March Sunday Tour at Zingerman’s Creamery

**On Sunday (April 5th), we’ll be hanging out with the Easter Bunny, so we’ve moved our monthly Creamery tour ahead one week!**
Join our cheese and gelato makers on Sunday, March 29, 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


Erev Passover is Friday, April 3rd!

We’re cooking up all the traditional foods for your Seder! These special Jewish foods will only be available for a short time so don’t miss out on the chance to try something new. The Yemenite Charoset, made with ginger, almonds, apples, dates, raisins, and sweet kosher wine, is Ari’s favorite and really popular around the Deli.
Check out the Passover menu here.
To ensure availability, please call in advance.
Passover foods will be available Friday April 3rd beginning at 11am.
(None of our prepared Passover foods are kosher.)


See you soon!

Food, Food Artisans

Happy 33rd Birthday to Zingerman’s Deli!

Zingerman’s Deli is 33 years young this Sunday!

Deli 33rd anniversary image

Come to Zingerman’s Deli on our birthday and celebrate with us!
To help kick off the celebration, we’re resuming our warmer weather hours. Beginning Sunday, March 15th, we’ll be open daily 7am to 10pm.

And since it’s our birthday, we’re sharing a present with you!

Print out this Late Night Birthday Coupon and bring it in to the Deli on Sunday, March 15th between 8pm to 10pm for 33% off any one item.

Can’t make it in between 8pm and 10pm, don’t worry, there’s fun stuff happening all day!

SPECIAL ANNIVERSARY SAMPLES:
Stop in and sample the tasty wares of the following vendors! 

Bellstone Toffee – 11am to 2pm
Zingerman’s Bakehouse – 11am to 2pm
Zingerman’s Coffee Company – 12pm to 3pm
Zingerman’s Creamery – 12pm to 3pm
Zingerman’s Candy Manufactory – 11am to 2pm

Deli Spring sale banner

Great Deals on fabulous foods! 

  • Nueske’s Applewood Bacon
  • Arkansas Peppered Bacon
  • Zingerman’s Guide to Better Bacon Book
  • Spencers Back Bacon
  • Wild Boar Salami
  • Parmigiano-Reggiano cheese
  • Comté cheese
  • Brabander Gouda cheese
  • Pril Gouda cheese
  • Marieke’s Gouda cheese
  • Montgomery’s Cheddar cheese
  • Piave cheese
  • Bayley Hazen Blue cheese 
  • Zingerman’s Peanut Brittle
  • Zingerman’s Chocolate Covered Peanut Brittle
  • Chocolate Dipped Figs (6 or 9 count)
  • Zzang Candy Bars
  • Manchester cheese from Zingerman’s Creamery
  • Detroit St. Brick cheese from Zingerman’s Creamery
  • Great Lakes Cheshire cheese from Zingerman’s Creamery
  • City Goat cheese from Zingerman’s Creamery

Our birthday won’t be the same without you, so don’t miss your chance to share our joy (and our food)!

Food, Food Artisans

This Week at Zingerman’s 3/10/15

Edible South book cover large

The Edible South Dinner TONIGHT at Zingerman’s Roadhouse

“Food is history. Food is place. Food is power.” – Marcie Cohen Ferris In her book The Edible South, Marcie Cohen Ferris, Associate Professor of American studies at the University of North Carolina at Chapel Hill, presents food as a new way to chronicle the American South’s larger history. Ferris tells a richly illustrated story of southern food and the struggles of whites, blacks, Native Americans, and other people of the region to control the nourishment of their bodies and minds, livelihoods, lands, and citizenship. The experience of food serves as an evocative lens onto colonial settlements and antebellum plantations, New South cities and Civil Rights-era lunch counters, chronic hunger and agricultural reform, counterculture communes and iconic restaurants as Ferris reveals how food—as cuisine and as commodity—has expressed and shaped southern identity to the present day.
Chef Alex and Marcie have created a menu that weaves through decades of southern food, each course telling the story of the people and the region of that time. Marcie will lead us through tasting and learning about The Edible South, you will be sure the leave the dinner with your stomach and your mind full. Tuesday, March 10, 7pm.

Reserve your seat here


March Cocktail Class at Cornman Farms

The days are getting longer, the temperature is slowly rising, and the maple sap is flowing. This is maple syrup season in Michigan, and that means winter is almost over and spring is just around the corner! Join us for our March cocktail class on Friday, March 13, 7pm. This month, we’ll feature delicious Michigan maple syrup in our cocktail creations. Settle in at the barn, help yourself to some fabulous food prepared by Cornman Farms talented chefs, and get ready to create three custom-crafted cocktails that celebrate Michigan maple syrup. We’ll begin with the sweet and spicy Noreaster; try a new take on the classic tequila cocktail with a brunch-appropriate Maple-rita; and finish up with a hearty Maple Bourbon Smash. Guests will leave with recipes and instructions for the cocktails featured in this class. Join us as we celebrate the sweet beginning of spring!

Reserve your seat here


Mastering Mozzarella at Zingerman’s Creamery

Come and learn the secret to making terrific fresh mozzarella from the experts! Stop by the Creamery on Saturday, March 14, at 2pm, 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


Spring sale at Zingerman’s mail Order through 3/31/15

Our annual Spring Sale continues until the end of the month, and it just got even bigger! Why? Because we’ve kicked off our Spring Oil Change to make room for the new harvest oils arriving in May! Now in addition to meats, cheeses, and sweets we have a bunch of olive oils on sale as well. Don’t miss the chance to save big on all the staples (and treats!) you can’t do without!


Candlelight, Wine, and Cheese at Zingerman’s Creamery

Wine and cheese are a classic pairing – just like you and your partner! This couples evening on Friday, March 20, 6pm will feature a selection of fine wines from around the country, complemented by a perfect pairing of some of our delicious cheeses. We’ll include bread, fruit, and other tasty accompaniments to complete the plate, and afterward we’ll end on a sweet note with a scoop of our handmade gelato. Don’t miss this romantic tasting at Zingerman’s Creamery!

Reserve your seat here

*Cost for this event is per couple!


Cheesemonger’s Choice: Bayley Hazen Blue at Zingerman’s Events on 4th

What is the best raw milk cheese in the world? What is the lifecycle of a cheese? What is ‘deliciousness factor’?

If these questions pique your interest (or your appetite) then join us on Tuesday, March 24, 630pm, for a deep dive into Bayley Hazen Blue, a unique cheese crafted by Jasper Hill Farm in Vermont’s Northeast Kingdom. Cheesemongers Steve Hall and Mike White are working with Jasper Hill to present a tasting flight of Bayley that follows the cheese’s maturation, and you’ll have the opportunity to buy a slice from your favorite wheel. We’ll share with you the production process as well as a technical tasting procedure and pairing suggestions. A light salad, bread, and a few choice accompaniments will be served alongside copious amounts of cheese. Oh, dear Bayley, prepare for a tasty night!

Reserve your seat here


Cheese Mastery Class #6 – Pressed Curd Cheeses

Creamery managing partner Aubrey Thomason takes you on a tour of one of the largest categories of cheeses: Pressed Curd Cheese. The name of the style refers to the process in which curds are pressed into molds in order to remove most of the liquid (whey). In chemistry terms, pressed curd cheese lies somewhere between semi-lactic and hard cheese. The flavor of these cheese comes from the aging process, which generally takes between 3 months to 5 year or more. It’s this aging process that determines the flavor differences of these cheese; the younger the cheese, the milder the flavor. We will focus on smaller format younger pressed curd cheeses both American and European like Taleggio, Queso de Mano, Appalachian, and Dry Jack. Join us on Friday, March 27, 6pm, and try our samples of pressed curd cheese, and learn the details of how the process contributes to their final flavors and textures.

Reserve your seat here


Mastering Mozzarella at Zingerman’s Creamery

Come and learn the secret to making terrific fresh mozzarella from the experts! Stop by the Creamery on Saturday, March 28, at 2pm, 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


Bonus March Sunday Tour at Zingerman’s Creamery

**On Sunday (April 5th), we’ll be hanging out with the Easter Bunny, so we’ve moved our monthly Creamery tour ahead one week!**
Join our cheese and gelato makers on Sunday, March 29, 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


See you soon!

Food, Food Artisans

Zingerman’s Welcomes Edible South Author, Marcie Cohen Ferris

The Power of Food and the Making of an American Region

“Food is history. Food is place. Food is power.” – Marcie Cohen Ferris

In her book, The Edible South, Marcie Cohen Ferris, associate professor of American studies at the University of North Carolina at Chapel Hill, presents food as a new way to chronicle the American South’s larger history. Ferris tells a richly illustrated story of southern food and the struggles of whites, blacks, Native Americans, and other people of the region to edible southcontrol the nourishment of their bodies and minds, livelihoods, lands, and citizenship. The experience of food serves as an evocative lens onto colonial settlements and antebellum plantations, New South cities and Civil Rights-era lunch counters, chronic hunger and agricultural reform, counterculture communes and iconic restaurants as Ferris reveals how food—as cuisine and as commodity—has expressed and shaped southern identity to the present day.

On Tuesday, March 10, 7pm, Chef Alex and Marcie will present a menu that weaves through decades of southern food, each course telling the story of the people and the region of that time. Marcie will lead us through tasting and learning about The Edible South, and y’all will leave the dinner with your stomach and your mind full.

DINNER MENU

Pickled Oyster and Benne Cracker

Biscuits & Benton’s 1 year aged Country Ham

Sally Lunn Bread, Biscuits and Corn Bread

Meal, Meat, and Molasses

Braised Pork with Molasses and Sea Island Red Grits

- or -

Pecan Flounder with Sweet Potatoes, Turnips and Field Peas

Cherry Charlotte and Mini Lemon Merengue

Don’t miss this chance to experience the cuisine of the American South with an expert guide!

reserve your seat here