Food, Food Artisans

This Week at Zingerman’s 7/15/14

Tractor-Planting

Intro to Cornman Farms Tour Tonight!

Enjoy a fascinating introduction to Cornman Farms’ rich history, agricultural projects and humane raising of animals. We’ll even throw in a taste of one of our seasonal vegetables! Tuesday, July 15, 5 pm.

reserve your seat here


Afternoon Delight Farm Tour at Cornman Farms

Spend the morning with us this coming Sunday, July 20, 10 am, for an in-depth understanding of what makes Cornman Farms so special. This experience will include a behind the scenes tour of the Farmhouse, Barn, Goat Parlor, and Hoophouse, as well as talks with our Produce and Animal Husbandry Managers, and our events Department. Savor a delicious boxed lunch in our pre-Civil War barn overlooking our gorgeous educational gardens, and depart with a special gift from Cornman Farms.

reserve your seat here

Zingerman's Bakehouse Mississippi Mud Pie

Cake of the Month at Zingerman’s Bakehouse

This month’s cake special is named for a pie – Mississippi Mud Pie!
Sink into a special brownie-like chocolate cake covered in rich dark chocolate ganache, toasted meringue and a drizzle of chocolate sauce. Bet you can’t finish a whole slice! Enjoy this cake at room temperature or just a little warm. Your patience will be rewarded. 20% off during the month of July!

summer-sale-featured

Summer Sales at Zingerman’s Mail Order and Zingerman’s Deli

The Deli and Mail Order are having their huge annual Summer Sales! This is serious business. Once a year we take a few dozen of our favorite pantry staples and put them at deeply discounted prices for a few short weeks. This year’s sale continues through July 31st with tons of deep discounts on some of our favorite foods. Stock up and save a bundle!

Next week and Beyond:

Barn-ProfileIntro to Cornman Farms Tour

Enjoy a fascinating introduction to Cornman Farms’ rich history, agricultural projects and humane raising of animals. We’ll even throw in a taste of one of our seasonal vegetables! Tuesday, July 22, 5 pm.

reserve your seat here


Michigan Wine and Cheese Tasting at Zingerman’s Creamery

piedmont-wine-cellar

Enjoy the fruit of Michigan vines! Join us at Zingerman’s Creamery on Friday, July 25, 6pm as we taste our way through some of Michigan’s best wines. From deep reds to bright whites, we’ll dive into the basic vinology and what makes our state’s wines unique and delicious. And, of course, we’ll pair these wines with some of our great cheese. Don’t miss it!

reserve your seat here


gelato-sesaonal-6-packGelato Sundae Sunday at Zingerman’s Creamery

Join us Sunday, July 27, 1pm on the green at Zingerman’s Southside (next to the Bakehouse) for an afternoon of sweet and creamy refreshments! For just $5, you can choose your gelato flavor and toppings to create a custom sundae. We’ll also have face painting and balloon animals for the kids! See you there!

reserve your seat here


PiggiesIntro to Cornman Farms Tour

Enjoy a fascinating introduction to Cornman Farms’ rich history, agricultural projects and humane raising of animals. We’ll even throw in a taste of one of our seasonal vegetables! Tuesday, July 29, 5 pm.

reserve your seat here


Cornman-Logo-colorSummer Harvest Dinner at Zingerman’s Roadhouse

The first Cornman Farms dinner of the year at the Roadhouse, this summer harvest menu will be filled with fresh summer vegetables and meats from the farm. Radishes, cucumbers, squash, squash blossom, tomatoes, spinach and potatoes will all be harvested hours before the dinner. Chef Alex has prepared a menu that showcases the vegetables, beef, and pork, but also cooks with each of them in ways you wouldn’t expect. Celebrate the summer harvest with Cornman Farms and Zingerman’s Roadhouse!

reserve your seat here


A Summer Dinner with Central Provisions at Zingerman’s Deli

Two seatings!
On Wednesday, July 30 Zingerman’s Delicatessen hosts another special evening with Central Provisions with guest chefs Abby Olitzky and Steve Hall. Central Provisions is an upcoming restaurant that has been active in the Ann Arbor community the past few years hosting pop-up dinners, teaching cheese classes, and putting on special events. For this summer meal, they will delve into our unique pantry again to feature favorite American foods as well as the seasonal bounty of their favorite local farms. Each dish will be paired with wine that complements and elevates each bite. Please join us for this wonderful dinner celebrating summer flavors and great eating! Sign up now—these dinners sell out fast! (There will be a vegetarian option available, just let us know)

reserve a seat for 6:00pm seating

reserve a seat for 8:30pm seating


red-tomato-1Farm Feasts at Cornman Farms

You can see it all in your mind. The beautifully restored farmhouse and barn in the verdant setting of a traditional working farm. The classic cocktails and wine. The skilled chef and kitchen staff. The vibrant courses made from fresh produce picked mere hours earlier in the fields a few hundred feet away. Sound like a slice of heaven to you? You’re in luck. Zingerman’s Cornman Farms is celebrating our inaugural event season with a tantalizing schedule of farm dinners. As a guest at our farm dinners, you’ll have to opportunity to enjoy the farm’s produce as it comes into full ripe readiness throughout the summer and autumn. Each dinner will follow the cycle of the crop season, spotlighting the freshest farm ingredients in harvest at that time. If you want to an experience that truly represents the very essence of the “farm-to-table” ideal, these dinners are for you! More information here. Don’t miss these very special dinners!

See you soon!

Food, Food Artisans

Fantastic Ricotta Cheese at Zingerman’s Creamery

ricotta-cloud-cowBellwether Farms Jersey Cow’s Milk Ricotta 

The food world here has come an enormously long way in the thirty-two years we’ve been in business. Ingredients that for years we could only get by going to Europe—padron peppers, fresh sardines, great naturally-leavened breads, Iberico Bellota ham, etc.—are now routinely part of our work and our eating here at Zingerman’s. In fact, I’m so spoiled that when I go to Europe now I often lament the lack of high quality ingredients. Sure, in the right places you can get great food, but the average offerings even in France and Italy these days more often than not aren’t all that amazing.

That said, there are still a few things that are way better on the other side of the Atlantic. For most of my life, ricotta was one of those things. While there are some very reasonable offerings on the American market made by good people whose work I very much appreciate, I would respectfully say that we haven’t had access to ricotta with the kind of flavor and texture I love so much in Italy.

Here’s what I wrote on the subject many years ago:

Actually I can almost tell you to the day when it was that I had this ricotta revelation. It was the first week of November 1992, right before Bill Clinton defeated George Bush I for president. I was down in Rome to visit the people who make our Pecorino Romano. As we toured the Pecorino production, out of the corner of my eye I noticed a couple of workers stirring a large, steel, steam-shrouded kettle off to one side of the room. A few minutes later they start to slowly scoop out small mounds of soft white cheese from the kettles. These in turn are set softly into a series of small baskets—some white plastic, some natural wicker—sitting alongside each vat.

“What are they doing over there?” I asked my host. “Oh that? That’s ricotta,” he said as if it were the most obvious thing in the world. 

We walked over to where the baskets were draining and offered me a taste. It was warm, lighter in the hand than it looked to be. I tasted it and had one of those “aha” eating experiences that stay with me forever. This stuff was incredible. Light, puffy, fluffy, sweet, so delicious that I could have just kept eating it and eating it all day.

For most of the last two decades, one of the best parts of going to Italy was that I got to eat a lot of that sort of really good ricotta. A few years ago, my ricotta fix became easier to fill when Liam Callahan at Bellwether Farms in Petaluma started to make what I could call Italian-quality fresh ricotta.

Long time Bay Area food writer and well-known cheese aficionado Janet Fletcher wrote about Bellwether’s work a while back. “Several years ago, on vacation in Sicily,” she said, “I took a daylong cooking class withAnna Tasca Lanza, the aristocratic proprietor of Regaleali, a venerable wine estate. I still recall one of the pasta dishes she made by tossing wild mustard greens with penne and the fresh sheep’s-milk ricotta made on the premises. When I got home and tried to duplicate it, I didn’t like the results because our domestic ricotta was so different. Sicilian ricotta, thinned with some of the pasta water, produced a creamy sauce with a crème fraîche taste. American ricotta was too sweet and grainy. Recently I made that recipe again, using a new cow’s-milk ricotta from Sonoma County’s Bellwether Farms. The dish tasted almost as if the Marchesa Tasca Lanza herself had made it.”

All of which meant that for the last few years, on my frequent trips to the Bay Area, I would buy up as much of the Bellwether ricotta as I could. A few weeks ago I walked into Zingerman’s Creamery and much to my surprise, just to the left of the beer and wine shelves, was a container of Bellwether ricotta. Turns out we can now get it weekly through a distributor in Chicago. What a totally happy surprise! I’ve bought five containers of it in the last three weeks.

“In Italy,” long time cheesemaker Lino Esposito once explained to me, “we have three types of ricotta. We have the southern ricotta, which is made of sheep’s milk. Then there is the ricotta of the islands—on Sardinia they make a blend of sheep’s milk and goat’s milk. And then there is the ricotta of the north, which is made from cow’s milk.” What Janet Fletcher would have had on Sicily is likely the first on Lino’s list. Bellwether’s is the third variety—cow’s milk ricotta made in the style of the north.

Long time specialty food guru Darrell Corti from Sacramento told me years ago that “eating great fresh ricotta is like eating clouds” and I’ll stand by his statement. I could eat the Bellwether ricotta by the spoonful. Actually I do. But it’s also excellent with pretty much everything! On toast, on pasta, in pasta (super great for stuffing ravioli or anything of that sort). Topped with a great honey (the Deli has some amazing ones—try the new blackberry honey that just arrived from the Pacific Northwest) it’s a fabulous dessert! Be great drizzled with that amazing dark cane syrup we’re getting from Charles Poirier in Louisiana. Now that I think about it some of this ricotta, a little Lutenitsa and a few slices of the sesame semolina bread would be a beautiful light lunch.

In 1986 Cindy Callahan was looking for a way to keep the grasses on their pasture trimmed and decided to try using sheep. Great natural grass cutting! The sheep that started as organic lawn mowers were also of course milk providers and soon thereafter she and her son Liam started to make cheese. Four years later Bellwether Farms was the first licensed sheep dairy in the state of California.

“Making ricotta was a natural extension of making aged sheep cheeses,” Liam laid out. “All the creameries we saw in Italy made ricotta with their whey and it made sense for us to do so as well. Once we started making our cow’s milk cheeses I developed our recipe for our Jersey whey ricotta. We take great care in making our ricotta and within the last 18 months added a whole milk Jersey milk ricotta to our lineup.” The latter is the one we have in stock right now.

“Our ricotta gets its flavor and necessary acidity from being cultured rather than adding acid (vinegar, citric acid, etc.).” Liam told me. I think this lets us have the best texture (really difficult to achieve because the Jersey milk is so high in protein) and by far the most flavor of any ricotta out there.” I agree fully.

On ricotta-making days the Callahan crew drives up the road to get the fresh milk. “Our Jersey milk producer milks around 200 cows but we only buy about half of it. They have been there farming for just over 100 years now,” Liam said, “and they still have three generations actively working the farm.” The milk is gently pasteurized and then made into cheese that same day. As with our Creamery’s great goat cheese (I had a one day-old fresh City Goat yesterday that was truly exceptional) it’s done completely by hand. They stir the curd by hand to start the process. When the cultured milk starts to float in the kettle it’s skimmed off and gently placed into the special plastic baskets in which it’s shipped. The handwork isn’t just romantic. It protects the texture and flavor of the delicate curd and it makes a really big difference in the cheese.

Ig Vella (the man known for his incredible California Dry Jack cheese) told me years ago about the days when the family dairy in Sonoma included regular ricotta making in its repertoire. “My uncle was an excellent ricotta maker,” he told me once with obvious pride and a touch of sadness. “In those days you had to keep the Fridays”—the day of the week on which Catholics weren’t allowed to eat meat—”so that was the biggest day’s production. It was fabulous cheese. But the state ruined it when they told us we had to pack the ricotta as soon as it was made. It was never the same from that point on. It just couldn’t drain right.” When his uncle died in 1963, the Vellas stopped making ricotta. The Callahans have fixed this problem by ladling the fresh cheese into perforated plastic baskets that allow the whey to drain while still protecting the cheese inside a shippable, state-approved, plastic-sealed-for-safety package.

This should be a good season for us as ricotta eaters. As Liam explains, “The seasons of the year affect the milk from both the cows and the sheep. In the spring the solids drop but the grassy aromas increase as they are in the fresh grass. The milk from the Jersey cows gets even more yellow color. When the animals are on the fresh grass the curd tends to be a bit softer.”

Elizabeth Minchilli recently wrote about a really nice dish of Tuscan black kale, stemmed, lightly cooked in olive oil with a bit of fresh chopped garlic and salt (when the kale is hot, add a bit of water to wilt it while it’s cooking). When the kale is tender, chop it (the food processor is fine if you pulse, not puree) and add, then chopped fairly fine and mixed with fresh ricotta and grated Pecorino Toscano. Toss it with hot, short pasta. The Baia pac-macs are great as are Martelli maccheroni or Primograno penne lisce.

Another great pasta dish on my ricotta-fixated mind is also from Elizabeth (I told you she’s good!)—pasta with ricotta, zucchini and mint. Start with sliced zucchini cooked slowly for a long time in a lot of good olive oil until they caramelize. Cook pasta really al dente. Take out a bit of the cooking water and mix with a good bit of the Bellwether ricotta. When the pasta is very al dente pull it out of the cooking pot and add to the zucchini. Cook for a minute or two stirring regularly. Add the ricotta-sauce to the pan, stir once or twice to warm it and then pour the whole thing into warm serving bowls. Top with freshly grated Parmigiano Reggiano and plenty of ground black pepper.

I’ll leave the last words on this to Liam. “Ricotta is a deceptively simple cheese,” he makes clear. “It really is unfortunate that the industrial versions can still use the name, but isn’t that so often the case?  This cheese holds a place close to my heart because of the many months of trial and error my mom and I spent at our 30-gallon test kettle making batches hoping to unlock the secret to making this with no added acid.  I am sure you have experienced the gratification of seeing something start to work and then become something amazing.  Each time I see the expression on a person’s face the first time they try it I am reminded how fortunate I am to be able to do what I do.”

ari's-signature-[Converted]

Food, Food Artisans

Incredible Italian Soda from Lurisia

Chinotto Carries the Day!

chinotto-citrus-sodaI confess up front that this is not something I’d normally be carrying on about. But there’s something compelling about the chinotto soda from the folks at Lurisia (whose incredible naturally sparking water we bring over from Italy) that even though I rarely drink much soda pop I can’t stop drinking this stuff.

Aside from the fact that it tastes great and is really refreshing, the story is super interesting. The chinotto orange arrived in Italy from China around 1500. It’s a myrtle leaved, evergreen orange tree that grows to about five feet high and it found an ideal growing climate on the western end of the Italian Riviera. It became extremely popular—both to grow and to consume—near the town of Savona. The tradition of candying chinotto orange started in the second half of the 19th century when a confectioner from the French town of Apt (where candied fruit has long been highly favored) arrived in Savona. He set to work candying the chinotto and other local fruits. The fruit is immersed in sugar syrup for three weeks, then drained and rolled in sugar. Before long the town became a capital of fruit candying. People took it home as a souvenir, and it was shipped around the country; Giuseppe Verdi, among other luminaries, apparently loved it.

Chinotto soda probably got its start in the 1920s or ‘30s though no one seems to be able to pinpoint its proper beginnings. Whoever had the bright idea to brew some was onto something. In its more commercial form Chinotto is probably the #1 soft drink in Italy. Coke makes it and its sold as Fanta Chinotto! The Lurisia version is artisan in its origin and infinitely more delicious than what’s made in the large factories. It starts with Slow Food Ark of Taste Chinotto (the Ark is the place that the great endangered traditional foods of the world are enshrined and kept alive) fruit. The flavor is so far above the mass market version. Given that most of you won’t have tried the latter that may be irrelevant. All you need to do is try this one. It’s actually excellent as a cocktail mixer, too. It’s got a lot of that great balance and beauty you get from a well-made bitters.

Ari Weinzweig

Food, Food Artisans

Portuguese Sardines

The best of tinned fish

Packing Sardines by hand in Portugal

Packing Sardines by hand in Portugal

In the tinned fish world at Zingerman’s, Ortiz tuna  is the belle of the ball. Each year we sell a boatload of it. Last year we sold more than 30,000 tins. It’s delicious, and it certainly merits all the attention it gets, but it’s not the only tinned fish in town. Portuguese sardines are equally delicious, though comparatively unsung. If we imagine Ortiz tuna to be the girl who’s just been voted homecoming queen again, then Portuguese sardines are probably the girl who skipped the dance (or maybe she didn’t get asked to it) to do her calculus homework and finalize her application to Oxford.

Sardines were the original convenience food.

In the early 1800s, Pierre-Joseph Colin was the first person to can fish, and the first fish he canned was the sardine he grew up eating in Brittany, France. By 1836, his factory was producing about 30,000 tins per year. Every tin was made and packed by hand. Most of them were used to feed the French military. The soldiers used their bayonets or rocks to smash open the tins, since the can opener wouldn’t be invented for another twenty years.

For more than a century, tinned sardines dominated the market for quick, prepared convenience food. They filled workers’ lunch boxes and government pantries stocked up for bomb threats. In her memoir Bones, Blood, & Butter, James Beard Award-winning chef Gabrielle Hamilton recalls eating tinned sardines on Triscuits when she was growing up. (At her restaurant Prune in New York, she’s had a version of that dish on her menu for years. I had the chance to eat it a week ago; it was fantastic.) In the middle of the 20th century, tinned sardines were the student’s equivalent of today’s ramen—cheap and quick food (and, unlike ramen, fairly nutritious). With the rise of TV dinners and other pre-made meals, sardines fell off their prominent perch. Their workaday reputation, though, has remained.

On the other side of the Atlantic, sardines are fancier fare.

In 1935, Oscar Wilde’s son started London’s first sardine tasting club. And Jose Carlos Capel, the food critic of Spain’s most widely circulated daily newspaper, once said, “In the larders of some European gourmets, tins of sardines in olive oil occupy a place of honour alongside pots of foie gras with truffles or jars of caviar. A cult has built up around these canned fish, which… constitute a kind of gastronomical religion.”

Perhaps no country loves its sardines more than Portugal. The Golden Book of Portuguese Tinned Fish from 1938 reported that “among the great variety of Portuguese tinned fish, the sardine occupies the most important place.” Lisbon is still a working fish port. Sardines account for a third of the fish brought in each year—a fact that’s even more remarkable when you consider that sardine season in Portugal is only six months long, from May to October. During the season, fresh sardines are the ultimate Portuguese street food. You eat them grilled, maybe with potatoes or bread or a salad. A block or two away from Lisbon’s port is a shop that sells nothing but tinned fish. Even with the bounty of fresh fish available, tinned fish remain an integral part of Portuguese eating.

You can get good tinned sardines from around the Mediterranean.

There are producers in Spain, France, and Portugal that all offer high quality fish. From these countries, the sardines are generally pilchards. What we call “sardines” can actually be any of a handful of different small fishes, including ones from the herring and sprat families. Pilchards are the fattest and most tender. Labeling laws require that any non-pilchard fish canned as “sardines” must include an identifying label on the inside of the tin.

Good Spanish and French sardines have a subtleness to them; Portuguese sardines tend to have a bit more of an edge. It could be described as being more briny, or just more intense. One Portuguese sardine aficionado I know described it as a “tsk tsk tsk”—a certain extra succulence she couldn’t quite put to words.

We get our Portuguese tinned sardines from da Morgada. Many of the fishermen are the second generation to work for the company. They tin the sardines only during the sardine season with fresh, not frozen, fish. Each tin is still packed by hand, just like they did in France in 1836, with four or five fat fish nestled in olive oil. We sell tins packed with pure olive oil and ones packed in extra virgin olive oil. Both are fantastic; the ones in extra virgin oil are a bit softer, rounder, more buttery. The sardines in pure olive oil are packaged in a handsome box designed by Zingerman’s artist Ryan Stiner.

Sardines packed in olive oil get better with age.

Just like aging cheeses or wines can produce more intense flavors, tinned sardines packed in olive oil that are aged for a few years—or even a few decades—can develop bigger flavors. Having a collection of vintage sardines may not be as flashy as having a cellar full of aging wines or a humidor filled with good cigars, but it can make for some very good eating. Starting a sardine collection is easy: just pick up a few tins, keep them somewhere cool and dry, and turn them every now and again so they age evenly. Make sure you’re using very good sardines since aging them will emphasize the flavors that are already there. Good sardines will get better while inferior sardines will taste increasingly mediocre.

Four ways to use tinned sardines for dinner next Tuesday:

  1. Toast up some crusty bread , top it with good olive oil, a squeeze of lemon juice, some arugula, and a couple sardines
  2. Serve couscous  topped with tomato saucecapers, and sardines
  3. Scramble eggs with a bit of cream and Dijon mustard and serve over warmed sardines
  4. Saute up a mess of onions til soft and golden, mix in a tin of sardines and serve over pasta  with freshly cracked black pepper

Vals-favorite

Did I Mention That Portuguese Sardines In Pure Olive Oil Are On Sale Right Now?


PORTUGUESE SARDINES IN PURE OLIVE OIL
Was $7, now $4

PORTUGUESE SARDINES IN EXTRA VIRGIN OLIVE OIL
$9

ORTIZ TUNA
Was $8, now $5

FARM BREAD
$8.50 – $14

COUSCOUS
$12

IL MONGETTO TOMATO SAUCE
Was $12, now $7.50

RUSTICHELLA PASTA
Was $9, now $5

FALLOT DIJON MUSTARD
$8.50
Food, Food Artisans

This Week at Zingerman’s 7/8/14

Tractor-Planting

Farm Tours at Cornman Farms

Our first tour is tonight!
This past spring, Zingerman’s Cornman Farms opened its doors to the public and the response has been overwhelming! The Farm has hosted weddings, charity events, and even this year’s Camp Bacon Main Event! But Cornman Farms is more that an events space: it’s an authentic working farm. So we’ve created a suite of tours that will allow our guests to learn about our farming practices, animal husbandry philosophies, and historic significance from the folks who actually run the farm. Seats are going fast, sign up today!


Farm Feasts at Cornman Farms

You can see it all in your mind. The beautifully restored farmhouse and barn in the verdant setting of a traditional working farm. The classic cocktails and wine. The skilled chef and kitchen staff. The vibrant courses made from fresh produce picked mere hours earlier in the fields a few hundred feet away. Sound like a slice of heaven to you? You’re in luck. Zingerman’s Cornman Farms is celebrating our inaugural event season with a tantalizing schedule of farm dinners. As a guest at our farm dinners, you’ll have to opportunity to enjoy the farm’s produce as it comes into full ripe readiness throughout the summer and autumn. Each dinner will follow the cycle of the crop season, spotlighting the freshest farm ingredients in harvest at that time. If you want to an experience that truly represents the very essence of the “farm-to-table” ideal, these dinners are for you! More information here.
Don’t miss these very special dinners!

IMG_1375

Fresh Michigan Fruit and Cheese Tasting at Zingerman’s Creamery

This Friday, July 11, 6pm we’re heading to the Farmer’s Market to find the best seasonal fruits to pair with our local cheeses. This is terroir at its best; the buttery, grassy flavors of animals in pasture carries through to the summer milk, and enhances the flavor of the cheese. We’ll compliment these flavors with delicious, ripe fruit from right here in the Mitten State!

reserve your seat here

IMG_4715-2

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. This Sunday, July 13, 1pm, 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. Join us!

reserve your seat here

Summertime Cocktail Class at Cornman Farms

If there’s an official summer spirit, it’s got to be gin. Come to this class you’ll taste and learn about different styles of gin with Tammy Coxen of Tammy’s Tastings. Then you’ll mix and sample several different cocktails featuring this eminently mixable spirit, including a selection of Farm-to-Glass cocktails that take advantage of locally grown produce. Join us this coming Monday, July 14, 6pm.

reserve your seat here

Zingerman's Bakehouse Mississippi Mud Pie

Cake of the Month at Zingerman’s Bakehouse

This month’s cake special is named for a pie – Mississippi Mud Pie!
Sink into a special brownie-like chocolate cake covered in rich dark chocolate ganache, toasted meringue and a drizzle of chocolate sauce. Bet you can’t finish a whole slice! Enjoy this cake at room temperature or just a little warm. Your patience will be rewarded. 20% off during the month of July!

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Summer Sales at Zingerman’s Mail Order and Zingerman’s Deli

The Deli and Mail Order are having their huge annual Summer Sales! This is serious business. Once a year we take a few dozen of our favorite pantry staples and put them at deeply discounted prices for a few short weeks. This year’s sale continues through July 31st with tons of deep discounts on some of our favorite foods. Stock up and save a bundle! 

Next week and Beyond:

piedmont-wine-cellar

Michigan Wine and Cheese Tasting at Zingerman’s Creamery

Enjoy the fruit of Michigan vines! Join us at Zingerman’s Creamery on Friday, July 25, 6pm as we taste our way through some of Michigan’s best wines. From deep reds to bright whites, we’ll dive into the basic vinology and what makes our state’s wines unique and delicious. And, of course, we’ll pair these wines with some of our great cheese. Don’t miss it!

reserve your seat here

Gelato Mail OrderGelato Sundae Sunday at Zingerman’s Creamery

Join us Sunday, July 27, 1pm on the green at Zingerman’s Southside (next to the Bakehouse) for an afternoon of sweet and creamy refreshments! For just $5, you can choose your gelato flavor and toppings to create a custom sundae. We’ll also have face painting and balloon animals for the kids! See you there!

reserve your seat here

A Summer Dinner with Central Provisions at Zingerman’s Deli

Two seatings!
On Wednesday, July 30 Zingerman’s Delicatessen hosts another special evening with Central Provisions with guest chefs Abby Olitzky and Steve Hall. Central Provisions is an upcoming restaurant that has been active in the Ann Arbor community the past few years hosting pop-up dinners, teaching cheese classes, and putting on special events. For this summer meal, they will delve into our unique pantry again to feature favorite American foods as well as the seasonal bounty of their favorite local farms. Each dish will be paired with wine that complements and elevates each bite. Please join us for this wonderful dinner celebrating summer flavors and great eating! Sign up now—these dinners sell out fast! (There will be a vegetarian option available, just let us know)

reserve a seat for 6:00pm seating

reserve a seat for 8:30pm seating

Food, Food Artisans

Farm Feasts at Cornman Farms

Dinner at the Farm

Tractor-Planting

You can see it all in your mind. The beautifully restored farmhouse and barn in the verdant setting of a traditional working farm. The classic cocktails and wine. The skilled chef and kitchen staff. The vibrant courses made from fresh produce picked mere hours earlier in the fields a few hundred feet away.

Sound like a slice of heaven to you? You’re in luck. Zingerman’s Cornman Farms is celebrating our inaugural event season with a tantalizing schedule of farm dinners. As a guest at our farm dinners, you’ll have to opportunity to enjoy the farm’s produce as it comes into full ripe readiness throughout the summer and autumn. Each dinner will follow the cycle of the crop season, spotlighting the freshest farm ingredients in harvest at that time.

If you want an experience that truly represents the very essence of the “farm-to-table” ideal, these dinners are for you!

Inaugural Cornman Farms Dinner

Friday, August 15, 6:00 pm
We’ll start off with a champagne cocktail hour and then enjoy a traditional farm meal just a few yards from where we’re growing the crops and raising the animals. Belly up to our Tomato Bar and taste the unique flavors in our many heirloom varietals. Dig in to our traditional potato latkes made from potatoes we’ll dig up that day. Savor ham from Niman Ranch hogs smoked in our historic smokehouse just a few feet from the barn. Top it all off with just-picked-blueberry pie for dessert. Roadhouse Chef Alex Young and Cornman Farms Managing Partner Kieron Hales will tell the story of the farm at this very first of many family-style dinners on our farm.

reserve your seat here

You Pick Sunday Supper

Sunday, September 21, 4:00 pm
We’ll start the event with a hayride out to the fields where we’ll meet Farm Manager Mark Baerwolf to learn the history of Cornman Farms and harvest the food for the evening. Then we’ll head back to the barn for a cocktail hour while Chef prepares an unforgettable meal that highlights the fantastic flavors of the summer. On the eve of the autumnal equinox, I can’t think of a better way to say goodbye to summer than to share the fruits of the field with family and friends.

reserve your seat here

If you want to an experience that truly represents the very essence of the “farm-to-table” ideal, these dinners are for you!

See you down on the farm!