Food, Food Artisans

Looking Back at Pencils and Parsnips

Annual Taste of Tanté Event

Last week, we gathered for our annual Taste of Tantré feast to eat great food and raise awareness, goodwill, and money to further the mission of The Agrarian Adventure, a leader in our community farm-to-school movement.

The Agrarian Adventure is celebrating its 10 year anniversary championing efforts to connect students with food, health, community, and agriculture. They’ve created and help to sustain a bountiful and diverse school garden at Tappan Middle School in Ann Arbor, lead a Farmer in the Classroom program that reaches all Ann Arbor Public Schools, and work to foster ongoing relationships among farmers, teachers, parents, administrators and students.

A near-capacity crowd visited Zingerman’s Deli to take part in the benefit, and by all accounts the event was an enjoyable success! Here are some photos from the event:

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A fortuitous moon over the Deli and Next Door coffeehouse.

 

Lise Anderson, Agrarian Adventure.

Lise Anderson, Agrarian Adventure.

 

Sponsors and partners.

Sponsors and partners.

 

Caitlin Joseph, Agrarian Adventure.

Caitlin Joseph, Agrarian Adventure

 

Jeremy Moghtader, Organic Farming Outreach Specialist, MSU

Jeremy Moghtader, Organic Farming Outreach Specialist, Michigan State University.

 

Elissa Trumbull, Fair Food Network

Elissa Trumbull, Fair Food Network.

 

Emily Canosa, Sustainable Food Program Manager at University of Michigan

Emily Canosa, Sustainable Food Program Manager at University of Michigan.

 

Neha Shah, King Elemtary School, Agrarian Adventure

Neha Shah, King Elemtary School, Agrarian Adventure.

 

Carolyn Hermann, Dicken Elementary School

Carolyn Hermann, Dicken Elementary School.

 

"Declaration of Veg-Dependence"

“Declaration of Veg-Dependence”

 

The menu.

The menu.

 

Information and silent auction.

Information and silent auction.

 

T-Shirt

Classy t-shirt.

 

David Klingenberger, The Brinery

David Klingenberger, The Brinery.

 

Each guest received a jar of delicious Brinery kraut, compliments of David!

Each guest received a jar of delicious Brinery kraut, compliments of David!

 

Tantré Farm's Richard Andres, Deli partner Rodger Bowser, and Tantré's Deb Lentz

Tantré Farm’s Richard Andres, Deli partner Rodger Bowser, and Tantré’s Deb Lentz.

 

You can help!

Support Farmer Visits to Classrooms

The Agrarian Adventure mentors area farmers to give fun hands-on lessons to over 800 elementary students a year, connecting them with our regional food system and locally grown produce. Help us bring this great program to more schools! Each $250 donation pays for one month of Farmer in the Classroom programming. This includes planning, materials, and a stipend for the visiting farmer for a month of weekly visits.
Your total sponsor-a-month donation is a tax-deductible contribution to The Agrarian Adventure, a 501(c)(3) non-profit organization, federal tax id is 20-1275718.

See you soon!

Food, Food Artisans

The Ten Top Secrets of Buying and Cooking Great Pastas

Rustichella Egg Laganelle

Featuring special guests Rolando Beramendi, Gianluigi Peduzzi, and Ari Weinzweig!

Please join us on Thursday, November 13, 630pm for a very special event!

We’re very fortunate to welcome  not one, but two of the powerhouses of the traditional pasta world joining Zingerman’s co-founder Ari for journey through the history of Italy’s greatest pastas.

Gianluigi Peduzzi is a third-generation pasta maker from the Abruzzo, whose Rustichella pasta line has long been one of THE best in Italy and the US. At his side we’ll have chef, importer and pastalogist extraordinaire Rolando Beramendi whose excellent palate and passion for traditional Italian food have significantly altered the food scene here in the US.

Gianluigi, Rolando and Ari will guide you through a tasting of 6 pastas starting with the very first Rustichella pasta ever brought into the US.

Here’s the evening’s pasta plan direct from Rolando:

1- Whole Wheat Penne, our first pasta ever imported into the US, so I think we will serve it very simply as aglio, olio e peperoncino. This was the recipe that was then written on the original Penne bags!

2- Linguine tossed with the simplest tomato sauce. And we’ll add some grated Pecorino Romano or Parmigiano Reggiano. Simple and direct, so we can really taste the flavor of the pasta.

3- Orecchiette which we we’ll serve alla Pugliese, with broccoli rabe and sausage. This pasta calls for something hearty.

4- Egg Pappardelle will help everyone taste the difference and supple texture of an egg pasta. We’ll serve it with some melted butter, and chopped mushrooms or dry porcini.

5- PrimoGrano Sagne a Pezzi so Gianluigi can talk about his 0 Km project, which is intended to aid the recovery of local agricultural system. PrimoGrano is a 100% Abruzzo product, traveling zero distance from sowing to collection. We’ll also talk about the grains we use and what a difference they make in the flavor.

6- ZeroTre is one of our latest projects. It’s a kid’s pasta, and we’ll talk about growing up eating pastina and serving alphabet pasta in chicken stock. It’s my favorite comfort food.

This is a once in a lifetime event in Ann Arbor and guaranteed to take the quality of your pasta cooking up to the level of Italy’s best chefs!

reserve your seat here

See you soon!

pasta

Food, Food Artisans

Amazing Séka Hills Olio Nuovo at the Creamery

Zingerman’s Creamery has just received a shipment of Séka Hills Olio Nuovo olive oil!

Olio Nuovo is the very first pressing of the estate olives, which translates into very fresh oil. If you’re a fan of the “green” and peppery notes of  fresh oil, Séka Hills is for you!

[Excerpted from Ari's essay "Olive Oil in America," in the September/October 2014 Zingerman's Newsletter]

Blue Skies and Golden OilOil Seka Hills Final

Coming back to the beginning of this piece, I’ll share another label with you. This one is new, designed a few years ago by Jim Guerard for the Séka Hills olive oil. While this label shows no image of a Native elder praying for a good harvest, it was actually produced by Native Americans. In this case, it is a product of the work of Yocha Dehe Wintun Nation near the town of Brooks in the central valley of California. In case you aren’t familiar, the Yocha Dehe Wintun are one of the Native Nations of in the area. Where they once lived across the lands outside of what is now Sacramento, they suffered enormously as Europeans imposed their rule through enslavement, disease, government forced relocations, and confiscation of their traditional lands. They were essentially decimated. There are fewer than one hundred members of the tribe left.

The good news—if one can frame violent devastation over a four hundred year period in a positive light—is that the Yocha Dehe Wintun are now doing great things. Through gaming legislation they have turned their economic fortunes around in recent years. Through the insight and forward-thinking vision of their leadership, they have taken most of the money their casino has created and turned it back into sustainable work to ensure a positive and enduring future for the Yocha Dehe Wintun Nation. A major part of this work has been to plow a great deal of effort and economic resources into local agriculture. Through return and repurchase, the tribe now owns 13,000 acres of farmland, of which 1389 are being farmed, much of it organically. A big piece of their work is this olive oil project. Growing Arbequina olives (originally from Spain), they’re making a very nice oil that we’re privileged to purvey at the Zingerman’s Creamery. It’s got a mellow, accessible flavor with the hint of green apple that’s characteristic of Arbequina oils. And like most Arbequina oils, its shelf life isn’t as long as more those with more pronounced levels of polyphenols like those from Tuscany. Which is why, given all that we’ve learned about olive oil in the last thirty years, we’re now waiting somewhat impatiently to get word from out west that the new crop oil is ready to ship. Because of our connection with the oil, we’ve been able to arrange a special shipment that should get to us within a few weeks of this season’s harvest—we’re hoping to have it on the Creamery shelves by late October. (We have it!)

On this positive note—the resurgence of a Native Nation and the production of a high quality oil by native peoples—I should mention that the word Seka, in the Yocha Dehe Wintun’s Patwin language, is a reference to the color blue, a description of the shading that the mountains of the region take on in the afternoon sun.

The oil is golden green, the hills are blue, and the future is delicious. I’m honored to be a part of it all!

ari's-signature

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Food, Food Artisans

Mo Talks About the Country’s Oldest Food Producers

Who are our oldest food makers?

I’ve been working on a spread for next spring’s catalog about the oldest companies we work with. Some have been around for decades, some for centuries. We even have one that’s a millennium old this year. It’s been an interesting experience to think about them more deeply, bringing up lots of questions. Like, why are they still around? More importantly, how are they still around and making great food? How much did they have to change along the way? Who decided what to change and what not to change? How did they transition when their founder left the business? I ran across this article about why there are so many old companies in Japan that explains how traditional firms like Nintendo manage succession (these days it’s often done by the owner adopting an adult into the family to run the business—a surprise to me).

Some of our venerable food makers and the year they got in business:

1014 Castello di Cacchiano olive oil in Tuscany
1731 Amarelli licorice in Cosenza
1880 Usinger liverwurst in Milwaukee Wisconsin
1898 Rizzoli anchovies in Parma Italy
1900 Cope’s corn in Rheems Pennsylvania
1900 Roi olive oil and sauces in Badalucco Italy
1903 Raye’s mustard in Eastport Maine
1909 Broadbent cured meats in Kuttawa Kentucky
1925 Koeze peanut butter in Grand Rapids Michigan
1926 Martelli pasta in Lari Italy
1926 Edwards cured meats in Surry Virginia
1947 Benton’s cured meats in Madisonville, Tennessee

Sam Edwards' ham house in Virginia peanut country.

Sam Edwards’ ham house in Virginia peanut country.

- Mo

Food, Food Artisans

This Week at Zingerman’s 11/4/14

tantré cows

Traditional Beefsteak Dinner at Tonight Zingerman’s Roadhouse

Beginning in the 1860’s, butchers would sneak choice cuts of meat into the kitchens of nearby saloons, grill them over coals and feast on them during Saturday nights-on-the-town. This New York City tradition became known as a “Beefsteak” – a simple, masculine feast of beef, lamb chops, kidneys and beer – with simple etiquette rules: knives, forks, napkins, tablecloths – even plates – were entirely optional. The Beefsteak became to New York, what a barbecue is to the South, or crab feast is to Maryland; a place to gather a community, often around a political cause or fundraiser.
TONIGHT at 7pm, Chef Alex will revive an almost-lost 19th century American tradition, crafting a meal using all Cornman Farms’ meats. Jan Longone, the Curator of the American Culinary History at the William Clements Library at the University of Michigan and the proprietor of the Wine and Food Library, will join Chef Alex and share the history of the Beefsteak.

Reserve your seat here


Taste of Tantré: Pencils and Parsnips at Zingerman’s Deli

Join Zingerman’s Delicatessen and Tantré Farm TOMORROW, 630pm, as we gather for our annual Taste of Tantré feast where we will eat great food and raise awareness, goodwill, and money to further the mission of The Agrarian Adventure, a leader in our community farm-to-school movement.

The Agrarian Adventure celebrates its 10-year anniversary championing efforts to connect students with food, health, community, and agriculture. They created and help to sustain a bountiful and diverse school garden at Tappan Middle School in Ann Arbor, lead a Farmer in the Classroom program that reaches all Ann Arbor Public Schools, and work to foster ongoing relationships among farmers, teachers, parents, administrators and students.

$80 of the ticket price is tax-deductible!

Support Farmer Visits to Classrooms
The Agrarian Adventure mentors area farmers to give fun hands-on lessons to over 800 elementary students a year, connecting them with our regional food system and locally grown produce. Help us bring this great program to more schools! Each $250 donation pays for one month of Farmer in the Classroom programming. This includes planning, materials, and a stipend for the visiting farmer for a month of weekly visits.

Your total sponsor-a-month donation is a tax-deductible contribution to The Agrarian Adventure, a 501(c)(3) non-profit organization, federal tax id is 20-1275718.

Reserve your seat here


A Classic Pairing: Red Wine & Cheese at Zingerman’s Creamery

Red wine has always been a complement to the hearty, flavorful cheeses of winter. Join us on Friday, November 7, 6pm and learn to pair red wines with artisan domestic cheeses that lend themselves to the robust flavors of vin rouge. This classic combination is perfect for your small gatherings, or a lovely way to begin a Thanksgiving feast.

Reserve your seat here


Brewing Methods at Zingerman’s Coffee Company

Stop by on Sunday, November 9, 1pm, and learn the keys to successful coffee brewing using a wide variety of brewing methods from filter drip tot 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.

Reserve your seat here


Bourbon Basics Cocktail Class

The story of bourbon is the story of America itself. Smoky, sweet, spicy and complex, this corn-based spirit has been a part of our culture for centuries. Recognized by Congress in 1964 as a “distinctive product of the United States,” bourbon is our national liquor. The history of our native spirit is long and colorful, from its birth on the banks of the Ohio river to George Washington’s role in the Whiskey Rebellion; from creating what we now refer to as NASCAR to being at the center of a befuddling Pappy Van Winkle heist in October of 2013 that, at the time of this writing, is still unsolved. Join us as we celebrate our native spirit on Monday, November 10, 7pm, at Cornman Farms. We will learn to mix three unique classic cocktails to highlight the varieties in bourbon: the Mint Julep, the Old Fashioned, and the Boulevardier. We’ll also delve into the colorful lore of our own American whiskey and learn what it is about bourbon that makes it different from all other whiskies.

Reserve your seat here


ZingTrain Speaker Series: John Baldoni

If good leadership were easy to come by, it would hardly have remained a hot topic in the world of business (or government, or religion or …) for centuries! No one knows the challenges of being a good leader more than John Baldoni – he is an internationally known leadership educator.

John recognizes that there is a long list of qualities good leaders demonstrate – they’re smart, resilient and resourceful. They persevere, innovate and take risks. They are mindful, self aware and opportunity seeking. They have what you might call the “right stuff to lead”. That X-Factor. John Baldoni calls it MOXIE! One part determination, one part smarts, and one part courage! Moxie is an attribute that successful leaders utilize to make a positive difference in the world in which they live. In this session, John Baldoni tells you how to bring on your MOXIE! Wednesday, November 12, 8am.

Mindfulness : Practice it consistently

Opportunity : Capitalize on it

X-Factor : Practice the “right stuff of leadership”

Innovation : Create pathways to success

Engagement : Achieve intended results with others

Reserve your seat here


Ecology Center Fall Dinner at Cornman Farms

Join the Ecology Center on Wednesday, November 12, 7pm, for our fall Dinner event, featuring guest speaker Anna Lappé. Anna Lappé is one of the most respected and influential advocates working for a more sustainable food system in America today. Her latest book, Diet for a Hot Planet: The Climate Crisis at the End of Your Fork and What You Can Do About It, was named as one of the best environmental books of 2010. She also is the co-author of Hope’s Edge, which chronicles social movements fighting hunger around the world, and Grub: Ideas for an Urban Organic Kitchen, showcasing the ecological and social benefits of sustainable food.

Reserve your seat here


Secrets of Great Pasta at Zingerman’s Deli

With special guests: Rolando Beramendi and Gianluigi Peduzzi!

While millions of Americans have fallen love with pasta over the last fifty years, only a tiny percentage have learned the simple but critical tips that can take your pasta dishes from OK to world class. For this special event on Thursday, November 13, 630pm, we’re very fortunate to have not one, but two powerhouses of the traditional pasta world. Gianluigi Peduzzi is a third generation pasta maker from the Abruzzo, whose Rustichella pasta line has long been one of THE best in Italy and the US. At his side we’ll have chef, importer, and pastalogist extraordinaire, Rolando Beramendi, whose excellent palate and passion for traditional Italian food have significantly altered the food scene here in the US. The two will talk history, pasta making, and share recipes and cooking tips of all sorts. If you like pasta, do not miss this class! It’s guaranteed to take the quality of your pasta cooking up to the level of Italy’s best chefs.

Reserve your seat here


Compassionate Feast at Cornman Farms

Join the Humane Society of Huron Valley for a very special evening on Friday, November 14, 6pm, as we celebrate the bond between humans and animals at the 2014 Compassionate Feast – a vegetarian dinner at Zingerman’s Cornman Farms. We have a delightful night planned with celebrations and stories that will nourish your soul and sprout compassion. Let’s not forget the fabulous fare prepared by James Beard Award Winner, Chef Alex Young, who will be planning and preparing a four-course feast that will delight your palate.

Reserve your seat here


A-maize-ing Cornman Farm to Fork Barn Dinner

Zingerman’s Cornman Farms is getting back to basics on Sunday, November 16, 5pm, with our third farm-to-table dinner! In our heated, historic barn, we’ll have a crackling fireplace and autumnal menu inspired by the name of our Farm – corn itself! Selections will include Cream of Celery Root Soup, Cornbread, Chestnut Roulade, Smoked Turkey, a Sweet Dessert Tamale, and of course, plenty of heirloom corn. We’ll also throw in beverage pairings with several courses, including our signature Cornmanhattan cocktail.

Reserve your seat here


Cheese to Make you Melt Tasting at Zingerman’s Creamery

A frosty winter night is much improved with a warm pot of melted cheese fondue and some friends. Join us as we taste a variety of mountain-style cheeses perfectly suited for melting. On Friday, November 21, 6pm, we’ll share our favorite cheese-melting techniques, as well as a selection of our favorite fondue cheeses at this belly-warming tasting. A creamy, rich fondue is sure to add a classic touch to any holiday gathering.

Reserve your seat here


Cheese Mastery Class: Semi Lactic Cheeses at Zingerman’s Creamery

Please join us on Saturday, November 22, 2pm, as Creamery managing partner Aubrey Thomason breaks down the most complex and challenging forms of cheesemaking. Technically known as “semi-lactic,” this cheese is also called soft-ripened or sweet curd cheese. Semi-lactic is a hybrid of the lactic- and rennet-styles of cheesemaking, and the results are delicious and fragrant. Learn about the technical details of the style that gives us our gooey favorites such as Brie, Camembert, and many other mouthwatering varieties of this cheese family.

Reserve your seat here


See you soon!

Food, Food Artisans

Pencils and Parsnips: Farm to School Benefit

Taste of Tantré is a benefit for the agrarian adventure!

Tantré picking

Join Zingerman’s Delicatessen and Tantré Farm this coming Wednesday, November 5, 630pm, as we gather for our annual Taste of Tantré feast where we will eat great food and raise awareness, goodwill, and money to further the mission of The Agrarian Adventure, a leader in our community farm-to-school movement.

The Agrarian Adventure celebrates its 10 year anniversary championing efforts to connect students with food, health, community, and agriculture. They created and help to sustain a bountiful and diverse school garden at Tappan Middle School in Ann Arbor, lead a Farmer in the Classroom program that reaches all Ann Arbor Public Schools, and work to foster ongoing relationships among farmers, teachers, parents, administrators and students.

$80 of the ticket price is tax-deductible!

Tantré greens

Support Farmer Visits to Classrooms

The Agrarian Adventure mentors area farmers to give fun hands-on lessons to over 800 elementary students a year, connecting them with our regional food system and locally grown produce. Help us bring this great program to more schools! Each $250 donation pays for one month of Farmer in the Classroom programming. This includes planning, materials, and a stipend for the visiting farmer for a month of weekly visits.
Your total sponsor-a-month donation is a tax-deductible contribution to The Agrarian Adventure, a 501(c)(3) non-profit organization, federal tax id is 20-1275718.

reserve your seat here

See you soon!

Tantré cows