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.

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


See you soon!

Food, Food Artisans

Season Kick-Off Dinner at Cornman Farms

Spring has sprung!

…and that means the dinner season has begun out at Zingerman’s Cornman Farms!

great-lakes-cheshire

Great Lakes Cheshire

Join us for the Fromage in the farmhouse Dinner on Sunday, May 3, 4pm, as we commence our popular farm dinner series with a special feast revolving around farm-fresh produce and the great cheese made by our very own Zingerman’s Creamery. Each of the five dishes will include cheese components lovingly prepared by the experts at the Creamery, and they’ll be in attendance to tell us about how they make each cheese.

As an added bonus, we’ll visit the Cornman Farms goats who contribute their milk 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. We’ll also throw in a special beverage pairing with each course. If you’re a cheese-lover, you won’t want to miss this!

Reserve your seat here

 

Fromage in the Farmhouse

See you there! 

Food

The Cheese of Choice Coalition Interviews Ari Weinzweig

A cheesematters q&a

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Cheese of Choice:
With humble beginnings as a neighborhood deli, how did specialty foods and specifically artisan cheese become such a strong focus?

Ari:
We’ve always been focused on full-flavored and traditional foods. That was true from the beginning! And it’s still true now. Over 33 years we’ve learned a LOT! Which of course means that we’ve been able to raise the quality bar on everything we make and sell.

C of C:
You were awarded with a Lifetime Achievement Award from the American Cheese Society in August. CONGRATULATIONS! How have you seen the American cheese community grow through the years and what has motivated you to invest so much passion and energy into it?

Ari:
It has changed enormously! When we opened there were very few American artisan cheesemakers left. A few that come to mind are Vella cheese and Franklin Peluso in California, the Widmer family and Albert Deppeler in Wisconsin. Crowley and Graftonin Vermont, And a few folks starting to make artisan cheese; Laura Chenel comes to mind. Paula Lambert, Vermont Creamery, Westfield Farms came along around that time as well. I remember our first air-shipped order of Laura’s goat cheese arriving at the Deli. Back in ‘82 imports dominated. Today there are so many good American cheeses that we can’t even come close to stocking them all!

C of C:
You are an outspoken proponent of traditional and raw milk cheese. Why are they important?

Ari:
Spanish philosopher Jose Ortega y Gasset said, “A people that abandons its traditions is like a tree with rotten roots. It ends up getting blown away by the wind.” We work hard to be true to tradition and that means, when we can, working with raw milk cheese. It’s clear, of course, that one can make good cheese using both pasteurized and unpasteurized milk, and also bad cheese with both pasteurized and unpasteurized milk. But as a broad general statement I think most folks in the artisan cheese world will agree that great raw milk cheese is a pretty special thing. Consider that the traditional cheese of Louis Pasteur’s home region of Comté must still by law be made only with raw milk!

C of C:
I love that you describe yourself as an anarcho-capitalist, which means among other things, that you believe in the importance of free choice. What is the relationship between cheese and choice?

Ari:
I’ve focused a lot on choice on an internal level. To be mindful of the reality that we’re all making choices all daylong, often about things we don’t even realize that we’re doing. Smiling or not smiling? Being empathic or not, being kind or not, forgiving or not. But clearly free choice in the physical world is of equal import. Given that there have been so few real problems to come from properly made raw milk cheese over the years it seems like the consumer ought to be able to make the choice for his or herself. If you look at all the things we’re legally allowed to do that seem more dangerous than eating cheese, it seems very reasonable that consumers would get to make the call themselves to continue to enjoy some of the world’s best cheese!

C of C:
In your Lapsed Anarchist book series you talk about the overwhelming importance of vision on both the professional and personal scale. Could you elaborate on what “vision” isand why it’s important? What is your vision for the ideal future of traditional cheese?

Ari:
A vision, as we define it here at Zingerman’s, is a picture of what success looks like for us at a particular time in the future. It’s not just a set of financial targets, though it may includes some numbers so that we have sense of scale, scope and clear sense of where we’re headed. Nor it is just nice platitudes or a couple of inspiring, but not particularly meaningful, phrases.

For us, an effective vision needs to be, a) Inspiring to all that will be involved in implementing it; b) Strategically sound, i.e., we actually have a decent shot at making it happen; c) Documented; d) Communicated. I’ve written a lot about it in Part 1 of the Zingerman’s Guide to Good Leading series. My vision for traditional cheese? That there is ever more well-made, traditional cheese, matured, sold and eaten in the US and around the world. That in the process we’ve helped to restore sustainable agriculture in the countryside, helped consumers and chefs and caterers have access to some amazing, hand-crafted, full-flavored cheese. That the cheese makers and retailers and distributors involved are making a reasonable living doing it. And that great cheese has become an accepted element of good American eating!

C of C:
For individuals who want to help support traditionally produced cheese, traditionally produced foods in general, what can they do?

Ari:
Other than supporting the Cheese of Choice Coalition? I guess buy and serve a lot of it! And then certainly speak to local representatives. And sing their praises far and wide!

C of C:
Like you, as a youth I was much more likely to be found eating Kraft Macaroni and Cheese than hand-crafted Camembert, and powdered parmesan than Parmigiano. Do you have an all-time favorite traditional recipe or pairing that’s uses raw milk cheese?

Ari:
Wow. There are so many. Aged Emmental Swiss with a really good mustard. Parmigiano Reggiano with a great honey. I love Italian chestnut honey, but really any of the amazing varietal honeys we’ve got at the Deli would be delicious. Fondue Comtoise (made with Comté cheese), Aged Tuscan sheep cheese with pears.

Zingerman’s is celebrating Raw Milk Cheese Appreciation Week through April 25! Take advantage of all our great raw milk cheeses this week! 

See you soon! 

Food, Food Artisans

This Week at Zingerman’s 4/21/15

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Cheese Mastery Class #7: Pressed Cooked cheese at Zingerman’s Creamery

Creamery managing partner Aubrey Thomason takes you on a tour of one of the most popular categories of cheese: Pressed Cooked Cheese. This category evolved independently in nearly every mountain region of Europe. The process involves cutting milk curds into very fine, rice grain-sized pellets, cooking them, and then pressing them into molds or cheese forms. Ripening times for this style can range from several months to 5 or more years. This category is known for firm, smooth cheese with “eyes” or “holes” from carbon dioxide bubbles released during the aging process. This style includes “Mountain” cheeses, such as Emmenthal, Parmesan, Jarlsberg, Raclette, and Gruyère. These cheeses keep for a long time, and the flavors brought out by the cooking process are unique to this style. Come join us on Friday, April 24, 6pm and find out how deliciously interesting cheese chemistry can be!

Reserve your seat here


Mastering Mozzarella at Zingerman’s creamery

Come visit us on Saturday, April 25, 2pm and learn the secret to making terrific fresh mozzarella from the experts! Stop by the Creamery 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


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


See you soon!

Food, Food Artisans

Zingerman’s Welcomes Épices de Cru

Spice Trekkers share the love

This week we’ve been very fortunate to welcome our friends the de Vienne family for a several days of talking, eating, learning, and laughter. Based in Monréal, the Spice Trekkers have been encouraging people to learn about spices and grind their own for over a decade. “Spices have an undeserved reputation for being complicated,” says founder Ethné de Vienne: “It seems like people are waiting for permission to get creative with spices. Spices have few rules. We just want to tell people it’ll be fine, just start cooking!”

We thought it would be great if they could show us what they mean, so we asked them to visit Ann Arbor for a series of workshops aimed at exploring the use of whole spices in cooking. In addition, they shared their knowledge with Zingerman’s guests in special dinners at the Roadhouse, and the Deli, as well as a class at Zingerman’s BAKE!

Here are some highlights:

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Philipe de Vinne, Alex, Justin

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Ethné de Vienne

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Merci beaucoup amis!

Food, Food Artisans

This Week at Zingerman’s 4/14/15

Spicetrekkers

All Spice Routes Lead to the Zingerman’s Roadhouse

The first of what I’m guessing will become an annual Roadhouse tradition. For centuries spices have been the lily that gilded the culinary crown of the world’s best cooks. Carried round the globe with great fanfare and usually at great cost, spices became the color that livened culinary palettes, the nuance that took recipes from common to compelling. Columbus sailed west from Spain and crossed the Atlantic in search of them. Today of course, finding spices is far easier—you can find them in every super market.

But this dinner is about the best of the best—the hand-selected, carefully curated spices that our friends from Épices de Cru have been searching for and selecting for over thirty years now, spices the likes of which supermarket aisles will never see. Combining the culinary talents of our own, James Beard award-winning Alex Young and Montreal-based Spicetrekker Philippe de Vienne. Join us for a bit of spice history, a bit learning about how to use spices in your own kitchen, a good dose of spicy storytelling, a bit of laughing, and a really good meal! If you’re thinking life could stand a little spicing up, join us tonight, Tuesday, April 14, 7pm!

Sorry, this event is already full.
Get on the waitlist


The Ins and Outs of Spices at zingerman’s deli

Visiting spice trekkers Marika, Philippe and Ethné de Vienne voyage from Montreal to share over thirty years of incredible spice travels, travails, and terrific tastes with us. The results of their work are an almost overwhelming list of special stuff that we’re privileged to offer for sale at the Deli and for tasting on this exceptional, educational and enlightening evening.

On Wednesday, April 15, 630pm, you’ll discover rare, specially selected cloves from Southern India, wild cumin from Uzbekistan, wild cubebs from Madagascar, special ‘0000 grade’ true cinnamon from Sri Lanka, and carefully chosen black pepper from a single Indian village. And there are the blends—amazing and exotic Ethiopian Berbere, Silk Road Spice Blend, White Curry, Kashmir Curry, and so much more! If you’re ever wondered how to add flavor to your kitchen; how to use some of those spices you’ve seen, but had no clue how to cook with: or wondered what you could add to your culinary repertoire to really jazz up your cooking without having to go to school, this class is for you! Seats are limited so sign up soon!

Sorry, this event is already full.
Get on the waitlist


Zingerman’s Mail Order Mother’s Day Catalog Out Now

Our annual Mother’s Day catalog will be arriving in homes beginning this week. Great deals on delectable treats like the Daisy Fondant cakes, Robert Lambert fruitcakes, and of course plenty of coffeecakes. Thanks Mom!


An Evening with Burgdorf Winery at Zingerman’s Creamery

Nestled away in mid-Michigan just east of Lansing, Burgdorf Winery has been crafting unique, award-winning wines for over 30 years. Burgdorf’s specializes in wines made from Michigan-grown fruits, and we are very excited to add this selection of local wines to our shop. Join us Friday, April 17, 6pm as we welcome the winemakers from Burgdorf and pair their excellent vintages with some of our favorite cheese!

Reserve your seat here


Cocktail Class: The Greatness of Grenadine at Cornman Farms

True grenadine, made from pomegranate, is a rich, silky, sweet-tart and ever-so-slightly earthy syrup that adds a depth and richness to cocktails that is unattainable with many commercial bottled brands. In this class at Zingerman’s Cornman Farms we’ll explore the many uses of grenadine in cocktails, using our own home-made syrup that beats the pants off the supermarket stuff. Together we’ll make 3 cocktails highlighting this versatile ingredient: a Pink Lady made with gin, a Tequila Sunrise made with (you guessed it!) tequila, and the classic Bacardi cocktail featuring the rum of the same name. We will discuss the history of the beverages and the ingredients we’ll be using while enjoying delectable snacks prepared by chefs on-site in the historic Cornman Farms farmhouse. Guests will learn to mix and then enjoy all three cocktails and leave with recipes for these cocktails and for true, ridiculously delicious grenadine that you can make in your own kitchen! Friday, April 17, 7pm. 

Reserve your seat here


Free Raw Milk Cheese 101 class at Zingerman’s deli

Join us at Zingerman’s Deli on Saturday, April 18, 2pm, for a FREE class to kick off Raw Milk Cheese Appreciation Week. We will be hosting Cheese 101 for your learning and tasting pleasure. This is a structured look at the basics of cheese production and classifications. Everyone who attends will leave with a new appreciation for transformation of raw milk into one of our favorite foods–great cheese! Please join us!

This class is FREE!


ZingTrain Speaker Series: Ari Weinzweig

The ZingTrain Speaker Series is a suite of thought-provoking presentations featuring experts sharing their wisdom on various aspects of the business world.

Ari is a huge believer in the power of Belief. So much so, that his soon-to-be-released book, Part 4 of the Zingerman’s Guide to Good Leading series is devoted to the role of belief in business!

In this never-before-heard-in-public debut of Ari’s beliefs about belief, he will share with you the idea that although most of us don’t realize it, our beliefs have a major impact on how things go in our lives. No matter whether our beliefs are borne out by the facts, most of us will, wittingly or unwittingly, behave in ways that reinforce our beliefs. In other words, what we believe about ourselves, our organization, our co-workers, our boss, the work we do and our ability to do it will significantly alter the outcomes we get – right down to our very success or failure.

– JOIN us Wednesday, April 22, 8am us for this session in which Ari will examine:

– HOW our beliefs play out in our day to day experiences in the workplace, and how we and our workplaces are impacted by those beliefs and…

– HOW by becoming more mindful of our beliefs, we can effectively backtrack—by altering our beliefs, we can change the way we see our work and the world and then, in turn, significantly alter the outcomes we get from our efforts.

Reserve your seat here


Cheese Mastery Class #7: Pressed Cooked cheese at Zingerman’s Creamery

Creamery managing partner Aubrey Thomason takes you on a tour of one of the most popular categories of cheese: Pressed Cooked Cheese. This category evolved independently in nearly every mountain region of Europe. The process involves cutting milk curds into very fine, rice grain-sized pellets, cooking them, and then pressing them into molds or cheese forms. Ripening times for this style can range from several months to 5 or more years. This category is known for firm, smooth cheese with “eyes” or “holes” from carbon dioxide bubbles released during the aging process. This style includes “Mountain” cheeses, such as Emmenthal, Parmesan, Jarlsberg, Raclette, and Gruyère. These cheeses keep for a long time, and the flavors brought out by the cooking process are unique to this style. Come join us on Friday, April 24, 6pm and find out how deliciously interesting cheese chemistry can be!

Reserve your seat here


826michigan’s Sixth Annual Storymakers Dinner with author Bonnie Jo Campbell

Storymakers Dinner is a celebration that honors important writers their stories, from nationally known novelists to emerging young authors in our community. Every spring, 826michigan partners with Zingerman’s Community of Businesses to bring together a noted person of letters, the students who take part in our writing and tutoring programs, and more than one hundred friends committed to 826michigan’sand our students’ success. We promise to provide outstanding food and drink alongside extraordinary stories in a breathtaking setting, perfectly suited to the wide-open, rural Michigan setting of this year’s special guest, lauded author Bonnie Jo Campbell.
Friday, April 24, 7pm.

Reserve your seat here


Mastering Mozzarella at Zingerman’s creamery

Come visit us on Saturday, April 25, 2pm and learn the secret to making terrific fresh mozzarella from the experts! Stop by the Creamery 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


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.

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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!

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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.

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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.

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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.

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See you soon!