Food, Food Artisans, Zingerman's Events

Zingerman’s Great Food Group Presents: An Interview with Rolando Beremendi

  What is Your Most Trusted Piece of Kitchen Equipment? My chef’s knife … I never owned any type of food processor, or a blender, or anything electric to help me chop, whip or do anything… I chop, chop, chop. I think food tastes better when you slice, dice and chop with a good knife. […]

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Deli, Food

It’s Pot Pie Season at Zingerman’s Deli!

Oh yeah, they’re BACK! Handmade Pot Pies to warm your winter blues! Try all six delicious flavors: Classic Chicken, Two Tracks Turkey, Fungi, Darina’s Dingle Lamb, Red Brick Beef and Cheshire Pork, $10.99/each. And this year you can stock up and save: Buy 10 or more, get 10% OFF! Buy 20 or more, get 20% […]

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Bread, Coffee, Cooking, ZCoBbers

French Toasty Memories

My earliest memory is of French Toast. Given that it’s my first, and a happy one, it’s one that I’ve polished, studied, and restored, time and time again. I distinctly remember waking up to the sound of my mom’s quick steps on the sidewalk, leaving at dawn for her waitressing job at a now non-existent […]

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Agriculture, Bakehouse, Baking, Bread

Some Granular Facts About Grain

This article comes to us from Amy Emberling, Managing Partner of Zingerman’s Bakehouse and leader of the Bakehouse’s new initiative, the Grain Commission, dedicated to sharing information about grains from stories about local farmers to milling information, to how to use them in baking and cooking. Installment #1 from the Bakehouse Grain Commission Grains have been […]

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Food Artisans, Roadhouse, Wine

Eat, Breathe, and Drink Wine with André Hueston Mack

On January 30th, Zingerman’s Roadhouse will be hosting our 13th Annual African American Dinner, featuring the noteworthy wines of André Hueston Mack. André owns his own winery in Willamette Valley, Maison Noir Wines, and was named Best Young Sommelier in America in 2003. He is the first African American to win that distinguished honor. André’s […]

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Cheese, Food Artisans

Parm Project: Visiting Caseificio Ravarano #3084, 600 Meters

Have you heard about our Parm Project? Throughout the Zingerman’s Community of Business we’ve embarked on a project to source Parmigiano Reggiano from multiple dairies in Italy’s Parma region and share them with you. We want to spread the word that this cheese is not a singular thing—there are a range of flavors and characteristics […]

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