ZingLife

Z-Pic of the Week

February 27, 2015

Emily makes tortillas at Zingerman's BAKE!

Emily makes tortillas at Zingerman’s BAKE!

ZingLife

Pantry Peek #2

What’s in your pantry?

Inspired by a blog post from Zingerman’s Mail Order managing partner Mo Frechette, we asked several folks here at Zingerman’s to share some of the foods that are their go-to favorites; foods they always try to keep on hand in their pantries. Today, we’re posting the latest in this series by our friend, Paul:

Over time, my go-to staples change, but a couple of the things I’ve found myself using over and over in the last couple months are in this here photograph:

pantry peek Paul B

Paul’s fave staples

Alziari Olive Oil
I love the slight citrus note in this oil. It makes it absolutely ideal to pair with any of the goat cheeses we make over at Zingerman’s Creamery. Also I make a quick and dirty version of Caesar dressing with this, some dijon mustard, mayo, red wine vinegar, garlic, and anchovy paste. The Alziari oil goes a long way in adding complexity to this lazy salad dressing.

Bourbon Barrel Aged Worcester Sauce
While I grew up on the Lea & Perrins stuff, this Bourbon Barrel Aged Worcester Sauce from Kentucky is a more interesting take on an old standby. Sweetened with sorghum and benefitting greatly from its bourbon barrel aging, this sauce is a little less sweet than most conventional Worcester sauces, and I can put it in just about anything savory to add a little something extra.

Cumin
I buy this stuff in bulk from a variety of different sources. We’ve been doing a bit more Indian cooking at home lately, and we’ve always been into Mexican food, so it’s a no-brainer. I tend to use too much of it, which I’m working on.

Tandoori Spices 
A friend of mine was on a research trip to India a little while ago and came back to Michigan with a bag of bright red tandoori spices. The bag itself had very little in the way of an ingredient list (if I recall correctly, under ingredients it just said “spices”). Lately my favorite comfort food has been Chicken Tikka Masala, and using this spice blend with some yogurt as a base for the sauce has been absolutely wonderful. At some point I’m really going to have to figure out exactly what’s in it.
*Note: Zingerman’s is also a big fan of Montreal’s Épices de Cru, and you can find their terrific spices at the Deli!

Thanks, Paul! 

ZingLife

Z-Pic of the Week

February 22, 2015

Cornman Farms in winter

Cornman Farms in winter

ZingLife

Dinnerware Museum Exhibit Featured at Zingerman’s

“Tea” Exhibit at Southside

From the Dinnerware Museum press release: 

There are so many ways to enjoy tea. A visit to the special exhibition, Tea, made possible as the result of a partnership between the Dinnerware Museum, Zingerman’s Coffee Company, and ZingTrain, reveals more than a dozen ways.

Tea opened Monday, January 26th at both Zingerman’s Coffee Company (3723 Plaza Drive) and ZingTrain (3728 Plaza Drive #5), both located across the parking lot from each other at Zingerman’s Southside location in Ann Arbor.
- Zingerman’s Coffee Company is open M-F 7am-6pm and Saturdays and Sundays 8am-5pm. Phone 734-929-6060 for more information.
- ZingTrain is open M-F 9am-5pm. Phone 734-930-1919 for more information.
Viewing will end April 10th.

Saenger Porcelain

Saenger Porcelain

The exhibition includes tea ware-related items in ceramic, glass, metal, and paper. Featured contemporary artists include Léopold Foulem, Bunny McBride, and Paul Eshelman. There are notable historic teapots by the leading designers for industry including tea ware designed by Eva Zeisel and manufactured by Castleton China, Russel Wright designs for Steubenville Pottery, Glidden Pottery created in Alfred, New York between 1940-58, an automobile form Chinese red teapot designed and created at Hall China in East Liverpool, Ohio, and a Corning Pyrex engraved teapot from the 1920s designed by Frederick Carder. Among the surprises included is a 7-piece SaengerPorcelain teapot and tray with four nesting cups, Japanese disposable ceramic trainware, Robert Sabuda’s delightful pop-up book, Alice’s Adventures in Wonderland: A Pop-up Adaptation from 2003, one of the squared tea sets from RMS Queen Mary Cunard Steamship Co., and English Picquot ware made of magnailium and sycamore, among others. All tea ware are owned by the Dinnerware Museum.

Foley Cunard Tea Set

Foley Cunard Tea Set

Since 2012, Ann Arbor has been home to the Dinnerware Museum — the only museum in the world devoted exclusively to dinnerware. The collection and related special exhibitions reveal a refreshing approach – featuring masterpieces of the tabletop genre created by contemporary artists, as well as notable historic dinnerware by the leading designers for industry, juxtaposed with an uncommon focus on non-functional fine art that references dining and bit of kitsch thrown in for good measure.

Hall China Car Teapot

Hall China Car Teapot

Ann Arbor’s Dinnerware Museum is building a dream museum in the 21st century, one place setting at a time. Follow its progress on Facebook or at www.dinnerwaremuseum.org

For further information contact Dr. Margaret Carney (Museum Director) at 607-382-1415 or email directoratdinnerwaremuseumdotorg

See you soon! 

ZingLife

Pantry Peek #1

What’s in your pantry?

Inspired by a blog post from Zingerman’s Mail Order managing partner Mo Frechette, we asked several folks here at Zingerman’s to share some of the foods that are their go-to favorites; foods they always try to keep on hand in their pantries. Today, we’re posting the very first in this series by our friend, Dana:

I have worked at Zingerman’s Bakehouse for six years. In that time I have learned to love and appreciate great food, but I still have a small budget, so I have to pick and choose when to get the ‘good stuff,’ and when to settle for average. The things I have pictured are simple, but give you the biggest bang for your buck. – Dana
Dana's favorite staples

Dana’s fave staples

Neilsen-Massey Vanilla
I learned shortly after coming to the Bakehouse that imitation vanilla extract is not even vanilla, and even ‘pure vanilla’ extract from the grocery store can taste awful. I suggest you only use real vanilla extract made from real vanilla beans, or you will be disappointed with the results. Just replace the grocery store vanilla with the same amount of the good stuff (unless the label says it is extra strong vanilla)!

Muscovado Brown Sugar
Muscovado sugar has such a deep, rich, caramel flavor that it instantly improves the taste of whatever you’re making. As with the vanilla, substituting regular or brown sugar in a recipe with the Muscovado will instantly improve the taste and complexity of your food. Brown sugar will tend to make your cookies and such a little chewier because it holds on to moisture better, but who doesn’t love chewy cookies?
*Note: This is what we use in our amazing Zzang candy bars, as well as other delectable treats from Zingerman’s Candy Manufactory. 

E.D. Smith Preserves
I love the American Spoon products that we sell at the Bakehouse, the Deli, and Mail Order, but I have a teenage boy at home who can tear through a whole jar of jam in one sitting. I will make my own jam when I have the time, but  when I do not I try to get the ED Smith brand. It’s more like a spoon fruit, as it is low sugar, and made from fruit available locally (Michigan and southern Ontario).

Whole Spices
Good quality spices should kept whole until needed, and then used shortly after they are ground. What more can I say? If I am replenishing the whole stock, which you should do once or twice a year, I will order them from the Spice House. They’re based in Chicago, and they come recommended by my hero, Alton Brown. I have always found the spices to be high quality, the prices reasonable, and the service good.
*Note: Zingerman’s is also a big fan of Montreal’s Épices de Cru, and you can find their terrific spices at the Deli!

Unbleached and Unbromated Flour
(not shown)
When I started working at the Bakehouse, I learned that most American flour is adulterated with bromide, because it helps hasten the flour aging process, which helps the flour’s gluten form. Unfortunately, bromide has been linked to a host of potential health issues (more information here). Zingerman’s Bakehouse only uses and sells unbleached and unbromated flour. Other good sources for unbleached, unbromated flour are companies like King Arthur and Bob’s Red Mill. If it does not say ‘unbromated’ on the bag, it probably isn’t.

Thanks, Dana! 

ZingLife

Habitat For Humanity Benefit

Habitat for Humanity of Huron Valley press release: 

Habitat for Humanity of Huron Valley and Zingerman’s Roadhouse partner with local artist to raise funds for families in need

ANN ARBOR, Michigan — Habitat for Humanity of Huron Valley will partner with Zingerman’s Roadhouse and local artist Suellen Parker of Case Island Glass to raise money for and awareness about the issue of affordable homeownership in our community beginning Thursday, February 12, 2015.

Habitait for Humanity benefit

Three plate designs available while supplies last.

Zingerman’s Roadhouse is excited to offer the opportunity to dine at their restaurant and purchase a dessert delivered on a Case Island Glass custom plate that customers will get to take home. Proceeds will benefit Habitat for Humanity of Huron Valley and will go to work immediately to assist with their homeownership program, helping local families become homeowners. This exclusive opportunity to purchase a dessert and receive a unique work of art for $50 to support your local Habitat will begin Thursday, February 12, 2015 and will continue until supplies last. Parker will donate 500 of her original “glass-fused” plates that are food and heat safe, with three different designs to choose from (photos of plates included). Parker’s work has been featured at the Art Institute of Chicago and Smithsonian Magazine, in addition to other well-known art fairs. The goal is to sell all 500 plates and raise enough funds to renovate a home in Washtenaw County this year.

Sarah Stanton, Executive Director for Habitat says, “Suellen’s work is well known and her work is beautiful. We did a similar fundraiser a few years back, and we immediately thought of approaching Zingerman’s Roadhouse as a partner in the fundraiser this year. When we met with the leadership at Zingerman’s Roadhouse and described the possible project, they were immediately on board to raising money to help families in need in our community.”

Habitat for Humanity of Huron Valley will renovate 18 homes for 18 families in need this year, in addition to helping hundreds of families through their various Home Improvement Programs. The need for affordable homeownership in Washtenaw County is greater than ever before, and Habitat is grateful for partners like Zingerman’s Roadhouse and Case Island Glass who go above and beyond to help families right here in our community.

To make a reservation at Zingerman’s Roadhouse, please visit www.zingermansroadhouse.com or call 734-663-3663 (FOOD) for more information.

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About Habitat for Humanity of Huron Valley

Established in 1989, Habitat for Humanity of Huron Valley’s (HHHV) mission is to enrich our whole community through a legacy of affordable homeownership for low-income families. HHHV has built or renovated over 160 homes in Washtenaw County. Habitat homeowners qualify for an interest-free mortgage from Habitat, make a $1,000 down payment, and put in at least 250 hours (per adult household member) of “sweat equity” building their home. Habitat has expanded by launching a Home Improvement Program to offer programs such as Refrigerator Replacement, Furnace Test and Tune, Critical Repair and Weatherization, Exterior Home Improvement Projects, and a Veterans Program. This fiscal year (July 1, 2014 – June 30, 2015) HHHV will renovate 18 homes and offer Home Improvement Programs to hundreds of low-income families in already targeted neighborhoods. To learn more, donate, or volunteer, visit www.h4h.org.

Media Contact:
Sarah Stanton, Executive Director Habitat for Humanity of Huron Valley
Phone: 734-677-1558
Email: sarahath4hdotorg

About Suellen Parker of Case Island Glass

Suellen Parker, holder of a degree in art from Boston College and owner of Case Island Glass, LLC, creates her pieces by a process known as “glass fusing”. The process involves heating carefully sized pieces of glass with the same COE to high temperatures, causing the pieces to melt or “fuse” together. Each piece is handmade and fused, often involving several separate firings. Parker’s work has been featured at the Art Institute of Chicago and Smithsonian Magazine, in addition to other well-known art fairs. To learn more, visit caseislandglass.weebly.com.