Food, ZingLife

This Week at Zingerman’s 10/8/13

WEEK OF 10/8/13

The Life of a Cheese Rind
If you are a cheesemaker, cheesemonger, or simply a fermented curd enthusiast, you won’t want to miss this unique educational opportunity. We are very pleased to welcome noted Harvard mycologist Dr. Benjamin Wolfe to the Zingerman’s Deli, on Wednesday, 10/9, 1-5pm, for a very special workshop on the subject of cheese molds. At the end of this four-hour class, guests will have a much more in-depth understanding of cheese mold.
Dr. Wolfe will take us on a microscopic journey into this wild world, exploring the diversity and management of cheese rind microbes.  Guests are encouraged to bring along problematic or interesting rinds for Dr. Wolfe to examine. If you make cheese, bring that along as well!
Dr. Wolfe has worked with several cheesemakers, including Jasper Hill. He’s taught classes about food microbiology at Harvard Summer School, and the San Francisco Cheese School, and is a regular contributor to Lucky Peach magazine.

Dr Ben Wolfe

Hard Cider/Good Cheese
Nothing says fall in Michigan better than cider! Come to Zingerman’s Events on 4th on Wednesday, October 9th, 7pm, to explore some interesting cheese and hard cider pairings with Mike Beck from Uncle John’s Cider Mill and Rob Nelson from Northville Winery. During the tasting, you will get a chance to try more than four different hard ciders paired with the perfect cheeses. While you taste, you’ll learn about the rich history of fermented apples.
This event is SOLD OUT: Call 734-663-3400 to be put on the waiting list.


A Culinary Tour of Tantré Farm
Join us Thursday, October 10, 7pm at Zingerman’s Events on Fourth for the culinary event of the year! For the 10th year in a row we are inviting local food lovers to help us complete the farm-to-table circle and enjoy the best food of the season with the people who grew it: The folks from Tantré FarmThe details of the multi-course meal remain secret until the last moment, since Chef Rodger and his kitchen crew hand-select most of the fresh ingredients the morning of the feast! But when you take your seats and see what they’ve prepared, your mouth will water and your pulse will quicken. The menu is inspired and perfectly tuned to the season. The folks at Tantré Farm work hard year-round to produce an amazing variety of organic fruits and vegetables for the Deli. This meal is our way of saying “thank you.”

Tantré Farm

Made in Michigan Month at the Zingermans Deli
As summer ends and fall begins, the temperatures cool down, out come the jackets, the trees change color and we reap the benefits of the late harvest.
During the month of October, the Deli will throw the spotlight on Fabulous Foods from the Mitten! Whether it’s a slice of delicious Tomme Tirrell cheese from Charlotte, MI or a sweet taste of American Spoon preserves from Petoskey, MI, you’ll want to stop in for a sample or two!

Made in Michigan

Pumpkins at the Zingerman’s Bakehouse
It’s a Pumpkin Party!
Start the day with moist and scrumptious pumpkin muffins, a favorite of Bakehouse staff. A sure sign fall is here is our pumpkin pie, made with local Guernsey Dairy heavy cream, Michigan honey, and a pinch of nutmeg and cinnamon in an all-butter crust. Grab a precious little pumpkin cupcake with rich cream cheese frosting. Finish out a fine fall day with a slice of pumpkin cheesecake made with Zingerman’s Creamery fresh cream cheese (made right next door to us) spiced up and poured over a ginger jump up cookie crust.

Pumpkin Party

Zingerman’s Reuben Sandwich Kits at Zingerman’s Mail Order!
The deli sandwich of their dreams.
Zingerman’s Mail Order’s Mo says:
“Can’t make to Ann Arbor for a Zingerman’s Reuben? Let us ship one to you! It serves up to 8 folks, and it’s Free Shipping!
“Order by 3pm, EST, Thursday and we’ll have it arrive Friday. Some assembly required.”
Send one to a friend!


Fridays and Saturdays at the Zingerman’s Bakehouse also mean Special Bakes, limited-edition loaves available for just a weekend. This weekend it’s delicious Green Olive Paesano, a chewy round of our popular cornmeal crusted paesano bread studded with savory green olives. Makes an instant appetizer.
Special Bakes are also available at Zingerman’s Deli!

See you soon!