Cider Dinner at Zingerman’s Roadhouse

Join us this Wednesday, November 13 at 7pm as we welcome Gregory Hall of Virtue Cider in a very special evening.

Fresh, ripe, heirloom apples, pressed into fragrant juices. A special blend of yeasts, adding layers of complexity. Barrel aging leads to subtle notes of wood and tannin. Virtue Ciders are all of these flavors in perfect harmony.

A Michigan-based company, Virtue Cider located in Fennville on the west side of the start that uses expertise in modern craft fermentation and aging techniques to produce ciders that embody old world farmhouse styles. Led by founder brew master Gregory Hall, Virtue Cider shares the Roadhouse’s passion for local farming and partners with local family farms to find the highest quality heirloom apples for their cider. Gregory will join us for the dinner, sharing his personal history, the history of cider and what makes cider many people’s drink of choice. Chef Alex will create a locally farmed menu to pair with Virtue Cider’s different cider offerings, a beautiful meal on what will hopefully be a perfect fall evening.

An Autumn Dinner with Central Provisions at Zingerman’s Deli

This Wednesday, November 13, at 530p & 8pm (two seatings), the Zingerman’s Deli will host a very special evening with Central Provisions, as we welcome guest chefs Abby Olitzky and Steve Hall to Zingerman’s Events on Fourth. Central Provisions has been very active around Ann Arbor in the past year, putting on classes, events, and weekly pop-up dinners. For this meal, they’ll delve into the distinctive Zingerman’s shelves to offer a five-course tasting that draws from both Michigan inspirations and European traditions. The evening will feature presentations about Zingerman’s ingredients and their histories, discussions of Central Provisions recipes and techniques, and carefully selected wine pairings. A vegetarian option is available.

These dinners are SOLD OUT, but you can call 734-663-3400 to add your name to the waiting list!

Thanksgiving Dinner from Zingerman’s!

Too busy to spend all day cooking your Thanksgiving dinner? Would you rather spend time visiting with friends and family instead of laboring away in the kitchen?
Why not let Zingerman’s cook your meal this year? Both the Roadhouse and the Deli are offering outstanding complete Thanksgiving meals with all the delicious trimmings. All you have to do it pick it up and you’re all set for the big day!

• Check out the Deli’s menu here. Order early to guarantee availability! Orders may be picked up Mon. 11/25, Tues. 11/26, and Wed. 11/27. Zingerman’s Deli will be closed on Thanksgiving day. Zingerman’s Deli will donate 100% of the profits from the Complete Thanksgiving Feast to Food Gatherers!

• Check out the Roadhouse menu here. Order early to guarantee availability! Orders may be picked up Tues. 11/26, Wed. 11/27, and Fri. 11/29! Zingerman’s Roadhouse will be closed on Thanksgiving day. The Roadhouse also offers Turkey for Two, a scaled-down feast for a more intimate holiday!

Order today and let Zingerman’s be your holiday chef!

Cranberry Pecan Bread is back at Zingerman’s Bakehouse

This is a perennial favorite, a delicious loaf that our guests just love! When we offer samples, customers who grab a piece as they’re leaving come back a few minutes later asking “What did I just eat? That’s amazing!” This bread is a magic combination of our San Francisco Sourdough, toasty pecans, and dried New England cranberries.

Available every day during November and December!

Cheese tastings at Zingerman’s Creamery

The Creamery is hosting a whole bunch of delicious cheese tasting events in the next few months! Want to learn more about seven great American cheeses? How about what makes a Mountain style cheese so good? Or maybe you’d like to tour the Creamery?
Take a look at our full event schedule for dates, times and more info.
Sign up today!

Dried Sweet Corn at Zingerman’s Mail Order

Mail Order’s Mo Frechette says he’s on a mission to get the word out about this amazing corn!

John Cope’s corn couldn’t be more of a culinary secret to everyone outside of Rheems, Pennsylvania, if we’d made a national policy to hide it.

Martin Cope made his first batch in 1900, and despite a conspicuous lack of notoriety, the company is still doing it now as they were then. They buy corn only during the height of the season, when the sugars are at their highest. Quick to the drier—like olives for oil, one key is to get the corn into production right after picking, before its sugars start turning to starches. The drying caramelizes the natural sugars in the corn, lending a subtle toasty, sweet flavor that’s so pleasing you’ll want to eat it right out of the tin.

Anything you make with fresh corn is fair game for Cope’s Dried Sweet Corn. It really does make the best creamed corn I’ve ever had—a huge hit at our Roadhouse restaurant.

A perfect addition to your holiday table!

Special Bakes at Zingerman’s Bakehouse

Fridays and Saturdays at Zingerman’s Bakehouse also mean Special Bakes, limited-edition loaves available for just a weekend. This weekend it’s delicious
Blueberry Buckle! A buckle is an American coffeecake that dates back to colonial times. Our sweet and moist version has a bounty of wild blueberries, sweet butter, a touch of orange and cinnamon, and is topped off with a remarkable butter-crumble crust.

Special Bakes are also available at Zingerman’s Deli!

See you soon!