This Week at Zingerman’s 4/22/14
Soul Food Dinner at Zingerman’s Roadhouse
Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time
Please join us tonight, 7pm, for a culinary exploration into the history of American soul food with author Adrian Miller.
In this insightful and eclectic history, Adrian Miller delves into the influences, ingredients, and innovations that make up the soul food tradition. Focusing each chapter on the culinary and social history of one dish–such as fried chicken, chitlins, yams, greens, and “red drinks” – Adrian uncovers how it got on the soul food plate and what it means for African American culture and identity. Chef Alex has created a menu direct from the chapters of Soul Food and Adrian will share his knowledge and the history of the foods we will be dining on. Adrian Miller is a writer, attorney, and certified barbecue judge who lives in Denver, Colorado. He has served as a special assistant to President Bill Clinton, a senior policy analyst for Colorado Governor Bill Ritter Jr., and a Southern Foodways Alliance board member.
Speaker Series continues at ZingTrain
Please join us Wednesday, April 23, 730am-930am for another thought-provoking session of the ZingTrain Speaker Series.
This week’s session will feature Stephen Gill, Ph.D, who is co-owner of Learning2BGreat.com as well as owner and principal of Stephen J. Gill Consulting. Stephen’s subject will be: An Arsenal of A’s.
Here’s why it’s a great idea to listen very closely to what Stephen Gill has to say : he’s worked in the field of Human Performance Improvement for decades. He’s written books about it. He’s based his consulting practice on it. He teaches it. He talks about it. And he’s really, really good at it. In fact, Stephen Gill is the guy to talk to if you want to create a culture of learning in your organization and then get concrete evidence that the culture is resulting in performance improvements.
Spring Oil Sale starts at Zingerman’s Mail Order
It’s spring-cleaning time! The new olive oil harvest will be coming in soon, and that means great deals on our existing oil stock. We have very limited supplies, and when they’re gone, they’re gone. In the meantime, you can pick up some really choice oils like La Spineta from Puglia, or Roi from Luguria. How about Maussane from Provence or Castello della Paneretta from Tuscany? Any of these high-quality oils will add that touch of excellence to any dish you prepare. Don’t miss these deals!
Spring Oil Change continues at Zingerman’s Deli
Our annual olive oil sale gives you a chance to stock up on your favorite olive oils and get great deals on some that you may not have discovered yet. All of the 2011 harvest oils from Italy, Spain, France and California are on sale: buy 1 bottle at 10% off, 2 bottles at 20% off and 3 bottles at 30% off. Look for the 1-2-3 sticker and stock up!
Somodi Kalács at Zingerman’s Bakehouse
Somodi Kálacs (“sho-mo-dee-ko-loch”) cinnamon swirl bread. We learned to bake this traditional Hungarian Easter bread in a village in Transylvania during our trip there in 2012. This soft golden pan loaf, is made with fresh eggs and a sweet buttery cinnamon brown sugar swirl. The smell is amazing. The taste is even better. Available through the end of April!
Next week and beyond:
Mead Tasting at Zingerman’s Creamery
Local meadery B Nektar is garnering praise from all corners for their distinctive, locally brewed mead. Beginning as a small, one-off operation for a wedding, the Ferndale-based company was featured in the Metro Times, and has drawn praise from all over the Mitten for their brew. Please join us Friday, May 1st, 6pm as we sample a selection of their fine meads paired with a compliment of piquant Creamery cheeses.
First Sunday Tour at Zingerman’s Creamery
Join our cheese and gelato makers Sunday May 4, 2pm on an hour-long adventure to see how we transform local milk into delicious cheese and gelato. On this tour, you will observe mozzarella stretching and taste freshly made gelato. You’ll sample our selection of cow and goat’s milk cheese while learning from Creamery staff how the cheese is made. Tours happen on the first Sunday of each month!
Oaxacan Mexican Dinner at Zingerman’s Roadhouse
While Mexican cooking varies from one region of the country to another, no State compares with Oaxaca in the variety of cuisines found within it’s borders. Know as the “Land of the Seven Moles,” Oaxaca is blessed with an abundance of vegetables grown in the central valley; fish and shellfish from the southern coast and Isthmus regions; and a year-round supply of tropical fruit from the lush area bordering Veracruz. On Monday, May 5, 7pm, Roadhouse Chef Bob Bennett, with his passion for cooking traditional Mexican, will prepare a traditionally made menu full of flavor and Oaxacan staples: corn, empanadas, tamales, lentils, black beans and of course, chocolate and moles.
Zingerman’s Art for Sale