This Week at Zingerman’s 6/17/14

The Sardine Dinner Zingerman’s Roadhouse


Sardines are the most underestimated fish in the great blue sea. They are glittering and glorious when fresh; salty and seasoned when tinned. They are among the most prolific and sustainable fish to put on our plates. Join us on TONIGHT, 7pm, for a celebration of the humblest and happiest of fish, in all its forms, with the sardine enthusiasts and philosophers, Ari Weinzweig, and Tamar Adler, author of An Everlasting Meal.

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Happy FishCooking from the Tin at Zingerman’s Events on 4th

Tomorrow night, 630pm, Chef Tamar Adler, formerly of Chez Panisse, joins us for an evening centered around sardines in the tin. Fresh seafood like sardines, as well as octopus and tuna, isn’t easy to come by in the freshwater Midwest. Tamar walks us through some recipes and ideas for making really good food quickly using tinned seafood, and you’ll leave with a new appreciation for those beautiful little tins that are buried in your cupboard plus a few ideas for how to use them at home.

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warehouse-saleGreat Sales at Zingerman’s Mail Order

Come to our last Warehouse Sale of the season! We’re opening our doors to the public this Friday, June 20, 9a – 1pm, with amazing deals on dozens of products, like olive oils, vinegars, bacon, and chocolate rum truffles. Especially chocolate rum truffles!

And if that’s not enough, we’re having our huge annual Summer Sale! This is serious business. Once a year we take a few dozen of our favorite pantry staples and put them at deeply discounted prices for a few short weeks. This year’s sale continues through July 31st with tons of deep discounts on some of our favorite foods. Stock up and save a bundle!

Limited Engagement Treats at Zingerman’s Bakehouse

These favorites are back from a long vacation.  Get a taste while you can.

  • fruit-tart-smallFresh Fruit Tarts
    Fresh berries arranged over vanilla bean pastry cream and a crisp, buttery tart shell made with a hint of fresh citrus. This is what summer tastes like! Each tart is one serving.
  • Mississippi Mud Pie
    A special brownie-like chocolate cake covered in rich dark chocolate ganache, toasted meringue and a drizzle of chocolate sauce. Bet you can’t finish a whole slice! Enjoy this cake at room temperature or just a little warm. Your patience will be rewarded. 6″ size.
  • Sweet Cream Biscuits
    We hand-mix these biscuits so they are moist and fluffy to hold a heap of delicious fruits. Perfect for farmer’s market days. Available individually or in a family six pack.
  • Key Lime Pie
    A creamy tangy filling made with real Key Lime juice and a bit of local sour cream in a graham crust. Try topping it with a bit of of sweetened whipped cream to really put it over the top. Available in small and large sizes.

Stay tuned for Rhubarb pies and peach pies!

Next week and beyond:

spain-map-with-regions-mykCheese and Wine of Extremedura at Zingerman’s Events on 4th

Join us on Wednesday, June 25, 630pm, as we welcome Juan Figueroa and John Cancilla to help us celebrate the bounty of a little-known region of Spain called Extremedura. Spend an evening with the cheesemaker of the world famous Finca Pascualete from Trujillo, Spain, and enjoy wine pairings from the region. Help us welcome Juan to Ann Arbor and hear his family’s amazing story. Here’s a teaser: It starts out with a fashion model from New York (working undercover for the CIA) who arrives in Spain during World War 2…

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Cooking with Sherry Vinegar at Zingerman’s Events on 4th

olive-oils-and-vinegars-2On Thursday, June 26, 630pm, long-time Spanish food importer Kitty Keller will talk about one of Spain’s most famous foods. We will discuss and taste many different sherry vinegars and discuss their uses in the kitchen. Find out what makes one dry, PX, sweet or just down right delicious. It will be a night of enlightenment.

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Three Events with Hungarian Food Experts, Gábor and Carolyn:

Hungry for HungaryHungarian Wine Tasting at Zingerman’s Roadhouse

On Tuesday, June 24, 6pm, join us for Hungarian food, wine and personal stories about life in this still emerging Eastern European country. Carolyn and Gábor own the premier food tour company in Hungary today, Taste Hungary, and Carolyn is the author of the rich and highly informative book The Food and Wine Lover’s Guide to Hungary. Wehave been traveling and tasting with them in Hungary for four years,  and last fall we partnered with them to lead our first public food tour to Hungary (our next Hungary food tour is May 2015). Winemaking began in Hungary with the Romans and today is a thriving industry with both small and large producers making a full range of dry red and white wines as well as famous sweet dessert wines. If you think Hungarian wine is Bull’s Blood come and learn the more in-depth story. Enjoy a guided tasting of 5 wines along with Hungarian appetizers.

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Hungarian Home Cooking & Storytelling at Zingerman’s BAKE!

One of our favorite parts of traveling with Gábor is listening to him tell stories from his family’s past. They bring alive the struggles of WWII, the challenges of a doctor’s family sent to the countryside during communism and insight about how he and Carolyn, entrepreneurs, navigate in an economy still trying to figure out capitalism. While we hear all of this there are always foods mentioned and references to Gabor’s mother’s cooking.

On Wednesday, June 25, 6pm, Gábor and Carolyn will share these stories as well as demonstrate how to make at least 3 of Gábor’s childhood favorite homey dishes: porkolt (a stew), lecsó, and sour cherry cake. We’ll listen, watch, taste and enjoy some Hungarian wine together. This class is a demonstration and tasting only.

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A Hungarian Feast at Zingerman’s Events on 4th

On Thursday, June 26, 6pm, guests will enjoy a multi-course meal prepared by Zingerman’s Delicatessen Chef and Managing Partner Rodger Bowser with the guidance of Gábor and Carolyn. We’ll enjoy a selection of Hungarian wines and chilled cherry soup, morels with foie gras, fried Mangalitsa pork chop with handmade pasta, lecsó, classic cold salads, palacsinta pancakes with mulberry jelly and more! Gábor and Carolyn will give introductions to the food and will share stories of Hungary.

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