Food, Food Artisans

This Week at Zingerman’s 6/3/14

spices-from-afar-with-hat (1)Author & Activist Gary Nabhan at Zingerman’s Roadhouse

Gary Nabhan takes us on a vivid and far-ranging journey across time and space in this fascinating look at the relationship between the spice trade and culinary imperialism. Drawing on his own family’s history as spice traders, as well as travel narratives, historical accounts, and his expertise as an ethnobotanist, he will share the critical roles that Semitic peoples and desert floras had in setting the stage for globalized spice trade.
Join us tonight at 7pm as Gary and Chef Alex Young have created a menu that emphasizes local, traditional, and sustainable ingredients. After dinner, Gary will discuss the importance of biodiversity and sustainable practices in growing and maintaining a bountiful, nutritious food supply.

Gary Paul Nabhan is an internationally celebrated nature writer, food and farming activist, and proponent of conserving the links between biodiversity and cultural diversity. He has been honored as a pioneer and creative force in the “local food movement” and seed saving community by Utne Reader, Mother Earth News, New York Times, Bioneers and Time magazine.

His book Cumin, Camels, and Caravans:The Spice Odyssey will be available for purchase at the event.

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bacon-carFather’s Day catalog at Zingerman’s Mail Order

Want to make dad happy on his special day? Send him a Dad’s Lost Weekend Box for an afternoon or two of snack-filled power-lounging. Or how about the Zingerman’s Reuben Sandwich Kit and let him build the deli sandwich of his dreams. Or enroll him in any of our several great food clubs so he can enjoy great food all year long!
Our fabulous Duroc Porterhouse Pork Chops have been included in the Tasting Table’s Father’s Day Gift Guide! Why flip burgers when you could surprise dad with one of these juicy cuts?

*Note: Order by this Friday to ensure delivery by Father’s Day!

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!

June-Roasters-Pic-FinalJune Roaster’s Pick at Zingerman’s Coffee Company

Colombia Huila
We are again offering this fine coffee from Jose Herminzul Ninco Lara of Finca Monte Frio located in the Hobo Municipality, Huila region. Microlots from Jose Ninco’s estate placed 5th in the Colombia 2012 Cup of Excellence. For this month, we have changed the roast pro le dramatically – choosing to highlight the sweetness and body inherent in the bean. We’ve brought out more of the sugar and less of the acidity. It has notes of baker’s chocolate, honey and soft herbs and is exceptional in a Chemex or Clever filter. A Presspot and Syphon will bring out a slightly brighter taffy flavor.

Next week and beyond:

Two Events with former Chez Panisse Chef Tamar Adler:


The Sardine Dinner at 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 Tuesday, June 17, 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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Cooking from the Tin at Zingerman’s Events on 4th

On Wednesday, June 18, 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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