Food, Food Artisans

This Week at Zingerman’s 10/28/14


Holiday Staff Positions at Zingerman’s Mail Order

Zingerman’s Mail Order is hiring holiday staff! We’ve posted several positions on our Jobs site and we’re taking applications now! Apply today!

9th Annual Vampires’ Ball Cornman Farms

Vampires’ Ball is a festive, upscale gathering benefiting Food Gatherers Community Kitchen and Job Training Program. For the first time, Vampires’ Ball will take place at the newly opened Zingerman’s Cornman Farms, a working farm and premier event venue. Guests enjoy a multi-course meal prepared by award-winning Chef Alex Young in the historic farmhouse. Dinner is followed by a night of drinks, dancing and treats in the renovated barn—the perfect setting for Washtenaw County’s best Halloween party! Wednesday, October 29, 6pm.

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1st Sunday tour at zingerman’s creamery

Join our cheese and gelato makers for an hour-long adventure as we transform local milk into delicious cheese and gelato. You’ll watch our fresh mozzarella stretched into shape, taste our cow’s and goat’s milk cheeses while our staff explain the cheesemaking process, and sample our delicious fresh gelato. After the tour, make time for tasting our selection of American cheeses and provisions, as well as house made gelatos and sorbets in our cheese shop. Sunday, November 2, 2pm. 

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Next Week and Beyond:

A chat with Jacques Dahan of Michel Cluizel Chocolate

Join us on Monday, November 3, 630pm, as we welcome special guest Jacques Dahan of Michel Cluizel Chocolate for an evening discussion and tasting of our favorite family-owned French chocolate from Normandy. Jacques, a chocolate expert and importer for the past 28 years, will illuminate us of the entire production process at Michel Cluizel, from sourcing beans to the final production of chocolate from milk to dark. We’ll also be introducing a brand new chocolate from Chiapas, Mexico. And if an evening surrounding chocolate wasn’t enticing enough, there will be wine too!

Traditional Beefsteak Dinner at Zingerman’s Roadhouse

Beginning in the 1860’s, butchers would sneak choice cuts of meat into the kitchens of nearby saloons, grill them over coals and feast on them during Saturday nights-on-the-town. This New York City tradition became known as a “Beefsteak” – a simple, masculine feast of beef, lamb chops, kidneys and beer – with simple etiquette rules: knives, forks, napkins, tablecloths – even plates – were entirely optional. The Beefsteak became to New York, what a barbecue is to the South, or crab feast is to Maryland; a place to gather a community, often around a political cause or fundraiser.

On Tuesday, November 4, 7pm, Chef Alex will revive an almost-lost 19th century American tradition, crafting a meal using all Cornman Farms’ meats. Jan Longone, the Curator of the American Culinary History at the William Clements Library at the University of Michigan and the proprietor of the Wine and Food Library, will join Chef Alex and share the history of the Beefsteak.

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Taste of Tantré: Pencils and Parsnips at Zingerman’s Deli

Join Zingerman’s Delicatessen and Tantré Farm on Wednesday, November 5, 630pm, as we gather for our annual Taste of Tantré feast where we will eat great food and raise awareness, goodwill, and money to further the mission of The Agrarian Adventure, a leader in our community farm-to-school movement.

The Agrarian Adventure celebrates its 10-year anniversary championing efforts to connect students with food, health, community, and agriculture. They created and help to sustain a bountiful and diverse school garden at Tappan Middle School in Ann Arbor, lead a Farmer in the Classroom program that reaches all Ann Arbor Public Schools, and work to foster ongoing relationships among farmers, teachers, parents, administrators and students.

$80 of the ticket price is tax-deductible!

Support Farmer Visits to Classrooms
The Agrarian Adventure mentors area farmers to give fun hands-on lessons to over 800 elementary students a year, connecting them with our regional food system and locally grown produce. Help us bring this great program to more schools! Each $250 donation pays for one month of Farmer in the Classroom programming. This includes planning, materials, and a stipend for the visiting farmer for a month of weekly visits.

Your total sponsor-a-month donation is a tax-deductible contribution to The Agrarian Adventure, a 501(c)(3) non-profit organization, federal tax id is 20-1275718.

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A Classic Pairing: Red Wine & Cheese at Zingerman’s Creamery

Red wine has always been a complement to the hearty, flavorful cheeses of winter. Join us on Friday, November 7, 6pm and learn to pair red wines with artisan domestic cheeses that lend themselves to the robust flavors of vin rouge. This classic combination is perfect for your small gatherings, or a lovely way to begin a Thanksgiving feast.

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Brewing Methods at Zingerman’s Coffee Company

Stop by on Sunday, November 9, 1pm, and learn the keys to successful coffee brewing using a wide variety of brewing methods from filter drip tot syphon pot. We will take a single coffee and brew it 6 to 8 different ways, each producing a unique taste. We’ll learn the proper proportions and technique for each and discuss the merits and differences of each style.

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Bourbon Basics Cocktail Class

The story of bourbon is the story of America itself. Smoky, sweet, spicy and complex, this corn-based spirit has been a part of our culture for centuries. Recognized by Congress in 1964 as a “distinctive product of the United States,” bourbon is our national liquor. The history of our native spirit is long and colorful, from its birth on the banks of the Ohio river to George Washington’s role in the Whiskey Rebellion; from creating what we now refer to as NASCAR to being at the center of a befuddling Pappy Van Winkle heist in October of 2013 that, at the time of this writing, is still unsolved. Join us as we celebrate our native spirit on Monday, November 10, 7pm, at Cornman Farms. We will learn to mix three unique classic cocktails to highlight the varieties in bourbon: the Mint Julep, the Old Fashioned, and the Boulevardier. We’ll also delve into the colorful lore of our own American whiskey and learn what it is about bourbon that makes it different from all other whiskies.

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ZingTrain Speaker Series: John Baldoni

If good leadership were easy to come by, it would hardly have remained a hot topic in the world of business (or government, or religion or …) for centuries! No one knows the challenges of being a good leader more than John Baldoni – he is an internationally known leadership educator.

John recognizes that there is a long list of qualities good leaders demonstrate – they’re smart, resilient and resourceful. They persevere, innovate and take risks. They are mindful, self aware and opportunity seeking. They have what you might call the “right stuff to lead”. That X-Factor. John Baldoni calls it MOXIE! One part determination, one part smarts, and one part courage! Moxie is an attribute that successful leaders utilize to make a positive difference in the world in which they live. In this session, John Baldoni tells you how to bring on your MOXIE! Wednesday, November 12, 8am.

Mindfulness : Practice it consistently

Opportunity : Capitalize on it

X-Factor : Practice the “right stuff of leadership”

Innovation : Create pathways to success

Engagement : Achieve intended results with others

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Secrets of Great Pasta at Zingerman’s Deli

With special guests: Rolando Beremendi and Gianluigi Peduzzi!

While millions of Americans have fallen love with pasta over the last fifty years, only a tiny percentage have learned the simple but critical tips that can take your pasta dishes from OK to world class. For this special event on Thursday, November 13, 630pm, we’re very fortunate to have not one, but two powerhouses of the traditional pasta world. Gianluigi Peduzzi is a third generation pasta maker from the Abruzzo, whose Rustichella pasta line has long been one of THE best in Italy and the US. At his side we’ll have chef, importer, and pastalogist extraordinaire, Rolando Beremendi, whose excellent palate and passion for traditional Italian food have significantly altered the food scene here in the US. The two will talk history, pasta making, and share recipes and cooking tips of all sorts. If you like pasta, do not miss this class! It’s guaranteed to take the quality of your pasta cooking up to the level of Italy’s best chefs.

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See you soon!