This Week at Zingerman’s 11/11/14
J and Shalette want you to work for 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 right now! Apply today!
Séka Hills Olio Nuovo at Zingerman’s Creamery
The Creamery has just received stock of a very special new olive oil produced by the Yocha Dehe Wintun Native Nation in the central valley of California.
Séka Hills Olio Nuovo is the very first pressing of the estate olives, which translates into very fresh oil. If you’re a fan of the “green” and peppery notes of fresh oil, Séka Hills is for you. Stop in for a sample today!
Read more about this amazing oil here.
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
Ecology Center Fall Dinner at Cornman Farms
Join the Ecology Center on Wednesday, November 12, 7pm, for our fall Dinner event, featuring guest speaker Anna Lappé. Anna Lappé is one of the most respected and influential advocates working for a more sustainable food system in America today. Her latest book, Diet for a Hot Planet: The Climate Crisis at the End of Your Fork and What You Can Do About It, was named as one of the best environmental books of 2010. She also is the co-author of Hope’s Edge, which chronicles social movements fighting hunger around the world, and Grub: Ideas for an Urban Organic Kitchen, showcasing the ecological and social benefits of sustainable food.
Secrets of Great Pasta at Zingerman’s Deli
With special guests: Rolando Beramendi 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 Beramendi, 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.
Compassionate Feast at Cornman Farms
Join the Humane Society of Huron Valley for a very special evening on Friday, November 14, 6pm, as we celebrate the bond between humans and animals at the 2014 Compassionate Feast – a vegetarian dinner at Zingerman’s Cornman Farms. We have a delightful night planned with celebrations and stories that will nourish your soul and sprout compassion. Let’s not forget the fabulous fare prepared by James Beard Award Winner, Chef Alex Young, who will be planning and preparing a four-course feast that will delight your palate.
A-maize-ing Cornman Farm to Fork Barn Dinner
Zingerman’s Cornman Farms is getting back to basics on Sunday, November 16, 5pm, with our third farm-to-table dinner! In our heated, historic barn, we’ll have a crackling fireplace and autumnal menu inspired by the name of our Farm – corn itself! Selections will include Cream of Celery Root Soup, Cornbread, Chestnut Roulade, Smoked Turkey, a Sweet Dessert Tamale, and of course, plenty of heirloom corn. We’ll also throw in beverage pairings with several courses, including our signature Cornmanhattan cocktail.
Cheese to Make you Melt Tasting at Zingerman’s Creamery
A frosty winter night is much improved with a warm pot of melted cheese fondue and some friends. Join us as we taste a variety of mountain-style cheeses perfectly suited for melting. On Friday, November 21, 6pm, we’ll share our favorite cheese-melting techniques, as well as a selection of our favorite fondue cheeses at this belly-warming tasting. A creamy, rich fondue is sure to add a classic touch to any holiday gathering.
Cheese Mastery Class: Semi Lactic Cheeses at Zingerman’s Creamery
Please join us on Saturday, November 22, 2pm, as Creamery managing partner Aubrey Thomason breaks down the most complex and challenging forms of cheesemaking. Technically known as “semi-lactic,” this cheese is also called soft-ripened or sweet curd cheese. Semi-lactic is a hybrid of the lactic- and rennet-styles of cheesemaking, and the results are delicious and fragrant. Learn about the technical details of the style that gives us our gooey favorites such as Brie, Camembert, and many other mouthwatering varieties of this cheese family.
Brewing Methods at Zingerman’s Coffee Company
Stop by on Sunday, November 23, 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.
Thanksgiving Weekend Sunday Tour at Zingerman’s Creamery
Join our cheese and gelato makers on Sunday, November 30, 2pm, an hour long adventure of how we transform local milk into delicious cheese and gelato. On this tour, you will observe Mozzarella stretching, as well as experience truly fresh gelato, as well as taste some of our cow’s milk and goat’s milk cheeses while hearing directly from the makers how they are made. 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. $10 per person.
See you soon!
Zingerman’s Art for Sale