Food, Food Artisans

This Week at Zingerman’s 11/4/14

tantré cows

Traditional Beefsteak Dinner at Tonight 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.
TONIGHT at 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 TOMORROW, 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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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.

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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.

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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.

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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.

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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.

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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.

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See you soon!