Food, Food Artisans

This Week at Zingerman’s 2/17/15

Fred Bueltmann

Fred Bueltmann

New Orleans Dinner at Zingerman’s Roadhouse

The Roadhouse celebrates one of our favorite cities and cuisines with our annual Mardi Gras New Orleans Dinner, this year highlighting New Holland Brewing Company’s finest beers and beverages. Fred Bueltmann, a.k.a. The New Holland Brewing Beervangelist, has paired his favorite beers with our favorite oysters for a five course meal sure to leave you feeling full and satisfied. While our celebration may be a bit tamer then then one happening 1000 miles south, we’ll make the Roadhouse the next best place to be if you can’t make it to New Orleans.. Tuesday, February 17th, 7pm. 

Reserve your seat here

Pot Pie Pop-In at Zingerman’s Events on 4th

Join us Wednesday, February 18, 5-930pm to celebrate Pot Pie Season 2015!
No reservation needed, just stop by Zingerman’s Events on Fourth.

• Traditional Wedge Salad – A chilled wedge of iceberg lettuce, tomato, applewood smoked bacon, blue cheese dressing and diced green onion. $4
• Beer Cheese Soup with Popped Corn – $6

Zingerman’s Pot Pies (each pie is made with handmade butter crust) $10/each
Choose from:
• Classic Chicken Pot Pie – Free range chicken, chunks of carrot, celery, potatoes, onions, and herbs.
• Fungi Pot Pie – Vegetarian – Michigan Maitake mushrooms and Tantré Farm organic Shiitake mushrooms with a little Balinese long pepper.
• The Red Brick Beef Pot Pie – Chunks of Ernst Farm natural beef, carrots, potatoes, and fresh herbs.

• Warm Cinnamon Apple Crisp w/ a scoop of vanilla gelato from Zingerman’s Creamery. $5

Wines, Michigan beer, and a full bar available.

FREE Admission!

Cheese Mastery Class #5: Cheddar

On Friday, February 20, 6pm, Creamery Managing Partner Aubrey Thomason shares the history of Cheddar in this fifth session of the Cheese Mastery Class. Cheddar is the most well-known and popular of the milled curd cheeses throughout the Western world. The milled curd style was created in Britain, and is also used (sparingly) by the French. Aubrey takes us through beginnings of this ubiquitous cheese in the English village of Cheddar, the definition of the Cheddaring process, and it’s implications for cheese production in the centuries to come. How did a style with such humble beginnings end up conquering the western world? We will discuss milled curd technology, texture, and flavor, as we taste our way through some classic examples of this popular cheese style. Don’t miss it!

Reserve your seat here

Mastering Mozzarella at Zingerman’s Creamery

Come and learn the secret to making terrific fresh mozzarella from the experts! Stop by the Creamery on Saturday, February 21, at 2pm, and we’ll show you the ins and outs of making this simple, yet delicious cheese. You’ll learn how to pull balls of fresh mozzarella from curd, stretch string cheese, and create rich, creamy burrata. Perfect on pizza, super on a salad, or amazing on its own, this versatile cheese is as much to make as it is to eat. Adults and children over 12 are welcome. Don’t miss it!

Reserve your seat here

Zingerman’s First Annual Wedding Show at Cornman Farms

On Saturday, February 21, 1pm – 5pm, Zingerman’s is bringing our preferred wedding vendors together in our beautifully restored 19th century barn and event space to help guests make their Zingerman’s wedding a distinctive event with memories to last a lifetime. Brides- (and Grooms!) -to-be will discover the extra special touches and amenities that make Corman Farms a unique venue for a beautiful, intimate ceremony and joyous reception.

We’ll be serving delicious samples of food and beverages from our famous kitchens, and guests will have the opportunity to meet event and food catering experts from just about all of the Zingerman’s businesses. Attendees will enjoy a relaxing afternoon chatting with some of the very best in the business.

Zingerman’s brings our signature creativity and cleverness to the table, and our preferred vendors include florists, photographers, planners, apparel and transportation experts – all dedicated to creating a memorable wedding day.
Zingerman’s Wedding Show is the culmination of decades of experience in bringing the right tone and flavor to gatherings, parties, nuptials, and celebrations of all sizes.
Please join us!

Reserve your seat here

San Street at Cornman Farms Dinner

Have you HAD these San Street buns? San Street is a local food cart and a pop up restaurant, specializing in traditional Asian street fare, with an emphasis on fresh, quality ingredients and exceptional flavor. A Zingerman’s entrepreneurial venture, San Street is propelling its food cart success toward establishing a brick and mortar restaurant. In the meantime, get a sneak peek of their ridiculously good food at Cornman Farms!

San Street will prepare some of its most popular items for this unbeatable menu:

Jeon + Kochi: Kimchi and pork pancakes (chive and pepper pancakes for vegans/vegetarians).
Beef and scallion skewers (rice cake and scallion skewers for vegans/vegetarians).

Gua Bao: Pork belly buns (Mushroom buns for vegetarians)

Tteokguk: Rice cake soup in rich beef bone broth (Budhist’s tteokguk with mushrooms for vegans and vegetarians)

Galbi Jjim: Slow braised beef short ribs and winter vegetables in soy garlic sauce. Served with purple rice and a trio of banchan (side dishes).  Braised tofu and winter vegetables for vegans and vegetarians (rice and banchan are vegetarian already).

Grapefruit Brûlée: Grapefruit, Meyer lemon and mandarin oranges, brûléed with palm sugar and brown sugar. Topped with spiced orange blossom whipped cream.

Cocktail:  Yuzu Soju with yuzu juice, yuzu marmalade and Soju, a popular Korean spirit

Join the culinary genius behind San Street, Ji Hye Kim, and the Cornman Farms team for this unforgettable night of ridiculously good food and drinks.

See you there!

Reserve your seat here

February Flips and Fizzes Cocktail Class at Cornman Farms

Show your bartending flair! We’re going to shake it up this month (literally!) at Cornman Farms by making cocktails that require enthusiastic mixing techniques. In chronological order, we’ll whip up a colonial Rum Flip; mix an 1800s-style Brandy Milk Punch; and finish with the classic Ramos Gin Fizz. By the end of this fun and active cocktail class, you’ll have created three cocktails, enjoyed delicious appetizers made right here on the farm, and gained cocktail confidence with your newly honed shaking and pouring skills! You’ll also leave with recipes and instructions for all the cocktails featured in the class.

Reserve your seat here

See you soon!