Food, Food Artisans

This Week at Zingerman’s 3/17/15


Happy St. Patrick’s Day!

Zingermans Deli is brimming with Irish specialties:

Colcannon – A traditional Irish dish of golden mashed potatoes packed with curly kale, melted leeks and ham.

Boxty – The Celtic version of a potato pancake. We add grated local apples and cook them in sizzling bacon fat for an especially mouthwatering experience.

Shepherd’s Pies – Buttery mashed potatoes sit atop a rich filling of local lamb, carrots, onions, peas and fresh herbs. Perfect for tending to all manner of flock.

AND: Irish Soda Bread, Brown Bread Gelato, Guinness Gelato, & the Danny Boy (Irish Mocha).

And the Deli is back to warmer weather hours, so we’ll be serving these goodies until 10pm tonight! .

Spring sale at Zingerman’s mail Order through 3/31/15

Our annual Spring Sale continues until the end of the month, and it just got even bigger! Why? Because we’ve kicked off our Spring Oil Change to make room for the new harvest oils arriving in May! Now in addition to meats, cheeses, and sweets we have a bunch of olive oils on sale as well. Don’t miss the chance to save big on all the staples (and treats!) you can’t do without!

Candlelight, Wine, and Cheese at Zingerman’s Creamery

Wine and cheese are a classic pairing – just like you and your partner! This couples evening on Friday, March 20, 6pm will feature a selection of fine wines from around the country, complemented by a perfect pairing of some of our delicious cheeses. We’ll include bread, fruit, and other tasty accompaniments to complete the plate, and afterward we’ll end on a sweet note with a scoop of our handmade gelato. Don’t miss this romantic tasting at Zingerman’s Creamery!

Reserve your seat here

*Cost for this event is per couple!

Cheesemonger’s Choice: Bayley Hazen Blue at Zingerman’s Events on 4th

What is the best raw milk cheese in the world? What is the lifecycle of a cheese? What is ‘deliciousness factor’?

If these questions pique your interest (or your appetite) then join us on Tuesday, March 24, 630pm, for a deep dive into Bayley Hazen Blue, a unique cheese crafted by Jasper Hill Farm in Vermont’s Northeast Kingdom. Cheesemongers Steve Hall and Mike White are working with Jasper Hill to present a tasting flight of Bayley that follows the cheese’s maturation, and you’ll have the opportunity to buy a slice from your favorite wheel. We’ll share with you the production process as well as a technical tasting procedure and pairing suggestions. A light salad, bread, and a few choice accompaniments will be served alongside copious amounts of cheese. Oh, dear Bayley, prepare for a tasty night!

Reserve your seat here

Cheese Mastery Class #6 – Pressed Curd Cheeses

Creamery managing partner Aubrey Thomason takes you on a tour of one of the largest categories of cheeses: Pressed Curd Cheese. The name of the style refers to the process in which curds are pressed into molds in order to remove most of the liquid (whey). In chemistry terms, pressed curd cheese lies somewhere between semi-lactic and hard cheese. The flavor of these cheese comes from the aging process, which generally takes between 3 months to 5 year or more. It’s this aging process that determines the flavor differences of these cheese; the younger the cheese, the milder the flavor. We will focus on smaller format younger pressed curd cheeses both American and European like Taleggio, Queso de Mano, Appalachian, and Dry Jack. Join us on Friday, March 27, 6pm, and try our samples of pressed curd cheese, and learn the details of how the process contributes to their final flavors and textures.

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, March 28, 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

Bonus March Sunday Tour at Zingerman’s Creamery

**On Sunday (April 5th), we’ll be hanging out with the Easter Bunny, so we’ve moved our monthly Creamery tour ahead one week!**
Join our cheese and gelato makers on Sunday, March 29, 2pm, 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.

Reserve your seat here

Erev Passover is Friday, April 3rd!

We’re cooking up all the traditional foods for your Seder! These special Jewish foods will only be available for a short time so don’t miss out on the chance to try something new. The Yemenite Charoset, made with ginger, almonds, apples, dates, raisins, and sweet kosher wine, is Ari’s favorite and really popular around the Deli.
Check out the Passover menu here.
To ensure availability, please call in advance.
Passover foods will be available Friday April 3rd beginning at 11am.
(None of our prepared Passover foods are kosher.)

See you soon!