Food, Food Artisans

This Week at Zingerman’s 3/3/15

Great Lakes Cheshire

Trans-Atlantic Cheese Showdown at Zingerman’s Creamery

Many American artisan cheeses are modeled on European classic cheese styles. In this head-to-head tasting we will pit these American cousins against the traditional European cheeses that inspired the New World cheesemakers. We’ll talk about the classic styles such as Cheddar, Gruyere, Brie, and blue cheese as we try to answer the question of which continent’s cheese reigns supreme! Friday, March 6th, 6pm. 

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The Edible South Dinner at Zingerman’s Roadhouse

“Food is history. Food is place. Food is power.” – Marcie Cohen Ferris In her book The Edible South, Marcie Cohen Ferris, Associate Professor of American studies at the University of North Carolina at Chapel Hill, presents food as a new way to chronicle the American South’s larger history. Ferris tells a richly illustrated story of southern food and the struggles of whites, blacks, Native Americans, and other people of the region to control the nourishment of their bodies and minds, livelihoods, lands, and citizenship. The experience of food serves as an evocative lens onto colonial settlements and antebellum plantations, New South cities and Civil Rights-era lunch counters, chronic hunger and agricultural reform, counterculture communes and iconic restaurants as Ferris reveals how food—as cuisine and as commodity—has expressed and shaped southern identity to the present day.
Chef Alex and Marcie have created a menu that weaves through decades of southern food, each course telling the story of the people and the region of that time. Marcie will lead us through tasting and learning about The Edible South, you will be sure the leave the dinner with your stomach and your mind full. Tuesday, March 10, 7pm.

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March Cocktail Class at Cornman Farms

The days are getting longer, the temperature is slowly rising, and the maple sap is flowing. This is maple syrup season in Michigan, and that means winter is almost over and spring is just around the corner! Join us for our March cocktail class on Friday, March 13, 7pm. This month, we’ll feature delicious Michigan maple syrup in our cocktail creations. Settle in at the barn, help yourself to some fabulous food prepared by Cornman Farms talented chefs, and get ready to create three custom-crafted cocktails that celebrate Michigan maple syrup. We’ll begin with the sweet and spicy Noreaster; try a new take on the classic tequila cocktail with a brunch-appropriate Maple-rita; and finish up with a hearty Maple Bourbon Smash. Guests will leave with recipes and instructions for the cocktails featured in this class. Join us as we celebrate the sweet beginning of spring!

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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 14, 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!

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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!

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*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 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!

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See you soon!