Food, Food Artisans

This Week at Zingerman’s 4/14/15


All Spice Routes Lead to the Zingerman’s Roadhouse

The first of what I’m guessing will become an annual Roadhouse tradition. For centuries spices have been the lily that gilded the culinary crown of the world’s best cooks. Carried round the globe with great fanfare and usually at great cost, spices became the color that livened culinary palettes, the nuance that took recipes from common to compelling. Columbus sailed west from Spain and crossed the Atlantic in search of them. Today of course, finding spices is far easier—you can find them in every super market.

But this dinner is about the best of the best—the hand-selected, carefully curated spices that our friends from Épices de Cru have been searching for and selecting for over thirty years now, spices the likes of which supermarket aisles will never see. Combining the culinary talents of our own, James Beard award-winning Alex Young and Montreal-based Spicetrekker Philippe de Vienne. Join us for a bit of spice history, a bit learning about how to use spices in your own kitchen, a good dose of spicy storytelling, a bit of laughing, and a really good meal! If you’re thinking life could stand a little spicing up, join us tonight, Tuesday, April 14, 7pm!

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The Ins and Outs of Spices at zingerman’s deli

Visiting spice trekkers Marika, Philippe and Ethné de Vienne voyage from Montreal to share over thirty years of incredible spice travels, travails, and terrific tastes with us. The results of their work are an almost overwhelming list of special stuff that we’re privileged to offer for sale at the Deli and for tasting on this exceptional, educational and enlightening evening.

On Wednesday, April 15, 630pm, you’ll discover rare, specially selected cloves from Southern India, wild cumin from Uzbekistan, wild cubebs from Madagascar, special ‘0000 grade’ true cinnamon from Sri Lanka, and carefully chosen black pepper from a single Indian village. And there are the blends—amazing and exotic Ethiopian Berbere, Silk Road Spice Blend, White Curry, Kashmir Curry, and so much more! If you’re ever wondered how to add flavor to your kitchen; how to use some of those spices you’ve seen, but had no clue how to cook with: or wondered what you could add to your culinary repertoire to really jazz up your cooking without having to go to school, this class is for you! Seats are limited so sign up soon!

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Zingerman’s Mail Order Mother’s Day Catalog Out Now

Our annual Mother’s Day catalog will be arriving in homes beginning this week. Great deals on delectable treats like the Daisy Fondant cakes, Robert Lambert fruitcakes, and of course plenty of coffeecakes. Thanks Mom!

An Evening with Burgdorf Winery at Zingerman’s Creamery

Nestled away in mid-Michigan just east of Lansing, Burgdorf Winery has been crafting unique, award-winning wines for over 30 years. Burgdorf’s specializes in wines made from Michigan-grown fruits, and we are very excited to add this selection of local wines to our shop. Join us Friday, April 17, 6pm as we welcome the winemakers from Burgdorf and pair their excellent vintages with some of our favorite cheese!

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Cocktail Class: The Greatness of Grenadine at Cornman Farms

True grenadine, made from pomegranate, is a rich, silky, sweet-tart and ever-so-slightly earthy syrup that adds a depth and richness to cocktails that is unattainable with many commercial bottled brands. In this class at Zingerman’s Cornman Farms we’ll explore the many uses of grenadine in cocktails, using our own home-made syrup that beats the pants off the supermarket stuff. Together we’ll make 3 cocktails highlighting this versatile ingredient: a Pink Lady made with gin, a Tequila Sunrise made with (you guessed it!) tequila, and the classic Bacardi cocktail featuring the rum of the same name. We will discuss the history of the beverages and the ingredients we’ll be using while enjoying delectable snacks prepared by chefs on-site in the historic Cornman Farms farmhouse. Guests will learn to mix and then enjoy all three cocktails and leave with recipes for these cocktails and for true, ridiculously delicious grenadine that you can make in your own kitchen! Friday, April 17, 7pm. 

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Free Raw Milk Cheese 101 class at Zingerman’s deli

Join us at Zingerman’s Deli on Saturday, April 18, 2pm, for a FREE class to kick off Raw Milk Cheese Appreciation Week. We will be hosting Cheese 101 for your learning and tasting pleasure. This is a structured look at the basics of cheese production and classifications. Everyone who attends will leave with a new appreciation for transformation of raw milk into one of our favorite foods–great cheese! Please join us!

This class is FREE!

ZingTrain Speaker Series: Ari Weinzweig

The ZingTrain Speaker Series is a suite of thought-provoking presentations featuring experts sharing their wisdom on various aspects of the business world.

Ari is a huge believer in the power of Belief. So much so, that his soon-to-be-released book, Part 4 of the Zingerman’s Guide to Good Leading series is devoted to the role of belief in business!

In this never-before-heard-in-public debut of Ari’s beliefs about belief, he will share with you the idea that although most of us don’t realize it, our beliefs have a major impact on how things go in our lives. No matter whether our beliefs are borne out by the facts, most of us will, wittingly or unwittingly, behave in ways that reinforce our beliefs. In other words, what we believe about ourselves, our organization, our co-workers, our boss, the work we do and our ability to do it will significantly alter the outcomes we get – right down to our very success or failure.

– JOIN us Wednesday, April 22, 8am us for this session in which Ari will examine:

– HOW our beliefs play out in our day to day experiences in the workplace, and how we and our workplaces are impacted by those beliefs and…

– HOW by becoming more mindful of our beliefs, we can effectively backtrack—by altering our beliefs, we can change the way we see our work and the world and then, in turn, significantly alter the outcomes we get from our efforts.

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Cheese Mastery Class #7: Pressed Cooked cheese at Zingerman’s Creamery

Creamery managing partner Aubrey Thomason takes you on a tour of one of the most popular categories of cheese: Pressed Cooked Cheese. This category evolved independently in nearly every mountain region of Europe. The process involves cutting milk curds into very fine, rice grain-sized pellets, cooking them, and then pressing them into molds or cheese forms. Ripening times for this style can range from several months to 5 or more years. This category is known for firm, smooth cheese with “eyes” or “holes” from carbon dioxide bubbles released during the aging process. This style includes “Mountain” cheeses, such as Emmenthal, Parmesan, Jarlsberg, Raclette, and Gruyère. These cheeses keep for a long time, and the flavors brought out by the cooking process are unique to this style. Come join us on Friday, April 24, 6pm and find out how deliciously interesting cheese chemistry can be!

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826michigan’s Sixth Annual Storymakers Dinner with author Bonnie Jo Campbell

Storymakers Dinner is a celebration that honors important writers their stories, from nationally known novelists to emerging young authors in our community. Every spring, 826michigan partners with Zingerman’s Community of Businesses to bring together a noted person of letters, the students who take part in our writing and tutoring programs, and more than one hundred friends committed to 826michigan’sand our students’ success. We promise to provide outstanding food and drink alongside extraordinary stories in a breathtaking setting, perfectly suited to the wide-open, rural Michigan setting of this year’s special guest, lauded author Bonnie Jo Campbell.
Friday, April 24, 7pm.

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Mastering Mozzarella at Zingerman’s creamery

Come visit us on Saturday, April 25, 2pm and learn the secret to making terrific fresh mozzarella from the experts! Stop by the Creamery 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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1st Sunday tour at zingerman’s creamery

Join our cheese and gelato makers on Sunday, May 3, 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.

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Fromage in the Farmhouse at Cornman Farms

Join us on Sunday, May 3, 4pm, for Cornman Farms’ season kickoff event in 2015: an udder-to-table dinner featuring Zingerman’s Creamery! We’re hosting a farm-to-fork dinner using the best of the Farm’s spring goodness, and featuring our talented and knowledgable friends at Zingerman’s Creamery. Each of the five dishes will include cheese components lovingly prepared by the experts at the Creamery, and they’ll be on-hand to teach us about how they masterfully craft each cheese. As an added bonus, we’ll visit the goats at Cornman Farms that contribute to the goat cheese making operation at the Creamery, and learn how they’re milked and cared for. The whole experience will be informative, interactive, and full of delicious dairy – and we’ll include special beverage pairings with each course. If you’re a cheese-lover, you don’t want to miss this!

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Cinco de Mayo Cocktail Class: Terrific Tequila

Tequila is a truly unique liquor distilled from the agave plant and made only in certain regions of Mexico. This spirit is at once sweet, peppery, grassy, and spicy. It can be smooth, dynamic, complex and invigorating. Tequila is the spirit of Mexico, literally and figuratively! Tequila is great in lively and refreshing cocktails and pairs well with complex, spicy foods in a way that most liquors simply can’t. On Tuesday, May 5, 7pm, we’ll explore this liquor that is both exotic and familiar to the American bar scene. We’ll learn about the history of tequila and different varieties of the liquor. We’ll make three distinct cocktails; each will highlight tequila in a different way. We’ll also enjoy farm-fresh snacks created by our own talented culinary team. Guests will end the evening with recipes and the know-how to craft these tasty tequila cocktails at home.

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ZingTrain Speaker Series: Thinking about your exit

Knowing that all entrepreneurs leave their businesses and all businesses get sold, given away, or liquidated, Bo Burlingham decided to write a book about how to exit your company well!

Bo believes that whatever your preferred outcome, you need to start planning for it now while you still have time and options. The beautiful part is that if you start early enough, the process will lead you to build a better, stronger, more resilient company, as well as one with a higher market value. Unfortunately, most owners don’t start early enough—and pay a steep price for their procrastination.

– JOIN us on Wednesday, May 6, 8am, for this thought provoking session with Bo Burlingham to:

– HEAR about the eight key factors that determine whether owners are happy after leaving their businesses.

– LEARN about a stressful, rewarding and ultimately critical process for all entrepreneurs.

– EXPLORE the emotional challenges that entrepreneurs face with planning their exits.

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Cinco de Mayo Dinner at Zingerman’s Roadhouse

Join the Roadhouse for a journey into the Mexican State of Campache. Located in the Yucatan Pennisula, Campeche has long been referred to as the lesser known jewel of the peninsula, with its lush fish markets and intermingling of Spanish, Mayan and Mexican cultures.

Roadhouse Chef Bob Bennett, a longtime Roadie and student of Mexican culture, takes us on a stroll through the streets of Campeche with stories of Campechano culture, Mayan history and of course, food.

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See you soon!