Food, Food Artisans

This Week at Zingerman’s 5/12/15

Potato-Dill bread

Savory BAKE!-cation at Zingerman’s BAKE!

Join us June 23-27, 8am-5pm, for the most mouth-watering, lip-smacking collection of recipes we’ve ever assembled! In this four-day action-packed baking extravaganza you’ll learn the wide variety of baking techniques behind a savory line up of baked goods. The roster includes ham and cheese croissants, bacon pecan sandies, parmesan pepper bread, New York style pizza, quiche Lorraine, pasties, cheddar herb scones, pasta, rosemary baguettes, strudel, grissini, potato dill bread, maple bacon doughnuts and more! Your BAKE!-cation includes breakfast and lunch each day.

You’ll leave BAKE! with our recipes, the knowledge to recreate them at home, a full tummy, boxes of amazing food you made in class, and great coupons.

Don’t miss your chance to take a well-deserved BAKE!-cation!

Reserve your seat here


Best Served with Spring! at Zingerman’s Creamery

As we say good by to April showers and welcome in the May flowers, we also welcome the return of spring and summer seasonal beers! We’ve rounded up the new releases of beers from some of our favorite brewers and paired them up with cheeses from our shop. We’ll guide you through each pairing, talk about our cheese and beer pairings, and the brewers and cheesemakers! Friday, May 15, 6pm.

Reserve your seat here


Fisherman’s Feast at Zingerman’s Roadhouse

The Roadhouse has long had a passion for serving the best and freshest seafood we can find. And for us it doesn’t get much better than eating fresh fish from the Gulf of Mexico from Jimmy Galle and Gulfish, located in California. Gulfish focuses on the fishermen in the Gulf, who catch fish to order, ship themselves and get the freshest seafood possible from the water to the restaurant often within 18-24 hours. Knowing and supporting the fishermen is top priority for Jimmy, he can tell you the “name of the guy who caught it, the boat it came in on, what dock it came in on and when it came in”, no small feat for hundreds of pounds of fish he sees weekly.

Working with the fishermen, Chef Alex and Jimmy have created a menu highlighting the best the Gulf of Mexico has to offer. Shipped and prepared with 24 hours of leaving the water, this is a dinner seafood fans do not want to miss. Wednesday, May 20, 7pm.

Reserve your seat here


Farmers Market Bounty

Spring is here and with it our return to the area Farmers Markets! We’ve picked up the best of the spring produce, simply prepared and combined with cheeses we love! Fresh herb goat cheese, spring green salads, and more. Through the evening we’ll feature items from producers that we’ve met through the markets, delicious ways to combine spring produce with your favorite cheeses, and end the evening with a sweet treat of seasonal gelato made just for the tasting! Friday, May 22, 6pm.

Reserve your seat here


Camp Bacon is coming!

Please join us June 3-7 for the 6th Annual Camp Bacon!
Each year, bacon lovers from around the globe make the trek to Ann Arbor for Zingerman’s annual 5-day celebration of cured pork, Camp Bacon. This year’s camp runs from June 3-7, and enthusiasm is stronger than ever: three new events have been added to the 2015 lineup to help celebrate the sixth year of bringing home the (really good) bacon.

Camp Bacon was inspired by an idea Zingerman’s co-founder Ari Weinzweig had while writing his book Zingerman’s Guide to Better Bacon:

“When the Southern Foodways Alliance sponsored a field trip to Louisville a few years ago they called it Camp Bacon. While I didn’t get to Kentucky to take part in the bacon festivities, the name “Camp Bacon” has stuck with me ever since. There’s just something about the idea of Camp Bacon that conjures up great images. Bacon roasting over the bonfire. . .blue jeans and black hooded sweatshirts with shredded cuffs smelling sweetly of pork belly. . .maybe classes in bacon cooking and slicing, bacon-sack races, bacon making merit-badges. . .”

In the year after the book was released, Ari decided that maybe Camp Bacon didn’t just have to be a fantasy. “We have close ties to so many great bacon curers and other folks in the food community, and I think people look to us to do something different. So, we figured, let’s put it together and see if people come.” The first year sold out and included a performance from Chicago area R&B musician Andre Williams (whose 1957 hit “Bacon Fat” won him a prominent spot in the Guide to Better Bacon.) Andre returned for an encore performance at the Ark for the second Camp Bacon and the downtown street fair was added to the lineup.

As always, Zingerman’s Camp Bacon is a benefit for the Southern Foodways Alliance, a non-profit organization dedicated to the preservation of food traditions, and Washtenaw County 4H.

To reserve your seats for Camp Bacon events, please visit our website. 

See you soon!