This Week at Zingerman’s 5/5/15
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.
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.
Cinco de Mayo Dinner at Zingerman’s Roadhouse
Join the Roadhouse on Wednesday, May 6, 7pm, 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.
Fresh from the Garden: Lunch & Tour with Mom at Cornman Farms
Join us on Sunday, May 10, 1030am, for our first annual Fresh from the Garden Mother’s Day Event at Cornman Farms – a lovely luncheon awaits you, and a two-hour long introduction to what makes spring the most exciting season on the Farm! We’ll visit our goats (many of whom will be brand-new mamas themselves!) and their babies, and learn a bit about goat milking and the breeds we raise here at the Cornman Farms. We’ll also head into the gardens to discover what’s growing – perhaps herbs, greens, carrots and more! After a tour of our historic buildings and grounds, have a seat in our charming, sunny Farmhouse for a family-style luncheon, prepared with love by Chef and Managing Partner Kieron Hales. Menu items will be inspired by his homeland of England, with Radish Tea Sandwiches and Clotted Cream Strawberry Jam Scones, as well as locally influenced with “Little Ypsi Quiche” (made with Zingerman’s Creamery Little Ypsi cheese) and Cauliflower-Fried Steak with Herbed Pesto. Of course, there’ll be plenty of quality tea (and coffee) for you and Mom to enjoy! See you at the Farm!
Brewing Methods at Zingerman’s Coffee Company
Learn the keys to successful coffee brewing using a wide variety of brewing methods from filter drip to syphon pot. We will take a single coffee and brew it 6 to 8 different ways, each producing a unique taste. We’ll learn the proper proportions and technique for each and discuss the merits and differences of each style. Sunday, May 10, 1pm.
Spring Dinner with Guest Chefs, Central Provisions at Zingerman’s Deli
Join us on Thursday, May 14, 7pm, for a verdant feast with our favorite guest chefs, Abby Olitzky and Steve Hall of Central Provisions. They’ve picked some of their favorite Zingerman’s pantry staples to showcase in their signature plates of seasonal, local ingredients, cheeses, and charcuterie. The five-course, family-style meal will be complete with wine and beverage pairings. Seating is limited, so please sign up quick!
Vegetarian options available upon request.
*Price includes wine.
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.
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.
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.
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!
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