Food, Food Artisans

This Week at Zingerman’s 8/25/15

 Farmers Market bounty

Summer Harvest Dinner at Zingerman’s Roadhouse

The first Cornman Farms dinner of the season, this summer harvest dinner is one of our favorites. Chef Alex, farmers Mark, Amanda and their crew have been tending to the farm all summer long, our herd manager Kelly has been expertly caring for the animals and now is the time for all of us to enjoy the benefits of their hard work.

The fields are filled with summer favorites, like potatoes, cucumber, peppers, leeks, celery and early season tomatoes. We’ll harvest just hours before the dinner, bringing the vegetables right to the Roadhouse to be served on your plate. Also featuring a house made porcetta carving station, this dinner is sure to sell out quickly, don’t hesitate to reserve your table!  Tuesday, August 18th, 7pm. 

Stolen Potatoes and Caviar
Early Fortune Cucumbers with Nasturtium Greens
Tomato Bread Salad
Marconi and Italia Red Pepper Slaw
Fried Green Tomatoes
Braised King Richard Leeks and Celery
Jerked Lamb Steaks
Porcetta Carving Station
Tres Leches Cake with Cajeta Caramel

*buffet menu subject to change based on availability

Reserve your seat here

Cornman Farms Cocktail Class: Farm-to-Glass

Come join us Wednesday, August 19th, 7pm, as we celebrate the peak of the growing season, with cocktails! Zingerman’s Cornman Farms is a true working farm on Island Lake Road in Dexter. When not tending to the goats, sheep, pigs, and cows, the farmers and staff use traditional, sustainable farming methods to grow an incredible variety of organic heirloom produce, just yards away from the gorgeously restored centuries-old Barn where this event will be held.
At this cocktail class we will highlight the fresh taste of summer on the farm, taking advantage of the delicious abundance of freshly-harvested produce grown just across the field. We will use heirloom tomatoes, freshly-plucked herbs, and other farm offerings in three special craft cocktails, all while enjoying fresh-from-the-farm fare prepared by Cornman Farm’s talented culinary team. We will discuss why these ingredients are so special, as well as the history and stories behind the cocktails we’ll be exploring this evening. Guests will leave with recipes and the know-how to confidently recreate all the featured drinks at home.

Reserve your seat here

Lager Lovin’ at Zingerman’s Creamery

America’s beer sweetheart – lagers! Crisp, clean pale lagers to malty, roasty dark lagers this family of beers represents the most ubiquitous style of beer consumed in the US. The word lager comes from the German word lagern which means “to store.” A perfect description as lagers are brewed with bottom fermenting yeast that work slowly at around 34 degrees F, and are often further stored at cool temperature to mature. We will gather up some tasty ambassadors of this style and choose cheeses and treats from the shop that highlight the great diversity of Lagers!
Join us on Friday, August 21st, 6pm.

Reserve your seat here

Celebrating Beef at Zingerman’s Deli

We’re very excited to welcome author Nicolette Hahn Niman to Zingerman’s Deli for an exciting night of dinner, drinks, and a discussion of sustainable agricultural practices. A portion of the proceeds will benefit Slow Food Huron Valley.

In her book Defending Beef, Nicolette Hahn Niman, an environmental lawyer-turned-rancher, does exactly as the title suggests by proclaiming everything that can be great about beef if it’s managed properly. Her book discusses sustainability (with a focus on soil health, carbon sequestration, and water conservation), as well as the nutritional benefits of beef, and the positive impacts of biodiversity, managed grazing techniques, and animal health.

For this event, Chef Rodger Bowser and his team have created a unique menu that celebrates American beef and dairy cattle. The evening will begin with a cocktail hour that includes a diverse selection of cheese pairings from a small number of U.S. pasture-based dairies. We’ve hand-picked some of the best, including a soft, luscious spreadable young cheese, a fine blue cheese, and some well-matured aged hard cheese.

The main course will feature perfectly cooked, pasture-grazed and -finished beef, as well as side dishes and salads that highlight the best of the season’s offerings. Some of the menu highlights include:

  • Bone Marrow with grilled garlic crostini and a parsley, caper, red onion and frisée lemon salad
  • Gaucho-Style Beef BBQ shoulder and tri-tip, grilled sweet corn with Calabrian chili butter, pecorino and chives
  • Bean ragout made with Rancho Gordo cranberry beans, green beans, wax beans, tomatoes and basil, and Zingerman’s Bakehouse Westwind bread served with butter from Vermont Creamery
  • Individual-sized Concord grape pies with Roadhouse Vanilla gelato from Zingerman’s Creamery

Courses will be served with tasting-sized beverage pairings (alcoholic and non-alcoholic) as well as water. Additional beverages will be available for purchase.

Reserve your seat here

Cornman Farms Cocktail Class: Better With Brandy

Sweet and subtle, this distilled liquor made from fruit (most often grapes) has been on the alcoholic beverage scene for over 500 years. Prescribed medicinally throughout the ages in Europe, brandy really became popular in the United States during the cocktail heyday of the late 1800s-early 1900s. Join us this evening at Cornman Farms as we celebrate both American brandy and its French counterpart, cognac. On Thursday, September 17th, 7pm, we’ll be mixing up three classic cocktails to showcase brandy’s broad cocktail appeal: The Sidecar, the Metropolitan, and the 1940’s version of a Brandy Daisy. We’ll discuss brandy and the regional differences that define the spirit, as well as the stories behind the cocktails themselves. Guests will savor delightful light fare prepared on-site in the farmhouse kitchen and leave with recipes for all the cocktails made during the class.

Reserve your seat here

See you soon!