Featured, Food

This Week at Zingerman’s 3/15/16

March Events at Zingerman’s

four leaf clover

Cocktail Class: When Irish Eyes Are Smiling

Once the most popular liquor in the world, Irish Whiskey is now often overshadowed by its closest cousin in the spirit world, Scotch. But that is changing! Roughly half of Ireland’s current distilleries have been founded just in the last five years, and Irish Whiskey is currently experiencing a global revival. How better to embrace the reemergence of this subtly sweet and spicy spirit than with a St. Patrick’s Day celebration? Join us Thursday, March 17th, 7pm, at the farm as we explore this regional whiskey, which is balanced, approachable, and infinitely mix-able. We’ll taste 3 different Irish Whiskies, then each guest will make three distinct cocktails while we discuss the history of the liquor and stories behind St. Patrick’s Day itself. Guests will end the evening with an appreciation of Irish Whiskey, the recipes for all cocktails made, and the confidence to recreate the drinks at home.

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A Parma Farmhouse Dinner at Zingerman’s Roadhouse

This sweet ham, cured in the town of Langhirano, Italy, bears the honorable mark of the Consorzio del Prosciutto di Parma signifying its exceptional quality and rigorous curing processes. The family-owned and operated Pio Tosini company has become one of the most credible and sought-after producers of Prosciutto di Parma and has been in operation for over 80 years. There are only four ingredients that go into this ham and they are Italian pigs, salt, air and time. At Pio Tosini, a curing time of over 500 days (more than 100 days longer than typical prosciutto production) allows for slow and even salt penetration, assuring the sweetness of the hams. Each ham is trimmed, deboned by hand and personally selected.

The roots of the Pio Tosini company run deep and date back to the beginning of the last century (1905) in the heart of northern Italy, where Ferrante Tosini (Pio Tosini’s father) started his business slaughtering pigs and curing his own cuts of pork meat in the back room of the family’s grocery store. After World War I he was assisted by his young son Pio and together they gradually improved the business, experimenting with new processing techniques and curing methods. Today Pio Tosini is still a family company, with Ferrante’s great-grandson and Pio’s grandson Giovanni Bianchi carrying out the traditions of the 111 year old company.

Chef Alex and Giovanni have collaborated on a menu that highlights the complex flavors of the ham throughout the meal, each course celebrating the sweetness of the hams. Giovanni will be at the Roadhouse on Tuesday, March 22nd, 7pm, to share his family’s story and lead us through a tasting of these delicious hams.

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Hard Cider and Cheese Tasting at Zingerman’s Creamery

Nothing says Michigan better than cider & cheese! Stop by Wednesday, March 23rd, 630pm, to explore some interesting cheese and hard cider pairings with the people from Uncle John’s Cider Mill. During the tasting, you will get a chance to try more than four different hard ciders paired with the perfect cheeses. While you taste, you’ll learn about the rich history of fermented apples.

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April Events at Zingerman’s

In Pursuit of Pepper at Zingerman’s Roadhouse

Peppercorns could well be said to have changed the world. Economically, politically and culturally, because it was the pursuit of pepper that led Columbus to sail west across the Atlantic. Culinarily because the Columbian Exchange that followed brought tomatoes, potatoes, corn and cacao to the Eastern Hemisphere; cows, goats, and pigs among others went west. And, probably above all, because very few of us sit down to eat a meal that hasn’t been spiced with peppercorns in one way or another.
For this special meal we’ve put together the culinary talents of Roadhouse Chef Alex Young and Philippe de Vienne, master pepper trader for over thirty years. Together they’ve created a menu that features some of THE finest peppercorns the world has to offer, all right here at the Roadhouse in form of one delicious meal, all personally selected the de Vienne family who have rightly earned their moniker of Spice Traders by traveling the globe and searching for the most remarkable spices anywhere. Tuesday, April 12, 7pm. 

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Spice-ology 101 at Zingerman’s Deli

The de Vienne family from Quebec will teach you more about spices in 90 minutes than most of us learn in a lifetime. Learn where spices come from, how to use them in your everyday cooking, how to store them, grind them, and serve them. And how to tell the difference from one brand to the next to ensure that what you’re buying is really some of the best, not just something in a nice bottle. Guaranteed to change your cooking—for the better—forever! Wednesday, April 13, 630pm. 

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See you soon!