Year: 2021
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Year: 2021
A beautiful brew that can turn any day into a holiday
If you’re thinking about what to drink when you dive into a nice bite of pie from the Bakehouse, this seasonal brew from the Coffee Company is the perfect pairing. We’ve been doing an annual Holiday Blend for over a decade now—the 2021 vintage maintains the tradition of marvelous flavors while still bringing its own personality to the flavorful fore! This year, Steve, Matthew, Chris, and everyone at the Coffee Company have put together a trio of terrific beans: half Espresso #1, and a quarter each of our Peru Corral de Piedra and our Costa Rica Willows Special Reserve. Matthew says:
When we developed this year’s Holiday Blend, we paired two of our favorite estate coffees from Hacienda Miramonte in Costa Rica and Daterra Estate in Brazil with beans from the ASPROAGRO co-op in Peru. We have been sourcing each of these coffees for many years and are proud to have shaken hands with the producers. These relationships will last many more years to come—the attention and care of the producers are reflected in the flavor of each cup! This blend is rich, layered, and silky smooth with hints of cocoa.
The 2021 Holiday Blend has been tasting terrific in every form I’ve tried, but I was particularly happy with the Chemex brewing method. The “dark chocolate” in it came out nicely and it made for incredibly smooth sipping. However you prepare it, I feel confident that you’ll be happy to have some of this year’s Holiday Blend! Here’s to good things to come!
At the Coffee Company, Deli, Roadhouse, and Mail Order!
Year: 2021
Year: 2021
The most wonderful time of the year is coming, and we could use your help shipping food across the country.
Zingerman’s Mail Order is now hiring full and part-time, seasonal crew, no experience necessary, for a fun, fast-paced holiday season.
Full or Part-Time // Day or Night shift // $15/hr minimum // + Perks!
Find Out More & Apply Now at zingermansjobs.com.
Why Work With Us
All Zingerman’s Mail Order jobs include these great benefits and perks!
- Paid on-the-job training
- Paid on-shift breaks
- Free lunch prepared and served on-site
- Free food samples and guided tastings on-shift
- Discounted shopping with the Zingerman’s Community of Businesses
- Opportunities to learn and participate in an open book management business that uses LEAN principles
- A chance to be part of a fun, service-oriented, and inclusive team
How We Work Safely
We’ve always followed food safety guidelines to the letter. Here are measures we’ve added to keep our staff as safe as possible during these challenging times.
- Performing daily health screenings with each staff member before they enter the building, which includes a temperature check and questionnaire.
- Wearing masks is required in the building and they are provided to staff.
- Working at clearly marked stations spaced 6 feet apart.
- Sanitizing frequently touched work surfaces occurs every 2 hours.
For more jobs around the Zingerman’s Community of Businesses, like brownie baker, sandwich maker, and coffee brewer, visit zingermansjobs.com.
Year: 2021
Start your day at the Roadhouse
If you’re thinking of going out for breakfast to eat something you probably never cook at home, you might want to swing by the Roadhouse and order Eggs Benedict. The Roadhouse kitchen crew’s rendition of this classic American recipe is splendid. A buttermilk biscuit cut in half, thin slices of Nancy Newsom’s twenty-month-old (at this time of year) hickory-smoked country ham from Kentucky, a couple of freshly poached eggs, and a homemade Hollandaise sauce. Rich and delicious would be a severe understatement. The breakfast potatoes on the side are terrific too!
In case you’re curious (I was) about where Eggs Benedict came from, the quick answer is, no one seems to really know. There are a series of conflicting origin stories, most all of which go back to New York City sometime between the middle of the 19th century and the middle of the 20th. Legend has it that a hungover Wall Street broker named Lemuel Benedict brought the dish into the world, so his story (as told to The New Yorker in 1942) was that he was hungover and needed help!
While the homemade Roadhouse Hollandaise often wins the headlines, I will say here that the Newsom’s ham alone is amazing. Nancy Newsom is one of the only woman ham curers in the country, and her family has been in Kentucky almost as long as the Gingras family has been in Quebec. She’s one of the last curers who still works only with the traditional seasonal hog slaughter in winter, and ages her hams only with ambient natural temperatures. Her small, artisan, third generation ham curing business is down in Kentucky’s southwest, in the tiny town of Princeton. Nancy came up to speak at Camp Bacon many years ago, whence I started thinking of her as the Lucinda Williams of country ham; a powerful, poetic, strong woman who’s a leader in her field, making a product that, once one experiences it, you’ll have a hard time getting it out of your mind. Same goes for this dish. Right now, as I said, the ham is coming up on two years old!
Once you have the Eggs Benedict for breakfast, the odds are high that you’ll be back for more. And, by the way, if you just want to take home a few slices of the ham, the Deli has it in stock at the cured meat counter.
It’s some seriously good eating!
Check out the Roadhouse breakfast menu!