Order complete, ready-to-heat and tasty-to-eat meals from Detroit Street

In the spirit of making it easier for folks who don’t want to do a lot of cooking, but still want to eat at home, the Zingerman’s Deli kitchen crew has started packing up marvelous, fully-cooked meals. You heat it up, sit down, and have fine dining in your kitchen with a minimal amount of effort on your part in almost no time. Dan, a longtime Deli guest testified that they are “very easy to order, with easy directions to follow for preparing the food, EXCELLENT customer service, and great-tasting food!”

With school back in session, and lives just generally busier than ever, Zingerman’s Deli has done the work of meal planning for a full three calendar months (or more!) of dinner. Kids’ soccer practice after school? Networking event or drinks with friends after work? Heat up these great meals on your schedule, without sacrificing full-flavored ingredients. Check out our full season of meals—we have dinner planned all the way till the end of January to fit into your busy schedules!  

Order your meals online, and then you can either pick up them up at the Deli or choose local delivery. When you get home, just reheat them in your oven, and enjoy! Andrew Wilhelme, Deli sous chef, says it’s “like having Zingerman’s as your personal chef, when and where you want it!” From the oven to the table in 20 minutes or less!  

From pork carnitas with Calabacitas con Elote and pineapple salsa, to a classic French cassoulet with herb-roasted fingerling potatoes and ABC Kale Salad, Zingerman’s Deli Dinners A Go-Go are priced at just $15 per person! Each one includes a main course and perfectly paired side dishes. You can add on additional items—soup by the quart, a pan of mac and cheese, desserts, drinks, and more. You will have to wash your own dishes, but it will definitely reduce your workload after a hard day on the job (or even an easy one, for that matter)!

Shared Deli guest Kathie, “The instructions were super easy to follow and all the food was perfectly heated throughout when I took it out of the oven. Portions were HUGE. I was stuffed at the end of the meal and still had leftovers to keep for the next day.” 

The Zingerman’s Deli Dinners A Go-Go Fall menu includes Portuguese Piri Piri Chicken (a long-time catering favorite!), served with buttered Carolina Gold rice and roasted lemon carrots. This dish will definitely have your whole family eagerly anticipating dinner!  An Amish half chicken, marinated overnight in a sauce of pequin pepper, garlic, olive oil, lemon juice, and sea salt, and then roasted ‘til crispy and tender. The local carrots are roasted in sea salt and cumin and then dressed in a lemony vinaigrette.

Another menu favorite is Jewish comfort food at its best: beef brisket! The Deli chefs take tender slices of beef brisket rubbed with garlic, marjoram, sea salt, and Tellicherry black pepper, and marinate it overnight in red wine vinegar, and then braise it to perfection. Buttery mashed Yukon gold potatoes drenched in house-made beef gravy and blanched green beans bathed in a garlic herb butter complete this tempting meal.

One other bonus for you! If you buy six weeks of Dinner A Go-Go, the Deli will give you the 7th for free with the code WELOVEDINNER when you check out! Buy 6 weeks for 2 people, get the 7th week for free with code WELOVEDINNERX2!

View the menu and place your order today!

*The Zingerman’s Deli delivery area is basically anywhere in Ann Arbor between the highways I-94 and 23, between 10:30am and 8:00pm. 

Follow Zingerman’s Delicatessen on Instagram @zingermansdeli  #delidinnersagogo

In the midst of celebrating the 10th anniversary of Zingerman’s Candy Manufactory, we wanted to shine a spotlight on Salina Loughlin, one of the Candy Cooks, who has been with the company for just a smidge over 4 years. 

Salina can often be seen through the Candy Store’s production window stretching peanut brittle and making other handcrafted treats. I wanted to get to know her better, and here’s what I learned:

1. What is your favorite Zingerman’s-made candy to eat?
   The Peanut Butter Crush candy bar!

   To make?
   Marshmallows! They are messy and fun to do.

2. What as your favorite candy growing up?
   Suckers, especially Tootsie pops and Chupa Chups, but all were welcome.

3. Thinking back to Halloween as a kid, was there a candy that you didn’t like? You know, the one from your trick or treat haul that you were always willing to give away…
   Swedish Fish. I still don’t like them.

4. Being a candy maker means long hours on your feet. When you need a jolt of energy, what gets you going?
   I have an undying love for Dance Dance Revolution soundtracks.

5. Let’s go to the way-back machine. What was the first candy you ever made?
   The Incredible Edibles Creepy Candy Maker. 

6. Is there someone in the industry – current or formerly – that you admire?
   Dominique Ansel, a French-born, James Beard Award-winning Pastry Chef, and creator of the beloved Cronut®. I really admire the high level of creativity from his various kitchens and how he turns it into pieces of edible art. The pastries and other goodies are well executed and just fun to look at!

7. When it comes to packaging, is there something out there that has really excited you?
   I’m a fan of more sustainable eco-packaging, especially the packages that can be planted.

8. Is there a candy collaboration with Zingerman’s you’d love to see happen?  
   I would love to learn how to make Japanese wagashi!

You can meet Salina yourself and see candy-making in action at Zingerman’s Candy Store (3723 Plaza Drive, Ann Arbor 48108)!

Both Zingerman’s Roadhouse and Miss Kim are will be participating in Restaurant Week, which runs Sunday, June 9th through Friday June 14th!

This is a great opportunity to visit these restaurants for the first time, or try a menu item that might be new to you. Lunch is available at $18 and dinner at $28 per person. Reservations are encouraged!

At Miss Kim, some fan favorites on the prix fixe menu include Wasabi Snap Peas, Tteokbokki, Korean Fried Chicken, Bibimbob, and so much more. Great gluten-free and vegan options are on the menu, too, if that’s your jam! Also, June 10th is Miss Kim’s Suckling Pig Dinner (6pm and 8pm seatings are available). Pro tip: get a drink ticket for specially crafted West32 Soju creations to pair with your meal. Tickets will sell out fast, so be sure to buy them today! Miss Kim is a One Fair Wage restaurant. That means that servers are paid fairly and do not rely on tips for their living—tips are never expected, but always appreciated. (You can also give them a thumbs up, or positive feedback on their survey or online!)

The Roadhouse’s Restaurant Week menu is equally mouthwatering: Blackened Redfish Po’Boy, Pimento Grilled Cheese, Cajun Steak Pasta, and Butterscotch Puddin’ are just a handful of the delicious items you’ll find! Don’t miss out!

As a bonus, Main Street Ann Arbor is holding a Restaurant Week Photo Contest. Just follow them @MainStreetAnnArbor on Instagram and tag #annarborrestaurantweek, post a photo of your Restaurant Week dish, and each day they will review the photos, choose their favorite and give that person a $50 Main Street Ventures gift card! Don’t forget to tag @zingermansroadhouse or @misskimannarbor, too!

On one hand, I’m not a classically trained chef. On the other hand, being nerdy comes pretty naturally for me, so I get inspired and research a lot. That the research requires lots of eating, exploring and reading just makes it that much more of a joy.

One of the major inspirations for Miss Kim’s menu is Korean Buddhist cuisine. There are so many tenets of Korean Buddhist cuisine that speak to me, like creating as little waste as possible, or that you should cook with so much love and care, as a parent cooks for a child. Being lucky enough to have a mom who cooked everything from scratch even after working 14 hour days, I really feel that I know what food made with love and care tastes like.

I am always delighted to find a common thread in historic dishes, which I also study, and today’s Buddhist dishes. Sansho pepper was more prevalent than black peppercorn in historic cuisine, for instance, and now you see almost exclusively in Buddhist cuisine.

Another tenet is that you cook with very local, seasonal ingredients. That one is a really great one. Cooking with local ingredients in-season is a hallmark for any traditional cuisine, right? And it really is a foundation Miss Kim is built on. I research traditional Korean dishes, then I ask myself what these dishes would look like if Michigan was a region in Korea. I go out to the Kerrytown Farmers’ Market every week and pick up vegetables in season. Braving the weather to see my favorite farmers and chatting with them, and picking up beautiful vegetables in season, even in the middle of winter, is one of very best parts of my job. This tenet makes me feel confident that if my grandmother or a great Korean Buddhist nun had lived in Michigan they wouldn’t hesitate to use beets from Ann Arbor Seed Company or Goetz Farm, even though beets are not native to Korea. It is native to where we live.

Living in Michigan through long winter months also makes me appreciate cooking with a bit of limitation. Not only is Korean Buddhist cuisine vegan (completely free of any ingredients produced by animals), it also prohibits the use of most of vegetables in the allium family, such as garlic, spring onion, garlic chives, wild chives, and asafoetida (a sort of herb similar to leeks in aroma), along with onions. These vegetables are thought to induce too much passion and are therefore not suitable for meditation. This one is a hard for me, as I love all those pungent things, but putting up such boundaries can make you think outside of the box and find unusual ways to make things delicious—and Korean Buddhist cuisine is famously delicious.

One of the Buddhist dishes that really shines in spite of these limitations is also one of the simplest to make: Silken Tofu and Herbs in Vegetable Broth. The depth of flavor for such a simple dish is surprising, especially if you have labored many hours making vegetable broth. It is soothing and complex and warm, bursting with freshness from the herbs and aromatic oil. This recipe is based on Wookwan Sunim’s recipe, one of the most well known Buddhist nun-chefs in Korea.

Buddhist Silken Tofu Soup

Make the vegetable stock:
  1 gallon water
  5 pieces dried shiitake mushrooms
1 cup diced Korean moo radish or daikon radish
6-inch piece dashima or kombu seaweed

Put water, mushrooms and radishes into a pot and bring to boil.

Simmer for about 30 minutes.

Add dashima seaweed into the pot and simmer for another 10 minutes.

Strain and cool the vegetable stock until needed.

Make soup broth:
  3 cups vegetable stock
  1 ¼ cups silken tofu
  ½ teaspoon sea salt
  1 teaspoon soy sauce

Put the vegetable stock in a pot and bring to boil. Add sea salt and soy sauce.

Using a spoon, add silken tofu to the pot. The smaller the tofu pieces, the better.

Bring the broth back to boil, then take it off the stove.

Put in a soup bowl.

Garnish and enjoy!
  1 oz chopped fresh cilantro
  1 tablespoon perilla oil (can be found at Korean grocery stores, may substitute sesame or other aromatic oils)

I have to confess that I often play fast and loose with this recipe, throwing in whichever vegetable ends and peels I have around, including some of the forbidden vegetables like leeks and green onions. I figured it helps to eliminate waste. Feel free to do the same—it will be delicious, warm and soothing, and may even be passion inducing. Isn’t that what we all really need for the Michigan winter?

Ji Hye Kim
Chef and Managing Partner
Miss Kim Korean Restaurant