Love is all around us and between now and February 16th, Zingerman’s Coffee Company is welcoming coffee and tea lovers to stop in and spread the love! There are adorable hearts where you can write your down what you love about Zingerman’s Coffee Company whether that’s the awesome study sessions you have there or the coffee date that turned into a blossoming romance, or just the morning pick-me-up before you head to work – it’s time to Espresso Yo Love!

Check out some of the hearts:

In addition to spreading the love, Zingerman’s Coffee Company also has some great gift sets for that special someone! There’s the a coffee set, coffee and chocolate, peanut butter crush bites… need we say more?

In January and February, snow days mean $1 OFF hot cocoa or soup at the Deli.

Your kids may cheer when they hear school is closed for a snow day, but they don’t have to be the only ones celebrating. Warm up at Zingerman’s Deli after your snow day activities with a hot cocoa or bowl of soup and save $1. We hope to see you soon!

Just have your kid exclaim “SNOW DAY!” to the cashier at checkout. (If you’ve got a shy little one, parents can say it too.)

In addition to our regular menu, we feature a Sandwich of the Month at the Deli. We thought you might enjoy a look back at all 12 from 2016. We’ll be unveiling our first Sandwich of the Month for 2017 on January 1, so keep a lookout!

January
We started the year off with the Balsamic Tuna Melt in honor of our annual Balsamic Blowout.The real star of this tuna melt was our house balsamic vinaigrette made with six-year aged balsamic vinegar from La Vecchia Dispensa. To make a real splash, we combined with Oregon line-caught Albacore tuna, farmhouse cheddar and fresh pea shoots on a paesano roll. Talk about a good catch!

February
CC’s Cordon Bleu was our crazy take on the classic Cordon Bleu. We took it beyond traditional flavors with cornflake encrusted fried chicken and pepper-coated ham by adding in spicy dijon mustard and (since we’re midwesterners) a little ranch dressing. We put our best fromage forward with a softened swiss cheese. All of this was served between two slices of grilled onion rye bread from Zingerman’s Bakehouse.

March
Mr. Rose’s Hamonious Woodland was an aromatic, rosemary-crusted ham paired with tangy, nutty cheddar cheese. We went all out with classic fixings, like leaf lettuce, tomato slices, red onion, mayo, oil and vinegar and served it on warm, grilled sesame semolina.

April
We’re soy pumped about The Brinery’s fantastic fermentation creations that we created NY’s Tempyay for April! Marinated tempeh was sliced, grilled, and stacked between our house-made bbq sauce, melty cheddar cheese and coleslaw. We served it on grilled sourdough.

May
Jeri Dreams of Deli was inspired by Sandwich Line advanced meat slicer pioneer Mike’s deep love of pastrami sandwiches. He designed this flavor combination and named it in honor of his co-worker, fellow Meat Deputy, Jeremiah. The pastrami and swiss provided a deep, robust base of flavor while Marcia’s Munchies’ spicy pickles lent some punch, combined with a bit of fresh crunch from the lettuce. It was surrounded with a creamy combo of dijon mustard and mayo. On grilled rye, it was what sandwich dreams are made of.

June
Hotsteppin’ out of retirement for one month only, Stan’s Canadian Hotfoot featured Wagshal’s Montréal-style smoked meat brisket. It’s what some have coined “Jewish Bacon”—the beef is whole, prime briskets, smoked for so long that it becomes tender and juicy, nearly melting into the bread. We paired it with our hot hot hot mustard, roasted New Mexico green chilies, and swiss cheese. We served it on our warm, double-baked rye bread from Zingerman’s Bakehouse.

July
Grandpa K’s Fowl-Mouthed Ranch Hand was a first-rate quartet of bright, summertime flavors favored by the most colorful, hard-working sandwich cooks! Grilled chicken breast was combined with house-made ranch dressing, garlicky hummus, cucumber and exemplar chickpea-based tabbouleh salad made from scratch, all on rustic Italian bread.

August
The Morgamatron transformed the hum-drum ham and cheese pairing of days gone by into a bold, yet refreshing, sandwich experience. Swiss and scallion cream cheese enveloped rosemary ham, tomatoes and the crunchy sweet duo of sunflower sprouts on ultra-soft challah bread.

September
September’s Sandwich of the Month was the greatest, tastiest, most intense, most confident turkey sandwich ever. The Super Z was a sandwich of illogical extremes, but undeniably awesome, like its namesake: roasted turkey breast, applewood-smoked bacon, Vermont cheddar, coleslaw, hot mustard and roasted piquillo peppers on toasted sourdough.

October
Designed out of a fondness for satisfyingly simple sandwiches, John’s Big Kid PBJ raised the bar on a classic pairing through really great ingredients…and the fact that it’s grilled in butter! Koeze Cream Nut Natural Peanut Butter and Esch Road Foods mixed berry preserves are layered atop grilled challah to create the epitome of extravagance!

November
Mikey B’s Big White House featured garlicky roast beef paired with provolone cheese—the two teamed up with a whole slew of classic ingredients we crave: leaf lettuce, tomato, red onion, regular mustard and mayo on toasted Bakehouse white bread. Simple, fantastic ingredients, piled high to satisfy!

December
Mr. White’s Lavish Pizza Sandwich was a strata of deliciousness. Bacon, mozzarella, tomato sauce and oven roasted balsamic onions on grilled rustic Italian bread. A true masterpiece of ooey-gooey proportions! We ended the year with a seriously flavorful bang.

Here’s to a new year of fantastic sandwiches!!

A clean slate, a fresh start. There’s no time like the New Year for a healthy dose of optimism. When it comes to Rosh Hashanah, that hopefulness is symbolized by one of our favorite things: sweets! Classic sweet dishes and treats, from raisin-laced kugel to every kind of rugelach, are favorites at New Year celebrations, the idea being that with every heavenly bite, prospects for the future become sweeter and, well, sweeter.

One of the best known examples of this High Holiday tradition is the custom of dipping apples in honey. But most of the best cooks and hosts we know don’t stop there—they make sure that honey is infused throughout their Rosh Hashanah meals. Of course, at Zingerman’s, we’re also big proponents of letting the honey (Tupelo, Idaho Snowberry, Scottish Heather—we love ‘em all) flow.

It’s really amazing how many dishes honey can find its way into. Vegetables, like carrots and turnips, can be glazed for a crowd-pleasing side. Even meat dishes can get the honey treatment. Honey-baked chicken is fantastic and easy to pull off, plus you can dress it up with herbs and root veggies. One of Ari’s favorites is Lamb and Honey Stew, a staple of the deli’s special Rosh Hashanah catering menu. The Sephardic dish (see the recipe on pg. 378 of Zingerman’s Guide to Good Eating if you’d like to make it yourself), isn’t too sweet, with the honey and saffron complementing each other in a deep, delicious way.

For Rosh Hashanah, challah takes on a round shape to represent the cycle of life, and it gets a little sweeter than usual, too, since, as with the apples, dipping challah in honey is also a tradition. The ones we make at the Bakehouse (Can you believe we sell 2,000 of them every New Year?!) are brushed with clover honey, and we even make one with rum-soaked raisins. If you’re a home baker, come into the deli and sample a few different jars to turn up the flavor on your own challah this year.

And if your sweet tooth is still crying out for more, we’ve got two words for you: honey cake. It’s the most enduring of traditional Rosh Hashanah desserts—there’s evidence that it’s been around since the 12^th century! Spiced, rich, and nostalgic, it’s no wonder that it’s lasted so long, or that so many bakers hold fast to their beloved recipes. We take ours pretty seriously, too. We use buckwheat honey to give it big, bold flavor. Kind of like an exclamation mark at the end of the meal.

And, hey, if you want to add a little oomph to your apples and honey display, Ari has a tip for you: make it a spread. Lay out a few different varieties of apples and a couple of types of honey. “It makes for great conversation. Plus, they’re delicious!” he says.

Our honey sale starts today and lasts two whole weeks (September 26 – October 9)! Get 20% off all honey at the Deli—we have a big selection, so come and have a taste! Perfect timing for Rosh Hashana or a fall pantry stock up! Also check out our special Rosh Hashanah Catering menu here.

The Paella Party is almost here—now there are three ways to do it up!

We’ve been presenting the Paella Party for the past three decades for a reason: it’s fun and delicious! We expect this year’s event to keep with that tradition. Our 31st Paella Party is all set for Sunday, October 9 from 11:00AM- 2:00PM on the patio at Zingeman’s Delicatessan.

You’ll want to get there by noon to see the special paella presentation. Then, Chef Rodger and his crew will be serving three kinds of traditional paella—chicken/chorizo, seafood, and vegetarian—all grilled over mesquite. Here’s a tip: line up for  the pardon peppers.

NEW THIS YEAR: If you’d rather party with paella in the comfort of your own home, you can pre-order a pan. For $70, you get a large pan of paella to share with 6-8 friends. Pick up is available between 11:00AM-2:00PM. Just be sure to place your order before October 8th (just call 734-663-3354).

ALSO AVAILABLE (and super fun): Take it a step further and make your own paella at home. We’re offering DIY paella kits, packed with items you’ll need to get started, and a 31st Annual Paella Party t-shirt. $95 gets you an 18″ paella pan, bomba rice, paprika, and saffron (plus, the shirt).

Reserve your spot here. The presentation is free, and the paella is sold by the pound. Don’t miss it!

During the month of January… BUY ANY TWO ZZANG! BARS, GET A THIRD FREE!
Our delicious candy is hand-made in small
 batches. We make our candy to order
 every day, so you receive the freshest candy possible!

The Original Zzang Bar. Still the most popular! Layers of caramel, peanut butter nougat and butter-roasted peanuts dressed up in dark chocolate.

“The ultimate handmade candy bar.” —Chocolatier magazine

The Cashew Cow. Freshly roasted cashews and cashew brittle with milk chocolate gianduja enrobed in dark chocolate.

 “They remind me of the 1930s candy bars that were hand-made, slab-style with candy love.” —Beth Kimmerle, “History of Candy”

What The Fudge? Sweets for the sweet! Layers of fudge, caramel and malted milk cream fondant. The sweet-lovers dream.

“The best candy bar I’ve ever had in my life.” —Joe Schneider, internationally renowned cheesemaker and creator of Stichelton cheese

Wowza. Raspberry chocolate ganache, raspberry nougat and raspberry jellied candies.

“This is what a Snickers aspires to, but will never be.” —a Zingerman’s regular

Watch a video to see how Zzang Candy Bars are made here.