Terrific topping for gelato, cake, toast Here’s an easy and delicious new taste treat from the crew at the Candy Manufactory. The caramel we’ve been making for years as an ingredient in other confectionery work is now available to take home in 8-ounce cups. If you’re like me and making caramel is not part of […]

Getting ahead of Rosh Hashanah’s arrival Ready to kick the New Year off in good form? Here’s a new apple babka from the Bakehouse, made specifically for this year’s celebration of the Jewish High Holidays. Babka is one more food that comes out of the culinary traditions of Eastern European Jews. I did not grow […]

A week of enjoying the food and wine of Lyon and the Jura awaits If you’re one of the many folks I know who’s thinking about heading out for some significant overseas travel to try to make up for the last few years, this Zingerman’s Food Tour to France might just be the ticket. Not […]

A terrific new tasty treat Looking for a super tasty dessert this week? Are you a big fan of bourbon? We have just the ticket at the Creamery—handmade gelato crafted with a healthy dose of barrel-aged Kentucky Bourbon. Gelato, if you’re not familiar with it, is the frozen dessert of Italy. It originated, it seems, in […]

Lisa started at Zingerman’s Roadhouse in 2004 as a server, worked her way up to Restaurant Manager in 2013, and now, as of August 18th, is Managing Partner! She has a passion for providing excellent service (she’s played an integral role in creating the service culture of the Roadhouse) and a focus on helping the […]

Approaching our work as art can change our worlds Designer Debbie Millman once wisely shared this life advice: “If you imagine less, less will be what you undoubtedly deserve.” Inverting Debbie’s insight into a more positive frame, I arrive at this: “Imagine ourselves as artists and it’s amazing what can come of it.” When I […]