5 Fun Facts about Zingerman’s Delicatessen

Zingerman’s Delicatessen has been a local community staple for many decades. When Ann Arbor comes to mind, Zingerman’s is not a far thought behind it. Zingerman’s Delicatessen offers many choices of tasty sandwiches, breads, vinegars, cheeses, and so many more specialty items. You might know that Zingerman’s Delicatessen has been around for over 40 years, but we bet there’s a fact or two that you might not know about this famous deli! We have compiled a list of our favorite 5 fun facts about Zingerman’s Delicatessen.

1. Shhhh: the Deli has Zecrets!

Have you heard of Zecrets? They’re special perks or fun options that you might not know about. We would tell you not to tell anyone, but this is the kind of Zecret we would not mind getting out. (See what we did there?) Here are some Zecrets that you can use for your next visit to Zingerman’s Delicatessen. 

Zingerman’s Delicatessen offers tours of the deli where guests can further explore things such as the basement and see behind the scenes. A fun Zecret is that if you attend any event at the Deli, virtual or in person, you can receive a 20% off coupon that you can use anywhere in the deli. Have you been eyeing some items at the specialty grocery store? Attend an event and enjoy 20% off the next time you come in! 

You can also enjoy 15% off on your birthday! We love saving money, how about you? 

2. Zingerman’s Delicatessen is in a historically significant neighborhood

Ann Arbor has over a dozen historic districts! The Deli Campus of buildings sits within the Old Fourth Ward historic district. Not only is the original Deli building, built in 1902, a historic structure, but there’s a historic home hiding within the complex, too. The deli address is 422 Detroit, St, Ann Arbor, MI. The historical house address is 420 Detroit Street. How incredible! 

In addition to 5 fun facts about Zingerman’s Delicatessen, due to the house’s recognition as a historic structure, Zingerman’s was limited in changing the house when they expanded in 2012. They were unable to physically move the house, so the house was lifted, and a basement was built underneath it. The house was adjoined to the expanded space, repainted, and it is now known as the pick up area for all orders (internally referred to as “420” or “ the 420 pick-up area”.)  

Another fun fact about the historic house is that the space was not only once used as office space for the Deli, but it was the location where Food Gatherers started. Food Gatherers was founded in 1988 by Zingerman’s Delicatessen, Michigan’s first food rescue program and the sixth in the United States. Food Gatherer’s is now an independent non-profit. 

If you are unfamiliar with Food Gatherers, check out more information here!  Learn how you can become a volunteer to help partner with the local community to fight against hunger in our community. 

3. The Deli makes over 200 sandwiches every hour!

Long-time Deli fans will remember the days of long lines wrapping around the building. These days, thanks to having multiple ways to order your sandwich, you’ll rarely see a lengthy physical line, but that doesn’t mean the Deli crew isn’t still skillfully and speedily turning out dozens of hand-crafted sandwiches.

If you arrive at the Deli and you are told there is a one-hour wait for your order, it is because there are about 215 sandwiches in line in front of you. You could be physically present at the Deli and not see that 215 sandwiches have been ordered but it is indeed happening. The Deli sandwich line can make on average 18 sandwiches every 5 minutes; during super busy times, that can go up to 25 sandwiches every 5 minutes! On a busy football Saturday, the Deli can make between a whopping 2,000 to 2,500 sandwiches! 

4. Zingerman’s Delicatessen has achieved celebrity status!

Who knew Zingerman’s Delicatessen starred in a movie, the Five-Year Engagement? The Five-Year Engagement is a story of a couple played by Jason Segel and Emily Blunt trying to balance professional ambition with the demands of a relationship. Fun fact, although the main character Tom appears to work at Zingerman’s Delicatessen, most scenes were filmed at Zingerman’s Bakehouse.  

Jason’s character was a baker at the real Zingerman’s in Ann Arbor. Zingerman’s full essence including the illustrations, design, and logo of the restaurant is captured authentically in the film. How cool is it that not only was Zingerman’s featured in a film, but the Deli was able to play itself? It shows how the Zingerman’s brand is far-reaching and felt through screens worldwide. With over 6,700 independent retail bakeries in the United States, production of the Five-Year Engagement decided to take residence at Zingerman’s. 

But Zingerman’s shine does not stop there. Zingerman’s has served its fair share of heavy-hitter guests such as President Obama, University athletic teams, a plethora of entertainers, and news anchors. Zingerman’s Delicatessen even hosted an ESPN Game Day and has regular visits from former football coach, Lloyd Carr at the Next Door Cafe.  

Even with its popularity and frequent visits from amazing people all over the world, Zingerman’s is a community-focused business that takes immense pride in its dedication and love for Ann Arbor. You really can taste the difference! 

Photo used from thebananadoc. 

Check out detailed footage and more facts about the filming of the Five-Year Engagement here! 

5. Zingerman’s Delicatessen still uses its original recipes!

Over the years, the Deli has revamped and elevated its recipes with higher-quality and more sustainable ingredients, while staying true to tradition. For over 40 years, the recipes, like for Russian dressing, knish, chopped liver, and matzo balls, have stood the test of time. 

Since opening its doors on March 15, 1982, corned beef sandwiches have been a hallmark of the Delicatessen. And the corned beef recipe has not been changed since the first Reuben was made! Zingerman’s corned beef is sourced from Sy Ginsberg at United Meat & Deli, a manufacturer of premium deli meats based in the Eastern Market. 

You may be surprised to know that Ari Weinzwieg and Paul Saginaw, founders of Zingerman’s Delicatessen, were not raised in family businesses the way so many deli owners were. Ari has admitted that while his grandmother was a great cook and he ate at Jewish delis, he lacked in the family food heritage department. Ginsberg was skeptical of his partnership with the ambitious Paul and Ari, but he quickly learned that they were a passionate force to be reckoned with. With Ginsberg’s guided expertise, he helped them create a perfect recipe that would later become a leading sandwich in the industry. Zingerman’s decision to import Swiss cheese gave it a leg up in the race of classic famous corned beef sandwiches. If you want to dive deeper into what makes Zingerman’s corned beef sandwiches so darn good, check out Zingerman’s Delicatessen feature in The Takeout.

The next time you indulge in a bite of Zingerman’s food at the Delicatessen, know you are biting into tradition. With so many delis that have come and gone, Zingerman’s Deli is still standing with no signs of stopping. We hope you have  enjoyed learning about 5 fun facts about Zingerman’s Deli!

If you have any other interesting facts about the Delicatessen that you would love to share, we want to hear from you over on our social media platforms. Share your experience or your favorite food at Zingerman’s Deli or any of our businesses’ delicious food items. We will happily share it on our Instagram and Facebook @Zingermanscommunity.  

Zingerman’s Delicatessen is thrilled to announce its partnership with Ferndale Market, a third-generation family farm in Minnesota. Ferndale Markets allows the birds to be free-range when Minnesota’s weather allows: April through November. 

We’re sure you’ll enjoy the improved flavor of our roast turkey, especially in the Deli’s second-largest seller: the #18 Georgia Reuben! This longtime favorite is a grilled turkey Reuben loaded with coleslaw, real Swiss Emmenthal, our housemade Russian dressing, and served on hand-sliced, double-baked Bakehouse rye bread.

While it’s not quite as popular as our corned beef Reuben, our turkey Reuben sales still translate to an amazing amount of roast turkey every year: 30,000 pounds! There are lots of other ways to enjoy the roast turkey on our menu – for example, the #73 Tarb’s Tenacious Tenure & on our deli trays.

The Quest for Better Turkey

Zingerman’s is always working to improve the quality of our ingredients. When I first started at the Deli, we were buying our turkey from a major supplier in the industry. While the turkey was pretty good, my business partner Rick Strutz was sure there was something better available. We started asking for samples of roast turkey from as many suppliers offering whole roasted turkey breast as we could find. We tasted many samples, but we weren’t finding anything that was consistently better than what we were already using. 

I think I may have given up on finding a better turkey, but Rick didn’t. He started talking to our supplier, Grobbel (previously UMD United Meat and Deli), about the possibility of making a roast turkey we could use. We were already familiar with the care they put into producing exceptional products – we’ve been buying our corned beef from them since the day the Deli opened. 

Here’s an example of their attention to detail: the original owner of the company, Sy Ginsburg, made sure to spend time at the Deli with Ari & Paul when they first opened to teach them, as Sy puts it, “how to make a good sandwich!” Sy taught Ari & Paul how to cook, trim, and slice corned beef, and would even drop off our early orders himself, since UMD didn’t distribute to Ann Arbor yet. Sy would load the cases of corned beef into his station wagon, and time his deliveries during lunch so he could help Ari & Paul work the line, and help Zingerman’s put out an exceptional product.

When we asked Sy and his business partner, Scott, about making roast turkey, they weren’t just open to it, they helped us figure out how to do it. Adding a new product isn’t an easy thing for a facility to handle, especially when its not already set up to handle turkey, so they had to reach out to some friends in the industry and see what was possible. At first, they had to add shifts for production on Saturdays and Sundays, days they were normally closed, since turkey couldn’t be produced in a USDA plant at the same time as corned beef. It took a couple of years, but when all was said and done, we had a much better tasting turkey breast than we had before. We also had a chance to deepen a relationship with an already close supplier, and to help them add a new product to sell to their other accounts.

Continuous Improvement: Turkey Edition

Like any other product we sell at Zingerman’s, we are always looking for ways to improve flavor and quality. 

Grobbel had been sourcing birds with no added hormones or antibiotics, but ultimately, the birds were still sold on the commodity market. While there were standards set for how the birds are raised and processed, they come from different farms across the US. This is a typical model, and an economical approach to providing a consistent, high volume product, but I was interested to see if there was a chance to work one-on-one with a farmer, to improve the quality of the birds, and to forge a stronger one-on-one relationship with a supplier of one of our year’s largest volume purchases. 

In November of 2017, I had the opportunity to tour Ferndale Market, John Peterson’s third generation, broad-breasted white turkey farm in Cannon Falls, Minnesota. Ferndale Market is a unique farm, letting the birds outside to be free-range as long as the weather was not too severe. In general, the farm lets the poults (baby birds) out in the spring to be free-range until Thanksgiving. When the birds are outside, they have unlimited access to 20 acres of pasture, which gives them exercise and access to insects and grass to eat, which diversifies their diet. These wandering birds are strong and healthy and are a fed custom diet free from growth promoters. Instead of using commodity feed, Ferndale Market works with a nutritionist and a veterinarian to take a proactive approach to the birds’ health using probiotics, prebiotics, and herbs and herbal supplements. Herbal supplements like yuca and oregano boost the immunity of the animals and allow Ferndale Market to go fully antibiotic-free.

To maintain the health of the pasture, the birds are moved to different sections of pasture every week through a movable support system featuring portable shelters, feeders, and drinkers. By moving these support systems as they roam, the pasture has time to regenerate after being fertilized by the birds. Thanks to the natural fertilization from the birds, Ferndale Market has eliminated the need for chemical fertilizers and manure management. 

I was impressed with the farm’s practices and thought there might be a way we could work together. 

You Really Can Taste the Difference 

At Zingerman’s, we always rely on taste to make decisions about the food we buy. I was hopeful that by working with a single farm we could form a long-term relationship with a producer, improve the flavor of the turkey we sell, and make a positive economic impact for an independent farmer by providing a consistent demand. But first, we needed to do some taste tests. 

We started with a small batch test. Scott at Grobbel helped organize its production team to make just 10 cases for us, and John of Ferndale Market worked on supplying the birds. The first test was very promising. The consistency of the texture and the overall quality levels were equal to what we were already serving,  and the flavor was better! Once the small-batch test was complete, we wanted to test out a full batch, sourcing a full combo bin of turkey breasts to process (2,000 pounds). This would allow everyone involved (Zingerman’s Deli, Grobbel, and Ferndale Market) to test all aspects of the potential change in supply. For example, what shipping routes and rates are available from Minnesota to Michigan? When should the shipment land to coordinate with the processing? How are the birds packaged prior to shipping? We would also be able to see if there were any yield issues with these birds when we compared a full batch yield to what we were currently using, and working through a whole pallet of roasted turkey at Zingerman’s Deli (about 10-12 days of usage) would let us see if there were any variations in the consistency of the product and if we had any quality or yield issues when we sliced the turkey for use on our sandwiches. We did a few more taste tests, and the results were consistently better tasting than our existing supplier.

After almost 2 years of work, discussion, and product testing, I am thrilled to announce we now source all of our turkey from a single-family farm: Ferndale Market. The new turkey exceeds our previous turkey specs and we can now say it’s fully antibiotic-free, and seasonally free-range, still with no-added-growth hormones, and now we also have a direct connection to the farmer and the family raising the birds. The birds are free-range 8  months of the year, and when they are indoors they are in a spacious cage-free setting with plenty of room to roam about.

The Importance of Relationships in Business 

One of the things I am most proud of about how Zingerman’s does business is the relationships we have with our producers and vendors. We partner with people and try to find ways that we can all be successful by working together and communicating openly. 

When you’re talking about sourcing and processing 30,000 pounds of turkey breasts every year, it’s really amazing to have the ability as the end-user to talk to the producer, and to the processor, and to work on the details in tandem. Typically when you source products on that scale, the industry isn’t set up for open communication and discussion, and it can often feel like there isn’t any desire to hear feedback on the product.  

The reality is, this approach to growing and caring for turkeys takes more time and costs more. Ferndale Market recoups the higher costs of their approach by finding specific buyers like Zingerman’s Deli. When independent farmers have the ability to stay independent and sell directly to others at a fair price, they’re able to produce a higher quality product, sustain their families, and have a sustainable approach to land management as well. If John wasn’t independent, he wouldn’t be able to raise the birds how his grandfather did. 

In addition to having access to an intentionally-raised product, these close relationships to our vendors help us learn about the history and the people behind these artisan labors of love. 

Recently, John told me a little bit about his grandfather who started the farm. John’s grandfather passed away 30 years ago and John knows he’d be proud of what they’re doing on the farm, but he thinks he’d also say, “What’s the big deal, this is the way we’ve always farmed.” 

Zingerman’s Delicatessen is happy to be a small part of Ferndale Market’s legacy and to support its thoughtful approach to raising quality turkey.

Come by to try some of our new roasted turkey today!

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

Ask some random people throughout the Midwest what Ann Arbor means to them – and you’re likely to hear “Zingerman’s” mentioned, time and time again. Why? The famous Deli in Kerrytown has in some ways become synonymous with Ann Arbor – with its deep roots in the community and unwavering commitment to impeccably full-flavored goodness. Ann Arbor is known as an inclusive, entrepreneurial, bold, and quirky destination – just like Zingerman’s!

So, it makes sense that Zingerman’s and Destination Ann Arbor are such great partners. Destination Ann Arbor is Washtenaw County’s destination marketing organization (often people refer to us as the Convention & Visitors Bureau), and we generate buzz about all the great things that make Ann Arbor and its surrounding communities so special, and meaningful, to visitors and locals alike. Our mission is to generate economic growth in Washtenaw County by promoting the area as a destination for both overnight and day visitors. We achieve this mission by reaching out to groups who might be interested in holding conferences in Ann Arbor, by maintaining a robust and compelling website that serves as a resource for visitors (destinationannarbor.org), by telling our community’s story on social media, and lots more.

The Zingerman’s Community of Businesses is an integral part of this messaging, and always a top recommendation we give when asked about quintessential Ann Arbor experiences. Along with other attractions like the Purple Rose Theatre Company in Chelsea, the University of Michigan Museum of Natural History, Michigan Stadium (#GoBlue!), and Yankee Air Museum and many more, Zingerman’s is part of the fabric that defines the visitor experience in the Ann Arbor area.

So how do Zingerman’s and Destination Ann Arbor work together? Great question! Here are some of the ways:

• Destination Ann Arbor promotes events at various Zingerman’s businesses… from special dinners at the Roadhouse to artist openings at Miss Kim, and from cheese tastings at the Creamery to seminars at ZingTrain. We do this on the Destination Ann Arbor events calendar, social media accounts (#destinationannarbor), email newsletters, and other outlets.
• We attend each other’s planning meetings, and learn about what each other is most excited about. We stay in close communication between meetings and share social media ideas, blog post information, and new and exciting photos and videos.
• Destination Ann Arbor sales staff encourages groups to consider Zingerman’s venues for their meetings and events. The Greyline, Cornman Farms, Miss Kim, Zingerman’s Roadhouse, and others are included in our database of venues for meeting/wedding planners to peruse as they’re considering spaces to hold group events.
• Destination Ann Arbor staff often attend Zingerman’s events, and livestream them to our social media followers! This is a fun way to show how awesome (and tasty!) Zingerman’s events really are.
• When Destination Ann Arbor staff attend trade shows and receptions, we often take Zingerman’s products to give attendees a ‘’taste’’ of Ann Arbor! Zzang bars, Zingerman’s potato chips, Zingerman’s Chocolate Covered Peanut Brittle, and Zingerman’s Spiced Pecans are some of our favorites!
• When Destination Ann Arbor works with travel bloggers and writers, we almost always take them to Zingerman’s Deli or other ZCoB spots. What better way to get to know Ann Arbor than to start with a reuben?

So – if you love Zingerman’s, be assured that Destination Ann Arbor is working hard to promote all the great things happening in the ZCoB – as well as lots of other outstanding organizations and businesses throughout the county. Learn more by following Destination Ann Arbor on Facebook, Instagram, Pinterest, Twitter, and YouTube.

Do you work for a business in Washtenaw County and want to partner with Destination Ann Arbor? Send us an email at [email protected] and mention that you saw this blog.

Thanks for reading!

Bring on the bidding for a really great cause at Zingerman’s Roadhouse!

The Roadhouse’s next Special Event #221: An Evening of Roasting, Braising, and Empowerment will be a very special night! Join us on Tuesday, March 13th, as we welcome James Beard award-winning cookbook author Molly Stevens and open the bidding on a Jelly Bean Jump Up silent auction for Ann Arbor’s SafeHouse Center.

In honor of his beloved dog Jelly bean, Ari Weinzweig started the Jelly Bean Jump Up fundraiser to contribute to SafeHouse Center. SafeHouse is a haven for survivors of domestic violence and sexual assault. By adding a silent auction to our Special Event #221, we hope to raise money to help survivors in our community.

We are grateful to the businesses who have donated to the auction, and look forward to showcasing the following packages:

Puppy Love at Cornman Farms! A Dog Wedding Dreams Are Made Of…

Treat your pup to the wedding of their dreams with a beautiful intimate wedding celebration tailored for your loving pups, at Zingerman’s Cornman Farms. Our intimate wedding celebrations are one of our most popular offerings, and we will customize our package perfectly for your pups. The Dog Wedding donation will include the following:

• Four hour venue rental of our renovated barn and outdoor spaces.
• Outdoor dog wedding ceremony.
• Two floral necklaces or crowns for the dog couple.
• Two hours of photography.
• Wedding Officiant.
• Three-course farm-to-table meal with gourmet dog treats for the pups.
• Sparkling wine toast.
• Zingerman’s Bakehouse wedding cake.

Value: $7,000

Take those Essential Steps with Dr. Michelle Segar!

Make 2018 the year you learn how to take really great care of yourself! Get expert advice about sustainable health behavior through exercise, and making your own self-care a consistent priority. Dr. Segar is a recognized exercise motivation researcher and coach with over 23 years of experience, frequently interviewed for her expertise by publications such as The New York Times and Health magazine.

• 1 signed copy of the bestselling book No Sweat: How the Simple Science of Motivation Can Bring You a Lifetime of Fitness, by esteemed exercise motivation coach, Dr. Michelle Segar.
• Four 60-minute Essential Steps coaching phone sessions with Dr. Michelle Segar (creator of Essential Steps).

Value: $1,000

Pamper Yourself with a Weekend at the Graduate in Ann Arbor!

Where your intellectual curiosity meets your favorite place to stay, the Graduate is the smartest place to stay in Ann Arbor! Located right across the street from campus in downtown, it is in walking distance of the town’s best restaurants, shops, and theater venues.
One gift certificate for a 2-night stay at the Graduate Hotel in Ann Arbor, including complimentary parking.

Value: $400

Give Your Pup A Basket of Love, from K9 Club!

K9 Club is an urban pet care facility located in Troy, MI, specializing in small group play and enrichment programs, along with boarding, grooming, and retail. Just like Zingerman’s, their mission is to enrich as many lives as possible and show love and care in all their actions. They do so by focusing on health, safety, and well being, and by caring for pets!

• A gift basket for your beloved pooch from K9 Club, including healthy dog treats, interactive dog toys, and a sustainable dog food container.

Value: $300

With Zing from the Roadhouse!

Let the Roadhouse treat you with all of our favorites from Zingerman’s! We’ve put together all the essentials: Peanut Brittle and Zzang Bar Bites from Zingerman’s Candy, Virginia Peanuts, Coffee Spice Rub, and a copy of Ari’s latest book, A Lapsed Anarchist’s Approach to the Power of Beliefs in Business. We are also throwing in a Zingerman’s Roadhouse Catering package, featuring the new Biscuit Sandwiches from our Happy Hour menu, for up to 10 people.

• A gift basket of our favorite things from around Zingerman’s, and a Roadhouse Catering gift certificate.

Value: $300

Learn the Arts of Braising and Roasting with Molly Stevens’ Cookbook

We are truly touched by the our guest of honor’s spirit of generosity! Cookbook author and teacher Molly Stevens shares her expertise about roasting and braising in her two James Beard award-winning cookbooks, All About Braising: The Art of Uncomplicated Cooking and All About Roasting: A New Approach to a Classic Art.

Molly has been described in the New York Times Book Review as “a beautifully clear writer who likes to teach”. Classically trained in professional kitchens in France, Molly has directed programs and taught at the French Culinary Institute, New England Culinary Institute, and L’Ecole de Cuisine La Varenne in Burgundy, France and Venice, Italy.

• Signed copies of Molly Steven’s James Beard award-winning cookbooks, All About Braising: The Art of Uncomplicated Cooking and All About Roasting: A New Approach to a Classic Art.

Value: $60

Don’t miss out on an opportunity to win one of these incredible packages! Reserve your seats before they are going, going, gone, at www.zingermansroadhouse.com/events