One of the most exciting things happening around the ZCoB right now is Miss Kim’s Suckling Pig Parties. The monthly event has already earned a lot of devotees, selling out each time. The really exciting part is that every party has a theme—so far, chef Ji Hye Kim has presented ssam, tacos, and just last night, she pulled out the big guns with buns! Long time fans of Miss Kim will remember that the restaurant got its start with San Street, a food cart specializing in buns at Mark’s Carts, and for this dinner, Ji Hye and her team let guests get creative with a spectacular spread of steamed buns along with pulled pork and condiments to fill them up. Plus, a bounty of delicious sides!

Here are some photos from last night’s dinner. Keep your eyes open for the theme of our next Suckling Pig Party on October 8. We’ll be announcing it on the Miss Kim website and Facebook page soon!

Don’t miss the next Miss Kim Suckling Pig Dinner! Visit the website for the next party announcement, and check out our list of upcoming dinners in the meantime!

San Street Food

If you’ve spent any time at Ann Arbor’s Mark’s Carts in the past couple of years, you are no doubt aware of the incredible traditional Asian street fare served up by Ji Hye Kim at her San Street food cart. After years of great reviews from her guests, and a following of devoted fans that’s increasing with every meal, Ji Hye will bring her acclaimed food to Zingerman’s Cornman Farms for a very special dinner this coming Sunday, February 22, 7pm. 

San Street is a local food cart and a pop-up restaurant with an emphasis on fresh, quality ingredients and exceptional flavor. As Zingerman’s latest partner, Ji Hye is moving San Street toward establishing a permanent restaurant. In the meantime, you can get a sneak peek (or taste!) of what’s to come at this Cornman Farms dinner!

Menu

Jeon + Kochi: Kimchi and pork pancakes (chive and pepper pancakes for vegans/vegetarians).
Beef and scallion skewers (rice cake and scallion skewers for vegans/vegetarians).

Gua Bao: Pork belly buns (Mushroom buns for vegetarians).

Tteokguk: Rice cake soup in rich beef bone broth (Budhist’s tteokguk with mushrooms for vegans and vegetarians)

Galbi Jjim: Slow braised beef short ribs and winter vegetables in soy garlic sauce. Served with purple rice and a trio of banchan (side dishes).  Braised tofu and winter vegetables for vegans and vegetarians (rice and banchan are vegetarian already).

Grapefruit Brûlée: Grapefruit, Meyer lemon and mandarin oranges, brûléed with palm sugar and brown sugar. Topped with spiced orange blossom whipped cream.

Cocktail:  Yuzu Soju with yuzu juice, yuzu marmalade and Soju, a popular Korean spirit.

Don’t miss this chance to enjoy an unforgettable night of great food and drinks.

Reserve your seat here
See you there!

New Cooking classes this year!

Over the years we’ve occasionally tapped into the skills and experience of our colleagues in the Zingerman’s Community and our friends in the food world at large to develop unique cooking classes at BAKE! This year we have a handful of special classes covering everything from traditional Korean cooking to a classic American Thanksgiving (which happens to be taught by a Brit!).

Pot Pie with Rodger Bowser
Meet seventeen year veteran, chef and managing partner of Zingerman’s Delicatessen, Rodger Bowser. He’ll lead you in making their famous chicken pot pie, including the aromatic filling and the flaky crust. Rodger will also demonstrate a fall-flavored green salad to compliment your pot pie. Head home after class and enjoy the comforting meal you created. Sharing optional.
­Oct ­3,­ 12:30p – 4:30p
Oct­ 3, ­5:30p – 9:30p

Korean Bossam with Ji Hye Kim
Meet the woman behind San Street, a blossoming Zingerman’s business bringing traditional Korean food to Ann Arbor, currently by way of food carts and pop ins. In this class you’ll make two types of kimchi—the traditional fermented cabbage dish and another more fresh and quick version. She’ll demonstrate the curing and roasting of pork belly and make ssamjang, the accompanying dip. This meal together is called bossam. Ji Hye will share her years of research with you including the history of kimchi, ssamjang and the importance of fermented food in Korean cuisine.
­Oct­ 16,­ 12:30p – 4:30p
­Oct­ 16,­ 5:30p – 9:30p

Thanksgiving Dinner With Kieron Hales
Kieron Hales, Chef at Zingerman’s Roadhouse, has probably made more turkey, stuffing and gravy during his tenure at the Roadhouse than any of us will ever make in our entire lives! Come and learn from him how to do it up right!! Don’t be surprised by his British accent. He’s now a Yankee by choice! This class will be a combination of hands- on cooking, demonstration, tasting and lots of discussion. We’ll teach you to roast a turkey, discuss how to choose one and explore brining. Next we’ll make a stuffing, gravy (no lumps allowed) and a delicious side dish.
­Nov ­6,­ 12:30p – 4:30p
Nov ­6, ­5:30p – 9:30p

Roadhouse Classics with Alex Young
Learn to cook with Zingerman’s own James Beard Award-Winning Chef Alex Young. He’s ready to teach two Roadhouse favorites – Classic Mac ‘n Cheese and Ancho Beef Chili. You’ll learn how to make a classic and useful béchamel sauce, how to properly choose and cook pasta and how to think about creating variations of this basic recipe. Onto the chili, you’ll hear all about Alex’s adventure into cattle raising and how to develop depth of flavor in a dish like chili. You’ll receive a hero’s welcome from friends and family after this class.
Jan­ 16,­ 12:30p – 4:30p­­
­Jan ­16, ­5:30p – 9:30p 

A word from Amy Emberling, Zingerman’s Bakehouse partner:
Seven years ago when Frank and I started BAKE! we had no idea if anyone would come to a class. We didn’t write a business plan, or even “run the numbers.” We took a leap of faith and built a teaching bakery because we were inspired by the idea. We had a desire to connect with our customers in a new and different way. We wanted to share our baking knowledge in a fun and supportive atmosphere, so that people could bake successfully at home. Our idea blos- somed beyond our wildest expectations. Many of you come to class frequently (often with friends and family) and you’ve really advanced your baking knowledge and regularly bake at home. That was our number one objective and wow, it’s happening!

Summertime is Food Cart Season!

Ji Hye Kim and the San Street crew will be joining the line up at Mark’s Carts again this year. Ji Hye takes her fond memories of home cooking and Asian street market treats to the streets of Ann Arbor, dishing up some really great Asian street food with the freshest ingredients.

Banh Mi Sandwich Vietnamese style sandwich with daikon radish pickles, cucumber and jalapeño slices, fresh herbs and sriracha mayo on Zingerman’s Bakehouse bread.

Buns! Buns! Buns! Hand-rolled and steamed buns, filled with yummy meat, mushrooms or tofu. Served with its own tailored sauces and/or pickled veggies. Slider sized.

Stop by Mark’s Carts on Washington between Main and Ashley and follow San Street on Twitter @sanstreetfood.

San Street owner Ji Hye Kim takes her fond memories of home cooking and Asian street market treats to the streets of Ann Arbor, dishing up some really great Asian street food with the freshest ingredients. San Street is an aspiring new Zingerman’s business, which executes traditional Asian recipes with fresh, high quality ingredients- local whenever possible. The word “san” (pronounced sahn) comes the number three and is revered as one of the luckiest numbers in Asian culture, and the reason why some dishes, such as dim sum, are prepared in three’s.

Ji Hye will host a San Street POP-IN tomorrow, March 28, 5 p.m. to 9:30 p.m. at Zingerman’s Events on 4th, 415 N. Fifth Ave in Kerrytown.
No reservations required – just Pop In!

For this occasion, Ji Hye celebrates the Korean cuisine of the Gaesong region. As the ancient capital of Goryeo and a trade center, Gaesong cuisine is traditionally known for its luxuriousness. Gaesong cooks enjoyed access to various cuts of meat and made great use of cilantro, uncommon in other regions. Just beyond the Korean Demilitarized Zone and an hour from Seoul, the capital of South Korea, Gaesong is one of very few North Korean cities open for tourism.

Please join us for this delicious culinary mini-tour of the Gaesong region, courtesy of Ji Hye Kim and San Street!

MENU:

Jorangi Rice Cake Soup $7
Rice cakes in ox tail broth. Instead of more common oval shaped rice cake slices, Gaesong’s verion uses smaller, figure 8 shaped rice cakes, softer and chewier, their texture almost reminiscent of Italian gnocchi. Vegetarian version available upon request.

Meat Pyunsoo $6
Handmade dumplings in Gaesong’s traditional square shape, filled with pork, chicken, beef and kimchi.

Mushroom Pyunsoo $6
Handmade dumplings in Gaesong’s traditional triangle shape, filled with mushrooms and tofu.

Gosoo Gutjuri $5
Fresh cilantro salad in spicy dressing.

Gaesong Moo Jjim $12
Slow braise of pork, beef, chicken and moo, large Korean radish, in soy and garlic. Served with rice. Vegetarian version available upon request.

 Don’t miss this event!

[tooltip title=”” content=”What is Pop In?
Zingerman’s semi-regular weekly casual restaurant, usually popping up on Wednesday evenings from 5PM-9:30PM at Zingerman’s Events on Fourth. Every week we pop up with something new–whether it’s the really great Asian street food of San Street, Tunisian fare by Cafe Memmi or tapas highlighting some of our favorites from Zingerman’s amazing retail shelves!
Are reservations needed?
Not at all. Just swing on by, grab a glass of Zingria or another of our custom cocktails and indulge in something all new while enjoying Zingerman’s great food and great service in a great new setting!
How do I know whether to Pop In?
Check out our calendar on this page for when we’ll be popping up next! You can always come back to this page for updates, sign up for Enews delivered straight to your inbox for this week’s menu, check us out on Facebook, and of course we’re always glad to answer your questions over the phone at (734) 663-3400.” type=”classic” ]What is Pop In?[/tooltip]

Register for “POP IN” announcements