Tag: THIS WEEK AT ZINGERMAN’S
Camp Bacon begins next week!
Please join us June 3-7 for the 6th Annual Camp Bacon!
Each year, bacon lovers from around the globe make the trek to Ann Arbor for Zingerman’s annual 5-day celebration of cured pork, Camp Bacon. This year’s camp runs from June 3-7, and enthusiasm is stronger than ever: three new events have been added to the 2015 lineup to help celebrate the sixth year of bringing home the (really good) bacon.
Camp Bacon was inspired by an idea Zingerman’s co-founder Ari Weinzweig had while writing his book Zingerman’s Guide to Better Bacon:
“When the Southern Foodways Alliance sponsored a field trip to Louisville a few years ago they called it Camp Bacon. While I didn’t get to Kentucky to take part in the bacon festivities, the name “Camp Bacon” has stuck with me ever since. There’s just something about the idea of Camp Bacon that conjures up great images. Bacon roasting over the bonfire. . .blue jeans and black hooded sweatshirts with shredded cuffs smelling sweetly of pork belly. . .maybe classes in bacon cooking and slicing, bacon-sack races, bacon making merit-badges. . .”
In the year after the book was released, Ari decided that maybe Camp Bacon didn’t just have to be a fantasy. “We have close ties to so many great bacon curers and other folks in the food community, and I think people look to us to do something different. So, we figured, let’s put it together and see if people come.” The first year sold out and included a performance from Chicago area R&B musician Andre Williams (whose 1957 hit “Bacon Fat” won him a prominent spot in the Guide to Better Bacon.) Andre returned for an encore performance at the Ark for the second Camp Bacon and the downtown street fair was added to the lineup.
As always, Zingerman’s Camp Bacon is a benefit for the Southern Foodways Alliance, a non-profit organization dedicated to the preservation of food traditions, and Washtenaw County 4H.
To reserve your seats for Camp Bacon events, please visit our website.
Head South for Delicious! at Zingerman’s Creamery
We are celebrating the cheeses of the Southeastern U.S. From the Carolinas, Georgia, even Texas! In a region of the US known for its comfort food and smoked meats, there are artisan cheesemakers taking advantage of the mild climate and natural bounty to bring delicious and unique cheeses to the plate. $10 of every ticket sold for this tasting will be donated to Southern Foodways Alliance as part of our 6th Annual Camp Bacon.
To reserve your seats for Camp Bacon events, please visit our website.
Welcome to Cornman Farms tour
Our Welcome to Cornman Farms Tour is an idyllic and dynamic 90 minute introduction to the rich history, agricultural projects and humane raising of animals. Join us Tuesday, June 9, 6pm, for a look at our vegetable and herb gardens, goat milking operation and historic restored Farmhouse and Barn—and enjoy a meet-and-greet with our visionary Managing Partner, Kieron Hales.
ZingTrain Speaker Series: Michelle Segar
Exercising regularly – we all know it’s good for us. If we brainstormed for a minute, or less, we’d probably have a long list of sound, logical, rational reasons for exercising regularly. And yet it’s just so darn hard to do, isn’t it? Pick a different positive health behavior and you’ll probably just be repeating that exercise. Why is that?
Michelle Segar knows why it is. She has done decades of research to try to understand why logic-based reasons for behavior change keep people stuck in cycles of starting and stopping. And to understand why those logic based reasons don’t create change that sticks.
Thankfully for all of us, Michelle took her research a little further to try to figure out what does work! To identify The Right Whys. Integrating research from behavioral science and positive organizational scholarship, Michelle will describe a novel approach to motivating and maintaining healthy behaviors in ways that can foster personal meaning and well-being. And help your organization thrive! Wednesday, June 10, 8am.
Cocktail Class: A Very Vodka Evening
Vodka is the cocktail world’s proverbial black sheep. We underutilize this spirit’s almost infinite mixing potential, and it’s high time we paid attention to this crisp and clean liquor: the original “neutral spirit.” Vodka is made for mixing. It is the sugar-cookie-dough of the bar world: a fantastic base that is pleasant on its own but really exists as a vehicle to showcase other ingredients and flavors. Vodka can be made from almost anything starchy: wheat, potatoes, corn, rye, and even grapes! Join us on Thursday, June 11, 7pm, as we doff our cap to this remarkably versatile spirit by mixing three note-worthy cocktails: the Vesper, which is the original James Bond martini; the light, crisp, and tart Cosmopolitan; and the famous citrusy and spicy Moscow Mule. We will discuss the history of vodka and stories behind these cocktails, snack on exquisitely prepared light fare from the Cornman Farms culinary team, and guests will take home recipes for all the cocktails made during the class.
Ready, Set, Picnic at Zingerman’s Creamery
We’ve raided the shop to bring you the best in picnic fare! Cheeses that travel well, paired up with beers and wines perfect for enjoying with good friends in the sunshine! We’ll also have suggestions and tastes from our pantry selection of jams, pickles, and other treats to get you picnic ready for this summer! Friday, June 12, 6pm.
See you soon!
Farmers Market Bounty
Spring is here and with it our return to the area Farmers Markets! We’ve picked up the best of the spring produce, simply prepared and combined with cheeses we love! Fresh herb goat cheese, spring green salads, and more. Through the evening we’ll feature items from producers that we’ve met through the markets, delicious ways to combine spring produce with your favorite cheeses, and end the evening with a sweet treat of seasonal gelato made just for the tasting! This coming Friday, May 22, 6pm.
Zingerman’s Roadhouse Closed for Memorial Day
The Roadhouse will be closed on Monday, May 25 in honor of Memorial Day. We will resume regular hours Tuesday morning at 7am.
Zingerman’s Roadhouse wishes you an enjoyable, relaxing Memorial Day!
Camp Bacon is coming!
Please join us June 3-7 for the 6th Annual Camp Bacon!
Each year, bacon lovers from around the globe make the trek to Ann Arbor for Zingerman’s annual 5-day celebration of cured pork, Camp Bacon. This year’s camp runs from June 3-7, and enthusiasm is stronger than ever: three new events have been added to the 2015 lineup to help celebrate the sixth year of bringing home the (really good) bacon.
Camp Bacon was inspired by an idea Zingerman’s co-founder Ari Weinzweig had while writing his book Zingerman’s Guide to Better Bacon:
“When the Southern Foodways Alliance sponsored a field trip to Louisville a few years ago they called it Camp Bacon. While I didn’t get to Kentucky to take part in the bacon festivities, the name “Camp Bacon” has stuck with me ever since. There’s just something about the idea of Camp Bacon that conjures up great images. Bacon roasting over the bonfire. . .blue jeans and black hooded sweatshirts with shredded cuffs smelling sweetly of pork belly. . .maybe classes in bacon cooking and slicing, bacon-sack races, bacon making merit-badges. . .”
In the year after the book was released, Ari decided that maybe Camp Bacon didn’t just have to be a fantasy. “We have close ties to so many great bacon curers and other folks in the food community, and I think people look to us to do something different. So, we figured, let’s put it together and see if people come.” The first year sold out and included a performance from Chicago area R&B musician Andre Williams (whose 1957 hit “Bacon Fat” won him a prominent spot in the Guide to Better Bacon.) Andre returned for an encore performance at the Ark for the second Camp Bacon and the downtown street fair was added to the lineup.
As always, Zingerman’s Camp Bacon is a benefit for the Southern Foodways Alliance, a non-profit organization dedicated to the preservation of food traditions, and Washtenaw County 4H.
To reserve your seats for Camp Bacon events, please visit our website.
Savory BAKE!-cation at Zingerman’s BAKE!
Join us June 23-27, 8am-5pm, for the most mouth-watering, lip-smacking collection of recipes we’ve ever assembled! In this four-day action-packed baking extravaganza you’ll learn the wide variety of baking techniques behind a savory line up of baked goods. The roster includes ham and cheese croissants, bacon pecan sandies, parmesan pepper bread, New York style pizza, quiche Lorraine, pasties, cheddar herb scones, pasta, rosemary baguettes, strudel, grissini, potato dill bread, maple bacon doughnuts and more! Your BAKE!-cation includes breakfast and lunch each day.
You’ll leave BAKE! with our recipes, the knowledge to recreate them at home, a full tummy, boxes of amazing food you made in class, and great coupons.
Don’t miss your chance to take a well-deserved BAKE!-cation!
See you soon!
Savory BAKE!-cation at Zingerman’s BAKE!
Join us June 23-27, 8am-5pm, for the most mouth-watering, lip-smacking collection of recipes we’ve ever assembled! In this four-day action-packed baking extravaganza you’ll learn the wide variety of baking techniques behind a savory line up of baked goods. The roster includes ham and cheese croissants, bacon pecan sandies, parmesan pepper bread, New York style pizza, quiche Lorraine, pasties, cheddar herb scones, pasta, rosemary baguettes, strudel, grissini, potato dill bread, maple bacon doughnuts and more! Your BAKE!-cation includes breakfast and lunch each day.
You’ll leave BAKE! with our recipes, the knowledge to recreate them at home, a full tummy, boxes of amazing food you made in class, and great coupons.
Don’t miss your chance to take a well-deserved BAKE!-cation!
Best Served with Spring! at Zingerman’s Creamery
As we say good by to April showers and welcome in the May flowers, we also welcome the return of spring and summer seasonal beers! We’ve rounded up the new releases of beers from some of our favorite brewers and paired them up with cheeses from our shop. We’ll guide you through each pairing, talk about our cheese and beer pairings, and the brewers and cheesemakers! Friday, May 15, 6pm.
Fisherman’s Feast at Zingerman’s Roadhouse
The Roadhouse has long had a passion for serving the best and freshest seafood we can find. And for us it doesn’t get much better than eating fresh fish from the Gulf of Mexico from Jimmy Galle and Gulfish, located in California. Gulfish focuses on the fishermen in the Gulf, who catch fish to order, ship themselves and get the freshest seafood possible from the water to the restaurant often within 18-24 hours. Knowing and supporting the fishermen is top priority for Jimmy, he can tell you the “name of the guy who caught it, the boat it came in on, what dock it came in on and when it came in”, no small feat for hundreds of pounds of fish he sees weekly.
Working with the fishermen, Chef Alex and Jimmy have created a menu highlighting the best the Gulf of Mexico has to offer. Shipped and prepared with 24 hours of leaving the water, this is a dinner seafood fans do not want to miss. Wednesday, May 20, 7pm.
Farmers Market Bounty
Spring is here and with it our return to the area Farmers Markets! We’ve picked up the best of the spring produce, simply prepared and combined with cheeses we love! Fresh herb goat cheese, spring green salads, and more. Through the evening we’ll feature items from producers that we’ve met through the markets, delicious ways to combine spring produce with your favorite cheeses, and end the evening with a sweet treat of seasonal gelato made just for the tasting! Friday, May 22, 6pm.
Camp Bacon is coming!
Please join us June 3-7 for the 6th Annual Camp Bacon!
Each year, bacon lovers from around the globe make the trek to Ann Arbor for Zingerman’s annual 5-day celebration of cured pork, Camp Bacon. This year’s camp runs from June 3-7, and enthusiasm is stronger than ever: three new events have been added to the 2015 lineup to help celebrate the sixth year of bringing home the (really good) bacon.
Camp Bacon was inspired by an idea Zingerman’s co-founder Ari Weinzweig had while writing his book Zingerman’s Guide to Better Bacon:
“When the Southern Foodways Alliance sponsored a field trip to Louisville a few years ago they called it Camp Bacon. While I didn’t get to Kentucky to take part in the bacon festivities, the name “Camp Bacon” has stuck with me ever since. There’s just something about the idea of Camp Bacon that conjures up great images. Bacon roasting over the bonfire. . .blue jeans and black hooded sweatshirts with shredded cuffs smelling sweetly of pork belly. . .maybe classes in bacon cooking and slicing, bacon-sack races, bacon making merit-badges. . .”
In the year after the book was released, Ari decided that maybe Camp Bacon didn’t just have to be a fantasy. “We have close ties to so many great bacon curers and other folks in the food community, and I think people look to us to do something different. So, we figured, let’s put it together and see if people come.” The first year sold out and included a performance from Chicago area R&B musician Andre Williams (whose 1957 hit “Bacon Fat” won him a prominent spot in the Guide to Better Bacon.) Andre returned for an encore performance at the Ark for the second Camp Bacon and the downtown street fair was added to the lineup.
As always, Zingerman’s Camp Bacon is a benefit for the Southern Foodways Alliance, a non-profit organization dedicated to the preservation of food traditions, and Washtenaw County 4H.
To reserve your seats for Camp Bacon events, please visit our website.
See you soon!
Cinco de Mayo Cocktail Class: Terrific Tequila
Tequila is a truly unique liquor distilled from the agave plant and made only in certain regions of Mexico. This spirit is at once sweet, peppery, grassy, and spicy. It can be smooth, dynamic, complex and invigorating. Tequila is the spirit of Mexico, literally and figuratively! Tequila is great in lively and refreshing cocktails and pairs well with complex, spicy foods in a way that most liquors simply can’t. On Tuesday, May 5, 7pm, we’ll explore this liquor that is both exotic and familiar to the American bar scene. We’ll learn about the history of tequila and different varieties of the liquor. We’ll make three distinct cocktails; each will highlight tequila in a different way. We’ll also enjoy farm-fresh snacks created by our own talented culinary team. Guests will end the evening with recipes and the know-how to craft these tasty tequila cocktails at home.
ZingTrain Speaker Series: Thinking about your exit
Knowing that all entrepreneurs leave their businesses and all businesses get sold, given away, or liquidated, Bo Burlingham decided to write a book about how to exit your company well!
Bo believes that whatever your preferred outcome, you need to start planning for it now while you still have time and options. The beautiful part is that if you start early enough, the process will lead you to build a better, stronger, more resilient company, as well as one with a higher market value. Unfortunately, most owners don’t start early enough—and pay a steep price for their procrastination.
– JOIN us on Wednesday, May 6, 8am, for this thought provoking session with Bo Burlingham to:
– HEAR about the eight key factors that determine whether owners are happy after leaving their businesses.
– LEARN about a stressful, rewarding and ultimately critical process for all entrepreneurs.
– EXPLORE the emotional challenges that entrepreneurs face with planning their exits.
Cinco de Mayo Dinner at Zingerman’s Roadhouse
Join the Roadhouse on Wednesday, May 6, 7pm, for a journey into the Mexican State of Campache. Located in the Yucatan Pennisula, Campeche has long been referred to as the lesser known jewel of the peninsula, with its lush fish markets and intermingling of Spanish, Mayan and Mexican cultures.
Roadhouse Chef Bob Bennett, a longtime Roadie and student of Mexican culture, takes us on a stroll through the streets of Campeche with stories of Campechano culture, Mayan history and of course, food.
Fresh from the Garden: Lunch & Tour with Mom at Cornman Farms
Join us on Sunday, May 10, 1030am, for our first annual Fresh from the Garden Mother’s Day Event at Cornman Farms – a lovely luncheon awaits you, and a two-hour long introduction to what makes spring the most exciting season on the Farm! We’ll visit our goats (many of whom will be brand-new mamas themselves!) and their babies, and learn a bit about goat milking and the breeds we raise here at the Cornman Farms. We’ll also head into the gardens to discover what’s growing – perhaps herbs, greens, carrots and more! After a tour of our historic buildings and grounds, have a seat in our charming, sunny Farmhouse for a family-style luncheon, prepared with love by Chef and Managing Partner Kieron Hales. Menu items will be inspired by his homeland of England, with Radish Tea Sandwiches and Clotted Cream Strawberry Jam Scones, as well as locally influenced with “Little Ypsi Quiche” (made with Zingerman’s Creamery Little Ypsi cheese) and Cauliflower-Fried Steak with Herbed Pesto. Of course, there’ll be plenty of quality tea (and coffee) for you and Mom to enjoy! See you at the Farm!
Brewing Methods at Zingerman’s Coffee Company
Learn the keys to successful coffee brewing using a wide variety of brewing methods from filter drip to syphon pot. We will take a single coffee and brew it 6 to 8 different ways, each producing a unique taste. We’ll learn the proper proportions and technique for each and discuss the merits and differences of each style. Sunday, May 10, 1pm.
Spring Dinner with Guest Chefs, Central Provisions at Zingerman’s Deli
Join us on Thursday, May 14, 7pm, for a verdant feast with our favorite guest chefs, Abby Olitzky and Steve Hall of Central Provisions. They’ve picked some of their favorite Zingerman’s pantry staples to showcase in their signature plates of seasonal, local ingredients, cheeses, and charcuterie. The five-course, family-style meal will be complete with wine and beverage pairings. Seating is limited, so please sign up quick!
Vegetarian options available upon request.
*Price includes wine.
Best Served with Spring! at Zingerman’s Creamery
As we say good by to April showers and welcome in the May flowers, we also welcome the return of spring and summer seasonal beers! We’ve rounded up the new releases of beers from some of our favorite brewers and paired them up with cheeses from our shop. We’ll guide you through each pairing, talk about our cheese and beer pairings, and the brewers and cheesemakers! Friday, May 15, 6pm.
Fisherman’s Feast at Zingerman’s Roadhouse
The Roadhouse has long had a passion for serving the best and freshest seafood we can find. And for us it doesn’t get much better than eating fresh fish from the Gulf of Mexico from Jimmy Galle and Gulfish, located in California. Gulfish focuses on the fishermen in the Gulf, who catch fish to order, ship themselves and get the freshest seafood possible from the water to the restaurant often within 18-24 hours. Knowing and supporting the fishermen is top priority for Jimmy, he can tell you the “name of the guy who caught it, the boat it came in on, what dock it came in on and when it came in”, no small feat for hundreds of pounds of fish he sees weekly.
Working with the fishermen, Chef Alex and Jimmy have created a menu highlighting the best the Gulf of Mexico has to offer. Shipped and prepared with 24 hours of leaving the water, this is a dinner seafood fans do not want to miss. Wednesday, May 20, 7pm.
Farmers Market Bounty
Spring is here and with it our return to the area Farmers Markets! We’ve picked up the best of the spring produce, simply prepared and combined with cheeses we love! Fresh herb goat cheese, spring green salads, and more. Through the evening we’ll feature items from producers that we’ve met through the markets, delicious ways to combine spring produce with your favorite cheeses, and end the evening with a sweet treat of seasonal gelato made just for the tasting! Friday, May 22, 6pm.
Camp Bacon is coming!
Please join us June 3-7 for the 6th Annual Camp Bacon!
Each year, bacon lovers from around the globe make the trek to Ann Arbor for Zingerman’s annual 5-day celebration of cured pork, Camp Bacon. This year’s camp runs from June 3-7, and enthusiasm is stronger than ever: three new events have been added to the 2015 lineup to help celebrate the sixth year of bringing home the (really good) bacon.
Camp Bacon was inspired by an idea Zingerman’s co-founder Ari Weinzweig had while writing his book Zingerman’s Guide to Better Bacon:
“When the Southern Foodways Alliance sponsored a field trip to Louisville a few years ago they called it Camp Bacon. While I didn’t get to Kentucky to take part in the bacon festivities, the name “Camp Bacon” has stuck with me ever since. There’s just something about the idea of Camp Bacon that conjures up great images. Bacon roasting over the bonfire. . .blue jeans and black hooded sweatshirts with shredded cuffs smelling sweetly of pork belly. . .maybe classes in bacon cooking and slicing, bacon-sack races, bacon making merit-badges. . .”
In the year after the book was released, Ari decided that maybe Camp Bacon didn’t just have to be a fantasy. “We have close ties to so many great bacon curers and other folks in the food community, and I think people look to us to do something different. So, we figured, let’s put it together and see if people come.” The first year sold out and included a performance from Chicago area R&B musician Andre Williams (whose 1957 hit “Bacon Fat” won him a prominent spot in the Guide to Better Bacon.) Andre returned for an encore performance at the Ark for the second Camp Bacon and the downtown street fair was added to the lineup.
As always, Zingerman’s Camp Bacon is a benefit for the Southern Foodways Alliance, a non-profit organization dedicated to the preservation of food traditions, and Washtenaw County 4H.
To reserve your seats for Camp Bacon events, please visit our website.
See you soon!
1st Sunday tour at zingerman’s creamery
Join our cheese and gelato makers on Sunday, May 3, 2pm, for an hour-long adventure as we transform local milk into delicious cheese and gelato. You’ll watch our fresh mozzarella stretched into shape, taste our cow’s and goat’s milk cheeses while our staff explain the cheesemaking process, and sample our delicious fresh gelato. After the tour, make time for tasting our selection of American cheeses and provisions, as well as house made gelatos and sorbets in our cheese shop.
Fromage in the Farmhouse at Cornman Farms
Join us on Sunday, May 3, 4pm, for Cornman Farms’ season kickoff event in 2015: an udder-to-table dinner featuring Zingerman’s Creamery! We’re hosting a farm-to-fork dinner using the best of the Farm’s spring goodness, and featuring our talented and knowledgable friends at Zingerman’s Creamery. Each of the five dishes will include cheese components lovingly prepared by the experts at the Creamery, and they’ll be on-hand to teach us about how they masterfully craft each cheese. As an added bonus, we’ll visit the goats at Cornman Farms that contribute to the goat cheese making operation at the Creamery, and learn how they’re milked and cared for. The whole experience will be informative, interactive, and full of delicious dairy – and we’ll include special beverage pairings with each course. If you’re a cheese-lover, you don’t want to miss this!
Cinco de Mayo Cocktail Class: Terrific Tequila
Tequila is a truly unique liquor distilled from the agave plant and made only in certain regions of Mexico. This spirit is at once sweet, peppery, grassy, and spicy. It can be smooth, dynamic, complex and invigorating. Tequila is the spirit of Mexico, literally and figuratively! Tequila is great in lively and refreshing cocktails and pairs well with complex, spicy foods in a way that most liquors simply can’t. On Tuesday, May 5, 7pm, we’ll explore this liquor that is both exotic and familiar to the American bar scene. We’ll learn about the history of tequila and different varieties of the liquor. We’ll make three distinct cocktails; each will highlight tequila in a different way. We’ll also enjoy farm-fresh snacks created by our own talented culinary team. Guests will end the evening with recipes and the know-how to craft these tasty tequila cocktails at home.
ZingTrain Speaker Series: Thinking about your exit
Knowing that all entrepreneurs leave their businesses and all businesses get sold, given away, or liquidated, Bo Burlingham decided to write a book about how to exit your company well!
Bo believes that whatever your preferred outcome, you need to start planning for it now while you still have time and options. The beautiful part is that if you start early enough, the process will lead you to build a better, stronger, more resilient company, as well as one with a higher market value. Unfortunately, most owners don’t start early enough—and pay a steep price for their procrastination.
– JOIN us on Wednesday, May 6, 8am, for this thought provoking session with Bo Burlingham to:
– HEAR about the eight key factors that determine whether owners are happy after leaving their businesses.
– LEARN about a stressful, rewarding and ultimately critical process for all entrepreneurs.
– EXPLORE the emotional challenges that entrepreneurs face with planning their exits.
Cinco de Mayo Dinner at Zingerman’s Roadhouse
Join the Roadhouse for a journey into the Mexican State of Campache. Located in the Yucatan Pennisula, Campeche has long been referred to as the lesser known jewel of the peninsula, with its lush fish markets and intermingling of Spanish, Mayan and Mexican cultures.
Roadhouse Chef Bob Bennett, a longtime Roadie and student of Mexican culture, takes us on a stroll through the streets of Campeche with stories of Campechano culture, Mayan history and of course, food.
Fresh from the Garden: Lunch & Tour with Mom at Cornman Farms
Join us on Sunday, May 10, 1030am, for our first annual Fresh from the Garden Mother’s Day Event at Cornman Farms – a lovely luncheon awaits you, and a two-hour long introduction to what makes spring the most exciting season on the Farm! We’ll visit our goats (many of whom will be brand-new mamas themselves!) and their babies, and learn a bit about goat milking and the breeds we raise here at the Cornman Farms. We’ll also head into the gardens to discover what’s growing – perhaps herbs, greens, carrots and more! After a tour of our historic buildings and grounds, have a seat in our charming, sunny Farmhouse for a family-style luncheon, prepared with love by Chef and Managing Partner Kieron Hales. Menu items will be inspired by his homeland of England, with Radish Tea Sandwiches and Clotted Cream Strawberry Jam Scones, as well as locally influenced with “Little Ypsi Quiche” (made with Zingerman’s Creamery Little Ypsi cheese) and Cauliflower-Fried Steak with Herbed Pesto. Of course, there’ll be plenty of quality tea (and coffee) for you and Mom to enjoy! See you at the Farm!
Brewing Methods at Zingerman’s Coffee Company
Learn the keys to successful coffee brewing using a wide variety of brewing methods from filter drip to syphon pot. We will take a single coffee and brew it 6 to 8 different ways, each producing a unique taste. We’ll learn the proper proportions and technique for each and discuss the merits and differences of each style. Sunday, May 10, 1pm.
Spring Dinner with Guest Chefs, Central Provisions at Zingerman’s Deli
Join us on Thursday, May 14, 7pm, for a verdant feast with our favorite guest chefs, Abby Olitzky and Steve Hall of Central Provisions. They’ve picked some of their favorite Zingerman’s pantry staples to showcase in their signature plates of seasonal, local ingredients, cheeses, and charcuterie. The five-course, family-style meal will be complete with wine and beverage pairings. Seating is limited, so please sign up quick!
Vegetarian options available upon request.
*Price includes wine.
Best Served with Spring! at Zingerman’s Creamery
As we say good by to April showers and welcome in the May flowers, we also welcome the return of spring and summer seasonal beers! We’ve rounded up the new releases of beers from some of our favorite brewers and paired them up with cheeses from our shop. We’ll guide you through each pairing, talk about our cheese and beer pairings, and the brewers and cheesemakers! Friday, May 15, 6pm.
Fisherman’s Feast at Zingerman’s Roadhouse
The Roadhouse has long had a passion for serving the best and freshest seafood we can find. And for us it doesn’t get much better than eating fresh fish from the Gulf of Mexico from Jimmy Galle and Gulfish, located in California. Gulfish focuses on the fishermen in the Gulf, who catch fish to order, ship themselves and get the freshest seafood possible from the water to the restaurant often within 18-24 hours. Knowing and supporting the fishermen is top priority for Jimmy, he can tell you the “name of the guy who caught it, the boat it came in on, what dock it came in on and when it came in”, no small feat for hundreds of pounds of fish he sees weekly.
Working with the fishermen, Chef Alex and Jimmy have created a menu highlighting the best the Gulf of Mexico has to offer. Shipped and prepared with 24 hours of leaving the water, this is a dinner seafood fans do not want to miss. Wednesday, May 20, 7pm.
Farmers Market Bounty
Spring is here and with it our return to the area Farmers Markets! We’ve picked up the best of the spring produce, simply prepared and combined with cheeses we love! Fresh herb goat cheese, spring green salads, and more. Through the evening we’ll feature items from producers that we’ve met through the markets, delicious ways to combine spring produce with your favorite cheeses, and end the evening with a sweet treat of seasonal gelato made just for the tasting! Friday, May 22, 6pm.
See you soon!
Cheese Mastery Class #7: Pressed Cooked cheese at Zingerman’s Creamery
Creamery managing partner Aubrey Thomason takes you on a tour of one of the most popular categories of cheese: Pressed Cooked Cheese. This category evolved independently in nearly every mountain region of Europe. The process involves cutting milk curds into very fine, rice grain-sized pellets, cooking them, and then pressing them into molds or cheese forms. Ripening times for this style can range from several months to 5 or more years. This category is known for firm, smooth cheese with “eyes” or “holes” from carbon dioxide bubbles released during the aging process. This style includes “Mountain” cheeses, such as Emmenthal, Parmesan, Jarlsberg, Raclette, and Gruyère. These cheeses keep for a long time, and the flavors brought out by the cooking process are unique to this style. Come join us on Friday, April 24, 6pm and find out how deliciously interesting cheese chemistry can be!
Mastering Mozzarella at Zingerman’s creamery
Come visit us on Saturday, April 25, 2pm and learn the secret to making terrific fresh mozzarella from the experts! Stop by the Creamery and we’ll show you the ins and outs of making this simple, yet delicious cheese. You’ll learn how to pull balls of fresh mozzarella from curd, stretch string cheese, and create rich, creamy burrata. Perfect on pizza, super on a salad, or amazing on its own, this versatile cheese is as much to make as it is to eat. Adults and children over 12 are welcome. Don’t miss it!
1st Sunday tour at zingerman’s creamery
Join our cheese and gelato makers on Sunday, May 3, 2pm, for an hour-long adventure as we transform local milk into delicious cheese and gelato. You’ll watch our fresh mozzarella stretched into shape, taste our cow’s and goat’s milk cheeses while our staff explain the cheesemaking process, and sample our delicious fresh gelato. After the tour, make time for tasting our selection of American cheeses and provisions, as well as house made gelatos and sorbets in our cheese shop.
Fromage in the Farmhouse at Cornman Farms
Join us on Sunday, May 3, 4pm, for Cornman Farms’ season kickoff event in 2015: an udder-to-table dinner featuring Zingerman’s Creamery! We’re hosting a farm-to-fork dinner using the best of the Farm’s spring goodness, and featuring our talented and knowledgable friends at Zingerman’s Creamery. Each of the five dishes will include cheese components lovingly prepared by the experts at the Creamery, and they’ll be on-hand to teach us about how they masterfully craft each cheese. As an added bonus, we’ll visit the goats at Cornman Farms that contribute to the goat cheese making operation at the Creamery, and learn how they’re milked and cared for. The whole experience will be informative, interactive, and full of delicious dairy – and we’ll include special beverage pairings with each course. If you’re a cheese-lover, you don’t want to miss this!
Cinco de Mayo Cocktail Class: Terrific Tequila
Tequila is a truly unique liquor distilled from the agave plant and made only in certain regions of Mexico. This spirit is at once sweet, peppery, grassy, and spicy. It can be smooth, dynamic, complex and invigorating. Tequila is the spirit of Mexico, literally and figuratively! Tequila is great in lively and refreshing cocktails and pairs well with complex, spicy foods in a way that most liquors simply can’t. On Tuesday, May 5, 7pm, we’ll explore this liquor that is both exotic and familiar to the American bar scene. We’ll learn about the history of tequila and different varieties of the liquor. We’ll make three distinct cocktails; each will highlight tequila in a different way. We’ll also enjoy farm-fresh snacks created by our own talented culinary team. Guests will end the evening with recipes and the know-how to craft these tasty tequila cocktails at home.
ZingTrain Speaker Series: Thinking about your exit
Knowing that all entrepreneurs leave their businesses and all businesses get sold, given away, or liquidated, Bo Burlingham decided to write a book about how to exit your company well!
Bo believes that whatever your preferred outcome, you need to start planning for it now while you still have time and options. The beautiful part is that if you start early enough, the process will lead you to build a better, stronger, more resilient company, as well as one with a higher market value. Unfortunately, most owners don’t start early enough—and pay a steep price for their procrastination.
– JOIN us on Wednesday, May 6, 8am, for this thought provoking session with Bo Burlingham to:
– HEAR about the eight key factors that determine whether owners are happy after leaving their businesses.
– LEARN about a stressful, rewarding and ultimately critical process for all entrepreneurs.
– EXPLORE the emotional challenges that entrepreneurs face with planning their exits.
Cinco de Mayo Dinner at Zingerman’s Roadhouse
Join the Roadhouse for a journey into the Mexican State of Campache. Located in the Yucatan Pennisula, Campeche has long been referred to as the lesser known jewel of the peninsula, with its lush fish markets and intermingling of Spanish, Mayan and Mexican cultures.
Roadhouse Chef Bob Bennett, a longtime Roadie and student of Mexican culture, takes us on a stroll through the streets of Campeche with stories of Campechano culture, Mayan history and of course, food.
Fresh from the Garden: Lunch & Tour with Mom at Cornman Farms
Join us on Sunday, May 10, 1030am, for our first annual Fresh from the Garden Mother’s Day Event at Cornman Farms – a lovely luncheon awaits you, and a two-hour long introduction to what makes spring the most exciting season on the Farm! We’ll visit our goats (many of whom will be brand-new mamas themselves!) and their babies, and learn a bit about goat milking and the breeds we raise here at the Cornman Farms. We’ll also head into the gardens to discover what’s growing – perhaps herbs, greens, carrots and more! After a tour of our historic buildings and grounds, have a seat in our charming, sunny Farmhouse for a family-style luncheon, prepared with love by Chef and Managing Partner Kieron Hales. Menu items will be inspired by his homeland of England, with Radish Tea Sandwiches and Clotted Cream Strawberry Jam Scones, as well as locally influenced with “Little Ypsi Quiche” (made with Zingerman’s Creamery Little Ypsi cheese) and Cauliflower-Fried Steak with Herbed Pesto. Of course, there’ll be plenty of quality tea (and coffee) for you and Mom to enjoy! See you at the Farm!
Brewing Methods at Zingerman’s Coffee Company
Learn the keys to successful coffee brewing using a wide variety of brewing methods from filter drip to syphon pot. We will take a single coffee and brew it 6 to 8 different ways, each producing a unique taste. We’ll learn the proper proportions and technique for each and discuss the merits and differences of each style. Sunday, May 10, 1pm.
Spring Dinner with Guest Chefs, Central Provisions at Zingerman’s Deli
Join us on Thursday, May 14, 7pm, for a verdant feast with our favorite guest chefs, Abby Olitzky and Steve Hall of Central Provisions. They’ve picked some of their favorite Zingerman’s pantry staples to showcase in their signature plates of seasonal, local ingredients, cheeses, and charcuterie. The five-course, family-style meal will be complete with wine and beverage pairings. Seating is limited, so please sign up quick!
Vegetarian options available upon request.
*Price includes wine.
Best Served with Spring! at Zingerman’s Creamery
As we say good by to April showers and welcome in the May flowers, we also welcome the return of spring and summer seasonal beers! We’ve rounded up the new releases of beers from some of our favorite brewers and paired them up with cheeses from our shop. We’ll guide you through each pairing, talk about our cheese and beer pairings, and the brewers and cheesemakers! Friday, May 15, 6pm.
See you soon!