Tag: THIS WEEK AT ZINGERMAN’S
All Spice Routes Lead to the Zingerman’s Roadhouse
The first of what I’m guessing will become an annual Roadhouse tradition. For centuries spices have been the lily that gilded the culinary crown of the world’s best cooks. Carried round the globe with great fanfare and usually at great cost, spices became the color that livened culinary palettes, the nuance that took recipes from common to compelling. Columbus sailed west from Spain and crossed the Atlantic in search of them. Today of course, finding spices is far easier—you can find them in every super market.
But this dinner is about the best of the best—the hand-selected, carefully curated spices that our friends from Épices de Cru have been searching for and selecting for over thirty years now, spices the likes of which supermarket aisles will never see. Combining the culinary talents of our own, James Beard award-winning Alex Young and Montreal-based Spicetrekker Philippe de Vienne. Join us for a bit of spice history, a bit learning about how to use spices in your own kitchen, a good dose of spicy storytelling, a bit of laughing, and a really good meal! If you’re thinking life could stand a little spicing up, join us tonight, Tuesday, April 14, 7pm!
Sorry, this event is already full.
Get on the waitlist
The Ins and Outs of Spices at zingerman’s deli
Visiting spice trekkers Marika, Philippe and Ethné de Vienne voyage from Montreal to share over thirty years of incredible spice travels, travails, and terrific tastes with us. The results of their work are an almost overwhelming list of special stuff that we’re privileged to offer for sale at the Deli and for tasting on this exceptional, educational and enlightening evening.
On Wednesday, April 15, 630pm, you’ll discover rare, specially selected cloves from Southern India, wild cumin from Uzbekistan, wild cubebs from Madagascar, special ‘0000 grade’ true cinnamon from Sri Lanka, and carefully chosen black pepper from a single Indian village. And there are the blends—amazing and exotic Ethiopian Berbere, Silk Road Spice Blend, White Curry, Kashmir Curry, and so much more! If you’re ever wondered how to add flavor to your kitchen; how to use some of those spices you’ve seen, but had no clue how to cook with: or wondered what you could add to your culinary repertoire to really jazz up your cooking without having to go to school, this class is for you! Seats are limited so sign up soon!
Sorry, this event is already full.
Get on the waitlist
Zingerman’s Mail Order Mother’s Day Catalog Out Now
Our annual Mother’s Day catalog will be arriving in homes beginning this week. Great deals on delectable treats like the Daisy Fondant cakes, Robert Lambert fruitcakes, and of course plenty of coffeecakes. Thanks Mom!
An Evening with Burgdorf Winery at Zingerman’s Creamery
Nestled away in mid-Michigan just east of Lansing, Burgdorf Winery has been crafting unique, award-winning wines for over 30 years. Burgdorf’s specializes in wines made from Michigan-grown fruits, and we are very excited to add this selection of local wines to our shop. Join us Friday, April 17, 6pm as we welcome the winemakers from Burgdorf and pair their excellent vintages with some of our favorite cheese!
Cocktail Class: The Greatness of Grenadine at Cornman Farms
True grenadine, made from pomegranate, is a rich, silky, sweet-tart and ever-so-slightly earthy syrup that adds a depth and richness to cocktails that is unattainable with many commercial bottled brands. In this class at Zingerman’s Cornman Farms we’ll explore the many uses of grenadine in cocktails, using our own home-made syrup that beats the pants off the supermarket stuff. Together we’ll make 3 cocktails highlighting this versatile ingredient: a Pink Lady made with gin, a Tequila Sunrise made with (you guessed it!) tequila, and the classic Bacardi cocktail featuring the rum of the same name. We will discuss the history of the beverages and the ingredients we’ll be using while enjoying delectable snacks prepared by chefs on-site in the historic Cornman Farms farmhouse. Guests will learn to mix and then enjoy all three cocktails and leave with recipes for these cocktails and for true, ridiculously delicious grenadine that you can make in your own kitchen! Friday, April 17, 7pm.
Free Raw Milk Cheese 101 class at Zingerman’s deli
Join us at Zingerman’s Deli on Saturday, April 18, 2pm, for a FREE class to kick off Raw Milk Cheese Appreciation Week. We will be hosting Cheese 101 for your learning and tasting pleasure. This is a structured look at the basics of cheese production and classifications. Everyone who attends will leave with a new appreciation for transformation of raw milk into one of our favorite foods–great cheese! Please join us!
This class is FREE!
ZingTrain Speaker Series: Ari Weinzweig
The ZingTrain Speaker Series is a suite of thought-provoking presentations featuring experts sharing their wisdom on various aspects of the business world.
Ari is a huge believer in the power of Belief. So much so, that his soon-to-be-released book, Part 4 of the Zingerman’s Guide to Good Leading series is devoted to the role of belief in business!
In this never-before-heard-in-public debut of Ari’s beliefs about belief, he will share with you the idea that although most of us don’t realize it, our beliefs have a major impact on how things go in our lives. No matter whether our beliefs are borne out by the facts, most of us will, wittingly or unwittingly, behave in ways that reinforce our beliefs. In other words, what we believe about ourselves, our organization, our co-workers, our boss, the work we do and our ability to do it will significantly alter the outcomes we get – right down to our very success or failure.
– JOIN us Wednesday, April 22, 8am us for this session in which Ari will examine:
– HOW our beliefs play out in our day to day experiences in the workplace, and how we and our workplaces are impacted by those beliefs and…
– HOW by becoming more mindful of our beliefs, we can effectively backtrack—by altering our beliefs, we can change the way we see our work and the world and then, in turn, significantly alter the outcomes we get from our efforts.
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!
826michigan’s Sixth Annual Storymakers Dinner with author Bonnie Jo Campbell
Storymakers Dinner is a celebration that honors important writers their stories, from nationally known novelists to emerging young authors in our community. Every spring, 826michigan partners with Zingerman’s Community of Businesses to bring together a noted person of letters, the students who take part in our writing and tutoring programs, and more than one hundred friends committed to 826michigan’sand our students’ success. We promise to provide outstanding food and drink alongside extraordinary stories in a breathtaking setting, perfectly suited to the wide-open, rural Michigan setting of this year’s special guest, lauded author Bonnie Jo Campbell.
Friday, April 24, 7pm.
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.
See you soon!
Zingerman’s Mail Order Mother’s Day Catalog Out Now
Our annual Mother’s Day catalog will be arriving in homes beginning this week. Great deals on delectable treats like the Daisy Fondant cakes, Robert Lambert fruitcakes, and of course plenty of coffeecakes. Thanks Mom!
Singin ’bout the Blues at Zingerman’s creamery
Join cheesemonger Ben on Friday, April 10th, 6pm as he hosts an evening of exploration of piquant and delicious mold-infused (aka ‘blue’) cheese. Blue cheese is, for some, the most challenging category of cheese to fall in love with, but well worth the courtship, in our opinion. From the dreamy and creamy, to the tart and the sharp, we’ll sample some of the best blue cheeses around, cheeses that will have you singing ’bout the Blues!
All Spice Routes Lead to the Roadhouse
The first of what I’m guessing will become an annual Roadhouse tradition. For centuries spices have been the lily that gilded the culinary crown of the world’s best cooks. Carried round the globe with great fanfare and usually at great cost, spices became the color that livened culinary palettes, the nuance that took recipes from common to compelling. Columbus sailed west from Spain and crossed the Atlantic in search of them. Today of course, finding spices is far easier—you can find them in every super market. But this dinner is about the best of the best—the hand selected, care- fully curated spices that our friends from Épices de Cru have been searching for and selecting for over thirty years now, spices the likes of which supermarket aisles will never see. Combining the culinary talents of our own, James Beard award winning Alex Young and Montreal-based Spice trekker Philippe de Vienne. Join us for a bit of spice history, a bit learning about how to use spices in your own kitchen, a good dose of spicy storytelling, a bit of laughing, a lot of love and a really good meal! If you’re thinking life could stand a little spicing up, join us on Tuesday, April 14, 7pm!
Sorry, this event is already full.
Get on the waitlist
The Ins and Outs of Spices at zingerman’s deli
Visiting spice trekkers Marika, Philippe and Ethné de Vienne voyage from Montreal to share over thirty years of incredible spice travels, travails, and terrific tastes with us. The results of their work are an almost overwhelming list of special stuff that we’re privileged to offer for sale at the Deli and for tasting on this exceptional, educational and enlightening evening.
On Wednesday, April 15, 630pm, you’ll discover rare, specially selected cloves from Southern India, wild cumin from Uzbekistan, wild cubebs from Madagascar, special 0000 grade true cinnamon from Sri Lanka, and carefully chosen black pepper from a single Indian village. And there are the blends—amazing and exotic Ethiopian Berbere, Silk Road Spice Blend, White Curry, Kashmir Curry, and so much more! If you’re ever wondered how to add flavor to your kitchen; how to use some of those spices you’ve seen, but had no clue how to cook with: or wondered what you could add to your culinary repertoire to really jazz up your cooking without having to go to school, this class is for you! Seats are limited so sign up soon!
Sorry! This event is SOLD OUT. Click the button below to add your name to the waitlist.
Get on the waitlist
An Evening with Burgdorf Winery at Zingerman’s Creamery
Nestled away in mid-Michigan just east of Lansing, Burgdorf Winery has been crafting unique, award-winning wines for over 30 years. Burgdorf’s specializes in wines made from Michigan-grown fruits, and we are very excited to add this selection of local wines to our shop. Join us Friday, April 17, 6pm as we welcome the winemakers from Burgdorf and pair their excellent vintages with some of our favorite cheese!
Cocktail Class: The Greatness of Grenadine at Cornman Farms
True grenadine, made from pomegranate, is a rich, silky, sweet-tart and ever-so-slightly earthy syrup that adds a depth and richness to cocktails that is unattainable with many commercial bottled brands. In this class at Zingerman’s Cornman Farms we’ll explore the many uses of grenadine in cocktails, using our own home-made syrup that beats the pants off the supermarket stuff. Together we’ll make 3 cocktails highlighting this versatile ingredient: a Pink Lady made with gin, a Tequila Sunrise made with (you guessed it!) tequila, and the classic Bacardi cocktail featuring the rum of the same name. We will discuss the history of the beverages and the ingredients we’ll be using while enjoying delectable snacks prepared by chefs on-site in the historic Cornman Farms farmhouse. Guests will learn to mix and then enjoy all three cocktails and leave with recipes for these cocktails and for true, ridiculously delicious grenadine that you can make in your own kitchen! Friday, April 17, 7pm.
ZingTrain Speaker Series: Ari Weinzweig
The ZingTrain Speaker Series is a suite of thought-provoking presentations featuring experts sharing their wisdom on various aspects of the business world.
Ari is a huge believer in the power of Belief. So much so, that his soon-to-be-released book, Part 4 of the Zingerman’s Guide to Good Leading series is devoted to the role of belief in business!
In this never-before-heard-in-public debut of Ari’s beliefs about belief, he will share with you the idea that although most of us don’t realize it, our beliefs have a major impact on how things go in our lives. No matter whether our beliefs are borne out by the facts, most of us will, wittingly or unwittingly, behave in ways that reinforce our beliefs. In other words, what we believe about ourselves, our organization, our co-workers, our boss, the work we do and our ability to do it will significantly alter the outcomes we get – right down to our very success or failure.
JOIN us Wednesday, April 22, 8am us for this session in which Ari will examine:
– HOW our beliefs play out in our day to day experiences in the workplace, and how we and our workplaces are impacted by those beliefs and…
– HOW by becoming more mindful of our beliefs, we can effectively backtrack—by altering our beliefs, we can change the way we see our work and the world and then, in turn, significantly alter the outcomes we get from our efforts.
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!
826michigan’s Sixth Annual Storymakers Dinner with author Bonnie Jo Campbell
Storymakers Dinner is a celebration that honors important writers their stories, from nationally known novelists to emerging young authors in our community. Every spring, 826michigan partners with Zingerman’s Community of Businesses to bring together a noted person of letters, the students who take part in our writing and tutoring programs, and more than one hundred friends committed to 826michigan’sand our students’ success. We promise to provide outstanding food and drink alongside extraordinary stories in a breathtaking setting, perfectly suited to the wide-open, rural Michigan setting of this year’s special guest, lauded author Bonnie Jo Campbell. Friday, April 24, 7pm.
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!
See you soon!
Spring sale at Zingerman’s mail Order – The Final Hours!
Our annual Spring Sale ends today! Great deals on meats, cheeses, sweets and a bunch of terrific olive oils, too! Don’t miss the chance to save big on all the staples (and treats!) you can’t do without!
We’ve also got a whole bunch of Passover and Easter treats that family and friends will gobble up!
Erev Passover is Friday, April 3rd!
We’re cooking up all the traditional foods for your Seder! These special Jewish foods will only be available for a short time so don’t miss out on the chance to try something new. The Yemenite Charoset, made with ginger, almonds, apples, dates, raisins, and sweet kosher wine, is Ari’s favorite and really popular around the Deli.
Check out the Passover menu here.
To ensure availability, please call in advance.
Passover foods will be available Friday April 3rd beginning at 11am.
(None of our prepared Passover foods are kosher.)
Singin ’bout the Blues at Zingerman’s creamery
Join cheesemonger Ben on Friday, April 10th, 6pm as he hosts an evening of exploration of piquant and delicious mold-infused (aka ‘blue’) cheese. Blue cheese is, for some, the most challenging category of cheese to fall in love with, but well worth the courtship, in our opinion. From the dreamy and creamy, to the tart and the sharp, we’ll sample some of the best blue cheeses around, cheeses that will have you singing ’bout the Blues!
All Spice Routes Lead to the Roadhouse
The first of what I’m guessing will become an annual Roadhouse tradition. For centuries spices have been the lily that gilded the culinary crown of the world’s best cooks. Carried round the globe with great fanfare and usually at great cost, spices became the color that livened culinary palettes, the nuance that took recipes from common to compelling. Columbus sailed west from Spain and crossed the Atlantic in search of them. Today of course, finding spices is far easier—you can find them in every super market. But this dinner is about the best of the best—the hand selected, care- fully curated spices that our friends from Épices de Cru have been searching for and selecting for over thirty years now, spices the likes of which supermarket aisles will never see. Combining the culinary talents of our own, James Beard award winning Alex Young and Montreal-based Spice trekker Philippe de Vienne. Join us for a bit of spice history, a bit learning about how to use spices in your own kitchen, a good dose of spicy storytelling, a bit of laughing, a lot of love and a really good meal! If you’re thinking life could stand a little spicing up, join us on Tuesday, April 14, 7pm!
The Ins and Outs of Spices at zingerman’s deli
Visiting spice trekkers Marika, Philippe and Ethné de Vienne voyage from Montreal to share over thirty years of incredible spice travels, travails, and terrific tastes with us. The results of their work are an almost overwhelming list of special stuff that we’re privileged to offer for sale at the Deli and for tasting on this exceptional, educational and enlightening evening.
On Wednesday, April 15, 630pm, you’ll discover rare, specially selected cloves from Southern India, wild cumin from Uzbekistan, wild cubebs from Madagascar, special 0000 grade true cinnamon from Sri Lanka, and carefully chosen black pepper from a single Indian village. And there are the blends—amazing and exotic Ethiopian Berbere, Silk Road Spice Blend, White Curry, Kashmir Curry, and so much more! If you’re ever wondered how to add flavor to your kitchen; how to use some of those spices you’ve seen, but had no clue how to cook with: or wondered what you could add to your culinary repertoire to really jazz up your cooking without having to go to school, this class is for you! Seats are limited so sign up soon!
Sorry! This event is SOLD OUT. Click the button below to add your name to the waitlist.
Get on the waitlist
An Evening with Burgdorf Winery at Zingerman’s Creamery
Nestled away in mid-Michigan just east of Lansing, Burgdorf Winery has been crafting unique, award-winning wines for over 30 years. Burgdorf’s specializes in wines made from Michigan-grown fruits, and we are very excited to add this selection of local wines to our shop. Join us Friday, April 17, 6pm as we welcome the winemakers from Burgdorf and pair their excellent vintages with some of our favorite cheese!
Cocktail Class: The Greatness of Grenadine at Cornman Farms
True grenadine, made from pomegranate, is a rich, silky, sweet-tart and ever-so-slightly earthy syrup that adds a depth and richness to cocktails that is unattainable with many commercial bottled brands. In this class at Zingerman’s Cornman Farms we’ll explore the many uses of grenadine in cocktails, using our own home-made syrup that beats the pants off the supermarket stuff. Together we’ll make 3 cocktails highlighting this versatile ingredient: a Pink Lady made with gin, a Tequila Sunrise made with (you guessed it!) tequila, and the classic Bacardi cocktail featuring the rum of the same name. We will discuss the history of the beverages and the ingredients we’ll be using while enjoying delectable snacks prepared by chefs on-site in the historic Cornman Farms farmhouse. Guests will learn to mix and then enjoy all three cocktails and leave with recipes for these cocktails and for true, ridiculously delicious grenadine that you can make in your own kitchen! Friday, April 17, 7pm.
ZingTrain Speaker Series: Ari Weinzweig
The ZingTrain Speaker Series is a suite of thought-provoking presentations featuring experts sharing their wisdom on various aspects of the business world.
Ari is a huge believer in the power of Belief. So much so, that his soon-to-be-released book, Part 4 of the Zingerman’s Guide to Good Leading series is devoted to the role of belief in business!
In this never-before-heard-in-public debut of Ari’s beliefs about belief, he will share with you the idea that although most of us don’t realize it, our beliefs have a major impact on how things go in our lives. No matter whether our beliefs are borne out by the facts, most of us will, wittingly or unwittingly, behave in ways that reinforce our beliefs. In other words, what we believe about ourselves, our organization, our co-workers, our boss, the work we do and our ability to do it will significantly alter the outcomes we get – right down to our very success or failure.
JOIN us Wednesday, April 22, 8am us for this session in which Ari will examine:
– HOW our beliefs play out in our day to day experiences in the workplace, and how we and our workplaces are impacted by those beliefs and…
– HOW by becoming more mindful of our beliefs, we can effectively backtrack—by altering our beliefs, we can change the way we see our work and the world and then, in turn, significantly alter the outcomes we get from our efforts.
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!
826michigan’s Sixth Annual Storymakers Dinner with author Bonnie Jo Campbell
Storymakers Dinner is a celebration that honors important writers their stories, from nationally known novelists to emerging young authors in our community. Every spring, 826michigan partners with Zingerman’s Community of Businesses to bring together a noted person of letters, the students who take part in our writing and tutoring programs, and more than one hundred friends committed to 826michigan’sand our students’ success. We promise to provide outstanding food and drink alongside extraordinary stories in a breathtaking setting, perfectly suited to the wide-open, rural Michigan setting of this year’s special guest, lauded author Bonnie Jo Campbell. Friday, April 24, 7pm.
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!
See you soon!
Spring sale at Zingerman’s mail Order through 3/31/15
Our annual Spring Sale continues until the end of the month, and it just got even bigger! Why? Because we’ve kicked off our Spring Oil Change to make room for the new harvest oils arriving in May! Now in addition to meats, cheeses, and sweets we have a bunch of olive oils on sale as well. Don’t miss the chance to save big on all the staples (and treats!) you can’t do without!
Missing family and friends during the upcoming holidays? Send them some love with our terrific Easter and Passover foods. We have a handful of once-a-year foods for each, such as an Italian colomba Easter cake and the Bakehouse’s Chocolate Orange Passover Torte.
Cheese Mastery Class #6 – Pressed Curd Cheeses
Creamery managing partner Aubrey Thomason takes you on a tour of one of the largest categories of cheeses: Pressed Curd Cheese. The name of the style refers to the process in which curds are pressed into molds in order to remove most of the liquid (whey). In chemistry terms, pressed curd cheese lies somewhere between semi-lactic and hard cheese. The flavor of these cheese comes from the aging process, which generally takes between 3 months to 5 year or more. It’s this aging process that determines the flavor differences of these cheese; the younger the cheese, the milder the flavor. We will focus on smaller format younger pressed curd cheeses both American and European like Taleggio, Queso de Mano, Appalachian, and Dry Jack. Join us on Friday, March 27, 6pm, and try our samples of pressed curd cheese, and learn the details of how the process contributes to their final flavors and textures.
Mastering Mozzarella at Zingerman’s Creamery
Come and learn the secret to making terrific fresh mozzarella from the experts! Stop by the Creamery on Saturday, March 28, at 2pm, 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!
Bonus March Sunday Tour at Zingerman’s Creamery
**On Sunday (April 5th), we’ll be hanging out with the Easter Bunny, so we’ve moved our monthly Creamery tour ahead one week!**
Join our cheese and gelato makers on Sunday, March 29, 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.
Erev Passover is Friday, April 3rd!
We’re cooking up all the traditional foods for your Seder! These special Jewish foods will only be available for a short time so don’t miss out on the chance to try something new. The Yemenite Charoset, made with ginger, almonds, apples, dates, raisins, and sweet kosher wine, is Ari’s favorite and really popular around the Deli.
Check out the Passover menu here.
To ensure availability, please call in advance.
Passover foods will be available Friday April 3rd beginning at 11am.
(None of our prepared Passover foods are kosher.)
See you soon!
Happy St. Patrick’s Day!
Zingermans Deli is brimming with Irish specialties:
Colcannon – A traditional Irish dish of golden mashed potatoes packed with curly kale, melted leeks and ham.
Boxty – The Celtic version of a potato pancake. We add grated local apples and cook them in sizzling bacon fat for an especially mouthwatering experience.
Shepherd’s Pies – Buttery mashed potatoes sit atop a rich filling of local lamb, carrots, onions, peas and fresh herbs. Perfect for tending to all manner of flock.
AND: Irish Soda Bread, Brown Bread Gelato, Guinness Gelato, & the Danny Boy (Irish Mocha).
And the Deli is back to warmer weather hours, so we’ll be serving these goodies until 10pm tonight! .
Spring sale at Zingerman’s mail Order through 3/31/15
Our annual Spring Sale continues until the end of the month, and it just got even bigger! Why? Because we’ve kicked off our Spring Oil Change to make room for the new harvest oils arriving in May! Now in addition to meats, cheeses, and sweets we have a bunch of olive oils on sale as well. Don’t miss the chance to save big on all the staples (and treats!) you can’t do without!
Candlelight, Wine, and Cheese at Zingerman’s Creamery
Wine and cheese are a classic pairing – just like you and your partner! This couples evening on Friday, March 20, 6pm will feature a selection of fine wines from around the country, complemented by a perfect pairing of some of our delicious cheeses. We’ll include bread, fruit, and other tasty accompaniments to complete the plate, and afterward we’ll end on a sweet note with a scoop of our handmade gelato. Don’t miss this romantic tasting at Zingerman’s Creamery!
*Cost for this event is per couple!
Cheesemonger’s Choice: Bayley Hazen Blue at Zingerman’s Events on 4th
What is the best raw milk cheese in the world? What is the lifecycle of a cheese? What is ‘deliciousness factor’?
If these questions pique your interest (or your appetite) then join us on Tuesday, March 24, 630pm, for a deep dive into Bayley Hazen Blue, a unique cheese crafted by Jasper Hill Farm in Vermont’s Northeast Kingdom. Cheesemongers Steve Hall and Mike White are working with Jasper Hill to present a tasting flight of Bayley that follows the cheese’s maturation, and you’ll have the opportunity to buy a slice from your favorite wheel. We’ll share with you the production process as well as a technical tasting procedure and pairing suggestions. A light salad, bread, and a few choice accompaniments will be served alongside copious amounts of cheese. Oh, dear Bayley, prepare for a tasty night!
Cheese Mastery Class #6 – Pressed Curd Cheeses
Creamery managing partner Aubrey Thomason takes you on a tour of one of the largest categories of cheeses: Pressed Curd Cheese. The name of the style refers to the process in which curds are pressed into molds in order to remove most of the liquid (whey). In chemistry terms, pressed curd cheese lies somewhere between semi-lactic and hard cheese. The flavor of these cheese comes from the aging process, which generally takes between 3 months to 5 year or more. It’s this aging process that determines the flavor differences of these cheese; the younger the cheese, the milder the flavor. We will focus on smaller format younger pressed curd cheeses both American and European like Taleggio, Queso de Mano, Appalachian, and Dry Jack. Join us on Friday, March 27, 6pm, and try our samples of pressed curd cheese, and learn the details of how the process contributes to their final flavors and textures.
Mastering Mozzarella at Zingerman’s Creamery
Come and learn the secret to making terrific fresh mozzarella from the experts! Stop by the Creamery on Saturday, March 28, at 2pm, 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!
Bonus March Sunday Tour at Zingerman’s Creamery
**On Sunday (April 5th), we’ll be hanging out with the Easter Bunny, so we’ve moved our monthly Creamery tour ahead one week!**
Join our cheese and gelato makers on Sunday, March 29, 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.
Erev Passover is Friday, April 3rd!
We’re cooking up all the traditional foods for your Seder! These special Jewish foods will only be available for a short time so don’t miss out on the chance to try something new. The Yemenite Charoset, made with ginger, almonds, apples, dates, raisins, and sweet kosher wine, is Ari’s favorite and really popular around the Deli.
Check out the Passover menu here.
To ensure availability, please call in advance.
Passover foods will be available Friday April 3rd beginning at 11am.
(None of our prepared Passover foods are kosher.)
See you soon!
The Edible South Dinner TONIGHT at Zingerman’s Roadhouse
“Food is history. Food is place. Food is power.” – Marcie Cohen Ferris In her book The Edible South, Marcie Cohen Ferris, Associate Professor of American studies at the University of North Carolina at Chapel Hill, presents food as a new way to chronicle the American South’s larger history. Ferris tells a richly illustrated story of southern food and the struggles of whites, blacks, Native Americans, and other people of the region to control the nourishment of their bodies and minds, livelihoods, lands, and citizenship. The experience of food serves as an evocative lens onto colonial settlements and antebellum plantations, New South cities and Civil Rights-era lunch counters, chronic hunger and agricultural reform, counterculture communes and iconic restaurants as Ferris reveals how food—as cuisine and as commodity—has expressed and shaped southern identity to the present day.
Chef Alex and Marcie have created a menu that weaves through decades of southern food, each course telling the story of the people and the region of that time. Marcie will lead us through tasting and learning about The Edible South, you will be sure the leave the dinner with your stomach and your mind full. Tuesday, March 10, 7pm.
March Cocktail Class at Cornman Farms
The days are getting longer, the temperature is slowly rising, and the maple sap is flowing. This is maple syrup season in Michigan, and that means winter is almost over and spring is just around the corner! Join us for our March cocktail class on Friday, March 13, 7pm. This month, we’ll feature delicious Michigan maple syrup in our cocktail creations. Settle in at the barn, help yourself to some fabulous food prepared by Cornman Farms talented chefs, and get ready to create three custom-crafted cocktails that celebrate Michigan maple syrup. We’ll begin with the sweet and spicy Noreaster; try a new take on the classic tequila cocktail with a brunch-appropriate Maple-rita; and finish up with a hearty Maple Bourbon Smash. Guests will leave with recipes and instructions for the cocktails featured in this class. Join us as we celebrate the sweet beginning of spring!
Mastering Mozzarella at Zingerman’s Creamery
Come and learn the secret to making terrific fresh mozzarella from the experts! Stop by the Creamery on Saturday, March 14, at 2pm, 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!
Spring sale at Zingerman’s mail Order through 3/31/15
Our annual Spring Sale continues until the end of the month, and it just got even bigger! Why? Because we’ve kicked off our Spring Oil Change to make room for the new harvest oils arriving in May! Now in addition to meats, cheeses, and sweets we have a bunch of olive oils on sale as well. Don’t miss the chance to save big on all the staples (and treats!) you can’t do without!
Candlelight, Wine, and Cheese at Zingerman’s Creamery
Wine and cheese are a classic pairing – just like you and your partner! This couples evening on Friday, March 20, 6pm will feature a selection of fine wines from around the country, complemented by a perfect pairing of some of our delicious cheeses. We’ll include bread, fruit, and other tasty accompaniments to complete the plate, and afterward we’ll end on a sweet note with a scoop of our handmade gelato. Don’t miss this romantic tasting at Zingerman’s Creamery!
*Cost for this event is per couple!
Cheesemonger’s Choice: Bayley Hazen Blue at Zingerman’s Events on 4th
What is the best raw milk cheese in the world? What is the lifecycle of a cheese? What is ‘deliciousness factor’?
If these questions pique your interest (or your appetite) then join us on Tuesday, March 24, 630pm, for a deep dive into Bayley Hazen Blue, a unique cheese crafted by Jasper Hill Farm in Vermont’s Northeast Kingdom. Cheesemongers Steve Hall and Mike White are working with Jasper Hill to present a tasting flight of Bayley that follows the cheese’s maturation, and you’ll have the opportunity to buy a slice from your favorite wheel. We’ll share with you the production process as well as a technical tasting procedure and pairing suggestions. A light salad, bread, and a few choice accompaniments will be served alongside copious amounts of cheese. Oh, dear Bayley, prepare for a tasty night!
Cheese Mastery Class #6 – Pressed Curd Cheeses
Creamery managing partner Aubrey Thomason takes you on a tour of one of the largest categories of cheeses: Pressed Curd Cheese. The name of the style refers to the process in which curds are pressed into molds in order to remove most of the liquid (whey). In chemistry terms, pressed curd cheese lies somewhere between semi-lactic and hard cheese. The flavor of these cheese comes from the aging process, which generally takes between 3 months to 5 year or more. It’s this aging process that determines the flavor differences of these cheese; the younger the cheese, the milder the flavor. We will focus on smaller format younger pressed curd cheeses both American and European like Taleggio, Queso de Mano, Appalachian, and Dry Jack. Join us on Friday, March 27, 6pm, and try our samples of pressed curd cheese, and learn the details of how the process contributes to their final flavors and textures.
Mastering Mozzarella at Zingerman’s Creamery
Come and learn the secret to making terrific fresh mozzarella from the experts! Stop by the Creamery on Saturday, March 28, at 2pm, 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!
Bonus March Sunday Tour at Zingerman’s Creamery
**On Sunday (April 5th), we’ll be hanging out with the Easter Bunny, so we’ve moved our monthly Creamery tour ahead one week!**
Join our cheese and gelato makers on Sunday, March 29, 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.
See you soon!