Tag: THIS WEEK AT ZINGERMAN’S
American Cheeses at Zingerman’s Creamery
Please join us at the Creamery this coming Thursday, 11/21 at 7pm for a guided tasting of several delicious cheeses made right here in the US of A.
With Thanksgiving right around the corner, this tasting is a perfect opportunity to get some great ideas for holiday cheese pairings. We’ll learn the history of 7 American Cheeses, and along the way we’ll go through how to compose a classic cheese plate that’s sure to delight your guests.
New Class schedule at BAKE!
The brand new Jan-July 2014 hands-on baking class schedule is now online at the BAKE! site. More than 70 classes. Pastry, bread, cake, cooking and more. Spaces go fast so sign up today!
Thanksgiving Dinner from Zingerman’s!
Order today and let Zingerman’s be your holiday chef!
Too busy to spend all day cooking your Thanksgiving dinner? Would you rather spend time visiting with friends and family instead of laboring away in the kitchen? Why not let Zingerman’s cook your meal this year? Both the Roadhouse and the Deli are offering outstanding complete Thanksgiving meals with all the delicious trimmings. All you have to do it pick it up and you’re all set for the big day!
Check out the Deli’s menu here. Order early to guarantee availability! Orders may be picked up Mon. 11/25, Tues. 11/26, and Wed. 11/27. The Zingerman’s Deli will be closed on Thanksgiving day. Zingerman’s Deli will donate 100% of the profits from the Complete Thanksgiving Feast to Food Gatherers!
Check out the Roadhouse menu here. Order early to guarantee availability! Orders may be picked up Tues. 11/26, Wed. 11/27, and Fri. 11/29! The Zingerman’s Roadhouse will be closed on Thanksgiving day. The Roadhouse also offers Turkey for Two, a scaled-down feast for a more intimate holiday!
Cranberry Pecan Bread is back
at the Zingerman’s Bakehouse
Available every day during November and December!
This is a perennial favorite, a delicious loaf that our guests just love! When we offer samples, customers who grab a piece as they’re leaving come back a few minutes later asking “What did I just eat? That’s amazing!” This bread is a magic combination of our San Francisco Sourdough, toasty pecans, and dried New England cranberries.
Chanukkah Gelt at Zingerman’s Mail Order
Chanukkah begins Wednesday, 11/27.
Mail Order’s Mo Frechette talks Gelt:
“This is the best tasting, and most authentic-looking gelt I’ve ever encountered.
Gold and silver dusted disks (no foil wrapping here) from Veruca Chocolates in Chicago are formed to look like Judean coins circa 40 B.C.
The real treasure is their flavor: dark chocolate with crunchy crystals of sea salt, an adult balance of sweet and savory. A great gift for every day of Chanukah. Kosher.”
Special Bakes at Zingerman’s Bakehouse
Special Bakes are also available at Zingerman’s Deli!
Fridays and Saturdays at the Zingerman’s Bakehouse also mean Special Bakes, limited-edition loaves available for just a weekend. This weekend it’s delicious Chernushka Rye bread, our chewy traditional Jewish rye with peppery chernushka seeds. This one definitely has a following.
See you soon!
Cider Dinner at Zingerman’s Roadhouse
Join us this Wednesday, November 13 at 7pm as we welcome Gregory Hall of Virtue Cider in a very special evening.
Fresh, ripe, heirloom apples, pressed into fragrant juices. A special blend of yeasts, adding layers of complexity. Barrel aging leads to subtle notes of wood and tannin. Virtue Ciders are all of these flavors in perfect harmony.
A Michigan-based company, Virtue Cider located in Fennville on the west side of the start that uses expertise in modern craft fermentation and aging techniques to produce ciders that embody old world farmhouse styles. Led by founder brew master Gregory Hall, Virtue Cider shares the Roadhouse’s passion for local farming and partners with local family farms to find the highest quality heirloom apples for their cider. Gregory will join us for the dinner, sharing his personal history, the history of cider and what makes cider many people’s drink of choice. Chef Alex will create a locally farmed menu to pair with Virtue Cider’s different cider offerings, a beautiful meal on what will hopefully be a perfect fall evening.
An Autumn Dinner with Central Provisions at Zingerman’s Deli
This Wednesday, November 13, at 530p & 8pm (two seatings), the Zingerman’s Deli will host a very special evening with Central Provisions, as we welcome guest chefs Abby Olitzky and Steve Hall to Zingerman’s Events on Fourth. Central Provisions has been very active around Ann Arbor in the past year, putting on classes, events, and weekly pop-up dinners. For this meal, they’ll delve into the distinctive Zingerman’s shelves to offer a five-course tasting that draws from both Michigan inspirations and European traditions. The evening will feature presentations about Zingerman’s ingredients and their histories, discussions of Central Provisions recipes and techniques, and carefully selected wine pairings. A vegetarian option is available.
These dinners are SOLD OUT, but you can call 734-663-3400 to add your name to the waiting list!
Thanksgiving Dinner from Zingerman’s!
Too busy to spend all day cooking your Thanksgiving dinner? Would you rather spend time visiting with friends and family instead of laboring away in the kitchen?
Why not let Zingerman’s cook your meal this year? Both the Roadhouse and the Deli are offering outstanding complete Thanksgiving meals with all the delicious trimmings. All you have to do it pick it up and you’re all set for the big day!
- Check out the Deli’s menu here. Order early to guarantee availability! Orders may be picked up Mon. 11/25, Tues. 11/26, and Wed. 11/27. Zingerman’s Deli will be closed on Thanksgiving day. Zingerman’s Deli will donate 100% of the profits from the Complete Thanksgiving Feast to Food Gatherers!
- Check out the Roadhouse menu here. Order early to guarantee availability! Orders may be picked up Tues. 11/26, Wed. 11/27, and Fri. 11/29! Zingerman’s Roadhouse will be closed on Thanksgiving day. The Roadhouse also offers Turkey for Two, a scaled-down feast for a more intimate holiday!
Order today and let Zingerman’s be your holiday chef!
Cranberry Pecan Bread is back at Zingerman’s Bakehouse
This is a perennial favorite, a delicious loaf that our guests just love! When we offer samples, customers who grab a piece as they’re leaving come back a few minutes later asking “What did I just eat? That’s amazing!” This bread is a magic combination of our San Francisco Sourdough, toasty pecans, and dried New England cranberries.
Available every day during November and December!
Cheese tastings at Zingerman’s Creamery
The Creamery is hosting a whole bunch of delicious cheese tasting events in the next few months! Want to learn more about seven great American cheeses? How about what makes a Mountain style cheese so good? Or maybe you’d like to tour the Creamery?
Take a look at our full event schedule for dates, times and more info.
Sign up today!
Dried Sweet Corn at Zingerman’s Mail Order
Mail Order’s Mo Frechette says he’s on a mission to get the word out about this amazing corn!
John Cope’s corn couldn’t be more of a culinary secret to everyone outside of Rheems, Pennsylvania, if we’d made a national policy to hide it.
Martin Cope made his first batch in 1900, and despite a conspicuous lack of notoriety, the company is still doing it now as they were then. They buy corn only during the height of the season, when the sugars are at their highest. Quick to the drier—like olives for oil, one key is to get the corn into production right after picking, before its sugars start turning to starches. The drying caramelizes the natural sugars in the corn, lending a subtle toasty, sweet flavor that’s so pleasing you’ll want to eat it right out of the tin.
Anything you make with fresh corn is fair game for Cope’s Dried Sweet Corn. It really does make the best creamed corn I’ve ever had—a huge hit at our Roadhouse restaurant.
A perfect addition to your holiday table!
Special Bakes at Zingerman’s Bakehouse
Fridays and Saturdays at Zingerman’s Bakehouse also mean Special Bakes, limited-edition loaves available for just a weekend. This weekend it’s delicious
Blueberry Buckle! A buckle is an American coffeecake that dates back to colonial times. Our sweet and moist version has a bounty of wild blueberries, sweet butter, a touch of orange and cinnamon, and is topped off with a remarkable butter-crumble crust.
Special Bakes are also available at Zingerman’s Deli!
See you soon!
WEEK OF 11/5/13
A Benefit for CS Mott Children’s Hospital
Bring your friends and join us this coming Wednesday, Nov. 6, 530pm, at our beautiful event space in Kerrytown for a tasting of holiday foods and beverages. The food is on us! We’ll be offering samples of our winter holiday menu and a cash bar will feature beer, wine and signature cocktails. All proceeds to this event will be donated to Mott Children’s Hospital. And while you’re enjoying the food and drink, check out our amazing event space. Our private bar and dining room is the perfect place to host your own holiday party or office lunch. Even better, make reservations for your party that night, and you’ll get a discount on your event! $20 suggested minimum donation
No reservations required – just stop by!
At Zingerman’s Events on Fourth | Map (PDF)
415 N. Fifth Ave in Kerrytown
A Celebration of Mountain Cheeses with Noted Cheese Expert, Jonathan Richardson
Join Jonathan and the Zingerman’s Deli cheese folks this coming Wednesday, November 6, 630pm – 8pm, for a discussion of Alpine cheese making. Throughout the talk we will taste a selection of mountain cheeses that Jonathan helps us source and light nosh on the side. Space is limited to 30 guests.
Don’t miss this unique event!
At Zingerman’s Next Door Upstairs, 422 Detroit Street.
Call 734-663-3400 or reserve a seat online!
Cheese of the Month at Zingerman’s Creamery: Real Cream Cheese
Our old fashioned Cream Cheese is made much as it was in small dairies a hundred years ago. Crafted completely by hand from fresh local milk mixed with nothing more than a little rennet, salt, a generous dose of cream and the patience to let it drain naturally for a good six hours. In the spirit of traditional cheese making Zingerman’s Creamery Cream Cheese is made without vegetable gum; the curd is ladled completely by hand; and it contains no preservatives or artificial additives. Most importantly it has a delicious, fresh milky flavor and a wonderful, light, fluffy texture.
An American Cheese Society Winner!
Cake of the Month at Zingerman’s Bakehouse: Cupcakes!
Try all of our outstanding flavors!
- Buttermilk cake with lemon butter cream
- Chocolate cake with vanilla butter cream
- Hummingbird cake with cream cheese frosting
- Pumpkin cake with cream cheese frosting
- Neato-politan stuffed cupcake- chocolate cake stuffed with vanilla bean pastry cream covered in strawberry butter cream
- Salted caramel stuffed cupcake- buttermilk cake stuffed with dulce de leche covered in salted caramel butter cream
All cupcakes are 20% off this month!
Gelato Party at Zingerman’s Mail Order
Says Mail Order’s Mo:
“Thick, creamy, elegant, luscious. Zingerman’s Creamery Gelato is made in small batches, by hand, with only the freshest ingredients. It’s Italian-style ice cream with deep, intense flavors and it’s shipped directly from our Creamery. Many folks know and love our gelato collections, but this is the first time we’ve offered a bounty big enough to serve forty!
“We’ll ship a huge tub of either Vanilla or Dark Chocolate direct to the home or office of the ice cream lover on your list. If it’s heading to a home, make sure they have ample freezer space. This is a lot of gelato.
Roadhouse Vanilla – Real vanilla taste from Madagascar’s famous bourbon vanilla beans. BIG flavor you don’t find from those taking vanilla shortcuts. Perfect for pies, cake, or all by their lonesome.
Dark Chocolate – Voted best in Michigan by Metro Detroit magazine! Made with Scharffenberger cocoa, it has intense chocolate flavor that will surprise even the most ardent chocophile.”
Gelato Party To Go
Gather forty of your friends and treat them to a sundae bar! We’ll pack our colorful giftbox with everything the recipients need to create their own gelato sundaes: Virginia Peanuts, Butter Toasted Peanuts, Dulce de Leche caramel, Fruit Perfect Sour Cherries, an Italian gelato scoop, and enough cups, spoons and napkins to make the party civilized, tidy, and delicious.
Special Bakes at Zingerman’s Bakehouse
Fridays and Saturdays at the Zingerman’s Bakehouse also mean Special Bakes, limited-edition loaves available for just a weekend. This weekend it’s delicious
Pumpernickel Raisin Bread! Chewy, traditional pumpernickel bread with juicy red flame raisins and a sprinkle of sesame seeds. Great toasted with a schmear of Zingerman’s Creamery award winning cream cheese.
Special Bakes are also available at Zingerman’s Deli!
See you soon!
WEEK OF 10/29/13
Chess Pie at the Zingerman’s Bakehouse
Chess pie is a Southern tradition. And why do they call it “chess” pie? It’s not an ingredient and has nothing to do with the board game. There are various versions of the story behind the name. Some say the tale goes like this. When asked what kind of pie was served, the cook said, “It’s just pie” and pronounced the “just” with a sweet enough accent that it sounded like “chess.” Others say “chess” was really “chest”, referring to where the pie was stored. Regardless of the name and it’s origin, this is one seriously good pie.
Regardless of the name and it’s origin, this is one seriously good pie. Our chocolate chess pie is a rich creamy baked chocolate custard in our hand-made always all-butter crust. For us, the filling for this pie is all about the chocolate. And it all starts with a very special 100% cacao single-origin Ecuadorian chocolate from family owned Mindo Chocolate Makers in Dexter, MI. Stop in and ask for a taste. You really can taste the difference!
Cheese of the Month at Zingerman’s Creamery: Liptauer
October is almost over, but you still have a few days to grab our delicious Liptauer at the special price. In our never-ending effort to bring back great flavors of days of yore, we’re excited to offer up this taste of Hungarian tradition. To make Liptauer (“lip-tower”) we start with a base of our Farm Cheese, spice it up with fresh garlic, Hungarian paprika, capers, toasted caraway and just a touch of anchovy. It’s moderately spicy and exceptionally complex, with a big burst of flavor in every bite!
Pumpkins at the Zingerman’s Bakehouse
It’s a Pumpkin Party!
Start the day with moist and scrumptious pumpkin muffins, a favorite of Bakehouse staff. A sure sign fall is here is our pumpkin pie, made with local Guernsey Dairy heavy cream, Michigan honey, and a pinch of nutmeg and cinnamon in an all-butter crust. Grab a precious little pumpkin cupcake with rich cream cheese frosting. Finish out a fine fall day with a slice of pumpkin cheesecake made with Zingerman’s Creamery fresh cream cheese (made right next door to us) spiced up and poured over a ginger jump up cookie crust.
Calabrian Figs at Zingerman’s Mail Order
Says Mail Order’s Mo:
Brothers Franco and Antonio Rao preserve one helluva fig. Preserved figs aren’t a food lighting up many culinary radar screens, but I think they should be. They are great in all sorts of ways . . . with yogurt for breakfast, with cheese as a lunch, snack or appetizer, with ice cream for dessert. And as a gift for someone with an eye for rustic foods with real flavor, you won’t find much better.
We flew these in immediately after the fall harvest. The Raos start with dotato figs—typical for the Cosenza region of Calabria—that are left on the tree until they’re fully ripe, beginning to dry and concentrate. They’re picked then caramelized in a low-temperature oven. That’s a step almost no one else takes because it adds extra time and expense, but the difference it makes in flavor is huge. It gives them a roasted, caramel-sweet flavor that’s irresistible.
Next, I love this part: a handful of figs are molded into a sphere the size of a big apple and wrapped in aromatic fig leaves. It’s a traditional way to store them, rustic and attractive. They can only make 300 per day, because only a few people are entrusted to make the fig balls.
Moist, luscious and slightly honey-sweet, the figs will be a hit wherever you serve them.
Special Bakes at Zingerman’s Bakehouse
Fridays and Saturdays at the Zingerman’s Bakehouse also mean Special Bakes, limited-edition loaves available for just a weekend. This weekend it’s delicious Margaret’s Sweet Wheat bread! Don’t miss a rare opportunity to enjoy this old Bakehouse favorite. 100% organic whole-wheat flour, local buttermilk, Michigan honey and lots of toasted sunflower seeds. This bread is so special Frank named it after his daughter. Makes great toast or a peanut butter banana sandwich.
Special Bakes are also available at Zingerman’s Deli!
Mozzarella Deal at Zingerman’s Creamery
Next Monday is Mozzarella Monday at the Zingerman’s Creamery! $2 off the per pound price for Fresh, Smoked, or Burrata! Two bucks off!
See you soon!
WEEK OF 10/22/13
World-Class Prosciutto from Iowa at Zingerman’s Deli
This Wednesday, October 23 at 6:30 pm, the Zingerman’s Deli will host a very special event. Herb and Kathy Eckhouse, founders of La Quercia, have selected Zingerman’s to host the World Release Party for their new Tamworth Woodland Finished Prosciutto. This means you’ll be able to taste their exquisite new prosciutto at Zingerman’s before it’s available anywhere else in the world!
Please join us for an evening of tasty bits of pork, the unveiling of nature’s magic, and some great storytelling. Herb will share samples of the new Tamworth Woodland Finished Prosciutto, as well as several other prosciutti made from different breeds. Russ Kremer will also be on hand to talk about raising the Tamworth hogs, and the effects that each breed has on the finished flavor profile of the meat.
Call Zingerman’s Deli at 743-663-4300, or reserve your seat online!
Don’t miss it!
Vampires at the Zingerman’s Roadhouse
A shadow will fall over the Zingerman’s Roadhouse this Wednesday, October 23 at 6:00 pm. But fear not, it’s just the 8th Annual Vampires’ Ball! The Ball is an upscale, intimate gathering founded by Ari Weinzweig and author Elizabeth Kostova (The Historian). Guests will enjoy a multi-course meal prepared by award-winning chef Alex Young, accompanied by an evening of spooky entertainment.
Funds from this year’s Vampires’ Ball will directly benefit Food Gatherers Community Kitchen and our Job Training Program. The mission of Food Gatherers Community Kitchen is to engage and nourish our entire community. Located in the Robert J. Delonis Center, Food Gatherers staff and volunteers serve more than 100,000 meals to people in need each year. The Community Kitchen Job Training Program provides low-income and at-risk youth (ages 17-21) with instruction in basic culinary arts, food safety, work ethics and life skills. Students build firm foundations for success in future careers while decreasing the chances of entering the shelter system or other emergency services.
Don’t miss this opportunity to support a very worthwhile cause!
For tickets, call Food Gatherers directly at 734-761-2796, or visit their website.
Halloween at the Zingerman’s Deli
If you happen to be at the Deli on Thursday, October 24, between 4-7pm, you many find yourself in descended upon by a small army of ghosts, monsters, superheroes, and many other unusual creatures. But don’t be afraid, it’s just our 7th Annual Halloween Hootenanny!
The Hootenanny is a fall-themed, Zingerman’s style celebration for kids. A fun evening of Halloween treats and activities! There will be Pumpkin Drawing, Kooky Cookie Decorating and more! Whether you’re meeting to share costumes and a play date or just stopping by on your way home from school, we welcome you to stop by and play for a while! You’ll enjoy music and complimentary snacks as you participate at your own pace. And don’t worry about dinner that night; we’ll have a tasty hot dog dinner, along with cider & donuts available for purchase. Costumes are not required, but they are encouraged!
Call 734-663-3400, or reserve a spot online!
Pumpkins at the Zingerman’s Bakehouse
It’s a Pumpkin Party!
Start the day with moist and scrumptious pumpkin muffins, a favorite of Bakehouse staff. A sure sign fall is here is our pumpkin pie, made with local Guernsey Dairy heavy cream, Michigan honey, and a pinch of nutmeg and cinnamon in an all-butter crust. Grab a precious little pumpkin cupcake with rich cream cheese frosting. Finish out a fine fall day with a slice of pumpkin cheesecake made with Zingerman’s Creamery fresh cream cheese (made right next door to us) spiced up and poured over a ginger jump up cookie crust.
Three New Clubs at Zingerman’s Mail Order!
We just launched three tasty new clubs at Mail Order!
- Cured Meat of the Month Club
From our cured meat cache, a tongue tingling assortment of salamis, bacon, hams, sausages and deli meats. We’ll pace them out, just one box a month.
- Jewish Bakers Club
Traditional Jewish baked goods, made with great, all-natural ingredients at Zingerman’s Bakehouse. Featuring delectable delights like rugelach, hamentaschen, macaroons and more!
- Quarterly Bacon Report
Corner the market on pork bellies. The smoky, irresistible, bacony kind. For those looking to upgrade from the Bacon Club and like a little volume in their shipments. Every three months we’ll send two packs of artisan handmade bacon from America’s traditional producers. Ample fridge or freezer space is recommended.
As always, Free Shipping on all our clubs!
Reserve yours today!
Special Bakes at Zingerman’s Bakehouse
Fridays and Saturdays at the Zingerman’s Bakehouse also mean Special Bakes, limited-edition loaves available for just a weekend. This weekend it’s delicious Loomis Bread! Tangy farm bread with chunks of Zingerman’s Creamery Cheshire cheese (created by Creamery partner John Loomis) and roasted red peppers from Zingerman’s Cornman Farms in Dexter, MI. It’s a whole lotta flavor packed in one loaf.
Special Bakes are also available at Zingerman’s Deli!
Just a reminder…
The construction on the new traffic circle at South State Street & Ellsworth Road is now complete. No more detours or nasty traffic hangups!
Stop by and visit our South Side businesses: Zingerman’s Coffee Company, Zingerman’s Creamery, and Zingerman’s Bakehouse!
See you soon!
WEEK OF 10/15/13
Salumi POP-IN at Zingerman’s Deli
Deli retail staff, with the help of guest chef Brad Greenhill, present Pork Fest 2013. We’re throwing a special POP-IN Wednesday, Oct. 16 at 5pm, to showcase our incredible variety of salumi products. Brad will help us to translate these delicious products into more advanced dishes. Get your pork on!
Fun Factoid: The word salumi is the umbrella term for Italian-style cured or preserved meats. Salumi is usually pork, but can be any meat that is cured, preserved, or fermented. In turn, the word salami refers to a specific type of cured and fermented meat that is hung to dry. So in fact salami is a type of salumi. A similar term is charcuterie, which is basically the French version of salumi.
No reservation required.
Pumpkins at the Zingerman’s Bakehouse
It’s a Pumpkin Party!
Start the day with moist and scrumptious pumpkin muffins, a favorite of Bakehouse staff. A sure sign fall is here is our pumpkin pie, made with local Guernsey Dairy heavy cream, Michigan honey, and a pinch of nutmeg and cinnamon in an all-butter crust. Grab a precious little pumpkin cupcake with rich cream cheese frosting. Finish out a fine fall day with a slice of pumpkin cheesecake made with Zingerman’s Creamery fresh cream cheese (made right next door to us) spiced up and poured over a ginger jump up cookie crust.
Holiday Cakes at Zingerman’s Mail Order!
Guaranteed to sell out.
- Panettone from Italy “… feather-light, candied citrus-studded cake…”
- Panettone Balsamico “The perfect panettone” – Charles Passy, Wall Street Journal
- Robert Lambert’s Rare Citrus Fruit Cake “Extraordinary.” “One of a kind.” – Forbes
- Vintage Rare Citrus Fruit Cake “…a real fruit cake lover’s treat…”
Sez Mo from Mail Order:
“These amazing, limited edition cakes have just arrived in stock — but they’ll go fast! ”
Reserve yours today!
Special Bakes at Zingerman’s Bakehouse
Fridays and Saturdays at the Zingerman’s Bakehouse also mean Special Bakes, limited-edition loaves available for just a weekend. This weekend it’s delicious Somodi Kálacs (Sho-mo-dee Ko-loch), Cinnamon Swirl Bread! This traditional Hungarian Easter bread was a smash hit when we first introduced it at the Bakehouse this past Spring. It’s a soft golden loaf, made with fresh eggs and a sweet buttery cinnamon brown sugar swirl. The smell is amazing and the taste is even better!
Special Bakes are also available at Zingerman’s Deli!
Mozzarella Deal at Zingerman’s Creamery
Next Monday is Mozzarella Monday at the Zingerman’s Creamery! $2 off the per pound price for Fresh, Smoked, or Burrata! Two bucks off!
See you soon!