Tag: THIS WEEK AT ZINGERMAN’S
WEEK OF 10/8/13
The Life of a Cheese Rind
If you are a cheesemaker, cheesemonger, or simply a fermented curd enthusiast, you won’t want to miss this unique educational opportunity. We are very pleased to welcome noted Harvard mycologist Dr. Benjamin Wolfe to the Zingerman’s Deli, on Wednesday, 10/9, 1-5pm, for a very special workshop on the subject of cheese molds. At the end of this four-hour class, guests will have a much more in-depth understanding of cheese mold.
Dr. Wolfe will take us on a microscopic journey into this wild world, exploring the diversity and management of cheese rind microbes. Guests are encouraged to bring along problematic or interesting rinds for Dr. Wolfe to examine. If you make cheese, bring that along as well!
Dr. Wolfe has worked with several cheesemakers, including Jasper Hill. He’s taught classes about food microbiology at Harvard Summer School, and the San Francisco Cheese School, and is a regular contributor to Lucky Peach magazine.
Hard Cider/Good Cheese
Nothing says fall in Michigan better than cider! Come to Zingerman’s Events on 4th on Wednesday, October 9th, 7pm, to explore some interesting cheese and hard cider pairings with Mike Beck from Uncle John’s Cider Mill and Rob Nelson from Northville Winery. During the tasting, you will get a chance to try more than four different hard ciders paired with the perfect cheeses. While you taste, you’ll learn about the rich history of fermented apples.
This event is SOLD OUT: Call 734-663-3400 to be put on the waiting list.
A Culinary Tour of Tantré Farm
Join us Thursday, October 10, 7pm at Zingerman’s Events on Fourth for the culinary event of the year! For the 10th year in a row we are inviting local food lovers to help us complete the farm-to-table circle and enjoy the best food of the season with the people who grew it: The folks from Tantré Farm. The details of the multi-course meal remain secret until the last moment, since Chef Rodger and his kitchen crew hand-select most of the fresh ingredients the morning of the feast! But when you take your seats and see what they’ve prepared, your mouth will water and your pulse will quicken. The menu is inspired and perfectly tuned to the season. The folks at Tantré Farm work hard year-round to produce an amazing variety of organic fruits and vegetables for the Deli. This meal is our way of saying “thank you.”
Made in Michigan Month at the Zingermans Deli
As summer ends and fall begins, the temperatures cool down, out come the jackets, the trees change color and we reap the benefits of the late harvest.
During the month of October, the Deli will throw the spotlight on Fabulous Foods from the Mitten! Whether it’s a slice of delicious Tomme Tirrell cheese from Charlotte, MI or a sweet taste of American Spoon preserves from Petoskey, MI, you’ll want to stop in for a sample or two!
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.
Zingerman’s Reuben Sandwich Kits at Zingerman’s Mail Order!
The deli sandwich of their dreams.
Zingerman’s Mail Order’s Mo says:
“Can’t make to Ann Arbor for a Zingerman’s Reuben? Let us ship one to you! It serves up to 8 folks, and it’s Free Shipping!
“Order by 3pm, EST, Thursday and we’ll have it arrive Friday. Some assembly required.”
Send one to a friend!
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 Green Olive Paesano, a chewy round of our popular cornmeal crusted paesano bread studded with savory green olives. Makes an instant appetizer.
Special Bakes are also available at Zingerman’s Deli!
See you soon!
WEEK OF 10/1/13
October specials!
Made in Michigan Month at the Zingermans Deli
As summer ends and fall begins, the temperatures cool down, out come the jackets, the trees change color and we reap the benefits of the late harvest. During the month of October, the Deli will throw the spotlight on Fabulous Foods from the Mitten! Whether it’s a slice of delicious Tomme Tirrell cheese from Charlotte, MI or a sweet taste of American Spoon preserves from Petoskey, MI, you’ll want to stop in for a sample or two!
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.
Cheese of the Month at Zingerman’s Creamery: Liptauer
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!
Coffee of the Month at Zingerman’s Coffee Company: Panama Boquete
This month’s coffee is from Finca Villa Donia, who describes their location as: ”in the highland town of Boquete, in the province of Chirigui, Panama. Situated in a fertile valley near Volcán Barú, a dormant volcano, which is also the highest mountain in Panama. Our farm enjoys mineral rich soil and plenty of rainfall as cool air passes through the mountains and deposits its moisture in the form of rain”
This coffee produces a cup with substantial body, or a weighty mouth feel, with notes of tangerine or mandarin orange and semi-sweet chocolate. It is excellent as a press pot, which accentuates the body with a silky mouth feel, and also any of the paper filter methods (Chemex, pourover) to sharpen up the acidity.
Fuji Red Tea and Coffee Pot at Zingerman’s Mail Order!
Design lust.
Zingerman’s Mail Order’s Mo says:
“If I was making a list of things we sell that are designed drop dead gorgeous, this would be at the top.
“From Japan, a luminescent, octopus red tea and coffee pot, made from enameled metal. The glaze has a little orange in the red which makes the whole piece feel like its glowing long before you put anything warm in it. Speaking of which, use it to brew a pot of tea. Or set a coffee pourover cone on top and make coffee for two. It’s made with the same style of thin elephant-trunk spout that’s on our Hario kettle which means it pours precisely and never makes a mess.”
Send one to a friend!
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.
Don’t miss it! Special Bakes are also available at Zingerman’s Deli!
See you soon!
WEEK OF 9/24/13
Lots of events this week!
Reception for Jewish cookbook exhibit at UM
Jan Longone, Adjunct Curator at the UM Graduate Library, will host a very special reception today for the American Foodways: The Jewish Contribution exhibit.
The exhibit will showcase the role that Jews played in the formation of our culinary lineage from 1660 to 2013. The exhibit includes Jewish-American charity cookbooks representing all fifty states from the Janice Bluestein Longone Culinary Archive at the University of Michigan Hatcher Graduate Library. Other artifacts include the first Jewish cookbook published in America (1871). Early works will be on display in the Audubon Room, with examples of 20th and 21st century items in the North Lobby cases of the Hatcher Library.
The exhibit runs through December 8th. More information about the exhibit here.
Please join us today from 4p-530p. Zingerman’s will provide light refreshments.
San Street Food invades 327 Braun Court
Stop by the Bar at 327 Braun Court tonight for a delicious menu of Asian street food!
Chef Ji Hye Kim of San Street says: “We will have our take on the one of the most popular Korean dishes here: bibimbob. Ours is made with all local vegetables from farm stands at Westside Farmer’s Market. Each vegetables are individually prepared and seasoned, then served over rice and a side of gochujang sauce. With a fried egg on top, of course.” And there’s much more!
Come and see why everyone’s talking about San Street. 6p-12 midnight.
I left my heart in New Orleans
Dinner and book signing with the writer for HBO’s Treme, Lolis Eric Elie Wednesday night at the Zingerman’s Roadhouse. Lolis Eric Elie is a New Orleans native and an award-winning staff writer and story editor for the series, formerly a columnist for New Orleans’ Times-Picayune, and author of Smokestack Lightning: Adventures in the Heart of BBQ Country and, most recently, Treme: Stories from the Heart of New Orleans. With more than 100 heritage and contemporary recipes, Treme is a celebration of the eclectic and inventive culinary spirit of post-Katrina New Orleans. Chef Alex Young and Lolis will prepare a menu of recipes from the book and bring a piece of New Orleans to Ann Arbor.
This dinner is SOLD OUT, please call 734.663.3663 to add your name to the wait list.
Spanish Tapas POP-IN
The Zingerman’s Deli is hosting a very special POP-IN (no reservation required!) featuring a delicious menu of Tapas-style small plates! Bring your friends and your appetite and swing on by Zingerman’s Events on Fourth, 5p-930p Wednesday night!
Acclaimed Writer Michael Paterniti Comes to Zingerman’s
A long time ago, when Mike Paterniti was still a student at UM, he helped edit the Zingerman’s Deli newsletter. In one particular edition, Ari’s essay talked about a delicious and expensive Spanish cheese. This essay stayed with Mike, and twenty-two years later, after years of rumination and several trips to Spain, he’s bringing his book, The Telling Room, back to the place where it all started.
Please join us this Thursday for an evening filled with stories and delicious food as Ari and Mike talk about the book, Spain, and much more.
At Zingerman’s Events on Fourth, 630p-830p.
Call 734-663-3400, or reserve a seat online!
Blueberry Buckle is back at Mail Order!
The return of an old favorite from Zingerman’s Bakehouse
Zingerman’s Mail Order’s Mo says:
“Long time shoppers of Zingerman’s Mail Order have fond memories of the classic buckle made with wild blueberries, sweet butter, cinnamon and topped with butter-crumble crust. It’s a classic American recipe dating back to colonial times (even though it’s not technically a buckle).
“And now it’s back! Years have gone by since we featured this delicious coffeecake in our catalog and the buzz around Ann Arbor is nearly deafening. It’s a staff and customer favorite and now it’s available to ship across the country. ”
Send one to a friend!
Last Week for Westside Farmers’ Market Until Next Season
Cool winds blowing means the Westside Farmers’ Market will be taking a hiatus until next summer. Join us this Thursday, from 3p-7p, for the final market of the season. The Zingerman’s Roadhouse parking lot will be filled with vendors selling all manner of harvest delights. San Street is there with their delicious Korean street food and the WSFM accepts Food Assistance programs like SNAP, EBT, Bridge Card, and Food Stamps.
See you next Thursday!
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: Chewy traditional Jewish rye with peppery chernushka seeds. This one definitely has a following.
Don’t miss it! Special Bakes are also available at Zingerman’s Deli!
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 9/17/13
Westside Farmers’ Market Benefit Dinner Tonight at 7pm!
The Westside Farmers’ Market is proudly bringing more farm fresh food to Ann Arbor’s Westside. The number of vendors, demos, outreach, and events has grown in a big way over the past three years. The Roadhouse wants to support this community event transition from a volunteer run project into a sustainable community platform. James Beard award-winning Chef Alex Young and vendors from the Westside Farmers’ Market have created a menu full of fall’s bounty and invite you to celebrate the harvest with them at the peak of the season with a fresh fundraising dinner.
Proceeds from the dinner will benefit the Westside Farmers’ Market.
Call 734-663-FOOD (3663) to reserve your seat!
Banana Bread & Chocolate Banana Bread at Zingerman’s Mail Order!
Go bananas, 2 ways!
Mail Order’s Mo says:
New! This year the diabolical pastry enablers at Zingerman’s Bakehouse focused their dark magic on classic banana bread. Like our hugely popular sourcream coffeecake and magic brownies, banana bread instantly conjures up nostalgia for home baking. The thing is, this loaf tastes better than what mom used to make (no offense intended, moms, it’s just hard to beat our Bakehouse). There are no nuts in these loaves, just the classic charms: flour, cane sugar, real butter and fresh eggs, a touch of Madagascar vanilla and two freshly peeled bananas per loaf. Chocolate banana bread is the same story, with the addition of huge chunks of chocolate. Wrapped in tissue, each loaf comes packed in its own colorfully illustrated box. Each serves 5-7.
The Zingerman’s Creamery is featuring Bridgewater as the September Cheese of the Month. The Bridgewater is one of our most flavorful cheeses. Made from fresh cow’s milk, this super-rich, double-cream, soft-ripened orb is spiked with cracked and whole black Telicherry peppercorns for a full-flavored peppery zing that perfectly complements the slight citrus and gentle mushroom notes of the paste.
Support your Westside Farmers’ Market!
Fresh, quality food the Westside Farmers’ Market! Each Thursday, from 3p-7p, the Zingerman’s Roadhouse parking lot is filled with vendors selling a wide variety of fruits, veggies, baked goods, and much more! Vendors includes Mindo Chocolate Makers, Corridor Sausage Company, the Brinery, and tons more! San Street is there with their delicious Korean street food and the WSFM accepts Food Assistance programs like SNAP, EBT, Bridge Card, and Food Stamps. We’re also dog friendly, so stop on by!
Chef Alex Young cooks at Chicago’s historic Union Station
The event is part of the James Beard Foundation’s Taste America: Local Flavor from Coast To Coast epicurean tour which features a culinary journey through the Great Lakes by ten James Beard Foundation chefs from our region.
The dinner will take place in Chicago this Friday, 9/20, from 6p-9p, and tickets are still available here.
Don’t miss this amazing event!
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 Black Olive Farm Bread! This popular loaf is a crusty round of our signature farm bread studded with marinated black olives. If there’s any left it makes really tasty croutons for an antipasto salad or bread crumbs for eggplant parmesan.
Don’t miss it! Special Bakes are also available at Zingerman’s Deli!
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 9/10/13
Taste of Extremedura
This week, the Zingerman’s Deli brings the taste of Spain to you!
All week long we’re showcasing our products from the Extremedura region of Spain.
We’ll have sampling sessions daily from 11a-2p. Beginning Wednesday, our special guests, John and Ana Cancilla of Marqués de Valduez will host the tastings and lend their expertise. Stop by for a taste of España!
Wednesday, it’s our Taste of Spain event. What better way to approach a taste of Spain than to bring Spain to you? John and Ana Cancilla will guide us through a tasting of our Spanish products, and explain the different ways that they use these products in their home kitchen. It will be a night of Spanish geography lessons along with the flavors that bring those areas to life.
Our week in Spain culminates with our 28th Annual Paella Party, a dramatic a two-grill Paella throwdown on Zingerman’s Deli Patio! There will be a special presentation on Paella at noon, then Chef Rodger and his crew deal the goods: Three kinds of traditional Paella — Chicken/Chorizo, Seafood and Vegetarian grilled over Mesquite right before your eyes. Those in the know will be lined up for the Padron Peppers. Don’t miss it!
Miel de Cacao: Cocoa syrup from Ecuador!
Our friends at Mindo Chocolate have created something very special, and Zingerman’s Mail Order can bring it right to your door!
Mail Order partner Mo Frechette:
“This isn’t chocolate, but rather a syrup created from the fruit that holds the seeds that they make chocolate from! Confused? I was the first time I saw miel de cacao. It’s not a product I’ve ever seen in the marketplace or through chocolate makers or anywhere. But it makes sense. Cacao beans are really seeds inside a large fruit. Each cacao plant might produce three or four fruits or pods. The pods are harvested, the beans removed and the fruit thrown away.
“That’s how it usually happens. But to make miel de cacao you actually need the fruit! Making miel de cacao is very simple and something that cacao growers have done for years. They remove the beans and collect the fruit together and let it sit for a few days in glass jars and containers. A syrup (what they are calling miel which is Spanish for “honey”) drips down to the bottom, is collected and then jarred for us. The resulting syrup has rich citrus flavors, hints of mango, papaya and melon. It can be used as honey and drizzled over all manner of foods, mixed into yogurt, oatmeal, over pancakes…wherever your curiosity takes you.
“After opening the jar, keep it in the fridge till it’s gone (which probably won’t take that long). From Mindo Chocolate, a bean-to-bar chocolate company in Dexter, Michigan.”
Creamery Cheese of the Month
The Zingerman’s Creamery is featuring Bridgewater as the September Cheese of the Month. The Bridgewater is one of our most flavorful cheeses. Made from fresh cow’s milk, this super-rich, double-cream, soft-ripened orb is spiked with cracked and whole black Telicherry peppercorns for a full-flavored peppery zing that perfectly complements the slight citrus and gentle mushroom notes of the paste.
Rosh Hashanah specials continue at the Zingerman’s Bakehouse through Saturday. All your holiday favorites!
- Round Challah Turbans, with or with out run soaked raisins.
- Braided Moroccan Challah brushed with honey and sprinkled with poppy, sesame and anise seeds.
- Buckwheat Honey cakes with almonds and golden raisins.
We’re also making apple strudel, poppy cream cheese strudel, Hungarian apple walnut poppy seed flodni, and other treats all month long. Also ask about our rugelach, mandelbrot, macaroon and kifli gift boxes!
Fresh, quality food the Westside Farmers’ Market! Each Thursday, from 3p-7p, the Zingerman’s Roadhouse parking lot is filled with vendors selling a wide variety of fruits, veggies, baked goods, and much more! Vendors includes Mindo Chocolate Makers, Corridor Sausage Company, the Brinery, and tons more! San Street is there with their delicious Korean street food and the WSFM accepts Food Assistance programs like SNAP, EBT, Bridge Card, and Food Stamps. We’re also dog friendly, so stop on by!
See you soon!
WEEK OF 9/3/13
Erev Rosh Hashanah is this Wednesday, September 4th, and the Zingerman’s Deli has posted our 2013 menu! Rosh Hashanah menu items will be available for pick-up or delivery starting Wednesday September 4th at noon. Call 734-663-3400 to order yours today!
The Zingerman’s Creamery is featuring Bridgewater as September Cheese of the Month. The Bridgewater is one of our most flavorful cheeses. Made from fresh cow’s milk, this super-rich, double-cream, soft-ripened orb is spiked with cracked and whole black Telicherry peppercorns for a full-flavored peppery zing that perfectly complements the slight citrus and gentle mushroom notes of the paste.
Zingerman’s Candy Manufactory is featuring a special, limited edition Rosh Hashanah Super Zzang Bar! At nearly a foot in length, this extra-large bar is three times the delicious goodness of our Original Zzang bar! Grab one today from Zingerman’s Bakehouse, the Zingerman’s Deli, and the Zingerman’s Roadhouse.
Zingerman’s Bakehouse is featuring Paesano as our Bread of the Month. This is the traditional bread of the Puglia region of Italy. It’s a perfect bread to pass around the table for ripping and dipping in great olive oil, soup or pasta. Magnifico!
Also available to the Zingerman’s Deli!
Now at Zingerman’s Mail Order: Rosh Hashanah Challah!
Each fall Zingerman’s Bakehouse releases special limited edition challahs for Rosh Hashanah, the Jewish New Year.
It’s traditional for Eastern European Jews to bake challah in round, turban-like loaves to signify the desire for a full, complete year. Each is baked to order by hand, arriving wrapped in plastic and paper. They’re gorgeous, the color of toasted saffron, and the flavors are rich and sweet—everything the New Year should be.
- Plain Turbans: Keeping with tradition, we sweeten all the egg and flour loaves with a healthy dose of Michigan clover honey.
- Raisin Turbans: To make the New Year even richer, on top of the clover honey we add a generous portion of extra-large Red Flame raisins soaked in Myers Dark Rum®.
- Moroccan Style: Braided—not round—brushed with honey and rolled in anise, poppy and sesame seeds. No raisins.
In 2013, Rosh Hashanah begins the evening of September 4 and continues through September 6. These challahs are available to ship September 3-11.
Fresh, quality food the Westside Farmers’ Market! Each Thursday, from 3p-7p, the Zingerman’s Roadhouse parking lot is filled with vendors selling a wide variety of fruits, veggies, baked goods, and much more! Vendors includes Mindo Chocolate Makers, Corridor Sausage Company, the Brinery, and tons more! San Street is there with their delicious Korean street food and the WSFM accepts Food Assistance programs like SNAP, EBT, Bridge Card, and Food Stamps. We’re also dog friendly, so stop on by!
The Zingerman’s Bakehouse is celebrating the holidays with a whole bunch of Rosh Hashanah specials! Reserve your holiday favorites!
- Round Challah Turbans, with or with out run soaked raisins.
- Braided Moroccan Challah brushed with honey and sprinkled with poppy, sesame and anise seeds.
- Buckwheat Honey cakes with almonds and golden raisins.
We’re also making apple strudel, poppy cream cheese strudel, Hungarian apple walnut poppyseed flodni, and other treats all month long. Also ask about our rugelach, mandelbrot, macaroon and kifli gift boxes!
See you soon!