Tag: THIS WEEK AT ZINGERMAN’S
Educational Tour at Cornman Farms
Our Welcome to Cornman Farms Tour is an idyllic and dynamic 90 minute introduction to the rich history, agricultural projects and humane raising of animals. Join us for a look at our vegetable and herb gardens, goat milking operation and historic restored Farmhouse and Barn—and enjoy a meet-and-greet with our visionary Managing Partner, Kieron Hales. We’ll even throw in a taste of one of our seasonal vegetables! Tuesday, September 29th, 6pm.
ZingTrain Speaker Series
Join us on Wednesday, September 30th, 8-930am, to get curious about even the toughest challenges. Alicia Bassuk has been guiding leaders for over 2 decades with a focus on maximizing individual effectiveness and optimizing team cohesion.
As a leader of your company, your mindset defines the culture and practices of your company. Leading from a place of curiosity is a learned behavior which influences your approach to every challenge and opportunity. Integrating curiosity into your mindset will take you on the path to more effective and meaningful interactions at work.
Mindset shifting, like any skill, takes practice.
Peas Turn Up the Beet Louder! at Cornman Farms
A fundraiser for Community Farm of Ann Arbor
Join Community Farm of Ann Arbor and Zingerman’s Cornman Farms on Thursday, October 1st, 5pm for an evening of farm-fresh fun! A benefit for Chrysalis, the educational arm of Community Farm of Ann Arbor, this event will feature delicious, REAL food from the farm gardens (and from Zingerman’s!), live music from two renowned bands – blues from Shari Kane & Dave Steele and progressive folk from Seth & May. Community Farm of Ann Arbor is an organization that grows homegrown fruits and vegetables for 100 member families. Chrysalis is the educational arm of Community Farm of Ann Arbor that sponsors area school field trips, cutting edge workshops, and future farmer training for young adults. Paul Bantle and Annie Elder and their apprentices will be in attendance to meet and greet you for a lovely evening celebrating Chrysalis and education in agriculture! Eat well, learn a little, laugh a lot and support one of the causes that makes Ann Arbor such a special place.
30th Annual Paella Party at Zingerman’s Deli
On Sunday, October 4th, 11am-2pm, our 30th annual celebration of the fabulous foods of Spain will culminate (as it always does) with a two-grill Paella throwdown on the 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.
New to the occasion this year, a kids’ table featuring Pa amb Tomaquet, Jamon Serrano, Quince Membrillo and Manchego!
The event and demo are FREE; the paella is sold by the pound.
Comparative Cupping at Zingerman’s Coffee Company
Join us on Sunday, October 4th, 1pm, as we sample coffees from the Africa, Central and South Americas, and the Asian Pacific. We will taste and evaluate these coffees using the techniques and tools used by professional cuppers. A brief understanding of coffee will also be presented highlighting different processing and growing methods. This is an eye-opening introduction to the world of coffee.
1st Sunday Tour at Zingerman’s Creamery
Join our cheese and gelato makers on Sunday, October 4th, 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.
Made in Italy: An Italian American Dinner at Zingerman’s Roadhouse
On Tuesday, October 6th, 7pm, Gustiamo, one of our favorite suppliers of Italy’s finest, featuring extra aged balsamic vinegars, extra virgin olive, San Marzona tomatoes and Martelli pasta, will visit Ann Arbor for a very sepcial dinner at Zingerman’s Roadhouse.
Like Zingerman’s, Gustiamo is uncompromisingly dedicated to good food and good people. Located in the heart of New York City, Beatrice Ughi and Edoardo Dal Santo focus on bringing the best of Italy to the stomachs of the America. Together with Chef Alex the three of them have designed a menu inspired by the city of Rome, using all original recipes from Italy. The dishes are close to Beatrice’s heart, as she grew up in Rome, all very simple with few ingredients. But it is the few ingredients being the best Italy has to offer that makes them so delicious. The dishes on this menu tell a story of Italy and the land around Rome, from the lamb from the countryside to the San Marzano tomatoes from the neighboring regions, these are iconic Italian meals, when they are done right, they are heaven. Divine in their simplicity.
Cocktail Class at Cornman Farms: Bourbon Basics
The story of bourbon is the story of America itself. Smoky, sweet, spicy and complex, this corn-based spirit has been a part of our culture for centuries. Recognized by Congress in 1964 as a “distinctive product of the United States,” bourbon is our national liquor. The history of our native spirit is long and colorful, and continues to unfold all around us. Join us this week as we celebrate our only indigenous liquor by mixing three Bourbon-based cocktails and discussing what it is that makes bourbon so tasty and so special to the United States. We’ll be featuring spirits from both bourbon’s ancestral home in Kentucky and our local craft distillers in Michigan. Settle in at our lovingly restored century-old Barn, partake in appetizers crafted by the farm’s own chefs, and feel like a patriot as you imbibe our native spirit! Wednesday, October 7th, 7pm.
An Evening with Brewery Vivant at Zingerman’s Creamery
Founded in part by a former Bar Manager at Zingerman’s Roadhouse, Brewery Vivant in Grand Rapids brews with a passion for sour beers and other unique styles. Ben Darcie from Brewery Vivant will be on hand to introduce us to their beers as one of our cheesemongers presents cheese pairings from the shop for each beer! We’ll have crusty breads, seasonal pickled veggies, and other palate cleansers on hand to enjoy with the pairings. Join us on Thursday, October 8th, 6pm.
*You must be 21 or older to attend this event
Creating a Creative Organization:
A breakfast with Zingerman’s Co-Founder Ari Weinzweig
Feeling a little flat some days? Looking to up your creative ante? Thinking about to how to move your crew closer to the creative edge?
How about starting your day with one of the more interesting and creative mornings you’ll have this year? Creativity is one of the key themes of Ari’s most recent book, Zingerman’s Guide to Good Leading, Part 3; A Lapsed Anarchist’s Approach to Managing Ourselves. Join us Tuesday, October 13th at Zingerman’s Roadhouse, enjoy bit of breakfast and coffee, and Ari will get your morning moving in a very positive way!
Increased innovation and creativity are things that almost everyone in the world are after. Many people are very creative in their own work. And yet, few of us really understand what we can do to create the conditions that significantly increase the odds of creative activity taking place. During the course of the session, Ari will talk about what happens so often to inhibit creativity, and what we can to enhance it, both for ourselves and for our organizations. The more we tap our innate creativity, the more we enhance it organizationally, the more effectively we can operate, the more we increase our energy and the more rewarding our work will be!
Breakfast served at 7:30 am, Presentation begins at 8:00 am
Continental breakfast featuring Zingerman’s Bakehouse muffins, croissants, coffeecake, bagels, Zingerman’s Creamery cream cheese, fresh fruit, and Zingerman’s Coffee Company Roadhouse Joe.
ZingTrain Speaker Series: Leading with Mojo with Marisa Smith
Marisa Smith, owner and founder of the Whole Brain Group, believes that a critical part of Leading with Mojo is attracting the employees, co-workers and customers you want to work with.
Three years ago, Marisa found herself quite done with all of the classic frustrations that come with growth. She finally decided that an important way to address these frustrations was to be intentional about who she worked with – be it employees, co-workers, or even customers! And she did. And now she’s here to tell you how you can.
JOIN us to learn how Marisa:
- CRAFTED a vision of success
- IMPLEMENTED a series of simple tools to make that vision a reality
- DISCOVERED that she ended up with more flexibility, freedom, and revenue in the process!
We anticipate that this session will be chock full of a-ha moments for you!
See you soon!
Ravishing Reds at Zingerman’s creamery
Red wine has always been a complement to the hearty, flavorful cheeses that start to appear with the cooler days of fall. Guests attending this tasting session will learn to pair red wines with artisan domestic cheeses that lend themselves to the robust flavors of vin rouge. We’ll have crusty bread, some seasonal pickled veggies, and other palate cleansers to compliment the wines and cheeses as well! Thursday, September 24th, 6pm.
*Note: Must be 21 or older to attend this tasting.
Educational Tour at Cornman Farms
Our Welcome to Cornman Farms Tour is an idyllic and dynamic 90 minute introduction to the rich history, agricultural projects and humane raising of animals. Join us for a look at our vegetable and herb gardens, goat milking operation and historic restored Farmhouse and Barn—and enjoy a meet-and-greet with our visionary Managing Partner, Kieron Hales. We’ll even throw in a taste of one of our seasonal vegetables! Tuesday, September 29th, 6pm.
ZingTrain Speaker Series
Join us on Wednesday, September 30th, 8-930am, to get curious about even the toughest challenges. Alicia Bassuk has been guiding leaders for over 2 decades with a focus on maximizing individual effectiveness and optimizing team cohesion.
As a leader of your company, your mindset defines the culture and practices of your company. Leading from a place of curiosity is a learned behavior which influences your approach to every challenge and opportunity. Integrating curiosity into your mindset will take you on the path to more effective and meaningful interactions at work.
Mindset shifting, like any skill, takes practice.
Peas Turn Up the Beet Louder! at Cornman Farms
A fundraiser for Community Farm of Ann Arbor
Join Community Farm of Ann Arbor and Zingerman’s Cornman Farms on Thursday, October 1st, 5pm for an evening of farm-fresh fun! A benefit for Chrysalis, the educational arm of Community Farm of Ann Arbor, this event will feature delicious, REAL food from the farm gardens (and from Zingerman’s!), live music from two renowned bands – blues from Shari Kane & Dave Steele and progressive folk from Seth & May. Community Farm of Ann Arbor is an organization that grows homegrown fruits and vegetables for 100 member families. Chrysalis is the educational arm of Community Farm of Ann Arbor that sponsors area school field trips, cutting edge workshops, and future farmer training for young adults. Paul Bantle and Annie Elder and their apprentices will be in attendance to meet and greet you for a lovely evening celebrating Chrysalis and education in agriculture! Eat well, learn a little, laugh a lot and support one of the causes that makes Ann Arbor such a special place.
30th Annual Paella Party at Zingerman’s Deli
On Sunday, October 4th, 11am-2pm, our 30th annual celebration of the fabulous foods of Spain will culminate (as it always does) with a two-grill Paella throwdown on the 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.
New to the occasion this year, a kids’ table featuring Pa amb Tomaquet, Jamon Serrano, Quince Membrillo and Manchego!
The event and demo are FREE; the paella is sold by the pound.
Comparative Cupping at Zingerman’s Coffee Company
Join us on Sunday, October 4th, 1pm, as we sample coffees from the Africa, Central and South Americas, and the Asian Pacific. We will taste and evaluate these coffees using the techniques and tools used by professional cuppers. A brief understanding of coffee will also be presented highlighting different processing and growing methods. This is an eye-opening introduction to the world of coffee.
1st Sunday Tour at Zingerman’s Creamery
Join our cheese and gelato makers on Sunday, October 4th, 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.
Made in Italy: An Italian American Dinner at Zingerman’s Roadhouse
On Tuesday, October 6th, 7pm, Gustiamo, one of our favorite suppliers of Italy’s finest, featuring extra aged balsamic vinegars, extra virgin olive, San Marzona tomatoes and Martelli pasta, will visit Ann Arbor for a very sepcial dinner at Zingerman’s Roadhouse.
Like Zingerman’s, Gustiamo is uncompromisingly dedicated to good food and good people. Located in the heart of New York City, Beatrice Ughi and Edoardo Dal Santo focus on bringing the best of Italy to the stomachs of the America. Together with Chef Alex the three of them have designed a menu inspired by the city of Rome, using all original recipes from Italy. The dishes are close to Beatrice’s heart, as she grew up in Rome, all very simple with few ingredients. But it is the few ingredients being the best Italy has to offer that makes them so delicious. The dishes on this menu tell a story of Italy and the land around Rome, from the lamb from the countryside to the San Marzano tomatoes from the neighboring regions, these are iconic Italian meals, when they are done right, they are heaven. Divine in their simplicity.
Cocktail Class at Cornman Farms: Bourbon Basics
The story of bourbon is the story of America itself. Smoky, sweet, spicy and complex, this corn-based spirit has been a part of our culture for centuries. Recognized by Congress in 1964 as a “distinctive product of the United States,” bourbon is our national liquor. The history of our native spirit is long and colorful, and continues to unfold all around us. Join us this week as we celebrate our only indigenous liquor by mixing three Bourbon-based cocktails and discussing what it is that makes bourbon so tasty and so special to the United States. We’ll be featuring spirits from both bourbon’s ancestral home in Kentucky and our local craft distillers in Michigan. Settle in at our lovingly restored century-old Barn, partake in appetizers crafted by the farm’s own chefs, and feel like a patriot as you imbibe our native spirit! Wednesday, October 7th, 7pm.
An Evening with Brewery Vivant at Zingerman’s Creamery
Founded in part by a former Bar Manager at Zingerman’s Roadhouse, Brewery Vivant in Grand Rapids brews with a passion for sour beers and other unique styles. Ben Darcie from Brewery Vivant will be on hand to introduce us to their beers as one of our cheesemongers presents cheese pairings from the shop for each beer! We’ll have crusty breads, seasonal pickled veggies, and other palate cleansers on hand to enjoy with the pairings. Join us on Thursday, October 8th, 6pm.
*You must be 21 or older to attend this event
See you soon!
Cheese 101 at Zingerman’s Creamery
On Thursday, September 17th, 6pm, we’re joining in the back-to-school spirit with the basics of cheese! We will taste cheeses that represent each of the seven major styles of cheese – hand selected by our shop cheesemongers – and talk about what makes each style unique. This tasting will also include a behind-the-scenes tour of our production facility as we explain the basics of cheese making. One of our expert cheesemakers will join our tasting to help answer any questions you have as we explore the variety of cheeses!
Cornman Farms Cocktail Class: Better With Brandy
Sweet and subtle, this distilled liquor made from fruit (most often grapes) has been on the alcoholic beverage scene for over 500 years. Prescribed medicinally throughout the ages in Europe, brandy really became popular in the United States during the cocktail heyday of the late 1800s-early 1900s. Join us this evening at Cornman Farms as we celebrate both American brandy and its French counterpart, cognac. On Thursday, September 17th, 7pm, we’ll be mixing up three classic cocktails to showcase brandy’s broad cocktail appeal: The Sidecar, the Metropolitan, and the 1940’s version of a Brandy Daisy. We’ll discuss brandy and the regional differences that define the spirit, as well as the stories behind the cocktails themselves. Guests will savor delightful light fare prepared on-site in the farmhouse kitchen and leave with recipes for all the cocktails made during the class.
Brewing Methods at Zingerman’s Coffee Company
Learn the keys to successful coffee brewing using a wide variety of brewing methods from filter drip to syphon pot. We’ll take a single coffee and brew it 6 to 8 different ways, each producing a unique taste. We’ll learn the proper proportions and technique for each and discuss the merits and differences of each style. Sunday, September 20th, 1pm.
A Tasting Tour of the Basque Country at Zingerman’s Deli
with Deli Cheesemonger Sean Hartwig
As a young man, living in the Pyrenees as a student and food lover was life changing. As a specialty food professional, I strive to recreate the flavors and sentiment of place and pace that was so endearing during my Basque food adventures. Join our retail team of flavor finders on Wednesday, September 23, 630pm, as we utilize traditional Basque ingredients to re-create some of our favorite small bites (pintxos) and explore the wines that enhance the spirit of region. We will utilize our extensive selection of cheeses, cured meats, tinned seafood, olives and more.
*Note: Wine and selected beverages will be served as tasting pours. Full pours may be purchased for an additional fee. Cash only please.
The Brides Project Farm Dinner:
A Fundraising Event for the Cancer Support Community of Greater Ann Arbor
The Brides Project, an initiative of the Cancer Support Community, and Zingerman’s Cornman Farms invite you to take part in a celebration of the Farm’s best seasonal offerings on Thursday, September 24th, 6pm. Zingerman’s newest business will be the host venue for a seasonally inspired menu featuring sustainably home-grown produce from the gardens right outside the Farmhouse, served family-style with views of the grounds. We’ll also include a two hand-picked drinks, an hour of games on Cornman Farms’ lawn, and a tour with their visionary Managing Partner, Kieron Hales. There is an optional tour of the property at 5:15pm. Part of the proceeds will benefit The Brides Project and the Cancer Support Community of Greater Ann Arbor.
Ravishing Reds at Zingerman’s creamery
Red wine has always been a complement to the hearty, flavorful cheeses that start to appear with the cooler days of fall. Guests attending this tasting session will learn to pair red wines with artisan domestic cheeses that lend themselves to the robust flavors of vin rouge. We’ll have crusty bread, some seasonal pickled veggies, and other palate cleansers to compliment the wines and cheeses as well! Thursday, September 24th, 6pm.
*Note: Must be 21 or older to attend this tasting.
See you soon!
ZingTrain Speaker Series: How Zingerman’s went after Diversity & Inclusion
It’s taken society a while to get here, but most of us would now agree that organizational diversity is a good thing. At Zingerman’s, when we began the work to create an intentionally diverse workplace, we realized we first needed to answer some pretty big questions :
- Why are we seeking diversity?
- What do we mean by diversity?
- And of course, how are we going to get there?
We also realized that we needed the help of an expert in the field and in Skot Welch, principal at Global Bridgebuilders, we found both the expertise we were looking for and an understanding of Zingerman’s culture.
Please join us for a conversation on Wednesday, September 9th, 8-930am, with Global Bridgebuilders and Zingerman’s Robby Griswold, a key champion of our diversity work. Robby and Skot will take you through a practical case study of the work we have done here at Zingerman’s.
Celebrating Beef at Zingerman’s Deli
We’re very excited to welcome author Nicolette Hahn Niman to Zingerman’s Deli on Sunday, September 13th, 6pm, for an exciting night of dinner, drinks, and a discussion of sustainable agricultural practices. A portion of the proceeds will benefit Slow Food Huron Valley.
In her book Defending Beef, Nicolette Hahn Niman, an environmental lawyer-turned-rancher, does exactly as the title suggests by proclaiming everything that can be great about beef if it’s managed properly. Her book discusses sustainability (with a focus on soil health, carbon sequestration, and water conservation), as well as the nutritional benefits of beef, and the positive impacts of biodiversity, managed grazing techniques, and animal health.
For this event, Chef Rodger Bowser and his team have created a unique menu that celebrates American beef and dairy cattle. The evening will begin with a cocktail hour that includes a diverse selection of cheese pairings from a small number of U.S. pasture-based dairies. We’ve hand-picked some of the best, including a soft, luscious spreadable young cheese, a fine blue cheese, and some well-matured aged hard cheese.
The main course will feature perfectly cooked, pasture-grazed and -finished beef, as well as side dishes and salads that highlight the best of the season’s offerings. Some of the menu highlights include:
- Bone Marrow with grilled garlic crostini and a parsley, caper, red onion and frisée lemon salad
- Gaucho-Style Beef BBQ shoulder and tri-tip, grilled sweet corn with Calabrian chili butter, pecorino and chives
- Bean ragout made with Rancho Gordo cranberry beans, green beans, wax beans, tomatoes and basil, and Zingerman’s Bakehouse Westwind bread served with butter from Vermont Creamery
- Individual-sized Concord grape pies with Roadhouse Vanilla gelato from Zingerman’s Creamery
Courses will be served with tasting-sized beverage pairings (alcoholic and non-alcoholic) as well as water. Additional beverages will be available for purchase.
Cheese 101 at Zingerman’s Creamery
On Thursday, September 17th, 6pm, we’re joining in the back-to-school spirit with the basics of cheese! We will taste cheeses that represent each of the seven major styles of cheese – hand selected by our shop cheesemongers – and talk about what makes each style unique. This tasting will also include a behind-the-scenes tour of our production facility as we explain the basics of cheese making. One of our expert cheesemakers will join our tasting to help answer any questions you have as we explore the variety of cheeses!
Cornman Farms Cocktail Class: Better With Brandy
Sweet and subtle, this distilled liquor made from fruit (most often grapes) has been on the alcoholic beverage scene for over 500 years. Prescribed medicinally throughout the ages in Europe, brandy really became popular in the United States during the cocktail heyday of the late 1800s-early 1900s. Join us this evening at Cornman Farms as we celebrate both American brandy and its French counterpart, cognac. On Thursday, September 17th, 7pm, we’ll be mixing up three classic cocktails to showcase brandy’s broad cocktail appeal: The Sidecar, the Metropolitan, and the 1940’s version of a Brandy Daisy. We’ll discuss brandy and the regional differences that define the spirit, as well as the stories behind the cocktails themselves. Guests will savor delightful light fare prepared on-site in the farmhouse kitchen and leave with recipes for all the cocktails made during the class.
Brewing Methods at Zingerman’s Coffee Company
Learn the keys to successful coffee brewing using a wide variety of brewing methods from filter drip to syphon pot. We’ll take a single coffee and brew it 6 to 8 different ways, each producing a unique taste. We’ll learn the proper proportions and technique for each and discuss the merits and differences of each style. Sunday, September 20th, 1pm.
See you soon!
Comparative Cupping at Zingerman’s Coffee Company
Join us Sunday, September 6th, 1pm, as we sample coffees from the Africa, Central and South Americas, and the Asian Pacific. We will taste and evaluate these coffees using the techniques and tools used by professional tasters. This is an eye-opening introduction of the world coffee.
1st Sunday Tour at Zingerman’s Creamery
Join our cheese and gelato makers on Sunday, September, 6th, 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.
ZingTrain Speaker Series: How Zingerman’s went after Diversity & Inclusion
It’s taken society a while to get here, but most of us would now agree that organizational diversity is a good thing. At Zingerman’s, when we began the work to create an intentionally diverse workplace, we realized we first needed to answer some pretty big questions :
- Why are we seeking diversity?
- What do we mean by diversity?
- And of course, how are we going to get there?
We also realized that we needed the help of an expert in the field and in Skot Welch, principal at Global Bridgebuilders, we found both the expertise we were looking for and an understanding of Zingerman’s culture.
Please join us for a conversation on Wednesday, September 9th, 8-930am, with Global Bridgebuilders’ Skot Welch and Zingerman’s Robby Griswold, a key champion of our diversity work. Robby and Skot will take you through a practical case study of the work we have done here at Zingerman’s.
Celebrating Beef at Zingerman’s Deli
We’re very excited to welcome author Nicolette Hahn Niman to Zingerman’s Deli on Sunday, September 13th, 6pm, for an exciting night of dinner, drinks, and a discussion of sustainable agricultural practices. A portion of the proceeds will benefit Slow Food Huron Valley.
In her book Defending Beef, Nicolette Hahn Niman, an environmental lawyer-turned-rancher, does exactly as the title suggests by proclaiming everything that can be great about beef if it’s managed properly. Her book discusses sustainability (with a focus on soil health, carbon sequestration, and water conservation), as well as the nutritional benefits of beef, and the positive impacts of biodiversity, managed grazing techniques, and animal health.
For this event, Chef Rodger Bowser and his team have created a unique menu that celebrates American beef and dairy cattle. The evening will begin with a cocktail hour that includes a diverse selection of cheese pairings from a small number of U.S. pasture-based dairies. We’ve hand-picked some of the best, including a soft, luscious spreadable young cheese, a fine blue cheese, and some well-matured aged hard cheese.
The main course will feature perfectly cooked, pasture-grazed and -finished beef, as well as side dishes and salads that highlight the best of the season’s offerings. Some of the menu highlights include:
- Bone Marrow with grilled garlic crostini and a parsley, caper, red onion and frisée lemon salad
- Gaucho-Style Beef BBQ shoulder and tri-tip, grilled sweet corn with Calabrian chili butter, pecorino and chives
- Bean ragout made with Rancho Gordo cranberry beans, green beans, wax beans, tomatoes and basil, and Zingerman’s Bakehouse Westwind bread served with butter from Vermont Creamery
- Individual-sized Concord grape pies with Roadhouse Vanilla gelato from Zingerman’s Creamery
Courses will be served with tasting-sized beverage pairings (alcoholic and non-alcoholic) as well as water. Additional beverages will be available for purchase.
Cheese 101 at Zingerman’s Creamery
On Thursday, September 17th, 6pm, we’re joining in the back-to-school spirit with the basics of cheese! We will taste cheeses that represent each of the seven major styles of cheese – hand selected by our shop cheesemongers – and talk about what makes each style unique. This tasting will also include a behind-the-scenes tour of our production facility as we explain the basics of cheese making. One of our expert cheesemakers will join our tasting to help answer any questions you have as we explore the variety of cheeses!
Cornman Farms Cocktail Class: Better With Brandy
Sweet and subtle, this distilled liquor made from fruit (most often grapes) has been on the alcoholic beverage scene for over 500 years. Prescribed medicinally throughout the ages in Europe, brandy really became popular in the United States during the cocktail heyday of the late 1800s-early 1900s. Join us this evening at Cornman Farms as we celebrate both American brandy and its French counterpart, cognac. On Thursday, September 17th, 7pm, we’ll be mixing up three classic cocktails to showcase brandy’s broad cocktail appeal: The Sidecar, the Metropolitan, and the 1940’s version of a Brandy Daisy. We’ll discuss brandy and the regional differences that define the spirit, as well as the stories behind the cocktails themselves. Guests will savor delightful light fare prepared on-site in the farmhouse kitchen and leave with recipes for all the cocktails made during the class.
Brewing Methods at Zingerman’s Coffee Company
Learn the keys to successful coffee brewing using a wide variety of brewing methods from filter drip to syphon pot. We’ll take a single coffee and brew it 6 to 8 different ways, each producing a unique taste. We’ll learn the proper proportions and technique for each and discuss the merits and differences of each style. Sunday, September 20th, 1pm.
See you soon!
Summer Harvest Dinner at Zingerman’s Roadhouse
The first Cornman Farms dinner of the season, this summer harvest dinner is one of our favorites. Chef Alex, farmers Mark, Amanda and their crew have been tending to the farm all summer long, our herd manager Kelly has been expertly caring for the animals and now is the time for all of us to enjoy the benefits of their hard work.
The fields are filled with summer favorites, like potatoes, cucumber, peppers, leeks, celery and early season tomatoes. We’ll harvest just hours before the dinner, bringing the vegetables right to the Roadhouse to be served on your plate. Also featuring a house made porcetta carving station, this dinner is sure to sell out quickly, don’t hesitate to reserve your table! Tuesday, August 18th, 7pm.
BUFFET MENU
Guanciale
Stolen Potatoes and Caviar
Early Fortune Cucumbers with Nasturtium Greens
Tomato Bread Salad
Marconi and Italia Red Pepper Slaw
Fried Green Tomatoes
Braised King Richard Leeks and Celery
Jerked Lamb Steaks
Porcetta Carving Station
Tres Leches Cake with Cajeta Caramel
*buffet menu subject to change based on availability
Cornman Farms Cocktail Class: Farm-to-Glass
Come join us Wednesday, August 19th, 7pm, as we celebrate the peak of the growing season, with cocktails! Zingerman’s Cornman Farms is a true working farm on Island Lake Road in Dexter. When not tending to the goats, sheep, pigs, and cows, the farmers and staff use traditional, sustainable farming methods to grow an incredible variety of organic heirloom produce, just yards away from the gorgeously restored centuries-old Barn where this event will be held.
At this cocktail class we will highlight the fresh taste of summer on the farm, taking advantage of the delicious abundance of freshly-harvested produce grown just across the field. We will use heirloom tomatoes, freshly-plucked herbs, and other farm offerings in three special craft cocktails, all while enjoying fresh-from-the-farm fare prepared by Cornman Farm’s talented culinary team. We will discuss why these ingredients are so special, as well as the history and stories behind the cocktails we’ll be exploring this evening. Guests will leave with recipes and the know-how to confidently recreate all the featured drinks at home.
Lager Lovin’ at Zingerman’s Creamery
America’s beer sweetheart – lagers! Crisp, clean pale lagers to malty, roasty dark lagers this family of beers represents the most ubiquitous style of beer consumed in the US. The word lager comes from the German word lagern which means “to store.” A perfect description as lagers are brewed with bottom fermenting yeast that work slowly at around 34 degrees F, and are often further stored at cool temperature to mature. We will gather up some tasty ambassadors of this style and choose cheeses and treats from the shop that highlight the great diversity of Lagers!
Join us on Friday, August 21st, 6pm.
Celebrating Beef at Zingerman’s Deli
We’re very excited to welcome author Nicolette Hahn Niman to Zingerman’s Deli for an exciting night of dinner, drinks, and a discussion of sustainable agricultural practices. A portion of the proceeds will benefit Slow Food Huron Valley.
In her book Defending Beef, Nicolette Hahn Niman, an environmental lawyer-turned-rancher, does exactly as the title suggests by proclaiming everything that can be great about beef if it’s managed properly. Her book discusses sustainability (with a focus on soil health, carbon sequestration, and water conservation), as well as the nutritional benefits of beef, and the positive impacts of biodiversity, managed grazing techniques, and animal health.
For this event, Chef Rodger Bowser and his team have created a unique menu that celebrates American beef and dairy cattle. The evening will begin with a cocktail hour that includes a diverse selection of cheese pairings from a small number of U.S. pasture-based dairies. We’ve hand-picked some of the best, including a soft, luscious spreadable young cheese, a fine blue cheese, and some well-matured aged hard cheese.
The main course will feature perfectly cooked, pasture-grazed and -finished beef, as well as side dishes and salads that highlight the best of the season’s offerings. Some of the menu highlights include:
- Bone Marrow with grilled garlic crostini and a parsley, caper, red onion and frisée lemon salad
- Gaucho-Style Beef BBQ shoulder and tri-tip, grilled sweet corn with Calabrian chili butter, pecorino and chives
- Bean ragout made with Rancho Gordo cranberry beans, green beans, wax beans, tomatoes and basil, and Zingerman’s Bakehouse Westwind bread served with butter from Vermont Creamery
- Individual-sized Concord grape pies with Roadhouse Vanilla gelato from Zingerman’s Creamery
Courses will be served with tasting-sized beverage pairings (alcoholic and non-alcoholic) as well as water. Additional beverages will be available for purchase.
Cornman Farms Cocktail Class: Better With Brandy
Sweet and subtle, this distilled liquor made from fruit (most often grapes) has been on the alcoholic beverage scene for over 500 years. Prescribed medicinally throughout the ages in Europe, brandy really became popular in the United States during the cocktail heyday of the late 1800s-early 1900s. Join us this evening at Cornman Farms as we celebrate both American brandy and its French counterpart, cognac. On Thursday, September 17th, 7pm, we’ll be mixing up three classic cocktails to showcase brandy’s broad cocktail appeal: The Sidecar, the Metropolitan, and the 1940’s version of a Brandy Daisy. We’ll discuss brandy and the regional differences that define the spirit, as well as the stories behind the cocktails themselves. Guests will savor delightful light fare prepared on-site in the farmhouse kitchen and leave with recipes for all the cocktails made during the class.
See you soon!