The Versatility of Rice

This past Wednesday, Zingerman’s guests were treated to a delicious risotto cooking demonstration from Deli Chef Bill Wallo. The dinner was held in the intimate brick-walled space at Zingerman’s Events on Fourth in Kerrytown, and from the happy smiles on the faces of those in attendance, it was a rousing success.Chef Wallo had help from the effervescent and knowledgeable Alexandra Dib, of Italian Products USA, a Bolognia, Italy-based food importer, who provided many of the fine ingredients used in the dinner; and Deli Manager, William Marshall.

Ali began the evening by talking about the history and background of rice in Italy, and it’s popularity in Northern Italian cooking. Throughout the dinner she, Marshall, and Chef Wallo all shared commentary about the various dishes, while noting the unique characteristics of the different rice varietals as guests sampled the different courses.

For the first course, Chef Wallo created a dish he calls “Farr-Out!”, a beautiful combination of Farro, beets, Cara Cara oranges, Feta cheese, Orange juice, mint, some Planeta Extra virgin olive oil, and dashes of salt and pepper.

Next up was Black Rice Salad with Red Pepper & Pea Shoots, which combined the chewy and nutty flavor of Riso Venere Integrale (black rice) with the bright note of red bell pepper, and sweet green pea shoots. He finished the dish with olive oil, Agrodolce vinegar, salt and pepper.

For the headline course, Chef Wallo fired up a a pair of burners at the front of the room and proceeded to walk guests step-by-step through the process of creating two different risottos: A full-strength version featuring white wine, farm butter, onion, Vialone Nano rice, vegetable broth, Parmigiano Reggiano, salt and pepper; and a slightly different version made without the wine, and using Planeta Olive Oil instead of butter. Both were delicious.

Next, came hand-made Arancini. These deep-fried rice nuggets featured a tasty Parmesan-Reggiano center, and were served with Chef Bill’s homemade tomato sauce.

The final course was a testament to the versatility the humble rice grain: fresh Rice Pudding with dried Ginger and Green Cardamom. The dish was a creamy, brightly flavored palate-cleansing finish to a wonderful meal.

See you soon! 

Each morning, when Zingerman’s Deli opens its doors bright and early at 7 a.m., the first thing that guests see is a friendly face in the Bread Box. The first bread delivery is trundled in the door, and people stop to take a deep breath of fresh-baked bread from Zingerman’s Bakehouse. Guests line up for still-warm bagels, French Baguettes, and Bakehouse White. From the smiles of anticipation on their faces, we can see it’s a great way to start the day.

After three decades in business, Zingerman’s has a large population of regulars, all of whom have a particular way they’d like their loaves sliced, halved, or even cubed. “I had one customer ask for a loaf of Bakehouse White with the crust completely removed,” says Deli staffer Phil. “I think they were making cucumber sandwiches or hors d’oeuvres.” Then there are the packaging details (“short trip or long trip?”), which are important for keeping the bread and fresh and delicious as possible on its journey.

Around 11 a.m., the fresh Challahs come in, followed about 2 p.m. by rye breads, Sesame Semolina, and Rustic Italians, among others. The shelves of the Bread Box are full to bursting now with beautiful loaves of all sizes and shapes. At 7 p.m. the last delivery of the day brings the sourdoughs and a few others. But they won’t last long. Each day, the Deli sells through most of its inventory, and any loaves remaining at closing time are sold the following morning as day-old.

A quick poll of Deli staff favorites includes Pecan Raisin, Sesame Semolina, and Dinkelbrot, to name just a few. But it’s not an easy choice. “There are so many,” laments one staff member, clearly agonized at having to choose. This is a sentiment shared by the Zingerman’s regulars and favorites tend to change on daily basis, depending on the weather, the season, or just what sounds good. Mary, who describes herself as a “big fan” of Zingerman’s describes it this way: “Today, the Jewish Rye, and bagels for the morning. And a Pecan Raisin for out-of-town guests. Next week, I’ll let the universe tell me. It’s all good!” And she heads off in search of fresh cream cheese from Zingerman’s Creamery for the morning bagels.

A few more guests arrive, already pointing to their loaves. “I can taste it already,” says one man, closing his eyes with a smile. The continuous flow of bread leaving the shelves will continue for the rest of the day. It all happens again tomorrow, and the day after that, as well. And the reason?

“Our bread is the best I’ve tasted anywhere in the country,” says Phil, while a customer standing behind him nods vigorously in agreement, a big grin on her face. The grin says it all.

Valentine’s Day is fast upon us…

…and Zingerman’s Deli is incredibly giddy at the thought of Valentine’s sweets. Whether you’re shopping for your spouse, an unsuspecting crush, a friend, or family, we’ve got something to make them swoon and smile.

See you soon!

ZINGERMAN’S DELI COMES TO YOUR DOOR!

We’ll deliver your sandwiches anywhere in Ann Arbor!
Order a few hot sandwiches & sides, some hand-sliced meat & cheese, fine olive oils, tinned fish, bread & pastries – or anything else you might need. We will deliver it all locally in the Ann Arbor area!
FREE during January and February!

Take a look at our menu. To order, please call: 734-663-3354

Frequently Asked Questions

Q: Are you CRAZY!?!?!
A: Tough to say. Hopefully!

Q: When does it start?
A: Monday, January 4th, 2016

Q: Who’s making the deliveries?
A: A nationwide delivery company called Zoomer.

Q: How does it work?
A: We take an order as usual and quote the time the delivery will leave the Deli. Zoomer notifies their nearest driver, who picks it up and delivers it usually within 20 minutes after the order is ready.

Q: How much does it cost?
A: Delivery is FREE for January and February!

Q: What can be delivered for free?
A: Pretty much anything we sell. *Excludes Zingerman’s Catering and Events.

Q: Will you deliver anywhere?
A: The delivery area is basically anywhere in Ann Arbor between the highways I-94 and 23. We will deliver any time that we’re open (7am-8pm)!

Call us today, 734-663-3354!

$5 off during November at  Zingerman’s Deli and Zingerman’s Creamery

Throughout November, we’ll be featuring one of our all-time favorite soft-ripened goat cheeses. A recipient of American Cheese Society Awards in 2006, 2007, and 2012, the Detroit Street Brick is quickly becoming a fan favorite in restaurants and shops throughout the Midwest and along the West Coast.

This velvety bit of goaty goodness gets its start from some of the very best regional mixed-herd goat dairies we’ve had the pleasure of working with. After a very gentle low-temperature pasteurization, we allow the milk to set for hours and hours, so this subtle and complex goat’s milk imparts as much flavor as possible to the resulting curd.

Whereas the majority of cheesemakers still use comparatively less expensive calf rennet (from cows) to make their goat’s milk cheese, we opt for kid rennet (from goats) which remarkably alters and enhances
both the flavor and texture of the finished cheese.

While subtle, there is an immediately recognizable note of citrus in the paste of this cheese, and over time we’ve come to use whole and freshly cracked green tellicherry peppercorns to tease this citrusy essence out even further. The balance of this cheese is astounding, and it always brings a smile to our faces to pull one out of our aging room, cut through its fluffy rind, and taste the interplay of some very intriguing flavors.

Honored by Cooking Light as one of its favorite cheeses for the holiday season, we feel that the Brick really soars in the Fall, thanks mainly to the comparative richness of autumn goat’s milk. As the temps start to drop, we see a marked increase in both the butterfat and protein content of our goat’s milk, and richer milk translates directly into richer cheese. The Brick pairs wonderfully with all sorts of late season root vegetables and squashes, but our favorite way to enjoy this cheese is one of the simplest: get a baguette from Zingerman’s Bakehouse, put a thin slice of Detroit Street Brick on it, grab a bottle of your favorite olive oil, drizzle away, and enjoy!