Tag: ZINGERMAN’S DELI

Every year, Zingerman’s Catering and Events treats our customers to an event that has office managers and meeting planners chomping at the bit: buy one catering order, get the second one (of equal or lesser value) half off in January and February. Yes, you read that right: Half. Off.

It’s not everyday you get to treat your guests or officemates to Zingerman’s out-of-this-world food, but imagine doing it twice in two months! You’d be a hero! A legend! You’d go down in the annals of history as the One Who Restored Collective Faith in the Multi Day Retreat!

If that isn’t enough, we’ve collected our top 10 reasons to take advantage of this once-a-year deal:

1. You get to try new things!
You may have tried our pastrami or our corned beef, but have you had our bacon wrapped dates? Our Piri Piri chicken? Hungarian Paprikash? This is your chance to branch out and try our lesser-known, equally-delicious fare.

2. You can revisit old favorites
With your second order half off, get those classic favorites you’ve been craving! There’s nothing better than the office’s Chatty Charlie falling into a trance-like state while he enjoys a classic #2, Zingerman’s Reuben.

3. Treat your staff!
Let’s be honest – 2016 was a doozy. Kick 2017 off with a bang by treating your staff during your goal setting sessions! I can’t think of a better reward than a Black Magic Brownie… maybe a Buenos Aires Brownie? Either way, they’ll know they’re appreciated.

4. Impress your clients!
There are two things that every Tree Town visitor needs to check off during their trip – see the Big House and eat at Zingerman’s! So skip the line and let us deliver the goods to your business meeting. Stack the (pitch) deck in your favor!

5. Saves you money!
There’s this cause-and-effect with “tasting the difference”: a sudden lightness in the wallet. Budgets are tight, but that shouldn’t translate into a blandly catered meal. This can get you out of the hot seat with your office accountant and into their good graces. Zingerman’s with a discount? Double-dynamite!

6. Have Zingerman’s catering for both corporate and social gatherings
We’ve been talking a lot about office or meeting meals, but hey, we don’t discriminate! ANY gathering needs food. Team dinner for your hockey-playing phenomenon and their squad… Dinner with your sister, brother-in-law, and five kids…Your temple knows you’ve got your ear to the streets when it comes to awesome eats. It’s your time to to impress! It’s going to feel really good when your spread is completely ready for guests, and you’ve got every hair in place looking like a modern Martha Stewart. Yaassss!

7. Can repeat as many times as you’d like!
There’s no limit to the amount of times you can use this deal! Two meals for you and your colleagues! Two meals for your non-profit board meetings! Two meals for your family get-togethers! It just has to be between January 1st and February 28th!

8. Warm up with hearty, comfort foods for winter!
Six (!!!) different types of pot pies. Four (!!!) different types of knishes (believe me, they are your new fave). Traditional lasagna, Italian meatballs, PrimoGrano casserole… let us warm you up! Winter is hard. It’s cold, it’s dark, it’s wet. The last thing you want to do is schlep around grocery bags full of ingredients or pile trays into your car and hope they aren’t complete disasters when you arrive. Don’t worry, we’ve got you!

9. Provides extra incentive!
Want to have a staff, neighborhood, or school meeting with the best attendance ever?Just tell them that Zingerman’s is catering, and watch the RSVPs start rolling in. Everyone will be well-fed, happy and motivated. Plus, nobody will want to cut out early—because dessert.

10. This is a once-a-year opportunity!
We love our customers. We want to bring amazing food to all different types of occasions. This way we can see you twice… and the sooner the better! You’ve got 58 days to get in touch with us and receive some really awesome food to make the season a bit brighter and your load a bit lighter.

We can’t wait to hear from you and bring you a lil’ joy!

FINE PRINT: This offer cannot be combined with other discounts. This offer is only valid for orders from Zingerman’s Catering. Discount will not be applied to equipment rentals or service staff. Service fees for events will be based on non-discounted totals. Visit our Zingerman’s Catering website for menus and more info.

In addition to our regular menu, we feature a Sandwich of the Month at the Deli. We thought you might enjoy a look back at all 12 from 2016. We’ll be unveiling our first Sandwich of the Month for 2017 on January 1, so keep a lookout!

January
We started the year off with the Balsamic Tuna Melt in honor of our annual Balsamic Blowout.The real star of this tuna melt was our house balsamic vinaigrette made with six-year aged balsamic vinegar from La Vecchia Dispensa. To make a real splash, we combined with Oregon line-caught Albacore tuna, farmhouse cheddar and fresh pea shoots on a paesano roll. Talk about a good catch!

February
CC’s Cordon Bleu was our crazy take on the classic Cordon Bleu. We took it beyond traditional flavors with cornflake encrusted fried chicken and pepper-coated ham by adding in spicy dijon mustard and (since we’re midwesterners) a little ranch dressing. We put our best fromage forward with a softened swiss cheese. All of this was served between two slices of grilled onion rye bread from Zingerman’s Bakehouse.

March
Mr. Rose’s Hamonious Woodland was an aromatic, rosemary-crusted ham paired with tangy, nutty cheddar cheese. We went all out with classic fixings, like leaf lettuce, tomato slices, red onion, mayo, oil and vinegar and served it on warm, grilled sesame semolina.

April
We’re soy pumped about The Brinery’s fantastic fermentation creations that we created NY’s Tempyay for April! Marinated tempeh was sliced, grilled, and stacked between our house-made bbq sauce, melty cheddar cheese and coleslaw. We served it on grilled sourdough.

May
Jeri Dreams of Deli was inspired by Sandwich Line advanced meat slicer pioneer Mike’s deep love of pastrami sandwiches. He designed this flavor combination and named it in honor of his co-worker, fellow Meat Deputy, Jeremiah. The pastrami and swiss provided a deep, robust base of flavor while Marcia’s Munchies’ spicy pickles lent some punch, combined with a bit of fresh crunch from the lettuce. It was surrounded with a creamy combo of dijon mustard and mayo. On grilled rye, it was what sandwich dreams are made of.

June
Hotsteppin’ out of retirement for one month only, Stan’s Canadian Hotfoot featured Wagshal’s Montréal-style smoked meat brisket. It’s what some have coined “Jewish Bacon”—the beef is whole, prime briskets, smoked for so long that it becomes tender and juicy, nearly melting into the bread. We paired it with our hot hot hot mustard, roasted New Mexico green chilies, and swiss cheese. We served it on our warm, double-baked rye bread from Zingerman’s Bakehouse.

July
Grandpa K’s Fowl-Mouthed Ranch Hand was a first-rate quartet of bright, summertime flavors favored by the most colorful, hard-working sandwich cooks! Grilled chicken breast was combined with house-made ranch dressing, garlicky hummus, cucumber and exemplar chickpea-based tabbouleh salad made from scratch, all on rustic Italian bread.

August
The Morgamatron transformed the hum-drum ham and cheese pairing of days gone by into a bold, yet refreshing, sandwich experience. Swiss and scallion cream cheese enveloped rosemary ham, tomatoes and the crunchy sweet duo of sunflower sprouts on ultra-soft challah bread.

September
September’s Sandwich of the Month was the greatest, tastiest, most intense, most confident turkey sandwich ever. The Super Z was a sandwich of illogical extremes, but undeniably awesome, like its namesake: roasted turkey breast, applewood-smoked bacon, Vermont cheddar, coleslaw, hot mustard and roasted piquillo peppers on toasted sourdough.

October
Designed out of a fondness for satisfyingly simple sandwiches, John’s Big Kid PBJ raised the bar on a classic pairing through really great ingredients…and the fact that it’s grilled in butter! Koeze Cream Nut Natural Peanut Butter and Esch Road Foods mixed berry preserves are layered atop grilled challah to create the epitome of extravagance!

November
Mikey B’s Big White House featured garlicky roast beef paired with provolone cheese—the two teamed up with a whole slew of classic ingredients we crave: leaf lettuce, tomato, red onion, regular mustard and mayo on toasted Bakehouse white bread. Simple, fantastic ingredients, piled high to satisfy!

December
Mr. White’s Lavish Pizza Sandwich was a strata of deliciousness. Bacon, mozzarella, tomato sauce and oven roasted balsamic onions on grilled rustic Italian bread. A true masterpiece of ooey-gooey proportions! We ended the year with a seriously flavorful bang.

Here’s to a new year of fantastic sandwiches!!

Welcome to Cooking with Grace! This is where Grace Singleton, a managing partner at the Deli, shares her delectable home cooking with us. This week, she brings us a quick, easy and delicious breakfast that anyone can make at home.

“I was craving something different for breakfast and wanted something really flavorful and simple to make in the morning,” says Grace. “I’m usually moving pretty fast in the morning without a lot of extra time.” What Grace came up with is a fantastic upgrade to everyday toast that takes just minutes to prepare.

Grace picked Zingerman’s Bakehouse Pane Nero for this dish because she loves the bread’s texture, especially when it’s toasted. “It’s lovely,” she says. “Dense and crumbly with bits of crispiness on the edges, but it still stays moist in the center.”

Next, she spread on the Creamery’s Fresh Goat Cream Cheese, which is a little tart and creamy. She like this as a topping because it melts into warm toast nicely, and it offsets the nuttiness of the bread really well.

The last (and best!) step is to drizzle a little honey over the top. This time around, she used Moonshine Trading Company’s Northwestern Fireweed Honey, a light, delicate variety with a fine, spreadable texture. It’s been called “the champagne of honey.” However, Grace believes in finding the right honey for you, so she suggests coming to the Deli to try a few (we’ll give you a taste from any jar that catches your eye!) and deciding which one you like best.

Here’s to a good breakfast! Enjoy.

It’s sweet, it’s buttery, it’s swirled with cinnamon sugar, and it’s back—but just for a very limited time. For the uninitiated, Somodi Kálacs is a delicious yeasted traditional Hungarian Easter bread that we learned how to make in a village in Transylvania during our trip there back in 2012. We’ve loved it ever since, and offer it as a special bake three times a year. One of those times is finally here!

It’s available starting this Friday, October 21 through Sunday, October 23. Its got a lot of devotees, so we recommend ordering in advance to make sure you don’t miss out. Somodi Kálacs are available at the Bakehouse (734) 761-2095 and the Deli  (734) 663-3354.

Enjoy it while you can!

 

 

We had lots of fun at our 31st Annual Paella Party! A big crowd came out on a gorgeous sunny Sunday to learn a little about the Spanish specialty and, of course, eat some.

Per tradition, our presentation included a cooking demonstration. This year, Zingerman’s Deli’s Head Chef Rodger took Rebecca and Meredith, the two winners of our Paella Pro Contest, under his wing to teach them the finer points of preparing the dish.

When asked why she entered the contest, Meredith, who was an exchange student in Spain while in high school, said her love fondness for Spanish cooking was her motivation. “I knew that if it was going to b made at Zingerman’s, it was going to be authentic and good!” she explained. “I’m always looking for new meals to add to my cooking repertoire—especially those that get family gathered around the table and eating together.”

Rebecca, who entered in hopes of escaping her cooking rut, enjoyed the experience “It was so much fun learning from Chef Roger. I could really tell how much he cares about and loves what he is doing. I had such a great time learning about paella and left with a renewed passion for cooking,” she said.

Hopefully, some of these delicious photos will inspire you to try to make your own paella in your home kitchen. We’re already looking forward to our 32nd Annual Paella Party!

Make burning rice a thing of the past – become an assistant chef at Zingerman’s 31st Annual Paella Party! Learn how to cook authentic Paella step by step with the Deli’s head chef, Rodger Bowser. You will get to eat or take home your own Paella creation and a Paella Party t-shirt to commemorate the day.

The event is October 9th from 11-2pm. The presentation begins at noon and the show is free to attend for everyone!