Tag: ZINGERMAN’S DELI
Take a Class at BAKE!
BAKE! is our hands-on teaching bakery in Ann Arbor. At BAKE! we share our knowledge and love of baking with the home baker community, seeking to preserve baking traditions and inspire new ones. We offer dozens of different bread, pastry and cake classes in our very own teaching kitchens.
Check out the full schedule and register for classes here
9th Annual African American Foodways Dinner
Tuesday January 14, 7:00pm
Zingerman’s Roadhouse
The African American Cultural & Historical Museum of Washtenaw County presents: A Culinary Cultural Experience
Our community is rich with African American culture, history and knowledge and at our 9th Annual African American Dinner we will celebrate the African American Cultural and Historical Museum of Washtenaw County. The AACHM was established in 1993 to research, collect, preserve and exhibit cultural and historical materials about the life and work of Black Americans in Washtenaw County.
From recently filmed Living Oral History interviews, to the Underground Railroad Tour, discover what local African-Americans witnessed, experienced, and contributed to building the community we share today. Chef Alex has created a menu highlighting the journey of seven of our families, sharing their history through food.
Breakfast, Books and Business with Ari Weinzweig
Thursday, January 17, 7:30am-9am
Zingerman’s Roadhouse
Breakfast served at 7:30 am, Event is from 8:00 am to 9:00 am.
Zingerman’s Guide to Good Leading, Part 3, A Lapsed Anarchist’s Approach to Managing Ourselves includes Secrets #30-39 and will explore our belief that some of the most important work we do to build great organizations and lead rewarding lives is the work we need to do inside. The book includes essays on our approach to managing ourselves, mindfulness, leadership at the four levels of organizational growth, personal visioning, why the way the leader thinks will be manifested in the way the organization runs, creating a creative organization and more. You’ll also hear from Zingerman’s staff, we’ll be inviting employees from around the organization to engage Ari in a dialogue about Zingerman’s, building the business, being part of this organization and how you can apply Zingerman’s approaches to help strengthen your organization.
Home Espresso Class
Sunday, January 19, 1-3pm
Zingerman’s Coffee Company
Get the most out of your home espresso machine. Learn more about what goes into making a café- quality espresso. We will start with an overview of the “4 Ms” of making espresso, followed by tasting, demonstrations and some hands-on practice. We will also cover some machine maintenance basics as time allows. This is a very interactive workshop and seating is limited to six people.
Cheese from the “Flyover” States
Friday, January 17, 7:00pm
Zingerman’s Creamery
Did you know that cheese is made in Minnesota, Iowa, the Dakotas, Colorado, Oklahoma and Missouri Come taste some of the best cheese being made in the U.S. from the most unlikely places. We will taste 7 great American cheeses that you are unlikely to find anywhere else.
The Secret Life of Preserves: Featuring Noah Marshall-Rashid from American Spoon
Tuesday, February 4th, 630pm
Zingerman’s Events on Fourth
For over thirty years, the folks at American Spoon in Petoskey, have elevated preserves beyond the supermarket variety that sits for months on the refrigerator door. Noah and his family use only fresh fruit and craft their preserves by hand to preserve the maximum amount of flavor from early glow strawberries, damson plums, sour cherries and more. Spend a cozy winter evening with Noah to hear the American Spoon story and taste the spreads that have made American Spoon a Michigan icon.
Valentine’s Day Chocolate & Bourbon Cocktail Hour – 2 seatings!
Friday, February 14, 6pm to 7pm OR 8pm to 9pm
Zingerman’s Events on Fourth
A sample flight of bourbon hand-picked by our very own in-house aficionados, paired with chocolate and confections made by Joan Coukos of Chocolat Moderne. The perfect complement to a dinner with your sweetheart.
Reserve your seat here:
1st seating at 6pm 2nd seating at 8pm
Brewing Methods
Sunday, February 16, 1-3pm
Zingerman’s Coffee Company
Learn the keys to successful coffee brewing using a wide variety of brewing methods from filter drip to the syphon pot. We will 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.
Single Varietal Honeys: Featuring Author Laurey Masterton
Tuesday, February 18th, 6:30pm
Zingerman’s Events on Fourth
Single varietal honeys come from bees that eat the nectar of only one kind of flower. Laurey Masterton, author of The Fresh Honey Cookbook: 84 Recipes from a Beekeeper’s Kitchen, will guide us through tastes of her favorite single varietals, and we’ll experience the amazing differences in flavor that each delivers. She’ll also help us understand how each varietal can be used to create unique and tasty dishes. If you thought all honeys are pretty much the same, this is the tasting for you.
A Beekeeper’s Dinner Featuring Author Laurey Masterton
Wednesday, February 19, 7pm
Zingerman’s Roadhouse
Honey is honey, just that simple. But the life of a bee and making the honey is not. Did you know a hive of bees will fly over 55,000 miles to bring you one pound of honey? And that one pound of honey came from two million flowers? Considering one honeybee will only make about 1/12 of a teaspoon of honey in her entire lifetime, that is not a simple task.
Chef and spokesperson for The National Honey Board, Laurey Masterson, author of The Fresh Honey Cookbook, joins us to enthusiastically teach us the benefits of using and eating honey. We’ll be tasting different honey varietals, honey from different regions and of course, using honey to prepare many of Laurey’s vibrant recipes and delivering amazing dishes to the table.
Comparative Cupping
Sunday, February 23, 1-3pm
Zingerman’s Coffee Company
Sample coffees from the Africa, Central and South Americas, and the Asian Pacific. We will taste and evaluate these coffees with the techniques and tools used by professional tasters. This is an eye-opening introduction of the world of coffee.
Handmade Pot Pies to cheer up your winter blues!
Pot pies are available frozen, ready to heat, or ready to eat!
Zingerman’s Classic Chicken Pot Pie
Free-range chicken hand-picked off the bone and blended with big chunks of carrots, celery, potatoes, onions and herbs. Wrapped in a handmade butter crust. It’s the perfect lazy cook winter meal; it’s warm, filling, and easy as pie.
John H. Turkey – Turkey Pot Pie
Harnois & Son Farm turkey with big chunks of celery, carrots, onions, potatoes and spiced with Turkish Urfa pepper and fresh herbs, all wrapped in a handmade butter crust.
Fungi Pot Pie
(vegetarian selection)
A fun pie for the fungiphiles! Michigan Maitake Mushrooms, Tantré Farm Organic Shiitake Mushrooms and a little Balinese Long Pepper, all tucked in an all-butter crust.
Darina’s Dingle Pie
A salute to the miners on the Dingle Peninsula of Ireland: this pie is made with lamb from Hannewald Farm, Stockbridge, Michigan, loads of potatoes, rutabaga, onions and a dash of cumin and rosemary. Wrapped miner-style (no tin) in a butter crust.
Cheshire Pork Pie
Made from a 4-H Tamworth hog raised by Nic Harnois a future star farmer from Northern Washtenaw Co. braised with onions, apple cider and spices, and then stuffed in a handmade pastry crust with apples from Kapnick Orchards in Britton, Michigan. Wrapped miner style (no tin).
The Red Brick Beef Pot Pie
This beef pie is our heartiest one yet. Packed with big chunks of all natural beef from Ernst Farm here in Washtenaw County, carrots, potatoes, and fresh herbs all wrapped in our handmade crust.
To sweeten the deal, we also offer special pricing for quantity: 10% off 10 pies, 20% off 20 pies, 30% off 30 pies!
Stock up and save: Pot Pies are only available during January and February!
Great gift suggestions from the ZINGERMAN’S Deli
This year was filled with a lot of firsts. I rented my first apartment as a non-student. I got my first full-time job. My best friend, with whom I’ve lived in the same city since we were in 3rd grade, moved to Chicago. And I got my very first Christmas tree and stocking. I know that the last item on that list doesn’t come off quite as significant as the others at first glance, but as a Chanukah-celebrating kid growing up around lots of Christmas-celebrating friends, I always received a major dose of holiday jealousy around this time of year. Don’t get me wrong, I love Chanukah and all of the customs that come with it, but there is something about traditional Christmas culture – cutting down and decorating a tree, listening to carols, hanging stockings, and enjoying the company of close friends and family – that has always appealed to me. Now that I am dating someone with strong Christmas traditions, I have the privilege of finally partaking in the rituals I’ve admired for so long.
With Christmas just days away, I’m sure many of you, like me, are scrambling to find those perfect stocking stuffers for your loved ones. In the hopes of sparking some creative gift ideas, I’m sharing my picks for unique and absolutely delicious stocking stuffers from the Zingerman’s Deli retail section.
Les Mouettes D’Arvor Vintage Sardines ($14.99/tin)
I know sardines must seem like an odd way to kick of a list of holiday stocking stuffers, but trust me that these sardines are special. Meaty French sardines are artfully arranged in a small tin, packed in olive oil, sealed, and left to age for anywhere from 1-3 years—therein lies the vintage aspect of these sardines. As these tiny fish grow older with time, they begin to tenderize, taking on a buttery and almost silky texture. While the ways to use such a decadent product are only limited to your imagination, I tend to opt for simple preparations that really let the fish shine. Place one or two filets atop a nice piece of crusty, buttered bread for a simple starter. Throw an entire tin-worth into a batch of your favorite pasta for an instant sauce. Or, take a fork and eat them straight out of the jar. With tins ranging from 2010-2013, these sardines make the perfect gift for avid fish-lovers and adventurous (or want-to-be adventurous) foodies alike.
Edmond Fallot Mustards ($7.99/jar)
If there were one kitchen staple I couldn’t live without, mustard would rank high on the list. It’s a rarity that I don’t have at least one jar of the stuff in my refrigerator at any given time. My tried and true favorite mustards come from Edmond Fallot, a family run mustard business out of Burgundy, France. The Fallot family is famous for their well-balanced and perfectly spiced Dijon mustard, as well as a string of unique flavors. From whole-grain, to green peppercorn, horseradish, tarragon, and even honey balsamic, there is mustard for everybody on your holiday gift list. Now please don’t think that mustard must only be relegated to the commonplace sandwich condiment: the uses for these mustards are endless. Throw a teaspoon of your favorite mustard into vinaigrette for added thickness and depth of flavor. Spoon a bit onto your favorite fish or meat for an instant flavorful glaze. Or, simply place a jar on a cheese and meat platter and let the tasting begin.
Robert Lambert Hot Ginger Caramel Sauce ($17.99/jar)
Despite its innocent sounding name, this caramel sauce is not for the faint of heart. Former musician turned artisanal specialty food producer Robert Lambert churns out some of the most unique and meticulously crafted jams, sauces, and other jarred delights on the market today. The Hot Ginger Caramel Sauce is no exception. Lambert starts with a thick and buttery caramel base and then spikes it with white ginger and a blend of warm holiday spices. The result is a sweet, toasty, and spicy sauce, ideal drizzled over a scoop of ice cream, a piece of pound cake, or, if you’re like me, eaten straight out of the jar like peanut butter. A favorite among adults and kids alike.
Bee Raw Sweet Yellow Clover Honey ($19.99/jar)
I’ve had a love affair with this honey since it arrived on our shelves over two years ago. Bee Raw’s line of honeys is all single-varietal and raw, meaning there is no processing or blending, but just honey in its purest form. The sweet yellow clover honey was unlike anything I had ever tasted before. A far cry from the super thick and overly sweet plastic bear honey we’ve grown so accustomed to seeing in the grocery store, this honey is light yellow and milky in color, texturally similar to a dense caramel sauce or softened butter. Flavor wise, it is sweet, but not too sweet, with faint floral and cinnamon notes. My favorite ways to use this honey range from: stirring into tea, spreading onto a hot piece of toast, drizzling in yogurt, or pairing with fruit and cheese. Also, the sleek cylindrical shaped jars are perfect for fitting into any size stocking on your mantel.
Jasmine Silver Needle Tea ($26.99/bag)
One of the newer items on the list, Jasmine Silver Needle tea, has been winning over tea-lovers this holiday season. A combination of white tea leaves and real jasmine blossoms from Fuding, Fujan China, Jasmine Silver Needle is simultaneously sweet, floral, and aromatic without coming off too strong or perfumey (a common problem I’ve encountered with most jasmine teas on the market). This tea also has a long life per cup, maintaining its strength and delicacy through up to four steepings. The perfect sipping tea for cozy snow days and a real treat for new and experienced tea lovers.
Want to come up with your own Zingerman’s stocking stuffers? Eager to create that perfect custom gift box/basket? Come visit us over at the retail department at Zingerman’s Deli. We are happy to help.
Happy holidays and good eats to you all!
Great gifts for your loved ones
Gift Boxed Cookies
These handsome presents are ready to give, great for your host and handy for travel.
Six to choose from:
- apricot and currant walnut rugelach
- raspberry and chocolate rugelach
- citrus almond mandelbrot
- chocolate and vanilla bean macaroons
- Hungarian almond kifli cookies
- fancy schmancy holiday cookies (includes pecan butter balls, orange anise shortbread and chocolate cherry chewies)
Cranberry Pecan Bread
Available EVERY DAY in november & December!
When we sample it, there’s a phenomenon of customers who grab a piece as they’re leaving and 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 at: Zingerman’s Bakehouse, Zingerman’s Deli, Zingerman’s Roadhouse and at Zingerman’s Mail Order
Stollen
A holiday staple at the Bakehouse that seems to get more popular each year we bake it. Stollen is a traditional German holiday bread made with sweet butter, Bacardi rum, candied lemon and orange peel, oranges, Michigan dried cherries, citron, currants, almonds, sultanas, real vanilla and more.
Olive Oil Cake
You might think our butter-laden coffeecakes would be the most luscious cakes we bake, but you’d be mistaken. Extra-virgin olive oil is the fat du jour here and it makes this cake’s texture especially luxurious. Olive oil retains more moisture than butter so it’s soft and silky, like it just came out of the oven, even days after you take it home. Made with toasted almonds, lemon zest—nearly a whole lemon’s worth per cake—and lots of extra-virgin olive oil. It has a great balance of sweet, savory and tangy that lingers long after the last bite.
Give the Gift of BAKE!
Is dad ready to learn how to make his first perfect pie crust? Want your friends to join you for a pizza-making party? Do you want to send mom on a BAKE!®-cation? Give ‘em a BAKE! gift card and let your loved ones pick the class that’s right for them!
Call 734.761.7255 for more information about giving the gift of BAKE!
An evening celebrating 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!
new michigan products for autumn
I know autumn officially has arrived in Michigan by the smell of the air. You know that incomparable crispness that makes you question whether the mugginess of summer ever actually happened? That woodsy aroma of just-fallen leaves beginning to dry out? That tinge of chill that has you reaching for jean jackets and warm beverages? That faint wisp of sweetness filling the air from the recent harvest of apples, pumpkins, and squash? In my humble opinion, this is the time when Michigan is at its best.
Coinciding with these new beginnings comes a wave of autumn products hitting the deli retail shelves this month. And, the best news of all, not only do these products highlight fall ingredients and flavors, but they are all produced right here in Michigan. So for all of you foodies out there itching to taste the best flavors of fall, here is my abridged list of must-try products this month.
Kapnick Orchard Apple Cider: There is nothing I crave more on a crisp autumn day than to warm up with a steaming hot cup of apple cider. Fortunately for all of you fellow cider-heads out there, Zingerman’s Next Door will be offering Michigan’s own Kapnick Orchard’s unpasteurized cider all month long. Full-bodied and just sweet enough, this cider is the perfect base for a whole number of creative add-ons. Like your cider toasty and spicy? Make it a chai-der by adding a bag of chai tea. More partial to super-sweet? Add a splash of caramel syrup. Or if you’re a purist at heart, try my personal favorite: Simply steamed with a little fresh made vanilla whipped cream.
American Spoon Apple Butter: As someone who has developed a recent love of jam making, fruit butters are a new product on my radar. Yes, I had tasted a pumpkin butter here or a cherry butter there, but, to be completely honest, I was never entirely sure of what fruit butter actually was, let alone how to use it. However, with the recent addition of American Spoon Apple Butter to the deli shelves, I have developed a newfound appreciation. Most traditional fruit butters are simply fruit and bit of sugar cooked down until they reach a paste-like/buttery texture. What I love about the American Spoon apple butter is the omission of sugar. Apples, cinnamon, and a bit of lemon juice are all that go into these jars and the result is nothing short of fabulous. Texturally, this spread is closer to a finely pureed applesauce, with a flavor that is pure fall at its best. Besides just eating it straight out the jar (which I resort to more often than not) I’ve found apple butter to be a delicious pairing with hearty cheddars, ice cream, or a good chunky peanut butter for an amped-up pb&j.
Great Lakes Cheshire: For a cheese seller at Zingerman’s Deli, there are a million and one cheeses to learn about. Soft, semi-soft, hard. Goat, cow, sheep milk. Pasteurized, unpasteurized. The knowledge is endless and the list ever growing. So you can bet that choosing one must-try cheese this fall proved rather difficult. In the end, I took the simple route and stuck close to home with none other than a Zingerman’s cheese, the Great Lakes Cheshire. As the only hard format cheese in Zingerman’s Creamery’s current repertoire, this cheese is a stand out with a creamy, yet slightly flaky texture and faint notes of citrus and grass. Given its pleasant mildness, this cheese makes an excellent fall snacking cheese on its own or paired with a slice of apple, bold mustards, or a delicate honey. Pair away and enjoy!
Westwind Bread: A true Michigan product, and a bread star that deserves more recognition. Made with Michigan-milled whole-wheat flour (out of the Westwind Mill in Linden, MI, hence the name) and a bit of sourdough starter, this bread is the epitome of a rustic, satisfying wheat bread. Given the limited availability of flour from the mill, this bread is only available at the deli on Mondays and Fridays. But if you have the chance to stop in and pick up a loaf, you will not be disappointed. Not only is it ideal sandwich bread, it’s a perfect vehicle for trying out the other products I’ve mentioned. My personal favorite preparation: toasted up with a smear of farm butter. Doesn’t get much better than that.
I hope that all of you will find as much joy in these products as I have. And, more importantly, that they help you explore the best of what fall and Michigan have to offer.
Cheers!