Tag: ZINGERMAN’S DELI
Lots of fun stuff around Zingerman’s this week. Don’t miss a moment! Take a look:
Miss Kim Happy Hour | Tuesday-Friday 5pm-7pm
Come relax at Miss Kim! We’re hosting happy hour almost every day of the week. Get $1 soju shots and 1/2 off Flight’s Delight (our delicious soju punch, pictured above). We also have daily snack specials. Miss Kim is located at 415 N 5th Ave.
Greyline Art Fair Happy Hour | Friday 7/21 3pm-8pm
Looking for a respite from the heat? Needing a pick-me-up from all your art-collecting? Come to our Art Fair Happy Hour at Greyline! We’ll have our full bar plus our special crushed ice slushies (both alcoholic and N/A available) as well as some snacks for purchase. And since we didn’t want to miss out on all the Art Fair fun, Zingerman’s will be selling their hand painted posters! We’re transforming our venue into an art gallery featuring many of the unique posters you’ve loved seeing at the Deli. In honor of Art Fair, posters are $50 off! You can also get the deal online. Browse the catalog and use code: ARTFAIR.
Cornman Farms Farm Fest | Sunday 7/23 12pm-4pm
Cornman Farms is hosting its 2nd Annual Farm Fest in honor of Zingerman’s 35th Anniversary this Sunday. It’ll be an afternoon of family fun featuring yummy treats, live music from Thurderwüde, cookie decorating and more. We’ll be serving complimentary water and herbal infused iced tea. We will also have a cash bar available for sodas, beer, wine and seasonal cocktails. Only $10—get your tickets today.
And coming soon…
August Specials Premiere | July 25 7pm-8pm
You can get a sneak peek at next month’s featured products at the Deli and get to taste ‘em too! Our August Specials–Buttermilk cake and Jewish rye bread from Zingerman’s Bakehouse, Zingerman’s Creamery Burrata cheese and Next Door’s Drink of the Month, the Affogato, to name a few. In this casual class setting, we’ll discuss the story behind the food as well as taste a few of the products. We will go over the tasting process that your favorite retail folks do on a daily basis. Let’s learn and taste some great food. Just $15—reserve your seats right here.
Wine & Cheese Pairing | July 27 6pm-8pm
Do you know what wine to pair with that perfectly melting triple cream brie? The Creamery does! Join Tessie, our resident Certified Cheese Professional and wine lover for an evening of tasting and exploration. We’ll taste through a spectrum of wines from our favorite vintners paired with wine-friendly artisan cheeses. Bread and additional accompaniments from our new Cream Top Shop will be provided. This tasting is for cheese lovers 21+. $35 per person—reserve your seats right here
It’s National Bike Month and Commuter Challenge Month, and we’re celebrating with a fundraiser for the League of Michigan Bicyclists. All through May, you can donate to LMB by rounding up the dollar amount of your transaction at the Deli register. We also have donation boxes available.
LMB is an organization near and dear to Deli Co-Managing Partner Rodger Bowser’s heart. An avid cyclist, himself, Rodger (Grace Singleton, also a co-managing partner, is a cyclist, too!) is a dedicated supporter of LMB’s mission. The non-profit organization promotes cycling and safety and works to improve conditions for cyclists on Michigan’s roadways.
“I want to bring a little more awareness to non-cyclists about bike safety,” says Rodger. “We wanted to capture May, the Commuter Month, and spring, when everyone is finding their bikes again now that it’s warmer, and bring the same energy.”
Ride On Down, Round On Up is a great way to bring your energy to cyclist education, too! Round up your bill. Drop a few coins or a few dollars in the boxes. You can also give online and read more about LMB’s work on their website.
The oatmeal that we serve for breakfast and sell by the two pound tin is certainly one of our more unique offerings. Though standard commercial oatmeal is typically thought of as a common, unexceptional provision, the kind of oats we supply at the Deli (and at Zingermans.com and the Roadhouse) has a story steeped in a tradition and quality that sets it apart from its duller brethren. To my knowledge we are one of the only purveyors of this delicious cereal in the United States, a fact that, I think, we too often forget.
Our oatmeal comes from Walton’s Mill in the town of Macroom, located between the cities of Cork and Killarney in the southwest of Ireland. It is exported to us directly via ship, rail, and truck straight to our door, four times a year. Opened by Richard Walton in 1832, the mill is now run by his descendant, Donal Creedon, and is the last remaining stone mill in Ireland. Oats are well adapted to the wet, cool climate of the British Isles and are a time-honored staple of sustenance. Mr. Creedon uses only organic and transitional (to organic) oats and visits the farms he buys from to hand select every bushel of oats he uses each season to ensure only the best are milled.
Stone grinding is a traditional method of processing grains that has been practiced for many centuries. Unlike the more common industrial method of “rolling” oats, which steams and then flattens them to extend shelf life and quicken cook time, stone grinding actually involves cutting the oats, yielding a meal that is darker in hue, due to its retention of flavorful natural oils, and coarse in texture. Before the oats are milled they are first toasted over moderate heat for two days to bring out a delicate and distinct taste and aroma.
Stone ground oats demand a more patient cook then their rolled second cousins. If you are looking for a quick bite before you rush out the door in the morning, these oats might not be the breakfast for you (though soaking them overnight does cut down on the cook time). Whereas rolled oats and their “quick” kin can be ready in under five minutes, stone ground oats take around 20 to 30 minutes to be ready for consumption.
Preparation begins by bringing four parts water (or milk) to a boil and then stirring in one part oatmeal. Be sure to reduce the heat to a simmer upon returning to a boil and stir thoroughly and often to avoid clumping and sticking. Once the oats are cooked through, and you have your desired consistency, a profusion of accompaniments await your selection. Some like it simple—just a pinch of salt and perhaps a little milk or cream. Others like to don their oaten porridge with a variety of nuts, fresh and/or dried fruit, and aromatic spices like cinnamon and sweeteners such as brown sugar, honey or maple syrup. I like mine with a splash of whole milk, sliced banana, toasted pecans and dried cranberries. Oatmeal can also be served in a savory fashion for a later meal, perhaps with a tab of farm butter, wilted greens, a good cheddar and a sprinkling of sea salt and freshly cracked pepper. However you may fancy it, our oatmeal is a great wintry meal for anytime of day.
At the Deli and Roadhouse, we serve ours topped with Muscovado sugar and a side of milk (or cream upon request) every morning from 7:00 am – 11:00 am. Come try some! You won’t believe how good it is.
Citrus’ wild origins can be traced to Southeast Asia. Unlike our contemporary sweet varieties, early species of citrus fruit were extremely bitter. Anthropologists believe that they were used not for food but rather as medicine, cleansers, embalming fluid and beauty treatments. The first edible citrus probably resulted from crossing citron—a large, bitter fruit with lots of rind and little flesh—with sour oranges. This fruit first appeared in the Hellenic world around 500 BCE and was used as an antidote for various poisons.
One of the more interesting characteristics of citrus fruit is that they are prone to mutating and crossbreeding spontaneously. Whenever the pollen of one variety pollinates the flowers of another species of citrus there is a chance that they will create a hybrid offspring. Sweet oranges are thought to have appeared as a result of this spontaneous interbreeding, crossing a tangerine with a pomelo (Citrus Grandis), which is believed to be an ancestor of modern grapefruit. They arrived in the Mediterranean in the 13th century CE and were brought to the western hemisphere as one of the initial acts of the Columbian Exchange.
Our Citrus Fruit Salad features three kinds of oranges (Washington navel, Cara Cara, and Blood) as well as white and ruby red grapefruit. Washington navels, commonly referred to as, simply, navels, are identified by a small orange bulge (resembling a belly button) found on the blossom end of each fruit. This bulge is actually an undeveloped second orange and is the result of a spontaneous mutation discovered initially by a Brazilian orange farmer in the early to mid-1800s. This slight change resulted in an orange that was seedless, as well as sweeter and easier to peel than its conventional parent. This unique breed so fascinated the U.S. commissioner of agriculture that he, in 1871, imported saplings to be grown in Florida. Unfortunately, due to the hot, humid climate, the trees never bore fruit and most of them died.
Three surviving trees were transplanted to cooler, drier Riverside, California where they thrived under the care of the Commissioner’s friend, Eliza Tibbets. Once the trees started to produce their distinct fruit, local nursery owners quickly realized their superiority and began to graft them and create clones. Navels are now the most common variety of orange in the U.S. and can all be traced back to Mrs. Tibbets’ trees, one of which still stands in Riverside.
Navels
Our navels are coming from Chaffin Family Orchards located in the northeast side of the Sacramento Valley in northern California. Chaffin is a permaculture-based operation that triples as an olive grove, an orchard and a pastured livestock ranch. Unlike most industrial orchards which harvest their crops all at once, Chaffin picks its fruit individually, only at the peak of ripeness, ensuring that each orange is at its prime sweetness. Chaffin’s growing practices are all natural and toxin free, the fruit having never been sprayed, chemically fertilized, gas ripened or refrigerated. All fruit is packed and shipped the same day it is picked. This year’s cool, rainy weather in California has made these already delicious oranges even better. In addition to adding these to our daily fruit salad we are selling them individually in the Next Door and in the 420 building. For $1.00 apiece, they are quite the steal.
Cara Cara
Cara Cara oranges were created by another spontaneous mutation, this time of the Washington navel itself. Like the navel, Cara Caras feature a similar bulge on its blossom end resulting from an undeveloped second orange. Besides the latter being slightly smaller in size, the main difference between the two is uncovered beneath the rind; Cara Caras have a rose hued flesh, due to high lycopene contents, and are sweeter and less acidic.
Blood Oranges
Blood oranges are the smallest of our three varieties. When ripe they produce a purplish skin and a fruit that ranges from a pinkish orange to a dark blood red, hence its name. While all oranges pack a nutritious punch, the blood orange is perhaps the healthiest. Similar to purple carrots, it is chock full of anthocyanins, which are robust antioxidants and responsible for its dark color. Though they are gaining in popularity in the States, blood oranges enjoy more prominence across the Atlantic where they are a favorite throughout the Mediterranean and are often the variety of choice for Italian orange juice.
Pink Grapefruit
Until 1905 all grapefruit had white flesh. That year a Florida farmer witnessed abnormal looking grapefruits on one of his trees. When he cut into it he discovered that it had pink flesh, and, upon eating, a sweeter taste, thus discovering the first pink grapefruit. A quarter of a century later another darker and sweeter version popped up in Texas. This one, named the Hudson Pink, was another product of, you guessed it, spontaneous mutation. Not wanting to rely on chance any longer, scientists at the Texas A&M University Citrus Center sent seeds to the Brookhaven National Laboratory to be irradiated and mutated. One of these seeds resulted in the creation of the Star Ruby variety, which was then irradiated again, four years later, to produce the Rio Red. All three varieties: Hudson Pink, Star Ruby and and Rio Red, monopolize the U.S. grapefruit market. Though we think of modern fruit and vegetable breeding as a boon to production and yields, and a detriment to nutrition, this is not so with the red grapefruit, which have the highest density of anthocyanins and other phytonutrients than any of the paler varieties.
We’ll be featuring Citrus Fruit Salad while oranges and grapefruit are at the height of their season so get it while they are at their best!
In January and February, snow days mean $1 OFF hot cocoa or soup at the Deli.
Your kids may cheer when they hear school is closed for a snow day, but they don’t have to be the only ones celebrating. Warm up at Zingerman’s Deli after your snow day activities with a hot cocoa or bowl of soup and save $1. We hope to see you soon!
Just have your kid exclaim “SNOW DAY!” to the cashier at checkout. (If you’ve got a shy little one, parents can say it too.)
New year, new flavors! The Deli is hosting five fantastic, not-to-be-missed tastings in January and February, and some are just $10. These events are a great way to up your food knowledge about everything from olive oil to honey—and taste delicious food. There’s even a chocolate and beer class. Really!
Take a look:
Olive Oil 101
Wednesday, January 11, 2017
6:00 pm – 7:30 pm
At Zingerman’s Upstairs Next Door
422 Detroit St., Ann Arbor
Have you ever wanted to know more about olive oil, or wondered how Zingerman’s selects the distinctive olive oils we carry? Then this is the class for you! We’ll taste some oils from across the globe and focus heavily on learning. You’ll walk away with a wealth of knowledge and a new appreciation for what we call liquid gold. $10 Reserve your spot!
La Vecchia Dispensa Balsamic Tasting
Wednesday, January 18, 2017
6:00 pm – 7:30 pm
At Zingerman’s Deli
Working just off the historic square in the center of the old town of Castelvetro, southwest of Modena, Italy, Roberta Pelloni and her husband Marino Tintori make a range of fantastic vinegars. For the first time, their son Simone from La Vecchia Dispensa, will join us for an evening to share the history and taste of his family’s balsamics. In the words of Marino, “the key to great Balsamico is balance.” So please come for this special evening of beautifully balanced balsamic. $35 Reserve your spot!
Honey 101 Class
Wednesday, February 1, 2017
6:00 pm – 7:30 pm
At Zingerman’s Upstairs Next Door
422 Detroit St., Ann Arbor
Did you know that not all honey is equal? Some are super sweet, some are chewy and some are even spicy. Join us as we dive into the world of single varietal honeys and what makes them different and special. Reserve your spot!
Vinegar 101 Class
Wednesday, February 15, 2017
6:00 pm – 7:30 pm
At Zingerman’s Upstairs Next Door
422 Detroit St., Ann Arbor
Do you only think about vinegar when it comes to cleaning and salads? No matter how you answer that question, this class will be a great peek into the world of vinegar and all its complexity and beauty. Seats are limited so sign up early. $10 Reserve a spot!
Dark Beer & Dark Chocolate
Saturday, February 18, 2017
7:00 pm – 8:30 pm
Greyline
100 N. Ashley St, Ann Arbor
~An Evening of Indulgence at Greyline~
Join us for an evening on the darker side. Featuring dark craft beers and dark chocolates from artisan makers. We will highlight a spectrum of beers from robust porters to full-bodied stouts. Special guest Beth Vandergrift, beer aficionado, will delight with stories and know-how. Surely an evening not to miss! $35 Reserve a spot!