We’re very happy to announce that founder and CEO of Askinosie Chocolate, Shawn Askinosie has rescheduled, and will visit two Zingerman’s businesses in mid-September to share his story and his chocolate!

Shawn Askinosie had a successful career as a criminal defense lawyer for nearly 20 years before he founded his Springfield, Missouri chocolate-making business. He was recently named by O, The Oprah Magazine as “One of 15 Guys Who Are Saving the World.” They said,

“Why we’re fans: The philanthropically-minded chocolate entrepreneur aims to get students thinking about business ethics in a way that could have ripple effects for generations.”

Askinosie Chocolate is a small-batch award-winning chocolate manufacturer with 15 full-time employees. Askinosie sources 100% of their beans directly from the farmers, and Shawn travels to regions of Ecuador, Honduras, the Philippines, and Tanzania to work directly with the farmers. This allows the chocolate to be traced to the source and labeled Authentic Single Origin Chocolate. It also enables Askinosie Chocolate to profit share with the farmers, giving them a Stake In the Outcome™. The Askinosie Chocolate mission is to serve their farmers, their neighborhood, their customers and each other; sharing the Askinosie Chocolate Experience by leaving the world a better place than they found it.

See you soon!

An appreciation

For those of you Ann Arborites who haven’t heard of Central Provisions yet, take note. Founded by my co-worker Steve Hall and his crazy talented girlfriend Abby Olitzky of Sweet Heather Anne, Central Provisions is what Steve and Abby call a “working larder” which includes part restaurant, part market, and part kitchen. Together they host dinners, cater events, and sell a plethora of homemade items like jams, pickles, and baked goods all with an emphasis on clean, simple flavors and locally sourced ingredients. I’ve had the good fortune of eating a number of meals with this dynamic duo and can say wholeheartedly that it is some of the most exciting food in Ann Arbor right now.

Since a picture is worth a thousand words—especially when it comes to pictures of food—I thought I’d let some of Steve and Abby’s Instagram account do the talking. So, without further ado, here are 10 reasons why I love Central Provisions and why I know you will, too.

and finally…

See you at the dinner! 

– Maddie

An Everlasting Impression

For as long as I can remember, I have been a fanatical cookbook collector. Based on my last count, I’m tallying about fifty-five titles and the number just keeps on growing. In the midst of books starring celebrity chefs like Alice Waters, Ina Garten, and Jacques Pepin is, in my opinion, the most important book of the bunch; a skinny burgundy volume entitled An Everlasting Meal by writer and chef Tamar Adler.

I first heard about Tamar’s book while browsing one of my favorite food blogs during my junior year of college. This particular blogger listed Tamar’s book on one of her “favorites” lists for the summer of 2011. Unfamiliar with the title or the author, I performed a quick Google search and was instantly floored by Tamar’s resume. Editor at Harper’s Magazine, cookbook author, chef at Chez Panisse and Prune restaurants. She was living my dream life! I was sold and promptly ordered myself a copy of her book. Two days later, I entered into a brief period of literary paradise where Tamar’s book did not leave my hand.

Using stunning prose and approachable cooking tricks, Tamar takes her readers on a journey through the kitchen by sharing easy tricks for crafting quick meals out of “nothing,” and finding joy in the simplest of foods. The book is broken up by various “how to” chapters with MFK Fischer-inspired titles, such as “How to Boil Water,” “How to Season a Salad,” “How to Fry the Littlest Fish,” and shows readers how to get the most out of their kitchens by looking at everyday ingredients and cooking techniques in new ways. In Tamar’s world,  a can of sardines holds as much allure as a tin of fine caviar, kale stems and carrot tops aren’t considered scraps but rather the base for a vegetable stock, and stale bread is no longer seen as disposable but as the star of an Italian bread salad or thickened soup. Her approach to food is simple and her voice pragmatic, providing anyone—novice or amateur—with the tools they need to become an artist in the kitchen.

Despite cooking with frequency and grocery shopping more times a week than I can count, my crazy foodie self still slips into some major culinary slumps from time to time. Just as I tend to do when looking at my closet,  I will often look into my pantry—well stocked mind you—and see nothing. Tamar’s book is helps appease such anxiety. In one of the later chapters, she reflects on this common sentiment and poses a question in response:

“How do you fall in love with [food], or if t has never made you truly happy, fall in love with it for the first time? My answer is to anchor food to somewhere deep inside you, or deep in your past, or deep in the wonders of what you love.”

Tamar’s approach to cooking and eating does exactly that by combining passion for food with an anchored sense of love and curiosity.  While reading An Everlasting Meal, Tamar seemed to take on the role of my foodie fairy godmother, watching over me and assuring me that no matter what happened in the kitchen, I had the power to create something beautiful. Since finishing the book, I feel a renewed sense of calm in my kitchen. The pantry no longer daunts me, but now presents an ever-changing array of possibilities. Humble dishes don’t feel like “settling” anymore, but rather have become some of my favorite food indulgences. I can honestly say that there are few dishes I find more satisfying than a soft boiled egg, a hardy pot of beans, or a whole tin of sardines atop toast.  Thank you Tamar for helping reshape my love for cooking and making my kitchen the best place to be.

— Maddie

Two thumbs up!

Last night, Zingerman’s Events on 4th hosted a screening of four films celebrating Southern food and culture to a nearly full house.

The event was a benefit for the Southern Foodways Alliance, an organization based at the University of Mississippi that documents, studies, and celebrates the diverse food cultures of the changing American South. “It’s my favorite food-based educational non-profit by a mile,” says Zingerman’s co-founder, Ari Weinzweig.

The films were created by Joe York, in-house filmmaker for the SFA. Film and video are a big part of the SFA documentation process. From their website:

“Each year, the SFA produces films with the University of Mississippi’s SouthDocs institute. We also work with filmmakers across the region through our Greenhouse Projects initiative. We have produced a range of short and long films, about everything from goat cheese to fried pies, from buttermilk to barbecue.”

Movie Night guests were treated to four different films by York, as well as several rounds of snacks celebrating the food and culture of the South.

The films screened included, “Cured,” about Allan Benton and his traditional ham and bacon curing business; “Carolina Grist,” in which Anson Mills founder Glenn Roberts talks about traditional rice cultivation in the Carolinas; “Sapelo,” a look at the Geechee Red Pea Project, an effort to preserve Geechee culture on Sapelo Island in the Georgia Sea Coast island chain; “Eggers,” about paddelfish roe-gathering on the Mississippi River; and “Saving Seeds,” a look at Kentucky heirloom bean and tomato farmer, Bill Best.

Throughout the screening, guests enjoyed samples of some of the foods mentioned in the films, including Benton’s ham and bacon, Carolina grits, Stoneground grits, and several kinds of rice from Anson Mills. And since no movie is complete without popcorn, guests enjoyed a batch of Anson Mills popcorn.

By all accounts, the event was a rousing success. As one attendee put it, “I’ve never eaten so well at the movies!”

See you soon! 

We’re very happy to announce that founder and CEO of Askinosie Chocolate, Shawn Askinosie will visit two Zingerman’s businesses in mid-May to share his story and his chocolate!

Shawn Askinosie had a successful career as a criminal defense lawyer for nearly 20 years before he founded his Springfield, Missouri chocolate-making business. He was recently named by O, The Oprah Magazine as “One of 15 Guys Who Are Saving the World.” They said,

“Why we’re fans: The philanthropically-minded chocolate entrepreneur aims to get students thinking about business ethics in a way that could have ripple effects for generations.”

Askinosie Chocolate is a small-batch award-winning chocolate manufacturer with 15 full-time employees. Askinosie sources 100% of their beans directly from the farmers, and Shawn travels to regions of Ecuador, Honduras, the Philippines, and Tanzania to work directly with the farmers. This allows the chocolate to be traced to the source and labeled Authentic Single Origin Chocolate. It also enables Askinosie Chocolate to profit share with the farmers, giving them a Stake In the Outcome™. The Askinosie Chocolate mission is to serve their farmers, their neighborhood, their customers and each other; sharing the Askinosie Chocolate Experience by leaving the world a better place than they found it.

ZingTrain Speaker Series

On Wednesday, May 14, 7am, Shawn will take the reins at the ZingTrain Speaker Series to tell you his story, the story of how a criminal defense attorney became a chocolate maker. The story of how his business, Askinosie Chocolate, wins more awards for its chocolate than we can keep track of. The story of how his small 15-person business makes a huge positive impact on all it comes in contact with the world over. The story of how you can go about creating meaningful work, creating a business with a vocation.

RESERVE A SEAT

Students and non-profit organizations will get a 50% discount for this event!

Tasting at Zingerman’s Deli

On Thursday, May 15, 630pm, Shawn will share his story at Zingerman’s Events on 4th, and lead us in a tasting of a selection of his amazing bean-to-bar chocolates. This event sells out fast so get your tickets today!

RESERVE A SEAT

Bonus! If you register for both events, you’ll get three Askinosie Single Origin bars as our way of saying thanks!

Top Picks from Emily:

• Pralus’ Chocolate Pyramids and Mini Pyramids — This pyramid of 75% chocolate, composed of some Pralus’ tropical origins, offers an exotic, chocolate-y vacation. Taste your way from toasty espresso Ecuador to jammy Madagascar. Break each tasting square of the Miniature Pyramids in half and you’ve got a romantic getaway for two!
• Enric Rovira Spanish Drinking Chocolate — What better way to cozy up with your loved one than with an intoxicatingly thick & rich hot chocolate? – Available in sweet and smooth Traditional 55%; bittersweet and decadent Amargo 70 % dark chocolate.
• Baking Chocolate — Looking to delight your sweetheart with a homemade indulgence? We recommend taking a simple recipe and seeking out the best ingredients you can find. Using these knock-out baking chocolates in your Valentine’s treats has been known to induce swooning. Choose from:Michel Cluizel Minigrams (chocolate drops) available in milk, 63%, 72%, 85%, or white. Askinosie Cocoa Powder. or Mindo Chocolate Maker’s Baking Disks.
• Pralus’ Diabolical Bar —  One bite and you’ll understand; this is true love. Hazelnut & almond cream, dotted with whole Piedmont hazelnuts tucked inside milk chocolate.
• Fran’s Salt Caramels —  A perennial favorite here at Zingerman’s, copper kettle cooked caramels, dipped in either dark and topped with grey salt or milk chocolate and smoked salt.
• Chocolat Moderne Chocolate Covered Cherries —  Amarena Mon Amour! Joan specifically selects Italian Amarena cherries for their pleasantly tart flavor; they plump up beautifully during a bath of vodka syrup before being sealed up in a pearlescent dark chocolate shell. Available by the piece, as well as in ribboned 12-piece coral gift boxes.
• Custom Box of Chocolates —  Our truffle case will be lovingly overflowing with confections of all kinds, ready to be for your sweetheart’s delight. Come visit us in the Next Door Chocolate Corner where we’ll craft your dream box!

• Chocolate Covered Marshmallows —  Zingerman’s Candy Manufactory Vanilla Marshmallows hand-dipped right here at the Deli in fine chocolate and coated in Zingerman’s Bakehouse Graham Crackers.

• Chocolate Dipped Strawberries —  Plump ripe strawberries dipped in fine chocolate, adorned with either white chocolate, toasted coconut or slivered almonds.

Pre-order Valentine’s Day Chocolate Dipped Strawberries and Chocolate Covered Marshmallows, call 734-663-3354. Only sold in the truffle case this time of year, a real treat! Available for pick up at Zingerman’s Next Door: 2/13 through 2/16.

Valentine’s Day Chocolate & Bourbon Cocktail Hour at Zingerman’s Events on 4th – TWO Seatings!

Join us on Valentine’s Day for 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 6pm-7pm seat here

reserve your 8pm-9pm seat here

Chocolate and Cheese Tasting at Zingerman’s Creamery

Join us on Valentine’s Day at 6pm for a night of tasting delicious handpicked cheeses and freshly made chocolate. We welcome special guests from Zingermans Candy Manufactory to bring the worlds of sweet & salty together for a mind-blowing chocolate and cheese event of a lifetime. With cheeses ranging from nutty, hard-crystalized Goudas to fresh, buttery-soft ripened cheeses, and fresh chocolates made especially for the event! Don’t miss it!

reserve your seat here