Tag: ZINGERMAN’S EVENTS ON 4TH
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.
Tag: ZINGERMAN’S EVENTS ON 4TH
Get in the holiday spirit for a good cause
Bring your friends and join us this coming Wednesday, Nov. 6, 530pm, at our beautiful event space in Kerrytown for a tasting of holiday foods and beverages. The food is on us! We will be offering samples of our winter holiday menu and a cash bar will feature beer, wine and signature cocktails. All proceeds to this event will be donated to Mott Children’s Hospital. And while you’re enjoying the food and drink, check out our amazing event space. Our private bar and dining room is the perfect place to host your own holiday party or office lunch. Even better, make reservations for your party that night, and you’ll get a discount on your event!
$20 suggested minimum donation
No reservations required – just stop by!
At Zingerman’s Events on Fourth | Map (PDF)
415 N. Fifth Ave in Kerrytown
Please join us!
Tag: ZINGERMAN’S EVENTS ON 4TH
San Street owner Ji Hye Kim takes her fond memories of home cooking and Asian street market treats to the streets of Ann Arbor, dishing up some really great Asian street food with the freshest ingredients. San Street is an aspiring new Zingerman’s business, which executes traditional Asian recipes with fresh, high quality ingredients- local whenever possible. The word “san” (pronounced sahn) comes the number three and is revered as one of the luckiest numbers in Asian culture, and the reason why some dishes, such as dim sum, are prepared in three’s.
Ji Hye will host a San Street POP-IN tomorrow, March 28, 5 p.m. to 9:30 p.m. at Zingerman’s Events on 4th, 415 N. Fifth Ave in Kerrytown.
No reservations required – just Pop In!
For this occasion, Ji Hye celebrates the Korean cuisine of the Gaesong region. As the ancient capital of Goryeo and a trade center, Gaesong cuisine is traditionally known for its luxuriousness. Gaesong cooks enjoyed access to various cuts of meat and made great use of cilantro, uncommon in other regions. Just beyond the Korean Demilitarized Zone and an hour from Seoul, the capital of South Korea, Gaesong is one of very few North Korean cities open for tourism.
Please join us for this delicious culinary mini-tour of the Gaesong region, courtesy of Ji Hye Kim and San Street!
MENU:
Jorangi Rice Cake Soup $7
Rice cakes in ox tail broth. Instead of more common oval shaped rice cake slices, Gaesong’s verion uses smaller, figure 8 shaped rice cakes, softer and chewier, their texture almost reminiscent of Italian gnocchi. Vegetarian version available upon request.
Meat Pyunsoo $6
Handmade dumplings in Gaesong’s traditional square shape, filled with pork, chicken, beef and kimchi.
Mushroom Pyunsoo $6
Handmade dumplings in Gaesong’s traditional triangle shape, filled with mushrooms and tofu.
Gosoo Gutjuri $5
Fresh cilantro salad in spicy dressing.
Gaesong Moo Jjim $12
Slow braise of pork, beef, chicken and moo, large Korean radish, in soy and garlic. Served with rice. Vegetarian version available upon request.
Don’t miss this event!
[tooltip title=”” content=”What is Pop In?
Zingerman’s semi-regular weekly casual restaurant, usually popping up on Wednesday evenings from 5PM-9:30PM at Zingerman’s Events on Fourth. Every week we pop up with something new–whether it’s the really great Asian street food of San Street, Tunisian fare by Cafe Memmi or tapas highlighting some of our favorites from Zingerman’s amazing retail shelves!
Are reservations needed?
Not at all. Just swing on by, grab a glass of Zingria or another of our custom cocktails and indulge in something all new while enjoying Zingerman’s great food and great service in a great new setting!
How do I know whether to Pop In?
Check out our calendar on this page for when we’ll be popping up next! You can always come back to this page for updates, sign up for Enews delivered straight to your inbox for this week’s menu, check us out on Facebook, and of course we’re always glad to answer your questions over the phone at (734) 663-3400.” type=”classic” ]What is Pop In?[/tooltip]
Register for “POP IN” announcements
Tag: ZINGERMAN’S EVENTS ON 4TH
Please join us this coming Wednesday, March 6, 7 p.m. at Zingerman’s Events on 4th for a delicious evening of cheese tasting honoring the life and work of our friend and cheesemonger, Daphne Zepos. All proceeds go to the Daphne Zepos Teaching Award, an annual scholarship for aspiring cheese professionals.
The event will be a guided tasting featuring the favorite cheeses of some of the most noted cheesemongers in the business today. Each monger will pick one cheese they love most of all, and tell us everything they know about it. Some wine will be included, and a cash bar for wine and beer will be open all evening. Drink, eat cheese, hear some great stories, and meet some great people!
Among the guests:
Jason Hinds of Neal’s Yard Dairy, who pioneered selling farmhouse British cheese in America and who has trained legions of American cheesemongers in selecting, aging and selling at NYD’s home base in London.
Anne Salxelby of Saxelby’s Cheese, an all-American cheese shop in Essex Street Market in New York City. She was named Small Business of the Year in 2011 by Mayor Bloomberg.
Mateo Kehler of Jasper Hill, who, along with his brother Andy, make their own cheese, and, perhaps more importantly, select and age cheese for other Vermont cheesemakers. They have created a hub of operations for all Vermont cheesemakers and have revived clothbound cheddar in America.
Daphne Zepos was an internationally known authority on cheese whose expertise encompassed the buying of it, the selling of it, and the making of it. She was a writer, teacher, consultant, importer, chef and cheese-competition judge. As the The New York Times wrote of her in 2005, Daphne Zepos was “one of the most respected voices in the field of American cheese.” (Not the processed stuff)
From 2002 to 2005, Ms. Zepos was associated with Manhattan’s Artisanal Cheese Center. In 2006, she helped found the Essex Street Cheese Company, a New York City-based importer and wholesaler of a small number of artisanal cheeses from Europe, her favorite among them, Comté, a French cousin of Gruyère, which she once described as “unleashing a tsunami wave of cream” in the mouth that “… leaves that incredible aftertaste of cream and butter on the tongue.”
In 2011, Ms. Zepos became an owner of the Cheese School of San Francisco. In addition to her work, Daphne Zepos wrote about cheese for the Atlantic magazine and she is often credited with helping inspire the current interest in artisanal cheeses here in America.
“Twenty years ago, the image of cheese, other than amongst a very tiny percentage of Americans who had traveled a lot, was really about mass-market cheese,” says Zingerman’s Founding Partner, Ari Weinzweig. “Today, thanks in part to Daphne’s leadership and teaching and training, a far bigger slice of the American populace understands what artisan cheese is, and can be.”
“She wanted people to support small makers of cheese and to understand all the work and the love that went into it,” says Corby Kummer, senior editor at The Atlantic. “She told people how to appreciate the full range of scents and taste and how to look at and how to feel cheese — literally: touch it, crumble it, understand the texture. She never was blasé. She loved what she did. She loved the people who made cheese. She loved looking at the light in your eyes when she put a piece of cheese into your mouth.”
“Nearly every cheesemonger everywhere knew here and considered her a friend — she was the kind of person who was very immediately close and interested, no matter how long you’d been in the industry,” said Zingerman’s Mail Order Managing Partner, Mo Frechette. “She created a cheese mastery class that was taught, among other places, at ZingTrain. The fact that we have a group of cheese industry people coming to ZingTrain for education is a legacy of that work.”
The Daphne Zepos Teaching Award is an annual scholarship awarded to an USA-based cheese professional who uses the funds to travel, learn and further their education on cheese. This award will grow a squad of cheese professionals who teach about the history, culture and techniques in making, aging and selling cheese. Each year someone new will go forth to learn about cheese. The scholarship will fund travel and living expenses. The winner will return to share their learnings with the cheese community — at the annual American Cheese Society Annual Conference and beyond.
Please join us for this very special event.
$30/person, Call us to reserve your seat, 734-663-3400 or reserve online here.
