“Blah. Blah. Blahhhhh.”

This is the friendly command for “eat more” in the Amharic language that resonates through Ethiopian households whenever there is a visitor. Sharing meals and sipping coffee with friends and family are staples of Ethiopian culture, and on Tuesday, October 13 at 7pm, we’ll share with you!

A variety of lentils and chickpeas with braised greens, stewed chicken and seared lamb are scattered together on top of a large round piece of injera – the sourdough flatbread served with almost every meal.The spongy injera is used in place of utensils as it soaks up all of the different spices and flavors.

In both homes and restaurants, delicious meals are often followed by beautiful coffee ceremonies. A light frankincense is burned while coffee beans are roasted over a fire and then hand ground for guests. Traditionally, everyone enjoys three small cups of coffee together – each slightly sweeter than the previous one.

It is widely accepted that coffee originated from Ethiopia and that the teff grain used to make injera was one of the earliest domesticated plants. Come explore thousands of years of Ethiopian cuisine with an array of spices, butter, honey and coffee brought back from Ethiopia specially for this Roadhouse dinner!

Call 734-663-FOOD (3663), or reserve your seat online.

See you there!

A Very Special Dinner

This event will feature delicious recipes from Elie’s Treme: Stories and Recipes from the Heart of New Orleans cookbook.

We are very pleased to welcome writer Lolis Eric Elie to the Zingerman’s Roadhouse for a very special meal and book signing on Wednesday, September 25 at 7:00 p.m. Elie will work with Zingerman’s Roadhouse chef Alex Young to prepare a menu of  recipes from the book and bring a little bit of New Orleans to Ann Arbor. During the dinner, Mr Elie will share his stories and discuss the book with diners, with a book signing to follow.

Lolis Eric Elie is writer and story editor for the popular HBO series Treme, and his  new book, Treme: Stories from the Heart of New Orleans, features more than 100 heritage and contemporary recipes that showcase the eclectic and inventive spirit of post-Katrina New Orleans. The book includes contributions from such legendary restaurants as Brigtsen’s, Upperline, and Commander’s Palace plus original recipes from many of the renowned chefs who have made guest appearances on Treme.

Mr. Elie is a New Orleans native and an award-winning staff writer and story editor for the HBO series Treme. Formerly a columnist for New Orleans’ Times-Picayune, he is the author of Smokestack Lightning: Adventures in the Heart of Barbeque Country, and the editor of Cornbread Nation 2: The United States of Barbeque. His work has appeared in the Washington Post, Saveur, Gourmet, and Bon Appetit, and he is a contributing writer to Oxford American. He lives in New Orleans and Los Angeles.

Mr. Elie recently talked about his new book with Melissa Block on NPR’s All Things Considered.

Tickets will go fast, so call 734-663-3663 (FOOD) or reserve online today! 

New Cooking classes this year!

Over the years we’ve occasionally tapped into the skills and experience of our colleagues in the Zingerman’s Community and our friends in the food world at large to develop unique cooking classes at BAKE! This year we have a handful of special classes covering everything from traditional Korean cooking to a classic American Thanksgiving (which happens to be taught by a Brit!).

Pot Pie with Rodger Bowser
Meet seventeen year veteran, chef and managing partner of Zingerman’s Delicatessen, Rodger Bowser. He’ll lead you in making their famous chicken pot pie, including the aromatic filling and the flaky crust. Rodger will also demonstrate a fall-flavored green salad to compliment your pot pie. Head home after class and enjoy the comforting meal you created. Sharing optional.
­Oct ­3,­ 12:30p – 4:30p
Oct­ 3, ­5:30p – 9:30p

Korean Bossam with Ji Hye Kim
Meet the woman behind San Street, a blossoming Zingerman’s business bringing traditional Korean food to Ann Arbor, currently by way of food carts and pop ins. In this class you’ll make two types of kimchi—the traditional fermented cabbage dish and another more fresh and quick version. She’ll demonstrate the curing and roasting of pork belly and make ssamjang, the accompanying dip. This meal together is called bossam. Ji Hye will share her years of research with you including the history of kimchi, ssamjang and the importance of fermented food in Korean cuisine.
­Oct­ 16,­ 12:30p – 4:30p
­Oct­ 16,­ 5:30p – 9:30p

Thanksgiving Dinner With Kieron Hales
Kieron Hales, Chef at Zingerman’s Roadhouse, has probably made more turkey, stuffing and gravy during his tenure at the Roadhouse than any of us will ever make in our entire lives! Come and learn from him how to do it up right!! Don’t be surprised by his British accent. He’s now a Yankee by choice! This class will be a combination of hands- on cooking, demonstration, tasting and lots of discussion. We’ll teach you to roast a turkey, discuss how to choose one and explore brining. Next we’ll make a stuffing, gravy (no lumps allowed) and a delicious side dish.
­Nov ­6,­ 12:30p – 4:30p
Nov ­6, ­5:30p – 9:30p

Roadhouse Classics with Alex Young
Learn to cook with Zingerman’s own James Beard Award-Winning Chef Alex Young. He’s ready to teach two Roadhouse favorites – Classic Mac ‘n Cheese and Ancho Beef Chili. You’ll learn how to make a classic and useful béchamel sauce, how to properly choose and cook pasta and how to think about creating variations of this basic recipe. Onto the chili, you’ll hear all about Alex’s adventure into cattle raising and how to develop depth of flavor in a dish like chili. You’ll receive a hero’s welcome from friends and family after this class.
Jan­ 16,­ 12:30p – 4:30p­­
­Jan ­16, ­5:30p – 9:30p 

A word from Amy Emberling, Zingerman’s Bakehouse partner:
Seven years ago when Frank and I started BAKE! we had no idea if anyone would come to a class. We didn’t write a business plan, or even “run the numbers.” We took a leap of faith and built a teaching bakery because we were inspired by the idea. We had a desire to connect with our customers in a new and different way. We wanted to share our baking knowledge in a fun and supportive atmosphere, so that people could bake successfully at home. Our idea blos- somed beyond our wildest expectations. Many of you come to class frequently (often with friends and family) and you’ve really advanced your baking knowledge and regularly bake at home. That was our number one objective and wow, it’s happening!

We’re making our own syrup!

That’s right, the very talented and creative folks at the Zingerman’s Roadhouse have developed a nice selection of syrups made from real, fresh ingredients without any preservatives. What you taste is the actually flavor of the ingredients!

The syrups are made in small batches to ensure freshness and a full, rich flavor. They’re great for coffee, or any other drink requiring the use of flavored syrup. Perhaps as a refreshing treat over shaved ice? An interesting new cocktail? The possibilities are only limited by our (and your!) imaginations! We’d love to hear your suggestions, so please ask for a taste!

All of our syrups start with all-natural flavors (almonds, vanilla, etc.), which are infused in heated simple syrup, then bottled in recycled, sterilized wine bottles. Here’s a list of our first batch of syrups:

• Almond: Made from real toasted almonds, this syrup is set aside to rest for a week to allow flavors to mature.
• Vanilla: Made from real vanilla beans, this syrup is set aside to rest for a week to allow flavors to mature.
• Hazelnut: Made from the same delicious Hazelnut paste used to make “Nutella.”
• Caramel: A traditional caramel made from lots of sugar, heavy cream and real farm butter. This is rich, creamy syrup that tastes like an old-fashioned candy shop!
• Sugar Free Vanilla: Made using Truvia sweetener, a non-sugar alternative using the same great vanilla beans.

  Please note: The Roadhouse will continue to carry Monin’s Sugar Free Caramel for those guests who prefer this item.

Please stop by and try our new syrups! We’d love to hear what you think!

Chef Alex welcomes Austria’s “Rebel Farmer” Sepp Holzer to the Zingerman’s Roadhouse for a very special dinner and lecture, Wednesday, April 3 at 7:00 p.m.

Sepp Holzer is an interesting fellow. He grew up in a traditional Austrian farming family, and in 1962, he took over the running of his parents’ mountain farm business. After he was unsuccessful using traditional farming methods, he began to apply the principles of ecological farming, or permaculture, techniques at his high altitude farm.

At first, he ran afoul of local authorities who disapproved of some of his practices (such as not pruning his fruit trees), and eventually even threatened Sepp with prison. It was this experience that earned him his “Rebel Farmer” nickname, and his willingness to try unconventional farming methods have helped it stick.

Eventually, he developed his own system, Holzer Permaculture, a natural form of agriculture based on the cycles and interactions found in nature.  These strategies have proven that working in harmony with nature is not only ecologically sound, but can also be very economically successful. Sepp’s Krameterhoff farm in the Austrian Alps receives thousands of students and visitors each year.

“Learn to speak with Nature,” says Sepp, “Learn to assess her accurately. Ask yourself what she offers you. Those who learn to observe will identify niches in production and in all areas of farming, making it possible for a good living.”

You can read more about Sepp Holzer here and here.

Sepp’s latest book Desert or Paradise outlines strategies for restoring damaged ecosystems with biodiversity, organic food production, water conservation, and drought protection.

​In honor of Sepp’s visit, Chef Alex has created a delicious menu of locally sourced gourmet cuisine and guests will watch a short movie highlighting Sepp’s inspirational methods. Afterward, Sepp will answer questions during the lecture Q&A.

​Please join us for this very special event!

Purchase tickets and learn more about the event here