A wonderful way to take your coffee drink to the next level

From a bit of butterscotch in the flavor of the Roquefort to the very wonderful butterscotch syrup that the crew in the Roadshow crafts regularly. It has quietly become one of the most remarkably delicious things we make!

Butterscotch was “invented” near the town of Doncaster in Yorkshire in the north of England in the late 18th century. Later it became popular on this side of the Atlantic to the point that, as the L.A. Times wrote, “Once upon a time, butterscotch was the darling of the American sweet tooth.” The Roadhouse crew is out to recreate that sweet reality. The Butterscotch Pudding has long been a big, big seller on the dessert menu. A few years ago, the team out in the Roadshow trailer set out to build on that success by putting butterscotch into a homemade syrup that folks could order in their cappuccino or lattes!

Rachel Seng, the wonderful Roadshow manager, offers

One of my favorite things about the butterscotch syrup is the process of my learning to make it. The first time I made it a few years ago, I had zero idea what I was doing, but once it was done (and burnt) I knew what I could do differently and what had likely happened. From the browning of the butter (which is oh-so-satisfying to witness), watching the mountain of sand-like brown sugar turn into a molten caramel, to that final sizzle once the scotch is added. It’s one of those syrups you’re not allowed to walk away from. It demands constant attention for almost an hour while it’s cooking. Its need for attention is part of what makes it so rewarding to prepare—you’re watching each stage and seeing it go from a pile of ingredients to something that makes people close their eyes in wonder.

I’m a caramel kind of girl through and through. I love a sweet sauce, which is essentially what butterscotch syrup is. It is amazing in a drink, as a topping with gelato, or just by the spoonful. The complexity is always so vibrant—the sweet, the salty, the buttery goodness—it never gets old. Once butterscotch season rolls around I keep a spoon in my pocket so I can squeeze a little dollop to taste when I need a quick pick-me-up or moment of joy. It really is one of the best things to come out of the Roadshow.

I agree with Rachel. It really is terrific. A bit of bitterness from the caramelization of the sugar, sweet but not overpoweringly so, and a little savoriness from the pinch of sea salt.

As Rachel mentioned too, if you’re ordering gelato inside the restaurant, you might consider asking for Butterscotch Syrup on your gelato (it’s not on the menu but just ask) to make a Roadhouse Butterscotch Sundae. I will assure you from just taste testing the other evening in order to write this piece, it is mind-blowingly good. I’m not a big dessert eater, but with this one, I wanted to eat a whole bowl! Seriously, like drive-across-town-to-get-it good!

Plan your Roadshow order

 A Beginner’s Guide 

Have you ever pulled up to Zingerman’s Roadhouse and wondered what the silver tea-pot-looking thing is in the front? That’s Zingerman’s Roadshow! It was established in 2004 as the to-go destination for Zingerman’s Roadhouse. The silver 1952 vintage Spartan trailer attached to the front of the Roadhouse today is a destination for drive-through Zingerman’s fans. Would we be Zingerman’s if we did not serve our guests their latte and croissant in style?  

 The Roadshow has come a long way over the years, and some are new to its charms, so here is a beginner’s guide to Zingerman’s Roadshow. Come along as we walk you through some insider tips, fun facts, and the best ways you can fully take advantage of what Zingerman’s Roadshow has to offer.  
  

Check out the menu online before arriving  

  The first tip of the beginner’s guide to Zingerman’s Roadshow is that we highly recommend looking at the menu before arriving to maximize your experience. The Roadshow, not your typical drive through, with a menu board and loudspeaker, offers the convenience of enjoying high quality artisan food from the comfort of your car and on-the-go.  It would be best to call ahead, pre-order, then pick up your order at the drive through. This will save you time and let you enjoy great food with little to no waiting time upon arrival. 

  No worries though if you are unable to call ahead to place an order. If you want a quick coffee and snack, then ordering right at the window of the Roadshow works great as well! Walk up guests can order from the Roadhouse Express menu. Did you know there are two menus to choose from at the Roadshow? There is the Roadshow and Roadhouse Express menu that can be found in one place. Check out the express menu here. That leads us to our next point, the menu.
 

 Which menu should I order from?  

  The Roadshow menu items are prepared more quickly in the Roadshow itself, and are for our guests who want a quick bite. Guests who are using our drive through may wish to order from the Roadshow menu. The Roadshow also offers the Roadhouse Express menu, which includes items from the main-in-house menu that can be prepared in a shorter amount of time. Food from this menu will be served to you in 30 minutes or less. Guests who order from our walk-up window, who wish to dine in the Roadhouse Park, or who would like to order from the Roadhouse menu but do not want to wait too long may wish to order from the Roadhouse Express menu.

 What to do when you arrive to the Roadshow
 

Now that you know all the amazing and tasty food options available, what do you do when you first arrive at Zingerman’s Roadshow? At the Roadshow, you are guaranteed to receive personalized and friendly service. For your convenience, there is no need to get out of your vehicle. When you arrive at the Roadhouse, just pull around to the Zingerman’s Roadshow. Staff will come out to your window and take your order.  

 You can expect your food to arrive in between five and six minutes when ordering a quick bite. If there is a need for a longer time, guests can pull into designated parking spots and receive their food in 30 minutes or less. Right across the parking lot there is the Roadhouse Park. Even though full service from the Roadhouse is not offered at the Park, it is the perfect way to have an office day to just work and relax in a pleasant atmosphere with delicious food. With the warmer weather, you can order to-go and enjoy your meal outside. After placing your to-go order from the Roadshow walk-up window, our staff will bring your order out to you in the Park when it is ready.

Breakfast Options at the Roadshow  

The Roadshow is open at 7am seven days a week. The Roadshow breakfast menu is served from 7am to 11am daily. If you arrive for the Roadshow breakfast, there are plenty of to-go options. Their famous breakfast burrito, the Diez y Uno, is a menu item that you will be sure to love. It is made to order with farm fresh eggs, green chiles, Nueske’s applewood smoked bacon, and Ig Vella’s Monterey Jack cheese, all wrapped in a tortilla. Did you know that the Roadshow sells about 1000 burritos per month? It is safe to say, the breakfast burrito is a must-try when you visit the Roadshow for breakfast. Never be afraid to order extra bacon as well! In need of breakfast for your little one? No problem. Your kiddo can dig into the Kid’s Breakfast Burrito, just a smaller version of the Die z y Uno without the chiles. Perfect for those smaller appetites!

Another popular option is the Smoked Salmon Bagel, layered with hand-ladled Zingerman’s Creamery cream cheese, smoked salmon, and your choice of healthy toppings, such as capers, lettuce, spinach, cucumbers, tomatoes, and onion. All served on a toasted bagel of your choice.  

If you are in need of a speedy snack to kick start your day, snag some of the Breakfast Noshers, such as toast from the Roadshow. Feast on artisanal bread from Zingerman’s Bakehouse baked fresh every morning and toasted to perfection, spread with farm butter or with organic peanut butter. The Roadshow can make toast from any kind of specialty Bakehouse bread available that day, just ask about our offerings!

 The breakfast pastries are sure to not disappoint. Enjoy a large assortment of Zingerman’s Bakehouse pastries made fresh and ready to serve every morning to you with a smile. Find your favorite from our extensive list of Croissants, Cinnamon Rolls, Scones, and more! Fun fact, at 5pm, these delicious pastries are 50% off. Who can say no to that? 

You can also indulge in the hand-made coffee cakes made with love by Zingerman’s Bakehouse. These coffee cakes can be enjoyed by the slice or grab a whole one for the road. Sour Cream, Hot Cocoa, Lemon Poppyseed, and a special seasonal flavor are all options you can choose from.  

The Breakfast Sammie, made with farm-fresh scrambled eggs, Nueske’s applewood smoked bacon, and melted Cabot cheddar cheese served on either toast, a brioche bun, or freshly baked butter croissant, is another delicious breakfast option.

It gets even better! Quench your thirst with a wide selection of beverages such as a classic cappuccino or latté, Rhode Island Coffee Milk, or fresh-squeezed orange juice and lemonade. Prefer your coffee drink flavored? We make all our syrups in house! The Roadshow uses espresso and coffee exclusively from Zingerman’s Coffee Company.

Guests can create their own drink as well. All staff have gone through Zingerman’s Coffee Company training, how to pull and serve espresso, and how to taste the coffee and rate it so you can be sure your coffee will taste great!

Lunch and Dinner Options at the Roadshow 

Enjoying all the yummy breakfast options? Let’s dive into the lunch and dinner menu. Served from 11am until close at 9pm, there are lots of delicious options such as the house-made Tuna Melt using line-caught tuna salad, melted with Chalet Swiss cheese, served on toasted Bakehouse sourdough bread. 

Need something hearty but quick? Our Sea Island Sweet Potato Fries, made with sweet potatoes hand-cut and twice cooked served with house-made spicy mayonnaise, is a popular option. Did you know we can make them gluten-free? The Roadhouse Garden Salad, a refreshing healthy option, made with organic mixed greens, topped with cucumbers, carrots, and house-made salt-and-pepper croutons, with your choice of dressing on the side.  

The Roadhouse Macaroni & Cheese is a huge favorite as well, available on the Express Menu. House-made béchamel sauce and lots of Cabot cheddar cheese caramelized with Mancini pasta. You can never go wrong with this cheesy goodness.  

  A BBQ Pork Sandwich, pit-smoked pork dressed with Eastern North Carolina BBQ sauce on a brioche bun with yellow mustard coleslaw, or a Turkey Cucumber Wrap made with Sy Ginsberg’s sliced turkey breast, sliced cucumber, lettuce, and house-made ranch dressing wrapped up in a flour tortilla, are all wonderful options that can be made to order from the drive through window of the Roadshow.  

 Who knew delicious food like a Carolina Gold Rice Bowl, made with Anson Mills’ Carolina Gold rice topped with the Roadhouse pit-smoked pork, tasty Millican Texas pecans, seasonal pickled veggies, fresh avocado slices, and garnished with the famous Roadhouse Red Rage BBQ sauce, can be ordered on-the-go?  

How to stay connected 

Hopefully, this guide to Zingerman’s Roadshow will help you navigate the to-go destination for the Roadhouse. Our rule of thumb, if you want a main meal, dine at the Roadhouse. If you are looking for a quick coffee and snack, then you can order right at the window of the Roadshow. 

Stay up to date with all things Roadhouse and Roadshow by subscribing to the newsletter. See you soon at Zingerman’s Roadshow! 

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The true story of your morning “cap” revealed!

It’s getting close to a decade ago now since I started to study beliefs. What began as a small bit of intrigue and intellectual interest evolved, over the course of five or six years, into a 600-plus-page book, The Power of Beliefs in Business. Later, that work expanded in the form of our Statement of Beliefs, and also another Natural Law (#16). One of the many things I’ve learned is how many commonly-held beliefs are quite simply wrong. G. K. Chesterton writes, “Fallacies do not cease to be fallacies because they become fashions.”

So, here’s a good one for you! Much of what most of us believe about the history of cappuccino is incorrect. While this disinformation won’t lead to war, overturn an election, end a relationship, or cause a coup, I figured it’s still a good idea to share the full story. Although many of us might assume that cappuccino originated in Italy ages ago, a bit of historical exploration will show that to be wholly inaccurate. Modern cappuccino, the kind we serve and that many of you consume, is actually less than a hundred years old. Milk was not part of the original recipe. And its roots aren’t in Italy, but, instead, to the north, in Austria.

What we now know as cappuccino was first called “Kapuziner,” showing up in Viennese coffee houses in the 1700s. It was made at that time with whipped cream and sugar. Some recipes also reference spices. If you go to Vienna today, you’ll still find the classic Kapuziner on the menu! What we know now as cappuccino was first made in Europe in the early years of the 20th century, as the relatively new-fangled espresso machines became popular, at roughly the same time the Deli’s building was being built in 1902, and about the same time Chris Roelli’s great-grandfather was arriving in Wisconsin from Switzerland. The drink became more popular in Italy, and the name evolved from German to Italian. It gained widespread acclaim in the U.S. only in the last 50 years.

Like all food and drink, the quality of the ingredients that go into a cappuccino will have a huge impact on the flavor of the finished item. It’s almost impossible, I’ve learned over the years, to make something super delicious out of so-so raw materials. Here in the ZCoB (Coffee Co., Next Door, and Roadshow), we use a pair of excellent ingredients:

• Espresso Blend #1 from Daterra Estate in Brazil — Sustainably grown, Rainforest Alliance certified, we’ve been working with the Pascoal family and the Daterra team for 20 years now!

• Milk from Calder Dairy — One of the state’s only farmstead dairies, the Calder family still has its own herd of about 150 cattle. (And yes, we also have skim milk, oat milk, and almond milk.)

While most cappuccini look somewhat similar in the cup, there’s a huge difference in the flavor. I brought one as a gift to a friend I was meeting the other day. She took a sip, shook her head, and quietly, almost under her breath, said “Wow! You really can taste the difference.”

Swing by the Coffee Company, Next Door, or Roadshow to taste the difference! Or if you want to replicate a bit of Zingerman’s at your house, order a bag of Espresso Blend #1.

Order a Cappuccino from the Coffee Co.

Treat yourself at the Deli Next Door

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