422 Detroit Street, Ann Arbor MI 48104
Deli: 734.663.3354, Next Door Café: 734.663.5282
Deli TasTIngs
Upstairs at the Next Door
Coffee Shop, 422 Detroit St.
STEEP! Tasting New Teas
Wednesday, January 19 • $25 • 7-9pm
Join us on a chilly winter evening to cup
the latest additions to our selection:
Golden Needle and Pu-erh Tuo Cha cakes
both from Yunnan, China and a new herbal
Hibiscus Berry blend. We’ll round out the
evening with some Taiwanese oolong,
paired with videos of production and sto-
ries from our tea buyer’s recent trip. It’ll
be a fun evening full of new flavors, stories
and images.
Limit 20 people
Chocolate Gelato Tasting
with real live gelato maker Josh Miner
from Zingerman’s Creamery
Tuesday, January 25 • $35 • 7-9pm
We wait with anticipation for February and
Chocolate Gelato Month! Join our expert
gelatiere, Josh Miner and Deli Gelato Maid-
en Emily Hiber for a preview of this year’s
selection. You’ll taste no less than seven
different chocolate gelati, including Dark
Chocolate, Strawberry Balsamic, Rocky
Ride and Chocolate Heat.
Please call 734.663.3400 to save a seat. Get more Deli info at www.zingermansdeli.com
Second Saturday Tasting!
Jan 8th & Feb 12 •
11am to noon FreE!
Join us monthly for an open-
to-the-public, no-reservation-
required cupping. Sit down with
Coffee Company managing part-
ners Allen and Steve to sample
some new offerings, some old
favorites, some experimental
batches and learn how to discern
the subtle distinctions among the
world's coffees.
Future tastings happen the sec-
ond Saturday of each month,
11am-noon.
Home Espresso Workshop
Saturday, January 15
FreE!
10am-noon
This is our 3rd Home Espresso
Workshop. Grab your espresso
machines and come on down.
Don’t have an espresso machine?
Come test drive some and find
out what all the hullabaloo is
about. We’ll work with you to
make better espresso and keep
your machine (or potential
machine) running smoothly. This
event is free and informal, so
stop by at any time and geek out
with us!
Stop by our coffee bar @
3723 Plaza Drive • 734-929-6060
www.zingermanscoffee.com
Get $5 OFf DeLi Tastings!
Just pay for your seat 2 days in advance and we'll
take $5 off the regular admission.
California Foods
with special guest Walter Hewlett,
maker of Owens Creek Olive Oil
Tuesday, February 1 • $25 • 7-9pm
Join us in warming up the Deli with a tast-
ing featuring foods from California. Walter
Hewlett visits from Mariposa County in
the Central Valley to tell his story about
planting an olive grove and starting up
as an oil maker and we’ll taste his Owens
Creek oil, along with some of the other ar-
tisinally produced foods like marmalades
from Robert Lambert, conserves from June
Taylor, olive oil from Pasolivo, olive oil
and vinegars from Albert Katz and cheeses
from Andante Dairy.
Deli Build-out Town
HalL MeEtings!
Get the details and answers to your questions
about our 2011 expansion from Deli managing
partner Grace Singleton at our monthly Town
Hall meetings. Free and open to the public!
Tuesday, Jan. 11, 7:30-8:30am & Tuesday, Feb.
1, 5:30-6:30pm in the Next Door coffee shop.
Turn the page for more Deli Build-Out info!
6th Annual African
American Dinner
African American History on a
Plate: A Culinary Journey from
Africa to America
Tuesday, January 11 • 7pm • $45/dinner
We welcome pre-eminent
food historian and cookbook #99
author Jessica B. Harris from
New York City for this annual
celebration of traditional American food-
ways. In her new book, High on the Hog,
Harris tell the engaging history of African
American cuisine and takes the reader on
a harrowing journey from Africa across
the Atlantic to America. Although the
story of African cuisine in America begins
with slavery, High on the Hog ultimately
chronicles a thrilling history of triumph
and survival. James Beard-nominated chef
Alex Young will prepare a meal that brings
that history alive while Jessica delivers
the story of the food and the people who
brought it here.
“In High on the Hog, the inimitable Jessica
Harris tells the story of the African American
diaspora from the perspective of an accom-
plished food historian. [A] gripping saga
laced with descriptions of food that will
make your mouth water.”
—Marion Nestle, NYU professor and
author of Food Politics and What to Eat
“Anyone interested in food history will find
plenty to savor in Jessica B. Harris’s latest
book.” —Saveur
Reserve your spot now at 734.663.FOOD(3663) or www.zingermansroadhouse.com
Sandwich of
the mONtH
January
Cloud Zapper
Featuring a tempestuous trio of locally
produced provisions, this sandwich
guarantees to brighten the greyest of
January days! It showcases The Brinery’s
Storm-Cloud Zapper Sauerkraut (David
Klingenberger’s crunchy combination
of fermented beets, cabbage and ginger)
with Zingerman’s Creamery’s velvety goat
cream cheese and GardenWorks sunflow-
er sprouts on a Bakehouse paesano roll.
one size: $10.99
February
Hoagie’s Banh Mi
The Deli’s take on banh mi, ours is filled
with pork roasted with Asian spices,
tangy-sweet daikon radish and carrot
pickles, slices of cucumber and jalapeños,
and cilantro with a slather of mayo on a
baguette. Brought to us by Kristen “Hoa-
gie” and Ji Hye of San Street, an aspiring
new business serving up Asian street food.
one size: $10.99
Roadhouse Special Dinners are multi-course family-
style affairs with a little history and a LOT of food and
feature writers, chefs, and more from our own com-
munity and from all around the country.
Blues at the Crossroads
The Robert Johnson Centennial Project Dinner
Wednesday, February 9 • 7:30pm • $45/dinner
As one of the most famous Delta blues musicians, Robert
Johnson has influenced many musicians for generations
with his voice, songs and amazing guitar skills. He was
inducted into the Rock and Roll Hall of Fame in 1986, 48
years after his passing at the age of 27. Together with the
University Musical Society, we will be celebrating the
man who, as legend tells it, at the Mississippi junction of
Highways 61 & 49, gave up his soul to write the baddest blues
the world had ever heard.
Bruce Conforth, the first curator of the Rock and Roll Hall
of Fame and U of M American Culture Professor, will share
his stories and knowledge on Robert Johnson and his
early influence on jazz while Chef Alex shares the story of
Mississippi and blues through an amazing Mississippi meal.
Buy tickets to the Thursday, February 10th concert at www.ums.org
Mark Twain’s Feast: “A Tramp Abroad”
Tuesday, February 22 • 7pm • $45/dinner
Traveling throughout Europe, Mark Twain
grew resentful of European food becoming #
100
homesick and longing for the traditional
foods of home. In his 1880 travel memoir, A
Tramp Abroad, Twain compiled a nostalgic
list of American foods he missed including hot buckwheat
cakes, butter-beans and Southern fried chicken.
Chef Alex and Jan Longone, the Curator of the Center for
American Culinary Research at the William Clemens Library
at the University of Michigan, have crafted a menu explor-
ing Twain’s most longed for foods. This is a dinner not to be
missed, pairing the rich history of Mark Twain’s life and his
favorite foods.
ISSUE # 224
Hands-On
Baking ClasSes
3723 Plaza Drive • 734.761.7255
Noodling about Strudeling
Tue., Jan. 11 • 6-9pm • $75
Join BAKE! when we take a grapefruit size piece of
strudel dough and stretch it out to cover a 24 sq.
ft. table. This is just about the most fun you can
have making food.
Who’s Who of Jewish Cookies
Fri., Jan. 21 • 1-5pm • $100
Rugelach! Mandelbrot! Hamentaschen! These
cookies command attention. We’ll walk you
through every step of making these regal, head-
turning, mouth-watering Jewish desserts.
Savory Pies
Thu., Feb. 17 • 5:30-9:30pm • $125
We’ll delve into a few of the world’s delicious sa-
vory pies like the empanada from Spain, Portugal,
Central and South America; the knish, a Jewish
staple in Eastern Europe; and the pasty, served
up by the thousands in the UP but originating in
Cornwall in Great Britain.
Plan your 2011 BAKE-cation® now
Weekend and Weeklong sessions available
Check out the full schedule and register for classes at
www.bakewithzing.com
Stop by the Creamery Cheese Shop
734.929.0500 • 3723 Plaza Drive
www.zingermanscreamery.com
Learn to Make
Fresh Mozzarella
Saturdays Sept-May • 12-2:30pm • $50
Reservations required
Making your own mozz in your own kitchen
is fun and easy and after spending a day with
us, you’ll have the know-how to do it your-
self every time you want the rich, milky taste
of really fresh cheese. Don’t wait for tomato
season! Spots are limited. Reserve today!
Cheese Tastings
The History of Milk
Sunday, January 16 • 4-6pm • $25
Learn about the wide variety of animals whose
milk becomes great cheese, and why diet,
physical environment, and time of year all
affect the cheese’s final style and flavor. We’ll
follow the cheesemakers’ process of receiving,
setting and turning milk into cheese and we’ll
learn how the heck people figured out how to
turn milk into cheese in the first place!
Chocolate & Cheese
Thursday, February 10 • 4-6pm • $25
The lovely Margot Miller, resident Chocolate
Expert at Zingerman’s Delicatessen, will be
on hand to present some of the world’s finest
chocolate offerings as we pair them with our
most favorite imported and domestic cheeses.
The perfect sweet-and-savory fete just in time
for Valentine’s Day!
Call to reserve your spot at 734.929.0500.
Tastings include a coupon for 20% off your entire
purchase in the Cheese Shop that evening!
Creamery Tours
Sundays • 2pm • $5 per person • Call to reserve!
JANUARY-FEBRUARY 2011
­1
 Build Up to the Deli Build-Out
When Zingerman’s Delicatessen opened in March 1982, as Paul Saginaw
loves to say, “We just wanted to sell a great corned beef sandwich so
that when you brought it up to your mouth and held it with both hands
while biting into it, the Russian dressing would drip down your arms.”
Paul and Ari thought people might also want great ingredients to take
home—great rye bread, great corned beef, great emmenthaler, and
great Russian dressing—so in time, a world of food came to pack the
Deli’s shelves and cases.
Why we’re building. Over the past twenty-eight years, the
number of guests coming to Zingerman’s has increased by a steady 10%
each year. Between 2004 and 2009, the guest total grew from 310,000
to 450,000, a 38% increase! We bow down to our loyal guests, old and
new, and to the hardworking Zingerman’s staff who has acrobatically
met their needs in our maxed out space.
The kitchen isn’t the only place where operations are busting at the
seams. We unload a lot of delivery trucks and store inventory in any
nook and cranny. We produce our fair share of garbage but through
composting and recycling, we divert well over a ton of garbage per
week from county landfills. Our recycling bins overfloweth and take
up space. And there’s the nagging question of where to fit more tables,
a challenge obvious to any Zingerman’s guest. Plus we constantly ask
ourselves how the heck can we include more people in our food tast-
ings, fun classes and theme dinners.  to greater kitchen capacity. Retail shopping will be easier and more
The build-out vision belongs to our trio of second generation Deli
Managing Partners & Owners—Grace Singleton, Rick Strutz and most
recently, Chef Rodger Bowser—who carry the mantle for the future of
Zingerman’s Delicatessen on their shoulders. Their conclusion: we’ve
run out of space and can’t wait any longer. With more room we will
deliver a better experience to our guests and our staff (including more
restrooms!). Our deli kitchen is causing wear on the building because
the old brick walls were never designed for our volume of cooking,
humidity and general kitchen use. So moving all kitchen operations out
of the old and into the new will help us preserve our historic home.
Why not be greener? Another added benefit of this project
is the chance to green up our act, reduce our carbon footprint and
become more efficient in our energy usage. With the space and oppor-
tunity to completely re-vamp kitchen and mechanical equipment, we
can get as green as possible without disruption of service. The project
is registered with the Green Building Association and our goal is to
achieve LEED Silver at a minimum. Woot! Woot! The LEED point system
measures the environmental sustainability of our design, construc-
tion, operations and maintenance. This is big news! It means that the
environmental impact of the build-out is being considered in every
decision—sourcing, construction, daily use and into perpetuity. (More
green news to come!)
What a puzzle! A construction project is a jigsaw puzzle. You
glimpse the big picture on the box cover. Then begins the long ordeal
of examining every piece to find its relation to all the others. Time and
attention to detail get all the pieces to fit perfectly. The design team
collaborating on this project brings a wide spectrum of opinions and
skills to the table and it’s exactly what this gargantuan task requires!
It’s been a long haul. We truly appreciate the City of Ann Arbor and the
Historic District Commission for recognizing the merits of the project
and voting in September 2010 to grant us permission to clear the area
we need to build the new 2-story structure that will house most every-
thing on our wish list.
Who are the architects? After interviews with many com-
petent firms, we chose to work with Quinn Evans Architects whose Ann
Arbor office is right around the corner on N. Main Street. Their renova-
tion of Hill Auditorium and their collaborative work style made us feel
we could partner well in tackling our challenging project.
Who are the contractors? We brought Phoenix
Contractors on board early in the process. Owners Bill Kinley and Mark
Hiser along with site manager Chris Love help us address a multitude of
potential construction roadblocks and snafus. We learn about the busi-
­2
ISSUE # 224 JANUARY-FEBRUARY 2011
Or, Breaking
News on
Breaking Ground
ness of building-making as they learn the business of sandwich-making!
Most importantly, their involvement ensures that the whole construc- The Deli will be open
tion process will run more smoothly alongside our daily operations.
(Remember, we’re open for business every day through construction!) for business as usual
How the heck will it look? The Deli’s front entrance will
throughout construction!
remain the same. From Kingsley you’ll have a nice view of a 2-story
glass atrium that will connect the rear of the Deli with a simple 2-story
brick structure (about 10,400 sq ft) on the site of the fire-damaged Where To Get Build-Out Info
house on Kingsley. Our architects have integrated the historic “orange 1. www.zingermansdeli.com/deli-construction-
house” that currently sits at the top of our old driveway to become a news (the latest news, architectural drawings,
centerpiece for the new brick structure. From the outside it will not photos!)
have moved. From the inside, it will be an adjunct to our guest flow.
On the patio, we envision an open-air pavilion replacing our well-used 2. Monthly Town Hall Meetings with Grace
big top tent for enjoyable outdoor dining and activities. The grounds Tuesday morning, January 11, 2011 – 7:30-8:30am
will be leveled to tame the incline that currently challenges us. There Tuesday evening, February 1, 2011 – 5:30-6:30pm
will be a nice ADA accessible slope in the section between Deli and
Next Door and level spots for tables. (Don’t tell me you never noticed
3. Next Door’s 2nd Floor Build-Out
Bulletin Board
how much the picnic tables are tipped!) Along with all these improve-
Check it out near the top of the Next Door
ments come lots more edible landscaping and a green roof.
stairs (adjacent to the men’s bathroom). You’ll
How will our guests benefit? A ground floor restroom see updates on architectural plans, FAQ’s, and
is at the top of the list for many. We project shorter and faster mov- find out what’s coming next!
ing lines because of a better layout and a shorter waiting time due
Our Timeline
efficient. There will be more seating options to suit your fancy and We break ground in early 2011 and aim to wrap
easy accommodation for large parties! Tastings, classes and special up construction by mid 2012.
events galore will fit in our expanded space. And we are eager for much
greater accessibility with full ADA compliance outdoors and indoors.   Our Fun New Look!
The Deli’s entrance will remain the same! A
How will the neighborhood benefit? We’re staying 2-story glass atrium will connect the rear of
put and contributing to the unique character of this multi-use neigh- the historic Deli building to a new 2-story
borhood where businesses and residences have existed side-by-side brick structure (about 10,400 sq ft) to stand
for decades. We’ll increase the neighborhood green space and enhance on the site of the fire-damaged Kingsley St.
a community gathering spot near downtown. We’ll address the impact structure.
of the commercial noise we generate and the commercial deliveries we
receive in a comprehensive manner. And we anticipate adding over 60 The historic “orange house” will be architec-
new jobs to help fuel our local economy. We pride ourselves on being turally integrated into the new brick structure
caring, committed, responsible corporate citizens in our community. and aid guest flow inside the Deli.
The build-out allows us to dig our roots deeper into this place we love.
We’re in motion now. By early 2011, we’ll put a shovel in the ground. On the patio, an open-air pavilion will replace
A tree was removed in November in preparation for eliminating the our well-used big top tent surrounded by lots
fire-damaged Kingsley structure affectionately referred to as “Smokey.” of outdoor space and edible landscaping.
There’s already been prep work done in anticipation of the acrobatic
lifting of our “orange house” from its foundation.
Why We’re So Happy!
The 1st floor of the new building will house
With construction fences up and traffic re-routed every which way, we
a bigger kitchen, our sandwich line, and
will be doing back flips to maintain incredible service and offer a great
improved delivery and storage systems!
experience to everyone who visits. We are committed to doing every-
thing necessary to make it a blast for you to dine and shop as always. Both the 1st and 2nd floors of the new building
Check out the construction magic happening daily. Our mandate is to will offer more guest seating options and new
STAY OPEN THROUGH THE ENTIRE PROJECT. restrooms!
The heart of Zingerman’s Delicatessen remains the same! The Deli “post
build-out” will still be a hustling, bustling place to meet your friends, We’ll have more retail space in the old Deli for
bring your family, enjoy great, full-flavored traditional foods and get the wonderland of foods we showcase!
the trademark Zingerman’s customer service experience. The menu
By regrading the site, all our buildings will
will be the same, if not expanded. Servers will happily give you a taste
be more accessible to our guests with wheel-
of anything you want. There will be more elbow room to engage with
chairs, walkers and strollers!
retail staff, exchange food stories and recipes. The sandwich runner
will still yell out your name. Morning regulars will still have spots to sit
We have the chance to become a greener busi-
and read their New York Times. Bikers will have more bicycle parking
ness. Our project is a LEED-NC (new construc-
and access to emergency repair tools. Students will have quiet spots to
tion) certified green building! The LEED point
study. People will still converge for meetings. Even though there will
system, developed by the US Green Building
be some nostalgia for the old cramped Deli, we think you will be very
Council, measures the environmental sustain-
pleased with how the new space merges with the old, still feels familiar,
ability of a project’s design, construction,
and allows us to provide better service, better food, and an even better
operations and maintenance.
overall experience. Same great rye bread, same great corned beef, same
great emmenthaler, same great Russian dressing and same great experi- The Deli Build-Out is all about a better
ence that Zingerman’s has provided since the day we opened our door. Zingerman’s Experience to be enjoyed by
many more people for generations to come!
 OR!
l Flav rs
a
back T g cAndy b
o fuL
takin
Throughout January

BUY 2 Zzang!
®
“The ultimate­
handmade candy bar.”
—Chocolatier magazine

Candy BArs, Get 1 FREE!

Sometimes we start something new here at Zingerman’s and, although it gets a lot of attention
early on, the energy sort of seems to fade fairly quickly. Not a terrible thing in the scheme
of life, but what we really like here are the foods that stick, the ones that actually gain
momentum over time, that steadily pick up more fans with each passing month. Those are the
things that really get me excited.
Zzang! bars are definitely in that category. And now that we’ve gone national with them
Zzang! bars are doing their thing in really good shops all over the country. (If you have a shop
back in your hometown you think should be selling them, by all means, send me a note to
ari@zingermans.com, and I’ll get on it. Seriously, no town with a sweet tooth should be
without them—at least that’s what I think.)
While the passion level that surrounds candy is seemingly as high powered as the rings of
Saturn, candy is no different from any other food: if you start with so-so stuff, you’ll end up
with so-so stuff. You can stick it in a fancy package and make up a sweet slogan, but it’s still not
going to taste all that great. The natural laws of the food universe very clearly say that really
good candy has to start with really good raw materials. Fortunately and not surprisingly, the
Candy Manufactory’s list of ingredients backs up that notion. Start with the 65% dark chocolate
from Ecuador. It’s made from old Nacional (aka Arriba) varietal beans, still hand-harvested
in the rain forest—ecologically sound and more interesting from a flavor standpoint. Then
there’s real vanilla. Organic muscovado brown sugar from Mauritius. Michigan honey. Jumbo
runner peanuts. Cashews from southern Honduras. Local butter. The Manufactory makes the
fudge nougat and cashew brittle on site.
Being part of the present-day work to support Charlie’s creativity and careful crafting, I hope
that twenty or thirty years from now, adults in Ann Arbor and around the country will unwrap
a Zzang! bar, smile and remember how much fun it was to eat one fresh from their local candy
company.

Zzang!® Original What the Fudge? Ca$hew Cow Wowza

The first bar we created and still the most Sweets for the sweet! Layers of fudge, Freshly roasted cashews from Honduras Up front raspberry flavor that makes
popular. Layers of caramel, peanut butter caramel and malted milk cream fondant. and cashew brittle with milk chocolate you saw “Wowza!” Raspberry chocolate
nougat and butter-roasted Jumbo Runner The sweet-lovers dream. gianduja enrobed in dark chocolate. ganache, raspberry nougat and raspberry
peanuts dressed up in dark chocolate. chewy candies covered in dark chocolate.

Get Your Zzang! Bars at Zingerman’s Delicatessen, Bakehouse, Roadhouse, and Coffee Company and online at www.zingermans.com

February is
Chocolate Gelato Month!
The gelato case will be loaded up with chocolate- some flavors ONLY
available in February. Stop by the Creamery or Deli Next Door!

Chocolate Balsamic Chocolate Heat Dark Chocolate

Strawberry
Scharffen Berger chocolate with
fresh strawberries soaked in subtly
sweet balsamic vinegar (which, by
itself, is a traditional gelato topping
in Italy)
Turtle
Inspired by the fantastic chocolate
of Mexico, Heat is our dark choco-
late gelato with cinnamon, ancho
chile pepper and just enough cay-
enne pepper to make it dangerous
Gianduja
A rich blend of dark chocolate and
Dark Scharffen Berger cocoa
makes this an intense chocolate
experience. Voted best gelato
in Michigan by Detroit's Metro
Times!
Cherry Chocolate
Chip Sorbet

Chocolate Gelato Tasting

Scharffen Berger chocolate with
dulce de leche from Argentina and
the best Georgia pecans we’ve found
Very limited quantities of these special gelato flavors available for shipping
hazelnut—this is an Italian classic!
Rocky Ride
Made with Scharffen Berger
chocolate, vanilla AND chocolate
marshmallows from Zingerman’s
Bakehouse and full-flavor Virginia
peanuts
Josh's famous handmade choco-
late chips folded in a sorbet made
from sweet and tart cherries from
Traverse City.
at Zingerman’s Delicatessen
(with real live gelato maker Josh Miner from Zingerman’s Creamery)
Tuesday, January 25 • $35 • 7-9pm
We wait with anticipation for February and Chocolate Gelato Month! Join
our expert gelatiere, Josh Miner and Deli Gelato Maiden Emily Hiber for a
preview of this year’s selection. You’ll taste no-less-than seven different

in February at www.zingermans.com or 888.636.8162 chocolate gelati, including Dark Chocolate, Strawberry Balsamic, Rocky
Ride and Chocolate Heat.

JANUARY-FEBRUARY 2011
­3
ISSUE # 224
 It’s a good problem. I get interviewed a lot! Some days it’s about business, sometimes
food. The latter usually get into questions about a particular product on which the writer
is writing, maybe a trend watch or two, or more often than not, just about Zingerman’s
approach to food overall. They want to know what we’re selling, what customers are
buying, what’s big, what’s going to be big and . . . you know, all that reportorial stuff.
Then they’ll often move into the personal part of it. “What do you eat?” they want to
know. It’s not hard to answer—I just tell them the truth; lots of vegetables, all the more
so in summer, when I can get great local stuff at the farmer’s market. Lots of fresh fish.
Lots of olive oil. Great bread from the Bakehouse. Lots of artisan cheese. A lot more
anchovies than the average American. Plenty of pasta, rice, grits and grains. A bit of
bacon. Of course I taste all day—great dark chocolate, lots of tea, and coffee from the
Zingerman’s Coffee Company. I’m very fortunate to be surrounded by so much great food
(and, equally so, by all the amazing purveyors, colleagues and customers I get to work
with every day).
Once the food writers have heard me share my regular eating routines, I’m often given
this sort of knowing look, sly smile and then asked something along the lines of: “Ok, I
know that’s what you’re supposed to say, and that all sounds great, but, you know, (wink,
wink), when you really want, you know (another wink) some sort of secret unhealthy
treat, then what do you eat?” I know the game by now—they’re sure I have some secret
in my culinary closet, and they really want at it. They’re all ready to hear some story
about how I wake up in the middle of the night and eat Cheetos. How I secretly crave
Pop Tarts or Twinkies; how when no one’s looking I drive over to the 7-11 to buy a box
of Oreos and eat the whole thing in a single sitting. Or how I like to eat lots of hot dogs
at the local Coney Island.
But the honest truth is that I don’t do any of those things, but not because I worry that
they’re bad for me. I grew up happily eating Cheetos, Twinkies, Pop Tarts, Ding Dongs,
Oreos, Kraft American singles and all that stuff; I have absolutely no interest in eating
them now. No offense intended to those who do. Seriously, it’s your life and your money.
Life is short; eat what you want to eat and enjoy it. But me, I eat good food because I
feel good when I eat it, I feel good when I’m finished, and I still feel good four or five
hours later. The fact that I know it’s healthy; that I’m supporting good people who supply
these traditional foods to us and the people who work so hard in our own organization
to make the stuff available; and that it’s more environmentally sound, all definitely help
my peace of mind and solidifies the certainty of my decision. But all ethics and enlight-
ened self interest aside, it also happens to just plain taste way better. It’s about as win-
win-win-win as one can get. So when I tell the reporters the truth, I think that most of
them are still convinced that I actually have a cache of junk food squirreled away in my
culinary closet. They can look if they want—my pantry’s full of olive oils, pastas, great
cheese, good chocolate and varietal honeys.
That said, I do have things that I eat that I don’t talk about as readily as I do others. The
things I’m a bit unconsciously careful about owning up to are . . . well, cringe, sigh, gri-
mace . . . usually winter foods. I’m a little afraid to admit it in the current high (and highly
applauded and appreciated by me!) focus on local foods, but I eat stuff that comes from
a long ways away. It’s not local in the strictly geographic sense of the word, but most of
it is actually still very local in the way I like to think of it—we have a positive relation-
ship with the people who produce it carried through to those to whom we sell it. (See
Zingerman’s Guide to Good Leading, Part 1 for more on that.)
While in the summer I’m loading up at the farmer’s market two or three times a week,
when the winter comes I think I verge on culinary depression when there’s nothing left
to be had at the market. I feel fortunate to be able to get it when I can—and honestly if
I think about moving out of Ann Arbor (don’t worry, I’m not) it’s in part because I’d like
to be able to eat lots of fresh local produce year round.
Of course there are still loads of good local foods to be had in the winter. There’s a
whole bunch of stuff here in our own organization—lots of great artisan bread and
baked goods from the Bakehouse, cheese from the Creamery, Zzang! candy bars, win-
tered-over vegetables from Cornman Farms at the Roadhouse. At the market . . . there’s
not much but there are potatoes, onions and turnips and arugula and, when we can get
them, really good salad greens from Shannon Brines’ hothouse.
I’m totally high on Michigan-made, but in mid-winter . . . . I’m definitely a net importer
of foodstuffs: fresh figs from California; amazing heirloom almonds from Sicily;
roasted hazelnuts from a family farm in Oregon; very fresh fish from the East and West
Coasts; pasta from the top four or five artisan producers in Italy; olive oil from the
Mediterranean and California. You’re getting the idea. As per our commitment to having
positive relationships with everyone we’re buying from and selling to, they’re mostly
from people we know, folks who care as much about the food they’re producing as we
do here, who are committed to crafting the same sort of full-flavored, traditional foods
that we’ve been loving here for nearly thirty years. I figured the least I could do was
share with you a few ways I like to eat well in the winter!
­4 ISSUE # 224 jANUARY-FEBRUARY 2011
Rush Creek Reserve Cheese on Potatoes
Rush Creek is the new cheese from the folks at Uplands Cheese
Company in Dodgeville, Wisconsin, one of our favorite
non-Zingerman’s cheese makers. If you don’t know their
Pleasant Ridge Reserve, definitely make time to check it
out—it’s a firm textured, nutty, delicious cheese made from
the nearly impeccable milk of a single herd of cows (next
door to their creamery) by Mike and Carol Gingrich and cheesemaker Andy Hatch. We
have it now at about nine months of age and it’s pretty generally acknowledged to be
one of the best cheeses in our case and in the country at large. This year it achieved an
unprecedented feat taking home Best in Show at the American Cheese Society confer-
ence for the third time! (No other cheese has ever won more than once.)
The Rush Creek Reserve is only the second cheese the Gingrich’s are producing. This
one is much softer and even more seasonal than their Pleasant Ridge Reserve. It’s made
in the style of a Vacherin Mont D’Or which will likely mean little to most Ann Arborites
but might raise high excitement amongst those who know and love fine French and
Swiss cheeses. This one is made only in the fall when the milk is particularly rich. It’s a
washed rind cheese—thin, slightly sticky rind, wrapped in a spruce wood band and aged
for about 8 weeks so that it’s nice and creamy inside. I really like to eat it atop just-
cooked potatoes (we should still be able to find some good,
locally grown ones out there to steam up). I like the
potatoes cooked ‘til they’re really tender, then
cracked open. Drop on a bit of butter, some
sea salt and then spoon on the Rush Creek.
I leave the rind behind—just spoon out the
creamy center of the cheese. Eat it with a
couple good slices of the Pain de Montagne—I
buy the big, 2-kilo loaves, hopefully one with an
especially dark crust.
Potlikker Fish Stew
This one’s on the menu at the Roadhouse so, although
I’ve been making it at home, you could actually just
go in there and order it for dinner as well. Either way,
the dish starts with potlikker—the broth from the long
cooking of greens (collards or whatever you’re using)
with bacon. I buy mine from the Roadhouse but you
can easily make your own by doing some long simmer-
ing at home. Take the greens out and serve them for din-
ner—save the potlikker for whatever you like. In the moment,
we’ll say for this very fine fish stew. Making the potlikker is actually the hardest part of
this process (and it’s not all that hard). The rest is about as easy a dish as you’re going to
get. Simmer it up and then add some fresh fish of your choosing—really almost anything
at Monahan’s will work well. Simmer until the fish is flaking. Add salt and pepper to the
soup to taste. And, really, that’s it!
At the Roadhouse we serve it over Anson Mills grits which are amazing on their own and
excellent under the potlikker and fish. At home I do a slightly different version which
skips the grits and calls for cooking some really wild, wild rice in the potlikker before
you put the fish in. The quality and source of the wild rice is essential; it has to be the
real thing—hand-harvested by Native Americans the old fashioned way from lakes and
rivers where it truly grows wild—NOT the stuff sold in most stores, which is cultivated,
NOT wild and NOT very good. At one point that really wild, wild rice would have likely
come from close by, but these days human intervention into the ecosystems has resulted
in the rice growing areas receding quite a bit—northern Minnesota is now by far and
away the most significant source, though there are also small amounts gathered in the
wild in Wisconsin and Michigan and still in good quantities up in Canada.
In terms of the soup, either use some of the already long cooked greens you used to get
this going, or add some fresh greens, coarsely chopped, to
the pot. If you’re into the bacon bit of it, add another big
chunk. The really wild, wild rice will take only about 15-20
minutes (that’s the correct time—the cultivated stuff will
take three to four times as long). When the rice is done
add the fish and simmer ‘til it’s done. Eat it as is or fry
up a couple slices of Roadhouse bread in bacon fat ‘til
they’re golden brown, place them at the bottom of the bowl
and then ladle the stew over the top. Makes me hungry
just writing about it!!
Cornish-Style Pasties from the Bakehouse
The absence of the “r” is not a typo. While we do have amazing
sweet stuff at the Bakehouse, I’m not quite ready to recommend
a big slice of cheesecake for dinner (I’m TOTALLY ready to recom-
mend it for dessert though—our cheesecake, I think, is terrific.)
We’ve been making pasties at the Bakehouse for a couple years
now, ever since we sent Anne Good off to the Western part of England to study up on
proper pasty making technique. They’ve been very steadily growing in popularity ever
since; they have a lot of loyal followers already and, I imagine, after this piece goes to
print, there’ll be a few more.
Pasties are hardly a secret. A classic of Cornwall, a lot of Michigan folks will know them
because they’re such a staple up in the UP, where large numbers of Cornishmen went to
work the mines. Homemade pastry, filled with beef, potato and rutabaga (aka, “swede”).
Anne adds a touch of farmhouse cheddar to hers. At the Bakehouse the beef (all from natu-
rally raised, no-added-growth-hormone animals) is hand-cut from slabs into thin strips
and the vegetables are all hand-chopped; consistency of size is critical to ensure even
cooking. All the ingredients are layered into the dough one a time—it takes longer that
way than the more ordinary method of mixing all the ingredients into one mass and then
ladling it out but Anne says it insures a more even distribution and a better eating experi-
ence. And just to be clear, all the ingredients MUST go into the pasty pastry uncooked. As
Anne said, “It would equate to a ‘mortal sin’ to do otherwise.”
Pasties got their start, supposedly, when miners took ‘em down into the mines—the pastry
wrapping around meat and vegetables made them a very practical way to eat lunch when
you were stuck underground all day. One could hold the pasty by the corner of the crust,
then toss that part away since it would inevitably be covered with coal dust from the
fingers of the miner. According to Anne “The Cornish are quite superstitious regarding
pasties. Often the miners would throw part of the crust deep into the mines for the ‘imps’
Salad With Avocado, Fresh Goat Cheese
From The Creamery, Walnuts & Tarragon
Just because our growing season’s been over for four months doesn’t mean I’m up for skip-
ping out on salad. In the summer of course, there’s so much great produce at the market
that making an amazing salad is mostly about not messing it up with other stuff that would
dominate their natural flavors. In the winter I guess I could say the “other stuff” becomes
the feature. This salad is super easy but has become one of my favorite ways to start a meal
in the winter months.
Start with some lettuce or mixed greens, Romaine is actually nice for its crispness and
arugula’s always good. Add some ripe avocado, crumbled up fresh goat cheese from the
Creamery, a small bit of chopped fresh tarragon and some toasted walnuts. Toss with a
sprinkle of sea salt, a bit of white wine vinegar and
nice moderately fruity olive oil (I’m high on the Greek
Kokoraki right now). That’s it. Add a good bit of freshly
ground black pepper and maybe a few flakes of red
pepper. Serve it with a couple of slices of good toast (I
go with thick ones cut from the Bakehouse’s 2-kilo loaf
of caraway rye myself) and you’ve got a whole meal if
you want. Or serve the salad up in smaller portions and
use it to start your dinner.

Creamery Specials!
or ‘knockers’ that lived there. These were said to be pesky little creatures who could
cause great havoc in the mines if they were not appeased with their favorite treat. And,”
she added (in case you were wondering), “to this day it is considered bad luck to bring a
pasty aboard a sea vessel.”
Here above ground you can probably eat the whole thing. That said, I give the corner to
my dog, but if you’re spirit friendly feel free to toss one to the winds.
By the way, there’s apparently quite the argument back in Britain over whether pasties
should be crimped on the side or on the top. After her week of studying, Anne opted for January February
The CiTy GOat Sharon HolLOw
a side crimp; it’s the one that her mentors used and she thinks it makes the pasties more
easily eatable. Don’t take the crimping for granted. “Crimping is an art form that is greatly
appreciated by the Cornish,” Anne explained. “I was quite fortunate in the sense that ‘I
$5.99 ea. (reg. $6.99) 2 for $9.99 (reg. $6.99 ea.)
got it’ to a reasonable degree after a few hours of practice under the watchful eye of
my trainer. To do it with great speed is another matter. The crew I worked with was very Our chevre is made using overnight setting This fresh, hand-ladled cheese is layered
excited about my progress and it seemed the better I got the more accepted I was. One day of the milk and gentle hand ladling. Hand with pepper or fresh herbs and available in
all I did for several hours was crimp. I was told that is the only way to learn to do it...and ladling gives this cheese an amazing, evolv- Telicherry black pepper and garlic or garlic
it is. It has taken me hundreds and hundreds of pasties to get it right and do it fast. I saw ing texture, from light and airy when very and freshly-chopped chives. It brings a crisp,
several ads in local papers: ’Experienced Crimpers Wanted.’” fresh to firm and perfect for crumbling over clean, milky taste accented by the flavor of
salad when older. Fresh and crisp with a the herbs.
Also take note that each Bakehouse pasty is marked with a hand cut “Z.” This isn’t just lemony tang.
modern day marketing; it follows tradition. As Anne explained, “The miners would place
the pasties on top of one of the ovens in the mine so they would stay warm until lunch
time. The only problem was figuring out which pasty belonged to each miner, as they all
looked similar. Thus, the idea to put an initial in the dough was born. We love the history
of the pasty, and we put our Z on there for historical accuracy and to remind us that the

Roaster’s Picks
‘small details’ are what separates good from great.”
Available at the Bakeshop every Thursday and Friday just before lunch. By all means
order ahead (734.761.2095). They also freeze very nicely so no reason not to stock up for
emergencies!

January February
Pasta with Smoked Spanish Paprika EspreSso Blend #1 El SAlvador Finca
SAnta TherEsa
Here’s an incredibly simple way to make a really fast and fantastic meal. It’s a dish I do We blended this coffee in Brazil at the
when I’m really tired and I don’t have anything amazing in particular that I want to make. world-class Daterra Estate, choosing from
It’s a great way to get the leftovers out of my refrigerator and into a really nice, spicy, over a dozen different coffee varietals and Wonderfully complex, floral aroma, syrupy
warm supper. All you do is cook some good spaghetti (very al dente, if I’m doing it), drain processing methods. Roasted to produce body, flavors of bright fruits.
it and toss with any bits of cooked vegetables, meat or fish you have heated up. Add some a rich-bodied espresso that is sweet with
Rainforest Alliance Certified
good olive oil, a sprinkling of salt. Cooked chickpeas are very good as well. Then add a very flavors of dark chocolate, toasted nuts and
generous bunch of the ground smoked Spanish paprika that Iberians know as Pimenton de dark cherry.
la Vera. I like the hot version but you can stay with sweet if you want. You can of course
Rainforest Alliance Certified
adjust the amount of paprika to your particular taste. Toss the paprika and the pasta right
Utz Certified
in the bowl and eat. The paprika, hot pasta and olive oil form an instant sauce that clings
nicely to the noodles. Grind on black pepper, add more oil or salt as needed. I usually
forgo cheese on this one as it seems to get in the way of the smoky, very slightly citrusy,
intensity of the paprika. But it’s your pasta—put whatever you want on it.

ISSUE # 224 JANUARY-FEBRUARY 2011 ­5

 South Carolina Red Rice
Red rice is classic cookery of the Lowcountry—the
coastal regions of Georgia and South Carolina—
where one of North America’s most interesting and
important regional cuisines has developed over
the centuries. You can probably find six hun-
dred different recipes for red rice in Southern
cookbooks, but I’ve been making this version
regularly for many years now, and I wrote it up
in Zingerman’s Guide to Better Bacon. Given that
it’s made with tomatoes, it doesn’t take a clima-
tologist to calculate that red rice is very good
in late summer. But I actually make it a lot in
the winter as well because good canned tomatoes
work really well for this dish.
To make red rice into a highlight of winter eating,
you really have to do use great (read, “the right”) Anson Mills Founder Glenn Roberts
rice. Standard supermarket stuff is certainly what most Southerners probably use, and
it will probably be perfectly “fine” in that inoffensive and harmless way that most of the
world works. But to make it truly exceptional, using Anson Mills’ Carolina Gold rice is the
key. If you’ve had rice at the Roadhouse it’s likely to have been Carolina Gold. It’s also in
the rice pudding at the Deli and in the chicken broth (if you order it that way). It’s a rice
of great flavor and HUGE historical significance—a low-yield, high-flavor South Carolina
varietal that dates back to the nineteenth century.
All true Carolina Gold rice (there are 10 or 12 folks
growing it now) will be good. But the rice from Anson
Mills is, to my taste, by far the best. Organically
grown, field-ripened, custom-milled to retain all of
the germ and most of the bran, it’s exceptionally flavorful stuff. If you cook with it, you’ll
need to adjust your cooking times and liquid-to-rice ratio a bit. (If you want to read a lot
more about Carolina Gold rice you can see the essay I did on it at www.zingermansroad-
house.com under the “Learnin’ About Our Food” link.)
As to which pork to use, I like the Arkansas peppered bacon, but Sam Edwards’ dry-cured
would be excellent, too. As in all Lowcountry cooking, the rice should really be distinc-
tive, individual grains when you’re done, rather than the creamily bound-together form
you’d get from Italian risotto. Glenn Roberts, the man behind Anson Mills, believes that
the dish was actually brought to the Lowcountry by Sephardic Jews coming from the
Mediterranean; in 1800 Charleston had the largest Jewish community in North America.
Of course they weren’t making it with bacon. If you don’t eat pork, Marcie Ferris, author
of Matzo Ball Gumbo, one of my favorite Jewish cookbooks ever, told me stories of Jewish
families in the Lowcountry making it with cubes of Kosher salami instead of the bacon.
The recipe is at right. It’s really not hard at all. Getting the onions nicely caramelized
(thanks to Chef Alex Young at the Roadhouse for that idea) adds a lot of depth.
Pasta with Grated Bottarga
I doubt that very many people around these parts have thought of making this lately (other
than maybe the Sardinians among us). Honestly, I know that I hadn’t given it much thought
at all until about a year ago.
It’s funny how a food can stay sort of off at the edge of my cooking radar for a long time
and then one day, for whatever odd reason of fate, it comes up, hits home and stays there
for years to come. That’s what happened with this bottarga-pasta thing. I’ve known about
it for ages but basically ignored it. But bottarga reentered my cooking repertoire when I
was in San Francisco a while back and had it for dinner at La Ciccia in Noe Valley (at the
recommendation of Celia from Omnivore Books, which is a great shop if you like cook-
books!) Anyways, I went for dinner with Daphne Zepos (who’s sister sends us that really
great Kokoraki olive oil) and had a great meal, one of the highlights of which was this dish.
Went back again with Daphne a few months later, ate the dish again, and liked it again.
It’s definitely winter food for me—something good and easy to make that’s exceptionally
delicious but really can be made from ingredients I’ve got on hand most all year round.
Like most foods like, this is a very simple dish to make. While here in Ann Arbor bottarga
is about as totally exotic as one could get, in Sardinia, it’s as common as peanut butter.
Lori Farris, who with her husband Efisio owns a couple superb Sardinian restaurants in
Texas, told me, “everyone has a jar of it in their refrigerator.” Which makes me realize that
I should back up slightly and tell you what this stuff actually is. Bottarga is basically dried,
pressed tuna roe. Could also be made from mullet but right now what we’ve got is tuna.
In its straight-up form it’s the whole roe sack. It’s small really. I’ve seen them anywhere
from like three to six inches long and maybe a couple inches across. If you’ve seen shad
roe it’s akin to that visually. You cut off thin slices and eat it as antipasto, much as you
would bits of prosciutto di Parma or Iberico ham. It’s also eaten on the southern side of the
Mediterranean—Majid Mahjoub told me that it’s typically eaten on appetizer plates with
almonds (both fresh raw and dry roasted), tuna, preserved vegetables, ricotta, hard boiled
eggs, preserved lemons, figs, etc. I’ve been told that bottarga (or bottargue in French) is
the “caviar of the Tunisian Jews,” so I’m sure it’ll come up more often in the future as we
continue to explore the foods and culture of Tunisia.
While this pasta dish is so simple it’s almost silly, curing the actual bottarga takes a bit more
skill. The roe sack has to be very carefully extracted from the fresh fish, then salted and
dried to preserve it properly. We have the bottarga in the Deli right now in the easier to
use grated-and-sold-in-the-jar-form, though the more I’m getting into it the more I want us
to try to stock in the whole roe sack—a tad harder to sell and handle but good.
Anyways, whether you have it grated in advance or shave it off the whole
c u r e d roe sack at home it’s pretty powerfully tasty stuff.
I’m sure pasta with bottarga isn’t for everyone, but
anyone who’s into full flavored, slightly strange-to-
the-average-American-palate things like anchovies
or wild mushrooms will probably like it. It’s not like
­6 ISSUE # 224 jANUARY-FEBRUARY 2011
Ingredients:
2 cups Anson Mills Carolina Gold rice
1 14.5-ounce can whole peeled tomatoes with their juice
½ pound Arkansas peppered bacon, chopped
1 small onion, peeled and chopped
2 cups chicken broth (preferably homemade or one of
the better commercial brands; you may not end up using
it all, but any leftover broth can be cooled and used later
in the week)
Coarse sea salt to taste
Freshly ground black pepper to taste
Procedure:
Wash the rice in cold water three times, or until the water runs clear. This keeps the grains
from sticking together.
Halve the tomatoes and squeeze the juice into a medium bowl. Pour any juice from the
can into the bowl as well. You’ll want about 2 cups of liquid for cooking the rice, so top
off the tomato juice with chicken broth if necessary.
Chop the tomatoes and set aside. You should have about 1 cup.
Fry the bacon in a heavy-bottomed stockpot over moderate heat until almost crisp.
Remove from the pot and drain reserving about ¼ cup bacon grease.
Reduce heat slightly and add the chopped onion. Sauté, stirring occasionally, until nicely
caramelized—about 20 minutes.
When the onions are just about ready, bring the broth and tomato juice to a boil in a
medium-sized pan and reduce to a low simmer. If you’re working with unsalted broth, add
1 teaspoon coarse sea salt.
When the onions are caramelized, raise the heat in the pot a bit, add the rice and stir
well. Sauté for a couple of minutes, stirring constantly, until the rice is very hot and shiny.
Stir the chopped tomatoes into the rice and cook for several minutes, stirring constantly.
Add the simmering broth into the rice, stirring well. Bring to a boil, cover the pan, reduce
heat to low and cook for 10 minutes. Turn off the heat. (And don’t pick up that lid to look,
either, OK?) Let stand, covered, for another 10 minutes.
While the rice is cooking, chop the bacon.
Remove the lid from the rice pot, add the bacon and stir gently. Flavor with salt and a
generous dose of freshly ground black pepper, fluff with a fork and serve.
Serves 4 to 6
it’s really all that “strong.” It’s just got that sort of big league bit of
flavor—earthy, slightly salty, and someone will probably say sexy
so I’ll beat them to it by saying it myself. In a jar in the fridge
bottarga keeps fine pretty much forever so it’s an easy thing to
have on hand to spice up all sorts of dishes and a little bit goes a long
way. As Vanessa Sly at the Deli said very astutely, bottarga brings, “a
great amount of flavor per square inch.” When he was up here last year
Efisio was talking to me about the bottarga: “When I take a bite it really
reminds me of the ocean, of Sardinia.” This time of year when there’s
not a whole lot of sun showing up around these parts and laying on the
beach seems very far away, I’ll take all the help I can get!
I’ve come across any number of variations on this dish, but basically it’s garlic, olive o i l ,
pasta, bottarga, red pepper flakes, flat leaf parsley. Like everything we cook here (or really
anyone cooks anywhere) the quality of what goes into it is going to have a radical impact
on the flavor of the finished dish. I’ve been using the sun-dried garlic from the Mahjoubs,
the newly arrived Primo Grano Rustichella chitarra for the pasta, and the Montalbo olive
oil from Efisio from Sardinia. Because I’m totally biased towards arugula I used that instead
of parsley but you could use whatever you like of course.
A bit of the olive oil goes into a warm but not super hot sauté pan. Add a bit of the sun-
dried garlic. I’m not the hugest garlic eater so I don’t put a lot in but you can add as much
as you like. Cook the pasta in plenty of boiling salted water. I’ve been cooking it increas-
ingly al dente and liking it all the more for that. When the pasta is a minute or so away
from being done add a teaspoon or so per person of ground bottarga to the warm oil. You
don’t want to really cook the bottarga—just heat it and infuse its flavor into the olive oil.
As soon as the pasta is done, add it to the garlic and oil in the sauté pan right away. Add
another teaspoonful of bottarga per person and your chopped arugula or parsley and a
good dose of Marash pepper flakes (terrific red pepper from Turkey) and a bit more of
the olive oil. Toss well so it’s really hot but don’t cook too long. Serve as is, maybe with a
bit of olive oil drizzled over top. People can add more bottarga at the table too of course.
That’s it. Simple, simple. The kind of thing that takes fifteen minutes to make, tastes great
and is good for you.
Lori Farris told me that this dish is basically “the macaroni and cheese of Sardinia,” which
I think puts it in context, and helps explain why it’s now on my list of easy-to-make-after
-a-long-day-at-work types of dishes. It also explains why there are dozens of variations out
there. Efisio has one where he adds fresh ricotta, which makes the dish much richer but
still very good. You can also add a bit of roasted red pepper. Many people use half butter,
half olive oil. You get the idea though—you can riff off it any way you like. I’m sure every
Sardinian household probably had its own version of the dish, and I’m sure every Sardinian
kid is probably loyal to the way he or she grew up eating it.
Salad With Figs, Barrel Aged Feta,
and Freddy Guys Oregon Hazelnuts
Start with a base of good salad greens. Cut a
pint (or whatever you like) of fresh figs into
halves or quarters depending on how big they
are. In a sauté pan heat up a bit of extra virgin
olive oil. Add the figs, sprinkle on a touch of
sea salt. When the figs are starting to get softer
but not mushy, add a handful of chopped
hazelnuts (more on these in a minute) and gen-
tly toast. Crumble the cheese onto the greens
and add the nuts and figs. I’ve loved this
salad with the barrel-aged feta from Greece;
if you’ve not had it, try it. To my taste, it’s a
good ten times better than any other feta I’ve
had here in the States. The salad’s also great
with good blue cheese (the Roquefort from
France, the Rogue River Blue from Oregon and
the Harbourne Blue from Britain have all been
high on my list).
Back to the hazelnuts. These are anything but an afterthought for me. In fact, I’ve been
increasingly prone to consuming large quantities of the nuts from the folks at Freddy
Guys in the town of Monmouth, Oregon. I haven’t always been the biggest hazelnut
eater, but that’s changed in the last few months. I love what we’re getting from these
Guys (sorry, couldn’t resist). Freddy Guys is a family run farm. Fritz and Barb Foulke
lead the work. They’re growing an old variety called Barcelona (which might explain
why some of the other hazelnuts I really like are from Catalonia). The trees were
brought first to New Jersey, where they didn’t do very well, before eventually being
loaded on wagons and hauled out west.
The climate in Oregon is, apparently, very similar to that of the Piedmont in northern
Italy, i.e. the world headquarters for hazelnuts. All the Freddy Guys nuts are roasted to
order. When we get them they’re literally only about a week or so out of the Foulke’s
small Italian roasting machine. They’re sold simple as can be—no salt, no oil, no
nothing. Just great nuts. They’re good for you, and they go with most anything. Chop
and put ‘em onto fresh-cut fruit, gelato, cake or cookies. Great in salads, pastas, or if
you’re getting into more complex cooking, they’d be great in a Catalan picada, ground
up along with fresh garlic and really good olive oil.
The salad will be excellent with most any good oil and vinegar. But I’ve been totally
all-out loving it with the Joseph La Casetta wine vinegar from Australia and the
Kokoraki olive oil from Greece. I wrote a lot about La Casetta in the last newsletter,
and I don’t want to repeat everything again here, but I’ll be glad to send you the copy
(ari@zingermans.com) or check out our newsletter archive at www.zingermanscom-
munity.com. In a (hazel)nutshell, it’s made from the juice of Columbard grapes, which
is cooked way down in volume in open kettles and then converted naturally in oak
barrels for about a year, then aged another four years. It’s rich, subtly sweet, alive,
amazing. It’s not inexpensive but, if you’re up for a winter splurge, or a non-chocolate
Valentine’s gift (it’s in a very elegant bottle) definitely check this one out. If I could,
I’d give it a Grammy, nominate it for a Nobel Prize, and put it into the James Beard
House Hall of Fame.
The Kokoraki oil is equally excellent. This one’s all about positive relationships—we
have it only because I’ve been friends with Greek-born, San Francisco-dwelling,
cheese maven Daphne Zepos since something like 1995 when we met up in the north-
ern Greek mountain town of Metsovo. This exceptionally good oil is from the farm
her sister Amalia and brother-in-law, Stathis Potamitis, have on the Greek island
of Zakynthos. Located in the Ionian Sea, off the west coast of the Peloponnesian
Peninsula, Zakynthos is known for its amazing beaches, high numbers of hard-to-
find-elsewhere sea turtles, currants, and the quality of its olive oil. By doing all the
little, not very glamorous things that it takes to make a great oil, Amalia and Stathis
have crafted a pretty amazing offering. The label was designed by our own graphics
crew—greens and yellows with a little rooster woven into the design on the front.
(“Kokoraki” means rooster in Greek). I guess I could tell you that the oil is so good
you’ll be crowing when you eat it but in truth the name has no connection to the oil’s
flavor, and the olives aren’t picked by specially trained roosters; it just appealed to
Daphne and Amalia for its simple country nature.
The more I taste the Kokoraki the more I like it which, given how much oil I get to
taste, is pretty surely a good sign. While the flavor of the oil is big, the project itself is
pretty small scale by most standards. The land that has been owned by the family for
nigh on 180 years. The whole year’s production is very small and we liked it so much
we worked it out with Amalia to take everything she doesn’t set aside for the family.
The olives are the Koroneiki and Zakynthos Dopia varietals, organically grown. All the
olives are picked by hand, then pressed the same day they’re gathered from the tree.
They leave it all unfiltered because they (and I) like oil that way. Leaves a bigger mouth
feel and often a bit of added punch to the flavor. This oil is really complex. Nice big
nose that makes me want to crawl inside the bottle. Flavor of arugula, a bit of pepper,
olivey. As Jason Hogans who works in retail at the Deli said, “It’s peppery but not too
peppery; it’s got some grass to it, but it’s not like a whole lawn.” Got me laughing when
he said it but, it’s a nice description.
Aside from this fig and feta salad I like the Kokoraki poured onto warm Bakehouse
Paesano bread. Of late, I’ve actually loved this oil a lot on toasted Roadhouse bread,
too. The flavor of the cornmeal and the molasses in the bread actually go great with
the oil. The Kokoraki is pretty marvelous on slices of fresh mozzarella with roasted
peppers and fresh herbs. Excellent on roasted fish—Monahan’s has been getting Greek
branzino pretty regularly, which I love. A little of this oil poured on top after you take
the fish out from under the broiler would be a beautiful thing to be around for the
smell of the oil after it hits the hot fish; the sight of the green oil surrounding the light
gold-white color of the fish; and the flavor. A sprinkle of sea salt is all you’d need to
add. Ask for a taste next time you’re in. And if you to talk directly to Daphne about
oil, Greek food, cheese, life or most anything else of interest, you can email her at
daphnezepos@gmail.com.
Oatmeal with Hot Bacon Fat
This is one that I learned from my friend Meg Noori, the poetic force behind the work here
at U of M to document and maintain the traditional language of her Ojibwe people. She’s
doing amazing work on the subject—you can see the results of her efforts (and others like
Howard Kimewon) in its full glory by clicking over to www.ojibwe.net. In small ways, we
support Meg’s efforts at the Roadhouse with our annual Native American foodways din-
ner. We support it more regularly by serving really wild, wild rice (see Zingerman’s Guide
To Good Eating for more on that), and by using Ojibwe words here and there. Many of
the Roadhouse staff greet Meg and her kids and colleagues with a traditional Ojibwe
“Aanii.” (If you want you can ask me about my covert campaign to make Michigan into “the
Aanii State.”)
Although neither cooking nor culinary history are items she’d likely list on her CV, Meg is
mentioned a good bit in Zingerman’s Guide to Better Bacon. It turns out that although hogs
(and hence bacon) aren’t at all native to North America, many Native American tribes—and
the Ojibwe might be the most outstanding example—have adopted bacon as a mainstay
of many a meal. In the moment, it’s actually oatmeal that’s on my mind, because Meg and
others have taught me to serve a nice hot bowl of it topped with . . . yep, you got it, a nice
bit of bacon fat.
I know that for most folks who imagine their oatmeal being sprinkled with brown sugar or
milk or maybe a handful of raisins, serving it with bacon fat will sound strange. To make it
great, you do, of course, have to begin with really great ingredients. Fat from Oscar Meyer
bacon poured over a bowl of instant Quaker oats . . . . well, I haven’t actually tried it but I’m
going to imagine that it’s not something I’d jump through hoops to have for dinner. Instead,
I’d opt for the amazing Irish oatmeal that we get from Donal Creedon and his mother who
still run Walton’s Mill, in the town of Macroom, in the west of County Cork. The Creedon
family have been grinding grains since the 1700s, in this same mill since 1832. In their case,
practice has seemingly made for near perfect. It is the last stone mill in Ireland, it’s an
eighth-generation (if my math is right) family business and they buy organically grown oats.
We offer the oatmeal ready to eat every day at the Deli and the Roadhouse for breakfast.
If you want to make it up as Meg would, just ask us for a bit of bacon fat and we’ll be glad
to hook you up. Think of it as the northern version of polenta with olive oil. The smoke
and scent of the bacon blend up beautifully with the warm oatmeal. And a little bit of the
bacon fat goes a long ways so don’t be rolling your eyes at me about how it’s bad for you. A
spoonful of bacon fat from good bacon atop a bowl of organic stone ground oatmeal once
in a while is not gonna send you straight into cardiac arrest.
Two other things: The second choice for topping oatmeal amongst more Ojibwe than not,
Meg says, is maple syrup. Unlike bacon, maple syrup (or sugar, which is just syrup cooked
down even further) is one of the oldest of traditional Ojibwe foods. Maple sugar has long
been the sweetener of choice for Ojibwe in the area, long before sugar was being made
from beets, or brought up from cane growing areas further south.
I will say that I have actually put both bacon fat and maple syrup on the same bowl of oat-
meal. And you know what? It’s totally terrific. If you like the sweet/salt/smoky thing you
get when you have bacon on the plate next to your maple
syrup-soaked pancakes, then you’re likely to like
this one, too. You get the earthy base of the oat-
meal, the smoke and savoriness of the bacon fat,
and the sweet of the syrup. It’s a very, very nice
way to warm yourself up in the morning, makes
an equally excellent dinner any day of the week,
and pays homage to Michigan’s Ojibwe roots in the
Better Bacon Beckons!
Whether your topping oatmeal or wrapping hot dogs or cooking
up some bacon oyster pilau, you need the right bacon for the right
occasion. Zingerman’s Guide to Better Bacon takes you through the
incredible world of artisan bacons that dedicated pork curers are
producing in small batches all over the country. You’ll learn about
bacon’s crucial role in American culinary history and meet the best
bacon makers working today.
Get­yours­at­any­Zingerman’s­location­or­www.zingermans.com.
“Folksy writing, food lore, trivia, and 42 recipes, combine for 240 pages of engaging
reading”—Rebecca­Powers,­Hour Detroit Magazine­
Love Cheese?
Annual Cheese Mastery Class with Daphne Zepos • June 12-13 • $1200
Though designed as a course for pros to Over a 48 hour period we’re going to
hone their skills (for those of you who own taste dozens of cheeses, review the
or work in a cheese shop, I'm convinced history of cheese, and learn Daphne’s
that what you'll learn in this class will approach to cheese classification. We’ll
more than pay for itself in better handling go through cheese maturing, how to han-
and reduced waste within a year), I really dle it at the cheese counter and how to
think this is a great investment for the pair it with wine, hams, salamis, chutneys
passionate amateur as well. Just like our and preserves. We'll also have the rare
popular BAKE-cations at the Bakehouse opportunity to make cheese with John
(which draw dozens of amateur bakers for Loomis, owner and chief cheesemaker at
four days of hands-on bread and pastry Zingerman's Creamery. You’ll leave our
instruction, www.bakewithzing.com), this Mastery Class with two full days of cheese
class will take your knowledge of and instruction, tasting, and a hefty book of
love for cheese to ever higher levels. The resource materials to take home with you.
chance to learn with someone at Daphne's
Space is limited so if cheese is your busi-
level is really a once-in-a-lifetime thing.
ness or simply your passion, sign up soon!
More details at www.zingtrain.com
or call 734.930.1919
ISSUE # 224 JANUARY-FEBRUARY 2011 ­7
 Guide to Good Leading, Part 1

Named One of Inc. magazine's

2010 Top Books for Business Owners!
“Zingerman’s is one of my favorite success stories
because it proves that doing the right thing—for your
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What readers are saying about the “secrets” revealed in
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in building the business. It’s one of the best business a few short years from now. And Zingerman's focus
books I've ever read.” —Craig Matteson on sustainability is in perfect lockstep with my own
interests.” —David Yang
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book to #1. Just bought the fifth one for a friend “Love the new book! It’s great.” —Daphne Zepos
this a.m.” —Fran Loosen
“Zingerman’s Guide to Good Leading teaches people
“I devoured Ari's G2GL part 1 with the same excite- that with the proper tools, staff can self-manage and
ment and pleasure of a Zingerman's Classic Reuben. I improve their lives and the lives of others.”
am already salivating for part 2.” —Jack Stack, Co-Founder and CEO, SRC Holdings Corp. and
—Joe Di Duro co-author of The Great Game of Business
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ing disingenuous but I don't care, you know me well sor, I learn practical lessons about how to lead and
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“Wanted to let you know your book is AMAZING! I
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this is definitely one of the best. It's very inspiring!”
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Available at every Zingerman’s business and online at www.zingermanspress.com

and www.zingermans.com. Bulk discounts available at www.zingtrain.com

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Upcoming “Visionary” ZingTrain seminars!

The Zingerman’s Experience

March 21-22, 2011
Zingerman’s founding partner Ari Weinzweig shares the important role visioning has played in developing a strong organizational cul-
ture. The discussions about Zingerman’s 12 Natural Laws of Business are guaranteed to send you home inspired. You’ll spend quality time
in several Zingerman’s businesses and get a chance to ask questions of Zingerman’s managing partners, managers, and front line staff.
You will leave with a new perspective on organizational life.
Price is $975/person and includes tuition, instructional materials, plenty of product sampling, breakfast and lunch. Take $100 off if you
book your seat more than a month in advance.
More info at www.zingtrain.com. Call 734.930.1919 to reserve your spot.

­8
ISSUE # 224 JANUARY-FEBRUARY 2011
 Visit
Hidden
with Zingerman’s Food Tours
6 Reasons to Come to Morocco with Zingerman’s in March 2011!
When I think of Moroccan food, what comes immedi- 1. Eat your fill of delicious Moroccan food—citrus and
ately to mind is the tagine—the conical cooking pot spices, lamb, chicken, and seafood, chickpeas and nuts,
of the Berbers, in which Moroccans make delicious, fresh herbs, fruits and vegetables, couscous and breads,
slow-cooked, one-dish meals. The Berbers are the and much more.
indigenous people of North Africa west of the Nile
Valley and have lived there a very long time. They are 2. Explore the vibrant markets (souks) of Marrakech with
depicted in rock art of the Sahara and referenced in our experienced guides. Sip mint tea in the central mar-
the writings of ancient Egypt and Greece. Nowadays, ket of Jemaa el Fna and enjoy some of the best people-
the tagine is used throughout Morocco by everyone, watching anywhere!
Berber and Arab, rich and poor, from roadsides to
the most upscale residences. Most importantly, the 3. Cook traditional dishes! Learn directly from Moroccan
food made in the tagine is delicious! You put your cooks and producers about Moroccan cooking.
ingredients in—such as chicken with preserved lem-
ons and olives or lamb with figs and walnuts—and let
4. Ride a camel by the seaside and explore a Berber vil-
lage perched high in the mountains with a stunning view
them cook slowly over coals. When you finally lift
of the valley below.
the lid after hours of slow cooking, the burst of heat
and steam with the most wonderful 5. Wander the streets of the ancient fishing village of
aromas makes your mouth water! Essaouira. Feast on the freshest seafood and admire the
I’m definitely looking forward to Berber carpets and fragrant thuya-wood carvings in the
the cooking lessons on the tour market.
and getting to enjoy the results.
Hope you’ll join me! 6. Walk the caper, fig, and walnut groves and learn about Where Are We Going Next?
traditional Berber mountain agriculture. 2011 2012 2013
Morocco March 20-29 Morocco (March) Peru (May)
Tuscany October 2-10 Spain (September)
To read more about what makes our trips so special, get on our eNews list or reserve your spot on a tour
visit www.zingermansfoodtours.com, call us at 888-316-2736, or email foodtours@zingermans.com Piedmont October 13-22 Sicily (October)

Zingerman’s Classic Chicken Pot Pie Darina’s Dingle Pie

Free range chicken hand picked off the bone and blended with big A salute to the miners on the Dingle Peninsula of Ireland: this pie
chunks of carrots, celery, potatoes, onions and herbs. Wrapped in is made with organic lamb from the Back 40 Acres farm in Chelsea,
a handmade butter crust. It’s the perfect lazy-cook winter meal; it’s MI, loads of potatoes, onions and a dash of cumin and rosemary.
warm, filling and easier than pie. Wrapped miner-style (no tin) in a butter crust.

John H. Turkey Pot Pie Cheshire Pork Pie

Harnois Farm organic turkey with big chunks of celery, carrots,
onions, potatoes, spiced with Turkish Urfa pepper and fresh herbs
and wrapped in a handmade butter crust.
Fungi Pot Pie
(Vegetarian selection!)
A fun pie for the fungiphiles! Rare, wild Michigan Maitake mush-
rooms, Tantré Farm Organic Blue Oyster mushrooms and a little
Balinese Long Pepper, tucked in an all-butter crust.
Delicious organic free range Berkshire pork shoulder, from Bare
Knuckle Farm in Northport, MI, braised with onions, potatoes,
apple cider and spices then stuffed in a handmade pastry crust with
organic Gold Rush apples from Almar Orchards in Flushing, MI.
Wrapped miner style (no tin).
The Red Brick Beef Pot Pie
This beef pie is our heartiest one yet. Packed with big chunks of all
natural beef from Ernst Farm here in Washtenaw County, carrots,
potatoes, fresh herbs and wrapped in our handmade crust.

Stock up and save! Pot pies are only available in January & February. Buy 10, take 10% OFF!
Buy 20, get 20% OFF!! Buy 30, get 30% OFF!!! Also available frozen, ready to heat and serve.

Make everyone in the office happy with Zingerman’s Pot Pie Bag Lunches!
We’ve combined the warm, buttery goodness of our housemade Zingerman’s Deli Pot Pies with the crowd-pleasing conve-
nience of our bag lunches to create the ultimate winter feast for your office—Zingerman’s Catering Pot Pie Bag Lunches.
Pick from a bevy of individual pot pies—there’s a flavor for every palette! Each pie will be sent hot, with a tossed green
salad, balsamic vinaigrette, a mini brownie, napkin and utensils. All this for only $16.50 each!
Call 734.663.3400 or go to www.zingermanscatering.com to make your next staff meeting a comfort-food feast!

JANUARY-FEBRUARY 2011
­9
ISSUE # 224
 Being a baker is a happy profession. We have the good
fortune to be engaged with all of you at happy times
like holidays or simply when you’ve chosen to visit us.
It’s not like being a dentist or an auto mechanic who
we all appreciate when we need them but would rather
not be seeing. Making wedding cakes is one of the most
joyful parts of baking because weddings are such a cel-
ebratory event in people’s lives. We like to add to that
joy and excitement and here are 5 ways we do that:
1. Have The Cake of Your Dreams — 4 Multital-
ented Designers Available to Make it Happen
There’s not one but four talented and passionate cake
designers ready to advise you and work on your cus-
tom wedding cake. Depending on the complexity of the
design and variety of decorations, everyone might do a
little something to make your cake great.
We’ve found over the years that a diverse team enables
us to make the best cakes. Each of our designers has
years of pastry and cake experience, different aesthet-
ic passions and a variety of skills to bring to the pro-
cess. With all this skill, talent, care and passion we’re
able to create an incredible variety of cakes.
For each cake we make sure that the decorator best
equipped for the design choices is the lead designer.
The designer knows long in advance of the wedding
date that they’ll be doing the cake. This gives them the
time they need to dream, practice and plan. They’re in
charge of the process and when appropriate enlist the
contributions of the others to make the cake perfect.
On very challenging cakes, I often hear lively conversa-
tions for weeks ahead discussing the best way to make
it just right.
Besides all this thoughtful planning, each week as we’re
making cakes the designers actively give each other
suggestions and help. There are four sets of talented
eyes overseeing the final execution of the cake, plus
other bakers on the Bakehouse staff who love walking
through the cake room to see the cakes come to life.
2. Serve a Cake That Tastes as Great as ­
It Looks
We got into the cake business sort of backwards, at
least compared to how most bakeries do it. Cakes are
generally sold by how they look, not how they taste. So
they look luscious and full and fancy, and then when
you get them home they often don’t taste like any-
thing. Big disappointment! Since we’ve always been
committed to flavor first and are known for making
humble traditional baked goods, our initial everyday
cakes tasted really good but looked well, let’s politely
say “plain” at best. The good news for you is that even
though we’ve really improved the appearance of our
cakes, flavor is still most important to us.
Our cakes, buttercreams and fillings are made in our
pastry department from scratch with full-flavored in-
gredients—real butter, real vanilla extract, fresh eggs,
Guernsey dairy products, great chocolate, toasted
fresh nuts, and the best spices we can find. We make
our own fondant out of only real ingredients (no pre-
servatives or weird chemicals) and it has a sweet va-
nilla taste.
With our cakes there’ll be no mismatch of excellence
between the flavor of your cake and it’s appearance.
3. Get What You Expect—Accuracy is Fore-
most on Our Minds
If there’s one thing we learned very early on in the
world of decorated cakes, it’s that accurate and de-
­10
ISSUE # 224 JANUARY-FEBRUARY 2011
tailed communication is critical and not always so easy
to achieve. The basic vocabulary of cakes is not gen-
erally known so that’s where we need to start. What’s
fondant? What’s a butter cake verses a sponge cake? It
gets more complicated when we move into designing.
While directions like “make it pretty,” “lots of flowers,”
“bright pink” may seem descriptive enough, we have
found that there’s lots of room for interpretation with
directions like these that can lead to surprises.
To make sure we create what our guests are imagining,
we use pictures, actual color swatches or color charts,
draw detailed representations of cakes for your re-
view, and make samples of the design technique we’re
recommending for you to see. We have model cakes in
our display room so that guests can have a clear idea
of the size of their cake. We even have undecorated
forms that we use to build cakes right in front of you
so there won’t be any big surprises on the day of the
wedding regarding the size of the cake.
4. Enjoy Zingerman’s Great Service in the
Process—It’s Sweetly Interpreted in the Cake
Department
• Taste, Taste and Taste. We give our guests a box of
7 samples (different combinations of cake flavors and
icings and fillings) to try at home with as many people
you feel like sharing with. If you don’t find perfection
in this box we’ll make more combinations for you until
you discover the combination you love. Can’t choose
between a few? Don’t choose. Have a different com-
bination for each tier of your cake. Need to plan your
wedding from a different city? We’ll mail the samples
to you.
• Want a custom flavor of cake that we aren’t offering?
Give us time to work on the recipe to make sure it’s de-
licious and we’ll be happy to accommodate you. We’ve
made cakes out of our Buenos Aires and Townie (glu-
ten-free) brownies, added chocolate to our coconut
cake, and baked some nostalgic favorite family recipes.
• Have a limited schedule? We want to make it easy for
you to meet with us so we are available every day of
the week. Generally we work until 3 in the afternoon
but if an appointment at 5:30 on a Wednesday is what
you need, we’ll change our schedule to make it happen.
• Can’t come to town before the week of the wedding?
We’ve become good at designing through phone calls
and emails.
• Want to have your wedding hours away from Ann Ar-
bor? One of our designers will deliver the cake!
5. Your Guests Will Go Gaga!
For many of us a wedding is the biggest party we’ll ever
throw and we want to make sure that our guests have
a great time. Over the years, the wedding cake has re-
mained one of the symbolic must-have elements but
it has also become one of those things that we don’t
expect to really want to eat because so many we’ve
tasted have been terrible. (I often wonder if that’s why
the standard wedding cake serving size is so small.) We
want your guests to rave about the cake—its appear-
ance and its flavor. Yes, we want them to be looking for
seconds and telling you how much they loved the cake!
Amy Emberling
Bakehouse co-owner & cake lover
Meet Our
Design Team
Stephanie Heincy
department manager
• Studied Hospitality at Madonna
University and baking and business at
Schoolcraft College
• Decorating Specialty: Piping scrollwork
and hand-painting
• Fave Bakehouse cake: Hummingbird cake
• Fun fact: started working toward a career
in cake in high school.
Emily Grish
• Studied Communications at Boston
University & baking at Washtenaw
Community College
• Decorating Specialty: carved and 3D cakes
• Fave Bakehouse cake: Buttermilk with
lemon butter cream
• Fun fact: Avid sports fan!
Sider Pangman
• Studied child psychology in Mexico and be-
came a certified Montessori teacher before
getting a culinary arts and baking degree
from Washtenaw Community College
• Decorating Specialty: Perfection with all of
the details
• Fave Bakehouse cake: coconut
• Fun fact: cooks when she’s stressed
Katie Etchill
• Studied Interior Design at the Art Institute
of Pittsburgh, Sculpture at Wayne State and
baking at Washtenaw Community College
• Decorating Specialty: hand-made sugar
flowers and modelling figures
• Fave Bakehouse cake: almond pound cake
• Fun fact: will watch any tv show marathon
Planning A Wedding?
And want to have a Zingerman’s Bakehouse
cake? Call us at 734-761-7255 or email us at
weddingcakes@zingermans.com.
See cake photos and watch our
“behind the scenes” cake video at
www.zingermansbakehouse.com
 7 Delicious Ways to Have Zingerman’s at Your WedDing
1. Custom cookies at each place setting:
We’ll work with you on shape, color and design to match
your theme when we create these custom decorated, hand-
made butter cookies.
See photos at www.zingermansbakehouse.com
2. Personalized brownies, cookies and you find the perfect location, arrange for all the rentals,
Zzang! candy bars as gifts for guests
3. Gift baskets for your out-of-town guests
Zingerman’s Mail Order is ready to bring the best of the Deli
to your guests’ door! Call us at 800.636.8162 to get started.
4. Delicious gifts for the wedding party
Pamper your party with foods from one of the world’s “top
25 food markets!” (Food & Wine on Zingerman’s Delicatessen)
5. Rehearsal dinner at Zingerman’s Roadhouse
The Roadhouse loves a party! We’ve hosted rehearsal din-
ners, day-after brunches and even a couple of ceremonies
in our restaurant! The Roadhouse staff delivers attentive,
enthusiastic and down-to-earth service to our guests every
day. Everything you need while at the Roadhouse can be
provided, so that you can artfully fill the role of host.
Give us a call at 734.929.0331 or email
rhevents@zingermans.com
6. Zingerman’s Catering & Events can bring you
the whole wedding from the rehearsal dinner to
brunch the day after:
Our experienced event planners will help you with all the
details making the planning an exciting time. We can help
entertainment, flowers and decor. We will work with you to
design a tempting, flavorful menu sure to wow your guests.
On your wedding day, our event service staff will make sure
each of your guests is treated like an honored member of the
party. You’ll be able to relax and enjoy the day surrounded
by family and friends. Give us a call at 734.663.3400! Our
Event Planners would love to work with you to plan your
perfect wedding.
7. Bachelor and bachelorette parties with BAKE!—
our hands-on baking school
Get your hands in the dough with your friends and family
for a day of baking (and eating) that you’ll remember for a
lifetime. Customize your class with cookies, pies, breads,
cakes and more!

what's bakin' at
January Special Valentine’s Day
bake! Bread of the Month
8-Grain, 3-Seed Bread Rustic Italian Bread
January 2011

$5.99 for a 1 lb. loaf (reg. $6.99) Chocolate Cherry Bread!

Have a resolution to eat more whole grains in the new year?
We’ll pitch in and offer a special price on 8 Grain 3 seed The perfect gift for your sweetheart $4.50 (regular $6.25)
One of our best selling breads for its versatility. It has a
bread this month! It’s packed full A chocolate lover’s fantasy come true—the best Belgian and beautiful white crumb and a golden brown crust. This is
of tasty whole grains—wheat, French chocolates and dozens of Michigan dried cherries. that great simple, white European loaf. All it needs is some
rye, corn, oat, buckwheat, bar- A few minutes in the oven and the chocolate chunks begin sweet butter.
ley, rice, millet, poppy seed, melting and the aroma of cocoa fills the air. Spread it with
February 2011

flax seed, a little honey (from just a hint of sweet butter or set a scoop of vanilla ice cream
K&K Honeybee Farms in Clare, on top of a warm slice. You’ll be sitting in front of the most Better Than San Francisco Sourdough
MI) and an irresistible crust of
toasted sunflower seeds.
decadent dessert you’ve had in years.
$4.50 (regular $6.25)
Available Monday, February 14. Good enough to ship back to California. Crisp, crackly
Call ahead to reserve yours! crust, moist honeycombed interior and the trademark
sour tang that will tickle your tongue.

cake of
the Month
whole cakes-of-the-month and
Black Olive Farm Bread Blueberry Buckle Bacon Pecan Sandy Cookies
20% OFF slices at the Bakehouse or Deli
Next Door coffeehouse! 1/7 & 1/8 1/28 2/12
A buckle is an American coffeecake that A sweet and salty satisfying mix—apple-
A crusty round of our signature farm
dates back to colonial times. Our sweet wood smoked bacon, toasted pecans in a
bread studded with marinated Greek
Cupcakes! olives. If there’s any left after snacking, it
and moist version has a bounty of wild melt-in-your-mouth buttery cookie, sprin-
blueberries, sweet butter, a touch of kled with a pinch of sugar and salt. Bacon
Cupcakes make people makes great bread crumbs for a twist on
orange and cinnamon, and is topped off lovers gotta try ‘em.
January 2011

smile. They can be a eggplant parmesan.

party for one, or a crowd
pleaser. Ours are available in
buttermilk cake with maple
butter cream, carrot cake with
ginger butter cream and choc-
olate cake with vanilla butter cream. Or, try our
lemon cream or after dinner mint stuffed cupcakes!
Marjolaine
February 2011
Loomis Bread
1/14 & 1/15
Tangy farm bread with chunks of
Zingerman’s Creamery Cheshire cheese
(created by Creamery partner John
Loomis) and roasted red peppers
from Cornman Farms in Dexter, MI. A
with a remarkable butter-crumble crust.
Chernushka Rye Bread
2/4 & 2/5
Chewy traditional Jewish rye with pep-
pery chernushka seeds. This one defi-
nitely has a following.
Porter Rye Bread
2/18 & 2/19
A moist and slightly sweet loaf made from
a bit of organic muscovado brown sugar,
Michigan Brewing Company’s Peninsula
Porter, a pinch of lard, and lots of flavor-
packed rye flour.

Zingerman’s exclusive! Peppered Bacon Scallion Walnut Bread

2/25 & 2/26
A traditional French torte with coffee
house flavors: layers of toasted hazelnut Pumpernickel Raisin Bread Farm Bread Our crusty, slightly sour farm bread with
cake with chocolate and 2/11 & 2/12 toasted walnuts and fresh chopped scal-
1/21 & 1/22 Everything is better with bacon, right? We
espresso butter creams. Chewy, traditional pumpernickel bread lions. Makes great instant stuffing for a
Each slice is striking think so. Check out applewood smoked roast chicken.
with juicy red flame raisins and a sprinkle
to look at and bacon and black pepper in a crusty loaf of
of sesame seeds. Great toasted with a
satisfying to eat. our signature farm bread. Our most popu-
schmear of Zingerman’s Creamery award
lar special bake!
winning cream cheese.
Bakeshop—3711 Plaza Dr. • 761.2095
Call ahead to order your special loaves from: Deli—422 Detroit St. • 663.DELI (3354)
Roadshow —2501 Jackson Rd • 929.0332

JANUARY-FEBRUARY 2011
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ISSUE # 224