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Nl Jan Feb 2011 Final

Nl Jan Feb 2011 Final

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Published by: zingermans on Jan 11, 2011
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1
ISSUE # 224JANUARY-FEBRUARY 2011
3723 Plaza Drive
734.761.7255
Check out the full schedule and register for classes at
www.bakewithzing.com
422 Detroit Street, Ann Arbor MI 48104Deli: 734.663.3354, Next Door Café: 734.663.5282
Hands-OnBaking ClasSes
Roadhouse Special Dinners are multi-course family-style affairs with a little history and a LOT of food andfeature writers, chefs, and more from our own com-munity and from all around the country.
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 canhave making food.
Who’s Who of Jewish Cookies
Fri., Jan. 21 • 1-5pm • $100
Rugelach! Mandelbrot! Hamentaschen! Thesecookies command attention. We’ll walk youthrough 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 Jewishstaple in Eastern Europe; and the pasty, servedup by the thousands in the UP but originating inCornwall in Great Britain.
STEEP! Tasting New Teas
Wednesday, January 19 • $25 • 7-9pm
 Join us on a chilly winter evening to cupthe latest additions to our selection:Golden Needle and Pu-erh Tuo Cha cakesboth from Yunnan, China and anew herbalHibiscus Berry blend. We’ll round out theevening with some Taiwanese oolong,paired with videos of production and sto-ries from our tea buyer’s recent trip. It’llbe a fun evening full of new flavors, storiesand images.
Limit 20 people
ChocolateGelato Tasting
with real live gelato maker Josh Miner  from Zingerman’s Creamery 
Tuesday, January 25 • $35 • 7-9pm
 We wait with anticipation for February andChocolate Gelato Month! Join our expert
gelatiere
, Josh Miner and Deli Gelato Maid-en Emily Hiber for a preview of this year’sselection. You’ll taste no less than sevendifferent chocolate gelati, including DarkChocolate, Strawberry Balsamic, Rocky Rideand Chocolate Heat.
California Foods
with special guest Walter Hewlett,maker of Owens Creek Olive Oil
Tuesday, F ebruar y 1 • $25 • 7-9pm
 Join us in warming up the Deli with a tast-ing featuring foods from California. WalterHewlett v isits from Mariposa County inthe Central Valley to tell his story aboutplanting an olive grove and starting upas an oil maker and we’ll taste his OwensCreek oil, along with some of the other ar-tisinally produced foods like marmaladesfrom Robert Lambert, conserves from JuneTaylor, olive oil from Pasolivo, olive oiland vinegars from Albert Katz and cheesesfrom Andante Dairy.
Please call 734.663.3400 to save a seat. Get more Deli info at www.zingermansdeli.com
Reserve your spot now at 734.663.FOOD(3663) or www.zingermansroadhouse.com
Learn to MakeFresh Mozzarella
Saturdays Sept-May • 12-2:30pm • $50Reservations required
Making your own mozz in your own kitchenis fun and easy and after spending a day withus, you’ll have the know-how to do it your-self every time you want the rich, milky tasteof really fresh cheese. Don’t wait for tomatoseason! Spots are limited. Reserve today!
Cheese Tastings
The History of Milk
Sunday, January 16 • 4-6pm • $25
Learn about the wide variety of animals whosemilk becomes great cheese, and why diet,physical environment, and time of year allaffect the cheese’s final style and flavor. We’llfollow the cheesemakers’ process of receiving,setting and turning milk into cheese and we’lllearn how the heck people figured out how toturn milk into cheese in the first place!
Chocolate & Cheese
Thursday, February 10 • 4-6pm • $25
The lovely Margot Miller, resident ChocolateExpert at Zingerman’s Delicatessen, will beon hand to present some of the world’s finestchocolate offerings as we pair them with ourmost favorite imported and domestic cheeses.The perfect sweet-and-savory fete just in timefor Valentine’s Day!
Call to reserve your spot at 734.929.0500. Tastings include a coupon for 20% off your entirepurchase in the Cheese Shop that evening!
Stop by the Creamery Cheese Shop734.929.0500 • 3723 Plaza Drive www.zingermanscreamery.com
Creamery Tours
 
Sundays • 2pm • $5 per person • Call to reserve!
Second Saturday Tasting!
 Jan 8th & Feb 12 •11am to noon
 Join us monthly for an open-to-the-public, no-reservation-required cupping. Sit down withCoffee Company managing part-ners Allen and Steve to samplesome new offerings, some oldfavorites, some experimentalbatches and learn how to discernthe subtle distinctions among the world's coffees.
Future tastings happen the sec-ond Saturday of each month,11am-noon.
Home Espresso Workshop
Saturday, January 1510am-noon
This is our 3rd Home Espresso Workshop. Grab your espressomachines and come on down.Don’t have an espresso machine?Come test drive some and findout what all the hullabaloo isabout. We’ll work with you tomake better espresso and keep your machine (or potentialmachine) running smoothly. Thisevent is free and informal, sostop by at any time and geek out with us!
Stop by our coffee bar @3723 Plaza Drive
734-929-6060 www.zingermanscoffee.com
Sandwich of the mONtH
 January 
 
Cloud Zapper
Featuring a tempestuous trio of locally produced provisions, this sandwichguarantees to brighten the greyest of  January days! It showcases The Brinery’sStorm-Cloud Zapper Sauerkraut (DavidKlingenberger’s crunchy combinationof fermented beets, cabbage and ginger) with Zingerman’s Creamery’s velvety goatcream 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 carrotpickles, slices of cucumber and jalapeños,and cilantro with a slather of mayo on abaguette. Brought to us by Kristen “Hoa-gie” and Ji Hye of San Street, an aspiringnew business serving up Asian street food.
one size: $10.99
6th Annual AfricanAmerican Dinner
 African American History on aPlate: A Culinary Journey from Africa to America
 Tuesday, January 11 • 7pm • $45/dinner
 We welcome pre-eminentfood historian and cookbookauthor Jessica B. Harris fromNew York City for this annualcelebration 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 ona harrowing journey from Africa acrossthe Atlantic to America. Although thestory of African cuisine in America begins with slavery,
High on the Hog
ultimately chronicles a thrilling history of triumphand survival. James Beard-nominated chef  Alex Young will prepare a meal that bringsthat history alive while Jessica deliversthe story of the food and the people whobrought it here.“In
High on the Hog
, the inimitable JessicaHarris tells the story of the African Americandiaspora from the perspective of an accom-plished food historian. [A] gripping sagalaced with descriptions of food that willmake your mouth water.”
MarionNestle
, NYU professor andauthor of 
Food Politics
and
What to Eat 
“Anyone interested in food history will findplenty to savor in Jessica B. Harris’s latestbook.” —
Saveur 
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 wasinducted into the Rock and Roll Hall of Fame in 1986, 48 years after his passing at the age of 27. Together with theUniversity Musical Society, we will be celebrating theman who, as legend tells it, at the Mississippi junction of Highways 61 & 49, gave up his soul to write the baddest bluesthe world had ever heard.Bruce Conforth, the first curator of the Rock and Roll Hallof Fame and U of M American Culture Professor, will sharehis stories and knowledge on Robert Johnson and hisearly 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 Twaingrew resentful of European food becominghomesick and longing for the traditionalfoods of home. In his 1880 travel memoir,
 ATramp Abroad
, Twain compiled a nostalgiclist of American foods he missed including hot buckwheatcakes, 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 bemissed, pairing the rich history of Mark Twain’s life and hisfavorite foods.
FreE!
F  eE
Deli Build-out TownHalL MeEtings!
Get the details and answers to your questionsabout our 2011 expansion from Deli managingpartner 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!
Deli TasTIngs
Upstairs at the Next Door Coffee Shop, 422 Detroit St.
Get $5 OFf DeLi Tastings!
Just pay for your seat 2 days in advance and we'lltake $5 off the regular admission.
Plan your 2011 BAKE-cation
®
now
Weekend and Weeklong sessions available
 
2
ISSUE # 224 JANUARY-FEBRUARY 2011
 When Zingerman’s Delicatessen opened in March 1982, as Paul Saginawloves to say, “We just wanted to sell a great corned beef sandwich sothat 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 takehome—great rye bread, great corned beef, great emmenthaler, andgreat Russian dressing—so in time, a world of food came to pack theDeli’s shelves and cases.
Why we’re building.
Over the past twenty-eight years, thenumber of guests coming to Zingerman’s has increased by a steady 10%each year. Between 2004 and 2009, the guest total grew from 310,000to 450,000, a 38% increase! We bow down to our loyal guests, old andnew, 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 theseams. We unload a lot of delivery trucks and store inventory in any nook and cranny. We produce our fair share of garbage but throughcomposting and recycling, we divert well over a ton of garbage per week from county landfills. Our recycling bins overfloweth and takeup space. And there’s the nagging question of where to fit more tables,a challenge obvious to any Zingerman’s guest. Plus we constantly askourselves how the heck can we include more people in our food tast-ings, fun classes and theme dinners.The build-out vision belongs to our trio of second generation DeliManaging Partners & Owners—Grace Singleton, Rick Strutz and mostrecently, Chef Rodger Bowser—who carry the mantle for the future of Zingerman’s Delicatessen on their shoulders. Their conclusion: we’verun out of space and can’t wait any longer. With more room we willdeliver a better experience to our guests and our staff (including morerestrooms!). Our deli kitchen is causing wear on the building becausethe old brick walls were never designed for our volume of cooking,humidity and general kitchen use. So moving all kitchen operations outof the old and into the new will help us preserve our historic home.
Why not be greener? 
Another added benefit of this projectis the chance to green up our act, reduce our carbon footprint andbecome more efficient in our energy usage. With the space and oppor-tunity to completely re-vamp kitchen and mechanical equipment, wecan get as green as possible without disruption of service. The projectis registered with the Green Building Association and our goal is toachieve LEED Silver at a minimum. Woot! Woot! The LEED point systemmeasures the environmental sustainability of our design, construc-tion, operations and maintenance. This is big news! It means that theenvironmental impact of the build-out is being considered in every decision—sourcing, construction, daily use and into perpetuity. (Moregreen news to come!)
What a puzzle!
 A construction project is a jigsaw puzzle. Youglimpse the big picture on the box cover. Then begins the long ordealof examining every piece to find its relation to all the others. Time andattention to detail get all the pieces to fit perfectly. The design teamcollaborating on this project brings a wide spectrum of opinions andskills 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 theHistoric District Commission for recognizing the merits of the projectand 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 PhoenixContractors on board early in the process. Owners Bill Kinley and MarkHiser along with site manager Chris Love help us address a multitude of potential construction roadblocks and snafus. We learn about the busi-ness of building-making as they learn the business of sandwich-making!Most importantly, their involvement ensures that the whole construc-tion process will run more smoothly alongside our daily operations.(Remember, we’re open for business every day through construction!)
How the heck will it look? 
The Deli’s front entrance willremain 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-damagedhouse on Kingsley. Our architects have integrated the historic “orangehouse” that currently sits at the top of our old driveway to become acenterpiece for the new brick structure. From the outside it will nothave 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-usedbig top tent for enjoyable outdoor dining and activities. The grounds will be leveled to tame the incline that currently challenges us. There will be a nice ADA accessible slope in the section between Deli andNext Door and level spots for tables. (Don’t tell me you never noticedhow much the picnic tables are tipped!) Along with all these improve-ments come lots more edible landscaping and a green roof.
How will our guests benefit? 
A ground floor restroomis at the top of the list for many. We project shorter and faster mov-ing lines because of a better layout and a shorter waiting time dueto greater kitchen capacity. Retail shopping will be easier and moreefficient. There will be more seating options to suit your fancy andeasy accommodation for large parties! Tastings, classes and specialevents galore will fit in our expanded space. And we are eager for muchgreater accessibility with full ADA compliance outdoors and indoors.
How will the neighborhood benefit? 
We’re stayingput and contributing to the unique character of this multi-use neigh-borhood where businesses and residences have existed side-by-sidefor decades. We’ll increase the neighborhood green space and enhancea community gathering spot near downtown. We’ll address the impactof the commercial noise we generate and the commercial deliveries wereceive in a comprehensive manner. And we anticipate adding over 60new jobs to help fuel our local economy. We pride ourselves on beingcaring, committed, responsible corporate citizens in our community.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. A tree was removed in November in preparation for eliminating thefire-damaged Kingsley structure affectionately referred to as “Smokey.”There’s already been prep work done in anticipation of the acrobaticlifting of our “orange house” from its foundation. With construction fences up and traffic re-routed every which way, we will be doing back flips to maintain incredible service and offer a greatexperience 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.Check out the construction magic happening daily. Our mandate is toSTAY OPEN THROUGH THE ENTIRE PROJECT.The heart of Zingerman’s Delicatessen remains the same! The Deli “postbuild-out” will still be a hustling, bustling place to meet your friends,bring your family, enjoy great, full-flavored traditional foods and getthe trademark Zingerman’s customer service experience. The menu will be the same, if not expanded. Servers will happily give you a tasteof anything you want. There will be more elbow room to engage withretail staff, exchange food stories and recipes. The sandwich runner will still yell out your name. Morning regulars will still have spots to sitand read their New York
Times
. Bikers will have more bicycle parkingand access to emergency repair tools. Students will have quiet spots tostudy. People will still converge for meetings. Even though there willbe some nostalgia for the old cramped Deli, we think you will be very pleased with how the new space merges with the old, still feels familiar,and allows us to provide better service, better food, and an even betteroverall experience. Same great rye bread, same great corned beef, samegreat emmenthaler, same great Russian dressing and same great experi-ence that Zingerman’s has provided since the day we opened our door.
The Deli will be openfor business as usualthroughout construction!
Where To Get Build-Out Info
1.
www.zingermansdeli.com/deli-construction-news (the latest news, architectural drawings,photos!)
2.
 
MonthlyTownHallMeetingswithGrace
 Tuesday morning, January 11, 2011 – 7:30-8:30amTuesday evening, February 1, 2011 – 5:30-6:30pm
3.
 
NextDoor’s2ndFloorBuild-OutBulletinBoard
Check it out near the top of the Next Doorstairs (adjacent to the men’s bathroom). You’llsee updates on architectural plans, FAQ’s, andfind out what’s coming next!
Our Timeline
 We break ground in early 2011 and aim to wrapup construction by mid 2012. 
Our Fun New Look!
The Deli’s entrance will remain the same! A2-story glass atrium will connect the rear of the historic Deli building to a new 2-story brick structure (about 10,400 sq ft) to standon the site of the fire-damaged Kingsley St.structure.The historic “orange house” will be architec-turally integrated into the new brick structureand aid guest flow inside the Deli.On the patio, an open-air pavilion will replaceour well-used big top tent surrounded by lotsof outdoor space and edible landscaping.
Why We’re So Happy!
The 1st floor of the new building will housea bigger kitchen, our sandwich line, andimproved delivery and storage systems!Both the 1st and 2nd floors of the new building will offer more guest seating options and newrestrooms! We’ll have more retail space in the old Deli forthe wonderland of foods we showcase!By regrading the site, all our buildings willbe more accessible to our guests with wheel-chairs, walkers and strollers! We have the chance to become a greener busi-ness. Our project is a LEED-NC (new construc-tion) certified green building! The LEED pointsystem, developed by the US Green BuildingCouncil, measures the environmental sustain-ability of a project’s design, construction,operations and maintenance.The Deli Build-Out is all about a betterZingerman’s Experience to be enjoyed by many more people for generations to come!
Or, BreakingNews onBreaking Ground
Build Up to the Deli Build-Out
 
3
ISSUE # 224JANUARY-FEBRUARY 2011
Get Your Zzang! Bars at Zingerman’s Delicatessen, Bakehouse, Roadhouse, and Coffee Company and online at www.zingermans.com
Throughout January 
 Zzang!® Original
The first bar we created and still the mostpopular. Layers of caramel, peanut butternougat and butter-roasted Jumbo Runnerpeanuts dressed up in dark chocolate.
What the Fudge? 
Sweets for the sweet! Layers of fudge,caramel and malted milk cream fondant.The sweet-lovers dream.
Ca$hew Cow
Freshly roasted cashews from Hondurasand cashew brittle with milk chocolategianduja enrobed in dark chocolate.
Wowza
Up front raspberry flavor that makes you saw “Wowza!” Raspberry chocolateganache, raspberry nougat and raspberry chewy candies covered in dark chocolate.
Chocolate Gelato Month!
The gelato case will be loaded up with chocolate- some favors ONLY available in February. Stop by the Creamery or Deli Next Door!
Very limited quantities of these special gelato flavors available for shippingin February at www.zingermans.com or 888.636.8162
February is
Chocolate BalsamicStrawberry
Scharffen Berger chocolate withfresh strawberries soaked in subtly sweet balsamic vinegar (which, by itself, is a traditional gelato toppingin Italy)
Turtle
Scharffen Berger chocolate withdulce de leche from Argentina andthe best Georgia pecans we’ve found
Chocolate Heat
Inspired by the fantastic chocolateof Mexico, Heat is our dark choco-late gelato with cinnamon, anchochile pepper and just enough cay-enne pepper to make it dangerous
Gianduja
 A rich blend of dark chocolate andhazelnut—this is an Italian classic!
Rocky Ride
Made with Scharffen Bergerchocolate, vanilla AND chocolatemarshmallows from Zingerman’sBakehouse and full-flavor Virginiapeanuts
Chocolate Gelato Tastingat 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! Joinour expert gelatiere, Josh Miner and Deli Gelato Maiden Emily Hiber for apreview of this year’s selection. You’ll taste no-less-than seven differentchocolate gelati, including Dark Chocolate, Strawberry Balsamic, Rocky Ride and Chocolate Heat.Sometimes we start something new here at Zingerman’s and, although it gets a lot of attentionearly on, the energy sort of seems to fade fairly quickly. Not a terrible thing in the schemeof life, but what we really like here are the foods that stick, the ones that actually gainmomentum over time, that steadily pick up more fans with each passing month. Those are thethings that really get me excited.Zzang! bars are definitely in that category. And now that we’ve gone national with themZzang! bars are doing their thing in really good shops all over the country. (If you have a shopback in your hometown you think should be selling them, by all means, send me a note toari@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 notgoing 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, theCandy Manufactory’s list of ingredients backs up that notion. Start with the 65% dark chocolatefrom Ecuador. It’s made from old Nacional (aka Arriba) varietal beans, still hand-harvestedin the rain forest—ecologically sound and more interesting from a flavor standpoint. Thenthere’s real vanilla. Organic muscovado brown sugar from Mauritius. Michigan honey. Jumborunner peanuts. Cashews from southern Honduras. Local butter. The Manufactory makes thefudge nougat and cashew brittle on site.Being part of the present-day work to support Charlie’s creativity and careful crafting, I hopethat twenty or thirty years from now, adults in Ann Arbor and around the country will unwrapa Zzang! bar, smile and remember how much fun it was to eat one fresh from their local candy company.
            t           a             k            i           n             g             c           A           n            d            y               b           a           r           s              b           a          c             k             T          o             f          u            L             l               F           l            a           v          O           R             !
 
Dark Chocolate
Dark Scharffen Berger cocoamakes this an intense chocolateexperience. Voted best gelatoin Michigan by Detroit's
MetroTimes
!
Cherry ChocolateChip Sorbet
 Josh's famous handmade choco-late chips folded in a sorbet madefrom sweet and tart cherries fromTraverse City.
®
BUY 2 Zzang!Candy BArs, Get 1 FREE!
“Theultimatehandmadecandybar.”
 
—Chocolatier 
 
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