ISSUE # 224JANUARY-FEBRUARY 2011
3723 Plaza Drive
Check out the full schedule and register for classes at
422 Detroit Street, Ann Arbor MI 48104Deli: 734.663.3354, Next Door Café: 734.663.5282
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.
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
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
, 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.
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!
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
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
Sandwich of the mONtH
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
Hoagie’s Banh Mi
The Deli’s take on
, 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.”—
, NYU professor andauthor of
What to Eat
“Anyone interested in food history will findplenty to savor in Jessica B. Harris’s latestbook.” —
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,
, 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.
F r eE!
Deli Build-out TownHalL MeEtings!
Get the details and answers to your questionsabout our 2011 expansion from Deli managingpartner Grace Singleton at our
. Free and open to the public!
in the Next Door coffee shop.
Turn the page for more Deli Build-Out info!
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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
Weekend and Weeklong sessions available