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Zingerman's Newsletter March-April 2011

Zingerman's Newsletter March-April 2011

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Zingerman's Newsletter March-April 2011
Zingerman's Newsletter March-April 2011

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­1
ISSUE # 225MARCH-APRIL 2011
     
www.zingermansroadhouse.com
“Second Saturday”Tour! 
March 12 & April 9 • 11am to noon
Join us monthly for an open-to-the-public,no-reservation-required cupping. Sit downwith Coffee Company managing partnersAllen and Steve to sample some new offer-ings, some old favorites, some experimen-tal batches and learn how to discern thesubtle distinctions among the world's cof-fees.
Join us thesecond Saturdayof each month,11am-noon.
American Cookies
Tuesday, April 12 • 5:30-9:30pm • $100
Learn to make the Zingerman's Bakehousewhoopie pie recipe seen in the
New YorkTimes
! In addition, we'll make and taste someother American classics- like chocolate chipcookies, no bake cookies and snickerdoodles.
Wholey Whole Grain Breads
Thursday, April 21 • 5:30-9:30pm • $100
We know that whole grains can be good forus but that’s not the only reason to eat them.With the right recipes and techniques they cantaste great, too. We’ll teach you to make wholewheat cinnamon raisin bread, whole-grain ryebread, and masterful multi-grain bread. Learnthe benefits of using the whole kernel of grainand how to unlock its full potential!
422­Detroit­Street,­Ann­Arbor­MI­48104Deli:­734.663.3354­(DELI),­­Next­Door:­734.663.5282­(JAVA)Roadhouse­Special­Dinners­are­5course­familystyle­affairs­with­a­little­history­and­a­LOT­of­food­featuring­writers,­chefs,­authors­and­more­from­our­own­­community­and­all­around­the­country.­
Mardi Gras Dinner
Tuesday, March 8th • 7pm$45/dinner
If you can’t make it to New Orleans for Mardi Gras, celebrate withthe Roadhouse! A longtime favorite dinner of many, Chef Alexshares his love of Cajun and Creole cooking with a menu sure torival that of one found in the Big Easy.
3723­Plaza­Drive­•­734.761.7255
­
1
For reservations to all events stop by 2501 Jackson Ave. or call 734.663.3663 (FOOD)
Check out the full scheduleand register for classes at
www.bakewithzing.com
Meet Bo Burlingham!
Small Giants Dinner
Companies That Choose to Be GreatInstead of Big
Monday, April 18th • 7pm • $45/dinner
It all began when Bo Burlingham and
Inc.
Magazinenamed Zingerman’s the Coolest Small Company inAmerica and continued when Bo’s book,
Small Giants
,featured the Zingerman’s Community of Businesses as a com-pany that chose to be great, instead of big. With those prinicples nowformalized in a two-yearly ZingTrain seminar, Bo is back in Ann Arborsharing the mojo of what makes a Small Giant.Chef Alex has explored America, finding newand exciting culinary Small Giants throughoutthe country for the menu of this special dinner. For more information about ZingTrain seminars,including the Small Giant Seminar, April 18-19, visit www.zingtrain.com.
Stop­by­the­Creamery­­Cheese­Shop734.929.0500­•­3723­Plaza­Dr.­­www.zingermanscreamery.com
CheEse TaSTings
Get Your Goat
Sunday, March 13th •  4-6pm • $25 per person
We’ll open up the fine and various worldof goat cheese as we taste samples bothsoft and hard, tangy and smooth. We’lllearn all about the properties of this milk,our relationship with the farmers whotend the goats, and the complex story be-hind goats' milk scarcity during Michigan win-ters. Come celebrate our favorite rambunctiousruminant and gain new appreciation for the whole range of theirdelicious cheese! BONUS: We'll be featuring the winning entry in ourJanuary City Goat Recipe Contest: Goat Cheese Truffles!
Rinds of All Kinds!
 
Sunday, March 27 • 4-6pm • $25 per person
In this cheese tasting, we'll tackle the age-old question: can I really eat that rind? Quite often, the answer is an emphatic "Yes!" We'll talkabout the various types of rinds, their functions, and the many wayscheesemakers encourage rind growth on their cheeses.  And most im-portant, we'll taste 'em!  Discover how the rind is cheese's most deli-cious built-in accompaniment.
Cheeses for Springtime
Sunday, April 17 • 4-6pm •  $25 per person
Celebrate the return of sunshine, green, and growing things to theearth (calves, kids, and lambs too!with a fresh and springy cheesetasting.  We'll pair early Michigan-grown veggies and herbs with someof our lactic favorites: luscious burrata atop spring greens, double-cream manchester and sprout sandwiches on toast, braised cabbagewith goat cheese and walnuts - yum!   We'll also taste our Pashka, anEaster classic and decadent Russian cheesecake of sorts, made withfresh farm cheese, eggs, butter, candied orange peel, raisins, vanilla,and lemon zest!  Start planning your picnics; spring is here at last!Our annual olive oil sale gives you achance to stock up on your favorite ol-ive oils and get great deals on some thatyou may not have discovered yet.  All of the 2009 oils from Italy, Spain, France,and California will be on sale until werun out, so be sure to come in soon!
Sandwich of the month
3723­Plaza­Drive­734.929.6060
#102
April Spring Oil Change at the Deli
Learn to Make Fresh Mozzarella
Saturdays Sept-May • Noon-2:30pm • $50Reservations required
Making your own mozz in your own kitchen is fun and easy and afterspending a day with us, you’ll have the know-how to do it yourself every time you want the rich, milky taste of really fresh cheese. Don’twait for tomato season! Spots are limited. Reserve today!
Hands-OnBaking ClasSes
March
Heinz's Bottom Line
As a salute to our dear Deli, we present the sandwich thatoriginally carried the #29. While Jon P. currently assumesthe badge on our menu board today, the number was onceheld by a sandwich named after one of the Deli's first ac-countants, Heinz Schmidt. Heinz's Bottom Line showcasesArkansas peppered ham, Switzerland Swiss cheese, lettuceand spicy Dijon mustard on Bakehouse pumpernickel bread.Happy 29th Birthday Zingerman's!
$11.99/one size
April
The Cat Mack App Attack
We're not a BBQ joint, but we did think some of the pulledprotein we present on several sandwiches deserved achance to shine solo. Four ounces each of barbecue chicken,beef and spicy shredded pork, surround a pile of toasted &buttered Bakehouse white bread with which to dip, soak, orsandwich! Served with  our old fashioned potato salad, whichjoins the party as a palate cleanser.
$11.99/one size
St. Patrick’s DayCorned Beef & Cabbage
Thursday, March 17th • 11am-7pm • $14.99/person
We’re serving up a hearty plate of traditional Irish farehand-sliced Zingerman’s Corned Beef (with a side of ourextraordinary hot mustard), potatoes, carrots and cabbage,and a wedge of Zingerman’s Bakehouse Irish Soda Breadwith farm butter. No reservations needed for this family-friendly St. Patrick's Day feast!
 
­2
ISSUE # 225 MARCH-APRIL 2011
The Deli Build-Out is underway. It’s already been a four-yearprocess, and the project, as per the Zingerman's way, has only become smarter and more inspiring over time. Every obstacle hasbeen parlayed into an opportunity for innovation. Each Tuesday morning Deli partners, architects, contractors, consultants andstaff work collaboratively to hone all the details of the design,the construction plan and the timetable. Deciding where to placea bathroom can take three hours because every impact is consid-ered. What we will achieve, in the end, is an expansion of the his-toric Deli building that will retain all the best of our quirky, Zingy features, while becoming a better place to work, shop and eat.Our goal is to become a model of resource efficiency and sustain-able building and working practices. And our vision is a buildingdestined to serve and sustain, come what may, for the next 100years! We’re super excited that the Deli’s expansion will be a LEED-NC (that stands for “new construction”) certified green building!  Woot! Woot! This is big news! It means we are committed to factoringin the environmental impact of the Deli Build-Out into every decisionwe make, from sourcing through construction, in daily use and intoperpetuity. We are making a profound and meaningful investmentin our future well-being, a commitment to living and working withintention, foresight and a positive outlook... Plus we are taking agiant step towards fulfilling the sustainability pledge at the begin-ning of the 2020 vision for the Zingerman’s Community of Businesses. What is LEED anyway? The acronym LEED stands for Leadership inEnergy and Environmental Design. Basically, it’s serious third party verification “that a building or community was designed and builtusing strategies aimed at improving performance across all the met-rics that matter most: energy savings, water efficiency, CO2 emissionsreduction, improved indoor environmental quality, and steward-ship of resources and sensitivity to their impacts.” In a nutshell, itlabels a new project as an environmentally responsible, profitableand healthy place in which to live and work. The US Green BuildingCouncil developed the LEED points system to make it possible forbuilding owners and operators to identify and implement practicaland measurable green design solutions to issues in construction,operations and maintenance. The choices we make will garnerpoints that when added up will accredit us with a level of LEED cer-tificationcertified, silver, gold or platinumbased on an accumula-tion range of 1 to 100 total points (with 10 bonus points available).What exactly does LEED measure? To give you an idea of LEED speci-fications we’re examining and weighing as appropriate and feasiblefor us, take a look at the six main categories where the build-out planaims to receive credit points:1.
Sustainable­Sites
: To get these credits, we minimize our building'simpact on ecosystems and waterways. It covers everything fromencouraging downtown density and managing stormwater runoff toedible landscaping and responsible construction site management.2.
Water­Efficiency 
: To get these credits, we implement smart wateruse inside and out.3.
Energy­and­Atmosphere
(read 'carbon footprint'): This is the bigopportunity category for us because restaurants are energy intensivebuildings. In the U.S., buildings use 39% of the energy and 74% of theelectricity produced each year. Restaurants, per square foot, con-sume nearly three times more energy than the average commercialbuilding. So our Build-Out has got to use a variety of integrated ener-gy strategies. Efficient design and construction is a start. Purchasingenergy star-rated appliances and lighting helps. Recapturing andreusing waste heat and installing water-cooled refrigeration systemsmeans very little energy gets lost. We’ll also hire folks called commis-sioning agents who vet and balance our systems to monitor energy performance for years after we’re up and running. They make sureour systems operate as efficiently as designed.4.
Materials­and­Resources
: This credit category makes us focuson what’s out there product-wise and material-wise that’s grown,harvested, produced and transported in a sustainable fashion. Fromframing (FSC certified lumber and concrete block made with fly ash)to finishes (countertops made of recycled paper pulp, old linoleumflooring), the Build-Out will end up with many smart, high perfor-mance, easy on the environment materials. We also know that thereuse of any salvageable materials and the responsible disposal of all construction waste earns additional points.5.
Indoor­Environmental­Quality 
: To earn these credits we have toconsider all the strategies that give us top quality indoor air, maxi-mize the use of natural light and make us all acoustically comfy!6.
Innovation­and­Design
: This last category provides bonuspoints for innovative site-specific solutions that go the extra mile.It recognizes projects that use creative technologies and strate-gies effective above and beyond the LEED standards. Sounds very Zingy so we’ll see what we can come up with to earn points here.If your curiosity is peaked, check out credits and the projectcertification process on the USGBC’s LEED website: www.usgbc.org. You’ll learn everything you want to know about the intent,the requirements, and the strategies for getting those credits. How will LEED certification impact our look, feel and function?Honestly, most of the differences will be invisible or super subtle.It’s a no brainer that improving indoor air quality and scrutinizingmechanical systems will make a more comfortable work environ-ment. And we believe that taking full advantage of available naturallight will have a positive impact on how we feel throughout ourworkday. Some of the mechanical and refrigeration systems aredownright cooldoing amazing things like recapturing the heatfrom our ovens and compressors to use elsewhere. Other solu-tions, like adaptive re-use of materials and rainwater collection,are simply old fashioned thrift, harkening back to an older, lessresource-intensive time. Green building is really just design thatmakes sense. It works well, and it works well for the long haul. Won't a green Build-Out be unbelievably expensive?A LEED certified project often (but not always) costs more up-front,but.... B-U-T, the beauty is that it should quickly pay for itself inreduced utilities expenses and greater productivityof the build-ing, of the staff, and in sales. When the Build-Out Team considersan option, they look at the initial, up-front costs as well as the costsover time to run, maintain, repair and replace a piece of equipmentor materials. The story again and again is that well-planned, greeninitiatives end up saving money overall... and a lot faster than you'dthink. In part, this is because so much is looked at, measured andconsidered that otherwise gets overlooked. Like all positive change,there's a lot of up-front work and time-consuming consideration andplanning involved. But Zingerman's was never afraid of a little hardwork or a new idea. These are exciting, inspiring times at the Deli.Hold on to your hard hats, it's going to be a great, cool, fun ride!
The Deli's NeedsMeet with LEED
Build Up to the Deli Build-Out
The Deli will be openfor business as usualthroughout construction!
Where­To­Get­BuildOut­Info
• Visit www.zingermansdeli.com/deli-con-struction-news
for the latest news, architectural drawings,photos!
­Next­Door’s­2nd­Floor­BuildOut­­­Bulletin­Board
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!
Our­Timeline
We break ground in early 2011 and aim to wrapup construction by mid 2012.
Our­Fun­New­Look!
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.
Why­We’re­So­Happy!­
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 buildingwill 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!
Announcing Zingerman’sEvents on Fourth
in­Kerrytown,­415­N.­Fifth­Ave.,­in­the­former­location­of­Eve­
This charming space is now avail-able for reservation by Zingerman’sCatering customers (734-663-3400 forinformation) and its convenient kitchenwill support the Deli during the build-outperiod. We take our hat off to our friendand fellow restauranteur, Eve Aronoff, forher unique and significant contribution toour food lives and applaud her new Cubanventure, Frita Batidos.
 
­3
ISSUE # 225MARCH-APRIL 2011
You know you have a good job when homework means studying donuts, right? But I really was doing homeworkon donuts, when I happened to stumble over this quote from the Simpsons:"Donuts. Is there anything they can’t do?”At first I paid little attention to what Homer Simpson had said. He is, after all, only a cartoon character. But themore I’ve conversed with people about donuts, the more I’m starting to think that the Simpsons are really onto something. If I’ve learned one thing from having been making donuts at the Roadhouse for the last four orfive years and now at the Bakehouse for the last year or so, it’s that, at least around these parts, people totally love donuts!!! Honestly I don’t think I’ve ever seen more peoples’ eyes get so wide over a single food than whenI’ve told them that we’re making donuts at the Roadhouse. I mean caviar, balsamic vinegar, oysters, dry-agedsteaks and cold-smoked salmon get people thinking but the response to donuts seems to be sort of intensely visceral, almost instinctive, intuitive, uncontrollable response. It’s as if they don’t even have to think about itIsay “donuts” and they just start smiling. Something connects, clicks, ignites, . . . almost erupts. Donuts really doseem to do it all!While the recent buzz about them may seem sudden, donuts are an American tradition that dates back to theearly 17th century arrival of the Dutch on East Coast. The original idea of the American donut may actually betied to a New Year’s Eve tradition in the Netherlands. The “oliebol” is a yeasted batter with raisins that’s fried inhot oil and could be light and fluffy or denser with powdered sugar. (The name means, literally, “oil ball.”) OneDutchman I talked to said with a broad smile, “We eat piles of them for New Year’s Eve in Holland.” The originof the American name "donut"? Of course no one really knows but it could well be that early recipes suggestedthat the cook make up little “nuts” of dough to fry.Here in the States, donuts were pretty much exclusively a home cooked food up until the early years of the20th century. Large scale commercial production probably started in the 1920s, at which time they were mostpopular for taking to movie theaters. At about that time, to satisfy the growing demand for donuts, one inven-tive Russian Jewish immigrant named Adolph Levitt created the first donut machine. By 1934, the same year thatthe World's Fair in Chicago declared the donut "the food hit of the Century Of Progress," Levitt was pulling downtwenty-five million dollars annually for the sale of his donut machines to bakeries. (You can see the small metalsalt and-pepper shaker souvenir set from that same 1934 World’s Fair in the hallway case at the Roadhouse.) Hisdaughter Sally Levitt Steinberg put together the
Donut Book
to tell his story and that of donuts in generalit’shighly recommended if you’re into donuts.The donuts at the Roadhouse are, I think, really darned good. They’ve been written up in a fair few places in-cluding the
Travel + Leisure
and
Maxim
magazine and they’ve made the Serious Eats National Donut Honor Rollover at seriouseats.com. John T. Edge wrote about them in his book,
Donuts: An American Passion
.
The AnnArbor Observer 
ran a piece by Bix Engels about the new All-American brunch: “. . . The real showstoppers,” shewrote, “are the house-made donuts, adapted by Roadhouse chef Alex Young from a traditional Dutch Americanrecipe. World’s apart from the standard sugar-flour-grease bombs of chain fame, Roadhouse donuts are fullflavored, with hints of molasses, lemon zest and nutmeg in a rich buttermilk batter, deep fried but not greasy,and dusted with a dark brown muscovado sugar. Everyone at our table (which included some hard-to-impressNew Yorkers) was utterly bowled over.
Amy EmberlingBakehouse Managing Partner
Every culture loves fried dough and sugar!
Lagaymat 
,
koeksister, youtiao, vada, bamiyeh, suf-ganiyah, kachori, fritter, smoutebollen and krofne
are a few versions of dough fried in oil andusually glazed or filled with something sweet. The beloved American  donut is actually a world-wide treat as ubiquitous as its savory cousin the dumpling.Personally, I’ve loved donuts since I was a child. My earliest donut memory is the chocolate-covered donuts from the Woolworth’s 5 and 10 on Charlotte Street in Sydney, Nova Scotia. Iremember them as real donuts rather than mass-produced artificial imitations. They were kindof irregular, the dough was chewy and satisfying and the icing was real chocolate icing, not taste-less, brown-colored paste. After I left my hometown I sought out donuts wherever I went. Therewas VJ’s north of San Diego that my brother proudly took me to while he was in graduate school.The bite of the dough was perfect. There was a shop on the UCLA campus that bedazzled me withdifferent shapes and colored sprinkles, definitely more about display than flavor. I ate sfenj, aMoroccan fried dough, in a market in Rabat in 1989 that I can’t forget about. I succumbed to theallure of Krispy Kreme when I lived in New York in the late 90s. It was during the company’s firstforay into national distribution and they were sold in a Gourmet Garage I passed when I walkedfrom 95th to 116th street on my way to business school. I always promised myself that I would buy just one but then when I saw the choices two were in my bag and….they never made it back tomy apartment. Since then? I’m sustained by our hometown favorites at Washtenaw Dairy, fancy donuts on menus of high-end restaurants, and, most recently, the donuts we’ve been making atZingerman’s Bakehouse.So how can it be that my donut-loving self owns a bakery that specializes in American andInternational favorites, and yet, until last spring, we never made them? Some of what happens atthe bakery is about team and timing and in the last 9 months the team has emerged to make thetiming just right for us to venture into the world of fried dough. We needed a few things beforewe could really get going. #1. Leadership Support: I love to eat them and make them.  Frank’s awilling taster. Check. #2 The Tools for the Job: We bought a small fryer to make cannoli. Thisallowed us to experiment with donuts without making too much of an investment. #3 Confidence-Building Small Steps: Alejandro Ramon, one of our BAKE! instructors has been making donutssince he was a child and we created a BAKE! class to teach them. #4 Bold Entrepreneurial Steps:Shelby Kibler, our BAKE! Principal, created a daring bacon-apple donut to honor Ari’s baconbook. Nina Huey, our, pastry kitchen manager had built a great team and they were game to havethe kitchen make them on Saturday mornings for all of you to enjoy. #5 Expert Knowledge andEnthusiasm: Randy Brown, one of our sales team membersgrew up working in bakeries and spentmany hours making donuts. He was excited to teach us what he knows, help us purchase the rightequipment, and to encourage us to make more donuts. The stars came into alignment and off wego into the world of donuts.What can you expect from us in the world of fried confections? We are going to focus ontwo areas: Full-flavored versions of Americanstandards and foreign favorites. Come to theBakehouse on Saturday mornings now and youcan have two great American Standards: a tra-ditional early American cake donut made withbuttermilk, flavored with nutmeg and lightly glazed with a Michigan honey, and an apple frit-ter made with large chunks of fresh (not dehy-drated) Michigan apples and Michigan apple but-ter, plus flavorful Indonesian cinnamon. Overthe coming months we will change the offer-ings and feature flavorful traditional Americandonuts – historical and current. On Friday atlunch time we are making Moroccan sfenj. Theseare large, irregularly shaped pieces of dough,with large holes on the inside, fried and rolledin Demerara sugar. On Fat Tuesday we’ll ventureinto the world of traditional Polish Paczki. Laterin March keep your eyes out for an authenticFrench Cruller.Have favorite American donut types and foreign treats? Write to me and let me know aember-ling@zingermans.com. We can start working on them.
An International Fascination Finally Arrives At Zingerman’s Bakehouse
Go Nuts for Handmade Donuts from Zingerman's Roadhouse
A Different Donut Sundae for Every Day of the Week!
Each sundae features the Roadhouse's traditional Dutch-American cake donut.
 at
 
Sundae
Every Day is
Mondae
 
Everything is Betterwith Bacon Sundae
 Bacon chocolate gravy, apple-woodsmoked bacon, vanilla gelato, bour-bon-caramel sauce, whipped cream,Virginia peanuts and a cherry. 
Tuesdae
 
Dulce Donut
Dulce de leche sauce, dulce de lechegelato, whipped cream, Virginiapeanuts and a cherry on top. 
Wednesdae
 
Chocolate, Chocolate, Chocolate!
Chocolate sauce, chocolate gelato,chocolate shavings, vanilla gelato,whipped cream, Virginia peanutsand a cherry. 
Thursdae
Nuts about Nuts
Vanilla gelato, bourbon-caramelsauce, whipped cream, loads of Virginia peanuts and a cherry. 
Fridae
 
Double Donut
 Our classic Donut Sundae sand-wiched between two donuts. 
Saturdae
PBJ & D
Koeze peanut butter, fruit preserves,vanilla gelato, whipped cream,Virginia peanuts and a cherry. 
Sundae
 
Ari’s Original Donut Sundae
A housemade Dutch donut smoth-ered in bourbon-caramel sauce,vanilla gelato andwhipped creamwith a cherry on top.
5­Special­Flavors!
• traditional powidla (plum jam)• rosehip jam• raspberry preserves• vanilla custard• sweetened cream cheese
Read more about thepackzi tradition on page 11.
PACZKI!
MARCH 8 ONLY
Order ahead fromZingerman's Bakehouse orZingerman's Delicatessen.

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