ISSUE # 225MARCH-APRIL 2011
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.
Tuesday, April 12 • 5:30-9:30pm • $100
Learn to make the Zingerman's Bakehousewhoopie pie recipe seen in the
! 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!
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.
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
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
Magazinenamed Zingerman’s the Coolest Small Company inAmerica and continued when Bo’s book,
,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.
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
# 1 0 1
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!
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!
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.
St. Patrick’s DayCorned Beef & Cabbage
Thursday, March 17th • 11am-7pm • $14.99/person
We’re serving up a hearty plate of traditional Irish farehand-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!