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Zingerman's Newsletter May-June 2011

Zingerman's Newsletter May-June 2011

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Published by: zingermans on May 10, 2011
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“Second Saturday” Tour! 
May 14 & June 11 • 11am to noon • FREE!
 Join us monthly or an open-to-the-public,no-reservation-required event. Sit down with Cofee Company managing partners Al-len and/or Steve to tour their acility andlearn about cofee—where it’s grown, how it’ssourced and how it’s roasted. Finally, learnhow to discern the subtle distinctions amongthe world’s nest cofees as you sample somenew oferings and some old avorites brewedusing a variety o techniques.
 This event happensthe second Saturday every month, 11am-noon.
Brewing Methods Class
Sunday, May 15th & Sunday, June 12th1:00pm - 2:30pm • $15/person
Learn the keys to successul coee brewingusing a wide variety o brewing methodsrom ilter drip to syphon pot. We will take asingle coee and brew it 6-8 dierent ways,each producing a unique taste. We’ll learnthe proper proportions and techniques oreach and discuss the merits and dierenceso each style.
“A chocolate-dipped, cream-filled op-portunity to learn from the very best.”
Midwest Living 
BAKE!-cation Week: Pastry
 Tuesday, June 21-Friday, June 24 • 8am-5pm • $1000
Come and learn all o our “not-so-secret” se-crets to making tasty pastries. Whether it’spulling succulent strudel, laminating crois-sants, perecting a pie crust, or scraping resh vanilla beans or a lavorul angel ood cake - we promise to show you many ways to ensureamazing results you can enjoy or years tocome! We’ll serve you a Bakehouse breakastand a great lunch everyday too! You’ll leave BAKE! with lots o recipes, theknowledge to recreate them at home, a ullstomach and loads o things you made in class.
Roadhouse Special Dinners are 5-course family-style affairs with a little history and a LOT of foodfeaturing writers, chefs, authors and more from our own community and all around the country.
HawaiIAn TraditIonsiN ANn Arbor
 Tuesday, May 17th • 7pm • $45/dinner
I you have never made it to Hawaii but have always wanted to, nowis your chance to experience a traditional Hawaiian Luau right here in Ann Arbor! Tim Moore, Michael Moore and Robert Aguiar rom the OldLahaina Luau in Maui are traveling over 4,000 miles to share Hawaii’srich history and regional cuisine with the Roadhouse.
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
San StreET:from cart to Table
 Tuesday, May 24th • 7pm • $45/dinner
 Ji Hye Kim and Kristen Hogue Jackson are taking their memorieso eating Asian street ood o o their amilies’ dinner tables androm the street markets in Asia and bringing it to the Roadhouse.For this special event they have created a menu relecting thesememories, serving guests a amily-style menu, passing platters o pork buns, pickled vegetables, tea eggs and more.
Zingerman’s Cena ClassicaItalianA: Northern Italy Dinner
Wednesday, June 8th • 7pm • $45/dinner
Zingerman’s Food Tours is headed to Piedmont, Italy in Octobero 2011 and we are helping put everyone in the Italian mood a ewmonths early! The northwestern region o Italy provides inspira-tion or a menu ull o Italian avorites and Che Alex is working with Elph and Jillian, rom Zingerman’s Food Tours, to crat amenu traditional to the region.
Stop­by­the­Creamery­­Cheese­Shop734.929.0500­•­3723­Plaza­Dr.­­ www.zingermanscreamery.com
CheEse TaSTings 
Taste of the Southside
Sunday, May 22nd • 4-6pm • $25/advance, $30/at the door (reservations required)
Peek behind the curtain to see artisan ood-making on Zingerman’s“producer’s row.” In this special joint Bakehouse-Creamery-CoeeCompany tasting, we’ll showcase the best oerings o all three busi-nesses on Zingerman’s Southside and eature the sta’s avorite pair-ings, hear their best ood production stories, and talk about their latestideas. Come see (and taste!) how the most un in the local ood sceneis happening in a little business park on the south side o Ann Arbor.
Cheddars and Cheshires!
Sunday, June 19th • 4-6pm • $25/advance, $30/at the door (reservations required)
Now these are some cheeses steeped in history and lavor. We’ll delveinto the deep roots o cheddar cheese and celebrate its prominentplace in the story o both British and American cuisines. From the mel-low to the grassy to the crumbly to the blue-inused, we’ll taste ched-dars o every sort, as well as their delicious cousins, the cheshires. You haven’t known beauty ‘til you’ve gazed at a golden-hued, summer-milk, clothbound armstead cheddar—then gobbled it down.
CheEse ClAsSes
Learn to Make Fresh Mozzarella
Saturdays Sept-May • Noon-2:30pm • $50Reservations required
Making your own mozz in your own kitchen is un and easy and aterspending a day with us, you’ll have the know-how to do it yoursel every time you want the rich, milky taste o really resh cheese. Don’t wait or tomato season! Spots are limited. Reserve today!
Sandwich of the month
3723 Plaza Drive734.929.6060
Hands-OnBaking ClasSes
Will and Kait’s Grilled Cheese Royale!
 Almost as much evaluation was put into which dress theroyal bride would wear as was put into designing thissandwich by the winners o the Hope Clinic auction, Will & Kait (related to the noble couple in homopho-nic names only)! This A-list compilation o blue cheese,mozzarella, provolone and bacon on grilled sesamesemolina bread is the result o their mutual ondnessor the cheesy, salty, crunchy, melty things in lie. Thisairy tale o lavor will charm sandwich ans near andar!
$11.99/one size
The time has come once again to showcase our peren-nial pal, our crunchy comrade, that vitamin-rich veg-etable that arrives in June: asparagus! This year, we’rechoppin’ up a handul, adding some melted Americancheese, loading it aboard 2 slices o grilled brewhousebread to orm a satisying summer sandwich. Best way to enjoy this? On the Deli’s patio, watching the Addi-tion come to ruition. Oh and in honor o “Know Where Your Food Comes From!” month: the asparagus is handpicked by Deli peeps! The brewhouse bread is madeby Zingerman’s Bakehouse with ale rom Bell’s o Kalamazoo!
$9.99/one size
Deli Demos
Michigan Made Sweets!
Every Friday in May, 11am to 2pm.
 Join us in the Next Door at Zingerman’s Deli to celebrateour avorite sweets made in Michigan. We will eatureone producer each week and may even have a ew spe-cial guests. Stop by to taste and learn about some o thegreat sweets being made in the Great Lake State and get10% o treats made by the eatured producer.
Sometimes we schedule tastings after this newsletter gets pub-lished. Please check our website, www.zingermansdeli.com forup-to-date information.
Zingerman’s is havingTHREE special WarehouseSALES this summer!
Shoot an email that says "Sign Me Up!"to warehousesale@zingermans.com toreceive our sale alerts!
May 13th from 11am- 4pmJune 10th from 11am- 4pmJuly 15th from 11am- 4pm
610-640Phoenix Dr.
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3723 PlazaDr.
610-640 Phoenix Dr.888.636.8162
Huge warehouse Discounton tons of itEms
May is the Lastmonth for clasSesuntil Sept!
Kick-OfF DinNerwith Chef Andrea Reusing 
 Thursday, June 30th • 7pm • $45/dinner
See details or this dinner and a whole weekend o greatCamp Bacon events on page 6.
 We’re ive months into the project and the giant holebetween the Deli and the Next Door has a basement anda oundation sitting in it. By all, steel girders and cementblock will rise up and a building’s skeleton will emerge atthe top o the driveway, wrapping around the Zingerman’spatio. No one could envision the expansion at the begin-ning—it had no orm. It was just a list o desired outcomes.How did the outcomes become a plan? Month ater monthover the course o several years, a team o Deli ManagingPartners, key sta, architects, design consultants, engineersand contractors scrutinized this site—the size o a postagestamp—weighing strategies on how to it a easible buildinginto an aordable plan. Slowly, the process yielded a design with low and a project with the right personality. The planis in motion, the stage is set and we can start to see what will be there.
—Our goal has been to balance “
 what­ we­need­to­add,”
e.g. a amily restroom on the Deli’s irstloor, more space or tables, more space or browsingamong oils and vinegars, with “
.” Via Facebook, lots o helpul, enthusiastic responseshave told us what people want to see.
The same wall of meat and cheeses, lots of samples, the breadbox, tallwooden shelves, happy faces, the tile floor, an old stylelook, the tucked away patio
. Thanks or your input andeverybody can relax because
—It’s a challenge to invent something new andimproved, yet keep it
amiliar. We’ve used a process anda team. This journey o shared planning is called the
or IDP, a way o making deci-sions, named and endorsed by the US Green BuildingCouncil. Each day’s work seen through the peek holes is theoutcome o a long, multi-aceted planning process. Every detail o construction and design was vetted by the wholeBuild-Out Design Team. Our IDP’s objective was creatinga less crowded, unctionally green, Zingy building on theDeli’s cozy, charming site.
—Paul Saginaw saw the it between IDP andZingerman’s as a no brainer. “It’s producing good resultsbecause it’s how we’ve conducted ourselves in business. It’sactually a orm o Bottom Line Change, the path we already ollow. Luckily we’re comortable with collaboration andtrust it.” It’s the recipe that all Zingerman’s businesses use when a change is needed that starts with soliciting inputrom anyone aected by a given change.
Who needs to beinformed and what’s the best way to go about making thechange?
—The USGBC lists these IDP advantages:- Time and energy invested up ront
 once construction begins.- Communication is in place long beore the irst spadebreaks the ground. The design conversation creates
between all parties that continuebeyond the project’s completion to ensure ongoing per-ormance.- Every party has
orthe decisions. I anything goes awry (and something alwaysdoes), instead o pointing ingers, we are committed to working together to ix it.-
is the by-product o havingeverybody in the room while decisions are being made.It’s how golden opportunities reveal themselves becausecollaboration naturally seeks out synergies. It’s how a con- versation with Community High School about the use o aportion o its parking lot during construction resulted inan ingenious plan or a shared recycling center. An innova-tive vision o school-business-community interaction wasborn out o our garbage!-
gives the complete picture in con-trast to most building design that only looks at up rontcosts, i.e. materials and labor, and includes the costs o maintenance, energy usage and replacement. With thisapproach, water cooled rerigeration and water cooled airconditioning systems that cost more up ront actually endup 1) cheaper to run, 2) cheaper to maintain and 3) lastinglonger—hurray!
—IDP utilizes vision as the uniying ac-tor or the team. Our vision included preserving outsidedining, increasing the number o restrooms, bettering oursta’s work environment, improving the services to ourguests, and staying open every day during construction.The clarity and strength o the Deli’s vision o expan-sion has guided us through many decision-making stages.Utilizing IDP brought certain members o the team onboard much earlier than in mostconstruction projects. We had ourcontractor at the table rom day one o design because we knewit would be a challenge to keepour doors open throughout con-struction. Conversations with thearchitect and the contractor madeit possible to plan staging andaccommodating our operations. I it weren’t or that early collabora-tion, we wouldn’t be serving cornedbee sandwiches every day duringconstruction.
—It’s normal tostruggle with decisions during theprocess. We started with what wethought was best or our opera-tions and or our guests, then dealt with all the non-negotiable actorsimpacting our layout and design,e.g. our site’s diering grades, littleroom to maneuver big equipment,historic codes, zoning regulations,building codes, setbacks, stormwa-ter retention, etc. IDP has improvedour design because o many eyes, diering voices, and mul-tiple iterations o choices and strategies. A perect exampleis the lengthy debate and dozens o renderings neededto decide where and how to span the 29-inch dierencebetween the Deli’s old loor and the height o the Addition’sloor. Stairs? Ramp? Lit? Each option had its pros and cons. We considered the total loor space used, costs, ease o access or everyone including parents with strollers, and inthe end, IDP convinced us that a wide set o steps and anadjacent lit was the best solution.
—IDP has allowed us to operate strategi-cally, plan or eiciency and economy, and turn lemonsinto lemonade. Thanks to the Integrated Design Process, we have the warmest conidence that the outcome o thisexciting project will be a amiliar Zingerman’s Delicatessen,only 
Zingerman’s Events now hasits own event space in Ann Arbor
Right in the heart o Kerrytown, this intimate and charming restaurant spaceis perect or rehearsal dinners, small weddings and amily celebrations.Rustic brick walls, wood loors, a ull bar and lounge area set the tone or amemorable evening with your amily and riends.
Call 734-663-3400 for more information
Zingerman’s Events on Fourth
415 North 5th Ave
Ann Arbor, MI 48104
The Deli is OpenDuring Construction!
Begin excavation of Addition foundationRegrade and resurface former driveway areaReopen area for outside seatingResume use of the side doors
Continue work on addition foundationContinue interior framing of the Annex
- Deli’s Front Door- Bread box- Walls of meat and cheese- Tall wooden shelving- Tile floor- Tasty samples- Orange House (aka Annex) stays- Patio and outdoor dining- Happy faces- Sandwich menu boards- Sandwich running- The Next Door
- 1st floor family restroom!- Two new large restrooms!- More fun dining areas!- 2ndfloor deck dining!- Shorter wait for sandwiches!- Roomier, easier retail shopping!- More registers at check out!
- www.zingermansdeli.com/deli-construction-news- Build-Out Bulletin Board - 2ndfloor Next Door
[header] Get Your Goat at Zingerman’s Creamery and Delicatessen!
1. Fresh Milk
Many modern-day goat cheese makers actually start (or supplement) their cheese with rozencurd they buy in rom other producers in order to keep cheese supplies adequate throughoutthe year. We’ve chosen to make cheese using only resh milk meaning that you get a resherlavor and iner texture to the cheese.
2. Traditional hand ladling of the curd
Sadly, most goat cheese on the market is extruded or pumped to speed production and topack the cheese or long shel lie storage in supermarkets and distributor warehouses. Thepressure on the curd severely damages the texture o the cheese leaving it pasty and sticky. And it impacts the lavor as well, leaving it somewhat bitter and oten downright unpleasant.By hand ladling we protect the natural ragile texture o the curd. When you bend back a disco this careully hand ladled cheese you’ll see that the curd naturally breaks.
3. Paper WrapPing 
Good goat cheese needs to breathe! Like good bread, the cheese’s natural lavor and textureare best protected by simple paper wrapping o the cheese. Unortunately most goat cheeseon the market is shipped sealed in plastic to extend shel lie and reduce moisture loss. Theseplastic sealed cheeses tend to be very gummy and quickly develop bitter, unappealing o lavors.
4. Local Milk and Local CheEsemaking 
 With resh cheese—like the Creamery’s award-winning cream cheese—keeping everything inthe neighborhood (so to speak) means that our local goat cheese can arrive at the Deli andBakeshop more quickly with less transport wear and tear and tasting ar resher than it couldi it came here rom across the country.
5. GoOd Hands
 Whether it’s working with cow’s milk or goat’s milk, the reality is that artisan cheesemakingis very much a crat. And John Loomis, one o the Creamery’s managing partners and chie cheese maker, is very, very good at his crat. This is the guy whose work won the Creamery the“Best Cream Cheese in America” recognition rom the American Cheese Society (only a yearater we started making it!). And his gentle hand and years o experience contribute a lot tothe quality o our goat cheese as well.
2006 & 2007 American CheeseSociety award winner.
  A dense, lemony goat brick covered with a snow-white mold rind andliberally studded with reshly crackedgreen peppercorns.
2007 American CheeseSociety award winner.
 This small, mold-ripened cheese hasa butter-colored rind which developsblue mottling with age. When very  young (2 weeks) this cheese has a sotcreamy texture and a gently acidiclavor. As it reaches middle age (2to 3 weeks) the cheese is semi-irmand develops a ull, savory lavor. Atone month, the cheese is irm with apungent lavor.
This cheese has a wonderul, really light, luy texture, and a cool creamy,super resh lavor.
Hand ladling gives this cheese an amaz-ing, evolving texture, rom light andairy when very resh to irm and per-ect or crumbling over salad when old-er. Fresh and crisp with a lemony tang.
Our May Creamery Special!(see below)
 Akin to a French crottin, it has a beau-tiul, buttery-yellow rind and a pastethat runs the gamut rom dense andsot when younger to irm and linty asit ages.
Lightly pressed to make or a modestly creamier texture than our super reshrounds o City Goats, then rolled in tar-ragon leaves. The pressing increasesthe rate at which the natural whey inthe cheese drains, making or a mel-lower, sweeter and creamier piece o cheese.
Get Your Goatat Zingerman’s
Creamery Specials!
 Available at the Creamery cheese shop at3723 Plaza Drive and at the Deli on Detroit Street
Fantasy Camp for CheEse Lovers!
Zingtrain’s 3rd Annual Cheese Mastery Class
 Join cheese proessionals and serious enthusiasts rom around thecountry or an intensive cheese education.Designed in conjunction with renowned cheese expert Daphne Zeposand Zingerman’s in-house specialists, this class is or individuals who arelooking to improve their ability to taste, describe and evaluate cheeses,to experience cheesemaking with John Loomis at Zingerman’s Creamery,to maximize product selection and to minimize waste."Ater we attended the Cheese Mastery Class last year, sales are up and ourresh mozzarella program is doing well. The greatest value in my eyes was see-ing our sta trying and learning new things and bringing that knowledge backto their peers and customers."—Leah Caplan, Chie Food Oicer, Metcale’s Market, Madison, WI You’ll leave our Mastery Class with more than two days o cheese instruction, lots o tasting, and a hety book o resource materials to take home with you.
Find more information and registeronline at www.zingtrain.com.Call 734-930-1919 with questions!
AnN Arbor Farmer’s Market
Kerrytown • Saturdays through Octoberand Wednesdays, May-Sept. • 7am-3pm
Ypsilanti DowntownFarmer’s Market
Corner o Michigan Ave. and Hamilton •Tuesdays 2-6pm
Detroit’s Eastern Market
Saturdays, 7am-3pm
Westside Farmers Market
Roadhouse Parking Lot, 2501 Jackson Rd. •Thursdays, June through October • 3-7pm 
Find us at the Farmer’s Markets!
Fresh CheEse!
(straight from the cheese maker)
Lincoln Log
Rich texture with hints o citrus, amild goat milk lavor and a toucho mushroom inish. It’s great whensliced thin, topped with red pepperand broiled quickly. It can also beused on pizza, salads or just as is oncrackers or bruschetta.
 A rich mold-ripened cheese, studded with reshly-ground, Tellicherry blackpepper. The Bridgewater combines aslight citrus lavor with the bold spiceo resh pepper, inishing with gentlehints o mushroom.
June 12-14, 2011

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