“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 successul coee brewingusing a wide variety o brewing methodsrom ilter drip to syphon pot. We will take asingle coee and brew it 6-8 dierent ways,each producing a unique taste. We’ll learnthe proper proportions and techniques oreach and discuss the merits and dierenceso each style.
“A chocolate-dipped, cream-filled op-portunity to learn from the very best.”—
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, perecting a pie crust, or scraping resh vanilla beans or a lavorul 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 breakastand 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 androm the street markets in Asia and bringing it to the Roadhouse.For this special event they have created a menu relecting 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 crat amenu traditional to the region.
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-CoeeCompany tasting, we’ll showcase the best oerings 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-inused, 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.
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 aterspending 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
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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 ondnessor the cheesy, salty, crunchy, melty things in lie. Thisairy tale o lavor will charm sandwich ans near andar!
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 handul, adding some melted Americancheese, loading it aboard 2 slices o grilled brewhousebread to orm a satisying 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!
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.
CAN YOU KEEPA SECRET?
Zingerman’s is havingTHREE special WarehouseSALES this summer!
Shoot an email that says "Sign Me Up!"to firstname.lastname@example.org toreceive our sale alerts!
May 13th from 11am- 4pmJune 10th from 11am- 4pmJuly 15th from 11am- 4pm
P h o e n i x D r .
P l a z a D r .
A i r p o r t B l v d .
3 7 1 1 P la za D r.
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.
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