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Zingerman's Newsletter Nov-Dev 2011

Zingerman's Newsletter Nov-Dev 2011

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Published by: zingermans on Nov 03, 2011
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“Second Saturday” Tour!
 Join us monthly or an open-to-the-public, no-reservation-required event. Sit down with CofeeCompany managing partners Allen and/or Steve totour their acility and learn about cofee—where it’sgrown, how it’s sourced and how it’s roasted. Finally,learn how to discern the subtle distinctions amongthe world’s nest cofees as you sample some newoferings and some old avorites brewed using a variety o techniques.
Brewing Methods Class
Learn the keys to successul cofee brewing using a wide variety o brewing methods rom lter drip tosyphon pot. We will take a single cofeeand brew it 6 to 8 diferent ways, eachproducing a unique taste. We’ll learnthe proper proportions and techniqueor each and discuss the merits and di-erences o each style.
Holiday Tasting
Stop by and taste a ew o our cofees as we dem-onstrate the diferent brewing devices we have inthe shop. Or stop in and shop or the cofee geek in your lie.
Please call or reservations: 734.929.6060
Roadhouse Special Dinners are 5-course amily-style aairs with a little history and a LOT o oodeaturing writers, ches, authors and more rom our own community and all around the country.
For reservations to all events stop by 2501 Jackson Ave. or call 734.663.3663 (FOOD)or online at www.zingermansroadhouse.com
StopbytheCreameryCheeseShop734.929.0500•3723PlazaDr. www.zingermanscreamery.com
Creamery Cheese Tasting
 A new staple in our monthly events at theCreamery. Come and taste creamery cheeses with the cheesemaker, learn aboutseasonality and our arm-ers, and get ideas or waysto enjoy our cheese withseasonal produce!
Mozzarella Making Class
Come get your hands in the curd and learnhow to make mozzarella rom resh milk witha recipe you can use at home. Stretch curdsinto or di latte, treccia di mozzarella, andburrata.
Sandwich of the MonthDeli Tastings And EveNts
3723 Plaza Drive734.929.6060
Best o the Deli 2011 Tasting with Ari
 Ari’s annual culinary treasure hunt across Zingerman’s Community of Businesses!
It’s become a tradition each autumn or Ari to compile a list o hisavorite oods, and this year we’re excited to be able to share them with you in ournew event space on 4th. From South Arican vinegars, French sardines and Tanza-nian chocolate to locally made caraway rye and Cosmic Cakes,it’s a ull avored collection o Ari’s avorite things to noshon rom 2011. We’ve sold out in years past, so we’ve got twodates planned this year: Tuesday November 29th and Tuesday December 13th, each rom 6pm-8pm.
Celebrate Wisconsin Cheese Tasting
 Join Wisconsin dairy expert Ed Janus, Zingerman’s oundingpartner Ari Weinzweig and the Deli cheese enthusiasts as we learn,taste and toast a special selection o Wisconsin’s handmade cheeses. Mid- west crat beer will be sampled alongside these great cheeses to highlight andenhance Wisconsin’s lavor traditions.
Auchie Semos
Fun! Fun! Fun!It’s got chicken!It’s got spinach!It’s got our great garlic hummus! And with sliced old pickles on a grilledpaesano roll, it’s got a crunch that’ll have you making up words to a Beach Boyssong!
BLC Platter
 A trio o our top-notch traditional treatsrolled out beore you on a single plate! A warm & buttery cheese-lled blintz,a crispy potato latke, and a scoop o our chopped liver which we still makeaccording to Ari’s grandmother’s recipe. A slice o rye bread, as well as sourcream and preserves, will help you takeaction steps to mix, match, and expand your own Deli avorites!
New Year’s Eve Dinnerwith the Kennedys
Following our tradition o celebrating New Year’s Eve withthe White House, this year we dine like our 35th President,easting rom a menu ull o John F. Kennedy’s avorites.
An Evening in Sicily Dinner
Zingerman’s Food Tours has teamed up withGioacchino Passalaqua, an Italian artisanal oodexporter, cook, gastronome, tour guide, adventurer, andnative Sicilian. Through his company, Attavola, Gioacchinohas developed relationships with artisanal ood producers,restaurateurs, olive oil companies, chocolatiers, vintners,and conectioners all over Italy.The ood o Sicily is outstanding both in the quality o itsingredients and in the incredible variety o traditionaldishes you will nd there. Che Alex will collaborate withGioacchino to create a traditional Sicilian menu, ull o richavors, pasta, meats and cheeses.
EventsTour theCreamery!
 We now ofer two kitchens at our hands-on teach-ing bakery and many more classes to choose rom!Look or combination cooking and baking classes with guest instructors and “practice makes perect”classes so you can work on your technique with usthere to guide you.
S’mores and More
 We’ll teach you how to make our super gingery  whole wheat graham crackers. Then we’ll have unmaking both vanilla and chocolate marshmallows as well as tell you how to make up your own lavors. Join us and increase the lavor o your s’mores by 100%.
Zingerman’s Turns 30
Let’s celebrate our 30th anniversary with a ew o the most popular Zingerman’s treats. We’ll makelong time best-sellers Jewish rye bread and MagicBrownies and a new ave, hummingbird cake. We’llserve sandwich ixin’s rom the Deli to go with yourbread and end the class with iconic Zingerman’streats—a sandwich, a pickle, a brownie and a toastto 30 years o great customers.
Hungarian Coeehouse Tortes
In the late 1800s Hungary enjoyed a coeehouseculture o delicious ancy tortes and great coee.Philosophers, artists, musicians and politicians gath-ered in coeehouses to share ideas and camaraderie while eating cake! We’ll teach you to make two o the classics. Rigó Jancsi—a chocolate rum spongecake illed with chocolate whipped cream, iced withchocolate ganache and Esterházy Cake—walnutmeringue layers with vanilla cream icing. It’s a classicsold at all traditional Hungarian bakeries.
7th Annual Arican American Dinner
featuring author Audrey Petty from Chicago
For this annual Roadhouse dinner, we welcome author Audrey Petty, bornand raised in Chicago and currently a Proessor at the University o Illinoisat Urbana-Champaign to the 7th Annual Arican American Dinner. Audrey  will share her stories and poetry o the Arican American community through a traditional and ull-avored meal prepared by Che Alex.
Begin 2012 at the Roadhouse!
Reservations encouraged.
The Roadshow will open at 9:00 am on New Year’s Day.
With MoreHands-OnBaking Classes
Celebrate the Holidaysat the Roadhouse!
The Roadhouse is a great place to celebrate the holidays with yourriends, amily and co-workers. We can accommodate groups up to 40in one o our dining rooms or we have a private room that seats up to80 people. On a budget this holiday season? Whether you are bringingin 8 people or 80, we can work together to create a menu that its yourbudget and tastes great.
Call 734.929.0331 or email rhcatering@zingermans.comto book your holiday event at the Roadhouse!
ISSUE # 229
 As you get started on yourholiday shopping lists and make plans to stop by, know that even with the all construc-tion going on, you’ll still fnd everything you’re used to seeing here or the holidays.
 While we’re looking orward to enjoying all the great improvements in our new space (or de-tails, check out www.zingermansdeli.com/deli-construction-news), we’re also committedto delivering the same great experiences our guests have enjoyed over the years. Bake-house pies, stollen and panettone; great cheeses rom all over the world (including Zinger-man’s Creamery!), resh roasted Zingerman’s Cofee Company cofee as well as teas romour riends at Rishi; at least 10 diferent bacons available by the pound; jamon serranorom Spain; new harvest olive oils and beautiully balanced vinegars; Zzang! candy barsand peanut brittle rom Zingerman’s Candy Manuactory. . . The list o great ood is as longas it’s ever been and it’s waiting or you to come by, sample, and enjoy.
Zingerman’s Spiced Pecans
Every Zingerman’s employee smiles when we make these. The smell coming out o our kitchenis enough: toasting pecans mixed with cloves, allspice and caramelizing sugar. Employeesstop in their tracks, inhale greedily and check with the kitchen crew. “Any extra?” I they’relucky they head out with a handul.The smell you’ll get when you open the bag may provoke the same reaction, so get ready. Whole pecans toasted with butter, lots o reshly ground Tellicherry black pepper, Jamaicanallspice, ground ginger, cloves and more. The nuts cluster together in little caramelly-spicy handuls, making it way too easy to eat too many. I you can manage it, I say get two: one oreating and another or those times when a quick git comes in handy.
Available in a holiday git bag at Zingerman’s Delicatessenand in our classic tin at www.zingermans.com or 888.636.8162.
TWO Holiday Tastings withZingerman’s co-founderAri WeinzwEIg!
 Ari’s annual culinary treasure hunt across Zingerman’s Community of Businesses!
Come taste Ari’s avorites rom the past 12 months (you know, the ones you’re reading about in this very newsletter). Ari’s tastings always sell out so we’ve booked a second event to make sure everyone gets thechance or a guided tour o the best o the year. Book early beore all the spots are gone!
We make custom giftbaskets for the holidays!
 We’re here to help! Our Deli olks love to give git baskets to riends and amiliesand over the years we’ve deinitely learned a thing or two about mixing andmatching to create just the right holiday git. We love the ood we sell, and we’ll work with you to choose the perect combination o lavorul goodies, basedon any theme you’d like, and make it look irresistibly exciting in one o ourbeautiul wooden baskets or colorul Zingerman’s boxes. We can create ood-spectacular gits or practically any budget. Just ask! Or create your own Zinger-man’s git ideas and dress them up in one o our git baskets or boxes!
Deli Build-out during the Holidays
 O u r  a l l - t i m e  f a v o r i t e  h o s t  g  i f t !
Have ThanksGivIng witH Us!
Featuring local turkey breast rom Harnois and Son Farm in Whitmore Lake, MI, hand-selected by Che Rodger, matched with traditional celery and sage stung, Thanksgiving dinner rom the Deli provides atruly tasty holiday. This magnicent bird joins a complete holiday east or our that includes our mashedpotatoes, homestyle gravy, brussels sprouts with butternut squash and chestnut cream soup cranberry sauce, Thanksgiving wild rice, maple syrup sweet potatoes, Zingerman’s Bakehouse Farm bread along withresh Michigan arm butter, plenty o our amazing spiced pecans or snacking and Pilgrim Pumpkin Pie ordessert. This east will have you exclaiming “Now that’s something to be thankul about!”
The Thanksgiving that really GIVES!
Zingerman’s Catering will donate 100% o the prots rom every Complete Thanksgiving Feast to FoodGatherers, our local ood bank. For more than two decades, the olks at Food Gatherers have been put-ting your donations to great use delivering nutritious meals to our neighbors in need. For more ino or tond out how you can help, go to www.oodgatherers.org or call 734.761.2796.
The irst bar we created and still themost popular. Layers o caramel, pea-nut butter nougat and butter-roastedpeanuts dressed up in dark chocolate.
What the Fudge?
Sweets or the sweet! Layers o udge,caramel and malted milk cream on-dant. The sweet-lovers dream.
Ca$hew Cow
Freshly roasted cashews and cashewbrittle with milk chocolate giandujaenrobed in dark chocolate.
Raspberry chocolate ganache, rasp-berry nougat and raspberry chewy candies.
Extraordinary Stocking StufFers
Our charming events space in the heart o Kerrytown (just down Kingsley St. rom the Deli) is the ideal spot to gather withriends and amily and celebrate the season together. Check out www.zingermanscatering.com or photos o our new spaceand picture yoursel as the lie o the party while we handle all the arrangements.Holiday parties at Zingerman’s Events on 4th can seat up to 70 olks and include a ull bar as well as a barista station with madeto order cofee drinks. We’ve also developed a special holiday menu or the season’s estivities!
This great collection is perect or taking to the oce,a riend’s party or or entertaining in you own home. We’ve gathered our avorites: two types o savory Ital-ian salami with brown mustard; two hand-selected arti-san cheeses with slices o Bakehouse French baguette;Edwards’s peanuts; our housemade hummus and crisps;plump grapes and juicy strawberries; and or a sweetnish, an assortment o Bakehouse brownies, includingBuenos Aires, Pecan Blondies and Black Magic. So, graba bottle o red wine and give your riends a call!
 A delicious ending or your party. Our very ownresh-roasted cofee accompanied by Calder Dairy  whipped cream, chocolate shavings, vanilla syrup andhousemade Scharfen Berger chocolate syrup.
Holiday Cocktails
Getinthecelebratoryspirit withourholidaycocktailsTheFrench75
 A staf avorite, the French 75 was created in 1915 atHarry’s New York Bar in Paris. It was said to pack apunch like a French 75mm howitzer. Gin, champagneand lemon make this a sure-re party starter.
Mulled Red Wine
 Warm up on a snowy evening with our mulled red wine. We combine local apple cider, red wine, cinnamon, an-ise, orange and other mulling spices to keep you toasty on a chilly winter night.
Introducing a GreAtPlace to CelEbrate!
Zingerman’s Catering 2011 Holiday Menu Highlights
“Chewy, crunchy, sweet, salty and highly addictive—this luscious handmade candy bar puts thevending machine stu to shame.”
magazine, September 2011

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