ISSUE # 230JANUARY-FEBRUARY 2012
“A chocolate-dpped, cream-lledopportut to lear rom the ver est.”
Chec out the ull schedule & regster or classes at
Sunday, Jan. 8 • 4-5:30pm • $20/person
Come and learn about the cheeses we pro-duce, milk seasonality and the variables of cheese making from our cheese maker Aubrey Thomason.
Sunday, Jan. 29 • 4-6pm • $30/person
To celebrate all the big and beautiful new wheels of Great Lakes Cheshire that are emerg-ing from our aging room, this tasting featurestwo cheeses that share a long intertwined his-tory. Cheddar, the first cheese made in thenew world, comes in a variety of differentstyles, from a multitude of places—reachingfrom Vermont to Wisconsin. Waxed in blocks, wrapped in cloth wheels, aged in plastic, as wellas in caves, some with blue, some without. Lessfamiliar here in the U.S. is Cheshire, once themost popular of British cheeses. Join our chee-semakers Aubrey Thomason and John Loomisas they guide you through these cheeses anddiscuss where our own Great Lakes Cheshirefits into the Cheddar and Cheshire Continuum.
Sunday, Fe. 12 • 4-6pm • $30/person
February is Chocolate Gelato Month! Join ourexpert gelatiere, Josh Miner and indulge inthis year’s selection. You’ll taste no-fewer-thanseven different chocolate gelati, including DarkChocolate, Strawberry Balsamic, Rocky Rideand Chocolate Heat.
1st & 3rd Saturday each month • 12-2:30pm • $60
Come learn with the masters of mozz how tostretch your own from-scratch, fresh mozzarel-la. We will guide you through the steps to set upthe curd from milk and teach you the technique we employ to stretch the curds into marvelousmozzarella of your very own!
Del Tastgs ad Evets
All of our tastings are hosted at Zingerman’s Events on Fourthat 415 N. Fifth Street in Kerrytown Market and Shops
3723 Plaza Drie
Roadose Special Dinners are mlti-corse family-style affairs wit a little istory and a LOT of foodfeatrin writers, cefs, ators and more from or own commnity and all arond te contry.
For reserations to all eents stop y 2501 Jackson Ae. or call 734.663.3663 (FOOD) or online at www.zinermansroadose.com
7th-Annual-- African-American-Dinner:-In-Search-of-My-Father’s-Kitchen,-- with-special-guest-Audrey-Petty
Tuesday, Jan. 31 • 7pm • $45/person
The Roadhouse welcomes author Audrey Petty, born and raised inChicago and currently a Professor at the University of Illinois atUrbana-Champaign. Audrey will share her father’s stories about hisNorthern migrations, his coming of age as a cook-busboy-migrant worker and will read her own poetry. Audrey and Chef Alex willhelp tell the stories through a traditional and full-flavored mealprepared by Chef Alex.
Tuesday, Fe. 21 • 7pm • $45/person
In a mid-winter break from the cold, the Roadhouseexplores the foods of New Orleans at this Mardi Gras festival. Chef Alex, recently back from a trip to NOLA, explored the city, its cui-sine, traditions and culture. This year’s menu will be a combinationof Roadhouse NOLA favorites and new and exciting dishes Chef Alex learned while he was down there.
Saturday, Mar. 10 • 5pm • $55/person
The Roadhouse is teaming up with Real Time Farms for an exclusiveSaturday night dinner to celebrate the viewing of
,a documentary from Graham Meriwether that takes a macroscopiclook at the U.S. meat industry. The first part of the evening will bedinner at the Roadhouse where Chef Alex has created a menu thathighlights Cornman Farms’ meats and he will share his passion forreally good local American meat. After the dinner, there will be ashowing of
at the Michigan Theater at 7:30 pm.
Seats or the der ca e ooed through the Roadhouse.Tcets to the move are avalale through the Mchga Theater.Lear more aout Amerca Meat at .amercameatlm.com
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to the Roadhouse for Valentine’s Day
Thursday, Jan. 19 • 5:30-9:30pm • $100/person
Make the same bread you’ll find on Zingerman’sDelicatessen’s famous Reuben sandwiches! Most Americans associate the flavor of caraway seeds withrye bread, but the rye berry itself packs a real flavorpunch! In this class you’ll make our traditional JewishRye bread.
magazine called it “America’s bestrye.” We’ll also bake a bread using 100% rye flour.
Friday, Jan. 27 • 1-4pm • $75/person
As seen in the
New York Times
! Craft traditionalGerman style soft pretzels made with lard and lye! We’ll answer that burning question: ”Is this thesame lye that’s used to make soap?”
Wednesday, Fe. 1 • 5:30-9:30pm • $125/person
In this class we’ll craft a few different coffeecakesthat you’ll want to bake for years to come- includ-ing our popular hot cocoa coffeecake, Shelby’sgrandmother’s yeast-raised coffeecake and acrumb top coffeecake for good measure.
January 14 & Feruary 11 • 11am-noon • FREE!
Join us monthly for an open-to-the-public, no-reservation-required event. Sit down with CoffeeCompany managing partners Allen and/or Steve totour their facility and learn about coffee—whereit’s grown, how it’s sourced and how it’s roasted.Learn how to discern the subtle distinctions amongthe world’s finest coffees as you sample some newofferings and some old favorites brewed using a variety of techniques.
Sunday, Jan. 15 • 1-3pm • $30/person
Sunday, Fe. 19 • 1-3pm • $30/person
You may be familiar with wine and cheese pairings,but why not a coffee and food pairing? Here at theCoffee Co., we’ll be taking some of our favorite cof-fees and tasting them with select foods to find thebest combination. Great for the coffee and foodconnoisseur who wants to try something different.Class is limited to 8 people, so sign up fast!
Sunday, Jan. 22 • 1-3pm • $20/person
Learn the keys to successful coee brewing using a wide variety of brewing methods from lter drip tosyphon pot. We will take a single coee and brew it6 to 8 dierent ways, each producing a unique taste. We’ll learn the proper proportions and techniquefor each and discuss the merits and dierences of each style.
Sunday, Feruary 5 • 1-3pm • $20/person
Sample coffees from Africa, Central and South America, and the Asian Pacific. We will taste andevaluate these coffees using the techniques andtools used by professional tasters. This is an eye-opening tour of the world of coffee.
Please call or reservatos: 734.929.6060
TAkE 30% O AnybOTTLE O winE!
415 N. Fift Street, Ann Aror, MI (in Kerrytown Market and Sops)
* Some Wednesdays there may be no pop in due to private events being held
Great food and drinks, mirth and merri-ment popping up at Zingerman’s Eventson Fourth on Wednesday* eveningsfrom 5:00-9:30pm.Sign up for our enews at www.zingermansdeli.com to find out when the next pop in will be held
4Th ANNuAL ASKINOSIEChOCOLATE TASTINg
Thursday, January 26 • 6:30-8:30pm •$40/person
Shawn Askinosie is our favorite crimi-nal defense lawyer turned chocolatemaker and we welcome him back tothe Deli with open arms for what fore-casts to be the best Askinosie Tasting todate! Shawn is a leader in the industry for his chocolate, his packaging, and hisbusiness model which includes directly sourcing cocoa beans and gainsharing with the farmers. Shawn will share hisstory as we taste sweet, savory, anddrinkable treats made from his choco-late, cocoa, and nibs,and guide us in a tast-ing of his bean-to-barchocolates.
CELEbRATE ThE MELT
Tuesday, Jan. 31 • 6:30-8pm • $35/person
Fondue, Raclette and Tartiflette—come‘celebrate the melt’ with our cheeseenthusiasts. From techniques to foodpairing suggestions, we’ll have it allcovered.
DISCOvER A PALETTE OF TEA
Thursday, Fe. 16 • 6:30-8:30pm •$35/person
We couldn’t think of a better way toround out a February evening than with our friends from Rishi Tea. Formore than ten years, they’ve beensourcing teas directly from a variety of origins throughout Asia, and theirsteadfast commitment to quality hasresulted in a fantastic selection. We’lllearn about their work in sourcing andtaste some of their exceptional teas.