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Upstairs at the Next Door Coffee Shop, 422 Detroit St.
Just pay for your seat 2 days in advance and we'll take $5 off the regular admission.
Get $5 OFf DeLi Tastings!
STEEP! Tasting New Teas
Wednesday, January 19 • $25 • 7-9pm
Join us on a chilly winter evening to cup the latest additions to our selection: Golden Needle and Pu-erh Tuo Cha cakes both from Yunnan, China and a new herbal Hibiscus Berry blend. We’ll round out the evening with some Taiwanese oolong, paired with videos of production and stories from our tea buyer’s recent trip. It’ll be a fun evening full of new flavors, stories and images.
with special guest Walter Hewlett, maker of Owens Creek Olive Oil
Sandwich of the mONtH
Hands-On Baking ClasSes
3723 Plaza Drive • 734.761.7255
Noodling about Strudeling
Featuring a tempestuous trio of locally produced provisions, this sandwich guarantees to brighten the greyest of January days! It showcases The Brinery’s Storm-Cloud Zapper Sauerkraut (David Klingenberger’s crunchy combination of fermented beets, cabbage and ginger) with Zingerman’s Creamery’s velvety goat cream cheese and GardenWorks sunflower sprouts on a Bakehouse paesano roll.
Tuesday, February 1 • $25 • 7-9pm
Join us in warming up the Deli with a tasting featuring foods from California. Walter Hewlett visits from Mariposa County in the Central Valley to tell his story about planting an olive grove and starting up as an oil maker and we’ll taste his Owens Creek oil, along with some of the other artisinally produced foods like marmalades from Robert Lambert, conserves from June Taylor, olive oil from Pasolivo, olive oil and vinegars from Albert Katz and cheeses from Andante Dairy.
Tue., Jan. 11 • 6-9pm • $75 Join BAKE! when we take a grapefruit size piece of strudel dough and stretch it out to cover a 24 sq. ft. table. This is just about the most fun you can have making food.
Who’s Who of Jewish Cookies
Fri., Jan. 21 • 1-5pm • $100 Rugelach! Mandelbrot! Hamentaschen! These cookies command attention. We’ll walk you through every step of making these regal, headturning, mouth-watering Jewish desserts.
Limit 20 people
one size: $10.99
Thu., Feb. 17 • 5:30-9:30pm • $125 We’ll delve into a few of the world’s delicious savory pies like the empanada from Spain, Portugal, Central and South America; the knish, a Jewish staple in Eastern Europe; and the pasty, served up by the thousands in the UP but originating in Cornwall in Great Britain.
Chocolate Gelato Tasting
with real live gelato maker Josh Miner from Zingerman’s Creamery
Tuesday, January 25 • $35 • 7-9pm
We wait with anticipation for February and Chocolate Gelato Month! Join our expert gelatiere, Josh Miner and Deli Gelato Maiden Emily Hiber for a preview of this year’s selection. You’ll taste no less than seven different chocolate gelati, including Dark Chocolate, Strawberry Balsamic, Rocky Ride and Chocolate Heat.
Deli Build-out Town HalL MeEtings!
Get the details and answers to your questions about our 2011 expansion from Deli managing partner Grace Singleton at our monthlyTown Hall meetings. Free and open to the public! Tuesday,Jan.11,7:30-8:30am&Tuesday,Feb. 1,5:30-6:30pm in the Next Door coffee shop. Turn the page for more Deli Build-Out info!
Hoagie’s Banh Mi
The Deli’s take on banh mi, ours is filled with pork roasted with Asian spices, tangy-sweet daikon radish and carrot pickles, slices of cucumber and jalapeños, and cilantro with a slather of mayo on a baguette. Brought to us by Kristen “Hoagie” and Ji Hye of San Street, an aspiring new business serving up Asian street food.
Plan your 2011 BAKE-cation® now
Weekend and Weeklong sessions available
Check out the full schedule and register for classes at
one size: $10.99
Please call 734.663.3400 to save a seat. Get more Deli info at www.zingermansdeli.com
Roadhouse Special Dinners are multi-course familystyle affairs with a little history and a LOT of food and feature writers, chefs, and more from our own community and from all around the country.
Stop by the Creamery Cheese Shop 734.929.0500 • 3723 Plaza Drive www.zingermanscreamery.com
Learn to Make Fresh Mozzarella
Saturdays Sept-May • 12-2:30pm • $50 Reservations required
Making your own mozz in your own kitchen is fun and easy and after spending 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’t wait for tomato season! Spots are limited. Reserve today!
Second Saturday Tasting!
Jan 8th & Feb 12 • 11am to noon
6th Annual African American Dinner
African American History on a Plate: A Culinary Journey from Africa to America
Blues at the Crossroads
The Robert Johnson Centennial Project Dinner
Wednesday, February 9 • 7:30pm • $45/dinner
As one of the most famous Delta blues musicians, Robert Johnson has influenced many musicians for generations with his voice, songs and amazing guitar skills. He was inducted into the Rock and Roll Hall of Fame in 1986, 48 years after his passing at the age of 27. Together with the University Musical Society, we will be celebrating the man who, as legend tells it, at the Mississippi junction of Highways 61 & 49, gave up his soul to write the baddest blues the world had ever heard. Bruce Conforth, the first curator of the Rock and Roll Hall of Fame and U of M American Culture Professor, will share his stories and knowledge on Robert Johnson and his early influence on jazz while Chef Alex shares the story of Mississippi and blues through an amazing Mississippi meal.
Join us monthly for an opento-the-public, no-reservationrequired cupping. Sit down with Coffee Company managing partners Allen and Steve to sample some new offerings, some old favorites, some experimental batches and learn how to discern the subtle distinctions among the world's coffees. Future tastings happen the second Saturday of each month, 11am-noon.
Tuesday, January 11 • 7pm • $45/dinner
We welcome pre-eminent #99 food historian and cookbook author Jessica B. Harris from New York City for this annual celebration of traditional American foodways. In her new book, High on the Hog, Harris tell the engaging history of African American cuisine and takes the reader on a harrowing journey from Africa across the Atlantic to America. Although the story of African cuisine in America begins with slavery, High on the Hog ultimately chronicles a thrilling history of triumph and survival. James Beard-nominated chef Alex Young will prepare a meal that brings that history alive while Jessica delivers the story of the food and the people who brought it here. “In High on the Hog, the inimitable Jessica Harris tells the story of the African American diaspora from the perspective of an accomplished food historian. [A] gripping saga laced with descriptions of food that will make your mouth water.” —MarionNestle, NYU professor and author of Food Politics and What to Eat “Anyone interested in food history will find plenty to savor in Jessica B. Harris’s latest book.” —Saveur
The History of Milk
Sunday, January 16 • 4-6pm • $25 Learn about the wide variety of animals whose milk becomes great cheese, and why diet, physical environment, and time of year all affect the cheese’s final style and flavor. We’ll follow the cheesemakers’ process of receiving, setting and turning milk into cheese and we’ll learn how the heck people figured out how to turn milk into cheese in the first place!
Home Espresso Workshop
Saturday, January 15 10am-noon
Buy tickets to the Thursday, February 10th concert at www.ums.org
Chocolate & Cheese
Thursday, February 10 • 4-6pm • $25 The lovely Margot Miller, resident Chocolate Expert at Zingerman’s Delicatessen, will be on hand to present some of the world’s finest chocolate offerings as we pair them with our most favorite imported and domestic cheeses. The perfect sweet-and-savory fete just in time for Valentine’s Day!
This is our 3rd Home Espresso Workshop. Grab your espresso machines and come on down. Don’t have an espresso machine? Come test drive some and find out what all the hullabaloo is about. We’ll work with you to make better espresso and keep your machine (or potential machine) running smoothly. This event is free and informal, so stop by at any time and geek out with us!
Mark Twain’s Feast: “A Tramp Abroad”
Tuesday, February 22 • 7pm • $45/dinner
Traveling throughout Europe, Mark Twain grew resentful of European food becoming # 100 homesick and longing for the traditional foods of home. In his 1880 travel memoir, A Tramp Abroad, Twain compiled a nostalgic list of American foods he missed including hot buckwheat cakes, butter-beans and Southern fried chicken. Chef Alex and Jan Longone, the Curator of the Center for American Culinary Research at the William Clemens Library at the University of Michigan, have crafted a menu exploring Twain’s most longed for foods. This is a dinner not to be missed, pairing the rich history of Mark Twain’s life and his favorite foods.
Call to reserve your spot at 734.929.0500. Tastings include a coupon for 20% off your entire purchase in the Cheese Shop that evening!
Stop by our coffee bar @ 3723 Plaza Drive • 734-929-6060 www.zingermanscoffee.com
Sundays • 2pm • $5 per person • Call to reserve!
Reserve your spot now at 734.663.FOOD(3663) or www.zingermansroadhouse.com ISSUE # 224 JANUARY-FEBRUARY 2011
Build Up to the Deli Build-Out
Or, Breaking News on Breaking Ground
When Zingerman’s Delicatessen opened in March 1982, as Paul Saginaw loves to say, “We just wanted to sell a great corned beef sandwich so that when you brought it up to your mouth and held it with both hands while biting into it, the Russian dressing would drip down your arms.” Paul and Ari thought people might also want great ingredients to take home—great rye bread, great corned beef, great emmenthaler, and great Russian dressing—so in time, a world of food came to pack the Deli’s shelves and cases. ness of building-making as they learn the business of sandwich-making! Most importantly, their involvement ensures that the whole construction process will run more smoothly alongside our daily operations. (Remember, we’re open for business every day through construction!)
Why we’re building.
Over the past twenty-eight years, the number of guests coming to Zingerman’s has increased by a steady 10% each year. Between 2004 and 2009, the guest total grew from 310,000 to 450,000, a 38% increase! We bow down to our loyal guests, old and new, and to the hardworking Zingerman’s staff who has acrobatically met their needs in our maxed out space.
How the heck will it look? The Deli’s front entrance will remain the same. From Kingsley you’ll have a nice view of a 2-story glass atrium that will connect the rear of the Deli with a simple 2-story brick structure (about 10,400 sq ft) on the site of the fire-damaged house on Kingsley. Our architects have integrated the historic “orange house” that currently sits at the top of our old driveway to become a centerpiece for the new brick structure. From the outside it will not have moved. From the inside, it will be an adjunct to our guest flow.
On the patio, we envision an open-air pavilion replacing our well-used big top tent for enjoyable outdoor dining and activities. The grounds will be leveled to tame the incline that currently challenges us. There will be a nice ADA accessible slope in the section between Deli and Next Door and level spots for tables. (Don’t tell me you never noticed how much the picnic tables are tipped!) Along with all these improvements come lots more edible landscaping and a green roof.
The Deli will be open for business as usual throughout construction!
Where To Get Build-Out Info 1. www.zingermansdeli.com/deli-constructionnews (the latest news, architectural drawings, photos!)
The kitchen isn’t the only place where operations are busting at the seams. We unload a lot of delivery trucks and store inventory in any nook and cranny. We produce our fair share of garbage but through composting and recycling, we divert well over a ton of garbage per week from county landfills. Our recycling bins overfloweth and take up space. And there’s the nagging question of where to fit more tables, a challenge obvious to any Zingerman’s guest. Plus we constantly ask ourselves how the heck can we include more people in our food tastings, fun classes and theme dinners. The build-out vision belongs to our trio of second generation Deli Managing Partners & Owners—Grace Singleton, Rick Strutz and most recently, Chef Rodger Bowser—who carry the mantle for the future of Zingerman’s Delicatessen on their shoulders. Their conclusion: we’ve run out of space and can’t wait any longer. With more room we will deliver a better experience to our guests and our staff (including more restrooms!). Our deli kitchen is causing wear on the building because the old brick walls were never designed for our volume of cooking, humidity and general kitchen use. So moving all kitchen operations out of the old and into the new will help us preserve our historic home.
2. MonthlyTownHallMeetingswithGrace Tuesday morning, January 11, 2011 – 7:30-8:30am Tuesday evening, February 1, 2011 – 5:30-6:30pm 3. NextDoor’s2ndFloorBuild-Out BulletinBoard Check it out near the top of the Next Door stairs (adjacent to the men’s bathroom). You’ll see updates on architectural plans, FAQ’s, and find out what’s coming next! Our Timeline
We break ground in early 2011 and aim to wrap up construction by mid 2012.
How will our guests benefit? A ground floor restroom
is at the top of the list for many. We project shorter and faster moving lines because of a better layout and a shorter waiting time due to greater kitchen capacity. Retail shopping will be easier and more efficient. There will be more seating options to suit your fancy and easy accommodation for large parties! Tastings, classes and special events galore will fit in our expanded space. And we are eager for much greater accessibility with full ADA compliance outdoors and indoors.
Our Fun New Look!
The Deli’s entrance will remain the same! A 2-story glass atrium will connect the rear of the historic Deli building to a new 2-story brick structure (about 10,400 sq ft) to stand on the site of the fire-damaged Kingsley St. structure. The historic “orange house” will be architecturally integrated into the new brick structure and aid guest flow inside the Deli. On the patio, an open-air pavilion will replace our well-used big top tent surrounded by lots of outdoor space and edible landscaping.
How will the neighborhood benefit? We’re staying
put and contributing to the unique character of this multi-use neighborhood where businesses and residences have existed side-by-side for decades. We’ll increase the neighborhood green space and enhance a community gathering spot near downtown. We’ll address the impact of the commercial noise we generate and the commercial deliveries we receive in a comprehensive manner. And we anticipate adding over 60 new jobs to help fuel our local economy. We pride ourselves on being caring, committed, responsible corporate citizens in our community. The build-out allows us to dig our roots deeper into this place we love. We’re in motion now. By early 2011, we’ll put a shovel in the ground. A tree was removed in November in preparation for eliminating the fire-damaged Kingsley structure affectionately referred to as “Smokey.” There’s already been prep work done in anticipation of the acrobatic lifting of our “orange house” from its foundation. With construction fences up and traffic re-routed every which way, we will be doing back flips to maintain incredible service and offer a great experience to everyone who visits. We are committed to doing everything necessary to make it a blast for you to dine and shop as always. Check out the construction magic happening daily. Our mandate is to STAY OPEN THROUGH THE ENTIRE PROJECT. The heart of Zingerman’s Delicatessen remains the same! The Deli “post build-out” will still be a hustling, bustling place to meet your friends, bring your family, enjoy great, full-flavored traditional foods and get the trademark Zingerman’s customer service experience. The menu will be the same, if not expanded. Servers will happily give you a taste of anything you want. There will be more elbow room to engage with retail staff, exchange food stories and recipes. The sandwich runner will still yell out your name. Morning regulars will still have spots to sit and read their New York Times. Bikers will have more bicycle parking and access to emergency repair tools. Students will have quiet spots to study. People will still converge for meetings. Even though there will be some nostalgia for the old cramped Deli, we think you will be very pleased with how the new space merges with the old, still feels familiar, and allows us to provide better service, better food, and an even better overall experience. Same great rye bread, same great corned beef, same great emmenthaler, same great Russian dressing and same great experience that Zingerman’s has provided since the day we opened our door.
Why not be greener? Another added benefit of this project
is the chance to green up our act, reduce our carbon footprint and become more efficient in our energy usage. With the space and opportunity to completely re-vamp kitchen and mechanical equipment, we can get as green as possible without disruption of service. The project is registered with the Green Building Association and our goal is to achieve LEED Silver at a minimum. Woot! Woot! The LEED point system measures the environmental sustainability of our design, construction, operations and maintenance. This is big news! It means that the environmental impact of the build-out is being considered in every decision—sourcing, construction, daily use and into perpetuity. (More green news to come!)
Why We’re So Happy!
The 1st floor of the new building will house a bigger kitchen, our sandwich line, and improved delivery and storage systems! Both the 1st and 2nd floors of the new building will offer more guest seating options and new restrooms! We’ll have more retail space in the old Deli for the wonderland of foods we showcase! By regrading the site, all our buildings will be more accessible to our guests with wheelchairs, walkers and strollers! We have the chance to become a greener business. Our project is a LEED-NC (new construction) certified green building! The LEED point system, developed by the US Green Building Council, measures the environmental sustainability of a project’s design, construction, operations and maintenance. The Deli Build-Out is all about a better Zingerman’s Experience to be enjoyed by many more people for generations to come!
What a puzzle! A construction project is a jigsaw puzzle. You glimpse the big picture on the box cover. Then begins the long ordeal of examining every piece to find its relation to all the others. Time and attention to detail get all the pieces to fit perfectly. The design team collaborating on this project brings a wide spectrum of opinions and skills to the table and it’s exactly what this gargantuan task requires!
It’s been a long haul. We truly appreciate the City of Ann Arbor and the Historic District Commission for recognizing the merits of the project and voting in September 2010 to grant us permission to clear the area we need to build the new 2-story structure that will house most everything on our wish list.
Who are the architects? After interviews with many competent firms, we chose to work with Quinn Evans Architects whose Ann Arbor office is right around the corner on N. Main Street. Their renovation of Hill Auditorium and their collaborative work style made us feel we could partner well in tackling our challenging project.
Who are the contractors? We brought Phoenix Contractors on board early in the process. Owners Bill Kinley and Mark Hiser along with site manager Chris Love help us address a multitude of potential construction roadblocks and snafus. We learn about the busi-
ISSUE # 224
BUY 2 Zzang! Candy BArs, Get 1 FREE!
Sometimes we start something new here at Zingerman’s and, although it gets a lot of attention early on, the energy sort of seems to fade fairly quickly. Not a terrible thing in the scheme of life, but what we really like here are the foods that stick, the ones that actually gain momentum over time, that steadily pick up more fans with each passing month. Those are the things that really get me excited. Zzang! bars are definitely in that category. And now that we’ve gone national with them Zzang! bars are doing their thing in really good shops all over the country. (If you have a shop back in your hometown you think should be selling them, by all means, send me a note to firstname.lastname@example.org, and I’ll get on it. Seriously, no town with a sweet tooth should be without them—at least that’s what I think.) While the passion level that surrounds candy is seemingly as high powered as the rings of Saturn, candy is no different from any other food: if you start with so-so stuff, you’ll end up
with so-so stuff. You can stick it in a fancy package and make up a sweet slogan, but it’s still not going to taste all that great. The natural laws of the food universe very clearly say that really good candy has to start with really good raw materials. Fortunately and not surprisingly, the Candy Manufactory’s list of ingredients backs up that notion. Start with the 65% dark chocolate from Ecuador. It’s made from old Nacional (aka Arriba) varietal beans, still hand-harvested in the rain forest—ecologically sound and more interesting from a flavor standpoint. Then there’s real vanilla. Organic muscovado brown sugar from Mauritius. Michigan honey. Jumbo runner peanuts. Cashews from southern Honduras. Local butter. The Manufactory makes the fudge nougat and cashew brittle on site. Being part of the present-day work to support Charlie’s creativity and careful crafting, I hope that twenty or thirty years from now, adults in Ann Arbor and around the country will unwrap a Zzang! bar, smile and remember how much fun it was to eat one fresh from their local candy company.
The first bar we created and still the most popular. Layers of caramel, peanut butter nougat and butter-roasted Jumbo Runner peanuts dressed up in dark chocolate.
What the Fudge?
Sweets for the sweet! Layers of fudge, caramel and malted milk cream fondant. The sweet-lovers dream.
Freshly roasted cashews from Honduras and cashew brittle with milk chocolate gianduja enrobed in dark chocolate.
Up front raspberry flavor that makes you saw “Wowza!” Raspberry chocolate ganache, raspberry nougat and raspberry chewy candies covered in dark chocolate.
Get Your Zzang! Bars at Zingerman’s Delicatessen, Bakehouse, Roadhouse, and Coffee Company and online at www.zingermans.com
Chocolate Gelato Month!
The gelato case will be loaded up with chocolate- some flavors ONLY available in February. Stop by the Creamery or Deli Next Door!
Inspired by the fantastic chocolate of Mexico, Heat is our dark chocolate gelato with cinnamon, ancho chile pepper and just enough cayenne pepper to make it dangerous
Chocolate Balsamic Strawberry
Scharffen Berger chocolate with fresh strawberries soaked in subtly sweet balsamic vinegar (which, by itself, is a traditional gelato topping in Italy)
Dark Scharffen Berger cocoa makes this an intense chocolate experience. Voted best gelato in Michigan by Detroit's Metro Times!
A rich blend of dark chocolate and hazelnut—this is an Italian classic!
Scharffen Berger chocolate with dulce de leche from Argentina and the best Georgia pecans we’ve found
Cherry Chocolate Chip Sorbet
Josh's famous handmade chocolate chips folded in a sorbet made from sweet and tart cherries from Traverse City.
Made with Scharffen Berger chocolate, vanilla AND chocolate marshmallows from Zingerman’s Bakehouse and full-flavor Virginia peanuts
Chocolate Gelato Tasting at Zingerman’s Delicatessen
(with real live gelato maker Josh Miner from Zingerman’s Creamery)
Tuesday, January 25 • $35 • 7-9pm
We wait with anticipation for February and Chocolate Gelato Month! Join our expert gelatiere, Josh Miner and Deli Gelato Maiden Emily Hiber for a preview of this year’s selection. You’ll taste no-less-than seven different chocolate gelati, including Dark Chocolate, Strawberry Balsamic, Rocky Ride and Chocolate Heat.
Very limited quantities of these special gelato flavors available for shipping in February at www.zingermans.com or 888.636.8162
takin back T g cAndy b a o fuL l Flav rs OR!
ISSUE # 224
It’s a good problem. I get interviewed a lot! Some days it’s about business, sometimes food. The latter usually get into questions about a particular product on which the writer is writing, maybe a trend watch or two, or more often than not, just about Zingerman’s approach to food overall. They want to know what we’re selling, what customers are buying, what’s big, what’s going to be big and . . . you know, all that reportorial stuff. Then they’ll often move into the personal part of it. “What do you eat?” they want to know. It’s not hard to answer—I just tell them the truth; lots of vegetables, all the more so in summer, when I can get great local stuff at the farmer’s market. Lots of fresh fish. Lots of olive oil. Great bread from the Bakehouse. Lots of artisan cheese. A lot more anchovies than the average American. Plenty of pasta, rice, grits and grains. A bit of bacon. Of course I taste all day—great dark chocolate, lots of tea, and coffee from the Zingerman’s Coffee Company. I’m very fortunate to be surrounded by so much great food (and, equally so, by all the amazing purveyors, colleagues and customers I get to work with every day). Once the food writers have heard me share my regular eating routines, I’m often given this sort of knowing look, sly smile and then asked something along the lines of: “Ok, I know that’s what you’re supposed to say, and that all sounds great, but, you know, (wink, wink), when you really want, you know (another wink) some sort of secret unhealthy treat, then what do you eat?” I know the game by now—they’re sure I have some secret in my culinary closet, and they really want at it. They’re all ready to hear some story about how I wake up in the middle of the night and eat Cheetos. How I secretly crave Pop Tarts or Twinkies; how when no one’s looking I drive over to the 7-11 to buy a box of Oreos and eat the whole thing in a single sitting. Or how I like to eat lots of hot dogs at the local Coney Island. But the honest truth is that I don’t do any of those things, but not because I worry that they’re bad for me. I grew up happily eating Cheetos, Twinkies, Pop Tarts, Ding Dongs, Oreos, Kraft American singles and all that stuff; I have absolutely no interest in eating them now. No offense intended to those who do. Seriously, it’s your life and your money. Life is short; eat what you want to eat and enjoy it. But me, I eat good food because I feel good when I eat it, I feel good when I’m finished, and I still feel good four or five hours later. The fact that I know it’s healthy; that I’m supporting good people who supply these traditional foods to us and the people who work so hard in our own organization to make the stuff available; and that it’s more environmentally sound, all definitely help my peace of mind and solidifies the certainty of my decision. But all ethics and enlightened self interest aside, it also happens to just plain taste way better. It’s about as winwin-win-win as one can get. So when I tell the reporters the truth, I think that most of them are still convinced that I actually have a cache of junk food squirreled away in my culinary closet. They can look if they want—my pantry’s full of olive oils, pastas, great cheese, good chocolate and varietal honeys. That said, I do have things that I eat that I don’t talk about as readily as I do others. The things I’m a bit unconsciously careful about owning up to are . . . well, cringe, sigh, grimace . . . usually winter foods. I’m a little afraid to admit it in the current high (and highly applauded and appreciated by me!) focus on local foods, but I eat stuff that comes from a long ways away. It’s not local in the strictly geographic sense of the word, but most of it is actually still very local in the way I like to think of it—we have a positive relationship with the people who produce it carried through to those to whom we sell it. (See Zingerman’s Guide to Good Leading, Part 1 for more on that.) While in the summer I’m loading up at the farmer’s market two or three times a week, when the winter comes I think I verge on culinary depression when there’s nothing left to be had at the market. I feel fortunate to be able to get it when I can—and honestly if I think about moving out of Ann Arbor (don’t worry, I’m not) it’s in part because I’d like to be able to eat lots of fresh local produce year round. Of course there are still loads of good local foods to be had in the winter. There’s a whole bunch of stuff here in our own organization—lots of great artisan bread and baked goods from the Bakehouse, cheese from the Creamery, Zzang! candy bars, wintered-over vegetables from Cornman Farms at the Roadhouse. At the market . . . there’s not much but there are potatoes, onions and turnips and arugula and, when we can get them, really good salad greens from Shannon Brines’ hothouse. I’m totally high on Michigan-made, but in mid-winter . . . . I’m definitely a net importer of foodstuffs: fresh figs from California; amazing heirloom almonds from Sicily; roasted hazelnuts from a family farm in Oregon; very fresh fish from the East and West Coasts; pasta from the top four or five artisan producers in Italy; olive oil from the Mediterranean and California. You’re getting the idea. As per our commitment to having positive relationships with everyone we’re buying from and selling to, they’re mostly from people we know, folks who care as much about the food they’re producing as we do here, who are committed to crafting the same sort of full-flavored, traditional foods that we’ve been loving here for nearly thirty years. I figured the least I could do was share with you a few ways I like to eat well in the winter!
Rush Creek Reserve Cheese on Potatoes
Rush Creek is the new cheese from the folks at Uplands Cheese Company in Dodgeville, Wisconsin, one of our favorite non-Zingerman’s cheese makers. If you don’t know their Pleasant Ridge Reserve, definitely make time to check it out—it’s a firm textured, nutty, delicious cheese made from the nearly impeccable milk of a single herd of cows (next door to their creamery) by Mike and Carol Gingrich and cheesemaker Andy Hatch. We have it now at about nine months of age and it’s pretty generally acknowledged to be one of the best cheeses in our case and in the country at large. This year it achieved an unprecedented feat taking home Best in Show at the American Cheese Society conference for the third time! (No other cheese has ever won more than once.) The Rush Creek Reserve is only the second cheese the Gingrich’s are producing. This one is much softer and even more seasonal than their Pleasant Ridge Reserve. It’s made in the style of a Vacherin Mont D’Or which will likely mean little to most Ann Arborites but might raise high excitement amongst those who know and love fine French and Swiss cheeses. This one is made only in the fall when the milk is particularly rich. It’s a washed rind cheese—thin, slightly sticky rind, wrapped in a spruce wood band and aged for about 8 weeks so that it’s nice and creamy inside. I really like to eat it atop justcooked potatoes (we should still be able to find some good, locally grown ones out there to steam up). I like the potatoes cooked ‘til they’re really tender, then cracked open. Drop on a bit of butter, some sea salt and then spoon on the Rush Creek. I leave the rind behind—just spoon out the creamy center of the cheese. Eat it with a couple good slices of the Pain de Montagne—I buy the big, 2-kilo loaves, hopefully one with an especially dark crust.
Potlikker Fish Stew
This one’s on the menu at the Roadhouse so, although I’ve been making it at home, you could actually just go in there and order it for dinner as well. Either way, the dish starts with potlikker—the broth from the long cooking of greens (collards or whatever you’re using) with bacon. I buy mine from the Roadhouse but you can easily make your own by doing some long simmering at home. Take the greens out and serve them for dinner—save the potlikker for whatever you like. In the moment, we’ll say for this very fine fish stew. Making the potlikker is actually the hardest part of this process (and it’s not all that hard). The rest is about as easy a dish as you’re going to get. Simmer it up and then add some fresh fish of your choosing—really almost anything at Monahan’s will work well. Simmer until the fish is flaking. Add salt and pepper to the soup to taste. And, really, that’s it! At the Roadhouse we serve it over Anson Mills grits which are amazing on their own and excellent under the potlikker and fish. At home I do a slightly different version which skips the grits and calls for cooking some really wild, wild rice in the potlikker before you put the fish in. The quality and source of the wild rice is essential; it has to be the real thing—hand-harvested by Native Americans the old fashioned way from lakes and rivers where it truly grows wild—NOT the stuff sold in most stores, which is cultivated, NOT wild and NOT very good. At one point that really wild, wild rice would have likely come from close by, but these days human intervention into the ecosystems has resulted in the rice growing areas receding quite a bit—northern Minnesota is now by far and away the most significant source, though there are also small amounts gathered in the wild in Wisconsin and Michigan and still in good quantities up in Canada. In terms of the soup, either use some of the already long cooked greens you used to get this going, or add some fresh greens, coarsely chopped, to the pot. If you’re into the bacon bit of it, add another big chunk. The really wild, wild rice will take only about 15-20 minutes (that’s the correct time—the cultivated stuff will take three to four times as long). When the rice is done add the fish and simmer ‘til it’s done. Eat it as is or fry up a couple slices of Roadhouse bread in bacon fat ‘til they’re golden brown, place them at the bottom of the bowl and then ladle the stew over the top. Makes me hungry just writing about it!!
ISSUE # 224
Cornish-Style Pasties from the Bakehouse
The absence of the “r” is not a typo. While we do have amazing sweet stuff at the Bakehouse, I’m not quite ready to recommend a big slice of cheesecake for dinner (I’m TOTALLY ready to recommend it for dessert though—our cheesecake, I think, is terrific.) We’ve been making pasties at the Bakehouse for a couple years now, ever since we sent Anne Good off to the Western part of England to study up on proper pasty making technique. They’ve been very steadily growing in popularity ever since; they have a lot of loyal followers already and, I imagine, after this piece goes to print, there’ll be a few more. Pasties are hardly a secret. A classic of Cornwall, a lot of Michigan folks will know them because they’re such a staple up in the UP, where large numbers of Cornishmen went to work the mines. Homemade pastry, filled with beef, potato and rutabaga (aka, “swede”). Anne adds a touch of farmhouse cheddar to hers. At the Bakehouse the beef (all from naturally raised, no-added-growth-hormone animals) is hand-cut from slabs into thin strips and the vegetables are all hand-chopped; consistency of size is critical to ensure even cooking. All the ingredients are layered into the dough one a time—it takes longer that way than the more ordinary method of mixing all the ingredients into one mass and then ladling it out but Anne says it insures a more even distribution and a better eating experience. And just to be clear, all the ingredients MUST go into the pasty pastry uncooked. As Anne said, “It would equate to a ‘mortal sin’ to do otherwise.” Pasties got their start, supposedly, when miners took ‘em down into the mines—the pastry wrapping around meat and vegetables made them a very practical way to eat lunch when you were stuck underground all day. One could hold the pasty by the corner of the crust, then toss that part away since it would inevitably be covered with coal dust from the fingers of the miner. According to Anne “The Cornish are quite superstitious regarding pasties. Often the miners would throw part of the crust deep into the mines for the ‘imps’ or ‘knockers’ that lived there. These were said to be pesky little creatures who could cause great havoc in the mines if they were not appeased with their favorite treat. And,” she added (in case you were wondering), “to this day it is considered bad luck to bring a pasty aboard a sea vessel.” Here above ground you can probably eat the whole thing. That said, I give the corner to my dog, but if you’re spirit friendly feel free to toss one to the winds. By the way, there’s apparently quite the argument back in Britain over whether pasties should be crimped on the side or on the top. After her week of studying, Anne opted for a side crimp; it’s the one that her mentors used and she thinks it makes the pasties more easily eatable. Don’t take the crimping for granted. “Crimping is an art form that is greatly appreciated by the Cornish,” Anne explained. “I was quite fortunate in the sense that ‘I got it’ to a reasonable degree after a few hours of practice under the watchful eye of my trainer. To do it with great speed is another matter. The crew I worked with was very excited about my progress and it seemed the better I got the more accepted I was. One day all I did for several hours was crimp. I was told that is the only way to learn to do it...and it is. It has taken me hundreds and hundreds of pasties to get it right and do it fast. I saw several ads in local papers: ’Experienced Crimpers Wanted.’” Also take note that each Bakehouse pasty is marked with a hand cut “Z.” This isn’t just modern day marketing; it follows tradition. As Anne explained, “The miners would place the pasties on top of one of the ovens in the mine so they would stay warm until lunch time. The only problem was figuring out which pasty belonged to each miner, as they all looked similar. Thus, the idea to put an initial in the dough was born. We love the history of the pasty, and we put our Z on there for historical accuracy and to remind us that the ‘small details’ are what separates good from great.” Available at the Bakeshop every Thursday and Friday just before lunch. By all means order ahead (734.761.2095). They also freeze very nicely so no reason not to stock up for emergencies!
Salad With Avocado, Fresh Goat Cheese From The Creamery, Walnuts & Tarragon
Just because our growing season’s been over for four months doesn’t mean I’m up for skipping out on salad. In the summer of course, there’s so much great produce at the market that making an amazing salad is mostly about not messing it up with other stuff that would dominate their natural flavors. In the winter I guess I could say the “other stuff” becomes the feature. This salad is super easy but has become one of my favorite ways to start a meal in the winter months. Start with some lettuce or mixed greens, Romaine is actually nice for its crispness and arugula’s always good. Add some ripe avocado, crumbled up fresh goat cheese from the Creamery, a small bit of chopped fresh tarragon and some toasted walnuts. Toss with a sprinkle of sea salt, a bit of white wine vinegar and nice moderately fruity olive oil (I’m high on the Greek Kokoraki right now). That’s it. Add a good bit of freshly ground black pepper and maybe a few flakes of red pepper. Serve it with a couple of slices of good toast (I go with thick ones cut from the Bakehouse’s 2-kilo loaf of caraway rye myself) and you’ve got a whole meal if you want. Or serve the salad up in smaller portions and use it to start your dinner.
The CiTy GOat
$5.99 ea. (reg. $6.99)
Our chevre is made using overnight setting of the milk and gentle hand ladling. Hand ladling gives this cheese an amazing, evolving texture, from light and airy when very fresh to firm and perfect for crumbling over salad when older. Fresh and crisp with a lemony tang.
2 for $9.99 (reg. $6.99 ea.)
This fresh, hand-ladled cheese is layered with pepper or fresh herbs and available in Telicherry black pepper and garlic or garlic and freshly-chopped chives. It brings a crisp, clean, milky taste accented by the flavor of the herbs.
EspreSso Blend #1
We blended this coffee in Brazil at the world-class Daterra Estate, choosing from over a dozen different coffee varietals and processing methods. Roasted to produce a rich-bodied espresso that is sweet with flavors of dark chocolate, toasted nuts and dark cherry.
Pasta with Smoked Spanish Paprika
Here’s an incredibly simple way to make a really fast and fantastic meal. It’s a dish I do when I’m really tired and I don’t have anything amazing in particular that I want to make. It’s a great way to get the leftovers out of my refrigerator and into a really nice, spicy, warm supper. All you do is cook some good spaghetti (very al dente, if I’m doing it), drain it and toss with any bits of cooked vegetables, meat or fish you have heated up. Add some good olive oil, a sprinkling of salt. Cooked chickpeas are very good as well. Then add a very generous bunch of the ground smoked Spanish paprika that Iberians know as Pimenton de la Vera. I like the hot version but you can stay with sweet if you want. You can of course adjust the amount of paprika to your particular taste. Toss the paprika and the pasta right in the bowl and eat. The paprika, hot pasta and olive oil form an instant sauce that clings nicely to the noodles. Grind on black pepper, add more oil or salt as needed. I usually forgo cheese on this one as it seems to get in the way of the smoky, very slightly citrusy, intensity of the paprika. But it’s your pasta—put whatever you want on it.
El SAlvador Finca SAnta TherEsa
Wonderfully complex, floral aroma, syrupy body, flavors of bright fruits.
Rainforest Alliance Certified
Rainforest Alliance Certified Utz Certified
ISSUE # 224
South Carolina Red Rice
Red rice is classic cookery of the Lowcountry—the coastal regions of Georgia and South Carolina— where one of North America’s most interesting and important regional cuisines has developed over the centuries. You can probably find six hundred different recipes for red rice in Southern cookbooks, but I’ve been making this version regularly for many years now, and I wrote it up in Zingerman’s Guide to Better Bacon. Given that it’s made with tomatoes, it doesn’t take a climatologist to calculate that red rice is very good in late summer. But I actually make it a lot in the winter as well because good canned tomatoes work really well for this dish. To make red rice into a highlight of winter eating, you really have to do use great (read, “the right”) Anson Mills Founder Glenn Roberts rice. Standard supermarket stuff is certainly what most Southerners probably use, and it will probably be perfectly “fine” in that inoffensive and harmless way that most of the world works. But to make it truly exceptional, using Anson Mills’ Carolina Gold rice is the key. If you’ve had rice at the Roadhouse it’s likely to have been Carolina Gold. It’s also in the rice pudding at the Deli and in the chicken broth (if you order it that way). It’s a rice of great flavor and HUGE historical significance—a low-yield, high-flavor South Carolina varietal that dates back to the nineteenth century. All true Carolina Gold rice (there are 10 or 12 folks growing it now) will be good. But the rice from Anson Mills is, to my taste, by far the best. Organically grown, field-ripened, custom-milled to retain all of the germ and most of the bran, it’s exceptionally flavorful stuff. If you cook with it, you’ll need to adjust your cooking times and liquid-to-rice ratio a bit. (If you want to read a lot more about Carolina Gold rice you can see the essay I did on it at www.zingermansroadhouse.com under the “Learnin’ About Our Food” link.) As to which pork to use, I like the Arkansas peppered bacon, but Sam Edwards’ dry-cured would be excellent, too. As in all Lowcountry cooking, the rice should really be distinctive, individual grains when you’re done, rather than the creamily bound-together form you’d get from Italian risotto. Glenn Roberts, the man behind Anson Mills, believes that the dish was actually brought to the Lowcountry by Sephardic Jews coming from the Mediterranean; in 1800 Charleston had the largest Jewish community in North America. Of course they weren’t making it with bacon. If you don’t eat pork, Marcie Ferris, author of Matzo Ball Gumbo, one of my favorite Jewish cookbooks ever, told me stories of Jewish families in the Lowcountry making it with cubes of Kosher salami instead of the bacon. The recipe is at right. It’s really not hard at all. Getting the onions nicely caramelized (thanks to Chef Alex Young at the Roadhouse for that idea) adds a lot of depth.
2 cups Anson Mills Carolina Gold rice 1 14.5-ounce can whole peeled tomatoes with their juice ½ pound Arkansas peppered bacon, chopped 1 small onion, peeled and chopped 2 cups chicken broth (preferably homemade or one of the better commercial brands; you may not end up using it all, but any leftover broth can be cooled and used later in the week) Coarse sea salt to taste Freshly ground black pepper to taste
Wash the rice in cold water three times, or until the water runs clear. This keeps the grains from sticking together. Halve the tomatoes and squeeze the juice into a medium bowl. Pour any juice from the can into the bowl as well. You’ll want about 2 cups of liquid for cooking the rice, so top off the tomato juice with chicken broth if necessary. Chop the tomatoes and set aside. You should have about 1 cup. Fry the bacon in a heavy-bottomed stockpot over moderate heat until almost crisp. Remove from the pot and drain reserving about ¼ cup bacon grease. Reduce heat slightly and add the chopped onion. Sauté, stirring occasionally, until nicely caramelized—about 20 minutes. When the onions are just about ready, bring the broth and tomato juice to a boil in a medium-sized pan and reduce to a low simmer. If you’re working with unsalted broth, add 1 teaspoon coarse sea salt. When the onions are caramelized, raise the heat in the pot a bit, add the rice and stir well. Sauté for a couple of minutes, stirring constantly, until the rice is very hot and shiny. Stir the chopped tomatoes into the rice and cook for several minutes, stirring constantly. Add the simmering broth into the rice, stirring well. Bring to a boil, cover the pan, reduce heat to low and cook for 10 minutes. Turn off the heat. (And don’t pick up that lid to look, either, OK?) Let stand, covered, for another 10 minutes. While the rice is cooking, chop the bacon. Remove the lid from the rice pot, add the bacon and stir gently. Flavor with salt and a generous dose of freshly ground black pepper, fluff with a fork and serve. Serves 4 to 6
Pasta with Grated Bottarga
I doubt that very many people around these parts have thought of making this lately (other than maybe the Sardinians among us). Honestly, I know that I hadn’t given it much thought at all until about a year ago. It’s funny how a food can stay sort of off at the edge of my cooking radar for a long time and then one day, for whatever odd reason of fate, it comes up, hits home and stays there for years to come. That’s what happened with this bottarga-pasta thing. I’ve known about it for ages but basically ignored it. But bottarga reentered my cooking repertoire when I was in San Francisco a while back and had it for dinner at La Ciccia in Noe Valley (at the recommendation of Celia from Omnivore Books, which is a great shop if you like cookbooks!) Anyways, I went for dinner with Daphne Zepos (who’s sister sends us that really great Kokoraki olive oil) and had a great meal, one of the highlights of which was this dish. Went back again with Daphne a few months later, ate the dish again, and liked it again. It’s definitely winter food for me—something good and easy to make that’s exceptionally delicious but really can be made from ingredients I’ve got on hand most all year round. Like most foods like, this is a very simple dish to make. While here in Ann Arbor bottarga is about as totally exotic as one could get, in Sardinia, it’s as common as peanut butter. Lori Farris, who with her husband Efisio owns a couple superb Sardinian restaurants in Texas, told me, “everyone has a jar of it in their refrigerator.” Which makes me realize that I should back up slightly and tell you what this stuff actually is. Bottarga is basically dried, pressed tuna roe. Could also be made from mullet but right now what we’ve got is tuna. In its straight-up form it’s the whole roe sack. It’s small really. I’ve seen them anywhere from like three to six inches long and maybe a couple inches across. If you’ve seen shad roe it’s akin to that visually. You cut off thin slices and eat it as antipasto, much as you would bits of prosciutto di Parma or Iberico ham. It’s also eaten on the southern side of the Mediterranean—Majid Mahjoub told me that it’s typically eaten on appetizer plates with almonds (both fresh raw and dry roasted), tuna, preserved vegetables, ricotta, hard boiled eggs, preserved lemons, figs, etc. I’ve been told that bottarga (or bottargue in French) is the “caviar of the Tunisian Jews,” so I’m sure it’ll come up more often in the future as we continue to explore the foods and culture of Tunisia. While this pasta dish is so simple it’s almost silly, curing the actual bottarga takes a bit more skill. The roe sack has to be very carefully extracted from the fresh fish, then salted and dried to preserve it properly. We have the bottarga in the Deli right now in the easier to use grated-and-sold-in-the-jar-form, though the more I’m getting into it the more I want us to try to stock in the whole roe sack—a tad harder to sell and handle but good. Anyways, whether you have it grated in advance or shave it off the whole c u r e d roe sack at home it’s pretty powerfully tasty stuff. I’m sure pasta with bottarga isn’t for everyone, but anyone who’s into full flavored, slightly strange-tothe-average-American-palate things like anchovies or wild mushrooms will probably like it. It’s not like it’s really all that “strong.” It’s just got that sort of big league bit of flavor—earthy, slightly salty, and someone will probably say sexy so I’ll beat them to it by saying it myself. In a jar in the fridge bottarga keeps fine pretty much forever so it’s an easy thing to have on hand to spice up all sorts of dishes and a little bit goes a long way. As Vanessa Sly at the Deli said very astutely, bottarga brings, “a great amount of flavor per square inch.” When he was up here last year Efisio was talking to me about the bottarga: “When I take a bite it really reminds me of the ocean, of Sardinia.” This time of year when there’s not a whole lot of sun showing up around these parts and laying on the beach seems very far away, I’ll take all the help I can get! I’ve come across any number of variations on this dish, but basically it’s garlic, olive o i l , pasta, bottarga, red pepper flakes, flat leaf parsley. Like everything we cook here (or really anyone cooks anywhere) the quality of what goes into it is going to have a radical impact on the flavor of the finished dish. I’ve been using the sun-dried garlic from the Mahjoubs, the newly arrived Primo Grano Rustichella chitarra for the pasta, and the Montalbo olive oil from Efisio from Sardinia. Because I’m totally biased towards arugula I used that instead of parsley but you could use whatever you like of course. A bit of the olive oil goes into a warm but not super hot sauté pan. Add a bit of the sundried garlic. I’m not the hugest garlic eater so I don’t put a lot in but you can add as much as you like. Cook the pasta in plenty of boiling salted water. I’ve been cooking it increasingly al dente and liking it all the more for that. When the pasta is a minute or so away from being done add a teaspoon or so per person of ground bottarga to the warm oil. You don’t want to really cook the bottarga—just heat it and infuse its flavor into the olive oil. As soon as the pasta is done, add it to the garlic and oil in the sauté pan right away. Add another teaspoonful of bottarga per person and your chopped arugula or parsley and a good dose of Marash pepper flakes (terrific red pepper from Turkey) and a bit more of the olive oil. Toss well so it’s really hot but don’t cook too long. Serve as is, maybe with a bit of olive oil drizzled over top. People can add more bottarga at the table too of course. That’s it. Simple, simple. The kind of thing that takes fifteen minutes to make, tastes great and is good for you. Lori Farris told me that this dish is basically “the macaroni and cheese of Sardinia,” which I think puts it in context, and helps explain why it’s now on my list of easy-to-make-after -a-long-day-at-work types of dishes. It also explains why there are dozens of variations out there. Efisio has one where he adds fresh ricotta, which makes the dish much richer but still very good. You can also add a bit of roasted red pepper. Many people use half butter, half olive oil. You get the idea though—you can riff off it any way you like. I’m sure every Sardinian household probably had its own version of the dish, and I’m sure every Sardinian kid is probably loyal to the way he or she grew up eating it.
ISSUE # 224
Salad With Figs, Barrel Aged Feta, and Freddy Guys Oregon Hazelnuts
Start with a base of good salad greens. Cut a pint (or whatever you like) of fresh figs into halves or quarters depending on how big they are. In a sauté pan heat up a bit of extra virgin olive oil. Add the figs, sprinkle on a touch of sea salt. When the figs are starting to get softer but not mushy, add a handful of chopped hazelnuts (more on these in a minute) and gently toast. Crumble the cheese onto the greens and add the nuts and figs. I’ve loved this salad with the barrel-aged feta from Greece; if you’ve not had it, try it. To my taste, it’s a good ten times better than any other feta I’ve had here in the States. The salad’s also great with good blue cheese (the Roquefort from France, the Rogue River Blue from Oregon and the Harbourne Blue from Britain have all been high on my list). Back to the hazelnuts. These are anything but an afterthought for me. In fact, I’ve been increasingly prone to consuming large quantities of the nuts from the folks at Freddy Guys in the town of Monmouth, Oregon. I haven’t always been the biggest hazelnut eater, but that’s changed in the last few months. I love what we’re getting from these Guys (sorry, couldn’t resist). Freddy Guys is a family run farm. Fritz and Barb Foulke lead the work. They’re growing an old variety called Barcelona (which might explain why some of the other hazelnuts I really like are from Catalonia). The trees were brought first to New Jersey, where they didn’t do very well, before eventually being loaded on wagons and hauled out west. The climate in Oregon is, apparently, very similar to that of the Piedmont in northern Italy, i.e. the world headquarters for hazelnuts. All the Freddy Guys nuts are roasted to order. When we get them they’re literally only about a week or so out of the Foulke’s small Italian roasting machine. They’re sold simple as can be—no salt, no oil, no nothing. Just great nuts. They’re good for you, and they go with most anything. Chop and put ‘em onto fresh-cut fruit, gelato, cake or cookies. Great in salads, pastas, or if you’re getting into more complex cooking, they’d be great in a Catalan picada, ground up along with fresh garlic and really good olive oil. The salad will be excellent with most any good oil and vinegar. But I’ve been totally all-out loving it with the Joseph La Casetta wine vinegar from Australia and the Kokoraki olive oil from Greece. I wrote a lot about La Casetta in the last newsletter, and I don’t want to repeat everything again here, but I’ll be glad to send you the copy (email@example.com) or check out our newsletter archive at www.zingermanscommunity.com. In a (hazel)nutshell, it’s made from the juice of Columbard grapes, which is cooked way down in volume in open kettles and then converted naturally in oak barrels for about a year, then aged another four years. It’s rich, subtly sweet, alive, amazing. It’s not inexpensive but, if you’re up for a winter splurge, or a non-chocolate Valentine’s gift (it’s in a very elegant bottle) definitely check this one out. If I could, I’d give it a Grammy, nominate it for a Nobel Prize, and put it into the James Beard House Hall of Fame. The Kokoraki oil is equally excellent. This one’s all about positive relationships—we have it only because I’ve been friends with Greek-born, San Francisco-dwelling, cheese maven Daphne Zepos since something like 1995 when we met up in the northern Greek mountain town of Metsovo. This exceptionally good oil is from the farm her sister Amalia and brother-in-law, Stathis Potamitis, have on the Greek island of Zakynthos. Located in the Ionian Sea, off the west coast of the Peloponnesian Peninsula, Zakynthos is known for its amazing beaches, high numbers of hard-tofind-elsewhere sea turtles, currants, and the quality of its olive oil. By doing all the little, not very glamorous things that it takes to make a great oil, Amalia and Stathis have crafted a pretty amazing offering. The label was designed by our own graphics crew—greens and yellows with a little rooster woven into the design on the front. (“Kokoraki” means rooster in Greek). I guess I could tell you that the oil is so good you’ll be crowing when you eat it but in truth the name has no connection to the oil’s flavor, and the olives aren’t picked by specially trained roosters; it just appealed to Daphne and Amalia for its simple country nature. The more I taste the Kokoraki the more I like it which, given how much oil I get to taste, is pretty surely a good sign. While the flavor of the oil is big, the project itself is pretty small scale by most standards. The land that has been owned by the family for nigh on 180 years. The whole year’s production is very small and we liked it so much we worked it out with Amalia to take everything she doesn’t set aside for the family. The olives are the Koroneiki and Zakynthos Dopia varietals, organically grown. All the olives are picked by hand, then pressed the same day they’re gathered from the tree. They leave it all unfiltered because they (and I) like oil that way. Leaves a bigger mouth feel and often a bit of added punch to the flavor. This oil is really complex. Nice big nose that makes me want to crawl inside the bottle. Flavor of arugula, a bit of pepper, olivey. As Jason Hogans who works in retail at the Deli said, “It’s peppery but not too peppery; it’s got some grass to it, but it’s not like a whole lawn.” Got me laughing when he said it but, it’s a nice description. Aside from this fig and feta salad I like the Kokoraki poured onto warm Bakehouse Paesano bread. Of late, I’ve actually loved this oil a lot on toasted Roadhouse bread, too. The flavor of the cornmeal and the molasses in the bread actually go great with the oil. The Kokoraki is pretty marvelous on slices of fresh mozzarella with roasted peppers and fresh herbs. Excellent on roasted fish—Monahan’s has been getting Greek branzino pretty regularly, which I love. A little of this oil poured on top after you take the fish out from under the broiler would be a beautiful thing to be around for the smell of the oil after it hits the hot fish; the sight of the green oil surrounding the light gold-white color of the fish; and the flavor. A sprinkle of sea salt is all you’d need to add. Ask for a taste next time you’re in. And if you to talk directly to Daphne about oil, Greek food, cheese, life or most anything else of interest, you can email her at firstname.lastname@example.org.
Oatmeal with Hot Bacon Fat
This is one that I learned from my friend Meg Noori, the poetic force behind the work here at U of M to document and maintain the traditional language of her Ojibwe people. She’s doing amazing work on the subject—you can see the results of her efforts (and others like Howard Kimewon) in its full glory by clicking over to www.ojibwe.net. In small ways, we support Meg’s efforts at the Roadhouse with our annual Native American foodways dinner. We support it more regularly by serving really wild, wild rice (see Zingerman’s Guide To Good Eating for more on that), and by using Ojibwe words here and there. Many of the Roadhouse staff greet Meg and her kids and colleagues with a traditional Ojibwe “Aanii.” (If you want you can ask me about my covert campaign to make Michigan into “the Aanii State.”) Although neither cooking nor culinary history are items she’d likely list on her CV, Meg is mentioned a good bit in Zingerman’s Guide to Better Bacon. It turns out that although hogs (and hence bacon) aren’t at all native to North America, many Native American tribes—and the Ojibwe might be the most outstanding example—have adopted bacon as a mainstay of many a meal. In the moment, it’s actually oatmeal that’s on my mind, because Meg and others have taught me to serve a nice hot bowl of it topped with . . . yep, you got it, a nice bit of bacon fat. I know that for most folks who imagine their oatmeal being sprinkled with brown sugar or milk or maybe a handful of raisins, serving it with bacon fat will sound strange. To make it great, you do, of course, have to begin with really great ingredients. Fat from Oscar Meyer bacon poured over a bowl of instant Quaker oats . . . . well, I haven’t actually tried it but I’m going to imagine that it’s not something I’d jump through hoops to have for dinner. Instead, I’d opt for the amazing Irish oatmeal that we get from Donal Creedon and his mother who still run Walton’s Mill, in the town of Macroom, in the west of County Cork. The Creedon family have been grinding grains since the 1700s, in this same mill since 1832. In their case, practice has seemingly made for near perfect. It is the last stone mill in Ireland, it’s an eighth-generation (if my math is right) family business and they buy organically grown oats. We offer the oatmeal ready to eat every day at the Deli and the Roadhouse for breakfast. If you want to make it up as Meg would, just ask us for a bit of bacon fat and we’ll be glad to hook you up. Think of it as the northern version of polenta with olive oil. The smoke and scent of the bacon blend up beautifully with the warm oatmeal. And a little bit of the bacon fat goes a long ways so don’t be rolling your eyes at me about how it’s bad for you. A spoonful of bacon fat from good bacon atop a bowl of organic stone ground oatmeal once in a while is not gonna send you straight into cardiac arrest. Two other things: The second choice for topping oatmeal amongst more Ojibwe than not, Meg says, is maple syrup. Unlike bacon, maple syrup (or sugar, which is just syrup cooked down even further) is one of the oldest of traditional Ojibwe foods. Maple sugar has long been the sweetener of choice for Ojibwe in the area, long before sugar was being made from beets, or brought up from cane growing areas further south. I will say that I have actually put both bacon fat and maple syrup on the same bowl of oatmeal. And you know what? It’s totally terrific. If you like the sweet/salt/smoky thing you get when you have bacon on the plate next to your maple syrup-soaked pancakes, then you’re likely to like this one, too. You get the earthy base of the oatmeal, the smoke and savoriness of the bacon fat, and the sweet of the syrup. It’s a very, very nice way to warm yourself up in the morning, makes an equally excellent dinner any day of the week, and pays homage to Michigan’s Ojibwe roots in the
Better Bacon Beckons!
Whether your topping oatmeal or wrapping hot dogs or cooking up some bacon oyster pilau, you need the right bacon for the right occasion. Zingerman’s Guide to Better Bacon takes you through the incredible world of artisan bacons that dedicated pork curers are producing in small batches all over the country. You’ll learn about bacon’s crucial role in American culinary history and meet the best bacon makers working today. GetyoursatanyZingerman’slocationorwww.zingermans.com.
“Folksy writing, food lore, trivia, and 42 recipes, combine for 240 pages of engaging reading”—RebeccaPowers,Hour Detroit Magazine
Annual Cheese Mastery Class with Daphne Zepos • June 12-13 • $1200
Though designed as a course for pros to hone their skills (for those of you who own or work in a cheese shop, I'm convinced that what you'll learn in this class will more than pay for itself in better handling and reduced waste within a year), I really think this is a great investment for the passionate amateur as well. Just like our popular BAKE-cations at the Bakehouse (which draw dozens of amateur bakers for four days of hands-on bread and pastry instruction, www.bakewithzing.com), this class will take your knowledge of and love for cheese to ever higher levels. The chance to learn with someone at Daphne's level is really a once-in-a-lifetime thing. Over a 48 hour period we’re going to taste dozens of cheeses, review the history of cheese, and learn Daphne’s approach to cheese classification. We’ll go through cheese maturing, how to handle it at the cheese counter and how to pair it with wine, hams, salamis, chutneys and preserves. We'll also have the rare opportunity to make cheese with John Loomis, owner and chief cheesemaker at Zingerman's Creamery. You’ll leave our Mastery Class with two full days of cheese instruction, tasting, and a hefty book of resource materials to take home with you. Space is limited so if cheese is your business or simply your passion, sign up soon! More details at www.zingtrain.com or call 734.930.1919
ISSUE # 224
Guide to Good Leading, Part 1
Named One of Inc. magazine's 2010 Top Books for Business Owners!
“Zingerman’s is one of my favorite success stories because it proves that doing the right thing—for your employees, your customers, your vendors, and your community—comes back to you over and over. This book is the bible of karmic capitalism.”
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What readers are saying about the “secrets” revealed in A Lapsed Anarchist’s Approach to Building a Great Business
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“The vision statement was a great read; I anticipated something longer and more business-y, but what I actually got was even better. Clear, concise, honest, and aspirational: do a few things, be proud of them, and do them well in the name of continuous improvement. Be in a better, stronger position a few short years from now. And Zingerman's focus on sustainability is in perfect lockstep with my own interests.” —David Yang “Love the new book! It’s great.” —Daphne Zepos “Zingerman’s Guide to Good Leading teaches people that with the proper tools, staff can self-manage and improve their lives and the lives of others.”
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“I’m a huge Zingerman’s fan! As a customer, I love the authentic food and caring service. As a professor, I learn practical lessons about how to lead and run great businesses. I feature Zingerman’s in my MBA and Executive courses as the business model of the future. If you seek greatness, you have to read how Zingerman’s does it.”
—Wayne Baker, professor, Ross School of Business at the University of Michigan
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Upcoming “Visionary” ZingTrain seminars!
The Zingerman’s Experience
Zingerman’s founding partner Ari Weinzweig shares the important role visioning has played in developing a strong organizational culture. The discussions about Zingerman’s 12 Natural Laws of Business are guaranteed to send you home inspired. You’ll spend quality time in several Zingerman’s businesses and get a chance to ask questions of Zingerman’s managing partners, managers, and front line staff. You will leave with a new perspective on organizational life. Priceis$975/personandincludestuition,instructionalmaterials,plentyofproductsampling,breakfastandlunch.Take$100offifyou bookyourseatmorethanamonthinadvance.
ISSUE # 224
with Zingerman’s Food Tours
1. Eat your fill of delicious Moroccan food—citrus and
spices, lamb, chicken, and seafood, chickpeas and nuts, fresh herbs, fruits and vegetables, couscous and breads, and much more.
6 Reasons to Come to Morocco with Zingerman’s in March 2011!
When I think of Moroccan food, what comes immediately to mind is the tagine—the conical cooking pot of the Berbers, in which Moroccans make delicious, slow-cooked, one-dish meals. The Berbers are the indigenous people of North Africa west of the Nile Valley and have lived there a very long time. They are depicted in rock art of the Sahara and referenced in the writings of ancient Egypt and Greece. Nowadays, the tagine is used throughout Morocco by everyone, Berber and Arab, rich and poor, from roadsides to the most upscale residences. Most importantly, the food made in the tagine is delicious! You put your ingredients in—such as chicken with preserved lemons and olives or lamb with figs and walnuts—and let them cook slowly over coals. When you finally lift the lid after hours of slow cooking, the burst of heat and steam with the most wonderful aromas makes your mouth water! I’m definitely looking forward to the cooking lessons on the tour and getting to enjoy the results. Hope you’ll join me!
2. Explore the vibrant markets (souks) of Marrakech with our experienced guides. Sip mint tea in the central market of Jemaa el Fna and enjoy some of the best peoplewatching anywhere! 3. Cook traditional dishes! Learn directly from Moroccan cooks and producers about Moroccan cooking. 4. Ride a camel by the seaside and explore a Berber village perched high in the mountains with a stunning view of the valley below. 5. Wander the streets of the ancient fishing village of Essaouira. Feast on the freshest seafood and admire the Berber carpets and fragrant thuya-wood carvings in the market. 6. Walk the caper, fig, and walnut groves and learn about
traditional Berber mountain agriculture.
Where Are We Going Next?
Morocco March 20-29 Tuscany October 2-10
Morocco (March) Spain (September) Sicily (October)
To read more about what makes our trips so special, get on our eNews list or reserve your spot on a tour visit www.zingermansfoodtours.com, call us at 888-316-2736, or email email@example.com
Piedmont October 13-22
Zingerman’s Classic Chicken Pot Pie
Free range chicken hand picked off the bone and blended with big chunks of carrots, celery, potatoes, onions and herbs. Wrapped in a handmade butter crust. It’s the perfect lazy-cook winter meal; it’s warm, filling and easier than pie.
Darina’s Dingle Pie
A salute to the miners on the Dingle Peninsula of Ireland: this pie is made with organic lamb from the Back 40 Acres farm in Chelsea, MI, loads of potatoes, onions and a dash of cumin and rosemary. Wrapped miner-style (no tin) in a butter crust.
John H. Turkey Pot Pie
Harnois Farm organic turkey with big chunks of celery, carrots, onions, potatoes, spiced with Turkish Urfa pepper and fresh herbs and wrapped in a handmade butter crust.
Cheshire Pork Pie
Delicious organic free range Berkshire pork shoulder, from Bare Knuckle Farm in Northport, MI, braised with onions, potatoes, apple cider and spices then stuffed in a handmade pastry crust with organic Gold Rush apples from Almar Orchards in Flushing, MI. Wrapped miner style (no tin).
Fungi Pot Pie
A fun pie for the fungiphiles! Rare, wild Michigan Maitake mushrooms, Tantré Farm Organic Blue Oyster mushrooms and a little Balinese Long Pepper, tucked in an all-butter crust.
The Red Brick Beef Pot Pie
This beef pie is our heartiest one yet. Packed with big chunks of all natural beef from Ernst Farm here in Washtenaw County, carrots, potatoes, fresh herbs and wrapped in our handmade crust.
Stock up and save! Pot pies are only available in January & February.
Buy 10, take 10% OFF! Buy 20, get 20% OFF!! Buy 30, get 30% OFF!!! Also available frozen, ready to heat and serve.
Make everyone in the office happy with Zingerman’s Pot Pie Bag Lunches!
We’ve combined the warm, buttery goodness of our housemade Zingerman’s Deli Pot Pies with the crowd-pleasing convenience of our bag lunches to create the ultimate winter feast for your office—Zingerman’s Catering Pot Pie Bag Lunches. Pick from a bevy of individual pot pies—there’s a flavor for every palette! Each pie will be sent hot, with a tossed green salad, balsamic vinaigrette, a mini brownie, napkin and utensils. All this for only $16.50 each!
Call 734.663.3400 or go to www.zingermanscatering.com to make your next staff meeting a comfort-food feast!
ISSUE # 224
Being a baker is a happy profession. We have the good fortune to be engaged with all of you at happy times like holidays or simply when you’ve chosen to visit us. It’s not like being a dentist or an auto mechanic who we all appreciate when we need them but would rather not be seeing. Making wedding cakes is one of the most joyful parts of baking because weddings are such a celebratory event in people’s lives. We like to add to that joy and excitement and here are 5 ways we do that:
tailed communication is critical and not always so easy to achieve. The basic vocabulary of cakes is not generally known so that’s where we need to start. What’s fondant? What’s a butter cake verses a sponge cake? It gets more complicated when we move into designing. While directions like “make it pretty,” “lots of flowers,” “bright pink” may seem descriptive enough, we have found that there’s lots of room for interpretation with directions like these that can lead to surprises. To make sure we create what our guests are imagining, we use pictures, actual color swatches or color charts, draw detailed representations of cakes for your review, and make samples of the design technique we’re recommending for you to see. We have model cakes in our display room so that guests can have a clear idea of the size of their cake. We even have undecorated forms that we use to build cakes right in front of you so there won’t be any big surprises on the day of the wedding regarding the size of the cake.
Meet Our Design Team
• Studied Hospitality at Madonna University and baking and business at Schoolcraft College • Decorating Specialty: Piping scrollwork and hand-painting • Fave Bakehouse cake: Hummingbird cake • Fun fact: started working toward a career in cake in high school.
There’s not one but four talented and passionate cake designers ready to advise you and work on your custom wedding cake. Depending on the complexity of the design and variety of decorations, everyone might do a little something to make your cake great. We’ve found over the years that a diverse team enables us to make the best cakes. Each of our designers has years of pastry and cake experience, different aesthetic passions and a variety of skills to bring to the process. With all this skill, talent, care and passion we’re able to create an incredible variety of cakes. For each cake we make sure that the decorator best equipped for the design choices is the lead designer. The designer knows long in advance of the wedding date that they’ll be doing the cake. This gives them the time they need to dream, practice and plan. They’re in charge of the process and when appropriate enlist the contributions of the others to make the cake perfect. On very challenging cakes, I often hear lively conversations for weeks ahead discussing the best way to make it just right. Besides all this thoughtful planning, each week as we’re making cakes the designers actively give each other suggestions and help. There are four sets of talented eyes overseeing the final execution of the cake, plus other bakers on the Bakehouse staff who love walking through the cake room to see the cakes come to life.
• Studied Communications at Boston University & baking at Washtenaw Community College • Decorating Specialty: carved and 3D cakes • Fave Bakehouse cake: Buttermilk with lemon butter cream • Fun fact: Avid sports fan!
4. Enjoy Zingerman’s Great Service in the Process—It’sSweetlyInterpretedintheCake Department
• Taste, Taste and Taste. We give our guests a box of 7 samples (different combinations of cake flavors and icings and fillings) to try at home with as many people you feel like sharing with. If you don’t find perfection in this box we’ll make more combinations for you until you discover the combination you love. Can’t choose between a few? Don’t choose. Have a different combination for each tier of your cake. Need to plan your wedding from a different city? We’ll mail the samples to you. • Want a custom flavor of cake that we aren’t offering? Give us time to work on the recipe to make sure it’s delicious and we’ll be happy to accommodate you. We’ve made cakes out of our Buenos Aires and Townie (gluten-free) brownies, added chocolate to our coconut cake, and baked some nostalgic favorite family recipes. • Have a limited schedule? We want to make it easy for you to meet with us so we are available every day of the week. Generally we work until 3 in the afternoon but if an appointment at 5:30 on a Wednesday is what you need, we’ll change our schedule to make it happen. • Can’t come to town before the week of the wedding? We’ve become good at designing through phone calls and emails. • Want to have your wedding hours away from Ann Arbor? One of our designers will deliver the cake!
• Studied child psychology in Mexico and became a certified Montessori teacher before getting a culinary arts and baking degree from Washtenaw Community College • Decorating Specialty: Perfection with all of the details • Fave Bakehouse cake: coconut • Fun fact: cooks when she’s stressed
We got into the cake business sort of backwards, at least compared to how most bakeries do it. Cakes are generally sold by how they look, not how they taste. So they look luscious and full and fancy, and then when you get them home they often don’t taste like anything. Big disappointment! Since we’ve always been committed to flavor first and are known for making humble traditional baked goods, our initial everyday cakes tasted really good but looked well, let’s politely say “plain” at best. The good news for you is that even though we’ve really improved the appearance of our cakes, flavor is still most important to us. Our cakes, buttercreams and fillings are made in our pastry department from scratch with full-flavored ingredients—real butter, real vanilla extract, fresh eggs, Guernsey dairy products, great chocolate, toasted fresh nuts, and the best spices we can find. We make our own fondant out of only real ingredients (no preservatives or weird chemicals) and it has a sweet vanilla taste. With our cakes there’ll be no mismatch of excellence between the flavor of your cake and it’s appearance.
• Studied Interior Design at the Art Institute of Pittsburgh, Sculpture at Wayne State and baking at Washtenaw Community College • Decorating Specialty: hand-made sugar flowers and modelling figures • Fave Bakehouse cake: almond pound cake • Fun fact: will watch any tv show marathon
For many of us a wedding is the biggest party we’ll ever throw and we want to make sure that our guests have a great time. Over the years, the wedding cake has remained one of the symbolic must-have elements but it has also become one of those things that we don’t expect to really want to eat because so many we’ve tasted have been terrible. (I often wonder if that’s why the standard wedding cake serving size is so small.) We want your guests to rave about the cake—its appearance and its flavor. Yes, we want them to be looking for seconds and telling you how much they loved the cake!
Planning A Wedding?
And want to have a Zingerman’s Bakehouse cake? Call us at 734-761-7255 or email us at firstname.lastname@example.org.
See cake photos and watch our “behind the scenes” cake video at www.zingermansbakehouse.com
If there’s one thing we learned very early on in the world of decorated cakes, it’s that accurate and de-
Amy Emberling Bakehouse co-owner & cake lover
ISSUE # 224
7 Delicious Ways to Have Zingerman’s at Your WedDing
1. Custom cookies at each place setting:
We’ll work with you on shape, color and design to match your theme when we create these custom decorated, handmade butter cookies. See photos at www.zingermansbakehouse.com
6. Zingerman’s Catering & Events can bring you the whole wedding from the rehearsal dinner to brunch the day after:
Our experienced event planners will help you with all the details making the planning an exciting time. We can help you find the perfect location, arrange for all the rentals, entertainment, flowers and decor. We will work with you to design a tempting, flavorful menu sure to wow your guests. On your wedding day, our event service staff will make sure each of your guests is treated like an honored member of the party. You’ll be able to relax and enjoy the day surrounded by family and friends. Give us a call at 734.663.3400! Our Event Planners would love to work with you to plan your perfect wedding.
2. Personalized brownies, cookies and Zzang! candy bars as gifts for guests 3. Gift baskets for your out-of-town guests
Zingerman’s Mail Order is ready to bring the best of the Deli to your guests’ door! Call us at 800.636.8162 to get started.
4. Delicious gifts for the wedding party
Pamper your party with foods from one of the world’s “top 25 food markets!” (Food & Wine on Zingerman’s Delicatessen)
5. Rehearsal dinner at Zingerman’s Roadhouse
The Roadhouse loves a party! We’ve hosted rehearsal dinners, day-after brunches and even a couple of ceremonies in our restaurant! The Roadhouse staff delivers attentive, enthusiastic and down-to-earth service to our guests every day. Everything you need while at the Roadhouse can be provided, so that you can artfully fill the role of host. Give us a call at 734.929.0331 or email email@example.com
7. Bachelor and bachelorette parties with BAKE!— our hands-on baking school
Get your hands in the dough with your friends and family for a day of baking (and eating) that you’ll remember for a lifetime. Customize your class with cookies, pies, breads, cakes and more!
what's bakin' at
Have a resolution to eat more whole grains in the new year? We’ll pitch in and offer a special price on 8 Grain 3 seed bread this month! It’s packed full of tasty whole grains—wheat, rye, corn, oat, buckwheat, barley, rice, millet, poppy seed, flax seed, a little honey (from K&K Honeybee Farms in Clare, MI) and an irresistible crust of toasted sunflower seeds.
Chocolate Cherry Bread!
The perfect gift for your sweetheart
A chocolate lover’s fantasy come true—the best Belgian and French chocolates and dozens of Michigan dried cherries. A few minutes in the oven and the chocolate chunks begin melting and the aroma of cocoa fills the air. Spread it with just a hint of sweet butter or set a scoop of vanilla ice cream on top of a warm slice. You’ll be sitting in front of the most decadent dessert you’ve had in years.
January 2011 February 2011
8-Grain, 3-Seed Bread
Valentine’s Day bake!
Bread of the Month
Rustic Italian Bread
$4.50 (regular $6.25)
One of our best selling breads for its versatility. It has a beautiful white crumb and a golden brown crust. This is that great simple, white European loaf. All it needs is some sweet butter.
Better Than San Francisco Sourdough
Available Monday, February 14. Call ahead to reserve yours!
$4.50 (regular $6.25)
Good enough to ship back to California. Crisp, crackly crust, moist honeycombed interior and the trademark sour tang that will tickle your tongue.
cake of the Month
wholecakes-of-the-monthand slicesattheBakehouseorDeli NextDoorcoffeehouse!
Black Olive Farm Bread
1/7 & 1/8
A crusty round of our signature farm bread studded with marinated Greek olives. If there’s any left after snacking, it makes great bread crumbs for a twist on eggplant parmesan.
Bacon Pecan Sandy Cookies
A sweet and salty satisfying mix—applewood smoked bacon, toasted pecans in a melt-in-your-mouth buttery cookie, sprinkled with a pinch of sugar and salt. Bacon lovers gotta try ‘em.
Cupcakes make people smile. They can be a party for one, or a crowd pleaser. Ours are available in buttermilk cake with maple butter cream, carrot cake with ginger butter cream and chocolate cake with vanilla butter cream. Or, try our lemon cream or after dinner mint stuffed cupcakes!
A buckle is an American coffeecake that dates back to colonial times. Our sweet and moist version has a bounty of wild blueberries, sweet butter, a touch of orange and cinnamon, and is topped off with a remarkable butter-crumble crust.
1/14 & 1/15
Tangy farm bread with chunks of Zingerman’s Creamery Cheshire cheese (created by Creamery partner John Loomis) and roasted red peppers from Cornman Farms in Dexter, MI. A Zingerman’s exclusive!
Chernushka Rye Bread
2/4 & 2/5
Chewy traditional Jewish rye with peppery chernushka seeds. This one definitely has a following.
Porter Rye Bread
2/18 & 2/19
A moist and slightly sweet loaf made from a bit of organic muscovado brown sugar, Michigan Brewing Company’s Peninsula Porter, a pinch of lard, and lots of flavorpacked rye flour.
A traditional French torte with coffee house flavors: layers of toasted hazelnut cake with chocolate and espresso butter creams. Each slice is striking to look at and satisfying to eat.
Pumpernickel Raisin Bread
1/21 & 1/22
Chewy, traditional pumpernickel bread with juicy red flame raisins and a sprinkle of sesame seeds. Great toasted with a schmear of Zingerman’s Creamery award winning cream cheese.
Peppered Bacon Farm Bread
2/11 & 2/12
Everything is better with bacon, right? We think so. Check out applewood smoked bacon and black pepper in a crusty loaf of our signature farm bread. Our most popular special bake!
Scallion Walnut Bread
2/25 & 2/26
Our crusty, slightly sour farm bread with toasted walnuts and fresh chopped scallions. Makes great instant stuffing for a roast chicken.
Call ahead to order your special loaves from:
Bakeshop—3711PlazaDr.•761.2095 Deli—422DetroitSt.•663.DELI(3354) Roadshow—2501JacksonRd•929.0332
ISSUE # 224