422­Detroit­Street,­Ann­Arbor­MI­48104 Deli:­734.663.3354­(DELI)­­ Next­Door:­734.663.

5282­(JAVA)

Deli Tastings and Events
ZingFeast: Flavors of Tunisia Piazza Zingermanza 2011 Saturday & Sunday August 20 and 21 with Moulins de Mahjoub
Friday, July 8, 7-9 PM • Zingerman's Events on 4th • $50 (take $5 off if you reserve 48 hours in advance)
Join us for an evening of terrific Tunisian dishes from very passionate food producers visiting from North Africa. Majid and Onsa Mahjoub will share stories of their family’s hand-rolled couscous, organic sun-dried tomatoes, wild mulberry jam and history of the traditional foods of Tunisia. Sarah Mays and Amos Arinda, who are hard at work developing Ann Arbor's first Tunisian restaurant, Café Memmi, will join the Mahjoub's to bring the Mediterranean flavors of this ancient region to local food lovers.

Stop­by­the­Creamery­Cheese­Shop 734.929.0500­•­3723­Plaza­Dr.­­ www.zingermanscreamery.com

Italian Street Fair • Free 11am-3pm

CheEse TaSTings
July: American Cheeses!
Sunday, July 24th • 4-6pm • $30 Take $5 off if you reserve 48 hours in advance (reservations recommended)
Come celebrate our nation’s birthday with some of America’s best cheeses! We will taste former American Cheese Society winners in anticipation of the annual judging and competition. We’ll taste 'em from Michigan to Georgia, from the west coast to the east.

Hands-On Baking ClasSes
3723­Plaza­Drive­•­734.761.7255 “A chocolate-dipped, cream-filled opportunity to learn from the very best.” —Midwest Living

Our annual August tradition of transforming the Deli’s patio into an Italian street food fest is one of the highlights of the year. Come and watch as we cut those 80-pound wheels of Parmigiano Reggiano cheese into approachable chunks. Witness as we turn curd into delectably soft balls of mozzarella. Get your fix of proscuitto – sliced to order. We’ve got a few tricks up our sleeves, but they’re all firmly rooted in the Italian gastronomic tradition. It’s an event not to be missed!

Fruit Tarts!

Wednesday, July 6 • 5:30-9:30pm • $100
Fruit tarts are a favorite of food photographers. When you see too many of them on the covers of glossy magazines, you start to get the idea that they’re for experts only. Don’t believe it. We’ll show you how to make the pâte sucrée tart shells and vanilla pastry cream, and we’ll compose our tarts together, teaching you how to arrange the fruit in an artful way. Next time you see a succulent tart gracing the cover of Fine Cooking, you won’t be fooled.

August: 2nd Annual Mozzarella & Tomato Party
Saturday, Aug. 27th • 5-7pm • $40 Take $5 off if you reserve 48 hours in advance (reservations recommended)
We will taste our fabulous fresh mozzarella, smoked mozzarella, burrata and prosciutto rolls with lovely local heirloom tomatoes and other fresh seasonal vegetables!

Hurray for Challah
Wednesday, August 3 • 5:30-9:30pm • $100
In this class we will teach you to bake your own rich and soft challah bread. You’ll create a traditional 6-stranded braid, a turban shape studded with rum-soaked raisins, and for those looking for a heartier challah, a whole wheat version. Check out the full schedule & register for classes at

Sandwich of the month
July EJD’s BLT
“B” is for “Bacon,” smoky and crisp “L” is for “Lots”...of Veggies! In the cream cheese and stacked with sprouts “T” is for “Toasted,” a warm sesame bagel While it may not be a traditional pairing, this cheerful sandwich is a montage of products we love. Our vegetable speckled cream cheese surrounds applewood-smoked bacon and local farm Garden Works’ sunflower sprouts on a lightly toasted sesame bagel. $9.99/one­size

August­ El Aguacate
The avocado has recently found a good deal of notoriety in the sandwich making world. Buttery and sweet, its creamy texture has captured the hearts and tummies of many across the country. We’re pretty sweet on the spread we make in house, too: just a little bit of lemon juice, a sprinkle of pepper, and a lot of the fruit itself. We’ve paired it here simply with onions, grilled chicken with a squeeze of dijon mustard (which serves to highlight its comrade fixin’s) and it's all grilled together on a square of rosemary foccacia. $12.99/one­size

Tour the Creamery!
Sundays at 2pm • $5

www.bakewithzing.com

Shhh!
CAN YOU KEEP A SECRET?
610-640 Phoenix Dr.

Zingerman’s is having a special Warehouse SALE in July!
Huge warehouse Discount on tons of itEms

July 15th 11am- 4pm
Shoot an email that says "Sign Me Up!" to warehousesale@zingermans.com to receive our sale alerts!

Roadhouse Special Dinners are 5-course family-style affairs with a little history and a LOT of food featuring writers, chefs, authors and more from our own community and all around the country.

3723 Plaza Drive 734.929.6060

RoadHouSe Bbq DinNer

Tuesday, July 12th • 7pm • $45/dinner

#109

CornMan FArms ToMato DinNer

#111

“Second Saturday” Tour!

July 9th & August 13th • 11am to noon • FREE!
Join us monthly for an open-to-the-public, no-reservationrequired event. Sit down with Coffee Company managing partners Allen and/or Steve to tour their facility and learn about coffee—where it’s grown, how it’s sourced and how it’s roasted. Finally, learn how to discern the subtle distinctions among the world’s finest coffees as you sample some new offerings and some old favorites brewed using a variety of techniques.

If it’s July you know the Roadhouse is cooking BBQ! This yearly dinner is a favorite of regulars and of Chef Alex; it is the chance to combine the great BBQ dishes of the Roadhouse with new and exciting smoky and rich flavors. In the past two years a BBQ sauce served at this dinner has found a permanent home on the Roadhouse menu – be one of the first to taste!

Tuesday, August 16th • 7pm • $45/dinner
Easily the highlight of the harvesting season, our second Cornman Farms dinner is the highly anticipated Tomato Dinner. All season, Chef Alex and farmers Mark and Wendy have been caring for the tomatoes and now we get to benefit from their hard work. The tomato bar makes its return – numerous different tomatoes, handmade fresh mozzarella, really good olive oil, balsamic vinegar and fresh grown basil. Space­is­limited­and­this­dinner­sells­out­quickly.­­ Act­fast­and­reserve­now!

CornMan FArms SumMer HarvEst DinNer
Tuesday, August 2nd • 7pm • $45/dinner

#110

This event happens the second Saturday every month, 11am-noon.

Home Espresso Workshop
Sunday, July 17th & Sunday, August 21st 1:30-3:00pm • $15/person
Get the most out of your home espresso machine. Learn more about what goes into making a cafe quality espressso. We will start with an overview of the “5 Ms” of making espresso, followed by tasting, demonstrations and some hands-on practice. We will also cover some machine maintenance basics as time allows. This is

The first of four Cornman Farms dinners this year, this summer harvest menu will be filled with radishes, cucumbers, squash, squash blossoms, tomatoes, spinach and potatoes, all harvested hours before the dinner. Chef Alex has prepared a menu that showcases the vegetables but also cooks with each of them in ways you wouldn’t expect. Join us for the first dinner of the season and celebrate the summer harvest with Cornman Farms and Zingerman’s Roadhouse!

The Roadhouse is open on July 4!

For reservations to all events stop by 2501 Jackson Ave. or call 734.663.3663 (FOOD) or online at www.zingermansroadhouse.com

a very interactive workshop and seating is limited to six people. Please register early by calling us at 734-945-4711.

ISSUE # 227

JULY-AUGUST 2011

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Deli Build Out

101

A visitor to Zingerman’s tends to fall into one of two categories—a seasoned guest who visits regularly and knows the ropes or a first-timer who can legitimately ask in bewilderment, “What the heck is going on here?” If this is your initial visit to the Deli right now while we’re under construction, be reassured that this is not our norm. We are in the midst of a major build-out project and we apologize for the temporary dust, noise and tight quarters. Thankfully your trip’s not in vain and nothing will prevent you from taking advantage of our giant sandwich menu, our extensive catering services, the food education and sampling from our enthusiastic staff, and all the fun we have at Zingerman’s. We appreciate your visit and hope you’ll return whenever you can! What­ will­ we­ gain­ from­ construction?­ Number one is MORE ROOM and LESS CROWDEDNESS for everyone—guests and staff! We can’t wait for the varied seating options on both floors of the new addition, a family restroom on the Deli floor and more new restrooms in the addition itself. There’ll be more room to shop and display foods on the Deli floor. We’ll have good ADA accessibility to outdoor seating and better navigation inside. We’re excited about accommodations for large groups of diners, scheduled meetings, events, theme dinners, and tastings. To stop the wear and tear on our original building, all of our kitchen operations will be completely removed from the historic Deli and be located in the new addition. We’re in love with our greener mechanical and operational systems inside our buildings and all over our grounds. Beyond recycling and composting over a ton of garbage a week, we are committed to dramatically reducing our carbon footprint and are shooting for a LEED Silver rating! (Read more about this in the March-April newsletter article found on www.zingermansdeli.com/deliconstruction-news/) What­is­this­project’s­timeframe? Construction will span approximately twenty months. It began with the removal of a tall evergreen on Kingsley Street last September. Then in January, we removed a fire-damaged building and excavated the driveway so all the utility lines could run to the street. That’s where we buried the rainwater holding tanks before repaving. Meanwhile our orange house has been lifted off its foundation so it could be rebuilt. (Check out a very entertaining video of the house being levitated and moved on our website.) The most recent phase is the hole-digging for the addition’s foundation. Our contractor has worked miracles to keep us on schedule despite Mother Nature’s whims and delays. So with luck we’ll meet our goal

of completing construction and renovation by mid 2012. Fun Footnote: We recently visited our fallen tree trunk at John’s Urban Timber, a local sawmill that specializes in reclaiming, recycling and reusing fallen wood, where it’s waiting to be kiln-dried and milled into boards for creative repurposing somewhere in the project’s design. Why­ are­ we­ enlarging­ our­ footprint?­ Next year Zingerman’s will be 30 years old. Over that period of time, the number of sandwiches and guests served has increased quite a bit (20% increase each year and in 2009, a whopping 450,000 guests) but our facility hasn’t grown because it’s always seemed impossible. So the puzzle of this complicated expansion project has actually been in our heads for a long time. When we knew we’d finally run out of room, we put together a great team that has figured out an incredible plan. Read about our Integrated Design Process in the May-June newsletter article found on our website! Guided by the clear vision that team created, we’ve made millions of collaborative decisions and will continue to do so. The greatest challenges are the size and tightness of our site with hardly any room to move and our commitment to staying open for business every single day that the work goes on. Given all the challenges and obstacles, the work going on each day behind the fencing feels like a miracle! How­will­it­all­look­when­it’s­done?­The Deli’s front door will always be the entrance to Zingerman’s. Attached to the rear of the old building will be a skinny, windowed, 2-story connector to the rectangular, brick addition. That brand new structure will have two floors with the kitchen taking up most of the ground level and great seating areas on both first and second floors. Guests and staff will move easily through all the old and new spaces. Even the orange house will be integrated into the flow. Outdoor dining and patio events will remain front and center and our friendly, freestanding Zingerman’s Next Door will stay just the way it is! Don’t worry—essentially we’ll be the same. After it’s all said and done, the Deli will still feel like it’s always been, a familiar bustling meeting place for people of all ages who want to enjoy full-flavored, traditional foods served with a smile. Same great sandwiches made to order, same incentives to taste anything you want, same engaging staff with tips on our cheeses, meats, oils and vinegars, same morning regulars reading their New York Times, same bicyclists eating bagels at the end of a ride, same students in their quiet study spots, same families enjoying good food with children of all ages, same students with their visiting parents. It will feel like Zingerman’s, only better. After construction we’ll

be better equipped for the long haul and we’ll have added green space, elbow room for our guests and staff, improved operations, and created many new jobs. We are committed to operating on this corner in a historic area where businesses and residences have coexisted as neighbors for decades.

The Deli is Open During Construction!
Call Ahead To Carry Out
Overview­of­Construction May – A new foundation for the orange house; orange house returned to its spot; driveway re-graded; utility lines running to Detroit St.; rainwater holding tanks buried; repaved walkway and newly built walls leading up to the patio; reopening of the side doors! Goodbye to the bulldozers, a disappointment to all the fans, young and old, who’ve enjoyed front row seats watching them at work. June – Work on the interior of the orange house; start of digging the big hole behind the Deli for the addition’s foundation. July – Continued work on the foundation of the addition; digging the elevator pit. August – Finishing up the foundation; building the elevator shaft; installing the underground plumbing; pouring concrete for the basement of the addition

Where­To­Get­Build-Out­Info
• www.zingermansdeli.com/deli-constuction-news • Build-Out Bulletin Board - 2nd floor Next Door

Summertime Brings Picnics & Family Outings,

So Bring The Deli With You in Our LitTle Red Bag!
A new downtown EVENT SPACE through Zingerman’s Catering & Events!
The ideal spot for intimate wedding receptions, showers, birthday and anniversary parties, business meetings, reunions, special dinners, cocktail parties, luncheons, brunches, tailgates and more! A charming space accommodating groups of up to 75 people. Catering and service provided by Zingerman’s Catering and Events staff. Our “Red Bag” lunches are a great way to carry the best of the Deli with you this summer. The Classic has a Zingerman’s sandwich, a pickle, fruit, Zapp's chips and a magic brownie or choose the Deluxe which is everything in the classic with a Zzang! Candy Bar instead of the brownie. We will include your choice of can soda or water. Classic­bag­lunch $16.50­per­person Deluxe­Bag­Lunch $19­per­person

734-663-3400­­Call­for­a­look­and­to­book­your­next­event.

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ISSUE # 227

JULY-AUGUST 2011

The summer is an exciting season for coffee at Zingerman’s. New crops are arriving daily giving us many opportunities to sample the truly finest coffees the world has to offer. We would be remiss if we didn’t mention that summer time also means ICED COFFEE! For those of you who like to explore new cold coffee drink options, we here at Zingerman's have many to offer. From traditionally made cold brew coffee to the more unique Japanese drip method, there is likely to be a pleasing option for even the most discriminating palate. We’re excited to share these drinks with you!

New Orleans Iced Café Au lait
We were inspired on a recent visit to New Orleans to make the best iced au lait we could. In one of those fortunate moments while walking to a morning meeting, I passed the window of what was unmistakably a coffee importer. After calling for an appointment, I found out that I had walked by the oldest coffee importer in the states, operating since 1851. They also source the great French chicory for which New Orleans coffee is famous. We brought in the best of those chicories and have brewed it using our cold brew method (see below).

Cold Brew Coffee

This coffee is so good, we make it all year long. Our cold brew coffee is made by soaking coffee in cool water for 24 hours and then filtering the grounds, leaving a super strong concentrate that we then dilute with cold water. This slow steep extracts an incredibly sweet coffee with no acidity. It also seems to have a bit more caffeine, so drink responsibly. If you’re interested in making this at home with different coffees, stop in at Zingerman’s Coffee on Plaza Drive where we sell the Filtron home cold brewer; a smaller version of the commercial units that we use. (Many customers prefer it over hot coffee. In fact, Bakehouse partner Frank Carollo likes to remind us that when you heat it up it’s terrific!)

Here’s­how­you­can­enjoy­it:
At­ Zingerman’s­ Roadhouse: Sit out on the patio and enjoy an iced au lait with beignets. Chef Alex makes a beignet lighter and tastier than any you’ve had (including those in New Orleans). Cold coffee and beignets right out of the fryer were made for each other! At­Zingerman’s­Delicatessen: you can enjoy an iced au lait with any number of pastries but my favorite combination is with the chocolate croissant. At­Zingerman’s­Coffee­Company­and­Zingerman’s­Bakehouse: Stop in and ask for the staff’s pick that day. If it’s a Saturday, pick up a fresh from the fryer donut and then go next door to the Coffee Co. to grab an iced au lait.

Japanese Ice Drip

The Japanese ice system is a beautiful and elaborate piece of laboratory grade glassware. An upper container holds ice which is slowly dripped through a column of coffee and filtered through a ceramic disc filter. It produces a coffee that has a distinctly winey body unique to this method. It is also sweet without acidity similar to the cold brew method above. The process takes about 8 hours. We currently have two Japanese drip systems at the Coffee Co. and are brewing different coffees every day. Give us a call or ask our barista for the current choices. (Currently available exclusively at the Coffee Co. and worth a trip.)

AffogatO

In food and coffee pairings, simple is best. Picture a white porcelain coffee cup, gently holding a scoop of pure vanilla gelato from our Creamery. Next, pour an espresso that has been cooling over its mate, the gelato. (In Italian, affogato means “drowned.”) The bittersweet espresso over the creamy gelato makes for a classic Italian “dolce” or sweet. Good after a meal or by itself as a treat. It’s also great with the Creamery’s burnt sugar gelato, or ask your server for their recommendation.

Dirty Sheed

A Zingerman's Next Door Original We can make an iced version of any coffee drink you normally get, but this is an all time staff and customer favorite. It's 2 shots of espresso with a little vanilla syrup, topped with half and half and then iced. It's simple and because the half and half is so rich, it's cool and creamy without adding a lot of milk. Rasheed Wallace may have retired from basketball, but you can always find his namesake drink at Zingerman's.

CONGRATULATIONS TO

Creamery Specials!
Available at the Creamery cheese shop at 3723 Plaza Drive and at the Deli on Detroit Street

Winner of the 2011 James Beard Foundation Award for Best Chef in the Great Lakes Region!

Chef Alex Young

July

August

Sharon HOlLow
2­for­$9.99­(reg.­$6.99­each) Fresh, hand-ladled cheese layered with pepper or fresh herbs. Available in Telicherry black pepper and garlic, or garlic and freshly-chopped chives. Crisp, clean, milky flavor accented by the flavor of the herbs.

The City Goat
$1.00­off­the­regular­price Our chevre is made using overnight setting of the milk and gentle hand ladling that gives this cheese an amazing, texture. Fresh and crisp with a lemony tang.

Find us at the Farmer’s Markets!
AnN Arbor DOWntown
Kerrytown • Saturdays through October and Wednesdays, May-Sept. • 7am-3pm Saturdays, 7am-3pm

(straight from the cheese maker)

Fresh CheEse!

Detroit’s Eastern Market Westside Farmers Market
Roadhouse Parking Lot, 2501 Jackson Rd. • Thursdays, June through October • 3-7pm

Ypsilanti Downtown
Corner of Michigan Ave. and Hamilton • Tuesdays 2-6pm

ISSUE # 227

JULY-AUGUST 2011

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1. RealL Good American BeEf y at the Roadhouse
For those of you who don’t know me all that well yet, one less-than-obvious, though certainly not secret, element of my existence is the prominent presence that paradox plays in my life. There are a quite a few actually: I’m a Jewish kid from a kosher home who wrote a book about bacon; an anarchist leading a $40,000,000 company; and a very shy introvert who regularly gets out in front of the public, working with people all day long in our stores and speaking to large groups all over the country. I don’t know why you’d be keeping track, but if you wanted to add to my list, you could also include the fact that I don’t actually eat a whole lot of meat, yet we have two nationally recognized businesses—the Deli and the Roadhouse—that are both known in part for how great their beef (corned at the former, fresh and smoked at the latter) is. In all cases, the paradox never precludes me from being appreciative of the world around me—and in this last case, I will tell you that the beef that our partner and chef at the Roadhouse, Alex Young, is crafting is really something special. “Craft” is, I suppose, a term that’s more readily associated with beer or cheese right now rather than beef, but craft really is what Alex has done. In fact, he’s doing such a good job with the crafting that this non-meat eater has and will happily eat Cornman Farms beef regularly. The eating is the easy part; the amount of work Alex has put into everything about this project is pretty phenomenal. With all due respect to the James Beard house and Alex’s recent and well-deserved award as Best Chef in the Great Lakes region, this work alone would be worthy of some sort of serious recognition. I can’t imagine that there are too many chefs in the country who’ve chosen to spend the majority of the time that they can get out of the kitchen working on raising animals and vegetables that show up as highlights on the restaurant’s menu. As with all of the amazing, serious craftspeople I work with—our own Zingerman’s producers at the Bakehouse, Creamery, Coffee Company and Candy Manufactory, and then also the hundreds of others that we buy from around the country and the globe—I have great, great respect for what his hard, unglamorous work has created. This is a quality level of fresh beef that very few of us will have previously tasted. I know the American image of beef is a big one—we all think we’ve had those great steaks or burgers or whatever. But I’m here to tell you first hand, even as someone who’s eaten a lot of good food in a lot of good places, what Alex has achieved here at Cornman Farms and then in the restaurant is really something special. Although buying a single steak may seem simple, the commercial beef world is actually anything but. I heard Alex’s stories of selecting animals, managing every small detail of their grazing and care, finding humane slaughtering facilities here in our area, aging the beef for four or five weeks to really maximize its flavor, hiring a butcher to work full time in the Roadhouse kitchen: This is not a small sideline of an activity. Great beef, like all other sorts of good food, is a lot of work. It’s certainly not in the routine of very many restaurants; your average American restaurant is mostly buying what’s called “boxed beef”—product that comes in cryovac plastic inside cardboard cases from halfway across the country. While that type of product may score high on the federal standards (‘prime’ is based pretty much just on how much marbling is in the meat), we’re talking the difference between heirloom tomatoes and the round pink things they sell at the supermarket, or the difference between a great farmhouse cheese and a factory made, plastic-sealed substitutes they sell at the supermarket. “It makes such a difference for the steers to be a full two years old,” Alex explained to me the other day. He’s definitely learned a lot. “The difference between animals that are 14 to 16 months and those that are about 24 is huge. Especially with the burger.

When you add the floral qualities of the meat that we’re getting by raising the animals in the pasture it really makes something special.“ Of course the work starts a lot earlier than that. “We’re buying the steers at about three months old, when they weigh like 500 pounds and then we grow them for another 18 to 21 months,” Alex continued. “How long we mature them depends on the exact pasture, etc. Each breed responds differently. Working on the feed, a very consistent small amount of grain all the time, so that their diet doesn’t change. We’re working with three small scale farmers in addition to what we do at Cornman to produce the beef. They are all growing to our spec, which is Angus or Angus cross breeds. Grown to two years on rich pasture (hay in the winter and being feed a small amount of grain regularly). But, they are NEVER grain finished. It’s really the best of all worlds. You’re getting a bit of marbling and flavor from the grain without ever sending them to a feedlot and you don’t lose the omega-threes from the grass feeding. We feed ours a tenth of the grain a feedlot cow would get, give them lots of room to roam, and then mature them longer.” The dry aging is another piece of the work that makes the beef so special. Fifty years ago, dry aging of beef was fairly common. Today it’s almost unheard of. Well, I take that back—many people have heard of it, but very few have had it or even know what it really means. In a nutshell, it’s much akin to what happens when we mature a cheese—the fresh beef is allowed to breathe, natural molds develop on the outside surface that ripen it, moisture gradually leaves the meat and the flavors intensify and grow more complex. When the meat is ready, the molds are trimmed away and the meat is ready to serve. In the process about 35-50% of the beef’s raw weight is lost; dry aging steak is not the way to make a quick buck, but it is a slow steady way to serve really flavorful beef. Speaking of which, beef sales at the Roadhouse, not surprisingly, have steadily grown, and grown, and then grown some more. “We’re going through two whole 1500 pound steers a week now,” Alex said. “3000 pounds a week. If you have a good recipe and you make a good product people will respond. The community is obviously hungry for meat that they believe in.” Of course, it’s not like we’re “done” with this work. As Alex explained, “The vision is to keep making the beef better and better. We have a lot of good years of steady improvement to come, and the beef is already really good now.” This might,

for me, be the most exciting part of this whole thing—we’re still at the very beginning of the work. There is, after all, a lot to learn. And as per Natural Law of Business #8, you’ve got to keep getting better all the time. Speaking of a lot of work, you probably won’t ever meet Jennie Tucker, but if you come to the Roadhouse you’re likely to taste a piece of meat she had a hand in. She’s been the Roadhouse butcher for the last seven or eight months, and her in-house handiwork is a big contributor to making all of Alex’s efforts with the beef into a restaurant-world reality. Jennie’s safely and shyly secluded back in the kitchen with her beef and her very sharp (be careful) knives, her positive energy and her softly persistent smile. Speaking of paradox, she’s pretty much everything one wouldn’t expect in a stereotype of a meat cutter. Thin, small, smiling, she can’t be over 100 pounds. It’s quite a sight to come into the kitchen and see her leaning into a side of beef that’s a whole lot bigger than she is. I’m glad she loves what she does. It’s likely that we’re going to be selling more and more beef in the months and years to come—and good meat cutting is an important part of the construct. As Alex said to me the other day, reflecting on how far we’ve already come and on how much farther he wants to take things in the future, “We’re at the cusp where we can really do something special. We’re going to continue to fine-tune the details. One of my big hopes down the road is to grow our own feed. It’s already a five-year project and we’re really just beginning the journey.” There are any number of good ways to get some of this really good Cornman Farms beef that Alex is raising and Jennie is cutting onto your plate. Every burger at the Roadhouse right now is made from it; the beef is ground fresh every day, then hand pattied and grilled to order over oak. Beef brisket is smoked out on the pit over oak logs for nearly nine hours. Steaks of various sorts appear on the menu almost every night. And you could of course have us bring some to an event at your house— Roadhouse on the Road is all about bringing the restaurant experience into your work, family or fun setting. Better beef does make a big difference!

Roaster’s Pick!
July August
Ugandan Bugisu
We're happy to welcome back this great coffee from Uganda. The Bugisu is organically farmed. It is grown at high elevation on the slopes of Mt. Elgon near the Kenyan border. The altitude contributes hints of ripe sweet lemon with subtle notes of cocoa. Both of these tastes are softened by an overall toastiness. The citrus is sweet rather than acidic. It is a staff favorite for cold brew and combines well with our espresso, also a sweet coffee.

Espresso Mambo #2
This is only the second espresso we've offered in 7 years and, like mambo music, this espresso has many influences. It starts with the Brazilian coffee in our Espresso Blend #1 for a sweet base and then heads off to Guatemala for some bright notes. We then add a touch of some very carefully dark-roasted funky Sumatran and finish with a very special Indian directly imported from our friend Nishant Gurjer. Nishant's Kaapi Royale farm has been a favorite of ours for a few years now. He's producing using biodynamic practices and the quality shows in the cup. When extracted as espresso Mambo #2 produces a cup that has a pronounced and pleasant brightness with flavors of lemon, spices and a hint of minerality. Like our Espresso #1, it's also nice as a drip coffee. Try it as a cold-brew at home!

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ISSUE # 227

JULY-AUGUST 2011

2. ThreE and Meat
Before I get into what this actually is, here’s a quick preparatory note on the name for anyone who’s spent a significant amount of time in the South and was thinking that once again, a Yankee has gotten it all wrong. No, that’s not a screw up. I know that the long-standing Southern tradition is known as the “Meat and Three,” but, in this case, I really do mean three and meat. Same idea, just different priorities! For those of you who aren’t from down South, the Meat and Three is a classic southern meal—one main meat course, very often barbecue of some sort, along with three side dishes of your choosing. The Three and Meat we’re doing at the Roadhouse, with all due respect to everyone at the Southern Foodways Alliance and to my own insistence on traditional food, is a bit of an inversion from the way this is done in the South; a meal that would make the writers of the new nutrition guidelines a lot happier—mostly vegetable dishes with a meaningful but not enormous portion of meat on the plate! The thought of doing a Three and Meat is actually a long standing little idea of mine. It came from listening to frequent customer requests—a lot of Roadhouse regulars wanted a way to have a small bit of that really good meat we’re serving as part of their meal, but they didn’t want to have to have a really large portion of it in order to do so. So my thought was to take what’s so well known in the South and turn it inside out. When you order the Three and Meat, the sides become the main feature, and the meat becomes a meaningful but not dominant player amongst the many. You might, I suppose, say that the meat qualifies for a “best supporting actor” award. The side dishes take center stage and this summer is sure to show off all of the amazing produce that will be coming in from Cornman Farms. Alex and the Roadhouse chefs make the call every day on the menu; you can call (or go online or just come in) and find out what we’re serving. Thanks to everyone down south for bearing with me—Three and Meat is a Roadhouse tradition in the making.

ily. Maybe the Moroccan spices Dulcet founder Pam Kraemer has in her mustard are working some comparable southern Mediterranean magic on me. More likely it’s just that she’s done what I think very few people ever achieve—a touch of heat, a hint of sweet, a bit of slightly exotic spice all adding up to an exceptional balance of flavors. Dulcet’s Madras Curry Mustard is only slightly behind the Moroccan on my list of good things to have in the house at all times this summer. Same basic concept, same well orchestrated blend of organic spices. Both are built off a base of organic dijon mustard, a bit of cane sugar and plenty of interesting spices. I’ve been eating them both with pretty much everything other than ice cream, and, now that I think about it, a small dab atop some vanilla gelato from the Creamery might actually be really good. In either case, you might wonder what you do with this marvelous southern Mediterranean spiced mustard? It’s really good on salads, fish, cheese, egg salad. . . I’d happily serve it next to steak, pork chops or grilled chicken. I served it with some broiled salmon the other night and that was darned good, too. Mix it with a bit of yogurt or fromage blanc and it would be a very nice sauce. Ham sandwiches, grilled cheese. I can’t tell you it will change your life, but I will tell you it’s made eating more interesting all through the simple act of opening a jar!

are generally judged by a factor of how close they come to tasting like regular coffee (much the way that beef bacon tries but never really measures up to pork belly) and . . .well, decaf just isn’t something I’ve ever really done.” That however has changed in the last few months. For the first time in my life I’m actively ordering decaf, even early in the morning. This stuff that Allen Leibowitz (partner and roaster) at the Coffee Company scored from our Brazilian sources this spring is so drinkably delicious that it makes the fact that it’s decaf pretty much irrelevant. For me at least, this is just a really good cup of coffee, so much so that I’ve willingly foregone the chance to consume caffeine just to have a cup—I’ve ordered this one more times in the last ten weeks than I’ve probably ordered decaf in the previous ten years put together. Of course that’s just my own very biased view—for those who drink decaf regularly, this coffee might just be something particularly special. I’m honestly not totally sure what makes this coffee so great. I do know that the beans come from the Daterra Estate in Brazil from where we get some of our other great coffees. Having been there to visit and had their coffees for nearly a decade now, they consistently come through with some of the best beans around. I know that the decaffeination is a special version of the Swiss water process. I’ll be doing more homework in the months to come but for the moment, let’s just leave it at that— this is a really tasty cup of coffee!

5. WoOd Fired FocaCciA from the Bakehouse
Ok, I seem to be on roll with things I don’t normally do. I don’t eat mustard by the spoon, I don’t eat much beef, and, in this case, I really don’t actually eat lunch either. Don’t worry—I won’t be wasting away any time soon. I do eat during the day—I just don’t sit and eat whole meals. By the time I’m done quality checking most everything in sight, I’m sure I’ve had plenty of food. But despite my usual diffidence about consuming a midday meal I’ve been finding my way over to the Bakehouse more and more often on Thursday somewhere between noontime and about two. Not that I don’t always like visiting the Bakehouse—it really is a great place to go (if you haven’t “discovered" the worst kept secret in Ann Arbor, head over to the Bakeshop and taste all that good bread and pastry where they’re made). But Thursday midday is when those really marvelous handmade focaccia are coming out of the wood-fired oven. And seriously, they are very, very, very good. Lunch eater or not, I could pretty easily eat a whole one in a matter of minutes. That dough, nicely browned in the woodfired brick oven, topped with whatever the Bakehouse crew believes would be best that week and a sprinkling of natural sea salt. Toppings change each week—caramelized onions and Gorgonzola cheese, fresh goat cheese from the Creamery and roasted red peppers, and an array of others that will likely be equally excellent. Call the Bakehouse at 734761-2095 to find out what this week’s focaccia will bring.

3. ThrEe and No Meat
Not being one to make too much of moderation . . . I figured we could take the Three and Meat idea a step beyond, and where I ended up was this—the Three and NO Meat. Much as the beef coming from Cornman Farms is really amazing, we have a whole lot of regulars who don’t eat meat at all. So, I figured, why not take the whole thing a little further? Three great sides plus . . . another side. No meat. Lots of vegetables, a few grains, maybe some mac and cheese. No meat. Great plate. Call to see what’s on for today.

realL goOd AmErican fOoD y MeEts amAzING locaL taLent
Wednesday­Nights­on­the­Patio­­ 6pm­to­9pm

4. Dulcet MorocCan Mustard
It’s been a while since I got so excited about a mustard that I wanted to eat it right out of the jar. Add to that the fact that flavored foods generally aren’t really my thing and it’s actually fairly surprising that this jarred mustard from Oregon would make my top summer foods list. But sure enough, I’ve been eating a lot of it, sometimes, truly, just with a spoon straight from the jar, regularly over the last few months. If mildly exotic mustards are at all up your alley I’d angle to get access to a bit of this stuff ASAP. I’ve never really thought about mustard as a snack food, something to eat by the spoon, or something that I’d design a meal around. But here I am on my fourth jar of the Dulcet Moroccan Mustard in the last month. I’m not sure exactly what it is about it that’s got me going so much. It could be something about North Africa—I have been incredibly high on the harissa, couscous, olives, and sun dried tomato spread, etc. from the Mahjoub fam-

6. BrilLiant Decaf from Brazil
Decaf so darned good you’ll drink it just for the taste. I’ll add another “don’t” to my “to do” list. Decaf . . . let’s just say that it’s a word I don’t really ever say unless I’m offering the choice to others. Not that there’s anything wrong with decaf. It’s just not something I ever order. For whatever reason (maybe because I work such long hours) I can consume large quantities of caffeine late in the day and still fall asleep in like six minutes most of the time. Add in the reality that decaffeinated coffees

July 6 Treetown Swingtette 13 String Cheese Incident 20 The Afternoon Round 27 Dragon Wagon

August 3 Sari Brown 10 Jamie-Sue Seal & Greg Jenkinson 17 NO MUSIC 24 Stella 31 Stolen Moments Reservations­Recommended call 734.663.3663 (FOOD) or stop by 2501 Jackson Ave.

ISSUE # 227

JULY-AUGUST 2011

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7. Dunbarton Blue DelicIous Blue ChedDar from WiscONsin
While we have a lot of cheddars and a lot of blues on the cheese counter at the Deli, we don’t generally have any blue cheddars; other than an occasional English farmhouse wheel that unintentionally veers off into the blue, these two categories really don’t mix. They certainly sit politely on the cheese shelves, probably eying each other’s differences, but respectfully staying out of each other’s way. Sometimes though, breaking out of the old molds makes sense. And that’s what Chris Roelli is doing with Dunbarton Blue. While it has all the good characteristics that everyone who works here is always excited to have in an old style, handmade cheddar, the whole thing is taken up a notch or ten by Chris’ clever and considered move to introduce blue mold to his mix. The result is remarkably good! In under a year the Dunbarton Blue has gone from being essentially unknown to one of the most sought after and highly regarded American cheeses on the market. In fact, response has been so strong that the Roellis are basically selling everything they can make—I feel fortunate to have some on the cheese counter. Dunbarton Blue isn’t just a good cheese; it’s also a really nice story. Chris is actually the fourth generation of his family to make cheese. His great-grandfather, Adolph Roelli, came to Wisconsin from Switzerland back in 1903. (Actually the family name in the Alps was Rolli, but it was anglicized at Ellis Island.) Adolph originally opened a grocery store, but the other farmers in the area discovered that he also knew how to make cheese— a valuable commodity in a state whose population of dairy cows was growing faster than that of its people—and invited him into the local co-op to work the curd. His son, Walter Roelli (no relation to the Virginia colonist) added milk hauling to the cheesemaking and the family business was basically born. The Roelli’s success was challenged though as industrial cheese standards started to take hold in the second half of the 20th century. With all the pressure on price and next to none on quality, the Roelli’s finally gave in—they closed the cheese plant in May of 1991. For about fifteen years, they lived on the milk hauling. But Chris, who was just out of school when the factory closed, was determined to get back into it. Keeping his plans quietly to himself he started to make cheese again in 2006. Working originally from a 53-foot trailer next to the cheese plant, he tried his hand at a number of different cheeses. As is so often the case, one of the things he was experimenting with, a blue cheddar that most everyone else probably would have told him to stay away from, is the one that won out. Basically the boy hit a home run—Dunbarton Blue is probably one of the hottest cheeses on the already “hot” Wisconsin farmstead cheese scene. Like I said, Chris is selling everything he can make so I feel fortunate to be able to get some here to have on our shelves. It is as it sounds: very much the flavor and texture of a young, natural-rind, farmhouse cheddar—fairly firm and densely textured, mellow but rich and very nutty—along with the big earthy, bass lines of a good blue. You can eat Dunbarton Blue any way you like—I’m good mostly with eating it as is, a plateful of fresh fruit and good thick slice of Roadhouse bread along side. But you can of course put it on salads, burgers, steaks or just about anything else you like as well.

The idea for the project has been born out of the work of Kristen Hogue and Ji Hye Kim. Both have been working with us at the Deli for quite a while now—Kristen for eight years, Ji Hye (pronounced Gee-Hey) for about three. And they’ve led the way on this project for well over a year now— researching, cooking, tasting, learning, visioning, and traveling (they spent four weeks in Asia last winter) to taste and cook at the source. Kristen and Ji Hye have been pretty much completely immersed in all things Zingerman’s and in everything they possibly could get at when it comes to Asian street food. On their recent trip they spent time in an array of kitchens learning from the masters about noodles, buns, broth, soy milk, Chinese pastry, Northern Chinese dough products such as flat breads and youtiao (aka Chinese cruellers) and other great foods. The cart is the first step of many to come—we all hope and intend that one day San Street will become a full-fledged Zingerman’s restaurant, in which Kristen and Ji Hye will be the managing partners. Where and when and all that other good stuff . . . I can’t really say right now because . . . we don’t know! What we do know though is that the food will be, as I said, Asian street food—starting with Korea, China, Taiwan, Japan and eventually pulling more and more from Vietnam, Malaysia, Singapore and Thailand. Given that our work at Zingerman’s is all about traditional food and about helping people in our organization to go after their dreams, opening new Zingerman’s businesses in which they can make those dreams a reality is pretty exciting stuff. What we’re starting with are two of what we hope will go on to be many more delicious San Street foods—steamed pork buns and steamed mushroom buns. Both buns, I will say from firsthand experience, are delicious. Kristen and Ji Hye are training themselves in the old sourdough technique that they began to learn last winter in China—nothing but wheat, salt, water, a sourdough starter and plenty of time (a la Zingerman’s Bakehouse). Right now, they’re using yeast in the buns but the future is in the starter and while the buns are delicious now, they’re going to be even better. The pork is rubbed and cured lightly with salt and palm sugar for eight or nine hours, then slow roasted for a couple more. To assemble the bun, we spread on a bit of hoisin sauce and some homemade scallion ginger sauce and then add slices of hot pork. Served with a couple slices of home-pickled cucumbers to add a bit of cool crunch. The other bun of the moment is mushroom. The San Street women sauté up some fresh shiitake and wood ears along with toasted sesame seed, a little ginger, a touch of soy sauce and rice wine and a bit of dark brown molasses sugar. Each one is spread with a bit of a homemade spicy mayo, the mushrooms are layered on and then this one too is served with some of those home-cured pickled cucumbers.

the animals to become prone to stress. After four years of asking, begging, pleading, cajoling, guilt-tripping, and visiting we finally got a Tamworth program going with him. Our first delivery was October, 2010. Now we buy all of the legs and bellies he’s got!“ Having done a fair bit of research over the years while writing Zingerman’s Guide to Better Bacon, I can tell you that a lot of the old sources list the Tamworth hogs as hogs that were bred specifically to have their pork cured up into bacon. Herb told me pretty much what other sources have said as well—the belly meat from the Tamworth is supposed to be particularly tender. It’s also known for having a near perfect balance of fat and lean, and its flavor gets particularly sweet during the maturing. You can of course do pretty much anything you like with the Tamworth bacon—it’s easy to fry up lightly with eggs, put on BLTs, chop and toss with pasta or whatever. The key of it for me is that the fat is super rich, almost buttery in texture. Given that Herb has even more practice preparing it than I do, I asked him for his input. “I like it very lightly cooked at low heat.” Perhaps even better still is that you can eat it raw, just as you would pancetta or prosciutto. Since we make and preserve it the way we do all our meats—drying it to remove the moisture—it is shelf stable. You can enjoy “bacon sashimi” if you want. “When you eat it without cooking it,” Herb said, “you can really taste the sweetness of the meat. But in a way, I guess, the light cooking is kind of the best of both worlds—the succulent melted fat with the sweet meat flavor. Because it is dry-cured and has a low water content, the fat has a lower smoke point so however you cook it, we recommend doing so at low heat. We use no sugar, dextrose, molasses, or any sweetening of any kind, yet that bacon is sweet. I love eating it— surprise! Probably as important as anything is the soft, smoky, very clean, no burn aftertaste—it just lingers. We use only pork, sea salt, and spices [black and white pepper, rosemary, bay leaf].” Herb’s right—it’s excellent on an antipasto plate. Great diced up, lightly fried and then tossed with pasta (put the pasta right into the hot fat with the bacon, pour into warm bowls and then grate on a bit of Parmigiano Reggiano cheese and plenty of black pepper.

10. Popsicles from Zingerman’s Creamery
Now there’s something I haven’t thought of in about fifteen years. Probably more actually. And yet, here they are—popsicles are premiering at Zingerman’s Creamery this summer. And you know what? Even I, who haven’t thought about a popsicle let alone eaten one in ages, can’t deny it—these things are really darned good. What makes a Zingerman’s popsicle? Well, pretty much what you’d think—fresh fruit, a bit of sugar, some careful handwork. There’s not much more to say—they taste great, no fat, refreshing, not too sweet, really darned delicious. Pineapple Coconut, Blueberry Lime, and Chocolate Fudge. You can purchase the popsicles at all our Farmer’s Market spots (see page 3 for the full list). Beat the heat—pop over and try one today!

9. Tamworth Bacon from Herb Eckhouse
In this case, I suppose, the paradox isn’t really mine—Herb Eckhouse is another Jewish guy who’s been happily having his way with cured pork for probably nine or ten years now. His cured ham, pancetta (unsmoked Italian-style bacon), and guanciale (cured pork jowl) are all consistently excellent. And now, he’s added one more amazing product to his porketoire—this time it’s a bacon cured from the bellies of specially raised Tamworth hogs. As was the case with Alex, and the very fine beef from Cornman Farms, the Tamworth is a very long term project. “This bacon was really an act of faith,” Herb told me as we were getting ready for Camp Bacon this spring. “Four years ago we made a few legs of Tamworth prosciutto to see what it would be like. It was totally delicious. In fact our buddy Bruce Aidells (chef, and author of Bruce Aidells's Complete Book of Pork) said the Tamworth pork was as good or better than any he had had anywhere--Spain, Italy, you name it. This one was better! Unfortunately, when we went back to get more meat, we couldn’t find any. The breed is classified as “threatened” and there aren’t that many of them to be found—just a few here and there. Russ Kremer who is one of our favorite—probably now our favorite—pig farmer because he really does offer his pigs a place to roam outside on the hillside once they are out of the nursery is also is a Tamworth enthusiast. He has Tamworth lines that he has kept free of the modern pig breeding that has made pork too lean and caused

8. San StreEt—Zingerman’s New Asian StreEt FoOd Cart
While the rather intensive and extensive renovation work at the Deli would be hard to miss, our latest and newest venture is actually so small that most of you are likely to look right past it—no seats, no permanent location, no big grand opening. San Street is a small moveable Asian street food feast—two smart, hard-working women going after their dream of doing a Zingerman’s Asian street food restaurant. So while the Deli work involves lots of big equipment, years of getting city approval, and a football team’s worth of skilled engineers, architects, environmental experts and designers, San Street is a four wheel, 5’ x 3’ moveable cart that’s parked, most of the time (though not always), on the Washington Street side of Downtown Home and Garden. If you can find it (between First and Ashley) you’re in for a treat—San Street is a pretty great little adventure all the way around.

11. Jo Snow Syrups
Continuing on this path of products I probably wouldn’t have thought I’d be excited about, I’ll add in this line of really extremely darned delicious syrups made by Melissa Yen in Chicago. In truth, there’s probably not a huge amount to say except in a slightly understated and down to earth, fun way she’s infusing some seriously good, nicely balanced (there’s that theme again!) flavors into these anything but simple syrups. She started making them a few years back when she had her own café in order to more easily infuse the flavors she was after in her coffee drinks. She wanted a lot of flavor, customers wanted them quickly, together the result was this set of seven or eight different syrups. Honestly, every one of the ones I tasted was excellent. We’ve got at least three of ‘em on hand right now at the Next Door for coffee drinks and Italian sodas and on the shelves in the Deli for you to take home. I

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ISSUE # 227

JULY-AUGUST 2011

have a feeling though that other Jo Snow stuff will appear across our organization so watch for ‘em at a Zingerman’s business near you. You can spot them on the shelf quickly thanks to light-hearted, eye-catching, spirit-lifting graphic design work of Melissa’s friend, Jennifer Mayes. Right now we’ve got: Fig,­Vanilla­and­Black­Pepper – given that I love all three of these, it should come as no surprise that this one is my personal favorite. No paradox here—not even sure what more to say . . . figs, vanilla and black pepper. I’m in. Café­de­Olla – a tribute to the much loved (south of the border) Mexican coffee combination—brown sugar, cinnamon, molasses and a bit of a nice orange extract. Particularly good, as per the name, added to your coffee. Ginger­Passion­Fruit – exotic, enticing, exciting, light, tropical and pretty much every other adjective you’d associate with a blend of fresh ginger and passion fruit. ‘Nuf said? I could give you a lot of specific ways to use them but really the bottom line is that they’re all good in all the good ways you can think of. You can start your list with using them to make Italian sodas—just add sparkling water, stir and sip. Drizzle over fresh fruit, gelato from the Creamery or whatever other good ice cream you might have decided to buy. Melissa likes them a lot in cocktails, or at the least she must think about it a lot—for each syrup she rattled off at least two or three drinks in which they’d be great, and all of them, even to my purist’s palate, sounded really good darned good. Let’s see . . . then there’s French toast, pancakes or crepes. Coffee drinks. Yogurt. Hot tea. Iced tea. Hot chocolate. Polenta or oatmeal for breakfast.

definitively seems to know and since I’m doing the saying and I’m partial to the Irish] has Irish origins.

13. Owens CreEk Tuscan Varietal olive Oil
A great story, a great oil, and a great cause all in one nicely labeled green glass bottle. This is the second oil to arrive on our carefully curated shelves from Walter Hewlett’s Owen’s Creek Ranch out in the Central Valley of California. I’ve written a lot about Walter, his oil and his work in recent newsletters so I won’t go on at length here. If you want the full, in depth, essay, by all means email me at ari@zingermans.com and I’ll send it your way tout de suite. The long story in its short form is that Walter Hewlett is the son of Bill Hewlett of, you know, Hewlett-Packard fame. More relevantly in the moment though, he’s also the grandson of A. Walter Hewlett, who, while far less familiar to the average American than his supremely famous business building son, contributed mightily to the science of cardiology here at U of M and then at Stanford in the early years of the 20th century. I met the modern day Walter Hewlett at the Deli last year. He was back in February to do a class on his oil at the Deli and also on campus at U of M. In short, Walter’s a super nice guy who’s got literally something like six graduate degrees (computer musicology is my personal favorite). He’s also a past marathon winner, concert viola player and, most recently, a very good olive oil producer. Clearly, underachieving is not a big problem in the Hewlett family. Despite everything though, Walter is very down to earth, very kind, very generous, and very, very excited about this oil. Both it, and the work in cardiovascular research, are his causes, and he very clearly cares deeply about each. In sync with the spirit of generosity that’s so important in all the work we try to do, Walter decided that he would donate $4 from every bottle of the oil we sell to fund research at U of M’s Cardiovascular Center. Hard to argue with any of it—good oil, good guy, good cause. We’ve been getting the Owen’s Creek oil that Walter makes from Sicilian varietals for about eight months already and I’ve been a big fan of it throughout. Just recently we’ve added a second oil to Walter’s wonderful repertoire. This time, it’s Tuscan varietals that are turning the trick. Really lushly green, more peppery than the other, a bit more of the artichoke and green tomato elements that are a hallmark of Tuscan oils. Great on salads, bruschetta, steak and sautéed swordfish or pretty much any other full flavored dish.

sun for nearly a week, ground to a paste and then blended with ground dried coriander and a touch of caraway and then rounded out with some of the family’s own organic extra virgin olive oil. Both sauces are most definitely delicious; both are very versatile; both are incredibly complex in flavor; and both are really well balanced. I could, have and will eat both in very large quantities. I keep a couple jars of each in my pantry at home. Truly I don’t want to run out; either one, with almost any other set of ingredients, is enough to make an otherwise average meal into something special. All that said, the two sauces are not the same. What’s different, I suppose, is the relationship between the heat and the sweet. Where the harissa is happily very hot with a touch of tomatoey sweetness to round out its edges, in this one the tomatoes—hand-seeded and then literally dried in the sun for seven days—take it all up a notch. I know that sun-dried tomatoes over the years have reached beyond the point that I really look forward to seeing them anywhere, but this stuff is so good that it’s changed my outlook altogether. Think of how deep in flavor and intense a really great, vine-ripened tomato will be when you dry it in the sun for a couple of days and all its natural liquid evaporates and then you’ll start to have a better idea of what this stuff really tastes like. Like the harissa you can do pretty much anything and everything with the Mahjoub’s sun-dried tomato spread. I love it on cheese sandwiches, pastas, and in tuna salads. Mix it with the Creamery’s handmade cream cheese or some barrel-aged feta from Greece. It’s great with eggs—spread on fried egg sandwiches, on the side with scrambled eggs, or spooned gently atop a newly poached egg (along with a bit of olive oil). Really fine with fresh fish—I’m particularly sweet on using it with swordfish, shrimp or squid. It’s beautiful on a BLT too—while you’re waiting for those first Michigan tomatoes to show up at the market this is a great way to get some intense tomato flavor into play. It’s pretty fantastic on a sandwich with fresh mozzarella. And the truth is that it’s really good with fresh tomatoes too—the rich, intense but still subtly spicy sweetness of the sauce is actually a great counterpoint to the poignancy and high notes of fresh tomatoes in their natural raw form. Add a spoonful to your homemade tomato sauce. Truthfully you could just spread it on toast—I do it regularly. A bit of olive oil on the bread first, then some of this spread on top and you’re ready to rock! So there you go, mundane as they may seem to those “in the know,” these jars of Tunisian sun-dried tomato paste are really probably one of the best new things I’ve eaten this year.

12. Peanut BritTle from the Candy Company
When I think of Zingerman’s Candy Manufactory, I, understandably, think candy bars. Specifically, managing partner and candy crafter Charlie Frank’s freshly made, hand done, complex to make, simple and compelling to eat candy bars. If I’ve somehow left you out of the candy loop, let’s just say that he really is taking candy up to level that’s a light year or so beyond the scope of where the rest of the candy world has even considered going. Seriously, I don’t eat much candy (I know, another paradox) but these are so good I could finish a whole bar in a couple bites if I really let loose. My favorite is still the original bar, the Zzang!, made with toasted Runner peanuts, homemade peanut butter and honey nougat, a touch of sea salt, all in dark chocolate, but the Ca$hew Cow, the Wowza and the What the Fudge? are all great too. I’ll let you look at the boxes or the website to get all the details on flavors and ingredients but suffice it to say the bars are good, and hence have appropriately made a very solid and lasting impression on my mind. Anyways, the bars are only the entrée into this little excerpt of an article. Charlie Frank, sweet of personality but extremely serious about sugar, has shifted focus a bit and taken his sugar talents south. A few months ago, he’s emerged from his Wonka-like workshop with a really extremely fantastic peanut brittle. Most all of our products are a long time in the making—we’re usually talking about them, cooking, baking, tasting, testing and tweaking here and there for months before we put them on the market. The peanut brittle, by contrast, just sort of appeared. One day I went in the Bakeshop and there it was on the counter. Given my less than passionate feeling about sweet things and the fact that it was basically just a first draft, I tasted with a touch of caution. Didn’t want to get too excited when the product is just at entry. But like I said . . . right out of the gate this stuff was great. I know that this sounds a bit over the top but the truth is that literally almost everyone who eats the stuff has been wowed (not Wowza’d—that’s a candy bar; this is brittle). I mean really, again, I have no huge love for peanut brittle but I can eat this. Many around here are actively admitting to having eaten a half a bag in a single sitting. (Some, it’s been said, have come out and copped to eating the whole thing in an hour). It’s simple stuff really—brown sugar, the same Runner peanuts that are in the Zzang! bars, some butter. But damn if it’s not good. Really good. Really, really good. (There is, seemingly, a theory that peanut brittle originates with the Irish. I can’t say I’d ever heard this before I started to research its story after Charlie somewhat magically seemed to make this stuff so amazing almost overnight. But there you have it . . . peanut brittle [we’ll say here, since no one really

14. Sun-Dried Tomato Spread from Tunisia
I know that sun-dried tomatoes may seem like yesterday’s news. Given my aversion for things that seem to slide into the world of trendiness, I can’t say that I’d ever have listed anything made with sun-dried tomatoes on a list of my favorite things. And yet . . . here they are. This sauce is simply way too good to go forward with this list and not have it on here. Having eaten about a jar a week for the last few months . . . how can I keep it off? I can’t let popularity stand in the way of something really good to eat. While the sun-dried tomato sauce may be new here, the topic of Tunisian food definitely is not. If you’ve been around here much at all over the last few years you’ve likely heard me go on at GREAT length about how much I LOVE the harissa sauce from the Mahjoub family. Seriously, I’ve written thousands of words on the subject, have done a dozen different recipes that use it and recommended it to hundreds if not thousands of customers who, like me, love fantastic, full-flavored, well-balanced, hot and spicy stuff. The revolution earlier this year has certainly changed the political landscape, but harissa still rules the Tunisian table just as handily as it always has. Of late though I’ve also fallen in love with this other amazing sauce that the Mahjoub’s make. This time it is, as you know already from the title, their sun-dried tomato spread. It’s not surprising, I suppose, that I’d fall for it as hard as I have—all the things I love about the harissa are also at play here. Organically grown tomatoes, peppers, and garlic from the family’s farm, all of which are hand-picked and then naturally dried in the

July Classic Martini

Once called “the only American invention as perfect as the sonnet,” the Classic Martini is one of the best-known alcoholic beverages across the world. Shaken or stirred, we serve the classic recipe of Plymouth Original Dry Gin, Vya Dry Vermouth, Gary Regan's Orange Bitters and a lemon twist.

August Late Harvest Riesling

From Columbia Valley, WA The Hogue Cellars has developed a style of late harvest riesling that is crisp yet moderately sweet. Zesty aromas of orange, lemon-lime and peach are followed by flavors of tangerine, apricot and a trace of mineral. A perfect summer wine!

HopPy HOur!
Mon-Fri 4-6pm
$1.00­off­all­draft­beers­and­wine­pours

ISSUE # 227

JULY-AUGUST 2011

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“I believe that caring for persons, the more able and the less able serving each other, is what makes a good society. Most caring was one person to person. Now much of it is medicated through institutions—often large, powerful, impersonal; not always competent; sometimes corrupt. If a better society is to be built, one more just and more caring and providing opportunity for people to grow, the most effective and economical way, while supportive of the social order, is to raise the performance as servant of as many institutions as possible by new voluntary regenerative forces initiated within them by committed individuals, servants. Such servants may never predominate or even be numerous; but their influence may form a leaven that makes possible a reasonably civilized society.” —Robert Greenleaf Spirituality as Leadership

or would like as individuals may get short shrift. Specifically we need to work with the mindset that those who “report” to us are actually to be treated as we would our customers, not as they would in the old model of staff on hand to serve our needs. In other words, as CEO, my first responsibility is to the ZCoB. Within that my major customers are the managing partners of the ZCoB businesses. Frank, the managing partner at the Bakehouse, as an example, is one of my big clients. In turn, his primary customers would be the managers at the Bakehouse. Their major customers would be the front line staff that report to them. As you can see, the idea here is to keep the service energy in the organization flowing out, toward the front line hourly staff. Why? Because, far more often than not the front line staff are the ones who are dealing with paying customers and/or making the products we sell. And we want to make sure their energy is freed to give the best possible service to customers coming in the front door, over the phone or via the web. The better the service we give to those frontline customers, the better the entire organization is going to do.

It’s­the­right­thing­to­do
In any element of life, as we see it, service is the highest form of contribution we can make to those around us. Sure we may want to reap rewards for ourselves, and while there’s certainly nothing wrong with that, ultimately, it’s really much more what we give—not what we get—that defines us as leaders and establishes the legacy that we leave behind in our organizations and in our lives. In our experience our most rewarding work has been when we’ve created a successful Zingerman’s Experience for a staff member who was able grow and contribute here way beyond what anyone expected when they arrived. Knowing that in some small way our service contributed to this staff member’s success is a huge reward.

We­get­to­help­others­grow­and­succeed
When they choose to work in our organization, staff members entrust us to provide effective leadership. They give us what can be called “the gift of followership.” In other words, they choose to follow us, allowing us the opportunity to succeed as an organization in ways we couldn’t without them. In return, we as leaders, are responsible for providing an environment to the staff in which they can fulfill their dreams and live up to their potential as participating members of the ZCoB. When we give great service to the staff we’re living this commitment.

Paradox and Servant Leadership
Servant Leadership creates paradox because it says that, although we hire, pay, promote and have formal authority over our staff, to the best of our ability, we are going to treat them as customers. In the straight sense of service as we define it, that would mean doing whatever they ask us to do. In an extreme literal context that’s neither possible nor advisable. In fact, as servant leaders we’re regularly faced with the question: When is it appropriate to give service to an individual staff member in our classic, “I’ll get right on that, sir” sense of the word? And when is it time to give service to the group around that individual by NOT doing what a staff member has asked for because it’s not in the best interests of the organization overall? I wish I had some easy black and white answer to offer but the reality is rarely simple. We could have an employee ask us to transfer one of their peers because they don’t like working with them. Or they might demand to have their pay doubled because their rent went up. While I certainly don’t begrudge them asking for stuff like that, clearly those are things that we can’t, in good conscience, do just because they asked. That’s not easy to handle. In really extreme cases, we find ourselves having to fire a staff member—possibly someone we’ve worked with and treated as a really good customer for a long time—because it’s right for the organization. Finally, there is paradox at play here because, at times, what we may want for ourselves can conflict with what is best for the organization as a whole. Certainly, our ideal is that each of us is able to fulfill all our personal goals and meet all of our needs, while simultaneously leading the organization to greatness. But realistically, things don’t always work that way. Which means that sometimes we, as leaders, have to choose to give up what we want for ourselves in the short term in order to provide more for others around us. Which of course may create some level of conflict between what we understandably and justifiably would like and what’s in the best interests of the organization we serve. How do you deal with all these paradoxes? The only way I know to work through them is to get help. Ultimately, in our experience, learning to become a great manager is a lot like learning to become a great taster. To do it you have to practice, and you have to work closely to regularly compare notes and realities with others that have more, or perhaps different, experience. When we act together through this sort of dialogue, sharing of thoughts and concerns, and sound reasoning, we’re a lot more likely to make sound, service-oriented decisions.

Better­service­to­customers
The service our staff gives to our customers will never be better than the service we give to the staff. We’ve seen this over and over again. So if we want to give our guests exceptional extra mile service, then we absolutely, one hundred percent, have to do the same for the staff. We, the leaders, are the ones who will either set the standard for, or, alternatively, hold back the organization’s service quality. The better we get at giving service—to both staff and guests—the better the service the staff give to guests is going to be.

Creates­a­more­appealing­workplace
From a strictly strategic perspective, providing great service to our staff can only help to make the ZCoB a better and more appealing place to work. And since we are competing with hundreds of other companies to attract the most creative, hardest working, food-loving staff we can find, this offers a huge strategic edge.

The phrase “Servant Leadership” sounds subtle, pleasant, probably sort of soft, maybe like one of those nice throwaway things they write into the opening section of an employee manual. But please don’t let any perception of passivity fool you—Servant Leadership is very strong stuff. Literally, if you really live it (as opposed to just mouthing the words which is a lot easier of course than actually making it a reality), Servant Leadership changes everything. Which includes, in my case, changing me—there’s no doubt in my mind that learning it, learning to live it, and working to get a little bit better at it every day, has made me a much better manager and, because it really is all just one very artful life, a better person in the process. Servant Leadership is, quite simply, the core component of our management work, the ingredient around which all our other recipes for leadership are configured. Our approach to it is based on a book written back in 1977 by Robert Greenleaf entitled, simply, Servant Leadership. Over the years we’ve worked with, adapted, and adjusted various elements of his teachings, taking them from the theoretical into the practical world of day-to-day leadership here at Zingerman‘s. What follows is our interpretation and application of his approach— the Zingerman’s recipe for effective Servant Leadership. To be straight, if you let only one of the “secrets” in the Guide to Good Leading books out into your world, this is the one I would take. Perhaps more than anything else, it’s the easiest thing that any of us in leadership roles can do, almost immediately upon reading, to help make the world a better place to be and our organization more effective, simply by giving great service to everyone we work with. To get you a small sense of what Servant Leadership is about, here’s a quick quote: “We should move,” Robert Greenleaf wrote, “towards a new institution that embraces both work and learning—learning in a deep and formal sense and all of the learning influence most people need. This,” he rightly added, “requires a new type of leader, one who can conceptualize such an institution, generate enthusiasm so that many good able people want to be part of it, and provide the strong focus of purpose that builds dynamic strength in many. Great things happen when able leaders create these conditions.“ To live Servant Leadership effectively, each of us has to really embrace the view that we come to work every day with the commitment to do what the organization needs done, to serve the entity as a whole even when that means that what we want

With­service­we­set­the­tone­for­our­organization
Like it or not, as leaders, we set the example for everyone in our organization. So sure, on the one hand, it seems crazy to give up more of your self-interest when you move “up” the organizational ladder. But the problem is that if we don’t put the organization’s interests above our own, then who will? If the leader sends a message that “I come first,” then it’s inevitable that the same “me first” approach will be the attitude that will prevail throughout the organization. In Sacred Hoops, then-Bulls basketball coach Phil Jackson wrote that, “creating a successful team . . . is essentially a spiritual act. It requires the individuals involved to surrender their self-interest for the greater good so that the whole adds up to more than the sum of its parts.”

It­helps­you­move­toward­what­you­­ want­for­yourself
I really believe that the more you give the more you get. And because Servant Leaderhip is all about giving, it only makes sense that if one can get really good at it, it’s going to help make for a more meaningful, more rewarding life. You really will make a difference in the lives of your staff. And that’s a rare and special opportunity. “Leadership requires selfless results, and these come only from the appropriate use of power and from making the whole more than the sum of the parts . . . Leaders who seek personal gain at the expense of peers or of institutional results generally lose over the long run.” —from Results-Based Leadership, by Dave Ulrich, Jack Zenger, and Norm Smallwood

Why Bother?
After all that you could well be wondering, “Wouldn’t it be easier to just do this the old way?” Or, maybe you’re thinking, “It’s crazy to give employees service when we’re paying them to perform.” Both of which are certainly really reasonable things to think. Why after all, would you want to work hard to get promoted so that then you could have the chance to work harder? Why would it be worth dealing with all the added burden, complexity and paradox that Servant Leadership requires? Ultimately, each of us has to answer them for his or herself. But, at Zingerman’s, we believe that:

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ISSUE # 227

JULY-AUGUST 2011

The Recipe for PutTing Servant Leadership into Practice
Provide­an­Inspiring­&­Strategically­Sound­Vision
At Zingerman’s the Servant Leader’s number one responsibility is to provide a vision for their part of the organization. An inspiring and strategically sound vision is one of the single most motivating things you can offer your staff. The vision is an answer to the simple, yet radical question: “If we’re really successful in our work, what will our organization look like ___ years/months from now?” A vision gets all of us on the same organizational page. It lets the staff know where we’re headed, what tomorrow will look like, what the positive future is that we’re all going after together. Perhaps most importantly it lets them know how organizational success will create a better tomorrow for all involved.

Say Thanks
Saying thanks is one of the key responsibilities we have as servant leaders. Why? Everyone—you and me included—works more effectively when their efforts have been noticed and appreciated. Ultimately, saying thanks and recognizing people’s contributions is one of the best ways to let people know that their efforts have really made a difference. It’s a more effective and enjoyable way to work to be leading with appreciation than to lead with criticism When we say thanks, we set the tone to move our organizational culture towards a more appreciative, positive future.

Postscript:
Because effective leadership is a craft not a science, there is no philosophy we can give you that will guarantee simplistic, multiple-choice solutions to complex management problems. What Servant Leadership can do is provide you with a framework in which to function: a set of guidelines and approaches to which you can return again and again as you grapple with the difficult, ever-challenging issues of effective leadership.

Live and Teach the Guiding Principles
In our Guiding Principles we detail how we will relate to those around us—staff, guests, suppliers, community—during our stay in the organization. As leaders we have a huge responsibility to live these principles day in and day out in our work. You can read them in the Zingerman’s Staff Guide (available at www.shop.zingtrain.com).

Be an Active Learner & Teacher
Speaking of expectations this is totally one of those things that Paul and I had in our heads from day one. We’ve already been really active readers, we’ve always made time to go to seminars and classes, and we started teaching—both formally and informally—very early on in our work. It just seemed incredibly obvious that without that learning and teaching we were never going to have even the slightest shot at getting to where we wanted to go. BUT . . . as we grew and brought in more managers to lead, we found ourselves increasingly frustrated that many of them didn’t seem to have the same passion for these two things that we did. Then one day in the fall of 1991 or 1992, we went to an Inc. Magazine conference in San Francisco where we had the chance to hear Skip LeFauve, then head of the Saturn Corporation, present on what he and his crew were doing to make a new kind of car company at their plant in Tennessee. One of the many things he shared was this expectation for learning and teaching. We loved it and we’ve been using it ever since. (Turns out that Skip and his family lived in Ann Arbor and were good Zingerman’s customers. Over the years I had the opportunity to wait on him many times and to casually share thoughts and learn from his experience and insight. Sadly he passed away in 2003 at the young age of 68. While we never worked together directly I have the feeling that he lived much of what’s in this book in creative and inspirational ways.)

a)­Treat­the­staff­with­dignity­at­all­times.­
We don’t have to agree with them, we don’t have to like them, we don’t have to be happy to see them, but we really do need to treat them in a dignified manner if want this to work.

Zingerman’s BusineSs "Secrets" Revealed!
Guide to Good Leading, Part 1

b)­Show­that­you­care­about­them­as­individuals.
This doesn’t mean you’re responsible for their lives, nor does it mean you have to fix their problems for them. It does mean that you take a minute to ask how their vacation was, to ask how they’re feeling, how school’s going, how they’re family is, where they’re from. Show them that you know they have a life outside of work

A Lapsed Anarchist’s Approach to Building a Great Business
4­Reasons­to­Buy­This­Book­­ (courtesy of its readers)­
“The book really, really helped me with the visioning. I’ve been here dozens of times and I still learned a lot and realized all these things I hadn’t understood. The book is fabulous!” —Harvey­Sackett "It’s written by someone who’s really doing the work, not just giving a theory; it’s written by someone who’s really passionate about what he's saying; it’s got real stories of what you’ve been through in building the business. It’s one of the best business books I’ve ever read.” —Craig­Matteson "I think this book is fantastic! The best creative works go beyond their select ideas and connect us to the universal. Your book does this; it’s greater than the sum of the essays.” —Keith­Ewing
of Named One e’s Inc. magazin for oks 2010 Top Bo ners! Business Ow

c)­Don’t­hold­grudges.­
Although most of the world continues to carry them, our experience here is that grudges get you absolutely nowhere. At least nowhere good—they just suspend you in an angry, unproductive past. Hey, I know that employees err; sometimes they completely screw up. But the past is the past, and it’s over. Because we’re committed to giving great service to the staff, and because we’re not on Planet Fair (even though we should be), as servant leaders we commit to taking a forgiving approach. This doesn’t mean that you don’t hold firm on appropriate agreed upon consequences. It just means that you’re going to look forward toward a positive mutually rewarding future rather than let yourself get locked into an old grudge for past behaviors.

d)­Be­professional.­
Return phone calls promptly. Stay away from gossip. Don’t talk smack about the organization or its members in front of staff members.

Help Staff Succeed by Using the Training Compact
This is one of the most difficult, most important and ultimately, most rewarding parts of our work as servant leaders. The most important and effective way we can do that is by living the Zingerman’s Training Compact. In a nutshell,

e)­Have­the­courage­to­engage­in­­ caring­confrontations.­
This is an area in which Servant Leadership appears to diverge from a straight customer service approach. While I often see ways for our customers to alter their attitude or behavior to get the results they say they want, unfortunately it’s only very rarely appropriate to tell them. But in a management context, when a staff member who reports to us isn’t living up to our expectations, then it would actually be poor service—to them, and to the organization—NOT to tell them. Without our perspective, without a clear understanding of our expectations, we’re undercutting the staff member’s chances of success. In fact, the less they know about what we want, the less we share our concerns constructively, the lower the likelihood that they will succeed in their work. Which would be the exact opposite of what we we’re supposed to be doing.

The­Zingerman’s­Training­Compact­

"You choose to embrace values that are ethical and live by them. It gives me hope and inspires me to do the same with my own endeavors.” —Sarah­Khan

The Servant Leader
Gives clear Bottom Line performance expectations Gives the resources to do the job Recognizes performance Rewards performance

Coming falL 2011
Guide to Good Leading, Part 2

In return the Staff:
Takes full responsibility for the quality & effectiveness of our training.

A Lapsed Anarchist’s Approach to Being a Better Leader
“I devoured Ari’s G2GL, Part 1 with the same excitement and pleasure of a Zingerman’s Classic Reuben. I am already salivating for part 2.” —Joe­Di­Duro

Available at every Zingerman’s location or shop.zingtrain.com

ISSUE # 227

JULY-AUGUST 2011

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Get a Customer Service Tune-up with ZingTrain!
Customer­Service­Express­Workshop
Aug­16,­2011­•­8am-noon­•­$295/person
Highly interactive and engaging, this 4-hour workshop provides an overview (or refresher) of Zingerman’s approach to customer service with plenty of opportunities for discussion and hands-on practice. We’ll focus on identifying the key elements that contribute to a culture of great service. We share our tools and techniques for customer service improvements, and class materials include examples from Zingerman’s internal staff training.

to­friends­and­family­far­and­wide­ with­zingermans.com
The Deli Sandwich of their Dreams

Send Superior Summer Snacks

Zingerman’s Legendary Reuben Sandwich Kit
If you know someone who loves real deli fare, sending this gift will cement your status as the most clever, generous friend they have. Some assembly is required, but considering it has been known to make grown men weep in appreciation it’s totally worth it. Choose­from­four­classic­sandwiches: • Corned Beef Reuben • Pastrami Reuben • Corned Beef and Pastrami Reuben • Turkey Georgia Reuben (cooked in peanut oil)

The­Art­of­Giving­Great­Service­­
Two-day­Seminar­ Sep­12-13,­2011­•­$995/person
From our opening day in 1982, Zingerman’s has firmly believed that we had better deliver great food and a great service experience every day with every customer if we’re going to stay in business. We know that we will not survive if we keep our customers just satisfied enough so they don’t complain.

Zingerman’s Virginia Peanuts

Zingerman’s­approach­to­giving­great­service:
• is an implementable system that can be defined, taught, lived, measured and rewarded • is a recipe for great service that works equally well for 16-year-old busboys and 60-year-old corporate execs • is just the thing for large and small organizations, for-profits and not-for-profits • can be easily adapted to improve the quality of service in your organization • is how your organization can stand out from your competition • enables us to create an open, caring, supportive and positive place where we get to work with and wait on people who share our values One seminar attendee exclaimed, “I’ve never been anywhere that gives great service like this. It’s like a religion and everyone here believes in it.” But this seminar isn’t just spiritual–you’ll go home with the same tools and techniques that we use here at Zingerman’s to make great service the reality of daily life.

If you ever find yourself entertaining the kind of visitors who say things like “America doesn’t have great food like Europe,” just smile and shove a handful of these into their mouths. Big, fat, perfectly roasted Virginia Runner peanuts roasted for us by the folks at Virginia Diner in Wakefield, VA. I’ll go out on a limb and say they’re my favorite nut ever. I’m not usually so black and white in what I love, but these peanuts inspire passion. They’re very special. Try some soon. When you’re in Ann Arbor stop by our Roadhouse and try the Doughnut Sundae—it’s got loads of these great peanuts.

For years Il Mongetto has been the top contender for my favorite bottled pasta sauce. They have a clean, fresh flavor that I love. Conjured up by the serenely insightful Santopietro family in the shadows of the Italian Alps, these sauces are filled with tomatoes, shallots, celery, carrots, olive oil from Umbrian maker Alfredo Mancianti and salt—and complex, compelling flavors that other sauces only aspire to. Keep some around for that night you don’t want to cook. Pasta with Il Mongetto sauce is the best fast food I know. Il­Mongetto’s­Original­Tomato­Sauce: Made with vine-ripened tomatoes, carrot, celery, onion, herbs and a generous amount of great Umbrian extra-virgin olive oil. My favorite starting sauce. You can jazz it up any way you’d like (my favorite: add a tin of Ortiz tuna). Mezzanotte­Midnight­Sauce: Tomatoes, extravirgin olive oil with garlic, parsley and hot cherry peppers. It’s not very spicy but great if you’re looking for a quick, zesty, late-night snack. Toss a cup of this sauce and a couple anchovies over your pasta just for kicks. Diavola­Sauce: The richest, most intense sauce of the bunch. Tomatoes, anchovies, tuna, extra-virgin olive oil, medium-hot cherry peppers, garlic, salt and herbs. If you like your flavors deep, lusty and strong, then this one’s for you. Sugo­di­Funghi­Mushroom­Sauce: Tomatoes, dried porcini mushrooms, extra-virgin olive oil with red wine, shallots and spices. The porcini—Italy’s second favorite mushroom after the truffle—have a concentrated woodsy flavor and make for an earthy sauce.

Il Mongetto Tomato Sauces

find out more and register at www.zingtrain.com or 734.930.1919

Travel with Z i n g e r m a n’s t o

Reserving spots now for Piedmont, Tuscany, and Sicily Fall 2011 and 2012
• We keep our tours small, 15 guests maximum, and have Zingerman’s staff on hand to ensure you have a great experience. • Learn about (and taste!) amazing traditional food directly from the source. • Go behind the scenes and spend time with artisanal food producers in their homes and workshops. • Dine on local, in-season specialties. • Roll up your sleeves with a chef and learn traditional cooking of the region, and then savor the fruits of your labors. • Come shop the markets, relax in the cafes, stroll the countryside, and savor some of the best food in the world with us! See www.zingermansfoodtours.com for more info or to sign up for our eNews. Call or email anytime or find us on Facebook. We’d love to hear from you!

Pick­up­our­­ Fridge­to­Fridge­Menu­

Bring the Roadhouse to Your House!
Let the Roadhouse do the work for you! Our fridge-to-fridge menu is designed to go from our fridge to yours, with detailed re-heating instructions for your take out items included. For large orders, give a few hours notice and we can have your order waiting for you when you arrive.

888-316-2736 foodtours@zingermans.com www.zingermansfoodtours.com
Be­the­first­to­hear­ about­all­our­tours,­ sign­up­for­our­eNews­ on­our­web­site!

Really Good American Food on Wheels

We bring the Zingerman’s Roadhouse Experience to you! Everything you love about the Roadhouse –good food, amazing service from staff you know and trust, a casual and fun atmosphere – we pack it up and take it to where you are. Call­734.929.0331­to­learn­more.

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ISSUE # 227

JULY-AUGUST 2011

Fantasy­Camp­For­Home­Bakers!

Bake!-cAtions
Pastry Week Aug 9-12, 2011 Bread Weekend Sep 24-25, 2011 Pastry Weekend Oct 22-23, 2011

TM

Our BAKE!-cations are the ultimate experience for the home baker! We guide you through a comprehensive education in bread and pastry techniques in a fun, exciting, relaxed and always hands-on classroom full of good humor and expert instruction. We feature both week-long and weekend BAKE!-cations that include breakfast and lunch everyday, and we promise that you’ll need to bring along an empty suitcase to bring home all the great stuff you’ve made.

Only 5 SeSsions Left UntiL Spring 2012
All About Wood-fired Ovens Nov 12-13, 2011 Bread Weekend Jan 21-22, 2012
Reserve­your­spot­at­­ www.bakewithzing.com­­ or­call­734.761.7255

One­of­the­“best,­most­affordable”­cooking­classes­in­the­world.­­ —Every Day with Rachael Ray Magazine, September 2010
We­have­made­some­great­specialty­breads­over­the­ years­that­developed­their­own­small­followings,­so­ we­bring­them­back­for­a­weekend­here­and­there­ just­for­fun.­If­you’re­looking­for­a­little­adventure­ check­out­this­calendar.
Most of our Special Bakes are available for shipping at www.zingermans.com or 888.636.8162

Blueberry­Buckle July­2
(an­all-American­Independence­Day­Special)

Cranberry­Pecan­Bread­July­22-23
This is a dense loaf packed with dried cranberries and toasty pecans. It’s a well known phenomenon in our store that customers grab a sample of this on their way out; they might get as far as their car door, but they always come back in to buy a loaf! It’s deliciously habit forming.

Chernushka­Rye­Bread­August­12-13
Chewy traditional Jewish rye with peppery chernushka seeds. This one definitely has a following.

The 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.

Scallion­Walnut­Farm­Bread­August­19-20
Our crusty, slightly sour farm bread with toasted walnuts and fresh chopped scallions. Try it with chicken salad.

Green­Olive­Paesano­Bread­July­8-9
A chewy loaf of cornmeal-crusted Paesano bread with savory green olives. Just slice it up for an instant appetizer.

Black­Olive­Farm­Bread­July­29-30
A crusty round of our signature farm bread studded with marinated black Kalamata olives from Greece. If there’s any left, turn it in to savory bread crumbs for a twist on eggplant parmesan.

Potato­Dill­Bread­August­26-27
Roasted potatoes, fresh dill and scallions mixed up in a round of our chewy tangy sourdough. Great on a tuna melt.

Loomis­Bread­July­15-16
Tangy farm bread with chunks of Zingerman’s Creamery Great Lakes Cheshire cheese (created by Creamery partner John Loomis) and roasted red peppers from Cornman Farms in Dexter, MI. A Zingerman’s exclusive!

Pumpernickel­Raisin­Bread­August­5-6
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.

Call ahead to order your special loaves: Bakeshop—3711 Plaza Dr. • 761.2095 Roadshow—2501 Jackson Rd. • 663.FOOD Deli—422 Detroit St. • 663.DELI

Whole cakes of the month and slices at the Bakehouse or Deli Next Door coffee shop!

20% OFF

July
Better­than­San­Francisco­­ Sourdough­Bread­
$4.50/1.5­lb.­round (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.

August
Sicilian­Sesame­Semolina­
$4.50/1.5­lb.­round (regular $6.25)
The bread to seize the imagination of sesame seed lovers everywhere—the entire loaf is rolled in unhulled sesame seeds. Golden color, great taste. Made with semolina and durum flour. We've found its best when toasted, grilled, or heated in the oven.

Cupcakes

July

Hummingbird­Cake­

August

Cupcakes make people smile. They can be a party for one or a crowd pleaser. Our cupcakes are available in buttermilk cake with strawberry butter cream, hummingbird cake with cream cheese frosting and chocolate cake with vanilla butter cream. Each one is topped with cute seasonal fondant shapes.

When Zingerman's Roadhouse opened we were inspired to introduce many old time American favorites. Hummingbird cake is one of them. A traditional southern cake with toasted coconut, fresh bananas, toasted pecans and pineapple covered in cream cheese frosting. Available in 6" and 9" rounds.

ISSUE # 227

JULY-AUGUST 2011

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